CN104719734A - Preparation method of apple flavoured steamed bun - Google Patents

Abstract

The invention discloses a method for preparing apple-flavored steamed bread. The preparation method comprises: (1) soaking apple flesh in lemon water, squeezing the juice to obtain apple juice; (2) placing fermented sourdough in the apple juice After soaking, it is mixed with wheat flour and fermented; (3) after the fermentation is completed, wheat flour, apple powder and water are added, the dough is kneaded, shaped, proofed and steamed to obtain the finished apple-flavored steamed bun. In the preparation process of the fruit-flavored steamed buns of the present invention, apple juice and apple powder are respectively added, so that the prepared steamed buns have a strong apple flavor and satisfy consumers’ needs for fruit-flavored steamed buns; the fruit-flavored steamed buns of the present invention add vitamin C and vitamin E not only improve the nutrition of steamed buns, effectively protect the oxidative damage of steamed buns caused by juice, increase the apple flavor of steamed buns, but also improve the color and whiteness of steamed buns.

Description

A kind of preparation method of apple-flavored steamed bread

technical field

The invention relates to the field of fermented flour products, in particular to a method for preparing apple-flavored steamed buns.

Background technique

Steamed Bread (Chinese Steamed Bread), also known as steamed buns or steamed buns, is a traditional fermented staple food that originated in my country. It has distinctive national cultural characteristics and occupies an important position in daily life in my country, especially in the northern regions. In my country's more than 1.3 billion population, more than 60% of the population is mainly based on pasta, and the average daily consumption of 100-200g of pasta such as steamed buns and steamed buns per person.

As one of pasta, steamed buns mainly include white flour steamed buns made of wheat flour, corn flour steamed buns and black rice flour steamed buns. The traditional production process of this kind of steamed bread mainly includes: adding water, yeast or starter (fermentation seeds, flour fertilizer, starter, old noodles), etc., and forming a dough for fermentation, after kneading, molding and proofing of the dough, and finally steaming Cooked into finished steamed buns.

At present, people have done a large amount of research reports on fruit-flavored foods, intending to provide consumers with more pure natural fruit-flavored foods.

The patent document with authorized notification number CN102578184B discloses a fruit-flavored bread. The bread is made of fruit fermented liquid as a flavor additive and yeast supplement. The following process is adopted: the composition ratio is calculated by mass parts: flour 49-50, salt 0.5-1, sugar 7-9, dry yeast 0.3-0.5, oil 4-6, water 17-19, fruit fermentation liquid 13-15;

First, the fruit is sorted, cleaned, beaten, sterilized, inoculated with aromatic yeast, and fermented to make a fruit fermentation liquid; then a part of the total flour is added to the fruit fermentation liquid to mix, and left to ferment to make a starter; then add the total The remaining flour in the measurement, salt, sugar, dry yeast, milk powder and water are mixed and stirred, and oil is added to make bread dough, which is fermented, divided, rounded, relaxed, shaped, proofed, and finally baked and cooled to obtain the finished fruit flavor bread. The outer shell of the fruit-flavored bread made by the present invention is deep in color, slightly different in color due to different types of fruits used, the specific volume of the bread is large, the color of the bread core is excellent, the texture is fine and uniform, and the mouthfeel is flexible and elastic. However, the fruit-flavored bread has a The fruit aroma is light, and the fruit flavor is not strong enough.

The patent document with application publication number CN103783102A discloses a kind of fruit bread, which contains all-purpose flour, sugar, vegetable oil, bread flour, fruit grains, onions, garlic, oil, marinated chicken seasoning, seasoning and corn flour .

The patent document of application publication number CN104146026A discloses a preparation method of fruit-flavored peanut biscuits, which contains the following ingredients: peanuts, dried cranberries, raisins, honey, flour, eggs, etc.; through the processing of raw materials, pressure cooking, washing, It is made by steps of making dough, shaping, baking, cooling and packing. The fruit-flavored peanut biscuits made by the method are rich in nutrition and crisp in mouthfeel.

At present, there have been research reports on fruit-flavored steamed buns. The patent document with the patent publication number CN103689371A discloses a method for processing steamed buns. In this method, liquid yeast made from grape skins is added to make the steamed buns taste richer and have a light fruity taste, which increases the taste of steamed buns. .

Although the above-mentioned fruit-flavored food satisfies people's demand for diversified products, the fruity flavor of the food made by it is not strong enough and the aroma is relatively light. Therefore, it is necessary to improve the aroma of fruity flavor in the food to satisfy consumers. The demand for such products; in addition, the added fruit in the food will reduce the glossiness of the skin of the steamed bread, the softness and volume of the tissue structure. For the steamed bread, the above phenomenon is particularly obvious, so it is necessary to solve the above problems and improve the quality of the steamed bread.

Contents of the invention

The invention provides a method for preparing fruit-flavored steamed buns. The steamed buns prepared by the method have strong fruit flavor, good taste, soft and delicate tissue structure, large volume and rich nutrition.

A method for preparing apple-flavored steamed buns, comprising:

(1) After soaking the apple pulp in lemon water, squeeze the juice to obtain apple juice;

(2) After soaking the fermented sourdough in apple juice, mix with wheat flour and ferment;

(3) After the fermentation is completed, add wheat flour, apple powder and water, knead the dough, shape it, proof it, and steam it to obtain the finished apple-flavored steamed bun.

The apple flesh is the edible part obtained after peeling the fresh apples, removing the pedicles and cores; the apple flesh is cut into pieces and soaked in lemon water at room temperature for 15 to 20 minutes; After immersion in water, the non-enzymatic browning of apple flesh can be effectively protected. Compared with direct juicing, the nutritional value of the steamed buns and the color of the juice are greatly improved.

The steamed buns made by soaking fermented sourdough directly in apple juice have a weak apple flavor, but if apple powder is added in step (3), the apple flavor in the steamed buns can be significantly improved.

The apple juice is obtained by freezing and squeezing the juice. Since the obtained apple juice is too small to meet the needs of kneading, the apple juice is diluted to obtain the apple juice. In step (2), after the fermented sourdough is fully mixed with wheat flour, it is fermented for 2.5-4 hours at a temperature of 28-32° C. and a humidity of 70-80%.

As a preference, in step (2), a compound enzyme preparation containing pectinesterase, polygalacturonase and glucose oxidase is added to the apple juice. The mass ratio of the pectin esterase, polygalacturonase and glucose oxidase is 1:1-2:1. The added amount of the compound enzyme preparation is 0.001-0.0015kg per kilogram of fermented sourdough.

Since the fruit contains a series of biological enzymes, such as pectinase, etc., it will destroy the gluten structure in the dough, thereby affecting the quality of steamed bread. After adding compound enzymes, the biological activity of biological enzymes in apple juice will be destroyed, which can increase the natural fruit juice. flavor, and ensure the quality of steamed buns.

It was found through experiments that the whiteness of the obtained steamed bread was significantly improved after adding raw soybean powder during the mixing process of fermented sourdough and wheat flour, which may be because the biological enzyme in raw soybean powder has the effect of whitening the steamed bread. After the fermented sourdough is soaked in the mixed raw materials, the steamed buns made are usually darker in color, and the color of the steamed buns can be improved by adding raw soybean powder. In step (2), the fermented sourdough is soaked in apple juice, mixed with wheat flour and raw soybean flour, and fermented.

Adding too much raw soybean powder will cause the steamed buns to have an obvious beany smell, which will affect the quality of the steamed buns. If the amount is too small, the whitening effect will be affected. As a preference, in terms of per kilogram of fermented sourdough, wheat flour The addition amount of the raw soybean powder is 1.2-1.5kg, and the addition amount of raw soybean powder is 0.01-0.02kg.

In step (3), the addition amount of wheat flour is 0.5-0.8 kg, and the addition amount of apple powder is 0.1-0.15 kg per kilogram of fermented sourdough.

As preferably, in step (3), after fermentation is completed, add wheat flour, apple powder, vitamin C and water. In the prior art, after adding fruit pulp to food, it is easy to cause a reduction in food quality, and it is impossible to ensure that the food has a high edible quality while having a fruit flavor. In the present invention, after the fermentation in step (3), not only wheat flour, apple powder and water, but also vitamin C are added, which can not only effectively protect the oxidative damage caused by fruit juice, increase the fruity taste of steamed buns, but also improve the color and luster of steamed buns. whiteness, and can increase the volume of steamed buns. The proofing temperature is 28-32° C., the relative humidity is 70-80%, and the time is 40-70 minutes.

In step (3), after the fermentation is completed, vitamin E is also added. Through experiments, it is found that vitamin E has a synergistic effect on the anti-oxidation of vitamin C and improving the color of steamed bread. Preferably, the added amount of vitamin C is 0.001-0.002 kg, and the added amount of vitamin E is 0.001-0.002 kg per kilogram of fermented sourdough.

Compared with the prior art, the present invention has the following beneficial effects:

(1) During the preparation process of fruit-flavored steamed buns, the present invention adds apple juice and apple powder respectively, so that the prepared steamed buns have a strong apple flavor and meet consumers' needs for fruit-flavored steamed buns;

(2) In the present invention, the apple pulp is soaked in lemon water and squeezed for juice, and the obtained apple juice is added to the steamed buns to improve the color of the steamed buns and prevent the dull color of the steamed buns;

(3) The present invention adds raw soybean powder before fermentation of fermented sourdough, which significantly improves the whiteness of steamed buns;

(4) The addition of vitamin C and vitamin E to the fruit-flavored steamed bread of the present invention not only improves the nutrition of the steamed bread, effectively protects the oxidative damage caused by the fruit juice to the steamed bread, increases the apple flavor of the steamed bread, but also has synergistic raw soybean powder, which improves the nutritional value of the steamed bread. The role of the color and whiteness of steamed buns.

Description of drawings

Fig. 1 is a flow chart of the preparation process of fruit-flavored steamed bread according to Example 1 of the present invention.

Detailed ways

This embodiment is implemented on the premise of the technical solution of the present invention, and provides detailed implementation methods and processes. The experimental methods not indicating specific conditions in the following examples are usually in accordance with conventional conditions. The apple powder and lemonade used in the experiment are both conventional foods sold in the market.

In the following examples, steamed bread sensory evaluation method:

When the steamed bread is slightly cool, use a whiteness meter to measure the whiteness of the steamed bread, press it with your index finger, evaluate its elasticity, break off a small piece, observe whether it is easy to drop residue, put it in your mouth, chew it carefully for 5-7 seconds, and evaluate its bite strength and stickiness Chew it in the mouth for a while, evaluate its taste, sniff its smell and score item by item, fruity (20), whiteness (15), mouthfeel (10), internal structure (10), appearance shape (10), elasticity ( 10), toughness (10), surface specific volume (5), aspect ratio (5), viscosity (5).

Example 1

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) Soak 100g of apple flesh in 200mL of lemon water with a volume fraction of 2.5% at room temperature for 15 minutes, then squeeze the juice to obtain apple juice;

(2) Put 50g of fermented sourdough into apples supplemented with 0.05g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 10 minutes, mix with 65g of wheat flour and 0.5g of raw soybean powder, and ferment for 2.5h at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is complete, add 30g of wheat flour, 15g of apple powder, 0.1g of vitamin C, 0.1g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

Its scores are: fruity (19), whiteness (14), mouthfeel (10), internal structure (9), appearance shape (9), elasticity (8), toughness (8), surface specific volume (5), Aspect ratio (5), viscosity (5), total score 92 points.

Example 2

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) Soak 100g of apple flesh in 200mL of lemon water with a volume fraction of 2% for 15 minutes at room temperature, then squeeze the juice to obtain apple juice;

(2) Put 50g of fermented sourdough into apples with 0.01g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 12 minutes, mix with 70g of wheat flour and 0.8g of raw soybean powder, and ferment for 3 hours at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is complete, add 35g of wheat flour, 12g of apple powder, 0.05g of vitamin C, 0.05g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

Its scores are: Fruity (18), Whiteness (13), Taste (9), Internal Structure (8), Appearance Shape (9), Elasticity (8), Toughness (8), Surface Specific Volume (5), Aspect ratio (5), viscosity (5), total score 88 points.

Example 3

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) Soak 100g of apple flesh in 200mL of lemon water with a volume fraction of 3% for 15 minutes at room temperature, then squeeze the juice to obtain apple juice;

(2) Put 50g of fermented sourdough into apples with 0.1g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:2:1) In the juice, after soaking at room temperature for 10 minutes, mix with 75g of wheat flour and 1g of raw soybean powder, and ferment for 2.5 hours at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is complete, add 25g of wheat flour, 10g of apple powder, 0.75g of vitamin C, 0.75g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

Its scores are: fruity (17), whiteness (13), mouthfeel (9), internal structure (8), appearance shape (9), elasticity (8), toughness (8), surface specific volume (4), Aspect ratio (4), viscosity (5), total score 85 points.

Example 4

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) 50g of fermented sourdough is placed in 20ml of water and soaked at room temperature for 10min, mixed with 75g of wheat flour and 1g of raw soybean flour, and fermented for 2.5h at a temperature of 28°C and a relative humidity of 70%;

(2) After the fermentation is complete, add 25g of wheat flour, 10g of apple powder, 0.75g of vitamin C, 0.75g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

Its scores are: Fruity (12), Whiteness (12), Taste (6), Internal Structure (7), Appearance Shape (7), Elasticity (6), Toughness (8), Surface Specific Volume (4), Aspect ratio (4), viscosity (4), total score 70 points.

Example 5

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) Soak 100g of apple flesh in 200mL of lemon water with a volume fraction of 2.5% at room temperature for 15 minutes, then squeeze the juice to obtain apple juice;

(2) Put 50g of fermented sourdough into apples with 0.1g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 10 minutes, mix with 75g of wheat flour and 1g of raw soybean powder, and ferment for 2.5 hours at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is completed, add 25g of wheat flour, 10g of apple powder and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

The scores are: Fruity (14), Whiteness (10), Taste (6), Internal Structure (6), Appearance Shape (6), Elasticity (6), Toughness (8), Surface Specific Volume (4), Aspect ratio (4), viscosity (4), total score 68 points.

Example 6

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) Soak 100g of apple flesh in 200mL of lemon water with a volume fraction of 2.5% at room temperature for 15 minutes, then squeeze the juice to obtain apple juice;

(2) Put 50g of fermented sourdough into apples with 0.1g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) juice, after soaking at room temperature for 10 minutes, mixed with 75g of wheat flour, and fermented for 2.5 hours at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is completed, add 25g of wheat flour, 10g of apple powder and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

Its scores are: Fruity (13), Whiteness (8), Taste (6), Internal Structure (6), Appearance Shape (6), Elasticity (6), Toughness (8), Surface Specific Volume (4), Aspect ratio (4), viscosity (4), total score 65 points.

Example 7

A method for preparing apple-flavored steamed bread, the specific steps are:

(1) 100g of apple pulp is placed in 200mL of purified water and squeezed to obtain apple juice;

(2) Put 50g of fermented sourdough into apples supplemented with 0.05g of compound enzyme preparation (pectin esterase (PE), polygalacturonase (PG) and glucose oxidase in a ratio of 1:1:1) In the juice, after soaking at room temperature for 10 minutes, mix with 65g of wheat flour and 0.5g of raw soybean powder, and ferment for 2.5h at a temperature of 28°C and a relative humidity of 70%;

(3) After the fermentation is complete, add 30g of wheat flour, 15g of apple powder, 0.1g of vitamin C, 0.1g of vitamin E and water, knead the dough, shape it, proof it for 40 minutes, and steam it for 30 minutes to obtain the finished apple-flavored steamed bun.

The scores are: Fruity (18), Whiteness (10), Taste (9), Internal Structure (9), Appearance Shape (9), Elasticity (9), Toughness (9), Surface Specific Volume (5), Aspect ratio (5), viscosity (5), total score 86 points.

Conclusion: As can be seen from the above examples, by making apple-flavored steamed bread process conditions (embodiments 1-3), it is possible to produce steamed buns that are not added with fruit juice (embodiment 4), without adding Vc and Ve (embodiment 5) or without adding raw soybeans The steamed bread made with flour (Example 6) has a good mouthfeel, strong apple flavor, soft and fine tissue structure, good elasticity and toughness, and rich nutrition. Among them, the steamed bread without adding raw soybean flour (Example 6) has the lowest whiteness. Example 7 shows that without soaking the apple flesh in lemon water, the color of the steamed buns prepared is dull. Even if the raw soybean powder which has the effect of whitening the steamed buns is added, the whiteness is still low.

Claims (10)

1. a preparation method for apple aroma steamed bun, is characterized in that, comprising:

(1) apple grunt is dipped in after soaking in lemonade, squeezes the juice, obtain cider;

(2) after sourdough being placed in cider immersion, mix with wheat flour, fermentation;

(3), after having fermented, add wheat flour, apple powder and water, knead dough, shaping, proof, steam, obtain finished product apple aroma steamed bun.

2. the preparation method of apple aroma steamed bun as claimed in claim 1, is characterized in that, in step (2), add the complex enzyme formulation containing pectinesterase, polygalacturonase and glucose oxidase in described cider.

3. the preparation method of apple aroma steamed bun as claimed in claim 2, it is characterized in that, the mass ratio of described pectinesterase, polygalacturonase and glucose oxidase is 1: 1 ~ 2: 1.

4. the preparation method of apple aroma steamed bun as claimed in claim 2, it is characterized in that, in every kilogram of sourdough, the addition of complex enzyme formulation is 0.001-0.0015kg.

5. the preparation method of apple aroma steamed bun as claimed in claim 1, is characterized in that, in step (2), sourdough mixes with wheat flour and bredsoy after being placed in cider immersion, fermentation.

6. the preparation method of apple aroma steamed bun as claimed in claim 5, it is characterized in that, in every kilogram of sourdough, the addition of wheat flour is 1.2-1.5kg, and the addition of bredsoy is 0.01-0.02kg.

7. the preparation method of apple aroma steamed bun as claimed in claim 1, it is characterized in that, in step (3), in every kilogram of sourdough, the addition of wheat flour is 0.5-0.8kg, and the addition of apple powder is 0.1-0.15kg.

8. the preparation method of apple aroma steamed bun as claimed in claim 1, is characterized in that, in step (3), after having fermented, add wheat flour, apple powder, vitamin C and water.

9. the preparation method of apple aroma steamed bun as claimed in claim 8, is characterized in that, in step (3), after having fermented, also add vitamin E.

10. the preparation method of apple aroma steamed bun as claimed in claim 9, it is characterized in that, in every kilogram of sourdough, ascorbic addition is 0.001-0.002kg, and the addition of vitamin E is 0.001-0.002kg.