CN106418166A - Unfermented quickly-unfrozen small steamed buns and preparation method - Google Patents
Unfermented quickly-unfrozen small steamed buns and preparation method Download PDFInfo
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- CN106418166A CN106418166A CN201611085187.5A CN201611085187A CN106418166A CN 106418166 A CN106418166 A CN 106418166A CN 201611085187 A CN201611085187 A CN 201611085187A CN 106418166 A CN106418166 A CN 106418166A
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- steamed bun
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims abstract description 5
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000010257 thawing Methods 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 6
- 230000004913 activation Effects 0.000 claims description 6
- 230000009286 beneficial effect Effects 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 5
- 235000021312 gluten Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 3
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000012470 frozen dough Nutrition 0.000 abstract description 5
- 230000003213 activating effect Effects 0.000 abstract description 2
- 238000005520 cutting process Methods 0.000 abstract 2
- 238000007493 shaping process Methods 0.000 abstract 2
- 206010039509 Scab Diseases 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 abstract 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 22
- 238000000855 fermentation Methods 0.000 description 14
- 230000004151 fermentation Effects 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 235000003826 Artemisia Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 2
- 108010015776 Glucose oxidase Proteins 0.000 description 2
- 239000004366 Glucose oxidase Substances 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000030166 artemisia Species 0.000 description 2
- 235000009052 artemisia Nutrition 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 102000038379 digestive enzymes Human genes 0.000 description 2
- 108091007734 digestive enzymes Proteins 0.000 description 2
- 229940116332 glucose oxidase Drugs 0.000 description 2
- 235000019420 glucose oxidase Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
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
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses unfermented quickly-unfrozen small steamed buns and a preparation method. The unfermented quickly-unfrozen small steamed buns are made from dry yeast, probio-plus lactobacillus plantarum, rum koji, white granulated sugar, aluminum-free baking powder, trehalose, proline, glycerine, sodium stearoyl lactylate and water. The preparation method comprises the following steps of (1) mixing and stirring raw materials: activating the yeast with the water in a certain proportion, adding ingredients into a stirring vat, and performing stirring; (2) performing cutting into blocks, and performing shaping: firstly pressing dough, then cutting the pressed dough, and then performing shaping; (3) performing quick freezing: putting shaped dough into a freezing-refrigerating cabinet for quick-freezing; (4) performing frozen storage: putting the frozen dough into a freezer for frozen storage; (5) performing microwave unfreezing: putting the dough after the frozen storage into a microwave oven, performing unfreezing, and taking out the unfrozen dough for steaming; and (6) performing steaming: putting the unfrozen dough into a steamer, and performing steaming with cold water. According to the unfermented quickly-unfrozen small steamed buns and the preparation method thereof disclosed by the invention, the making time is greatly shortened, and the made steam buns are smooth in crusts, uniform and milky in color, tiny and uniform in internal air holes and delicious in mouth feel, and have wheat fragrance.
Description
Technical field
The invention belongs to food processing technology field, it is more particularly to a kind of azymic speed defrosting small steamed bun, also relates to simultaneously
And a kind of preparation method of azymic speed defrosting small steamed bun.
Background technology
A kind of existing Application No. CN 1017441181A is entitled《A kind of pre-fermented frozen dough steamed bread and its producer
Method》Disclose a kind of production method of pre-fermented frozen dough steamed bread, comprise the following steps：1) dispensing is added water the face of stirring into
Group；2) piecemeal, molding；3) pre fermentation；4) quick-freezing；5) cold storage；6) steam.Dispensing in step one has flour 62-65 part, the Yanshan Mountain
Yeast 0.5-0.8 part, aluminum-free baking powder 0.6-0.9 part, white sugar 0.5-0.8 part, shortening 0.2-0.5 part, salt 0.1-0.3
Part, T-5398 0.06-0.09 part, Digestive Enzyme 0.05-0.08 part, xylanase 0.05-0.08 part, glucoseoxidase
0.05-0.08 part, trehalose 0.08-0.12 part, ascorbic acid 0.05-0.08 part, lecithin 0.08-0.12 part, sucrose ester
0.24-0.36 part, glycerol 0.10-0.15 part, locust bean gum 0.04-0.06 part, artemisia glue 0.04-0.06 part, carboxymethyl cellulose
Plain 0.04-0.06 part, guar gum 0.04-0.06 part, gluten meal 0.54-0.80 part, wheaten starch or corn starch or Ma Ling
Sweet potato starch or rice starch：0.54-0.80 part, water 30-32 part, above-mentioned material is mixed together stirring；In step 2, dough is divided
It is slit into 70-80g/ block, pre fermentation time 12-15 minute in step 3, pre fermentation temperature 30-38 DEG C, pre fermentation humidity 60-
80%；- 35～-30 DEG C of quick freezing temperature in step 4, quick-freezing time 30-35 minute；In step 5, storage temperature is -16～-19
℃；Steaming time 12-18 minute in step 6.Steamed bread (steamed bun) uniform color of this invention making, smooth surface, mouthfeel are fluffy
And there is elasticity, its shortcoming has been by pre fermentation, increased injury during quick-freezing for the dough, so the technology of the present invention is also
Have much room for improvement.
Also a kind of patent of invention number is had to be that CN101773227A is entitled《A kind of frozen dough steamed bread and its production method》
Disclose a kind of production method of frozen dough steamed bread, comprise the following steps：1) by dispensing mix and blend；2) piecemeal, molding；3)
Quick-freezing；4) cold storage；5) ferment；6) steam.Dispensing in step one has flour 62-65 part, Yanshan Mountain yeast 0.5-0.8 part, aluminum-free
Baking powder 0.6-0.9 part, white sugar 0.5-0.8 part, shortening 0.2-0.5 part, salt 0.1-0.3 part, T-5398 0.06-
0.09 part, Digestive Enzyme 0.05-0.08 part, xylanase 0.05-0.08 part, glucoseoxidase 0.05-0.08 part, trehalose
0.08-0.12 part, ascorbic acid 0.05-0.08 part, lecithin 0.08-0.12 part, sucrose ester 0.24-0.36 part, glycerol 0.10-
0.15 part, locust bean gum 0.04-0.06 part, artemisia glue 0.04-0.06 part, methylcellulose 0.04-0.06 part, guar gum
0.04-0.06 part, gluten meal 0.54-0.80 part, wheaten starch or corn starch or potato starch or rice starch 0.54-
0.80 part, water 30-32 part, put into mix and blend in a mixing bowl；It is divided into 70-80g/ block in step 2；Quick-freezing temperature in step 3
Spend for -35～-30 DEG C, 30～35 minutes quick-freezing time；- 16～-19 DEG C of storage temperature in step 4；Fermentation temperature in step 5
38-42 DEG C, fermentation time 70-90 minute, fermentation humidity is 80-90%；In step 6, steaming time is 12-18 minute.This
Steamed bread (steamed bun) product color of bright making uniformly, smooth surface, mouthfeel is fluffy and has elasticity, but shortcoming is to need after quick-freezing
Fermentation, causes Production Time to increase.So the technology of the present invention could be improved.
Content of the invention
For the deficiencies in the prior art, the purpose of the present invention is to there are provided a kind of azymic speed little steamed bun of defrosting
Head, the steamed bread epidermis greatly reducing Production Time and making is smooth, uniform color is creamy white, and internal porosity is tiny, all
Even, mouthfeel is tasty and refreshing and has wheat fragrance.
Another object of the present invention is to there are provided a kind of preparation method of azymic speed defrosting small steamed bun, and method is easy
OK, easy and simple to handle, with existing be combined with household appliances, safety and sanitation and be easy to industrialized production.
In order to realize above-mentioned purpose, the present invention adopts following technical measures：
Its technology design is：First load weighted flour, Angel activity be that dry yeast, beneficial bacteria add Lactobacillus plantarum, sweet
Distillers yeast, white sugar, aluminum-free baking powder, trehalose, proline, glycerol, sodium stearoyl lactate, put in a mixing bowl and stir,
Add water stirring to form dough, take out pressure surface, piecemeal, molding after forming dough, carry out quick-freezing, cold storage is standby, microwave thawing
After steam as finished product.
A kind of azymic speed defrosting small steamed bun, it is made up of the weight portion of following raw material：
A kind of azymic speed defrosting small steamed bun, it makes (preferred scope) by the weight portion of following raw material：
A kind of azymic speed defrosting small steamed bun, it makes (preferable scope) by the weight portion of following raw material：
A kind of azymic speed defrosting small steamed bun, it makes (best scope) by the weight portion of following raw material：
A kind of azymic speed defrosting small steamed bun, it makes (optimal occurrence) by the weight portion of following raw material：
A kind of preparation method of azymic speed defrosting small steamed bun, its step is：
(1) by raw material mix and blend：A certain proportion of gluten flour, Angel high activity is taken to be that dry yeast, beneficial bacteria add plant
Thing lactobacilluss, koji, white sugar, aluminum-free baking powder, trehalose, proline, glycerol, sodium stearoyl lactate, water, use 15--20
The water of part carries out to yeast activating 10-15min, and in activation, water temperature should reach 30---35 DEG C.Dispensing is added in a mixing bowl,
The low rate mixing 30-60 second, then the yeast mixture of activation, Lactobacillus plantarum, koji, water are added in dough mixing machine, first stir at a slow speed
Mix 4-6min, rotating speed is 100-120r/min, more quickly stir 5-8min, rotating speed is 200-230r/min.Stirring completes
When, make dough central temperature be 25-30 DEG C.
(2) piecemeal, integer：The dough being stirred first is carried out pressure surface 8-10 time, then be divided into 40-60g/ part whole
Type.
(3) quick freezing：The good dough of integer is put in -30～-35 DEG C of freezing and refrigeration refrigerator-freezers and carries out quick-freezing 25-
30min, makes dough central temperature reach -18 DEG C～-22 DEG C.
(4) cold storage：The group of freezing is put in -18 DEG C～-20 DEG C of refrigerator-freezer, is stored.
(5) microwave thawing：Need the used time, dough is being put in microwave oven, be set to defrosting shelves, after defrosting 2-4min, will
Dough steams on taking out.
(6) steam：Dough after thawing is put in steamer, cold water steams, steams 20-30min.It is finished product.
Instant invention overcomes the making that causes after the problem that reduces of the quality of the pre fermentation product that quick-freezing causes again and quick-freezing
The problem that time increases, retains the uniform color of steamed bread product, compared with traditional steamed bread manufacturing process, time-consuming greatly reduce and
The steamed bread epidermis producing is smooth, uniform color is creamy white, and internal porosity is tiny, and uniformly, mouthfeel is tasty and refreshing and has wheat fragrance.
The present invention compared with prior art, has advantages below and beneficial effect：
Instant invention overcomes the problem that reduces of the quality of the pre fermentation product that quick-freezing causes again and quick-freezing after fermentation cause
The problem that Production Time increases, retains the uniform color of steamed bread product, compared with traditional steamed bread manufacturing process, takes and significantly subtracts
Less and produce steamed bread epidermis is smooth, uniform color is creamy white, internal porosity is tiny, and uniformly, mouthfeel is tasty and refreshing and has Mai Xiang
Taste.Specifically have following some：
1. do not need to ferment, shortened the Production Time of steamed bread, compared with the method for traditional fabrication steamed bread, save about
The steamed bread fermentation time of 60min, is on the one hand beneficial to the industrialized production of dough, so that consumer only need to be thawed and steam, another
Aspect avoids the growth of some pathogen in sweat, is allowed to health, health；
2. utilize mixed culture fermentation agent, make steamed bread produce the flavor substance that shows unique characteristics and good in taste；
3. the present invention is combined with existing household appliances, be allowed to convenient, fast, simple；
4. compared with prior art, the present invention is simpler, only needs solution to freeze steaming, operability is higher after freezing；
5. the technology steamed is adopted on cold water, the mouthfeel of steamed bread can be made more soft；
6. process is simple, cheap.
Brief description
Fig. 1 is a kind of preparation method flow diagram of azymic speed defrosting small steamed bun.
Wherein：1- supplementary material is weighed, 2- stirs, 3- adds water stirring agglomerating, 4- piecemeal, integer, 5- quick-freezing,
6- cold storage, 7- microwave thawing, 8- steam, 9- finished product.
Specific embodiment
Below in conjunction with concrete drawings and Examples, the invention will be further described.
Embodiment 1：
A kind of azymic speed defrosting small steamed bun, it is made up of the weight portion of following raw material：
A kind of preparation method of azymic speed defrosting small steamed bun, its step is：
(1) supplementary material is taken to weigh 1 and by uniform for raw material stirring 2：A certain proportion of gluten flour, Angel high activity is taken to send out
Dry yeast, beneficial bacteria add Lactobacillus plantarum, koji, white sugar, aluminum-free baking powder, trehalose, proline, glycerol, stearoyl breast
Sour sodium, water；Add water stirring agglomerating 3：Yeast is carried out activate 10 or 12 or 14 or 15min with 15 or 17 or 18 or 20 parts of water,
In activation, water temperature should reach 30 or 32 or 35 DEG C.Dispensing is added in a mixing bowl, low rate mixing 30 or 40 or 50 or 60 seconds, so
Afterwards the yeast mixture of activation, Lactobacillus plantarum, koji, water are added in dough mixing machine, first low rate mixing 4 or 5 or 6min, rotating speed is
100 or 110 or 120r/min, more quickly stir 5 or 6 or 7 or 8min, rotating speed is 200 or 210 or 220 or 230r/min.Stirring
When completing, dough central temperature is made to be 25 or 27 or 28 or 30 DEG C.
(2) piecemeal, integer 4：The dough being stirred first is carried out pressure surface 8 or 9 or 10 times, then is divided into 40 or 50 or 60g/
Part integer.
(3) quick-freezing 5：Quick freezing：The good dough of integer is put into -30 or -32 or -34 or -35 DEG C of freezing and refrigeration refrigerator-freezers
In carry out quick-freezing 25 or 27 or 29 or 30min, make dough central temperature reach -18 DEG C or -19 or -21 or -22 DEG C.
(4) cold storage 6：The group of freezing is put in -18 DEG C or -19 or -20 DEG C of refrigerator-freezer, is stored.
(5) microwave thawing 7：Need the used time, dough is being put in microwave oven, be set to defrosting shelves, defrosting 2 or 3 or 4min
Afterwards, dough is taken out steaming.
(6) 8 are steamed：Dough after thawing is put in steamer, cold water steams, steams 20 or 23 or 25 or 27 or 30min,
Obtain small steamed bun (finished product 9).
The steamed bread that this example produces, from the time only needing to 29min of thawing to finally steaming, was made with traditional steamed bread
Journey is compared, and the time-consuming steamed bread epidermis greatly reducing and producing is smooth, uniform color is creamy white, and internal porosity is tiny, uniform, mouth
Sense is tasty and refreshing and has wheat fragrance.
A kind of azymic speed defrosting small steamed bun, it is made up of the weight portion of following raw material：
Preparation process is same as Example 1.
The steamed bread that above example produces, from thaw to finally steaming only need to 22-29min time (any one when
Between section), compared with traditional steamed bread manufacturing process, the time-consuming steamed bread epidermis greatly reducing production is smooth, uniform color is in breast
White, internal porosity is tiny, and uniformly, mouthfeel is tasty and refreshing and has wheat fragrance.
Claims (7)
1. a kind of azymic speed defrosting small steamed bun, it is made up of the weight portion of following raw material：
2. a kind of azymic speed defrosting small steamed bun according to claim 1 it is characterised in that：
3. a kind of azymic speed defrosting small steamed bun according to claim 1 it is characterised in that：
4. a kind of azymic speed defrosting small steamed bun according to claim 1 it is characterised in that：
5. a kind of azymic speed defrosting small steamed bun according to claim 1 it is characterised in that：
6. a kind of azymic speed defrosting small steamed bun according to claim 1 it is characterised in that：
7. the preparation method of a kind of azymic speed defrosting small steamed bun described in claim 1, its step is：
(1) by raw material mix and blend：Take a certain proportion of gluten flour, dry yeast, beneficial bacteria add Lactobacillus plantarum, koji,
White sugar, aluminum-free baking powder, trehalose, proline, glycerol, sodium stearoyl lactate, water, are carried out to yeast with the water of 15--20 part
Activation 10-15min, in activation, water temperature reaches 30---35 DEG C, dispensing is added in a mixing bowl, stirs the 30-60 second, will activate
Yeast mixture, Lactobacillus plantarum, koji, water add dough mixing machine in, stir 4-6min, rotating speed be 100-120r/min, then
Stirring 5-8min, rotating speed is 200-230r/min, and stirring completes, and makes dough central temperature be 25-30 DEG C；
(2) piecemeal, integer：The dough being stirred first is carried out pressure surface 8-10 time, then be divided into 40-60g/ part integer；
(3) quick freezing：The good dough of integer is put in -30～-35 DEG C of freezing and refrigeration refrigerator-freezers and carries out quick-freezing 25-30min,
Dough central temperature is made to reach -18 DEG C～-22 DEG C；
(4) cold storage：The group of freezing is put in -18 DEG C～-20 DEG C of refrigerator-freezer, is stored；
(5) microwave thawing：Dough is put in microwave oven, is set to defrosting shelves, after defrosting 2-4min, dough is taken out steaming；
(6) steam：Dough after thawing is put in steamer, cold water steams, steams 20-30min, as finished product.
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