CN105249188A - High-fiber frozen steamed bun for improving anti-freezing stability by means of lipase and transglutaminase and production method of high-fiber frozen steamed bun - Google Patents

Abstract

The invention relates to a high-fiber frozen steamed bun for improving the anti-freezing stability by means of lipase and transglutaminase and a production method of the high-fiber frozen steamed bun. The method comprises the following technological steps that wheatmeal, soybean fiber powder, corn resistant starch, vital gluten, milk powder, yeast, lipase and transglutaminase are placed into a mixing bowl for uniform stirring, a water, white granulated sugar and salt mixture is added and is stirred and mixed uniformly, then, vegetable shortening is added, and stirring is performed to obtain the steamed bun dough rich in dietary fiber; after the dough is formed, pressing, blocking and forming are performed, unfermented dough is directly and quickly frozen and stored in a frozen mode for use after being formed, and waking and steaming are performed to obtain the high-fiber frozen steamed bun. Due to the combined use of the lipase and the transglutaminase, the integrity of the gluten network structure of the dough and the yeast activity of the freezing process can be effectively kept, and therefore the obtained high-fiber frozen steamed bun dough is large in specific volume and soft in structure after being steamed.

Description

A kind of high microsteping frozen steamed bread dough and production method thereof utilizing lipase and TGase to improve freezing resistance stability

Technical field

The present invention relates to a kind of the high microsteping frozen steamed bread dough and the production method thereof that utilize lipase and TGase to improve freezing resistance stability, belong to food processing technology field.

Background technology

Steamed bun is the most typical fermented pasta of China, with a long history, in our people's daily life in the highest flight.According to statistics, China's steamed bun powder amount accounts for about 40% of flour powder total amount.Pursue the recurrence agitation of native country traditional food along with Asia diet, steamed bread traditional zymotic pastries have become the instant food that people welcome, and continuous rise on world market also has very large market potential.Therefore, society sharply increases the demand of steamed bun, also has higher requirement to its quality simultaneously.The application of freezing flour-dough technology in traditional zymotic pastries helps lend some impetus to the industrialization of traditional food, strengthens security and the convenience of product.Adopt freezing flour-dough technology to produce rich fibrous functional steamed bread, both can solve a difficult problem for the chain production of steamed bun, impart again the functional characteristic that steamed bun is special.But the gluten network structure added in membership dilution steamed bread dough of fiber, reduce its gas holdup, made high microsteping steamed bun color is dark, volume is little, coarse mouthfeel, and quality of steamed bread is not good.Refrigerating process also can cause the problem such as yeast activity decline and dough characters deterioration in dough simultaneously.

Summary of the invention

The object of the invention is to overcome above-mentioned weak point, a kind of the high microsteping frozen steamed bread dough and the production method thereof that utilize lipase and TGase to improve freezing resistance stability are provided.According to technical scheme provided by the invention, by the compound use of lipase and TGase, effectively can keep integrality and the yeast activity of dough gluten network structure in refrigerating process, thus make that obtained high microsteping frozen steamed bread dough product specific volume after steaming is large, matter structure soft.

According to technical scheme provided by the invention, a kind of high microsteping frozen steamed bread dough and production method thereof utilizing lipase and TGase to improve freezing resistance stability, feature is, comprises following component, and its formula rate is counted by weight: wheat flour: 52 ~ 55 parts; Fibre and soya powder: 2 ~ 3 parts; Resistant starch of corn: 2 ~ 4 parts; Gluten: 1 ~ 3 part; Milk powder: 2 ~ 3 parts; Yeast: 0.2 ~ 1 part; Baking powder: 0.2 ~ 1 part; White granulated sugar: 3 ~ 7 parts; Salt: 0.5 ~ 0.9 part; Shortening: 1 ~ 3 part; Lipase: 0.01 ~ 0.02 part; TGase: 0.4 ~ 0.6 part; Water: 26 ~ 28 parts.

Get wheat flour, fibre and soya powder, resistant starch of corn, Gluten, milk powder, yeast, lipase, TGase put into after a mixing bowl stirs, add water, white granulated sugar and salt mixture to be uniformly mixed, add shortening again, after stirring, obtain the steamed bread dough being rich in dietary fiber; Formed after dough and take out pressure surface, piecemeal, shaping, the directly quick-frozen after shaping of unleavened dough, cold storage are for subsequent use, proof, steam and be finished product.

The present invention also protects a kind of the high microsteping frozen steamed bread dough and the production method thereof that utilize lipase and TGase to improve freezing resistance stability, and feature is, adopts following processing step, component ratio by mass number meter:

(1) wheat flour is got: 52 ~ 55 parts; Fibre and soya powder: 2 ~ 3 parts; Resistant starch of corn: 2 ~ 4 parts; Gluten: 1 ~ 3 part; Milk powder: 2 ~ 3 parts; Yeast: 0.2 ~ 1 part; Baking powder: 0.2 ~ 1 part; White granulated sugar: 3 ~ 7 parts; Salt: 0.5 ~ 0.9 part; Lipase: 0.01 ~ 0.02 part; TGase: 0.4 ~ 0.6 part of low rate mixing 28 ~ 32 seconds, adds water 26 ~ 28 parts of low rate mixings 2 ~ 5 minutes, finally add shortening: 1 ~ 3 part, then moderate-speed mixer 8 ~ 12 minutes is to form dough;

(2) taken out by the dough of step (1) gained, pressure surface 8 ~ 10 times, is divided into 70 ~ 80 grams/block, and shaping;

(3) shaping dough is placed in-35 ~-30 DEG C of refrigerator quick-frozens 30 ~ 35 minutes, makes dough central temperature reach-16 ~-19 DEG C;

(4) taken out by the dough after quick-frozen, it is for subsequent use to put into-16 ~-19 DEG C of refrigerator cold storage;

(5) dough of cold storage is taken out, put into proofing box fermentation 70 ~ 90 minutes, fermentation temperature 38 ~ 42 DEG C, fermentation humidity 80 ~ 90%;

(6) dough proofed is put into food steamer and steam 12 ~ 18 minutes, be finished product.

Above-mentioned low rate mixing rotating speed is: 50 ~ 70 revs/min; Moderate-speed mixer rotating speed is: 180 ~ 210 revs/min.

The present invention is that the industrialization production of steamed bun lays the foundation, and strengthens target level of product quality, security and convenience; Compared with the steamed bun product through steaming quick-frozen again, not only can avoid boiling the flavor loss caused again, and economize energy.

Accompanying drawing explanation

Fig. 1 is present invention process flow chart.

Detailed description of the invention

Below in conjunction with concrete drawings and Examples, the invention will be further described.

In the embodiment of the present invention, operation room temperature is: 20 ~ 25 DEG C; Dough temperature is: 25 ~ 27 DEG C (if cannot ensure, suggestion uses freezing flour-dough special-purpose stirring machine); Powder class is: wheat flour, fibre and soya powder, resistant starch of corn, Gluten; Enzyme is: lipase, TGase; The raw material used are market and purchase, and the equipment of employing is conventional equipment.Embodiment in is by reference to the accompanying drawings described further by the present invention below.

Embodiment one: a kind of high microsteping frozen steamed bread dough and production method thereof utilizing lipase and TGase to improve freezing resistance stability, adopt following processing step, its component is counted by weight:

By load weighted wheat flour 52 parts, 2.5 parts, fibre and soya powder, resistant starch of corn 3.5 parts, Gluten 2.5 parts, milk powder 2.5 parts, 0.5 part, yeast, baking powder 0.2 part, white granulated sugar 6.5 parts, salt 0.8 part, 0.01 part, lipase, TGase 0.5 part, low rate mixing 28 seconds, add water 27.49 parts of low rate mixings 3 minutes, speed of agitator is 50 revs/min, finally add shortening 1 part again moderate-speed mixer within 10 minutes, to form dough, speed of agitator is 180 revs/min; Taken out by dough, pressure surface 8 times, is divided into 70 grams/block, and shaping; Dough after shaping is placed in-30 DEG C of refrigerator quick-frozens 35 minutes, makes dough central temperature reach-16 DEG C; Taken out by dough after quick-frozen, it is for subsequent use to put into-16 DEG C of refrigerator cold storage; The dough of cold storage is taken out, puts into proofing box and ferment 70 minutes, fermentation temperature 38 DEG C, fermentation humidity 80%; The dough proofed is put into food steamer and is steamed 12 minutes, is finished product.The steamed bun product that the present embodiment is produced has wheat perfume (or spice), milk, and uniform color is creamy white, and smooth surface is without macula lutea, and mouthfeel is fluffy and have elasticity.

Embodiment two: a kind of high microsteping frozen steamed bread dough and production method thereof utilizing lipase and TGase to improve freezing resistance stability, adopt following processing step, its component is counted by weight:

By load weighted wheat flour 54 parts, 2.5 parts, fibre and soya powder, resistant starch of corn 3 parts, Gluten 2 parts, milk powder 2.5 parts, 0.4 part, yeast, baking powder 0.5 part, white granulated sugar 5 parts, salt 0.6 part, 0.01 part, lipase, TGase 0.5 part, low rate mixing 30 seconds, add water 26.99 parts of low rate mixings 3 minutes, low rate mixing rotating speed is: 60 revs/min, finally add shortening 2 parts again moderate-speed mixer within 10 minutes, to form dough, moderate-speed mixer rotating speed is: 200 revs/min; Taken out by dough, pressure surface 9 times, is divided into 75 grams/block, and shaping; Dough after shaping is placed in-32 DEG C of refrigerator quick-frozens 32 minutes, makes dough central temperature reach-18 DEG C; Taken out by dough after quick-frozen, it is for subsequent use to put into-18 DEG C of refrigerator cold storage; The dough of cold storage is taken out, puts into proofing box and ferment 80 minutes, fermentation temperature 40 DEG C, fermentation humidity 85%; The dough proofed is put into food steamer and is steamed 15 minutes, is finished product.The steamed bun product that the present embodiment is produced has wheat perfume (or spice), and uniform color is creamy white, and smooth surface is without macula lutea, and mouthfeel is fluffy and have elasticity.

Embodiment three: a kind of high microsteping frozen steamed bread dough and production method thereof utilizing lipase and TGase to improve freezing resistance stability, adopt following processing step, its component is counted by weight:

By load weighted wheat flour 55 parts, 2 parts, fibre and soya powder, resistant starch of corn 2 parts, Gluten 2 parts, milk powder 3 parts, 1 part, yeast, baking powder 1 part, white granulated sugar 4.68 parts, salt 0.7 part, 0.02 part, lipase, TGase 0.6 part, low rate mixing 32 seconds, add water 26 parts of low rate mixings 5 minutes, speed of agitator is 70 revs/min, finally add shortening 2 parts again moderate-speed mixer within 12 minutes, to form dough, speed of agitator is 210 revs/min; Taken out by dough, pressure surface 10 times, is divided into 80 grams/block, and shaping; Dough after shaping is placed in-35 DEG C of refrigerator quick-frozens 30 minutes, makes dough central temperature reach-19 DEG C; Taken out by dough after quick-frozen, it is for subsequent use to put into-19 DEG C of refrigerator cold storage; The dough of cold storage is taken out, puts into proofing box and ferment 90 minutes, fermentation temperature 42 DEG C, fermentation humidity 90%; The dough proofed is put into food steamer and is steamed 18 minutes, is finished product.The steamed bun product that the present embodiment is produced has wheat perfume (or spice), milk, and uniform color is creamy white, and smooth surface is without macula lutea and bubble, and mouthfeel is fluffy and have elasticity.

Claims (3)

1. utilize lipase and TGase to improve a high microsteping frozen steamed bread dough for freezing resistance stability, feature is, comprises following component, and its formula rate is counted by weight: wheat flour: 52 ~ 55 parts; Fibre and soya powder: 2 ~ 3 parts; Resistant starch of corn: 2 ~ 4 parts; Gluten: 1 ~ 3 part; Milk powder: 2 ~ 3 parts; Yeast: 0.2 ~ 1 part; Baking powder: 0.2 ~ 1 part; White granulated sugar: 3 ~ 7 parts; Salt: 0.5 ~ 0.9 part; Shortening: 1 ~ 3 part; Lipase: 0.01 ~ 0.02 part; TGase: 0.4 ~ 0.6 part; Water: 26 ~ 28 parts.

Get wheat flour, fibre and soya powder, resistant starch of corn, Gluten, milk powder, yeast, lipase, TGase put into after a mixing bowl stirs, add water, white granulated sugar and salt mixture to be uniformly mixed, add shortening again, after stirring, obtain the steamed bread dough being rich in dietary fiber; Formed after dough and take out pressure surface, piecemeal, shaping, the directly quick-frozen after shaping of unleavened dough, cold storage are for subsequent use, proof, steam and be finished product.

2. utilize lipase and TGase to improve a production method for the high microsteping frozen steamed bread dough of freezing resistance stability, feature is, adopts following processing step, component ratio by mass number meter:

(1) wheat flour is got: 52 ~ 55 parts; Fibre and soya powder: 2 ~ 3 parts; Resistant starch of corn: 2 ~ 4 parts; Gluten: 1 ~ 3 part; Milk powder: 2 ~ 3 parts; Yeast: 0.2 ~ 1 part; Baking powder: 0.2 ~ 1 part; White granulated sugar: 3 ~ 7 parts; Salt: 0.5 ~ 0.9 part; Lipase: 0.01 ~ 0.02 part; TGase: 0.4 ~ 0.6 part of low rate mixing 28 ~ 32 seconds, adds water 26 ~ 28 parts of low rate mixings 2 ~ 5 minutes, finally add shortening: 1 ~ 3 part, then moderate-speed mixer 8 ~ 12 minutes is to form dough;

(2) taken out by the dough of step (1) gained, pressure surface 8 ~ 10 times, is divided into 70 ~ 80 grams/block, and shaping;

(3) dough after shaping is placed in-35 ~-30 DEG C of refrigerator quick-frozens 30 ~ 35 minutes, makes dough central temperature reach-16 ~-19 DEG C;

(4) taken out by the dough after quick-frozen, it is for subsequent use to put into-16 ~-19 DEG C of refrigerator cold storage;

(5) dough of cold storage is taken out, put into proofing box fermentation 70 ~ 90 minutes, fermentation temperature 38 ~ 42 DEG C, fermentation humidity 80 ~ 90%;

(6) dough proofed is put into food steamer and steam 12 ~ 18 minutes, be finished product.

3. above-mentioned low rate mixing rotating speed as claimed in claim 2 is: 50 ~ 70 revs/min; Moderate-speed mixer rotating speed is: 180 ~ 210 revs/min.