Fragrance-producing Laomian mantou and preparation method thereof

A technology for old noodles and steamed buns, which is applied in the field of producing fragrant old flour steamed buns and their production, can solve the problems of bland flavor, poor sensory quality and low aroma of steamed buns, and achieve the effects of good taste, stable properties and high content.

Inactive Publication Date: 2019-05-07
湖南中科食生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pure-bred baker's yeast has a single fermentation enzyme system, and the fermented steamed buns have a flat flavor, low aroma, poor sensory quality, and short shelf life, making it difficult to store.

Method used

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  • Fragrance-producing Laomian mantou and preparation method thereof
  • Fragrance-producing Laomian mantou and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Knead 0.5g of the aroma-producing yeast preparation activated in Reference Example 1, 0.5g of active dry yeast preparation, 0.2g of plantarum lactobacillus preparation, 45g of water and 100g of flour until evenly kneaded. Ferment for 6 hours until the pH of the dough is 4.3 to obtain 200 g of fermented sourdough;

[0035](2) Knead 80g of the fermented sourdough obtained in step (1) with 480g of water and 1000g of flour until evenly kneaded, and carry out secondary fermentation for 10 hours at a humidity of 80%RH and 30°C to obtain 2300g of secondary fermented dough, adding 62g of baking soda until the pH value of the even dough is 5.8, shaped and steamed to obtain fragrant old noodle steamed buns.

Embodiment 2

[0037] (1) Knead 20g of the aroma-producing yeast preparation activated in Reference Example 1, 20g of active dry yeast preparation, 5g of Lactobacillus plantarum preparation, 2.0kg of water and 5kg of flour until evenly kneaded, and carry out a fermentation at 30°C 8h until the pH value of the dough is 4.5, and 9.5kg of fermented sourdough is obtained;

[0038] (2) Knead 5kg of the fermented sourdough obtained in step (1) with 23kg of water and 50kg of flour until evenly kneaded, and carry out secondary fermentation for 12 hours at a humidity of 70%RH and 28°C to obtain 95kg of secondary fermented dough, adding 8.05kg of baking soda until the pH value of the even dough is 6.0, shaped and steamed to produce fragrant old noodle steamed buns.

Embodiment 3

[0040] (1) Knead 60g of the aroma-producing yeast preparation activated in Reference Example 1, 60g of active dry yeast preparation, 30g of plantarum lactobacillus preparation, 5kg of water and 10kg of flour until evenly kneaded, and ferment for 10 hours at 32°C To dough pH value is 4.0, obtains 18kg fermented sourdough;

[0041] (2) Knead 1.2kg of the fermented sourdough obtained in step (1) with 4.2kg of water and 10kg of flour until evenly kneaded, and carry out secondary fermentation for 8 hours at a humidity of 90%RH and 32°C to obtain 20kg of secondary fermented dough , add 1.85kg of baking soda until the pH value of the even dough is 7.0, shape it, steam it, and get fragrant old-fashioned steamed buns.

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Abstract

The invention relates to fragrance-producing Laomian mantou and a preparation method thereof. The Laomian mantou is prepared by the following steps: (1) uniformly kneading activated fragrance-producing yeast preparation bacterial liquid, active dry yeast preparation, lactobacillus plantarum preparation, water and flour, and performing primary fermentation to obtain fermented sour dough; and (2) uniformly kneading the fermented sour dough obtained in the step (1) with water and flour, carrying out secondary fermentation, adding alkali, performing molding and steaming to obtain the fragrance-producing Laomian mantou. The steamed fragrance-producing Laomian mantou has the advantages of aromatic flavor, good mouth feel, rich nutrients, high content of flavor substances, rich varieties of flavor substances, stable property, and better comprehensive indexes than that of yeast mantou. The method is simple and safe to operate, and is suitable for industrial production.

Description

technical field [0001] The invention relates to an old-noodle steamed bun and a production method thereof, in particular to an aroma-producing old-noodle steamed bun and a production method thereof. Background technique [0002] Mantou is a kind of food made by mixing flour with yeast (old noodles), water or edible alkali, kneading, proofing and steaming. It tastes soft and delicious, and is rich in nutrition. staple food. Among them, traditional old noodles have always been the key raw materials for the production of fermented pastries in my country. [0003] Traditional sourdough belongs to the mixed fermentation of multi-strains, including a variety of microorganisms mainly yeast and lactic acid bacteria, which cooperate with a series of reactions such as saccharification, fermentation and esterification to finally produce sugars, alcohols, esters, aldehydes, ketones, etc. Flavor substances, so that its fermented products have a unique taste and flavor. The fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
Inventor 杨涛郝哲兵吴小霞刘博贺燕波贺姗姗
Owner 湖南中科食生物科技有限公司
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