CN104170918A - Deep paste fermentation method suitable for industrial production of yeast starter steamed buns - Google Patents

Abstract

The invention relates to a deep paste fermentation method used in the process of making yeast starter wheat flour steamed buns. According to the main problems to be solved, the production space occupied by fermentation is reduced, the flour proportion amount is controlled, high-speed stirring is carried out for ensuring that flour is fully dispersed into paste, the temperature and the stirring speed in the fermentation process are controlled so that the quality of the fermented paste can be stable, and full fermentation is carried out for lowering the viscosity of the paste and forming the yeast starter flavor. The method is mainly characterized in that low-concentration paste fermentation is carried out for 10-18 hours, the production space is saved, the fermentation condition is easy to control, the requirement for the fermentation environment is low, and pipeline conveying and equipment clearing are convenient. Yeast starter and the dry flour can be dispersed more uniformly and easily, fermentation is carried out fully and uniformly, the acidity of the paste is stable, the amount of added alkali for adjusting the PH value of the paste is easy to control, and then the quality of the steamed buns is stable.

Description

A kind of batter degree of depth fermentation method that is suitable for old face steamed bun suitability for industrialized production

Technical field

This invention relates to the batter degree of depth fermentation process of manufacturing in old face wheat flour steamed bun process, belongs to food fermentation technical field.

Background technology

At present, the general technology that adopts one time fermentation and secondary Rapid Fermentation in steamed bun suitability for industrialized production, the lengthy fermentation of dough is difficult to realize, and makes product lose traditional mouthfeel and local flavor.The method of producing the commodity steamed bun of the old face taste of tradition has spend the night old ferment dough method and simple batter fermentation method, and these two kinds of methods all exist certain defect.The old ferment dough method of spending the night needs special facility, and in production process, equipment investment is many, takes up room large, and in dough fermentation process, non-uniform temperature is difficult to control, dough operating difficulties in transfer process between equipment, and labour intensity is large, efficiency is low; Sweat is difficult for realizing airtight, can not guarantee health and the product quality of dough; And batter when fermentation, slow due to artificial mixing speed, in batter, flour content is higher, makes batching mix difficulty, and batter viscosity is very large, shift and cleaning all more difficult.Consumer expects the recurrence of traditional flavor, and long-time batter degree of depth fermentation, is a kind of feasible method of manufacturing the old face taste steamed bun of tradition in suitability for industrialized production.Spend the night old dough fermentation and simple batter fermentation of the present invention contrast has the following advantages: 1. to stick with paste the foam volume that sweat forms less for concentration lower side, therefore do not need very large round, and equipment is easily realized temperature and controlled, stirs and sealing; 2. powerful high-speed stirred, is scattered in dry flour and used flour in water equably, prevents the formation of dried dough or doughball; 3. batter sweat temperature is controlled at 25 ℃ of left and right, under slower speed, stir, guarantee that fermentation energy carries out sufficiently uniformly, and the excessive multiplication that prevents lengthy fermentation bacterium is grown, the acidity that guarantees batter is stable, make to regulate the alkali number that adds of dough acid-base value easily to be fixed, and product special flavour is also more stable; 4. fermentation makes batter fermentation very thorough for a long time.Through sticky, foaming, froth breaking, the process such as thinning, batter finally becomes the wintercherry that stickiness is lower, not only occurs significantly old face local flavor, and batter mobility is better difficult for the equipment of adhering to, be convenient to pipeline and carry, and make conveyance conduit and Zymolysis Equipment clear up more convenient.

Summary of the invention

Goal of the invention

Main goal of the invention is: reduce the production space that fermentation takies, control flour proportional quantity and high-speed stirred and guarantee that flour is well-dispersed in batter, the temperature of controlled fermentation process and mixing speed make the batter stay in grade after fermentation, and fully fermentation reduces batter viscosity and forms old face taste etc.

A batter degree of depth fermentation process that is suitable for old face steamed bun suitability for industrialized production, its technical scheme is as follows:

(1) batching: take warm water as 100%, wheat flour 25% left and right, traditional leavening dough of 3% left and right or 5% ~ 10% used flour.Water temperature is according to adjusting season, generally with the batter being made into, arrives 22 ~ 30 ℃ for well, and leavening dough is poured in stirred vessel in 10 ~ 30 minutes with a small amount of water soaking again; (2) mixing batter: the speed by the material preparing with 100 revs/min of left and right stirs 2 ~ 4 minutes, and flour and leavening are well-dispersed in water, and the batter stirring evenly is put in round; (3) batter fermentation condition: batter sweat prevents flour precipitation with the speed stirring of 20 ~ 40 revs/min, and stirring can also reduce the generation of foam, stirring should not affect fermentation too soon; Keep fermentation temperature 25 ℃ ± 2 ℃ scopes, temperature is too low can not complete old face fermentation, too high easy generation peculiar smell, and the available Cooling or heating jar with A.T.C is as ferment at constant temperature tank; Fermentation time is controlled at 10 ~ 18 hours scopes, and general sweat can produce more foam at 3 ~ 5 hours, and after 6 hours, foam fades away, and batter is thinning gradually.Batter reaches stickiness and significantly declines, and when producing the good degree of depth and fermenting old face local flavor, batter is good old batter, can be piped directly to and in dough mixing machine, carry out dough modulation.(4) modulation dough: wheat flour is poured in dough mixing machine, the old batter that adds 42% left and right of the flour weight fermenting, according to the degree of batter fermentation, add in right amount alkali, add alkali number generally in 2 ‰ of flour weight ~ 3 ‰, same fermentation condition, can be fixed on a numerical value through suitably attempting adding alkali number.Dough stirring 8 ~ 15 minutes.The dough of becoming reconciled carries out subsequent handling, moulding, proof, steam identical with general steamed bun processing with cooling packing.

Embodiment mono-:

The fermentation tank modulation of stirring with constant temperature variable-ratio and fermentation batter.Add 1000 parts of 30 ℃ of warm water, add 30 parts of traditional leavening dough, under the mixing speed condition of approximately 30 revs/min, soak about 30 minutes.Add 250 portions of wheat flours, with 100 revs/min of speed of stir about, continue to stir 2 minutes.Be adjusted into low rate mixing again, keep 25 ℃, fermenting after 10 hours imports batter that dough mixing machine replaces and face water is modulated dough.Be operating as with mask body: 75 portions of wheat flours add with bucket in, with pipeline directly by the flour in 35 ~ 39 parts of input dough mixing machines of the old batter of having sent out, add while stirring batter, according to batter attenuation degree, add the alkali melting with warm water in right amount, stir 10 ~ 12 minutes.The batter of 1000 parts of water of every tank can be modulated the dough of 32 ~ 37 pots of 75 parts of flour.The follow-up conventional method with processing steamed bun carries out moulding, proofs, steams with the operation such as cooling packing and manufacture old face steamed bun.

Embodiment bis-:

Equipment and fermentation process are identical with embodiment mono-, and the used flour of usining substitutes traditional leavening dough as leavening.Modulation during batter, adds 1000 parts of warm water in fermentation tank, add 80 parts of used flours as leavening, then adds after 250 portions of wheat flours high-speed stirred 4 minutes.Follow-up low rate mixing bottom fermentation and and face operation with embodiment mono-.

Claims (1)

1. a batter degree of depth fermentation process that is suitable for old face steamed bun suitability for industrialized production, its feature is as follows: traditional leavening dough addition is 3% left and right of modulation batter water, used flour addition is 5% ~ 10% of water, flour is 25% of water, with the speed high-speed stirred of 100 revs/min, stir 2 ~ 4 minutes, flour and leavening are well-dispersed in water, form rarer batter; The batter preparing maintains the temperature at 25 ℃ ± 2 ℃ scopes in fermentation tank, with the speed low rate mixing of 20 ~ 40 revs/min, ferments and within 10 ~ 18 hours, becomes old batter; With old batter, replace water modulation steamed bread dough.