CN101731497A - Quick-frozen steamed bread and preparation method thereof - Google Patents
Quick-frozen steamed bread and preparation method thereof Download PDFInfo
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Abstract
The invention relates to quick-frozen steamed bread and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention increases the quality standardization, safety and convenience of the product, and can avoid flavor loss caused by repeated boiling and save energy.
Description
Technical field
The present invention relates to a kind of frozen bread and production method thereof, belong to food processing technology field.
Background technology
Steamed bun (steamed stuffed bun) is a traditional food with Chinese characteristics, and through evolutions in 1,100 and development, steamed bun (steamed stuffed bun) has incorporated Chinese daily life dearly, becomes particularly northerner's staple food of Chinese, is liked deeply.Yet there is potential safety hazard in the production of steamed bun (steamed stuffed bun) still based on traditional handicraft workshop.In addition, steamed bun (steamed stuffed bun) is very easily aging and be subjected to the infringement of microorganism easily, and the shelf-life is short.And the development of steamed bun (steamed stuffed bun) chain, because quality is restive, engage the more high factor of millet cake master worker's cost to run into bottleneck.
Refrigeration Technique is of long duration in Application in Food, and the freezing flour-dough technology helps lend some impetus to the industrialization of traditional food, guarantees security of products and quality standardization, strengthens the convenience of product simultaneously.Simultaneously,, not only can avoid boiling the flavor loss that causes again without the steamed bun that steams direct quick-frozen (steamed stuffed bun) product compared to through steaming steamed bun (steamed stuffed bun) product of quick-frozen again, and energy savings.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, develop a kind of frozen bread and production method thereof, reduced the loss of boiling again, and energy savings, reduce cost.
According to technical scheme provided by the invention, a kind of frozen bread, feature is, comprises following component, its formula rate is counted by weight:
Get flour: 62～65 parts; Yanshan Mountain yeast: 0.5～0.8 part; No aluminium baking powder: 0.6～0.9 part; White granulated sugar: 0.5～0.8 part; Shortening: 0.2～0.5 part; Salt: 0.1～0.3 part; TGase: 0.06～0.09 part; Lipase: 0.05～0.08 part; Zytase: 0.05～0.08 part; Glucose oxidase: 0.05～0.08 part; Trehalose: 0.08～0.12 part; Ascorbic acid: 0.05～0.08 part; Lecithin: 0.08～0.12 part; Sucrose ester: 0.24～0.36 part; Glycerine: 0.10～0.15 part; Locust bean gum: 0.04～0.06 part; Artemisia Glue: 0.04～0.06 part; Carboxymethyl cellulose: 0.04～0.06 part; Guar gum: 0.04～0.06 part; Gluten: 0.54～0.80 part; Wheaten starch or cornstarch or farina or rice starch: 0.54～0.80 part; Water: 30～32 parts;
Earlier load weighted flour, Yanshan Mountain yeast, no aluminium baking powder, white granulated sugar, shortening, salt, TGase, lipase, zytase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerine, locust bean gum, Artemisia Glue, carboxymethyl cellulose, guar gum, Gluten, wheaten starch or cornstarch or farina or rice starch being put into a mixing bowl stirs, adding entry stirs to form dough, take out pressure surface, piecemeal after forming dough, moulding is put into or is not put into proofing box and ferments in advance; Quick-frozen after the cooling of pre-fermented dough, cold storage are standby, steam and are finished product; The directly quick-frozen after moulding of unleavened dough, cold storage are standby, and fermentation steams and is finished product.
A kind of production method of frozen bread, feature are that adopt following processing step: its formula rate is counted by weight:
(1) mixes stirring: with 62～65 parts in load weighted flour, 0.5～0.8 part in Yanshan Mountain yeast, 0.6～0.9 part of no aluminium baking powder, 0.5～0.8 part of white granulated sugar, 0.2～0.5 part of shortening, 0.1～0.3 part of salt, 0.06～0.09 part of TGase, 0.05～0.08 part in lipase, 0.05～0.08 part of zytase, 0.05～0.08 part of glucose oxidase, 0.08～0.12 part of trehalose, 0.05～0.08 part in ascorbic acid, 0.08～0.12 part in lecithin, 0.24～0.36 part of sucrose ester, 0.10～0.15 part of glycerine, 0.04～0.06 part of locust bean gum, 0.04～0.06 part of Artemisia Glue, 0.04～0.06 part of carboxymethyl cellulose, 0.04～0.06 part of guar gum, 0.54～0.80 part of Gluten, wheaten starch or cornstarch or farina or rice starch are put into a mixing bowl for 0.54～0.80 part, stirred at a slow speed 28～32 seconds, add 30～32 parts of entry and stirred at a slow speed 2～5 minutes, middling speed stirs 8～12 minutes to form dough again;
(2) piecemeal, moulding: dough is taken out, and pressure surface 8～10 times is divided into 70～80 gram/pieces, and moulding;
(3) pre-fermentation: the dough after the moulding is put into or do not put into the pre-fermentation of proofing box 12～15 minutes, 30～38 ℃ of pre-fermentation temperatures, the humidity 60～80% of fermenting in advance;
(4) quick-frozen: will cool off 3～5 minutes through pre-fermented dough, or place-35～-30 ℃ of refrigerator quick-frozens 30～35 minutes, and make the dough central temperature reach-16～-19 ℃ without pre-fermented dough;
(5) cold storage: the dough after the quick-frozen is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) fermentation: will take out without pre-fermented dough, and put into proofing box fermentation 70～90 minutes, 38～42 ℃ of fermentation temperatures, fermentation humidity 80～90%;
(7) steam: will or put into food steamer through pre-fermented dough and steam 12～18 minutes, and be finished product without pre-fermented fermented dough.
Described speed of agitator at a slow speed is: 50～70 rev/mins; The middling speed speed of agitator is: 180～210 rev/mins.
The present invention is that the industrialization production of steamed bun (steamed stuffed bun) lays the foundation, and strengthens target level of product qualityization, security and convenience; Steamed bun (steamed stuffed bun) product that steams quick-frozen again with process is compared, not only can avoid boiling the flavor loss that causes again, and energy savings.
Description of drawings
Fig. 1 is a technological process block-diagram of the present invention.
The specific embodiment
The invention will be further described below in conjunction with concrete drawings and Examples.
The operation room temperature is in the embodiment of the invention: 20～25 ℃; The dough temperature is: 25～27 ℃ (if can't guarantee, the freezing flour-dough special-purpose stirring machine is used in suggestion); Filling material temperature is: 13～15 ℃; Filling material kind comprises: meat stuffing, vegetable dish filling, sweetened bean paste stuffing, fruit filling, the yellow filling of milk, bacterium mushroom filling or plum dish meat stuffing etc.; Starch is: wheaten starch or cornstarch or farina or rice starch; The raw material that use are market and purchase, and the equipment of employing is conventional equipment.
Embodiment one: a kind of frozen bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 62 parts in flour, 0.7 part in Yanshan Mountain yeast, 0.9 part of no aluminium baking powder, 0.8 part of white granulated sugar, 0.5 part of shortening, 0.1 part of salt, 0.09 part of TGase, 0.08 part in lipase, 0.08 part of zytase, 0.08 part of glucose oxidase, 0.12 part of trehalose, 0.08 part in ascorbic acid, 0.12 part in lecithin, 0.36 part of sucrose ester, 0.15 part of glycerine, 0.06 part of locust bean gum, 0.06 part of Artemisia Glue, 0.06 part of carboxymethyl cellulose, 0.06 part of guar gum, 0.8 part of Gluten, wheaten starch is put into a mixing bowl for 0.8 part, stirred 28 seconds, speed of agitator is 50 rev/mins, with various material mixings, adding 32 parts of entry stirred at a slow speed 3 minutes, speed of agitator is 50 rev/mins, middling speed stirs 8 minutes to form dough again, and speed of agitator is 180 rev/mins; Take out after forming dough, pressure surface 8 times is divided into 75 gram/pieces, moulding (circle, pincushion or band filling steamed bun wrap into the filling material); Dough after the moulding is put into the pre-fermentation of proofing box 12 minutes, 38 ℃ of pre-fermentation temperatures, pre-fermentation humidity 70%, cooled off in the refrigerator that was placed on-35 ℃ in 3 minutes quick-frozen 30 minutes, after reaching-16 ℃ through pre-fermented dough central temperature, it is standby to put into-16 ℃ of refrigerator cold storage, takes out when needing, directly put into the food steamer big fire and steam 12 minutes, be finished product.
Embodiment two: a kind of frozen bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 65 parts in flour, 0.5 part in Yanshan Mountain yeast, 0.6 part of no aluminium baking powder, 0.5 part of white granulated sugar, 0.2 part of shortening, 0.2 part of salt, 0.06 part of TGase, 0.05 part in lipase, 0.05 part of zytase, 0.05 part of glucose oxidase, 0.08 part of trehalose, 0.05 part in ascorbic acid, 0.08 part in lecithin, 0.24 part of sucrose ester, 0.1 part of glycerine, 0.04 part of locust bean gum, 0.04 part of Artemisia Glue, 0.04 part of carboxymethyl cellulose, 0.04 part of guar gum, 0.54 part of Gluten, cornstarch is put into a mixing bowl for 0.54 part, stirred at a slow speed 32 seconds, speed of agitator is 60 rev/mins, with various material mixings, adding 31 parts of entry stirred at a slow speed 5 minutes, speed of agitator is 60 rev/mins, middling speed stirs 10 minutes to form dough again, and speed of agitator is 210 rev/mins; Take out after forming dough, pressure surface 9 times is divided into 70 gram/pieces, moulding (circle or pincushion, band filling steamed bun wrap into the filling material); Dough after the moulding is directly placed-30 ℃ of refrigerator quick-frozens 35 minutes, after the cluster centre temperature reaches-19 ℃ face to face, it is standby to put into-19 ℃ of refrigerator cold storage, take out when needing, place proofing box fermentation 90 minutes, fermentation temperature is 38 ℃, and fermentation humidity is 80%, put into the food steamer big fire and steam 15 minutes, be finished product.Steamed bun (steamed stuffed bun) product that present embodiment is produced has wheat perfume (or spice), and color and luster evenly is creamy white, and smooth surface does not have macula lutea, and mouthfeel is fluffy and have elasticity.
Embodiment three: a kind of frozen bread and production method thereof, adopt following processing step, and its component is counted by weight:
Earlier with 64 parts in flour, 0.8 part in Yanshan Mountain yeast, 0.8 part of no aluminium baking powder, 0.6 part of white granulated sugar, 0.4 part of shortening, 0.3 part of salt, 0.08 part of TGase, 0.07 part in lipase, 0.07 part of zytase, 0.07 part of glucose oxidase, 0.1 part of trehalose, 0.07 part in ascorbic acid, 0.1 part in lecithin, 0.3 part of sucrose ester, 0.14 part of glycerine, 0.05 part of locust bean gum, 0.05 part of Artemisia Glue, 0.05 part of carboxymethyl cellulose, 0.05 part of guar gum, 0.7 part of Gluten, farina is put into a mixing bowl for 0.7 part, stir about is 30 seconds at a slow speed, speed of agitator is 70 rev/mins, with various material mixings, adding 30.5 parts of entry stirred at a slow speed 2 minutes, speed of agitator is 70 rev/mins, middling speed stirs 12 minutes to form dough again, and speed of agitator is 200 rev/mins; Take out after forming dough, pressure surface 10 times is divided into 80 gram/pieces, moulding (circle or pincushion, band filling steamed bun wrap into the filling material); Dough after the moulding is put into the pre-fermentation of proofing box 15 minutes, pre-fermentation is 30 ℃ of temperature, pre-fermentation humidity is 60%, cool off and be placed in-33 ℃ of refrigerators quick-frozen in 5 minutes 34 minutes, after the cluster centre temperature reached-18 ℃ face to face, it was standby to put into-18 ℃ of refrigerator cold storage, took out when needing, directly put into the food steamer big fire and steam 18 minutes, be finished product.Steamed bun (steamed stuffed bun) product that present embodiment is produced has wheat perfume (or spice), and color and luster evenly is creamy white, and smooth surface does not have macula lutea, and mouthfeel is fluffy and have elasticity.
Claims (3)
1. frozen bread, it is characterized in that: comprise following component, its formula rate is counted by weight:
Get flour: 62～65 parts; Yanshan Mountain yeast: 0.5～0.8 part; No aluminium baking powder: 0.6～0.9 part; White granulated sugar: 0.5～0.8 part; Shortening: 0.2～0.5 part; Salt: 0.1～0.3 part; TGase: 0.06～0.09 part; Lipase: 0.05～0.08 part; Zytase: 0.05～0.08 part; Glucose oxidase: 0.05～0.08 part; Trehalose: 0.08～0.12 part; Ascorbic acid: 0.05～0.08 part; Lecithin: 0.08～0.12 part; Sucrose ester: 0.24～0.36 part; Glycerine: 0.10～0.15 part; Locust bean gum: 0.04～0.06 part; Artemisia Glue: 0.04～0.06 part; Carboxymethyl cellulose: 0.04～0.06 part; Guar gum: 0.04～0.06 part; Gluten: 0.54～0.80 part; Wheaten starch or cornstarch or farina or rice starch: 0.54～0.80 part; Water: 30～32 parts;
Earlier load weighted flour, Yanshan Mountain yeast, no aluminium baking powder, white granulated sugar, shortening, salt, TGase, lipase, zytase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerine, locust bean gum, Artemisia Glue, carboxymethyl cellulose, guar gum, Gluten, wheaten starch or cornstarch or farina or rice starch being put into a mixing bowl stirs, adding entry stirs to form dough, take out pressure surface, piecemeal after forming dough, moulding is put into or is not put into proofing box and ferments in advance; Quick-frozen after the cooling of pre-fermented dough, cold storage are standby, steam and are finished product; The directly quick-frozen after moulding of unleavened dough, cold storage are standby, and fermentation steams and is finished product.
2. the production method of a frozen bread as claimed in claim 1 is characterized in that, adopt following processing step: its formula rate is counted by weight:
(1) mixes stirring: with 62～65 parts in load weighted flour, 0.5～0.8 part in Yanshan Mountain yeast, 0.6～0.9 part of no aluminium baking powder, 0.5～0.8 part of white granulated sugar, 0.2～0.5 part of shortening, 0.1～0.3 part of salt, 0.06～0.09 part of TGase, 0.05～0.08 part in lipase, 0.05～0.08 part of zytase, 0.05～0.08 part of glucose oxidase, 0.08～0.12 part of trehalose, 0.05～0.08 part in ascorbic acid, 0.08～0.12 part in lecithin, 0.24～0.36 part of sucrose ester, 0.10～0.15 part of glycerine, 0.04～0.06 part of locust bean gum, 0.04～0.06 part of Artemisia Glue, 0.04～0.06 part of carboxymethyl cellulose, 0.04～0.06 part of guar gum, 0.54～0.80 part of Gluten, wheaten starch or cornstarch or farina or rice starch are put into a mixing bowl for 0.54～0.80 part, stirred at a slow speed 28～32 seconds, add 30～32 parts of entry and stirred at a slow speed 2～5 minutes, middling speed stirs 8～12 minutes to form dough again;
(2) piecemeal, moulding: dough is taken out, and pressure surface 8～10 times is divided into 70～80 gram/pieces, and moulding;
(3) pre-fermentation: the dough after the moulding is put into or do not put into the pre-fermentation of proofing box 12～15 minutes, 30～38 ℃ of pre-fermentation temperatures, the humidity 60～80% of fermenting in advance;
(4) quick-frozen: will cool off 3～5 minutes through pre-fermented dough, or place-35～-30 ℃ of refrigerator quick-frozens 30～35 minutes, and make the dough central temperature reach-16～-19 ℃ without pre-fermented dough;
(5) cold storage: the dough after the quick-frozen is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) fermentation: will take out without pre-fermented dough, and put into proofing box fermentation 70～90 minutes, 38～42 ℃ of fermentation temperatures, fermentation humidity 80～90%;
(7) steam: will or put into food steamer through pre-fermented dough and steam 12～18 minutes, and be finished product without pre-fermented fermented dough.
3. the production method of a kind of frozen bread according to claim 2 is characterized in that, described speed of agitator at a slow speed is: 50～70 rev/mins; The middling speed speed of agitator is: 180～210 rev/mins.
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Cited By (10)
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| CN102742770A (en) * | 2012-07-19 | 2012-10-24 | 东莞市圣心食品有限公司 | Corn strengthening steamed bread and preparation method thereof |
| CN102783598A (en) * | 2012-07-27 | 2012-11-21 | 大连丰禾食品有限公司 | Steamed bun and preparation method of steamed bun |
| CN102948676A (en) * | 2011-08-30 | 2013-03-06 | 华中农业大学 | Steamed bread suitable for micro-wave cooking and preparation method of steamed bread |
| CN103039577A (en) * | 2013-01-17 | 2013-04-17 | 江南大学 | Method for improving quality of whole-wheat biscuit |
| CN103098838A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Method for making pastries by using quick-freezing dough |
| CN104366259A (en) * | 2014-11-19 | 2015-02-25 | 苏州大福外贸食品有限公司 | Quickly-frozen steamed vegetable bun |
| CN106418166A (en) * | 2016-11-30 | 2017-02-22 | 武汉轻工大学 | Unfermented quickly-unfrozen small steamed buns and preparation method |
| CN109699704A (en) * | 2019-02-21 | 2019-05-03 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation ox horn frozen dough |
| CN109805062A (en) * | 2019-02-21 | 2019-05-28 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation Denmark shortcake frozen dough |
| CN111758896A (en) * | 2020-07-03 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen steamed bread rich in dietary fiber |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102948676B (en) * | 2011-08-30 | 2013-11-20 | 华中农业大学 | Steamed bread suitable for micro-wave cooking and preparation method of steamed bread |
| CN102948676A (en) * | 2011-08-30 | 2013-03-06 | 华中农业大学 | Steamed bread suitable for micro-wave cooking and preparation method of steamed bread |
| CN102742770A (en) * | 2012-07-19 | 2012-10-24 | 东莞市圣心食品有限公司 | Corn strengthening steamed bread and preparation method thereof |
| CN102742770B (en) * | 2012-07-19 | 2013-09-04 | 东莞市圣心食品有限公司 | Corn strengthening steamed bread and preparation method thereof |
| CN102783598A (en) * | 2012-07-27 | 2012-11-21 | 大连丰禾食品有限公司 | Steamed bun and preparation method of steamed bun |
| CN103098838A (en) * | 2012-09-27 | 2013-05-15 | 上海清美绿色食品有限公司 | Method for making pastries by using quick-freezing dough |
| CN103039577A (en) * | 2013-01-17 | 2013-04-17 | 江南大学 | Method for improving quality of whole-wheat biscuit |
| CN103039577B (en) * | 2013-01-17 | 2014-12-31 | 江南大学 | Method for improving quality of whole-wheat biscuit |
| CN104366259A (en) * | 2014-11-19 | 2015-02-25 | 苏州大福外贸食品有限公司 | Quickly-frozen steamed vegetable bun |
| CN106418166A (en) * | 2016-11-30 | 2017-02-22 | 武汉轻工大学 | Unfermented quickly-unfrozen small steamed buns and preparation method |
| CN109699704A (en) * | 2019-02-21 | 2019-05-03 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation ox horn frozen dough |
| CN109805062A (en) * | 2019-02-21 | 2019-05-28 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation Denmark shortcake frozen dough |
| CN109699704B (en) * | 2019-02-21 | 2021-10-12 | 北京瑞家食品有限公司 | Production process of pre-fermented ox horn quick-frozen dough |
| CN111758896A (en) * | 2020-07-03 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen steamed bread rich in dietary fiber |
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| CN101731497B (en) | 2012-04-18 |
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