Process for preparing dajiao steamed bread

Abstract

The present invention relates to a process for preparing a Dajiao steamed bread, which process comprises uniformly mixing glutinous rice porridge and a starter dough in a weight ratio of 2:1; leaving same to stand indoors; forming a Xiaojiao when the solids precipitate and the liquid becomes clear; mixing Indica rice porridge, the Xiaojiao and wheat bran, stirring and allowing same to naturally ferment; stirring the mixture again, and repeating the process 3-4 times until bubbles are observed, mixing wheat flour with the fermentation broth, uniformly kneading and leaving same to stand for fermentation; dividing the fermented dough into small balls, and placing same into a preheated food steamer; and after secondary fermentation, steaming for 15 minutes to obtain a finished product. According to the present invention, fermentation material Polygonum hydropiper is pulverized and used in the processing technique of the Dajiao steamed bread, thereby improving the nutritional value, quality and organoleptic properties of the steamed bread product while keeping the traditional value of the steamed bread.

Description

Production process of fermented steamed buns Technical Field

[0001] The invention belongs to the field of wheaten food fermentation technology, and in particular relates to a process for making fermented steamed bread. Background Art

[0002] Traditional Chinese fermented foods have attracted considerable attention for their unique flavor profiles and microbial metabolic activity. Jinhua Dajiao Mantou, a renowned morning noodle dish from the Jinqu region of Zhejiang Province, is fermented with a plant-derived natural starter ("yeast"), resulting in a complex flavor distinct from commercial yeast-based mantou. Research has shown that plant ingredients in traditional starter cultures, such as Polygonum hydropiper and bamboo leaves, not only provide a natural microbial community but also produce secondary metabolites that may synergistically influence the volatile metabolic profile of the final product. The widespread adoption of commercial yeasts in industrialized processes is gradually replacing traditional fermentation techniques, leading to increasing flavor homogeneity. Therefore, preserving the flavor characteristics of traditional fermentation through standardized processing poses a significant challenge in the processing of traditional fermented foods. Traditionally produced Jinhua Dajiao Mantou suffers from low production efficiency, climate-dependent fermentation, a lack of food safety and standardized production, and regional variations in microbial populations. This makes acid production difficult to control, leading to inconsistent quality and hindering industrialization and standardization. With economic development and an accelerated pace of life, there is a growing demand for starter cultures that shorten fermentation times and are easy to use. In modern steamed bread processing, the sensory quality of steamed bread can be improved by adding certain quality improvers. These quality improvers include xylanase, emulsifiers, glycerol, and polysaccharides. Adding xylanase can increase the specific volume of steamed bread and reduce its hardness; adding emulsifiers can strengthen the gluten in the steamed bread dough, increase its air retention, and increase its volume

[0011] . Adding glycerol and lactic acid can extend the shelf life of steamed bread; and adding water-insoluble arabinoxylan increases its elasticity. Currently, functional natural ingredients such as tea polyphenols, shiitake mushroom powder, and enoki mushroom polysaccharides are added to flour to produce various pasta products, giving ordinary pasta products new nutritional value and health benefits. Summary of the Invention

[0003] The invention crushes the fermented material Polygonum hydropiper and applies it to the large-fermented steamed bread processing technology, thereby improving the nutritional value and quality sensory characteristics of the steamed bread product and maintaining the traditional value of the steamed bread.

[0004] The object of the present invention is achieved through the following technical solution: A process for making fermented steamed bread, characterized in that it comprises the following steps:

[0005] Step 1: Evenly mix glutinous rice porridge and starter in a weight ratio of 2:1;

[0006] Step 2: Leave it indoors for 4-5 days in winter, or 2-3 days in summer. When the solids settle and the liquid begins to clear, a small fermentation will form.

[0007] Step 3: Mix the indica rice porridge, yeast, and wheat bran in a weight ratio of 6:2:1, stir evenly into a paste, and let it ferment naturally; wait until the middle is bulged like a steamed bun, stir again, and repeat this process 3-4 times until the steamed bun-like bulge no longer appears, indicating that the fermentation is complete. The filtered liquid is the fermentation liquid;

[0008] Step 4: Mix the wheat flour and yeast solution, stir, and knead into dough;

[0009] Step 5: Let the dough rise. Place the kneaded dough into a container, cover with a wet cotton cloth that meets food hygiene requirements, and let it rise for 2-3 hours. When the dough becomes larger and honeycomb holes appear inside, the dough is fermented.

[0010] Step 6: Shape: Cut the fermented dough into small pieces and roll them into steamed bun embryos;

[0011] Step seven, steam in the steamer; put the steamed bun embryo into the preheated steamer, cover it and let it rise for the second time; when the steamed bun embryo gradually ferments and becomes larger and the surface becomes shiny, put it into the pot and steam it over high heat.

[0012] Preferably, the preparation of the starter comprises the following steps:

[0013] Step 1: The starter ingredients include: laurel leaves, orange leaves, lentil leaves, bamboo leaves, red field aconite, chopped and dried hot pepper grass, and rice;

[0014] Step 2: Mix and crush the above ingredients, add 37°C warm water, stir, and shape into balls;

[0015] Step 3: Place the balls in a basket and sprinkle with yeast powder while rotating. Put the balls coated with yeast powder into the basket, placing a layer of straw between each layer.

[0016] Step 4: Place the baskets filled with pellets into the barn one by one, or choose a corner, spread straw underneath, place the basket on top, and cover it with a layer of straw. Ferment for 24-36 hours. When water droplets appear on the straw, remove the cover, cool down and ventilate to avoid excessive temperature and burning the koji. After it cools down naturally, take out the starter and dry it in the sun. This is the finished product.

[0017] Preferably, the ingredients of the starter are 200 g of laurel leaves, 200 g of orange leaves, 200 g of lentil leaves, 200 g of bamboo leaves, 200 g of red field aconite, 4 kg of chopped and dried hot polygonum, and 50 kg of rice.

[0018] Preferably, in step four, 500g of wheat flour and 250g of fermentation liquid are used.

[0019] The process for making fermented steamed buns according to claim 1 is characterized in that, in step six, each dough piece weighing 70-80 g is rolled into a steamed bun embryo the size of a fist.

[0020] Preferably, in step seven, after the steamed bun embryos have been fermented for the second time, they can be steamed on high heat. After the steam reaches the upper layer of the steamer, continue steaming on high heat for 15 minutes before taking them out of the steamer.

[0021] Preferably, in the third step of making the starter, the amount of the old yeast powder is controlled so that the surface of the pellets is evenly coated with a layer.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The invention crushes the fermented material Polygonum hydropiper and applies the crushed material to the large-fermented steamed bun processing technology, thereby improving the nutritional value and quality sensory characteristics of the steamed bun product and maintaining the traditional value of the steamed bun. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with the embodiments:

[0025] Embodiment 1:

[0026] A process for making fermented steamed bread comprises the following steps:

[0027] Step 1: Evenly mix glutinous rice porridge and starter in a weight ratio of 2:1;

[0028] Step 2: Leave it indoors for 4-5 days in winter, or 2-3 days in summer. When the solids settle and the liquid begins to clear, a small fermentation will form.

[0029] Step 3: Mix the indica rice porridge, yeast, and wheat bran in a weight ratio of 6:2:1. If the porridge is too thick, add some water and stir evenly into a paste. Let it ferment naturally. Wait until the middle is bulged like a steamed bun, stir again, and repeat this process 3-4 times until the steamed bun-like bulge disappears. Fermentation is complete, and the filtered liquid is the fermentation liquid.

[0030] Step 4: Mix the dough; mix 500g of wheat flour and 250g of fermentation liquid; specifically, first put the wheat flour into a container, then slowly pour in the fermentation liquid, stirring while pouring, and knead it repeatedly after sufficient stirring to form a dough. If the dough is too hard, add some water and knead it until the dough is fine and soft;

[0031] Step 5: Let the dough rise. Place the kneaded dough into a container and cover it with a wet cotton cloth that meets food hygiene requirements. The rising time is determined according to the temperature and season, usually 2-3 hours. When the dough becomes larger and honeycomb holes appear inside, the dough is fermented.

[0032] Step 6: Shape: Roll the dough into strips, cut into small pieces, each weighing about 75g, and then roll the small pieces into fist-sized steamed buns.

[0033] Step 7: Steam the buns. Place the bun doughs neatly in the preheated steamer and cover them for a second rise. Once the bun doughs have risen and become shiny, place them in a steamer over high heat. Once the steam reaches the top of the steamer, continue steaming over high heat for 15 minutes before removing from the steamer.

[0034] The preparation of the starter comprises the following steps:

[0035] Step 1: The starter ingredients include: 200 g of laurel leaves, 200 g of orange leaves, 200 g of lentil leaves, 200 g of bamboo leaves, 200 g of red field mulberry, 4 kg of chopped and dried hot pepper, and 50 kg of rice;

[0036] Step 2: Mix and crush the above ingredients, add 37°C warm water, stir, and shape into duck egg-sized balls by hand;

[0037] Step 3: Place the balls in a basket and sprinkle with yeast powder while rotating. Use just enough yeast powder to evenly coat the balls. Place the balls in the basket, separating each layer with a layer of straw. Be careful not to space the balls too closely together.

[0038] Step 4: Put the baskets filled with balls into the barn one by one, or choose a corner of the wall, spread straw underneath, put the basket on it, cover it with a layer of straw, and then wrap it with film. No film is used when the temperature is high. Ferment for 24-36 hours. When water droplets appear on the film or straw, lift the cover, cool down and ventilate to avoid excessive temperature and burning the koji. After it cools down naturally, take out the starter, spread it out in the sun, and dry it to be the finished product.

[0039] The specific embodiments described herein are merely illustrative of the spirit of the present invention. Persons skilled in the art may make various modifications, additions, or substitutions to the described specific embodiments without departing from the spirit of the present invention or exceeding the scope of the appended claims.

Claims

1. A process for making fermented steamed bread, characterized in that: The following steps are involved: Step 1: Evenly mix glutinous rice porridge and starter in a weight ratio of 2:1; Step 2: Place it indoors for 4-5 days in winter or 2-3 days in summer; When the solids settle and the liquid begins to become clear, a small fermentation is formed; Step 3: Mix the indica rice porridge, yeast, and wheat bran in a weight ratio of 6:2:1, stir evenly into a paste, and let it ferment naturally; wait until the middle is bulged like a steamed bun, stir again, and repeat this process 3-4 times until the steamed bun-like bulge no longer appears, indicating that the fermentation is complete. The filtered liquid is the fermentation liquid; Step 4: Mix the wheat flour and yeast solution, stir, and knead into dough; Step 5: Let the dough rise. Place the kneaded dough into a container, cover with a wet cotton cloth that meets food hygiene requirements, and let it rise for 2-3 hours. When the dough becomes larger and honeycomb holes appear inside, the dough is fermented. Step 6: Shape: Cut the fermented dough into small pieces and roll them into steamed bun embryos; Step 7: Put the steamed bun embryo into the preheated steamer and cover it for a second fermentation. When the steamed bun embryo gradually ferments and becomes larger, and the surface becomes shiny, put it in a pot and steam it over high heat.

2. The process for making fermented steamed bread according to claim 1, characterized in that: The preparation of the starter comprises the following steps: Step 1: The starter ingredients include: laurel leaves, orange leaves, lentil leaves, bamboo leaves, red field aconite, chopped and dried hot pepper grass, and rice; Step 2: Mix and crush the above ingredients, add 37°C warm water, stir, and shape into balls; Step 3: Place the balls in a basket and sprinkle with yeast powder while rotating. Place the yeast powder-coated balls back into the basket, separating each layer with a layer of straw. Step 4: Place the baskets filled with pellets into the barn one by one, or choose a corner, spread straw underneath, place the basket on top, and cover it with a layer of straw. Ferment for 24-36 hours. When water droplets appear on the straw, remove the cover, cool down and ventilate to avoid excessive temperature and burning the koji. After it cools down naturally, take out the starter and dry it in the sun. This is the finished product.

3. The process for making fermented steamed bread according to claim 2, characterized in that: The ingredients of the starter are 200 g of laurel leaves, 200 g of orange leaves, 200 g of lentil leaves, 200 g of bamboo leaves, 200 g of red field mulberry, 4 kg of chopped and dried hot polygonum, and 50 kg of rice.

4. The process for making fermented steamed bread according to claim 1, characterized in that: In the step 4, 500g of wheat flour and 250g of fermentation liquid are used.

5. The process for making fermented steamed bread according to claim 1, characterized in that: In step six, take 70-80g of each dough and roll it into a steamed bun embryo the size of a fist.

6. The process for making fermented steamed bread according to claim 1, characterized in that: In the step seven, after the steamed bun embryos have been fermented for the second time, they can be steamed on high heat. After the steam reaches the upper layer of the steamer, continue to steam on high heat for 15 minutes before taking them out of the steamer.

7. The process for making fermented steamed bread according to claim 2, characterized in that: In the third step of making the starter, the amount of the old yeast powder is controlled so that the surface of the ball is evenly coated with a layer.