CN103564308A - 常温下气调保鲜馒头的方法 - Google Patents

常温下气调保鲜馒头的方法 Download PDF

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Publication number
CN103564308A
CN103564308A CN201210280936.5A CN201210280936A CN103564308A CN 103564308 A CN103564308 A CN 103564308A CN 201210280936 A CN201210280936 A CN 201210280936A CN 103564308 A CN103564308 A CN 103564308A
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steamed bun
steamed buns
normal temperature
under normal
cooling
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胡云峰
李秀娟
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TIANJIN FOOD PROCESSING ENGINEERING CENTER
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TIANJIN FOOD PROCESSING ENGINEERING CENTER
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明涉及一种常温下气调保鲜馒头的方法，将以面粉为主要原料，添加杂粮、水果、蔬菜、牛奶、鸡蛋为辅料，经和面、压面、醒发、汽蒸而制成馒头；将刚蒸制出来的馒头置于冷却间中快速冷却，同时用紫外灯照射进行杀菌；再装入PE保鲜袋中，充入以O2、CO2和N2组成的混合气体，封口后放入常温下存放即可。本发明方法简单、经济、实用，易于工业化应用；采用这种技术处理后的馒头常温下能够保存2-5天，馒头外观如初、质地柔软，符合商品标准。产品美观、大方，使用气调包装，改变了以往馒头散卖的状态，提高了产品档次。提高了馒头的商品价值，社会意义和经济意义巨大。

Description

常温下气调保鲜馒头的方法
技术领域
本发明属于发酵面食的保鲜方法，特别涉及一种馒头常温气调保鲜方法。
背景技术
馒头是中国最主要发酵面食，具有营养价值高、食用方便、品种多样、食用范围广等特点，它作为中华民族的传统主食之一，在我国膳食结构中占有十分重要的地位。但是，馒头生产出来24小时后会很快变得坚韧并出现皱褶，丧失其柔软性，变得无弹性、香味丧失、干燥且易掉屑，严重影响馒头的品质，此外，由于馒头营养丰富，含水量高，36小时就可见到馒头表面出现受微生物浸染而引起的霉变。因此，如何延缓馒头的品质劣变，延长其保鲜期，是馒头工业化发展必须解决的关键技术。
发明内容
本发明所要解决的技术问题是：提供一种常温下气调保鲜馒头的方法，达到延长馒头的品质保存期，且操作工艺简单，处理过程无污染。
本发明的技术方案是：
一种常温下气调保鲜馒头的方法，其特征在于，将以60-100％面粉为主要原料，添加10-30％杂粮、5-15％水果、5-15％蔬菜、5-20％牛奶、5-10％鸡蛋为辅料，经和面、压面、醒发、汽蒸而制成馒头；将刚蒸制出来的馒头置于0-10℃的冷却间中冷却20-50分钟，使馒头的中心温度降至10-20℃，在冷却的同时用紫外灯照射进行杀菌，紫外灯强度100W；将冷却、杀菌过的馒头装入0.02-0.08mm厚的PE保鲜袋中，充入以0-10％O2、60-90％CO2和10-30％N2组成的混合气体，封口后放入15～25℃常温下即可保鲜2-5天。
本发明与现有技术相比，具有以下特点：
1、本发明方法简单、经济、实用，易于工业化应用；
2、采用这种技术处理后的馒头常温下能够保存2-5天，馒头外观如初、质地柔软，符合商品标准。
3、产品美观、大方，使用气调包装，改变了以往馒头散卖的状态，提高了产品档次。
本发明采用快速冷却、紫外杀菌处理，结合气调包装，有效抑制了馒头硬化和霉变，延长了保质时间，有效保持了馒头的品质、口感和营养价值，进一步提高了馒头的商品价值，社会意义和经济意义巨大。
具体实施方式
将以90％面粉为主要原料，添加10％的大豆粉为辅料，经和面、压面、醒发、汽蒸而制成杂粮馒头；将刚蒸制出来的馒头置于5℃的冷却间中冷却20分钟，使馒头的中心温度降至20℃，在冷却的同时用100W的紫外灯照射杀菌；将冷却、杀菌过的馒头装入0.05mm厚的PE保鲜袋中，充入以80％CO2和20％N2组成的混合气体，封口后放入20℃常温下即可保鲜2天，馒头质地松软，无霉变，新鲜如初。

Claims (4)

1.一种常温下气调保鲜馒头的方法，其特征在于，将以60-100％面粉为主要原料，添加10-30％杂粮、5-15％水果、5-15％蔬菜、5-20％牛奶、5-10％鸡蛋为辅料，经和面、压面、醒发、汽蒸而制成馒头；将刚蒸制出来的馒头置于0-10℃的冷却间中冷却20-50分钟，使馒头的中心温度降至10-20℃，在冷却的同时用紫外灯照射进行杀菌，紫外灯强度100W；将冷却、杀菌过的馒头装入0.02-0.08mm厚的PE保鲜袋中，充入以0-10％O2、60-90％CO2和10-30％N2组成的混合气体，封口后放入15～25℃常温下即可保鲜2-5天。
2.按照权利要求1所述的常温下气调保鲜馒头的方法，其特征在于：以60-100％面粉为主要原料，添加10-30％杂粮、5-15％水果、5-15％蔬菜、5-20％牛奶、5-10％鸡蛋为辅料，经和面、压面、醒发、汽蒸而制成馒头。
3.按照权利要求1所述的常温下气调保鲜馒头的方法，其特征在于：将刚蒸制出来的馒头置于0-10℃的冷却间中冷却20-50分钟，使馒头的中心温度降至10-20℃，在冷却的同时用紫外灯照射进行杀菌，紫外灯强度100W。
4.按照权利要求1所述的常温下气调保鲜馒头的方法，其特征在于：将冷却、杀菌过的馒头装入0.02-0.08mm厚的PE保鲜袋中，充入以0-10％O2、60-90％CO2和10-30％N2组成的混合气体。 
CN201210280936.5A 2012-08-09 2012-08-09 常温下气调保鲜馒头的方法 Pending CN103564308A (zh)

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CN104543741A (zh) * 2014-12-26 2015-04-29 唐山市施尔得肉制品有限公司 利用气体调理制作、保鲜包装馒头的方法
CN106307254A (zh) * 2016-08-26 2017-01-11 钟静涛 马铃薯蔬菜馒头的制备方法
CN106360320A (zh) * 2016-08-26 2017-02-01 钟静涛 马铃薯蔬菜兔肉馒头的制备方法
CN107212263A (zh) * 2017-05-27 2017-09-29 河南工业大学 一种富高活性紫麦麸皮馒头的生产方法
CN107874097A (zh) * 2017-12-09 2018-04-06 苏州鲜动力食品科技有限公司 一种常温保鲜乳酸菌馒头的制备方法
US11350641B2 (en) 2017-06-12 2022-06-07 Westfalia Fruit International Limited Method for increasing the shelf life of fruit

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104543741A (zh) * 2014-12-26 2015-04-29 唐山市施尔得肉制品有限公司 利用气体调理制作、保鲜包装馒头的方法
CN106307254A (zh) * 2016-08-26 2017-01-11 钟静涛 马铃薯蔬菜馒头的制备方法
CN106360320A (zh) * 2016-08-26 2017-02-01 钟静涛 马铃薯蔬菜兔肉馒头的制备方法
CN107212263A (zh) * 2017-05-27 2017-09-29 河南工业大学 一种富高活性紫麦麸皮馒头的生产方法
US11350641B2 (en) 2017-06-12 2022-06-07 Westfalia Fruit International Limited Method for increasing the shelf life of fruit
CN107874097A (zh) * 2017-12-09 2018-04-06 苏州鲜动力食品科技有限公司 一种常温保鲜乳酸菌馒头的制备方法

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Application publication date: 20140212