Method for preparing frozen dough by ultrasonic and magnetic field combination

A technology for frozen dough and ultrasonic waves, which is applied in the fields of food ultrasonic treatment, food freezing, food science, etc., can solve the problems of texture change, sensory quality reduction, energy waste, etc., achieve good practical application value, improve fermentation capacity, reduce damage. ring effect

Active Publication Date: 2020-07-10
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process satisfies consumers’ needs for fermented noodle products to a certain extent, it needs to be heated twice, resulting in energy waste; in addition, the product shrinks during the reheating process, and texture changes will also occur, resulting in toughening of the inner core. , hardening, etc., the sensory quality is reduced

Method used

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  • Method for preparing frozen dough by ultrasonic and magnetic field combination
  • Method for preparing frozen dough by ultrasonic and magnetic field combination
  • Method for preparing frozen dough by ultrasonic and magnetic field combination

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Put flour (100 parts), dry yeast (2 parts), salt (2 parts) and water (50 parts) in a vertical dough mixer and knead for 10 minutes to form a dough, then seal it with plastic wrap;

[0027] (2) Put the dough prepared in step (1) into a ziplock bag, and place it in an ultrasonic working pool with an initial temperature of 4°C for ultrasonic treatment for 6 minutes. The working mode of the ultrasonic is that the probe-type ultrasonic and the flat-plate ultrasonic work synchronously, and the total power density is 105W / L. The frequency of the probe type ultrasonic wave is 20kHz, the ultrasonic working time is 5s, the intermittent time is 5s, the frequency of the flat type ultrasonic wave is 60kHz, and it works continuously;

[0028] (3) Put the dough after the ultrasonic treatment in step (2) into a refrigerator with a built-in constant magnetic field for freezing treatment. The strength of the magnetic field was 100Gs, the freezing temperature was -18°C, and the freez...

Embodiment 2

[0030] Example 2 The same method as Example 1 was used to prepare steamed buns, the only difference being that the temperature of the freezing treatment in step (3) of Example 2 was -4°C, and the freezing time was 4 days.

Embodiment 3

[0032] In Example 3, steamed buns were prepared in the same way as in Example 1, except that the freezing temperature in step (3) of Example 3 was -7°C, and the freezing time was 7 days.

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Abstract

The invention relates to a method for preparing frozen dough by ultrasonic and magnetic field combination. The method comprises the following steps of (1) mixing flour, yeasts and water, and performing dough kneading to obtain dough; (2) performing ultrasonic pretreatment on the dough obtained in the step (1); and (3) performing freezing treatment on the dough subjected to the ultrasonic pretreatment in the step (2) under the action of a magnetic field to obtain the frozen dough. According to the method, the dough is prepared by ultrasonic pretreatment and magnetic field-based auxiliary freezing combination, so that moisture distribution of the dough is accelerated, an ice crystal forming mode is changed, and destruction of the freezing process on the gluten protein structure of the doughis reduced; the freezing treatment can be realized at the higher temperatures (-4 DEG C to -7 DEG C), so that the fermentation capacity of the frozen dough and the quality of prepared steamed bread are greatly improved; and therefore, the method has the relatively high practical application value.

Description

technical field [0001] The invention relates to the technical field of frozen dough preparation, in particular to a method for preparing frozen dough by combining ultrasonic waves with a magnetic field, a frozen dough and noodle products. Background technique [0002] As an important part of quick-frozen food, frozen fermented Chinese staple food products account for about 60% of the total quick-frozen food market. The current production process basically adopts dough production, fermentation, molding, cooking, quick freezing, etc., and reheats when consumers eat. Although this process satisfies consumers’ needs for fermented noodle products to a certain extent, it needs to be heated twice, resulting in energy waste; in addition, the product shrinks during the reheating process, and texture changes will also occur, resulting in toughening of the inner core. , hardening, etc., the sensory quality is reduced. [0003] Scientific research and industrial practice have found th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/30A23L5/00
CPCA23L7/104A23L5/32A23L5/30A23L5/00A23V2002/00A23V2300/48A23V2300/20A23V2250/76Y02P60/80
Inventor 张华张艳艳王宏伟刘兴丽王冰蕊丁江涛
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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