Frozen raw bun special powder and application thereof

Abstract

The application discloses a frozen raw buns special powder and application thereof, and belongs to the food technology field. The application combines the powder selection and powder distribution of specific varieties of domestic wheat (Zhengmai 9023 and Jiangsu red wheat) and imported wheat (Australian hard wheat) to obtain a good-quality wheat base powder; meanwhile, a moisture retainer, an emulsifier, a thickening agent and an enzyme preparation can be selectively added to prepare the frozen raw buns special powder with good anti-freezing performance. The frozen raw buns special powder provided by the application, combined with an optimized frozen raw buns making method, can greatly prolong the frozen storage time of the frozen raw buns, so that the buns can maintain good specific volume, texture quality and sensory quality during the frozen storage process. The application is favorable for promoting the standardization and industrialized production of frozen fermented flour products and enriching the consumption market of breakfast food.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a special powder for frozen raw buns and its application. Background Technology

[0002] Steamed buns, a traditional Chinese fermented dough product, are favored by consumers for their rich fillings and delicious taste, compared to other products like mantou. For manufacturers, the variety of fillings and types of buns offers high added value. As one of the most important staple foods in Chinese people's lives, the market size for steamed buns is growing, and consumers' demands are also increasing. Traditional business methods and family-run or small-scale production can no longer meet market needs, and high labor costs and food safety issues have significantly limited their large-scale production and development.

[0003] Currently, most frozen fermented dough products sold in my country are pre-cooked dough, meaning they are steamed in a factory, then quick-frozen, packaged, and sold in supermarkets or chain restaurants. They are then steamed again before consumption. The disadvantages are that the taste and quality still differ significantly from fresh products. Furthermore, the double steaming process leads to high energy consumption, greatly increasing costs for chain restaurants. The larger size of these products also increases transportation costs. With advancements in frozen dough technology, steamed buns are rapidly developing towards frozen raw dough. Frozen raw steamed buns refer to buns that are quick-frozen directly after shaping without proofing or proofing without steaming. They are transported and stored under frozen conditions and can be steamed directly without thawing or after only a short proofing period. Frozen raw steamed buns are standardized, convenient, efficient, and have a fresh taste, fully meeting the needs of chain restaurant businesses. Currently, there is no special wheat flour on the market for making frozen raw buns. Frozen raw buns made with ordinary bun flour suffer from severe quality deterioration after freezing and storage, resulting in problems such as failure to rise, smaller volume, and poor taste. Summary of the Invention

[0004] To address the aforementioned problems, this invention provides a formula and preparation method for a special powder for frozen raw steamed buns. In this invention, three wheat raw materials (Zhengmai 9023, Jiangsu Red Wheat, and Australian Hard Wheat) were determined based on the quality and content of gluten protein in each type of wheat and blended in different proportions to obtain a base powder for frozen raw steamed buns. This powder can significantly extend the frozen storage time of frozen raw steamed buns without adding any improvers, resulting in frozen raw steamed buns with strong frost resistance, excellent quality (specific volume, texture, etc.), and good taste. Furthermore, by adding improvers and optimizing the production process of frozen raw steamed buns, the frost resistance, quality (specific volume, texture, etc.), and taste of the frozen raw steamed buns can be further enhanced.

[0005] The first objective of this invention is to provide a special wheat flour for frozen raw buns, which is composed of domestic wheat base flour and imported wheat base flour;

[0006] The domestic wheat base powder is composed of Zhengmai 9023 and Jiangsu Hongmai, while the imported wheat base powder is Australian hard wheat.

[0007] In one embodiment of the present invention, the mass ratio of Zhengmai 9023 and Jiangsu Red Wheat is 1:1.

[0008] In one embodiment of the present invention, the mass ratio of the domestic wheat base powder to the imported wheat base powder is 4-6:6-4. Preferably, the mass ratio of the domestic wheat base powder to the imported wheat base powder is 5:5.

[0009] The second objective of this invention is to provide a recipe for frozen raw buns, comprising, by weight, 100 parts of the above-mentioned special powder for frozen raw buns, 49-53 parts of water, 0.8-2 parts of semi-dry yeast, 1-3 parts of white sugar, and 0.8-2 parts of baking powder.

[0010] In one embodiment of the present invention, the recipe for frozen raw buns, according to the weight ratio, consists of the following: 100 parts of frozen raw bun special powder, 52 parts of water, 1.2 parts of semi-dry yeast, 2 parts of white sugar and 1.2 parts of baking powder.

[0011] In one embodiment of the present invention, the above formulation further includes an additive modifier; the amount added is 0-2 parts by weight. Alternatively, 1-2 parts may be added.

[0012] In one embodiment of the present invention, the modifier comprises the following components: 0-4000 ppm trehalose, 0-5000 ppm phosphate, 0-3000 ppm hydroxypropyl methylcellulose, 0-3000 ppm acetylated mono- and diglycerides of fatty acids, and 0-150 ppm enzyme preparation, to further extend the frozen storage time of the frozen raw buns.

[0013] In one embodiment of the present invention, the phosphate is a mixture of sodium hexametaphosphate and sodium tripolyphosphate.

[0014] In one embodiment of the present invention, the mass ratio of sodium hexametaphosphate to sodium tripolyphosphate is (2-3):(3-2).

[0015] In one embodiment of the present invention, the enzyme preparation is a mixture of xylanase, lipase and amylase.

[0016] In one embodiment of the present invention, the mass ratio of xylanase, lipase and amylase is (4-6):(1-3):1.

[0017] The third objective of this invention is to provide a method for making frozen raw buns, comprising:

[0018] Mix the above-mentioned special powder for frozen raw buns, water, semi-dry yeast, white sugar and baking powder according to the recipe and knead the dough to obtain a smooth and non-sticky dough; let the dough rise, roll out the air, roll, divide, roll out the wrappers, fill and shape them to obtain raw buns; then let them rise and quick-freeze to obtain frozen raw buns.

[0019] In one embodiment of the present invention, the obtained frozen raw buns are stored frozen at -18°C and can be steamed before consumption.

[0020] In one embodiment of the present invention, the specific parameters for kneading the dough are: low-speed stirring for 6 minutes.

[0021] In one embodiment of the present invention, the proofing parameters for the dough and the buns are: 30-40°C, 80%-85% RH, dough proofing for 20-40 minutes, and bun proofing for 15-25 minutes. Preferably, the parameters are 38°C, 85% RH, dough proofing for 30 minutes, and bun proofing for 20 minutes.

[0022] In one embodiment of the present invention, the calendering and venting refers to calendering the dough strip in a parallel folding manner 15 to 20 times.

[0023] In one embodiment of the present invention, the rolling refers to rolling the dough strip with a dough forming machine for about 15 seconds to form a cylindrical strip with a diameter of 4 cm.

[0024] In one embodiment of the present invention, the rolling and shaping refers to rolling the dough into a sheet that is thicker in the middle and thinner at the edges using a rolling pin, then manually wrapping the filling inside and pinching out 10 to 15 bun pleats.

[0025] In one embodiment of the present invention, quick-freezing refers to quick-freezing the proofed raw buns at -40°C until the center temperature of the buns reaches below -18°C.

[0026] In one embodiment of the present invention, the steaming refers to placing the frozen raw buns in a preheated multi-functional steam oven and steaming them at 100°C for 20 minutes without thawing.

[0027] The fourth objective of this invention is to produce a frozen raw bun using the above-described method.

[0028] In one embodiment of the present invention, the special wheat flour for frozen raw buns can extend the frozen storage time of frozen raw buns to more than 7 days without the addition of any improvers.

[0029] In one embodiment of the present invention, the special wheat flour for frozen raw buns, when a small amount of improver is added, can extend the frozen storage time of frozen raw buns to more than 14 days.

[0030] The beneficial effects of this invention are:

[0031] 1. Based on the quality differences of different wheat varieties, this invention uses the quality of the frozen raw buns produced as an indicator, and through reasonable selection and blending of flour, produces a special flour suitable for producing frozen raw buns.

[0032] 2. The special powder for frozen raw buns prepared by the method of the present invention can greatly improve the frozen storage stability of frozen raw buns, and can extend the frozen storage time to more than 7 days without adding improvers.

[0033] 3. The special powder for frozen raw buns prepared by the method of the present invention can be modified by adding a certain amount of improver as needed to extend its frozen storage time to more than 14 days.

[0034] 4. The special powder for frozen raw buns prepared by the method of the present invention has strong processing adaptability and is suitable for industrial production lines to produce frozen raw buns and a variety of frozen fermented dough products.

[0035] 5. The frozen raw buns produced in this invention do not require thawing or proofing before steaming, which greatly improves the convenience for chain stores and home consumers in the steaming process, and makes it easier for manufacturers and chain stores to achieve standardized and regulated production. Attached Figure Description

[0036] Figure 1 These are photographs of the appearance of Examples 1(A), 6(B), and 7(C) after being frozen for 1 week. Detailed Implementation

[0037] In view of the shortcomings of the prior art, the inventors of this invention, through long-term research and extensive practice, have proposed the technical solution of this invention. The following will further explain and illustrate this technical solution, its implementation process, and its principles.

[0038] The technical solution of the present invention is further described in detail below through several embodiments. However, the selected embodiments are only used to illustrate the present invention and do not limit the scope of the present invention. The embodiments and comparative examples of the present invention adopt the following experimental methods:

[0039] Method for determining the specific volume of steamed buns: After steaming, the steamed buns are cooled at room temperature for 20 minutes, weighed, and their volume is measured using a Volscan Profiler 300 volume analyzer. The specific volume of the steamed buns (v / m) is then calculated.

[0040] Method for determining the textural quality of steamed buns: After steaming, the buns were cooled at room temperature for 20 minutes, and their textural properties were determined using a TA-XT Plus property analyzer equipped with a P / 100 probe in TPA mode. Test parameters: the compression rates before, during, and after the test were 5.0 mm / s, 1.0 mm / s, and 5.0 mm / s, respectively; the compression ratio was 50%; the trigger force was 8 g; the time interval between two compressions was 5 s; and the data acquisition rate was 200 pps.

[0041] Sensory evaluation method for steamed buns: After steaming, the buns were cooled at room temperature for 20 minutes. Ten experienced sensory evaluators were then organized to conduct sensory evaluations of the buns. The evaluation criteria are as follows:

[0042]

[0043] Example 1:

[0044] The special powder for frozen raw buns in this embodiment consists of the following components by weight: 50 parts of domestic wheat base powder (of which the mass ratio of Zhengmai 9023 and Jiangsu Red Wheat is 1:1) and 50 parts of imported wheat base powder.

[0045] The processing steps for the frozen raw buns in this embodiment include the following:

[0046] 1) Dissolve 1.2 parts of semi-dry yeast and 2 parts of white sugar in 52 parts of water;

[0047] 2) Pour 100 parts of the above-mentioned frozen raw bun special powder, 1.2 parts of baking powder and the water containing the above-mentioned ingredients into the mixing pot, and knead for 6 minutes to obtain a smooth and non-sticky dough;

[0048] 3) The obtained dough was proofed at 38℃ and 85% RH for 30 minutes;

[0049] 4) Roll out the proofed dough 15-20 times to expel the internal gas, roll the dough and divide it into 50g portions;

[0050] 5) Roll out the dough, wrap 30g of filling inside, and shape it to get the raw buns;

[0051] 6) The buns are proofed at 38℃ and 85%RH for 20 minutes, and the raw buns are quick-frozen in a -40℃ freezer for 90 minutes until the core temperature reaches -18℃, thus obtaining frozen raw buns.

[0052] 7) Transfer to a -18℃ freezer for storage. Take it out periodically without thawing. Steam it directly in a preheated steamer for 20 minutes. After cooling at room temperature for 20 minutes, measure its specific volume, texture quality and sensory quality indicators.

[0053] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 1 can be stored at -18℃ for 7 days. After 7 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0054] Example 2:

[0055] Referring to Example 1, the mass ratio of domestic wheat base flour (in which the mass ratio of Zhengmai 9023 and Jiangsu Hongmai is 1:1) to imported wheat base flour was replaced with 6:4, while other conditions remained unchanged.

[0056] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 2 can be stored at -18℃ for 7 days. After 7 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0057] Example 3:

[0058] Referring to Example 1, the mass ratio of domestic wheat base flour (in which the mass ratio of Zhengmai 9023 and Jiangsu Hongmai is 1:1) to imported wheat base flour was replaced with 4:6, while other conditions remained unchanged.

[0059] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 3 can be stored at -18℃ for 7 days. After 7 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0060] Example 4:

[0061] Referring to Example 1, the proofing time of the raw buns obtained after shaping was adjusted to 17 minutes, while other conditions remained unchanged.

[0062] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 4 can be stored at -18℃ for 7 days. After 7 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0063] Example 5:

[0064] Referring to Example 1, the proofing time of the raw buns obtained after shaping was adjusted to 23 minutes, while other conditions remained unchanged.

[0065] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 5 can be stored at -18℃ for 7 days. After 7 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0066] Example 6:

[0067] Referring to Example 1, 3g of trehalose, 2g of sodium hexametaphosphate, 2g of sodium tripolyphosphate, 2g of hydroxypropyl methylcellulose, 2g of acetylated mono- and diglycerides of fatty acids, 0.05g of xylanase, 0.02g of lipase, and 0.01g of amylase were added to every 1000g of frozen raw bun flour. The amount of water added was adjusted to 50%, and other conditions remained unchanged.

[0068] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Example 6 can be stored at -18℃ for 14 days. After 14 days of freezing, the steamed buns retain a good specific volume, good appearance, uniform internal structure, and acceptable textural characteristics and taste.

[0069] Comparative Example 1:

[0070] Referring to Example 1, the mass ratio of domestic wheat base flour (in which the mass ratio of Zhengmai 9023 and Jiangsu Hongmai is 1:1) to imported wheat base flour was replaced with 7:3, while other conditions remained unchanged.

[0071] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 1 can be stored at -18℃ for 4 days. After 4 days of freezing, their specific volume is 1.43 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, and the texture is hard and sticky, which is close to an unacceptable state.

[0072] Comparative Example 2:

[0073] Referring to Example 1, the mass ratio of domestic wheat base flour (in which the mass ratio of Zhengmai 9023 and Jiangsu Hongmai is 1:1) to imported wheat base flour was replaced with 3:7, while other conditions remained unchanged.

[0074] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 2 can be stored at -18℃ for 4 days. After 4 days of freezing, their specific volume is 1.42 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, and the texture is hard and sticky, which is close to an unacceptable state.

[0075] Comparative Example 3:

[0076] Referring to Example 1, Jiangsu Red Wheat in the domestic wheat base flour was replaced with Yannong 19 in equal amounts, while other conditions remained unchanged.

[0077] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 3 can be stored at -18℃ for 4 days. After 4 days of freezing, their specific volume is 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, and the texture is hard and sticky, which is close to an unacceptable state.

[0078] Comparative Example 4:

[0079] Referring to Example 1, Zhengmai 9023 in the domestic wheat base flour was replaced with Yannong 19 in equal amounts, while other conditions remained unchanged.

[0080] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 and 14 days of freezing is shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 4 can be stored at -18℃ for 4 days. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0081] Comparative Example 5:

[0082] Referring to Example 1, Jiangsu red wheat in the domestic wheat base flour was replaced with Jiangsu white wheat in equal amounts, while other conditions remained unchanged.

[0083] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 5 can be stored at -18℃ for 4 days. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0084] Comparative Example 6:

[0085] Referring to Example 1, the imported wheat base flour was replaced with an equal amount of Canadian hard red spring wheat flour, while other conditions remained unchanged.

[0086] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 and 14 days of freezing is shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 6 can be stored at -18℃ for 1 day. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0087] Comparative Example 7:

[0088] Referring to Example 1, the frozen raw bun flour was replaced with an equal amount of commercially available wheat flour, the water content was adjusted to 50%, and other conditions remained unchanged.

[0089] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 7 can be stored at -18℃ for 1 day. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0090] Comparative Example 8:

[0091] Referring to Example 1, the dough formed after kneading does not need to be proofed at 38°C and 85% RH, while other conditions remain unchanged.

[0092] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 and 14 days of freezing is shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 8 can be stored at -18℃ for 1 day. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0093] Comparative Example 9:

[0094] Referring to Example 1, the proofing time of the raw buns obtained after shaping was adjusted to 30 minutes, while other conditions remained unchanged.

[0095] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 and 14 days of freezing is shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 9 can be stored at -18℃ for 1 day. After 4 days of freezing, their specific volume is lower than 1.40 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, the texture is hard, the elasticity is poor, and it is sticky, reaching an unacceptable state.

[0096] Comparative Example 10:

[0097] Referring to Example 1, an additional commercially available frozen dough improver was added. This improver contains mono- and diglycerides of fatty acids, diacetyl tartaric acid mono- and diglycerides, xanthan gum, guar gum, calcium dihydrogen phosphate, calcium carbonate, vitamin C, lipase, etc. The addition amount was 1%, the water amount was adjusted to 50%, and other conditions remained unchanged.

[0098] The changes in specific volume and textural quality of frozen raw buns during freezing are shown in Tables 1 and 2. The sensory quality of fresh buns is shown in Table 3. The sensory quality of frozen raw buns after 7 days and 14 days of freezing are shown in Tables 4 and 5, respectively. The frozen raw buns prepared in Comparative Example 10 can be stored at -18℃ for 7 days. After 7 days of freezing, their specific volume is 1.48 mL / g. After steaming, the surface shows obvious shrinkage and collapse, the internal structure is rough, and the texture is hard and sticky, which is close to an unacceptable state.

[0099] The specific measurement results of each embodiment and comparative example are shown in Tables 1 to 5.

[0100] Table 1. Specific volume change of frozen raw buns prepared in each example and comparative example during frozen storage (unit: mL / g)

[0101] Fresh 1 day 4 days 7 days 14 days Example 1 2.01 1.62 1.50 1.43 / Example 2 1.98 1.62 1.48 1.41 / Example 3 1.97 1.60 1.50 1.42 / Example 4 1.97 1.61 1.47 1.40 / Example 5 2.02 1.59 1.47 1.41 / Example 6 2.12 1.72 1.63 1.58 1.51 Comparative Example 1 1.96 1.56 1.43 / / Comparative Example 2 1.94 1.54 1.42 / / Comparative Example 3 1.90 1.58 1.40 / / Comparative Example 4 1.92 1.58 / / / Comparative Example 5 1.91 1.55 / / / Comparative Example 6 1.92 1.57 / / / Comparative Example 7 1.99 1.52 / / / Comparative Example 8 1.87 1.51 / / / Comparative Example 9 2.06 1.53 / / / Comparative Example 10 2.10 1.68 1.55 1.48 /

[0102] Note: " / " indicates that the specific volume of the sample is less than 1.40 mL / g and will not be frozen for storage or testing.

[0103] Table 2. Changes in the textural quality of frozen raw buns prepared in each embodiment and comparative example during frozen storage (unit: g).

[0104]

[0105]

[0106] Table 3 Sensory quality of fresh buns prepared in each embodiment and comparative example.

[0107]

[0108] Table 4 Sensory quality of frozen raw buns prepared in each example and comparative example after 7 days of frozen storage.

[0109]

[0110]

[0111] Table 5 Sensory quality of frozen raw buns prepared in each example and comparative example after 14 days of frozen storage.

[0112]

[0113] Analysis shows that:

[0114] (1) A comparative analysis of Examples 1-3 and Comparative Examples 1-2 shows that when the proportion of domestic wheat base flour exceeds 60% or is less than 40%, the specific volumes of fresh buns prepared by Comparative Example 1 (domestic wheat base flour proportion is 70%) and Comparative Example 2 (domestic wheat base flour proportion is 30%) are 1.96 mL / g and 1.94 mL / g, respectively, which are slightly lower than the specific volumes of the fresh samples of Examples 1-3. The differences in texture quality and sensory quality are also basically similar. However, as the freezing time is extended, the rate of quality deterioration of Comparative Examples 1-2 is significantly greater than that of Examples 1-3. The specific volumes of Examples 1-3 are 1.41-1.43 mL / g after 7 days of freezing, while the specific volumes of Comparative Examples 1 and 2 are 1.43 mL / g and 1.42 mL / g, respectively, after 4 days of freezing. Similarly, the rate of deterioration of texture quality and sensory quality of Comparative Examples 1-2 is also significantly greater than that of Examples 1-3. The above results indicate that only by adjusting the quality of domestic wheat base flour and imported wheat base flour to a specific ratio can the frozen raw buns produced have good quality and frozen storage stability, inhibit their quality deterioration during frozen storage, and ensure that frozen raw buns without any additives can still maintain good specific volume, texture quality and sensory quality after 7 days of frozen storage.

[0115] (2) Comparing Example 1 with Comparative Examples 3-6, it can be seen that if the domestic wheat base flour or imported wheat base flour is changed, see Comparative Examples 3-5 (replacing Jiangsu Red Wheat in domestic wheat with Yannong 19 or Zhengmai 9023 with Yannong 19 or Jiangsu Red Wheat with Jiangsu White Wheat) and Comparative Example 6 (replacing Australian Hard Wheat with Western Canada Hard Red Spring Wheat), the quality and frozen storage stability of the frozen raw buns will be significantly affected. The specific volume of fresh samples from Comparative Examples 3–6 was 1.90–1.92 mL / g, significantly lower than that of the fresh sample from Example 1 (2.01 mL / g). The specific volume of Comparative Example 3 after 4 days of frozen storage was 1.40 mL / g, and that of Comparative Examples 4–6 after 4 days of frozen storage was even lower than 1.40 mL / g. Furthermore, changing the domestic or imported wheat base flour significantly deteriorated the hardness and chewiness of the buns' texture, with the rate of deterioration being much faster than in Example 1 with prolonged frozen storage. Replacing the domestic or imported wheat base flour also had a similar deteriorating effect on the sensory quality of the frozen raw buns. These results indicate that the quality of frozen raw buns prepared from a mixture of wheat flours of different qualities can vary considerably, especially affecting their frozen storage stability.

[0116] (3) Comparative Example 7 is a frozen raw bun prepared using commercially available wheat flour. As shown in Table 1, the specific volume of fresh Comparative Example 7 is 1.99 mL / g, which is relatively similar to that of Example 1. However, during the freezing process, the specific volume of Comparative Example 7 deteriorated rapidly, reaching 1.52 mL / g after one day of freezing, which is significantly lower than the 1.62 mL / g of Example 1. The texture and sensory quality of fresh Comparative Example 7 are not significantly different from those of Example 1, but the rate of quality deterioration of Comparative Example 7 during freezing is much greater than that of Example 1. Therefore, it can be seen that the special powder for frozen raw buns prepared in this invention can produce frozen raw buns with better overall performance without the addition of any additives. It has better inventive effects than the prior art and has great commercial value and application prospects.

[0117] (4) The only difference between Comparative Example 8 and Example 1 is that the dough formed after kneading was not proofed. Comparative analysis of the quality changes shows that the specific volume of Comparative Example 8 (whether it is a fresh sample or a sample during frozen storage) is always smaller than that of Example 1. In addition, the textural and sensory quality of Example 1 is also significantly better than that of Comparative Example 8. It can be seen that whether the dough is fermented or not will significantly affect the quality of fresh buns and the frozen storage stability of frozen raw buns.

[0118] (5) Comparing Examples 1, 4-5 and Comparative Example 9, it can be seen that when the proofing time after shaping the buns is 17-23 min, the quality and frozen storage stability of the buns are both good, and they still have good specific volume, texture, and sensory quality after 7 days of frozen storage. When the proofing time after shaping the buns is extended to 30 min (Comparative Example 9), although the specific volume of the fresh sample is significantly increased (2.06 mL / g), its frozen storage stability is poor. After 4 days of frozen storage, its specific volume is less than 1.40 mL / g. During the frozen storage process, the rate of deterioration of the texture and sensory quality of Comparative Example 9 is much greater than that of Examples 1, 4-5. The above results indicate that the proofing time after shaping the frozen raw buns needs to be controlled within a certain range during the preparation process.

[0119] (6) Comparative Example 10 is a frozen raw bun prepared by adding a commercially available frozen raw dough improver (addition amount 1%). As can be seen from Table 1, the specific volume of Comparative Example 10 during frozen storage for 0 to 7 days is significantly greater than that of Example 1. As can be seen from Tables 2 to 5, the textural quality and sensory quality of Comparative Example 10 during frozen storage for 0 to 14 days are superior to those of Example 1. It can be seen that commercially available frozen raw dough improvers can indeed improve the quality and frozen storage stability of frozen raw buns to a certain extent. However, comparing Comparative Example 10 with Example 6, it can be seen that the specific volume, texture quality, and sensory quality of Example 6, both fresh and frozen, are significantly better than those of Comparative Example 10. The specific volume of Example 6 is still as high as 1.51 mL / g after 14 days of frozen storage. This shows that the additive in this invention has a significantly better effect on the quality and frozen storage stability of frozen raw buns than commercially available frozen raw dough improvers. At the same time, pre-mixing the additive into the flour during the flour production process can effectively reduce the operational difficulty in the bun making process, indicating that the special powder for frozen raw buns has good inventive effects and has great commercial value and application prospects.

[0120] The special powder for frozen raw buns prepared using the method of this invention can be optionally mixed with a compound improver. Without the addition of the compound improver, high-quality frozen raw buns can be produced, which can maintain good specific volume, texture and sensory quality even after 7 days of frozen storage. With the addition of the compound improver, the frozen storage time can be extended to more than 14 days.

[0121] It should be understood that the present invention is not limited to the above embodiments, and various modifications and changes can be made without departing from its scope. All equivalent changes or modifications made in accordance with the spirit and essence of the present invention should be covered within the protection scope of the present invention.

Claims

1. A special powder for frozen raw steamed buns, characterized in that, The special powder for frozen raw buns is made by mixing domestic wheat base powder and imported wheat base powder; The domestic wheat base flour is made by blending Zhengmai 9023 and Jiangsu red wheat; the imported wheat base flour is made from Australian hard wheat. The mass ratio of Zhengmai 9023 to Jiangsu red wheat is 1:1, and the mass ratio of domestic wheat base flour to imported wheat base flour is 4~6:6~4.

2. The special powder for frozen raw buns according to claim 1, characterized in that, An improver is added to the special powder for frozen raw buns.

3. A frozen raw bun, characterized in that, It is made from the special powder for frozen raw buns as described in claim 1 or 2.

4. A method for preparing the frozen raw buns according to claim 3, characterized in that, The method involves mixing the special powder for frozen raw buns, semi-dry yeast, baking powder, white sugar, and water to form a smooth and non-sticky dough. The dough is then proofed, rolled to release air, rolled, divided, rolled out, filled, and shaped to obtain raw buns. Finally, the dough is proofed and quick-frozen to obtain frozen raw buns.

5. The method according to claim 4, characterized in that, The kneaded dough needs to be proofed for 30 minutes at 35~40℃ and 80~90%RH, and rolled 15~20 times to remove air before making the buns.

6. The method according to claim 4, characterized in that, The proofing conditions for the steamed buns after shaping are: 35~40℃, 80~90%RH, 17~23 min.

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