Quick-freezing microwave bun and preparation method

The invention discloses a quick-freezing microwave bun. The bun comprises flour skin and stuffing, wherein the flour skin is prepared from, by weight, 1-5 parts of acetylated monodiglycerol fatty acidester, 3-10 parts of oxidized modified starch, 1-4 parts of polyglycerol ester and 1-4 parts of soyb...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	LIU QIANG, ZHANG XUPENG, HU LIHUA, CHANG LUYAO, HUANG TING, YANG XIANGWEI, ZHANG ZHEN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a quick-freezing microwave bun. The bun comprises flour skin and stuffing, wherein the flour skin is prepared from, by weight, 1-5 parts of acetylated monodiglycerol fatty acidester, 3-10 parts of oxidized modified starch, 1-4 parts of polyglycerol ester and 1-4 parts of soybean oil. The quick-freezing microwave bun has the advantages that by adding the acetylated monodiglycerol fatty acid ester, the oxidized modified starch, the polyglycerol ester and the soybean oil into the flour skin, the synergistic effect of the four components improve the film forming characteristic of the flour skin, so that the flour skin tissue of the quick-frozen bun after microwave heating is still uniform and soft, the surface of the lour skin is smooth and does not bubble, and the edible taste is good. The invention further provides a preparation method of the quick-freezing microwave bun. Water-spray quick freezing is in combination with ice-coat quick freezing to increase the water on the surface of the