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Cyperus esculentus quick-frozen baked steamed stuffed bun wrapper and application thereof

A technology of oiled beans and steamed stuffed bun skins, which is applied in the fields of application, food science, and food coating, etc. It can solve the problems of water penetration of fillings, cracking of leather, dryness and hardening of leather, etc.

Inactive Publication Date: 2018-02-13
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problems existing in the prior art that the skin of quick-frozen baked buns becomes dry and hard, and the moisture in the filling material permeates outwards during the freezing and thawing process, causing the skin to crack, the present invention aims to provide a quick-frozen baked bun skin with oily beans And its application, to solve the problem of dry and hard skin encountered in the freeze-thaw cycle of quick-frozen baked buns, and the cracking of the skin caused by the moisture in the filling during the freeze-thaw process, and to improve the quality of quick-frozen baked buns

Method used

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  • Cyperus esculentus quick-frozen baked steamed stuffed bun wrapper and application thereof
  • Cyperus esculentus quick-frozen baked steamed stuffed bun wrapper and application thereof
  • Cyperus esculentus quick-frozen baked steamed stuffed bun wrapper and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Quick-frozen Baked Bun Skin with Yousha Bean

[0024] Prepare the quick-frozen baked steamed stuffed bun skin of Yousha bean according to the following formula: 10g of Yousha bean powder, 800g of wheat flour, 300g of water, 1g of trehalose, 1g of high acyl gellan gum, 10g of table salt, and 10g of modified starch P1800.

Embodiment 2

[0025] Example 2: Quick-frozen Baked Bun Skin with Yousha Bean

[0026] Prepare the quick-frozen baked steamed stuffed bun skin of oily bean according to the following formula: 20g of oily bean powder, 1200g of wheat flour, 400g of water, 2g of trehalose, 6g of high acyl gellan gum, 15g of table salt, and 50g of modified starch P1800.

Embodiment 3

[0027] Example 3: Quick-frozen Baked Bun Skin with Yousha Bean

[0028] Prepare the quick-frozen baked steamed stuffed bun skin of Yousha bean according to the following formula: 30g of Yousha bean powder, 900g of wheat flour, 500g of water, 3g of trehalose, 4g of high acyl gellan gum, 20g of table salt, and 20g of modified starch P1800.

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Abstract

The invention discloses a cyperus esculentus quick-frozen baked steamed stuffed bun wrapper and application thereof. The cyperus esculentus quick-frozen baked steamed stuffed bun wrapper is prepared from 10 to 200 parts of cyperus esculentus powder, 800 to 1200 parts of wheat powder, 300 to 800 parts of water, 1 to 5 parts of mycose, 1 to 6 parts of gella gum, 10 to 30 parts of table salt and 10 to 50 parts of denatured starch P1800. The minimal water separating rate of the cyperus esculentus quick-frozen baked steamed stuffed bun wrapper prepared from the formula can reach to 41.26 percent; and when the wrapped fillers are applied to the baked steamed stuffed bun, the reheated baked steamed stuffed bun is subjected to sensory evaluation, the highest grade can reach to 91, the fillings andsoup are not permeated, the wrapper is not cracked, the quality of the quick-frozen baked steamed stuffed bun wrapper is improved, and commercialized production of the baked steamed stuffed bun is realized.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of baked bun skin and its application. Background technique [0002] Baked buns, called "Shamsa" in Uighur, are as famous as pilaf, naan, and kebabs. They are a traditional food loved by Uyghur compatriots in Xinjiang. Baked buns have the characteristics of bright yellow color, tender meat, crispy skin, and attractive oily aroma, and are favored by consumers. However, the current production of baked buns is mainly based on small family workshops, which have the problems of short shelf life and difficult preservation. The cold chain distribution method based on the central kitchen can make baked buns into quick-frozen food, which can not only realize the commercial production of baked buns, but also standardize the production process, product standards and quality hygiene standards, so that enterprises can ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23P20/25A23L29/20
CPCA23L7/10A23L29/20A23P20/25
Inventor 敬思群
Owner XINJIANG UNIVERSITY
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