Preparation method of steamed buns

A technology of steamed bread and formula, which is applied in the production field of preparation methods, can solve the problems of poor taste, poor color, poor re-steaming, etc., and achieve the effect of no change in taste, simple copying, and poor taste

Inactive Publication Date: 2017-10-10
邵燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to provide a method for preparing steamed buns, so as to solve the problems of poor taste, poor hue, and poor re-steaming performance in existing fermented pasta, so that industrially produced steamed buns can retain the col...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of a steamed bread preparation method, comprising the steps of:

[0033] (1) Standard formula of flour

[0034] Choose 90% of medium-gluten wheat and 10% of high-gluten wheat produced in Yucheng, grind the whole process without additives, control the flour extraction rate at 75%, moisture content at 14%, and the bottom mesh of the sieve is less than 100 mesh to prepare special full-nutrition flour.

[0035] (2) Flour fermentation

[0036] The raw materials are flour, warm water and a special agent for fermentation, and the parts by weight of the raw materials are: 50 parts of flour, 20 parts of warm water, and 1 part of special fermentation liquid;

[0037] The special-purpose fermented liquid is formed by weight: 1 part of yeast strain, 90 parts of sterile warm water, 0.5 part of white sugar, and 0.5 part of rice wine;

[0038] The preparation method of the dough is as follows: mix the raw materials of the special fermentation liquid according to...

Embodiment 2

[0048] A preparation method of a steamed bread preparation method, comprising the steps of:

[0049] (1) Standard formula of flour

[0050] Choose 90% of medium-gluten wheat and 10% of high-gluten wheat produced in Yucheng, grind the whole process without additives, control the flour extraction rate at 75%, moisture content at 14%, and the bottom mesh of the sieve is less than 100 mesh to prepare special full-nutrition flour.

[0051] (2) Flour fermentation

[0052] The raw materials are flour, warm water and a special agent for fermentation, and the parts by weight of the raw materials are: 45 parts of flour, 15 parts of warm water, and 0.75 parts of special fermentation liquid;

[0053] The special-purpose fermented liquid is formulated in parts by weight: 0.8 parts of yeast strains, 85 parts of sterile warm water, 0.5 parts of white sugar, and 0.5 parts of rice wine;

[0054] The preparation method of the dough is as follows: mix the raw materials of the special fermentat...

Embodiment 3

[0064] A preparation method of a steamed bread preparation method, comprising the steps of:

[0065] (1) Standard formula of flour

[0066] Choose 90% of medium-gluten wheat and 10% of high-gluten wheat produced in Yucheng, grind the whole process without additives, control the flour extraction rate at 75%, moisture content at 14%, and the bottom mesh of the sieve is less than 100 mesh to prepare special full-nutrition flour.

[0067] (2) Flour fermentation

[0068] The raw materials are flour, warm water and fermentation special agent,

[0069] The parts by weight of the raw materials are: 55 parts of flour, 25 parts of warm water, and 1.5 parts of special fermented liquid;

[0070] The special-purpose fermented liquid is formed by weight: 1.2 parts of yeast strains, 95 parts of sterile warm water, 0.5 parts of white sugar, and 0.5 parts of rice wine;

[0071] The preparation method of the dough is as follows: mix the raw materials of the special fermentation liquid accord...

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PUM

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Abstract

The present invention discloses a preparation method of steamed buns and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: flour is compounded according to a standard formula, a fermentation agent is added to conduct a flour fermentation, and processes of dough rolling for twenty-four times, fermenting for three times, raw base producing, fermenting, steaming, etc. are conducted. Compared with the prior art, the prepared fermented wheaten food is good in mouthfeel, layered in internal structures, chewy in mouthfeel, mellow in wheat flavor, bright in appearance, good in re-steaming properties, and unchanged in appearances and tastes after freezing. The preparation method solves problems that existing fermented wheaten food is poor in mouthfeel, color, re-steaming, etc. The industrially produced steamed buns preserve color, fragrance and taste of handmade steamed buns. The preparation method also realizes industrialization and scale benefits, achieves standardization and datamattion of traditional wheaten food technologies, achieves a simple copy, spreads rapidly and promotes staple food industrialization processes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing steamed buns. Background technique [0002] "Flour products", as the name suggests, are processed products made from flour. Pasta fermented by yeast are collectively referred to as fermented pasta. The basic materials for fermentation are flour, water, and yeast. The dough kneaded by the three is evenly mixed. After a period of time at an appropriate temperature, the dough tissue becomes soft and the interior is filled with carbon dioxide gas, causing the volume to expand to 2 to 3 times the original. This process is called "fermentation", and the fermented dough is called "leaven dough" or "fat dough", and steamed buns are the most common type of pasta fermentation products. Fermented pasta is a traditional food of the Chinese people, especially in the north, people usually take steamed buns as one of the staple foods. [0003] The types of ferm...

Claims

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Application Information

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IPC IPC(8): A23L7/104
CPCA23L7/104A23V2002/00A23V2250/76
Inventor 邵燕
Owner 邵燕
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