CN101755864B - Quickly frozen bean-paste filling steamed bun and production method thereof - Google Patents

Abstract

The invention relates to a quickly frozen bean-paste filling steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented, pre-fermentation is required before steaming. The invention lays a foundation for the industrial production of the bean-paste filling steamed bun (steamed stuffed bun), improves the standardization of product quality, safety and convenience, and avoids the flavor loss caused by repetitive steaming.

Description

A kind of quick-frozen steamed bun stuffed with bean paste and production method thereof

technical field

The invention relates to a quick-frozen steamed bun stuffed with bean paste and a production method thereof, belonging to the technical field of food processing.

Background technique

Stuffed steamed buns (baozi) are traditional foods with Chinese characteristics. After thousands of years of evolution and development, stuffed steamed buns (baozi) have become one of the indispensable staple foods in people's lives and are deeply loved by the public. However, the production of stuffed steamed buns (baozi) is still based on traditional handicraft workshops, which have potential safety hazards and unstable quality. In addition, stuffed steamed buns (baozi) are extremely vulnerable to microorganisms and have a short shelf life. However, the development of steamed bun (baozi) chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost of hiring pastry chefs.

Freezing technology has been used in food for a long time. Frozen dough technology helps to promote the industrialization of stuffed steamed buns (baozi), enhance product quality standardization, safety and convenience, and avoid flavor loss caused by re-cooking.

Contents of the invention

The purpose of the present invention is to overcome the above disadvantages, develop a quick-frozen steamed bun stuffed with bean paste and a production method thereof, which reduces the loss of re-cooking, saves energy and reduces costs.

According to the technical solution provided by the present invention, a quick-frozen steamed bun with bean paste filling is characterized in that it comprises the following components, and its formula ratio is calculated in parts by weight:

Take flour: 62-65 parts; Yanshan yeast: 0.5-0.8 parts; aluminum-free baking powder: 0.6-0.9 parts; white sugar: 0.5-0.8 parts; shortening: 0.2-0.5 parts; salt: 0.1-0.3 parts; Glutaminase: 0.06～0.09 parts; Lipase: 0.05～0.08 parts; Xylanase: 0.05～0.08 parts; Glucose oxidase: 0.05～0.08 parts; Trehalose: 0.08～0.12 parts; Ascorbic acid: 0.05～0.08 parts Lecithin: 0.08-0.12 parts; Sucrose ester: 0.24-0.36 parts; Glycerin: 0.10-0.15 parts; Locust bean gum: 0.04-0.06 parts; Artemisia gum: 0.04-0.06 parts; ～0.06 parts; guar gum: 0.04～0.06 parts; gluten powder: 0.54～0.80 parts; wheat starch or corn starch or potato starch or rice starch: 0.54～0.80 parts; water: 30～32 parts;

First weigh the flour, Yanshan yeast, aluminum-free baking powder, white sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, Put sucrose ester, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten, wheat starch or corn starch or potato starch or rice starch into a mixing tank and stir evenly, add water and stir To form the dough, after the dough is formed, take out the pressed surface, divide it into pieces, shape it, put it in or not put it in the proofing box for pre-fermentation; after the pre-fermented dough is cooled, it is quick-frozen, frozen for later use, and steamed to become the finished product; without fermentation After the dough is formed, it is directly quick-frozen, frozen and stored for later use, fermented, and steamed to become the finished product.

A kind of steamed bun stuffed with quick-frozen bean paste and a production method thereof, characterized in that the following process steps are adopted: the formula ratio is calculated in parts by weight:

(1) Mixing and stirring: 62-65 parts of flour weighed, 0.5-0.8 parts of Yanshan yeast, 0.6-0.9 parts of aluminum-free baking powder, 0.5-0.8 parts of white sugar, 0.2-0.5 parts of shortening, 0.1-0.1 parts of salt 0.3 parts, 0.06-0.09 parts of transglutaminase, 0.05-0.08 parts of lipase, 0.05-0.08 parts of xylanase, 0.05-0.08 parts of glucose oxidase, 0.08-0.12 parts of trehalose, 0.05-0.08 parts of ascorbic acid, Lecithin 0.08-0.12 parts, sucrose esters 0.24-0.36 parts, glycerin 0.10-0.15 parts, locust bean gum 0.04-0.06 parts, artemisia gum 0.04-0.06 parts, carboxymethyl cellulose 0.04-0.06 parts, guar gum Put 0.04～0.06 parts, 0.54～0.80 parts of gluten powder, 0.54～0.80 parts of wheat starch or corn starch or potato starch or rice starch into the mixing tank, stir at a slow speed for 28 to 32 seconds, add 30 to 32 parts of water at a slow speed Mix for 2 to 5 minutes, then mix at medium speed for 8 to 12 minutes to form a dough;

(2) Dividing and molding: take out the dough, press it 8 to 10 times, divide it into 70 to 80 grams per piece, and shape it;

(3) Pre-fermentation: Put the formed dough into the proofer or not into the proofer for 12-15 minutes of pre-fermentation, the pre-fermentation temperature is 30-38°C, and the pre-fermentation humidity is 60-80%;

(4) Quick-freezing: Cool the pre-fermented dough for 3 to 5 minutes, or place the non-pre-fermented dough in a refrigerator at -35 to -30°C for 30 to 35 minutes, so that the center temperature of the dough reaches -16 to -19 ℃;

(5) Frozen storage: Take out the quick-frozen dough and put it in a -16～-19℃ refrigerator for later use;

(6) Fermentation: Take out the dough without pre-fermentation, put it into the proofer to ferment for 70-90 minutes, the fermentation temperature is 38-42°C, and the fermentation humidity is 80-90%;

(7) Steaming: Put the pre-fermented dough or the fermented dough without pre-fermentation into the steamer and steam for 12 to 18 minutes, which is the finished product.

The slow stirring speed is: 50-70 rpm; the medium-speed stirring speed is: 180-210 rpm.

The application of the invention lays a foundation for the industrial production of steamed buns (buns) stuffed with red bean paste, enhances product quality standardization, safety and convenience, and avoids flavor loss caused by re-cooking.

Description of drawings

Fig. 1 is a block diagram of the process flow of the present invention.

Detailed ways

The present invention will be further described below in conjunction with specific drawings and embodiments.

In the embodiment of the present invention, the temperature of the operating room is: 20-25°C; the dough temperature is: 25-27°C (if it cannot be guaranteed, it is recommended to use a special mixer for frozen dough); the temperature of the bean paste filling is: 13-15°C; the types of bean paste filling include : soybean paste, red bean paste, mung bean paste, etc.; starch: wheat starch or corn starch or potato starch or rice starch; the raw materials used are purchased from the market, and the equipment used is conventional equipment.

Embodiment 1: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

First, 62 parts of flour, 0.7 parts of Yanshan yeast, 0.9 parts of aluminum-free baking powder, 0.8 parts of white sugar, 0.5 parts of shortening, 0.1 parts of salt, 0.09 parts of transglutaminase, 0.08 parts of lipase, and 0.08 parts of xylanase 0.08 parts of glucose oxidase, 0.12 parts of trehalose, 0.08 parts of ascorbic acid, 0.12 parts of lecithin, 0.36 parts of sucrose esters, 0.15 parts of glycerin, 0.06 parts of locust bean gum, 0.06 parts of artemisia gum, 0.06 parts of carboxymethyl cellulose , 0.06 parts of guar gum, 0.8 parts of gluten powder, and 0.8 parts of wheat starch were put into the mixing tank, stirred for 28 seconds, and the stirring speed was 50 rpm. Mix all kinds of materials, add 32 parts of water and stir slowly 3 minutes, the stirring speed is 50 rpm, and then mixed at a medium speed for 8 minutes to form a dough, and the stirring speed is 180 rpm; after the dough is formed, take it out, press the surface 8 times, divide it into 75 grams/piece, shape (wrapped in Filling); put the formed dough into the proofer for pre-fermentation for 12 minutes, the pre-fermentation temperature is 38°C, and the pre-fermentation humidity is 70%. After cooling for 3 minutes, place it in a refrigerator at -35°C for 30 minutes. After the central temperature of the fermented dough reaches -16°C, put it in a -16°C refrigerator and store it for later use. Take it out when necessary, and put it directly into the steamer and steam it on high heat for 12 minutes, which is the finished product. The steamed buns (baozi) produced in the wooden example are uniform in color and milky white, symmetrical in shape, smooth in surface without yellow spots, non-foaming, fluffy and elastic in mouthfeel.

Embodiment two: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

First, 65 parts of flour, 0.5 parts of Yanshan yeast, 0.6 parts of aluminum-free baking powder, 0.5 parts of white sugar, 0.2 parts of shortening, 0.2 parts of salt, 0.06 parts of transglutaminase, 0.05 parts of lipase, and 0.05 parts of xylanase 0.05 parts of glucose oxidase, 0.08 parts of trehalose, 0.05 parts of ascorbic acid, 0.08 parts of lecithin, 0.24 parts of sucrose esters, 0.1 parts of glycerin, 0.04 parts of locust bean gum, 0.04 parts of artemisia gum, 0.04 parts of carboxymethyl cellulose , 0.04 parts of guar gum, 0.54 parts of gluten powder, and 0.54 parts of cornstarch were put into the mixing tank, stirred at a slow speed for 32 seconds, and the stirring speed was 60 rpm. Stir at high speed for 5 minutes at a speed of 60 rpm, then stir at a medium speed for 10 minutes to form a dough at a speed of 210 rpm; take it out after the dough is formed, press the surface 9 times, divide it into 70 g/piece, and shape ( Fillings); place the formed dough directly in a -30°C refrigerator for quick freezing for 35 minutes, when the central temperature of the dough reaches -19°C, put it in a -19°C refrigerator for later use, take it out when necessary, and place Ferment in a proofing box for 90 minutes, the fermentation temperature is 38°C, and the fermentation humidity is 80%, put it in a steamer and steam for 15 minutes on high heat, and the finished product is obtained. The steamed buns (buns) produced in this embodiment are milky white in uniform color, symmetrical in shape, smooth in surface without macula, non-foaming, fluffy and elastic in mouthfeel.

Embodiment three: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, and its components are calculated in parts by weight:

First, 64 parts of flour, 0.8 parts of Yanshan yeast, 0.8 parts of aluminum-free baking powder, 0.6 parts of white sugar, 0.4 parts of shortening, 0.3 parts of salt, 0.08 parts of transglutaminase, 0.07 parts of lipase, and 0.07 parts of xylanase 0.07 parts of glucose oxidase, 0.1 parts of trehalose, 0.07 parts of ascorbic acid, 0.1 parts of lecithin, 0.3 parts of sucrose esters, 0.14 parts of glycerin, 0.05 parts of locust bean gum, 0.05 parts of artemisia gum, 0.05 parts of carboxymethyl cellulose , 0.05 parts of guar gum, 0.7 parts of gluten powder, and 0.7 parts of potato starch were put into the mixing tank, stirred at a slow speed for about 30 seconds, and the stirring speed was 70 rpm, mixed all kinds of materials, and added 30.5 parts of water Stir at low speed for 2 minutes at 70 rpm, then mix at medium speed for 12 minutes to form a dough at 200 rpm; take it out after the dough is formed, press the dough 10 times, divide into 80 g/pieces, and shape (wrapped with fillings); put the shaped dough into the proofer for 15 minutes of pre-fermentation, the pre-fermentation temperature is 30°C, the pre-fermentation humidity is 60%, after cooling for 5 minutes, put it in a -33°C refrigerator for 34 minutes , when the temperature of the center of the dough reaches -18°C, put it in a -18°C refrigerator and freeze it for later use. Take it out when needed, and put it directly into the steamer and steam it for 18 minutes on high heat, which is the finished product. The steamed buns (buns) produced in this embodiment are milky white in uniform color, symmetrical in shape, smooth in surface without macula, non-foaming, fluffy and elastic in mouthfeel.

Claims (2)

1. A steamed bun with quick-frozen bean paste filling is characterized in that: it comprises the following components, and its formula ratio is calculated in parts by weight: Take flour: 62-65 parts; Yanshan yeast: 0.5-0.8 parts; aluminum-free baking powder: 0.6-0.9 parts; white sugar: 0.5-0.8 parts; shortening: 0.2-0.5 parts; salt: 0.1-0.3 parts; Glutaminase: 0.06～0.09 parts; Lipase: 0.05～0.08 parts; Xylanase: 0.05～0.08 parts; Glucose oxidase: 0.05～0.08 parts; Trehalose: 0.08～0.12 parts; Ascorbic acid: 0.05～0.08 parts Lecithin: 0.08-0.12 parts; Sucrose ester: 0.24-0.36 parts; Glycerin: 0.10-0.15 parts; Locust bean gum: 0.04-0.06 parts; Artemisia gum: 0.04-0.06 parts; ～0.06 parts; guar gum: 0.04～0.06 parts; gluten powder: 0.54～0.80 parts; wheat starch or corn starch or potato starch or rice starch: 0.54～0.80 parts; water: 30～32 parts; First weigh the flour, Yanshan yeast, aluminum-free baking powder, white sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, Put sucrose ester, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten, wheat starch or corn starch or potato starch or rice starch into a mixing tank and stir evenly, add water and stir To form the dough, after the dough is formed, take out the pressed surface, divide it into pieces, shape it, put it into the proofer for pre-fermentation; after the pre-fermented dough is cooled, it is quick-frozen, frozen for later use, and steamed to become the finished product. 2. A production method of quick-frozen steamed buns stuffed with red bean paste as claimed in claim 1, characterized in that, the following process steps are adopted: the formula ratio is in parts by weight: (1) Mixing and stirring: 62-65 parts of flour weighed, 0.5-0.8 parts of Yanshan yeast, 0.6-0.9 parts of aluminum-free baking powder, 0.5-0.8 parts of white sugar, 0.2-0.5 parts of shortening, 0.1-0.1 parts of salt 0.3 parts, 0.06-0.09 parts of transglutaminase, 0.05-0.08 parts of lipase, 0.05-0.08 parts of xylanase, 0.05-0.08 parts of glucose oxidase, 0.08-0.12 parts of trehalose, 0.05-0.08 parts of ascorbic acid, Lecithin 0.08-0.12 parts, sucrose esters 0.24-0.36 parts, glycerin 0.10-0.15 parts, locust bean gum 0.04-0.06 parts, artemisia gum 0.04-0.06 parts, carboxymethyl cellulose 0.04-0.06 parts, guar gum Put 0.04～0.06 parts, 0.54～0.80 parts of gluten powder, 0.54～0.80 parts of wheat starch or corn starch or potato starch or rice starch into the mixing tank, stir at a slow speed for 28 to 32 seconds, add 30 to 32 parts of water at a slow speed Mix for 2 to 5 minutes, then mix at medium speed for 8 to 12 minutes to form a dough; (2) Dividing and molding: take out the dough, press it 8 to 10 times, divide it into 70 to 80 grams per piece, and shape it; (3) Pre-fermentation: put the formed dough into the proofer for 12-15 minutes of pre-fermentation, the pre-fermentation temperature is 30-38°C, and the pre-fermentation humidity is 60-80%; (4) Quick freezing: Cool the pre-fermented dough for 3 to 5 minutes, and place it in a refrigerator at -35 to -30°C for 30 to 35 minutes to make the center temperature of the dough reach -16 to -19°C; (5) Frozen storage: Take out the quick-frozen dough and put it in a -16～-19℃ refrigerator for later use; (6) Steaming: put the quick-frozen dough into a steamer and steam for 12-18 minutes to be the finished product; wherein, the slow stirring speed is 50-70 rpm; the medium-speed stirring speed is 180-210 rpm.

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