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Method for preparing anti-aging steamed bread

An anti-aging and steamed bread technology is applied in the directions of food preparation, preservation of food ingredients as anti-microbials, function of food ingredients, etc., to achieve the effects of enhancing health care quality, simple operation, and inhibiting steamed bread aging.

Inactive Publication Date: 2014-07-23
HEFEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the use of β-glucan in the preparation of anti-aging steamed bread and improving the quality of steamed bread

Method used

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  • Method for preparing anti-aging steamed bread
  • Method for preparing anti-aging steamed bread
  • Method for preparing anti-aging steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The specific operation steps for making anti-aging steamed buns are as follows:

[0019] Step 1: Yeast activation: Take 1800ml of warm water at 30±2°C, add 200g of instant dry yeast, prepare a yeast solution with a mass percentage of 10%, activate it at 30±2°C for 4 minutes, and obtain an aqueous yeast solution;

[0020] Step 2: Dough preparation: Take 10kg steamed bread special flour and add it to the mixer, then add 200g yeast β-glucan, start the mixer, then slowly add 1200ml yeast aqueous solution and 6160ml warm water, and stir for 8min at a speed of 80r / min to get smooth and complete dough;

[0021] Step 3: proofing and forming: put the smooth and complete dough in a proofing box with a temperature of 32 ± 2 °C and a relative humidity of 85 ± 5% to proof for 60 minutes to obtain a proofed dough; take out the proofed dough once, cut Form dough pieces with a mass of 100 ± 5g, knead them into round shapes, and place them in a proofer with a temperature of 32 ± 2°C an...

Embodiment 2

[0028] The specific operation steps for making anti-aging steamed buns are as follows:

[0029] Step 1: Yeast activation: take 900ml of warm water at 30±2°C, add 100g of instant dry yeast, prepare a yeast solution with a mass percentage of 10%, activate it at 30±2°C for 5 minutes, and obtain an aqueous yeast solution;

[0030] Step 2: Dough preparation: Take 5kg steamed bread special flour and add it to the mixer, then add 300g oat β-glucan, start the mixer, then slowly add 550ml yeast aqueous solution and 3240ml warm water, and stir for 5min at a speed of 100r / min to get smooth and complete dough;

[0031] Step 3: proofing and forming: put the smooth and complete dough in a proofing box with a temperature of 32 ± 2 °C and a relative humidity of 85 ± 5% to proof for 75 minutes to obtain a proofed dough; take out the proofed dough once, cut Form dough pieces with a mass of 100 ± 5g, knead them into round shapes, and place them in a proofer with a temperature of 32 ± 2°C and a ...

Embodiment 3

[0038] The specific operation steps for making anti-aging steamed buns are as follows:

[0039] Step 1: Yeast activation: Take 4500ml of warm water at 30±2°C, add 500g of fresh yeast, prepare a yeast solution with a mass percentage of 10%, and activate it at 30±2°C for 3 minutes to obtain an aqueous yeast solution;

[0040] Step 2: Dough preparation: Take 5kg steamed bread special flour and add it to the mixer, then add 200g barley β-glucan, start the mixer, then slowly add 500ml yeast aqueous solution and 3160ml warm water, and stir for 7 minutes at a speed of 90r / min to get smooth and complete dough;

[0041] Step 3: proofing and forming: put the smooth and complete dough in a proofing box with a temperature of 32 ± 2 °C and a relative humidity of 85 ± 5% for proofing for 70 minutes to obtain a proofed dough; take out the proofed dough once, cut Form dough pieces with a mass of 100 ± 5g, knead them into round shapes, and place them in a proofing box with a temperature of 32 ±...

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Abstract

The invention relates to a method for preparing anti-aging steamed bread. The method concretely comprises the following operation steps: (1) preparing an activated yeast solution; (2) modulating paste, namely, mixing and stirring special flour for steamed bread with beta-glucan, and adding the yeast solution to obtain smooth and intact paste; (3) fermenting and molding for the second time; (4) steaming by steam to obtain the steamed bread; (5) packaging and storing, cooling and bagging at room temperature, and storing at room temperature. The method provided by the invention not only is simple and feasible, but also the aging of the steamed bread is inhibited and the shelf life of the steamed bread is prolonged to be over 6 days at the room temperature by the water-retaining property, the gelling property and the antibacterial activity of the beta-glucan. On the other hand, the beta-glucan is a biological response modifier, and has a plurality of physiological active functions of enhancing the immunity of the organism and the like, and the health quality of the anti-aging steamed bread is enhanced.

Description

technical field [0001] The invention belongs to the processing technology of staple food made from fermented noodles, and in particular relates to a processing technology for delaying the aging of steamed buns. Background technique [0002] Mantou is a traditional fermented noodle staple food that is deeply loved by the Chinese people, with an annual consumption of more than 12 million tons. For a long time, steamed buns have been produced by family workshops, and they are made and eaten now. With the development of social economy, the transfer of population urbanization, and the acceleration of the pace of life, steamed buns are favored by more and more consumers. The staple food, steamed buns, is gradually moving towards industrialization. The scale of the steamed bun industry in the future is expected to reach 300 billion yuan. However, in the process of industrialized production, transportation, storage, and sales, steamed bun manufacturers are faced with the great chal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
CPCA23L7/104A23V2002/00A23V2200/324A23V2250/5034A23V2200/228A23V2200/10
Inventor 罗水忠潘利华孙良云徐道福
Owner HEFEI UNIV OF TECH
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