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A method of improving the quality of frozen waffle dough during the shelf life

A shelf life and dough technology, applied in dough processing, dough freeze-drying, baking and other directions, can solve the problems of complex process procedures, damage to yeast cells, and reduced yeast content and activity, and achieves simple and easy process operation and frozen storage. The effect of quality improvement and low production cost

Active Publication Date: 2022-04-26
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of ice crystals formed during the freezing process of waffle dough will damage the yeast cells, causing them to lose vitality or even die, resulting in a decrease in yeast content and activity
When the fermentation ability of yeast is insufficient, it will seriously affect the proofing of frozen dough and the quality of the final product, resulting in a smaller volume of waffle dough, darker color, and poor sensory
(2) Destruction of the three-dimensional structure of clathrin
The existing formula improvement raw materials and process procedures are relatively complicated, and the operation is cumbersome. There are few inventions aimed at improving the quality of frozen waffle dough during the shelf life, and there are few reports on process improvement.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: A kind of method of adding gluten powder to improve the quality of frozen waffle dough during the shelf life

[0024] (1) Ingredients: 48 parts of ready-mix powder, 14 parts of milk, 14 parts of butter, 12 parts of pearl sugar, 9.6 parts of egg liquid, 1.4 parts of yeast, and 4 parts of gluten powder;

[0025] (2) Stirring: Add gluten powder to the ready-mixed powder; pour egg liquid, milk, pre-mixed powder, and yeast into the blender in turn, stir at a low speed of 140 rpm for 3-5 minutes, and at a high speed of 280 rpm for 10-15 minutes; add Butter, stir at a low speed of 140 rpm for 3-5 minutes, the butter is fully integrated into the dough, and then stir at a high speed of 280 rpm for 12-20 minutes; add pearl sugar and stir at a high speed of 280 rpm for 3-5 minutes;

[0026] (3) Dividing and shaping: Put the stirred dough into the dividing machine, the division size is 55±5g / piece, and the divided dough is rounded;

[0027] (4) Quick-freezing and froze...

Embodiment 2

[0029] Example 2: A method for adding xanthan gum to improve the quality of frozen waffle dough during the shelf life

[0030] (1) Ingredients: 48 parts of ready-mix powder, 14 parts of milk, 14 parts of butter, 12 parts of pearl sugar, 9.6 parts of egg liquid, 1.4 parts of yeast, and 0.6 parts of xanthan gum;

[0031] (2) Stirring: Add xanthan gum to the ready-mixed powder; pour egg liquid, milk, pre-mixed powder, and yeast into the blender in turn, stir at a low speed of 140 rpm for 3-5 minutes, and at a high speed of 280 rpm for 10-15 minutes; add Butter, stir at a low speed of 140 rpm for 3-5 minutes, the butter is fully integrated into the dough and then stir at a high speed of 280 rpm for 12-20 minutes; add pearl sugar and stir at a high speed of 280 rpm for 3-5 minutes;

[0032] (3) Dividing and shaping: Put the stirred dough into the dividing machine, the division size is 55±5 g / piece, and the divided dough is rounded;

[0033] (4) Quick-freezing and frozen storage: P...

Embodiment 3

[0035] Embodiment 3: A method for adding gluten and xanthan gum to improve the quality of frozen waffle dough during the shelf life

[0036] (1) Ingredients: 48 parts of ready-mix powder, 14 parts of milk, 14 parts of butter, 12 parts of pearl sugar, 9.6 parts of egg liquid, 1.4 parts of yeast, 4 parts of gluten powder, and 0.6 parts of xanthan gum;

[0037] (2) Stirring: Add gluten and xanthan gum to the ready-mixed powder; pour egg liquid, milk, pre-mixed powder, and yeast into the mixer in turn, stir at a low speed of 140 rpm for 3-5 minutes, and at a high speed of 280 rpm for 10- 15 minutes; add butter, stir at a low speed of 140 rpm for 3-5 minutes, the butter is fully integrated into the dough and then stir at a high speed of 280 rpm for 12-20 minutes; add pearl sugar and stir at a high speed of 280 rpm for 3-5 minutes;

[0038] (3) Dividing and shaping: Put the stirred dough into the dividing machine, the division size is 55±5 g / piece, and the divided dough is rounded; ...

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PUM

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Abstract

A method for improving the quality of frozen waffle dough during the shelf life belongs to the technical field of food processing. The invention firstly takes materials according to the formula, then adds gluten and / or xanthan gum into the ready-mixed powder, and prepares the frozen waffle dough through batching, stirring, dividing and shaping, ultrasonic combined with electrostatic field assisted quick-freezing and refrigeration. In the present invention, additives such as gluten and xanthan gum are used alone or in combination, which can improve the quality of frozen waffle dough during frozen storage. Food additives such as gluten powder and xanthan gum used in the present invention meet the national additive limit standard. The present invention adopts ultrasonic combined with electrostatic field to assist quick-freezing and refrigeration to prepare frozen waffle dough, which improves the quality of frozen waffle dough during freezing storage and prolongs the shelf life of frozen waffle dough. The whole process is simple and easy to operate, and the production cost is low , suitable for industrialization.

Description

technical field [0001] The invention relates to a method for improving the quality of frozen waffle dough during the shelf life, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, baked goods are becoming more and more popular. Waffles are a snack recipe mainly based on milk and eggs. They are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body, and have become the new favorite of baked foods. In order to improve production efficiency and standardize development, the marketing model of central kitchen frozen storage and unified distribution is mainly adopted. The quality of the frozen waffle dough is reduced to a certain extent, the texture becomes hard, the volume becomes smaller, the fermentation ability of yeast is reduced, and the gas holding capacity of the dough is weakened. Prolonging the shelf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D6/00A21D2/26A21D2/18A21D2/34
CPCA21D6/008A21D2/265A21D2/181A21D2/34
Inventor 张慜孙卿陈晶晶陈移平方欣欣杨方银
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD