Application of collagen for producing frozen green body flour product

A collagen and flour product technology, applied in the application, food freezing, food coating and other directions, can solve the problems of destroying the protein structure of the dough, reducing the water holding capacity of the product, and having a bad taste of the product, shortening the fermentation time, improving the freezing Melt stability, the effect of reducing moisture loss

Inactive Publication Date: 2021-01-05
苏州闻达食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cryopreservation process will have an adverse effect on the noodle product itself, and too low a temperature will destroy the protein structure of the dough
The moisture on the surface of frozen raw flour products is easy to lose during freezing, which will reduce the water holding capacity of the product and affect the quality of the product, resulting in poor taste and rough structure defects.

Method used

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  • Application of collagen for producing frozen green body flour product
  • Application of collagen for producing frozen green body flour product
  • Application of collagen for producing frozen green body flour product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The application of a preferred collagen of the present invention in frozen green buns is prepared through the following formulas and steps.

[0052] The present embodiment prepares the frozen green buns with added collagen, including the following steps:

[0053] (1) Weigh 1000g of wheat flour, 10g of fresh yeast, 12g of collagen, 8g of sugar, 4g of salt, 10g of lard, and 450g of water, respectively.

[0054](2) Add fresh yeast, white sugar and salt to the water according to the stated proportions, stir and dissolve, and the water temperature is 4°C.

[0055] (3) mixing collagen and wheat flour, pouring into the mixed solution obtained in step (1), placing it in a dough mixer, stirring at low speed for 3 minutes, adding lard and stirring at high speed for 5 minutes, and kneading into dough;

[0056] (4) After pressing the dough for 9 times with a noodle pressing machine, it is formed with a bun machine, and the temperature of the filling used in forming is 20°C.

[00...

Embodiment 2

[0065] The application of a preferred collagen of the present invention in frozen green buns is prepared through the following formulas and steps.

[0066] The present embodiment prepares a collagen-added frozen green body improver and a steamed bun made with the frozen green body improver, including the following steps:

[0067] (1) respectively take by weighing wheat flour 1000g, fresh yeast 10g, sugar 8g, salt 4g, lard 10g, frozen green body improver 10g, water 450g; wherein, the frozen green body improver formula is as follows (the following is the mass fraction percentage): Xylanase 0.1%, a-amylase 0.1%, lipase 0.1%, vitamin C 0.5%, collagen 60%, soybean flour 15%, starch 24.2%.

[0068] (2) Add fresh yeast, white sugar and salt to the water according to the stated proportions, stir and dissolve, and the water temperature is 4°C.

[0069] (3) mixing the frozen green body improver and wheat flour, pouring into the mixed solution obtained in step (1), placing it in a dough...

Embodiment 3

[0079] The application of a preferred collagen of the present invention in frozen green buns is prepared through the following formulas and steps.

[0080] The present embodiment prepares a collagen-added frozen green body improver and a steamed bun made with the frozen green body improver, including the following steps:

[0081] (1) respectively take by weighing wheat flour 1000g, fresh yeast 10g, white sugar 8g, salt 4g, lard 10g, frozen green body improver 10g, water 480g; wherein, the frozen green body improver formula is as follows (the following is the mass fraction percentage): Xylanase 0.1%, Glucoamylase 0.1%, α-Amylase 0.1%, Lipase 0.1%, Vitamin C 0.5%, Guar Gum 3%, Sodium Alginate 3%, Collagen 50%, Soybean Powder 15%, starch 28.1%.

[0082] (2) Add fresh yeast, white sugar and salt to the water according to the stated proportions, stir and dissolve, and the water temperature is 4°C.

[0083] (3) mixing the frozen green body improver and wheat flour, pouring into th...

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Abstract

The invention belongs to the technical field of food, and relates to application of collagen for producing a frozen green body flour product, in particular to a frozen green body flour product and a preparation method thereof. The collagen deviates from the muscle, the bones and the cortical tissues of animal pigs, cows, sheep or poultry and contains 100-5000 pieces of amino acid units. When the animal protein is applied to the frozen green body flour product, the animal protein has the effects of prolonging an expiration date, improving the structure and the texture of the frozen green body flour product, improving air inflation stability and enlarging the volume of dough. When the collagen disclosed by the invention is used for producing the frozen green body flour product, fermentationtime is shortened, quality frost crack defects which are common in a frozen green body flour product preservation process can be overcome, and the quality and the taste of a reprocessed product are improved, wherein the quality frost crack defects include that stability gets worse, volume becomes small, a surface skin white degree gets worse, a tangent plane tissue state gets worse and the like.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to the application of collagen in frozen green dough products, a frozen green dough product and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, quick-frozen food has gradually become a hot spot for many enterprises to develop new products due to its advantages of good fresh-keeping performance, hygiene, convenience, adaptability to diversified consumption, and conformity to the pace of modern people's life. Among them, frozen noodle products, which occupy a major position in the dietary structure, have gradually become fast food products welcomed by consumers. [0003] Frozen pasta green technology refers to the technology that uses the principle of freezing to preserve intermediate products in the production process of bread and buns. The green frozen noodle product technology is favored by the world nood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L29/00A23L3/3526A23P20/25
CPCA23L7/104A23L29/045A23L3/3526A23P20/25A23V2002/00A23V2250/18A23V2250/5422A23V2250/76A23V2300/20A23V2250/5118A23V2250/708A23V2250/5026A23V2250/506A23V2250/51088
Inventor 张雨张凤敏焉卓熊玮
Owner 苏州闻达食品配料有限公司
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