Improved frozen dough with added oxidized konjac polysaccharide and method of making same

Abstract

The present application relates to the field of food processing technology, and more particularly to a modified frozen dough with oxidized konjac polysaccharide and a preparation method thereof. The frozen dough comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of oxidized konjac polysaccharide, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of a leavening agent. The leavening agent is yeast or baking powder. In the preparation, the oxidized konjac polysaccharide, calcium gluconate and zinc gluconate are uniformly dispersed in water, and then subjected to high-pressure homogenization and plasma treatment. All the raw materials are put into a dough mixer, mixed at low speed for 1-3 min, and then mixed at high speed for 3-5 min. After mixing, the dough is divided into small doughs, and rolled into small balls. The doughs are wrapped with plastic wrap and quickly frozen. The frozen dough has improved stability, and the deterioration of the specific volume of the food made from the frozen dough is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a modified frozen dough added with oxidized konjac polysaccharide and a preparation method thereof. BACKGROUND

[0002] Frozen dough technology is an important way for traditional flour products to realize industrialized production. In recent years, the frozen dough industry has developed rapidly and become a new growth point of the food industry. Its huge market potential is gradually released and recognized. During the frozen storage process of frozen dough, the recrystallization of ice crystals generally leads to the destruction of the gluten network structure. The degradation of the gluten structure will cause the quality deterioration of the frozen dough product, such as cracking, collapse, and hardening. Adding dough improvers is the most commonly used and cost-effective method to break this bottleneck. Commonly used dough improvers mainly include antifreeze proteins, enzyme preparations, emulsifiers, modified starches, and food gums. Among them, the production cost of antifreeze proteins and enzyme preparations is high, and the application range is limited. The intake of emulsifiers has the risk of inducing autoimmune diseases in the body. Food gums and polysaccharide additives such as modified starchs have the advantages of economy, safety, and good effect. In addition, with the improvement of people's living standards, people are increasingly inclined to functional foods with high dietary fiber. However, the addition of dietary fiber to wheat flour often has adverse effects on the gluten network structure and performance. Interestingly, the addition of some polysaccharide water-soluble dietary fiber not only achieves the purpose of improving the gluten structure, but also strengthens the nutrition of the product. Steamed buns have a large domestic consumer market and a wide range of consumers. The nutritional value of steamed buns is also attracting more and more attention from the public. Compared with bread, steamed buns can better preserve the utilization rate of lysine in flour during steaming, making the protein quality much higher than that of bread. The quality improvement of frozen dough steamed buns is also one of the research hotspots.

[0003] Konjac polysaccharide (KGM) is a water-soluble hydrophilic polysaccharide derived from the tubers of Amorphophallus konjac C. Koch, which is composed of β-(1→4) linked mannose and glucose units with a molar ratio of 1.6:1 or 1.4:1, and an average molecular weight (M W ) of 10 5 to 10 6The oxidative degradation is one of the common chemical methods for preparing depolymerized KGM, and the oxidative KGM (OKGM) prepared by the oxidation method has low viscosity, good water solubility, and structural basis for interaction with other polymers (containing aldehyde group and carboxyl group), and has a wider application field than natural KGM. OKGM is the oxidative degradation product of KGM, has good solubility and low viscosity, and has the effects of improving intestinal flora, reducing fat, and promoting lactose decomposition. Studies have found that the degradation product OKGM of KGM can exhibit better physiological functions, such as immune regulation, antioxidant activity, and improvement of intestinal flora. Although there have been some reports on the improvement of dough quality by water-soluble polysaccharides, OKGM has structural particularity compared with other water-soluble polysaccharides, and its mechanism is different. SUMMARY

[0004] The present application provides an improved frozen dough added with OKGM and a preparation method thereof.

[0005] The first object of the present application is to provide an improved frozen dough added with OKGM, which comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of OKGM, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of leavening agent; and the leavening agent is yeast or baking powder.

[0006] Preferably, the relative molecular mass of OKGM is 6000-10000, and the pH value of the 1% OKGM aqueous solution is 3.5-4.0.

[0007] Preferably, the preparation method of OKGM comprises the following steps: adding water to KGM to form a suspension of 0.8-1.2 g / 100 mL, passing ozone at a flow rate of 30-100 L / min, and reacting at 62-68℃ for 100-150 min under the control of a frequency conversion temperature control microwave; after the reaction is completed, centrifuging at 2500-3500 x g for 15-25 min to remove the precipitate, adding 95% ethanol to the supernatant, stirring, mixing, standing, collecting the precipitate, drying, crushing, and passing through a 150 mesh sieve to obtain OKGM.

[0008] Preferably, the flow rate of ozone is 50 L / min, and the reaction time is 120 min.

[0009] Preferably, the flour is 900 parts, the water is 500 parts, the OKGM is 2.7 parts, the calcium gluconate is 10.8 parts, the zinc gluconate is 0.45 parts, and the yeast is 10 parts; and the yeast is active dry yeast.

[0010] Preferably, the flour is 900 parts, the water is 560 parts, the oxidized konjac polysaccharide is 5.4 parts, the calcium gluconate is 10.8 parts, the zinc gluconate is 0.45 parts, and the baking powder is 54 parts.

[0011] The second object of the present application is to provide a preparation method of improved frozen dough added with oxidized konjac polysaccharide, comprising the following steps:

[0012] S1, the flour, the leavening agent and the water are weighed and measured, and the oxidized konjac polysaccharide, the calcium gluconate and the zinc gluconate are added;

[0013] S2, the oxidized konjac polysaccharide, the calcium gluconate and the zinc gluconate are uniformly dispersed in 450-550 mL of water, and are subjected to high-pressure homogenization treatment at 8000-12000 g and 15-25 Mpa for 3-10 min, and are subjected to plasma treatment at 800-1200 W for 100-150 s;

[0014] S3, all the raw materials are placed in a dough mixer, and are mixed at a low speed of 50-100 rpm for 1-3 min, and then are mixed at a high speed of 100-150 rpm for 3-5 min; after mixing, each 50-100 g is divided into a piece of dough, and is rolled into a smooth surface;

[0015] S4, the prepared dough is sealed with a preservative film, and is quickly frozen until the center temperature of the dough reaches -16 to -20℃, to obtain the improved frozen dough added with oxidized konjac polysaccharide.

[0016] Preferably, the high-pressure homogenization treatment in step S2 is at 10000 g and 20 Mpa.

[0017] Preferably, the plasma treatment in step S2 is at a power of 1000 W and a time of 120 s.

[0018] Preferably, the low-speed mixing in step S3 is at a speed of 60 rpm, and the high-speed mixing is at a speed of 120 rpm.

[0019] Compared with the prior art, the present application can achieve the following beneficial effects:

[0020] (1) OKGM as a dough improver, its addition helps to improve the deterioration degree of the specific volume of the food made of the frozen dough, and can improve the moisture distribution of the frozen dough;

[0021] (2) The metal ions in the calcium gluconate and the zinc gluconate form a complex with the carboxyl groups in the oxidized konjac polysaccharide, improving the stability of the frozen dough; and improving the taste and quality of the steamed buns, such as the color, aroma and nutritional value of the steamed buns;

[0022] (3) OKGM can form a stable complex with gluten protein, improve the formation of gluten network, and thus improve the elasticity and extensibility of dough;

[0023] (4) It extends the freezing period of pasta made from frozen dough, which is beneficial to improving the taste of frozen food. Attached Figure Description

[0024] Figure 1 This is a flowchart of a method for preparing oxidized konjac polysaccharide OKGM according to the present invention.

[0025] Figure 2 These are comparative cross-sectional images of steamed buns made from yeast-based modified frozen dough with different proportions of OKGM added, according to embodiments of the present invention; A, no OKGM added; B, 0.3% OKGM; C, 0.6% OKGM; D, 1% OKGM.

[0026] Figure 3 These are comparative cross-sectional images of steamed buns made from modified frozen dough based on baking powder with different proportions of OKGM, according to embodiments of the present invention; A, no OKGM added; B, 0.3% OKGM; C, 0.6% OKGM; D, 1% OKGM. Detailed Implementation

[0027] In the following description, embodiments of the invention will be described with reference to the accompanying drawings. In the description below, the same modules are denoted by the same reference numerals. Where the same reference numerals are used, their names and functions are also the same. Therefore, their detailed description will not be repeated.

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not constitute a limitation thereof.

[0029] Example 1

[0030] This embodiment provides a method for preparing oxidized konjac polysaccharide OKGM, including the following steps:

[0031] KGM was added to water to form a suspension (3g / 300mL) and placed in a microwave synthesizer. High concentration of ozone (15g / h) was introduced to carry out the degradation reaction. The ozone flow was injected into the bottom of the reactor through a microporous glass plate (flow rate of 50L / min). The reaction was carried out for 120min at 65±3℃ using frequency conversion temperature control microwave.

[0032] After the reaction is complete, centrifuge at high speed (3000×g) for 20 min to remove insoluble precipitate. Add 95% ethanol to the supernatant, stir with a glass rod to mix well, and let stand to precipitate.

[0033] Then vacuum filtration is performed by using a vacuum pump to collect the precipitate; the precipitate is vacuum freeze-dried, powdered through a 150-mesh sieve, and stored under dry conditions; the relative molecular mass (M w ) of the prepared OKGM is 6000-10000, and the pH value of a 1% OKGM aqueous solution is 3.5-4.0.

[0034] An acute toxicity experiment for 14 days and a 90-day subchronic oral toxicity experiment were performed on healthy ICR mice, and the results showed that OKGM is actually non-toxic.

[0035] Example 2

[0036] A preparation method of a yeast-based frozen dough (improved frozen dough added with oxidized konjac polysaccharide) comprises the following steps:

[0037] S1. 900 g of flour, 10 g of yeast, and 500 g of water are weighed, and 2.7 g of OKGM (0.3% of the mass of the flour) is added; calcium gluconate and zinc gluconate are added in amounts of 1.2% and 0.05% of the mass of the flour, respectively; the flour is medium-strength flour, and the yeast is active dry yeast;

[0038] S2. The OKGM, calcium gluconate, and zinc gluconate are uniformly dispersed in 500 mL of water, and high-pressure homogenization (10000 g, 20 Mpa, 5 min) is performed; the mixture is placed under the nozzle of a plasma generating device (power 1000 W) for 120 seconds (the working gas of the plasma is atmospheric air from an air compressor, and the plasma is sprayed from the nozzle of the device during work);

[0039] S3. All the raw materials are placed in a dough mixer, mixed at a low speed of 60 rpm for 2 min, and then mixed at a high speed of 120 rpm for 3-5 min to fully form gluten; after mixing, each 80 g of dough is divided into a piece, and rolled into a round shape until the surface is smooth;

[0040] S4. The prepared dough is wrapped with a preservative film, placed in a liquid nitrogen spraying quick freezer at -80±3℃ to make the center temperature of the dough reach -18±2℃, and then stored in a refrigerator at -18℃.

[0041] Preparation of steamed buns: the prepared frozen dough is allowed to rise at 30±1℃ and a relative humidity of 80%±5% to 2-3 times the original volume of the dough; the risen dough is steamed in a boiling water bath for 30 min, and then cooled to room temperature to obtain steamed buns based on the improved frozen dough.

[0042] Example 3

[0043] A preparation method of a baking powder-based frozen dough (improved frozen dough added with oxidized konjac polysaccharide) comprises the following steps:

[0044] S1, take 900 g of flour, 54 g of baking powder and 560 g of water, add 5.4 g of OKGM (0.6% of the mass of the flour); add calcium gluconate and zinc gluconate, the addition amount is 1.2% and 0.05% of the mass of the flour respectively; the flour is medium strength flour; the baking powder contains sodium pyrophosphate, corn starch, sodium bicarbonate, which is used to produce gas during steaming;

[0045] S2, first disperse OKGM, calcium gluconate and zinc gluconate uniformly in 500 mL of water, high-pressure homogenization (10000g, 20Mpa, 5min) treatment, placed under the nozzle of the plasma generating device (power 1000W) for 120 seconds (the working gas of the plasma is atmospheric air from the air compressor, and the plasma is sprayed from the nozzle of the device when working);

[0046] S3, then put all the raw materials into a dough mixer, mix at low speed 60 rpm for 2 min, then mix at high speed 120 rpm for 3-5 min to fully form gluten; after mixing, each 80 g is divided into a piece of dough, and rolled into a smooth surface;

[0047] S4, the prepared dough is sealed with plastic wrap and placed in a liquid nitrogen spray freezer at -80±3℃ to make the center temperature of the dough reach -18±2℃, and then stored in a refrigerator at -18℃.

[0048] Example 4

[0049] Prepare frozen dough according to the preparation steps of Examples 2 and 3, to determine the optimal amount of OKGM, set the variable, i.e. the addition amount of OKGM is 0, 0.3%, 0.6%, 1% respectively, the preparation steps remain unchanged, prepare 4 groups of frozen dough samples for each of the two formulations (based on yeast and based on baking powder), each group has no less than 10 parallel samples; after the frozen dough is frozen for a certain period of time, it is placed in a 4℃ refrigerator for 12h thawing, and the fresh dough is directly used for determination; after the frozen dough is thawed after a certain frozen storage period (30, 60 days), the molecular weight distribution of gluten protein is determined: take 100 mg of frozen dough sample, dissolve in PBS buffer (0.05M, p H 6.8) containing 2% sodium dodecyl sulfate (SDS), and determine the molecular weight distribution of gluten protein in the dough according to the molecular exclusion chromatography method.

[0050] Results: The changes of monomeric protein (SDS-M) and gluten macromolecular polymer (GMP) content before and after freezing and thawing are shown in Table 1:

[0051] Table 1 Change of monomeric protein (SDS-M) and gluten macromolecular polymer (GMP) content in steamed buns before and after freezing and thawing

[0052]

[0053]

[0054] Note: The same parameter in the same row of different superscript lowercase letters and the same column of different superscript capital letters represent significant difference between parameters (P < 0.05). 0%, 0.3% and 0.6% are the amounts of OKGM added.

[0055] From Table 1, it can be seen that the addition of OKGM can increase the content of gluten macromolecular polymer (GMP) of fresh dough. After repeated freeze-thaw, the GMP in the frozen dough steamed buns all undergo depolymerization phenomenon, generating more monomer protein (SDS-M). The addition of OKGM increases the content of GMP, forms a stronger gluten network, and makes the resistance to freezing stronger, thereby reducing the degree of depolymerization. However, the more OKGM added, the better the effect is not, but after reaching the addition amount of 0.6%, with the increase of the addition amount, the content of GMP presents a decreasing trend, and the addition of 1% OKGM has no obvious improvement effect on the quality of dough.

[0056] Example 5

[0057] I. Preparation method of improved frozen dough steamed buns

[0058] The frozen dough is allowed to rise at 30±1℃ and 80%±5% relative humidity to 2-3 times of the original volume, i.e. the optimal volume of rising; the well-risen dough is steamed in a boiling water bath for 30 min, and then cooled to room temperature to obtain the yeast-based improved frozen dough steamed buns;

[0059] The frozen dough is allowed to swell for 5 min, then steamed in a boiling water bath for 30 min, and then cooled to room temperature to obtain the baking powder-based improved frozen dough steamed buns.

[0060] II. Performance determination

[0061] To determine the optimal addition amount of OKGM and evaluate the quality of steamed buns, the variable, i.e. the addition amount of OKGM, is set to be 0, 0.3%, 0.6% and 1%, respectively, and the preparation steps remain unchanged. Four groups of steamed bun samples are prepared for each of the two formulations (yeast-based and baking powder-based), and each group contains no less than 10 steamed buns. The results are referred to as yeast-based steamed buns or baking powder-based steamed buns. The steamed buns are determined within 12 h, after thawing after 30 days of frozen storage, and after thawing after 60 days of frozen storage to complete the determination of the quality of steamed buns. The determination indexes include:

[0062] 1. Determination of specific volume of steamed buns

[0063] The steamed buns cooled to room temperature are weighed, and the millet displacement method is used to measure the volume of the steamed buns. The specific volume calculation formula is: SV = V / m;

[0064] wherein SV is the specific volume of steamed buns (mL / g), V and m are the volume (mL) and mass (g) of steamed buns, respectively.

[0065] 2. Hardness determination of steamed buns

[0066] Three steamed bun samples from the same batch were taken for each group, and each sample was cut into a uniform steamed bun slice with a thickness of 25 mm. Two center slices were taken from each sample, and a texture analyzer was used to determine the hardness of the steamed buns. The P / 40 probe was used, the test speed was set to 1.7 mm / s, the compression rate was 40%, and the hardness of the steamed buns was the response value at a strain of 25%.

[0067] 3. Internal texture structure analysis of steamed buns

[0068] A steamed bun slice with a thickness of 25 mm was cut from the center of the steamed bun. After taking a photo with a scanner, Image J analysis software was used to analyze the internal texture structure parameters (porosity, pore density, and average pore area).

[0069] 4. Yeast activity determination

[0070] 3g of dough was taken from the center of the yeast-based steamed bun and dissolved in 27mL of 0.9% saline. The yeast was separated by extraction at 4°C for 3h. 0.1mL of the diluted solution was inoculated into 20mL of malt agar medium. The culture dish was incubated at 30°C for 24h, and then the yeast colony count was performed.

[0071] 5. Dough gas production capacity determination

[0072] 80g of steamed buns based on yeast-based modified frozen dough were placed in a 1000mL flask, and preheated in a 35°C water bath until the center temperature rose to 30°C. The test time was set to 120min.

[0073] 80g of steamed buns based on baking powder-based modified frozen dough were placed in a 1000mL flask, and preheated in a 100°C water bath for 30min.

[0074] One end of the pipeline was connected to a graduated cylinder filled with deionized water with a pH of 2. The gas production was characterized by the change in the volume of water displaced by the gas.

[0075] III. Results

[0076] 1. Changes in specific volume, hardness, and internal texture structure parameters

[0077] Table 2. Analysis results of specific volume, hardness, and internal texture structure parameters of steamed buns

[0078]

[0079]

[0080] Note: The same parameter in the same row of different superscript lowercase letters and the same column of different superscript capital letters indicate significant difference (P<0.05) between parameters. 0%, 0.3% and 0.6% are the amounts of OKGM added.

[0081] As can be seen from Table 2, the specific volume of the control group (0% OKGM) steamed bread decreased the most after 60 days of frozen storage, while the specific volume of the steamed bread with 0.3% and 0.6% OKGM decreased less, which reflected that the addition of OKGM helped to improve the deterioration degree of the specific volume of the frozen dough steamed bread. In addition, in terms of texture, the addition of OKGM reduced the hardness of the fresh steamed bread, which was related to the formation of more porous steamed bread texture structure. With the extension of frozen time, the hardness of all steamed bread samples increased significantly. The texture of the frozen dough steamed bread with 0.6% OKGM was softer than that of the control group fresh dough steamed bread. In addition, OKGM can act on the dough-bubble interface, stabilize the protein foam and promote the generation of pores during the fermentation process, resulting in an increase in the porosity of the OKGM steamed bread, a decrease in the average pore area, and a more uniform internal structure. Among all the frozen dough steamed bread, with the extension of frozen storage time, the internal pore density increased relatively, while the porosity and average pore area decreased, resulting in a more compact structure of the steamed bread, which was also consistent with the results of the decrease in the specific volume and the increase in the hardness. The texture structure deterioration degree of the yeast-based steamed bread was the lowest after adding 0.3% OKGM, while that of the baking powder-based steamed bread was the lowest in the 0.6% OKGM steamed bread. In summary, the texture structure of the frozen dough steamed bread with OKGM was better than that of the blank control group. The above research results show that OKGM improves the quality of the frozen dough steamed bread and delays the deterioration of its quality during frozen storage.

[0082] From Figure 2 and Figure 3 it can be seen that the frozen dough steamed bread without OKGM added has a large hardness and low porosity, resulting in poor taste; the steamed bread with OKGM added is softer, and the steamed bread made after the dough is frozen for 60 days has little difference in sensory from the steamed bread made from fresh dough, and has better taste.

[0083] 2. Changes in yeast activity and gas production performance

[0084] Table 3 Changes in the number of yeasts and gas production performance of frozen dough after a certain frozen storage period

[0085]

[0086]

[0087] Note: The same parameter in the same row of different superscript lowercase letters and the same column of different superscript capital letters indicate significant difference (P<0.05) between parameters. 0%, 0.3% and 0.6% are the amounts of OKGM added.

[0088] As shown in Table 3, the number of yeast in the yeast-based steamed buns was sharply reduced due to freezing, which resulted in the decrease of the gas production capacity of the yeast-based steamed buns (Table 3). The addition of OKGM had no effect on the activity and gas production capacity of yeast in the fresh dough steamed buns (0 days). However, after freezing and storage, OKGM delayed the quality deterioration of the yeast-based steamed buns, especially when the amount of OKGM added was 0.3%. This can be explained by the fact that OKGM strengthens the gluten network structure of the frozen dough. This is also clearly demonstrated in the baking powder-based steamed buns, in which the gas production of the baking powder-based steamed buns with 0.6% OKGM added was more effectively maintained after freezing and storage.

[0089] The detailed inventive idea of the present application is as follows:

[0090] Since the M w of OKGM is low, the hydroxyl groups on the chemical structure of OKGM are randomly oxidized into aldehyde groups or carboxyl groups, which makes OKGM possible to covalently react with the sulfhydryl groups and amino groups on the gluten or prolamin. In addition, calcium gluconate and zinc gluconate are good sources of minerals, which can increase the nutritional value of the dough. At the same time, calcium gluconate and zinc gluconate can enhance the elasticity and extensibility of the dough gluten. Therefore, the addition of calcium gluconate and zinc gluconate can improve the taste of steamed buns.

[0091] Calcium gluconate and zinc gluconate contain metal ions, which can form complexes with the carboxyl groups in oxidized konjac polysaccharide. This complexation may change the physical and chemical properties of oxidized konjac polysaccharide, thereby affecting the consistency and stability of the dough; oxidized konjac polysaccharide can form hydrates with calcium gluconate and zinc gluconate, which can change the water content and distribution of the dough as an additive. Low-temperature plasma treatment can generate high-energy radicals, ions, electrons and ultraviolet light, etc. These high-energy particles can initiate chemical reactions and promote the interaction between calcium gluconate, zinc gluconate and oxidized konjac polysaccharide.

[0092] In summary, the present application proposes to use OKGM as a dough improver to delay the quality deterioration of frozen dough and steamed buns, which is very feasible.

[0093] It should be understood that the various forms of flow shown above can be used to reorder, add, or remove steps. For example, the steps recited in the present disclosure can be performed in parallel, in series, or in a different order, as long as the desired results of the technical solutions of the present disclosure are achieved, which are not limited herein.

[0094] The above detailed description does not constitute a limitation on the protection scope of the present application. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent replacements, and improvements made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for the preparation of an improved frozen dough with added oxidized konjac polysaccharide, characterized in that, The modified frozen dough added with the oxidized konjak polysaccharide comprises the following raw materials in parts by weight: flour 850-950 parts, water 500-600 parts, oxidized konjak polysaccharide 2.55-9.5 parts, calcium gluconate 8.5-14.25 parts, zinc gluconate 0.25-1 part, and leavening agent 8-60 parts; and the leavening agent is yeast or baking powder. The relative molecular mass of the oxidized konjak polysaccharide is 6000-10000; the oxidized konjak polysaccharide accounts for 0.6% of the flour; and the preparation method of the oxidized konjak polysaccharide specifically comprises the following steps: adding water to konjak polysaccharide to form a suspension of 0.8-1.2 g / 100 mL, passing ozone at a flow rate of 30-100 L / min, and reacting at 62-68 ℃ for 100-150 min by means of a variable-frequency temperature control microwave; after the reaction is completed, centrifuging at 2500-3500 x g for 15-25 min, removing the precipitate, adding 95% ethanol to the supernatant, stirring, mixing, standing and precipitating, collecting the precipitate, drying, crushing, and passing through a 150-mesh sieve to obtain the oxidized konjak polysaccharide. The method comprises the following steps: S1. The flour, leavening agent, and water are weighed and added with the oxidized konjak polysaccharide, calcium gluconate, and zinc gluconate; S2. The oxidized konjak polysaccharide, calcium gluconate, and zinc gluconate are uniformly dispersed in 450-550 mL of water, and high-pressure homogenization is performed at 8000-12000 g and 15-25 Mpa for 3-10 min, and plasma treatment is performed at 800-1200 W for 100-150 s; S3. All the raw materials are placed in a dough mixer, mixed at a low speed of 50-100 rpm for 1-3 min, and then mixed at a high speed of 100-150 rpm for 3-5 min; after the mixing, each 50-100 g of the mixture is divided into a piece of dough, and the dough is rolled into a round shape until the surface is smooth; S4. The prepared dough is wrapped with a preservative film, and quick-frozen until the center temperature of the dough reaches -16 to -20 ℃, to obtain the modified frozen dough added with the oxidized konjak polysaccharide.

2. The method of preparing an improved frozen dough with oxidized konjac polysaccharide according to claim 1, characterized in that: The pH value of the 1% oxidized konjak polysaccharide aqueous solution is 3.5-4.

0.

3. The method of preparing an improved frozen dough with oxidized konjac polysaccharide according to claim 1, characterized in that: The flow rate of the ozone is 50 L / min, and the reaction time is 120 min.

4. The method for preparing an improved frozen dough to which oxidized konjac polysaccharide is added according to any one of claims 1 to 3, characterized by: The flour is 900 parts, the water is 500 parts, the oxidized konjak polysaccharide is 2.7 parts, the calcium gluconate is 10.8 parts, the zinc gluconate is 0.45 part, and the yeast is 10 parts; and the yeast is active dry yeast.

5. The method of preparing an improved frozen dough with oxidized konjac polysaccharide according to any one of claims 1 to 3, characterized in that: The flour is 900 parts, the water is 560 parts, the oxidized konjak polysaccharide is 5.4 parts, the calcium gluconate is 10.8 parts, the zinc gluconate is 0.45 part, and the baking powder is 54 parts.

6. The method of preparing an improved frozen dough incorporating oxidized konjac polysaccharide according to claim 1, characterized in that: The high-pressure homogenization in step S2 is performed at 10000 g and 20 Mpa.

7. The method of making an improved frozen dough incorporating oxidized konjac polysaccharide according to claim 6, characterized in that: The plasma treatment in step S2 is performed at a power of 1000 W and a time of 120 s.

8. The method of preparing an improved frozen dough with oxidized konjac polysaccharide according to claim 7, characterized in that: The low-speed mixing in step S3 is performed at a speed of 60 rpm, and the high-speed mixing is performed at a speed of 120 rpm.

9. Modified frozen dough with added oxidized konjac polysaccharide, characterized in that: The modified frozen dough added with the oxidized konjak polysaccharide is prepared by the preparation method of claim 1.

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