CN103229934B - 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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- CN103229934B CN103229934B CN201310182022.XA CN201310182022A CN103229934B CN 103229934 B CN103229934 B CN 103229934B CN 201310182022 A CN201310182022 A CN 201310182022A CN 103229934 B CN103229934 B CN 103229934B
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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 food fermentation technical field, the preparation method of the long steamed bun of especially a kind of simple and quick, shelf life.
Background technology
China people have the custom of edible wheaten food, and steamed bun be produced on China's history of existing more than 2,000 year.Comparing maximum difference from the bread in west is the different of mode of heating, because the temperature of Steamed Bread is much lower compared with the temperature of baking, non-enzymatic browning does not occur substantially, 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.
Tradition steamed bun ferment leaven used (or being called introduction, old face, old flour juice, leavening dough etc.) be by flour in natural environment with saccharomycetes to make fermentation form.Except the saccharomycete being in the ascendance, also have other miscellaneous bacterias, such as lactic acid bacteria, it can bring the tart flavour of a kind of fermentation of steamed bun.So will inevitably additional a kind of auxiliary material in traditional handicraft: 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 adding is few, and steamed bun is tart flavour; The amount adding is many, and the color and luster of steamed bun will flavescence, can produce an alkali astringent taste youngster, and alkali can make the loss of vitamin B1 in dough cause athlete's foot to cause health pathology simultaneously.In addition, leaven sweat is slow, generally needs the long period.
The simple saccharomycetes to make fermentation that relies on does not use leaven, can lose leaven and bring full mouthfeel and the chewiness of steamed bun, and have the taste of one " fermentation ".In addition, too depending on the fermentation of single-activity dry ferment makes cost larger; If yeast-bitten, the ethanol that yeast produces is oxidized to acetic acid and causes slight tart flavour, can affect the alcohol Flavor of steamed bun.
In steamed bun self-rising flour, contain yeast, also add a certain proportion of chemical leavening agent.Although this class additive uses more for convenience, common people exist suspection to its mouthfeel and security unavoidably.In addition, low unlike active dry yeast of the price of self-rising flour.
After steamed bun cooks, the shelf-life is very short at normal temperatures, and 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 again good fungistatic effect simultaneously, is the very promising food additives of one.
By retrieval, find that the patent publication us relevant to 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 food fermentation technical field, it is characterized in that: it is made up of " introduction " and two sweats of yeast, first use " introduction " fermentation 2～4 hours, then add yeast cake to carry out making raw steamed bun after secondary fermentation.Although 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 partially long, and the fermentation of second stage yeast do not play the effect of accelerating steamed bun fermenting speed, seem on the contrary unnecessary; On the other hand, in the first stage, the fermentation of leaven needs premix flour, and has increased filtration step, makes operation trouble 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 first preparing old face flavouring agent: ferment after making old face the dough fermenting is dried and is ground into particle by steamed bun, and add a little dietary alkali.Again the batchings such as old face flavouring agent combining yeast are produced to steamed bun.Although the advantage that culture propagation and old face ferment separately has also been considered in this invention, this invention needs the old face of drying and crushing in advance to prepare old face flavouring agent, and operation is too complicated, is different from directly using leaven fermentation in this invention.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the preparation method of the long steamed bun of a kind of method simple and quick, shelf life simple, easy to make is provided, the method is not being added alkali, is not being affected under the prerequisite of local flavor and mouthfeel, the steamed bun of making had both been rich in the dense mouthfeel of traditional leaven fermentation and had enriched fragrance, also had yeast steamed bun to make the advantage of simple and fast; After epsilon-polylysine is processed, safe nutrition, shelf life are long.
The technical scheme that the present invention realizes object 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 atherosclerotic with leaven after adding the warm water of 30～40 DEG C, add flour and face, ferment, make raw steamed bun, proof, epsilon-polylysine processing, upper cage steam, 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 the warm water of 30～40 DEG C.
And the step of described epsilon-polylysine processing is: soak in the epsilon-polylysine aqueous solution that is 0.05%～0.5% at mass fraction by the steamed bun proofing and take out and go up again cage and steam afterwards for 1～5 second.
And the condition of described fermentation is: at 20～30 DEG C of fermentation 2～4h.
And, described in the condition that proofs be: at 20～30 DEG C, proof 15～30min.
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 affected under the prerequisite of local flavor and mouthfeel, in conjunction with the manufacture skill of traditional steamed bun and yeast steamed bun, combine and used leaven and yeast, only shorten fermentation time 8～12h with leaven fermentation, shortened fermentation time; Meanwhile, steamed bun preparation method simple and fast, simple to operate, one-step fermentation without adding 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 the preparation method of steamed bun of the present invention makes had both been rich in the dense mouthfeel of traditional leaven fermentation and had enriched fragrance, safe nutrition; After processing, epsilon-polylysine both can strengthen the nutritive value of steamed bun simultaneously, again can significant prolongation steamed bun shelf life, and shelf life is long.
Add again the gelatinization of 35～55g leaven to be atherosclerotic; Add 1kg flour to knead dough into after dough, 20～30 DEG C of fermentations; After about 2～4h, when dough fermentation is during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, and flour has fermented.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
The method using in the present invention, if no special instructions, is conventional method; The reagent using in the present invention, if no special instructions, is conventional reagent.
Embodiment 1
The warm water of getting 500～700mL30～40 DEG C, after adding 5g active dry yeast to be uniformly mixed, then adds the gelatinization of 35～55g leaven to be atherosclerotic; Add 1kg flour to knead dough into after dough, 20～30 DEG C of fermentations; After about 2～4h, when dough fermentation is during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, and flour has fermented, and only shortens fermentation time 8～12h with leaven fermentation.The face of having sent out is arranged to moulding, at 20～30 DEG C, proof 15～30min, in the epsilon-polylysine aqueous solution that is 0.05%～0.5% at mass fraction, soak and take out afterwards for 1～5 second, in steamer, add appropriate cold water, go up immediately cage and steam 30～40min, cook, steamed bun gets product.
After testing, can extend steamed bun shelf life 1～3 day.
Embodiment 2
1g active dry yeast powder is added in 650mL30 DEG C of warm water, after being uniformly mixed, add the gelatinization of 60g leaven to be atherosclerotic, then 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (30 DEG C of left and right) fermentation; Approximately after 4h when dough fermentation is during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, flour ferment, only with the leaven shortening fermentation time 8～12h that ferments.The dough of having sent out is firmly rubbed to smooth flexible on chopping board, makes raw steamed bun, at 30 DEG C, proofs 15～30min; In the epsilon-polylysine aqueous solution that is 0.05% at mass fraction, soak and take out afterwards for 2 seconds, add appropriate cold water in steamer, go up cage immediately and steam 30～40min, cook, steamed bun gets product.
After testing: finished product steamed bun mouthfeel is basically identical with use leaven fermentation process, be better than and only use yeast-leavened steamed bun, and shelf life can extend 1 day.
Embodiment 3
3g active dry yeast powder is added in 600mL35 DEG C of warm water, after being uniformly mixed, add the gelatinization of 50g leaven to be atherosclerotic, then 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (25 DEG C of left and right) fermentation; Approximately after 4h when dough fermentation is during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, flour ferment, than only with the leaven shortening fermentation time 8～12h that ferments.The dough of having sent out is firmly rubbed to smooth flexible on chopping board, makes raw steamed bun, proofs 15～30min; In the epsilon-polylysine aqueous solution that is 0.5% at mass fraction, soak and take out afterwards for 5 seconds, upper cage steams 30～40min, cooks, and steamed bun gets product.
After testing: finished product steamed bun mouthfeel is basically identical with use leaven fermentation process, is better than and only uses yeast-leavened steamed bun, finished product steamed bun can extend steamed bun shelf life 3 days.
Embodiment 4
5g active dry yeast powder is added in 600mL40 DEG C of warm water, after being uniformly mixed, add the gelatinization of 40g leaven to be atherosclerotic, then 1kg flour is put into basin, knead dough into the rearmounted warm place of dough (20 DEG C of left and right) fermentation; Approximately after 4h when dough fermentation is during to two to three times of original volume, pick up a face with hand, it is cellular that interior tissue is, flour ferment, than only with the leaven shortening fermentation time 8～12h that ferments.The dough of having sent out is firmly rubbed to smooth flexible on chopping board, makes raw steamed bun, proofs 15～30min; In the epsilon-polylysine aqueous solution that is 0.5% at mass fraction, soak and take out afterwards for 2 seconds, upper cage steams 30～40min, cooks, and steamed bun gets product.
After testing: finished product steamed bun mouthfeel is basically identical with use leaven fermentation process, is better than and only uses yeast-leavened steamed bun, finished product steamed bun can extend steamed bun shelf life 2 days.
More than show and described general 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 in above-described embodiment and description, describes just illustrates principle of the present invention; do not departing 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 (1)
1. the long steamed bun preparation method of simple, quick shelf life, it is characterized in that: step is as follows: dry ferment or yeast cake are mixed into atherosclerotic with leaven after adding the warm water of 30～40 DEG C, add flour and face, ferment, make raw steamed bun, proof, epsilon-polylysine processing, upper cage steam, 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;
Described warm water is the warm water of 30～40 DEG C;
The step of described epsilon-polylysine processing is: in the epsilon-polylysine aqueous solution that is 0.05%～0.5% at mass fraction by the steamed bun proofing, soak and take out and go up cage again and steam afterwards for 1～5 second;
The condition of described fermentation is: at 20～30 DEG C of fermentation 2～4h;
The described condition proofing is: at 20～30 DEG C, proof 15～30min.
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| 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 |
| 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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| JPH05236880A (en) * | 1992-02-26 | 1993-09-17 | Chisso Corp | Production of steamed bun of cheese |
| CN101088341A (en) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
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Patent Citations (2)
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|---|---|---|---|---|
| JPH05236880A (en) * | 1992-02-26 | 1993-09-17 | Chisso Corp | Production of steamed bun of cheese |
| CN101088341A (en) * | 2006-06-13 | 2007-12-19 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
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