Preparation method and application of hot dough

Abstract

The present invention provides a method for preparing scalded dough, and the method comprises: (1) kneading dough: taking flour, adding water and scalding the dough, and then kneading the dough; (2) standing: baking the kneaded dough, and then standing the dough to obtain the scalded dough; kneading the dough by a dough mixer, and the kneading time is 2min-4min30s; the baking temperature is 65-75℃, and the baking time is 2min-4min. The method for preparing scalded dough provided by the present invention improves the water holding capacity of the dough, and the sugar cake made by using the scalded dough does not crack, does not leak stuffing, has a good expansion degree, has a uniform internal structure, has a loose and soft taste, and has a high acceptance.

Description

Technical Field

[0001] The present application relates to the field of dough processing, and in particular to a method for preparing and applying hot dough. Background Art

[0002] Hot-boiled dough is also called boiled water noodles. It is boiled in 65-95℃ boiling water, stirred while adding water, kneaded into a dough after cooling, and then made into various foods. At present, the research on hot noodles at home and abroad is limited to the catering level, and no systematic research has been done, and the focus, raw materials, production methods, etc. are also different.

[0003] Most of the current public information is for handmade hot dough products, such as sugar cakes, vegetable dumplings, etc. Handmade hot dough products - sugar cakes are fried after wrapping. Industrially produced sugar cakes need to be quickly frozen after wrapping and then frozen. When frying, they are fried directly without thawing. In addition, the requirements for hot dough for handmade sugar cakes and industrial sugar cakes are not consistent. Handmade sugar cakes require: ① easy operation, that is, soft feel when wrapping, so it is generally controlled by increasing the amount of water added; ② non-sticky, generally controlled by adding oil when kneading the dough or adding oil after the dough is well kneaded; ③ no cracking when fried, basically by controlling the oil temperature, that is, frying on low heat to reduce cracking. Industrial production of sugar cakes requires: ① The dough does not stick to the machine during operation, that is, the dough must have a certain hardness. If the dough is too soft, it will be difficult to shape. ② It does not stick to the machine, that is, the dough is smooth and dry, but try to reduce the application of oil on the molding machine (to reduce costs); ③ Increasing the amount of water added can increase output; ④ Reduce cracking. Industrial customers will control the oil temperature and hope to reduce the chance of cracking from the dough. If cracking occurs during industrial production, the sugar cake will leak sugar, and the oil in the pot will be wasted, resulting in huge cost losses.

[0004] Patent CN112753742A discloses a method for making quick-frozen brown sugar cake, which comprises dry-mixing flour, starch, granulated sugar and baking powder, adding boiling water above 95°C to quickly gelatinize the dough, cooling the kneaded dough to room temperature, pressing the dough into shape, placing it on a tray and quickly freezing it in a -40 to -30°C cold storage to a product center temperature below -18°C, packaging it and storing it in a -18°C cold storage, thus solving the problem of industrialized production of traditional breakfast cakes. The cakes can be kept for 12 months at -18°C. Patent CN106819315A discloses a quick-frozen sugar cake and a method for making the same. By adding a compound emulsifier consisting of hydroxypropyl distarch phosphate, sucrose fatty acid ester, and sodium stearate lactate in a weight ratio of (3-4):(5-8):1, on the one hand, the problem of industrial production of traditional breakfast sugar cakes is solved to a large extent, and the product can be kept for 12 months at minus 18 degrees. On the other hand, the product has a crispy taste after frying, does not become hard, does not age, has a small oil absorption, and has secondary bulking properties, making it suitable for industrial production in quick-frozen food factories.

[0005] At present, there are also literature reports that when the water addition amount is 160%, the water temperature is 80℃, and the blanching time is 120s, the elongation of buckwheat blanched dough can reach the optimal state (Zhang Ke, Xiu Lin, Zhao Chengbin, et al. Buckwheat blanching process optimization and gelatinization characteristics analysis [J]. Food Industry, 2018, v.39; No.261(06):108-112.). There are also literature reports that when the water temperature is 84℃, the water addition amount is 54%, and the salt content is 1%, the prepared blanched dough has good texture characteristics (Zhao Long, Li Baoguo. Effects of different process conditions on the texture characteristics of blanched dough [J]. Food Industry Science and Technology, 2013, 000(004):252-255.). Some literature reports that when the water addition temperature is 90℃ and the water addition amount is 60%, the edible quality of blanched dough steamed cake is the best.

[0006] Although there are studies on the amount of water added to the scalded dough, the focus is on the ductility and texture characteristics of the scalded dough, and most of them are for manual operation. Since the water holding capacity obviously affects the output, industrial users have strict requirements on the water holding capacity of the scalded dough, hoping that the higher the water holding capacity, the better, but it should not affect the softness and hardness of the dough. In actual operation, the water holding capacity of the dough is increased by increasing the amount of water added, but it does not mean that the more water is added, the flour can retain the added water, and once the appropriate water holding capacity of the dough is exceeded, the dough will become obviously soft and sticky, and it is difficult to operate during production. In addition, for sugar cake products, cracking is an industry problem, because if the product cracks during frying, it will not only directly affect the qualified rate of the product, but also affect the use time of the oil, that is, the oil needs to be replaced in a short time, which increases the cost. At present, there is no relevant public research on increasing the water holding capacity of the scalded dough and reducing the cracking rate during frying by controlling the preparation method without changing the softness and hardness of the dough, especially a method suitable for industrial users. Summary of the invention

[0007] In order to improve the water holding capacity of the boiled dough and reduce the cracking rate during frying, the present invention develops a method for preparing boiled dough, namely, by controlling the dough kneading time to 2-4min30s and baking the dough in an oven at 65-75℃ for 2-4min after boiled dough. This method improves the water holding capacity of the boiled dough, reduces the cracking rate of the boiled dough products during frying, and is conducive to industrial operation. The products made from the boiled dough will not crack or leak stuffing, have good expansion, uniform internal structure, loose and soft taste, and high acceptance.

[0008] A first aspect of the present invention provides a method for preparing steamed dough, the method comprising the following steps:

[0009] (1) Kneading dough: Take flour, add water and knead the dough;

[0010] (2) Standing: After baking the kneaded dough, let it stand to obtain hot dough;

[0011] The amount of water added in step (1) is 130-200% of the mass of the flour.

[0012] In one or more specific embodiments, the water temperature in step (1) is 90-100°C, preferably 95-100°C.

[0013] In one or more specific embodiments, the dough is kneaded in step (1) by a dough mixer.

[0014] In one or more specific embodiments, the kneading time in step (1) is 2 min-4 min 30 s, preferably 2 min 30 s-3 min 30 s.

[0015] In one or more specific embodiments, the baking temperature in step (2) is 65-75°C, preferably 68-75°C; the baking time is 2 min-4 min, preferably 2 min-3 min 30 s.

[0016] In one or more specific embodiments, the baking in step (2) is carried out in an oven.

[0017] In one or more specific embodiments, the step (2) is performed by standing at room temperature for 1.5-3.5 hours.

[0018] In one or more specific embodiments, the hardness of the dough in step (2) is 145-155g.

[0019] In one or more specific embodiments, the flour in step (1) may further contain an emulsifier and / or a flavoring substance.

[0020] A second aspect of the present invention provides a scalded dough, which is prepared by the scalded dough preparation method described in the first aspect of the present invention.

[0021] A third aspect of the present invention provides a method for preparing a fried cake product, the method comprising the following steps:

[0022] (1) Wrapping: Take the hot dough, divide it, add stuffing and make cakes;

[0023] (2) Frying: Put the cake into a pan and fry it to obtain a fried cake product.

[0024] In one or more specific embodiments, the scalded dough in step (1) is the scalded dough described in the second aspect of the present invention.

[0025] In one or more specific embodiments, the dough size after dividing in step (1) is 95-102 g, and the filling is 5-10 g.

[0026] In one or more specific embodiments, the filling in step (1) is one or more of white sugar, sesame, red bean paste, brown sugar, meat products, and mushrooms.

[0027] In one or more specific embodiments, the frying temperature in step (2) is 160-170° C., and the frying time is 10-12 min.

[0028] In one or more specific embodiments, the cake in step (2) may be quick-frozen and refrigerated before frying, wherein the quick-freezing temperature is -30-40°C, the quick-freezing time is 45-75 minutes, and the refrigeration temperature is -18°C.

[0029] A fourth aspect of the present invention provides a pasta, which comprises the scalded dough of the present invention, or is prepared from the scalded dough of the present invention.

[0030] In one or more specific embodiments of the present invention, the pasta includes cakes, steamed dumplings, fried dumplings, pancakes, steamed corn bread and the like.

[0031] Technical effect:

[0032] (1) While ensuring the dough is moderately soft and hard, the water holding capacity of the boiled flour can be increased, thereby increasing the output;

[0033] (2) It can significantly reduce the cracking rate of fried dough products;

[0034] (3) The product produced by the present invention has a crispy skin and a soft interior, and is very suitable for industrial production. The dough of the present invention can be used to make hot noodle products such as sugar cakes and vegetable dumplings. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 : A comparison diagram of the hardness of the hot dough of the present invention and the operating conditions, from left to right are the operating conditions of dough No. 1-4 in Table 1. DETAILED DESCRIPTION

[0036] In the present invention, unless otherwise specified, percentage (%) or part refers to percentage by weight or part by weight relative to the composition.

[0037] In the present invention, unless otherwise specified, the components or preferred components involved can be combined with each other to form a new technical solution.

[0038] In the present invention, unless otherwise specified, all embodiments and preferred embodiments mentioned herein can be combined with each other to form a new technical solution.

[0039] In the present invention, unless otherwise specified, all technical features and preferred features mentioned herein can be combined with each other to form a new technical solution.

[0040] In the present invention, unless otherwise stated, the sum of the contents of the various components in the composition is 100%.

[0041] In the present invention, unless otherwise specified, the sum of the parts of each component in the composition may be 100 parts by weight.

[0042] In the present invention, unless otherwise specified, the numerical range "ab" represents an abbreviation of any real number combination between a and b, where a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed in this document, and "0-5" is just an abbreviation of these numerical combinations.

[0043] In the present invention, unless otherwise specified, the integer value range "ab" represents an abbreviation of any integer combination between a and b, where a and b are both integers. For example, the integer value range "1-N" represents 1, 2...N, where N is an integer.

[0044] In the present invention, unless otherwise specified, "a combination thereof" means a multi-component mixture of the elements, for example, a mixture of two, three, four, and up to the maximum possible multi-component mixture.

[0045] If not specifically stated, the terms "a" or "an" used in the present specification means "at least one".

[0046] If not otherwise specified, the percentages (including percentages by weight) described in the present invention are based on the total weight of the composition.

[0047] The "range" disclosed herein is in the form of a lower limit and an upper limit. There can be one or more lower limits, and one or more upper limits, respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower limit and upper limit define the boundaries of a particular range. All ranges that can be defined in this way are inclusive and combinable, i.e., any lower limit can be combined with any upper limit to form a range. For example, a range of 60-120 and 80-110 is listed for a particular parameter, and it is understood that a range of 60-110 and 80-120 is also expected. In addition, if the minimum range values ​​1 and 2 are listed, and if the maximum range values ​​3, 4 and 5 are listed, the following ranges can all be expected: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5.

[0048] Herein, unless otherwise stated, all reactions are carried out at normal temperature and pressure.

[0049] In this article, unless otherwise specified, each reaction step can be carried out in sequence or in a non-sequential manner. For example, each reaction step can include other steps, and the order of the reaction steps can also be reversed. Preferably, the reaction method herein is carried out sequentially.

[0050] Preparation method of hot dough

[0051] A method for preparing hot dough, the method comprising the following steps:

[0052] (1) Kneading dough: Take flour, add water and knead the dough;

[0053] (2) Standing: After baking the kneaded dough, let it stand to obtain hot dough;

[0054] The amount of water added in step (1) is 130-200% of the mass of the flour.

[0055] In one or more specific embodiments, the temperature of the water in step (1) is 90-100°C, preferably 95-100°C.

[0056] In one or more specific embodiments, the dough is kneaded in step (1) by a dough mixer.

[0057] In one or more specific embodiments, the kneading time in step (1) is 2 min-4 min 30 s, preferably 2 min 30 s-3 min 30 s.

[0058] In one or more specific embodiments, the baking temperature in step (2) is 65-75°C, preferably 68-75°C; the baking time is 2 min-4 min, preferably 2 min-3 min 30 s.

[0059] In one or more specific embodiments, the baking in step (2) can be performed in a suitable appliance according to actual needs, preferably in an oven, a toaster oven, or a microwave oven, and more preferably in an oven.

[0060] In one or more specific embodiments, the standing in step (2) is standing at room temperature, and the standing time is determined according to product requirements, for example, the standing time is 1.5-3.5 hours.

[0061] In one or more specific embodiments, the hardness of the dough in step (2) is 145-155g.

[0062] In one or more specific embodiments, the flour in step (1) may further contain an emulsifier and / or flavoring substances.

[0063] Hot dough

[0064] A scalded dough is prepared by the scalded dough preparation method described in the first aspect of the present invention.

[0065] Fried Cake

[0066] A method for preparing a fried cake product, the method comprising the following steps:

[0067] (1) Wrapping: Take the hot dough, divide it, add stuffing and make cakes;

[0068] (2) Frying: Put the cake into a pan and fry it to obtain a fried cake product.

[0069] In one or more specific embodiments, the scalded dough in step (1) is the scalded dough described in the second aspect of the present invention.

[0070] In one or more specific embodiments, the dough size after dividing in step (1) is 95-102 g, and the filling is 5-10 g.

[0071] In one or more specific embodiments, the filling in step (1) is determined according to product requirements, including but not limited to one or more of white sugar, sesame, red bean paste, brown sugar, meat products, and mushrooms.

[0072] In one or more specific embodiments, the frying temperature in step (2) is 160-170° C., and the frying time is 10-12 min.

[0073] In one or more specific embodiments, the cake in step (2) may be quick-frozen and refrigerated before frying, wherein the quick-freezing temperature is -30-40°C, the quick-freezing time is 45-75 minutes, and the refrigeration temperature is -18°C.

[0074] pasta

[0075] A kind of pasta, comprising the scalded dough of the present invention, or prepared from the scalded dough of the present invention.

[0076] In one or more specific embodiments, the pasta includes cakes, steamed dumplings, fried dumplings, pancakes, steamed corn bread, etc.

[0077] The raw materials used in the embodiments and comparative examples are as follows:

[0078] The flour is commercially available flour;

[0079] White sugar: Shukeman;

[0080] The main equipment used in the embodiments and comparative examples are as follows:

[0081] Dough mixer: High ratio egg beater, model K31-0051AG1-W;

[0082] Oven: Jinghong electric constant temperature blast drying oven, model: DHG-9146A;

[0083] Quick freezer: Jincheng quick freezer;

[0084] Refrigerator: Haier BCD-196KTX refrigerator / cold.

[0085] Detection Methods

[0086] 1. Dough hardness: After cooling the hot dough to room temperature, knead it evenly and measure its hardness using the P6 probe of the texture analyzer.

[0087] 2. Cracking rate: The sample is fried, the cracking rate = number of cracks / 10*100;

[0088] 3. Sample taste preference: 8 fried food professionals were organized to conduct sensory evaluation on the sugar cakes that were cooled to room temperature after frying. The scoring was done using a 9-point scale (9-point pleasure scale: 1 - very hate, 2 - very hate, 3 - hate, 4 - somewhat hate, 5 - acceptable, 6 - somewhat like, 7 - like, 8 - very much, 9 - very like). The higher the score, the better the taste and the higher the acceptance of the sugar cake product.

[0089] Examples and Comparative Examples

[0090] Dough hardness

[0091] The relationship between dough hardness and machine operation was studied by mixing dough several times. When the dough hardness is soft, it is very easy to stick to the machine, which increases the difficulty of operation on the production line. When the dough hardness is hard, it does not stick to the machine, but the dough is uneven as a whole and is very easy to crack when fried. The experiment found that when the dough hardness is about 150g, the dough hardness is moderate, the internal structure of the dough is uniform, the surface is smooth, and it does not stick to the machine on the production line. Therefore, the present invention adjusts the mixing time, baking temperature and time when the dough hardness is basically the same, that is, the dough operation state is not changed, to increase the water holding capacity of the dough and reduce the cracking rate during frying. Table 1 shows the hardness of the scalded dough and the operation conditions.

[0092] Table 1. Hardness of hot dough and operation conditions

[0093] Serial number Hardness / g Dough hardness Glue machine situation 1 116.7 Very soft Extremely sticky machine 2 151.1 Moderate Non-stick 3 135.2 Soft Glue Machine 4 170.4 Hard Non-stick

[0094] Examples 1-6, Preparation methods of comparative examples 1-6

[0095] 1. Mixing: Take 200 parts of flour by weight, add corresponding 90-100℃ water according to the amount of water in Table 1, and make dough according to the mixing time and dough in Table 2;

[0096] 2. Standing: Then put the kneaded dough into an oven at a corresponding temperature and bake for a corresponding time, take it out and let it stand at room temperature for 1.5 hours to obtain hot dough. The dough hardness is tested as shown in Table 1;

[0097] 3. Divide and shape: Divide into 100g / piece of dough and add 8g of white sugar to the core for wrapping;

[0098] 4. Quick freezing: put it into -35℃ quick freezer for 30 minutes;

[0099] 5. Freezing: Then transfer to a -18℃ refrigerator for freezing;

[0100] 6. Frying: Put the product directly from the refrigerator into the oil pan, the oil temperature is 160-170℃, and fry for 10-12 minutes.

[0101] Table 2 Preparation technology and evaluation of sugar cake

[0102]

[0103] The test results show that both Comparative Example 5 and Example 1 are kneaded for 3 minutes, and the dough hardness is basically the same. One is baked at 60°C for 2 minutes, and the other is baked at 70°C for 2 minutes. The water holding capacity of Example 1 is increased by 35%, and the cracking rate is reduced to 0; Comparative Example 10 and Example 1 are both kneaded for 3 minutes, and the dough hardness is basically the same. One is baked at 60°C for 2 minutes, and the other is baked at 80°C for 2 minutes. The water holding capacity of Example 1 is increased by 30%, and the cracking rate is reduced to 0, indicating that there is a certain range requirement for the baking temperature. The kneading time of Comparative Example 6 is the same as that of Example 1, and the baking temperature is 70°C, but the baking time of Comparative Example 6 is 5min longer than that of Example 1. As a result, the water holding capacity of Comparative Example 6 is reduced by 45%, and the cracking rate is increased by 40%; the kneading time of Comparative Example 9 is the same as that of Example 1, and the baking temperature is 70°C, but the baking time of Comparative Example 9 is 1min shorter than that of Example 1. It can be seen from the results that the water holding capacity of Comparative Example 9 is reduced by 50%, and the cracking rate is increased by 60%, indicating that there is also a certain range requirement for the baking time. The oven treatment temperature of Comparative Example 7 and Example 7 is 70°C, and the baking time is 3 minutes, but the dough mixing time of Comparative Example 1 is 1 minute, which is shorter than the dough mixing time of Example 7, 3 minutes. As a result, the water holding capacity is reduced by 50%, and the cracking rate is increased by 70%; the oven treatment temperature of Comparative Example 8 and Example 7 is 70°C, and the baking time is 3 minutes, but the dough mixing time of Comparative Example 8 is 6 minutes, which is longer than the dough mixing time of Example 7, 3 minutes. As a result, the water holding capacity of Comparative Example 8 is reduced by 70%, and the cracking rate is increased by 70%, indicating that there is also a certain range requirement for the dough mixing time. Therefore, by controlling the dough mixing time, baking temperature, and time, without changing the softness and hardness of the dough, the water holding capacity of the dough of Examples 1-7 is higher than that of Comparative Examples 1-10.

[0104] In addition, it was found that by controlling the dough mixing time, baking temperature and time, the fried sugar cakes of Examples 1-7 had better expansion, uniform internal structure, loose and soft taste, and the product acceptance was significantly better than that of Comparative Examples 1-10.

Claims

1. A method for preparing hot dough, characterized in that: The method comprises the following steps: (1) kneading dough: taking flour, adding water and scalding the flour, and then kneading the dough; (2) Standing: Bake the kneaded dough and let it stand to obtain hot dough; In the step (1), the dough is kneaded by a dough mixer for a kneading time of 2 min-4 min 30 s; The baking temperature in step (2) is 65-75° C. and the baking time is 2 min-4 min. The hardness of the scalded dough in step (2) is 145-155g; The amount of water added in step (1) is 130-200% of the mass of the flour.

2. The method according to claim 1, characterized in that The temperature of water in step (1) is 90-100°C.

3. The method according to claim 2, characterized in that The method further satisfies one or more of the following conditions: (1) in step (1), the dough is kneaded by a dough mixer for a kneading time of 2 min 30 s to 3 min 30 s; and / or (2) The baking temperature in step (2) is 68-75°C; the baking time is 2 min-3 min 30 s; and / or (3) The baking in step (2) is carried out in an oven; and / or (4) the standing at room temperature in step (2) is carried out for a period of 1.5-3.5 hours.

4. The method according to any one of claims 1 to 3, characterized in that: The flour in step (1) further contains an emulsifier and / or flavoring substances.

5. The method according to claim 2, characterized in that The temperature of water in step (1) is 95-100°C.

6. A hot dough, characterized in that: The steamed dough is prepared by the method according to any one of claims 1 to 5.

7. A method for preparing a fried cake product, the method comprising the following steps: (1) wrapping: taking the hot dough, dividing it, adding stuffing and making cakes; (2) Frying: Put the cake into a pan and fry it to obtain a fried cake product; The steamed dough in step (1) is the steamed dough according to claim 6.

8. The method according to claim 7, characterized in that The method also satisfies one or more of the following conditions: (1) the dough size after segmentation in step (1) is 95-102 g, and the filling is 5-10 g; (2) The filling in step (1) is one or more of white sugar, sesame, red bean paste, brown sugar, meat products, and mushrooms; (3) The frying temperature in step (2) is 160-170° C. and the frying time is 10-12 min; (4) The cake in step (2) is quick-frozen and refrigerated before frying, wherein the quick-freezing temperature is -30-40°C, the quick-freezing time is 45-75 minutes, and the refrigeration temperature is -18°C.

9. A pasta, characterized in that: The pasta comprises the boiled dough prepared by the method according to any one of claims 1 to 5; or is prepared using the boiled dough prepared by the method according to any one of claims 1 to 5 as a raw material.

10. The pasta according to claim 9, characterized in that The pasta includes cakes, steamed dumplings, fried dumplings, pancakes and steamed corn bread.

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