Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide

Abstract

The invention provides a method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide. The method comprises the steps that an appropriate amount of wheat flour, yeast, sodium chloride and water are obtained to be placed into a stirring tank to be mixed into a dough, an appropriate amount of collagen antifreeze peptide is added into the stirring tank, and the dough is kneaded to be formed and then is cut, rolled to be round, shaped, wrapped by a preservative film and frozen at -20 DEG C for storage; the frozen dough is taken out and fermented to form the frozen dough. By adding the appropriate amount of collagen antifreeze peptide into the dough, growth and recrystallization of ice crystals in the frozen dough can be restrained, the liquid in yeast cells is protected against rupture death caused by crystallization, the fermentative capability of the yeast is enhanced, and meanwhile the gluten network structure of the dough is protected, so that the holding force is improved, the fermentation time is shortened, and standardization, safety and convenience of product quality are improved.

Description

technical field [0001] The invention relates to a method for producing frozen dough by antifreeze fermentation, in particular to a method for producing frozen dough by antifreeze fermentation containing collagen antifreeze peptide. Background technique [0002] Frozen dough technology is a new bakery food processing technology developed in the 1950s. It mainly refers to the use of freezing and refrigeration principles and methods to process semi-finished products or finished products in the production process of pasta food, and then thaw them when needed, and then process them into finished products. . The application of frozen dough technology can not only solve the problems of aging, short shelf life and inconvenient transportation of traditional staple foods (steamed buns and other pasta) in my country, but also avoid potential safety problems that may exist in domestic traditional small workshop production (such as problems such as excessive microorganisms, etc.) ), so a...

AI Technical Summary

Problems solved by technology

However, the dough contains high moisture, and the ice crystals and recrystallization formed during the freezing and freezing of the dough will cause a decrease in the activity of the yeast and cause a decrease in the fermentation power (gas production capacity) of the yeast.

At the same time, the growth of ice crystals will cause the destruction of the three-dimensional network structure of gluten protein, leading to the deterioration of the air holding capacity of the dough, and finally the phenomenon of the specific volume reduction of the product, and the physical properties (such as hardness and other textures) and taste of the product will be reduced.

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