The Study About Producing Process Of Traditional Jiaozi

Based on the producing process of traditional Jiaozi, this paper built up an evaluation system, with the existing laboratory conditions, to research and improve all the processing conditions of traditional Jiaozi one by one.Firstly, 15 kinds of Jiaozi was purchased to evaluate their fermentation abilities, saccharifications , liquefaction abilities, and their esterifying abilities. The results, revealing various and changeable qualities of different Jiaozi, are as follows: the fermentation abilities ranged from 400 to 1100 mL, saccharifications, 60～800u/g, and liquefaction abilities, 0.20～1.50u/g. Secondly, generalized the index relations between Jiaozi quality and steamed bread through evaluating the whiteness ,hardness, and sensory score of steamed breads which made from different Jiaozi. Here were their relations: the quality of steamed bread would improve with higher fermentation ability when saccharification ability was about 200u/g. However, when fermentation ability remained a certain state, the steamed bread would taste worse with lower saccharification ability. And its shape would be spoiled with overly higher saccharification ability. Hence, concluded that the healthy balance between saccharification and fermentation ability could be achieved by means of improving the fermentation ability when the saccharufication ability ranged from 200~300u/g.Basing on the result of the rice wine fermentation research that acidity, reducing sugar, the quantity of yeast and mould was proportional to time, established the best conditions for rice wine fermentation: 54h was required , added ratio should be 1.0 percent, and the perfect temperature was 28℃.Adding Daqu significantly improved the index of Jiaozi, through the test the standard of choosing Daqu was that fermentation ability was about 1.50 gCO2·(g/h), saccharifying power 800.00u/g, liquefaction ability 0.80u/g, esterifying power 60%. The best conditions of adding Daqu'fermentation was that Hongfu Daqu was choosed, 30h time, added Daqu 1/50, fermentation temperature 28℃.The fermentation ability would be improved rapidly when adopting shaking culture instead of static culture. Appropriate dissolved oxygen could make the fermentation ability up by 300mL while without influence on saccharification ability.Studied the influence of additional water and rice flour on the Jiaozi quality. That was, the amounts of mould and yeast would effectively increase with adding water and rice flour. Hence, the best conditions of fermentation by adding water and rice flour should be consisted of 0h (that was the fermentation of Daqu and adding of water and rice flour should occur at the same time.), 0.5 times'rice flour, and 1.0 times'water (based on the total liquid).Besides, studied the situations of water and microbe during drying process. that was, the amounts of mould and yeast would keep increasing, reaching its peek after 18 hours and then decrease. The drying water curve began to vary during the time of 12~22h, either decreases or increases because of the drying problem caused by microbe breathing.The fermentation ability of optimized Jiaozi was 1825ml, and its saccharifying power was 200.42u/g, stabilized ,1000ml higher than traditional Jiaozi. And had also made a test about the process of Jiaozi steamed bread, and found out the best conditions for it during the conditions: 2.0%Jiaozi, 50% water, the first fermentation time 2.5h and the second fermentation time 1.0 were all required. What's more, the texture and Sensory score were researched, Jiaozi steamed bread got better greatly.