CN102178157A - Steamed bread with favorable water holding capacity and emulsifying property - Google Patents
Steamed bread with favorable water holding capacity and emulsifying property Download PDFInfo
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- 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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- steamed bun
- holding capacity
- soybean meal
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 235000008429 bread Nutrition 0.000 title claims abstract description 14
- 230000001804 emulsifying effect Effects 0.000 title claims 5
- 230000002349 favourable effect Effects 0.000 title 1
- 238000004904 shortening Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000004455 soybean meal Substances 0.000 claims abstract 9
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract 8
- 238000004945 emulsification Methods 0.000 claims abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- 238000001994 activation Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000725 suspension Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004472 Lysine Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 208000002720 Malnutrition Diseases 0.000 abstract 1
- 241001085205 Prenanthella exigua Species 0.000 abstract 1
- 235000018343 nutrient deficiency Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000011148 porous material Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 22
- 235000013312 flour Nutrition 0.000 description 15
- 238000009835 boiling Methods 0.000 description 13
- 238000010025 steaming Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241001248531 Euchloe <genus> Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
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- Confectionery (AREA)
Abstract
本发明提供了一种具有良好持水性和乳化性的馒头，所述馒头的原料组成中包括起酥油和豆粕。使馒头的持水性、乳化性、感官品质显著提高，且实现了下脚料-豆粕的高附加值利用。本发明在原料中添加起酥油和豆粕，提高了馒头的持水性和乳化性，使馒头水分散失变慢、比容增大、色泽亮白、外形立挺对称、内部气孔细致均匀、韧性足且松软、硬度增加速度缓慢。豆粕中含有丰富的蛋白质，改善了传统馒头中缺乏赖氨酸的营养缺陷。制作出的馒头具有更完善的营养价值、更好的感官品质和更长的保质期。同时，还实现了豆粕的高附加值利用。本发明制作的馒头味道鲜美，口感好，具有显著的经济效益和社会效益。The invention provides a steamed bun with good water holding capacity and emulsification property. The raw material composition of the steamed bun includes shortening and soybean meal. The water holding capacity, emulsification and sensory quality of steamed bread are significantly improved, and the high value-added utilization of the leftovers-soybean meal is realized. In the present invention, shortening and soybean meal are added to the raw materials to improve the water holding capacity and emulsification property of the steamed bread, to slow down the water loss of the steamed bread, to increase the specific volume, to have a bright white color, to have a straight and symmetrical shape, to have fine and uniform internal pores, to have sufficient toughness and Soft and soft, the hardness increases slowly. Soybean meal is rich in protein, which improves the nutritional deficiency of lysine in traditional steamed bread. The steamed buns produced have better nutritional value, better sensory quality and longer shelf life. At the same time, high value-added utilization of soybean meal has also been realized. The steamed buns produced by the invention have delicious taste and good mouthfeel, and have remarkable economic and social benefits.
Description
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)
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| CN2011101622094A CN102178157A (en) | 2011-06-16 | 2011-06-16 | Steamed bread with favorable water holding capacity and emulsifying property |
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| CN2011101622094A CN102178157A (en) | 2011-06-16 | 2011-06-16 | Steamed bread with favorable water holding capacity and emulsifying property |
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| CN102178157A true CN102178157A (en) | 2011-09-14 |
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Cited By (2)
| 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)
| 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 | A kind of baked steamed bun and preparation method thereof |
-
2011
- 2011-06-16 CN CN2011101622094A patent/CN102178157A/en active Pending
Patent Citations (1)
| 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 | A kind of baked steamed bun and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《道客巴巴》 20110227 http://www.doc88.com/p-77432788789.html 硕士论文-大豆粉的处理及其在馒头中的应用 , * |
| 刘耀华: "《国内贸易部部编中等技工学校烹饪系列教材面点制作工艺（第4版）》", 31 May 2000, 北京商业出版社 * |
| 吴孟: "《面包生产工艺》", 31 December 1979, 黑龙江人民出版社 * |
Cited By (2)
| 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 |