Steamed stuffed bun containing rumex hanus powder and production process of steamed stuffed bun

Abstract

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a steamed bun containing phyllostachys grass powder and a production process thereof. Background Art

[0002] As a traditional staple food in my country, steamed buns (baozi) are deeply loved by the public. With the improvement of people's living standards, higher demands are being placed on the nutritional and functional properties of baozi. Leaf-eating grass is a new type of high-protein plant rich in nutrients such as vitamins, minerals, and amino acids. However, the current technology for using leaf-eating grass in baozi production is not perfect. Problems such as unreasonable raw material ratios and non-standard production processes make it difficult for the finished baozi to achieve ideal taste, nutrient preservation, and quality stability, failing to fully realize the nutritional and economic value of leaf-eating grass.

[0003] Therefore, it is of great significance to develop a scientific and reasonable production process for steamed buns containing phyllostachys grass powder. Summary of the Invention

[0004] In order to solve the problems raised in the above background technology, the purpose of the present invention is to provide a steamed bun containing foliage grass powder and a production process thereof.

[0005] To solve the above technical problems, the present invention provides a technical solution: a steamed bun containing foliar grass powder and a production process thereof, which is made by mixing the following raw materials in the following weight ratio: 80-160 kg of wheat flour, 1-7 kg of foliar grass powder, 400-800 g of highly active dry yeast, and 180-240 g of edible alkali.

[0006] Preferably, the weight ratio of the raw materials is: 100-140 kg of wheat flour, 2-5 kg of edible grass powder, 450-650 g of high-activity dry yeast, and 200-230 g of edible alkali.

[0007] Preferably, the weight ratio of the raw materials is: 125 kg of wheat flour, 3.75 kg of edible grass powder, 500 g of high-activity dry yeast, and 210 g of edible alkali.

[0008] A production process for steamed buns containing edible grass powder, characterized in that wheat flour, edible grass powder, high-activity dry yeast and edible alkali are taken from the raw materials.

[0009] The specific preparation method comprises the following steps:

[0010] (1) Leaf-eating grass powder processing: Frozen leaf-eating grass powder needs to be thawed and heated for the subsequent production of steamed buns;

[0011] (2) Add wheat flour, leaf grass powder, highly active dry yeast, and edible alkali into a dough mixer in sequence and stir for 15 minutes;

[0012] (3) Forming, using equipment: an integrated automatic bun forming machine, the prepared filling is put into the filling machine; the dough mixed by the dough mixer is poured into the conveyor belt, and after automatic segmentation, it enters the dough pressing machine, and the number of dough pressings is set: 7-15 times, and the automatic dough pressing starts. After the set number of dough pressings is reached, the dough automatically exits the dough pressing machine and is then automatically sent to the bun forming machine via a conveyor. The formed buns are conveyed to the automatic plate arranging machine for automatic plate arrangement;

[0013] (4) Proofing, using equipment: automatic proofing room, temperature and humidity are automatically controlled, the proofing time of each steam car can be set, and an alarm will be issued when the time is up;

[0014] (5) Steaming: Push the proofed buns from the proofing room into the steaming cabinet, set the steaming time to 25 minutes and the exhaust time to 3 minutes, and press the start button to start automatic steaming. During the steaming process, control the steam pressure to 0.02-0.04 MPa;

[0015] (6) Quick freezing: the steamed buns need to be cooled to room temperature, and the quick freezing temperature is strictly controlled at -35 to -40°C to ensure rapid freezing;

[0016] (7) Packaging: In the packaging workshop, the quick-frozen buns are packaged by automated equipment using moisture-proof and oxygen-barrier packaging materials that meet food safety standards, and are finally stored in a cold storage facility.

[0017] Preferably, in step (1), the temperature of the grass powder used for kneading the dough should be adjusted to ensure the temperature of the dough, with the principle of hot in winter and cool in summer, and should not exceed 45° C. to prevent scalding of gluten or killing of yeast.

[0018] Preferably, in step (5), the steaming cart that has been formed and filled with buns is pushed into a proofing room: the temperature of the proofing room is 36-38°C; the humidity is 80%-90%, and the proofing time is set: generally 30 minutes, and it is appropriate to proof the buns to 1.5-2.5 times the volume of the bun blanks. After proofing, the cart is pushed into a steaming cabinet to start steaming.

[0019] The beneficial effects of the present invention are:

[0020] Rich in nutrition: By adding leaf-eating grass powder, the various nutrients of leaf-eating grass are integrated into the buns, which greatly improves the nutritional value of the buns and meets consumers' demand for healthy diet;

[0021] Good taste: Reasonable raw material ratio and standardized production process ensure that the buns have a good taste and texture, retaining the softness of traditional buns while giving them a unique flavor;

[0022] Stable quality: Strict control of every link in the production process, from raw material processing to finished product packaging, ensures the quality stability of the buns, extends the shelf life of the products, and facilitates storage and transportation;

[0023] High production efficiency: The use of automated equipment for production, such as integrated automatic bun forming machines, automatic proofing rooms, automatic tray-arranging machines, etc., improves production efficiency, reduces labor costs, and is conducive to large-scale production.

[0024] Obviously, based on the above contents of the present invention, according to common technical knowledge and customary means in this field, without departing from the above basic technical ideas of the present invention, other various forms of modifications, replacements or changes can be made.

[0025] The following further describes the above content of the present invention in detail through specific embodiments in the form of examples. However, this should not be construed as limiting the scope of the above subject matter of the present invention to the following examples. All technologies implemented based on the above content of the present invention fall within the scope of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a schematic diagram of the process structure of the present invention. DETAILED DESCRIPTION

[0027] The present invention is described below with specific examples, which are not intended to limit the present invention.

[0028] Example 1: The following raw materials are mixed in the following weight ratios: 80-160 kg of wheat flour, 1-7 kg of edible grass powder, 400-800 g of highly active dry yeast, and 180-240 g of edible alkali.

[0029] Preferably, the weight ratio of the raw materials is: 100-140 kg of wheat flour, 2-5 kg of edible grass powder, 450-650 g of high-activity dry yeast, and 200-230 g of edible alkali.

[0030] Preferably, the weight ratio of the raw materials is: 125 kg of wheat flour, 3.75 kg of edible grass powder, 500 g of high-activity dry yeast, and 210 g of edible alkali.

[0031] A production process for steamed buns containing edible grass powder, characterized in that wheat flour, edible grass powder, high-activity dry yeast and edible alkali are taken from the raw materials,

[0032] The specific preparation method comprises the following steps:

[0033] (1) Leaf-eating grass powder processing: Frozen leaf-eating grass powder needs to be thawed and heated for the subsequent production of steamed buns;

[0034] (2) Add wheat flour, leaf grass powder, highly active dry yeast, and edible alkali into a dough mixer in sequence and stir for 15 minutes;

[0035] (3) Forming, using equipment: an integrated automatic bun forming machine, the prepared filling is put into the filling machine; the dough mixed by the dough mixer is poured into the conveyor belt, and after automatic segmentation, it enters the dough pressing machine, and the number of dough pressings is set: 7-15 times, and the automatic dough pressing starts. After the set number of dough pressings is reached, the dough automatically exits the dough pressing machine and is then automatically sent to the bun forming machine via a conveyor. The formed buns are conveyed to the automatic plate arranging machine for automatic plate arrangement;

[0036] (4) Proofing, using equipment: automatic proofing room, temperature and humidity are automatically controlled, the proofing time of each steam car can be set, and an alarm will be issued when the time is up;

[0037] (5) Steaming: Push the proofed buns from the proofing room into the steaming cabinet, set the steaming time to 25 minutes and the exhaust time to 3 minutes, and press the start button to start automatic steaming. During the steaming process, control the steam pressure to 0.02-0.04 MPa;

[0038] (6) Quick freezing: the steamed buns need to be cooled to room temperature, and the quick freezing temperature is strictly controlled at -35 to -40 ° C to ensure rapid freezing;

[0039] (7) Packaging: In the packaging workshop, the quick-frozen buns are packaged by automated equipment using moisture-proof and oxygen-barrier packaging materials that meet food safety standards, and are finally stored in a cold storage facility.

[0040] Preferably, in step (1), the temperature of the grass powder used for kneading the dough should be adjusted to ensure the temperature of the dough, with the principle of hot in winter and cool in summer, and should not exceed 45° C. to prevent scalding of gluten or killing of yeast.

[0041] Preferably, in step (5), the steaming cart that has been formed and filled with buns is pushed into a proofing room: the temperature of the proofing room is 36-38°C; the humidity is 80%-90%, and the proofing time is set: generally 30 minutes, and it is appropriate to proof the buns to 1.5-2.5 times the volume of the bun blanks. After proofing, the cart is pushed into a steaming cabinet to start steaming.

[0042] Example 2:

[0043] (1) Add 125 kg of wheat flour, 3.75 kg of edible grass powder, 500 g of highly active dry yeast, and 210 g of edible alkali into a dough mixer and stir for 15 minutes;

[0044] Processing of leafy grass powder: Frozen leafy grass powder needs to be thawed and heated for the subsequent production of steamed buns. In order to ensure the temperature of the dough, the temperature of the grass powder should be adjusted. The principle is to keep it hot in winter and cool in summer, and it should not exceed 45°C to prevent scalding of gluten or killing of yeast.

[0045] Dough kneading process requirements: The dough after kneading should be conducive to the subsequent processes and to improving product quality. Generally, the dough should be dry, smooth, have good extensibility and a certain degree of elasticity.

[0046] (2) Molding, using equipment: integrated bun automatic molding machine;

[0047] Operation process: The prepared filling is put into the filling machine; the dough mixed by the dough mixer is poured into the conveyor belt, and after being automatically divided, it enters the dough pressing machine (the number of pressing times can be set: 7-15 times) to start automatic dough pressing. After reaching the set number of pressing times, the dough automatically exits the dough pressing machine and is automatically sent to the bun forming machine via the conveyor. The formed buns are conveyed to the automatic plate arranging machine for automatic plate arrangement;

[0048] (3) Proofing, using equipment: automatic proofing room, temperature and humidity are automatically controlled, the proofing time of each steam car can be set, and an alarm will be issued when the time is up;

[0049] Operation process: The steaming cart filled with shaped and steamed buns is pushed into the proofing room (proofing room temperature: 36-38℃; humidity 80%-90%), and the proofing time is set (usually 30 minutes, preferably until the buns have proofed to 1.5-2.5 times the volume of the buns). After proofing, the cart is pushed into the steaming cabinet to start steaming.

[0050] (4) Steaming, operation process: push the proofed bun dough from the proofing room into the steaming cabinet, set the steaming time to 25 minutes and the exhaust time to 3 minutes, and press the start button to start automatic steaming. During the steaming process, control the steam pressure to 0.02-0.04 MPa;

[0051] (5) Quick freezing: the steamed buns need to be cooled to room temperature. The quick freezing temperature is strictly controlled at -35 to -40 °C to ensure rapid freezing (to avoid excessive ice crystals that damage the structure) and ensure the taste and nutrition of the finished product;

[0052] (6) Packaging: In the packaging workshop, the quick-frozen buns are packaged by automated equipment using moisture-proof and oxygen-isolating packaging materials (such as composite plastic bags) that meet food safety standards, and are finally stored in a cold storage facility.

[0053] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0054] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. All equivalent structural transformations made by using the contents of the present invention specification under the inventive concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.

[0055] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A steamed bun containing leaf-eating grass powder, characterized in that: It is made by mixing the following raw materials in the following weight ratio: 80-160 kg of wheat flour, 1-7 kg of leaf grass powder, 400-800 kg of high-activity dry yeast grams, edible alkali 180-240 grams.

2. The steamed bun containing leaf-eating grass powder according to claim 1, characterized in that: The weight ratio of the raw materials is: 100-140 kg of wheat flour, 2-5 kg of edible grass powder, 450-650 g of high-activity dry yeast, and 200-230 g of edible alkali.

3. The steamed bun containing leaf-eating grass powder according to any one of claims 1 to 2, characterized in that: The weight ratio of the raw materials is: 125 kg of wheat flour, 3.75 kg of edible grass powder, 500 g of high-activity dry yeast, and 210 g of edible alkali.

4. A production process for preparing the steamed buns containing phyllostachys grass powder according to any one of claims 1 to 3, characterized in that: Take wheat flour, edible grass powder, high-activity dry yeast and edible alkali from the raw materials, and the specific preparation method includes the following steps: (1) Leaf-eating grass powder processing: Frozen leaf-eating grass powder needs to be thawed and heated for the subsequent production of steamed buns; (2) Add wheat flour, leaf grass powder, highly active dry yeast, and edible alkali into a dough mixer in sequence and stir for 15 minutes; (3) Forming, using equipment: an integrated automatic bun forming machine, the prepared filling is put into the filling machine; the dough mixed by the dough mixer is poured into the conveyor belt, and after automatic segmentation, it enters the dough pressing machine, and the number of dough pressings is set: 7-15 times, and the automatic dough pressing starts. After the set number of dough pressings is reached, the dough automatically exits the dough pressing machine and is then automatically sent to the bun forming machine via a conveyor. The formed buns are conveyed to the automatic plate arranging machine for automatic plate arrangement; (4) Proofing, using equipment: automatic proofing room, temperature and humidity are automatically controlled, the proofing time of each steam car can be set, and an alarm will be issued when the time is up; (5) Steaming: Push the proofed buns from the proofing room into the steaming cabinet, set the steaming time to 25 minutes and the exhaust time to 3 minutes, and press the start button to start automatic steaming. During the steaming process, control the steam pressure to 0.02-0.04 MPa; (6) Quick freezing: the steamed buns need to be cooled to room temperature, and the quick freezing temperature is strictly controlled at -35 to -40°C to ensure rapid freezing; (7) Packaging: In the packaging workshop, the quick-frozen buns are packaged by automated equipment using moisture-proof and oxygen-barrier packaging materials that meet food safety standards, and are finally stored in a cold storage facility.

5. The production process of the steamed buns containing phyllostachys grass powder according to claim 4, characterized in that: In the step (1), the temperature of the grass powder used for kneading the dough should be adjusted to ensure the temperature of the dough, with the principle of hot in winter and cool in summer, and should not exceed 45° C. to prevent scalding of gluten or killing of yeast.

6. The production process of the steamed buns containing phyllostachys grass powder according to claim 4, characterized in that: In the step (5), the steaming cart formed and filled with buns is pushed into the proofing room: the proofing room temperature is: 36-38°C; the humidity is 80%-90%, and the proofing time is set: generally 30 minutes, and it is appropriate to proof to 1.5-2.5 times the volume of the bun blank. After proofing, it is pushed into the steaming cabinet to start steaming.

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