CN102090567A - Quick-frozen steamed bread with bread flavor and making method thereof - Google Patents
Quick-frozen steamed bread with bread flavor and making method thereof Download PDFInfo
- Publication number
- CN102090567A CN102090567A CN2009102274306A CN200910227430A CN102090567A CN 102090567 A CN102090567 A CN 102090567A CN 2009102274306 A CN2009102274306 A CN 2009102274306A CN 200910227430 A CN200910227430 A CN 200910227430A CN 102090567 A CN102090567 A CN 102090567A
- Authority
- CN
- China
- Prior art keywords
- parts
- steamed bun
- quick
- frozen
- bread flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention discloses quick-frozen steamed bread, and particularly relates to the quick-frozen steamed bread with bread flavor and a making method thereof, which belong to the fields of foods and food processing. The quick-frozen steamed bread with the bread flavor comprises the following raw materials in part by weight: 45 to 55 parts of flour, 0.25 to 0.3 part of yeast, 1.5 to 2.5 parts of cream, 2 to 3 parts of milk powder, 0.1 to 0.15 part of spice and 20 to 22.5 parts of water.
Description
Technical field
The present invention relates to a kind of frozen bread, relate in particular to a kind of quick-frozen bread flavor steamed bun and preparation method thereof, it belongs to food and food processing field.
Background technology
The steamed bun that present frozen bread product is produced because of sponge dough method: insufficient fragrance, aftertaste is sweetless, and mouthfeel is poor, and institutional framework is not coarse.This law has been drawn the advantage that bread is produced, and adopts half sponge process production, make production the fragrant and sweet exquisiteness of steamed bun, unique flavor, be easy to digestion.
Summary of the invention
The purpose of this invention is to provide a kind of quick-frozen bread flavor steamed bun, adopt half sponge process production, proof during because of low temperature length, dough fermentation is thorough, tissue is fine and smooth, and unique flavor steams the vitamins and other nutritious components that maturation process has kept wheat flour again to greatest extent.
For solving the problems of the technologies described above, the present invention includes: following raw material by weight, flour: 45～55 parts, yeast: 0.25～0.3, cream: 1.5～2.5 parts, milk powder: 2～3 parts, spices: 0.1～0.15 part, water: 20～22.5 parts.
Described milk powder originates in New Zealand's natural pasture.
Described spices: traditional cheese.
A kind of preparation method of quick-frozen bread flavor steamed bun comprises the steps:
(1) and face, with 30～33.3 parts, cream: 1.5～2.5 parts, milk powder: 2～3 parts, spices: 0.1～0.15 part, water: 20～22.5 parts, evenly be mixed and made into dough;
(2) once proof, dough 16～20 ℃ of temperature, under the condition of relative humidity 60～70%, is proofed 10～12 hours;
(3) moulding will add remaining flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 34～37 ℃ of temperature, under the condition of relative humidity 85～92%, are carried out secondary and proof 40～50 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 6～10 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, was made finished product after-30 ℃～-40 ℃ following quick-frozen 30-45 minutes.
The batching that the present invention adopts has been replenished the single deficiency of existing dumplings stuffings nutriment, has improved the nutritive value of the rice dumpling itself.Simultaneously, also improve mouthfeel of the present invention, increased appetite of people.
The specific embodiment
First kind of embodiment of the present invention:
(1) and face, with 30 parts, cream: 1.5 parts, milk powder: 2 parts, spices: 0.1 part, water: 20 parts, evenly be mixed and made into dough;
(2) once proof, dough 16 ℃ of temperature, under the condition of relative humidity 60%, is proofed 12 hours;
(3) moulding will add remaining 15 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 34 ℃ of temperature, under the condition of relative humidity 85%, are carried out secondary and proof 50 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 6 minutes and make the ripe product of bread flavor steamed bun; (vapor (steam) temperature how much)
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-30 ℃ of ℃ of following quick-frozens after 45 minutes.
Second kind of embodiment of the present invention:
(1) and face, with 33.3 parts, cream: 2.5 parts, milk powder: 3 parts, spices: 0.15 part, water: 22.5 parts, evenly be mixed and made into dough;
(2) once proof, dough 20 ℃ of temperature, under the condition of relative humidity 70%, is proofed 10 hours;
(3) moulding will add remaining 11.7 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 37 ℃ of temperature, under the condition of relative humidity 92%, are carried out secondary and proof 40 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 10 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-40 ℃ of following quick-frozens after 30 minutes.
The third embodiment of the present invention:
(1) and face, with 30 parts, cream: 2 parts, milk powder: 2.5 parts, spices: 0.12 part, water: 21 parts, evenly be mixed and made into dough;
(2) once proof, dough 18 ℃ of temperature, under the condition of relative humidity 65%, is proofed 11 hours;
(3) moulding will add remaining 25 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 35 ℃ of temperature, under the condition of relative humidity 90%, are carried out secondary and proof 45 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 8 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-35 ℃ of following quick-frozens after 40 minutes.
The 4th kind of embodiment of the present invention:
(1) and face, with 33.3 parts, cream: 1.8 parts, milk powder: 2.6 parts, spices: 0.13 part, water: 22 parts, evenly be mixed and made into dough;
(2) once proof, dough 14 ℃ of temperature, under the condition of relative humidity 66%, is proofed 11.6 hours;
(3) moulding will add remaining 21.7 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 36 ℃ of temperature, under the condition of relative humidity 90%, are carried out secondary and proof 48 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 9 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-38 ℃ of following quick-frozens after 43 minutes.
The 5th kind of embodiment of the present invention:
(1) and face, with 32 parts, cream: 2 parts, milk powder: 2.6 parts, spices: 0.1 part, water: 21 parts, evenly be mixed and made into dough;
(2) once proof, dough 18 ℃ of temperature, under the condition of relative humidity 68%, is proofed 11 hours;
(3) moulding will add remaining 13 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 35 ℃ of temperature, under the condition of relative humidity 91%, are carried out secondary and proof 49 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 9 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen, with the ripe product of cooled bread flavor steamed bun,--40 ℃ of following quick-frozens were made finished product after 47 minutes.
The 6th kind of embodiment of the present invention:
(1) and face, with 33 parts, cream: 2.3 parts, milk powder: 2.9 parts, spices: 0.11 part, water: 22 parts, evenly be mixed and made into dough;
(2) once proof, dough 18 ℃ of temperature, under the condition of relative humidity 62%, is proofed 11 hours;
(3) moulding will add remaining 22 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 36 ℃ of temperature, under the condition of relative humidity 89%, are carried out secondary and proof 42 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 7 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-31 ℃ of following quick-frozens after 32 minutes.
The 7th kind of embodiment of the present invention:
(1) and face, with 32 parts, cream: 1.9 parts, milk powder: 2.3 parts, spices: 0.1 part, water: 21 parts, evenly be mixed and made into dough;
(2) once proof, dough 18 ℃ of temperature, under the condition of relative humidity 64%, is proofed 11 hours;
(3) moulding will add remaining 23 flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 36 ℃ of temperature, under the condition of relative humidity 91%, are carried out secondary and proof 49 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 9 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, is made finished product-35.5 ℃ of following quick-frozens after 43 minutes.
Claims (4)
1. quick-frozen bread flavor steamed bun, it is characterized in that: it comprises following raw material by weight, flour: 45～55 parts, yeast: 0.25～0.3, cream: 1.5～2.5 parts, milk powder: 2～3 parts, spices: 0.1～0.15 part, water: 20～22.5 parts.
2. the steamed bun of a kind of quick-frozen bread flavor according to claim 1 is characterized in that: described milk powder originates in New Zealand's natural pasture.
3. a kind of quick-frozen nut characteristic rice dumpling according to claim 1 is characterized in that: described spices: traditional cheese.
4. the preparation method of a kind of quick-frozen bread flavor steamed bun according to claim 1 is characterized in that comprising the steps:
(1) and face, with 30～33.3 parts, cream: 1.5～2.5 parts, milk powder: 2～3 parts, spices: 0.1～0.15 part, water: 20～22.5 parts, evenly be mixed and made into dough;
(2) once proof, dough 16～20 ℃ of temperature, under the condition of relative humidity 60～70%, is proofed 10～12 hours;
(3) moulding will add remaining flour through the dough that once proofs and make the steamed bun green compact with Bun shaping machine;
(4) secondary proofs, and the steamed bun green compact 34～37 ℃ of temperature, under the condition of relative humidity 85～92%, are carried out secondary and proof 40～50 minutes;
(5) steam, the bread flavor steamed bun green compact after proofing under the condition of steam pressure greater than 0.2MPa, are steamed 6～10 minutes and make the ripe product of bread flavor steamed bun;
(6) quick-frozen with the ripe product of cooled bread flavor steamed bun, was made finished product after-30 ℃～-40 ℃ following quick-frozen 30-45 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102274306A CN102090567A (en) | 2009-12-10 | 2009-12-10 | Quick-frozen steamed bread with bread flavor and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102274306A CN102090567A (en) | 2009-12-10 | 2009-12-10 | Quick-frozen steamed bread with bread flavor and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102090567A true CN102090567A (en) | 2011-06-15 |
Family
ID=44123961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102274306A Pending CN102090567A (en) | 2009-12-10 | 2009-12-10 | Quick-frozen steamed bread with bread flavor and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102090567A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012854A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | High-sugar frozen fermented flour food and preparation method thereof |
| CN104082675A (en) * | 2014-07-23 | 2014-10-08 | 张坚胜 | Quick-frozen steamed buns and preparation method thereof |
| CN104381850A (en) * | 2014-11-27 | 2015-03-04 | 闻喜县卫嫂食品有限责任公司 | Production process of steamed bun |
| CN107136148A (en) * | 2017-05-31 | 2017-09-08 | 成都鲜美诚食品有限公司 | The ageing method of dough |
| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| CN114903167A (en) * | 2022-05-30 | 2022-08-16 | 河南省农业科学院农副产品加工研究中心 | Old noodle flavor microcapsule, preparation method and application in commercial yeast steamed buns |
-
2009
- 2009-12-10 CN CN2009102274306A patent/CN102090567A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012854A (en) * | 2014-06-17 | 2014-09-03 | 无锡华顺民生食品有限公司 | High-sugar frozen fermented flour food and preparation method thereof |
| CN104012854B (en) * | 2014-06-17 | 2016-04-13 | 无锡华顺民生食品有限公司 | A kind of preparation method of high-carbohydrate quick freezing ferment pastries |
| CN104082675A (en) * | 2014-07-23 | 2014-10-08 | 张坚胜 | Quick-frozen steamed buns and preparation method thereof |
| CN104381850A (en) * | 2014-11-27 | 2015-03-04 | 闻喜县卫嫂食品有限责任公司 | Production process of steamed bun |
| CN107136148A (en) * | 2017-05-31 | 2017-09-08 | 成都鲜美诚食品有限公司 | The ageing method of dough |
| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| CN114903167A (en) * | 2022-05-30 | 2022-08-16 | 河南省农业科学院农副产品加工研究中心 | Old noodle flavor microcapsule, preparation method and application in commercial yeast steamed buns |
| CN114903167B (en) * | 2022-05-30 | 2023-08-15 | 河南省农业科学院农副产品加工研究中心 | Old noodle flavor microcapsule, preparation method and application thereof in commercial yeast steamed bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005286B (en) | Rice product self-rising flour, producing method thereof and application thereof | |
| CN104642909A (en) | Production method of lotus leaf juice multi-colour steamed bun | |
| CN102090567A (en) | Quick-frozen steamed bread with bread flavor and making method thereof | |
| CN110915860A (en) | Rye toast without white granulated sugar and production process thereof | |
| CN104472702A (en) | A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof | |
| CN107006557A (en) | A kind of dendrobium candidum bread and preparation method thereof | |
| CN101984832B (en) | Baked steamed bread and manufacturing method thereof | |
| CN101491265A (en) | Production method of milk flavor steamed bun | |
| CN1067852C (en) | Steamed bun of fragrant wheat germ | |
| CN110679628A (en) | Method for making nutritional and healthy bread rich in plant dietary fibers | |
| CN103976281B (en) | The preparation method of sandwich orange crispy rice | |
| CN107318923A (en) | The preparation method that a kind of hand tears bread | |
| CN106173926A (en) | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof | |
| CN105558791A (en) | Haw steamed bun and preparation method thereof | |
| CN107006558A (en) | The preparation method of fruit bread | |
| CN111838264A (en) | Novel multi-flavor sandwich stone cake and making method thereof | |
| KR101341966B1 (en) | Improved taste of traditional Korean Snack containing GABA rice powder and process for preparation thereof | |
| CN105533425A (en) | Pork steamed buns and preparation method thereof | |
| CN111493197A (en) | Preparation method of eight-treasure chocolate Bobo crisp | |
| CN106922781A (en) | The preparation method of barley bread | |
| CN103989086B (en) | The preparation method of grape flavor jam sandwich crispy rice | |
| CN103960591B (en) | The preparation method of watermelon taste jam sandwich crispy rice | |
| KR20140142438A (en) | Method for manufacturing rice pizza | |
| CN107212396A (en) | A kind of preparation method of marginate rockbell herb health care buccal tablets | |
| CN106465741A (en) | The dried meat floss volume making of Rhizoma Solani tuber osi and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110615 |