Unfermented quickly-unfrozen small steamed buns and preparation method

Abstract

The invention discloses unfermented quickly-unfrozen small steamed buns and a preparation method. The unfermented quickly-unfrozen small steamed buns are made from dry yeast, probio-plus lactobacillus plantarum, rum koji, white granulated sugar, aluminum-free baking powder, trehalose, proline, glycerine, sodium stearoyl lactylate and water. The preparation method comprises the following steps of (1) mixing and stirring raw materials: activating the yeast with the water in a certain proportion, adding ingredients into a stirring vat, and performing stirring; (2) performing cutting into blocks, and performing shaping: firstly pressing dough, then cutting the pressed dough, and then performing shaping; (3) performing quick freezing: putting shaped dough into a freezing-refrigerating cabinet for quick-freezing; (4) performing frozen storage: putting the frozen dough into a freezer for frozen storage; (5) performing microwave unfreezing: putting the dough after the frozen storage into a microwave oven, performing unfreezing, and taking out the unfrozen dough for steaming; and (6) performing steaming: putting the unfrozen dough into a steamer, and performing steaming with cold water. According to the unfermented quickly-unfrozen small steamed buns and the preparation method thereof disclosed by the invention, the making time is greatly shortened, and the made steam buns are smooth in crusts, uniform and milky in color, tiny and uniform in internal air holes and delicious in mouth feel, and have wheat fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a quick-thawing non-fermenting steamed bun, and also relates to a preparation method of the quick-thawing non-fermenting steamed bun. Background technique [0002] An existing application number is CN 1017441181A titled "A Pre-fermented Frozen Dough Steamed Bread and Its Production Method", which discloses a production method of a pre-fermented frozen dough steamed bun, comprising the following steps: 1) adding water to the ingredients and stirring them into dough; 2. ) into blocks and forming; 3) pre-fermentation; 4) quick freezing; 5) frozen storage; 6) steaming. The ingredients in step 1 include 62-65 parts of flour, 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, 0.1-0.3 parts of salt, Aminamidase 0.06-0.09, lipase 0.05-0.08, xylanase 0.05-0.08, glucose oxidase 0....

AI Technical Summary

Problems solved by technology

The steamed buns (baozi) produced by the invention have uniform color, smooth surface, fluffy and elastic taste, but the disadvantage is that fermentation is required after quick freezing, resulting in longer production time

Images