A method for maintaining the quality of frozen dough

Abstract

The present invention provides a method for maintaining the quality of frozen dough. The method comprises the following steps: taking porous colloidal microspheres immobilized with yeast, adding water to swell them, and placing them in a refrigerator to stand; taking flour and salt, and evenly mixing them to prepare a powder; placing the powder in a dough cylinder, adding the swollen porous colloidal microspheres immobilized with yeast and water, and stirring until a gluten network is formed and the dough is uniform and free of raw flour; kneading the dough alternately on both sides to obtain a smooth and elastic dough; placing the smooth and elastic dough in a fresh-keeping bag, sealing it, and quickly freezing it in a refrigerator until the center temperature of the dough reaches -18°C, and then freezing it for future use. The present invention uses colloidal microspheres immobilized with yeast, which become porous after freeze-drying at a specific temperature and time. After rehydration and swelling, the pores open to form porous channels, which are then added to flour. During the freezing process of the dough, the free water therein is absorbed by the channels, thereby reducing the formation of ice crystals and preventing damage to the gluten protein network structure.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for maintaining the quality of frozen dough. Background Art

[0002] Frozen dough technology, a new baking process developed in the late 1950s, utilizes the freezing principle to rapidly freeze dough dough at the semi-finished or finished stage and refrigerate it for a period of time. When needed, it undergoes thawing and then transitions to subsequent steps and processes, ultimately producing fresh pasta products. Its efficiency and safety make it ideally suited to the needs of standardization and industrialization in the food industry, as well as the promotion of modern international chain operations. The mature application of this technology has significant economic and social significance. However, during frozen storage, temperature fluctuations can cause ice crystals in frozen dough to melt and recombine, resulting in recrystallization. These recrystallized ice crystals are typically larger, disrupting the gluten network and affecting the quality of both the frozen dough and the finished product.

[0003] Currently, the food industry relies primarily on additives to improve the quality of frozen dough and extend its shelf life. Antifreeze protein is a new additive approved for use in frozen foods in my country in 2006. Hydrocolloids can also improve the properties of frozen dough. However, the effect of a single hydrocolloid is limited, and the addition of hydrocolloids also fails to improve the fermentation properties of yeast. Therefore, how to simultaneously improve these properties is an urgent problem to be solved. Summary of the Invention

[0004] Technical problem to be solved: In response to the above technical problems, the purpose of the present invention is to provide a method for maintaining the quality of frozen dough, which uses colloidal microspheres with fixed yeast, which become porous after freeze-drying at a specific temperature and time. After rehydration and swelling, the pores open to form porous channels. The microspheres are added to flour. During the dough freezing process, the free water in the microspheres is absorbed by the channels, thereby reducing the formation of ice crystals and preventing damage to the gluten protein network structure.

[0005] Technical solution: A method for maintaining the quality of frozen dough, which involves adding porous colloidal microspheres immobilized with yeast into the frozen dough.

[0006] Preferably, the porous colloidal microspheres immobilized with yeast have a particle size of 5 to 50 μm.

[0007] Preferably, the preparation method of the porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0008] (1) 5-7 parts of tamarind polysaccharide gum and 3-5 parts of tragacanth gum were added to 85-100 parts of water at 85°C and 520 rpm, and stirred for 20-25 minutes to prepare a sol;

[0009] (2) Lower the temperature to 40°C, add 8-12 parts of yeast, and centrifuge using an ultracentrifuge;

[0010] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0011] (4) After vacuum freeze-drying, porous colloidal microspheres immobilized with yeast were obtained.

[0012] Preferably, the centrifugal conditions are: centrifugal speed 3000-4000 rpm, centrifugal time 5-7 min.

[0013] Preferably, the vacuum freezing conditions are: freezing temperature -50°C to -70°C, freezing time 14 to 16 hours.

[0014] The method for maintaining the quality of frozen dough comprises the following steps:

[0015] S1: Take 4-5 portions of porous colloidal microspheres immobilized with yeast, add water to swell, and place in a refrigerator at 4°C for 12 hours;

[0016] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0017] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0018] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0019] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0020] Preferably, the mass-to-volume ratio of the porous colloidal microspheres immobilized with yeast to water is 1 g:(5-10) mL.

[0021] The frozen dough is preserved by the method for maintaining the quality of the frozen dough.

[0022] Beneficial effects:

[0023] 1. The present invention uses colloidal microspheres immobilized with yeast, which become porous after freeze-drying at a specific temperature and time. The pores open after rehydration and swelling, forming porous channels. These microspheres are added to flour. During the dough freezing process, the free water in the microspheres is absorbed by the channels, thereby reducing the formation of ice crystals and preventing damage to the gluten protein network structure.

[0024] 2. The present invention adopts a compound of tamarind polysaccharide gum and tragacanth gum. Compared with the use of a single gum, the two have a synergistic effect. The hydroxyl groups on the tamarind polysaccharide gum molecular chain and the carboxyl groups and other groups in the tragacanth gum molecules can form hydrogen bonds, thereby forming large micelles, which increases the viscosity of the system, improves the dehydration of the dough, and can also enable the gluten to better form an orderly three-dimensional spatial network structure, thereby enhancing the dough's gluten strength, elasticity and toughness.

[0025] 3. The composite colloidal microspheres used in the present invention, during the dough freezing process, some of the composite colloidal molecules in the composite colloidal microspheres enter the ice crystal area, which can reduce the movement of free water in the dough, causing the viscosity of the unfrozen area to rise sharply, thereby increasing the number of microcrystals and low-temperature stability of the dough, reducing the growth rate and size of ice crystals in the dough, and inhibiting the destruction of the network structure of gluten protein by ice crystals. At the same time, the composite colloid will form adsorption around the small bubbles in the dough, slowing down gas diffusion, increasing the stability of the bubble wall, preventing the bubbles from expanding, and improving the strength of the dough.

[0026] 4. The yeast of the present invention is mixed with the composite glue before use. The composite glue enters the yeast cells through low-affinity conversion, which not only promotes the growth of the yeast but also improves the frost resistance of the yeast and maintains its fermentation ability.

[0027] 5. The yeast of the present invention is immobilized in porous colloidal microspheres. Firstly, it can maintain its dispersion and is not easy to aggregate, which improves the dispersed fermentation performance. Secondly, if the yeast is directly added to the dough formula, the survival rate of the yeast will be reduced after freezing and refrigeration, and the gas production capacity will decrease. The released reducing substance glutathione will also weaken the gluten network structure in the dough, resulting in a long proofing time. After the yeast is immobilized in the porous colloidal microspheres, the colloidal molecules can continuously protect the yeast from the effects of low temperature, thereby improving the fermentation efficiency. DETAILED DESCRIPTION

[0028] The present invention provides a method for maintaining the quality of frozen dough. To further clarify the objectives, technical solutions, and effects of the present invention, the present invention will be further described below with reference to the following examples. It should be understood that the specific examples described herein are intended only to illustrate the present invention and are not intended to limit the present invention.

[0029] Example 1

[0030] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0031] (1) 5 parts of tamarind polysaccharide gum and 5 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0032] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0033] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0034] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0035] Example 2

[0036] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0037] (1) 7 parts of tamarind polysaccharide gum and 5 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0038] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0039] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0040] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0041] Example 3

[0042] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0043] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0044] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0045] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0046] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0047] Example 4

[0048] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0049] (1) 7 parts of tamarind polysaccharide gum and 5 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0050] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0051] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0052] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0053] Example 5

[0054] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0055] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0056] (2) The temperature was lowered to 40°C, 8 portions of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 min.

[0057] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0058] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0059] Example 6

[0060] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0061] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0062] (2) The temperature was lowered to 40°C, 12 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 min.

[0063] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0064] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0065] Example 7

[0066] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0067] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0068] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3000 rpm for 7 minutes.

[0069] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0070] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0071] Example 8

[0072] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0073] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0074] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 4000 rpm for 5 min.

[0075] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0076] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0077] Example 9

[0078] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0079] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0080] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0081] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0082] (4) After vacuum freeze drying at -50°C for 16 h, porous colloidal microspheres immobilized with yeast were obtained.

[0083] Example 10

[0084] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0085] (1) 5 parts of tamarind polysaccharide gum and 3 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0086] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0087] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0088] (4) After vacuum freeze drying at -70°C for 14 h, porous colloidal microspheres immobilized with yeast were obtained.

[0089] Comparative Example 1

[0090] The difference between this embodiment and embodiment 3 is that tamarind polysaccharide gum is used entirely, and tragacanth gum is not used:

[0091] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0092] (1) 8 parts of tamarind polysaccharide gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0093] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0094] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0095] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0096] Comparative Example 2

[0097] The difference between this embodiment and embodiment 3 is that tragacanth gum is used throughout, and tamarind polysaccharide gum is not used:

[0098] The preparation method of porous colloidal microspheres immobilized with yeast is as follows, in parts by weight:

[0099] (1) 8 parts of tragacanth gum were added to 90 parts of water at 85°C and 520 rpm, and stirred for 25 minutes to prepare a sol;

[0100] (2) The temperature was lowered to 40°C, 10 parts of yeast were added, and the mixture was centrifuged using an ultracentrifuge at a speed of 3500 rpm for 6 minutes.

[0101] (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast;

[0102] (4) After vacuum freeze drying at -60°C for 15 h, porous colloidal microspheres immobilized with yeast were obtained.

[0103] Table 1 Some properties of porous colloidal microspheres immobilized with yeast

[0104] Average fixed yeast number (units / g) Particle size (μm) Porosity (%) Example 1 <![CDATA[6.89×10 9 ]]> 10～40 22.8 Example 2 <![CDATA[6.99×10 9 ]]> 10～40 22.9 Example 3 <![CDATA[7.32×10 9 ]]> 10～40 23.1 Example 4 <![CDATA[7.14×10 9 ]]> 10～40 23.2 Example 5 <![CDATA[6.17×10 9 ]]> 10～40 23.1 Example 6 <![CDATA[7.79×10 9 ]]> 10～40 23.1 Example 7 <![CDATA[7.38×10 9 ]]> 15～50 23.0 Example 8 <![CDATA[7.25×10 9 ]]> 5～38 23.2 Example 9 <![CDATA[7.16×10 9 ]]> 10～40 22.4 Example 10 <![CDATA[7.21×10 9 ]]> 10～40 23.7 Comparative Example 1 <![CDATA[7.18×10 9 ]]> 22～75 23.9 Comparative Example 2 <![CDATA[7.10×10 9 ]]> 5～30 22.8

[0105] After comprehensive comparison of the average number of immobilized yeast, particle size and porosity, the yeast-immobilized porous colloidal microspheres prepared in Example 3 were used in subsequent experiments.

[0106] Example 11

[0107] A method for maintaining the quality of frozen dough comprises the following steps:

[0108] S1: Take 5 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:5mL, and place in a 4℃ refrigerator for 12h;

[0109] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0110] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0111] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0112] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0113] Example 12

[0114] A method for maintaining the quality of frozen dough comprises the following steps:

[0115] S1: Take 5 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:8mL, and place in a 4℃ refrigerator for 12h;

[0116] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0117] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0118] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0119] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0120] Example 13

[0121] A method for maintaining the quality of frozen dough comprises the following steps:

[0122] S1: Take 5 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:10mL, and place in a 4℃ refrigerator for 12h;

[0123] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0124] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0125] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0126] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0127] Example 14

[0128] A method for maintaining the quality of frozen dough comprises the following steps:

[0129] S1: Take 4 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:8mL, and place in a 4℃ refrigerator for 12h;

[0130] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0131] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0132] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0133] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0134] Comparative Example 3

[0135] The difference between this comparative example and Example 12 is that yeast and composite colloid are added separately, and the addition amounts are exactly the same as those in Example 13. A method for maintaining the quality of frozen dough comprises the following steps:

[0136] S1: Take the composite glue, add water to swell it, the mass volume ratio of the composite glue and water is 1g:8mL, and the composite glue is tamarind polysaccharide gum and tragacanth gum with a mass ratio of 5:3, and place it in a refrigerator at 4℃ for 12h;

[0137] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0138] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0139] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0140] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0141] Comparative Example 4

[0142] The difference between this comparative example and Example 12 is that the yeast-immobilized porous colloidal microspheres of Comparative Example 1 are used.

[0143] A method for maintaining the quality of frozen dough comprises the following steps:

[0144] S1: Take 5 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:8mL, and place in a 4℃ refrigerator for 12h;

[0145] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0146] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0147] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0148] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0149] Comparative Example 5

[0150] The difference between this comparative example and Example 12 is that the yeast-immobilized porous colloidal microspheres of Comparative Example 2 are used.

[0151] A method for maintaining the quality of frozen dough comprises the following steps:

[0152] S1: Take 5 portions of yeast-immobilized porous colloidal microspheres, add water to swell, the mass volume ratio of yeast-immobilized porous colloidal microspheres to water is 1g:8mL, and place in a 4℃ refrigerator for 12h;

[0153] S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside;

[0154] S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch;

[0155] S4: Knead the dough alternately on both sides to get a smooth and elastic dough;

[0156] S5: Put the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 minutes until the center temperature of the dough reaches -18℃. Then freeze it for later use.

[0157] The performance indicators of the dough were measured after the dough was frozen for 15 days. When thawing, the dough was taken out from the ziplock bag and thawed at 30°C and 80% relative humidity for 40 minutes to make the center temperature of the dough reach 15°C.

[0158] The tensile properties of the dough were measured using an FTC texture analyzer. The test parameters were: force sensor range 250N; starting force 0.1N; test speed 1mm / s; test distance 60mm, and the maximum tensile resistance of the dough was measured.

[0159] Use carbon dioxide absorption titration;

[0160] Determination of freezable water content: Use a differential calorimeter scanner to test the heat flow change during the heating process of the frozen dough and calculate the moisture content.

[0161] Table 2 Characteristics of frozen dough

[0162]

[0163] As can be seen from Table 2, the various performance indicators of Example 12 are the best in combination. The reason why the performance of Comparative Example 3 is not as good as that of Example 12 is that when yeast and composite glue are used separately, the composite glue cannot enter the yeast cells, thereby failing to improve its frost resistance, resulting in a weakening of its fermentation power and a poor fermentation effect. At the same time, the composite glue does not form a porous structure, resulting in an inability to further reduce the freezable moisture content. The performance of Comparative Examples 4 and 5 is not as good as that of Example 12. The reason is that instead of using composite glue, a single glue is used. Compared with the use of a single glue, the composite glue has a synergistic effect. The hydroxyl groups on the tamarind polysaccharide glue molecular chain can form hydrogen bonds with the carboxyl groups and other groups in the tragacanth gum molecules, thereby forming large micelles, which increases the viscosity of the system, improves the dehydration of the dough, and can also better form an ordered three-dimensional network structure of the gluten, thereby enhancing the dough's gluten strength, elasticity, and toughness.

Claims

1. A method for maintaining the quality of frozen dough, characterized in that: Adding porous colloidal microspheres immobilized with yeast to frozen dough; The preparation method of the porous colloidal microspheres immobilized with yeast is as follows, in parts by weight: (1) Take 5-7 parts of tamarind polysaccharide gum and 3-5 parts of tragacanth gum, add them to 85-100 parts of water at 85°C and 520 rpm, and stir continuously for 20-25 minutes to prepare a sol; (2) Lower the temperature to 40°C, add 8-12 parts of yeast, and centrifuge using an ultracentrifuge; (3) Place in a 40°C water bath for 20 min to obtain colloidal microspheres immobilized with yeast; (4) After vacuum freeze-drying, porous colloidal microspheres immobilized with yeast were obtained.

2. The method for maintaining the quality of frozen dough according to claim 1, wherein: The particle size of the porous colloidal microspheres immobilized with yeast is 5-50 μm.

3. The method for maintaining the quality of frozen dough according to claim 1, wherein: The centrifugal conditions are: centrifugal speed 3000-4000 rpm, centrifugal time 5-7 min.

4. The method for maintaining the quality of frozen dough according to claim 1, wherein: The vacuum freeze-drying conditions are: freezing temperature -50°C to -70°C, freezing time 14 to 16 hours.

5. The method for maintaining the quality of frozen dough according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1: Take 4-5 porous colloidal microspheres immobilized with yeast, add water to swell, and place in a refrigerator at 4°C for 12 h; S2: Take 100 parts of flour and 1 part of salt, mix them evenly to prepare a powder, and set aside; S3: The flour is placed in a dough bowl, and the swollen porous colloidal microspheres immobilized with yeast and 60 parts of water are added, and stirred until a gluten network is formed and the dough is uniform without any raw starch; S4: Knead the dough alternately on both sides to get a smooth and elastic dough; S5: Place the smooth and elastic dough into a fresh-keeping bag, seal it, and quickly freeze it in a -40℃ refrigerator for 90 min until the center temperature of the dough reaches -18℃. Then freeze it for later use.

6. The method for maintaining the quality of frozen dough according to claim 5, characterized in that: The mass-to-volume ratio of the porous colloidal microspheres immobilized with yeast to water is 1 g: (5-10) mL.

7. Frozen dough preserved by the method for maintaining frozen dough quality according to any one of claims 1 to 6.

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