CN110720586A

CN110720586A - Production method suitable for automatically producing steamed buns

Info

Publication number: CN110720586A
Application number: CN201910942457.7A
Authority: CN
Inventors: 刘忠; �田宏; 王保华
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-09-30
Filing date: 2019-09-30
Publication date: 2020-01-24

Abstract

The invention discloses a production method suitable for automatically producing steamed bread, which comprises the following steps: step 1, mixing and stirring flour, yeast and water to form dough; step 2, extruding dough for forming, and cutting into steamed bun blanks; step 3, placing the steamed bun blanks on a tray; step 4, heating to promote fermentation; and 5, heating to 100 ℃ to generate steam to steam the steamed bun blanks after fermentation is completed. The dough kneading, the embryo making, the fermentation and the steamed bread steaming are carried out firstly, the production efficiency is high, the steamed bread can be made within one hour, and the method is particularly suitable for the automatic production of the steamed bread.

Description

Production method suitable for automatically producing steamed buns

Technical Field

The invention relates to food processing, in particular to a production method suitable for automatically producing steamed bread.

Background

The invention patent application with publication number CN104642904A discloses a method for making steamed bread, which comprises the following steps: step one, preparing a rose leaching liquor: adding water into rose, medlar and chrysanthemum and boiling to obtain rose leaching liquor; step two, making the steamed bread: the steamed bread is prepared by mixing flour, Chinese yam powder, black bean powder, red bean powder, milk powder and rose leaching liquor and fermenting.

The invention patent application with publication number CN103689371A discloses a processing method of steamed bread, which comprises the following steps: 1) mixing 500 parts by mass of flour with 260 parts by mass of water; 2) adding 10 parts by mass of white granulated sugar, 10 parts by mass of baking powder and 20 parts by mass of liquid yeast, and repeatedly kneading for 10 minutes to form dough; 3) putting the dough into a container with a cover for fermentation until the dough after fermentation is 2 to 3 times as large as that before fermentation; 4) continuously kneading and extruding the fermented dough to remove gas in the dough; 5) preparing the dough into steamed bun blanks, and proofing the steamed bun blanks for 15-20 minutes; 6) and steaming the steamed bun blanks.

The invention patent application with publication number CN107232490A discloses a preparation method of steamed bread, which comprises the following steps: (1) the flour standard formula is characterized in that 90% of wheat of the Yucheng medium gluten variety and 10% of wheat of the Yucheng high gluten variety are selected, no additive is added in the whole grinding process, the flour yield is controlled to be 75%, the water content is 14%, and the mesh number of the sieve bottom is lower than 100 meshes, so that the special full-nutrition flour is prepared. (2) The flour is fermented, the raw materials comprise flour, warm water and a special fermentation agent, and preferably, the raw materials comprise the following components in parts by weight: 45-55 parts of flour, 15-25 parts of warm water and 0.75-1.5 parts of special fermentation liquor; the special fermentation liquor comprises the following components in parts by weight: 0.8-1.2 parts of yeast strain, 85-95 parts of sterile warm water, 0.5 part of white sugar and 0.5 part of rice wine; the preparation method of the dough comprises the following steps: uniformly mixing the special fermentation liquid raw materials according to the weight part ratio, placing the mixture in a greenhouse at 38 ℃, standing for 30 minutes, putting the special fermentation liquid into the proportioned flour to enable the special fermentation liquid to emit fermented fragrance, starting stirring, stirring for 6 minutes in spring and autumn, stirring for 10 minutes in winter, stirring for 5 minutes in summer to form dough, and standing for fermentation for 10 minutes. (3) Eight times of rolling and three times of proofing, namely putting the fermented dough into a noodle rolling machine, repeatedly rolling for eight times, continuously adding dry flour in the rolling process, and standing and proofing for 5 minutes; rolling for eight times repeatedly, continuously adding dry flour in the rolling process, and standing and proofing for 5 minutes; rolling for eight times again, continuously adding dry flour in the rolling process, and standing and proofing for 5 minutes; repeating the steps for three times to form eight rolling surfaces and three wakening times. (4) And (4) generating green bodies, putting the rolled dough obtained in the step (3) into a steamed bun production line in the prior art, making the dough into green bodies with different shapes, and pushing the green bodies into a proofing room. (5) And (3) fermenting, namely putting the prepared green body into a fermenting room, controlling the temperature to be about 40 ℃ and the humidity to be about 60%, fermenting for 30 minutes, and pushing the green body into a steaming room. (6) Steaming, putting the proofed green body into a steaming room, adjusting the pressure of a steaming vehicle to about 0.35Mpa, steaming for 5 minutes, adjusting the pressure to about 0.6Mpa, steaming for 13 minutes, and taking out of the pot to finish the process.

The steamed bread production method has long time, low efficiency and large energy consumption, so the improvement requirement is met.

Disclosure of Invention

The invention provides a production method suitable for automatically producing steamed bread, which overcomes the defects of the production method of the steamed bread in the background technology.

The technical scheme adopted by the invention for solving the technical problem is as follows:

a method of producing steamed bread suitable for automated production, comprising:

step 1, mixing and stirring flour, yeast and water to form dough;

step 2, extruding dough for forming, and cutting into steamed bun blanks;

step 3, placing the steamed bun blanks on a tray;

step 4, heating to promote fermentation;

and 5, heating to 100 ℃ to generate steam to steam the steamed bun blanks after fermentation is completed.

In one embodiment: further comprising:

and 6, stopping heating, and stewing for 2-3 minutes by using residual heat to finish steamed bun steaming.

In one embodiment: in step 1, flour, yeast, water and an auxiliary material are mixed and stirred, wherein the auxiliary material at least comprises sugar.

In one embodiment: in step 1, flour, yeast, water and adjuvants are mixed and stirred, the adjuvants comprising at least milk and sugar.

In one embodiment: in step 4, the temperature is raised to 36-40 ℃ to promote fermentation.

Compared with the background technology, the technical scheme has the following advantages:

the heating method is adopted to promote fermentation, and the steam is generated by heating to 100 ℃ after the fermentation is finished to steam the steamed bun embryo, so that the fermentation time can be prolonged, the production efficiency can be improved, the energy consumption can be reduced, the production cost can be reduced, and the functionality can be provided for industrial production.

Stopping heating, and stewing for 2-3 minutes by using residual heat, so that steamed bread steaming is completed, the energy consumption is reduced, and the production cost is reduced.

The temperature is raised to 20-40 ℃ to promote the fermentation, and the fermentation effect is good.

Detailed Description

step 1, mixing and stirring flour, yeast, water and auxiliary materials into dough, wherein the auxiliary materials at least comprise sugar and milk; the method specifically comprises the following steps: putting flour, yeast, water and adjuvants (milk, sugar, etc.) into a stirring tank, and automatically stirring for 5 min to obtain dough;

step 2, extruding dough for forming, and cutting into steamed bun blanks;

step 3, placing the steamed bun blanks on a tray;

step 4, heating to promote fermentation, and wife: heating to 36-40 deg.C to promote fermentation, such as 37 deg.C, such as 5-10 min;

step 5, after fermentation, heating to 100 ℃ to generate steam to steam the steamed bun blanks;

The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims and their equivalents.

Claims

1. A production method suitable for automatically producing steamed bread is characterized by comprising the following steps: the method comprises the following steps:

step 1, mixing and stirring flour, yeast and water to form dough;

step 2, extruding dough for forming, and cutting into steamed bun blanks;

step 3, placing the steamed bun blanks on a tray;

step 4, heating to promote fermentation;

2. A production method suitable for the automated production of steamed bread according to claim 1, characterized in that: further comprising:

3. A production method suitable for the automated production of steamed bread according to claim 1, characterized in that: in step 1, flour, yeast, water and an auxiliary material are mixed and stirred, wherein the auxiliary material at least comprises sugar.

4. A production method suitable for the automated production of steamed bread according to claim 1, characterized in that: in step 1, flour, yeast, water and adjuvants are mixed and stirred, the adjuvants comprising at least milk and sugar.

5. A production method suitable for the automated production of steamed bread according to claim 1, characterized in that: in step 4, the temperature is raised to 36-40 ℃ to promote fermentation.