Aging-delaying long-shelf-life fermented flour product and preparation method thereof

Abstract

The invention discloses an aging-delaying long-shelf-life fermented flour product and a preparation method thereof, and belongs to the technical field of food processing. According to the fermented flour product, a double-gel system composed of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel is used for replacing butter and other solid grease in a traditional formula, a double-network structure is constructed, efficient water locking is achieved, water is slowly released to a starch matrix, and recrystallization of a starch chain is remarkably inhibited. The aging rate of the fermented flour product is remarkably reduced after the fermented flour product is stored at 4 DEG C for 7 days, and the fermented flour product hardly contains saturated fat and meets healthy diet requirements; the production method is stable in process, does not need special equipment, can be directly applied to industrial production lines in the prior art, is lower than butter in raw material cost, has economic benefits and product quality, and solves the technical problems that traditional bread is limited in anti-aging means effect, high in fat, unhealthy and complex in process.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a long-shelf-life fermented noodle product with delayed aging and its preparation method. Background Technology

[0002] The biggest quality defect in fermented dough products during storage is starch retrogradation, which manifests as a hardened core, coarse texture, and deteriorated flavor. This process usually begins within hours of the fermented dough products being removed from the oven, significantly shortening the shelf life of the products and causing huge economic losses and food waste.

[0003] In existing technologies, the following methods are commonly used to delay the aging of fermented dough products: (1) Adding emulsifiers: such as glyceryl monostearate, which delays aging by interacting with starch, but the effect is limited.

[0004] (2) Add enzyme preparations: such as α-amylase, which can hydrolyze starch chains and delay recrystallization, but the dosage control is required and may affect the processability of dough.

[0005] (3) High-fat formula: It uses a lot of butter, shortening and other fats to delay aging by lubricating the gluten network and starch particles. However, this significantly increases the saturated fat content of the product, which goes against the trend of healthy eating, and is also more expensive.

[0006] Therefore, there is an urgent need for a solution that can effectively inhibit starch retrogradation, significantly extend shelf life, and meet health requirements. Summary of the Invention

[0007] The purpose of this invention is to provide a long-shelf-life fermented noodle product with delayed aging and its preparation method. Through component design, it achieves highly efficient anti-starch aging and maintains a soft texture for a much longer time than traditional fermented noodle products under 4°C refrigeration conditions. Moreover, the process is stable, suitable for industrial production, and can ensure that the product has a long shelf life.

[0008] To achieve the above objectives, the present invention provides a long-shelf-life fermented flour product with delayed aging, comprising the following components by weight, based on 100% of the total flour weight: 100% high-gluten flour, 7.4% anti-aging agent, 1% yeast, 0-1% salt, 0-10% sugar, 0-4.8% light cream, 0-4.8% condensed milk, and 50-56% drinking water; The anti-aging agent is a dual gel system composed of corn starch-sodium alginate hydrogel and beeswax oil gel; In the dual-gel system, the mass of corn starch is 2%, 6%, or 10% of the mass of the corn starch-sodium alginate hydrogel.

[0009] Preferably, the mass of corn starch in the dual-gel system is 10% of the mass of corn starch-sodium alginate hydrogel.

[0010] Preferably, the fermented dough product is bread, and the preparation method includes the following steps: S1. Mix high-gluten wheat flour, white sugar, condensed milk, light cream and drinking water to prepare the initial dough; S2. After the initial kneading of the initial dough, add salt and anti-aging agent, and process it by kneading and patting until the anti-aging agent is completely absorbed by the dough. S3. Add the pre-prepared yeast solution to the dough treated in S2 and continue kneading until the dough is fully developed, the surface of the dough is smooth and can be stretched into a translucent film. S4. Place the dough from S3 in the fermentation chamber to ferment, and then bake the fermented dough to prepare bread.

[0011] Preferably, in S4, the fermentation conditions are 37°C and 75% humidity, and the dough volume doubles.

[0012] Preferably, in S4, the baking conditions are: baking at 190°C (top and bottom heat) for 30 minutes in a preheated oven.

[0013] Preferably, the fermented dough product is a steamed bun, and the preparation method includes the following steps: (1) Mix high-gluten flour, yeast, anti-aging agent and water into a dough and knead until the surface is smooth; (2) Place it in a fermentation chamber to ferment; (3) After fermentation, take it out and knead it into a ball again to remove air bubbles; (4) Then it is placed in the fermentation chamber for secondary fermentation; (5) Finally, steam the buns in a steamer.

[0014] Preferably, in step (2), the fermentation chamber temperature is 37°C, the humidity is 85%, and the fermentation time is 1.5h.

[0015] Preferably, in step (2), the fermentation chamber temperature is 25°C, the humidity is 85%, and the fermentation time is 0.5h.

[0016] Therefore, the present invention provides a long-shelf-life fermented noodle product with delayed aging and its preparation method, which has the following beneficial effects: (1) Excellent anti-aging properties and ultra-long shelf life: This invention creatively utilizes the three-dimensional network structure of the dual gel, which can lock in a large amount of moisture. During the preparation and storage of fermented dough products, this gel network acts as a "moisture reservoir," continuously and slowly releasing moisture into the starch matrix, effectively preventing recrystallization between starch chains due to water loss, thereby greatly delaying the hardening process of the dough core. Tests have shown that bread prepared using the dual gel of this invention, after being stored at 4°C for 7 days, has a aging rate that is about 12.96-31.5% lower than that of bread containing butter under the same conditions, and about 34.32-48.3% lower than that of bread containing control samples under the same conditions. The sensory softness remains above an acceptable level, extending the shelf life, and also has an anti-aging effect in other fermented dough products (e.g., steamed buns).

[0017] (2) Health properties: The dual gel system is mainly composed of starch, polysaccharides and water, with clearly defined components. At the same time, it successfully replaces butter, which is high in saturated fat, making bread products almost fat-free, thus achieving the unity of "fat reduction" and "anti-aging".

[0018] (3) Perfect balance of texture and flavor: This dual gel system can simulate the moist and soft texture provided by butter in bread, avoiding the dryness and roughness common in traditional low-fat bread.

[0019] (4) Technological feasibility and cost advantages: This production method requires no special equipment and can be directly applied to existing bread production lines. The cost of the double gel raw material is lower than that of butter, resulting in significant economic benefits.

[0020] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0021] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments of the present invention will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 A schematic diagram of the bread prepared in Example 1; Figure 2 A schematic diagram of the steamed buns prepared in Example 7; Figure 3 A graph showing the changes in hardness and staling rate of different types of bread during storage; Figure 4 A graph showing the changes in hardness and aging rate of different types of steamed buns during storage; Figure 5LF-NMR spectra of different types of bread crusts at storage days 0 and 7; wherein, A is bread crust of Example 1, B is bread crust of Example 2, C is bread crust of Example 3, D is bread crust of Example 4, and E is bread crust of Comparative Example 1. Figure 6 The retrogradation enthalpy of starch in different types of bread after 0 days and 7 days of storage. Detailed Implementation

[0023] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0024] To make the objectives, technical solutions, and advantages of this application clearer, more thorough, and more complete, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings and embodiments. The following detailed descriptions are all illustrations of embodiments, intended to provide further detailed explanation of the present invention. Unless otherwise specified, all technical terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0025] The instruments, equipment, reagents, and materials used in the examples were all obtained commercially.

[0026] Example 1 A long-shelf-life bread with delayed aging, comprising the following components based on 100% of the total flour weight: 100% high-gluten flour, 7.4% butter, 1% yeast, 1% salt, 10% sugar, 4.8% light cream, 4.8% condensed milk, and 56% drinking water.

[0027] The preparation method for bread with delayed aging and long shelf life includes the following steps: (1) Mix high-gluten wheat flour, sugar, condensed milk, light cream and water to form a dough.

[0028] (2) After the initial kneading, add salt and butter, and continue kneading and patting until the fat is fully absorbed.

[0029] (3) Add the prepared yeast solution and continue kneading until the dough is fully developed, smooth, and can be slowly stretched into a translucent membrane.

[0030] (4) The dough is fermented in a fermentation room (37°C, 75% humidity) until it doubles in volume (about 2 hours).

[0031] (5) Place the kneaded dough in a preheated oven and bake at 190℃ (top and bottom heat) for 30 minutes. The resulting bread should look like this. Figure 1 As shown.

[0032] (6) Cool the baked bread at room temperature for 1 hour before analysis.

[0033] Example 2 A long-shelf-life bread with delayed aging, differing from Example 1 in that it uses a dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel instead of butter.

[0034] In the dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel, the amount of corn starch added is 2%.

[0035] The bigel system is composed of the following components in weight percentage: corn starch (2%, w / v, based on aqueous phase), sodium alginate (2%, w / v, based on aqueous phase), D-(+)-glucono-δ-lactone (0.4%, w / v, based on aqueous phase), calcium carbonate (0.2%, w / v, based on aqueous phase), Tween 80 (4%, v / v, based on aqueous phase), and beeswax (4%, w / w, based on oil phase).

[0036] The preparation method of the dual-gel system includes the following steps: S1. Preparation of hydrogel (aqueous phase): Corn starch was added to sodium alginate solution and mixed well, then gelled at 95°C for 30 minutes. Subsequently, D-(+)-gluconolactone and calcium carbonate were added, and the mixture was sheared at 12,000 rpm for 2 minutes using a homogenizer to obtain a mixed hydrogel solution.

[0037] S2. Preparation of oleogel (oil phase): Add beeswax to corn oil and stir in a 90°C water bath for 10 minutes to ensure complete dissolution, thus obtaining a mixed oleogel solution.

[0038] (3) Preparation of bigel: Freshly prepared hydrogel and oleogel solutions were mixed in a 1:1 (v / v) ratio while hot, and Tween 80 was added as an emulsifier. The mixture was then homogenized at 12,000 rpm for 3 minutes. Finally, the sample was stored at 4°C for 24 hours to obtain the bigel, which was recorded as 2CS.

[0039] Example 3 A long-shelf-life bread with delayed aging, differing from Example 2 in that the amount of corn starch added in the dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel is 6%, recorded as 6CS.

[0040] Example 4 A long-shelf-life bread with delayed aging, differing from Example 2 in that the amount of corn starch added in the dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel is 10%, recorded as 10CS.

[0041] Example 5 A long-shelf-life steamed bun with delayed aging, based on 100% of the total flour weight, contains the following components: 100% high-gluten flour, 5% butter, 1% yeast, and 50% drinking water.

[0042] A method for preparing long-shelf-life steamed buns with delayed aging includes the following steps: (1) Mix high-gluten flour, yeast, butter (or a specific double gel) and water to form a dough, and knead until the surface is smooth.

[0043] (2) Place it in a fermentation room (37℃, 85% humidity) and ferment for 1.5h.

[0044] (3) After fermentation, take it out and knead it into a ball again to remove air bubbles.

[0045] (4) Then place it in a fermentation room (25℃, 85% humidity) for secondary fermentation for 0.5h.

[0046] (5) Finally, steam in a steamer at 1300W for 40 minutes, then let it sit for 5 minutes to get the steamed buns. Figure 2 As shown.

[0047] Example 6 A long-shelf-life steamed bun with delayed aging differs from Example 5 in that butter is replaced by a dual gelation system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel. In the dual gelation system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel, the amount of corn starch added is 2%.

[0048] Example 7 A long-shelf-life steamed bun with delayed aging differs from Example 6 in that the amount of corn starch added is 6% in the dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel.

[0049] Example 8 A long-shelf-life steamed bun with delayed aging differs from Example 6 in that the amount of corn starch added is 10% in the dual gel system of corn starch (CS)-sodium alginate (SA) hydrogel and beeswax oil gel.

[0050] Comparative Example 1 A type of bread, differing from Example 1, in that a dual gel system consisting of potato starch-carrageenan hydrogel and beeswax oil gel completely replaces butter.

[0051] The preparation method of the dual gel system composed of potato starch-carrageenan hydrogel and beeswax oil gel includes the following steps: S1. Preparation of the aqueous phase: Carrageenan (3% of the aqueous phase, w / w), potato starch (7% of the aqueous phase, w / w) and emulsifier Tween 20 (4% of the aqueous phase, w / w) are dispersed in deionized water and stirred at 85°C until completely dissolved. Finally, the mixture is placed in a 65°C constant temperature water bath for at least 30 minutes to equilibrate before use.

[0052] S2. Preparation of the oil phase: Disperse beeswax (15% of the oil phase, w / w) in corn oil, stir at 85°C until completely dissolved, and finally place in a 65°C constant temperature water bath for at least 30 minutes for later use.

[0053] S3. At 65°C, the oleogel obtained in S2 is transferred to the hydrogel obtained in S1, wherein the mass ratio of the oil phase to the water phase is 4:6. The mixture is then sheared at 7000 r / min for 5 min using a shear mill. The resulting mixture is then immediately stored at 4°C to promote the formation of the bigel.

[0054] Test Example 1 Moisture content and water activity of bread: Freshly prepared bread was stored in a 4°C refrigerator. Before testing, bread samples from the designated storage days were removed and allowed to equilibrate to room temperature. For moisture content analysis, approximately 2.5g of breadcrumbs were chopped and placed in a pre-dried, pre-weighed weighing bottle, and measured using the direct drying method (GB5009.3-2016). For water activity determination, another 2g of chopped breadcrumbs were transferred to the sample cup of the water activity analyzer, and the value was recorded when diffusion equilibrium was reached. Measurements were performed on days 0, 1, 3, 5, and 7.

[0055] The changes in moisture content of different bread recipes during 7 days of storage are shown in Table 1.

[0056] Table 1. Changes in moisture content of different types of bread during storage

[0057] Note: Values ​​are expressed as mean ± standard deviation. Different lowercase letters (ad) indicate significant differences in the mean within groups. P <0.05).

[0058] Table 1 shows that the moisture content of breads with different components decreased to varying degrees after 7 days of storage, indicating that the bread gradually lost moisture during storage. The moisture content of the butter group decreased significantly from 67% on day 0 to 61% on day 7, while the 10CS gel group only decreased by about 3% (from approximately 64% to 61%). Compared with breads from different CS gel groups, the moisture content of the 10CS gel group decreased more gradually with storage time, indicating that the gluten network structure formed in the 10CS gel group bread is more effective at retaining water. This may be because the double gel prepared with high concentration of CS has better hydration capacity and can bind water through hydrogen bonds, slowing down water migration and evaporation, thereby delaying the aging and hardening of bread due to water loss. In addition, although the moisture content of the control group decreased slowly (only from 59% on day 0 to 57% on day 7), its initial moisture content was much lower than that of the gel group bread. This indicates that bread with corn starch-sodium alginate-based double gel has significantly better water-holding performance than the control double gel.

[0059] The changes in water activity (Aw) of different bread recipes during the 7-day storage period are shown in Table 2.

[0060] Table 2. Changes in water activity of different types of bread during storage.

[0061] Note: Values ​​are expressed as mean ± standard deviation. Different lowercase letters (ad) indicate significant differences in the mean within groups. P <0.05).

[0062] The Aw values ​​of all groups decreased with prolonged storage time, indicating a reduction in free water and a relative increase in the proportion of bound water. Among all freshly prepared gelled breads and control breads, the 10CS gelled bread had the lowest water activity, which was closest to that of the butter group. This may be related to the binding capacity of starch with water molecules. Starch competes with biomolecules such as gluten proteins for water molecules, reducing water activity and potentially hindering water redistribution and starch retrogradation. After 7 days of storage, the Aw value of the butter group decreased relatively gradually (37.290 on day 0 → 36.470 on day 7), and the Aw value of the 10CS gelled bread also decreased relatively less, reaching the lowest final value (36.187). The control group bread showed the most significant decrease in Aw (37.913 on day 0 → 34.280 on day 7), indicating that the water activity of the control group was the most unstable. This suggests that the addition of CS may have maintained the water distribution, and the prepared dual gel has a positive effect on bread preservation when used to replace margarine. The main reason is that CS and sodium alginate form a three-dimensional network through hydrogen bonds and ionic cross-linking, which encapsulates water, reduces the loss of free water, and slows down aging.

[0063] Test Example 2 Bread hardness and staling rate: The hardness of bread slices (25 mm thick) was determined using a texture analyzer. Texture profile analysis (TPA) was performed using a P / 0.5 probe (12.5 mm in diameter) at a speed of 2 mm / s, a trigger force of 5 g, and a strain of 50%. Measurements were taken on days 0, 1, 3, 5, and 7. The staling rate (g / d) was calculated as the ratio of the increase in bread hardness to the number of storage days.

[0064] The effects of different CS concentrations on bread hardness and aging rate during the aging process are as follows: Figure 3 As shown, the hardness of each bread component increased significantly with increasing storage days, a typical characteristic of bread staling. However, the hardening trend of different CS gel groups was significantly less than that of the butter group and the control group. The butter group increased from 392.172g at day 0 to 735.309g at day 7, while the control group increased from 369.656g to 802.640g. The 10CS gel group showed the smallest increase in hardness, only from 430.095g to 627.033g, a decrease of 42.61% compared to the butter group and the largest decrease compared to the control group (54.52%). As the CS concentration increased from 2% to 10%, the growth trend slowed down, indicating the formation of a more continuous and complete gluten network, which can better trap moisture and oil, resulting in a more uniform and delicate bread texture.

[0065] Furthermore, the bread staling rate results confirmed the positive effect of high CS concentration dual gels in delaying bread staling. Specifically, the bread in the 10CS gel group showed the slowest increase in hardness after 7 days of storage, exhibiting the lowest staling rate. This may be because the gel network structure of the high CS concentration dual gel restricts the spatial rearrangement of starch molecules and strengthens the tight cross-linking of hydrogen bonds between starch and sodium alginate, leading to enhanced molecular forces. Simultaneously, the bread in the 10CS gel group exhibited good water and oil retention capacity, reducing moisture loss during storage and maintaining the flexibility of the starch gluten matrix, thereby delaying the hardening process.

[0066] same, Figure 4 This demonstrates the effect of different CS concentrations on the hardness and aging rate of steamed buns during the aging process. Figure 4 It can be seen that the overall hardness of steamed buns is relatively high. However, with the increase of storage days, the steamed bun samples show the same trend as bread, that is, their hardness gradually increases with the increase of storage days. Furthermore, with the increase of CS concentration, the growth rate slows down slightly, with the 10CS gel group showing the smallest increase in hardness (from 710.005g to 2569.329g). Meanwhile, the aging rate results of the steamed buns show that the 10CS gel group samples exhibit the slowest hardness increase after 7 days of storage, also having the lowest aging rate.

[0067] All the above results indicate that the double gel prepared by adding a high concentration of CS can significantly improve the storage stability of fermented noodle products.

[0068] Test Example 3 LF-NMR Analysis: Moisture distribution in bread on day 0 and day 7 was analyzed using low-field pulsed nuclear magnetic resonance (LF-NMR). Measurements were performed using an NMI20-040V-I analyzer. 2.5 g of sample was transferred to a 25 mm diameter NMR-grade glass tube, and measurements were taken using a CPMG pulse sequence. Acquisition conditions included a wait time (TW) of 800 ms, NECH counts of 3000, TE time of 0.25 ms, and 4 scan repeats (NS).

[0069] The low-field nuclear magnetic resonance (LF-NMR) relaxation time (T2) spectra of breads with different components after 0 days and 7 days of storage are shown in the figure. Figure 5 As shown, three peaks were identified: T 21 (0.1-1ms) represents bound water, T 22 (Approximately 1-100 ms, e.g., water located in a gel network) represents immobilized water, T 23 (100-1000ms) represents free water.

[0070] Before storage (day 0), the main peaks of all samples were mainly located within the T22 range with a certain width, indicating a relatively large amount of non-flowing water. After storage (day 7), the leftward shift and area of ​​the main peaks in breads containing different CS gel groups increased with increasing CS concentration. This indicates that high CS concentration helps retain more water and maintain its distribution, slowing down the binding of water by starch retrogradation. The main reason is that the higher the CS concentration, the denser the network structure formed by hydrogen bonds between CS and SA, which helps maintain the original distribution of water in the bread. The leftward shift and area of ​​the main peak in the butter group were slightly smaller than those in the 10CS gel group, possibly because the lubricating effect of butter increases water flowability, but without network structure support, the effect may be weaker than that of the CS gel group. The leftward shift of the main peak in the control group was not significant, and the initial / final peak areas were lower than those in other groups, indicating that it was not easy for it to convert from flowing water to bound water. This may be due to the faster retrogradation of potato starch, which causes starch recrystallization, resulting in water binding, decreased flowability, and obvious retrogradation.

[0071] Test Example 4 Determination of reversion enthalpy: 3 mg of freeze-dried breadcrumbs stored for 0 and 7 days were accurately weighed in a crucible and mixed with 6 μL of ultrapure water. The sealed crucible was equilibrated overnight at 4 °C. The crucible was then analyzed using differential scanning calorimetry to determine the reversion enthalpy. Measurements were performed from 20 °C to 90 °C at a heating rate of 10 °C / min, purged with high-purity nitrogen at a flow rate of 20 mL / min.

[0072] The retrogradation enthalpy of bread with different components, such as Figure 6 As shown, after 7 days of storage, the control group had the highest retrogradation enthalpy (5.37 J / g), followed by the butter group (4.05 J / g), indicating significant starch retrogradation. The 10CS gel group had the lowest retrogradation enthalpy, indicating the strongest inhibitory effect on retrogradation. Furthermore, compared to the butter and CS gel groups, the control group showed the greatest rate of increase in retrogradation enthalpy, rising from 0.82 J / g at day 0 to 5.37 J / g at day 7, while the 10CS gel group only increased from 1.68 J / g to 2.78 J / g. This may be because the carboxyl groups in the SA molecule interact with starch chains through hydrogen bonds or ionic interactions to form a gel network, restricting starch chain movement and rearrangement, thus delaying crystallization. Combined with the above results on bread hardness measurements, the rate of increase in retrogradation enthalpy is significantly positively correlated with changes in hardness, verifying that starch recrystallization is the dominant factor in hardening.

[0073] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A long-shelf-life fermented dough product with delayed aging, characterized in that, Based on the total weight of flour (100%), it contains the following components by weight: 100% high-gluten flour, 7.4% anti-aging agent, 1% yeast, 0-1% salt, 0-10% sugar, 0-4.8% light cream, 0-4.8% condensed milk, and 50-56% drinking water; The anti-aging agent is a dual gel system composed of corn starch-sodium alginate hydrogel and beeswax oil gel; In the dual-gel system, the mass of corn starch is 2%, 6%, or 10% of the mass of the corn starch-sodium alginate hydrogel.

2. The long-shelf-life fermented dough product with delayed aging as described in claim 1, characterized in that: In the dual-gel system, the mass of corn starch is 10% of the mass of corn starch-sodium alginate hydrogel.

3. The long-shelf-life fermented dough product with delayed aging as described in claim 1, characterized in that, The fermented dough product is bread, and its preparation method includes the following steps: S1. Mix high-gluten wheat flour, white sugar, condensed milk, light cream and drinking water to prepare the initial dough; S2. After the initial kneading of the initial dough, add salt and anti-aging agent, and process it by kneading and patting until the anti-aging agent is completely absorbed by the dough. S3. Add the pre-prepared yeast solution to the dough treated in S2 and continue kneading until the dough is fully developed, the surface of the dough is smooth and can be stretched into a translucent film. S4. Place the dough from S3 in the fermentation chamber to ferment, and then bake the fermented dough to prepare bread.

4. A long-shelf-life fermented dough product with delayed aging as described in claim 3, characterized in that: In S4, the fermentation conditions are 37°C and 75% humidity, and fermentation continues until the dough volume doubles.

5. A long-shelf-life fermented dough product with delayed aging as described in claim 3, characterized in that: In S4, the baking conditions are to bake in a preheated oven at 190°C (375°F) for 30 minutes.

6. A long-shelf-life fermented dough product with delayed aging as described in claim 1, characterized in that, The fermented dough product is a steamed bun, and its preparation method includes the following steps: (1) Mix high-gluten flour, yeast, anti-aging agent and water into a dough and knead until the surface is smooth; (2) Place it in a fermentation chamber to ferment; (3) After fermentation, take it out and knead it into a ball again to remove air bubbles; (4) Then it is placed in the fermentation chamber for secondary fermentation; (5) Finally, steam the buns in a steamer.

7. A long-shelf-life fermented dough product with delayed aging as described in claim 6, characterized in that, In step (2), the temperature of the fermentation chamber is 37℃ and the humidity is 85%; the fermentation time is 1.5h.

8. A long-shelf-life fermented dough product with delayed aging as described in claim 6, characterized in that, In step (2), the temperature of the fermentation chamber is 25℃ and the humidity is 85%; the fermentation time is 0.5h.

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