Soybean-milk nutritious steamed buns, and preparation method and device thereof

A production method and soybean technology, which are applied in the directions of mixing/kneading of horizontal installation tools, dough mixers, and structural components of mixing/kneading machines, etc., can solve the problems of easy breeding of bacteria, low efficiency of dough kneading, and difficulty in cleaning, etc. To achieve the effect of improving wall hanging phenomenon, improving production efficiency and improving nutritional value

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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Batch production of steamed buns often uses vacuum dough kneading machines and twin-roller spiral kneading molding machines, but due to structural limitations of existing vacuum kneading kneading machines and kneading molding machines, powdery ingredients often appear attached to the side walls or entrances of the equipment , so that scabs occur at the entrance or the inner wall of the equipment, it is not easy to clean, and it is easy to breed bacteria; in addition, the kneading effect of the existing vacuum dough kneading machine is poor, and the gluten value of the dough after kneading and the transparency of the dough are worse than manual kneading. There are many, and the problem of freezing and cracking often occurs after refrigeration, and the efficiency of dough mixing is relatively low

Method used

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  • Soybean-milk nutritious steamed buns, and preparation method and device thereof
  • Soybean-milk nutritious steamed buns, and preparation method and device thereof
  • Soybean-milk nutritious steamed buns, and preparation method and device thereof

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Embodiment 1

[0035] This embodiment provides a method for making nutritious soybean-milk steamed buns, which is suitable for both industrial mass production and home-made steamed buns. The whole production process includes the following stages:

[0036] Stage 1: Preparation of Soymilk

[0037] Use measuring equipment to weigh quantitative soybeans, add water and soak them until they are about twice the size of dry beans. The specific soaking method is to use room temperature (20-25°C) water to soak the beans for about 8 hours, but this method is not suitable for situations where the ambient temperature exceeds 30°C in summer, because once the room temperature exceeds 30°C, bacteria will grow faster. An alternative solution is to soak the beans in water at an ambient temperature of 4°C for 12 hours in an industrial cold storage or refrigerator. Both of the above-mentioned schemes can achieve the effect of making soybeans soak to about twice the quality of dry beans.

[0038] Add water to...

Embodiment 2

[0052] see figure 2 , This embodiment shows the equipment used in the production method in Example 1, including cooking equipment, colloid mill, dough making equipment, fermentation box, billet making machine and steamer.

[0053] In the dough making process of Example 1, ingredients such as wheat enriched powder (flour), soybean milk, and yeast powder need to be added. If different ingredients enter the dough making equipment through the same inlet, the liquid will make the powder ingredients adhere to the side wall of the equipment or At the entrance, scabs occur on the entrance or the inner wall of the equipment, which is not easy to clean and easy to breed bacteria. In addition, many manufacturers have also improved the production process of steamed buns. For example, in order to enrich the nutrition or enhance the taste, eggs are added to the flour, but eggs are uneven viscous fluids. The phenomenon of mixing evenly, or it takes a long time to mix the ingredients to ful...

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Abstract

The invention relates to soybean-milk nutritious steamed buns, and a preparation method and a device thereof, wherein the method comprises the steps: putting soaked soybeans into a stainless steel pot, and boiling with boiling water for a predetermined time; mixing the boiled soybean and milk in a certain proportion, sending the mixture to a colloid mill, and grinding into soybean-milk slurry; mixing wheat Fuqiang flour, the soybean-milk slurry and yeast in a predetermined proportion, stirring the mixture into dough with a dough mixer, and stopping dough kneading when the dough has smooth surface and has elasticity; placing the kneaded dough in a fermentation tank, and fermenting for a predetermined time; placing the dough after fermentation in the dough mixer, stirring for a predeterminedtime, and then dividing the dough into steamed bun blanks with uniform size and same shape; and placing the steamed bun blanks at room temperature, resting and aging, placing the rested steamed bun blanks in a steamer, and steaming for about 30 min. The preparation method adopts the colloid mill grinding method, with milk instead of water, the soybeans are processed into the soybean-milk slurry,and then the soybean-milk slurry is mixed with wheat flour to prepare the soybean-milk nutritional steamed buns, so as to achieve the purpose of improving the nutritional value.

Description

technical field [0001] The application relates to the technical field of pasta production, in particular to a soybean milk nutritional steamed bread, a production method and equipment. Background technique [0002] Wheat steamed bread is the main food in northern China, and it can account for two-thirds of the dietary structure of the people in northern my country. Traditional steamed bread is made of wheat rich powder, and the processing is too fine, which makes the nutritional value of steamed bread low and loses protein. , a variety of vitamins, minerals and dietary fiber. At present, it is generally believed that grains that are processed too finely are not good for health in the world. Therefore, in order to reconcile the nutritional ratio of staple foods such as steamed buns, various types of multigrain steamed buns, fruit steamed buns, vegetable steamed buns, etc. have appeared on the market. The types of steamed buns are There are many, but the common defects are rou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C1/02A21C1/06A21C1/14A23L7/104A23L11/00A23L33/10
CPCA21C1/02A21C1/06A21C1/1465A23L7/104A23L11/07A23L33/10
Inventor 李胜利张娟
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