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Special modifying agent for frozen dough containing yeasts as well as manufacturing method and application thereof

A technology for freezing dough and improving agent, which is applied in the food field, can solve the problems of yeast damage to dough properties, shortened shelf life, and cannot meet the special technological requirements of frozen dough, and achieves increased volume and softness, product quality improvement, composition and ratio. scientifically sound effects

Inactive Publication Date: 2016-10-12
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Commercially available bread improvers are aimed at the traditional bread making process, which can delay the aging of bread and increase the softness of bread, but cannot meet the special process needs of frozen dough
Frozen dough is different from traditional bread making. It needs to go through rapid freezing-freezing storage-thawing and baking, which will cause great damage to the dough properties and yeast, and greatly shorten the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A special improver for frozen dough containing yeast, composed of emulsifier DMG, emulsifier ADMULDATEM, vitamin C, compound xylanase for baking, xylanase, maltose amylase for baking, glucose oxidase, each group 27 parts by weight of emulsifier DMG, 62 parts of emulsifier ADMULDATEM, 1.3 parts of vitamin C, 0.9 part of composite xylanase MA for baking, 0.5 part of xylanase, 0.5 part of maltose amylase for baking, glucose 0.15 parts of sugar oxidase.

[0023] The preparation method of the above-mentioned special improver for frozen dough containing yeast comprises the following steps:

[0024] (1) Weigh each component by weight: 27 parts of emulsifier DMG, 62 parts of emulsifier ADMUL DATEM, 1.3 parts of vitamin C, 0.9 part of composite xylanase MA for baking, 0.5 part of xylanase for baking 0.5 part of maltose amylase, 0.15 part of glucose oxidase;

[0025] (2) Pass all the materials weighed in step (1) through a 16-mesh vibrating sieve, add to the mixing tank, stir a...

Embodiment 2

[0028] A special improver for frozen dough containing yeast, composed of emulsifier DMG, emulsifier ADMULDATEM, vitamin C, compound xylanase for baking, xylanase, maltose amylase for baking, glucose oxidase, each group 33 parts by weight of emulsifier DMG, 68 parts of emulsifier ADMULDATEM, 2.1 parts of vitamin C, 1.5 parts of composite xylanase MA for baking, 1.0 part of xylanase, 0.8 part of maltose amylase for baking, glucose 0.45 parts of sugar oxidase.

[0029] The preparation method of the above-mentioned special improver for frozen dough containing yeast comprises the following steps:

[0030] (1) Weigh each component by weight: 33 parts of emulsifier DMG, 68 parts of emulsifier ADMUL DATEM, 2.1 parts of vitamin C, 1.5 parts of composite xylanase MA for baking, 1.0 part of xylanase for baking 0.8 part of maltose amylase, 0.45 part of glucose oxidase;

[0031] (2) Pass all the materials weighed in step (1) through a 16-mesh vibrating sieve, add to the mixing tank, stir...

Embodiment 3

[0034] A special improver for frozen dough containing yeast, composed of emulsifier DMG, emulsifier ADMULDATEM, vitamin C, compound xylanase for baking, xylanase, maltose amylase for baking, glucose oxidase, each group 30 parts by weight of emulsifier DMG, 65 parts of emulsifier ADMULDATEM, 1.7 parts of vitamin C, 1.2 parts of composite xylanase MA for baking, 0.75 parts of xylanase, 0.65 parts of maltose amylase for baking, 0.3 parts of sugar oxidase.

[0035] The preparation method of the above-mentioned special improver for frozen dough containing yeast comprises the following steps:

[0036] (1) Weigh each component by weight: 30 parts of emulsifier DMG, 65 parts of emulsifier ADMUL DATEM, 1.7 parts of vitamin C, 1.2 parts of composite xylanase MA for baking, 0.75 parts of xylanase for baking 0.65 parts of maltose amylase, 0.3 parts of glucose oxidase;

[0037] (2) Pass all the materials weighed in step (1) through a 16-mesh vibrating sieve, add to the mixing tank, stir ...

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Abstract

The invention relates to the field of foods and particularly relates to a special modifying agent for frozen dough containing yeasts as well as a manufacturing method and application thereof. The special modifying agent for the frozen dough containing the yeasts, provided by the invention, is composed of an emulsifying agent DMG, an emulsifying agent ADMUL DATEM, vitamin C, compound xylanase for baking, xylanase, maltogenic amylase for baking and glucose oxidase. The bread modifying agent provided by the invention is scientific and reasonable in composition and proportion, is high in safety and is simple and convenient to use; and the dough operability can be improved by only utilizing a relatively small dosage of the modifying agent, the size and softness of bread are increased, the anti-ageing effect is remarkable and the guarantee period of the frozen dough is prolonged. The guarantee period of the frozen dough produced by bread chain stores in China is 7-30 days, and the guarantee period of the frozen dough produced by special frozen dough factories also does not exceed 3 months. With the adoption of the special modifying agent provided by the invention, the quality of the product is obviously improved, and the guarantee period can reach 6 months.

Description

technical field [0001] The invention relates to the field of food, in particular to a special improver for frozen dough containing yeast and its preparation method and application. Background technique [0002] Bread is a popular convenience food, but it is easy to age and should only be eaten fresh, and it is not easy to preserve. Frozen dough divides bread production into two independent steps of dough making and baking or cooking. Bread factories produce dough and freeze it. Fast food restaurants, chain stores, and bakeries only need to thaw, bake and cook it. This will not only reduce costs and improve quality, but also ensure Food safety is standardized, and consumers can also eat freshly baked bread at any time. [0003] Commercially available bread improvers are aimed at the traditional bread making process, which can delay the aging of bread and increase the softness of bread, but cannot meet the special process requirements of frozen dough. Frozen dough is differe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/16A21D2/22A21D8/04
CPCA21D2/22A21D2/16A21D8/042
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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