CN106071753A - The quick freezing ferment being suitable for micro-oven reheated steams wheaten food and preparation method thereof - Google Patents
The quick freezing ferment being suitable for micro-oven reheated steams wheaten food and preparation method thereof Download PDFInfo
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- CN106071753A CN106071753A CN201610385460.XA CN201610385460A CN106071753A CN 106071753 A CN106071753 A CN 106071753A CN 201610385460 A CN201610385460 A CN 201610385460A CN 106071753 A CN106071753 A CN 106071753A
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- 235000013305 food Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 80
- 238000007710 freezing Methods 0.000 title claims abstract description 49
- 230000008014 freezing Effects 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 79
- 238000013329 compounding Methods 0.000 claims abstract description 72
- 239000010775 animal oil Substances 0.000 claims abstract description 36
- 235000014593 oils and fats Nutrition 0.000 claims abstract description 33
- 239000000428 dust Substances 0.000 claims abstract description 25
- 239000003651 drinking water Substances 0.000 claims abstract description 24
- 235000020188 drinking water Nutrition 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 47
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 21
- 239000000600 sorbitol Substances 0.000 claims description 21
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000003925 fat Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 14
- 235000008429 bread Nutrition 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 238000011049 filling Methods 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 208000031481 Pathologic Constriction Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000036572 transepidermal water loss Effects 0.000 description 1
- 210000001215 vagina Anatomy 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
Abstract
The quick freezing ferment that the invention discloses a kind of applicable micro-oven reheated steams wheaten food and preparation method thereof, and this quick freezing ferment steams wheaten food and includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator；Containing compounding lock water preparation one in this wheaten food, compounding lock water preparation one comprises edible animal oils and fats.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity regulator 0.05～0.3 part, compounding No. one 0.1 part of water preparation of lock.The quick freezing ferment of the applicable micro-oven reheated of the present invention steams wheaten food, uses dedicated lock water preparation, has the advantage that being truly realized the fermentation of quick-freezing Chinese style steams wheaten food and heat edible by the way of micro-oven reheated, and mouthfeel is soft good to eat；Steam wheaten food for the fermentation of quick-freezing Chinese style and add new re-heat mode more easily, add new kind for this series products, and expanded wider array of Sales Channel for this series products, such as convenience store, railway station, airport etc..
Description
Technical field
The invention belongs to micro-oven reheated food production processing technique field, be specifically related to the quick-freezing of a kind of applicable micro-oven reheated
Fermentation steams wheaten food and preparation method thereof.
Background technology
To steam wheaten food be Chinese tradition staple food in fermentation, such as steamed bread, steamed bun and smashed bean bun, along with industrial development and quick-freezing industry
Growth, quick-freezing Chinese style fermentation steam the conventional consumer product that wheaten food has become in people's daily life.This series products conventional
Re-heat mode mainly has traditional steam heating and modern microwave-oven-heating two kinds, and along with the quickening of people's rhythm of life,
Microwave-oven-heating mode is easy and quick because of it, has been increasingly becoming the re-heat means of consumers in general's favor.But, the microwave time
Short, the filling heart cannot be completely heated up, and even filling heart microbiological indicator does not meets edible demand；And the microwave time is long, then product is because of table
Transepidermal water loss is too much, causes dough cover stiff, loses the original soft mouthfeel characteristic of product.
Although having this series products multiple to indicate on the market can carry out re-heat by microwave oven, but the most simply can select
Mode, is not optimal selection, and microwave oven re-heat sensory evaluation is the best, does not therefore have the micro-of maturation in current industry
The quick-freezing Chinese style fermentation of ripple re-heat steams the application of food made from wheat and correlation technique.
Along with microwave food demand in people's dietetic life increases, for micro-oven reheated product correlation technique also by
Substantial amounts of exploitation and research.The file of Chinese patent CN103260428A discloses the freezing fried food of a kind of cooking by microwave oven
The manufacture method of product, the method can be easily manufactured by can carrying out the microwave-oven-heating cooking and having crisp sense and the filling of face clothing concurrently
The fried food of succulence sense of material, but the food in this technique is required for through frying course, is not suitable for traditional steaming face
Food.
The patent of Chinese patent CN1220093 discloses the producer of the food containing flour of a kind of microwave-oven-heating
Method, adds water-soluble hemicellulose in the dough producing the life of the food containing flour, according still further to usual way decatize or
Bake, then it cooled down or freeze.The method makes the food containing flour have satisfied outward appearance, taste after microwave-oven-heating
And mouthfeel, and eliminate after microwave-oven-heating the bad chewiness generally occurred, surface wrinkling stricture of vagina and hardening in time
Or shrink.By extremely complex procedure extraction water-soluble hemicellulose in this patent, water solublity the most identical on market
Hemicellulose, can not realize in production process, and in patent, only pancake to steamed bread and baking has carried out the sense organ after adding
Evaluate, do not steam the analysis after wheaten food is added and evaluation to containing filling.
Model can equality 2012 be published an article " micro-oven reheated frozen bread water-retaining agent and confrontation thereof at " Food Science " magazine
The impact of structure ", with frozen bread as object of study, with sodium alginate, gellan gum, CSL for compounding modifying agent, logical
Later the reduction of phase micro-oven reheated mass loss rate demonstrates the quality after this water-retaining agent formula improves Steamed Bread under Microwave re-heat, and
Do not prove epidermis hardenability, if keep soft mouthfeel, and this technology cannot confirm to be applied to containing in filling food made from wheat
Effect；Liu Wenzhi etc. publish an article " research of micro-oven reheated quick-freezing steamed bun and application ", by quick-freezing steamed bun is carried out surface spray
Water and different microwave times are studied, and woods waits 2005 at " Food Science " magazine and deliver that " MRI research frozen steamed bread is micro-on the sunny side
The migration and variation of ripple re-heat process moisture ", and Zhao Xuewei etc. delivers " microwave-steaming in 2009 in " grain and oils and fats " magazine
East Street steamed bread temperature and moisture change in vapour joint heat process ", it is by grinding with not adding water microwave steam bowl adds water
Studying carefully, these three researchs are all that the micro-oven reheated mode to product is optimized, it is impossible to apply in the production process of industrial products.
In sum, prior art is applied to bakee class and fried class flour-made food more, and market has no ripe dispensing
Process technology is applied to the fermentation of quick-freezing Chinese style and steams in wheaten food, and this series products that market is sold is indicated and can be carried out micro-oven reheated
, product sensory quality cannot ensure, surface yet suffers from hardening phenomenon.
Summary of the invention
The present invention is directed to above-mentioned problems of the prior art, it is provided that the quick freezing ferment of a kind of applicable micro-oven reheated steams
Wheaten food processed and preparation method thereof, solves this series products present in prior art and through the hardening of micro-oven reheated rear surface and produces
The problem of process technology dispensing.
The present invention solves that this problem is adopted the technical scheme that:
The quick freezing ferment of a kind of applicable micro-oven reheated steams wheaten food, including following raw material: grain dust, drinking water, active dry yeast,
Acidity regulator；Containing compounding lock water preparation one in this wheaten food, compounding lock water preparation one comprises edible animal oils and fats.Grain dust
Including the coarse powder obtained after rice, Semen Tritici aestivi, Semen setariae, Semen sojae atricolor and the size-reduced processing of other miscellaneous grain crops or fine powder.
Possibly together with compounding lock water preparation two in described wheaten food, compounding lock water preparation two comprises ethanol.
Described compounding lock water preparation one comprises edible animal oils and fats and Sorbitol.Edible animal oils and fats and sorbose
The weight proportion of alcohol is: edible animal oils and fats 10～20 parts, Sorbitol 1～5 parts.
In compounding lock water preparation one, the weight ratio of edible animal oils and fats and Sorbitol is preferably edible animal oils and fats: mountain
Pears sugar alcohol=3:1.
Described compounding lock water preparation two is made up of the material of following weight portion: edible ethanol 100 parts, soft plantation white sugar 1 part, food
By the concentration of ethanol between 5%～100%.
In described wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50～60 parts, and activity is dry
Yeast 0.5～2 parts, acidity regulator 0.05～0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding No. two 0.02 part of water preparation of lock.
The quick freezing ferment of a kind of applicable micro-oven reheated steams the preparation method of wheaten food, and the method comprises the steps: to weigh
The raw material of following weight portion: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity regulator 0.05
～0.3 part, add No. one 0.1 part of the compounding lock water preparation containing edible animal oils and fats；Mixing, dough-making powder；
Jizi for making dumplings seized into by the dough become reconciled, and is kneaded into the wheaten food of molding or jizi for making dumplings is rolled into dough cover wraps into stuffing material, proofing；
Steaming processed, product is cooled to less than 30 DEG C in advance, carries out quick-freezing 30min below-30 DEG C, until the central temperature fall of product
To-18 DEG C；
Product is packed, and stores below-18 DEG C.
Compounding lock water preparation one comprises edible animal oils and fats and Sorbitol, edible animal oils and fats include edible Adeps Sus domestica,
The animal oils such as edible Adeps Bovis seu Bubali, edible Adeps Caprae seu ovis.
Wherein, after steaming processed, product is cooled to less than 30 DEG C in advance, and the compounding lock water containing edible ethanol is uniformly sprayed on surface
Agent No. two 0.02 part, then below-30 DEG C, carry out quick-freezing 30min, until the central temperature of product is down to-18 DEG C；Or steam ripe
After system, product is cooled to less than 30 DEG C in advance, and less than-30 DEG C carry out quick-freezing 30min, until central temperature is down to-18 DEG C, surface is uniform
Spray No. two 0.02 part of the compounding lock water preparation containing edible ethanol, then below-30 DEG C, carry out quick-freezing 10min；Compounding lock water preparation
In No. two, the concentration of edible ethanol is between 5%～100%.
The present invention has the advantage that with good effect:
The quick freezing ferment of the applicable micro-oven reheated of the present invention steams wheaten food, goes for steaming wheaten food containing filling, it is also possible to be suitable for
In without filling wheaten food, it uses dedicated lock water preparation, has the advantage that being truly realized the fermentation of quick-freezing Chinese style steams wheaten food and pass through
The mode of micro-oven reheated heats edible, and mouthfeel is real soft good to eat；For the fermentation of quick-freezing Chinese style steam wheaten food add new more just
Prompt re-heat mode, adds new kind for this series products, and has expanded wider array of Sales Channel for this series products, such as facility
Shop, railway station, airport etc..The development for industry technology that breaks through of this technology serves positive impetus.
Detailed description of the invention
Referring to specific embodiment, the quick freezing ferment of the applicable micro-oven reheated of the present invention is steamed wheaten food and preparation side thereof
Method is described further.Following each embodiment is merely to illustrate the present invention and not limitation of the present invention.
The quick freezing ferment of the applicable micro-oven reheated of the present invention steams wheaten food, can use formula as below:
The wheaten food of formula 1 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator and compounding lock water preparation one
Number.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60 part, active dry yeast 0.5-2 part,
Acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding lock water preparation one contains only edible animal oils and fats.
Acidity regulator is sodium carbonate or baking powder.
The wheaten food of formula 2 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator and compounding lock water
Agent one.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60 part, active dry yeast 0.5-2
Part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, containing edible animal oils and fats in compounding lock water preparation one
And Sorbitol, edible animal oils and fats 10～20 parts, Sorbitol 1～5 parts.The specific embodiment selected in experiment is: food
With animal oil 10 parts, Sorbitol 2 parts.Acidity regulator is sodium carbonate or baking powder.
The wheaten food of formula 3 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator and compounding lock water
Agent one.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60 part, active dry yeast 0.5-2
Part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, containing edible animal oils and fats in compounding lock water preparation one
And Sorbitol, edible animal oils and fats 10～20 parts, Sorbitol 1～5 parts.The specific embodiment selected in experiment is: food
With animal oil 12 parts, Sorbitol 4 parts.Acidity regulator is sodium carbonate or baking powder.
The wheaten food of formula 4 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator, compounding lock water
Agent one and compounding lock water preparation two.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60
Part, active dry yeast 0.5-2 part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding lock water preparation two
0.02 part.Containing edible animal oils and fats and Sorbitol, edible animal oils and fats 10～20 parts, sorbose in compounding lock water preparation one
Alcohol 1～5 parts.Compounding lock water preparation two contains only edible ethanol, and the concentration of edible ethanol is between 5%～100%.Experiment is selected
A specific embodiment be: the edible ethanol of concentration 50%.Acidity regulator is sodium carbonate or baking powder.
The wheaten food of formula 5 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator, compounding lock water
Agent one and compounding lock water preparation two.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60
Part, active dry yeast 0.5-2 part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding lock water preparation two
0.02 part.Containing edible animal oils and fats and Sorbitol, edible animal oils and fats 10～20 parts, sorbose in compounding lock water preparation one
Alcohol 1～5 parts.Compounding lock water preparation two is made up of the material of following weight portion: edible ethanol 100 parts, soft plantation white sugar 1 part.Edible wine
The concentration of essence is between 5%～100%.The specific embodiment selected in experiment is: the edible ethanol of concentration 5%.Acidity regulator
For sodium carbonate or baking powder.
The wheaten food of formula 6 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator, compounding lock water
Agent one and compounding lock water preparation two.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60
Part, active dry yeast 0.5-2 part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding lock water preparation two
0.02 part.Containing edible animal oils and fats and Sorbitol, edible animal oils and fats 10～20 parts, sorbose in compounding lock water preparation one
Alcohol 1～5 parts.Compounding lock water preparation two is made up of the material of following weight portion: edible ethanol 100 parts, soft plantation white sugar 1 part.Edible wine
The concentration of essence is between 5%～100%.The specific embodiment selected in experiment is: the edible ethanol of concentration 25%.Acidity adjustment
Agent is sodium carbonate or baking powder.
The wheaten food of formula 7 includes following raw material: grain dust, drinking water, active dry yeast, acidity regulator, compounding lock water
Agent one and compounding lock water preparation two.In wheaten food, the weight of each material is as follows: grain dust 100 parts, drinking water 50-60
Part, active dry yeast 0.5-2 part, acidity regulator 0.05-0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding lock water preparation two
0.02 part.Containing edible animal oils and fats and Sorbitol, edible animal oils and fats 10～20 parts, sorbose in compounding lock water preparation one
Alcohol 1～5 parts.Compounding lock water preparation two is made up of the material of following weight portion: edible ethanol 100 parts, soft plantation white sugar 1 part.Edible wine
The concentration of essence is between 5%～100%.The specific embodiment selected in experiment is: the edible ethanol of concentration 100%.Acidity adjustment
Agent is sodium carbonate or baking powder.
The quick freezing ferment of above-mentioned formula 1 to formula 3 steams the preparation method of wheaten food and comprises the steps:
Weigh the raw material of following weight portion: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity is adjusted
Joint agent 0.05～0.3 part, adds No. one 0.1 part of the compounding lock water preparation containing edible animal oils and fats；Mixing, dough-making powder；
Jizi for making dumplings seized into by the dough become reconciled, and is kneaded into the wheaten food of molding or jizi for making dumplings is rolled into dough cover wraps into stuffing material, proofing；
Steaming processed, product is cooled to less than 30 DEG C in advance, carries out quick-freezing 30min below-30 DEG C, until the central temperature fall of product
To-18 DEG C；
Product is packed, and stores below-18 DEG C.
The quick freezing ferment of above-mentioned formula 4 to formula 7 steams the preparation method of wheaten food and comprises the steps:
Weigh the raw material of following weight portion: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity is adjusted
Joint agent 0.05～0.3 part, adds No. one 0.1 part of the compounding lock water preparation containing edible animal oils and fats；Mixing, dough-making powder；
Jizi for making dumplings seized into by the dough become reconciled, and is kneaded into the wheaten food of molding or jizi for making dumplings is rolled into dough cover wraps into stuffing material, proofing；
Steaming processed, product is cooled to less than 30 DEG C in advance, and compounding No. two 0.02 part of water preparation of lock is uniformly sprayed on surface；Less than-30 DEG C are entered
Scanning frequency freezes 30min, until the central temperature of product is down to-18 DEG C；Or after steaming processed, product is cooled to less than 30 DEG C in advance ,-30 DEG C
Hereinafter carrying out quick-freezing 30min, until central temperature is down to-18 DEG C, compounding No. two 0.02 part of water preparation of lock is uniformly sprayed on surface, then
Quick-freezing 10min is carried out below-30 DEG C；
Product is packed, and stores below-18 DEG C.
The quick freezing ferment of the applicable micro-oven reheated of the present invention steams wheaten food, time edible, it is not necessary to thaw, and the highest fire microwave adds
Heat, i.e. edible.
Through measuring, it is softer than traditional wheaten food surface that the quick-freezing of the present invention steams wheaten food.Experimentation is as follows: select
Quick-freezing steamed bun is heated by microwave oven height fire, then by Texture instrument (Stable Micro Systems, TA-XT Texture instrument)
P/2 probe carries out product surface hardness and punctures experiment, and surface is the softest, and the power punctured is the least, and surface is the most stiff, punctures
Power is the biggest.
Experimental result is as follows:
Table 1
Illustrate: " √ " represents interpolation, "×" represent without.
From table 1 it follows that traditional puncture force being not added with locking the wheaten food tolerance of water preparation is maximum, only add compounding lock
The puncture force that the wheaten food (formula 1 to formula 3) that water preparation one tolerates is greatly reduced, when edible animal in compounding lock water preparation one
When the ratio of oils and fats and Sorbitol is 3:1, the puncture force of wheaten food tolerance is less.With the addition of compounding lock water preparation one with multiple simultaneously
Joining the puncture force minimum that the wheaten food (formula 4 to formula 7) of lock water preparation two tolerates, mouthfeel is the softest.
Claims (10)
1. the quick freezing ferment of applicable micro-oven reheated steams a wheaten food, including following raw material: grain dust, drinking water, active dry ferment
Female, acidity regulator；It is characterized in that: containing compounding lock water preparation one in this wheaten food, compounding lock water preparation one comprises edible
Animal oil.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 1 steams wheaten food, it is characterised in that: wheaten food also contains
There is compounding lock water preparation two, compounding lock water preparation two comprises edible ethanol.
3. steaming wheaten food according to the quick freezing ferment of the applicable micro-oven reheated described in claim 1 or claim 2, its feature exists
In: compounding lock water preparation one comprises edible animal oils and fats and Sorbitol.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 3 steams wheaten food, it is characterised in that: edible animal oil
The weight proportion of fat and Sorbitol is: edible animal oils and fats 10～20 parts, Sorbitol 1～5 parts.
5. steaming wheaten food according to the quick freezing ferment of the applicable micro-oven reheated described in claim 1 or claim 2, its feature exists
In: in compounding lock water preparation one, the weight ratio of edible animal oils and fats and Sorbitol is edible animal oils and fats: Sorbitol=3:1.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 2 steams wheaten food, it is characterised in that: compounding lock water preparation
Be made up of the material of following weight portion for No. two: edible ethanol 100 parts, soft plantation white sugar 1 part, the concentration of edible ethanol 5%～100% it
Between.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 2 steams wheaten food, it is characterised in that: described wheaten food
In the weight of each material as follows: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity is adjusted
Joint agent 0.05～0.3 part, compounding No. one 0.1 part of water preparation of lock, compounding No. two 0.02 part of water preparation of lock.
8. the quick freezing ferment of an applicable micro-oven reheated steams the preparation method of wheaten food, it is characterised in that the method includes as follows
Step:
Weigh the raw material of following weight portion: grain dust 100 parts, drinking water 50～60 parts, active dry yeast 0.5～2 parts, acidity is adjusted
Joint agent 0.05～0.3 part, adds No. one 0.1 part of the compounding lock water preparation containing edible animal oils and fats；Mixing, dough-making powder；
Jizi for making dumplings seized into by the dough become reconciled, and is kneaded into the wheaten food of molding or jizi for making dumplings is rolled into dough cover wraps into stuffing material, proofing；
Steaming processed, product is cooled to less than 30 DEG C in advance, carries out quick-freezing 30min below-30 DEG C, until the central temperature fall of product
To-18 DEG C；
Product is packed, and stores below-18 DEG C.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 8 steams the preparation method of wheaten food, it is characterised in that:
Compounding lock water preparation one comprises edible animal oils and fats and Sorbitol.
The quick freezing ferment of applicable micro-oven reheated the most according to claim 8 steams the preparation method of wheaten food, and its feature exists
In: after steaming processed, product is cooled to less than 30 DEG C in advance, and compounding lock water preparation containing edible ethanol is uniformly sprayed No. two 0.02 in surface
Part, then below-30 DEG C, carry out quick-freezing 30min, until the central temperature of product is down to-18 DEG C；Or after steaming processed, product is pre-
Being cooled to less than 30 DEG C, less than-30 DEG C carry out quick-freezing 30min, until central temperature is down to-18 DEG C, surface is uniformly sprayed containing food
With No. two 0.02 part of the compounding lock water preparation of ethanol, then below-30 DEG C, carry out quick-freezing 10min；Compounding lock water preparation two eats
The concentration of ethanol is between 5%～100%.
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