WO2015074570A1 - 一种保鲜馒头的制作方法 - Google Patents

一种保鲜馒头的制作方法 Download PDF

Info

Publication number
WO2015074570A1
WO2015074570A1 PCT/CN2014/091683 CN2014091683W WO2015074570A1 WO 2015074570 A1 WO2015074570 A1 WO 2015074570A1 CN 2014091683 W CN2014091683 W CN 2014091683W WO 2015074570 A1 WO2015074570 A1 WO 2015074570A1
Authority
WO
WIPO (PCT)
Prior art keywords
parts
hours
add
steamed bread
temperature
Prior art date
Application number
PCT/CN2014/091683
Other languages
English (en)
French (fr)
Inventor
张斌社
Original Assignee
张斌社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 张斌社 filed Critical 张斌社
Priority to US15/037,930 priority Critical patent/US20160286825A1/en
Publication of WO2015074570A1 publication Critical patent/WO2015074570A1/zh

Links

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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D8/02—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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • the invention belongs to the field of food processing, and in particular relates to a method for preparing a fresh-keeping steamed bread.
  • Fresh-keeping steamed buns are popular in the fast-paced life of today's society because of their convenient characteristics.
  • the first way is to use the inflating into the packaging box to achieve the purpose of preservation: for example: 1)
  • Patent application application number: 201110187112 discloses a fresh-keeping and mildew-proof packaging storage of steamed bread.
  • the method comprises the steps of steaming, cooling, packaging and replacing and sealing the air in the packaging box (bag), and the inflation gas is a mixed gas of carbon dioxide and nitrogen in a certain proportion, and the shelf life is 60 degrees in the next and fourth quarters.
  • Patent application discloses a fresh-keeping method for the storage of steamed bread products, the gas of which is food-grade carbon dioxide gas. Its shelf life is 60 days in the next and fourth quarters at normal temperature and 90 days at 0°C-5°C.
  • the fresh-keeping method can achieve a certain fresh-keeping effect, it needs to be equipped with an inflatable device and an aeration process, which is time consuming, laborious, and costly.
  • the second way is to freeze or cryopreserve the steamed steamed bread, usually in a quick freezing process and store, transport and sell in a frozen state (the product center temperature is below minus 18 degrees Celsius), although it can effectively keep fresh, but its The cost is much greater than normal temperature preservation.
  • the third way is to add preservatives to the preservation process during the production process. This method is obviously not the first choice for healthy and safe diet, and its shelf life is not long, generally 1 month, and the longest is no more than 2 months.
  • the fresh-keeping steamed bread obtained by the above three methods has a maximum shelf life of 60 days at room temperature and a short shelf life.
  • the object of the present invention is to provide a method for preparing a fresh-keeping taro, which uses a ferment obtained by 4 to 6 fermentations to carry out the noodles without adding any A preservative that does not require a replacement gas during the encapsulation process. It has been found that the fresh-keeping steamed bread obtained by the method of the present invention has a shelf life of 90 days at normal temperature.
  • a method for preparing a fresh-keeping steamed bread comprising the following consecutive steps:
  • Step 1 Make a ferment:
  • the ferment obtained in the step 1 is melted by adding 3 parts of water to each leaven according to the weight, and then adding 3 parts of flour and mixing well, and fermenting at 20 ° C to 45 ° C for 3 to 8 hours;
  • step 2 13 parts of flour and 3.5 to 5.5 parts of water are added to each 7 parts of the ferment, and then the dough is formed into a dough, and the temperature of the water is 20 to 45 ° C; at 20 ° C to 45 ° C. Fermented in a fermentation tank for 5 to 9 hours to obtain a leaven surface;
  • Step 4 according to the weight, add 0.3 ⁇ 0, 5 parts of leaven, and 0.35-0.45 parts of water to each flour, and make the dough;
  • Step 5 Kneading: After dividing the good noodle block, perform manual or kneading machine tanning;
  • Step 6 Molding: According to the different varieties of flowers, the machine can be finished by hand or by hand, and the buns can be made according to the taste.
  • Step 8 Steaming to obtain steamed steamed bread
  • Step 9 Pack, inspect, observe, and store.
  • the preparation method of the fermentation is as follows: at room temperature, 6000 parts of water, 725 parts of dry yeast and 40 parts of koji are mixed according to the weight, and then poured into 840 parts of the medium and mixed for 8 to 15 hours. Add 1000 parts of medium and mix for 3 to 9 hours; add 1000 parts of medium to mix and ferment for 3 to 9 hours; add 1000 parts of medium for the third time and mix for 3 to 9 times. At the same time, add 3500 parts of medium and 50 parts of white wine at the same time. Stir well, spread and ventilate, stir once every 1-2 hours, and get the ferment after 2 days.
  • the medium in the step 1 is wheat flour, corn flour, various starches or rice flour.
  • the flour used in the step 4 is a mixture of wheat flour or miscellaneous grains or miscellaneous grains or pieces of fruits and vegetables, strips, flakes and wheat flour; and a mixture of water or water and fruit and vegetable pulp and juice.
  • the formed steamed bread is proofed, the temperature is 30 ° C to 45 ° C, the humidity is 80 to 90, and the proofing time is 40 minutes to 90 minutes.
  • step 7 refers to steaming at a temperature of 97 ° C to 100 ° C, and heating to a temperature of 97 ° C or more when the center temperature of the steamed bread is more than 30 minutes.
  • the preparation process of the yeast is unique. Firstly, the yeast is prepared by dry yeast powder, koji and wheat flour. The obtained yeast is fermented into wheat, corn flour or corn flour or various starch or rice flour as the medium at room temperature. The fermentation process is carried out four to six times to obtain the ferment, and the process of making the yeast retains the nature. The traditional process of fermentation combines scientific detection methods to control the preparation parameters.
  • the fermentation process is carried out with the yeast, the yeast noodles, and the three fermentation processes are carried out to make the steamed bread of the steamed bread fully fermented.
  • the steamed steamed bread has a good shape and good taste.
  • the environment of the online packaging is sterile, no preservatives in the ingredients, precise control, hot packaging, to ensure the quality of the final product and the safety of food.
  • the addition of alkali ensures the integrity of the nutrients.
  • the steamed bread obtained by the method of the present invention does not need to be cryopreserved. After testing, at the normal temperature for 90 days, no Staphylococcus aureus and Escherichia coli are detected, and the number of molds is within the national standard, and can be eaten immediately, and the taste is good after reheating. The aging phenomenon of steamed bread is not obvious.
  • the idea of the invention is that, in view of the short shelf life of the existing steamed bread products and the high preservation cost, the research on the production method of the fresh steamed bread is carried out, and the production steps and process parameters are summarized through theoretical analysis and repeated experiments.
  • the specific test process is as follows:
  • the existing fermentation method has a poor preservation effect and a short shelf life.
  • the inventor obtained the fermenter required for the steamed steamed bread by a plurality of formula adjustment tests, and the steamed bread was fermented by using the fermented product, and steamed with the existing dried yeast, baking powder or alkali.
  • the product obtained by the present invention is guaranteed under the same conditions of the maker, the steaming temperature, the steaming time and the packaging process. The freshest period is the longest.
  • the fermentation experiment was carried out to optimize the fermentation times of the fermented yeast. The less the number of fermentations will affect the fermentation of the yeast noodles, the raw embryos and the quality of the finished steamed bread. If the fermentation is excessive, the sour taste of the finished steamed bread will be relatively large. Fermentation four times, five times, six times, seven times, eight times, nine times, each weighing an appropriate amount of fermented fruit, and carrying out the green body under the same conditions as the same steamer with the ferment, the yeast noodles, and the noodles. After proofing and steaming, it is determined that the fermentation of the fermented five times is better than the fermented ones of the fermented, taro texture and flavor.
  • alkali in the process of steaming the steamed bread is to neutralize the sour taste of the dough due to excessive fermentation. Since the amount of alkali added depends on the degree of proofing of the dough, each batch of dough has a difference, so it cannot be standardized, so that the taste of the final product steamed bread is difficult to unify. At the same time, the addition of alkali makes the B vitamins in the flour damaged, and it is unscientific to add alkali from the nutritional point of view.
  • the method does not add alkali during the production process, and obtains the wheat flavor, the yeast flavor and the acidity of the steamed bread, and the acidity is moderate, because the control is carried out from the fermentation of the ferment, and the fermented, the yeast, the fermented (ie, the proof) Every step of the process, do not let it over-fermentation, achieve moderate acidity and retain B vitamins.
  • the size of the steam used to enter the steamer should be moderate, the steam is too large, the surface of the hoe is easy to foam during the steaming process, and the appearance is not bright and white; the steam is too small. It is easily deformed during the steaming process because the temperature rise is slow and there is a large fermentation. According to repeated tests, when the temperature of the steamer rises to 97 ° C to 100 ° C when entering the steamer for 9 minutes to 10 minutes, the appearance, quality and flavor of the steamed steamed bread are the best. This standard is used to determine the size of the intake valve at different steam pressures.
  • the steaming time is determined for the purpose of killing the microorganisms in the steamed bread and completely gelatinizing the starch.
  • the diameter of 10cm and the height of 7cm, and the steaming water content of 38% to 39% of the steamed bread center temperature of 97 ° C ⁇ 100 ° C takes 40 minutes to 45 minutes. bell.
  • the spores of Bacillus need 30 minutes to kill at a temperature of 100 ° C, so the temperature in the center of the steamed bread reaches 97 ° C ⁇ 100 ° C for more than 30 minutes, so that all the microorganisms in the steamed bread are completely killed, while making the starch Get completely gelatinized.
  • the fermentation process is the same as the above process of making the fermenter, and only the raw material is fermented and replaced with dry yeast.
  • the dry yeast is selected from the Anqi brand dry yeast
  • the koji is selected from the bee brand koji produced by Suzhou Cereals, Oils and Foods Co., Ltd.
  • step 2 In the ferment obtained in step 1, each 1 kg of fermented seeds into the fermentation tank and added 3 kg of water to melt, then add 3 kg of flour and mix well, fermentation at 35 ° C for 4 hours.
  • yeast noodles add 13 kg of flour and 4.5 kg of water to the 7 kg of the yeast obtained in step 2 and then into a dough, the temperature of the water is 35 ° C; fermented in a fermentation tank for 7 hours at 35 ° C to obtain leaven surface.
  • Molding The machine is finished by hand or by hand, and then placed in a steaming pan and placed in a steaming car.
  • Steaming is carried out by tunnel steaming equipment.
  • the steaming temperature is 100 °C
  • the steaming steamed bread is obtained by heating to a temperature of 97 ° C or above for 30 minutes.
  • Packaging Bagging and sealing in a sterile environment.
  • the aseptic device is patented as ZL201120416554.1, and the name is: hot-packed fresh-faced food purification packaging device.
  • the packaging equipment adopts the patent number ZL200920033861.4, and the name: hot-packed food fresh-keeping packaging machine completes the packaging.
  • the taro product obtained in this example has been tested.
  • Staphylococcus aureus and Escherichia coli are not detected.
  • the number of molds is within the national standard, and it can be eaten immediately. After reheating, the taste is good, and the aging phenomenon of the taro is not obvious. .
  • the fermentation process is the same as the above process of making the fermenter, and only the raw material is fermented and replaced with dry yeast. Dry yeast and koji were selected as in Example 1.
  • step 2 in the ferment obtained in step 1, each 1 kg of yeast into the fermentation tank and add 3 The water is melted, then add 3 kg of flour and mix well, and ferment for 8 hours at 20 °C.
  • yeast noodles add 13 kg of flour and 4.5 kg of water to the 7 kg of the yeast obtained in step 2 and then into a dough, the temperature of the water is 20 ° C; fermented in a fermentation tank for 9 hours at 20 ° C to obtain leaven surface.
  • Noodles After the dough pieces are divided into blocks, the dough machine is used to ensure that the dough pieces are smooth and there are no bubbles inside.
  • Molding The machine is finished by hand or by hand, and then placed in a steaming pan and placed in a steaming car.
  • Steaming is carried out by using tunnel steaming equipment.
  • the steaming temperature is 100 ° C, and the steaming temperature is 35 minutes when the temperature of the center of the steamed bread reaches 97 ° C or above, and the steamed steamed bread is obtained.
  • Packaging Bagging and sealing in a sterile environment.
  • the aseptic device is patented as ZL201120416554.1, and the name is: hot-packed fresh-faced food purification packaging device.
  • the packaging equipment adopts the patent number ZL200920033861.4, and the name: hot-packed food fresh-keeping packaging machine completes the packaging.
  • the taro product obtained in this example has been tested.
  • Staphylococcus aureus and Escherichia coli are not detected.
  • the number of molds is within the national standard, and it can be eaten immediately. After reheating, the taste is good, and the aging phenomenon of the taro is not obvious. .
  • Making the ferment At room temperature, first, according to the weight, pour 6000g of water into the fermentation tank, then pour 725g of fermentation and 40g of distiller's yeast to melt, and finally pour 840g of wheat flour and mix well. Hours; followed by continuous fermentation 4 times in the following manner: adding 1000g of wheat flour and stirring for 3 hours; finally adding 3500g of wheat flour, while adding 50g of white wine, stir well and flatten it in a ventilated room, naturally fermented, air-dried, each Stir in 2 hours and get the ferment after 2 days.
  • the fermentation process is the same as the above process of making the fermenter, and only the raw material is fermented and replaced with dry yeast. Dry yeast and koji were selected as in Example 1.
  • step 2 In the ferment obtained in step 1, each 1 kg of fermented seeds into the fermentation tank and added 3 kg of water to melt, then add 3 kg of flour and mix well, fermentation at 45 ° C for 3 hours.
  • yeast noodles add 13 kg of flour and 4.5 kg of water to the 7 kg of the yeast obtained in step 2 and then into a dough, the temperature of the water is 20 ° C; fermented in a fermentation tank for 5 hours at 45 ° C to obtain leaven surface.
  • Noodles After the dough pieces are divided into blocks, the dough machine is used to ensure that the dough pieces are smooth and there are no bubbles inside.
  • Molding The machine is finished by hand or by hand, and then placed in a steaming pan and placed in a steaming car.
  • Steaming is carried out by using tunnel steaming equipment.
  • the steaming temperature is 100 ° C, and the steaming temperature is 90 minutes when the temperature of the center of the steamed bread reaches 97 ° C or above, and steamed steamed bread is obtained.
  • Packaging Bagging and sealing in a sterile environment.
  • the aseptic device is patented as ZL201120416554.1, and the name is: hot-packed fresh-faced food purification packaging device.
  • the packaging equipment adopts the patent number ZL200920033861.4, and the name: hot-packed food fresh-keeping packaging machine completes the packaging.
  • the taro product obtained in this example has been tested.
  • Staphylococcus aureus and Escherichia coli are not detected.
  • the number of molds is within the national standard, and it can be eaten immediately. After reheating, the taste is good, and the aging phenomenon of the taro is not obvious. .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

一种保鲜馒头的制作方法，具体包括以下连续进行的步骤：制作酵子：自然温度下的室内，将引酵利用培养基先后进行4～6次发酵，得到酵子；和酵子；和酵面；和面；揉面；成型；醒发；蒸制：蒸制温度97℃～100℃，加热至馒头的中心温度达97℃以上时恒温30分钟以上，得到蒸制的馒头；将馒头在线保鲜包装、检查、观察、入库。

Description

一种保鲜馒头的制作方法 技术领域
本发明属于食品加工领域，具体涉及一种保鲜馒头的制作方法。
背景技术
保鲜馒头因其方便的特性，在当今社会人们的快节奏生活中受到欢迎。保鲜馒头的制作方法大致分为三种方式，第一种方式是利用向包装盒中充气达到保鲜目的：例如：1)专利申请(申请号：201110187112)公开了一种馒头的保鲜防霉包装储存方法，其处理过程包括蒸制、冷却、包装并对包装盒(袋)内空气进行置换、封口，充气气体为二氧化碳和氮气以一定比例的混合气体，其保质期常温下一、四季度达到六十天，0℃-5℃条件下达到80天；2)专利申请(申请号：201110187112)公开了馒头制品的保鲜储存方法，其充气气体为食品级二氧化碳气体。其保质期在常温下一、四季度达到六十天，0℃-5℃条件下达到90天。该保鲜方式虽然能够达到一定的保鲜效果，但需要配备充气设备以及进行充气工艺，费时费力，成本较高。第二种方式是是将蒸制后的馒头冷冻或低温保存，通常采用速冻工艺并在冻结状态下(产品中心温度零下18摄氏度以下)储存、运输和销售，该方式虽然能够有效保鲜，但其成本远远大于常温保存。第三种方式是制作过程时加入防腐剂达到保鲜目的，这种方式显然并非健康安全饮食的首选，且其保存期限不长，一般为1个月，最长不超过2个月。以上三种方式得到的保鲜馒头常温下保鲜期限最长为60天，保鲜期限较短。
除此之外，目前馒头蒸制工艺大多数采用干酵母或发酵粉进行发酵工艺，一次性和面后，醒发60分钟进行成型工艺，所用时间短，部分方法采 用老面发酵，且大多数方法都用碱，这些方法发酵得到的馒头的保鲜效果差，保鲜期限较短。
发明内容
针对上述现有的馒头保鲜方法存在的缺陷或不足，本发明的目的在于，提供一种保鲜馒头的制作方法，该方法采用经4～6次发酵得到的酵子进行发面，且无需加入任何防腐剂，在封装过程中无需置换气体。经检验，本发明的方法得到的保鲜馒头在常温下的保鲜期限达到90天。
为了达到上述目的，本发明采用如下技术方案予以解决：
一种保鲜馒头的制作方法，具体包括以下连续进行的步骤：
步骤1、制作酵子：
室温下，按照重量，首先将6000份水、725份引酵和40份酒曲混匀，再倒入840份培养基混匀后发酵8～15小时；其次以如下方式连续发酵2～4次：加入1000份培养基混匀后发酵3～9个小时；最后同时加入3500份培养基和白酒50份，搅匀后摊平通风，每1～2个小时搅拌一次，2天后得到酵子；
步骤2、和酵子：
将步骤1得到的酵子按照重量，向每1份酵子中加入3份水融化，再加入3份面粉拌匀，在20℃～45℃下发酵3～8个小时；
步骤3、和酵面：
向步骤2得到的酵子按照重量，向每7份酵子中加入13份面粉和3.5～5.5份水后和成面团，所述水的温度为20～45℃；在20℃～45℃条件下于发酵箱内发酵5～9小时，得到酵面；
步骤4、和面：按照重量，向每1份面粉中加入酵面0.3～0、5份、加水0.35～0.45份，进行和面；
步骤5、揉面：将和好的面块分块后进行手工或揉面机揉制；
步骤6、成型：根据花色品种的不同，采用机器或手工完成馒头坯子成型，可根据口味需要包馅制作包子或花卷坯子；
步骤7、醒发；
步骤8、蒸制，得到蒸制的馒头；
步骤9、包装、检查、观察、入库。
进一步的，所述引酵的制备方法如下：自然室温下，按照重量，将6000份水、725份干酵母和40份酒曲混匀，再倒入840份培养基混匀后发酵8～15小时；加入1000份培养基混匀后发酵3～9个小时；第二次加入1000份培养基混匀后发酵3～9个小时；第三次加入1000份培养基混匀后发酵3～9个小时；最后同时加入3500份培养基和白酒50份，搅匀后摊平通风，每1～2个小时搅拌一次，2天后得到酵子。
进一步的，所述步骤1中的培养基为小麦粉、玉米粉、各种淀粉或者米粉。
进一步的，所述步骤4中所用的面粉是采用小麦粉或者杂粮粉或杂粮片或果蔬碎块、条、片和小麦粉混合配置；和面时加水或者水与果蔬浆、汁的混合液。
进一步的，所述步骤7是将成型的馒头坯子进行醒发，醒发温度30℃～45℃，湿度80～90，醒发时间为40分钟～90分钟。
进一步的，所述步骤7是指在温度97℃～100℃条件下蒸制，加热至馒头的中心温度达97℃以上时恒温30分钟以上。
本发明的保鲜馒头的制作方法的优点如下：
1、酵子的制备工艺独特，首先以干酵母粉、酒曲和小麦粉制备得到引酵，将得到的引酵为菌种，以小麦粉或玉米粉或各种淀粉或米粉为培养基，在自然室温下先后进行四～六次发酵得到酵子，制作酵子的过程保留了自然 发酵的传统工艺，又结合了科学的检测方法进行制备参数的控制。
2、在蒸制工艺前经过和酵子、和酵面、醒发三次发酵工艺，使馒头坯子得到充分发酵，蒸制得到的馒头形状立挺、口感好。
3、连续式醒发和蒸制，蒸制以馒头的中心温度达到97℃以上时恒温30分钟以上为标准，分段控温，具有隔段内热量利用率高、能耗低、微生物控制精准的优点。
4、在线包装的环境无菌、在配料中不加防腐剂、控制精准、趁热包装，保证了最终产品的品质和食用的安全性。不加碱则保证了营养成分的完整性。
5、可根据风味及营养需要加入杂粮、果蔬汁、浆、碎块、条、片制成果蔬馒头或杂粮馒头，营养均衡。
6、本发明的方法得到的馒头无需冷冻保存，经检验，在常温保鲜90天时，未检出金黄色葡萄球菌、大肠杆菌，霉菌个数在国家标准以内，可即食，进行复热后口感好，馒头老化现象不明显。
以下结合具体实施方式对本发明进一步解释说明。
具体实施方式
本发明的思路是：针对现有馒头产品保存期限较短、保鲜成本较高的情况，进行了保鲜馒头制作方法的研究，通过理论分析和反复多次试验总结出制作步骤及工艺参数。具体试验过程如下：
一、发酵种类的选择
现有发酵方式保鲜效果差，保鲜期限较短。发明人通过多次配方调整试验得到蒸制馒头所需要的酵子，使用该酵子进行发酵制作出的馒头，与现有的采用干酵母、发酵粉或者碱进行发酵制作的馒头，在同蒸制器、蒸制温度、蒸制时间和包装工艺均相同的条件下，本发明得到的馒头产品保 鲜期限最长。
二、确定发酵次数
对引酵进行了酵子的发酵次数优化试验，发酵次数少会影响酵面、生胚的发酵和成品馒头的品质；发酵过度则成品馒头的酸味就比较大。分别发酵四次、五次、六次、七次、八次、九次，各称取适量酵子，通过和酵子、和酵面、和面，在同一蒸车的相同条件下进行生坯醒发和蒸制，确定发酵五次的酵子从活力、馒头的质构、风味都优于其他发酵次数的酵子。
三、不加碱
蒸馒头的过程中加碱是为了中和面团由于发酵过度产生的酸味。由于加碱的量以面团醒发的程度而定，每批面团都有差异，因此不能标准化添加，使得最终产品馒头的口味很难统一。同时，加碱使面粉中B族维生素受到破坏，从营养方面看加碱不科学。本方法在制作过程中不加碱，得到馒头的麦香味、酵香味浓，酸度适中，原因是控制好了从酵子制作、和酵子、和酵面、生胚发酵(即醒发)的每一步工艺，不让其发酵过度，达到酸度适中并保留了B族维生素。
四、确定蒸制温度和时间
将生胚已醒发好的馒头进入蒸箱后，所用进入蒸箱的蒸汽大小要适中，进汽过大，蒸制过程中馒头表面容易起泡，外表不光亮细白；进入蒸汽过小，在蒸制过程中容易变形，这是因为升温慢有较大的发酵产生。根据反复多次的试验，最终以在进入蒸箱9分钟～10分钟时，蒸箱温度升至97℃～100℃时，蒸出的馒头外观、品质、风味最好。以此标准来确定在不同的蒸汽压力下，调整进气阀门的大小。
蒸制时间是以杀灭馒头中的微生物和淀粉完全糊化为目的而确定的。根据反复多次的试验和F值热传导的测定，直径为10cm、高度为7cm，蒸熟后含水量38％～39％的馒头中心温度达到97℃～100℃需要40分钟～45分 钟。根据有关资料，芽孢杆菌孢子在温度100℃时，需要30分钟时间才能杀灭，所以在馒头中心温度达97℃～100℃时恒温30分钟以上，使馒头中所有微生物彻底杀灭，同时使淀粉得到完全糊化。
为了验证本发明的方法的有效性，发明人给出如下的实施例，需要说明的是，本实施例遵循本发明的技术方案进行实施，但本发明所要求保护的范围不限于如下实施例。
实施例1：
1、制作酵子：2013年10月2日下午16时，室温25℃，将6000g水倒入发酵箱，再倒入725g引酵和40g酒曲搅拌融化，最后倒入840g小麦粉并搅匀；2013年10月3日上午7时，室温21℃，加入1000g玉米粉并搅匀；2013年10月3日上午10时，室温22℃，加入1000g玉米粉并搅匀；10月3日中午13时，在26℃，加入1000g玉米粉并搅匀；10月3日下午16时，室温25℃，加入3500g玉米粉，同时加入白酒50g，搅匀后摊平置于通风的室内，自然发酵、风干，每2个小时搅拌一次，2天后得到酵子。
引酵与上述制作酵子的工艺过程相同，仅仅将原料引酵用干酵母替换。干酵母选用安旗牌干酵母，酒曲选用苏州粮油食品有限公生产的蜜蜂牌酒曲。
2、和酵子：将步骤1得到的酵子中，每1斤酵子倒入发酵箱并加入3斤水融化，再加入3斤面粉拌匀，在35℃下发酵4个小时。
3、和酵面：向步骤2得到的7斤酵子中加13斤面粉和4.5斤水后和成面团，水的温度为35℃；在35℃条件下于发酵箱内发酵7小时得到酵面。
4、和面：按照每斤面粉中加入酵面0.35斤、加水0.42斤的比例，采用和面机和面。加水量按照不同的花色品种和所需面团的软硬调整加水比例。
5、揉面：将和好的面块分块后采用揉面机揉制，保证面片光滑内部无 气泡。
6、成型：采用机器或手工完成馒头坯子成型，装入蒸盘中后放入蒸车。
7、醒发：将蒸车推入醒发室进行醒发，醒发温度35℃，干湿度为80，醒发时间为40分钟。采用流动风以保证温度均匀。
8、蒸制：采用隧道式蒸制设备进行蒸制，蒸制温度为100℃，加热至馒头中心温度达97℃以上时恒温30分钟，得到蒸制的馒头。
9、包装：在无菌环境中装袋封口。采用的无菌装置为专利号为ZL201120416554.1，名称：热装保鲜面制食品净化包装装置进行，包装设备采用专利号为ZL200920033861.4，名称：热装面制食品保鲜包装机完成包装。
10、检查：检查产品包装封口是否合格。
11、观察:常温3天。
12、入库：将合格产品包装并入成品库。
本实施例得到的馒头产品经检验，在常温保鲜90天时，未检出金黄色葡萄球菌、大肠杆菌，霉菌个数在国家标准以内，可即食，进行复热后口感好，馒头老化现象不明显。
实施例2：
1、制作酵子：室温下，首先将6000g水倒入发酵箱，再倒入725g引酵和40g酒曲搅拌融化，最后倒入840g小麦粉并搅匀发酵8个小时；其次以如下方式连续发酵2次：加入1000g小麦粉并搅匀发酵9个小时；最后加入3500g小麦粉，同时加入白酒50g，搅匀后摊平置于通风的室内，自然发酵、风干，每1个小时搅拌一次，2天后得到酵子。
引酵与上述制作酵子的工艺过程相同，仅仅将原料引酵用干酵母替换。干酵母和酒曲选择同实施例1。
2、和酵子：将步骤1得到的酵子中，每1斤酵子倒入发酵箱并加入3 斤水融化，再加入3斤面粉拌匀，在20℃下发酵8个小时。
3、和酵面：向步骤2得到的7斤酵子中加13斤面粉和4.5斤水后和成面团，水的温度为20℃；在20℃条件下于发酵箱内发酵9小时得到酵面。
4、和面：按照每斤面粉中加入酵面0.3斤、加水0.45斤的比例，采用和面机和面。加水量按照不同的花色品种和所需面团的软硬调整加水比例。
5、揉面：将和好的面块分块后采用揉面机揉制，保证面片光滑内部无气泡。
6、成型：采用机器或手工完成馒头坯子成型，装入蒸盘中后放入蒸车。
7、醒发：将蒸车推入醒发室进行醒发，醒发温度45℃，干湿度为80，醒发时间为60分钟。采用流动风以保证温度均匀。
8、蒸制：采用隧道式蒸制设备进行蒸制，蒸制温度为100℃，加热至馒头中心温度达97℃以上时恒温35分钟，得到蒸制的馒头。
9、包装：在无菌环境中装袋封口。采用的无菌装置为专利号为ZL201120416554.1，名称：热装保鲜面制食品净化包装装置进行，包装设备采用专利号为ZL200920033861.4，名称：热装面制食品保鲜包装机完成包装。
10、检查：检查产品包装封口是否合格。
11、观察:常温3天。
12、入库：将合格产品包装并入成品库。
本实施例得到的馒头产品经检验，在常温保鲜90天时，未检出金黄色葡萄球菌、大肠杆菌，霉菌个数在国家标准以内，可即食，进行复热后口感好，馒头老化现象不明显。
实施例3：
1、制作酵子：自然室温下，按照重量，首先将6000g水倒入发酵箱，再倒入725g引酵和40g酒曲搅拌融化，最后倒入840g小麦粉并搅匀发酵8 个小时；其次以如下方式连续发酵4次：加入1000g小麦粉并搅匀发酵3个小时；最后加入3500g小麦粉，同时加入白酒50g，搅匀后摊平置于通风的室内，自然发酵、风干，每2个小时搅拌一次，2天后得到酵子。
引酵与上述制作酵子的工艺过程相同，仅仅将原料引酵用干酵母替换。干酵母和酒曲选择同实施例1。
2、和酵子：将步骤1得到的酵子中，每1斤酵子倒入发酵箱并加入3斤水融化，再加入3斤面粉拌匀，在45℃下发酵3个小时。
3、和酵面：向步骤2得到的7斤酵子中加13斤面粉和4.5斤水后和成面团，水的温度为20℃；在45℃条件下于发酵箱内发酵5小时得到酵面。
4、和面：按照每斤面粉中加入酵面0.5斤、加水0.35斤的比例，采用和面机和面。加水量按照不同的花色品种和所需面团的软硬调整加水比例。
5、揉面：将和好的面块分块后采用揉面机揉制，保证面片光滑内部无气泡。
6、成型：采用机器或手工完成馒头坯子成型，装入蒸盘中后放入蒸车。
7、醒发：将蒸车推入醒发室进行醒发，醒发温度45℃，干湿度为80，醒发时间为60分钟。采用流动风以保证温度均匀。
8、蒸制：采用隧道式蒸制设备进行蒸制，蒸制温度为100℃，加热至馒头中心温度达97℃以上时恒温90分钟，得到蒸制的馒头。
9、包装：在无菌环境中装袋封口。采用的无菌装置为专利号为ZL201120416554.1，名称：热装保鲜面制食品净化包装装置进行，包装设备采用专利号为ZL200920033861.4，名称：热装面制食品保鲜包装机完成包装。
10、检查：检查产品包装封口是否合格。
11、观察:常温3天。
12、入库：将合格产品包装并入成品库。
本实施例得到的馒头产品经检验，在常温保鲜90天时，未检出金黄色葡萄球菌、大肠杆菌，霉菌个数在国家标准以内，可即食，进行复热后口感好，馒头老化现象不明显。

Claims (6)

  1. 一种保鲜馒头的制作方法，其特征在于，包括如下步骤：
    步骤1、制作酵子：
    室温下，按照重量，首先将6000份水、725份引酵和40份酒曲混匀，再倒入840份培养基混匀后发酵8～15小时；其次以如下方式连续发酵2～4次：加入1000份培养基混匀后发酵3～9个小时；最后同时加入3500份培养基和白酒50份，搅匀后摊平在通风的自然环境的室内，每1～2个小时搅拌一次，2天后得到酵子；
    步骤2、和酵子：
    将步骤1得到的酵子按照重量，向每1份酵子中加入3份水融化，再加入3份面粉拌匀，在20℃～45℃下发酵3～8个小时；
    步骤3、和酵面：
    向步骤2得到的酵子按照重量，每7份酵子中加入13份面粉和3.5～5.5份水后和成面团，所述水的温度为20℃～45℃；在20℃～45℃条件下于发酵箱内发酵5～9小时，得到酵面；
    步骤4、和面：按照重量，向每1份面粉中加入酵面0.3～0.5份、加水0.35～0.45份，进行和面；
    步骤5、揉面：将和好的面块分块后进行手工或揉面机揉制；
    步骤6、成型：根据花色品种的不同，采用机器或手工完成馒头坯子成型，可根据口味需要包馅制作包子或花卷坯子；
    步骤7、醒发；
    步骤8、蒸制，得到蒸制的馒头；
    步骤9、包装、检查、观察、入库。
  2. 如权利要求1所述的保鲜馒头的制作方法，其特征在于，所述引酵的制备方法如下：自然室温下，按照重量，将6000份水、725份干酵母和40份酒曲混匀，再倒入840份培养基混匀后发酵8～15小时；加入1000份培养基混匀后发酵3～9个小时；第二次加入1000份培养基混匀后发酵3～9个小时；第三次加入1000份培养基混匀后发酵3～9个小时；最后同时加入3500份培养基和白酒50份，搅匀后摊平通风，每1～2个小时搅拌一次，2天后得到酵子。
  3. 如权利要求1所述的保鲜馒头的制作方法，其特征在于，所述步骤1中的培养基为小麦粉、玉米粉、各种淀粉或者米粉。
  4. 如权利要求1所述的保鲜馒头的制作方法，其特征在于，所述步骤4中所用的面粉是采用小麦粉或者杂粮粉或杂粮片或果蔬碎块、条、片和小麦粉混合配置；和面时加水或者水与果蔬浆、汁的混合液。
  5. 如权利要求1所述的保鲜馒头的制作方法，其特征在于，所述步骤7是将成型的馒头坯子进行醒发，醒发温度30℃～45℃，湿度80～90，醒发时间为40分钟～90分钟。
  6. 如权利要求1所述的保鲜馒头的制作方法，其特征在于，所述步骤7是指在温度97℃～100℃条件下蒸制，加热至馒头的中心温度达97℃以上时恒温30分钟以上。
PCT/CN2014/091683 2013-11-19 2014-11-19 一种保鲜馒头的制作方法 WO2015074570A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US15/037,930 US20160286825A1 (en) 2013-11-19 2014-11-19 Method of manufacturing packaged steamed buns

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201310587468.0 2013-11-19
CN201310587468.0A CN103652599B (zh) 2013-11-19 2013-11-19 一种保鲜馒头的制作方法

Publications (1)

Publication Number Publication Date
WO2015074570A1 true WO2015074570A1 (zh) 2015-05-28

Family

ID=50292318

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2014/091683 WO2015074570A1 (zh) 2013-11-19 2014-11-19 一种保鲜馒头的制作方法

Country Status (3)

Country Link
US (1) US20160286825A1 (zh)
CN (1) CN103652599B (zh)
WO (1) WO2015074570A1 (zh)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886413A (zh) * 2015-05-11 2015-09-09 王建刚 酵子的制作工艺及采用该工艺所得酵子蒸制馒头的方法
CN105146318B (zh) * 2015-07-30 2016-10-26 北京旗舰食品集团有限公司 一种制备面肥的方法
CN105146281B (zh) * 2015-07-30 2017-02-22 北京旗舰食品集团有限公司 一种制酵子用组合物和制备酵子的方法
CN106666557A (zh) * 2015-11-11 2017-05-17 长春职业技术学院（长春市职业技术教育中心长春市财政学校） 纯正马铃薯风味营养主食的制作方法
CN105410630A (zh) * 2015-11-18 2016-03-23 河南兴泰科技实业有限公司 一种适合长距离配送的长保质期馒头及其制备方法
CN106072458A (zh) * 2016-06-23 2016-11-09 张斌社 一种发酵剂及其用于制备发酵面条的应用
CN106418163A (zh) * 2016-09-19 2017-02-22 韦殿辉 黄酒马铃薯保健馒头及其制备方法
CN108142879A (zh) * 2017-12-27 2018-06-12 山东惠发食品股份有限公司 一种魔芋蔬菜杂粮包及其制备方法
CN108617943B (zh) * 2018-04-04 2021-07-30 北京本乡良实面业有限责任公司 一种酸面馒头及其制作方法和生产系统
CN113545381B (zh) * 2021-07-26 2024-03-22 天津市大桥道食品有限公司 一种食品加工用微生物发酵工艺
CN115918835A (zh) * 2021-09-23 2023-04-07 安琪酵母股份有限公司 一种面制品天然生物防腐剂及制备方法和应用

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1383752A (zh) * 2001-04-29 2002-12-11 周倜 一种面食的制作方法
CN102823805A (zh) * 2011-06-14 2012-12-19 天津神辉科技有限公司 一种抗老化馒头的加工方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2315008A (en) * 1996-07-09 1998-01-21 Greggs Plc A method of baking bread products
KR100658335B1 (ko) * 2004-05-11 2006-12-15 곽성호 녹차찜케이크 조성물 및 그 제조 방법
CN1965659B (zh) * 2005-11-14 2010-12-15 李景秀 一种速冻发面生馒头的制作方法
CN101088341B (zh) * 2006-06-13 2010-09-08 河南兴泰科技实业有限公司 延长馒头保鲜期的方法
CN101124923A (zh) * 2007-09-18 2008-02-20 张斌社 一种馒头制品的保鲜储存方法
CN102090568A (zh) * 2009-12-09 2011-06-15 黄立强 一种馒头制作的方法
CN102293439A (zh) * 2011-07-06 2011-12-28 卫凯进 一种馒头的保鲜防霉包装储存方法
CN102613264B (zh) * 2012-04-01 2013-07-31 范征 一种发面老面汁和一种发面组合物及发面工艺

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1383752A (zh) * 2001-04-29 2002-12-11 周倜 一种面食的制作方法
CN102823805A (zh) * 2011-06-14 2012-12-19 天津神辉科技有限公司 一种抗老化馒头的加工方法

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
HE, XUEYONG ET AL.: "Storage Quality of Different Leavening Agents for Making Steamed Bread", FOOD INDUSTRY, vol. 34, no. 4, 30 April 2013 (2013-04-30), pages 86 - 88 *
XIONG, LIU ET AL.: "Studies on Processing Technology and Quality Properties of Long Life Steamed Bread", FOOD AND OIL, 31 January 2009 (2009-01-31), pages 24 - 26 *
XU, ZHIXIANG ET AL.: "Study on Production Process for Upscale Steamed bread", SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY, vol. 21, no. 5, 30 September 2000 (2000-09-30), pages PAGES 42 AND 43 *

Also Published As

Publication number Publication date
US20160286825A1 (en) 2016-10-06
CN103652599A (zh) 2014-03-26
CN103652599B (zh) 2015-02-25

Similar Documents

Publication Publication Date Title
WO2015074570A1 (zh) 一种保鲜馒头的制作方法
CN103504203B (zh) 一种即食面条的制作方法
CN101744183B (zh) 一种保鲜米发糕的制作方法及应用
CN102613265A (zh) 纯天然酵母粉及其制备方法
CN106072458A (zh) 一种发酵剂及其用于制备发酵面条的应用
CN110973204A (zh) 一种添加低聚果糖的原味吐司面包及其制备方法
RU2366185C2 (ru) Способ производства сдобных хлебобулочных изделий
KR102544579B1 (ko) 복숭아 빵 제조용 도우, 이로부터 제조되는 복숭아 빵 및 이의 제조 방법
CN105580867B (zh) 一种含玉米胚芽粉面包冷冻面团及其制备方法
CN105707164B (zh) 一种含苦荞胚芽粉的面包冷冻面团及其制备方法
CN104222236A (zh) 菠萝蜜香酥饼及其制备方法
CN110999937A (zh) 一种添加低聚半乳糖的原味吐司面包及其制备方法
ES2318364T3 (es) Alimentos fermentados de alto contenido en fibra soluble.
CN103504197B (zh) 一种冻粑加工工艺
CN105557896B (zh) 一种含藜麦胚芽粉面包冷冻面团及其制备方法
CN105394302A (zh) 一种牛心杏脯的加工工艺
CN104585274A (zh) 一种新型水果面包及其制备方法
CN111329041B (zh) 一种即食型糍粑及其制造方法
RU2422008C1 (ru) Способ производства хлеба заварного "кайзер"
CN105341088A (zh) 一种梨子润燥清热佛手瓜面包及其制备方法
CN109744470A (zh) 带包装速冻米线及其制备方法
RU2479208C1 (ru) Способ производства хлебобулочных изделий из замороженных полуфабрикатов
CN104920974B (zh) 一种糖尿病肾病专用冷鲜面条及制备、贮藏方法
CN103392991B (zh) 一种葡萄味营养馒头的制备方法
KR102559914B1 (ko) 블루베리 빵 제조용 도우, 이로부터 제조되는 블루베리 빵 및 이의 제조 방법

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 15037930

Country of ref document: US

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14864708

Country of ref document: EP

Kind code of ref document: A1

122 Ep: pct application non-entry in european phase

Ref document number: 14864708

Country of ref document: EP

Kind code of ref document: A1