CN111758895A - A kind of preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition - Google Patents

Abstract

The invention discloses a method for preparing quick-frozen meat stuffed buns with stable flavor and nutrition. Phosphate, locust bean gum, and soybean lecithin are mixed to obtain antifreeze additives for fillings; Maillard flavor enhancers and antifreeze additives are added to the fillings of meat-filled buns to optimize the low-temperature storage performance of meat-filled buns , During the long-term frozen storage process, the flavor and nutrition of the fillings remain relatively stable.

Description

A kind of preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition

technical field

The invention belongs to the technical field of flour product processing, and relates to a preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition.

Background technique

Steamed buns are one of the traditional foods in my country. They are usually made of noodles and stuffed with meat, vegetables, sugar, etc. The buns have various shapes and tastes, are soft and delicious, and are very tasty. indispensable food.

Quick-frozen steamed buns are produced by imitating traditional steamed buns in an industrialized manner, and then quickly freeze the steamed buns at -30°C or lower, and freeze through the maximum ice crystal formation zone within 30 minutes. The emergence of quick-frozen buns meets the needs of fast-paced urban life, provides a convenient way for people to eat buns, and the market develops rapidly.

The quality of quick-frozen buns will change due to long-term low-temperature storage. Quick-frozen meat-filled buns, after being stored in a low-temperature freezer for a long time, often cause the loss of flavor and nutrition of the filling; at the same time, due to the dehydration of the filling, the taste becomes hard and deteriorated.

SUMMARY OF THE INVENTION

The object of the present invention is to provide a method for making quick-frozen meat stuffed buns with stable flavor and nutrition.

In order to realize the above-mentioned purpose and other related purposes, the technical scheme provided by the invention is: a kind of preparation method of the quick-frozen meat stuffed buns with stable flavor and nutrition, comprising the following steps:

Step 1: mix the gluten and purified water in a mass ratio of 1:5-10, and then ultrasonically treat for 8-15min to obtain a mixed solution;

Step 2: Add neutral protease, flavored protease and α-amylase to the mixed solution, then adjust the pH to 6.5-8.0, and enzymatically hydrolyze at a temperature of 35-40° C. for 3-4 hours; after the enzymatic hydrolysis is completed The temperature is raised to boiling to inactivate the enzyme to obtain an enzymatic hydrolysis solution;

Step 3: cooling the enzymatic hydrolysis solution to room temperature, then filtering and collecting the filtrate to obtain an enzymatic hydrolysis filtrate; concentrating the enzymatic hydrolysis filtrate to 15-30% of the original volume to obtain an enzymatic hydrolysis concentrated solution;

Step 4: Mix the glucose and the enzymatic hydrolysis concentrate in a mass ratio of 1:10-20, place it in a heating device with a steam condensation collection device and a stirring device, heat it to boiling, and keep stirring for 60-120min to obtain Mela. The solution after the German reaction; then the solution after the Maillard reaction is spray-dried, and the obtained powdery material is the Maillard flavor enhancer;

Step 5: Mix 40-80 parts by weight of trehalose, 10-20 parts by weight of complex phosphate, 10-20 parts by weight of locust bean gum, and 10-20 parts by weight of soybean lecithin to obtain a filling antifreeze additive ;

Step 6: 450-550 parts by weight of pork filling, 10-15 parts by weight of soy sauce, 5-10 parts by weight of white sugar, 5-10 parts by weight of cooking wine, 5-10 parts by weight of minced ginger, 1-5 parts by weight of 1 part of Maillard flavor enhancer is mixed with 1-3 parts by weight of antifreeze additive for filling to obtain stuffing for steamed buns;

Step 7: Combine 65-70 parts by weight of wheat flour, 25-30 parts by weight of purified water, 0.5-1.0 parts by weight of dry yeast, 0.5-1.0 parts by weight of sucrose, 0.3-0.5 parts by weight of table salt and 0.3-0.5 Mix trehalose by weight, knead it into a dough, and then repeatedly press the surface for 8-12 times until the surface of the dough is smooth and flat; put the dough in an environment with a temperature of 35-37°C and a relative humidity of 75-80%, and let it rest for proofing. 35-40min;

Step 8: Divide the proofed dough obtained in Step 7 into 30-60g doughs, and then make round doughs with uniform thickness. Fill the buns according to the weight of the round doughs at 70-80 g. %, put it into a round dough skin, and wrap it with stuffing to get a raw steamed bun;

Step 9: Steam the raw buns in an airtight manner for 18-25 minutes until the buns are fully cooked;

Step 10: Cool the cured steamed buns obtained in step 9 to below 30°C; then, under the temperature condition of -40~-30°C, cool down and freeze to the core temperature below -18°C within 30 minutes, to obtain the quick-frozen meat filling steamed stuffed bun.

The preferred technical solution is: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm ² .

The preferred technical solution is: the neutral protease has an enzyme activity of 100,000-200,000 U, and the addition amount is 0.25-0.50% of the mass of the mixture; the flavor protease has an enzyme activity of 100,000-200,000 U, and the addition amount is 0.25-0.50% of the mass of the mixed solution; the α-amylase has an enzyme activity of 100,000-200,000 U, and the addition amount is 0.15-0.25% of the mass of the mixed solution.

The preferred technical scheme is: the inlet air temperature of spray drying is 170-200°C, the feed flow rate is 50-80ml/min, and the rotational speed of the nozzle is 20000-25000r/min.

Due to the application of the above-mentioned technical solutions, the advantages of the present invention compared with the prior art are:

1. The gluten of the present invention is subjected to ultrasonic treatment, compound enzymolysis treatment and Maillard reaction to obtain a Maillard flavor enhancer, which can be added to the stuffing of steamed buns to enhance the flavor and keep the flavor stable.

2. In the present invention, trehalose, compound phosphate, locust bean gum, and soybean lecithin are mixed to prepare an antifreeze additive for stuffing, which is added to the stuffing of steamed buns to help stabilize the flavor and nutrition of the stuffing.

3. The quick-frozen meat stuffed buns made by the present invention are filled with Maillard flavor enhancers and anti-freezing additives, which can optimize low-temperature storage performance. During long-term frozen storage, the flavor and nutrition of the stuffing are relatively stable. .

Detailed ways

The embodiments of the present invention are described below by specific embodiments, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

Embodiment 1: a kind of preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition

A quick-frozen meat stuffed bun with stable flavor and nutrition and a preparation method thereof are characterized in that, the following technical steps are included.

(1) Ultrasonic treatment of gluten

Under the condition of room temperature, gluten and food-grade purified water are mixed in a mass ratio of 1:7, placed in an ultrasonic environment, and ultrasonically treated for 12min under the conditions of an ultrasonic frequency of 30KHz and a power density of 0.4w/ ^cm2 to obtain a mixed solution. ,spare.

(2) Compound enzymatic hydrolysis of gluten

Add neutral protease, flavored protease, and α-amylase to the mixture in (1), keep the pH of the solution at 7, temperature at 38°C, and enzymolysis for 3.5 hours; after the enzymatic hydrolysis is completed, the solution is rapidly heated to boiling and kept in a boiling state for 5 minutes , kill the enzyme. The neutral protease has an enzyme activity of 150,000 U, and the addition amount is 0.4% of the mass of the mixed solution. The flavor protease has an enzyme activity of 150,000 U, and an addition amount of 0.35% of the mass of the mixed solution. The α-amylase has an enzyme activity of 150,000 U, and an addition amount of 0.2% of the mass of the mixed solution.

(3) Filtration and concentration

filter. The enzymatic hydrolysis solution in (2) is cooled to room temperature, filtered through a filter screen with a pore size of 200-300 mesh, and the filtrate is collected to obtain an enzymatic hydrolysis filtrate for use.

Concentrate under reduced pressure in vacuo. The enzymatic hydrolysis filtrate was placed in a vacuum decompression concentration device, and concentrated to 15% of the original volume by boiling under the condition of vacuum gauge pressure -0.08 MPa to obtain an enzymatic hydrolysis concentrated solution for use.

(4) Preparation of Maillard flavor enhancer

Maillard reaction. Glucose and the enzymatic hydrolysis concentrate were mixed at a mass ratio of 1:15, placed in a heating device with a steam condensation collection device and a stirring device, heated to boiling and treated with heat preservation and stirring for 90min to obtain the solution after the Maillard reaction. .

Spray dry. The solution after the Maillard reaction is spray-dried with an inlet air temperature of 180° C., a feed flow rate of 60 ml/min, and a nozzle rotation speed of 22500 r/min. The obtained powdery material is the Maillard flavor enhancer for use.

(5) Preparation of antifreeze additives for fillings

60 parts by weight of trehalose, 15 parts by weight of complex phosphate, 15 parts by weight of locust bean gum, and 15 parts by weight of soybean lecithin are fully mixed, and the obtained mixture is the antifreeze additive for filling.

(6) Making bun fillings

Mince the fresh skinless pork belly evenly to obtain pork filling, set aside.

500 parts by weight of pork filling, 12 parts by weight of soy sauce, 6 parts by weight of white sugar, 8 parts by weight of cooking wine, 7 parts by weight of minced ginger, 3 parts by weight of Maillard flavor enhancer, and 2 parts by weight of fillings are antifreeze. The additives are mixed, and a food hygiene-grade mixer is used to fully stir evenly to obtain the stuffing for steamed buns, which is ready for use.

(7) Preparation of dough and proofing

The dough mixing formula is: 68 parts by weight of wheat flour, 28 parts by weight of food grade purified water, 0.6 part by weight of dry yeast, 0.6 part by weight of sucrose, 0.4 part by weight of table salt, and 0.4 part by weight of trehalose. Mix all kinds of materials according to the formula, knead into a dough, and then press the dough repeatedly 10 times until the dough surface is smooth and flat.

Put the dough in an environment with a temperature of 36°C and a humidity of 76%, and let it stand for 38 minutes, until the volume of the dough expands to 2.0-2.5 times its original size.

(8) Stuffing and molding

Divide the proofed dough in (7) into 40g doughs evenly, and make round doughs of uniform thickness according to the weight of the doughs. The key to the correspondence between the diameter of the dough and the weight of the dough is as follows: -60g), 8.0-8.5cm (45-50g), 7.0-7.5cm (35-40g), 6.5cm (30g).

The filling in (6) is put into the dough skin according to 75% of the weight of the dough skin, and the filling is formed to obtain a raw steamed bun.

(9) Steaming and aging

(8) The middle-aged steamed buns were steamed in a closed state for 20 min with 0.3MPa saturated steam of food hygiene grade until the steamed buns were completely cooked.

(10) Frozen

The steamed and matured steamed buns in (9) are cooled to below 30°C; then, under the temperature condition of -35°C, the temperature is lowered and frozen to a core temperature lower than -18°C within 30 minutes, to obtain quick-frozen meat stuffed buns.

In the quick-frozen meat stuffed buns, the fillings are added with Maillard flavor enhancers and antifreeze additives, which can optimize the low-temperature storage performance, and the flavor and nutrition of the fillings are relatively stable during long-term frozen storage.

Embodiment 2: a kind of preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition

A method for making quick-frozen meat stuffed buns with stable flavor and nutrition, comprising the following steps:

Step 1: mix the gluten and purified water in a mass ratio of 1:5, and then ultrasonically treat for 8min to obtain a mixed solution;

Step 2: Add neutral protease, flavored protease and α-amylase to the mixed solution, then adjust the pH to 6.5, and perform enzymatic hydrolysis for 4 hours at a temperature of 35 °C; after the enzymatic hydrolysis is completed, the temperature is raised to boiling to kill the enzyme , to obtain the enzymatic hydrolyzate;

Step 3: cooling the enzymatic hydrolysis solution to room temperature, then filtering and collecting the filtrate to obtain an enzymatic hydrolysis filtrate; concentrating the enzymatic hydrolysis filtrate to 15-30% of the original volume to obtain an enzymatic hydrolysis concentrated solution;

Step 4: The glucose and the enzymatic hydrolysis concentrate are mixed at a mass ratio of 1:10, placed in a heating device with a steam condensation collection device and a stirring device, heated to boiling, and kept stirring for 60 minutes to obtain the Maillard reaction. solution; then spray-drying the solution after the Maillard reaction, and the obtained powdery material is the Maillard flavor enhancer;

Step 5: uniformly mixing 40 parts by weight of trehalose, 10 parts by weight of compound phosphate, 10 parts by weight of locust bean gum, and 10 parts by weight of soybean lecithin to obtain an antifreeze additive for the filling;

Step 6: Combine 450 parts by weight of pork filling, 10 parts by weight of soy sauce, 5 parts by weight of white sugar, 5 parts by weight of cooking wine, 5 parts by weight of minced ginger, 1 part by weight of Maillard flavor enhancer and 1 part by weight of The fillings and antifreeze additives are mixed to obtain bun fillings;

Step 7: Mix 65 parts by weight of wheat flour, 25 parts by weight of purified water, 0.5 part by weight of dry yeast, 0.5 part by weight of sucrose, 0.3 part by weight of table salt and 0.3 part by weight of trehalose, and knead into a dough, Then repeatedly press the surface for 8-12 times until the surface of the dough is smooth and flat; put the dough in an environment with a temperature of 35°C and a relative humidity of 75%, and let it rest for 35 minutes;

Step 8: Divide the proofed dough obtained in Step 7 into 30g dough blanks evenly, and then make round dough skins with uniform thickness, and put the stuffing for the buns according to 70% of the weight of the round dough skins. In the round dough skin, and stuffing is formed to obtain raw steamed buns;

Step 9: Airtight steam the raw steamed buns for 18min until the steamed buns are fully cooked;

Step 10: Cool the cured steamed buns obtained in step 9 to below 30°C; then, under -40°C temperature conditions, lower the temperature and freeze within 30 minutes until the core temperature is lower than -18°C, to obtain quick-frozen meat-filled steamed buns.

The preferred technical solution is as follows: in step 1, the ultrasonic frequency is 25KHz and the power density is 0.3w/cm ² .

The preferred technical solution is: the neutral protease has an enzyme activity of 100,000 U, and the addition amount is 0.50% of the mass of the mixture; the flavor protease has an enzyme activity of 100,000 U, and the addition amount is 0.25% of the mixture. ; The α-amylase has an enzyme activity of 100,000 U, and the addition amount is 0.25% of the mass of the mixed solution.

The preferred technical scheme is: the inlet air temperature of spray drying is 170°C, the feed flow rate is 50ml/min, and the rotational speed of the nozzle is 20000r/min.

Embodiment 3: a kind of preparation method of quick-frozen meat stuffed buns with stable flavor and nutrition

A method for making quick-frozen meat stuffed buns with stable flavor and nutrition, comprising the following steps:

Step 1: mix the gluten and purified water in a mass ratio of 1:10, and then ultrasonically treat for 15min to obtain a mixed solution;

Step 2: Add neutral protease, flavored protease and α-amylase to the mixture, then adjust the pH to 8.0, and perform enzymatic hydrolysis for 4 hours at a temperature of 40°C; after the enzymatic hydrolysis is completed, the temperature is raised to boiling to kill the enzyme , to obtain the enzymatic hydrolyzate;

Step 3: cooling the enzymatic hydrolysis solution to room temperature, then filtering and collecting the filtrate to obtain an enzymatic hydrolysis filtrate; concentrating the enzymatic hydrolysis filtrate to 15-30% of the original volume to obtain an enzymatic hydrolysis concentrated solution;

Step 4: The glucose and the enzymatic hydrolysis concentrate are mixed at a mass ratio of 1:20, placed in a heating device with a steam condensation collection device and a stirring device, heated to boiling and treated with heat preservation and stirring for 120 min to obtain the Maillard reaction. solution; then spray-drying the solution after the Maillard reaction, and the obtained powdery material is the Maillard flavor enhancer;

Step 5: uniformly mixing 80 parts by weight of trehalose, 20 parts by weight of complex phosphate, 20 parts by weight of locust bean gum, and 20 parts by weight of soybean lecithin to obtain an antifreeze additive for the filling;

Step 6: Combine 550 parts by weight of pork filling, 15 parts by weight of soy sauce, 10 parts by weight of sugar, 10 parts by weight of cooking wine, 10 parts by weight of minced ginger, 5 parts by weight of Maillard flavor enhancer and 3 parts by weight of The fillings and antifreeze additives are mixed to obtain bun fillings;

Step 7: Mix 70 parts by weight of wheat flour, 30 parts by weight of purified water, 1.0 part by weight of dry yeast, 1.0 part by weight of sucrose, 0.5 part by weight of table salt and 0.5 part by weight of trehalose, and knead into a dough, Then repeatedly press the surface 12 times until the surface of the dough is smooth and flat; put the dough in an environment with a temperature of 37°C and a relative humidity of 80%, and let it rest for 40 minutes;

Step 8: Divide the proofed dough obtained in Step 7 into 60g dough evenly, and then make a round dough with uniform thickness. Put the stuffing for the bun according to 80% of the weight of the round dough into the dough. In the round dough skin, and stuffing is formed to obtain raw steamed buns;

Step 9: Airtight steam the raw steamed buns for 25min until the steamed buns are fully cooked;

Step 10: Cool the cured steamed buns obtained in step 9 to below 30°C; then, under -30°C temperature conditions, lower the temperature and freeze within 30 minutes until the core temperature is lower than -18°C, to obtain quick-frozen meat-filled steamed buns.

The preferred technical solution is: in step 1, the ultrasonic frequency is 35KHz and the power density is 0.5w/cm ² .

The preferred technical solution is: the neutral protease has an enzyme activity of 200,000 U, and the addition amount is 0.25% of the mass of the mixture; the flavor protease has an enzyme activity of 200,000 U, and the addition amount is 0.25% of the mixture. ; The α-amylase has an enzyme activity of 200,000 U, and the addition amount is 0.15% of the mass of the mixed solution.

The preferred technical scheme is: the inlet air temperature of spray drying is 200°C, the feed flow rate is 80ml/min, and the rotational speed of the nozzle is 25000r/min.

The above descriptions are only used to explain the preferred embodiments of the present invention, and are not intended to limit the present invention in any form. Therefore, any modification or change of the present invention should be made within the same spirit of the invention. , all should still be included in the scope of the intended protection of the present invention.

Claims (4)

1. A method for making quick-frozen meat stuffed steamed stuffed buns with stable flavor and nutrition is characterized by comprising the following steps: comprises the following steps:

step 1: mixing wheat gluten and purified water according to the mass ratio of 1:5-10, and then carrying out ultrasonic treatment for 8-15min to obtain a mixed solution;

step 2: adding neutral protease, flavourzyme and alpha-amylase into the mixed solution, then adjusting the pH value to 6.5-8.0, and carrying out enzymolysis for 3-4h at the temperature of 35-40 ℃; after the enzymolysis is finished, heating to boiling for enzyme deactivation to obtain an enzymolysis liquid;

and step 3: cooling the enzymolysis liquid to room temperature, and then filtering and collecting filtrate to obtain enzymolysis filtrate; concentrating the enzymolysis filtrate to 15-30% of the original volume to obtain enzymolysis concentrated solution;

and 4, step 4: mixing glucose and the enzymolysis concentrated solution according to the mass ratio of 1:10-20, placing the mixture into heating equipment with a steam condensation collecting device and a stirring device, heating the mixture to boiling, and carrying out heat preservation and stirring treatment for 60-120min to obtain a solution after Maillard reaction; then carrying out spray drying on the solution after the Maillard reaction to obtain a powdery material, namely a Maillard flavor enhancer;

and 5: uniformly mixing 40-80 parts by weight of trehalose, 10-20 parts by weight of composite phosphate, 10-20 parts by weight of locust bean gum and 10-20 parts by weight of soybean lecithin to obtain the anti-freeze additive for the stuffing;

step 6: mixing 550 parts by weight of 450-piece pork stuffing, 10-15 parts by weight of soy sauce, 5-10 parts by weight of white sugar, 5-10 parts by weight of cooking wine, 5-10 parts by weight of ginger powder, 1-5 parts by weight of Maillard flavor enhancer and 1-3 parts by weight of stuffing antifreeze additive to obtain steamed stuffed bun stuffing;

and 7: mixing 65-70 parts by weight of wheat flour, 25-30 parts by weight of purified water, 0.5-1.0 part by weight of dry yeast, 0.5-1.0 part by weight of sucrose, 0.3-0.5 part by weight of salt and 0.3-0.5 part by weight of trehalose, kneading into dough, and repeatedly pressing the dough for 8-12 times until the surface of the dough is smooth and flat; placing the dough in an environment with a temperature of 35-37 deg.C and a relative humidity of 75-80%, standing and proofing for 35-40 min;

and 8: uniformly cutting the proofed dough obtained in the step 7 into dough blanks of 30-60g, then making into round wrappers with uniform thickness, putting the stuffing of the steamed stuffed bun into the round wrappers according to 70-80% of the weight of the round wrappers, and forming the stuffing to obtain raw steamed stuffed buns;

and step 9: steaming the steamed stuffed buns in a sealed manner for 18-25min until the steamed stuffed buns are completely cured;

step 10: cooling the cured steamed stuffed buns obtained in the step 9 to below 30 ℃; then cooling and freezing to the central temperature of lower than-18 ℃ within 30min under the temperature condition of minus 40 to minus 30 ℃ to obtain the quick-frozen steamed stuffed bun with meat stuffing.

2. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: in step 1, the ultrasonic frequency is 25-35KHz, and the power density is 0.3-0.5w/cm²。

3. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.25-0.50% of the mass of the mixed solution; the flavor protease has the enzyme activity of 10-20 ten thousand U, and the addition amount is 0.25-0.50% of the mass of the mixed solution; the enzyme activity of the alpha-amylase is 10-20 ten thousand U, and the addition amount of the alpha-amylase is 0.15-0.25% of the mass of the mixed solution.

4. The method for making quick-frozen meat-stuffed steamed stuffed buns with stable flavor and nutrition as claimed in claim 1, wherein the method comprises the following steps: the air inlet temperature of spray drying is 170-.