CN111194859A - 一种预蒸馒头及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及馒头及其制备，具体公开了一种预蒸馒头及其制备方法，采用预蒸，减小了老化对馒头品质的影响，解决馒头易老化的问题。所述预蒸馒头，由以下原料加工而成：中筋面粉100份、膳食纤维粉0～10份、水47～50份、酵母0.5～0.8份、糖0.5～0.8份、硬质酰乳酸钠0.02～0.03份、甘油单硬脂酸0.02～0.03份、抗坏血酸0.0002～0.0003、木聚糖酶0.002～0.003份、脂肪酶0.002～0.003份、α‑淀粉酶0.001～0.003份、葡萄糖氧化酶0.0002～0.0005份。所述预蒸馒头制备方法包括以下步骤：称取原料、辅料；和面；面团切分成馒头坯发酵；发酵后的馒头坯预蒸制；冻结。本发明提供的预蒸馒头质量优于传统全熟速冻馒头，货架期更长，口感更佳，富含膳食纤维，改善了馒头的保健品质。
Description
技术领域
本发明涉及馒头及其制备，具体涉及一种预蒸馒头及其制备方法。
背景技术
馒头是我国的传统主食，与西式主食面包相比，采用蒸制的方法使面团熟化，因其熟制温度低，不产生丙烯酰胺，安全性更好。
与面包相比，馒头主要以中筋面粉或高筋面粉、酵母、水为主要原料，用料相对单一，且采用蒸制方式熟化，水分含量相对较高，更容易老化。馒头的老化是指在馒头贮藏过程中随着贮藏时间的延长，质地硬化，皮干裂，组织松散(易掉渣)，消化率下降，弹性和风味劣化的现象。当前工业化生产的馒头往往先充分蒸熟速冻，然后以冷冻的方式贮藏，长期贮藏的过程中，由于老化导致复蒸的馒头口感一般。当前馒头老化机制尚不清楚，馒头老化的主流观点有：水分迁移和再分布、淀粉老化、面筋蛋白与淀粉之间的相互作用。这些都与淀粉充分糊化和面筋蛋白变性完全有关。老化导致馒头货架期缩短，当前常用酶制剂(α-淀粉酶和木聚糖酶)、碳水化合物(非淀粉多糖、淀粉和低聚糖等)、脂肪(猪油、豆油、棕榈油等)和表面活性剂(单硬脂酸甘油酯、硬脂酰乳酸钠、卵磷脂、蔗糖酯等)常用来作为馒头的品质改良剂，延缓馒头的老化速度。
发明内容
本发明的目的之一在于提供一种口感好、富含膳食纤维、抗老化、货架期长的预蒸馒头。
本发明的目的之二在于提供上述预蒸馒头的制备方法。
为了实现上述第一个目的，本发明提供的技术方案是这样的：一种预蒸馒头，由包括以下质量份数的原料制成：中筋面粉100份、膳食纤维粉0～10份、水47～50份、酵母0.5～0.8份、糖0.5～0.8份、硬质酰乳酸钠0.02～0.03份、甘油单硬脂酸0.02～0.03份、抗坏血酸0.0002～0.0003、木聚糖酶0.002～0.003份、脂肪酶0.002～0.003份、α-淀粉酶0.001～0.003份、葡萄糖氧化酶0.0002～0.0005份。
所述膳食纤维粉选自百香果果皮粉、沙田柚果皮粉和燕麦β-葡聚糖三者其中之一。
所述百香果果皮粉的制备方法为：
(1)将百香果果皮置于沸水中煮15～20min，之后分离中果皮和外果皮。
(2)中果皮冷冻后置于真空冷冻干燥机中冻干，粉碎，过筛得到百香果果皮纤维粉。
所述沙田柚果皮粉的制备方法为：
(1)沙田柚柚子皮刮掉表皮层，洗净后开水漂汤。
(2)置于3％～5％食盐水溶液中浸泡6～8h，清水漂洗3次，控水后干燥，粉碎，过筛。
所述的预蒸馒头是在-18℃～-25℃条件下贮藏。
为实现第二个目的，本发明通过以下技术方案来实现：上述的一种预蒸馒头的制备方法，包括以下步骤：
(1)按配方称取原料、辅料，将酵母、糖和添加剂溶于水中，搅拌均匀后加入面粉中，和面。
(2)面团切分成馒头坯发酵。
(3)发酵后的馒头坯置于沸水蒸锅中预蒸制。
(4)快速冻结法冻结。
所述的一种预蒸馒头的制备方法，步骤(2)中所述的馒头坯是在温度32±2℃、相对湿度85±5％的恒温恒湿发酵箱中发酵，发酵为30～50min。
所述的一种预蒸馒头的制备方法，步骤(3)中所述的馒头坯的预蒸制7～9min并在关火3～5min后取出。
与现有技术相比，本发明的有益效果为：
1.本发明的预蒸馒头通过调整工艺，控制预蒸时间，即控制预蒸制7～9min并在关火3～5min后再取出，从而控制淀粉糊化程度，预蒸后馒头中的淀粉未充分糊化、面筋蛋白也未充分变性，减小了老化对馒头品质的影响，质量优于传统全熟速冻馒头，货架期更长，口感更佳。
2.本发明的预蒸馒头采用预蒸的工艺，大大缩短馒头蒸制时间，有利于节能，降低了生产成本。
3.本发明的预蒸馒头添加百香果果皮粉、沙田柚果皮粉、燕麦β-葡聚糖强化膳食纤维，膳食纤维的含量大于6％，提高膳食纤维含量的同时抑制贮藏过程中淀粉的老化和水分的损失。
4.燕麦β-葡聚糖是由β-D-吡喃葡萄糖单体构成的非淀粉多糖。燕麦β-葡聚糖具有增强机体免疫力、抗肿瘤等多种生理功能活性，而且具有良好的吸水、增稠、乳化等食品加工特性，在提高面条、面包、油炸方便面等面制品的感官、营养、保健品质方面已展现出了明显的优势。本发明通过燕麦β-葡聚糖的保水性，胶凝性、抑菌性抑制馒头老化、延长馒头货架期，经济高效。
5.本发明使用的燕麦β-葡聚糖是一种生物效应应答剂，具有增强机体免疫力等多种生理活性功能，改善了馒头的保健品质。
6.本发明提供的方法操作简单，方便实用，勿需增加额外设备，不改变原有生产工艺流程。
具体实施方式
下面结合具体实施方式，对本发明的权利要求做进一步的详细说明，但不构成对本发明的任何限制，任何在本发明权利要求保护范围内所做的有限次修改，仍在本发明的权利要求保护范围内。
实施例1
预蒸馒头的原料：中筋面粉100份、水48份、膳食纤维粉0份、酵母0.5份、糖0.5份、硬质酰乳酸钠0.025份、甘油单硬脂酸0.02份、抗坏血酸0.00025份、木聚糖酶0.0025份、脂肪酶0.0025份、α-淀粉酶0.0015份、葡萄糖氧化酶0.0005份。
制备方法：
(1)按配方称取各种原辅料，将酵母、糖和各种添加剂溶于水中，搅拌均匀后加入面粉中，和面22min。
(2)面团切分成60g/个的馒头坯，置于温度38℃、相对湿度85％的恒温恒湿发酵箱中发酵40min。
(3)发酵后的馒头坯置于沸水蒸锅中蒸制8min，关火5min后取出。
(4)预蒸馒头采用快速冻结法冻结，然后置于-18～-25℃条件下贮藏。
上述预蒸馒头的可采用如下方法食用：
方法1：预蒸馒头不需解冻直接置于沸水蒸锅中复蒸12min，关火5min后取出食用。
方法2：预蒸馒头不需解冻直接置于微波专用蒸锅微波10min，关火5min后取出食用。
实施例2
与实施例1不同的是：
中筋面粉91份、百香果果皮粉9份，水53份、酵母0.5份、糖0.5份、硬质酰乳酸钠0.025份、甘油单硬脂酸0.02份、抗坏血酸0.00025份、木聚糖酶0.0025份、脂肪酶0.0025份、α-淀粉酶0.0015份、葡萄糖氧化酶0.0005份。百香果果皮粉的制备方法为：
(1)将百香果果皮置于沸水中煮15～20min，之后分离中果皮和外果皮。
(2)中果皮冷冻后置于真空冷冻干燥机中冻干，粉碎后过400目筛得到百香果果皮纤维粉。
实施例3
与实施例1不同的是：中筋面粉91份、沙田柚果皮粉9份，水64份、酵母0.5份、糖0.5份、硬质酰乳酸钠0.025份、甘油单硬脂酸0.02份、抗坏血酸0.00025份、木聚糖酶0.0025份、脂肪酶0.0025份、α-淀粉酶0.0015份、葡萄糖氧化酶0.0005份。所述沙田柚果皮粉的制备方法为：
(1)沙田柚柚子皮刮掉表皮层，洗净后开水漂汤3min。
(2)置于3％～5％食盐水溶液中浸泡6～8h，清水漂洗3次，控水后置于60℃干燥6h，粉碎后过400目筛。
实施例4
与实施例1不同的是：
中筋面粉91份、燕麦β-葡聚糖9份，水54份、酵母0.5份、糖0.5份、硬质酰乳酸钠0.025份、甘油单硬脂酸0.02份、抗坏血酸0.00025份、木聚糖酶0.0025份、脂肪酶0.0025份、α-淀粉酶0.0015份、葡萄糖氧化酶0.0005份。
Claims (7)
1.一种预蒸馒头，其特征在于，由包括以下质量份的原料制成：中筋面粉100份、膳食纤维粉0～10份、水47～50份、酵母0.5～0.8份、糖0.5～0.8份、硬质酰乳酸钠0.02～0.03份、甘油单硬脂酸0.02～0.03份、抗坏血酸0.0002份～0.0003份、木聚糖酶0.002～0.003份、脂肪酶0.002～0.003份、α-淀粉酶0.001～0.003份、葡萄糖氧化酶0.0002～0.0005份。
2.根据权利要求1所述的预蒸馒头，其特征在于，所述膳食纤维粉选自百香果果皮粉、沙田柚果皮粉和燕麦β-葡聚糖其中之一。
3.根据权利要求2所述的预蒸馒头，其特征在于，所述百香果果皮粉的制备方法为：
(1)将百香果果皮置于沸水中煮15～20min，之后分离中果皮和外果皮；
(2)中果皮冷冻后置于真空冷冻干燥机中冻干，粉碎后过筛得到百香果果皮纤维粉。
4.根据权利要求2所述的预蒸馒头，其特征在于，所述沙田柚果皮粉的制备方法为：
(1)沙田柚柚子皮刮掉表皮层，洗净后开水漂汤；
(2)置于3％～5％食盐水溶液中浸泡6～8h，清水漂洗3次，控水后干燥，粉碎，过筛。
5.权利要求1-4任一项所述的预蒸馒头的制备方法，其特征在于，包括以下步骤：
(1)按配比称取原料、辅料，将酵母、糖和添加剂溶于水中，搅拌均匀后加入面粉中，和面；
(2)面团切分成馒头坯发酵；
(3)发酵后的馒头坯置于沸水蒸锅中预蒸制；
(4)快速冻结法冻结。
6.根据权利要求5所述的预蒸馒头的制备方法，其特征在于，步骤(2)中所述的馒头坯是在温度32±2℃、相对湿度85±5％的恒温恒湿发酵箱中发酵，发酵时间为30～50min。
7.根据权利要求7所述的预蒸馒头的制备方法，其特征在于，步骤(3)中所述的馒头坯的预蒸制7～9min并在关火3～5min后取出。
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| CN114431402A (zh) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | 一种用于改善小麦面团和馒头品质的复合改良剂 |
| CN117158532A (zh) * | 2023-11-03 | 2023-12-05 | 中国食品发酵工业研究院有限公司 | 一种冻干老面馒头的制作方法 |
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