CN107821952A - A kind of processing technology of high-calcium steamed bun - Google Patents
A kind of processing technology of high-calcium steamed bun Download PDFInfo
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- CN107821952A CN107821952A CN201711313955.2A CN201711313955A CN107821952A CN 107821952 A CN107821952 A CN 107821952A CN 201711313955 A CN201711313955 A CN 201711313955A CN 107821952 A CN107821952 A CN 107821952A
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- steamed bun
- dough
- calcium
- lactic acid
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- 239000011575 calcium Substances 0.000 title claims abstract description 77
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 77
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 238000012545 processing Methods 0.000 title claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 142
- 241000894006 Bacteria Species 0.000 claims abstract description 79
- 239000004310 lactic acid Substances 0.000 claims abstract description 71
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 71
- 238000002156 mixing Methods 0.000 claims abstract description 62
- 235000013312 flour Nutrition 0.000 claims abstract description 37
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
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- 239000008267 milk Substances 0.000 claims abstract description 20
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- 238000000855 fermentation Methods 0.000 claims abstract description 14
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 26
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 15
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- 206010067482 No adverse event Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 239000001354 calcium citrate Substances 0.000 description 1
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- 239000003102 growth factor Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 102000018358 immunoglobulin Human genes 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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 invention discloses a kind of processing technology of high-calcium steamed bun, including with face → standing → shaping → ferment → steaming → cool down → controlled atmospheric packing process, its drip irrigation device is, and each parts by weight of raw materials proportioning is during face：90 110 parts of 40 45 parts of water, 10 20 parts of lactic acid bacteria dough, 0.8 1.5 parts of yeast, 13 parts of milk calcium, 1 1.5 parts of baking powder, 25 parts of white granulated sugar, 0.1 0.3 parts of salt and flour；The lactic acid bacteria dough adds water and mixing lactic acid bacteria bacterium powder to modulate fermentation and form by flour, and obtained steamed bun unique flavor, mouthfeel are soft, can effectively extend the shelf life；The milk calcium that can be quickly absorbed by human body in right amount is added in formula, the calcium content of steamed bun can be improved, and eat suitable for various people such as infant, pregnant woman wet nurse, children, the elderlys.
Description
Technical field
The present invention relates to a kind of steamed bun processing technology, more specifically, it relates to a kind of processing technology of high-calcium steamed bun.
Background technology
Steamed bun is a kind of ancient wheaten food, be by flour and into after dough, dough is carried out by saccharomycete fermentation expansion,
The food obtained after steaming, it is one of Chinese main daily staple food.But with the improvement of living standards, people start to pay attention to master
The health properties of food, to it is nutritious comprehensively, mouthfeel it is various and with certain health care functions staple food demand day contain.
Existing application publication number is that CN106261607A Chinese patent discloses a kind of steamed bun and preparation method thereof, described
Steamed bun includes high calcium surface layer.High calcium surface layer adds the high fish scale of calcium content, dried small shrimp and seaweed, to enrich the nutrition of steamed bun,
The silkworm chrysalis with high protein content rich in vitamin A and vitamin D is additionally added simultaneously, to promote the absorption of calcium.
But silkworm chrysalis and belong to the fish scale of seafood product, dried small shrimp and be rich in heterologous protein, the special people in part
After group, allergic constitution crowd eat, the discomfort such as nausea and vomiting, whole body itch, uncomfortable in chest may be triggered.How steamed bun mouthfeel is being ensured
On the basis of, produce high calcium steamed bun that is nutritious, and being adapted to the various people such as infant, pregnant woman wet nurse, children, the elderly to eat
Needed for head is when being.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of processing technology of high-calcium steamed bun, lead to
The high-calcium steamed bun for crossing technique preparation possesses the advantage that fresh keeping time is long, calcium content is high and is adapted to various people to eat.
To achieve the above object, the invention provides following technical scheme：
A kind of processing technology of high-calcium steamed bun, comprises the following steps：
Step 1: and face：By 40-45 parts water, 10-20 part lactic acid bacterias dough, 0.8-1.5 parts yeast, 1-3 parts milk calcium, 1-1.5 parts
Baking powder, 2-5 parts white granulated sugar and 0.1-0.3 parts salt are well mixed to be made mixed liquor, and mixed liquor is added into 90-110 parts
In flour, in stirring to form mixing dough in dough mixing machine；
Step 2: stand：Wet cloth is capped on mixing dough in step 1,5-10min is stood at 23-27 DEG C；
Step 3: shaping：Mixing dough rolling, the cutting after standing are molded using oodle maker, steamed bun base is made；
Step 4: fermentation：By the steamed bun base in step 3 be placed in 38-40 DEG C, humidity be 70-85% in the environment of, proof 30-
40min；
Step 5: steam：Steamed bun base after proofing, which is inserted in steamer, to be steamed 15-20min and obtains high-calcium steamed bun；
Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and center is cooled in 0-5 DEG C of sterile cooling workshop
Temperature is 10-20 DEG C；
Step 7: controlled atmospheric packing：After the completion of high-calcium steamed bun cooling, packed using aseptic packaging material, and by nitrogen and two
Carbon dioxide gas mixture is filled with packaging bag.
By using above-mentioned technical proposal, addition milk calcium can improve the calcium content of steamed bun in formula.Milk calcium, it is from ox
That is extracted in milk is calcareous, and its composition includes calcium citrate, calcium phosphate, ionized calcium, also containing zinc, phosphorus, protein, immune globulin
In vain, the abundant nutritional ingredient such as growth factor, lactoferrin.Milk calcium does not need too many hydrochloric acid in gastric juice participation to separate in human body
Existing ionic condition, and then utilization is directly absorbed by the body, blood calcium balance can be adjusted rapidly.Milk calcium is relative to other mineral element calcium
Excitant it is much smaller, be easy to be absorbed by the body, for functions of intestines and stomach fragile infant and pregnant and lying-in women, substantially without
Repulsion and allergic phenomena, it is suitable as infant, pregnant wet nurse, children, the source of the elderly's supplement calcium.
Secondly, lactic acid bacteria dough is acted synergistically with a small amount of yeast, baking powder, and dough is fermented, and can be made obtained
Steamed bun mouthfeel is soft.After Steamed Bread, after being cooled down in sterile cooling workshop, packed using aseptic packaging material, and will
Nitrogen and carbon dioxide gas mixture are filled with packaging bag, can effectively be suppressed the growth of aerobic bacteria in steamed bun, be extended steamed bun
Fresh keeping time.The steamed bun prepared using above-mentioned processing technology, the calcareous, mouthfeel easily absorbed rich in human body is soft and fresh keeping time
It is long, it is adapted to the various people such as infant, pregnant woman wet nurse, children, the elderly to eat.
Further, after the lactic acid bacteria dough is mixed by water and mixing lactic acid bacteria bacterium powder, it is added in flour and stirs
Even, the 8-12h that fermented under the conditions of 32-37 DEG C is made.
By using above-mentioned technical proposal, water and face are added by mixing lactic acid bacteria bacterium powder, flour, lactic acid bacteria face made from fermentation
The metabolite such as a large amount of lactic acid bacterias with metabolic activity and lactic acid is contained in group.The 32-37 DEG C of temperature for suitable lactic acid bacteria propagation
Condition, lactic acid bacteria can rapidly breed and produce the metabolites such as lactic acid under the temperature conditionss.Lactic acid bacteria is probiotics, beneficial to regulation
Function of intestinal canal；The metabolites such as lactic acid, then it can assign steamed bun unique flavor.
Further, the weight of each component is flour 90-110 parts, mixing lactic acid bacteria in the lactic acid bacteria dough
Bacterium powder 0.8-1.2 parts, water 90-110 parts.
By using above-mentioned technical proposal, can be produced in the lactic acid bacteria dough of this kind of metrology recipe enough lactic acid bacterias and
The metabolites such as lactic acid, subsequently make in the process of high-calcium steamed bun and mixing dough can fully be proofed, make obtained steamed bun mouthfeel
Soft, lactic acid bacteria bacterium colony is pure, beneficial to the shelf-life for extending high-calcium steamed bun.
Further, content of lactic acid bacteria is 1.0 × 10 in the mixing lactic acid bacteria bacterium powder9CFU/g, wherein bulgarian milk
It is bacillus 0.1-0.3 parts, streptococcus thermophilus 0.1-0.3 parts, lactobacillus acidophilus 0.2-0.5 parts, Lactobacillus plantarum 0.1-0.3 parts, double
Discrimination bacillus 0.1-0.3 parts, Lactobacillus rhamnosus 0.2-0.5 parts.
By using above-mentioned technical proposal, using the lactobacillus bulgaricus containing above-mentioned dosage, streptococcus thermophilus, acidophilus breast
Bacillus, Lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus mixed lactic bacterium powder prepare lactic acid bacteria dough, and a variety of bacterial strains are coordinated
Fermentation, the ferment effect and improvement flavor effect to dough are obvious.And compared to the old face of fermentation in the prior art, in dough
Bacterium colony is pure, can suppress varied bacteria growing, improves the anti-aging quality of steamed bun, extends the shelf life.
Further, in step 1, the temperature of water is 20-23 DEG C, and mixed liquor divides 2-4 times and is added in flour.
By using above-mentioned technical proposal, the optimum temperature of saccharomycete uses temperature as 20-23 DEG C of He Mianshui at 37 DEG C
And face, be avoided that with saccharomycete excessively fast passage during face, maintain higher gas deliverability beneficial to follow-up.Meanwhile divide 2-4 times and incite somebody to action
Mixed liquor is added in flour, and mixed liquor can be made to be sufficiently mixed uniformly with flour.
Further, when being stirred in step 1, dough mixing machine first stirs 5-7min with 90-150rpm rotating speed, then turns to
60-90rpm continues to can be taken off mixing dough after stirring 8-12min, and mixing dough central temperature is 23-26 DEG C.
By using above-mentioned technical proposal, dough mixing machine first stirs 5-7min with 90-150rpm rotating speed, can be by mixed liquor
Quickly it is well mixed with flour；The rotating speed for switching to 60-90rpm afterwards continues to stir 8-12min, gluten network can be promoted to be formed.With
The temperature in face is unsuitable too high, with avoid with the too fast propagation of saccharomycete in dough during face, cause later stage aerogenesis insufficient, Wu Fabao
Product quality is demonstrate,proved, thus dough central temperature is advisable with 23-26 DEG C.
Further, in the step 6, cooling workshop is sterilized using ultraviolet, ozone.
By using above-mentioned technical proposal, contamination or breed bacteria on steamed bun are avoided in cooling procedure, steamed bun is stored
Impact.
Further, in the step 7, deoxidier is added toward packaging bag is interior.
By using above-mentioned technical proposal, deoxidier can adsorb the oxygen in packaging bag, suppress the growth of aerobic bacteria, be beneficial to
Extend the shelf-life of steamed bun.
Further, the volume ratio of carbon dioxide and nitrogen is 70 in the step 7:30.
By using above-mentioned technical proposal, the carbon dioxide and nitrogen of said ratio have pole in the storage process of steamed bun
Good fungistatic effect and it can keep packing and do not collapse, the shelf lives of steamed bun can be extended to 15 days by 7 days.
In summary, the invention has the advantages that：
1st, a certain amount of milk calcium is added in formula, improves the calcium content of steamed bun, milk calcium easily absorbs and had no adverse effects, and is applicable
Eaten in various people such as infant, pregnant woman wet nurse, children, the elderlys；
2nd, dough is fermented using lactic acid bacteria dough, a small amount of baking powder and yeast, obtained steamed bun mouthfeel is soft, flavor is only
It is special；
3rd, raw material is made using lactic acid bacteria bacterium powder, flour and water, fermented obtained lactic acid bacteria dough replaces the old of normal fermentation
Face, bacterium colony degree of purity in dough can be kept, beneficial to prevent steamed bun corruption, go mouldy, extend the shelf life.
Embodiment
The present invention is described in further detail below in conjunction with specific embodiment.
Embodiment 1
A kind of processing technology of high-calcium steamed bun, comprises the following steps：
Step 1: and face
A. the making of lactic acid bacteria dough：Weight according to 90 parts of flour, 0.8 part of mixing lactic acid bacteria bacterium powder, 90 parts of water claims
Material.It is added in flour and stirs after load weighted water and lactic acid bacteria bacterium powder are well mixed, is modulated into dough.Then, will
The dough modulated is placed in fermentation 12h, the lactic acid bacteria dough to be fermented in 32 DEG C of fermenting cellar.Make the mixed of lactic acid bacteria dough
It is 1.0 × 10 to close content of lactic acid bacteria in lactic acid bacteria bacterium powder9CFU/g, wherein 0.1 part of lactobacillus bulgaricus, streptococcus thermophilus 0.1
Part, 0.2 part of lactobacillus acidophilus, 0.1 part of Lactobacillus plantarum, 0.1 part of Bifidobacterium, 0.2 part of Lactobacillus rhamnosus.
B. mixing dough is modulated：20-23 DEG C of 40 parts of water, the lactic acid bacteria dough 10 proofed are weighed according to weight
Part, 0.8 part of yeast, 1 part of milk calcium, 1 part of baking powder, 2 parts of white granulated sugar, 0.1 part of salt and 90 parts of flour.First by flour, baking powder,
Salt, milk calcium are well mixed to be added in dough mixing machine, then mixes water, the lactic acid bacteria dough proofed, yeast and white granulated sugar
Mixed liquor uniformly is made, mixed liquor is divided to be added in flour for 2-4 times mixed, opens dough mixing machine and is stirred.
During with face, 5-7min is first stirred with 90rpm rotating speed, 60rpm is then turned to and continues to stir 8-12min, to dough
Surface is smooth to can be taken off mixing dough.The mixing dough central temperature being stirred is 23-26 DEG C, pH 6.8-7.0.
Step 2: stand：Environment temperature be 23-27 DEG C under the conditions of, by the mixing dough become reconciled be placed on operating desk or
In container, and clean wet gauze or preservative film progress moisturizing are capped in dough surface, avoid dough surface moisture evaporation from causing
Dough surface is dry, stands 5-10min.
Step 3: shaping：The mixing dough after standing is come and gone into compacting 8-10 times using oodle maker, until dough surface is put down
Cunning is glossy；After compacting, dough is cut into the steamed bun base of suitable size using noodle cutter.
Step 4: fermentation：By steamed bun base sabot, it is put into proofing box and proofs.Proofing temperature is 38-40 DEG C, humidity 70-
85%, 30-40min is proofed, the volume of steamed bun base is changed into 1.5 times or so before not proofing, proofs and complete.
Step 5: steam：The steamed bun base proofed is inserted in 110 DEG C of steamers, 15-20min is steamed and can obtain high calcium
Steamed bun.
Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and is cooled in 0-5 DEG C of sterile cooling workshop
Central temperature is 10-20 DEG C.Before being cooled down to high-calcium steamed bun, ultraviolet, ozone need to be used to sterilize cooling workshop, with
Avoid that harmful bacteria is infected with or grown on steamed bun.
Step 7: controlled atmospheric packing：High-calcium steamed bun after cooling is loaded in the packaging bag through sterilizing, and past packaging bag
Interior addition deoxidier, then by gas-control packing device by nitrogen and carbon dioxide according to volume ratio 70:After 30 ratio mixing, fill
Enter in packaging bag, seal, complete controlled atmospheric packing.
Embodiment 2
A kind of processing technology of high-calcium steamed bun, comprises the following steps：
Step 1: and face
A. the making of lactic acid bacteria dough：Weight according to 97 parts of flour, 0.95 part of mixing lactic acid bacteria bacterium powder, 97 parts of water claims
Material.It is added in flour and stirs after load weighted water and lactic acid bacteria bacterium powder are well mixed, is modulated into dough.Then, will
The dough modulated is placed in fermentation 10.5h, the lactic acid bacteria dough to be fermented in 33.5 DEG C of fermenting cellar.Make lactic acid bacteria dough
Mixing lactic acid bacteria bacterium powder in content of lactic acid bacteria be 1.0 × 109CFU/g, wherein 0.15 part of lactobacillus bulgaricus, thermophilus
0.15 part of bacterium, 0.3 part of lactobacillus acidophilus, 0.15 part of Lactobacillus plantarum, 0.2 part of Bifidobacterium, 0.4 part of Lactobacillus rhamnosus.
B. mixing dough is modulated：20-23 DEG C of 41.5 parts of water, the lactic acid bacteria dough proofed are weighed according to weight
97 parts of 13 parts, 1 part of yeast, 1.7 parts of milk calcium, 1.2 parts of baking powder, 3 parts of white granulated sugar, 0.18 part of salt and flour.First by flour, bubble
Beat powder, salt, milk calcium to be well mixed and be added in dough mixing machine, then by water, the lactic acid bacteria dough, yeast and the white sand that have proofed
Sugar is well mixed to be made mixed liquor, mixed liquor is divided to be added in flour for 2-4 time mixed, and unlatching dough mixing machine is stirred.
During with face, 5-7min is first stirred with 110rpm rotating speed, 70rpm is then turned to and continues to stir 8-12min, to dough
Surface is smooth to can be taken off mixing dough.The mixing dough central temperature being stirred is 23-26 DEG C, pH 6.8-7.0.
Step 2: stand：Environment temperature be 23-27 DEG C under the conditions of, by the mixing dough become reconciled be placed on operating desk or
In container, and clean wet gauze or preservative film progress moisturizing are capped in dough surface, avoid dough surface moisture evaporation from causing
Dough surface is dry, stands 5-10min.
Step 3: shaping：The mixing dough after standing is come and gone into compacting 8-10 times using oodle maker, until dough surface is put down
Cunning is glossy；After compacting, dough is cut into the steamed bun base of suitable size using noodle cutter.
Step 4: fermentation：By steamed bun base sabot, it is put into proofing box and proofs.Proofing temperature is 38-40 DEG C, humidity 70-
85%, 30-40min is proofed, the volume of steamed bun base is changed into 1.5 times or so before not proofing, proofs and complete.
Step 5: steam：The steamed bun base proofed is inserted in 110 DEG C of steamers, 15-20min is steamed and can obtain high calcium
Steamed bun.
Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and is cooled in 0-5 DEG C of sterile cooling workshop
Central temperature is 10-20 DEG C.Before being cooled down to high-calcium steamed bun, ultraviolet, ozone need to be used to sterilize cooling workshop, with
Avoid that harmful bacteria is infected with or grown on steamed bun.
Step 7: controlled atmospheric packing：High-calcium steamed bun after cooling is loaded in the packaging bag through sterilizing, and past packaging bag
Interior addition deoxidier, then by gas-control packing device by nitrogen and carbon dioxide according to volume ratio 70:After 30 ratio mixing, fill
Enter in packaging bag, seal, complete controlled atmospheric packing.
Embodiment 3
A kind of processing technology of high-calcium steamed bun, comprises the following steps：
Step 1: and face
A. the making of lactic acid bacteria dough：According to 105 parts of flour, 1.05 parts of mixing lactic acid bacteria bacterium powder, the weight of 105 parts of water
Weighing.It is added in flour and stirs after load weighted water and lactic acid bacteria bacterium powder are well mixed, is modulated into dough.Then,
The dough modulated is placed in 35 DEG C of fermenting cellar the 9.5h that ferments, the lactic acid bacteria dough to be fermented.Make lactic acid bacteria dough
Mixing lactic acid bacteria bacterium powder in content of lactic acid bacteria be 1.0 × 109CFU/g, wherein 0.2 part of lactobacillus bulgaricus, thermophilus
0.2 part of bacterium, 0.4 part of lactobacillus acidophilus, 0.2 part of Lactobacillus plantarum, 0.25 part of Bifidobacterium, 0.3 part of Lactobacillus rhamnosus.
B. mixing dough is modulated：20-23 DEG C of 43 parts of water, the lactic acid bacteria dough 17 proofed are weighed according to weight
Part, 1.2 parts of yeast, 2.3 parts of milk calcium, 1.5 parts of baking powder, 4 parts of white granulated sugar, 0.24 part of salt and 105 parts of flour.First by flour,
Baking powder, salt, milk calcium are well mixed to be added in dough mixing machine, then by water, the lactic acid bacteria dough proofed, yeast and in vain
Granulated sugar is well mixed to be made mixed liquor, mixed liquor is divided to be added in flour for 2-4 time mixed, and unlatching dough mixing machine is stirred.
During with face, 5-7min is first stirred with 130rpm rotating speed, 80rpm is then turned to and continues to stir 8-12min, to dough
Surface is smooth to can be taken off mixing dough.The mixing dough central temperature being stirred is 23-26 DEG C, pH 6.8-7.0.
Step 2: stand：Environment temperature be 23-27 DEG C under the conditions of, by the mixing dough become reconciled be placed on operating desk or
In container, and clean wet gauze or preservative film progress moisturizing are capped in dough surface, avoid dough surface moisture evaporation from causing
Dough surface is dry, stands 5-10min.
Step 3: shaping：The mixing dough after standing is come and gone into compacting 8-10 times using oodle maker, until dough surface is put down
Cunning is glossy；After compacting, dough is cut into the steamed bun base of suitable size using noodle cutter.
Step 4: fermentation：By steamed bun base sabot, it is put into proofing box and proofs.Proofing temperature is 38-40 DEG C, humidity 70-
85%, 30-40min is proofed, the volume of steamed bun base is changed into 1.5 times or so before not proofing, proofs and complete.
Step 5: steam：The steamed bun base proofed is inserted in 110 DEG C of steamers, 15-20min is steamed and can obtain high calcium
Steamed bun.
Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and is cooled in 0-5 DEG C of sterile cooling workshop
Central temperature is 10-20 DEG C.Before being cooled down to high-calcium steamed bun, ultraviolet, ozone need to be used to sterilize cooling workshop, with
Avoid that harmful bacteria is infected with or grown on steamed bun.
Step 7: controlled atmospheric packing：High-calcium steamed bun after cooling is loaded in the packaging bag through sterilizing, and past packaging bag
Interior addition deoxidier, then by gas-control packing device by nitrogen and carbon dioxide according to volume ratio 70:After 30 ratio mixing, fill
Enter in packaging bag, seal, complete controlled atmospheric packing.
Embodiment 4
A kind of processing technology of high-calcium steamed bun, comprises the following steps：
Step 1: and face
A. the making of lactic acid bacteria dough：According to 110 parts of flour, 1.2 parts of mixing lactic acid bacteria bacterium powder, the weight of 110 parts of water
Weighing.It is added in flour and stirs after load weighted water and lactic acid bacteria bacterium powder are well mixed, is modulated into dough.Then,
The dough modulated is placed in 37 DEG C of fermenting cellar the 8h that ferments, the lactic acid bacteria dough to be fermented.Make lactic acid bacteria dough
Content of lactic acid bacteria is 1.0 × 10 in mixing lactic acid bacteria bacterium powder9CFU/g, wherein 0.3 part of lactobacillus bulgaricus, streptococcus thermophilus
0.3 part, 0.5 part of lactobacillus acidophilus, 0.3 part of Lactobacillus plantarum, 0.3 part of Bifidobacterium, 0.5 part of Lactobacillus rhamnosus.
B. mixing dough is modulated：20-23 DEG C of 45 parts of water, the lactic acid bacteria dough 20 proofed are weighed according to weight
Part, 1.5 parts of yeast, 3 parts of milk calcium, 1.5 parts of baking powder, 5 parts of white granulated sugar, 0.3 part of salt and 110 parts of flour.First flour, bubble are beaten
Powder, salt, milk calcium are well mixed to be added in dough mixing machine, then by water, the lactic acid bacteria dough, yeast and the white granulated sugar that have proofed
It is well mixed that mixed liquor is made, mixed liquor is divided to be added in flour for 2-4 time mixed, unlatching dough mixing machine is stirred.
During with face, 5-7min is first stirred with 150rpm rotating speed, 90rpm is then turned to and continues to stir 8-12min, to dough
Surface is smooth to can be taken off mixing dough.The mixing dough central temperature being stirred is 23-26 DEG C, pH 6.8-7.0.
Step 2: stand：Environment temperature be 23-27 DEG C under the conditions of, by the mixing dough become reconciled be placed on operating desk or
In container, and clean wet gauze or preservative film progress moisturizing are capped in dough surface, avoid dough surface moisture evaporation from causing
Dough surface is dry, stands 5-10min.
Step 3: shaping：The mixing dough after standing is come and gone into compacting 8-10 times using oodle maker, until dough surface is put down
Cunning is glossy；After compacting, dough is cut into the steamed bun base of suitable size using noodle cutter.
Step 4: fermentation：By steamed bun base sabot, it is put into proofing box and proofs.Proofing temperature is 38-40 DEG C, humidity 70-
85%, 30-40min is proofed, the volume of steamed bun base is changed into 1.5 times or so before not proofing, proofs and complete.
Step 5: steam：The steamed bun base proofed is inserted in 110 DEG C of steamers, 15-20min is steamed and can obtain high calcium
Steamed bun.
Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and is cooled in 0-5 DEG C of sterile cooling workshop
Central temperature is 10-20 DEG C.Before being cooled down to high-calcium steamed bun, ultraviolet, ozone need to be used to sterilize cooling workshop, with
Avoid that harmful bacteria is infected with or grown on steamed bun.
Step 7: controlled atmospheric packing：High-calcium steamed bun after cooling is loaded in the packaging bag through sterilizing, and past packaging bag
Interior addition deoxidier, then by gas-control packing device by nitrogen and carbon dioxide according to volume ratio 70:After 30 ratio mixing, fill
Enter in packaging bag, seal, complete controlled atmospheric packing.
Detection is sampled to the various embodiments described above final products, it is shady and cool in normal temperature as the high-calcium steamed bun of sample using extracting
Under the conditions of store.Sense organ change, measure physical and chemical index and the microbiological indicator of sample were observed at 5 days, 10 days, 15 days.Observation
Whether sample surfaces have color change or go mouldy, and the acidity to sample, total plate count, Escherichia coli quantity detect,
Testing result is as shown in the table：
From upper table data, the high-calcium steamed bun sample of each embodiment in 15d without color change, without go mouldy, acidity almost without
Change.Total plate count is far below 105CFU/g, i.e., obvious sense quality deterioration does not occur, Escherichia coli do not detect, meet phase
Close food hygiene requirement.
Above-mentioned each specific embodiment is only explanation of the invention, and it is not limitation of the present invention, this area skill
Art personnel can make the modification of no creative contribution to the present embodiment as needed after this specification is read, but as long as
All protected in scope of the presently claimed invention by Patent Law.
Claims (9)
- A kind of 1. processing technology of high-calcium steamed bun, it is characterised in that：Comprise the following steps,Step 1: and face：By 40-45 parts water, 10-20 part lactic acid bacterias dough, 0.8-1.5 parts yeast, 1-3 parts milk calcium, 1-1.5 parts Baking powder, 2-5 parts white granulated sugar and 0.1-0.3 parts salt are well mixed to be made mixed liquor, and mixed liquor is added into 90-110 parts In flour, in stirring to form mixing dough in dough mixing machine；Step 2: stand：Wet cloth is capped on mixing dough in step 1,5-10min is stood at 23-27 DEG C；Step 3: shaping：Mixing dough rolling, the cutting after standing are molded using oodle maker, steamed bun base is made；Step 4: fermentation：By the steamed bun base in step 3 be placed in 38-40 DEG C, humidity be 70-85% in the environment of, proof 30- 40min；Step 5: steam：Steamed bun base after proofing, which is inserted in steamer, to be steamed 15-20min and obtains high-calcium steamed bun；Step 6: cooling：High-calcium steamed bun enters purifying area after the completion of steaming, and center is cooled in 0-5 DEG C of sterile cooling workshop Temperature is 10-20 DEG C；Step 7: controlled atmospheric packing：After the completion of high-calcium steamed bun cooling, packed using aseptic packaging material, and by nitrogen and two Carbon dioxide gas mixture is filled with packaging bag.
- 2. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：The lactic acid bacteria dough is by water and mixes After closing the mixing of lactic acid bacteria bacterium powder, it is added in flour and stirs, the 8-12h that fermented under the conditions of 32-37 DEG C is made.
- 3. the processing technology of high-calcium steamed bun according to claim 2, it is characterised in that：Each component in the lactic acid bacteria dough Weight be flour 90-110 parts, mixing lactic acid bacteria bacterium powder 0.8-1.2 parts, water 90-110 parts.
- 4. the processing technology of the high-calcium steamed bun according to Claims 2 or 3, it is characterised in that：The mixing lactic acid bacteria bacterium powder Middle content of lactic acid bacteria is 1.0 × 109CFU/g, wherein lactobacillus bulgaricus 0.1-0.3 parts, streptococcus thermophilus 0.1-0.3 parts, Lactobacillus acidophilus 0.2-0.5 parts, Lactobacillus plantarum 0.1-0.3 parts, Bifidobacterium 0.1-0.3 parts, Lactobacillus rhamnosus 0.2-0.5 Part.
- 5. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：In step 1, the temperature of water is 20- 23 DEG C, and mixed liquor divides 2-4 times and is added in flour.
- 6. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：When being stirred in step 1, dough mixing machine 5-7min is first stirred with 90-150rpm rotating speed, 60-90rpm is then turned to and continues to can be taken off flour mixed with adulterants after stirring 8-12min Group, mixing dough central temperature are 23-26 DEG C.
- 7. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：In the step 6, use is ultraviolet Line, ozone are sterilized to cooling workshop.
- 8. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：In the step 7, toward packaging bag Interior addition deoxidier.
- 9. the processing technology of high-calcium steamed bun according to claim 1, it is characterised in that：In the step 7 carbon dioxide with The volume ratio of nitrogen is 70:30.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431403A (en) * | 2021-12-29 | 2022-05-06 | 湖南茯神科技有限公司 | Poria cocos health food processing technology |
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| CN102366105A (en) * | 2011-10-29 | 2012-03-07 | 山西振东五和健康食品股份有限公司 | Food suitable for maintaining functions of middle-aged and aged women |
| CN103814977A (en) * | 2013-12-27 | 2014-05-28 | 四川高福记生物科技有限公司 | Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
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2017
- 2017-12-09 CN CN201711313955.2A patent/CN107821952A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366105A (en) * | 2011-10-29 | 2012-03-07 | 山西振东五和健康食品股份有限公司 | Food suitable for maintaining functions of middle-aged and aged women |
| CN103814977A (en) * | 2013-12-27 | 2014-05-28 | 四川高福记生物科技有限公司 | Steamed bun zymophyte, preparation method thereof and application of steamed bun zymophyte |
| CN106261589A (en) * | 2016-08-04 | 2017-01-04 | 刘良忠 | Special dietary seafood that a kind of applicable patients with chronic diseases is edible and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114431403A (en) * | 2021-12-29 | 2022-05-06 | 湖南茯神科技有限公司 | Poria cocos health food processing technology |
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Effective date of registration: 20210127 Address after: 215000 No.11, Shitian Road, Yangchenghu Town, Xiangcheng District, Suzhou City, Jiangsu Province Applicant after: SUZHOU YIJIANGNAN FOOD Co.,Ltd. Address before: 3 / F, building 1, area C, Dongfang Industrial Park, No.1 Huayun Road, Suzhou Industrial Park, 215000 Jiangsu Province Applicant before: SUZHOU XIANDONGLI FOOD TECHNOLOGY Co.,Ltd. |