Baked steamed stuffed bun and preparation method thereof

Abstract

The invention relates to a baked steamed stuffed bun and a preparation method thereof. The baked steamed stuffed bun comprises stuffing and steamed stuffed bun wrappers, wherein the stuffing comprises the following raw materials in parts by mass: 50-70 parts of meat, 15-20 parts of vegetables, 5-8 parts of drawing protein, 0.8-1 part of a stuffing modifier, 7-8 parts of powdery condiments, 2-3 parts of wet materials, 2-3 parts of material oil and 15-20 parts of water; the steamed stuffed bun wrapper comprises the following raw materials in parts by mass: 100-120 parts of flour, 0.2-0.8 part of a flour improver, 0.5-0.8 part of table salt, 2-3 parts of lard oil, 0.9-1.2 parts of a compound emulsifier and 40-50 parts of water. The flour improver is added into the steamed stuffed bun wrapper, so that the steamed stuffed bun wrapper is crisp. The flour improver can weaken a gluten protein network structure and break the interaction of disulfide bonds. Meanwhile, the compound emulsifier is also added, so that the water-retaining property and the water binding capacity of the dough can be improved, and the aging of the starch is delayed, so that the baked steamed stuffed bun disclosed by the invention still keeps a crisp mouth feel after being frozen.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a baked steamed bun and a preparation method thereof. Background Art

[0002] Baked buns, called "Shamusa" in Uyghur, are as famous as pilaf, naan, and grilled lamb kebabs. They are a traditional food that Xinjiang Uyghurs love very much. Baked buns are bright yellow in color, tender and delicious, crispy in the mouth, and have an attractive aroma, and are very popular among consumers. Freshly baked buns are bright yellow in color, crispy in skin, and fragrant in meat. However, existing baked buns are often transported and stored in a frozen manner. After repeated freezing and thawing, the water separation rate of the baked buns will increase, affecting the taste and appearance of the baked buns. Summary of the invention

[0003] The first object of the present invention is to provide a baked bun to solve the technical problem that the water separation rate of the existing baked bun increases after multiple freezing and thawing, which affects the taste and appearance of the baked bun.

[0004] The second object of the present invention is to provide a method for preparing baked steamed buns.

[0005] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0006] A baked steamed bun comprises a stuffing and a steamed bun wrapper. The stuffing comprises the following raw materials in parts by mass: 50-70 parts of meat, 15-20 parts of vegetables, 5-8 parts of fibrous protein, 0.8-1 part of a stuffing improver, 7-8 parts of powdered small ingredients, 2-3 parts of wet materials, 2-3 parts of cooking oil, and 15-20 parts of water; the steamed bun wrapper comprises the following raw materials in parts by mass: 100-120 parts of flour, 0.2-0.8 part of a flour improver, 0.5-0.8 part of salt, 2-3 parts of lard, 0.9-1.2 parts of a compound emulsifier, and 40-50 parts of water.

[0007] Furthermore, the flour improver includes, by weight, 12 to 100 parts of glyceryl monostearate, 10 to 70 parts of potassium dihydrogen phosphate, 5 to 30 parts of L-potassium hydrogen tartrate, and 1 to 12 parts of saccharifying enzyme preparation.

[0008] Furthermore, the filling improver includes, by weight, 10 to 80 parts of trisodium phosphate, 2 to 70 parts of sodium citrate, 1 to 15 parts of sorghum red, and 1 to 20 parts of vitamin C.

[0009] Furthermore, the compound emulsifier includes, by mass, 10 to 300 parts of soybean oil, 5 to 150 parts of sucrose fatty acid ester, 10 to 80 parts of acetylated monoglycerol fatty acid ester, 6 to 50 parts of trimerol monostearate, and 2 to 50 parts of sodium stearoyl lactylate.

[0010] Further, the powdered small ingredients include the following raw materials by weight: 1-1.2 parts of salt, 0.5-0.8 parts of monosodium glutamate, 0.8-1 parts of chicken essence, 0.4-0.5 parts of doubling powder, 0.3-0.4 parts of spices, 1.3-1.6 parts of cumin powder, 2-3 parts of corn starch, and 1-1.5 parts of crushed black pepper; the wet ingredients include the following raw materials by weight: 1-1.2 parts of light soy sauce, 0.8-1 parts of dark soy sauce, and 0.8-1 parts of oyster sauce; The doubling powder includes the following raw materials in parts by mass: 50-80 parts of star anise, 10-16 parts of white pepper, 8-15 parts of monosodium glutamate, and 5-8 parts of disodium flavor nucleotides; the spices include the following raw materials in parts by mass: 80-120 parts of star anise, 30-60 parts of nutmeg, 15-30 parts of cumin, 10-40 parts of white pepper, 2-8 parts of edible salt, 5-15 parts of monosodium glutamate, 3-8 parts of yeast extract, and 3-10 parts of disodium flavor nucleotides.

[0011] A method for preparing baked buns comprises the following steps:

[0012] S1: preparing the filling: mixing the formulated amount of meat and fibrous protein, stirring at a rate of 30-50 r / min for 2-3 min, then adding the powdered small ingredients, filling improver and wet material, stirring at a rate of 30-50 r / min for 3-5 min, then stirring at a rate of 70-90 r / min for 5-8 min, then adding the formulated amount of water, vegetables and cooking oil, stirring at a rate of 30-50 r / min for 2-3 min to obtain the filling;

[0013] S2: preparing bun wrapper: mixing the flour and flour improver in the formula amount, stirring at a rate of 30 to 50 r / min for 1 to 2 minutes to obtain a mixture; dissolving the compound emulsifier and salt in water to obtain a mixed solution, mixing the mixed solution with the mixture and adding water, stirring at a rate of 30 to 50 r / min for 3 to 5 minutes, then adding lard, stirring at a rate of 70 to 90 r / min for 3 to 5 minutes to obtain a dough; and pressing the dough to obtain a bun wrapper;

[0014] S3: preparing baked buns: adding stuffing into a bun wrapper to obtain a bun, brushing a layer of egg liquid on the surface of the bun, and baking the bun;

[0015] S4: Quick freezing: The baked buns are cooled and then frozen.

[0016] Furthermore, the meat described in S1 is cut into meat particles and then mixed with the fibrous protein; the meat includes mutton and mutton fat, the particle size of the mutton fat is 6 to 8 mm, and the particle size of the mutton is 10 to 12 mm; the storage temperature of the mutton fat is -5 to -10°C, and the storage temperature of the mutton is -4 to -2°C; the fibrous protein is soaked in water and then dehydrated and then mixed with the meat; the vegetables are onions, and the vegetables are cut into vegetable particles with a particle size of 4 to 5 mm.

[0017] Furthermore, the baking temperature in S3 is 180-220°C, and the baking time is 15-20 minutes; the freezing in S4 is freezing at -30--35°C for 30-35 minutes, and the center temperature of the frozen baked buns is -16--20°C.

[0018] Furthermore, liquid β-carotene is added to the egg liquid in S3, with 0.1 to 0.2 g of liquid β-carotene added to every 100 g of egg liquid.

[0019] Furthermore, the water in S1 is added 2 to 3 times.

[0020] Beneficial effects of the present invention:

[0021] After the mutton in the Xinjiang baked buns filling is baked and quickly frozen, the mutton has a dull color and a dry taste, which affects the consumer experience and repurchase rate. The present invention adds a filling improver to the filling. The filling improver makes the meat protein deviate from the isoelectric point of the protein, increases the hydration capacity, and can improve the water absorption and water retention of the mutton. It chelates divalent metal ions to delay the oxidative rancidity of fat, improves the color and brightness of the mutton, and maintains the good taste of the mutton.

[0022] The bun skin of the present invention is added with a flour improver, which can make the bun skin crispy. The flour improver can weaken the gluten protein network structure and interrupt the interaction of disulfide bonds. At the same time, the compound emulsifier can improve the water retention and water holding capacity of the dough and delay starch aging, so that the baked buns of the present invention still maintain a crisp taste after freezing.

[0023] The flour of the invention uses medium-gluten flour with a moderate content of the medium-gluten flour, thereby ensuring that the baked buns maintain a crisp taste during the shelf life. The surface of the baked buns of the invention is brushed with egg liquid, and liquid beta-carotene is added to the egg liquid. Compared with the egg liquid alone, the surface of the baked buns of the invention is golden and has a good appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The sensory evaluation diagram of the baked buns in Examples 1-3 and Comparative Example 1 is shown. DETAILED DESCRIPTION

[0025] The present invention will be further described below in conjunction with the embodiments of the present invention and the accompanying drawings.

[0026] The method of preparing cooking oil is: when the oil in the pot is 60% hot, put onion, ginger, garlic, Sichuan pepper, chili, cinnamon, bay leaves, and star anise into the oil and stir. After the ingredients are boiled until red, remove the onion, ginger, garlic, Sichuan pepper, chili, cinnamon, bay leaves, and star anise.

[0027] Example 1

[0028] The baked buns of Example 1 include fillings and dough. The fillings include the following raw materials: 50g of meat, 15g of yellow onion, 7g of fibrous protein, 1g of filling improver, 7.75g of powdered small materials, 2.8g of wet materials, 2g of cooking oil, and 15g of water. The dough includes the following raw materials: 100g of flour, 0.5g of flour improver, 0.6g of salt, 2g of refined lard, 1g of compound emulsifier, and 48g of water. The flour is medium-gluten flour. The flour improver includes 80g of monostearate glyceryl, 15g of potassium dihydrogen phosphate, 8g of L-potassium hydrogen tartrate, and 5g of saccharifying enzyme preparation. The filling improver includes 50g of trisodium phosphate, 12g of sodium citrate, 4g of sorghum red, and 7g of vitamin C. The compound emulsifier includes 100g soybean oil, 45g sucrose fatty acid ester, 30g acetylated monoglycerol fatty acid ester, 26g triglycerol monostearate, and 20g sodium stearoyl lactylate. The powdered ingredients include 1.1g salt, 0.6g monosodium glutamate, 0.8g chicken essence, 0.4g multiplier powder, 0.35g spices, 1.5g cumin powder, 2g corn starch, and 1g crushed black pepper. The wet ingredients include 1g light soy sauce, 0.8g dark soy sauce, and 1g oyster sauce. The meat includes 35g mutton and 15g mutton fat.

[0029] The doubling powder includes the following raw materials: 60g star anise, 15g white pepper, 15g MSG, and 6g disodium flavor nucleotides; the spices include the following raw materials: 100g star anise, 50g nutmeg, 20g cumin, 20g white pepper, 6g table salt, 10g MSG, 6g yeast extract, and 6g disodium flavor nucleotides.

[0030] The method for preparing the baked buns of Example 1 comprises the following steps:

[0031] S1: Raw material pretreatment: mince mutton fat and mutton with a perforated plate to obtain mutton fat particles and mutton particles. The particle size of the mutton fat particles is 8mm, and the particle size of the mutton particles is 12mm. The minced mutton particles and mutton fat particles shall not be stored on site for more than 3 hours. If it exceeds 3 hours, they must be stored in a fresh-keeping warehouse. The storage temperature of the mutton fat particles is -5℃, and the storage temperature of the mutton particles is -4℃.

[0032] Cut off the head and tail of the yellow onion, remove the epidermis and rotten parts, and clean the dry skin. The cleaned yellow onion can be stored for ≤12h. Wash it twice with water, and keep the water clear for the last wash. Wash the yellow onion thoroughly and remove it in time. Soak the yellow onion in water for ≤30min, put it in a colander and drain for 5min, then cut it into 5mm yellow onion particles with a dicer.

[0033] S2: Fiber fibroin treatment: 6 mm fibroin particles were soaked in water and then the water was drained, followed by dehydration in a dehydrator for 60 seconds;

[0034] S3: Prepare the filling: add mutton granules, mutton fat granules and dehydrated fibrous protein into the stuffing pot, stir at 40r / min for 3min to mix evenly; add powdered small ingredients, filling improver and wet materials into the stuffing pot, stir at 40r / min for 3min to mix thoroughly, then stir at 80r / min for 5min, add the formulated amount of water, add the water 3 times; add yellow onion granules, sprinkle with oil to form an oil film to protect the yellow onion from leaking water, then stir at 40r / min for 2min.

[0035] S4: Prepare the bun wrapper: put the all-purpose flour and the flour improver into a dough pot and stir at a rate of 40 r / min for 2 minutes to mix evenly to obtain a mixture; fully dissolve the compound emulsifier and salt in water to obtain a mixed solution, pour the mixed solution into the dough pot and add the remaining amount of water in the formula, stir at a rate of 40 r / min for 3 minutes, add refined lard when there is no dry flour, stir at a rate of 80 r / min for 3 minutes to obtain the dough. Put the dough on a dough press to press to obtain the bun wrapper.

[0036] S5: preparing baked buns: adding stuffing to a bun skin to obtain a bun. The weight of the bun skin is 55 g, and the weight of the stuffing is 75 g. 0.1 g of liquid β-carotene is added to 100 g of egg liquid, and then a layer of egg liquid is brushed on the surface of the bun, and peeled white sesame seeds are sprinkled, and baked in an oven at 220° C. for 15 min to obtain baked buns.

[0037] S6: Quick freezing: After cooling, the baked buns are placed in a tunnel at -30°C and frozen for 35 minutes. The core temperature of the frozen baked buns is -18°C.

[0038] Example 2

[0039] The preparation method of the baked steamed buns in Example 2 is substantially the same as that in Example 1. The difference between the preparation method of the baked steamed buns in Example 2 and that in Example 1 is that 0.8 g of flour improver is added in Example 2, and the flour improver includes 80 g of glyceryl monostearate, 15 g of potassium dihydrogen phosphate, 8 g of L-potassium hydrogen tartrate, and 5 g of saccharifying enzyme preparation.

[0040] Example 3

[0041] The preparation method of the baked steamed buns in Example 3 is substantially the same as that in Example 1. The difference between the preparation method of the baked steamed buns in Example 3 and that in Example 1 is that 0.2 g of flour improver is added in Example 3, and the flour improver includes 80 g of glyceryl monostearate, 15 g of potassium dihydrogen phosphate, 8 g of L-potassium hydrogen tartrate, and 5 g of saccharifying enzyme preparation.

[0042] Example 4

[0043] The baked buns of Example 4 include fillings and dough. The fillings include the following raw materials: 70g meat, 20g yellow onion, 8g fibrous protein, 0.8g filling improver, 8g powdered small material, 3g wet material, 3g cooking oil, and 20g water. The dough includes the following raw materials: 120g flour, 0.6g flour improver, 0.8g salt, 3g refined lard, 1.2g compound emulsifier, and 50g water. The flour is medium-gluten flour. The flour improver includes 80g of monostearate glyceryl, 15g of potassium dihydrogen phosphate, 8g of L-potassium hydrogen tartrate, and 5g of saccharifying enzyme preparation. The filling improver includes 50g of trisodium phosphate, 12g of sodium citrate, 4g of sorghum red, and 7g of vitamin C. The compound emulsifier includes 100g soybean oil, 45g sucrose fatty acid ester, 30g acetylated monoglycerol fatty acid ester, 26g triglycerol monostearate, and 20g sodium stearoyl lactylate. The powdered ingredients include 1.2g salt, 0.8g monosodium glutamate, 1g chicken essence, 0.5g multiplier powder, 0.4g spices, 1.6g cumin powder, 3g corn starch, and 1.5g crushed black pepper. The wet ingredients include 1.2g light soy sauce, 1g dark soy sauce, and 1g oyster sauce. The meat includes 50g mutton and 20g mutton fat.

[0044] The doubling powder includes the following raw materials: 80g star anise, 16g white pepper, 12g MSG, and 8g disodium flavor nucleotides; the spices include the following raw materials: 120g star anise, 60g nutmeg, 30g cumin, 40g white pepper, 8g table salt, 15g MSG, 8g yeast extract, and 10g disodium flavor nucleotides.

[0045] The method for preparing the baked buns of Example 4 comprises the following steps:

[0046] S1: Raw material pretreatment: mince mutton fat and mutton with a perforated plate to obtain mutton fat particles and mutton particles. The particle size of the mutton fat particles is 7mm, and the particle size of the mutton particles is 11mm. The minced mutton particles and mutton fat particles shall not be stored on site for more than 3 hours. If more than 3 hours, they must be stored in a fresh-keeping warehouse. The storage temperature of the mutton fat particles is -8℃, and the storage temperature of the mutton particles is -2℃.

[0047] Cut off the head and tail of the yellow onion, remove the epidermis and rotten parts, and clean the dry skin. The cleaned yellow onion can be stored for ≤12h. Wash it twice with water, and keep the water clear for the last wash. Wash the yellow onion thoroughly and remove it in time. Soak the yellow onion in water for ≤30min, put it in a colander and drain for 5min, then cut it into 5mm yellow onion particles with a dicer.

[0048] S2: Fiber fibroin treatment: 6 mm fibroin particles were soaked in water and then the water was drained, followed by dehydration in a dehydrator for 60 seconds;

[0049] S3: Prepare the filling: add mutton granules, mutton fat granules and dehydrated fibrous protein into the stuffing pot, stir at 50r / min for 3min to mix evenly; add powdered small ingredients, filling improver and wet materials into the stuffing pot, stir at 50r / min for 5min to mix thoroughly, then stir at 90r / min for 8min, add the formulated amount of water, add water twice; add yellow onion granules, sprinkle with oil to form an oil film to protect the yellow onion from leaking water, then stir at 50r / min for 2min.

[0050] S4: Prepare the bun wrapper: put the all-purpose flour and the flour improver into a dough pot and stir at a rate of 50 r / min for 2 minutes to mix evenly to obtain a mixture; fully dissolve the compound emulsifier and salt in water to obtain a mixed solution, pour the mixed solution into the dough pot and add the remaining amount of water in the formula, stir at a rate of 50 r / min for 3 minutes, add refined lard when there is no dry flour, stir at a rate of 90 r / min for 3 minutes to obtain the dough. Put the dough on a dough press to press to obtain the bun wrapper.

[0051] S5: preparing baked buns: adding stuffing to a bun skin to obtain a bun. The weight of the bun skin is 55 g, and the weight of the stuffing is 75 g. 0.1 g of liquid β-carotene is added to 100 g of egg liquid, and then a layer of egg liquid is brushed on the surface of the bun, and peeled white sesame seeds are sprinkled, and baked in an oven at 220° C. for 18 minutes to obtain baked buns.

[0052] S6: Quick freezing: After the baked buns are cooled, they are placed in a tunnel at -35°C and frozen for 30 minutes. The central temperature of the frozen baked buns is -18°C.

[0053] Example 5

[0054] The baked buns of Example 5 include fillings and dough. The fillings include the following raw materials: 60g of meat, 18g of yellow onion, 5g of fibrous protein, 0.8g of filling improver, 7g of powdered small materials, 2g of wet materials, 2g of oil, and 15g of water. The dough includes the following raw materials: 100g of flour, 0.6g of flour improver, 0.8g of salt, 3g of refined lard, 1.2g of compound emulsifier, and 50g of water. The flour is medium-gluten flour. The flour improver includes 80g of monostearate glyceryl, 15g of potassium dihydrogen phosphate, 8g of L-potassium hydrogen tartrate, and 5g of saccharifying enzyme preparation. The filling improver includes 50g of trisodium phosphate, 12g of sodium citrate, 4g of sorghum red, and 7g of vitamin C. The compound emulsifier includes 100g soybean oil, 45g sucrose fatty acid ester, 30g acetylated monoglycerol fatty acid ester, 26g triglycerol monostearate, and 20g sodium stearoyl lactylate. The powdered ingredients include 1.2g salt, 0.5g monosodium glutamate, 1g chicken essence, 0.5g multiplier powder, 0.3g spice, 1.3g cumin powder, 2g corn starch, and 1g crushed black pepper. The wet ingredients include 1g light soy sauce, 1g dark soy sauce, and 1g oyster sauce. The meat includes 40g mutton and 20g mutton fat.

[0055] The doubling powder includes the following raw materials: 50g star anise, 10g white pepper, 8g MSG, and 5g disodium nucleotide; the spices include the following raw materials: 80g star anise, 30g nutmeg, 15g cumin, 10g white pepper, 2g table salt, 5g MSG, 5g yeast extract, and 5g disodium nucleotide.

[0056] The method for preparing the baked buns of Example 5 comprises the following steps:

[0057] S1: Raw material pretreatment: mince mutton fat and mutton with a perforated plate to obtain mutton fat particles and mutton particles. The particle size of the mutton fat particles is 7mm, and the particle size of the mutton particles is 11mm. The minced mutton particles and mutton fat particles shall not be stored on site for more than 3 hours. If it exceeds 3 hours, they must be stored in a fresh-keeping warehouse. The storage temperature of the mutton fat particles is -10℃, and the storage temperature of the mutton particles is -3℃.

[0058] Cut off the head and tail of the yellow onion, remove the epidermis and rotten parts, and clean the dry skin. The cleaned yellow onion can be stored for ≤12h. Wash it twice with water, and keep the water clear for the last wash. Wash the yellow onion thoroughly and remove it in time. Soak the yellow onion in water for ≤30min, put it in a colander and drain for 5min, then cut it into 5mm yellow onion particles with a dicer.

[0059] S2: Fiber fibroin treatment: 6 mm fibroin particles were soaked in water and then the water was drained, followed by dehydration in a dehydrator for 60 seconds;

[0060] S3: Prepare the filling: add mutton granules, mutton fat granules and dehydrated fibrous protein into the stuffing pot, stir at 30r / min for 2min to mix evenly; add powdered small ingredients, filling improver and wet materials into the stuffing pot, stir at 30r / min for 3min to mix thoroughly, then stir at 70r / min for 8min, add the formulated amount of water, add water twice; add yellow onion granules, sprinkle with oil to form an oil film to protect the yellow onion from leaking water, then stir at 50r / min for 2min.

[0061] S4: Prepare the bun wrapper: put the all-purpose flour and the flour improver into a dough pot and stir at a rate of 30 r / min for 2 minutes to mix evenly to obtain a mixture; fully dissolve the compound emulsifier and salt in water to obtain a mixed solution, pour the mixed solution into the dough pot and add the remaining amount of water in the formula, stir at a rate of 50 r / min for 3 minutes, add refined lard when there is no dry flour, stir at a rate of 80 r / min for 3 minutes to obtain the dough. Put the dough on a dough press to press to obtain the bun wrapper.

[0062] S5: preparing baked buns: adding stuffing to a bun skin to obtain a bun. The weight of the bun skin is 55 g, and the weight of the stuffing is 75 g. 0.1 g of liquid β-carotene is added to 100 g of egg liquid, and then a layer of egg liquid is brushed on the surface of the bun, and peeled white sesame seeds are sprinkled, and baked in an oven at 220° C. for 20 min to obtain baked buns.

[0063] S6: Quick freezing: After the baked buns are cooled, they are placed in a tunnel at -35°C and frozen for 35 minutes. The central temperature of the frozen baked buns is -18°C.

[0064] Comparative Example 1

[0065] The preparation method of the baked buns in Comparative Example 1 is substantially the same as that in Example 1. The difference between the preparation method of the baked buns in Comparative Example 1 and Example 1 is that no flour improver is added in Comparative Example 1.

[0066] Comparative Example 2

[0067] The preparation method of the baked buns in Comparative Example 2 is substantially the same as that in Example 1. The difference between the preparation method of the baked buns in Comparative Example 2 and Example 1 is that no composite emulsifier is added in Comparative Example 2.

[0068] Test Example 1

[0069] After the steamed buns of Examples 1-3 and Comparative Example 1 were baked in the oven, sensory evaluation was performed on the steamed buns of Examples 1-3 and Comparative Example 1. At the same time, the hardness and tensile test of the bun skins of the steamed buns of Examples 1-3 and Comparative Example 1 were performed using a P / 2 probe of a texture analyzer (Stable Micro Systems, TA-XT texture analyzer). The drier the surface, the greater the hardness value; the softer the surface, the smaller the hardness value.

[0070] Table 1: Photosensitivity evaluation and surface hardness test results of baked buns of Examples 1-3 and Comparative Example 1

[0071]

[0072] As can be seen from Table 1, when no flour improver is added, the bun skin of the baked buns in Comparative Example 1 has a larger hardness and poorer chewiness. As the amount of flour improver added increases, the hardness of the bun skin of the baked buns gradually decreases; when the added mass of the flour improver is 0.5% of the flour, the hardness is moderate, and the bun skin is crispy and not hard.

[0073] Test Example 2

[0074] The frozen baked buns of Examples 1-3 and Comparative Example 1 were subjected to repeated freeze-thaw experiments to determine the dehydration rate: 5 g of baked bun skin was accurately weighed, 50 mL of deionized water was added and stirred with an electromagnetic stirrer for 6 min, then heated in a 95°C water bath for 8 min, cooled in a 30°C water bath, the bun skin cooled to room temperature was put into a centrifuge tube and accurately weighed as m1, quick-frozen at -35°C for 30 min, frozen at -18°C for 24 h, the frozen skin was thawed in a 30°C water bath for 25 min, then centrifuged at 3000 r for 12 min, the supernatant was discarded, the precipitate and the centrifuge tube were accurately weighed as m2, and the dehydration rate was calculated. The results are shown in Table 2.

[0075] Water separation rate (%) = [(m1–m2) / (m1–m0)] × 100%;

[0076] m0-mass of centrifuge tube (g);

[0077] m1-mass of centrifuge tube and starch paste (g);

[0078] m2-The mass (g) of the starch sample and centrifuge tube after discarding the supernatant.

[0079] Table 2 Determination results of water separation rate of steamed bun skins of Examples 1-3 and Comparative Example 1

[0080]

[0081] It can be seen from Table 2 that when the addition amount of the flour improver is 0.5% of the flour mass, the water separation rate of the steamed bun skin is low, and the taste of the steamed bun is maintained during the freezing period.

[0082] Test Example 3

[0083] The effects of flour improvers and compound emulsifiers on the workability and sensory properties of dough were observed. The results are shown in Table 3.

[0084] Table 3 Effect of saccharifying enzyme preparations and compound emulsifiers on the sensory properties of dough

[0085]

[0086] It can be seen from Table 3 that only when the flour improver and the compound emulsifier are all used, the obtained dough has good workability and sensory properties, indicating that the flour improver and the compound emulsifier of the present invention have a compounding effect.

[0087] Test Example 4

[0088] According to GB / T 14615-2019 “Testing Rheological Properties of Wheat Flour Dough by Extensometry Method for Grain and Oil Inspection”, the tensile properties of the dough of Examples 1-3 and Comparative Example 1 were measured, and the results are shown in Table 4.

[0089] Table 4 Results of the tensile properties of the dough of Examples 1-3 and Comparative Example 1

[0090]

[0091] The area of ​​the stretching curve is also called the stretching energy. The stretching energy indicates the energy consumed by the dough during the stretching process. The larger the stretching energy, the stronger the gluten strength of the dough. As can be seen from Table 4, when the addition amount of the flour improver accounts for 0.5% of the flour mass, the stretching ability and water absorption rate of the dough reach the best.

[0092] Test Example 5

[0093] The sensory evaluation was conducted on the steamed bun skins of Examples 1-3 and Comparative Example 1. The results are shown in Table 5.

[0094] Table 5 Sensory evaluation results of steamed bun skins of Examples 1-3 and Comparative Example 1

[0095]

[0096] From Table 5 and Figure 1 It can be seen that the baked buns of Example 1 have the highest sensory score, indicating that when the amount of flour improver added is 0.5% by weight of flour, the baked buns have the best taste and appearance. Figure 1Where 0 represents comparative example 1, 0.2 represents example 3, 0.5 represents example 1, and 0.8 represents example 2.

Claims

1. A baked bun, comprising a filling and a bun wrapper, characterized in that: The filling includes the following raw materials in parts by mass: 50-70 parts of meat, 15-20 parts of vegetables, 5-8 parts of fibrous protein, 0.8-1 parts of filling improver, 7-8 parts of powdered small ingredients, 2-3 parts of wet materials, 2-3 parts of cooking oil, and 15-20 parts of water; the bun wrapper includes the following raw materials in parts by mass: 100-120 parts of flour, 0.2-0.8 parts of flour improver, 0.5-0.8 parts of salt, 2-3 parts of lard, 0.9-1.2 parts of compound emulsifier, and 40-50 parts of water.

2. The baked bun according to claim 1, characterized in that: The flour improver comprises, by weight, 12 to 100 parts of glyceryl monostearate, 10 to 70 parts of potassium dihydrogen phosphate, 5 to 30 parts of L-potassium hydrogen tartrate, and 1 to 12 parts of a saccharifying enzyme preparation.

3. The baked bun according to claim 1, characterized in that: The filling improver comprises, by weight, 10 to 80 parts of trisodium phosphate, 2 to 70 parts of sodium citrate, 1 to 15 parts of sorghum red, and 1 to 20 parts of vitamin C.

4. The baked bun according to claim 1, characterized in that: The compound emulsifier comprises, by weight, 10 to 300 parts of soybean oil, 5 to 150 parts of sucrose fatty acid ester, 10 to 80 parts of acetylated monoglycerol fatty acid ester, 6 to 50 parts of triglycerol monostearate, and 2 to 50 parts of sodium stearoyl lactylate.

5. The baked bun according to claim 1, characterized in that: The powdered small ingredients include the following raw materials by weight: 1-1.2 parts of salt, 0.5-0.8 parts of monosodium glutamate, 0.8-1 parts of chicken essence, 0.4-0.5 parts of doubling powder, 0.3-0.4 parts of spices, 1.3-1.6 parts of cumin powder, 2-3 parts of corn starch, 1-1.5 parts of crushed black pepper; the wet ingredients include the following raw materials by weight: 1-1.2 parts of light soy sauce, 0.8-1 parts of dark soy sauce, 0.8-1 parts of oyster sauce; The powder increase includes the following raw materials in parts by mass: 50-80 parts of star anise, 10-16 parts of white pepper, 8-15 parts of monosodium glutamate, and 5-8 parts of disodium flavor nucleotides; the spices include the following raw materials in parts by mass: 80-120 parts of star anise, 30-60 parts of nutmeg, 15-30 parts of cumin, 10-40 parts of white pepper, 2-8 parts of edible salt, 5-15 parts of monosodium glutamate, 3-8 parts of yeast extract, and 3-10 parts of disodium flavor nucleotides.

6. A method for preparing baked buns according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1: preparing the filling: mixing the formulated amount of meat and fibrous protein, stirring at a rate of 30-50 r / min for 2-3 min, then adding the powdered small ingredients, filling improver and wet material, stirring at a rate of 30-50 r / min for 3-5 min, then stirring at a rate of 70-90 r / min for 5-8 min, then adding the formulated amount of water, vegetables and cooking oil, stirring at a rate of 30-50 r / min for 2-3 min to obtain the filling; S2: preparing bun wrappers: mixing the flour and flour improver in the formula amount, stirring at a rate of 30 to 50 r / min for 1 to 2 minutes to obtain a mixture; dissolving the compound emulsifier and salt in water to obtain a mixed solution, mixing the mixed solution with the mixture, adding water, stirring at a rate of 30 to 50 r / min for 3 to 5 minutes, then adding lard, stirring at a rate of 70 to 90 r / min for 3 to 5 minutes to obtain a dough; Press the dough to obtain the bun wrapper; S3: preparing baked buns: adding stuffing into a bun wrapper to obtain a bun, brushing a layer of egg liquid on the surface of the bun, and baking the bun; S4: Quick freezing: The baked buns are cooled and then frozen.

7. The method for preparing baked buns according to claim 6, characterized in that: The meat in S1 is cut into meat particles and then mixed with the fibrous protein; the particle size of the meat particles is 6-12 mm; the fibrous protein is soaked in water and then dehydrated before being mixed with the meat; the vegetables are cut into vegetable particles with a particle size of 4-5 mm.

8. The method for preparing baked buns according to claim 6, characterized in that: The baking temperature in S3 is 180-220° C., and the baking time is 15-20 min. The freezing in S4 is freezing at -30--35° C. for 30-35 min, and the center temperature of the frozen baked buns is -16--20° C.

9. The method for preparing baked buns according to claim 6, characterized in that: Liquid β-carotene is added to the egg liquid in S3, with 0.1 to 0.2 g of liquid β-carotene added to every 100 g of egg liquid.

10. The method for preparing baked buns according to claim 6, characterized in that: The water described in S1 is added 2 to 3 times.

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