CN104381850A - Production process of steamed bun - Google Patents
Production process of steamed bun Download PDFInfo
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- CN104381850A CN104381850A CN201410695452.6A CN201410695452A CN104381850A CN 104381850 A CN104381850 A CN 104381850A CN 201410695452 A CN201410695452 A CN 201410695452A CN 104381850 A CN104381850 A CN 104381850A
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- dough
- steamed bun
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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
- 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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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a production process of a steamed bun. The production process comprises the following steps of selecting raw materials, blending flour, fermenting, carrying out secondary blending, kneading, dividing, forming, carrying out secondary fermentation, steaming, sterilizing at high temperature, carrying out hot package and sealing and the like to obtain a finished steamed bun. The production process has the beneficial effects that the steamed bun is soft and tasty, high-temperature sterilization is carried out under the environment without pollution, redundant water in the steamed bun is effectively dried, so that the hot-packaged and sealed steamed bun is unsuitable for growing mould and the storage period of the steamed bun is effectively prolonged.
Description
Technical field
The present invention relates to a kind of technology of producing steamed bread.
Background technology
Steamed bun is traditional staple food of the north of China people, and it is made primarily of wheat flour, the new soft good springiness of steamed bun steamed, and is conducive to protecting intestines and stomach, and along with the change of people's Diet concept, steamed bun is also subject to the favor of more people.But due to the period of storage of steamed bun shorter, there is larger difficulty at production and processing and fresh-keeping aspect.Existing steamed bun is produced and mostly antistaling process is adopt quick-frozen or in steamed bun, add chemical addition agent to extend the storage period of steamed bun, and along with people are to the raising gradually of food security attention rate, this kind of steamed bun gradually not accept by people.Therefore, need a kind of reasonable, healthy technology of producing steamed bread of exploitation badly, can be fresh-keeping for a long time after impelling steamed bun to produce.
Summary of the invention
The object of this invention is to provide a kind of technology of producing steamed bread, to overcome currently available technology above shortcomings.
The object of the invention is to be achieved through the following technical solutions:
A kind of technology of producing steamed bread, comprises the following steps:
Step 1: choose wheat flour as raw material, adds yeast and water blended flour, makes dough, is left standstill by uniform for mediation dough;
Step 2: the dough of step 1 gained is proofed;
Step 3: add flour in the dough proofed, carries out two subharmonics, is in harmonious proportion to even;
Step 4: pressure rubbed by the dough of method of kneading dough through eight roads to step 3 gained;
Step 5: the dough of step 4 gained is carried out segmentation shaping, weighing of being weighed, obtains the dough sheet of preset quality, is left standstill by the dough sheet after shaping for segmentation;
Step 6: secondary is carried out to the dough sheet of step 5 gained and proofs, after having proofed, steam;
Step 7: high-temperature sterilization is carried out to the steamed bun steamed in step 6;
Step 8: carry out hot charging sealing to the steamed bun after step 7 high-temperature sterilization, obtains finished product steamed bun.
Further, in described step 1, the mass ratio 100:40:1 of wheat flour, water and yeast.
Further, in described step 1, time of repose is 5-8 hour
Further, in described step 2, the time proofed is 40min, and the temperature proofed is 20-30 DEG C, and proofing humidity is 70%.
Further, in described step 4, the Dough thickness rubbing pressure through the eight road methods of kneading dough is 20cm.
Further, in described step 5, comprise 350g through the quality splitting shaping dough, 250g, 80g.
Further, in described step 5, time of repose is 40min.
Further, in described step 6, the time that secondary proofs is 40min, and proofing temperature is 30 DEG C, and proofing humidity is 75%.
Further, in described step 6, adopt 1.5Kg steam to steam, steaming time is 50min.
Beneficial effect of the present invention is: the steamed bun through steaming is soft good to eat, under the environment without any pollution, high-temperature sterilization is carried out to it, excessive moisture in effectively air-dry steamed bun, makes the unsuitable grow mold of the steamed bun after hot charging sealing, effectively extends the pot-life of steamed bun.
Detailed description of the invention
Be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain, all belongs to the scope of protection of the invention.
Embodiment 1:
According to a kind of technology of producing steamed bread of the embodiment of the present invention 1, comprise the following steps:
Step 1: choose wheat flour as raw material, adds yeast and water blended flour, and the mass ratio 100:40:1 of described wheat flour, water and yeast, makes dough, is left standstill by uniform for mediation dough, and described time of repose is 5 hours;
Step 2: the dough of step 1 gained is proofed, the time proofed is 40min, and the temperature proofed is 20 DEG C, and proofing humidity is 70%;
Step 3: continue to add flour in the dough of step 2 gained, carry out two subharmonics, is in harmonious proportion to even;
Step 4: pressure rubbed by the dough of method of kneading dough through eight roads to step 3 gained, and the Dough thickness after rubbing pressure is 20cm;
Step 5: the dough of step 4 gained is carried out segmentation shaping, weighing of being weighed, obtains the dough sheet that quality is respectively 350g, and left standstill by the dough sheet after shaping for segmentation, time of repose is 40min;
Step 6: secondary is carried out to the dough sheet of step 5 gained and proofs, the time that described secondary proofs is 40min, and proofing temperature is 30 DEG C, and proofing humidity is 75%, after having proofed, and adopt 1.5Kg steam to steam, steaming time is 50min;
Step 7: high-temperature sterilization is carried out to the steamed bun steamed in step 6;
Step 8: carry out hot charging sealing to the steamed bun after step 7 high-temperature sterilization, obtains finished product steamed bun.
Embodiment 2:
According to a kind of technology of producing steamed bread of the embodiment of the present invention 1, comprise the following steps:
Step 1: choose wheat flour as raw material, adds yeast and water blended flour, and the mass ratio 100:40:1 of described wheat flour, water and yeast, makes dough, is left standstill by uniform for mediation dough, and described time of repose is 6.5 hours;
Step 2: the dough of step 1 gained is proofed, the time proofed is 40min, and the temperature proofed is 25 DEG C, and proofing humidity is 70%;
Step 3: continue to add flour in the dough of step 2 gained, carry out two subharmonics, is in harmonious proportion to even;
Step 4: pressure rubbed by the dough of method of kneading dough through eight roads to step 3 gained, and the Dough thickness after rubbing pressure is 20cm;
Step 5: the dough of step 4 gained is carried out segmentation shaping, weighing of being weighed, obtains the dough sheet that quality is respectively 250g, and left standstill by the dough sheet after shaping for segmentation, time of repose is 40min;
Step 6: secondary is carried out to the dough sheet of step 5 gained and proofs, the time that described secondary proofs is 40min, and proofing temperature is 30 DEG C, and proofing humidity is 75%, after having proofed, and adopt 1.5Kg steam to steam, steaming time is 50min;
Step 7: high-temperature sterilization is carried out to the steamed bun steamed in step 6;
Step 8: carry out hot charging sealing to the steamed bun after step 7 high-temperature sterilization, obtains finished product steamed bun.
Embodiment 3:
According to a kind of technology of producing steamed bread of the embodiment of the present invention 1, comprise the following steps:
Step 1: choose wheat flour as raw material, adds yeast and water blended flour, and the mass ratio 100:40:1 of described wheat flour, water and yeast, makes dough, is left standstill by uniform for mediation dough, and described time of repose is 8 hours;
Step 2: the dough of step 1 gained is proofed, the time proofed is 40min, and the temperature proofed is 30 DEG C, and proofing humidity is 70%;
Step 3: continue to add flour in the dough of step 2 gained, carry out two subharmonics, is in harmonious proportion to even;
Step 4: pressure rubbed by the dough of method of kneading dough through eight roads to step 3 gained, and the Dough thickness after rubbing pressure is 20cm;
Step 5: the dough of step 4 gained is carried out segmentation shaping, weighing of being weighed, obtains the dough sheet that quality is respectively 80g, and left standstill by the dough sheet after shaping for segmentation, time of repose is 40min;
Step 6: secondary is carried out to the dough sheet of step 5 gained and proofs, the time that described secondary proofs is 40min, and proofing temperature is 30 DEG C, and proofing humidity is 75%, after having proofed, and adopt 1.5Kg steam to steam, steaming time is 50min;
Step 7: high-temperature sterilization is carried out to the steamed bun steamed in step 6;
Step 8: carry out hot charging sealing to the steamed bun after step 7 high-temperature sterilization, obtains finished product steamed bun.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a technology of producing steamed bread, is characterized in that, comprises the following steps:
Step 1: choose wheat flour as raw material, adds yeast and water blended flour, makes dough, is left standstill by uniform for mediation dough;
Step 2: the dough of step 1 gained is proofed;
Step 3: add flour in the dough proofed, carries out two subharmonics;
Step 4: pressure rubbed by the dough of method of kneading dough through eight roads to step 3 gained;
Step 5: carry out segmentation to the dough of step 4 gained shaping, leaves standstill;
Step 6: secondary is carried out to the dough sheet of step 5 gained and proofs, after having proofed, steam;
Step 7: high-temperature sterilization is carried out to the steamed bun steamed in step 6;
Step 8: carry out hot charging sealing to the steamed bun after step 7 high-temperature sterilization, obtains finished product steamed bun.
2. technology of producing steamed bread according to claim 1, is characterized in that, in described step 1, and the mass ratio 100:40:1 of wheat flour, water and yeast.
3. technology of producing steamed bread according to claim 2, is characterized in that, in described step 2, the time proofed is 40min, and the temperature proofed is 20-30 DEG C, and proofing humidity is 70%.
4. technology of producing steamed bread according to claim 3, is characterized in that, in described step 4, the Dough thickness rubbing pressure through the eight road methods of kneading dough is 20cm.
5. technology of producing steamed bread according to claim 4, is characterized in that, the quality through splitting shaping dough in described step 5 comprises 350g, 250g, 80g.
6. technology of producing steamed bread according to claim 5, is characterized in that, in described step 6, the time that secondary proofs is 40min, and proofing temperature is 30 DEG C, and proofing humidity is 75%.
7. technology of producing steamed bread according to claim 6, is characterized in that, in described step 6, adopt 1.5Kg steam to steam, steaming time is 50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695452.6A CN104381850A (en) | 2014-11-27 | 2014-11-27 | Production process of steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410695452.6A CN104381850A (en) | 2014-11-27 | 2014-11-27 | Production process of steamed bun |
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| Publication Number | Publication Date |
|---|---|
| CN104381850A true CN104381850A (en) | 2015-03-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410695452.6A Pending CN104381850A (en) | 2014-11-27 | 2014-11-27 | Production process of steamed bun |
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| CN (1) | CN104381850A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
| CN105341673A (en) * | 2015-11-23 | 2016-02-24 | 曲辉 | Steaming method for to-be-steamed bread |
| CN107232490A (en) * | 2017-06-08 | 2017-10-10 | 邵燕 | A kind of preparation method of steamed bun |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369228A (en) * | 2001-02-13 | 2002-09-18 | 王新生 | Technology for making steamed aloe white bread and its product |
| CN101790999A (en) * | 2010-02-26 | 2010-08-04 | 汪洪涛 | A kind of manufacture craft of compound fruit and vegetable juice and soybean nutritional steamed bread |
| CN102090567A (en) * | 2009-12-10 | 2011-06-15 | 李成杰 | Quick-frozen steamed bread with bread flavor and making method thereof |
| CN103918978A (en) * | 2013-01-13 | 2014-07-16 | 冒理雄 | Milk egg nutritive steamed bread |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
-
2014
- 2014-11-27 CN CN201410695452.6A patent/CN104381850A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1369228A (en) * | 2001-02-13 | 2002-09-18 | 王新生 | Technology for making steamed aloe white bread and its product |
| CN102090567A (en) * | 2009-12-10 | 2011-06-15 | 李成杰 | Quick-frozen steamed bread with bread flavor and making method thereof |
| CN101790999A (en) * | 2010-02-26 | 2010-08-04 | 汪洪涛 | A kind of manufacture craft of compound fruit and vegetable juice and soybean nutritional steamed bread |
| CN103918978A (en) * | 2013-01-13 | 2014-07-16 | 冒理雄 | Milk egg nutritive steamed bread |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
Non-Patent Citations (2)
| Title |
|---|
| 吕文颖: "《家常主食分步图解》", 31 January 2012, 中国轻工业出版社 * |
| 熊柳等: "保鲜馒头加工工艺及品质特性研究", 《粮食与油脂》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
| CN105341673A (en) * | 2015-11-23 | 2016-02-24 | 曲辉 | Steaming method for to-be-steamed bread |
| CN107232490A (en) * | 2017-06-08 | 2017-10-10 | 邵燕 | A kind of preparation method of steamed bun |
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Application publication date: 20150304 |
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