Making method of fermented flour steamed buns

A production method and a technology for old noodles, which are applied in the directions of food ingredients as fluffing agents, oil-containing food ingredients, food science, etc., can solve the problems of unstable quality of old noodles and steamed buns, and can not guarantee the balanced quality of old noodles. , to achieve the effect of small individual differences, high degree of mechanization, and good repeatability

Inactive Publication Date: 2020-04-17
合肥市福客多快餐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the old noodle steamed buns on the market are handmade by pastry chefs. The product quality of old noodle steamed buns is greatly affected by environmental factors, personal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making old-noodle steamed buns, comprising the following steps:

[0022] 1) Dough making: Put the medium-gluten wheat flour through a 100-mesh sieve with old noodles and water in a dough mixer at a mass ratio of 5:1:3, knead the dough for 10 minutes, and knead into dough;

[0023] 2) First fermentation: put the dough prepared in step 1) into a proofer, cover the door of the proofer, set the temperature of the proofer to 33°C, humidity to 70%, and ferment for 2 hours;

[0024] 3) Production of alkali dough: mix sodium bicarbonate, glucose-δ-lactone and potassium hydrogen tartrate according to the mass ratio of 9:5:1 to form a compound leavening agent, mix rapeseed oil and compound leavening agent evenly To form oil alkali, add oil alkali to the dough after the first fermentation, the mass ratio of oil alkali to dough is 3:500, mix oil alkali and dough evenly by kneading dough, make alkali dough, add alkali The dough is divided into the part to be shaped and...

Embodiment 2

[0028] A method for making old-noodle steamed buns, comprising the following steps:

[0029] 1) Dough making: Put the medium-gluten wheat flour through a 100-mesh sieve with old noodles and water in a dough mixer at a mass ratio of 5:1:3, knead the dough for 10 minutes, and knead into dough;

[0030] 2) First fermentation: put the dough prepared in step 1) into a proofer, cover the door of the proofer, set the temperature of the proofer to 33°C, humidity to 70%, and ferment for 3.5 hours;

[0031] 3) Production of alkali dough: sodium bicarbonate, glucose-δ-lactone and potassium hydrogen tartrate are mixed according to the mass ratio of 9:5:1 to form a compound leavening agent, and soybean oil and the compound leavening agent are mixed and stirred evenly to form a Oil alkali, add oil alkali to the dough after the first fermentation, the mass ratio of oil alkali to dough is 3:500, mix oil alkali and dough evenly by kneading the dough, make alkali dough, alkali dough Divide it ...

Embodiment 3

[0035] A method for making old-noodle steamed buns, comprising the following steps:

[0036] 1) Dough making: Put the medium-gluten wheat flour through a 100-mesh sieve with old noodles and water in a dough mixer at a mass ratio of 5:1:3, knead the dough for 10 minutes, and knead into dough;

[0037] 2) First fermentation: put the dough prepared in step 1) into a proofer, cover the door of the proofer, set the temperature of the proofer to 33°C, humidity to 70%, and ferment for 3 hours;

[0038] 3) Sodium bicarbonate, glucose-δ-lactone and potassium hydrogen tartrate are mixed according to the mass ratio of 9:5:1 to form a compound leavening agent, the peanut oil and the compound leavening agent are mixed and stirred evenly to form olein, and the oleine Add it to the dough after the first fermentation, the mass ratio of oleo-alkali to dough is 3:500, mix the oleo-alkali and the dough evenly by kneading the dough, and make the alkali dough, divide the alkali dough into the part...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a making method of fermented flour streamed buns, which comprises the following steps: making dough, fermenting for the first time, making alkaline dough, fermenting for the second time and steaming. According to the present invention, the temperature parameters and the humidity parameters of the two times of the fermentation are determined, a beta folding structure of the alcohol-soluble protein and the glutenin of the produced fermented flour steamed bun is increased, an alpha spiral structure and the beta corner content are reduced, and the elasticity, the resilience and the cohesiveness are higher than the commercially available fermented flour steamed bun; the method is high in mechanization degree, theprepared fermented flour steamed bun product is stable in quality, small in individual difference, clear in technological parameters and good in repeatability, the quality of the fermented flour steamed bun is improved, and development of steamed bun industrial production is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making old noodle steamed buns. Background technique [0002] Mantou is a product steamed with wheat flour and water as raw materials and yeast as the main leavening agent. During the fermentation process, due to the action of yeast, various flavor substances such as alcohols and esters are produced, resulting in the unique flavor and taste of steamed buns. Modern medical research shows that while steamed bread provides energy, it can also provide the human body with more than 30 kinds of essential nutrients, such as protein, fat, dietary fiber, B vitamins, calcium, iron, zinc, selenium, etc. In addition, steamed buns are cooked at low temperature, during which the nutrients are destroyed to a much lower degree than bread. [0003] With the development of the economy and the quickening pace of people's life, ordinary families seldom have time to steam steam...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00
CPCA23L7/104A23L29/015A23L29/035A23L29/04A23V2002/00A23V2200/234A23V2250/18A23V2250/1614A23V2250/1576
Inventor 王传仓
Owner 合肥市福客多快餐食品有限公司
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