Pre-steamed bun and production method thereof

A technology for pre-steaming and steamed buns, which is applied to the functions of food ingredients, the preservation of food ingredients as gelling agents, and the preservation of food ingredients as anti-microbials, etc. , the effect of reducing production costs

Pending Publication Date: 2020-05-26
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the steamed buns produced in industrialized production are ofte

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Raw materials for pre-steamed steamed buns: 100 parts of all-purpose flour, 48 parts of water, 0 parts of dietary fiber powder, 0.5 parts of yeast, 0.5 parts of sugar, 0.025 parts of sodium stearoyl lactylate, 0.02 parts of glycerol monostearate, 0.00025 parts of ascorbic acid, wood polymer Carbohydrase 0.0025 parts, lipase 0.0025 parts, α-amylase 0.0015 parts, glucose oxidase 0.0005 parts.

[0032] Preparation:

[0033] (1) Weigh various raw and auxiliary materials according to the formula, dissolve yeast, sugar and various additives in water, stir well, add to flour, and knead for 22 minutes.

[0034] (2) The dough is cut into 60g / piece steamed bun bases, and fermented in a constant temperature and humidity fermentation box with a temperature of 38°C and a relative humidity of 85% for 40 minutes.

[0035] (3) Steam the fermented steamed bun base in a boiling water steamer for 8 minutes, and take it out after 5 minutes after turning off the heat.

[0036] (4) Pre-ste...

Embodiment 2

[0041] The difference with embodiment 1 is:

[0042] 91 parts of all-purpose flour, 9 parts of passion fruit peel powder, 53 parts of water, 0.5 parts of yeast, 0.5 parts of sugar, 0.025 parts of sodium steroyl lactylate, 0.02 parts of glycerol monostearate, 0.00025 parts of ascorbic acid, 0.0025 parts of xylanase, 0.0025 parts of lipase, 0.0015 parts of α-amylase, and 0.0005 parts of glucose oxidase. The preparation method of passion fruit peel powder is:

[0043] (1) Boil the passion fruit peel in boiling water for 15-20 minutes, and then separate the mesocarp and exocarp.

[0044] (2) The mesocarp is frozen and placed in a vacuum freeze dryer to freeze-dry, crushed and passed through a 400-mesh sieve to obtain passion fruit peel fiber powder.

Embodiment 3

[0046] The difference from Example 1 is: 91 parts of all-purpose flour, 9 parts of Shatian pomelo peel powder, 64 parts of water, 0.5 part of yeast, 0.5 part of sugar, 0.025 part of sodium stearoyl lactylate, 0.02 part of glycerol monostearate, 0.00025 part of ascorbic acid , 0.0025 parts of xylanase, 0.0025 parts of lipase, 0.0015 parts of α-amylase, and 0.0005 parts of glucose oxidase. The preparation method of described Shatian pomelo peel powder is:

[0047] (1) Shatian pomelo pomelo skin is scraped off the epidermis, washed and rinsed in boiling water for 3 minutes.

[0048] (2) Soak in 3% to 5% saline solution for 6 to 8 hours, rinse with water for 3 times, dry at 60°C for 6 hours after controlling the water, and pass through a 400-mesh sieve after crushing.

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PUM

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Abstract

The invention relates to pre-steamed bun and production thereof, and particularly discloses a pre-steamed bun and a production method thereof. Pre-steaming is adopted to reduce the influence of agingon the quality of the steamed bun and solve the problem that the steamed bun is prone to aging. The pre-steamed bun is produced through processing 100 parts of plain flour, 0-10 parts of dietary fiberpowder, 47-50 parts of water, 0.5-0.8 part of yeast, 0.5-0.8 part of sugar, 0.02-0.03 part of sodium stearoyl lactylate, 0.02-0.03 part of glycerol monostearate, 0.0002-0.0003 part of ascorbic acid,0.002-0.003 part of xylanase, 0.002-0.003 part of lipase, 0.001-0.003 part of alpha-amylase and 0.0002-0.0005 part of glucose oxidase. The production method of the pre-steamed bun comprises the following steps: weighing raw materials an auxiliary materials; kneading dough; cutting the dough into steamed bun blanks, and fermenting; pre-steaming the fermented steamed bun blanks; and freezing. The pre-steamedbun is superior to traditional fully-cooked quick-frozen steamed bun in quality, longer in shelf life, better in taste and rich in dietary fibers, and the health-care quality of the steamedbun is improved.

Description

technical field [0001] The invention relates to steamed buns and their preparation, in particular to a pre-steamed steamed buns and a preparation method thereof. Background technique [0002] Steamed buns are a traditional staple food in my country. Compared with Western-style bread, steamed bread is used to cook the dough. Because the cooking temperature is low, acrylamide is not produced, and the safety is better. [0003] Compared with bread, steamed buns mainly use medium or high-gluten flour, yeast, and water as the main raw materials. The ingredients are relatively simple, and they are cooked by steaming. The water content is relatively high and they are easier to age. The aging of steamed buns refers to the phenomenon that during the storage of steamed buns, as the storage time prolongs, the texture hardens, the skin becomes dry and cracked, the tissue becomes loose (easy to drop slag), the digestibility decreases, and the elasticity and flavor deteriorate. Currently...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/22A23L33/21A23L5/10A23L3/3562
CPCA23L7/104A23L33/22A23L33/21A23L5/13A23L3/3562A23V2002/00A23V2200/10A23V2200/228A23V2200/324A23V2250/192A23V2250/5042A23V2250/5116A23V2250/76A23V2250/708
Inventor 汪磊宁芯谭明雄罗志辉陈渊曾楚杰
Owner YULIN NORMAL UNIVERSITY
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