Preparation method of freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough

Abstract

The invention discloses a method for preparing a freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough. The frozen dough of the invention is made of the following raw materials in parts by weight: 1-2 parts of active dry yeast, 1-2 parts of pre-treated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 100 parts of all-purpose flour, 0.025-0.075 parts of ice structure protein, 0.025-0.075 parts of konjac glucomannan, and 48-50 parts of purified water; the above raw materials are mixed and pre-treated, kneaded to form dough, proofed once, vented, cut and shaped, and frozen to obtain the dough. The method of the invention is simple, low in cost, and flexibly applicable to Chinese pastries with different production requirements, and effectively solves the quality problems of shrinkage, cracks, discoloration, low yeast activity, and poor taste after repeated freezing and thawing. It can be used to make Chinese fermented foods such as steamed buns, flower rolls, and dumplings, and can also supplement the lack of some amino acids, oils, trace elements, and functional ingredients in pastry products and enhance the flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and simple application of freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough. Background Art

[0002] Frozen dough can effectively prevent pastry from aging and is suitable for large-scale and standardized production. In recent years, the industrial output has increased year by year. Since this technology was introduced to China in the 1990s, it is usually used for Western-style pastries. For example, publication number CN109757542B discloses a frozen dough and its preparation method and application. The main components of the frozen dough are yeast, high-gluten flour, sugar, salt, inulin, eggs, edible glycerin, water and butter. The frozen dough currently reported is mainly used for the production of Western-style pastries. Due to the difference in formula between Western-style pastries and central pastries, when frozen dough is used to produce fermented products such as steamed buns and steamed buns, it is still prone to shrinkage, cracks, discoloration, low yeast activity, poor taste and other quality problems, and the quality needs to be improved urgently.

[0003] Publication No. CN109645329A discloses a Chinese pastry frozen dough and a method for making the same. The frozen dough is mainly composed of medium-gluten wheat flour, high-gluten wheat flour, granulated sugar, highly active dry yeast, and a compound frozen dough improver prepared by mixing diacetyl tartaric acid mono- and diglycerides, trehalose, ascorbic acid, and glutamine transaminase in a mass ratio of 0.6:0.3:0.024:1.6. The compound frozen dough improver is used to solve the technical problems of the prior art that the air holding capacity and water holding capacity of the frozen dough and the fermentation capacity of yeast cells are reduced, and the appearance and taste of Chinese pastries are not good. However, the following problems exist: (1) Two preparation, two fermentation, and filling steps are performed to make the Chinese pastry finished product at one time, which has poor flexibility and is not suitable for customers who have different pastry requirements; (2) There are many raw material components and the process is complicated, resulting in high procurement and production costs.

[0004] Another example is CN111321079A, which discloses a yeast cell protective agent, frozen fermented dough, a preparation method thereof, and fermented pasta products. The main component of the frozen dough yeast cell protective agent is rice bran fiber, compounded with a small amount of trehalose, L-arginine, and lactose. The protective agent also has many raw materials and a complicated preparation process. When used in the preparation of Chinese pastries, it will directly lead to an increase in manufacturing costs.

[0005] Based on the current market demand, there is a need for a pre-made semi-proofed Chinese frozen dough that is flexible and suitable for making different Chinese pastries, simple, low-cost, nutritious and suitable for cold chain logistics and transportation. Summary of the invention

[0006] The invention aims to provide a method for preparing a prefabricated semi-proofed Chinese frozen dough for Chinese pastry, which is simple in method, low in cost, good in nutrition, and flexible in application to different production requirements, and can effectively solve quality problems such as product shrinkage, cracking, discoloration, low yeast activity, and poor taste after freezing and thawing.

[0007] To achieve the above object, the technical solution of the present invention is specifically as follows:

[0008] A method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough, comprising the following raw materials in parts by weight: 1-2 parts of active dry yeast, 1-2 parts of pretreated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 100 parts of all-purpose flour, 0.025-0.075 parts of ice structure protein, 0.025-0.075 parts of konjac glucomannan, and 48-50 parts of purified water;

[0009] Preferably, the composition comprises: 1.5 parts of active dry yeast, 1.5 parts of pre-treated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 100 parts of all-purpose flour, 0.075 parts of ice structure protein, 0.025 parts of konjac glucomannan and 48 parts of purified water.

[0010] The pre-treated fish scale and shrimp shell enzymatic hydrolysis mixture is obtained by mixing fish bones, fish scales and shrimp shells, which are waste materials in aquatic product processing, and then ultrafinely grinding them to a diameter less than 10 μm, adding flavor protease to hydrolyze for 5 hours, and then hot-air drying at 60° C.

[0011] The dough is prepared by mixing the raw materials for pretreatment, kneading the dough to form dough, proofing the dough once, exhausting the dough, cutting and shaping the dough, and freezing the dough.

[0012] The mixing mass ratio of the ice structure protein and konjac glucomannan is (1-3): (3-1).

[0013] The raw materials are subjected to the following processing steps:

[0014] S1. Mixing pretreatment: mix the raw materials evenly, and finally pour in active dry yeast;

[0015] S2, forming dough: mixing all ingredients into dough;

[0016] S3, one-time proofing: Knead the dough in S2 briefly until the surface is smooth and then place it in a stainless steel container for proofing;

[0017] S4, exhaust: remove the carbon dioxide gas produced by fermentation in the dough;

[0018] S5. Cutting and shaping: Knead the pressed dough into long strips with smooth surface, cut into small pieces with uniform size and weight, and then pack them;

[0019] S6. Frozen storage: Quickly freeze the packaged small portions and transfer them to frozen storage.

[0020] In step S1, all raw material powders except active dry yeast and purified water are placed in a food processor and run at 50 rpm for 1 to 5 minutes to mix evenly, the active dry yeast is activated and mixed evenly with purified water, and is added in batches during the stirring of the raw material powders.

[0021] When the ambient temperature is lower than 10℃, use 37-38℃ warm purified water to fully activate the yeast; when the ambient temperature is higher than 28℃, use pre-made 4℃ ice purified water to activate it; when the ambient temperature is 10-28℃, use 20-25℃ room temperature purified water to activate the yeast; control the dough temperature out of the cylinder to 26-30℃.

[0022] In step S2, the mixture obtained in step S1 is continued to be uniformly stirred in a food processor at a speed of 100 rpm for 6 to 10 minutes until it becomes a dough that does not stick to hands.

[0023] In step S3, the stainless steel container needs to be wrapped with plastic wrap and placed in a proofing box for proofing at a temperature of 35-38° C., a humidity of 70-85%, and a time of 30-60 minutes.

[0024] The exhaust method in step S4 is to put the proofed dough into a dough press and roll it 7 to 10 times, the hole diameter of the dough press is selected to be 3 to 5 mm, and the dough is pressed and kneaded into a ball, and the side cut has no air holes.

[0025] In step S5, the weight of the small doses is 40 to 100 portions, and the cut small doses are individually sealed and packaged.

[0026] In step S6, the quick-freezing conditions of the small doses are -40 to -80°C for 1 to 3 hours, the frozen storage conditions are -18 to -20°C, and the storage time is 0 to 180 days.

[0027] The invention can be thawed at room temperature before use, or quickly thawed by microwave, preferably the microwave thawing power is 210-280W, and the thawing and proofing time is 1-2min. After thawing, it can be used for conventional production of Chinese fermented foods such as steamed buns or steamed bread, and the subsequent steaming method is prior art and will not be described in detail.

[0028] In order to solve the problems existing in the background technology, the inventors have made the following improvements:

[0029] (1) Although konjac glucomannan and ice structure protein are both used for the preparation of frozen dough in existing reports, the inventors found in their research that when konjac glucomannan and ice structure protein are added to the dough at the same time, in addition to playing their respective roles, konjac glucomannan and ice structure protein can also interact with each other to form a stable gel, thereby synergistically improving the quality of the frozen dough, further improving the gas production capacity of the yeast after the frozen dough is thawed and the texture characteristics of the food after the frozen dough is processed; under the premise that the total added amount remains unchanged, the quality of the frozen dough is greatly improved by the combination of the two compared to using them separately, preventing the shrinkage, cracking, discoloration and low yeast activity of the frozen dough, and also solving the problem of quality deterioration of the frozen dough due to repeated freeze-thaw cycles during storage or cold chain transportation due to environmental changes, and is particularly suitable for the production of fermented Chinese pastry products such as steamed buns and steamed bread.

[0030] Furthermore, the mixing mass ratio of the ice structure protein and konjac glucomannan is preferably (1-3): (3-1). Within the above ratio range, the two can exert a synergistic effect to the maximum extent, improve the quality of frozen dough, and improve the gas production capacity of yeast after the frozen dough is thawed, as well as the texture characteristics and sensory properties of the food after the frozen dough is processed. If the ice structure protein is added in too much amount, the dough fermentation ability will be deteriorated, and if it is added in too little amount, it will be difficult to prevent the mechanical damage caused by ice crystal formation from deteriorating the quality of the frozen dough. If the konjac glucomannan is added in too much amount, the texture and color of the frozen dough will be deteriorated, and if it is added in too little amount, it will not be able to cross-link with the protein to form a stable structure to enhance the stability of the frozen dough.

[0031] 2) The raw materials are added with a pre-treated fish scale and shrimp shell enzymatic mixture, in which fish bones are rich in nutrients such as protein, unsaturated fatty acids, calcium, phosphorus, and the calcium-phosphorus ratio is close to 2:1, which is easily absorbed by the human body, and animal foods can supplement the insufficient intake of lysine and calcium in plant-based foods and promote bone development. Fish scales contain protein, fat, lecithin, unsaturated fatty acids, collagen, multiple vitamins, and calcium, iron, zinc and other trace elements necessary for the human body. Proper consumption can provide the human body with a variety of nutrients, which is beneficial to human health. Shrimp shells contain about 30% calcium and more than 20% high-quality protein. In addition, chitin and astaxanthin in shrimp shells have obvious anti-cancer, anti-cancer, blood lipid and blood pressure lowering effects. Adding the enzymatic mixture and then fermenting with yeast can make the steamed bread prepared from frozen dough more diverse in flavor and significantly improve the nutritional functional characteristics of the product.

[0032] 3) In step S1, the temperature of the pure water under different environments is controlled to fully activate the yeast, so that the temperature of the dough out of the cylinder is controlled to be 26-30° C. to prevent over-fermentation or under-fermentation. Preferably, the activated yeast is added in 3-5 times during the stirring and mixing process.

[0033] 4) The present invention only requires one proofing, and the process is simple. The semi-proofed Chinese frozen dough prepared does not require secondary proofing, stuffing and other operations. Users can perform secondary proofing while thawing the frozen dough, and further flexibly process it into medium-sized pastry products with or without stuffing as needed, thereby achieving the purpose of reducing production costs and meeting flexible needs.

[0034] 5) The semi-proofed Chinese frozen dough prepared by the present invention can be flexibly thawed and proofed at room temperature or thawed and proofed in a microwave oven, which is very flexible and convenient, has a wide range of applications, and can be used to make Chinese fermented foods such as steamed buns, flower rolls, and dumplings, and is suitable for factory batch production and daily use in households.

[0035] 6) The prefabricated semi-proofed frozen dough prepared by the present invention is thawed by microwave after being frozen for 14 days, and the yeast gas production is above 3.00 mL / g, the yeast survival rate is above 75%, the specific volume of steamed bread made by the dough is above 1.8 mL / g, and the sensory score is above 75 points. DETAILED DESCRIPTION

[0036] The present invention is described in detail through the following examples to make the advantages and features of the present invention easier to be understood by those skilled in the art, but the present invention is not limited in any way. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] The "parts" mentioned in the following embodiments are all parts by weight. The pre-treated fish scale and shrimp shell enzymatic hydrolysis mixture is obtained by mixing fish bones, fish scales and shrimp shells, which are waste materials from aquatic product processing, and then adding flavor protease to hydrolyze for 5 hours and then hot-air drying at 60° C. The flavor protease is purchased from Henan Wanbang Chemical Technology Co., Ltd., and the specific hydrolysis method is referred to the instruction manual.

[0038] Embodiment 1:

[0039] A preparation method and application of prefabricated semi-proofed frozen dough, comprising the following steps:

[0040] (1) Pretreatment of raw materials: 100 parts of all-purpose flour, 2 parts of pretreated fish bone, fish scale and shrimp shell enzymatic hydrolyzate mixture, 0.075 parts of ice structure protein, and 0.025 parts of konjac glucomannan were placed in a food processor and a dough bowl, and stirred at 50 rpm for 3 minutes to mix evenly.

[0041] (2) Add activated yeast: Activate 2 parts of active dry yeast with 50 parts of pure water and mix well. If the ambient temperature is above 28°C, use pre-made 4°C ice pure water to activate the yeast. Tie an ice bag to the outer ring of the kitchen machine while mixing. The temperature of the dough out of the cylinder should be 26.3°C. Add the activated yeast in 5 batches while mixing the flour.

[0042] (3) Forming dough: Add activated yeast to the raw flour and stir in a food processor at 50 rpm to mix evenly. Then switch to 100 rpm and stir for 10 minutes until the dough becomes non-sticky.

[0043] (4) Primary proofing: Knead the dough briefly until the surface is smooth, then place it in a stainless steel bowl, wrap it in plastic wrap, and place it in a proofing box for proofing at 36°C, 75% humidity, and 30 minutes.

[0044] (5) Exhaust: Place the proofed dough into a dough press and roll it 8 times with a 4mm hole diameter. Press the dough into a ball and cut it sideways to remove air holes to remove the carbon dioxide produced by fermentation in the dough.

[0045] (6) Cutting and shaping: Knead the pressed dough into smooth long strips, cut into small pieces of uniform size, each weighing 45g ± 1g, roll into balls, making the surface as smooth as possible, and seal the cut small pieces separately.

[0046] (7) Frozen storage: The packaged small doses are quickly frozen and then transferred to frozen storage. The quick freezing condition of the small doses is -80℃ for 0.5h, and the frozen storage condition is -18℃, and the storage time is 21d.

[0047] Embodiment 2:

[0048] A preparation method and application of prefabricated semi-proofed frozen dough, comprising the following steps:

[0049] (1) Pretreatment of raw materials: The difference from step (1) of Example 1 is that the raw material powder is 100 parts of all-purpose flour, 1.5 parts of pretreated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 0.05 parts of ice structure protein, and 0.05 parts of konjac glucomannan.

[0050] (2) Adding activated yeast: The difference from step (2) of Example 1 is that the ambient temperature is less than 10°C, the yeast is fully activated with 37-38°C warm purified water, 1.5 parts of active dry yeast is activated with 49 parts of purified water and mixed, and added in 5 batches during the mixing process. The dough temperature out of the cylinder is 30°C.

[0051] (3) Forming dough: The difference from step (3) of Example 1 is that after the raw powders are evenly mixed, the food processor is switched to 100 rpm and stirred for 8 minutes until the dough becomes completely non-sticky.

[0052] (4) One-time proofing: The difference from step (4) of Example 1 is that the proofing is carried out at a temperature of 38° C., a humidity of 70%, and a time of 45 min.

[0053] (5) Exhaust: The difference from step (5) of Example 1 is that the proofed dough is put into a dough pressing machine and rolled 9 times, and the hole diameter of the dough pressing machine is selected to be 4.5 mm.

[0054] (6) Cutting and shaping: The difference from step (6) of Example 1 is that the dough is cut into small pieces of uniform size and weight, each weighing 50g±1g.

[0055] (7) Frozen storage: The difference from step (7) of Example 1 is that the quick freezing condition of the small doses is freezing at -70°C for 1.0 h, the frozen storage condition is -19°C, and the storage time is 14 days.

[0056] Embodiment 3:

[0057] A preparation method and application of prefabricated semi-proofed frozen dough, comprising the following steps:

[0058] (1) Pretreatment of raw materials: The difference from step (1) of Example 1 is that the raw material powder is 100 parts of all-purpose flour, 0.025 parts of ice structure protein, 0.075 parts of konjac glucomannan, and 1.0 parts of pretreated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture.

[0059] (2) Adding activated yeast: The difference from step (2) of Example 1 is that the ambient temperature is 10-28°C, the yeast is activated with purified water at room temperature of 20-25°C, 1 part of active dry yeast is activated with 48 parts of purified water and mixed, and added in 3 batches during the mixing process. The temperature of the dough out of the cylinder is 26.0°C.

[0060] (3) Forming dough: The difference from step (3) of Example 1 is that after the raw powders are evenly mixed, the food processor is switched to 100 rpm and stirred for 6 minutes until the dough becomes completely non-sticky.

[0061] (4) One-time proofing: The difference from step (4) of Example 1 is that the proofing is carried out at a temperature of 37° C., a humidity of 85%, and a time of 40 min.

[0062] (5) Exhaust: The difference from step (5) of Example 1 is that the proofed dough is put into a dough press and rolled 7 times, and the hole diameter of the dough press is selected to be 3.5 mm.

[0063] (6) Cutting and shaping: The difference from step (6) of Example 1 is that the dough is cut into small pieces of uniform size and weight, each weighing 55g±1g.

[0064] (7) Frozen storage: The difference from step (7) of Example 1 is that the quick freezing condition of the small doses is freezing at -60°C for 1.5 hours, the frozen storage condition is -20°C, and the storage time is 28 days.

[0065] Example 4 (freezing cycle experiment):

[0066] The frozen dough of Example 1 was subjected to three additional freeze-thaw cycle tests after step (7). The specific freeze-thaw cycle operation method was as follows: the frozen dough was taken out and thawed in a 25°C thermostat for 1 hour, and then the dough was put back into a -20°C freezer, which was recorded as the first freeze-thaw cycle. After being stored for more than 12 hours, the dough was taken out and thawed in a 25°C thermostat for 1 hour, and then the dough was put back into a -20°C freezer, which was recorded as the second freeze-thaw cycle. Three freeze-thaw cycle tests were performed in this way.

[0067] Comparative Example 1:

[0068] The difference from Example 1 is that in step (1), the amount of konjac glucomannan added to the raw material powder is 0, and only the amount of ice structure protein added is 0.075 parts. The other steps and parameters are the same as those in Example 1.

[0069] Comparative Example 2:

[0070] The difference from Example 2 is that in step (1), the amount of raw material powder konjac glucomannan added is 0.6 parts, and the amount of ice structure protein added is 0.2 parts. The other steps and parameters are the same as those in Example 2.

[0071] Comparative Example 3: The difference from Example 3 is that in step (1), the amount of raw material powder konjac glucomannan added is 0.09 parts, the amount of ice structure protein added is 0.01 parts, and the other steps and parameters are the same as Example 3.

[0072] Comparative Example 4: The difference from Example 4 is that in step (1), konjac glucomannan and ice structure protein are not added to the raw material powder, and the other steps and parameters are the same as those of Example 4.

[0073] The products prepared in the examples and comparative examples were tested as follows:

[0074] ① Determination of yeast gas production after thawing frozen dough: Place the thawed dough in a 500mL conical flask and connect it to a 500mL measuring cylinder filled with acid water with pH=2.0 with a catheter. The gas production of yeast is characterized by measuring the displacement. The test temperature is 38℃, the test time is 2h, and parallel groups are made. The size of the gas production characterizes the activity of the yeast. The gas production is calculated according to the formula.

[0075] Q=V 1 -V 2

[0076] Where: V 1 : The reading of the measuring cylinder at 2h, mL;

[0077] V 2 : The reading of the measuring cylinder 2 hours ago, mL;

[0078] ② Determination of yeast survival rate after thawing frozen dough: Take out the frozen dough and thaw it, then mix it with a dough mixer. Take 10g dough samples in sterile homogenizing bags, add 90mL 0.85% sterilized saline, and beat them in a sterile homogenizer at 12T / s for 3min: let it stand for 5-10min, take 100μL supernatant in potato glucose medium, and spread it to mix it evenly. Incubate it in a constant temperature incubator at 28℃ for 18-24h, and count. Calculate its survival rate.

[0079] Yeast survival rate / % = total number of live yeasts / total number of yeasts before freezing.

[0080] ③ Hardness and elasticity: After thawing, knead and shape the thawed buns and steam them to obtain steamed buns. Steam them in a pot with hot water, use high or medium heat for 15 minutes and then simmer for 5 minutes. Cut the cooled buns into uniform slices of about 2 cm thick. Probe type: P / 36R; select TPA test, the speeds before, during and after the test are 2.0, 1.0, and 1.0 mm / s respectively; compression rate: 50%; compression time interval: 5.0s. Each group of experiments is performed 3 times in parallel, and the average value is taken as the final result.

[0081] ④ Whiteness: Place the steamed bread slices under the colorimeter sensor for direct measurement. In parallel tests, make the sensor contact the steamed bread at different positions each time to obtain different test points. Each group of experiments is paralleled 6 times, and the average value is taken as the final result. Determine the values ​​of L*, a*, and b*, and calculate the whiteness of the sample according to the formula.

[0082]

[0083] Where: L*: brightness index;

[0084] a*: red and green value;

[0085] b*: yellow-blue value;

[0086] W: Hunter Whiteness.

[0087] ⑤ Specific volume: After the prepared steamed buns were cooled for 1 hour, the volume of the steamed buns was measured according to the millet volume displacement determination method in GB / T21118-2007 "Wheat Flour Steamed Buns" and the specific volume of the steamed buns was calculated. Each group of experiments was performed 3 times in parallel and the average value was taken as the final result.

[0088]

[0089] Where: V: volume of steamed bread, mL;

[0090] m: mass of steamed bread, g

[0091] ⑥ Sensory evaluation: The steamed bread quality evaluation items include: specific volume, aspect ratio, elasticity, surface color, surface structure, internal structure, toughness and taste. The specific evaluation standards refer to GB / T35991-2018 (Table 1). For the evaluation of specific volume, please refer to the results measured in ⑤. This experiment was conducted by 6 people related to the profession for sensory evaluation.

[0092] Table 1. Scoring criteria for steamed buns

[0093]

[0094]

[0095] Test results:

[0096] Table 2 Yeast gas production and survival rate after thawing frozen dough

[0097]

[0098] Table 3 Quality indexes of steamed bread made from frozen dough

[0099]

[0100]

[0101] It can be seen from Examples 1-4 and Comparative Examples 1-4 that the prefabricated semi-proofed frozen dough prepared by the present invention has a simple formula, a fast operation process, is suitable for standardized production and is easy to use.

[0102] Combining Example 1 and Comparative Example 1, it can be seen that the appropriate combination of konjac glucomannan and ice structure protein in the ingredients of the prefabricated semi-proofed dough can significantly enhance the gas production and survival rate of yeast in the thawed dough, and increase its hardness, elasticity, whiteness, specific volume and sensory score compared with the addition of a single component.

[0103] Combining Example 2 and Comparative Example 2, Example 3 and Comparative Example 3, it can be seen that excessive or inappropriate use of konjac glucomannan and ice structure protein in the pre-made semi-proofed dough causes the gas production and survival rate of the thawed dough yeast to reach unsatisfactory states, and its hardness, elasticity, whiteness, specific volume and sensory scores are reduced accordingly.

[0104] Combining Example 4 and Comparative Example 4, it can be seen that after long-term storage and repeated freeze-thaw cycles, the yeast gas production and survival rate of ordinary frozen dough without any treatment are extremely low. Due to poor fermentation ability, the prepared steamed buns are hard and difficult to chew, and the whiteness, elasticity, and sensory scores are lower than normal levels, and the specific volume does not meet the requirements of GB / T 21118-2007 Wheat Flour Steamed Buns ≥1.7mL / g; while the yeast gas production and survival rate of the freeze-thaw-resistant prefabricated semi-proofed Chinese frozen dough with appropriate proportions and dosage, and the specific volume, whiteness, elasticity, sensory indicators of steamed buns are all at a good level. It can be seen that the developed prefabricated semi-proofed frozen dough can still maintain stable quality after repeated freeze-thaw cycles due to environmental changes during storage or cold chain transportation.

[0105] The prefabricated semi-proofed frozen dough prepared in Example 1 of the present invention was thawed by microwave after being frozen for 21 days, and the yeast gas production was 4.26 mL / g, the yeast survival rate was 85.25%, the specific volume of steamed bread made from the dough was 2.23 mL / g, the whiteness was 76.57, the sensory score was 81.69 points, and the overall edible quality was the best. After the frozen dough was frozen for 21 days and subjected to three freeze-thaw cycles, the yeast gas production was 3.26 mL / g, the yeast survival rate was 65.57%, the specific volume of steamed bread prepared was 1.91 mL / g, the whiteness was 74.22, and the sensory score was 72.87 points, still maintaining good edible quality.

[0106] The above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit it; any changes or substitutions that can be easily conceived by any technician familiar with the technical field within the technical scope disclosed by the present invention should be covered within the protection scope of the present invention.

Claims

1. A method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough, characterized in that: The method is prepared from the following raw materials in parts by weight: 1-2 parts of active dry yeast, 1-2 parts of pre-treated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture, 100 parts of medium-gluten flour, 0.025-0.075 parts of ice structure protein, 0.025-0.075 parts of konjac glucomannan, and 48-50 parts of purified water; the pre-treated fish bone, fish scale and shrimp shell enzymatic hydrolysis mixture is obtained by mixing fish bones, fish scales and shrimp shells, which are waste materials in aquatic product processing, and then ultrafinely grinding them to a diameter of less than 10 μm, adding flavor protease to hydrolyze for 5 hours, and then hot-air drying at 60° C. The dough is prepared by mixing the raw materials for pretreatment, kneading the dough to form dough, proofing the dough once, exhausting the dough, cutting and shaping the dough, and freezing the dough.

2. The method for preparing the freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 1, characterized in that: The mixing mass ratio of the ice structure protein and konjac glucomannan is (1-3): (3-1).

3. The method for preparing the freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 1, characterized in that: The raw materials are subjected to the following processing steps: S1. Mixing pretreatment: mix the raw materials evenly, and finally pour in active dry yeast; S2, forming dough: mixing all ingredients into dough; S3, one-time proofing: Knead the dough in S2 briefly until the surface is smooth and then place it in a stainless steel container for proofing; S4, exhaust: remove the carbon dioxide gas produced by fermentation in the dough; S5. Cutting and shaping: Knead the pressed dough into long strips with smooth surface, cut into small pieces with uniform size and weight, and then pack them; S6. Frozen storage: Quickly freeze the packaged small portions and transfer them to frozen storage.

4. The method for preparing the freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: In step S1, all raw material powders except active dry yeast and purified water are placed in a food processor and mixed evenly at a speed of 50 rpm, the active dry yeast is activated and mixed evenly with purified water, and added in batches during the stirring of the raw material powder; when the ambient temperature is less than 10°C, the yeast is fully activated with 37-38°C warm purified water; when the ambient temperature is above 28°C, pre-prepared 4°C ice purified water is used for activation; when the ambient temperature is greater than 10-28°C, the yeast is activated with 20-25°C room temperature purified water; and the dough exiting the cylinder temperature is controlled to be 26-30°C.

5. The method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: In step S2, the mixture obtained in step S1 is continued to be uniformly stirred in a food processor at a speed of 100 rpm for 6 to 10 minutes until it becomes a dough that does not stick to hands.

6. The method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: In step S3, the stainless steel container needs to be wrapped with plastic wrap and placed in a proofing box for proofing at a temperature of 35-38° C., a humidity of 70-85%, and a time of 30-60 minutes.

7. The method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: The exhaust method in step S4 is to put the proofed dough into a dough press and roll it 7 to 10 times, the hole diameter of the dough press is selected to be 3 to 5 mm, and the dough is pressed and kneaded into a ball, and the side cut has no air holes.

8. The method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: In step S5, the weight of the small doses is 40 to 100 portions, and the cut small doses are individually sealed and packaged.

9. The method for preparing freeze-thaw resistant prefabricated semi-proofed Chinese frozen dough according to claim 3, characterized in that: In step S6, the quick-freezing conditions of the small doses are -40 to -80°C for 1 to 3 hours, the frozen storage conditions are -18 to -20°C, and the storage time is 0 to 180 days.

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