Unfermented quickly-unfrozen small steamed buns and preparation method

A technology of small steamed buns and yeast, applied to bacteria used in food preparation, food ingredients containing yeast, food ingredients containing organic compounds, etc., can solve the problems of increased production time, avoid the growth of pathogenic bacteria, reduce time consumption, and improve the taste soft effect

Active Publication Date: 2017-02-22
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The steamed buns (baozi) produced by the invention have uniform color, smooth surface, fluffy and elastic taste, but the disadvantage is that fermentation is required after quick freezing, resulting in longer production time

Method used

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  • Unfermented quickly-unfrozen small steamed buns and preparation method
  • Unfermented quickly-unfrozen small steamed buns and preparation method
  • Unfermented quickly-unfrozen small steamed buns and preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A non-fermented quick-thawed steamed bun, which is made of the following raw materials in parts by weight:

[0040]

[0041] A method for preparing non-fermented quick-thawed steamed buns, the steps of which are:

[0042](1) Weigh the raw and auxiliary materials 1 and stir the raw materials evenly 2: Take a certain proportion of high-gluten flour, Angel high-activity instant dry yeast, probiotics plus Lactobacillus plantarum, sweet wine koji, white sugar, aluminum-free baking powder , trehalose, proline, glycerin, sodium stearoyl lactylate, water; add water and stir into a mass 3: use 15 or 17 or 18 or 20 parts of water to activate the yeast for 10 or 12 or 14 or 15 minutes, and the water temperature during activation It should reach 30 or 32 or 35°C. Add the ingredients into the mixing tank, stir slowly for 30 or 40 or 50 or 60 seconds, then add the activated yeast liquid, Lactobacillus plantarum, sweet wine koji, and water into the dough mixer, first stir slowly f...

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PUM

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Abstract

The invention discloses unfermented quickly-unfrozen small steamed buns and a preparation method. The unfermented quickly-unfrozen small steamed buns are made from dry yeast, probio-plus lactobacillus plantarum, rum koji, white granulated sugar, aluminum-free baking powder, trehalose, proline, glycerine, sodium stearoyl lactylate and water. The preparation method comprises the following steps of (1) mixing and stirring raw materials: activating the yeast with the water in a certain proportion, adding ingredients into a stirring vat, and performing stirring; (2) performing cutting into blocks, and performing shaping: firstly pressing dough, then cutting the pressed dough, and then performing shaping; (3) performing quick freezing: putting shaped dough into a freezing-refrigerating cabinet for quick-freezing; (4) performing frozen storage: putting the frozen dough into a freezer for frozen storage; (5) performing microwave unfreezing: putting the dough after the frozen storage into a microwave oven, performing unfreezing, and taking out the unfrozen dough for steaming; and (6) performing steaming: putting the unfrozen dough into a steamer, and performing steaming with cold water. According to the unfermented quickly-unfrozen small steamed buns and the preparation method thereof disclosed by the invention, the making time is greatly shortened, and the made steam buns are smooth in crusts, uniform and milky in color, tiny and uniform in internal air holes and delicious in mouth feel, and have wheat fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a quick-thawing non-fermenting steamed bun, and also relates to a preparation method of the quick-thawing non-fermenting steamed bun. Background technique [0002] An existing application number is CN 1017441181A titled "A Pre-fermented Frozen Dough Steamed Bread and Its Production Method", which discloses a production method of a pre-fermented frozen dough steamed bun, comprising the following steps: 1) adding water to the ingredients and stirring them into dough; 2. ) into blocks and forming; 3) pre-fermentation; 4) quick freezing; 5) frozen storage; 6) steaming. The ingredients in step 1 include 62-65 parts of flour, 0.5-0.8 parts of Yanshan yeast, 0.6-0.9 parts of aluminum-free baking powder, 0.5-0.8 parts of white sugar, 0.2-0.5 parts of shortening, 0.1-0.3 parts of salt, Aminamidase 0.06-0.09, lipase 0.05-0.08, xylanase 0.05-0.08, glucose oxidase 0....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23V2002/00A23V2400/169A23V2250/76A23V2250/628A23V2250/636A23V2250/6406A23V2250/30A23V2250/064
Inventor 王学东胡先勤王洋洋周建军
Owner WUHAN POLYTECHNIC UNIVERSITY
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