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Preparation method of anti-cracking quick-frozen steamed bread

A method for making steamed buns, which is applied in the field of making anti-cracking quick-frozen steamed buns, and can solve the problems of cracking steamed buns, high manufacturer costs, and short product shelf life.

Inactive Publication Date: 2016-04-20
QINGDAO SEIICHI INTPROP SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the products on the market have phenomena such as skin cracking and discoloration, and it is difficult to maintain the quality of steamed buns for a long time; , the anti-cracking method of steamed buns is very important

Method used

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Experimental program
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Effect test

Embodiment Construction

[0015] Implementation column 1

[0016] A method for making anti-cracking quick-frozen steamed buns, the making process comprising the following steps:

[0017] a. Add 1% DHC-F7301 modified starch and 1% DATEM emulsifier to the flour and mix well.

[0018] b. Add the mixed flour, yeast, sugar, and water into the dough mixer and stir evenly for 15 minutes. Use a high-speed noodle press to repeatedly roll them into strips, then roll them on the table, cut into strips, and shape them. Enter into the proofing room for fermentation; steamed buns proofing time is 35 minutes, proofing temperature is 40°C, and relative humidity is 70%.

[0019] c. After proofing, steam the steamed buns at a cooking temperature of 100°C and a cooking time of 10 minutes. Then the cooled steamed buns are sent to the quick-freezing tunnel in time for quick-freezing; the quick-freezing of the steamed buns in the quick-freezing tunnel means that the steamed buns pass through the maximum ice crystal format...

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Abstract

The invention provides a preparation method of anti-cracking quick-frozen steamed bread. In the method, 1-10% of DHC-F7301 modified starch and 1-10% of DATffl emulsifier are added to flour with uniform mixing. By means of the technical scheme, the steamed bread is prevented from cracking, is reduced in rejected rate, is improved in shelf life and fresh-keeping time, and is reduced in production cost.

Description

technical field [0001] The invention relates to a method for making anti-cracking quick-frozen steamed buns. Background technique [0002] Steamed buns, as a popular staple food, are deeply loved by consumers. With the development of the times, the traditional production technology is constantly improving, and it is constantly developing towards industrialization of production, rationalization of nutrition, and convenience of eating. At present, the products on the market have phenomena such as skin cracking and discoloration, and it is difficult to maintain the quality of steamed buns for a long time; Therefore, the anti-cracking method of steamed buns is very important. The existing DHC-F7301 in the market is a modified starch compounded by Hainan Dongfang Dahui Starch Products Co., Ltd. for quick-frozen noodle products. The DATEM emulsifier produced by Henan Zhengtong Chemical Co., Ltd. sold on the market is often used as a food emulsifier to improve the quality of bre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/035
Inventor 苗增春
Owner QINGDAO SEIICHI INTPROP SERVICE CO LTD
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