阅读说明：本技术 一种基于面粉前置发酵技术的保健馒头制作方法 (Flour pre-fermentation technology-based health-care steamed bun making method ) 是由 韦殿辉 于 2019-11-29 设计创作，主要内容包括：本发明公开的一种基于面粉前置发酵技术的保健馒头制作方法,包括如下步骤：将如下质量份数的原料：2400-2600份面粉、80-90份水、8-11份酵母、95-110份面粉前置发酵液、700-800份马铃薯泥倒入和面机中,和成光滑的面团,然后将面团用刀切成条块,加入馒头成型机中,制成馒头生坯,摆放在笼屉布上,然后将笼屉放入35-38℃的醒发室,醒发时间为40-60分钟,最后再锅内蒸20分钟即得到保健馒头。本发明的核心在于,在传统制作馒头的基础上,增加了面粉前置发酵技术,面粉经过长时间的前置发酵,发酵产生的蛋白酶,分解小麦蛋白质,转化成了多肽、氨基酸,呈味物质,赋予了馒头香气；发酵产生的淀粉酶,分解小麦淀粉,产生了生物果糖,赋予了馒头甜味。(The invention discloses a method for making health-care steamed bread based on flour pre-fermentation technology, which comprises the following steps: the method comprises the following raw materials in parts by weight: 2400-2600 parts of flour, 80-90 parts of water, 8-11 parts of yeast, 95-110 parts of flour pre-fermentation liquor and 700-800 parts of mashed potato are poured into a dough mixer to be kneaded into smooth dough, then the dough is cut into strips by a knife and added into a steamed bun forming machine to be made into green steamed bun blanks, the green steamed bun blanks are placed on a steamer cloth, then the steamer is placed into a proofing chamber with the temperature of 35-38 ℃, the proofing time is 40-60 minutes, and finally the green steamed bun blanks are steamed in a pot for 20 minutes to obtain the health-care steamed buns. The core of the invention is that on the basis of traditional steamed bread making, a flour pre-fermentation technology is added, the flour is subjected to long-time pre-fermentation, protease produced by fermentation decomposes wheat protein, and is converted into polypeptide, amino acid and flavor substances, so that the steamed bread is endowed with fragrance; the amylase produced by fermentation decomposes wheat starch to produce biological fructose, and the steamed bread is sweet.)

1. A method for making health-care steamed bread based on flour pre-fermentation technology is characterized by comprising the following steps:

the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18-23 parts of aroma-producing yeast, 180-220 parts of bacillus and 18-23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;

step two: the method comprises the following raw materials in parts by weight: putting 550 parts of flour 470, 2300 parts of water 1800 and 5-7 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then fermenting at 27-30 ℃, stirring once after 48 hours, continuing to stir once after 24 hours, then stirring again, sealing the opening of the container by using a preservative film, and finally completing the fermentation work after 24 hours to obtain flour pre-leavening liquid;

step three: the method comprises the following raw materials in parts by weight: 2400-;

step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.

2. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the flour pre-fermentation agent is composed of the following raw materials in parts by weight: 20 parts of aroma-producing yeast, 200 parts of bacillus and 20 parts of food-grade calcium carbonate.

3. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the flour pre-fermentation liquor is composed of the following raw materials in parts by mass: 500 parts of flour, 2000 parts of water and 6 parts of flour pre-leavening agent.

4. The making method of the health steamed bun based on the flour pre-fermentation technology, as claimed in claim 1, wherein the health steamed bun is composed of the following raw materials in parts by mass: 2500 parts of flour, 85 parts of water, 10 parts of yeast, 100 parts of flour pre-fermentation liquor and 750 parts of mashed potato.

5. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the making method of the mashed potatoes is as follows: cleaning potato, peeling, steaming for 20-30 min, taking out, cooling, and mechanically mashing into mashed potato.

Technical Field

The invention relates to the technical field of steamed bun making, in particular to a making method of health-care steamed buns based on flour pre-fermentation technology.

Background

The wheaten food is staple food indispensable in people's life, the quality and quality of wheaten food such as steamed bread directly influence people's appetite and health, current steamed bread often has the problem of taste singleness, some steamed bread are for improving the taste, increase some auxiliary materials in the preparation, lead to its long-term consumption, influence people's health, and some steamed bread are for giving self health care characteristic, have reduced edible taste, make the audience very little, hardly accepted by masses.

Disclosure of Invention

The invention aims to avoid the defects in the prior art and provides a method for making health-care steamed bread based on flour pre-fermentation technology, so that the defects in the prior art are effectively overcome.

In order to achieve the purpose, the invention adopts the technical scheme that: a method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:

the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18-23 parts of aroma-producing yeast, 180-220 parts of bacillus and 18-23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;

step two: the method comprises the following raw materials in parts by weight: putting 550 parts of flour 470, 2300 parts of water 1800 and 5-7 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then fermenting at 27-30 ℃, stirring once after 48 hours, continuing to stir once after 24 hours, then stirring again, sealing the opening of the container by using a preservative film, and finally completing the fermentation work after 24 hours to obtain flour pre-leavening liquid;

step three: the method comprises the following raw materials in parts by weight: 2400-;

step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.

Further, the flour preposed leavening agent is composed of the following raw materials in parts by weight: 20 parts of aroma-producing yeast, 200 parts of bacillus and 20 parts of food-grade calcium carbonate.

Further, the flour pre-fermentation broth is prepared from the following raw materials in parts by mass: 500 parts of flour, 2000 parts of water and 6 parts of flour pre-leavening agent.

Further, the health-care steamed bread is composed of the following raw materials in parts by weight: 2500 parts of flour, 85 parts of water, 10 parts of yeast, 100 parts of flour pre-fermentation liquor and 750 parts of mashed potato.

Further, the preparation method of the mashed potato comprises the following steps: cleaning potato, peeling, steaming for 20-30 min, taking out, cooling, and mechanically mashing into mashed potato.

The technical scheme of the invention has the following beneficial effects: the core of the invention is that on the basis of traditional steamed bread making, a flour pre-fermentation technology is added, the flour is subjected to long-time pre-fermentation, protease produced by fermentation decomposes wheat protein, and is converted into polypeptide, amino acid and flavor substances, so that the steamed bread is endowed with fragrance; the amylase generated by fermentation decomposes wheat starch to generate biological fructose, so that the steamed bread is sweet; the collagen produced by fermentation binds flour molecules together, so that the glutinosity is produced, and the steamed bread is chewy and chewy. The flour is converted into health products by the flour pre-fermentation technology through long-time fermentation, wherein the flour pre-fermentation technology comprises the following steps: vitamin B12, vitamin C, polypeptide, amino acid calcium, collagen and the like are added into the steamed bread, and the cheap health-care steamed bread is produced by using common flour.

Detailed Description

The following examples further describe embodiments of the present invention in detail. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.