Making method of steamed buns
By controlling the fermentation, waking up and steaming process in the production of steamed buns, the problem of insufficient optimization of the taste, elasticity and pore structure of steamed buns in the prior art is solved, and high-quality, soft and long-shelf life is achieved.
Patent Information
- Application Number
- CN202411772906.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-04
- Publication Date
- 2025-02-28
AI Technical Summary
The existing steamed bun production methods are not sufficient to optimize the taste, elasticity and pore structure, and it is difficult to take into account both softness, elasticity and chewability. The fermentation and ingredients ratio design in some processes are not fine enough, resulting in high hardness or insufficient elasticity of the finished product.
By providing old noodles and fermenting under specific temperature and humidity conditions, mixing wheat flour and ingredients to make dough, and then fermenting, waxing and steaming under specific conditions, the fermentation, waxing and steaming process of the dough is controlled to ensure the ideal taste and pore structure of the finished steamed buns.
It has achieved stable production of steamed buns with soft export feel, rich flavor and long shelf life, ensuring the soft taste, uniform pore structure and moderate chewing properties of the steamed buns, meeting consumers' demand for high-quality steamed buns.
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Figure CN119523041A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a method for making steamed bread. Background Art
[0002] Steamed bread is one of the traditional staple foods in China. It is made from wheat flour and is made through fermentation, kneading, shaping, steaming, etc. With the advancement of technology, the production of steamed bread has gradually shifted from manual to mechanized, but the optimization of its taste, elasticity and pore structure is still the focus of the industry.
[0003] At present, some improved steamed bread making methods have been applied in industrial production. For example, by adjusting the ratio of flour to water and combining it with specific fermentation conditions, the fluffiness and appearance of steamed bread can be improved.
[0004] However, the existing steamed bun making method still has some shortcomings. First, the existing technology has not fully optimized the taste and pore structure of the steamed bun, and it is difficult to take into account the softness, elasticity and chewiness of the steamed bun at the same time; secondly, the fermentation and ingredient ratio design in some production processes is not fine enough, resulting in the finished steamed bun having a high hardness or insufficient elasticity, which cannot meet consumers' demand for high-quality steamed buns. Summary of the invention
[0005] In view of the deficiencies in the prior art, the present invention provides a method for making steamed buns, which solves the problem that the steamed bun making process in the prior art is insufficiently optimized in terms of taste, elasticity and pore structure.
[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: a method for making steamed buns, comprising the following steps:
[0007] Providing old dough and fermenting it under specific temperature and humidity conditions to obtain old dough;
[0008] The old dough is mixed with wheat flour and ingredients to prepare dough;
[0009] Allow the dough to ferment under specific temperature and humidity conditions until the dough expands to a specified multiple;
[0010] Divide the fermented dough into small doughs and let them rise after forming;
[0011] The proofed dough is steamed and cooled to obtain finished steamed buns.
[0012] The present invention provides a method for making steamed bread, which has the following beneficial effects:
[0013] 1. The present invention can stably produce old-style steamed bread with a soft texture, rich flavor and relatively long shelf life, and the process has the characteristics of strong operability and easy industrial production.
[0014] 2. The present invention controls the fermentation, proofing and steaming processes of the dough so that the finished steamed buns have an ideal soft taste and uniform pore structure, and the specific volume is between 1.8ml / g and 2.2ml / g, ensuring that the steamed buns have a soft and light taste and moderate chewiness.
[0015] 3. The present invention ensures that the hardness of the steamed bread is controlled between 1000g and 1200g by proportioning ingredients such as water, corn oil, yeast, and controlling the temperature and humidity of the dough, and at the same time the elasticity reaches 0.8 to 0.95, so that the steamed bread has both toughness and is not too hard in taste, thus meeting the consumer's demand for taste levels. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 It is a flow chart of the preparation method of the present invention. DETAILED DESCRIPTION
[0017] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0018] Please see attached Figure 1 The embodiment of the present invention provides a method for making steamed buns, comprising the following steps:
[0019] Providing old dough and fermenting it under specific temperature and humidity conditions to obtain old dough;
[0020] Mix the old dough with wheat flour and other ingredients to make dough;
[0021] Allow the dough to ferment under specific temperature and humidity conditions until the dough expands to a specified multiple;
[0022] Divide the fermented dough into small doughs and let them rise after forming;
[0023] The proofed dough is steamed and cooled to obtain finished steamed buns.
[0024] Specifically: Through the above preparation method, the quality and taste of the steamed buns can be improved, so that the steamed buns not only have moderate softness, but also ensure elasticity and taste. At the same time, the steamed buns can be prevented from deforming or cracking on the surface during the steaming process, thereby improving the appearance and quality of the finished product.
[0025] Please see attached Figure 1 In a preferred embodiment of the present invention, the old dough making includes:
[0026] The weight ratio of wheat flour to water is selected to be 1:3 to 1:5, and the mixture is stirred into a batter. The water-to-flour ratio of 1:3 to 1:5 can effectively activate the yeast and maintain the wetness of the batter, so that the fermentation process proceeds smoothly.
[0027] Add active dry yeast and white sugar, and stir evenly. Adding active dry yeast and white sugar can accelerate the fermentation reaction and ensure the uniformity and stability of the fermentation of the old dough.
[0028] Ferment for 4 to 5 hours at a temperature of 28°C to 30°C and a relative humidity of 70% to 75% until the pH value of the dough is 4.0 to 4.5. Within this temperature and humidity range, the yeast is more active and can achieve the ideal fermentation effect in a short time. It also helps to maintain a suitable moist environment and avoid cracking or crusting on the surface of the batter.
[0029] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the old dough making further comprises:
[0030] Active dry yeast: Add 5g of active dry yeast to every 500g of wheat flour. This ratio can ensure sufficient supply of yeast, making the fermentation reaction both fast and uniform.
[0031] Granulated sugar: Add 10g granulated sugar for every 500g wheat flour. This ratio provides enough sugar to support the reproduction of yeast without making the dough too sweet, thus avoiding the impact of excessive sugar on the taste.
[0032] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the ingredients in dough preparation include:
[0033] Water: Add 250g of water for every 500g of wheat flour. This ratio can adjust the moisture of the dough, ensure the elasticity and smoothness of the dough, and avoid the dough from sticking or cracking.
[0034] Baking alkali: add 1.5g for every 500g of wheat flour. This ratio can effectively adjust the pH value of the dough, avoid the effect of excessive acidity on gluten, and improve the fermentability and elasticity of the dough;
[0035] Salt: Add 2.5g for every 500g of wheat flour. This ratio can improve the structural strength of the dough, make the dough expand more evenly during the fermentation process, and avoid excessive softness or divergence;
[0036] Corn oil: Add 15g for every 500g of wheat flour. This ratio can enhance the lubricity of the dough, making it easier to handle and reducing stickiness.
[0037] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, dough preparation comprises:
[0038] After slow stirring for 5 to 8 minutes, switch to fast stirring for 8 to 12 minutes to ensure that the dough surface is smooth and elastic. By controlling the stirring speed and time in stages, the fermentation performance and texture of the dough can be better controlled, making the dough more elastic and suitable for subsequent fermentation and steaming.
[0039] The temperature of the dough is controlled between 25℃ and 28℃. This temperature can help the uniform formation of the gluten structure, making the dough elastic yet soft, thereby improving the efficiency and effect of dough fermentation.
[0040] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, the method further comprises:
[0041] After preparing the dough, use the bubble film wrapping method to cover the surface of the dough with a layer of film and let it stand for 30 to 40 minutes to promote the surface fermentation of the dough and prevent the surface of the dough from drying out. The bubble film wrapping can effectively prevent the moisture on the surface of the dough from being lost too quickly, thereby avoiding the problem of cracking caused by moisture loss. It not only ensures the appearance of the dough, but also ensures that it has better expansion and softness during the subsequent fermentation and steaming process.
[0042] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, dough fermentation comprises:
[0043] The prepared dough is placed in an environment with a temperature of 32°C to 35°C and a relative humidity of 80% to 85% for fermentation. This temperature can accelerate the activity of yeast, and this humidity can prevent the dough surface from being too dry, while maintaining a high fermentation efficiency.
[0044] The fermentation time is 60 to 70 minutes, the dough volume expands to 2 to 2.5 times of the original size, and the pH value is 5.5 to 6.0. This time period ensures that the dough expands to the ideal volume and avoids excessive fermentation that causes the dough to become too loose or sour, affecting the final taste and quality. At the same time, this expansion effect provides an ideal basis for subsequent shaping and steaming, which helps to obtain soft and elastic steamed buns.
[0045] Please refer to the attached Figure 1 In a preferred embodiment of the present invention, dough proofing comprises:
[0046] Divide the fermented dough into small doughs of 90-100g each and knead them into steamed bun shapes;
[0047] Place the steamed bun-shaped dough in a steamer and let it rise for 20 to 30 minutes in an environment with a temperature of 38℃ to 40℃ and a relative humidity of 90% to 95%. After rising, the volume of the steamed bun expands to 1.5 to 2 times of its original size. In this environment, the surface of the dough can remain moist to prevent cracking. At the same time, high temperature helps to promote further expansion of the dough. The rising time and expansion degree ensure that the dough can achieve the best fermentation effect before entering the steamer.
[0048] Please see attached Figure 1 In a preferred embodiment of the present invention, the dough steaming comprises:
[0049] Put the proofed dough into the steamer and steam it over high heat for 15 to 20 minutes. This step allows the steam to fully penetrate the surface and inside of each steamed bun to ensure the consistency of the steaming effect.
[0050] After steaming, simmer for 3 to 5 minutes, then take out the steamed buns and cool them naturally to below 30°C at room temperature. This step can effectively prevent the surface of the steamed buns from shrinking due to the sudden drop in temperature, maintain its fluffiness and softness, and through cooling, it can effectively prevent excessive loss of moisture inside the steamed buns, maintaining the moisture and taste of the steamed buns.
[0051] Please see attached Figure 1 In a preferred embodiment of the present invention, the specific volume of the finished steamed bun is 1.8ml / g~2.2ml / g, the hardness is 1000g~1200g, the elasticity is 0.8~0.95, the chewiness is 800~1000, and the shelf life at room temperature is 3~4 days.
[0052] In order to better understand the present invention, the above contents are described in detail below in conjunction with specific embodiments.
[0053] Embodiment 1:
[0054] Old dough preparation
[0055] Mix wheat flour and water in a weight ratio of 1:3 to 1:5 and stir into a batter.
[0056] Add 5g active dry yeast and 10g white sugar to every 500g wheat flour and mix well.
[0057] The mixed batter is placed in an environment with a temperature of 28°C to 30°C and a relative humidity of 70% to 75% for fermentation for 4 to 5 hours, until the pH value of the old dough reaches 4.0 to 4.5.
[0058] Dough Preparation
[0059] Add the following ingredients to every 500g of wheat flour: 250g of water, 15g of corn oil, 2.5g of salt, and 1.5g of baking soda, and mix well.
[0060] Stir slowly for 5 to 8 minutes, then switch to fast stirring for 8 to 12 minutes. Keep the dough temperature between 25℃ and 28℃ until the dough is smooth and elastic.
[0061] Fermentation
[0062] The prepared dough is placed in an environment with a temperature of 32°C to 35°C and a relative humidity of 80% to 85% for fermentation for 60 to 70 minutes. The dough expands to 2 to 2.5 times its original volume and has a pH value of 5.5 to 6.0.
[0063] Proofing and Steaming
[0064] Divide the fermented dough into portions weighing 90 to 100 g each and shape them into steamed buns.
[0065] The steamed buns are placed in an environment with a temperature of 38°C to 40°C and a relative humidity of 90% to 95% to rise for 20 to 30 minutes, and their volume expands to 1.5 to 2 times of the original volume.
[0066] Steam over high heat for 15 to 20 minutes, simmer for 3 to 5 minutes after steaming, and cool naturally to below 30℃.
[0067] Finished product performance
[0068] The specific volume of the finished steamed bun is 1.8ml / g-2.2ml / g, the hardness is 1000g-1200g, the elasticity is 0.8-0.95, and the chewiness is 800-1000.
[0069] Example 2: (no ingredients added)
[0070] Old dough preparation
[0071] The preparation method is the same as that in Example 1.
[0072] Dough Preparation
[0073] Use only wheat flour and water, add 250g water for every 500g wheat flour.
[0074] Corn oil, salt and edible alkali are not added, and other processes are consistent with Example 1.
[0075] Fermentation and proofing
[0076] The process parameters are consistent with those in Example 1.
[0077] Steaming and finished product performance
[0078] After steaming, cool to below 30°C.
[0079] The specific volume of the finished steamed bun is lower than 1.8 ml / g, the hardness is higher than 1200 g, the elasticity is lower than 0.8, the taste is hard, and the pore structure is uneven.
[0080] Example 3: (Reducing the amount of corn oil added)
[0081] Old dough preparation
[0082] The preparation method is the same as that in Example 1.
[0083] Dough Preparation
[0084] Ingredient adjustment: Add 250g water, 1.5g baking soda, and 2.5g salt to every 500g wheat flour, and adjust the amount of corn oil added from 15g to 10g.
[0085] The other modulation steps are consistent with those in Example 1.
[0086] Fermentation and proofing
[0087] The process parameters are consistent with those in Example 1.
[0088] Steaming and finished product performance
[0089] The specific volume of the finished steamed bread is between 1.6 ml / g and 1.9 ml / g, the hardness is slightly higher than that of Example 1, the elasticity is between 0.7 and 0.85, the taste is slightly inferior to that of Example 1, but still relatively soft.
[0090] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for making steamed bread, characterized in that: The following steps are involved: Providing old dough and fermenting it under specific temperature and humidity conditions to obtain old dough; The old dough is mixed with wheat flour and ingredients to prepare dough; Allow the dough to ferment under specific temperature and humidity conditions until the dough expands to a specified multiple; Divide the fermented dough into small doughs and let them rise after forming; The proofed dough is steamed and cooled to obtain finished steamed buns.
2. The method for making steamed bread according to claim 1, characterized in that: The production of old noodles includes: Select a weight ratio of wheat flour to water of 1:3 to 1:5, and mix and stir into a batter; Add active dry yeast and sugar and mix well; Ferment for 4 to 5 hours at a temperature of 28°C to 30°C and a relative humidity of 70% to 75% until the pH value of the dough reaches 4.0 to 4.
5.
3. The method for making steamed bread according to claim 2, characterized in that: The old dough production further includes: Active dry yeast: add 5g active dry yeast for every 500g wheat flour; White sugar: Add 10g of white sugar for every 500g of wheat flour.
4. The method for making steamed bread according to claim 1, characterized in that: The ingredients for dough preparation include: Water: add 250g water for every 500g wheat flour; Baking soda: add 1.5g for every 500g wheat flour; Salt: add 2.5g for every 500g of wheat flour; Corn oil: Add 15g for every 500g wheat flour.
5. The method for making steamed bread according to claim 4, characterized in that: Dough preparation includes: After stirring slowly for 5 to 8 minutes, switch to fast stirring for 8 to 12 minutes to ensure that the dough surface is smooth and elastic; The temperature of the dough is controlled between 25℃ and 28℃.
6. The method for making steamed bread according to claim 1, characterized in that: The method further comprises: After mixing the dough, use bubble film to wrap the dough surface, cover it with a layer of film and let it stand for 30 to 40 minutes to promote surface fermentation of the dough and prevent the surface of the dough from drying out.
7. The method for making steamed bread according to claim 1, characterized in that: Dough fermentation includes: Placing the prepared dough in an environment with a temperature of 32°C to 35°C and a relative humidity of 80% to 85% for fermentation; The fermentation time is 60 to 70 minutes, the dough volume expands to 2 to 2.5 times of the original size, and the pH value is 5.5 to 6.
0.
8. The method for making steamed bread according to claim 1, characterized in that: Dough proofing includes: Divide the fermented dough into small doughs of 90-100g each and knead them into steamed bun shapes; Place the steamed bun-shaped dough in a steamer and let it rise for 20 to 30 minutes in an environment with a temperature of 38°C to 40°C and a relative humidity of 90% to 95%. After rising, the volume of the steamed bun expands to 1.5 to 2 times of its original size.
9. The method for making steamed bread according to claim 1, characterized in that: Dough steaming includes: Put the proofed dough into the steamer and steam it over high heat for 15 to 20 minutes; After steaming, simmer for 3 to 5 minutes, then take out the steamed buns and let them cool naturally to below 30℃ at room temperature.
10. The method for making steamed bread according to claim 1, characterized in that: The specific volume of the finished steamed bun is 1.8ml / g~2.2ml / g, the hardness is 1000g~1200g, the elasticity is 0.8~0.95, the chewiness is 800~1000, and the shelf life at room temperature is 3~4 days.