CN114903072B - Quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production and application thereof - Google Patents
Quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production and application thereof Download PDFInfo
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- 238000000034 method Methods 0.000 claims description 10
- 238000003303 reheating Methods 0.000 claims description 8
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- 229930006000 Sucrose Natural products 0.000 claims description 6
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- 235000021307 Triticum Nutrition 0.000 claims description 6
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine automatic production and application thereof, and relates to the technical field of food industry. The quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine automatic production consists of the following components in percentage by mass: 4-7% of eggs, 1-3% of shortening, 4-6% of vegetable oil and the balance of machine package ingredients. Aiming at the fact that most of traditional quick-frozen fermented wheaten foods on the market need a single heating means for re-steaming or microwave eating, the formula of traditional machine steamed stuffed bun is improved, and a new quick-frozen prefabricated fermented steamed stuffed bun product which is different from Xinjiang traditional steamed stuffed bun, is suitable for industrial standardized production, has nutrition and special flavor, and is suitable for catering stores based on a cold chain distribution mode is obtained. The product can be eaten after being heated by a simple oven, enriches the choices of consumers for fermenting and steaming cooked wheaten food, and realizes the commercial production of quick-frozen fermented baked steamed stuffed bun products produced by machine automation.
Description
Technical Field
The invention relates to the technical field of food industry, in particular to quick-frozen prefabricated fermented steamed stuffed bun skins suitable for machine automatic production and application thereof.
Background
At present, the fermented steamed wheaten food is a main part of daily diet of people, such as steamed bread, steamed stuffed bun and the like, the consumption is huge, more and more consumers select industrialized production of fermented flour food, the wheaten food processing industry is developing industrially, and the industrialized, mechanized and modern development situation is presented. Quick-frozen prefabricated fermented steamed pasta has become a conventional consumer product in people's daily life. The common reheating means of the products mainly comprise traditional steam heating, frying heating and microwave heating.
Patent CN107535570A discloses a quick-frozen steamed stuffed bun skin and application thereof, improves the quality of quick-frozen steamed stuffed buns, and realizes commercial production of the steamed stuffed buns. The invention is mainly aimed at Xinjiang traditional baked steamed stuffed bun products, the surface of which is not subjected to a fermentation process and needs to be pre-baked before quick-freezing, and the quick-frozen pre-baked steamed stuffed bun is not suitable for machine automatic production.
Through the above analysis, the problems and defects existing in the prior art are as follows:
(1) Most of baked steamed bread, baked bread and the like in the current market are manufactured on site, and have short shelf life and are not easy to store. The quick-frozen prefabricated fermented baked steamed stuffed bun produced by machine automation has not been produced industrially.
(2) The existing quick-frozen fermentation machine steamed stuffed bun has single reheating means, and the existing quick-frozen steamed stuffed bun is easy to dry and hard in surface, crack, permeate stuffing soup and have poor appearance after being directly baked.
Disclosure of Invention
In order to overcome the problems in the related art, the embodiment of the invention discloses a quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production and application thereof. The technical scheme is as follows:
according to a first aspect of the disclosed embodiment of the invention, a quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production is provided, and the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production is composed of the following components in percentage by mass:
4-7% of eggs, 1-3% of shortening, 4-6% of vegetable oil and the balance of machine package ingredients.
In an embodiment of the invention, the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio.
According to a second aspect of the disclosed embodiments of the present invention, there is provided a method for preparing quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine-automated production, comprising:
step one, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag;
step two, pressing and forming;
step three, proofing and steaming;
and step four, precooling, quick-freezing and storing.
In one embodiment of the present invention, in the first kneading step, water at 10 ℃ is kneaded into dough and stirred for 5min.
In an embodiment of the present invention, in the second step, the pressing surface is repeated for 15 times until the surface is smooth, and then an automatic forming machine is used for forming.
In one embodiment of the present invention, in the third step, after proofing for 8min, pushing into a steaming cabinet for steaming;
in the fourth step, after being precooled for 30min, the product is quick-frozen for 40min at the temperature of minus 36 ℃ and then is frozen and stored below minus 18 ℃.
According to a third aspect of the disclosed embodiments of the invention, a quick-frozen prefabricated fermented steamed stuffed bun manufactured by utilizing the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automated production is provided.
According to a third aspect of the disclosed embodiments of the present invention, there is provided a reheating method of quick-frozen prefabricated fermented roast steamed stuffed bun, comprising:
and (3) determining redrying temperature and time: after the quick-frozen baked steamed stuffed bun is slowly frozen at low temperature, heating/cooling is carried out at 200-220 ℃ and 180-200 ℃ for 6-10 min, and baking is carried out;
determination of optimal shelf-life: and (5) putting the re-baked steamed stuffed bun in a heat preservation cabinet at normal temperature and 80 ℃ respectively, and performing sensory evaluation and texture analysis.
In one embodiment of the invention, in the determination of the redrying temperature and time, the heating/cooling is 200 ℃ and the redrying is carried out for 8min.
In one embodiment of the invention, in the determination of the optimal shelf life, the temperature of the baked steamed stuffed bun is 80 ℃ and the temperature is kept for 60min.
The technical scheme provided by the embodiment of the invention can comprise the following beneficial effects:
the product provided by the invention enriches the choices of consumers for more nutritious traditional Chinese fermented wheaten food, and can quickly occupy the market in the field.
The invention provides quick-frozen prefabricated fermented steamed stuffed bun wrappers suitable for machine automatic production and application thereof, and aims at the fact that most of traditional quick-frozen fermented cooked wheaten foods in the market need to be eaten by single heating means after re-steaming or microwave, and a new quick-frozen prefabricated fermented steamed stuffed bun product which is different from Xinjiang traditional steamed stuffed buns, is suitable for industrial standardized production, is nutritional, has special flavor and is suitable for catering shops based on a cold chain distribution mode is obtained by improving the formula of traditional machine steamed stuffed buns. The product can be eaten after being heated by a simple oven, enriches the choices of consumers for fermenting and steaming cooked wheaten food, and realizes the commercial production of quick-frozen fermented baked steamed stuffed bun products produced by machine automation.
Effects and advantages obtained in combination with experimental or experimental data and prior art comparisons include:
the invention has low residual package rate, which is reduced to 0.1 percent from 0.5 percent of the residual package rate of the original mechanism package formula. After steamed stuffed bun is formed, fermented and steamed, the dough cover can still keep a semi-fermented state.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the disclosure and together with the description, serve to explain the principles of the disclosure.
Fig. 1 is a flowchart of a preparation method of quick-frozen prefabricated fermented baked steamed stuffed bun skins suitable for machine automated production, which is provided by the embodiment of the invention.
Fig. 2 is a graph showing the correspondence between the residual packet rate and the different formulations according to the embodiment of the present invention.
FIG. 3 is a graph showing the relationship between the water temperature of the active surface and the residual packet rate according to the embodiment of the invention.
FIG. 4 is a graph of the number of press nips versus sensory evaluation provided by the examples of the present invention.
Detailed Description
Reference will now be made in detail to exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, the same numbers in different drawings refer to the same or similar elements, unless otherwise indicated. The implementations described in the following exemplary examples are not representative of all implementations consistent with the present disclosure. Rather, they are merely examples of apparatus and methods consistent with some aspects of the present disclosure as detailed in the accompanying claims.
Aiming at the problems that the existing quick-frozen steamed stuffed bun is single in reheating means and the existing quick-frozen steamed stuffed bun is easy to dry and hard and crack in surface and poor in appearance due to permeation of stuffing soup and the application thereof in automatic production of quick-frozen prefabricated fermented steamed stuffed bun skins suitable for machine, the invention aims to solve the problems that the quick-frozen fermented wheaten food is single in reheating means and hard and crack in surface and poor in appearance due to direct baking, and provides a novel quick-frozen fermented steamed stuffed bun product and application thereof, which not only improves the market competitiveness of related products, but also enables traditional foods to create new vitality and comprehensively improves the nutrition and industrial upgrading of traditional Chinese flour foods.
The invention provides quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine automatic production, which comprises the following components in percentage by mass:
4-7% of eggs, 1-3% of shortening, 4-6% of vegetable oil and the balance of machine package ingredients.
In the invention, the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio.
As shown in fig. 1, the invention provides a preparation method of quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine automatic production, which comprises the following steps:
s101, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag;
s102, pressing and forming;
s103, proofing and steaming;
s104, precooling, quick-freezing and storing.
In the step S101, dough is stirred for 5min by water at 10 ℃.
In the step S102, the pressing surface is repeated 15 times until the surface is smooth, and then the molding is performed by using a ryan automatic molding machine.
In the step S103, after proofing for 8min, pushing the mixture into a steaming cabinet for steaming.
In the step S104, after being precooled for 30min, the mixture is quick-frozen for 40min at the temperature of minus 36 ℃ and then is frozen and stored below minus 18 ℃.
The invention provides a quick-frozen prefabricated fermented steamed stuffed bun manufactured by utilizing the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production.
The invention provides a reheating method of quick-frozen prefabricated fermented baked steamed stuffed bun, which comprises the following steps:
and (3) determining redrying temperature and time: after the quick-frozen baked steamed stuffed bun is slowly frozen at low temperature, heating/cooling is carried out at 200-220 ℃ and 180-200 ℃ for 6-10 min, and baking is carried out; preferably, the heating is performed at 200 ℃ and 200 ℃ for 8min.
Determination of optimal shelf-life: and (5) putting the re-baked steamed stuffed bun in a heat preservation cabinet at normal temperature and 80 ℃ respectively, and performing sensory evaluation and texture analysis. The heat preservation period of the baked steamed stuffed bun is preferably determined to be 80 ℃ for 60min.
The technical scheme of the invention is further described below with reference to specific embodiments.
Example 1
The invention discloses a preparation method of quick-frozen prefabricated fermented baked steamed stuffed bun wrappers suitable for machine automatic production, which comprises the following steps:
(1) Determination of the formulation:
according to the prior published patent formulation: CN105876625A is a frozen green steamed stuffed bun and a manufacturing process thereof, CN104366198A is a manufacturing method of a frozen steamed stuffed bun blank, CN105661303A is a steamed stuffed bun skin, CN104351642A is a manufacturing method of a frozen steamed stuffed bun, and the existing machine bag formula is respectively and automatically molded by a machine, and after steaming and quick freezing, the steamed stuffed bun is subjected to sensory evaluation after being steamed at 220 ℃ and 180 ℃ and baked for 8min. The product surface hardness puncture test is carried out through a P/2 probe passing through a texture analyzer (Stable Micro Systems, TA-XT texture analyzer), the softer the surface, the smaller the puncture force, the drier and harder the surface, and the greater the puncture force. The different formulations are shown in table 1 below:
TABLE 1
| Formulation of | Sensory evaluation | Puncture force |
| Formula 1 (CN 105876625A) | 78 | 789.21 |
| Formula 2 (CN 104366198A) | 82 | 704.02 |
| Formula 3 (CN 105661303A) | 77 | 816.75 |
| Formula 4 (CN 104351642A) | 84 | 547.82 |
| Recipe 5 (existing machine bag recipe) | 87 | 468.36 |
| Formula 6 (machine bag formula + vegetable oil, shortening and egg) | 88 | 306.67 |
The correspondence between different formulas and residual package rate is shown in figure 2.
Formula 1 and formula 3 are raw steamed stuffed bun formulas, after machine forming, precooling and quick freezing, the surface is cracked, soup is leaked out, the residual packaging rate is high, the flour skin is dry and hard and burnt after baking, and the fermentation degree is poor; the grease and the modifier are added in the formula 2 and the formula 4, so that the taste of the steamed stuffed bun is improved compared with that of a green body sample, the steamed stuffed bun is reduced in cracking after quick freezing, shrinkage and peeling are easy to occur, and the problems of dry and hard skin, reduced volume, cracking and no soup in the stuffing exist after baking. The steamed stuffed bun prepared by adopting the existing machine bag formula has low residual bag rate after quick freezing, slight burnt top of the surface after baking, easy slag falling, still can keep a semi-fermentation state, and has better preservation of stuffing soup.
Eggs are added into the existing formula, so that the flour skin is softer and more elastic, and the steamed stuffed bun is easier to turn into golden yellow after being baked; vegetable oil and shortening are added, so that the water retention of the dough cover is increased, the aging of dough is delayed, the volume is full, the bottom is not collapsed, the taste is soft and elastic, and the special aromatic smell is given to the baked steamed stuffed bun. See table 2.
TABLE 2
The experimental result shows that the penetration resistance of the steamed stuffed bun skin of the machine without adding other ingredients is maximum, the penetration resistance of the steamed stuffed bun skin after adding eggs, shortening and vegetable oil is reduced, and the penetration resistance of the steamed stuffed bun skin is minimum when the addition amount is 4% -7% of eggs, 1% -3% of shortening and 4% -6% of vegetable oil. The machine-fermented baked steamed stuffed bun prepared according to the formula is golden in color, full in appearance, free of cracks, crisp and soft in taste and special in aromatic smell.
(2) Protein assay
Protein detection is carried out on the flour skin prepared by the existing machine bag formula and the flour skin added with eggs, vegetable oil and shortening by using a Kjeldahl nitrogen determination instrument. See table 3.
TABLE 3 Table 3
From the above results, it was found that the steamed stuffed bun with egg, shortening, and vegetable oil added had a higher protein content after steaming or baking than the steamed stuffed bun without added skin, and had a higher protein content after baking.
(3) Making process of quick-frozen prefabricated fermented steamed stuffed bun skin
When an automatic dough mixer machine is used for dough mixing, normal-temperature water is generally used, but as the machine rotating shaft is used for stirring, the generated heat can cause the temperature of dough to rise, the fermentation speed is high, and the control is not good, so that the activity of yeast is kept by reducing the temperature of dough water, and the fermentation time is prolonged. The dough fermentation speed can be well controlled by adopting ice water and flour at about 10 ℃, so that the steamed stuffed bun wrapper is kept in a semi-fermented state before steaming. The water temperature-residual packing rate relationship of the active surface is shown in figure 3.
When the dough is pressed by a dough pressing machine, the thickness of the dough pressing roller is adjusted from wide to narrow, and when the dough is pressed for 5 times, the air holes in the steamed stuffed bun are not uniform enough and the internal structure is rough. The number of times of dough pressing is 20, the gluten structure in the dough is destroyed, and the steamed stuffed bun is poor in chewing strength and is not tasty and refreshing in teeth, so that the number of times of dough pressing is determined to be 15 times. The relationship between the number of press faces and the sensory evaluation is shown in FIG. 4. Therefore, the production process of the quick-frozen prefabricated fermented baked steamed stuffed bun is determined as follows:
1) Dough kneading: the ingredients are weighed and mixed uniformly according to the formula, water and flour are mixed at 10 ℃ and stirred for 5min.
2) Pressing and molding: repeating the surface pressing for 15 times until the surface is smooth, and forming by using a Rahn automatic forming machine.
3) Proofing and steaming: and (5) proofing for 8min, pushing into a steaming cabinet, and steaming.
4) Precooling and quick-freezing: pre-cooling for 30min, quick-freezing at-36deg.C for 40min, and freezing at-18deg.C.
The steamed stuffed bun prepared by the process has the advantages that compared with the traditional process:
the invention has low residual package rate, which is reduced to 0.1 percent from 0.5 percent of the residual package rate of the original mechanism package formula. After steamed stuffed bun is formed, fermented and steamed, the dough cover can still keep a semi-fermented state.
Example 2
The invention provides quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production, which comprises the following components in percentage by mass:
5.5% of eggs, 2% of shortening, 5% of vegetable oil and the balance of machine package ingredients.
In an embodiment of the invention, the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio.
The invention also provides a preparation method of the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production, which comprises the following steps:
step one, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag;
step two, pressing and forming;
step three, proofing and steaming;
and step four, precooling, quick-freezing and storing.
In one embodiment of the present invention, in the first kneading step, water at 10 ℃ is kneaded into dough and stirred for 5min.
In an embodiment of the present invention, in the second step, the pressing surface is repeated for 15 times until the surface is smooth, and then an automatic forming machine is used for forming.
In one embodiment of the present invention, in the third step, after proofing for 8min, pushing into a steaming cabinet for steaming;
in the fourth step, after being precooled for 30min, the product is quick-frozen for 40min at the temperature of minus 36 ℃ and then is frozen and stored below minus 18 ℃.
Example 3
The invention provides quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production, which comprises the following components in percentage by mass:
4% of eggs, 1% of shortening, 4% of vegetable oil and the balance of machine package ingredients.
In an embodiment of the invention, the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio.
The invention also provides a preparation method of the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production, which comprises the following steps:
step one, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag;
step two, pressing and forming;
step three, proofing and steaming;
and step four, precooling, quick-freezing and storing.
In one embodiment of the present invention, in the first kneading step, water at 10 ℃ is kneaded into dough and stirred for 5min.
In an embodiment of the present invention, in the second step, the pressing surface is repeated for 15 times until the surface is smooth, and then an automatic forming machine is used for forming.
In one embodiment of the present invention, in the third step, after proofing for 8min, pushing into a steaming cabinet for steaming;
in the fourth step, after being precooled for 30min, the product is quick-frozen for 40min at the temperature of minus 36 ℃ and then is frozen and stored below minus 18 ℃.
Example 4
The invention provides quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production, which comprises the following components in percentage by mass:
egg 7%, shortening 3%, vegetable oil 6%, and the balance being machine-packaged ingredients.
In an embodiment of the invention, the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio.
According to a second aspect of the disclosed embodiments of the present invention, there is provided a method for preparing quick-frozen prefabricated fermented baked steamed stuffed bun skin suitable for machine-automated production, comprising:
step one, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag;
step two, pressing and forming;
step three, proofing and steaming;
and step four, precooling, quick-freezing and storing.
In one embodiment of the present invention, in the first kneading step, water at 10 ℃ is kneaded into dough and stirred for 5min.
In an embodiment of the present invention, in the second step, the pressing surface is repeated for 15 times until the surface is smooth, and then an automatic forming machine is used for forming.
In one embodiment of the present invention, in the third step, after proofing for 8min, pushing into a steaming cabinet for steaming;
in the fourth step, after being precooled for 30min, the product is quick-frozen for 40min at the temperature of minus 36 ℃ and then is frozen and stored below minus 18 ℃.
The technical scheme of the invention is further described below in connection with the application of quick-frozen prefabricated fermented baked steamed stuffed bun skins suitable for machine automated production.
The embodiment of the invention also provides the quick-frozen prefabricated fermented steamed stuffed bun prepared by the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for machine automatic production.
The embodiment of the invention also provides a reheating method of the quick-frozen prefabricated fermented baked steamed stuffed bun, which comprises the following steps:
(1) determination of redrying temperature and time
And (3) baking the quick-frozen baked steamed stuffed bun at the following temperature and time respectively after low-temperature tempering, and carrying out sensory evaluation and texture analysis on the product. See table 4.
TABLE 4 Table 4
| Sequence number | Oven temperature (Upper fire/lower fire) | Baking time | Sensory scoring | Puncture force |
| 1 | 200/180 | 8min | 81 | 182.02 |
| 2 | 200/180 | 10min | 85 | 216.79 |
| 3 | 200/200 | 8min | 90 | 245.63 |
| 4 | 200/200 | 10min | 88 | 286.31 |
| 5 | 220/180 | 6min | 86 | 294.24 |
| 6 | 220/180 | 8min | 83 | 338.52 |
| 7 | 220/220 | 6min | 84 | 365.11 |
| 8 | 220/220 | 8min | 82 | 485.93 |
Experimental results show that the steamed stuffed bun is not colored at low temperature and has soft taste; the top of the steamed stuffed bun is burnt and yellow at high temperature, has obvious burnt flavor, loses the original fresh flavor, is dry and hard, removes slag, absorbs internal soup, has large penetration force of skin tolerance and has poor chewing property. The steamed stuffed bun has the highest sensory score under the condition of redrying at 200 ℃ for 8min with upper and lower fires, the steamed stuffed bun Pi Sucui is soft, and the stuffing has soup.
(2) Determination of optimal shelf-life
And (5) putting the re-baked steamed stuffed bun in a heat preservation cabinet at normal temperature and 80 ℃ respectively, and carrying out sensory evaluation and texture analysis every 20 min. See table 5.
TABLE 5
The result shows that the steamed stuffed bun stored at normal temperature can still keep the taste with the steamed stuffed bun just after redrying in 40min, and the skin becomes dry and hard due to water loss with the increase of time, cracks appear, and fresh and fragrant taste is lost; at 80min, the skin of the steamed stuffed bun is moist again, and is soft, becomes tough and has poor biting; the skin of the steamed stuffed bun is kept to be hardened again, so that the steamed stuffed bun is not crisp and has obvious oil taste.
The steamed stuffed bun is in a heat preservation cabinet at 80 ℃, when the temperature is kept for 80min, the hardness of the surface is slightly increased, the sense is not obviously changed, the penetration resistance of the skin of the steamed stuffed bun is increased along with the increase of the heat preservation time, the surface of the steamed stuffed bun gradually becomes dry and hard, the skin of the steamed stuffed bun is cracked, the soup in the stuffing is absorbed, and the taste is smooth. Thus, the heat preservation period of the baked steamed stuffed bun was 80℃for 1 hour.
In a word, experiments show that the quick-frozen prefabricated fermented steamed stuffed bun skin suitable for automatic production of a machine and the application thereof, provided by the invention, aim at the problems that skin is dry and hard and cracks easily occur after the existing quick-frozen fermented steamed stuffed bun is directly baked, stuffing soup permeates and appearance of the steamed stuffed bun is poor, and on the basis of the existing machine wrapper formula, a new product of the quick-frozen fermented steamed stuffed bun is obtained by adding eggs, vegetable oil and shortening into the existing machine wrapper formula, and compared with a common machine wrapper, the quick-frozen fermented steamed stuffed bun has golden yellow appearance, full and glossy skin, crisp and soft taste, and stuffing soup is reserved, and the nutritional value and the sensory flavor are improved. The machine is used for automatic production, and a mature standardized production process is provided, so that the quality is ensured to be uniform and stable. The product can be suitable for sales of restaurant shops based on a cold chain distribution mode, can be eaten after being directly baked at low temperature, not only improves the market competitiveness of traditional fermented wheaten food products, but also enables traditional foods to create new vitality, and comprehensively improves the nutrition and industry upgrading of traditional Chinese wheaten foods.
Other embodiments of the disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the disclosure disclosed herein. This application is intended to cover any adaptations, uses, or adaptations of the disclosure following, in general, the principles of the disclosure and including such departures from the present disclosure as come within known or customary practice within the art to which the disclosure pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the disclosure being indicated by the following claims.
It is to be understood that the present disclosure is not limited to the precise arrangements and instrumentalities shown in the drawings, and that various modifications and changes may be effected without departing from the scope thereof. The scope of the present disclosure should be limited by the attached claims.
Claims (4)
1. The quick-frozen prefabricated fermented baked steamed stuffed bun suitable for machine automatic production is characterized in that the skin of the quick-frozen prefabricated fermented baked steamed stuffed bun suitable for machine automatic production consists of the following components in percentage by mass:
4-7% of eggs, 1-3% of shortening, 4-6% of vegetable oil and the balance of machine bag ingredients;
the machine bag ingredients consist of 2.00% of yeast, 0.20% of alkali, 35% of drinking water, 0.5% of starch, 0.8% of soft white sugar, 0.4% of baking powder and the balance of wheat flour according to mass ratio;
the preparation method of the quick-frozen prefabricated fermented baked steamed stuffed bun suitable for machine automatic production comprises the following steps:
step one, dough mixing: weighing egg, shortening and vegetable oil, and mixing the rest materials with machine bag; mixing dough with water at 10deg.C, stirring for 5min;
step two, pressing and forming; repeatedly pressing the surface for 15 times until the surface is smooth, and forming by using an automatic forming machine;
step three, proofing and steaming;
step four, precooling, quick-freezing and storing;
the reheating method of the quick-frozen prefabricated fermented baked steamed stuffed bun comprises the following steps: and (3) after the quick-frozen baked steamed stuffed bun is slowly frozen at a low temperature, baking for 6-10 min at the condition that the temperature is 200-220 ℃ and the temperature is 180-200 ℃.
2. The quick-frozen prefabricated fermented baked steamed stuffed bun suitable for machine automated production according to claim 1, wherein in step three, after proofing for 8min, pushing into a steaming cabinet for steaming;
in the fourth step, after pre-cooling for 30min, quick-freezing for 40min at-36 ℃, and then freezing and preserving at below-18 ℃.
3. Quick-frozen prefabricated fermented baked steamed stuffed bun suitable for machine automated production according to claim 1, wherein the baking is performed for 8min at 200 ℃/200 ℃ with on/off fire.
4. The quick-frozen prefabricated fermented steamed stuffed bun suitable for machine automated production according to claim 1, wherein the optimal shelf life is determined by maintaining the steamed stuffed bun at 80 ℃ for 60min.
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