CN101731519A - Quick-frozen steamed bread with vegetable stuffing and preparation method thereof - Google Patents
Quick-frozen steamed bread with vegetable stuffing and preparation method thereof Download PDFInfo
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Abstract
The invention relates to quick-frozen steamed bread with vegetable stuffing 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 power, 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 wheat starch or corn starch or potato starch or rice 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 lays the foundation for the industrialized production of the steamed bread (steamed bun) with vegetable stuffing, increases the quality standardization, safety and convenience of the product, and avoids flavor loss caused by repeated boiling.
Description
Technical field
The present invention relates to a kind of quick-frozen steamed bread with vegetable stuffing and production method thereof, belong to food processing technology field.
Background technology
Band filling steamed bun (steamed stuffed bun) is a traditional food with Chinese characteristics, and through evolutions in 1,100 and development, band filling steamed bun (steamed stuffed bun) has incorporated the lives of the people becomes one of indispensable staple food, liked by masses.Yet the production of band filling steamed bun (steamed stuffed bun) exists potential safety hazard and instability quality problem still based on traditional handicraft workshop.In addition, band filling steamed bun (steamed stuffed bun) very easily is subjected to the infringement of microorganism, 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 band filling steamed bun (steamed stuffed bun), when strengthening target level of product qualityization, security and convenience, avoids boiling again the flavor loss that causes.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, develop a kind of quick-frozen steamed bread with vegetable stuffing 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 quick-frozen steamed bread with vegetable stuffing, 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 quick-frozen steamed bread with vegetable stuffing and production method thereof, 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 industrialization production that the present invention is applied as vegatable stuffing steamed bun (steamed stuffed bun) lays the foundation, and when having strengthened target level of product qualityization, security and convenience, avoids boiling again the flavor loss that causes.
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); The vegatable stuffing temperature is: 13～15 ℃; The vegatable stuffing kind comprises: leaf vegetables filling, stem dish filling, radish silk filling, mushroom dish filling 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 quick-frozen steamed bread with vegetable stuffing 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 (wrapping 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.Steamed bun (steamed stuffed bun) product color that present embodiment is produced evenly is creamy white, the profile symmetry, and smooth surface does not have macula lutea, and is non-foaming, and mouthfeel is fluffy and have elasticity.
Embodiment two: a kind of quick-frozen steamed bread with vegetable stuffing 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 (wrapping 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 color that present embodiment is produced evenly is creamy white, the profile symmetry, and smooth surface does not have macula lutea, and is non-foaming, and mouthfeel is fluffy and have elasticity.
Embodiment three: a kind of quick-frozen steamed bread with vegetable stuffing 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 (wrapping 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 color that present embodiment is produced evenly is creamy white, the profile symmetry, and smooth surface does not have macula lutea, and is non-foaming, and mouthfeel is fluffy and have elasticity.
Claims (3)
1. quick-frozen steamed bread with vegetable stuffing, 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. quick-frozen steamed bread with vegetable stuffing as claimed in claim 1 and production method thereof 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. a kind of quick-frozen steamed bread with vegetable stuffing according to claim 2 and production method thereof 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 (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104542815A (en) * | 2015-02-10 | 2015-04-29 | 李成方 | Quick-frozen cake steamed bun and preparation method thereof |
| CN105211728A (en) * | 2015-10-30 | 2016-01-06 | 三全食品股份有限公司 | A kind of quick-frozen green compact steamed stuffed bun and preparation method thereof |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
| CN106616308A (en) * | 2017-03-04 | 2017-05-10 | 上海南翔食品股份有限公司 | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof |
| CN109156723A (en) * | 2018-08-20 | 2019-01-08 | 淮南市春风粮油食品有限公司 | A kind of steamed bun pre-fermented frozen dough and preparation method thereof with fruit-vegetable flavor |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1965659B (en) * | 2005-11-14 | 2010-12-15 | 李景秀 | Preparation method of quick-freezing steamed leavened bun |
| CN101361499B (en) * | 2007-08-08 | 2011-02-16 | 安琪酵母股份有限公司 | Frozen green dough for Chinese style wheaten food, production method thereof and method for producing wheaten food |
| CN101375694B (en) * | 2007-08-27 | 2011-04-06 | 安琪酵母股份有限公司 | Method for producing freezing snacks made from wheat or rice flour and enzyme preparation composition for producing freezing snacks made from wheat or rice flour |
| CN101455219A (en) * | 2009-01-06 | 2009-06-17 | 河南工业大学 | Use of guar gum in producing wheaten food produced by frozen dough |
| CN101461390A (en) * | 2009-01-06 | 2009-06-24 | 河南工业大学 | Use of carrageenin in cooked wheaten food product steamed from freezing flour dough |
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2010
- 2010-01-18 CN CN2010100179225A patent/CN101731519B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542815A (en) * | 2015-02-10 | 2015-04-29 | 李成方 | Quick-frozen cake steamed bun and preparation method thereof |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN106173571A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method |
| CN105211728A (en) * | 2015-10-30 | 2016-01-06 | 三全食品股份有限公司 | A kind of quick-frozen green compact steamed stuffed bun and preparation method thereof |
| CN106616308A (en) * | 2017-03-04 | 2017-05-10 | 上海南翔食品股份有限公司 | Mushroom and green vegetable steamed stuffed bun and manufacture method thereof |
| CN109156723A (en) * | 2018-08-20 | 2019-01-08 | 淮南市春风粮油食品有限公司 | A kind of steamed bun pre-fermented frozen dough and preparation method thereof with fruit-vegetable flavor |
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| CN101731519B (en) | 2012-05-30 |
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