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Non-fermented broth freezed dough and production thereof

A technology for frozen dough and a production method, which is applied in the field of food processing, can solve the problems of difficulty in realization, large differences in product quality, and complicated processing of Miaofu, and achieves moderate taste, improves the effects of preventing constipation and preventing cardiovascular diseases.

Inactive Publication Date: 2006-08-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because the processing process of Miaofu is complicated, it is still difficult to make it at home. In order to solve this problem, a variety of Miaofu premixed powders have been researched abroad, and these premixed powders still need to add liquid ingredients when they are used. , further stirring to make the finished product; although the frozen dough used in the microwave oven has been developed in China, but because the baking mechanism of the microwave oven is different from that of the traditional oven, the quality of the product produced is quite different; and because the microwave oven produces No matter in color and flavor, the muu fu can not be compared with the muuu fu made in the traditional oven

Method used

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  • Non-fermented broth freezed dough and production thereof

Examples

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Effect test

Embodiment 1

[0019] In the embodiment of the present invention, wheat flour: 29% by weight, almond skin powder: 3% by weight, granulated sugar: 15% by weight, ghee: 19% by weight, baking powder: 1% by weight, eggs: 20% by weight, Salt: 0.13% by weight, milk powder: 3% by weight, water: 9.8075% by weight, xanthan gum: 0.029% by weight, locust bean gum: 0.030% by weight, β-glucanase: 0.002% by weight , Pentosanase: 0.0015% by weight.

[0020] First, dissolve β-glucanase and pentosanase in an appropriate amount of water to prepare an enzyme solution respectively, the solution concentration is: 3% by weight, and place it in a 28°C constant temperature incubator for activation; put the ghee and granulated sugar into the stirring solution first Whip in the cylinder at a slow speed (level 1) for 1 to 2 minutes, and then change to a fast whipping (level 3) after stirring well, and after sending (that is, the material in the cylinder changes from yellow to white, it takes about 15 minutes) Add egg...

Embodiment 2

[0022] In the embodiment of the present invention, 5% by weight of wheat flour, 27% by weight of almond skin powder, 17% by weight of granulated sugar, 18% by weight of ghee, 1% by weight of baking powder, 19% by weight of eggs, and 10% by weight of salt, : 0.13% by weight, milk powder: 3% by weight, water: 9.8065% by weight, xanthan gum: 0.029% by weight, locust bean gum: 0.030% by weight, β-glucanase: 0.003% by weight, Glycanase: 0.0015% by weight. First, dissolve β-glucanase and pentosanase in an appropriate amount of water to prepare solutions respectively. The concentration of the solution is 4% by weight, and place them in a constant temperature incubator at 30°C for activation; put ghee and granulated sugar into the mixture and stir Whip for 2 minutes at slow speed (level 1) in the tank, and then change to fast whipping (level 3) after stirring well, and after beating (that is, the material in the tank turns from yellow to white, it takes about 20 minutes), add eggs , ...

Embodiment 3

[0024] In the embodiment of the present invention, wheat flour: 6% by weight, almond skin powder: 26% by weight, granulated sugar: 18% by weight, ghee: 18% by weight, baking powder: 1% by weight, and eggs: 18% by weight , salt: 0.13% by weight, milk powder: 3% by weight, water: 9.8055% by weight, xanthan gum: 0.028% by weight, locust bean gum: 0.031% by weight, β-glucanase: 0.003% by weight %, pentosanase: 0.0025% by weight. First, dissolve β-glucanase and pentosanase in an appropriate amount of water to prepare solutions respectively. The concentration of the solution is 5% by weight, and place them in a constant temperature incubator at 32°C for activation; put ghee and granulated sugar into the mixture and stir Whip in the tank at slow speed (level 1) for 1.5 minutes, then change to fast whipping (level 3) after stirring well, and add eggs after beating (that is, the material in the tank changes from yellow to white, about 25 minutes) , continue to beat at medium speed (sp...

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Abstract

A non-fermented frozen dough for preventing constipation, rectum cancer, obesity, coronary sclerosis and cardiovascular disease and decreasing cholesterol is prepared through preparing enzyme solution by dissolving beat-gluconase and pentosanase in water, activating, mixing butter with granular sugar, stirring, adding egg, stirring, adding water, stirring, adding wheat flour, almond skin powder, milk powder, salt, xanthan gum, locust bean gum, etc, stirring, adding said activated enzyme solution, stirring, molding and fast freezing.

Description

technical field [0001] The invention relates to a non-fermented frozen dough and a production method thereof. Specifically, the content of dietary fiber in the product is increased by adding almond skin powder, the functionality of the mousse is increased, and the texture and taste of the product are further improved, which belongs to food processing technology field. Background technique [0002] Miaofu is different from bread and cakes. In terms of raw materials and production process, bread dough needs to be fully mixed and kneaded before baking; yeast is mainly used as a foaming agent, and the main raw material of bread is best to use high-gluten flour. Before baking, the cake batter should also be fully mixed. It is best to use a high-speed electronic mixer to mix to enclose air and obtain a smooth texture for the dough before baking; chemical foaming agents are mainly used in cakes; the main ingredients of cakes are almost All use soft wheat flour. However, the degre...

Claims

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Application Information

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IPC IPC(8): A21D2/08
Inventor 黄卫宁贾春利邹奇波
Owner JIANGNAN UNIV
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