CN107927559A - 一种全麦无糖馒头的制作工艺 - Google Patents
一种全麦无糖馒头的制作工艺 Download PDFInfo
- Publication number
- CN107927559A CN107927559A CN201711315033.5A CN201711315033A CN107927559A CN 107927559 A CN107927559 A CN 107927559A CN 201711315033 A CN201711315033 A CN 201711315033A CN 107927559 A CN107927559 A CN 107927559A
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- CN
- China
- Prior art keywords
- parts
- dough
- steamed bun
- lactic acid
- acid bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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Abstract
本发明公开了一种全麦无糖馒头的制作工艺,包括和面→静置→成型→发酵→蒸制→冷却→气调包装工序,其技术方案要点是,和面时各原料重量份配比为:水35‑40份、乳酸菌面团10‑20、酵母0.8‑1.5份、泡打粉1‑1.5份、低聚糖1.6‑2.7份;所述低聚糖为低聚木糖、低聚果糖和木糖醇中两种或三种的混合物,其具有改善人体内微生态环境、调节肠胃功能的功效,且不会引起血糖升高,对人体的代谢负担小;采用乳酸菌面团、少量酵母和泡打粉协同发酵,制得的馒头风味独特、口感松软,保质期长;利用全麦面粉作为主原料,增加了粗纤维含量,利于人体健康。
Description
技术领域
本发明涉及一种馒头加工工艺,更具体地说,它涉及一种全麦无糖馒头的制作工艺。
背景技术
馒头是一种古老的面食,是由面粉和成面团后,通过酵母菌对面团进行发酵膨胀、蒸制后得到的食物,是中国主要的日常主食之一。
生活节奏的加快,使得越来越多的家庭选择购买半成品速冻馒头,之后再通过微波或者蒸煮的方式进行加工。但随着生活水平的提高,人们对食品的需求不再仅局限于安全、便捷,而更加注重食品的健康、营养。现有技术中,申请公布号为CN102342395A的中国专利公开了一种全麦营养馒头及制作方法,其原料的重量份组成为:全麦面粉50-60 份,面粉140-150 份,水100-110 份,盐1 份,白糖5-6 份,酵母2 份,色拉油2 份。制作方法是:先和面→整形→发酵→蒸。其仅仅是对制作馒头的原料配方进行了改进,通过添加白糖、盐和色拉油达到了改善馒头口味的目的。
但是,馒头本身属于富含淀粉等糖类的食物,添加额外的糖会提高馒头的含糖量和热值,食用后会使血糖升高,不利于健康,尤其不适于高血糖人群和糖尿病人食用。
发明内容
针对现有技术存在的不足,本发明的目的在于提供一种全麦无糖馒头的制作工艺,通过该方法制得全麦无糖馒头具有无糖低热、口感松软且保质时间长的优势。
为实现上述目的,本发明提供了如下技术方案:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面:将35-40份水、10-20份乳酸菌面团、0.8-1.5份酵母、1-1.5份泡打粉和1.6-2.7份低聚糖混合均匀制成混合液,将混合液加入到90-110份的全麦面粉中,于搅拌器内搅拌均匀形成混合面团;所述低聚糖为低聚木糖、低聚果糖和木糖醇中两种或三种的混合物;
步骤二、静置:在混合面团上加盖湿布,于23-27℃下静置5-10min;
步骤三、成型:利用压面机将静置后的混合面团滚压、切制成型,制得馒头坯;
步骤四、发酵:将馒头坯置于38-40℃、湿度为70-85%的环境下,醒发30-40min;
步骤五、蒸制:将醒发后的馒头坯置入蒸柜中蒸制,制得全麦无糖馒头;
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃;
步骤七、气调包装:全麦无糖馒头冷却完成后,采用无菌包装材料进行包装,并将氮气和二氧化碳混合气体充入包装袋内。
通过采用上述技术方案,低聚木糖和低聚果糖均属于低聚糖,均难以被胃肠消化吸收,甜度低,热量低,基本不增加血糖和血脂。木糖醇是人体糖类代谢的中间体,在体内缺少胰岛素影响糖代谢情况下,无须胰岛素促进,木糖醇也能透过细胞膜,被组织吸收利用,促进肝糖元合成,供细胞以营养和能量,且不会引起血糖值升高,消除糖尿病人服用后的三多症状,是最适合糖尿病患者食用的营养性的食糖代替品。采用由低聚木糖、低聚果糖和木糖醇中的两种或三种混合的低聚糖作为甜味剂,在改善馒头口感的同时,不会增加食用者的代谢负担。此外,低聚糖还具有改善人体内微生态环境,促进益生菌增殖,调节肠胃功能,增加维生素合成,提高人体免疫力的作用。
采用乳酸菌面团作为主要发酵物质,代替了传统工艺中使用的微生物种类复杂多样的老面,利于控制馒头中微生物菌落的纯净度,延长保质期。乳酸菌面团与少量酵母、泡打粉协同发酵制得馒头不仅口感松软,而且风味独特。采用富含膳食纤维素的全麦面粉作为馒头主原料,增加了馒头中粗纤维的含量,利于健康。
馒头蒸制后,于无菌冷却车间冷却后,采用无菌包装材料进行包装,并将氮气和二氧化碳混合气体充入包装袋内,能有效抑制馒头中好氧细菌的生长,延长馒头的保鲜时间。采用上述加工工艺制备的全麦无糖馒头,无糖低热且富含膳食纤维素、营养健康、口感松软且保质期长,适合高血糖人群、糖尿病人等各类人群食用。
进一步地,所述乳酸菌面团由水和混合乳酸菌粉混匀后,加入到面粉中搅拌均匀,于32-37℃条件下发酵8-12h制得。
通过采用上述技术方案,32-37℃为适合乳酸菌增殖的温度条件,能促进乳酸菌增殖并产生乳酸等代谢产物。由混合乳酸菌菌粉和面粉加水和面,发酵制得的乳酸菌面团含有大量具有代谢活性的乳酸菌和乳酸等代谢产物。乳酸菌能具有调节肠胃功能的作用,乳酸等代谢产物能赋予馒头独特的风味。此外,乳酸菌在发酵过程中产生的抑菌物质,可以改善馒头的抗老化品质,延长保质期。
进一步地,所述乳酸菌面团中各组分的重量份配比为,面粉90-110份、混合乳酸菌菌粉0.8-1.2份、水90-110份。
通过采用上述技术方案,该种计量配方的乳酸菌面团中能够产生足够的乳酸菌和乳酸菌代谢产物,后续制作全麦无糖馒头的工序中能将混合面团充分醒发,使制得的馒头口感松软,乳酸菌代谢产物具有抑菌的作用,利于延长高钙馒头的保质期。
进一步地,所述混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.1-0.3份、嗜热链球菌0.1-0.3份、嗜酸乳杆菌0.2-0.5份、植物乳杆菌0.1-0.3份、双歧杆菌0.1-0.3份、鼠李糖乳杆菌0.2-0.5份。
通过采用上述技术方案,采用含上述剂量的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、植物乳杆菌、双歧杆菌、鼠李糖乳杆菌混合乳酸菌粉制备乳酸菌面团,多种菌株协调发酵,对面团的发酵效果及改善风味效果明显。且相较于现有技术中发酵用的老面,面团中菌落纯净,能抑制杂菌生长,改善馒头的抗老化品质,延长保质期。
进一步地,所述低聚糖中各组分的重量份配比为低聚木糖0.8-1.2份、低聚果糖0.8-1.2份、木糖醇0-0.3份。
通过采用上述技术方案,上述配比的低聚糖能有效改善馒头的口味,获得足够的甜味且不会增加代谢负担。混合低聚糖中木糖醇的甜度高,其用量可根据需要添加。
进一步地,步骤一中和面时,和面机先以90-150rpm的转速搅拌5-7min,然后转为60-90rpm继续搅拌8-12min后即可取出混合面团,混合面团中心温度为23-26℃。
通过采用上述技术方案,和面机先以90-150rpm的转速搅拌5-7min,可以将混合液和面粉快速混合均匀;后转为60-90rpm的转速继续搅拌8-12min,能促进面筋网络形成。和面的温度不宜过高,以避免和面过程中面团中酵母菌过快增殖,导致后期产气不足,无法保证产品品质,因而面团中心温度以23-26℃为宜。
进一步地,所述步骤六中,采用紫外线、臭氧对冷却车间进行杀菌。
通过采用上述技术方案,避免冷却过程中馒头上沾染或滋生杂菌,对馒头的储放造成影响。
进一步地,所述步骤七中,往包装袋内加入脱氧剂。
通过采用上述技术方案,脱氧剂能吸附包装袋内的氧气,抑制好氧菌的生长,利于延长馒头的保质期。
进一步地,所述步骤七中二氧化碳与氮气的体积比为70:30。
通过采用上述技术方案,上述配比的二氧化碳和氮气在馒头的贮存过程中具有极好的抑菌效果,能将馒头的保质时间由7天延长至15天。
综上所述,本发明具有以下有益效果:
1、采用低聚糖代替白砂糖,改善馒头口感的同时,不会增加人体代谢负担,同时能改善人体内微生态环境,调节肠胃功能;
2、采用乳酸菌面团和少量酵母、泡打粉对面团进行协同发酵,以全麦面粉作为主要原料,制得的馒头的口感松软、风味独特,且富含粗纤维,营养健康;
3、利用乳酸菌菌粉、面粉和水作原料,经发酵制得的乳酸菌面团代替常规发酵用的老面,使得面团中菌落纯净,利于防止馒头腐败、霉变,延长保质期。
具体实施方式
以下结合具体实施例对本发明作进一步详细说明。
实施例1:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉90份、混合乳酸菌菌粉0.8份、水90份的重量份配比称料。将称量好的水和混合乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于32℃的发酵室内发酵12h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.1份、嗜热链球菌0.1份、嗜酸乳杆菌0.2份、植物乳杆菌0.1份、双歧杆菌0.1份、鼠李糖乳杆菌0.2份。
B.调制混合面团:按照重量份配比称取20-23℃的水35份、醒发好的乳酸菌面团10份、酵母0.8份、泡打粉1份、低聚木糖0.8份、低聚果糖1.2份、木糖醇0.1份及全麦面粉90份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖、木糖醇混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以90rpm的转速搅拌5-7min,然后转为60rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
实施例2:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉97份、混合乳酸菌菌粉0.95份、水95份的重量份配比称料。将称量好的水和混合乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于34℃的发酵室内发酵10.5h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.15份、嗜热链球菌0.15份、嗜酸乳杆菌0.3份、植物乳杆菌0.15份、双歧杆菌0.2份、鼠李糖乳杆菌0.4份。
B.调制混合面团:按照重量份配比称取20-23℃的水37份、醒发好的乳酸菌面团13份、酵母1份、泡打粉1.3份、低聚木糖0.9份、低聚果糖1.1份、木糖醇0.15份及全麦面粉95份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖、木糖醇混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以110rpm的转速搅拌5-7min,然后转为70rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
实施例3:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉105份、混合乳酸菌菌粉1.05份、水100份的重量份配比称料。将称量好的水和乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于35℃的发酵室内发酵9.5h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.2份、嗜热链球菌0.2份、嗜酸乳杆菌0.4份、植物乳杆菌0.2份、双歧杆菌0.25份、鼠李糖乳杆菌0.3份。
B.调制混合面团:按照重量份配比称取20-23℃的水39份、醒发好的乳酸菌面团17份、酵母1.3份、泡打粉1.2份、低聚木糖1.1份、低聚果糖0.9份、木糖醇0.2份及全麦面粉105份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖、木糖醇混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以130rpm的转速搅拌5-7min,然后转为80rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
实施例4:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉110份、混合乳酸菌菌粉1.2份、水105份的重量份配比称料。将称量好的水和乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于37℃的发酵室内发酵8h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.3份、嗜热链球菌0.3份、嗜酸乳杆菌0.5份、植物乳杆菌0.3份、双歧杆菌0.3份、鼠李糖乳杆菌0.5份。
B.调制混合面团:按照重量份配比称取20-23℃的水40份、醒发好的乳酸菌面团20份、酵母1.5份、泡打粉1.5份、低聚木糖1.2份、低聚果糖0.8份、木糖醇0.3份及全麦面粉110份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖、木糖醇混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以150rpm的转速搅拌5-7min,然后转为90rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
实施例5:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉92份、混合乳酸菌菌粉1份、水93份的重量份配比称料。将称量好的水和乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于34℃的发酵室内发酵10h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.1份、嗜热链球菌0.1份、嗜酸乳杆菌0.2份、植物乳杆菌0.1份、双歧杆菌0.1份、鼠李糖乳杆菌0.2份。
B.调制混合面团:按照重量份配比称取20-23℃的水36份、醒发好的乳酸菌面团12份、酵母0.9份、泡打粉1.3份、低聚木糖0.8份、低聚果糖1.2份及全麦面粉92份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以120rpm的转速搅拌5-7min,然后转为75rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
实施例6:
一种全麦无糖馒头的制作工艺,包括以下步骤,
步骤一、和面
A.乳酸菌面团的制作:按照面粉107份、混合乳酸菌菌粉1.1份、水108份的重量份配比称料。将称量好的水和乳酸菌菌粉混合均匀后加入到面粉中搅拌均匀,调制成面团。然后,将调制好的面团置于36℃的发酵室内发酵9h,得到发酵的乳酸菌面团。制作乳酸菌面团的混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.25份、嗜热链球菌0.25份、嗜酸乳杆菌0.35份、植物乳杆菌0.25份、双歧杆菌0.25份、鼠李糖乳杆菌0.35份。
B.调制混合面团:按照重量份配比称取20-23℃的水38份、醒发好的乳酸菌面团20份、酵母1.4份、泡打粉1.3份、低聚木糖1.2份、低聚果糖0.8份及全麦面粉107份。先将全麦面粉、泡打粉混合均匀加入到和面机内,然后将水、醒发好的乳酸菌面团、酵母、低聚果糖、低聚木糖混合均匀制成混合液,将混合液分2-4次加入到的全麦面粉中混合,开启和面机进行搅拌。
和面时,先以120rpm的转速搅拌5-7min,然后转为75rpm继续搅拌8-12min,至面团表面光滑即可取出混合面团。搅拌好的混合面团中心温度为23-26℃,pH为6.8-7.0。
步骤二、静置:在环境温度为23-27℃条件下,将和好的混合面团放置在操作台或容器中,并在面团表面加盖干净的湿纱布或保鲜膜进行保湿,避免面团表面水分蒸发造成面团表面发干,静置5-10min。
步骤三、成型:利用压面机将静置后的混合面团往返压制8-10次,直至面团表面平滑有光泽;压制完毕后,利用切面机将面团切制成合适大小的馒头坯。
步骤四、发酵:将馒头坯装盘,放入醒发箱内醒发。醒发温度为38-40℃、湿度为70-85%,醒发30-40min,馒头坯的体积变为未醒发前的1.5倍左右,醒发即完成。
步骤五、蒸制:将醒发好的馒头坯置入110℃蒸柜中,蒸制15-20分钟即可得到全麦无糖馒头。
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃。对全麦无糖馒头进行冷却前,需采用紫外线、臭氧对冷却车间进行杀菌,以避免馒头上沾染或滋生有害细菌,避免二次污染。
步骤七、气调包装:将冷却后的全麦无糖馒头装入经杀菌消毒的包装袋内,并往包装袋内加入脱氧剂,然后通过气调包装机将氮气和二氧化碳按照体积比70:30的比例混合后,充入包装袋内,封口,完成气调包装。
对上述各实施例最终产品进行抽样检测,将抽取作为样品的全麦无糖馒头在常温阴凉条件下贮存。在5天、10天、15天时观察样品的感官变化、测定理化指标和微生物指标。观察样品表面是否有色泽改变或者霉变,并对样品的酸度、菌落总数、大肠杆菌数量进行检测,检测结果如下表所示:
由上表数据可知,各实施例的全麦无糖馒头样品在15d内无颜色改变、无霉变、酸度几乎无变化。菌落总数均远低于105CFU/g,即未发生明显感官品质劣变,大肠杆菌未检出,符合相关食品卫生要求。
上述各具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (9)
1.一种全麦无糖馒头的制作工艺,其特征在于:包括以下步骤,
步骤一、和面:将35-40份水、10-20份乳酸菌面团、0.8-1.5份酵母、1-1.5份泡打粉和1.6-2.7份低聚糖混合均匀制成混合液,将混合液加入到90-110份的全麦面粉中,于搅拌器内搅拌均匀形成混合面团;所述低聚糖为低聚木糖、低聚果糖和木糖醇中两种或三种的混合物;
步骤二、静置:在混合面团上加盖湿布,于23-27℃下静置5-10min;
步骤三、成型:利用压面机将静置后的混合面团滚压、切制成型,制得馒头坯;
步骤四、发酵:将馒头坯置于38-40℃、湿度为70-85%的环境下,醒发30-40min;
步骤五、蒸制:将醒发后的馒头坯置入蒸柜中蒸制,制得全麦无糖馒头;
步骤六、冷却:全麦无糖馒头蒸制完成后进入净化区,在0-5℃无菌冷却车间内冷却至中心温度为10-20℃;
步骤七、气调包装:全麦无糖馒头冷却完成后,采用无菌包装材料进行包装,并将氮气和二氧化碳混合气体充入包装袋内。
2.根据权利要求1所述的一种全麦无糖馒头的制作工艺,其特征在于:所述乳酸菌面团由水和混合乳酸菌粉混匀后,加入到面粉中搅拌均匀,于32-37℃条件下发酵8-12h制得。
3.根据权利要求2所述的一种全麦无糖馒头的制作工艺,其特征在于:所述乳酸菌面团中各组分的重量份配比为,全麦面粉90-110份、混合乳酸菌菌粉0.8-1.2份、水90-110份。
4.根据权利要求2或3所述的一种全麦无糖馒头的制作工艺,其特征在于:所述混合乳酸菌菌粉中乳酸菌含量为1.0×109CFU/g,其中保加利亚乳杆菌0.1-0.3份、嗜热链球菌0.1-0.3份、嗜酸乳杆菌0.2-0.5份、植物乳杆菌0.1-0.3份、双歧杆菌0.1-0.3份、鼠李糖乳杆菌0.2-0.5份。
5.根据权利要求1所述的一种全麦无糖馒头的制作工艺,其特征在于:所述低聚糖中各组分的重量份配比为低聚木糖0.8-1.2份、低聚果糖0.8-1.2份、木糖醇0-0.3份。
6.根据权利要求1所述的一种全麦无糖馒头的制作工艺,其特征在于:步骤一中和面时,和面机先以90-150rpm的转速搅拌5-7min,然后转为60-90rpm继续搅拌8-12min后即可取出混合面团,混合面团中心温度为23-26℃。
7.根据权利要求1所述的一种无糖馒头的制作工艺,其特征在于:所述步骤六中,采用紫外线、臭氧对冷却车间进行杀菌。
8.根据权利要求1所述的一种无糖馒头的制作工艺,其特征在于:所述步骤七中,往包装袋内加入脱氧剂。
9.根据权利要求1所述的一种无糖馒头的制作工艺,其特征在于:所述步骤七中二氧化碳与氮气的体积比为70:30。
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CN108936274A (zh) * | 2018-08-10 | 2018-12-07 | 江苏省农业科学院 | 一种红枣酵泥保健馒头的制作方法 |
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CN114794196A (zh) * | 2022-03-30 | 2022-07-29 | 鲨鱼菲特健康科技有限公司 | 一种黑麦吐司及其制备方法 |
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