Method for making frozen dough through fermented-rice wine

A technology for freezing dough and dough, which is applied in dough processing, dough preparation, dough cooling, etc. It can solve the problems that the raw dough cannot be frozen alone, the gluten network of steamed buns collapses and the yeast cells are easily broken by freezing, etc. , to achieve the effect of improving food processing technology, solving high rent costs and reducing food processing costs

Inactive Publication Date: 2016-12-07
北京美味阳光食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the yeast baking powder fermentation technology is extremely easy to be frozen and broken due to the yeast cells, resulting in partial collapse of the gluten network of the steamed bread. The starting force cannot meet the requirements.
Cannot be used alone as frozen raw dough at all

Method used

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  • Method for making frozen dough through fermented-rice wine
  • Method for making frozen dough through fermented-rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The recipe for making frozen dough with yeast, including yeast dough, flour for secondary docking, edible alkali, yeast and improver. The mass ratio of the yeast dough to the flour for secondary docking is 10%, the mass ratio of the edible alkali to the flour for secondary docking is 0.3%, and the mass ratio of the yeast to the flour for secondary docking is 0.2%. , the mass ratio of the improving agent to the flour for secondary docking is 0.1%. The improving agent is a mixture of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose. The mass ratio of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose is 5:2:3.

[0084] Such as figure 1 Shown, a kind of preparation method of steamed bread comprises the following steps:

[0085] 1. Acceptance of raw and auxiliary materials (ccp1)

[0086] Strictly follow the instructions for the purchase inspection of raw and auxiliary materials. And implement the company's strict acceptance ...

Embodiment 2

[0108] The recipe for making frozen dough with yeast, including yeast dough, flour for secondary docking, edible alkali, yeast and improver. The mass ratio of the yeast dough to the flour for secondary docking is 30%, the mass ratio of the edible alkali to the flour for secondary docking is 0.7%, and the mass ratio of the yeast to the flour for secondary docking is 0.5%. , the mass ratio of the improving agent to the flour for secondary docking is 0.3%. The improving agent is a mixture of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose. The mass ratio of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose is 5:2:3.

[0109] Such as figure 1 Shown, a kind of preparation method of steamed bread comprises the following steps:

[0110] 1. Acceptance of raw and auxiliary materials (ccp1)

[0111] Strictly follow the instructions for the purchase inspection of raw and auxiliary materials. And implement the company's strict acceptance ...

Embodiment 3

[0133] The recipe for making frozen dough with yeast, including yeast dough, flour for secondary docking, edible alkali, yeast and improver. The mass ratio of the yeast dough to the flour for secondary docking is 15%, the mass ratio of the edible alkali to the flour for secondary docking is 0.5%, and the mass ratio of the yeast to the flour for secondary docking is 0.3%. , the mass ratio of the improving agent to the flour for secondary docking is 0.2%. The improving agent is a mixture of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose. The mass ratio of enzyme preparation, antifreeze agent and sodium carboxymethyl cellulose is 5:2:3.

[0134] Such as figure 1 Shown, a kind of preparation method of steamed bread comprises the following steps:

[0135] 1. Acceptance of raw and auxiliary materials (ccp1)

[0136] Strictly follow the instructions for the purchase inspection of raw and auxiliary materials. And implement the company's strict acceptance ...

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Abstract

The invention relates to a method for making a frozen dough through fermented-rice wine. The method comprises the following steps that 1, flour and water are mixed for sour dough fermentation, and a fermented dough is obtained; 2, the fermented dough and dietary alkali are mixed to be uniform, and a first dough is obtained; 3, activated yeast is added into the first dough, a modifying agent is added, the mixture is mixed to be uniform, and a second dough is obtained; 4, flour for secondary butt connection is added into the second dough obtained in the step 3, stirring is carried out, and a third dough is obtained; 5, the third dough is divided into blocks, rolled to be round and reshaped; 6, the rolled and reshaped dough is fermented, and the fermented dough is obtained; 7, the fermented dough is frozen at the temperature of -80--120 DEG C for 10-20 min, the center of the dough is at the temperature of -10--15 DEG C, and the frozen dough is obtained. The frozen dough prepared through the method has the advantages of being convenient to convey and store before being steamed and being free of crack and good in taste after being steamed.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for making frozen dough with yeast. Background technique [0002] At present, the direct fermentation of old noodle fertilizer or yeast baking powder process is usually used in the pasta production process. Taking steamed buns as an example, there are two ways. [0003] The first one is the traditional steamed steamed bread process: the traditional production method is to use the fermenter (old noodle fertilizer) to add water according to a certain ratio of the fermenter (natural yeast) to flour and make a dough, then ferment for 8-12 hours and then add edible alkali ( Sodium carbonate) to knead the dough to make steamed buns, after proofing, steam them in a pot until they are mature. In this method, the traditional fermentation process uses yeast (natural yeast), the survival rate of the yeast is low after freezing and then thawing the yeast, and the starting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L3/36A23L5/10A21D8/04A21D6/00
CPCA23L3/36A21D6/001A21D8/047A23V2002/00A23V2200/14A23V2200/16A23V2300/20
Inventor 肖国彬
Owner 北京美味阳光食品科技有限责任公司
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