CN103229934A - Method for manufacturing steamed bun with high simplicity and rapidness and long shelf life - Google Patents
Method for manufacturing steamed bun with high simplicity and rapidness and long shelf life Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 238000000034 method Methods 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 108010039918 Polylysine Proteins 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 239000003513 alkali Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000021395 porridge Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000001413 cellular effect Effects 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000010669 acid-base reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229920001519 homopolymer Polymers 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a method for manufacturing steamed bun with high simplicity and rapidness and long shelf life. The method comprises the following steps of: adding dried yeast or fresh yeast into warm water at the temperature of 30-40 DEG C, uniformly mixing with the leavening dough to form porridge, adding flour to knead dough, fermenting, manufacturing raw steamed bun, proving, performing epsilon-polylysine treatment, steaming in a cage, and manufacturing the finished steamed bun, wherein the mass ratio of the flour to the leavening dough to the dried yeast or fresh yeast to the warm water is 1000:35-60:1-5:500-700, or the mass ratio of the flour to the leavening dough to the fresh yeast to the warm water is 1000:35-60:2-10:500-700. According to the method for manufacturing steamed bun, manufacturing technologies of the traditional steamed bun and the yeast steamed bun are combined under the condition that the alkali is not added and the flavor and mouthfeel are not influenced, the leavening dough and yeast are combined, the fermentation time is shortened by 8-12 hours compared with leavening dough fermentation only, and the fermentation time is shortened; and meanwhile, the method for manufacturing steamed bun is simple, rapid and easy to operate, one-step fermentation is realized, the alkali does not need to be added, and the advantages that the traditional steamed bun has mellow and chewy mouthfeel and high yeast fermentation speed are kept.
Description
Technical field
The invention belongs to the food fermentation technical field, especially a kind of simple fast, the preparation method of the long steamed bun of shelf life.
Background technology
China people have the custom of edible wheaten food, and steamed bun be produced on the history in existing more than 2,000 year of China.Comparing maximum difference with the bread in west is the different of mode of heating, because the temperature that steamed bun steams is much lower than the temperature of baking, non-enzymatic browning does not take place basically, can better keep amino acid whose validity.Steamed bun in manufacturing process compared with Western-style pastry can be not outside sugaring and wet goods high heat material, be conducive to healthy.Steamed bun is made classification by it: traditional old face steamed bun, yeast steamed bun and the steamed bun of being made by self-rising flour.
The tradition steamed bun ferment used leaven (or being called introduction, old face, old face juice, leavening dough etc.) be by flour in natural environment with saccharomycetes to make fermentation form.Except the saccharomycete that is in the ascendance, also have other assorted bacterium, such as lactic acid bacteria, it can bring the tart flavour of a kind of fermentation of steamed bun.So in traditional handicraft, will inevitably add a kind of auxiliary material: sodium acid carbonate.Except in and tart flavour, the carbon dioxide that sodium acid carbonate produces in acid-base reaction also plays the effect that makes dough more fluffy.But the amount that adds is few, and steamed bun is tart flavour; The amount that adds is many, and the color and luster of steamed bun will flavescence, can produce an alkali astringent taste youngster simultaneously, and alkali can make that the loss of vitamin B1 causes athlete's foot to cause the health pathology in the dough.In addition, the leaven sweat is slow, generally needs the long period.
The simple saccharomycetes to make fermentation that relies on does not use leaven, can lose full mouthfeel and chewiness that leaven brings steamed bun, and the taste of a kind of " fermentation " is arranged.In addition, too depending on the fermentation of single-activity dry ferment makes cost bigger; If yeast-bitten, the ethanol that yeast produces is oxidized to acetic acid and causes slight tart flavour, can affect the sweet-smelling local flavor of steamed bun.
Contain yeast in the steamed bun self-rising flour, also add a certain proportion of chemical leavening agent.Though it is comparatively convenient that this class additive uses, common people exist suspection to its mouthfeel and security unavoidably.In addition, the price of self-rising flour low unlike active dry yeast.
After steamed bun cooks at normal temperatures the shelf-life very short, especially in summer high temperature season, the shelf-life is no more than 1 day, easily produces food-safety problem.Epsilon-polylysine is a kind of natural homopolymer, and degradable is essential amino acid---lysine in vivo, and it has good fungistatic effect again simultaneously, is a kind of very promising food additives.
By retrieval, find that the patent publication us relevant with present patent application mainly contains:
On October 8th, 1997 by the Decree of Patent Office of China " a kind of fermentation process of steamed bun ", the patent No. is ZL96115740.2, belong to the food fermentation technical field, it is characterized in that: it is made up of " introduction " and two sweats of yeast, with " introduction " fermentation 2～4 hours, add yeast cake again and carry out making living steamed bun behind the secondary fermentation earlier.Though the method and this invention have all been used leaven and yeast, but this patent zymotechnique divided for two stages on the one hand, make fermentation time long partially, and the fermentation of second stage yeast do not play the effect of accelerating the steamed bun fermenting speed, it is unnecessary to seem on the contrary; On the other hand, the fermentation of leaven needs premix flour in the phase I, and has increased filtration step, makes operation bother more.
On June 16th, 2010 by the Decree of Patent Office of China " a kind of old face flavouring agent and preparation method thereof ", application number is 200810177094.4, it is characterized in that the old face flavouring agent of preparation earlier: make behind the old face dough that ferments is dry and be ground into particle by the steamed bun fermentation, and add a little dietary alkali.Again batchings such as old face flavouring agent combining yeast are produced steamed bun.Though culture propagation and old face fermentation advantage have separately also been considered in this invention, this invention old face of drying and crushing in advance prepares old face flavouring agent, and operation is too complicated, is different with directly using leaven to leaven dough in this invention.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of method simple, easy to make simple fast, the preparation method of the long steamed bun of shelf life, this method is not being added alkali, is not being influenced under the prerequisite of local flavor and mouthfeel, the steamed bun of making both had been rich in the dense mouthfeel of traditional leaven fermentation and had enriched fragrance, also had the yeast steamed bun to make the advantage of simple and fast; After epsilon-polylysine was handled, safe nutrition, shelf life were long.
The present invention realizes that the technical scheme of purpose is:
The long steamed bun preparation method of a kind of simple, quick shelf life, step is as follows: dry ferment or yeast cake are mixed into the congee shape with leaven after adding 30～40 ℃ warm water, add flour and face, ferment, make living steamed bun, proof, epsilon-polylysine is handled, go up cage steams, steamed bun gets product;
Wherein, described flour: leaven: dry ferment or yeast cake: the mass ratio of warm water is: 1000:35～60:1～5:500～700; Or described flour: leaven: yeast cake: the mass ratio of warm water is: 1000:35～60:2～10:500～700.
And described warm water is 30～40 ℃ warm water.
And the step that described epsilon-polylysine is handled is: take out the steamed bun that will proof soaks 1～5 second in mass fraction is 0.05%～0.5% the epsilon-polylysine aqueous solution after and go up cage again and steam.
And the condition of described fermentation is: at 20～30 ℃ of fermentation 2～4h.
And the described condition that proofs is: proof 15～30min under 20～30 ℃.
Advantage of the present invention and beneficial effect are:
1, the preparation method of steamed bun of the present invention is not being added alkali, is not being influenced under the prerequisite of local flavor and mouthfeel, manufacture skill in conjunction with traditional steamed bun and yeast steamed bun, unite and used leaven and yeast, only shorten fermentation time 8～12h with the leaven fermentation, shortened fermentation time; Simultaneously, steamed bun preparation method simple and fast, simple to operate, one-step fermentation need not to add alkali, has retained mouthfeel and the fireballing advantage of culture propagation of traditional old face steamed bun sweet-smelling chewiness simultaneously.
2, the steamed bun that makes of the preparation method of steamed bun of the present invention both had been rich in the dense mouthfeel of traditional leaven fermentation and had enriched fragrance, safe nutrition; After handling, epsilon-polylysine both can strengthen simultaneously the nutritive value of steamed bun, but significant prolongation steamed bun shelf life again, and shelf life is long.
Add the gelatinization of 35～55g leaven again and be the congee shape; After adding 1kg flour is kneaded dough into dough, 20～30 ℃ of fermentations; Behind about 2～4h, when dough fermentation during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, and the flour fermentation is finished.
The specific embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Employed method among the present invention if no special instructions, is conventional method; Employed reagent among the present invention if no special instructions, is conventional reagent.
Embodiment 1
Get the warm water of 500～700mL30～40 ℃, add after the 5g active dry yeast mixes, add the gelatinization of 35～55g leaven again and be the congee shape; After adding 1kg flour is kneaded dough into dough, 20～30 ℃ of fermentations; Behind about 2～4h, when dough fermentation during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, and the flour fermentation is finished, and only shortens fermentation time 8～12h with the leaven fermentation.With sending out a good face arrangement moulding, under 20～30 ℃, proof 15～30min, take out after in mass fraction is 0.05%～0.5% the epsilon-polylysine aqueous solution, soaking 1～5 second, add an amount of cold water in the steamer, go up immediately cage and steam 30～40min, cook, steamed bun gets product.
After testing, can prolong the steamed bun shelf life 1～3 day.
Embodiment 2
1g active dry yeast powder is added in the 650mL30 ℃ of warm water, mix the gelatinization of back adding 60g leaven and be the congee shape, again 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (about 30 ℃) fermentation; Approximately behind the 4h when dough fermentation during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, the flour fermentation is finished, only with leaven fermentation shortening fermentation time 8～12h.Send out good dough and on chopping board, firmly rub to smooth flexible, make living steamed bun, under 30 ℃, proof 15～30min; Take out after mass fraction is to soak 2 seconds in 0.05% the epsilon-polylysine aqueous solution, add an amount of cold water in the steamer, go up cage immediately and steam 30～40min, cook, steamed bun gets product.
After testing: finished product steamed bun mouthfeel and use leaven fermentation process basically identical be better than and only use yeast-leavened steamed bun, and shelf life can prolong 1 day.
Embodiment 3
3g active dry yeast powder is added in the 600mL35 ℃ of warm water, mix the gelatinization of back adding 50g leaven and be the congee shape, again 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (about 25 ℃) fermentation; Approximately behind the 4h when dough fermentation during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, the flour fermentation is finished, than only with leaven fermentation shortening fermentation time 8～12h.Send out good dough and on chopping board, firmly rub to smooth flexible, make living steamed bun, proof 15～30min; Take out after mass fraction is to soak 5 seconds in 0.5% the epsilon-polylysine aqueous solution, last cage steams 30～40min, cooks, and steamed bun gets product.
After testing: finished product steamed bun mouthfeel and use leaven fermentation process basically identical are better than and only use yeast-leavened steamed bun, finished product steamed bun can prolong the steamed bun shelf life 3 days.
Embodiment 4
5g active dry yeast powder is added in the 600mL40 ℃ of warm water, mix the gelatinization of back adding 40g leaven and be the congee shape, again 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (about 20 ℃) fermentation; Approximately behind the 4h when dough fermentation during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, the flour fermentation is finished, than only with leaven fermentation shortening fermentation time 8～12h.Send out good dough and on chopping board, firmly rub to smooth flexible, make living steamed bun, proof 15～30min; Take out after mass fraction is to soak 2 seconds in 0.5% the epsilon-polylysine aqueous solution, last cage steams 30～40min, cooks, and steamed bun gets product.
After testing: finished product steamed bun mouthfeel and use leaven fermentation process basically identical are better than and only use yeast-leavened steamed bun, finished product steamed bun can prolong the steamed bun shelf life 2 days.
More than show and described basic principle of the present invention, principal character.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; do not breaking away under the spirit and scope of the present invention prerequisite; the present invention also has various changes and modifications, and these changes and improvements fall in the claimed scope of the invention.
Claims (5)
1. simple, long steamed bun preparation method of shelf life fast, it is characterized in that: step is as follows: dry ferment or yeast cake are mixed into the congee shape with leaven after adding 30～40 ℃ warm water, add flour and face, ferment, make living steamed bun, proof, epsilon-polylysine is handled, go up cage steams, steamed bun gets product;
Wherein, described flour: leaven: dry ferment or yeast cake: the mass ratio of warm water is: 1000:35～60:1～5:500～700; Or described flour: leaven: yeast cake: the mass ratio of warm water is: 1000:35～60:2～10:500～700.
According to claim 1 simple fast, the preparation method of the long steamed bun of shelf life, it is characterized in that: described warm water is 30～40 ℃ warm water.
According to claim 1 simple fast, the preparation method of the long steamed bun of shelf life, it is characterized in that: the step that described epsilon-polylysine is handled is: take out the steamed bun that will proof soaks 1～5 second in mass fraction is 0.05%～0.5% the epsilon-polylysine aqueous solution after and go up cage again and steam.
According to claim 1 simple fast, the preparation method of the long steamed bun of shelf life, it is characterized in that: the condition of described fermentation is: at 20～30 ℃ of fermentation 2～4h.
According to claim 1 to 4 each described simple fast, the preparation method of the long steamed bun of shelf life, it is characterized in that: the described condition that proofs is: proof 15～30min under 20～30 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104170918A (en) * | 2014-09-11 | 2014-12-03 | 河南工业大学 | Deep paste fermentation method suitable for industrial production of yeast starter steamed buns |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
| CN106720033A (en) * | 2016-11-22 | 2017-05-31 | 上海市食品研究所 | A kind of natural composite antistaling agent and preservation method for bread |
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- 2013-05-17 CN CN201310182022.XA patent/CN103229934B/en not_active Expired - Fee Related
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104170918A (en) * | 2014-09-11 | 2014-12-03 | 河南工业大学 | Deep paste fermentation method suitable for industrial production of yeast starter steamed buns |
| CN106616072A (en) * | 2015-08-19 | 2017-05-10 | 北京庆丰万兴食品科技研发中心 | Fresh quick-frozen steamed bun dough, preparation method and steamed bun preparation method |
| CN106720033A (en) * | 2016-11-22 | 2017-05-31 | 上海市食品研究所 | A kind of natural composite antistaling agent and preservation method for bread |
| CN106720033B (en) * | 2016-11-22 | 2020-06-26 | 上海市食品研究所 | Natural compound preservative for bread and preservation method |
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| CN103229934B (en) | 2014-07-16 |
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