CN103461816A - Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour - Google Patents
Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour Download PDFInfo
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Abstract
The invention discloses a preparation of steamed buns by a fermentation method, and evaluation methods for qualities of the steamed buns and flour. A method for preparing the steamed buns comprises the steps of 1) adding 50 mL of a yeast suspension with a mass concentration of yeast being 5-10% in per 200 g of flour, and then adding water until water absorption of the flour is 65%-80%; 2) fermenting obtained dough for 60 min under a condition with a temperature of 37 DEG C and a relative humidity of 80%, loading the fermented dough on a doughsheeter to roll the dough, kneading the dough round by hands, shaping the dough, fermenting the shaped dough for 15 min under a condition with a temperature of 40 DEG C and a relative humidity of 85%, steaming the dough for 20 min with a big fire, taking the steamed dough out, and cooling for 1 h at a room temperature. On the basis, the evaluation methods for the qualities of the steamed buns and the flour are obtained by grading specific volume, shape, outer color and palatability of the steamed buns. The evaluation methods are few in indexes, strong in practicability and good in repeatability, and have important practice guiding significance for controlling the qualities of raw materials and products in industrial production of the steamed buns in China.
Description
Technical field
The present invention relates to the evaluation method that a kind of sponge dough method prepares steamed bun and steamed bun and flower characters.
Background technology
Steamed bun is a kind of traditional fermentation processing steamed wheaten food, and in China's Dietary Pattern of Residents, status is very important.Different with hobby according to region, usually steamed bun is divided into to north steamed bread and southern steamed bun.All there is larger difference in southern and northern steamed bun at composition of raw materials, manufacture craft, to the flour quality requirements.That general north steamed bread requires is homogeneous, resilience is fast, bite is strong, tasty and refreshingly do not stick to one's teeth, and southern steamed bun tends to springy texture, high resilience.Steamed bun especially occupies critical role in northern China resident diet.Along with the quickening of modern life rhythm, the enhancing of people's Consciousness of food security, the mode that family manufacture, individual workship produce steamed bun is just progressively replaced by suitability for industrialized production.Family, workshop-based traditional steamed bun adopt old face, emptins fermentation more in making, take secondary fermentation as main, and the alkali neutralization procedure is also often arranged after fermentation ends.Suitability for industrialized production, from the work simplification angle, has been used for reference west breadmaking technique, adopts the yeast pure-blood ferment, and one time fermentation, without the alkali neutralization, can produce can be by the generally accepted steamed bun of consumer.
The control of industrialization product quality is the focus that manufacturing enterprise pays close attention to, and the steamed bread quality how this primary yeast sponge dough method of effective evaluation is produced, be the problem that steamed bun manufacturing enterprise extremely pays close attention to.At present, the assessment technique of the relevant steamed bread quality of China and method research are also in the exploratory stage at initial stage.Domesticly mostly according to the method in standard GB/T/T17320-1998 " wheat special variety and quality " and industry standard LS/T3204-1993 " steamed bun wheat flour ", steamed bread quality is estimated.Two kinds of evaluation method indexs relate to external indicator and the internal indicator of steamed bun, and external indicator comprises specific volume, outward appearance, color and luster etc.; Internal indicator comprises texture structure, malleable, adhesiveness, smell.Though in two kinds of methods, each index weights arranges slightly deviation, each organoleptic indicator's evaluation method similar (as shown in table 1).Just estimate steamed bread quality by total points, total points is higher, and steamed bread quality is better.In national standard method, steamed bun is greater than to 90 for excellent according to total points; 80～89 are divided into well; 70～79 are divided into generally; Be less than 70 minutes and be judged as poor level.These two standard methods are because evaluation index is many, content is loaded down with trivial details, and generally reflection method of application person remains to be simplified.
Table 1, steamed bun sensory evaluation Comparison of standards
Summary of the invention
The purpose of this invention is to provide the evaluation method that a kind of sponge dough method prepares steamed bun and steamed bun and flower characters.
The preparation method of laboratory provided by the invention steamed bun, be also sponge dough method, comprises the steps:
1) on the pin type dough mixing machine and face:
After adding the yeast cream 50mL that the yeast mass percentage concentration is 5-10% in every 200g flour, mending and adding water to the water absorption rate that makes flour is 65～80%;
2) after step 1) gained dough being placed in to the condition bottom fermentation 60min that 37 ℃, relative humidity are 80%, dough is divided into to 3 parts, upper noodle rolling machine rolls face, and the adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, after proofing 15min under the condition that to be placed in 40 ℃, relative humidity be 85%, is placed in big fire on food steamer and steams 20min; Take out, cooling 1h under room temperature, obtain described laboratory steamed bun.
Above-mentioned steps 1) in, water absorption rate refers to when dough is modulated, and the amount that flour can absorb moisture accounts for the percentage of flour quality.As, take flour quality as 100 parts, the water absorption rate of flour is 60%, can to absorb the amount of moisture be 60 parts to flour;
In said method, add the consumption of water and can be regulated according to the muscle degree of flour used: as, for Self-raising flour, can make its water absorption rate is 65%; For Plain flour, can make its water absorption rate is 70%; For Strong flour, can make its water absorption rate is 80%.
The laboratory steamed bun of making according to the method described above and obtaining, also belong to protection scope of the present invention.
The present invention also provides the evaluation method of a kind of above-mentioned laboratory steamed bread quality, comprises the steps:
1) take above-mentioned laboratory provided by the invention steamed bun is steamed bun to be measured, measures its specific volume;
2) according to following four standards, the quality of described steamed bun to be measured is marked, and is recorded every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 minutes, minimumly are divided into 0 minute;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 minutes;
The every minimizing of the specific volume of described steamed bun to be measured 0.1mL/g, specific volume divides by 30 minutes and subtracts 1 minute;
B, profile are divided: full marks are 20 minutes, minimumly are divided into 0 minute;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 minutes;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 minutes;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is general, 12～14 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is poor, below 12 minutes;
C, exogenic color divide: full marks are 10 minutes, minimumly are divided into 0 minute;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 minutes;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 minutes;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 minutes;
D, palatability are divided: full marks are 40 minutes, minimumly are divided into 0 minute;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 minutes;
The adhesiveness of described steamed bun to be measured, hardness and to chew strength performance medium, 24～32 minutes;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 minutes;
3) by step 2) the gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain estimating total points;
The steamed bun to be measured that described evaluation total points is >=90 minutes, quality judging is excellent;
Estimating total points is that 80-90 divides and, not containing the steamed bun to be measured of 90 minutes, quality judging is good;
Estimate total points and be 70-80 and containing the steamed bun to be measured of 80 minutes, during quality judging is;
The steamed bun to be measured that the evaluation total points is<70 minutes, quality judging is for poor.
Standards of grading in said method are also as shown in table 2.
Table 2, steamed bread quality are simplified evaluation method
In the step 1) of above-mentioned methods of marking, the assay method of specific volume is various common methods, as adopted vegetable seed re-scheduling method, measures, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ".
The present invention also provides a kind of whether suitable method of cooking steamed bun of flour that detects, and comprises the steps:
1) on the pin type dough mixing machine and face:
After adding the yeast cream 50mL that the yeast mass percentage concentration is 5-10% in every 200g flour, mending and adding water to the water absorption rate that makes flour is 65～80%;
2) after step 1) gained dough being placed in to the condition bottom fermentation 60min that 37 ℃, relative humidity are 80%, dough is divided into to 3 parts, upper noodle rolling machine rolls face, and the adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, after proofing 15min under the condition that to be placed in 40 ℃, relative humidity be 85%, is placed in big fire on food steamer and steams 20min; Take out, cooling 1h under room temperature, obtain the laboratory steamed bun;
3) take step 2) the gained steamed bun is steamed bun to be measured, measures its specific volume;
4) according to following four standards, the quality of described steamed bun to be measured is marked, and is recorded every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 minutes, minimumly are divided into 0 minute;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 minutes;
The every minimizing of the specific volume of described steamed bun to be measured 0.1mL/g, specific volume divides by 30 minutes and subtracts 1 minute;
B, profile are divided: full marks are 20 minutes, minimumly are divided into 0 minute;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 minutes;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 minutes;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is general, 12～14 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is poor, below 12 minutes;
C, exogenic color divide: full marks are 10 minutes, minimumly are divided into 0 minute;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 minutes;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 minutes;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 minutes;
D, palatability are divided: full marks are 40 minutes, minimumly are divided into 0 minute;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 minutes;
The adhesiveness of described steamed bun to be measured, hardness and to chew strength performance medium, 24～32 minutes;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 minutes;
3) by step 2) the gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain estimating total points;
The steamed bun to be measured that described evaluation total points is >=90 minutes, the quality judging of described flour to be measured is excellent, optimum is cooked steamed bun;
Estimating total points is that 80-90 divides and, not containing the steamed bun to be measured of 90 minutes, the quality judging of described flour to be measured is good, the more suitable steamed bun of doing;
Estimate total points and be 70-80 and containing the steamed bun to be measured of 80 minutes, during the quality judging of described flour to be measured is, discomfort is fit to do steamed bun;
The steamed bun to be measured that the evaluation total points is<70 minutes, the quality judging of described flour to be measured is for poor, and discomfort is fit to do steamed bun.
Above-mentioned standards of grading draw in accordance with the following steps:
1) the steamed bread quality conventional method is estimated: utilize different flour materials to make steamed bun, according to conventional evaluation method, steamed bread quality is estimated, obtain individual event and estimate score value and total score value.
2) foundation of steamed bread quality evaluation technique method: on the basis of conventional evaluation method, by analyzing the individual event evaluation index score value coefficient of variation, individual event score and steamed bun total points correlation, in conjunction with the stepwise regression analysis method, set up the steamed bread quality evaluation model, filter out the leading indicator that affects steamed bread quality; According to the index weights analysis, and, in conjunction with empirical value, to score value adjusted that each index is got, finally determined the evaluation method of above-mentioned simplification.
In experimentation, it is 100 wheat breeds choosing China's results in 2010 that described steamed bun is made raw material, sampling position relates to 15 provinces，municipalities and autonomous regions, has covered 6 wheat main producing regions such as varieties in Huang-Huai-Hai Plain, Northeasten Spring Wheat Area of China, spring wheat district, northwest, Northern Winter district, southwestern Winter Wheat Area, Winter-Spring, Xinjiang Mai Qu.Wherein, Hebei is 32 kinds; 11 kinds, Liaoning; 5 kinds, Shandong; 5 kinds, Jiangsu; 7 kinds, Beijing; 11 kinds, Ningxia; 5 kinds, Chongqing; 10 kinds, Heilungkiang; Respectively 2 kinds, Henan, Gansu, Xinjiang, Anhui, Inner Mongol, Shanxi, Yunnan.
The conventional evaluation method of described steamed bread quality is that index system and the Evaluation principle on the aforementioned national standard of comprehensive reference (the appendix B in GB/T17320-1998), domestic and international list of references and this early-stage Study basis, laboratory, set up are as shown in table 3.The described steamed bread quality total points=specific volume score value+outward appearance score value+outside color and luster score value+inner color and luster score value+internal structure score value+elasticity score value+toughness score value+score value that sticks to one's teeth+smell score value, wherein specific volume is that 0～25 minute, outward appearance are that 0～15 minute, outside color and luster are that 0～5 minute, inner color and luster are that 0～5 minute, internal structure are that 0～15 minute, elasticity are that 0～10 minute, toughness are that 0～10 minute, viscosity are that 0～10 minute, smell are 0～5 minute.
Table 3, steamed bread quality are estimated the Raw performance system
Steamed bread quality of the present invention is estimated the foundation of method for simplifying, on table 2 assessment indicator system basis, steamed bun score value by certain sample size (100), statistical analysis, obtain each index score value coefficient of variation (as table 4), individual event evaluation index score value and steamed bun total points correlation (table 5).
Table 4, the statistical analysis of steamed bun Analyses Methods for Sensory Evaluation Results
Correlation analysis between table 5, each index of steamed bun sensory evaluation
Annotate: * * means utmost point significant correlation (p<0.01); * mean significant correlation (p<0.05).
According to the correlation analysis result, except the specific volume index, retain with 2 above indexs and be the index (outward appearance, exogenic color, interior look, internal structure, elasticity, toughness, viscosity) of utmost point significant correlation, and utmost point significant correlation associations is suitably merged to (exogenic color and interior look; Internal structure and elasticity, toughness, viscosity), reject less on the total points impact and with the index (as smell) of other index non-correlation; In conjunction with the experience of professional sensory evaluation group, preliminary simplify filter out specific volume, profile, exogenic color and palatability (by internal structure, elasticity, toughness, viscosity is comprehensive and) 4 indexs.
Build regression model between steamed bun total points and this four-index score value, as shown in Equation (1):
Total points=2.318+5.159 * palatability+1.011 * specific volume+0.998 * profile+1.011 exogenic colors (1)
The coefficient of determination R of formula 1
2reach 0.997, above-mentioned four indexs of description selection can be good at expressing the total score value of steamed bun, therefore final 4 simplification index, i.e. specific volume, profile, exogenic color, palatabilities determining the evaluation steamed bread quality.
On formula 1 basis by calculating the new weight of each index to determine the shared score value of index:
New weight i=(regression coefficient i * initial weight i)/(∑ regression coefficient i * initial weight i);
The initial score value i/ of initial weight i=total points wherein;
Another according to the large sample amount under adopt former national standard method (GB/T17320-1998) to obtain the comparison of steamed bun appraisal result, obtain the experiential modification value; New weight is multiplied by 100 takes advantage of the experiential modification value again, retains whole figure place, obtains and newly determines each index score value (as shown in table 6), and wherein, the specific volume total points is that 30 minutes, profile total points are that 20 minutes, exogenic color total points are that 10 minutes, palatability total points are 40 minutes.
Table 6, steamed bread quality evaluation index weight analysis
After having determined evaluation index, the present invention stipulates the concrete score by rules of each index and the numerical value interval of Steamed Bread Processing Quality being classified according to PTS again, as shown in table 2.
3) the new evaluating method checking: the steamed bun that the application new method is made the different cultivars wheat flour re-starts scoring, by calculating, obtains the relative deviation of new total points and original score value; The original total points of the steamed bun of take is independent variable (X), and the new evaluating method gained total points (Y) is dependent variable, sets up equation of linear regression, obtains the coefficient of determination, the verification model reliability.
The equation of linear regression of setting up in described the new evaluating method checking is Y=0.95X+4.745, coefficient of determination R
2reach 0.972, illustrate proofread and correct total points and original total points degree of fitting very high, the steamed bread quality index that filtered out and each index weights be provided with very high reliability.
The present invention is on the GB/T17320-1998 basis, by large sample amount (100 different cultivars wheats) steamed bread quality assessment technique, study, screen, determine 4 individual event evaluation indexes such as specific volume, color and luster, face shaping and score value thereof, the simplification new method that provides a kind of steamed bread quality to estimate.This evaluation method has reduced the number of steamed bun sensory evaluation index, and selected indicator difference is easy to as the estimator distinguishes, with former national standard method, compares, and has accuracy and feasibility preferably.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further elaborated, but the present invention is not limited to following examples.Described method is conventional method if no special instructions.Described raw material all can obtain from open commercial sources if no special instructions.
Embodiment 1: with the different places of production of China and product grow wheat autogenous grinding powder, make steamed bun and carry out quality evaluation
1, test material:
Collect 20 wheat breeds of China's results in 2012.Sampling position relates to Hebei, Shandong, Heilungkiang, area, 4, Ningxia, and 5 kinds are respectively collected in each area;
2, test method
1) wheat abrasive dust: with reference to GB5497-1985,105 ℃ of constant weight methods are measured grain water content; Survey hardness with single grain cereal characteristic tester, according to grain hardness (hard, medium, soft), moisture is adjusted to respectively to 16%, 15% and 14%, tempering time is 16h, 20h and 24h, and with Buhler experiment mill abrasive dust, flour extraction is controlled at 60%～70%.
3, the making of steamed bun:
1) take 200g flour and pour the pin type dough mixing machine into, add the yeast cream 50mL that the yeast mass percentage concentration is 5%, add suitable quantity of water, the water absorption rate that makes flour be 65～80%(for Self-raising flour, making its water absorption rate is 65%; For Plain flour, making its water absorption rate is 70%; For Strong flour, making its water absorption rate is 80%), guarantee that dough surface is smooth, tack-free, neither too hard, nor too soft.
2) after step 1) gained dough being placed in to the condition bottom fermentation 60min that 37 ℃, relative humidity are 80%, dough is divided into to 3 parts, upper noodle rolling machine rolls face, and the adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, after proofing 15min under the condition that to be placed in 40 ℃, relative humidity be 85%, is placed in big fire on food steamer and steams 20min; Take out, cooling 1h under room temperature, obtain laboratory provided by the invention steamed bun.
4, the quality evaluation of steamed bun and flour:
Estimate group by trained 10 people, according to steamed bread quality assessment technique method of the present invention, the steamed bun of made is carried out to quality evaluation, specific volume adopts vegetable seed re-scheduling method to measure, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ".
Estimate the marking standard referring to table 2.
And compare with former national standard method evaluation result; Acquired results is in Table 7.
Table 7, Wheat Cultivars sponge dough method are made steamed bun and flower characters evaluation result
In order further to check the accuracy of this method, take this method gained total points as dependent variable (Y), national standard method gained total points is independent variable (X), sets up equation of linear regression, as follows:
y=1.552x+59.67，R
2=0.942
The linear equation coefficient of determination R of this two method
2reach more than 0.9; In addition, utilize two kinds of methods also can be consistent fully for the judgement of steamed bread quality type (excellent, good, in, poor), therefore can say that steamed bread quality that the present invention sets up is simplified evaluation method and former national standard method degree of fitting is higher, can realize substituting former GB steamed bread quality evaluation method, and, by the suitable flour evaluation result of cooking steamed bun of this evaluation method gained, be especially accurately.
Embodiment 2: the steamed bread quality to commercially available Cultivars with Different Gluten wheat flour made is estimated
1, test material:
From local supermarket, the market of farm produce buys the wheat flour of 9 kinds of different type of merchandises, through the flower characters analysis, the wet gluten content according to product, be classified as (low muscle<28), (28≤middle muscle<32) and (high muscle >=32) flour type.Production code member is set: low muscle 01, low muscle 02, low muscle 03, middle muscle 01, middle muscle 02, middle muscle 03, high muscle 01, high muscle 02, high muscle 03.
2, test method
3, the making of steamed bun: with steamed bun preparation method in embodiment 1.
4, the quality evaluation of steamed bun and flour:
Estimate by trained 10 people steamed bread quality assessment technique method that group invents according to this patent the steamed bun of made is carried out to quality evaluation, specific volume adopts vegetable seed re-scheduling method to measure, specifically referring to former GB GB/T17320-1998 " wheat special variety and quality ", evaluation criterion is referring to table 2, and the marking result is referring to table 8;
Table 8, commercially available wheat flour sponge dough method are made the steamed bread quality evaluation result
For checking the accuracy of new Criterion, take this method gained total points as dependent variable (Y), national standard method gained total points is independent variable (X), sets up equation of linear regression, result is as follows:
y=2.63x+63.48，R
2=0.936
The linear coefficient of determination R that returns between two kinds of methods
2reach 0.936, the steamed bread quality determined type is consistent, illustrates that this method and former national standard method have better uniformity.This method has good accuracy and operability, can realize the substituting of traditional steamed bread quality evaluation method, and, by the suitable flour evaluation result of cooking steamed bun of this evaluation method gained, be especially accurately.
Claims (4)
1. the preparation method of a laboratory steamed bun, comprise the steps:
1) on the pin type dough mixing machine and face:
After adding the yeast cream 50mL that the yeast mass percentage concentration is 5-10% in every 200g flour, mending and adding water to the water absorption rate that makes flour is 65～80%;
2) after step 1) gained dough being placed in to the condition bottom fermentation 60min that 37 ℃, relative humidity are 80%, dough is divided into to 3 parts, upper noodle rolling machine rolls face, and the adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face; Roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, after proofing 15min under the condition that to be placed in 40 ℃, relative humidity be 85%, is placed in big fire on food steamer and steams 20min; Take out, cooling 1h under room temperature, obtain described laboratory steamed bun.
Claim 1 make and the laboratory steamed bun.
3. a method of estimating claim 2 gained laboratory steamed bread quality, comprise the steps:
1) take claim 2 gained laboratory steamed bun is steamed bun to be measured, measures its specific volume;
2) according to following four standards, the quality of described steamed bun to be measured is marked, and is recorded every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 minutes, minimumly are divided into 0 minute;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 minutes;
The every minimizing of the specific volume of described steamed bun to be measured 0.1mL/g, specific volume divides by 30 minutes and subtracts 1 minute;
B, profile are divided: full marks are 20 minutes, minimumly are divided into 0 minute;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 minutes;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 minutes;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is general, 12～14 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is poor, below 12 minutes;
C, exogenic color divide: full marks are 10 minutes, minimumly are divided into 0 minute;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 minutes;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 minutes;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 minutes;
D, palatability are divided: full marks are 40 minutes, minimumly are divided into 0 minute;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 minutes;
The adhesiveness of described steamed bun to be measured, hardness and to chew strength performance medium, 24～32 minutes;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 minutes;
3) by step 2) the gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain estimating total points;
The steamed bun to be measured that described evaluation total points is >=90 minutes, quality judging is excellent;
Estimating total points is that 80-90 divides and, not containing the steamed bun to be measured of 90 minutes, quality judging is good;
Estimate total points and be 70-80 and containing the steamed bun to be measured of 80 minutes, during quality judging is;
The steamed bun to be measured that the evaluation total points is<70 minutes, quality judging is for poor.
4. one kind is detected the whether suitable method of cooking steamed bun of flour, comprises the steps:
1) on the pin type dough mixing machine and face:
After adding the yeast cream 50mL that the yeast mass percentage concentration is 5-10% in every 200g flour, mending and adding water to the water absorption rate that makes flour is 65～80%;
2) after step 1) gained dough being placed in to the condition bottom fermentation 60min that 37 ℃, relative humidity are 80%, dough is divided into to 3 parts, upper noodle rolling machine rolls face, and the adjustment roll spacing is 7mm, and the face number of times of rolling is 6～8 times, middle every 3-4 time folding 1 time, folds 2 times altogether; After each folding, change an angle of 90 degrees and roll face, roll the manual circle of rubbing with the hands after face, after plastotype to the height of face base is 5cm, after proofing 15min under the condition that to be placed in 40 ℃, relative humidity be 85%, is placed in big fire on food steamer and steams 20min; Take out, cooling 1h under room temperature, obtain the laboratory steamed bun;
3) take step 2) the gained steamed bun is steamed bun to be measured, measures its specific volume;
4) according to following four standards, the quality of described steamed bun to be measured is marked, and is recorded every score value, be followed successively by that specific volume divides, profile is divided, exogenic color divides and palatability is divided:
A, specific volume divide: full marks are 30 minutes, minimumly are divided into 0 minute;
The specific volume of described steamed bun to be measured is 2.5mL/g, and specific volume is divided into 30 minutes;
The every minimizing of the specific volume of described steamed bun to be measured 0.1mL/g, specific volume divides by 30 minutes and subtracts 1 minute;
B, profile are divided: full marks are 20 minutes, minimumly are divided into 0 minute;
Described steamed bun epidermis to be measured is smooth, profile is full, symmetrical, obtain 18～20 minutes;
Described steamed bun epidermis to be measured is smooth, profile is fuller, but symmetry is slightly poor, obtains 16～18 minutes;
Described steamed bun epidermis to be measured has slight depression or fold, profile symmetry better, 14～16 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is general, 12～14 minutes;
Described steamed bun epidermis to be measured have obviously concavo-convex, the profile symmetry is poor, below 12 minutes;
C, exogenic color divide: full marks are 10 minutes, minimumly are divided into 0 minute;
The crust color and luster of described steamed bun to be measured be white, milky white or milk white, 8～10 minutes;
The crust color and luster of described steamed bun to be measured, between white and ash, obtains 6～8 minutes;
The crust color and luster of described steamed bun to be measured is ash obfuscation, obtains below 6 minutes;
D, palatability are divided: full marks are 40 minutes, minimumly are divided into 0 minute;
Described steamed bun to be measured is tasty and refreshing not to stick to one's teeth, neither too hard, nor too soft and chew strength, 32～40 minutes;
The adhesiveness of described steamed bun to be measured, hardness and to chew strength performance medium, 24～32 minutes;
Described steamed bun to be measured sticks to one's teeth, bite is weak, fall slag or chew stiff, below 24 minutes;
5) by step 2) the gained specific volume divides, profile is divided, exogenic color divides and palatability is divided score value add and, obtain estimating total points;
The steamed bun to be measured that described evaluation total points is >=90 minutes, the quality judging of described flour to be measured is excellent, optimum is cooked steamed bun;
Estimating total points is that 80-90 divides and, not containing the steamed bun to be measured of 90 minutes, the quality judging of described flour to be measured is good, the more suitable steamed bun of doing;
Estimate total points and be 70-80 and containing the steamed bun to be measured of 80 minutes, during the quality judging of described flour to be measured is, discomfort is fit to do steamed bun;
The steamed bun to be measured that the evaluation total points is<70 minutes, the quality judging of described flour to be measured is for poor, and discomfort is fit to do steamed bun.
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| CN107345954A (en) * | 2017-07-19 | 2017-11-14 | 天津狗不理食品股份有限公司 | A kind of flour method of determination and evaluation for being used to make fermented pasta |
| CN109187892A (en) * | 2018-08-16 | 2019-01-11 | 合肥七哥食品有限责任公司 | A kind of freezed wheaten products quality detecting method |
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