CN115886190A - Low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread and preparation method thereof - Google Patents
Low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread and preparation method thereof Download PDFInfo
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- CN115886190A CN115886190A CN202211181883.1A CN202211181883A CN115886190A CN 115886190 A CN115886190 A CN 115886190A CN 202211181883 A CN202211181883 A CN 202211181883A CN 115886190 A CN115886190 A CN 115886190A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 1
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- 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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Abstract
The invention belongs to the technical field of food, and particularly relates to a low-temperature pre-fermented frozen sour dough and soybean milk powder steamed bread and a preparation method thereof. The invention overcomes the problems of quick-frozen surface shrinkage and low protein content after the pre-fermentation of the steamed bun raw embryo without adding the antifreeze agent, and the grains and the beans are eaten together and have balanced nutrition; the advantages of smooth surface, soft taste, rich smell and the like of the 'old yeast head' steamed bun product are continued, the protein content of the steamed bun is increased, and the safety and the convenience for producing high-quality products are improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread and a preparation method thereof.
Background
Sour dough, which is a product fermented by yeast and lactic acid bacteria after a mixture of water and wheat flour is kneaded into a dough, is considered to be one of the oldest biotechnology in the world history and is used as a leavening agent for pasta worldwide. Compared with the fermentation of pure saccharomycetes, the fermentation of the sour dough can endow the product with the characteristics of acidification, bacteriostasis, nutrition, rich flavor and the like. Sourdough also has different uses in different regions. In european areas, sourdough is mainly used for bread making, especially rye bread and traditional sourdough. In China, different areas have different names for sour dough, and the 'old yeast head', 'flour fertilizer', 'old flour' and the like are different names for the sour dough and are mainly used for making wheaten foods such as steamed bread, steamed stuffed bun and the like. However, the production of steamed bread is still mainly performed in traditional household workshops at present, the requirements on production sanitation and environment are not strict, and certain potential safety hazards exist. And the steamed bread is easy to age after being steamed and has short shelf life. The above factors limit the development of standardization and industrialization of the steamed bun industry.
At present, the low-temperature preservation technology is more and more applied to food preservation and preservation, and the quality guarantee period of food is greatly prolonged. The low-temperature preservation technology and the sour dough fermentation technology are combined, the development of the sour dough technology in the steamed bun industry is promoted, and a new channel is provided for ensuring smooth surface, rich smell and standardized production of steamed bun products. However, in the existing method, when the steamed bun raw blank is subjected to low-temperature quick-freezing treatment after pre-fermentation, if an antifreeze agent is not added, the problem of shrinkage of the surface of the steamed bun raw blank occurs after the quick-freezing treatment.
In addition, flour products such as steamed bread have a long history in China and are traditional foods with Chinese characteristics. However, the wheat flour used as the raw material of the steamed bread has low protein content.
Disclosure of Invention
The invention provides a low-temperature pre-fermented frozen sour dough soybean milk powder steamed bun, which overcomes the problems of surface shrinkage of quick-frozen dough and low protein after pre-fermentation of steamed bun blanks without adding an antifreeze agent, and finally improves the processing quality and the nutritional quality of green blanks of the frozen sour dough steamed buns.
The invention provides a preparation method of low-temperature pre-fermented frozen sour dough and soybean milk powder steamed bread, which comprises the steps of adding soybean milk powder, yeast and soybean milk fermentation lactic acid bacteria into wheat flour, uniformly mixing, adding water, kneading dough to obtain dough, continuously kneading dough until the dough is completely expanded, taking out, pressing, cutting, forming, activating at 35-37 ℃, fermenting at a low temperature of 1-4 ℃, quickly freezing, freezing for later use, taking out, thawing and steaming to obtain a finished product.
Preferably, the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the steps of adding 25% of soybean milk powder, 0.3% of yeast and 0.1% of lactic acid bacteria into wheat flour in percentage by weight before adding water, uniformly mixing, and adding 60% of water in percentage by weight of the wheat flour.
Preferably, the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the steps of placing the materials added with water into a dough mixer, stirring at a low speed to form dough, stirring at a medium speed until the dough is completely expanded, taking out, pressing, cutting and forming.
Preferably, in the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread, the number of times of dough pressing is 8-12.
Preferably, in the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread, after the dough is completely expanded, the dough is divided into 140 to 150 g/block, and is kneaded and molded.
Preferably, the activation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the following steps: the formed steamed bun blanks are put into a proofing box to be activated for 1 to 1.5 hours, the activation temperature is 35 to 37 ℃, and the activation humidity is 70 to 80 percent.
Preferably, the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the following steps: and (3) putting the activated steamed bun embryos into a refrigerator at 4 ℃, and fermenting for 6-7 hours at low temperature.
Preferably, the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the following steps: directly putting the steamed bun embryo after low-temperature fermentation into a refrigerator at the temperature of minus 34 to minus 30 ℃, and quickly freezing for 40 to 45 minutes to ensure that the central temperature of the steamed bun embryo reaches minus 19 to minus 17 ℃.
Preferably, the preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread comprises the following steps: taking out the quick-frozen steamed bun blanks, putting the steamed bun blanks into a refrigerator with the temperature of 18 ℃ below zero, and freezing and storing the steamed bun blanks;
the thawing method comprises the following steps: and taking out the frozen steamed bun embryo, and unfreezing the frozen steamed bun embryo for 1 to 1.5 hours in an environment with the temperature of 23 to 25 ℃.
The steaming method comprises the following steps: taking out the unfrozen steamed bun blanks, putting the steamed bun blanks into a steamer, and steaming for 18-20 minutes to obtain finished products.
It is a second object of the present invention to provide a low temperature pre-fermented frozen sour dough soy milk powder steamed bun prepared by any of the above-described methods.
Compared with the prior art, the invention has the following beneficial effects:
in the soybeans, the lysine content is higher, and the rice and beans can well balance the nutrition defect of single flour when eaten together, improve the protein content, enrich the nutrition and improve the product quality. The application process is simple, the problems of quick-frozen surface shrinkage after pre-fermentation of the steamed bun raw embryo without adding the antifreeze and the lack of the first limited amino acid lysine in the grains are solved, the smell of the steamed bun is enriched, the protein content of the steamed bun is increased, and the safety and the convenience for producing high-quality products are improved.
Drawings
Fig. 1 is a technical route diagram of the present invention.
FIG. 2 is a comparison of the quick-freezing effect.
Fig. 3 is the sensory score results for the steamed bread frozen dough.
FIG. 4 shows the results of comparison of protein contents.
FIG. 5 shows the steaming results of different steamed bun strain formulas.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the present invention will be further described with reference to the following specific embodiments and the accompanying drawings.
In the description of the present invention, reagents used are commercially available and methods used are conventional in the art, unless otherwise specified.
The invention provides a preparation method of low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread, which comprises the following implementation cases.
Embodiment 1
Adding 25% of soybean milk powder, 0.3% of yeast and 0.1% of lactic acid bacteria (streptococcus thermophilus powder and lactobacillus bulgaricus powder, the mass ratio of the two bacteria powders is 1.
Example II
Adding 25% of soybean milk powder, 0.3% of yeast and 0.1% of lactic acid bacteria into wheat flour, uniformly mixing, adding 60% of water into a flour mixer, primarily stirring at a low speed (the stirring speed is the same as that in the first embodiment) to form dough, then stirring at a medium speed (the stirring speed is the same as that in the first embodiment) until the dough is completely expanded, taking out the dough and pressing for 12 times, dividing the pressed dough into 150 g/block, kneading and forming, putting the formed steamed bun embryo into a proofing box with the temperature of 37 ℃ and the humidity of 75% for activation for 1 hour, then putting the steamed bun into a steamed bun refrigerator with the temperature of 4 ℃, fermenting at a low temperature for 7 hours, directly putting the steamed bun embryo after fermenting at the low temperature into a refrigerator with the temperature of-34 ℃, quickly freezing for 40 minutes to enable the central temperature of the steamed bun embryo to reach-18 ℃, putting the steamed bun embryo into a refrigerator with the temperature of-18 ℃ for freezing and standby, taking out the steamed bun embryo when the steamed bun is used, unfreezing the steamed embryo in an environment with the temperature of 25 ℃ for 1.5 hours, then putting the steamed bun into a pan, and steaming the embryo with a big fire for 20 minutes to obtain a finished product.
Example three
Adding 25% of soybean milk powder, 0.3% of saccharomycetes and 0.1% of lactic acid bacteria into wheat flour, uniformly mixing, adding 60% of water by weight of the wheat flour into a dough mixer, firstly stirring at low speed (the stirring speed is the same as that of the first embodiment) to form dough, then stirring at medium speed (the stirring speed is the same as that of the first embodiment) until the dough is fully expanded, taking out the dough for pressing for 9 times, cutting into 150 g/block, kneading and forming, putting the formed steamed bun blanks into a fermenting box with the temperature of 36 ℃ and the humidity of 80% for activation for 1.5 hours, then putting the steamed bun blanks into a refrigerator with the temperature of 4 ℃, fermenting at low temperature for 6.5 hours, directly putting the steamed bun blanks fermented at low temperature into the refrigerator with the temperature of-30 ℃, quickly freezing for 40 minutes to ensure that the central temperature of the steamed bun blanks reaches-19 ℃, then putting the steamed bun blanks into the refrigerator with the temperature of-18 ℃ for freezing for standby, taking out the steamed bun blanks when in use, unfreezing the steamed bun blanks at the temperature of 24 ℃ for 1 hour, then putting the steamed bun blanks into a steamer, and steaming the steamed bun with strong fire for 19 minutes to obtain the finished steamed buns.
Experimental example 1
The quick-freezing effect is compared with that of the blank (after activation by the method of the first embodiment, low-temperature fermentation at 4 ℃ is not carried out, and direct quick-freezing) according to the three embodiments, and the result is shown in figure 2, figure 2 shows that the effect of the invention on overcoming the problem of surface shrinkage of the quick-freezing agent after the pre-fermentation of the steamed bun raw blank without adding the antifreeze agent is compared, the surface of the quick-freezing dough (steamed bun raw blank) obtained by the method of the embodiment is not shrunk, the surface of the dough (steamed bun raw blank) of the blank group is shrunk, and the problem of surface shrinkage of the quick-freezing agent after the pre-fermentation of the steamed bun raw blank without adding the antifreeze agent can be avoided by the low-temperature fermentation step at 4 ℃.
Second example of experiment
Comparing the quick-freezing effects of the three embodiments with a control (direct quick-freezing without low-temperature fermentation at 4 ℃) after activation according to the method of the first embodiment), performing sensory evaluation on steamed bun green bodies steamed in different freezing time periods, designing a sensory evaluation standard of the steamed buns according to GB/T17320-2013, wherein evaluation groups comprise 10 persons, grading and scoring each sensory property of the steamed buns, and taking an average value of results, which is shown in Table 1.
TABLE 1 standard table for sensory evaluation of frozen steamed bread dough
Scoring results referring to fig. 3, the results show that the score of the control group is significantly lower than the score of each example.
Experimental example III
The comparison result of the protein content of the steamed bun without the added soybean milk powder and the steamed bun with the added soybean milk powder is shown in fig. 4, and it can be seen from the graph that the protein content of the steamed bun is remarkably higher than that of the steamed bun without the added soybean milk powder.
Experimental example four
Experimental conditions referring to the method of example one, fermentation was performed with lactic acid bacteria + yeast (mass ratio 3). After being frozen and stored for 10 days, the steaming results of different steamed bun strain formulas are shown in the following figure 5.
As can be seen from the figure, the surface of the steamed bun added with the lactic acid bacteria and the yeast for co-fermentation is smooth after being frozen and stored for 10 days, while the surface of the steamed bun added with the yeast alone is rough due to partial pores; the specific volume of the steamed bread with the lactobacillus added separately is the smallest compared with the former two. In general, the yeast and lactobacillus co-fermented steamed bread has a less obvious specific volume difference with the single yeast fermentation, but the yeast and lactobacillus co-fermented steamed bread has higher freezing resistance, and the double-yeast fermentation better maintains the quality of the steamed bread.
It should be noted that, when the present invention relates to a numerical range, it should be understood that two endpoints of each numerical range and any value between the two endpoints can be selected, and since the steps and methods adopted are the same as those in the embodiment, in order to prevent redundancy, the present invention describes a preferred embodiment. While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. A preparation method of low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread is characterized in that soybean milk powder, yeast and soybean milk fermentation lactic acid bacteria are added into wheat flour, water is added after the soybean milk powder, the mixture is firstly kneaded to form dough, then the dough is continuously kneaded until the dough is completely expanded, then the dough is taken out, pressed, cut and formed, activated at the temperature of 35-37 ℃, fermented at the low temperature of 1-4 ℃, frozen for later use after quick freezing, taken out when in use, thawed and steamed to obtain the finished steamed bread.
2. The method for preparing the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread as claimed in claim 1, wherein before adding water, 25% of soybean milk powder, 0.3% of yeast and 0.1% of lactic acid bacteria are added to wheat flour, and after mixing uniformly, 60% of water is added to the wheat flour.
3. The preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread as claimed in claim 2, wherein the material added with water is placed in a dough mixer, is stirred at low speed to form dough, is stirred at medium speed until the dough is fully expanded, is taken out, is pressed into dough, is cut and is molded.
4. The method for preparing the low-temperature pre-fermented frozen sour dough and soybean milk powder steamed bread as claimed in claim 3, wherein the number of times of dough pressing is 8-12 times.
5. The preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bun is characterized in that after the dough is fully expanded, the dough is divided into 140-150 g/block and is kneaded and molded.
6. The method for preparing the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread as claimed in claim 4, wherein the activation method is as follows: activating the formed steamed bun blanks for 1-1.5 hours at the activation temperature of 35-37 ℃ and the activation humidity of 70-80%.
7. The method for preparing the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread according to claim 6, wherein the low-temperature fermentation method comprises the following steps: and (3) putting the activated steamed bun embryos into a refrigerator at 4 ℃, and fermenting for 6-7 hours at low temperature.
8. The preparation method of the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bun as claimed in claim 7, wherein the quick-freezing method comprises the following steps: directly putting the steamed bun embryo after low-temperature fermentation into a refrigerator at the temperature of minus 34 to minus 30 ℃, and quickly freezing for 40 to 45 minutes to ensure that the central temperature of the steamed bun embryo reaches minus 19 to minus 17 ℃.
9. The method for preparing the low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread as claimed in claim 8, wherein the frozen storage method comprises the following steps: taking out the quick-frozen steamed bun blanks, putting the steamed bun blanks into a refrigerator with the temperature of 18 ℃ below zero, and freezing and storing the steamed bun blanks;
the thawing method comprises the following steps: taking out the frozen steamed bun blanks, and unfreezing the frozen steamed bun blanks for 1 to 1.5 hours in an environment with the temperature of 23 to 25 ℃.
10. A low temperature pre-fermented frozen sourdough soy milk powder steamed bun prepared by the method of any one of claims 1-9.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649527A (en) * | 2023-06-20 | 2023-08-29 | 佛山科学技术学院 | Hydrogen-assisted quick-freezing method for improving freezing rate in phase change stage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494517A (en) * | 2014-09-24 | 2016-04-20 | 青岛诚一知识产权服务有限公司 | Method for producing wheat dough containing soybean protein |
| CN109287946A (en) * | 2018-09-18 | 2019-02-01 | 江南大学 | A method of steamed bun structural collapse is improved using sour flour dough fermentation technique |
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- 2022-09-27 CN CN202211181883.1A patent/CN115886190A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105494517A (en) * | 2014-09-24 | 2016-04-20 | 青岛诚一知识产权服务有限公司 | Method for producing wheat dough containing soybean protein |
| CN109287946A (en) * | 2018-09-18 | 2019-02-01 | 江南大学 | A method of steamed bun structural collapse is improved using sour flour dough fermentation technique |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116649527A (en) * | 2023-06-20 | 2023-08-29 | 佛山科学技术学院 | Hydrogen-assisted quick-freezing method for improving freezing rate in phase change stage |
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