CN102178157A - Steamed bread with favorable water holding capacity and emulsifying property - Google Patents

Steamed bread with favorable water holding capacity and emulsifying property Download PDF

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Publication number
CN102178157A
CN102178157A CN2011101622094A CN201110162209A CN102178157A CN 102178157 A CN102178157 A CN 102178157A CN 2011101622094 A CN2011101622094 A CN 2011101622094A CN 201110162209 A CN201110162209 A CN 201110162209A CN 102178157 A CN102178157 A CN 102178157A
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China
Prior art keywords
steamed bread
steamed bun
shortening
steamed
dregs
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Pending
Application number
CN2011101622094A
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Chinese (zh)
Inventor
汪少芸
肖珊
邵彪
赵立娜
饶平凡
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Fuzhou University
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Fuzhou University
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Priority to CN2011101622094A priority Critical patent/CN102178157A/en
Publication of CN102178157A publication Critical patent/CN102178157A/en
Pending legal-status Critical Current

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Abstract

The invention provides steamed bread with favorable water holding capacity and emulsifying property. The raw materials of the steamed bread comprise shortening and bean pulp. The water holding capacity, the emulsifying property and the organoleptic quality of the steamed bread are obviously improved, and the high-additional-value utilization of leftovers, namely the ban pump, is realized,. By adding the shortening and bean pulp into the raw materials, the water holding capacity and the emulsifying property of the steamed bread are improved, and the steamed bread has the advantages of slowness in water dispersion, increased specific volume, bright white color, straight and symmetrical appearance, fine and uniform internal air holes, enough toughness, softness and slow hardness increase. The bean pulp contains rich protein and is beneficial to overcoming of the nutrition defect of lysine shortage in the traditional steamed bread. The prepared steamed bread has a more perfect nutritional value, higher organoleptic quality and a longer quality guarantee period. Meanwhile, the high-additional-value utilization of the bean pulp is also realized. The steamed bread prepared by the invention has delicious and good taste and obvious economic and social benefits.

Description

A kind of steamed bun with good retentiveness and emulsibility
Technical field
The invention belongs to boiling Flour product technology field, more specifically relate to a kind of steamed bun with good retentiveness and emulsibility.
Background technology
Steamed bun is a kind of boiling flour-made food, and the surface is pure white smooth, and quality is soft, and is flexible, and that chews is little sweet, symbol
Closing Chinese people's taste requirement, is China northeast, North China, and one of traditional staple food of the Huanghe valley people.According to historical data records, steamed bun has had the history of more than one thousand years in China, and the someone is referred to as " east bread ", occupies crucial status in China people's diet structure.
But because in the past the economy of China was backward relatively, steamed bun is being played the part of satisfied having enough to eat and wear always in Chinese recipe
The role pays close attention to inadequately the quality problem of steamed bun, and the production of steamed bun generally also is confined to small-scale family production.In recent years, along with the raising of people's living standard and the quickening of rhythm of life, not only as traditional staple food of China northeast, North China and the Huanghe valley people, breakfast of middle and south resident is also in a large number as hotel, the client of hotel dessert after the meal for steamed bun.
The consumption figure of staple food is undoubtedly huge, and the staple food processing industry has become developed country's food processing industry in the world
Pillar.Although China also the industrialization of quickening staple food as the important development strategy, present modernization, industrialized level are still very low, the suitability for industrialized production of steamed bun also realizes fully, also have many urgent problems in actual production.The retentiveness and the emulsibility of existing steamed bun are relatively poor, are easy to occur dehydration, wear out, fall bad phenomenon such as slag, and the shelf-life is very short.And protein content is lower in the materials of wheat of steamed bun, and the lysine content deficiency has auxotrophy.Therefore, study and a kind ofly can improve steamed bun retentiveness, emulsibility,, develop a kind of steamed bun of natural, green, nutrient health to slow down the technology that steamed bun is aging and extend shelf life, can can satisfy the human needs better for its suitability for industrialized production provides foundation and quickening process.
Summary of the invention
The object of the present invention is to provide a kind of steamed bun, in steamed bun, add shortening and dregs of beans, retentiveness, emulsibility, the organoleptic quality of steamed bun are significantly improved, and realized the high value added utilization of leftover bits and pieces-dregs of beans with good retentiveness and emulsibility.
The raw material of steamed bun of the present invention comprises shortening and dregs of beans in forming.Described shortening accounts for the 1.1-1.7w% of steamed bun raw material gross weight, and dregs of beans accounts for the 1.1-2.3w% of steamed bun raw material gross weight.
The raw material of described steamed bun is formed and comprised by weight: with dedicated to flour for steamed bread is 100 parts, shortening 2-3 part, dregs of beans 3-5 part, active dry yeast 0.3-0.5 part, baking powder 2-3 part, salt 0.2-0.4 part, water 47-53 part, white granulated sugar 18-23 part.
Dregs of beans is crushed to the 25-50 order with it before interpolation.
Described active dry yeast activates earlier before using, activation method is: the white granulated sugar that adds the 1/5-1/4 that accounts for the white granulated sugar gross weight in 30-35 ℃ water, directly pour active dry yeast and salt after molten the opening into, form suspension after the stirring and dissolving and get final product, will keep activation temperature in whole activation process is 30-35 ℃.
The present invention adds shortening and dregs of beans in raw material, improved the retentiveness and the emulsibility of steamed bun, made that the steamed bun moisture loss is slack-off, specific volume increase, color and luster brilliant white, the upright very symmetry of profile, internal porosity is careful evenly, toughness is sufficient and soft, hardness gathers way slowly.Contain rich in protein in the dregs of beans, improved the auxotrophy that lacks lysine in traditional steamed bun.The steamed bun of producing has more perfect nutritive value, better organoleptic quality and longer shelf-life.Simultaneously, also realized the high value added utilization of dregs of beans.
Remarkable advantage of the present invention:
The shortening that the present invention adopts is one of raw material, and shortening has very strong emulsibility, protein, starch are had an effect in it and the flour, thereby has delayed the aging of protein, starch, thereby improves the problem of steamed bun structure hardening.The adding of shortening forms stable water-oil body system with water, has strengthened the retentiveness of steamed bun, has stoped the moisture of steamed bun core to volatilize to the steamed bun surface migration effectively, thereby the hardness increase of steamed bun core is slowed down.The adding of shortening makes bright more pure white, the more upright very tangible sense of profile in the surface of steamed bun, internal porosity is obviously careful evenly, elasticity toughness is strong and soft, specific volume obviously increases.
The dregs of beans that the present invention adopts is one of raw material, though dregs of beans is a leftover bits and pieces, wherein contains the soybean protein of 40%-50%, contains 8 kinds of essential amino acids, and its composition content is also comparatively approaching with desirable amino acid, is a kind of comparatively desirable protein sources.Especially can replenish the lysine that lacks in traditional steamed bun.Dregs of beans has very strong water imbibition, can increase the moisture holding capacity of steamed bun.In addition, soybean protein in the dregs of beans and the albumen in the flour together form more careful gluten network structure, can keep the moisture in the steamed bun better.Simultaneously, realized the high value added utilization of leftover bits and pieces dregs of beans.
Preparation method of the present invention is simple, and steamed bun for preparing and conventional formulation (that is: only contain flour, sugar, yeast, baking powder, salt, water, do not contain dregs of beans and shortening in the prescription.) steamed bun produced is compared has good retentiveness, emulsibility and organoleptic quality.Be embodied in following experimental data result respectively.
Retentiveness: store 3 days in refrigerator after, the moisture of product is reduced to 34.8% behind the 3d from 35.0% of 1h, and co-falling is low 0.25%.And the moisture of blank group is reduced to 32.2% behind the 3d from 33.4% of 1h, and co-falling is low 1.2%.
Emulsibility: store 3 days in refrigerator after, the hardness of product is elevated to 1.62 behind the 3d from the 1h0.52 of 1h.And the hardness of blank group is elevated to 3.97 behind the 3d from 1.67 of 1h.
Organoleptic quality: steam back cooling 1 hour, carry out sensory evaluation scores according to table 1, product score 92, blank group score 67.5, as shown in table 2.
Illustrate:
1, blank group is the steamed bun that does not add the basic components making of shortening and dregs of beans.
2, the retentiveness index adopts steamed bun to represent that in each storage stage moisture moisture is high more, and retentiveness is good more.Moisture adopts convection drying to measure according to GB.
3, the emulsibility index adopts steamed bun to represent that at the texture characteristic (hardness, elasticity, recovery value) of each storage stage hardness is more little, elasticity is big more, recovery value is big more, and emulsibility is good more.The steamed bun texture characteristic adopts matter structure instrument TPA2 pattern to measure.
The table 1 steamed bun sensory evaluation scores project indicator and standard
The sensory evaluation scores contrast of table 2 blank group steamed bun and experimental group steamed bun
The steamed bun delicious flavour that the present invention makes, mouthfeel is good, has remarkable economic efficiency and social benefit.
Description of drawings
Fig. 1 is blank group and the retentiveness contrast of experimental group steamed bun at each storage stage;
Fig. 2 is blank group of Fig. 2 and the emulsibility contrast of experimental group steamed bun at each storage stage.
The specific embodiment
With dedicated to flour for steamed bread is 100 parts, shortening 2-3 part, dregs of beans 3-5 part, active dry yeast 0.3-0.5 part, baking powder 2-3 part, salt 0.2-0.4 part, water 47-53 part, white granulated sugar 18-23 part.
Preparation section is as follows:
(1) activation yeast: preheating (30 ℃-35 ℃) with the face alms bowl in add dry ferment, pour syrup (be dissolved in be preheated to 30 ℃-35 ℃ water with a little white granulated sugar) into, add salt, treat that the molten yeast of opening makes suspension and get final product.
(2) and face: pour flour, white granulated sugar, baking powder, shortening, dregs of beans into, stir 7-15min and become even dough with 60r/min.
(3) pressure surface: take out dough, roll with oodle maker and press about 15-30 time, behind each compressing tablet, the dough sheet tail is gathered into folds to tail, change direction compressing tablet again.Pressure surface thickness is 0.75mm.
(4) shaping: on record, rub with the hands a little and pile up, cut apart into suitable shape.
(5) proof: yaw is put into proofing box (30 ℃, humidity 85%) again and is proofed 2h on the steaming tray that is covered with wet cloth.
(6) boiling: take out steaming tray, place the steamer that an amount of cold water is housed, heat with cold water, boiling to water picks up counting, boiling water decatize 20min, unhappy 10min, the taking-up of uncapping.
(7) packing: pack immediately while hot, in 4 ℃ of refrigerator storage.
In described step (1) the activation yeast, the water temperature of activation yeast is no more than 40 ℃, and the sugar of adding accounts for the 1/5-1/4 of total reducing sugar amount.Pour sugar earlier into, pour yeast into after molten the opening, it is water-soluble with the stirring rod stirring yeast to be melted fully, forms suspension.
In described step (2) and the face and the face time in 7-15min, the concrete time according to face to face group smooth surface evenly till.
In described step (3) pressure surface, the concrete number of times of pressure surface is decided according to the rotating speed of oodle maker, as, pressure surface is 30 times during 50r/min.
In described step (6) boiling, steamed sweet bun is not used hot water.Should in pot, add cold water, put into steamed bun after, heat temperature raising can make the steamed bun thermally equivalent again, and is soft good to eat.The steamed bun sample will be put in one deck steaming tray and steam.The time of steaming will be got hold of.Generally want more than 20 minutes.Pot cover can not be opened in the centre, and steam is run out of and then is not easy to make the steamed bun maturation.
In described step (7) packing,, adopt different manner of packings according to the specific product needs.If need now eat, 1-3h after the boiling then, edible quality the best.
This product sensory quality is as shown in table 3.
Table 3 product sensory quality
For further understanding content of the present invention, characteristics and effect, exemplify following examples now:
Embodiment 1
Dedicated to flour for steamed bread is 100g, shortening 2g, dregs of beans 2g, active dry yeast 0.3g, baking powder 2g, salt 0.2g, water 47g, white granulated sugar 18g.
The flour that uses should be dedicated to flour for steamed bread, and quality meets national standard, fresh ageing does not take place.
(1) activation yeast: preheating (30 ℃) with the face alms bowl in add dry ferment, pour water consumption (30 ℃) and a little sugar that whole flour samples calculate into, add salt, the molten yeast of opening is made suspension.
(2) and face: pour flour, sugar, baking powder, shortening, dregs of beans into, stir 7min and become even dough with 60r/min.
(3) once proof: the dough that will become reconciled is evenly cut apart, and puts into proofing box and once proofs 1h.
(4) pressure surface: take out dough, roll with oodle maker and press about 30 times (50r/min), behind each compressing tablet, the dough sheet tail is gathered into folds to tail, change direction compressing tablet again.Pressure surface thickness is 0.75mm.
(5) shaping: on record, dough rolled be twisted into the strip that diameter is about 1.5cm, be evenly divided into 20 parts.
(6) secondary proofs: yaw is put into proofing box (30 ℃, humidity 85%) again and is proofed 1h20min on the steaming tray that is covered with wet cloth.
(7) boiling: take out steaming tray, place the steamer that an amount of cold water is housed, heat with cold water, boiling to water picks up counting, boiling water decatize 20min, unhappy 10min, the taking-up of uncapping.
(8) packing: pack immediately while hot, in 4 ℃ of refrigerator storage.
Embodiment 2
Dedicated to flour for steamed bread is 100g, shortening 3g, dregs of beans 4g, active dry yeast 0.5g, baking powder 3g, salt 0.3g, water 50g, white granulated sugar 20g.
(1) activation yeast: preheating (30 ℃) with the face alms bowl in add dry ferment, pour water consumption (30 ℃) and a little sugar that whole flour samples calculate into, add salt, the molten yeast of opening is made suspension.
(2) and face: pour flour, sugar, baking powder, shortening, dregs of beans into, stir 10min and become even face with 60r/min
Group.
(3) once proof: the dough that will become reconciled is evenly cut apart, and puts into proofing box and once proofs 1h.
(4) pressure surface: take out dough, roll with oodle maker and press about 20 times (60r/min), behind each compressing tablet, that the dough sheet tail is folded to tail
Get up, change direction compressing tablet again.Pressure surface thickness is 0.75mm.
(5) shaping: on record, dough rolled be twisted into the strip that diameter is about 1.5cm, be evenly divided into 20 parts.Be twisted into
Spherical.
(6) secondary proofs: yaw is put into proofing box (30 ℃, humidity 85%) again and is proofed 1h30min on the steaming tray that is covered with wet cloth.
(7) boiling: take out steaming tray, place the steamer that an amount of cold water is housed, heat with cold water, boiling to water picks up counting,
Boiling water decatize 20min, unhappy 10min, the taking-up of uncapping.
(8) packing: pack immediately while hot, in 4 ℃ of refrigerator storage.

Claims (5)

1. the steamed bun with good retentiveness and emulsibility is characterized in that: comprise shortening and dregs of beans in the raw material composition of described steamed bun.
2. the steamed bun with good retentiveness and emulsibility according to claim 1 is characterized in that: described shortening accounts for the 1.1-1.7w% of steamed bun raw material gross weight, and dregs of beans accounts for the 1.1-2.5w% of steamed bun raw material gross weight.
3. the steamed bun with good retentiveness and emulsibility according to claim 1, it is characterized in that: the raw material of described steamed bun is formed and comprised by weight: with dedicated to flour for steamed bread is 100 parts, shortening 2-3 part, dregs of beans 3-5 part, active dry yeast 0.3-0.5 part, baking powder 2-3 part, salt 0.2-0.4 part, water 47-53 part, white granulated sugar 18-23 part.
4. according to claim 1,2 or 3 described steamed buns with good retentiveness and emulsibility, it is characterized in that: dregs of beans is crushed to the 25-50 order with it before interpolation.
5. the steamed bun with good retentiveness and emulsibility according to claim 3, it is characterized in that: described active dry yeast activates earlier before using, activation method is: the white granulated sugar that adds the 1/5-1/4 that accounts for the white granulated sugar gross weight in 30-35 ℃ water, directly pour active dry yeast and salt after molten the opening into, form suspension after the stirring and dissolving and get final product, will keep activation temperature in whole activation process is 30-35 ℃.
CN2011101622094A 2011-06-16 2011-06-16 Steamed bread with favorable water holding capacity and emulsifying property Pending CN102178157A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103875762A (en) * 2014-04-11 2014-06-25 汪洪涛 Nutritive pie mainly made of pumpkins and soybean meal and making process thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101984832A (en) * 2010-11-11 2011-03-16 东莞市圣心食品有限公司 Baked steamed bread and manufacturing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101984832A (en) * 2010-11-11 2011-03-16 东莞市圣心食品有限公司 Baked steamed bread and manufacturing method thereof

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN103875762A (en) * 2014-04-11 2014-06-25 汪洪涛 Nutritive pie mainly made of pumpkins and soybean meal and making process thereof

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Application publication date: 20110914