A kind of non-fermentation quick-thawing small steamed bun and its 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-consuming, and can highly operable effect

Active Publication Date: 2019-08-06
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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  • A kind of non-fermentation quick-thawing small steamed bun and its preparation method
  • A kind of non-fermentation quick-thawing small steamed bun and its preparation method
  • A kind of non-fermentation quick-thawing small steamed bun and its preparation method

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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 to form 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 slowl...

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PUM

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Abstract

The invention discloses a non-fermenting quick-thawing small steamed bun and a preparation method thereof, which comprises a certain proportion of dried yeast, beneficial bacteria plus Lactobacillus plantarum, sweet wine koji, white sugar, aluminum-free baking powder, trehalose, proline, Glycerin, sodium stearoyl lactylate, and water, the steps are: (1) Mix and stir the raw materials: activate the yeast with a certain proportion of water, add the ingredients into the mixing tank, and stir; (2) Divide and shape: put the dough Press the noodles first, then divide and shape; (3) quick freezing: put the shaped dough into the freezer for quick freezing; (4) frozen storage: put the frozen dough into the freezer and freeze it; (5) ) Microwave thawing: Put the dough in a microwave oven, thaw it, take it out and steam it; (6) Steaming: Put the thawed dough into a steamer and steam it over cold water. The production time is greatly reduced, and the steamed buns are smooth in skin, milky white in uniform color, fine and uniform in internal pores, refreshing in taste and with wheat flavor.

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 Patents(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吕庆云
Owner WUHAN POLYTECHNIC UNIVERSITY
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