A kind of prebaked frozen dough and its preparation method

A technology of freezing dough and pre-baking, which is applied in the direction of pre-baking dough processing, baking, dough preparation, etc. It can solve the problems of affecting dough fermentation, long proofing time, and affecting the quality of final products, and achieves a simple and easy fixing process The effect of the operation

Active Publication Date: 2021-07-02
天津味多美科技股份有限公司
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the freezing process, the yeast will form ice crystals and continue to increase, resulting in the death of the yeast and affecting the further fermentation of the dough. Yeast generally has poor antifreeze ability. Therefore, its survival rate decreases after freezing and releases the reducing substance glutathione. Peptide reduction weakens gluten, affects the stability of subsequent fermentation, takes longer to proof, and the amount of water lost during storage will also affect the quality of the final product
[0004] The Chinese patent discloses a related improved agent for frozen dough, by adding different functional enzyme preparations or improving the freeze resistance of yeast to reduce the difficulty of proofing the dough again caused by frozen dough, the time is long and the rheological properties of the dough, although The above solution solves the follow-up problems of frozen dough to a certain extent, but the post-fermentation of bread will still cause instability problems, the activity of yeast will drop significantly, and the quality of bread cannot be guaranteed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of prebaked frozen dough and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] First, making the immobilized enzyme system in the improver of the present invention specifically includes the following steps:

[0031] S1. Using ionic liquid 1-butyl-3-methylimidazolium chloride as a solvent to dissolve cellulose and silk fibroin, and using water as a coagulation bath to obtain a silk fibroin-cellulose mixture;

[0032] S2. Filter the above-mentioned silk fibroin-cellulose mixture with a 0.5 micron filter membrane, dry it, and then grind it into powder, and the particle size of the powder is 50-80nm;

[0033] S3. Add a certain amount of phosphate solution with a mass concentration of 0.5-2.6% to the above powdered silk fibroin-cellulose, and stir evenly to form a carrier phosphate solution; the mixing mass ratio of the above substances is 1:10;

[0034] S4. Spray and dry the above-mentioned carrier phosphate solution with a concentration of 0.5-2.6%, and add α-amylase, β-amylase and isoamylase powder enzyme system in the form of spray; α-amylase, β-am...

Embodiment 2

[0039] The composition of the dough made in this embodiment includes, by weight: 50% wheat flour, 9.0% sugar, 0.2% salt, 2.2% milk powder, 1.2% improver, 0.3% yeast, 11.0% butter , 5.2% eggs, 24.0% water.

[0040] Among them, the improvement agent preparation includes 9.0% immobilized enzyme system, 1.8% pentosanase, 0.3% lipase, 0.9% glucose oxidase, 8.5% zein, 3% vitamin C, sodium stearoyl lactylate 2 %, 3% sucrose fatty acid ester monoglyceride, 3% sucrose fatty acid ester diglyceride, 6% sodium alginate, 4% gum arabic and 25% gluten and the rest of the starch additive; the prepared improved The above-mentioned certain dosage is added to the raw materials for making dough.

[0041] Use above-mentioned raw material to carry out the making of dough and comprise the steps:

[0042] S1. Stir each component of the above-mentioned improver and yeast evenly, and stir with a small amount of warm water until it becomes a paste for use;

[0043] S2. Take the above dosage of wheat ...

Embodiment 3

[0047] The composition of the dough made in the present embodiment comprises, by weight percentage: 53% wheat flour, 8.6% sugar, 0.6% salt, 1.7% milk powder, 2.0% improver, 0.5% yeast, 8.5% butter , 6.2% eggs, 21.0% water.

[0048] Among them, the improver is 12.0% by weight of fixed enzyme system, 0.7% of pentosanase, 0.2% of lipase, 0.3% of glucose oxidase, 8.5% of zein, 0.7% of vitamin C, sucrose fat 5% monoglyceride of sucrose fatty acid ester, 5% diglyceride of sucrose fatty acid ester, 5% triglyceride of sucrose fatty acid ester, 1% carrageenan, 1% gum arabic and 45% gluten and the rest starch additive The prepared improver gets the above dosage and adds it to the raw materials for making the dough.

[0049] The dough production steps using the above raw materials also include spraying ice water (2-3°C) on the surface of the dough before placing it in a freezing environment. Other production steps are the same as in Example 2. A layer of ice crystals is formed, which p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a pre-baked frozen stick dough, which comprises wheat flour, sugar, salt, milk powder, improver, butter, eggs and water; wherein the improver includes α-starch with silk fibroin-cellulose as the carrier Enzyme, beta amylase and isoamylase powdered enzyme system, free enzyme system, zein, vitamin C, emulsifier, thickener and gluten and the rest of the ingredients; also discloses the use of the above raw materials to make frozen dough production method. The frozen dough of the present invention has good dough stability after thawing, little loss of yeast activity, and no changes in bread volume and mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a prebaked frozen dough and a preparation method thereof. Background technique [0002] With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. Especially in China, the demand for frozen dough technology has been increasing in recent years. Because the dough is easy to store and transport in the frozen state, the manufacturer can uniformly guarantee the quality of baked products through standardized production and freezing standards, and then distribute them to chain stores by refrigerated trucks, which can reduce repeated investment and waste of human resources. The bakery can reasonably arrange the baking time and quantity according to sales needs, effectively control inventory, reduce loss, and allow customers to taste freshly baked, steaming bread at all times. [0003] The re...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A21D10/02A21D8/04A21D2/26
CPCA21D2/265A21D8/042A21D8/047A21D10/025
Inventor 黄广
Owner 天津味多美科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap