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Technology of producing steamed bread

A production process and technology of steamed bread, which is applied in application, food preparation, food science, etc., can solve the problems of difficult to guarantee the quality of steamed bread, poor appearance, long production cycle, etc., and achieve shortened production cycle, enhanced controllability, and good taste Effect

Inactive Publication Date: 2003-04-30
烟台蓝白食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in the production process of steamed bread, the production process of secondary fermentation is generally adopted, the quality of finished steamed bread is unstable, the production cycle is long, and the controllability of industrial production is poor
If one-time fermentation is used, the production cycle of the steamed buns is shorter, but the quality of the steamed buns is difficult to guarantee, mainly in the aspects of poor appearance and not good taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] In the production of steamed buns, the following procedures are carried out:

[0017] ① Prepare raw materials: flour, yeast, sugar, milk powder, salt, water, etc.;

[0018] ② Kneading dough: put flour, yeast, sugar, milk powder, salt and other raw and auxiliary materials into the dough mixing machine, stir evenly, then add water, and knead into a uniform dough;

[0019] ③ Forming: Use a steamed bun forming machine to evenly form the dough into blocks of about 100 grams each;

[0020] ④ Proofing: Put the formed steamed buns into the steaming tray, put them in the steamer, and send them to the proofing room for proofing;

[0021] ⑤Steaming: Send the proofed steamed buns into the steam box and steam them under the steam pressure of 0.2MPa;

[0022] ⑥ Cooling and packaging: After the steamed buns are fully cooled, they will be packed in bags and become finished products.

Embodiment 2

[0023] Embodiment 2: In the molding process of the steamed bun production process as described in Embodiment 1, the blocks made by the steamed bun molding machine can be rubbed 3 times by hand to form a dough. This process makes the gluten of the steamed buns form into bundles with distinct organization and state, so that the steamed steamed buns have distinct layers, fine texture and chewy texture.

Embodiment 3

[0024] Embodiment 3: the preferred scheme of the present invention is, in the steamed bread production process as described in embodiment 2, in the raw material preparation stage, the flour is formed with the proportioning of vermicelli and 2 times of refined flour, so that it can be prepared without adding flour In the case of whitening agent, the product is white and delicate, which not only improves the taste, but also improves the nutrition.

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Abstract

A technology for preparing steamed bread in batches features that after the dough is fermented once and shaped, the raw breads are steamed under 0.2-0.25 MPa. Its advantages are short production period, good appearance and taste, and high quality.

Description

Technical field: [0001] The invention relates to a process suitable for large-scale steamed bread production and processing, which belongs to the field of food processing. Background technique: [0002] At present, in the production process of steamed bread, the production process of secondary fermentation is generally adopted, the quality of finished steamed bread is unstable, the production cycle is long, and the controllability of industrial production is poor. If one-time fermentation is used, the production cycle of the steamed buns is shorter, but the quality of the steamed buns is difficult to guarantee, mainly in the aspects of poor appearance and not good enough taste. Invention content: [0003] The main technical problem to be solved by the invention is to adopt a fermentation process for industrialized production of steamed buns, to speed up the production cycle, to make the appearance and taste of the steamed buns better, and to improve product quality. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/104
Inventor 初福顺叶向库孙玉华孔繁兵刘林波
Owner 烟台蓝白食品有限公司
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