CN109673813A

CN109673813A - Steam the fermentation process of gluten

Info

Publication number: CN109673813A
Application number: CN201910003476.3A
Authority: CN
Inventors: 卢瑞芳; 武博
Original assignee: Zhengzhou Kong He Tiandi Food Co Ltd
Current assignee: Zhengzhou Kong He Tiandi Food Co Ltd
Priority date: 2019-01-03
Filing date: 2019-01-03
Publication date: 2019-04-26

Abstract

It is that the wet gluten washed is weighed the invention discloses a kind of fermentation process for steaming gluten, yeast powder is added by the weight ratio of 1000:4, stirs evenly；Then wet gluten is divided into mono- piece of 12.5kg of clear dough, be placed in the environment of 30 DEG C of permanent epidemic disasters 80% and ferment 30 ~ 120 minutes；Gluten block is taken out to be steamed.The ratio precision of wet gluten and yeast powder ensure that the uniform quality of finished product gluten, more conducively industrialized production by the present invention.Compared with routinely production is using spontaneous fermentation, the present invention is controlled temperature, is controlled the method for humidity to guarantee the consistency of product, keep the product produced not sour, be full of the fragrance of gluten using control fermentation.

Description

Steam the fermentation process of gluten

Technical field

The present invention relates to the production of gluten, more particularly, to a kind of fermentation process for steaming gluten.

Background technique

Gluten is a kind of snack that China's especially northern area is often eaten.When family makes on a small scale, first will it need Flour adds water to be kneaded into dough, after provocation for a period of time, adds cold water to be put into rub dough and wash, changes water repeatedly, bleaches until washing water Afterwards, remaining is exactly wet gluten；Wet gluten is divided after being cooked in steamer, both can be processed and the dish of a variety of deliciousness is made (such as Sweet and sour gluten, fried gluten puff, cold and dressed with sauce gluten also can be used as Shabu pot raw material).

When factory process makes cool skin, process of washing one's face also is had, generally will do it four faces washed one's face, and obtained after washing one's face Pulp-water is used to make cool skin, and remaining gluten can go up cage and steam into gluten block, and the ingredient as cool skin is sold simultaneously.Steam preceding meeting Gluten is subjected to one time fermentation (certain yeast powder is added), to increase the fluffy degree of gluten, but the yeast powder amount being added is simultaneously There is no accurate calculation, be only the working experience with operator, finished product is caused to steam the unstable quality of gluten.

Summary of the invention

Fermentation condition is precisely controlled the purpose of the present invention is to provide a kind of to obtain the fermentation that high quality steams gluten finished product Method.

To achieve the above object, the present invention can take following technical proposals:

The fermentation process of the present invention for steaming gluten is that the wet gluten washed is weighed, and ferment is added by the weight ratio of 1000:4 Female powder stirs evenly；Then wet gluten is divided into mono- piece of 12.5kg of clear dough, be placed on the environment of 30 DEG C of permanent epidemic disasters 80% Middle fermentation 30 ~ 120 minutes；Gluten block is taken out to be steamed.

Mixing time after the addition yeast powder is 20 minutes.

The advantage of the invention is that the ratio precision of wet gluten and yeast powder ensure that the quality one of finished product gluten It causes, more conducively industrialized production.Test prove, 1, yeast powder dosage it is excessive, can make fermentation gluten there is tart flavour；Dosage compared with Few, fermentation time can extend, and lead to that the production cost increases；So control yeast powder quantity be control gluten fermented quality must Want one of condition.2, fermentation temperature and humidity are also the major parameter of fermentation process, and temperature is excessively high, and yeast fermentation tolerance is poor, face Muscle gas-holding ability reduces, and due to producing gas excessive velocities, is unfavorable for gluten and holds gas and sufficiently expansion；Temperature is too low, wheat-gluten fermentation Unevenly, the fermentation time and fermented quality for making gluten are all affected, so 30 DEG C of temperature determined, the parameter of humidity 80% It is most appropriate.3, fermentation time influences the final product quality of gluten also very big, and overlong time, everfermentation, gluten quality is poor, acid Taste is strong；Fermentation time is too short, and swollen hair is insufficient, also influences final product quality, so summer temp is high, fermentation time can be 30 points Clock, winter, fermentation time, which can extend to or so 2 hours, to be advisable since environment temperature is low.With the conventional side for using spontaneous fermentation Method is compared, and the present invention controls temperature by control fermentation, controls humidity, to guarantee the consistency of product, makes the product of production not Acid is full of the fragrance of gluten.

Specific embodiment

More detailed explanation is done to the present invention below by specific embodiment, in order to the reason of those skilled in the art Solution.

Using the detailed step of the method for the present invention production gluten are as follows:

Good quality wheat powder (preferably with high-strength flour) and tap water (or phreatic water) are added 60kg water by 100kg flour by the first step Ratio pour into dough mixing machine and be neutralized into face block, the face 20 minutes of waking up；

Good wake flour block wash one's face for four times by second step using flour-washing machine, and amount of water is sequentially reduced when washing one's face, and washes one's face for four times Cool skin can be made according to a conventional method after starch adhesive mixing；

Third step, remaining gluten block if necessary can again plus water is washed one's face, until face washing lotion becomes limpid；Note: and face, Water used of washing one's face can be deep water well water or tap water after filtering, precipitating, these Shuifu County contain minerals and micro member Element；Shallow surface water and pure water cannot be used, shallow surface water quality is easy to pollute, and pure water is then without minerals and electrolyte Deng being unfavorable for gluten and unite；

Flour-washing machine is exported and is opened by the 4th step, releases face washing lotion；Remaining wet gluten in flour-washing machine is weighed, by the weight of 1000:4 Amount stirs 20 minutes than yeast powder is added；Note: gluten cannot be blended；

5th step, the wet gluten stirred evenly are exported from flour-washing machine and are released, measured, be divided into mono- piece of 12.5kg of gluten Group's (for the abundant fermentation for guaranteeing gluten, too big gluten block fermentation time is too long, and too small gluten block fermentation time is shorter), puts Set in the environment of 30 DEG C of permanent epidemic disasters 80% that sufficiently (fermentation time: summer environment temperature is higher, generally at 25 DEG C or more for fermentation When only need 30 minutes；Winter environment temperature is lower, and 120 minutes generally can be extended at 10 DEG C or less)；Gluten block after fermentation It takes out, conventionally, quantitative point of group is fitted into dosing container, and feeding is steamed room and steamed 120 minutes, cooks.

The method of the present invention is adapted to industrial-scale production, it is ensured that the gluten final product quality steamed out is stable, consistent.

Claims

1. a kind of fermentation process for steaming gluten, it is characterised in that: washed wet gluten is weighed, is added by the weight ratio of 1000:4 Yeast powder stirs evenly；Then wet gluten is divided into mono- piece of 12.5kg of clear dough, be placed on the ring of 30 DEG C of permanent epidemic disasters 80% It ferments 30 ~ 120 minutes in border；Gluten block is taken out to be steamed.

2. it is according to claim 1 steam gluten fermentation process, it is characterised in that: it is described be added yeast powder after stirring when Between be 20 minutes.