CN114747604A - Ougua steamed stuffed bun and preparation method thereof - Google Patents
Ougua steamed stuffed bun and preparation method thereof Download PDFInfo
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- CN114747604A CN114747604A CN202210326372.8A CN202210326372A CN114747604A CN 114747604 A CN114747604 A CN 114747604A CN 202210326372 A CN202210326372 A CN 202210326372A CN 114747604 A CN114747604 A CN 114747604A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 38
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 16
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 11
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 11
- 239000004330 calcium propionate Substances 0.000 claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- 239000003607 modifier Substances 0.000 claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 28
- 235000013351 cheese Nutrition 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000004806 packaging method and process Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000005096 rolling process Methods 0.000 claims description 13
- 238000004898 kneading Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- MFBPHBWAQKFBOH-UHFFFAOYSA-L calcium;3-acetyl-6-methyl-2-oxopyran-4-olate Chemical compound [Ca+2].CC(=O)C1=C([O-])C=C(C)OC1=O.CC(=O)C1=C([O-])C=C(C)OC1=O MFBPHBWAQKFBOH-UHFFFAOYSA-L 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 7
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 7
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 239000004302 potassium sorbate Substances 0.000 claims description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims description 7
- 229940069338 potassium sorbate Drugs 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000004408 titanium dioxide Substances 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 5
- 241001136487 Eurotium Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 241000825107 Hierochloe Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 25
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 241001205401 Aspergillus cristatus Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 8
- 238000001035 drying Methods 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a steamed stuffed bun and a preparation method thereof, belonging to the technical field of food; the eurotium cristatum steamed stuffed bun comprises original-taste wrappers, wherein the original-taste wrappers comprise the following raw materials in parts by weight: 550 parts of whole wheat flour, 150 parts of water, 150 parts of yeast, 8-12 parts of salt, 10-15 parts of a compound modifier, 80-100 parts of sucrose-free syrup, 20-40 parts of trehalose, 8-12 parts of sorbitol solution, 1.5-2 parts of calcium propionate, 0.5-1.5 parts of dehydrocalcium acetate and 10-15 parts of essence. The prepared euro-flavor steamed stuffed bun has at least one of obviously improved flavor, mouthfeel, structural state and stuffing flavor, the whole wheat flour content and the quality guarantee period are obviously improved, the overall performance is obviously improved, and the eating requirements of different users are better met.
Description
Technical Field
The invention relates to the technical field of food, in particular to an Ougua bun and a preparation method thereof.
Background
The euro-style bread refers to euro-style bread. Compared with Japanese bread with soft and glutinous taste, the Europe style bread pays more attention to the natural fragrance of grains, has larger volume and heavier weight, and has low sugar and low fat. Relatively speaking, European bread is large, has the characteristics of heavy weight, low sugar, low oil, low fat and high fiber, and pays attention to the natural original fragrance of grains.
The existing euro bag generally cannot have flavor and taste, namely the whole performance is not enough, the eating requirements of different users cannot be well met, and the improvement is needed.
Disclosure of Invention
The present invention is directed to provide an oubao and a method for preparing the same, which solves the problems set forth above in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
the euro bag comprises original-taste wrappers, wherein the original-taste wrappers comprise the following raw materials in parts by weight: 550 parts of whole wheat flour, 150 parts of water, 150 parts of yeast, 8-12 parts of salt, 10-15 parts of a compound modifier, 80-100 parts of sucrose-free syrup, 20-40 parts of trehalose, 8-12 parts of sorbitol solution, 1.5-2 parts of calcium propionate, 0.5-1.5 parts of dehydrocalcium acetate and 10-15 parts of essence.
As a further scheme of the invention: the feed comprises the following raw materials in parts by weight: the original-taste wrapper comprises the following raw materials in parts by weight: 500 parts of whole wheat flour, 200 parts of wheat flour, 120 parts of water, 12 parts of yeast, 10 parts of salt, 12 parts of compound modifier, 90 parts of sucrose-free syrup, 30 parts of trehalose, 10 parts of sorbitol solution, 1.8 parts of calcium propionate, 1 part of calcium dehydroacetate and 13.2 parts of essence.
As a further scheme of the invention: the European steamed bun also comprises cheese stuffing wrapped in the original-taste dough wrapper, wherein the cheese stuffing comprises the following raw materials in parts by weight: 600-700 parts of water, 35-45 parts of trehalose, 25-35 parts of refined vegetable oil, 15-25 parts of whey protein, 45-55 parts of starch, 15-25 parts of yellow butter, 8-12 parts of salt, 10-20 parts of hydroxypropyl distarch phosphate, 80-120 parts of maltitol, 10-20 parts of citric acid, 20-30 parts of edible essence, 5-15 parts of potassium sorbate, 4-6 parts of carrageenan, 4-6 parts of titanium dioxide and 3-7 parts of lemon yellow.
As a further scheme of the invention: the cheese filling comprises the following raw materials in parts by weight: 650 parts of water, 40 parts of trehalose, 30 parts of refined vegetable oil, 20 parts of whey protein, 50 parts of starch, 20 parts of butter yellow, 10 parts of salt, 15 parts of hydroxypropyl distarch phosphate, 100 parts of maltitol, 15 parts of citric acid, 25 parts of edible essence, 10 parts of potassium sorbate, 5 parts of carrageenan, 5 parts of titanium dioxide and 5 parts of lemon yellow.
As a further scheme of the invention: the weight ratio of the original-taste wrapper to the cheese stuffing is 5: 2.
A preparation method of the eurotium cristatum comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the raw material of the original-taste dough cover into a dough mixer to prepare the original-taste dough cover;
Preparing stuffing: uniformly mixing cheese stuffing materials;
molding: rolling cheese stuffing into the original wrapper, and rolling to form;
fermentation: fermenting the formed steamed stuffed buns;
baking: putting the proofed eurotium into an oven for baking;
and (3) cooling: cooling the baked Oubao at room temperature;
packaging: and packaging the cooled euro-bags.
As a further scheme of the invention: and during dough kneading, the dough kneading machine firstly slowly stirs for 2-3min and then rapidly stirs for 7-8 min.
As a further scheme of the invention: during the fermentation, the fermentation is carried out at the temperature of 38 ℃ and the relative humidity of 83 percent.
As a further scheme of the invention: and during baking, the baking temperature is 200 ℃, and the baking time is 12-15 min.
As a further scheme of the invention: and during cooling, cooling in a dry cooling chamber, wherein the temperature of the cooling chamber is not more than 35 ℃.
Compared with the prior art, the invention has the beneficial effects that: the prepared euro-flavor steamed stuffed bun has at least one of obviously improved flavor, mouthfeel, structural state and stuffing flavor, the whole wheat flour content and the quality guarantee period are obviously improved, the overall performance is obviously improved, and the eating requirements of different users are better met.
Detailed Description
The technical solution of the present patent will be further described in detail with reference to the following embodiments.
Example 1
The euro bag comprises original-taste wrappers, wherein the original-taste wrappers comprise the following raw materials in parts by weight: 4500g of whole wheat flour, 1500g of wheat flour, 1000g of water, 100g of yeast, 80g of salt, 100g of compound modifier, 800g of sucrose-free syrup, 200g of trehalose, 80g of sorbitol solution, 15g of calcium propionate, 5g of calcium dehydroacetate and 100g of essence.
A preparation method of whole wheat toast comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough cover raw material into a dough mixer, slowly stirring for 2min, and then quickly stirring for 8min to prepare original-taste dough cover;
molding: rolling and molding the original flavor dough sheet;
fermentation: fermenting the formed steamed stuffed buns at 38 ℃ and 83% of relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 12 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Example 2
The euro bag comprises original-taste wrappers, wherein the original-taste wrappers comprise the following raw materials in parts by weight: 5000g of whole wheat flour, 2000g of wheat flour, 1200g of water, 120g of yeast, 100g of salt, 120g of compound modifying agent, 900g of sucrose-free syrup, 300g of trehalose, 100g of sorbitol solution, 18g of calcium propionate, 10g of calcium dehydroacetate and 132g of essence.
A preparation method of whole wheat toast comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough sheet raw material into a dough mixer, slowly stirring for 2.5min, and then quickly stirring for 7.5min to obtain original-taste dough sheet;
molding: rolling and molding the original flavor wrappers;
and (3) fermentation: fermenting the formed steamed stuffed buns at 38 ℃ and 83% of relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 13 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Example 3
The euro bag comprises original-taste wrappers, wherein the original-taste wrappers comprise the following raw materials in parts by weight: 5500g of whole wheat flour, 2500g of wheat flour, 1500g of water, 150g of yeast, 120g of salt, 150g of compound modifier, 1000g of sucrose-free syrup, 400g of trehalose, 120g of sorbitol solution, 20g of calcium propionate, 15g of calcium dehydroacetate and 150g of essence.
A preparation method of wholewheat toast comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough cover raw material into a dough mixer, slowly stirring for 3min, and then quickly stirring for 7min to prepare original-taste dough cover;
Molding: rolling and molding the original flavor wrappers;
and (3) fermentation: fermenting the formed steamed stuffed bun at 38 deg.C and 83% relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 14 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Example 4
The euro-style steamed stuffed bun comprises original-flavor wrappers and cheese stuffing wrapped in the original-flavor wrappers, wherein the original-flavor wrappers comprise the following raw materials in parts by weight: 5000g of whole wheat flour, 2000g of wheat flour, 1200g of water, 120g of yeast, 100g of salt, 120g of compound modifying agent, 900g of sucrose-free syrup, 300g of trehalose, 100g of sorbitol solution, 1.80g of calcium propionate, 10g of calcium dehydroacetate and 13.20g of essence; the cheese filling comprises the following raw materials by weight: 6000g of water, 350g of trehalose, 250g of refined vegetable oil, 150g of whey protein, 450g of starch, 150g of butter, 80g of salt, 100g of hydroxypropyl distarch phosphate, 800g of maltitol, 100g of citric acid, 200g of edible essence, 50g of potassium sorbate, 40g of carrageenan, 40g of titanium dioxide and 30g of lemon yellow; the weight ratio of the original-taste wrapper to the cheese stuffing is 5: 2.
A preparation method of the eurotium cristatum comprises the following steps:
Preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough sheet raw material into a dough mixer, slowly stirring for 2min, and rapidly stirring for 8min to obtain original-taste dough sheet;
preparing stuffing: uniformly mixing cheese stuffing materials;
molding: rolling cheese stuffing into the original wrapper, and rolling to form;
and (3) fermentation: fermenting the formed steamed stuffed buns at 38 ℃ and 83% of relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 15 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Example 5
The euro-style steamed stuffed bun comprises original-flavor wrappers and cheese stuffing wrapped in the original-flavor wrappers, wherein the original-flavor wrappers comprise the following raw materials in parts by weight: 5000g of whole wheat flour, 2000g of wheat flour, 1200g of water, 120g of yeast, 100g of salt, 120g of compound modifying agent, 900g of sucrose-free syrup, 300g of trehalose, 100g of sorbitol solution, 1.80g of calcium propionate, 10g of calcium dehydroacetate and 13.20g of essence; the cheese stuffing comprises the following raw materials by weight: 6500g of water, 400g of trehalose, 300g of refined vegetable oil, 200g of whey protein, 500g of starch, 200g of butter oil, 100g of salt, 150g of hydroxypropyl distarch phosphate, 1000g of maltitol, 150g of citric acid, 250g of edible essence, 100g of potassium sorbate, 50g of carrageenan, 50g of titanium dioxide and 50g of lemon yellow; the weight ratio of the original-taste wrapper to the cheese stuffing is 5: 2.
A preparation method of the eurotium cristatum comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough cover raw material into a dough mixer, slowly stirring for 2.5min, and then quickly stirring for 7.5min to prepare the original-taste dough cover;
preparing stuffing: uniformly mixing the cheese stuffing raw materials;
molding: rolling cheese stuffing into the original wrapper, and rolling to form;
fermentation: fermenting the formed steamed stuffed buns at 38 ℃ and 83% of relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 14 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Example 6
The euro-style steamed stuffed bun comprises original-flavor wrappers and cheese stuffing wrapped in the original-flavor wrappers, wherein the original-flavor wrappers comprise the following raw materials in parts by weight: 5000g of whole wheat flour, 2000g of wheat flour, 1200g of water, 120g of yeast, 100g of salt, 120g of compound modifying agent, 900g of sucrose-free syrup, 300g of trehalose, 100g of sorbitol solution, 1.80g of calcium propionate, 10g of calcium dehydroacetate and 13.20g of essence; the cheese stuffing comprises the following raw materials by weight: 7000g of water, 450g of trehalose, 350g of refined vegetable oil, 250g of whey protein, 550g of starch, 250g of butter, 120g of salt, 200g of hydroxypropyl distarch phosphate, 1200g of maltitol, 200g of citric acid, 300g of edible essence, 150g of potassium sorbate, 60g of carrageenan, 60g of titanium dioxide and 70g of lemon yellow; the weight ratio of the original-taste wrapper to the cheese stuffing is 5: 2.
A preparation method of europaea steamed stuffed buns comprises the following steps:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the original-taste dough cover raw material into a dough mixer, slowly stirring for 3min, and then quickly stirring for 7min to prepare original-taste dough cover;
preparing stuffing: uniformly mixing cheese stuffing materials;
molding: rolling cheese stuffing into the original wrapper, and rolling to form;
and (3) fermentation: fermenting the formed steamed stuffed buns at 38 ℃ and 83% of relative humidity;
baking: putting the proofed Ouguese bun into an oven at 200 deg.C, and baking for 13 min;
and (3) cooling: cooling the baked Oak bag in a drying and cooling chamber at a temperature not exceeding 35 deg.C;
packaging: and packaging the cooled euro-bags.
Comparative examples 1 to 5
Commercial Oldham packs were used as comparative examples 1 to 5.
Experimental example 1
The euro-sacks prepared in examples 4-6 and comparative examples 1-5 were tested, the whole wheat flour content and shelf life were tested according to industry standards, multiple groups were tested and the results were scored, then the flavors, tastes and structural states of the euro-sacks were scored and the average values were taken, and the specific test results are shown in table 1.
TABLE 1 Euro packet test data sheet
| Group index | Whole wheat flour content | Flavor (I) and flavor (II) | Taste of the product | Structural state | Flavor of stuffing | Shelf life | Total score of |
| Example 4 | 15.8 | 15.8 | 15.8 | 15.1 | 15.2 | 16.5 | 94.2 |
| Example 5 | 16.5 | 16.2 | 15 | 15.8 | 16 | 16.4 | 95.9 |
| Example 6 | 16 | 15.5 | 16.3 | 14.8 | 15.1 | 16 | 93.7 |
| Comparative example 1 | 15 | 15.8 | 15.5 | 15.4 | 15.2 | 15 | 91.9 |
| Comparative example 2 | 15.9 | 13.2 | 14.7 | 14.3 | 13.8 | 16.3 | 88.2 |
| Comparative example 3 | 12 | 11.3 | 12.1 | 10.8 | 14.8 | 12.6 | 73.6 |
| Comparative example 4 | 15.3 | 14.7 | 13.9 | 15.3 | 16.1 | 13.2 | 88.5 |
| Comparative example 5 | 11.7 | 16.5 | 15.1 | 13.6 | 12.4 | 14.8 | 84.1 |
It can be seen from table 1 that the euro-type buns prepared in examples 4-6 of the present invention have at least one of significantly improved flavor, mouthfeel, texture and filling flavor, and the whole wheat flour content and shelf life are significantly improved, and the overall performance is significantly improved, thereby better satisfying the eating requirements of different users.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The euro bag comprises original-taste wrappers, and is characterized in that the original-taste wrappers comprise the following raw materials in parts by weight: 550 parts of whole wheat flour, 150 parts of water, 150 parts of yeast, 8-12 parts of salt, 10-15 parts of a compound modifier, 80-100 parts of sucrose-free syrup, 20-40 parts of trehalose, 8-12 parts of sorbitol solution, 1.5-2 parts of calcium propionate, 0.5-1.5 parts of dehydrocalcium acetate and 10-15 parts of essence.
2. The euro bag according to claim 1, comprising the following raw materials in parts by weight: the original-taste wrapper comprises the following raw materials in parts by weight: 500 parts of whole wheat flour, 200 parts of wheat flour, 120 parts of water, 12 parts of yeast, 10 parts of salt, 12 parts of compound modifier, 90 parts of sucrose-free syrup, 30 parts of trehalose, 10 parts of sorbitol solution, 1.8 parts of calcium propionate, 1 part of calcium dehydroacetate and 13.2 parts of essence.
3. The euro-pouch according to claim 1, further comprising a cheese filling encased within the primary batter, the cheese filling comprising the following parts by weight of raw materials: 700 parts of water 600-containing materials, 35-45 parts of trehalose, 25-35 parts of refined vegetable oil, 15-25 parts of whey protein, 45-55 parts of starch, 15-25 parts of butter, 8-12 parts of salt, 10-20 parts of hydroxypropyl distarch phosphate, 80-120 parts of maltitol, 10-20 parts of citric acid, 20-30 parts of edible essence, 5-15 parts of potassium sorbate, 4-6 parts of carrageenan, 4-6 parts of titanium dioxide and 3-7 parts of lemon yellow.
4. The euro-coupe of claim 3, wherein the cheese filling comprises the following parts by weight of raw materials: 650 parts of water, 40 parts of trehalose, 30 parts of refined vegetable oil, 20 parts of whey protein, 50 parts of starch, 20 parts of butter yellow, 10 parts of salt, 15 parts of hydroxypropyl distarch phosphate, 100 parts of maltitol, 15 parts of citric acid, 25 parts of edible essence, 10 parts of potassium sorbate, 5 parts of carrageenan, 5 parts of titanium dioxide and 5 parts of lemon yellow.
5. The euro-coupe of claim 1, wherein the weight ratio of the primary taste wrapper to the cheese filling is 5: 2.
6. A method for preparing europaea hierarchium according to any one of claims 1 to 5, comprising the steps of:
preparing materials: weighing the raw materials according to the proportion;
kneading: adding the raw material of the original-taste dough cover into a dough mixer to prepare the original-taste dough cover;
preparing stuffing: uniformly mixing the cheese stuffing raw materials;
molding: rolling cheese stuffing into the original wrapper, and rolling to form;
fermentation: fermenting the formed steamed stuffed buns;
baking: putting the proofed eurotium into an oven for baking;
and (3) cooling: cooling the baked Oubao at room temperature;
packaging: and packaging the cooled euro-bags.
7. The preparation method of the europaea schotten according to claim 6, wherein when kneading dough, the dough kneading machine firstly stirs slowly for 2-3min, and then stirs rapidly for 7-8 min.
8. The preparation method of the europaea hierochloe according to claim 6, wherein the fermentation is carried out at a temperature of 38 ℃ and a relative humidity of 83%.
9. The preparation method of the europaea hierochloe according to claim 6, wherein the baking temperature is 200 ℃ and the baking time is 12-15 min.
10. A method of making europaea hierocheuma bales according to claim 6, wherein the cooling is carried out in a dry cooling chamber at a temperature not exceeding 35 ℃.
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Citations (5)
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|---|---|---|---|---|
| CN105613666A (en) * | 2016-04-07 | 2016-06-01 | 李建贤 | Key preparation method of mochi sandwich matcha whole-wheat cheese bread |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| CN110915860A (en) * | 2019-12-30 | 2020-03-27 | 玛士撒拉（上海）医疗科技有限公司 | Rye toast without white granulated sugar and production process thereof |
| CN111202118A (en) * | 2020-02-21 | 2020-05-29 | 福建省慕兰卡食品有限公司 | Lactic acid flavored pocket bread and preparation method thereof |
| CN111357794A (en) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Bread with Chinese zodiac signs and making method thereof |
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2022
- 2022-03-30 CN CN202210326372.8A patent/CN114747604A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105613666A (en) * | 2016-04-07 | 2016-06-01 | 李建贤 | Key preparation method of mochi sandwich matcha whole-wheat cheese bread |
| CN107518047A (en) * | 2017-05-05 | 2017-12-29 | 友臣(福建)食品有限公司 | A kind of delicious grain Toast and preparation method thereof |
| CN110915860A (en) * | 2019-12-30 | 2020-03-27 | 玛士撒拉（上海）医疗科技有限公司 | Rye toast without white granulated sugar and production process thereof |
| CN111202118A (en) * | 2020-02-21 | 2020-05-29 | 福建省慕兰卡食品有限公司 | Lactic acid flavored pocket bread and preparation method thereof |
| CN111357794A (en) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Bread with Chinese zodiac signs and making method thereof |
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