Processing technology and formula of lactic acid bacteria steamed buns

Abstract

The invention relates to a processing technology of lactic acid bacteria steamed buns. The processing technology comprises the following steps of step 1, preparing mixed lactic acid bacteria powder; step 2, preparing a mixed lactic acid bacteria solution; step 3, kneading fermentation sourdough; step 4, performing fermentation; step 5, preparing dough; step 6, performing standing; step 7, performing shaping; step 8, performing fermentation; step 9, performing steaming; and step 10, performing cooling. According to the scheme, various species of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacteria, Lactobacillus rhamnosus and the like are subjected to mixed fermentation to prepare the fermentation sourdough, and various bacterial strains are in coordinative fermentation, so that the flavor of the steamed buns can be improved, the action effects of resisting bacteria and prolonging the quality guarantee period can be achieved, and the steamed buns can have good quality of ageing resistance.

Description

technical field [0001] The invention relates to a method for preparing steamed buns, in particular to a process for processing lactic acid bacteria steamed buns and its formula. Background technique [0002] Steamed buns first originated in China, and since the Qin and Han Dynasties, they have become the staple food of the Chinese nation and have an irreplaceable status for the Chinese. With the rapid development of urbanization, the production and management of steamed buns are moving towards industrialization. But the production and fresh-keeping process of steamed buns have always been the key issues restricting the development of steamed bun industry. Specifically, one is because most of the steamed buns currently on the market are produced using a single yeast strain and using a rapid fermentation method. The aroma and fermentation flavor of the products produced by this method are not strong enough, and they are easy to deteriorate; Relying on old dough to add edible ...

AI Technical Summary

Problems solved by technology

Specifically, one is because most of the steamed buns currently on the market are produced using a single yeast strain and using a rapid fermentation method. The aroma and fermentation flavor of the products produced by this method are not strong enough, and they are easy to deteriorate; Relying on old dough to add edible alkali to production, this method is easy to destroy the nutrients in steamed bread, and affects the absorption and utilization of certain minerals by the human body, the product stability is poor, and bacteria contamination occurs from time to time; The water content and water activity are high, and it is easy to be polluted by microorganisms and spoiled when stored at room temperature, and the shelf life is extremely short; generally speaking, the surface of steamed buns will become sticky and smelly due to microbial contamination after 36 hours

[0003] In order to overcome the above problems, the industry has developed a variety of solutions; for example, spraying compound biological antifungal agents on the surface of steamed buns, packing while hot at above 70°C and inflating fresh steamed buns, cooling in a 100,000-level ventilation and purification workshop, 10,000-level Aseptic purification workshop packaging, using heat treatment technology, radiation technology to keep steamed bread products fresh, etc., but these methods have some shortcomings and shortcomings, but generally speaking, the process is complicated and costly, and it is not suitable for industrial mass production

[0004] For example, the Chinese patent application publication number "CN103125819A" discloses a process and formula of lactic acid bacteria steamed bread, wherein lactic acid bacteria are used for fermentation, but after testing, the storage period of this steamed bread at normal temperature is about 6-10 days. From the sixth day onwards, the taste of the steamed buns began to turn sour, and the surface of the steamed buns began to peel off. On the ninth day, mold spots appeared on the surface of the steamed buns, and on the tenth day, the mold spots became contiguous; It cannot meet the storage needs of people today, so here we provide a lactic acid bacteria steamed bread that can be stored at room temperature for a longer time

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