CN101984832B - Baked steamed bread and manufacturing method thereof - Google Patents
Baked steamed bread and manufacturing method thereof Download PDFInfo
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- CN101984832B CN101984832B CN201010540292A CN201010540292A CN101984832B CN 101984832 B CN101984832 B CN 101984832B CN 201010540292 A CN201010540292 A CN 201010540292A CN 201010540292 A CN201010540292 A CN 201010540292A CN 101984832 B CN101984832 B CN 101984832B
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Abstract
The invention belongs to the technical field of food processing methods, and particularly relates to a method for manufacturing baked steamed bread. Old dough, strong flour, caster sugar, salt, baking soda, whole egg and butter are mixed together in certain percentage by weight, and the mixture is processed into the baked steamed bread by the processing method comprising the following steps of: (1) kneading, (2) rolling, (3) shaping and partitioning, (4) fermenting, (5) baking, and (6) cooling and packing. The method has the characteristics that: the traditional old dough steamed bread manufacturing method and the traditional bread baking process are combined so as to endow the product with mouthfeel and flavor of baked food, improve the appearance of the product and improve the water holding property of the product on the premise of keeping the advantages of the traditional old dough steamed bread; therefore, the method prolongs the storage period, and is easy to realize industrialized production.
Description
Technical field
The invention belongs to the food-processing method technical field, relate in particular to a kind of steamed bun and preparation method thereof that cures.
Background technology
Old face steamed bun is as a kind of traditional wheaten food of China, and it is strong to have a have levels sense, toughness of internal structure, anti-ly chews, advantage such as low sugar, low fat, meets healthy requirement low in calories.But when making old face steamed bun, it is less that dough adds water; Thereby the mucedin degree of hydration is low with face the time, fails fully to expand, after dough is become reconciled; Mucedin still is evenly distributed between the starch granules basically, thereby structure is too tight after steaming, and is unfavorable for that human consumption absorbs; Simultaneously, because traditional steamed bun is to steam with steam to form, relative humidity is high, so goods are soft and soggy, look white, appearance does not have duricrust and supports, and poor water retention property, shelf life is short.
Summary of the invention
The objective of the invention is to problems such as the nondigestible and color, smell, taste and shape of the old face steamed bun of tradition appearance are relatively poor; In conjunction with the bread baking process, when keeping the old face steamed bun advantage of tradition, give the local flavor of its bakery again; And improve product appearance, accept thereby be easier to the consumer.
The object of the invention is realized by following technical measures:
1. prescription of the present invention is formed (according to weight percent meter)
2. preparation method of the present invention
Step is following:
⑴ and face: utilize old dough overnight (sweet),, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 4 ~ 8min, cutting block forming;
⑷ proof: the dough after the shaping as for the chamber of proofing 38 ~ 45 ℃ of temperature, humidity 70 ~ 90%, time 20 ~ 30min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 180 ~ 220 ℃ of left and right sides conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling of cooling workshop, packing.
Advantage of the present invention and beneficial effect: the ⑴ steamed bun is in manufacturing process; Dough is broken repeatedly through oodle maker, rolling; To destroy dough gluten complete network structure; Make that dough is inner to form very strong stereovision, thereby goods keep peculiar mouthfeels such as traditional old face steamed bun is distinctively anti-ly chewed, toughness is strong, fully played the advantage of traditional food.
⑵ under the effect of curing, give the steamed bun bakery distinctive quality owing in the middle of batching, added sugar, shell egg, butter.Sugar can be through participating in caramelization and Maillard reaction; Give tempting color of goods and distinctive baking fragrance, delay the gelatinization of starch and the sex change of gluten, thereby improve the structure and the elasticity of dough; Strengthen egg and stick with paste the mechanical strength of foam, prolong the shelf life of product; Shell egg can improve outward appearance, local flavor and the quality of product from many aspects, improves the nutritive value of product; Butter has good plasticity, caseation property, shortening property, emulsibility, water imbibition, can be covered in around the flour, has cut off mutually combining between the flour, prevents gluten and starch set.Through the steamed bun aromatic flavour that this prescription makes, color and luster is tempting, nutritious.The steamed bun aromatic flavour that makes, and crust is bright in luster, tempting, is golden yellow, crisp and not broken, has appearance characteristics preferably.
⑶ high temperature cures and plays certain expanded effect, makes the product old face steamed bun of tradition relatively, and structure is comparatively loose, is easier to human consumption and absorbs, and is easier to the human consumption absorption; The egg liquid that is sprayed at the surface is participated in Maillard reaction, after baking, forms bright tempting bronzing, and crust is bright in luster, crisp and not broken, has good appearance characteristics.
⑷ the beneficial effect that cures steamed bun and preparation method thereof of the present invention: the preparation method through with the old face steamed bun of tradition combines with the bread baking process; Make that product had both kept that traditional old face steamed bun is anti-ly chewed, low sugar, characteristic low in calories; Improved its water-retaining property again; Prolong shelf life, improved organoleptic qualities such as color, smell, taste and shape simultaneously, be prone to realize suitability for industrialized production.
The specific embodiment
Below through embodiment the present invention is described further:
Embodiment 1
Prescription: old dough 60kg, high-strength flour 26 kg, sugared 4 kg of children, salt 0.5 kg, baking powder 0.5 kg, shell egg 4.5kg, butter 4.5 kg.
Following steps for manufacturing:
⑴ and face: utilize old dough overnight (sweet),, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, it is smooth evenly until dough surface to continue rolling, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 6min, cutting block forming;
⑷ proof: the dough after the shaping as for the chamber of proofing 38 ℃ of temperature, humidity 80%, time 25min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 180 ℃ of left and right sides conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling of cooling workshop, packing.
The steamed bun compact structure that this prescription makes down has stronger stereovision, anti-chewing, aromatic flavour.
Embodiment 2
Prescription: old dough 51.12kg, high-strength flour 25.5 kg, sugared 9.5 kg of children, salt 0.44 kg, baking powder 0.6 kg, shell egg 7 kg, butter 6 kg.
Following steps for manufacturing:
⑴ and face: utilize old dough overnight (sweet),, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 8min, cutting block forming;
⑷ proof: the dough after the shaping as for the chamber of proofing 40 ℃ of temperature, humidity 70%, time 30min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 190 ℃ of left and right sides conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling of cooling workshop, packing.
The steamed bun internal structure that this prescription makes down has stereovision, has certain gas porosity simultaneously, and the product appearance color and luster is tempting, aromatic flavour.
Embodiment 3
Prescription: by weight percentage, old dough 50%, high-strength flour 30%, children's sugar 8%, salt 0.5%, baking powder 0.45%, shell egg 7%, butter 4%.
Following steps for manufacturing:
⑴ and face: utilize old dough overnight (sweet),, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 8min, cutting block forming;
⑷ proof: the dough after the shaping as for the chamber of proofing 45 ℃ of temperature, humidity 90%, time 30min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 220 ℃ of left and right sides conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling of cooling workshop, packing.
The steamed bun appearance color that this prescription makes down is tempting, aromatic flavour, and the inner stereovision of product is strong, and toughness is strong, has mouthfeel preferably.
Embodiment 4
Prescription: by weight percentage, old dough 55.12%, high-strength flour 27.5%, children's sugar 5.5%, salt 0.44%, baking powder 0.44%, shell egg 5.5%, butter 5.5%.
Following steps for manufacturing:
⑴ and face: utilize old dough overnight (sweet),, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 5min, cutting block forming;
⑷ proof: the dough after the shaping as for the chamber of proofing 42 ℃ of temperature, humidity 87%, time 20min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 200 ℃ of left and right sides conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling of cooling workshop, packing.
The steamed bun outward appearance that this prescription makes down is golden yellow, and color is tempting, aromatic flavour, and the inner stereovision of product is strong, and toughness is strong, has mouthfeel preferably, and the product overall quality is better.
It is strong that the steamed bun that adopts formula rate, processing step, technical parameter among the present invention to process all has stereovision, anti-chewing, aromatic flavour, characteristics such as color and luster is tempting, and crust is bright in luster, and water-retaining property is strong.Prescription can be done suitable adjustment according to geographic difference and customer requirement in the raw material amount ranges, to satisfy the requirement of different people.
Claims (3)
1. one kind is cured steamed bun, it is characterized in that: steamed bun is formed by the raw material of following weight ratio:
Old dough 45-65%
High-strength flour 20-35%
The sugared 4-10% of children
Salt 0.3-0.5%
Baking powder 0.3-0.6%
Shell egg 4-10%
Butter 3-10%;
Its preparation method who cures steamed bun may further comprise the steps:
⑴ and face: utilize old dough overnight,, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 4 ~ 8min, cutting block forming;
⑷ proof: place the chamber of proofing in the dough after the shaping, 40 ~ 50 ℃ of temperature, humidity 70 ~ 90%, time 20 ~ 30min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 180 ~ 220 ℃ of conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling workshop to be cooled to room temperature, packing.
2. according to the said steamed bun that cures of claim 1, it is characterized in that:
Old dough 50-60%
High-strength flour 25-30%
The sugared 5-8% of children
Salt 0.4-0.5%
Baking powder 0.4-0.45%
Shell egg 5-8%
Butter 4-7%;
Its preparation method who cures steamed bun may further comprise the steps:
⑴ and face: utilize old dough overnight,, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 5min, cutting block forming;
⑷ proof: place the chamber of proofing in the dough after the shaping, 42 ℃ of temperature, humidity 87%, time 20min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 190 ~ 210 ℃ of conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling workshop to be cooled to room temperature, packing.
3. according to the said steamed bun that cures of claim 1, it is characterized in that:
Old dough 55.12%
High-strength flour 27.5%
Children's sugar 5.5%
Salt 0.44%
Baking powder 0.44%
Shell egg 5.5%
Butter 5.5%;
Its preparation method who cures steamed bun may further comprise the steps:
⑴ and face: utilize old dough overnight,, fully stir, make dough by the disposable adding flour of prescription consumption, children's sugar, salt, baking powder, shell egg, butter;
⑵ rolling: dough is crossed the minimum slit of pressure surface roller, crush 5-6 time repeatedly, to destroy the complete network structure of gluten; Regulate two roll gaps then, rolling is smooth evenly until dough surface, and feel is fine and smooth;
⑶ shaping, cut apart: dough is placed on the table top, roll flat, roll back roller circle, horizontal stretching one-tenth strip, lax 5min, cutting block forming;
⑷ proof: place the chamber of proofing in the dough after the shaping, 42 ℃ of temperature, humidity 87%, time 20min;
⑸ cure: evenly spray egg liquid on the dough fermented surface, insert in the revolving burner, under 190 ~ 210 ℃ of conditions, be baked to the surface and be golden yellow;
⑹ cooling and packing: the steamed bun that will cure takes out, and places the cooling workshop to be cooled to room temperature, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010540292A CN101984832B (en) | 2010-11-11 | 2010-11-11 | Baked steamed bread and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010540292A CN101984832B (en) | 2010-11-11 | 2010-11-11 | Baked steamed bread and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN101984832A CN101984832A (en) | 2011-03-16 |
| CN101984832B true CN101984832B (en) | 2012-08-29 |
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| CN201010540292A Expired - Fee Related CN101984832B (en) | 2010-11-11 | 2010-11-11 | Baked steamed bread and manufacturing method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178157A (en) * | 2011-06-16 | 2011-09-14 | 福州大学 | Steamed bread with favorable water holding capacity and emulsifying property |
| CN102550632A (en) * | 2012-02-18 | 2012-07-11 | 冯晶晶 | Trial pill |
| CN102613264B (en) * | 2012-04-01 | 2013-07-31 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN103750148B (en) * | 2013-12-10 | 2015-09-16 | 沈阳科纳提克生物科技有限公司 | Fermented flour is for making the application of steamed bun |
| CN104431753A (en) * | 2014-12-31 | 2015-03-25 | 重庆市畜牧科学院 | Opened goose liver small steamed bun and making method thereof |
| CN113180079A (en) * | 2020-01-14 | 2021-07-30 | 江西滕王阁食品有限公司 | Daoshi food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276974A (en) * | 2000-07-04 | 2000-12-20 | 朱克庆 | Producing process and product of nutritious dried steamed bread as instant food |
| CN101467534A (en) * | 2007-12-30 | 2009-07-01 | 上海水产大学 | Small steamed bun and preparation method thereof |
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2010
- 2010-11-11 CN CN201010540292A patent/CN101984832B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276974A (en) * | 2000-07-04 | 2000-12-20 | 朱克庆 | Producing process and product of nutritious dried steamed bread as instant food |
| CN101467534A (en) * | 2007-12-30 | 2009-07-01 | 上海水产大学 | Small steamed bun and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 冷进松等.蒸烤馒头生产工艺的研究.《食品与机械》.2007,(第1期),第125-128页. * |
| 冷进松等.馒头在蒸制和蒸烤过程中理化及微生物指标的变化.《食品工业科技》.2007,第28卷(第5期),第57-59、62页. * |
| 邱俊伟.生化膨松剂在馒头生产中的应用.《西部粮油科技》.1998,第23卷(第3期),第40-41页. * |
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