CN107874096A - A kind of wheat embryo steamed bun and its processing method - Google Patents
A kind of wheat embryo steamed bun and its processing method Download PDFInfo
- Publication number
- CN107874096A CN107874096A CN201711315207.8A CN201711315207A CN107874096A CN 107874096 A CN107874096 A CN 107874096A CN 201711315207 A CN201711315207 A CN 201711315207A CN 107874096 A CN107874096 A CN 107874096A
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- steamed bun
- dough
- lactic acid
- acid bacteria
- flour
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- 235000021307 Triticum Nutrition 0.000 title claims abstract description 48
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- 238000003672 processing method Methods 0.000 title claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 108
- 235000013312 flour Nutrition 0.000 claims abstract description 66
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- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 15
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 14
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 11
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 11
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
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- 239000011573 trace mineral Substances 0.000 abstract description 2
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- 239000011701 zinc Substances 0.000 abstract description 2
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- 206010010774 Constipation Diseases 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of processing method of wheat embryo steamed bun, comprise the following steps：Step 1：Prepared by mixing lactic acid bacteria bacterium powder, step 2, mixing lactic acid bacteria solution, step 3, sour flour dough kneading, step 4, and fermentation and step 5, steamed bun make.In this programme sour flour dough is prepared using a variety of strain mixed fermentations such as lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, a variety of bacterial strains coordinate fermentation, the flavor of steamed bun can not only be improved, and there is the antibacterial action effect to extend the shelf life, make steamed bun that there is preferable anti-aging quality；The wheat embryo steamed bun being prepared in this way, nutritive value is high, containing abundant vitamin E, B1 and protein, due to also containing several mineral materials and the trace elements such as calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper in wheat embryo.
Description
Technical field
The present invention relates to a kind of processing method of steamed bun, more particularly to a kind of wheat embryo steamed bun and its processing method.
Background technology
Steamed bun originating from China, has risen to the staple food of Chinese nation, having for Chinese to replace since Qin Han earliest
The status in generation；Along with the high speed development of urbanization, industrialization is moved towards in the production and operation of steamed bun.But production and the guarantor of steamed bun
Fresh technique is always to restrict the key issue of steamed bun industrial development.Specifically, one is because the steamed bun that current market is sold
It is to use single barms mostly, using rapid fermentation method production, the product fragrance and ferment local-flavor of this method production
It is not strong enough and apt to deteriorate；Also portioned product still relies on old dough and adds dietary alkali production, and this method is easily destroyed
Nutriment in steamed bun, and absorption and utilization of the human body to some mineral matters are influenceed, product stability is poor, and living contaminants is existing
As happening occasionally；The second is because moisture in steamed bun and water activity are high, preserve be highly prone to microorganism at normal temperatures
Pollution and putrid and deteriorated, shelf life and its of short duration；In general, steamed bun surface after 36 hours will be because of dirty by microorganism
Dye and it is tacky, there is peculiar smell.
To overcome above mentioned problem, industry has developed a variety of solution methods；It is such as mould proof in steamed bun surface spraying compound bio
Agent, the method for packing and inflating while hot fresh-keeping steamed bun more than 70 DEG C, cooled down in 100,000 grades of ventilation cleaning workshops, 10,000 grades sterile
Cleaning shop is packed, and fresh-keeping method etc. is carried out to steamed bun based article using heat treatment technics, radiotechnology, but these methods
There are some shortcomings and shortcoming, but complex process is with high costs in general, is not suitable for industrial mass manufacture.
As application publication number for " CN103125819A " Chinese patent disclosed in a kind of lactic acid bacteria steamed bun technique with
Formula, wherein fermented using lactobacillus inoculation, but through overtesting, the retention cycle of this steamed bun at normal temperatures is about in 6-
10 days, there was the generation of phenomena such as scaling on souring the taste of steamed bun, surface since the 6th day, to the 9th day steamed bun surface
There is mildew appearance, mildew is linked to be piece within the tenth day；But the preservation of 6-10 days still can not meet the storage needs of present people, because
And here, we provide it is a kind of can holding time longer wheat embryo steamed bun at normal temperatures.
The content of the invention
It is an object of the invention to provide a kind of processing method of wheat embryo steamed bun, the wheat embryo steamed bun energy being prepared
Longer time is stored at normal temperatures.
The present invention above-mentioned technical purpose technical scheme is that：A kind of wheat embryo steamed bun adds
Work method, comprises the following steps：
Step 1：It is prepared by mixing lactic acid bacteria bacterium powder：Lactobacillus bulgaricus, streptococcus thermophilus, acidophilus streptococcus, Lactobacillus plantarum,
Bifidobacterium, Lactobacillus rhamnosus uniformly mix；
Step 2, mixing lactic acid bacteria solution：The mixing lactic acid bacteria bacterium powder being prepared in step 1 is mixed with pure water；
Step 3, sour flour dough kneads：By the mixing lactic acid bacteria solution being prepared in step 2 and wheat germ powder, flour and step
The mixed solution hybrid modulation for allocating to obtain in rapid 3 is into sour flour dough, contained mixing lactic acid bacteria bacterium powder, flour, water into sour flour dough
Ratio be 0.8-1.2:90-110:90-110；
Step 4, ferment：By the dough being prepared in step 3 be placed in clean environment fermentation to pH be 4.2-4.8；
Step 5, steamed bun makes：The sour flour dough for fermenting to obtain in step 4 and dry ferment, wheat germ powder, flour are mixed
Wheat embryo dough is made, is proofed after the completion of shaping.
Preferably, the step 5 mainly includes the following steps that：
S51：The sour flour dough being prepared in water, dry ferment, white granulated sugar, fresh milk and step 4 is uniformly mixed to form mixed liquor,
Water：Sour flour dough：Dry ferment=40-45：10-20：0.8-1.2；
S52：90-110 parts flour, 3-5 parts wheat germ powder, 0.1-0.3 parts salt and 1-1.5 part baking powders are added to stirring
Uniform stirring in machine, it is smooth to dough molding surface that the mixed liquor being prepared in S51 is added into uniform stirring；
S53：The dough being prepared in S52 is stood into 5-10 minutes, is molded through mechanical stitch, the steamed bun base after the completion of shaping is put
Enter in proofing box and proof；
S54：Steam.
Preferably, lactobacillus bulgaricus in the mixing lactic acid bacteria bacterium powder：Streptococcus thermophilus：Acidophilus streptococcus：Plant
Thing lactobacillus：Bifidobacterium：Lactobacillus rhamnosus=1-3:2-5:1-3:1-3:2-5；Yeasting is 32- in the step 4
37 DEG C, fermentation time is 8-12 hours.
Preferably, white granulated sugar and fresh milk, the ratio of salt are 2-5 in the S52:8-12:0.1-0.3.
Preferably, water temperature is 20-23 DEG C in the S51, mixed liquor is slowly added into flour mix in the S52
Close, in two steps rapid stirring：
Stp1, moderate-speed mixer：5-7 minutes, mixing speed 90-150rpm；
Stp2, stirring at low speed：8-12 minutes, mixing speed 60-90rpm；
Manufactured dough pH is 6.8-7.0 in the S52；In the S53 by dough be placed in room temperature stand 5-10 minutes it is rearmounted
It is put in fermentation room and proofs, 38-40 DEG C of proofing temperature in the fermentation room, proofs humidity 70-85%, 30-40 points of proofing period
Clock；The steamed bun proofed is placed in 110 DEG C of steam boxs in the S54 and steams 20-25 minutes.
Preferably, by the dough after standing, sabot is placed in fermentation room and proofed after mechanical stitch is molded in the S53, institute
State dough capping wet cloth in surface when standing.
It is an object of the invention to provide a kind of processing method of wheat embryo steamed bun, the wheat embryo steamed bun energy being prepared
Longer time is stored at normal temperatures.
The present invention above-mentioned technical purpose technical scheme is that：Including wheat germ powder, white sand
Sugar, flour, yeast, fresh milk, water, salt and lactic acid bacteria dough, the lactic acid bacteria dough are by lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, clear water and flour mix.
Preferably, the lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum, bifid bar
Bacterium, Lactobacillus rhamnosus, the proportionate relationship of clear water and flour are 1-3:2-5:1-3:1-3:2-5：90-110:90-110, it is described
Wheat germ powder 3-5 parts, white granulated sugar 2-5 parts, described lactic acid bacteria dough 10-20 parts, described flour 90-110 parts, the yeast
0.8-1.5 parts, described fresh milk 8-12 parts, described water 35-40 parts, described salt 0.1-0.3 parts.
In summary, the invention has the advantages that：
(1) the wheat embryo steamed bun being prepared in this way, nutritive value is high, contains abundant vitamin E, B1 and egg
White matter, due to also containing several mineral materials and the trace elements such as calcium, potassium, magnesium, iron, zinc, chromium, selenium, phosphorus, manganese, copper in wheat embryo,
It is a kind of water colo(u)r and the composition of pigment is wheat flavones in wheat embryo, there is treatment well to angiocardiopathy
Function, and the glutathione in wheat embryo, there is significant effect to suppressing cancer, secondly contain substantial amounts of meals in wheat embryo
Fiber is eaten, there is contact constipation, reduce blood fat, reduce postprandial blood sugar and other effects, and fat-reducing, the function of toxin expelling；
(2) sour flour dough is the product formed using the mixture of flour and water as substrate by lactobacillus-fermented, as one kind
Intermediate products, lactic acid bacteria and lactic acid bacteria product with metabolic activity are included in sour flour dough；The zymotechnique of sour flour dough can carry
The nutritive value of high steamed bun, assign steamed bun unique flavor, lactic acid bacteria can produce antibacterial substance during the fermentation in addition, prevent
The corruption of steamed bun, Shelf-life；In the steamed bun formed by the fermentation of old face, naturally occurring microorganism in flour is typically utilized
Fermented, because the species complexity of natural microbial is various, manufacture craft is simple, thus steamed bun can produce go mouldy in a short time
Phenomenon, quality is unstable, and flavor is not good enough；
(3) in this programme using lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium,
A variety of strain mixed fermentations such as Lactobacillus rhamnosus prepare sour flour dough, and a variety of bacterial strains coordinate fermentation, can not only improve the wind of steamed bun
Taste, and there is the antibacterial action effect to extend the shelf life, make steamed bun that there is preferable anti-aging quality；
(4) the lactic acid bacteria steamed bun after preparation is placed into aseptic package bag, and is filled with the mixed of nitrogen and carbon dioxide thereto
Gas is closed, this lactic acid bacteria steamed bun is fermented using single mushroom in preparation process, avoids a variety of mushrooms therein and mix
Close fermentation and be easy to the phenomenon gone mouldy, and the mould for causing to go mouldy is a kind of aerobic bacteria, indifferent gas will be filled with aseptic package bag
Body can effectively slow down the growth of mould；This method using biological preservation carries out Preservation Treatment to steamed bun, and in the prior art
Compared by chemical preservative, remove chemical synthesis medicament and preservative, more environment-friendly and green, it is more healthy, and to the mouth of food
Sense and nutritional ingredient etc. have no influence；
(5) dry ferment acts synergistically with lactic acid bacteria, and lactic acid bacteria produces organic acid such as lactic acid using monose fermentation under anaerobic
Accumulation Deng, lactic acid causes the increase of dough acidity, and generations of this kind of organic acid can effectively delay the aging of product, suppress corrupt
The growth of bacterium, extend shelf life, lactic acid can also generate lipid material with ethanol synthesis caused by lactic acid curly hair ferment, and most
Several lipid materials carries a kind of mellowness, so as to lift the flavor of steamed bun；
(6) it is used to making between the various mushrooms of lactic acid bacteria powder and synbiosis is present, collaboration mutual assistance promotes acid production speed, allows acid
Dough accelerates fermentation, produces preferable flavor；Acidizing degree is reduced as lactobacillus bulgaricus and lactobacillus acidophilus act synergistically,
Improve acid production speed；Lactobacillus rhamnosus (LHH) produces a variety of antibacterial substances during the fermentation, partly can remove in steamed bun
Pathogenic bacteria, spore and mould, the content of steamed bun mould is reduced, reduces the probability to go mouldy.
Brief description of the drawings
Fig. 1 is overall flow schematic diagram in embodiment.
Embodiment
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification of no creative contribution to the present embodiment as needed after this specification is read, but as long as at this
All protected in the right of invention by Patent Law.
Embodiment 1：
A kind of processing method of wheat embryo steamed bun, as shown in figure 1, mainly including the following steps that：Prepare mixing lactic acid bacteria bacterium powder
→ prepare mixing lactic acid bacteria solution → kneading sour flour dough → fermentation → kneading dough → standing → roll forming → and ferment → steam
→ cooling → pack.
Clean container A is taken, adds 90 parts of flour thereto, then uniformly mixed after pouring into 90 parts of water thereto, Zhi Houzai
0.1 part of lactobacillus bulgaricus, 0.1 part of streptococcus thermophilus, 0.2 part of lactobacillus acidophilus, 0.1 part of plant breast bar are added thereto
Bacterium, 0.1 part of Bifidobacterium and 0.2 part of Lactobacillus rhamnosus continue stirring and form sour flour dough to well mixed, afterwards connect container A
It is placed on sour flour dough therein in 32 DEG C of environment 8 hours, the pH value of sour flour dough is 4.2-4.8.
Take clean container B, by 10 parts of sour flour doughs, 40 parts of water, 0.8 part of yeast, 2 portions of white granulated sugars, 0.1 portion of salt, 8 parts it is fresh
Milk uniformly mixes, and 20 DEG C of water temperature is optimal.
Mixed liquor in 90 parts of flour, 3 parts of wheat germ powders and container B is poured slowly into mixer and stirred, is stirred
It is divided into two steps：
Stp1, moderate-speed mixer：5 minutes, mixing speed 90rpm；
Stp2, stirring at low speed：8 minutes, mixing speed 60rpm.
The dough pH value being prepared is 6.8-7.0, and central temperature is 23-26 DEG C.
In dough surface capping wet cloth after standing 5 minutes at room temperature, wet cloth is gauze or non-woven fabrics；By steamed bun after shaping
Base, which is placed into fermentation room, to ferment 30 minutes, and it is 38-40 DEG C to proof indoor temperature, humidity 70-85%；Steamed bun base is placed on
It is placed into steamer after steaming 20 minutes and takes out, is placed into 0-5 DEG C of sterile cooling workshop and is cooled in lactic acid bacteria steamed bun
Heart temperature is to 10-20 DEG C.
Finally the lactic acid bacteria steamed bun after cooling is placed in aseptic packaging material and packed, be filled with thereto nitrogen and
The mixed proportion of the mixed gas of carbon dioxide, nitrogen and carbon dioxide is 70:30.
Embodiment 2：
A kind of processing method of wheat embryo steamed bun, as shown in figure 1, mainly including the following steps that：Prepare mixing lactic acid bacteria bacterium powder
→ prepare mixing lactic acid bacteria solution → kneading sour flour dough → fermentation → kneading dough → standing → roll forming → and ferment → steam
→ cooling → pack.
Clean container A is taken, adds 90 parts of flour thereto, then uniformly mixed after pouring into 90 parts of water thereto, Zhi Houzai
0.1 part of lactobacillus bulgaricus, 0.1 part of streptococcus thermophilus, 0.2 part of lactobacillus acidophilus, 0.1 part of plant breast bar are added thereto
Bacterium, 0.1 part of Bifidobacterium and 0.2 part of Lactobacillus rhamnosus continue stirring and form sour flour dough to well mixed, afterwards connect container A
It is placed on sour flour dough therein in 37 DEG C of environment 10 hours, the pH value of sour flour dough is 4.2-4.8.
Take clean container B, by 10 parts of sour flour doughs, 40 parts of water, 0.8 part of yeast, 2 portions of white granulated sugars, 0.1 portion of salt, 8 parts it is fresh
Milk uniformly mixes, and 25 DEG C of water temperature is optimal.
Mixed liquor in 90 parts of flour, 3 parts of wheat germ powders and container B is poured slowly into mixer and stirred, is stirred
It is divided into two steps：
Stp1, moderate-speed mixer：7 minutes, mixing speed 90rpm；
Stp2, stirring at low speed：12 minutes, mixing speed 60rpm.
The dough pH value being prepared is 6.8-7.0, and central temperature is 23-26 DEG C.
In dough surface capping wet cloth after standing 10 minutes at room temperature, wet cloth is gauze or non-woven fabrics；By steamed bun after shaping
Head base, which is placed into fermentation room, to ferment 40 minutes, and it is 38-40 DEG C to proof indoor temperature, humidity 70-85%；Steamed bun base is placed
Be placed into steamer steam 25 minutes after take out, be placed into 0-5 DEG C of sterile cooling workshop and be cooled to lactic acid bacteria steamed bun
Central temperature is to 10-20 DEG C.
Finally the lactic acid bacteria steamed bun after cooling is placed in aseptic packaging material and packed, be filled with thereto nitrogen and
The mixed proportion of the mixed gas of carbon dioxide, nitrogen and carbon dioxide is 70:30.
Embodiment 3：
A kind of processing method of wheat embryo steamed bun, as shown in figure 1, mainly including the following steps that：Prepare mixing lactic acid bacteria bacterium powder
→ prepare mixing lactic acid bacteria solution → kneading sour flour dough → fermentation → kneading dough → standing → roll forming → and ferment → steam
→ cooling → pack.
Clean container A is taken, adds 90 parts of flour thereto, then uniformly mixed after pouring into 90 parts of water thereto, Zhi Houzai
0.1 part of lactobacillus bulgaricus, 0.1 part of streptococcus thermophilus, 0.2 part of lactobacillus acidophilus, 0.1 part of plant breast bar are added thereto
Bacterium, 0.1 part of Bifidobacterium and 0.2 part of Lactobacillus rhamnosus continue stirring and form sour flour dough to well mixed, afterwards connect container A
It is placed on sour flour dough therein in 35 DEG C of environment 9 hours, the pH value of sour flour dough is 4.2-4.8.
Take clean container B, by 10 parts of sour flour doughs, 40 parts of water, 0.8 part of yeast, 2 portions of white granulated sugars, 0.1 portion of salt, 8 parts it is fresh
Milk uniformly mixes, and 25 DEG C of water temperature is optimal.
Mixed liquor in 90 parts of flour, 3 parts of wheat germ powders and container B is poured slowly into mixer and stirred, is stirred
It is divided into two steps：
Stp1, moderate-speed mixer：7 minutes, mixing speed 90rpm；
Stp2, stirring at low speed：12 minutes, mixing speed 60rpm.
The dough pH value being prepared is 6.8-7.0, and central temperature is 23-26 DEG C.
In dough surface capping wet cloth after standing 8 minutes at room temperature, wet cloth is gauze or non-woven fabrics；By steamed bun after shaping
Base, which is placed into fermentation room, to ferment 35 minutes, and it is 38-40 DEG C to proof indoor temperature, humidity 70-85%；Steamed bun base is placed on
It is placed into steamer after steaming 23 minutes and takes out, is placed into 0-5 DEG C of sterile cooling workshop and is cooled in lactic acid bacteria steamed bun
Heart temperature is to 10-20 DEG C.
Finally the lactic acid bacteria steamed bun after cooling is placed in aseptic packaging material and packed, be filled with thereto nitrogen and
The mixed proportion of the mixed gas of carbon dioxide, nitrogen and carbon dioxide is 70:30.
Embodiment 4：
A kind of processing method of wheat embryo steamed bun, as shown in figure 1, mainly including the following steps that：Prepare mixing lactic acid bacteria bacterium powder
→ prepare mixing lactic acid bacteria solution → kneading sour flour dough → fermentation → kneading dough → standing → roll forming → and ferment → steam
→ cooling → pack.
Clean container A is taken, adds 90 parts of flour thereto, then uniformly mixed after pouring into 90 parts of water thereto, Zhi Houzai
0.1 part of lactobacillus bulgaricus, 0.1 part of streptococcus thermophilus, 0.2 part of lactobacillus acidophilus, 0.1 part of plant breast bar are added thereto
Bacterium, 0.1 part of Bifidobacterium and 0.2 part of Lactobacillus rhamnosus continue stirring and form sour flour dough to well mixed, afterwards connect container A
It is placed on sour flour dough therein in 35 DEG C of environment 8 hours, the pH value of sour flour dough is 4.2-4.8.
Take clean container B, by 10 parts of sour flour doughs, 40 parts of water, 0.8 part of yeast, 2 portions of white granulated sugars, 0.1 portion of salt, 8 parts it is fresh
Milk uniformly mixes, and 25 DEG C of water temperature is optimal.
Mixed liquor in 90 parts of flour, 3 parts of wheat germ powders and container B is poured slowly into mixer and stirred, is stirred
It is divided into two steps：
Stp1, moderate-speed mixer：5 minutes, mixing speed 90rpm；
Stp2, stirring at low speed：12 minutes, mixing speed 60rpm.
The dough pH value being prepared is 6.8-7.0, and central temperature is 23-26 DEG C.
In dough surface capping wet cloth after standing 8 minutes at room temperature, wet cloth is gauze or non-woven fabrics；By steamed bun after shaping
Base, which is placed into fermentation room, to ferment 30 minutes, and it is 38-40 DEG C to proof indoor temperature, humidity 70-85%；Steamed bun base is placed on
It is placed into steamer after steaming 23 minutes and takes out, is placed into 0-5 DEG C of sterile cooling workshop and is cooled in lactic acid bacteria steamed bun
Heart temperature is to 10-20 DEG C.
Finally the lactic acid bacteria steamed bun after cooling is placed in aseptic packaging material and packed, be filled with thereto nitrogen and
The mixed proportion of the mixed gas of carbon dioxide, nitrogen and carbon dioxide is 70:30.
Each material composition in embodiment 5- embodiments 10 is as follows, and following examples are using adding described in embodiment 1
Work technique is processed making.
Ask multidigit (more than 20) professional evaluator to eat immediately after the cooling period respectively the lactic acid bacteria steamed bun after preparation,
(being stored under conditions of 25 ± 2 DEG C) is eaten after 1 day, 3 days, 5 days and 10 days, the taste of lactic acid bacteria steamed bun is judged simultaneously
It is recorded in table 1；Wherein, it is worth on the basis of the neutral i.e. edible mouthfeel of comparative example, remembers with zero, evaluated in ± 3 points, with
The average mark of whole evaluation personnels is worth as a result, and the acidity more high score of lactic acid bacteria steamed bun is lower, and the steamed bun in comparative example is
By long patent flour, formed with the fermentation of old face.
The content (amount in every 100 grams) of each nutriment in embodiment 1- embodiments 11 and comparative example is detected, and
It is recorded in table 2：
Measure the content of each strain in the lactic acid bacteria steamed bun being prepared in embodiment 1- embodiments 11 and be recorded in table 3：
Wherein, the pH value that physical and chemical index obtains for detection.
The detection of microbiological indicator determines according to GB/T4789.2 food microbiological examinations total plate count, determines its bacterium colony
Number；By GB/4789.15 food microbiological examinations, mould therein is detected；By GB/T4789.3 food microbiological examinations,
Detect Escherichia coli quantity；And according to GB7099《Cake, bread sanitary standard》The product being prepared is detected, product
Meet above standard.
Claims (10)
1. a kind of processing method of wheat embryo steamed bun, it is characterised in that comprise the following steps：
Step 1：It is prepared by mixing lactic acid bacteria bacterium powder：Lactobacillus bulgaricus, streptococcus thermophilus, acidophilus streptococcus, Lactobacillus plantarum,
Bifidobacterium, Lactobacillus rhamnosus uniformly mix；
Step 2, mixing lactic acid bacteria solution：The mixing lactic acid bacteria bacterium powder being prepared in step 1 is mixed with pure water；
Step 3, sour flour dough kneads：The mixing lactic acid bacteria solution being prepared in step 2 is mixed into tune with wheat germ powder, flour
It is made sour flour dough, contained mixing lactic acid bacteria bacterium powder, flour, the ratio of water are 0.8-1.2 in sour flour dough:90-110:90-110；
Step 4, ferment：By the dough being prepared in step 3 be placed in clean environment fermentation to pH be 4.2-4.8；
Step 5, steamed bun makes：The sour flour dough for fermenting to obtain in step 4 and dry ferment, wheat germ powder, flour are mixed
Wheat embryo dough is made, is proofed after the completion of shaping.
A kind of 2. processing method of wheat embryo steamed bun according to claim 1, it is characterised in that：The step 5 is main
Comprise the following steps：
S51：The sour flour dough being prepared in water, dry ferment, white granulated sugar, fresh milk and step 4 is uniformly mixed to form mixed liquor,
Water：Sour flour dough：Dry ferment=40-45：10-20：0.8-1.2；
S52：90-110 parts flour, 3-5 parts wheat germ powder, 0.1-0.3 parts salt and 1-1.5 part baking powders are added to stirring
Uniform stirring in machine, it is smooth to dough molding surface that the mixed liquor being prepared in S51 is added into uniform stirring；
S53：The dough being prepared in S52 is stood into 5-10 minutes, is molded through mechanical stitch, the steamed bun base after the completion of shaping is put
Enter in proofing box and proof；
S54：Steam.
A kind of 3. processing method of wheat embryo steamed bun according to claim 2, it is characterised in that：The mixing lactic acid bacteria
Lactobacillus bulgaricus in bacterium powder：Streptococcus thermophilus：Acidophilus streptococcus：Lactobacillus plantarum：Bifidobacterium：Lactobacillus rhamnosus=
1-3:2-5:1-3:1-3:2-5；Yeasting is 32-37 DEG C in the step 4, and fermentation time is 8-12 hours.
A kind of 4. processing method of wheat embryo steamed bun according to claim 2, it is characterised in that：White sand in the S51
Sugar is 2-5 with fresh milk, the ratio of salt:8-12:0.1-0.3.
A kind of 5. processing method of wheat embryo steamed bun according to claim 3, it is characterised in that：Water temperature in the S51
For 20-23 DEG C, mixed liquor is slowly added to mix into flour in the S52, in two steps rapid stirring：
Stp1, moderate-speed mixer：5-7 minutes, mixing speed 90-150rpm；
Stp2, stirring at low speed：8-12 minutes, mixing speed 60-90rpm；
Manufactured dough pH is 6.8-7.0 in the S52；38-40 DEG C of proofing temperature in the fermentation room, proofs humidity 70-
85%, proofing period 30-40 minutes；The steamed bun proofed is placed in 110 DEG C of steam boxs in the S54 and steams 20-25 minutes.
A kind of 6. processing method of wheat embryo steamed bun according to claim 5, it is characterised in that：Will be quiet in the S53
The dough postponed sabot after mechanical stitch is molded is placed in fermentation room and proofed, dough capping wet cloth in surface when standing.
A kind of 7. wheat embryo steamed bun made of processing method described in any one in claim 1-6, it is characterised in that：Bag
Wheat germ powder, white granulated sugar, flour, yeast, fresh milk, water, salt and lactic acid bacteria dough are included, the lactic acid bacteria dough is by protecting
Add Leah lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, clear water and face
Powder mixes.
A kind of 8. wheat embryo steamed bun according to claim 7, it is characterised in that：It is the lactobacillus bulgaricus, thermophilic
Streptococcus, lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium, Lactobacillus rhamnosus, the proportionate relationship of clear water and flour are 1-3:
2-5:1-3:1-3:2-5：90-110:90-110, described wheat germ powder 3-5 parts, white granulated sugar 2-5 parts, the lactic acid bacteria dough
10-20 parts, described flour 90-110 parts, described yeast 0.8-1.5 parts, described fresh milk 8-12 parts, described water 35-40 parts, institute
State salt 0.1-0.3 parts.
A kind of 9. wheat embryo steamed bun according to claim 8, it is characterised in that：Steamed bun after being steamed in the step 5
Being placed on cooling in sterile chilling room makes lactic acid bacteria steamed bun central temperature be placed in aseptic packaging material after being down to 10-20 DEG C
Row packaging, and the mixed gas of nitrogen and carbon dioxide is filled with thereto.
A kind of 10. wheat embryo steamed bun according to claim 9, it is characterised in that：The carbon dioxide accounting 70-90%,
Nitrogen accounting 10-30%.
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| CN109259076A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | A kind of steamed bun processing method that the long glycemic index of shelf life is low |
| CN111011721A (en) * | 2019-11-26 | 2020-04-17 | 上海西贝周昕餐饮管理有限公司 | Method for making hulless oat flour |
| CN115769871A (en) * | 2022-12-21 | 2023-03-10 | 苏州微克生活科技有限公司 | Low-GI (glycemic index) steamed bread with old flour and preparation method thereof |
| WO2023045330A1 (en) * | 2021-09-23 | 2023-03-30 | 安琪酵母股份有限公司 | Natural biopreservative for flour product, preparation method therefor and application thereof |
| CN115769871B (en) * | 2022-12-21 | 2024-07-02 | 苏州微克生活科技有限公司 | Low-GI (food additive) old-flour steamed bread and preparation method thereof |
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| CN106942589A (en) * | 2017-03-29 | 2017-07-14 | 安徽农业大学 | A kind of wheat embryo steamed bun and its manufacture craft |
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| CN109259076A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | A kind of steamed bun processing method that the long glycemic index of shelf life is low |
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| WO2023045330A1 (en) * | 2021-09-23 | 2023-03-30 | 安琪酵母股份有限公司 | Natural biopreservative for flour product, preparation method therefor and application thereof |
| CN115769871A (en) * | 2022-12-21 | 2023-03-10 | 苏州微克生活科技有限公司 | Low-GI (glycemic index) steamed bread with old flour and preparation method thereof |
| CN115769871B (en) * | 2022-12-21 | 2024-07-02 | 苏州微克生活科技有限公司 | Low-GI (food additive) old-flour steamed bread and preparation method thereof |
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