33results about "Dough cooling" patented technology

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention discloses a low-GI sweet potato biscuit and a preparation method thereof. The preparation method comprises the following steps: mixing sweet potato whole powder, inulin and other raw materials to form basic powder, freezing at-20 DEG C, forming pores, and unfreezing to obtain porous premixed powder; the preparation method comprises the following steps: preparing a composite mineralizing solution containing soybean protein peptide, nano calcium hydrophosphate and tea polyphenol, mixing and mineralizing the composite mineralizing solution with porous premixed powder, screening, mixing and kneading with an auxiliary material emulsion, forming, freezing to obtain biscuit blanks, and finally performing segmented temperature-controlled baking, cooling and packaging. According to the low-GI sweet potato biscuit and the preparation method thereof, a freezing pore-forming-polyphenol mediated mineralization-peptide anchoring three-in-one composite modification technology is adopted, functional raw materials in a specific proportion are cooperated, a five-dimensional cross-linked network of porous starch-peptide-polyphenol-mineral substance-beta-glucan is constructed, and function upgrading of the low-GI sweet potato biscuit is achieved from multiple dimensions of structure optimization, mechanism strengthening and nutrition cooperation.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

The invention relates to a preparation method of frozen dough and a product thereof. The invention discloses a method for preparing a frozen dough and a product of the frozen dough, and the method comprises the following steps: mixing Saccharomyces cerevisiae FLA01 (NITE BP-03684) with flour, carrying out fermentation culture on the formed mixture, and carrying out freezing treatment on the obtained fermented dough.

The invention relates to the technical field of deep processing of aquatic products and food, in particular to a high-protein Xianbei biscuit and a making method thereof. The high-protein Xianbei biscuits are prepared from the following raw materials and water in parts by mass: 38-42 parts of glutinous rice flour, 10-11 parts of freeze-dried shrimp powder, 4-6 parts of rice flour, 1-3 parts of sugar and 0.4-0.6 part of salt. Wherein the freeze-dried shrimp powder is prepared from macrobrachium rosenbergii growing in saline-alkali water. The Xianbei biscuit provided by the invention is simple in formula, avoids the use of soy sauce powder, baking soda, shortening and the like, reduces the use amount of sugar and salt, reduces the intake of excessive calories of consumers, increases the nutrient content of Xianbei, improves the nutritional value, and is suitable for large-scale production. The current situation that current commercially available Xianbei products are high in calorie and low in nutritional value is improved through a baking rather than deep-frying making mode, and the Xianbei product better meets the nutritional requirements and safety requirements of modern people for instant products.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.

A method of producing a bread product is provided, comprising: forming a dough comprising at least 35% by weight water with flour comprising at least 10% by weight protein content; proving the dough at an ambient temperature below 25 °C; baking the dough under high impingement of hot gas flow and high humidity; and rapidly cooling the bread product such that a core temperature of the bread product is reduced to 10 °C or less within 240 seconds or less.

Microwavable crispy wrapped or enrobed foods that have a crispy exterior texture and retain moisture in an interior filling after microwaving. The crispy exterior is formed from a batter that may comprise soft wheat cake flour, oxidized tapioca starch, and rice flour. The wrapped or enrobed foods may be cooked, frozen, and reheated in the microwave to produce a crispy product.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

The invention relates to the technical field of food processing, and particularly discloses crisp toast and a preparation method thereof. The shortening toast is prepared from the following raw materials in parts by weight: 90 to 120 parts of flour, 13 to 17 parts of improved fresh yeast, 0.5 to 1.5 parts of a compound enzyme preparation, 10 to 15 parts of sugar, 0.5 to 1.5 parts of salt, 0.5 to 1.5 parts of an acidity regulator, 30 to 45 parts of water, 3 to 5 parts of eggs, 7 to 10 parts of dairy products and 7 to 10 parts of milk fat, the improved fresh yeast is prepared from the following raw materials: fresh yeast, pullulan, beta-cyclodextrin, an antioxidant and thermo-sensitive liposome. According to the preparation method of the crispy toast, the improved fresh yeast is adopted, the fermentation activity and the fermentation uniformity in the fermentation process after multiple times of refrigeration and unfreezing are guaranteed, the outer layer of the finished product is crispy and uniform, the inner layer is soft and porous, the consistency of the appearance and the taste of the crispy toast is guaranteed, and the shelf life is also prolonged.

A method of producing a bread product such as a flatbread comprises forming a dough comprising at least 35% by weight water and flour comprising at least 10% by weight protein content, proving the dou

The invention discloses a preparation method and application of quick-frozen egg tarts capable of preventing collapse and softening after unfreezing, and relates to the technical field of egg tart preparation. 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose and 1 part of lecithin are mixed and kneaded into dough; repeatedly folding, refrigerating and rolling egg tart skins; mixing 30 parts of whole egg liquid, 50 parts of milk, 20 parts of unsalted butter, 10 parts of trehalose, 0.2 part of carrageenan and 0.1 part of xanthan gum, uniformly stirring, and filtering to obtain egg tart liquid; quickly freezing the egg tart skin and the egg tart liquid, unfreezing the egg tart liquid, assembling the egg tart liquid and the egg tart skin, putting the assembled egg tart liquid and egg tart liquid into a mold, and quickly freezing again. By optimizing the formula of the egg tart skin (adding trehalose and lecithin) and stabilizing the egg tart liquid (adding carrageenan and xanthan gum) and combining the quick-freezing process, the structural stability and sensory quality of the quick-frozen egg tart after unfreezing are remarkably improved.

A process (1) for providing a frozen food (100) based on leavened and fried doughs, comprising the following steps: - a step (2) of mixing ingredients (4) chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural colorings until a homogeneous dough (5) is provided; - a step (6) of depositing the dough (5) in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, for its rising; - a step (7) of rolling the leavened dough (5) until it is given a thickness comprised between 1 mm and 30 mm; - a step (10) of cutting a sheet (9) of dough (5) according to predefined shapes, obtaining semifinished products (11) made of a sheet (9) of dough (5); - a step (12) of industrial frying of the semifinished products (11) according to a method chosen from immersion frying in a continuous cycle oil bath, tunnel air frying in a continuous cycle, static immersion frying, static air frying, and the like; - a step (15) of freezing the food products (13).

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

A method of producing a bread product such as a flatbread comprises forming a dough comprising at least 35% by weight water and flour comprising at least 10% by weight protein content, proving the dou

The invention relates to the technical field of food processing, and discloses a frozen dough and a production process thereof, the production process comprises the following steps: providing a dough with a specified shape, the dough containing a leavening agent; freezing for the first time: freezing the dough; unfreezing: unfreezing the dough subjected to the first freezing treatment at the unfreezing temperature of 18 DEG C to 22 DEG C for the unfreezing time of 40 minutes to 60 minutes; pre-baking: pre-baking the unfrozen dough, and then cooling the dough to obtain pre-baked dough with the cooling humidity of 50%-70%; freezing for the second time: freezing the pre-baked dough to obtain the frozen dough. By adopting the production process, not only can the use effect of the leavening agent be effectively ensured, but also the baking taste of the unfrozen product can be ensured.

The present disclosure relates to a tangzhong comprising a liquid dairy product, a bread dough comprising the tangzhong, and bread prepared using the same. In the present disclosure, by preparing a tangzhong using wheat flour and a liquid dairy product without any addition of water, it is possible to produce a tangzhong that is moister, softer, and has a slower staling rate compared to conventional tangzhong prepared using water. In addition, when bread is prepared using the tangzhong of the present disclosure, the resulting bread exhibits high moisture retention and a slow staling rate, maintains moistness over time, and has excellent flavor, texture, and cross-sectional integrity, with a chewy crumb and an enhanced flavor characteristic of dairy products.

A process is provided for preparing pizza dough for later use. The process includes the steps of mixing the dry components with the liquid components, kneading, dividing into dough pieces of the desired weight, hardening the dough pieces by cooling, vacuum-packing in oxygen-barrier packaging, and storing at a refrigeration temperature.

The present invention discloses a pastry production method, and relates to the technical field of pastry production, and the pastry production method comprises the following steps: step 1: water-oil crust preparation: medium strength flour (160 g) and low strength flour (40 g) are mixed, softened butter (30 g), salt (3 g), an emulsifier, a preservative, berry sugar (15 g) and ice water (60 g) are added, the mixture is kneaded into smooth dough, and the smooth dough is sealed, refrigerated and relaxed for 30 min; (2) preparation of sweet and salty stuffing: the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, the sweet stuffing is prepared by frying red bean paste until the water content is less than or equal to 15%, and the sweet stuffing is prepared by kneading low-gluten flour (100g) and refrigerated butter (70g) into a dough, controlling the temperature to be less than or equal to 12 DEG C to avoid grease melting, adding 0.5% of potato starch to reduce the crisp breaking risk and adding 0.5% of an alpha-amylase modifier to shorten the dough relaxation time to be 10 minutes. The production method of the crust pastry has unique advantages in texture, efficiency, flavor diversity and cultural value through scientific proportioning, flexible process and temperature control technology, can meet traditional manual refining requirements, and can adapt to modern food industrial production.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

The invention relates to a method (100) for preparing a food product comprising a baking component and ingredients. The method (100) comprises a first step of preparing the ingredients, a second step of preparing the dough, a third step of preparing the dough balls, a packaging step where the dough balls and ingredients are assembled and arranged in a sealed bag under vacuum, a fermentation step, a baking step, and a cooling step.

The invention provides a refrigerating, fermenting and heating all-in-one machine. The all-in-one machine comprises a machine box, a heating device, a steam generating device and a refrigerating device. Wherein the interior of the case is divided into a processing chamber and an equipment chamber through a partition plate, and evaporators of the heating device, the steam generating device and the refrigerating device are all arranged in the equipment chamber. The partition plate is provided with an openable ventilation window, so that the equipment chamber is communicated with the processing chamber. Compared with a traditional frozen cooked food reheating process, the all-in-one machine can achieve sequential operation of refrigeration, fermentation and heating in the processing chamber, environment exposure caused by manual transfer is avoided, and therefore the green cooked wheaten food can be converted from a low-temperature dormant state to a hot cooked wheaten food finished product within a short time when the green cooked wheaten food is fermented at the terminal and sold. The method not only retains mellow wheat fragrance and ester flavor substances generated by natural fermentation of the raw dough, but also avoids the problems of dry and hard epidermis and core layer hardening of a reheated product, and ensures that consumers can obtain the special fermentation fragrance of the instant cooked wheaten food product in time.

A bread product is produced by forming a dough piece, creating at least one score in the dough piece, applying an adhesive to the dough piece with the adhesive extending across the score, freezing the dough piece to produce a frozen dough piece, and baking the dough piece, causing the adhesive to melt while establishing a bread product having, in a central region of the bread product, what was once a score held together by the adhesive during the early stages of baking, an internal exposed region. The outlined production steps can be re-arranged, so long as the scoring and adhesive application is performed prior to thawing of the dough piece.

The application discloses a preparation method of a frozen raw dough edible skin protective agent and application thereof, and belongs to the field of food technology. Components of the edible skin protective agent include acetylated distarch adipate, carboxymethyl cellulose, ascorbic acid, glycerol and water. The application also discloses application of the skin protective agent in frozen raw dough, that is, the skin protective agent is prepared into a coating to be coated on the frozen raw dough, and the frozen raw dough coated with the protective agent can maintain good specific volume, height-diameter ratio, apparent color and texture quality after experiencing a freeze-thaw cycle; meanwhile, the protective agent can also alleviate damage of the dough skin caused by recrystallization of ice crystals and water migration, destruction of gluten protein network and starch particles during the freeze-thaw cycle. The application is favorable for improving the quality of frozen raw dough products, prolonging the storage time and promoting the standardization and industrialization production of the frozen raw dough products.

According to the preparation method of the shortening slice with the double embedded preservatives and the laminated noodle, the melting point characteristic of the shortening is utilized, a mixture of the water-soluble preservatives and the shortening is homogenized, the shortening serves as a carrier to wrap the preservatives when being in a liquid state, then the shortening is rapidly cooled, and the shortening is solidified into a solid state, so that the shortening slice with the double embedded preservatives and the laminated noodle are prepared. Oil-water separation is effectively prevented, a stable water-in-oil structure is formed, the preservative forms primary embedding protection, and a mixed substance is an emulsion. Then the emulsified liquid is subjected to pulse atomization to be in flaky shortening at the temperature of 0 DEG C, and the grease rapidly wraps the preservative and is uniformly distributed in the shortening due to the balance of transient high heat flux and rapid solidification, so that secondary embedding protection is completed. The preservative is not in direct contact with the yeast in the dough, so that the inhibition effect of the preservative on the yeast is reduced, the fermentation speed and the equipment turnover efficiency are improved, the consumption of the yeast is reduced, the cost is reduced, and the product quality is improved.

The invention discloses a bread forming processing production line. A first lifting machine, a second dough shaping machine, a first dough pressing machine, a first dough rolling machine, a second dough rolling machine, an oil wrapping conveyor, a third dough rolling machine, a first dough rolling and pressing all-in-one machine, a first dough stacking machine, a second dough rolling and pressing all-in-one machine, a second dough stacking machine, a third dough rolling and pressing all-in-one machine and a third dough stacking machine are sequentially arranged on the processing production line. A fourth dough rolling and pressing all-in-one machine, a fourth dough rolling machine, a fifth dough rolling and pressing all-in-one machine, a cutting machine, a flow dividing machine, a one-output four-roll conveyor, a flow gathering machine, a cutting table and a tray arranging machine; and processing the dough to form a final bread-shaped dough. According to the bread forming processing production line, through six times of dough pressing, nine times of dough rolling, three times of dough stacking and one time of oil wrapping, bread is crisp layer by layer, soft and chewy.