CN105410630A - Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns - Google Patents
Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to steamed buns with a long quality guarantee period and suitable for long-distance delivery. The steamed buns are made from the following raw materials in parts by weight: 100 parts of flour, 0.4-1.5 parts of a biological fermenting agent, 0.05-0.5 part of a composite modifier and 46-54 parts of water. According to the steamed buns disclosed by the invention, the biological fermenting agent is used, so that the steamed buns can have the basic shape and the quality of fermented flour products, the pH value of the steamed buns can also be reduced, the growth of microorganisms can be restrained, and the quality guarantee period of the steamed buns can be prolonged; the composite modifier is used, so that the exterior quality of the steamed buns can be guaranteed, the ageing of starch can be delayed, the pH value of the steamed buns can be reduced, and the growth of microorganisms can be restrained; through forced humidifying, the exterior quality of the steamed buns can be guaranteed, and the ageing of the steamed buns can be delayed.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to long shelf-life steamed bun of a kind of applicable long distance dispensing and preparation method thereof.
Background technology
Steamed bun is traditional staple food of China, accounts for 30% of flour-made food total quantity consumed, and annual consumption figure is more than 1,200 ten thousand tons.In recent years, because China's Development of China's Urbanization development is swift and violent, people's lives rhythm is accelerated day by day, and staple food steamed bun progressively turns to outsourcing from family is self-sufficient together with other commodity, and industrial production demand is more and more stronger.
Current, in China market, steamed bun is produced still based on family workshop type, now steaming cash sale formula, almost occupies whole shares in steamed bun market.Family workshop type is based on kinsfolk, produce under home environment, be simply equipped, make by hand, feed intake and face, shaping, steam overall process by manual operation, there is no technological standards, arbitrarily produce, batching, amount of water, proof degree etc. and grasp completely by rule of thumb, such product is health, quality far from.Now steam cash sale formula namely to rent shop front room in country fair and produce, field sales, except openly steaming, except field sales, other production links and family workshop type are substantially the same.This mode of production that tradition steamed bun is produced is backward, energy consumption is large, labour intensity is large, efficiency is low, sanitary condition is poor, needs upgrading badly.At present, market has started the steamed bun enterprise occurring some scales, these scopes of the enterprise are comparatively large, and have certain managerial ability, hardware facility is complete, and production environment is better, have trend and the ability of the production of alternative workshop.But the large-scale production of steamed bun, commercial sales remain the technical bottleneck restricting its development at some; sale radius is large, the commercialization demand of long shelf-life to make it adapt to; be mainly reflected in the following aspects: first; the problem of aging of steamed bun; the steamed bun of new production has that internal organizational structure is soft, flexible, the feature of good mouthfeel; but along with the prolongation of period of storage; because the migration of steamed bun internal moisture, age of starch will change software strategy into software-hardware strategy; tissue becomes loose, coarse; elasticity and local flavor also disappear thereupon, Here it is steamed bun aging.Industrialization steamed bun output is large, and sales cycle is long, must solve steamed bun problem of aging.Second, microorganism problem, the water content of steamed bun is higher, and water activity is large, for growth of microorganism creates good living environment, along with the prolongation of holding time, colony counts starts to increase, and pathogenic bacteria may be had to occur, greatly have impact on shelf life and the security of steamed bun, the current steamed bun fresh-keeping shelf-life, generally at 1-2 days, can not meet the need of market.3rd, steamed bun problem of appearance, the steamed bun of small lot is produced exists dispensing accumulating problem hardly, but once large-scale production will pay close attention to the impact of storage and transport process on steamed bread quality.The problems such as thin, the easy adhesion of current commercially available steamed bun ubiquity epidermis, scaling easy to crack, have had a strong impact on the appearance of steamed bun, and then have impact on market acceptance.
Summary of the invention
The object of this invention is to provide that a kind of quality better, security are good, long shelf-life steamed bun selling the large applicable long distance dispensing that can meet the need of market of radius and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is, a long shelf-life steamed bun for applicable long distance dispensing, is made up of the raw material of following portions by weight: 100 parts, flour, bio-fermentation agent 0.4-1.5 part, composite modifying agent 0.05-0.5 part, water 46-54 part.
Described bio-fermentation agent is made up of following parts by weight raw material: active dry yeasr 100 parts, Lactobacillus plantarum 2-10 part, acetic acid bacteria 2-10 part.
Described composite modifying agent is made up of following parts by weight raw material: amylolytic enzyme 1-7 part, glucono-δ-lactone 20-60 part, cycloheptaamylose 30-50 part.
The long shelf-life steamed bun preparation method of described applicable long distance dispensing, comprises the following steps: join in flour by bio-fermentation agent, composite modifying agent, mix, then add water, and becomes dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact temperature be 35-38 DEG C, proof 40-60 minute under relative humidity 80-90% condition after, temperature be 35-38 DEG C, forced humidification 3-5 minute under the saturated humidity condition of relative humidity 100%; Steamed bun green compact after humidification are steamed 20-30 minute.
Bio-fermentation agent effect: steamed bun is fermentation Flour product, need the saccharomycete composition such as small molecular sugar, amino acid made full use of in batching to ferment under appropriate conditions and produce the product such as carbon dioxide, ethanol, and then make steamed bun have institutional framework that is loose, that expand, and possesses the distinctive local flavor of fermented food itself.Lactobacillus plantarum is the one of lactic acid bacteria, generation lactic acid that can be a large amount of, and lactic acid can strengthen ferment local-flavor, and has the effect reducing pH value and suppress growth of microorganism.Because Lactobacillus plantarum is anaerobic bacteria (facultative aerobic), the distinctive lactobacillin of energy output in reproductive process, lactobacillin is the anticorrisive agent of a kind of bion.Acetic acid bacteria is that a class can make carbohydrate become the brevibacterium of the products such as acetic acid with alcohol oxidation.Acetic acid bacteria can produce the organic acid such as acetic acid and gluconic acid, and the organic acid that these metabolism go out can strengthen steamed bun ferment local-flavor, and has the effect reducing steamed bun pH value and suppress growth of microorganism.
Composite modifying agent effect: amylolytic enzyme can degradable starch, change the degree of polymerization of amylose and amylopectin linearity side chain, create and can increase steamed bun pliability in a large number, and effectively can disturb dextrin and the Small molecular carbohydrate of starch crystals, improve the ageing resistace of steamed bun.
Cycloheptaamylose is the product that starch generates through acidolysis cyclisation, and it has the structure of drum-shaped, and drum inside forms hydrophobic pocket, can adsorb apolar substance, forms complex compound, has controlled release, slow releasing function to by absorption apolar substance.
Glucono-δ-lactone has another name called 1,5-glucolactone, for white powder crystallization, can long storage periods under drying regime, exist with lactone form, but especially easily resolve into acid in aqueous in wet environment, in dissolved liquid, lactone had decomposed to become gluconic acid in 30 minutes, when more than 65 DEG C, hydrolysis rate is accelerated, and changes gluconic acid into completely very soon when more than 95 DEG C.
In the present invention, composite modifying agent composition fully mixes, glucono-δ-lactone is embedded in the hydrophobic pocket of cyclodextrine, in steamed bun sweat, not easily meet water be rapidly converted into glucose saccharic acid, the gluten network in dough yeastiness and dough is had an impact.Glucono-δ-lactone with face, proof in process with lactone form exist, do not change; In Steamed Bread heating process, glucose saccharic acid can be converted into, and then improve steamed bun system acidity, impel mucedin sex change; In steamed bun epidermis forming process, form fine and close abundant steamed bun epidermis together with starch gel, thickness can reach 1.6 ~ 1.8mm, is 1.5-3.0 times of conventional steamed bun epidermal thickness.This epidermis in steamed bun transport, in sales process, not damaged, do not ftracture, not scaling, the exterior quality of steamed bun can be ensured, also can delay steamed bun flesh edema with the heart involved divides to external migration, delays age of starch, can also reduce steamed bun pH value simultaneously, suppress growth of microorganism, extend the steamed bun shelf-life.
Forced humidification effect: forced humidification can make steamed bun surface starch fully absorb water, and just can form dense gel fast at the Steamed Bread initial stage, stops steamed bun internal moisture to external migration, delays steamed bun aging, ensure the exterior quality of steamed bun.
The beneficial effect that the present invention produces is: the use of bio-fermentation agent, except the grown form that steamed bun can be made to possess fermentation Flour product and quality, also can reduce steamed bun pH value, suppress growth of microorganism, extend the steamed bun shelf-life; The use of composite modifying agent can ensure to delay age of starch by the exterior quality of steamed bun, reduces steamed bun pH value, suppresses growth of microorganism; The exterior quality of steamed bun can be ensured by forced humidification, delay steamed bun aging.
Accompanying drawing explanation
Fig. 1 is the variation diagram that the steamed bun pliability of the property tester test of steamed bun prepared by embodiment 1 and reference examples 1 increases with number of days;
The steamed bun pliability curve of Fig. 2 property tester test when preservation 3 days that is the steamed bun prepared of embodiment 2 and reference examples 2;
The steamed bun pliability curve of Fig. 3 property tester test when preservation 7 days that is the steamed bun prepared of embodiment 3 and reference examples 3.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but protection scope of the present invention is not limited thereto.
Active dry yeasr in following examples and reference examples is " the active yeast cake of low sugar " of Angel Yeast Co., Ltd's growth; Lactobacillus plantarum is the Lactobacillus plantarum (MT200 type) that Xiamen and Mei Kesheng Bioisystech Co., Ltd produce; Acetic acid bacteria is the acetic acid bacteria (HT1080 type) that Xiamen and Mei Kesheng Bioisystech Co., Ltd produce.
In following examples and reference examples, property tester (TextureAnalyserXT2i) uses SMSP/35 type to pop one's head in, the pliability of steamed bun prepared by the embodiment of TPA program determination different holding time, and the result compared with steamed bun prepared by reference examples, " gram " is property tester unit.According to steamed bun pliability improvement rate computing formula:
；
Wherein R is steamed bun pliability improvement rate, y
nfor the storage steamed bun pliability that after n days prepared by reference examples, x
nfor the storage steamed bun pliability that after n days prepared by the embodiment of the present invention.
Embodiment 1
Add bio-fermentation agent 0.4kg, composite modifying agent 0.5kg in 100kg flour, mix, then add 48kg water, and become dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact temperature be 35-38 DEG C, proof 60 minutes under relative humidity 85% condition after, temperature be 35-38 DEG C, forced humidification 3 minutes under the saturated humidity condition of relative humidity 100%; Steamed bun green compact after humidification are steamed 30 minutes.
Described bio-fermentation agent is made up of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria, and the weight ratio of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria is 100 ︰ 2 ︰ 10; Described composite modifying agent is made up of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose, and the weight ratio of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose is 7 ︰ 60 ︰ 50.
Reference examples 1: add active dry yeasr 0.4kg in 100kg flour, add water 48kg with become dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact are 35-38 DEG C in temperature, after proofing 60 minutes, steam 30 minutes under relative humidity 85% condition.
Compared with reference examples 1, steamed bun epidermis light, fine and close prepared by embodiment 1, steamed bun epidermal thickness prepared by embodiment 1 is steamed bun epidermal thickness prepared by 1.8mm(reference examples 1 is 0.8mm), do not ftracture, not damaged, be applicable to long distance turnover dispensing.
The project specified according to GB7099 " cake, bread sanitary standard " detects the sanitary index of fresh-keeping steamed bun and check sample, the results are shown in Table 1:
The sanitary index change of the different holding time steamed bun of table 1
The variation diagram that the steamed bun pliability of the property tester test of steamed bun prepared by embodiment 1 and reference examples 1 increases with number of days as shown in Figure 1, as can be seen from Figure 1: along with the storage life extends, the pliability change of steamed bun prepared by the present embodiment 1 is far smaller than reference examples 1, learns that steamed bun pliability prepared by embodiment 1 improves 22-63% than the reference examples 1 of storage same time according to calculating.
Embodiment 2
Add bio-fermentation agent 1.5kg, composite modifying agent 0.05kg in 100kg flour, mix, then add 46kg water, and become dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact temperature be 35-38 DEG C, proof 40 minutes under relative humidity 80% condition after, temperature be 35-38 DEG C, forced humidification 5 minutes under the saturated humidity condition of relative humidity 100%; Steamed bun green compact after humidification are steamed 25 minutes.
Described bio-fermentation agent is made up of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria, and the weight ratio of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria is 100 ︰ 10 ︰ 6; Described composite modifying agent is made up of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose, and the weight ratio of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose is 1 ︰ 20 ︰ 30.
Reference examples 2: add active dry yeasr 1.5kg in 100kg flour, add water 46kg with become dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact are 35-38 DEG C in temperature, after proofing 60 minutes, steam 30 minutes under relative humidity 85% condition.
Compared with reference examples 2, steamed bun epidermis light, fine and close prepared by embodiment 2, steamed bun epidermal thickness prepared by embodiment 2 is steamed bun epidermal thickness prepared by 1.6mm(reference examples 2 is 0.8mm), do not ftracture, not damaged, be applicable to long distance turnover dispensing.
The project specified according to GB7099 " cake, bread sanitary standard " detects the sanitary index of fresh-keeping steamed bun and check sample, the results are shown in Table 2:
The sanitary index change of the different holding time steamed bun of table 2
The steamed bun pliability curve of the steamed bun prepared of embodiment 2 and reference examples 2 property tester test when preservation 3 days as shown in Figure 2.In Fig. 2, a is steamed bun prepared by reference examples 2, and b is steamed bun prepared by embodiment 2, and preserving number of days is 3 days, and compared with reference examples 2, in embodiment 2, steamed bun pliability improvement rate is 46.7%.
Embodiment 3
Add bio-fermentation agent 1.1kg, composite modifying agent 0.25kg in 100kg flour, mix, then add 54kg water, and become dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact temperature be 35-38 DEG C, proof 50 minutes under relative humidity 90 condition after, temperature be 35-38 DEG C, forced humidification 4 minutes under the saturated humidity condition of relative humidity 100%; Steamed bun green compact after humidification are steamed 20 minutes.
Described bio-fermentation agent is made up of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria, and the weight ratio of active dry yeasr, Lactobacillus plantarum and acetic acid bacteria is 100 ︰ 6 ︰ 2; Described composite modifying agent is made up of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose, and the weight ratio of amylolytic enzyme, glucono-δ-lactone and cycloheptaamylose is 4 ︰ 40 ︰ 41.
Compared with reference examples 3, steamed bun epidermis light, fine and close prepared by embodiment 3, steamed bun epidermal thickness prepared by embodiment 3 is steamed bun epidermal thickness prepared by 1.7mm(reference examples 3 is 0.6mm), do not ftracture, not damaged, be applicable to long distance turnover dispensing.
The project specified according to GB7099 " cake, bread sanitary standard " detects the sanitary index of fresh-keeping steamed bun and check sample, the results are shown in Table 3:
The sanitary index change of the different holding time steamed bun of table 3
。
The steamed bun pliability curve of the steamed bun prepared of embodiment 3 and reference examples 3 property tester test when preservation 7 days as shown in Figure 3.In Fig. 3, a is steamed bun prepared by reference examples 3, and b is steamed bun prepared by embodiment 3, and preserving number of days is 7 days, and compared with reference examples 3, in embodiment 3, steamed bun pliability improvement rate is 45.3%.
Claims (4)
1. be applicable to a long shelf-life steamed bun for long distance dispensing, it is characterized in that, be made up of the raw material of following portions by weight: 100 parts, flour, bio-fermentation agent 0.4-1.5 part, composite modifying agent 0.05-0.5 part, water 46-54 part.
2. be applicable to the long shelf-life steamed bun of long distance dispensing as claimed in claim 1, it is characterized in that, described bio-fermentation agent is made up of following parts by weight raw material: active dry yeasr 100 parts, Lactobacillus plantarum 2-10 part, acetic acid bacteria 2-10 part.
3. be applicable to the long shelf-life steamed bun of long distance dispensing as claimed in claim 1, it is characterized in that, described composite modifying agent is made up of following parts by weight raw material: amylolytic enzyme 1-7 part, glucono-δ-lactone 20-60 part, cycloheptaamylose 30-50 part.
4. the as claimed in claim 1 long shelf-life steamed bun preparation method being applicable to long distance dispensing, is characterized in that, comprise the following steps: join in flour by bio-fermentation agent, composite modifying agent, mix, then add water, and becomes dough; Be rolled into face volume after dough being carried out compressing tablet-folding-tablet press cycle, face volume is split, is shaped to steamed bun green compact; Steamed bun green compact temperature be 35-38 DEG C, proof 40-60 minute under relative humidity 80-90% condition after, temperature be 35-38 DEG C, forced humidification 3-5 minute under the saturated humidity condition of relative humidity 100%; Steamed bun green compact after humidification are steamed 20-30 minute.
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| CN112493466A (en) * | 2020-12-09 | 2021-03-16 | 珠海麦香工坊食品有限公司 | Steaming method of flowering steamed bun |
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