High-stability frozen dough and preparation method thereof

Abstract

The invention provides high-stability frozen dough and a preparation method thereof. Comprising the following steps: S1, weighing flour and salt, and uniformly mixing to obtain powder; s2, water and yeast gel are added into the powder, stirring is performed until gluten is completely formed, and fresh dough with the smooth and uniform surface is prepared; and S3, sealing the fresh dough in a freshness protection bag, quickly freezing for 90 minutes in a refrigerator at the temperature of minus 40 DEG C until the center temperature of the dough reaches minus 18 DEG C, and freezing to obtain the frozen dough. The compound pectin and the compound bio-enzyme preparation are used for wrapping the yeast to prepare gel, so that the water loss in the freezing process is reduced, the dough is prevented from being dried and cracked in the freezing storage period, and the yeast can be uniformly distributed in the dough; the pectin and the enzyme preparation interact to form a more stable network structure, so that the texture and elasticity of the dough are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a high-stability frozen dough and a preparation method thereof. Background Art

[0002] Frozen dough technology is an innovative food processing method that combines traditional baking techniques with modern freezing technology, bringing revolutionary changes to the baking industry. This technology effectively extends the shelf life of dough by quickly freezing the dough at low temperatures, while retaining the fresh taste and nutritional value of the dough. The core of frozen dough technology lies in its unique freezing process, which enables the water in the dough to quickly form fine ice crystals. These ice crystals not only protect the gluten structure, but also inhibit the activity of yeast and enzymes, thereby delaying the aging process of the dough. This allows the frozen dough to maintain its original elasticity and ductility for weeks or even months. The popularity of frozen dough technology not only meets the modern consumer's pursuit of fresh, convenient and healthy food, but also helps baking companies reduce production costs and improve production efficiency. With the continuous optimization and innovation of technology, frozen dough is gradually becoming an important development trend in the baking industry, injecting new vitality into the development of the entire industry. However, there are still some problems with frozen dough technology, mainly including the following aspects: during the freezing process, the moisture and components of the dough may migrate, resulting in unstable quality of the dough after thawing; during the freezing process, the activity of the yeast will be inhibited; the ice crystals formed during the freezing process may destroy the gluten network structure, resulting in a decrease in the elasticity and extensibility of the dough after thawing, etc. Summary of the invention

[0003] Technical problems to be solved: In view of the above technical problems, the purpose of the present invention is to provide a high-stability frozen dough and a preparation method thereof, and to prepare gel microspheres by encapsulating yeast with composite pectin and composite enzyme liquid. The composite pectin is composed of high-fat citrus pectin and orange low-methoxyl pectin. Since the composite pectin is a hydrophilic colloid, the formation of ice crystals can be reduced because they can stabilize the moisture, making it difficult to crystallize during the freezing process, reducing the volume change and structural damage caused by the melting of ice crystals; the composite enzyme liquid is composed of amylase and papain. The addition of the composite enzyme liquid promotes the fermentation of yeast, thereby improving the fermentation performance of the dough and helping the dough to form a more uniform and stable network structure, which helps to maintain the shape and structure of the dough during freezing and subsequent baking; the prepared yeast gel microspheres protect the yeast cells from ice crystal damage generated during the freezing process, thereby maintaining a high activity after thawing.

[0004] Technical solution: A high-stability frozen dough, characterized in that yeast microsphere gel is added to the frozen dough. Further, a high-stability frozen dough includes the following ingredients: 40-50 parts of flour, 0.5-0.6 parts of salt, 25-30 parts of water, and 5-7 parts of yeast microsphere gel. Furthermore, the preparation steps of the yeast microsphere gel are as follows: (1) adding high-fat citrus pectin to distilled water and dissolving in a water bath at 70-80° C. to prepare a high-fat citrus pectin solution; (2) taking orange pectin and adding it to distilled water, dissolving it in a water bath at 70-80° C. to obtain orange pectin, ultrasonically treating it, adding 50% ethanol to precipitate it, dialyzing it for 48 hours, and freeze-drying it to obtain orange low-methoxy pectin. Adding orange low-methoxy pectin to distilled water, dissolving it in a water bath at 70-80° C. to obtain an orange low-methoxy pectin solution; (3) stirring the high-fat citrus pectin solution and the orange low-methoxy pectin solution at room temperature using a magnetic stirrer to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5-7 wt.% amylase solution and 5-7 wt.% papain solution, and mixing the amylase solution and the papain solution in a certain volume ratio to prepare a composite enzyme solution; (5) The activated yeast was added to the complex enzyme solution, and the yeast-containing complex enzyme solution and the complex pectin solution were mixed at a volume ratio of 1:1 using a high-speed homogenizer at 10,000 r / min for 5 min to prepare yeast microsphere gel. Furthermore, in step (1), the volume ratio of the high-fat citrus pectin to distilled water is (1-3) g:200 mL. Furthermore, in step (2), the mass ratio of orange pectin to distilled water is (1-3) g: 200 mL, the mass ratio of orange low methoxy pectin to distilled water is (1-3) g: 200 mL, and the ultrasonic conditions are ultrasonic frequency 25-30 kHz, ultrasonic intensity 400-480 W / cm 2 , amplitude 40-50%, ultrasonic time 90-120min. Furthermore, in step (3), the volume ratio of the high-fat citrus pectin solution and the orange low-methoxy pectin solution is 1:(1-3). Furthermore, the conditions of the magnetic stirrer in step (3) are: rotation speed 800-1000r / min, stirring time 0-50min. Furthermore, the volume ratio of the amylase solution and the papain solution in step (4) is (1-3):1. Furthermore, the method for preparing the high-stability frozen dough comprises the following steps: S1. Weigh flour and salt according to the recipe and mix well to obtain a powder; S2. Put the mixed powder into a dough bowl, add water and yeast microsphere gel, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Beneficial effects: 1. The present invention uses gel microspheres to encapsulate yeast, which can protect yeast cells from being damaged by ice crystals during freezing, improve the stability of yeast under different environmental conditions, and make the dough more stable during freezing, thawing and fermentation. The gel-encapsulated yeast is more evenly distributed in the dough, which improves the moisture and structure of the dough, reduces damage to dough cells during freezing, helps the dough to ferment evenly, improves the quality of the dough, and maintains the texture and taste of the dough. 2. The present invention adopts a compound of high-fat citrus pectin and orange low-methoxy pectin. Both pectins are hydrophilic colloids, which can absorb and retain moisture, limit the migration of moisture in the dough, reduce the movement of moisture to the surface of the frozen dough, and help prevent the loss of moisture in the dough during the freezing process, prevent the surface from drying and cracking, and maintain the stability and softness of the dough; at the same time, high-methoxy pectin helps to retain moisture in the dough during the freezing process, while low-methoxy pectin can form a stronger gel network. The combination of the two can more effectively prevent moisture from forming large ice crystals during the freezing process, thereby improving the freeze-thaw stability of the dough and allowing the dough to maintain an ideal texture after freezing and thawing. 3. The present invention adopts a compound of amylase and papain. Amylase can decompose starch in the dough to produce dextrin and sugars. These small molecules can increase the viscosity of the dough and help maintain the stability of the dough. During the freezing process, the action of amylase can reduce the aging of starch, thereby maintaining the softness of the dough. Papain is a proteolytic enzyme that can decompose protein in the dough and reduce protein aggregation, thereby preventing the dough from hardening during the freezing process. The hydrolyzate of protein can also increase the stability of the dough. The combination of the two enzymes can increase the content of fermentable sugars in the dough, provide more energy sources for yeast, thereby promoting fermentation and improving the fermentation performance of the dough. 4. The compound pectin of high-fat citrus pectin and orange low-methoxy pectin acts as a stabilizer, which helps to keep the amylase and papain complex enzymes stable in the solution, reduce the inactivation of the complex enzymes, and improve the effect of the complex enzymes. The compound pectin can protect the complex enzymes from the influence of ice crystal formation during the freezing process. DETAILED DESCRIPTION The present invention proposes a high-stability frozen dough and a preparation method thereof. To make the purpose, technical solution and effect of the present invention clearer and more specific, the present invention will be further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. Example 1 The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:1, stirring evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 1:1 to prepare a composite enzyme solution; (5) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 minutes at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the complex pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Example 2 The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2, amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:2, stirring them evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 1:1 to prepare a composite enzyme solution; (5) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 minutes at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the complex pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Example 3 The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:3, stirring them evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 1:1 to prepare a composite enzyme solution; (5) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 minutes at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the complex pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Example 4 The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:1, stirring evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 2:1 to prepare a composite enzyme solution; (5) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 minutes at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the complex pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Example 5 The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:1, stirring evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 3:1 to prepare a composite enzyme solution; (5) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 minutes at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the complex pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Comparative Example 1 The difference between this comparative example and Example 1 is that high-fat citrus pectin solution is not used, and the details are as follows: The preparation steps of yeast microsphere gel are as follows: (1) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (2) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 1:1 to prepare a composite enzyme solution; (3) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 min at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the orange low-methoxy pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Comparative Example 2 The difference between this comparative example and Example 1 is that orange low methoxyl pectin solution is not used, and the details are as follows: The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) dissolving amylase and papain in distilled water respectively to prepare 5% amylase solution and 5% papain solution, and mixing the amylase solution and the papain solution in a volume ratio of 3:1 to prepare a composite enzyme solution; (3) The activated yeast was taken and then added to the complex enzyme solution. After shearing for 5 min at 10000 r / min using a high-speed homogenizer, the complex enzyme solution containing yeast and the high-fat citrus pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Comparative Example 3 The difference between this comparative example and Example 1 is that no amylase solution is used, and the details are as follows: The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:1, stirring evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving papain in distilled water to prepare a 5% papain solution; (5) The activated yeast was taken and then added to the papain solution. After shearing for 5 min at 10000 r / min using a high-speed homogenizer, the yeast-containing enzyme solution and the composite pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Comparative Example 4 The difference between this comparative example and Example 1 is that papain solution is not used, and the details are as follows: The preparation steps of yeast microsphere gel are as follows: (1) High-fat citrus pectin was added to distilled water, the volume ratio of high-fat citrus pectin to distilled water was 1 g:200 mL, and the high-fat citrus pectin solution was prepared by dissolving in a water bath at 80°C; (2) Orange pectin was added to distilled water, the mass ratio of orange pectin to distilled water was 1 g:200 mL, and the orange pectin was dissolved in a water bath at 80°C, the ultrasonic frequency was 25 kHz, and the ultrasonic intensity was 480 W / cm 2 , amplitude 40%, ultrasonic treatment for 90 minutes, adding 50% ethanol for precipitation, dialyzing for 48 hours, freeze-drying to obtain orange low methoxy pectin, adding distilled water to the orange low methoxy pectin, the mass ratio of orange low methoxy pectin to distilled water is 1g:200mL, dissolving in a water bath at 80°C to obtain an orange low methoxy pectin solution; (3) mixing the high-fat citrus pectin solution and the orange low-methoxy pectin solution in a volume ratio of 1:1, stirring evenly on a magnetic stirrer at a speed of 1000 r / min for 30 min to obtain a composite pectin solution; (4) dissolving amylase in distilled water to prepare 5% amylase solution; (5) The activated yeast was taken and then added to the amylase solution. After shearing for 5 min at 10000 r / min using a high-speed homogenizer, the yeast-containing enzyme solution and the composite pectin solution were mixed in a volume ratio of 1:1 to prepare yeast microsphere gel. Table 1 Characteristics of yeast microsphere gel sample <![CDATA[Viscosity (10 -6 m 2 / s)]]> Compression deformation (%) Yeast embedding rate (%) Example 1 12.3 86.0 89.5 Example 2 11.1 84.5 87.6 Example 3 8.9 76.2 86.7 Example 4 9.8 79.5 88.1 Example 5 8.7 72.6 87.0 Comparative Example 1 6.5 68.7 85.3 Comparative Example 2 7.2 70.2 86.4 Comparative Example 3 12.9 87.4 85.7 Comparative Example 4 13.4 89.7 86.2 A comprehensive analysis of the viscosity, compressive deformation resistance and yeast embedding rate of the gel in Table 1 showed that the yeast embedding rate of Example 1 was the highest, reaching 89.5%. At the same time, the viscosity and compressive deformation resistance of the gel were also high, indicating that the optimal volume ratio of the high-fat citrus pectin solution and the orange low-methoxy pectin solution was 1:1, and the optimal volume ratio of the amylase solution and the papain solution was 1:1. Compared with the comparative example, the yeast embedding rate of the embodiment was higher than that of the comparative example, indicating that the composite pectin and the composite enzyme solution played a role in protecting the yeast and improving the yeast embedding rate. Therefore, the yeast microsphere gel prepared in Example 1 was used for subsequent experiments. Example 6 A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. Put the mixed powder into the dough cylinder, add 50 parts of water and 10 parts of yeast microsphere gel, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Example 7 A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. Put the mixed powder into the dough cylinder, add 54 parts of water and 10 parts of yeast microsphere gel, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Example 8 A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. Put the mixed powder into the dough cylinder, add 60 parts of water and 10 parts of yeast microsphere gel, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 5 The difference from Example 7 is that yeast microsphere gel is not prepared, and a composite pectin solution made of high-fat citrus pectin solution and orange low-methoxy pectin solution, a composite enzyme solution made of amylase solution and papain solution, and yeast are directly added, specifically as follows: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. The mixed powder is put into a dough cylinder, 54 parts of water, yeast, a complex pectin solution made of high-fat citrus pectin solution and an orange low-methoxy pectin solution, a complex enzyme solution made of amylase solution and papain solution are added, and the dough is repeatedly kneaded by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 6 The difference from Example 7 is that the yeast microsphere gel prepared in Comparative Example 1 is used, which is as follows: A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. The mixed powder was placed in a dough cylinder, 54 parts of water and 10 parts of the yeast microsphere gel prepared in Comparative Example 1 were added, and kneaded repeatedly by hand until the dough became smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 7 The difference from Example 7 is that the yeast microsphere gel prepared in Comparative Example 2 is used, which is as follows: A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. The mixed powder was placed in a dough cylinder, 54 parts of water and 10 parts of the yeast microsphere gel prepared in Comparative Example 2 were added, and kneaded repeatedly by hand until the dough became smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 8 The difference from Example 7 is that the yeast microsphere gel prepared in Comparative Example 3 is used, which is as follows: A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. The mixed powder was placed in a dough cylinder, 54 parts of water and 10 parts of the yeast microsphere gel prepared in Comparative Example 3 were added, and kneaded repeatedly by hand until the dough became smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 9 The difference from Example 7 is that the yeast microsphere gel prepared in Comparative Example 4 is used, which is as follows: A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. The mixed powder was placed in a dough cylinder, 54 parts of water and 10 parts of the yeast microsphere gel prepared in Comparative Example 4 were added, and kneaded repeatedly by hand until the dough became smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Comparative Example 10 The difference from Example 7 is that only yeast was added. Yeast microsphere gel was prepared using Example 1; A method for preparing high-stability frozen dough comprises the following steps: S1. According to the recipe, weigh 90 parts of flour and 1 part of salt and mix them evenly to obtain a powder; S2. Put the mixed powder into the dough cylinder, add 54 parts of water and 10 parts of activated yeast, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it. Performance Test: (1) Determination of yeast survival rate in frozen dough Take out the frozen dough after 1 week, 2 weeks, 3 weeks and 4 weeks respectively, thaw in a constant temperature water bath at 30℃, weigh 20g of thawed dough, disperse in 180mL sterile water, stir magnetically for 30min, let stand for 15min, absorb 0.5mL supernatant, stain with methylene blue for 10min, transfer 0.1ml to a blood cell counting plate, let stand for 5min, and observe and count under a microscope. The colorless and transparent ones are living yeast cells, and the ones stained blue are dead yeast cells. For yeast on the grid boundary, the principle of "counting the top but not the bottom, counting the left but not the right" can generally be adopted. Yeast survival rate = number of living cells / total number of cells. (2) Determination of yeast fermentation capacity in frozen dough The frozen dough was taken out after 1 week, 2 weeks, 3 weeks and 4 weeks respectively, thawed and fermented in a constant temperature water bath at 30°C, and then the fermentation ability of yeast cells in the frozen dough was determined according to GB / T20886-2007 "Yeast for Food Processing". Table 2 Yeast fermentation characteristics in frozen dough As can be seen from Table 2, adding yeast microsphere gel to frozen dough can improve yeast survival rate and yeast fermentation ability. This is because the yeast microsphere gel wraps the yeast, protects the yeast, and reduces the damage of ice crystals to yeast cells during the freezing process. The composite pectin improves the water holding capacity of the dough, helps to maintain the moisture of the dough, and improves the stability and gas holding capacity of the dough. The addition of the composite enzyme solution provides an energy source for yeast fermentation and improves yeast activity. In Comparative Example 5, since the composite pectin solution made of high-fat citrus pectin solution and orange low-methoxy pectin solution, the composite enzyme solution made of amylase solution and papain solution, and yeast were directly added without encapsulating the yeast, the yeast cells were not protected by the gel, resulting in low yeast survival rate and fermentation ability; compared with Example 7, the yeast survival rate and fermentation ability of Comparative Examples 6-9 were reduced due to the lack of high-fat citrus pectin solution, orange low-methoxy pectin solution, amylase solution, and papain solution respectively; in Comparative Example 10, since only yeast was added without adding yeast gel, during the freezing process, water formed ice crystals that caused physical damage to the dough structure, resulting in a significant decrease in the yeast survival rate and yeast fermentation ability with the increase of freezing days. (3) Determination of tensile properties of frozen dough The frozen dough was taken out at 1 week, 2 weeks, 3 weeks, and 4 weeks, and thawed in a constant temperature water bath at 30°C. The uniaxial tensile properties of the dough were performed using an A / KIE drill and a TA-XT Plus instrument to obtain the extensibility value. The output values ​​were tensile resistance and extensibility. Each dough was measured 3 times and the average value was taken. Table 3 Tensile properties of frozen dough As can be seen from Table 3, adding yeast gel prepared by compound pectin and compound enzyme liquid improves the tensile resistance and extensibility of frozen dough. The tensile resistance of dough reflects the network structure of gluten, and the extensibility of dough reflects the extension ability of dough. Yeast gel can control the release rate of yeast and enhance the network structure of dough. Due to its hydrophilicity, compound pectin can reduce the water loss of dough during freezing and thawing and improve the freezing stability of dough. Compound enzyme liquid can decompose gluten protein in dough, thereby improving the softness and extensibility of dough. In Comparative Example 5, due to the direct addition of composite pectin solution made of high-fat citrus pectin solution and orange low-methoxy pectin solution, composite enzyme solution made of amylase solution and papain solution, and yeast, the yeast lacks protection, and the yeast fermentation ability is low during the freezing process, resulting in the gluten network not being fully expanded and stretched, so the dough has low ductility; compared with Example 7, Comparative Examples 6-9 lack high-fat citrus pectin solution, orange low-methoxy pectin solution, amylase solution, and papain solution, respectively, which reduces the tensile strength and extensibility of the frozen dough; Comparative Example 10 does not add composite pectin and composite enzyme solution, but only adds yeast, and the frozen dough loses water during freezing and thawing. At the same time, the low yeast activity affects the yeast fermentation ability, thereby affecting the formation of the gluten network and the overall structure of the dough. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A high-stability frozen dough, characterized in that: Yeast microsphere gel is added to the frozen dough.

2. A high-stability frozen dough according to claim 1, characterized in that: The invention comprises the following ingredients: 40-50 parts of flour, 0.5-0.6 parts of salt, 25-30 parts of water, and 5-7 parts of yeast microsphere gel.

3. The high-stability frozen dough according to claim 1, characterized in that: The preparation steps of the yeast microsphere gel are as follows: (1) adding high-fat citrus pectin to distilled water and dissolving in a water bath at 70-80° C. to prepare a high-fat citrus pectin solution; (2) taking orange pectin and adding it to distilled water, dissolving it in a water bath at 70-80° C. to obtain orange pectin, ultrasonically treating it, adding 50% ethanol to precipitate it, dialyzing it for 48 hours, and freeze-drying it to obtain orange low-methoxy pectin. Adding orange low-methoxy pectin to distilled water, dissolving it in a water bath at 70-80° C. to obtain an orange low-methoxy pectin solution; (3) stirring the high-fat citrus pectin solution and the orange low-methoxy pectin solution at room temperature using a magnetic stirrer to obtain a composite pectin solution; (4) dissolving amylase and papain in distilled water respectively to prepare 5-7 wt.% amylase solution and 5-7 wt.% papain solution, and mixing the amylase solution and the papain solution in a certain volume ratio to prepare a composite enzyme solution; (5) The activated yeast was added to the complex enzyme solution, and the yeast-containing complex enzyme solution and the complex pectin solution were mixed at a volume ratio of 1:1 using a high-speed homogenizer at 10,000 r / min for 5 min to prepare yeast microsphere gel.

4. The high-stability frozen dough according to claim 3, characterized in that: In the step (1), the volume ratio of the high-fat citrus pectin to distilled water is (1-3) g:200 mL.

5. The high-stability frozen dough according to claim 3, characterized in that: In the step (2), the mass ratio of orange pectin to distilled water is (1-3) g: 200 mL, the mass ratio of orange low methoxy pectin to distilled water is (1-3) g: 200 mL, and the ultrasonic conditions are ultrasonic frequency 25-30 kHz, ultrasonic intensity 400-480 W / cm 2 , amplitude 40-50%, ultrasonic time 90-120min.

6. The high-stability frozen dough according to claim 3, characterized in that: In the step (3), the volume ratio of the high-fat citrus pectin solution and the orange low-methoxy pectin solution is 1:(1-3).

7. The high-stability frozen dough according to claim 3, characterized in that: The conditions of the magnetic stirrer in step (3) are: rotation speed 800-1000 r / min, stirring time 0-50 min.

8. The high-stability frozen dough according to claim 3, characterized in that: In the step (4), the volume ratio of the amylase solution and the papain solution is (1-3):

1.

9. A method for preparing a high-stability frozen dough according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Weigh flour and salt according to the recipe and mix well to obtain a powder; S2. Put the mixed powder into a dough bowl, add water and yeast microsphere gel, and knead repeatedly by hand until the dough becomes smooth and elastic; S3. Put the dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃, and then freeze it.

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