A formula and preparation method of frozen steamed stuffed buns

Abstract

The application discloses a kind of frozen steamed stuffed buns green body formula and preparation method, belong to food processing technical field.The preparation method includes: with the weight of wheat flour 100 parts, 4 ℃ water 50-52 parts, yeast 0.8-1.2 parts, white granulated sugar 3-5 parts, calcium carbonate 0.4-0.6 parts, sodium dihydrogen phosphate 0.6-0.9 parts, sodium bicarbonate 0.5-0.8 parts, glucose acid-delta-lactone 0.3-0.5 parts, citric acid 0.1-0.16 parts, guar gum 0.2-0.4 parts are mixed with the weight of wheat flour 100 parts as 100 parts, and face 6-10 minutes, cut (weighing), tabletting, package stuffing, shaping are after, in the condition that temperature is 33-37 ℃, relative humidity 60~80% leavening 5-15 minutes, in-35-‑45 ℃ quick freezing 1.5-2.5 hours, again in-18-‑22 ℃ condition frozen storage, obtain frozen dough green body.Shop uses two-stage thawing leavening process: first slow thawing 6-10 hours in 2-6 ℃ cold storage, then placed in the leavening box of temperature 35-39 ℃, relative humidity 60-80% and leavened 25-40 minutes, finally cold water is steamed 18-22 minutes, after fire is placed 2-6 minutes, obtain steamed stuffed bun finished product.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a formula and preparation method for frozen steamed bun dough. Background Technology

[0002] Steamed buns are a traditional Chinese steamed bread product, characterized by a wide consumer base, diverse product forms, and suitability for industrial production. With the development of central kitchens, cold chain logistics, and chain store operation models, traditional on-site dough mixing, proofing, filling, and steaming methods are gradually shifting towards standardization, large-scale production, and centralized manufacturing. Frozen dough technology is one of the important technological approaches to achieving the industrialization, chain operation, and standardization of Chinese pastry production. After preparing the dough into raw pieces, it is quick-frozen and frozen for storage. This allows for centralized production and decentralized sales according to production and sales needs. The finished product is then thawed, proofed, and steamed at the point of sale, thus possessing significant industrial application value.

[0003] However, during the freezing process, ice crystals formed from the internal moisture of frozen dough can mechanically damage the gluten protein network structure and yeast activity, leading to quality deterioration issues in steamed buns, such as volume shrinkage, surface cracking, stiff texture, and insufficient elasticity. This severely restricts the quality and market acceptance of frozen bun products. Furthermore, compared to freshly made buns, frozen dough requires multiple processing steps, including freezing, thawing, second proofing, and steaming. The process parameters significantly impact the final product's quality. Especially in mechanized production, the addition of raw materials, kneading, sheeting, filling, and shaping require considerable processing time, and the dough undergoes a certain degree of self-proofing during production. Improving the freeze resistance and steaming quality of frozen dough through formula optimization and process control has been a long-standing technical challenge in this field. Therefore, it is necessary to provide a formula and preparation process specifically for frozen bun dough, which is of great significance for improving the quality of frozen buns. Summary of the Invention

[0004] The purpose of this invention is to provide a formula for frozen steamed bun dough, the raw material composition of which, based on 100 parts by weight of wheat flour, includes: 100 parts wheat flour, 50-52 parts water, 0.8-1.2 parts yeast, 3-5 parts white sugar, 0.4-0.6 parts calcium carbonate, 0.6-0.9 parts sodium dihydrogen phosphate, 0.5-0.8 parts sodium bicarbonate, 0.3-0.5 parts glucono-δ-lactone, 0.1-0.16 parts citric acid, and 0.2-0.4 parts guar gum.

[0005] Preferably, the temperature of the water in the formula is 2-6℃.

[0006] Preferably, the raw material composition of the frozen bun dough, based on 100 parts by weight of wheat flour, includes: 100 parts wheat flour, 51 parts water, 1 part yeast, 4 parts white sugar, 0.5 parts calcium carbonate, 0.75 parts sodium dihydrogen phosphate, 0.63 parts sodium bicarbonate, 0.4 parts glucono-δ-lactone, 0.13 parts citric acid, and 0.3 parts guar gum; the temperature of the water in the formula is 4°C.

[0007] This invention also provides a method for preparing frozen bun blanks, comprising the following steps:

[0008] Step 1: Mixing raw and auxiliary materials: Weigh out wheat flour, yeast, white sugar, calcium carbonate, sodium dihydrogen phosphate, sodium bicarbonate, glucono-δ-lactone, citric acid, and guar gum according to the formula, and mix them evenly.

[0009] Step 2: Kneading the dough: Add the amount of water specified in the recipe to the raw materials obtained in Step 1, and knead for 6-10 minutes to obtain the dough;

[0010] Step 3: Slicing and Shaping: Slice the dough, weigh it, flatten it, fill it with filling, and shape it to obtain the raw buns;

[0011] Step 4: Proofing: Place the shaped bun dough in a proofing box at a temperature of 33-37℃, relative humidity of 60-80%, for 5-15 minutes;

[0012] Step 5: Quick-freezing: Quick-freeze the proofed bun dough at a temperature of -35 to -45℃ for 1.5 to 2.5 hours.

[0013] Step 6: Freezing and storage: Freeze and store the quick-frozen bun dough at -18 to -22°C to obtain the frozen dough dough.

[0014] Step 7: Two-stage thawing and proofing: Take out the frozen bun dough, first place it at 2-6℃ to thaw slowly for 6-10 hours, and then place it in a proofing box at 35-39℃ and 60-80% relative humidity for 25-40 minutes.

[0015] Step 8: Steaming: Place the thawed and proofed bun dough in a pot of cold water and steam for 18-22 minutes. After turning off the heat, let it sit for 2-6 minutes to obtain the steamed buns.

[0016] Preferably, the kneading time in step 2 is 8 minutes.

[0017] Preferably, the proofing temperature in step 4 is 35°C and the relative humidity is 70%. When using a factory assembly line for production, since the process of adding raw materials to the dough, kneading, pressing, filling and shaping takes about 30 minutes, the dough will self-proof. Therefore, the proofing time after shaping is preferably 10 minutes.

[0018] Preferably, the quick-freezing conditions in step 5 are -40°C for 2 hours. The longer quick-freezing time can ensure that the center temperature of the bun dough drops below the freezing point, so that small and uniform ice crystals are formed inside the dough, reducing the damage of large ice crystals to the network structure.

[0019] Preferably, the freezing storage temperature in step 6 is -20°C.

[0020] Preferably, the two-stage thawing and proofing process described in step 7 involves first slowly thawing at 4°C for 8 hours, and then proofing at 37°C and 70% relative humidity for 30 minutes.

[0021] Preferably, the steaming time in step 8 is 20 minutes, and the resting time after turning off the heat is 4 minutes.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] (1) This invention employs a chemical leavening system composed of sodium bicarbonate, glucono-δ-lactone, and citric acid, and combines it with sodium dihydrogen phosphate water-retaining agent, guar gum hydrocolloid, and calcium carbonate fortifier to form a composite improver system suitable for frozen bun dough. This composite improver system, through the synergistic effects of leavening, water retention, improving dough structure, and strengthening, enables frozen dough to have better processing adaptability and helps maintain the quality of the finished product after thawing, proofing, and steaming.

[0024] (2) This invention is designed for the actual process characteristics of factory assembly line production. It fully considers the self-proofing effect of the dough during the mixing of raw and auxiliary materials, kneading, sheeting, filling and shaping processes, and optimizes the proofing process after shaping to make the proofing process after shaping coordinated with the preceding machine production process. At the same time, for the store sales of frozen dough blanks, this invention adopts a two-stage thawing and proofing process of "slow thawing at 4℃ for 8 hours + proofing at 37℃ and 70% relative humidity for 30 minutes". This allows the frozen bun blanks to be slowly thawed at low temperature first, and then proofed under suitable temperature and humidity conditions. This achieves a reasonable connection between the thawing and proofing processes, which is conducive to improving the process stability and finished product quality of the frozen bun blanks in the store steaming process. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0026] Example 1

[0027] 1. Formula (based on 100 parts wheat flour): 100 parts wheat flour, 51 parts water at 4℃, 1 part yeast, 4 parts white sugar, 0.5 parts calcium carbonate, 0.75 parts sodium dihydrogen phosphate, 0.63 parts sodium bicarbonate, 0.4 parts glucono-δ-lactone, 0.13 parts citric acid, and 0.3 parts guar gum.

[0028] 2. Mix the raw and auxiliary ingredients evenly according to the formula ratio, knead the dough for 8 minutes to obtain the dough. Divide the dough into portions (weigh), flatten, fill with the filling, and shape to obtain the raw bun dough. Place the raw bun dough in a proofing box, set the temperature to 35℃ and the relative humidity to 70%, and proof for 10 minutes. After proofing, place the raw bun dough in a -40℃ environment for quick freezing for 2 hours, and then transfer it to a -20℃ cold storage for frozen storage to obtain frozen raw bun dough.

[0029] 3. Remove the frozen bun dough from the -20℃ freezer and thaw it slowly in the 4℃ refrigerator for 8 hours. Then place it in a proofing box and proof for 30 minutes at 37℃ and 70% relative humidity. Steam the proofed buns in a steamer with cold water for 20 minutes, then turn off the heat and let them sit for 4 minutes to obtain the finished product.

[0030] Comparative Example 1

[0031] 1. Recipe (based on 100 parts wheat flour): 100 parts wheat flour, 51 parts 4℃ water, 1 part yeast, and 4 parts white sugar.

[0032] 2. Preparation of frozen steamed bun dough: Mix the raw and auxiliary materials evenly according to the formula ratio, knead for 8 minutes to obtain dough. Divide (weigh) the dough, flatten it, fill it with filling, and shape it to obtain steamed bun dough. Place the steamed bun dough in a proofing box, set the temperature to 35℃ and the relative humidity to 70%, and proof for 10 minutes. Place the proofed steamed bun dough in a -40℃ environment for quick freezing for 2 hours, and then transfer it to a -20℃ cold storage for frozen storage to obtain frozen steamed bun dough.

[0033] 3. Thawing, proofing, and steaming of frozen bun dough: Remove the frozen bun dough from the -20℃ freezer and thaw it slowly in the 4℃ refrigerator for 8 hours. Then place it in a proofing box and proof for 30 minutes at 37℃ and 70% relative humidity. Steam the proofed buns in a steamer with cold water for 20 minutes, then let them sit for 4 minutes after turning off the heat to obtain the finished product.

[0034] The difference between the frozen bun dough and Example 1 is that no frozen dough compound improver is added.

[0035] Comparative Example 2

[0036] 1. Formula (based on 100 parts wheat flour): 100 parts wheat flour, 51 parts water at 4℃, 1 part yeast, 4 parts white sugar, 0.5 parts calcium carbonate, 0.75 parts sodium dihydrogen phosphate, 0.63 parts sodium bicarbonate, 0.4 parts glucono-δ-lactone, 0.13 parts citric acid, and 0.3 parts guar gum.

[0037] 2. Preparation of frozen steamed bun dough: Mix the raw and auxiliary materials evenly according to the formula ratio, knead for 8 minutes to obtain dough. Divide (weigh) the dough, flatten it, fill it with filling, and shape it to obtain steamed bun dough. Place the steamed bun dough in a proofing box, set the temperature to 35℃ and the relative humidity to 70%, and proof for 10 minutes. Place the proofed steamed bun dough in a -40℃ environment for quick freezing for 2 hours, and then transfer it to a -20℃ cold storage for frozen storage to obtain frozen steamed bun dough.

[0038] 3. Thawing, proofing, and steaming of frozen bun dough: Remove the frozen bun dough from the -20℃ freezer and place it in a proofing box. Proof for 100 minutes at 37℃ and 70% relative humidity. Place the proofed buns in a steamer with cold water and steam for 20 minutes. After turning off the heat, let them sit for 4 minutes to obtain the finished product.

[0039] The difference between the frozen bun dough described above and that in Example 1 is that the two-stage thawing and proofing process is not performed. Instead of being slowly thawed at low temperatures, the frozen bun dough is directly proofed for 100 minutes at 37°C and 70% relative humidity.

[0040] Comparative Example 3

[0041] 1. Recipe (based on 100 parts wheat flour): 100 parts wheat flour, 51 parts water at 25℃, 1 part yeast, and 4 parts white sugar.

[0042] 2. Preparation of Fresh Buns: Mix the raw and auxiliary ingredients evenly according to the formula ratio, knead for 8 minutes to obtain dough. Place the dough in a 35℃, 70% relative humidity environment and let it rise for 20 minutes. Then divide (weigh), flatten, fill, and shape. Place the shaped dough in a proofing box and let it rise for 30 minutes at 37℃, 70% relative humidity. Place the risen buns in a steamer with cold water and steam for 20 minutes. After turning off the heat, let them rest for 4 minutes to obtain the finished product.

[0043] The frozen bun dough described herein differs from that in Example 1 in that it does not contain any frozen dough compound improver and does not undergo quick-freezing, frozen storage, or thawing and proofing processes.

[0044] Example 2

[0045] Sensory evaluation of steamed buns

[0046] 1. Refer to GB / T 17320-2013 to determine the sensory evaluation standards for steamed buns (Table 1). Select five professional sensory evaluators to evaluate the appearance, surface color, internal structure, elasticity, chewiness, and aroma of the buns through smell, touch, and taste.

[0047] Table 1 Sensory Evaluation Form

[0048]

[0049] 2. Sensory evaluation was conducted on the steamed buns prepared in Example 1 and Comparative Examples 1-3 according to the above sensory evaluation criteria. Table 2 shows that the total sensory evaluation score of the frozen bun with added compound improver and two-stage thawing and proofing (Example 1) was 85.0±1.5 points, significantly higher than that of the frozen bun without added compound improver (Comparative Example 1, 66.2±2.0 points) and the frozen bun without two-stage thawing (Comparative Example 2, 79.2±1.5 points), approaching the level of fresh buns (Comparative Example 3, 86.8±0.7 points). Specific analysis is as follows:

[0050] (1) Effect of the composite improver: Compared with Comparative Example 1, Example 1 showed a significant increase in the total sensory score (p < 0.05), with the most significant improvement in elasticity. Appearance, chewiness, and internal structure were also improved to varying degrees. This indicates that the composite improver of the present invention (calcium carbonate, sodium dihydrogen phosphate, sodium bicarbonate, glucono-δ-lactone, citric acid, and guar gum) can significantly improve the quality of frozen buns, especially its effect on improving elasticity.

[0051] (2) The effect of two-stage thawing and proofing: Compared with Comparative Example 2, Example 1 showed a significant increase in the total sensory score (p < 0.05), which indicates that the two-stage thawing and proofing process (slow thawing at 4℃ for 8 hours + proofing at 37℃ for 30 minutes) is better than direct proofing (proofing at 37℃ for 100 minutes), indicating that the two-stage thawing and proofing process has an irreplaceable role in restoring the quality of frozen buns.

[0052] (3) Comparison with fresh buns: The total sensory score of the frozen buns in Example 1 was not significantly different from that of the fresh buns in Comparative Example 3 (p>0.05), indicating that the composite improver and the two-stage thawing and proofing process of the present invention can effectively compensate for the quality loss caused by the freezing process. After freezing and steaming, the frozen bun dough prepared by the method of the present invention has a comprehensive sensory quality that is basically close to that of freshly made buns, and has good edible quality.

[0053] Table 2 Sensory Evaluation Results

[0054]

[0055] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A formula for frozen steamed bun dough, characterized in that, Its raw material composition, based on 100 parts by weight of wheat flour, includes: 100 parts wheat flour, 50-52 parts water, 0.8-1.2 parts yeast, 3-5 parts white sugar, 0.4-0.6 parts calcium carbonate, 0.6-0.9 parts sodium dihydrogen phosphate, 0.5-0.8 parts sodium bicarbonate, 0.3-0.5 parts glucono-δ-lactone, 0.1-0.16 parts citric acid, and 0.2-0.4 parts guar gum.

2. The formula for a frozen bun dough according to claim 1, characterized in that, The temperature of the water in the formula is 2-6℃.

3. The formula for a frozen bun dough according to claim 1, characterized in that, The raw material composition of the frozen bun dough, based on 100 parts by weight of wheat flour, includes: 100 parts wheat flour, 51 parts water, 1 part yeast, 4 parts white sugar, 0.5 parts calcium carbonate, 0.75 parts sodium dihydrogen phosphate, 0.63 parts sodium bicarbonate, 0.4 parts glucono-δ-lactone, 0.13 parts citric acid, and 0.3 parts guar gum; the temperature of the water in the formula is 4℃.

4. A method for preparing frozen bun blanks according to claim 1, characterized in that, Includes the following steps: Step 1: Mixing raw and auxiliary materials: Weigh out wheat flour, yeast, white sugar, calcium carbonate, sodium dihydrogen phosphate, sodium bicarbonate, glucono-δ-lactone, citric acid, and guar gum according to the formula, and mix them evenly. Step 2: Kneading the dough: Add the amount of water specified in the recipe to the raw materials obtained in Step 1, and knead for 6-10 minutes to obtain the dough; Step 3: Slicing and Shaping: Slice the dough, weigh it, flatten it, fill it with filling, and shape it to obtain the raw buns; Step 4: Proofing: Place the shaped bun dough in a proofing box at a temperature of 33-37℃, relative humidity of 60-80%, for 5-15 minutes; Step 5: Quick-freeze: Quick-freeze the proofed bun dough at a temperature of -35 to -45℃ for 1.5 to 2.5 hours. Step 6: Freezing and storage: Freeze and store the quick-frozen bun dough at -18 to -22°C to obtain the frozen dough dough. Step 7: Two-stage thawing and proofing: Take out the frozen bun dough, first place it at 2-6℃ to thaw slowly for 6-10 hours, and then place it in a proofing box at 35-39℃ and 60-80% relative humidity for 25-40 minutes. Step 8: Steaming: Place the thawed and proofed bun dough in a pot of cold water and steam for 18-22 minutes. After turning off the heat, let it sit for 2-6 minutes to obtain the steamed buns.

5. The method for preparing frozen bun blanks according to claim 4, characterized in that, The kneading time mentioned in step 2 is 8 minutes.

6. The method for preparing frozen steamed bun blanks according to claim 4, characterized in that, The proofing temperature in step 4 is 35℃ and the relative humidity is 70%. When using a factory assembly line for production, the dough will self-proof because the process of adding raw materials to the dough, pressing, filling and shaping takes about 30 minutes. Therefore, the proofing time after shaping is preferably 10 minutes.

7. The method for preparing frozen steamed bun blanks according to claim 4, characterized in that, The quick-freezing conditions described in step 5 are -40℃ freezing for 2 hours. The longer quick-freezing time ensures that the center temperature of the bun dough drops below the freezing point, allowing small and uniform ice crystals to form inside the dough, reducing the damage of large ice crystals to the network structure.

8. The method for preparing frozen steamed bun blanks according to claim 4, characterized in that, The freezing storage temperature mentioned in step 6 is -20℃.

9. The method for preparing frozen steamed bun blanks according to claim 4, characterized in that, The two-stage thawing and proofing process described in step 7 involves first slowly thawing at 4°C for 8 hours, and then proofing at 37°C and 70% relative humidity for 30 minutes.

10. The method for preparing frozen steamed bun blanks according to claim 4, characterized in that, The steaming time in step 8 is 20 minutes, and the resting time after turning off the heat is 4 minutes.

Images