CN114128736A - Microwave uniform reheating quality improvement method for refrigerated multi-layer steamed bread - Google Patents
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- A—HUMAN NECESSITIES
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- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D15/00—Improving finished, partly finished or par-baked bakery products
- A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
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- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
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Abstract
A microwave uniform reheating quality improving method for refrigerated multi-layer steamed bread belongs to the technical field of food processing. According to the invention, gamma-aminobutyric acid, salt, white granulated sugar, five spice powder and soybean oil microcapsule are added into ingredients, and the multi-layer steamed bread is prepared according to the ingredients and the process, and is refrigerated and subjected to microwave reheating to obtain the microwave reheating multi-layer steamed bread with crisp exterior and tender interior. According to the invention, in the process of regulating and controlling the temperature of the refrigerated multilayer steamed bread from 7.2 +/-2.1 ℃ to 105.1 +/-3.4 ℃, the dielectric constant is 6.5-37.5, the dielectric loss factor is 3.2-15.41, the penetration depth is 1.63-0.81 cm, and the heating uniformity coefficient is 0.47-0.50, so that the obtained microwave reheated multilayer steamed bread is crisp outside and tender inside and is close to the taste of fresh multilayer steamed bread, and the poor taste of the common microwave reheated multilayer steamed bread, such as outer layer soaking and inner layer hardening, is improved; the method is simple and easy to operate, low in production cost and suitable for industrial popularization.
Description
Technical Field
The invention relates to a microwave uniform reheating quality improving method for refrigerated multi-layer steamed bread, and belongs to the technical field of food processing.
Background
The multi-layer steamed bread is exquisite in making, obvious in morphological characteristics, well-arranged, thin and crisp, and can be eaten as a national traditional food in many places. In order to meet the demand of quick and convenient eating, a large number of cooked flour products which are simply packaged are also available on the market, and consumers can eat the steamed bread directly or after reheating after purchasing the steamed bread, and the multi-layer steamed bread is one of the steamed bread. However, most of the multi-layer steamed bread in the market is soaked and softened on the surface and loses water and hardens in the core after being reheated by microwave, so that the taste and quality of the multi-layer steamed bread in a fresh state are difficult to achieve.
The method mainly aims at the problem that when the multi-layer steamed bread is eaten after microwave reheating, the moisture in the inner layer migrates outwards to cause uneven wetting and hardening of the surface layer, and through process improvement and formula improvement, the moisture migration in the microwave reheating process is inhibited, and the taste and quality of the multi-layer steamed bread after microwave reheating can be well improved.
In addition to the above, the following patents closely related to the present invention were searched and analyzed:
zhang 24924m (2019) discloses a method for regulating and controlling the reheat brittleness of a fried and prepared fried rice sheet skin (publication number: CN109548832A), and the like, and the method comprises the steps of adding modified starch and/or guar gum into ingredients of the fried and prepared rice sheet skin, pre-frying, quickly freezing under the assistance of ultrasonic waves, and refrigerating; and then the crisp conditioning pot sticker is prepared by adopting an ultrasonic-microwave reheating technology. The prepared conditioning fried dumpling has good brittleness, the holding time of the brittleness of the conditioning fried dumpling after reheating is prolonged, and the product quality and the acceptable degree are improved. The method is applied to improving the reheating quality of the pot paste, and compared with the method, the method has complex operation steps and is not suitable for simple reheating of a microwave oven.
Chen Wei (2005) discloses a method for making microwave frozen pre-fried spring rolls (publication No. CN1568820A), which comprises adding a certain amount of high-amylose crisping starch into the ingredients of the spring roll skin, coating a layer of high-amylose crisping starch paste on the inner side of the prepared spring roll skin, coating stuffing with the processed spring roll skin, frying to prepare spring rolls, quick-freezing, and freezing for preservation to obtain the final product of microwave spring rolls. The invention improves the reheating effect of the microwave oven from the aspect of inhibiting the moisture migration, and compared with the invention, the characteristic of uneven heating of the microwave oven and improvement measures are not considered.
Zhang ming (2014) discloses a method for improving the layering effect of multi-layer steamed bread (publication number: CN103652600A), which comprises the steps of cutting a cake edge from the center of the cake to any position, lifting the cake edge, rolling the cake edge into a cone clockwise or anticlockwise by taking the center of the cake edge as a center point, and pulling the top point of the cone down to the bottom to prepare a cake blank. The steamed multi-layer steamed bread has a plurality of thin layers, is loose, soft and not greasy, and has a layering effect. Compared with the invention, the invention improves the layering effect of the multi-layer steamed bread, but does not research the quality of the multi-layer steamed bread after refrigeration and microwave reheating.
Qilibo et al (2017) disclose a method for preparing a multi-layer steamed bread with potato (application publication number: CN107927064), in which kelp powder and shrimp powder are added to a multi-layer steamed bread with potato, and the multi-layer steamed bread is folded and formed by vertically staggered compound lamination, so that the prepared multi-layer steamed bread is well-defined in layer and rich in delicate flavor. The invention improves the quality and nutrition of the fresh potato multi-layer steamed bread, but the quality improvement of the multi-layer steamed bread after efficient reheating is not considered yet.
Wangxianjun (2017) and the like disclose a flour improver (application publication number: CN106720027A) for improving the reheating quality of frozen leavened wheaten food, and the flour improver comprises pregelatinized hydroxypropyl distarch phosphate cassava modified starch, calcium stearoyl lactylate, sodium stearoyl lactylate, phenylalanine, xylanase, citrus fiber and alpha-amylase, and effectively reduces the shrinkage rate of the frozen leavened wheaten food. The invention is suitable for steamed frozen steamed bread and steamed stuffed bun, and the applicability of the invention to microwave reheating of fried multi-layer steamed bread is yet to be researched.
Zhengxie (2019) and the like disclose a food box body (application publication number: CN10970933) for improving the uniformity of microwave reheating temperature, and the invention respectively pastes and covers aluminum foil metal sheets in a parallelogram shape on four side walls of a rectangular food box body, thereby improving the uniformity of the reheating temperature and ensuring the quality of microwave reheating food. The packing box of multi-layer steamed bread is disposable product, and the consumer can not reuse the box body after eating the multi-layer steamed bread. The method improves quality of reheated food, but has high cost. The invention adjusts the dielectric property by batching, has simple operation and low cost.
Disclosure of Invention
The invention aims to overcome the problems of surface wetting and internal hardening of the multi-layer steamed bread after reheating, provides a quality improving method of the multi-layer steamed bread after microwave reheating, and improves the bad phenomena of poor taste, quality reduction and the like of the multi-layer steamed bread after reheating.
The technical scheme of the invention is as follows:
a microwave uniform reheating quality improving method for refrigerated multi-layer steamed bread is characterized in that gamma-aminobutyric acid, salt, white granulated sugar, five spice powder and soybean oil microcapsules are added into ingredients, multi-layer steamed bread is prepared according to a formula and a process, moisture migration is inhibited when the refrigerated multi-layer steamed bread is reheated by microwaves, heat distribution is more uniform, and the microwave reheating multi-layer steamed bread with a crispy outer layer and a soft inner layer is obtained; the method comprises the following specific steps:
(1) preparing soybean oil microcapsules: adding emulsifier Tween 80 into sodium silicate acetic acid solution and chitosan acetic acid solution, and adding emulsifier span 85 into soybean oil. Adding the emulsified soybean oil into the emulsified chitosan acetic acid solution, and homogenizing to form an oil-in-water emulsion with the soybean oil as a core material and the chitosan as a wall material. Dripping the oil-in-water emulsion into emulsified sodium silicate acetic acid solution which is continuously stirred, fully stirring, filtering, freezing and drying to obtain the soybean oil microcapsule which takes the soybean oil as a core material and the chitosan-silicon dioxide compound as a wall material;
(2) mixing materials: mixing wheat flour, edible salt, white granulated sugar, five spice powder and gamma-aminobutyric acid, and homogenizing by a homogenizer to fully mix the materials to obtain a mixture 1 for later use; mixing wheat flour, edible salt, white granulated sugar, five spice powder, soybean oil microcapsule and gamma-aminobutyric acid, and homogenizing by a homogenizer to obtain ingredient 2 for later use;
(3) kneading: and (3) adding the uniformly mixed ingredients 1 obtained in the step (2) into a dough mixer, and adding water to knead dough to obtain dough 1. Adding the uniformly mixed ingredients 2 obtained in the step (2) into a dough mixer, and adding water to knead dough to obtain dough 2;
(4) laminating and molding: and (4) putting the dough 1 obtained in the step (3) into a noodle press to be rolled into slices. Brushing olive oil on the surface of the dough, and folding to obtain multi-layer dough. Putting the dough 2 obtained in the step (3) into a dough pressing machine, rolling into thin sheets, and wrapping multiple layers of dough with the thin sheets;
(5) cooking: rolling the dough obtained in the step (4) into slices, and putting the slices into an electric baking pan to heat the two sides of the slices to obtain multi-layer cakes;
(6) and (3) refrigerating: cutting the multi-layer steamed bread obtained in the step (5), cooling, and putting into a refrigerator for refrigeration;
(7) reheating: and (4) putting the refrigerated multi-layer steamed bread in the step (6) into a microwave oven for reheating.
Further, in the step (1), the chitosan acetic acid solution is obtained by dissolving chitosan in an acetic acid solution with the concentration of 0.06g/ml, and the concentration of the dissolved chitosan in the chitosan acetic acid solution is 0.015 g/ml; the sodium silicate acetic acid solution is obtained by dissolving sodium silicate in an acetic acid solution with the concentration of 0.06g/ml, and the concentration of the dissolved sodium silicate in the sodium silicate acetic acid solution is 0.015 g/ml; the sodium silicate acetic acid solution was adjusted to pH 5 using hydrochloric acid before adding the emulsifier tween 80.
Further, in the step (1), after the emulsifier Tween 80 is respectively added into the sodium silicate acetic acid solution and the chitosan acetic acid solution, the concentration of the emulsifier Tween 80 in the solutions is 0.04 g/ml; after the emulsifier span 85 is added into the soybean oil, the concentration of the emulsifier span 85 in the solution is 0.07 g/ml.
Further, in the step (1), the homogenization rate was 10,000rmp, the time was 5min, and the interval was 10s per 10s of homogenization.
Further, in the step (1), the oil-in-water emulsion is dripped into the emulsified sodium silicate acetic acid solution and then stirred for 24 hours, and then filtered by using a 0.8 mu m filter membrane; the cold trap temperature is-40 ℃, and the drying time is 5 h.
Further, in the step (1), the addition amount of each solution in the preparation of the soybean oil microcapsule is 1 part of emulsified soybean oil, 5 parts of emulsified chitosan acetic acid solution and 12 parts of emulsified sodium silicate acetic acid solution by volume.
Further, in the step (1), the particle size of the microcapsule is 9.8 +/-0.3 μm, the embedding rate is 74.6% +/-2.3%, and the wall breaking rate is 3.82% +/-0.35% when the microcapsule is heated from 25 ℃ to 250 ℃.
Further, in the step (2), the raw materials of the ingredient 1 comprise 180-200 parts by mass of wheat flour, 2.3-2.4 parts by mass of salt, 2.5-2.8 parts by mass of white granulated sugar, 2.5-2.8 parts by mass of five spice powder and 0.45-0.5 part by mass of gamma-aminobutyric acid.
Furthermore, in the step (2), the addition amount of each raw material of the ingredient 2 is 9-10 parts by mass of wheat flour, 0.12-0.13 part by mass of salt, 0.13-0.14 part by mass of white granulated sugar, 0.13-0.14 part by mass of five spice powder, 0.23-0.25 part by mass of soybean oil microcapsule and 0.023-0.025 part by mass of gamma-aminobutyric acid.
Further, in the step (3), the dough kneading time of the dough 1 is 18-16 min, and the dough kneading time of the dough 2 is 4-5 min; the ratio of water to ingredient 1 was 0.49 and the ratio of water to ingredient 2 was 0.49.
Further, the lamination in step (4) is: brushing olive oil on the rolled dough sheets, and folding the dough sheets from two sides to the middle to obtain dough with 3 layers of overlapped dough sheets; brushing olive oil on the surface of the dough, folding the dough from one side to obtain dough with 6 layers of dough sheets; brushing oil again, and folding from one side in the direction perpendicular to the folding direction of the first two times to obtain the multilayer dough with 12 layers of wrappers.
Further, in the step (5), rolling the pancake into a round cake blank with the radius of 5.5-6 cm and the thickness of 0.5 cm; the double-sided heating temperature is 98.7-103.4 ℃, and the heating time is 4 min.
Further, the reheating power of the microwave oven in the step (7) is 2.38-7.7W/g, and the time is 2-3.5 min.
Further, the multi-layer steamed bread in the step (7) has a dielectric constant of 6.5-37.5, a dielectric loss factor of 3.2-15.41, a penetration depth of 1.63-0.81 cm and a heating uniformity coefficient not higher than 0.50 when reheated in a microwave oven.
According to the invention, the soybean oil microcapsules are added into the dough, the low specific heat melting characteristic of the soybean oil is utilized, the heating rate of the outer layer of the multi-layer steamed bread is improved during microwave reheating, the heat difference of the inner layer and the outer layer prevents the outward migration of internal water in the reheating process, and the internal hardening and the outer layer soaking after the microwave reheating are avoided. In addition, the formula of the seasoning salt, white granulated sugar, five spice powder and gamma-aminobutyric acid improves the dielectric constant, dielectric loss factor and penetration depth of the multi-layer steamed bread, and improves heat distribution. The invention improves the taste and quality of the multi-layer steamed bread after reheating.
The invention has the beneficial effects that:
the microwave reheating multi-layer steamed bread obtained by the invention has crisp mouthfeel and soft inner core, improves the poor mouthfeel of common microwave reheating multi-layer steamed bread with softened outer layer and hardened inner layer, and the used additive amount accords with the use requirements of food additives at home and abroad.
Drawings
FIG. 1 is a graph showing the relationship between the dielectric constant of the wafer of example 1 and that of the original wafer.
FIG. 2 is a graph of dielectric loss factor versus raw puff pastry for example 1.
FIG. 3 is a graph of the relationship of penetration depth of the wafer of example 1 compared to the original wafer.
Detailed Description
The technical solution of the present invention will be further described with reference to the following specific examples
Example 1 method for improving quality of multi-layer steamed bread after microwave low-fire reheating
(1) Preparing microcapsules: the pH of the sodium silicate acetic acid solution was adjusted to 5 using hydrochloric acid. 4g of emulsifier Tween 80 is respectively added into 100ml of chitosan acetic acid solution with the concentration of 0.015g/ml and sodium silicate acetic acid solution with the concentration of 0.015g/ml, and 7g of emulsifier span 85 is added into 100ml of soybean oil. 20ml of emulsified soybean oil was added to 100ml of emulsified chitosan acetic acid solution and homogenized at 10,000rpm for 5min to obtain an oil-in-water emulsion, with 10s intervals per 10s of homogenization. Dripping the obtained oil-in-water emulsion into 240ml of emulsified sodium silicate acetic acid solution, stirring for 24h, filtering by using a 0.8 mu m filter membrane, and freeze-drying the retentate to obtain the soybean oil microcapsule; the obtained soybean oil microcapsule has particle diameter of 9.8 + -0.3 μm, embedding rate of 74.6% + -2.3%, and wall breaking rate of 3.82% + -0.35% when heated from 25 deg.C to 250 deg.C.
(2) Mixing materials: homogenizing wheat flour (200g), salt (2.6g), white sugar (2.8g), five spice powder (2.8g), and gamma-aminobutyric acid (0.5g) with homogenizer for 5min, and mixing thoroughly to obtain ingredient 1 for use. Homogenizing wheat flour (10g), salt (0.13g), white sugar (0.14g), five spice powder (0.14g), soybean oil microcapsule (0.25g), and gamma-aminobutyric acid (0.025g) with homogenizer for 3min, and mixing to obtain ingredient 2;
(3) laminating: taking the uniformly mixed ingredient 1, adding 103g of water, kneading dough in a dough kneading machine for 18min, then putting the dough into a noodle press to press the dough into dough sheets with the thickness of 0.5cm, brushing olive oil on the pressed dough sheets, and folding the dough sheets from two sides to the middle to obtain dough with 3 layers of overlapped dough sheets; brushing olive oil on the surface of the dough, folding the dough from one side to obtain dough with 6 layers of dough sheets; brushing oil again, and folding in half once in the direction perpendicular to the folding directions of the first two times to obtain multilayer dough with 12 layers of dough sheets;
(4) molding: taking the uniformly mixed ingredients 2, adding 5.2g of water, kneading the dough in a dough kneading machine for 5min, then putting the dough into a dough pressing machine to press the dough into dough sheets of 0.3cm, and wrapping multiple layers of dough with the dough sheets;
(5) cooking: rolling the pancake into round cake with radius of 6cm and thickness of 0.5cm, placing into electric baking pan, heating the two sides for 4min, taking out, cutting into pieces, cooling, and refrigerating;
(6) reheating: and putting the obtained refrigerated multi-layer steamed bread into a microwave oven to reheat for 3.5min at the power of 2.38W/g to obtain the high-quality microwave reheated multi-layer steamed bread.
Example 2 method for improving quality of multi-layer steamed bread after microwave medium-fire reheating
(1) Preparing microcapsules: the pH of the sodium silicate acetic acid solution was adjusted to 5 using hydrochloric acid. 4g of emulsifier Tween 80 is respectively added into 100ml of chitosan acetic acid solution with the concentration of 0.015g/ml and sodium silicate acetic acid solution with the concentration of 0.015g/ml, and 7g of emulsifier span 85 is added into 100ml of soybean oil. 20ml of emulsified soybean oil was added to 100ml of emulsified chitosan acetic acid solution and homogenized at 10,000rpm for 5min to obtain an oil-in-water emulsion, with 10s intervals per 10s of homogenization. Dripping the obtained oil-in-water emulsion into 240ml of emulsified sodium silicate acetic acid solution, stirring for 24h, filtering by using a 0.8 mu m filter membrane, and freeze-drying the retentate to obtain the soybean oil microcapsule; the obtained soybean oil microcapsule has particle diameter of 9.8 + -0.3 μm, embedding rate of 74.6% + -2.3%, and wall breaking rate of 3.82% + -0.35% when heated from 25 deg.C to 250 deg.C.
(2) Mixing materials: homogenizing wheat flour (180g), salt (2.34g), white sugar (2.52g), five spice powder (2.52g) and gamma-aminobutyric acid (0.45g) with a homogenizer for 5min, and mixing thoroughly to obtain ingredient 1 for use. Homogenizing wheat flour (9g), salt (0.12g), white sugar (0.13g), five spice powder (0.13g), soybean oil microcapsule (0.23g) and gamma-aminobutyric acid (0.023g) for 3min by a homogenizer, and mixing uniformly to obtain ingredient 2 for later use;
(3) laminating: taking the uniformly mixed ingredients 1, adding 93g of water, kneading dough in a dough kneading machine for 16min, then putting the dough into a noodle press to press the dough into dough sheets of 0.5cm, brushing olive oil on the pressed dough sheets, and folding the dough sheets from two sides to the middle respectively to obtain dough with 3 layers of overlapped dough sheets; brushing olive oil on the surface of the dough, folding the dough from one side to obtain dough with 6 layers of dough sheets; brushing oil again, and folding in half once in the direction perpendicular to the folding directions of the first two times to obtain multilayer dough with 12 layers of dough sheets;
(4) molding: taking the uniformly mixed ingredients 2, adding 4.7g of water, kneading the dough in a dough kneading machine for 4min, then putting the dough into a dough pressing machine to press the dough into dough sheets of 0.3cm, and wrapping multiple layers of dough with the dough sheets;
(5) cooking: rolling the pancake into round cake with radius of 5.5cm and thickness of 0.5cm, placing into electric baking pan, heating the two sides for 4min, taking out, cutting into pieces, cooling, and refrigerating;
(6) reheating: and putting the obtained refrigerated multi-layer steamed bread into a microwave oven to be reheated for 2min at the power of 7.7W/g to obtain the high-quality microwave reheated multi-layer steamed bread.
Application example 1
Example 1 and the plain laminated wafer were subjected to refrigeration and microwave reheating, and then measured for their texture characteristics and dielectric characteristics.
The original multi-layer steamed bread is made without adding the edible salt, the white granulated sugar, the five-spice powder and the gamma-aminobutyric acid in the embodiment 1, and other ingredients and processes are the same as those in the embodiment 1. The dielectric properties and the texture properties of two types of multi-layer steamed bread are shown in figures 1-3 and table 1, respectively.
Application example 2
Examples 1 and 2 and conventional multi-layer steamed bread were refrigerated and microwaved, and then measured for texture characteristics and moisture. The specific process is as follows:
the traditional multi-layer steamed bread is made without wrapping dough with the wrapper containing the soybean oil microcapsules in the examples 1 and 2, and other ingredients and processes are the same as the example 1. The moisture and texture properties of the three types of multi-layer steamed bread after microwave reheating are shown in Table 1.
TABLE 1 comparison of hardness, moisture content, and uniformity of heating coefficient of different microwave reheating multi-layer steamed bread
As can be seen from the figures 1 to 3, the addition of the seasonings, namely salt, white granulated sugar, five spice powder and gamma-aminobutyric acid improves the dielectric constant, dielectric loss factor and penetration depth of the multi-layer steamed bread. At 75 ℃, the indexes are respectively improved by 129.63%, 24.30% and 8.55%. When the multi-layer steamed bread of the embodiment 1 of the invention is heated by microwave, the multi-layer steamed bread can absorb microwave energy more easily and can be converted into heat, and the temperature distribution is more favorable. From table 1, example 1 with the seasoning added formulation had an internal hardness lower than that of the original multi-layer steamed bread, an internal moisture content higher than that of the original multi-layer steamed bread, and a heating uniformity coefficient decreased by 20.63%.
As can be seen from Table 1, the conventional multi-layer steamed bread has the lowest moisture content in the interior and the highest moisture content in the outer layer after reheating. Through optimization of the invention, compared with the traditional microwave reheating multi-layer steamed bread, the moisture in the inner part of the multi-layer steamed bread in the embodiment 1 and the embodiment 2 is respectively increased by 59.85% and 53.66%, and the moisture in the outer layer is respectively reduced by 32.84% and 34.46%.
As can be seen from Table 1, the conventional multi-layer steamed bread has the highest hardness in the inner layer and the lowest hardness in the outer layer after reheating. Through optimization of the invention, compared with the traditional microwave reheating multi-layer steamed bread, the hardness of the inner layer of the multi-layer steamed bread in the embodiment 1 and the embodiment 2 is respectively reduced by 38.17% and 37.02%, and the hardness of the outer layer is increased by 38.62% and 34.76%.
Claims (10)
1. A microwave uniform reheating quality improving method for refrigerated multi-layer steamed bread is characterized in that: adding gamma-aminobutyric acid, salt, white granulated sugar, five spice powder and soybean oil microcapsules into ingredients, preparing the multi-layer steamed bread according to a formula and a process, inhibiting the outward migration of water when the refrigerated multi-layer steamed bread is reheated by microwaves, and enabling the heat distribution to be more uniform, so that the microwave reheated multi-layer steamed bread with a crispy outer layer and a soft inner layer is obtained; the method comprises the following specific steps:
(1) preparing soybean oil microcapsules: adding emulsifier Tween 80 into sodium silicate acetic acid solution and chitosan acetic acid solution, respectively, and adding emulsifier span 85 into soybean oil; adding the emulsified soybean oil into an emulsified chitosan acetic acid solution, and homogenizing to form an oil-in-water emulsion taking the soybean oil as a core material and the chitosan as a wall material; dripping the oil-in-water emulsion into emulsified sodium silicate acetic acid solution which is continuously stirred, fully stirring, filtering, freezing and drying to obtain the soybean oil microcapsule which takes the soybean oil as a core material and the chitosan-silicon dioxide compound as a wall material;
(2) mixing materials: mixing wheat flour, edible salt, white granulated sugar, five spice powder and gamma-aminobutyric acid, and homogenizing by a homogenizer to fully mix the materials to obtain a mixture 1 for later use; mixing wheat flour, edible salt, white granulated sugar, five spice powder, soybean oil microcapsule and gamma-aminobutyric acid, and homogenizing by a homogenizer to obtain ingredient 2 for later use;
(3) kneading: adding the uniformly mixed ingredients 1 obtained in the step (2) into a dough mixer, and adding water to knead dough to obtain dough 1; adding the uniformly mixed ingredients 2 obtained in the step (2) into a dough mixer, and adding water to knead dough to obtain dough 2;
(4) laminating and molding: putting the dough 1 obtained in the step (3) into a noodle press to be rolled into slices; brushing olive oil on the surface of the dough, and folding to obtain a plurality of layers of dough; putting the dough 2 obtained in the step (3) into a dough pressing machine, rolling into thin sheets, and wrapping multiple layers of dough with the thin sheets;
(5) cooking: rolling the dough obtained in the step (4) into slices, and putting the slices into an electric baking pan to heat the two sides of the slices to obtain multi-layer cakes;
(6) and (3) refrigerating: cutting the multi-layer steamed bread obtained in the step (5), cooling, and putting into a refrigerator for refrigeration;
(7) reheating: and (4) putting the refrigerated multi-layer steamed bread in the step (6) into a microwave oven for reheating.
2. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (1), the chitosan acetic acid solution is obtained by dissolving chitosan in an acetic acid solution with the concentration of 0.06g/ml, and the concentration of the dissolved chitosan in the chitosan acetic acid solution is 0.015 g/ml; the sodium silicate acetic acid solution is obtained by dissolving sodium silicate in an acetic acid solution with the concentration of 0.06g/ml, and the concentration of the dissolved sodium silicate in the sodium silicate acetic acid solution is 0.015 g/ml; before adding an emulsifier Tween 80, adjusting the pH value of a sodium silicate acetic acid solution to 5 by using hydrochloric acid; adding emulsifier Tween 80 into sodium silicate acetic acid solution and chitosan acetic acid solution respectively, wherein the concentration of emulsifier Tween 80 in the solution is 0.04 g/ml; after the emulsifier span 85 is added into the soybean oil, the concentration of the emulsifier span 85 in the solution is 0.07 g/ml.
3. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (1), the homogenizing speed is 10,000rmp, the time is 5min, and 10s interval is 10s for homogenizing; dripping the oil-in-water emulsion into emulsified sodium silicate acetic acid solution, stirring for 24 hours, and filtering by using a 0.8 mu m filter membrane; the cold trap temperature is-40 ℃, and the drying time is 5 h.
4. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (1), the addition amount of each solution in the preparation of the soybean oil microcapsule is 1 part of emulsified soybean oil, 5 parts of emulsified chitosan acetic acid solution and 12 parts of emulsified sodium silicate acetic acid solution by volume.
5. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (1), the particle size of the microcapsule is 9.8 +/-0.3 mu m, the embedding rate is 74.6% +/-2.3%, and the wall breaking rate is 3.82% +/-0.35% when the microcapsule is heated from 25 ℃ to 250 ℃.
6. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (2), ingredients 1 are prepared according to the mass ratio, wherein the addition amount of each raw material is 180-200 parts of wheat flour, 2.3-2.4 parts of salt, 2.5-2.8 parts of white granulated sugar, 2.5-2.8 parts of five spice powder and 0.45-0.5 part of gamma-aminobutyric acid; the additive amount of each raw material of the ingredient 2 is 9-10 parts of wheat flour, 0.12-0.13 part of salt, 0.13-0.14 part of white granulated sugar, 0.13-0.14 part of five spice powder, 0.23-0.25 part of soybean oil microcapsule and 0.023-0.025 part of gamma-aminobutyric acid by mass.
7. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: in the step (3), the dough kneading time of the dough 1 is 18-16 min, and the dough kneading time of the dough 2 is 4-5 min; the ratio of water to ingredient 1 was 0.49 and the ratio of water to ingredient 2 was 0.49.
8. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: the lamination in the step (4) is as follows: brushing olive oil on the rolled dough sheets, and folding the dough sheets from two sides to the middle to obtain dough with 3 layers of overlapped dough sheets; brushing olive oil on the surface of the dough, folding the dough from one side to obtain dough with 6 layers of dough sheets; brushing oil again, and folding from one side in the direction perpendicular to the folding direction of the first two times to obtain the multilayer dough with 12 layers of wrappers.
9. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: rolling the flour cake into a round cake blank with the radius of 5.5-6 cm and the thickness of 0.5cm in the step (5); the double-sided heating temperature is 98.7-103.4 ℃, and the heating time is 4 min.
10. The method for improving the microwave reheating quality of the multi-layer steamed bread as claimed in claim 1, wherein: the reheating power of the microwave oven in the step (7) is 2.38-7.7W/g, and the time is 2-3.5 min; the multi-layer steamed bread has the dielectric constant of 6.5-37.5, the dielectric loss factor of 3.2-15.41, the penetration depth of 1.63-0.81 cm and the heating uniformity coefficient of not higher than 0.50 when reheated in a microwave oven.
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| CN102791137A (en) * | 2009-12-17 | 2012-11-21 | 雀巢产品技术援助有限公司 | Dough targeting for enhanced microwave reheating |
| CN102948676A (en) * | 2011-08-30 | 2013-03-06 | 华中农业大学 | Steamed bread suitable for micro-wave cooking and preparation method of steamed bread |
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