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Frozen dough and preparation method thereof

A technology for freezing dough and flour, applied in dough processing, pre-baking dough processing, baking, etc., can solve the problems of yeast damage, yeast fermentation activity reduction, cell rupture, etc., to reduce osmotic swelling, reduce rupture, The effect of improving fermentation activity

Inactive Publication Date: 2019-05-03
刘素美
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the defects of the prior art, the present invention provides a frozen dough, which solves the problem that in the preparation process of the existing frozen dough, the fermentation activity of the yeast is greatly reduced due to the yeast being damaged or even cell ruptured in the process of freezing and refrigerating. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The frozen dough of the present embodiment comprises the following components in parts by mass: 50 parts of high-gluten flour, 5 parts of yeast, 10 parts of water, 4 parts of glycerin, 2 parts of mannitol, and 1 part of xylanase.

[0030] The preparation method of the frozen dough of the present embodiment specifically comprises the steps:

[0031] (1) prepare each raw material component by above-mentioned proportioning;

[0032] (2) Add water to the flour, stir for 5-10 minutes (preferably 6 minutes), add yeast, mix evenly, place at room temperature for 5-10 hours (preferably 8 hours), and obtain seed noodles;

[0033] (3) adding glycerol, mannitol and xylanase to the seed face successively, kneading into gluten balls;

[0034] (4) The gluten dough is divided successively, shaped, and then placed in a freezer at -40 to -45 degrees Celsius (preferably -42 degrees Celsius) and quickly frozen to -20 degrees Celsius to obtain frozen gluten dough;

[0035] (5) placing the...

Embodiment 2

[0038] The frozen dough of the present embodiment comprises the following components in parts by mass: 60 parts of high-gluten flour, 8 parts of yeast, 20 parts of water, 8 parts of glycerin, 6 parts of mannitol, and 5 parts of xylanase.

[0039] The preparation method of the frozen dough of the present embodiment is the same as that of Example 1.

Embodiment 3

[0041] The frozen dough of the present embodiment comprises the following components in parts by mass: 55 parts of high-gluten flour, 6 parts of yeast, 15 parts of water, 5 parts of glycerin, 3 parts of mannitol, and 2 parts of xylanase.

[0042] The preparation method of the frozen dough of the present embodiment is the same as that of Example 1.

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PUM

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Abstract

The present invention provides frozen dough and a preparation method thereof. The frozen dough includes, in parts by mass: 50-60 parts of flour, 5-8 parts of yeast, 10-20 parts of water, 4-8 parts ofglycerin, 2-6 parts of mannitol, and 1-5 parts of xylanase. The preparation method comprises the following steps: adding the water into the flour, adding the yeast with stirring, and placing the mixedmaterials at room temperature to obtain seed flour; adding the glycerin, the mannitol and the xylanase into the seed flour in turn, and kneading the obtained mixture into gluten dough; dividing and forming the gluten dough, and then quickly freezing the formed dough in the freezer to -20 DEG C to obtain frozen gluten dough; subjecting the frozen gluten dough to refrigeration in a refrigerating chamber at -20 DEG C to obtain refrigerated dough; and taking out the refrigerated dough from the refrigerating chamber, and performing thawing for 0.5h to obtain frozen dough. The frozen dough providedby the invention solves the problem that in the existing preparation processes of frozen dough, the fermentation activity of yeast is greatly reduced due to damage or even cell rupture during the freezing and refrigeration process of the yeast.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to frozen dough and a preparation method thereof. Background technique [0002] Frozen dough technology refers to the use of freezing technology in the production and processing of bread, steamed buns, steamed buns and other noodle-based staple foods to process product dough embryos, so that they are frozen and refrigerated in the semi-finished product stage, and then thawed when needed, followed by subsequent processes and The production process until it becomes a finished product; this technology was first applied by European and American countries in the 1950s and 1960s. Its appearance made the production of baking and other flour-based foods divided into two independent links: dough making and baking or cooking. , that is, the processing plant only needs to produce dough and freeze it. Fast food restaurants, chain stores, bakeries and other terminals only need to thaw, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D2/18A21D8/04A21D2/14A23L7/104A23L29/30A23L29/00
Inventor 刘素美
Owner 刘素美