Production method of functional frozen dough

Abstract

The invention relates to a production method of functional frozen dough, which includes following steps: 1) culturing cordyceps militaris strain, performing mother strain expansion inoculation and culturing a liquid bacterial strain on a secondary shake flask through shaking cultivation; 2) cleaning and air-drying wheat for later use; 3) fermenting the wheat through cordyceps militaris and harvesting a fermentation substance when mycelia is grown and is turned into yellow in color on the cordyceps militaris, and drying the fermentation substance and crushing the fermentation substance to 50-100 meshes for later use; 4) air-drying the fermentation substance under a natural condition for 1-2 h and drying the fermentation substance at 50-70 DEG C, crushing the fermentation substance to 50-100 meshes to obtain cordyceps militaris fermented wheat flour; 5) adding shortening, instand dry yeast, salt and water and the like to flour and the cordyceps militaris fermented wheat flour; and 6) performing fermentation, cutting the dough and kneading the cut dough into round shape, shaping the round dough, and quickly-freezing the round dough until central temperature reaches -18 DEG C. The frozen dough contains various nutrients comprising proteins, polysaccharides, amino acid, cordycepic acid and cordycepin, and can be used for producing functional products, such as bread, steamed bread, cake, Chinese cake and western cake and the like, which have the functions of cordyceps militaris.

Description

technical field [0001] The invention relates to a method for making functional frozen dough. Background technique [0002] Frozen dough technology is a bread craft developed in the 1950s. After more than half a century of development, it has become popular in many countries and regions. Especially for the well-known chain stores at home and abroad, the frozen dough has made a breakthrough. Since the 1990s, more than 80 percent of bakeries in the U.S. have used frozen dough or frozen baked goods. Among the breads produced by French industrialized bakeries, frozen dough products already account for 39% of the market share. China's frozen dough technology started in the mid-1990s, which is later than countries with mature frozen dough technology. However, after recent years of development, frozen dough has occupied a more important position in my country's staple food industry. [0003] Cordyceps militaris (Cordyceps militaris) is also known as Cordyceps militaris, Cordyceps...

AI Technical Summary

Problems solved by technology

The fermented product of Cordyceps militaris contains protein, polysaccharide, amino acid, cordycepic acid, cordycepin, ergosterol, galactomannan, uracil, adenine and other nutrients like the fruiting body of Cordyceps militaris, and also contains a large amount of unutilized The finished rice, wheat starch, etc. have extremely high utilization value; it is a pity that due to the lack of effective and feasible utilization methods and technologies, the fermented products of Cordyceps militaris are usually not fully developed and utilized

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