Production process of borscht bags

Abstract

The invention relates to a production process of borscht bags. Comprising the following steps: step 1, mixing yeast, iodine salt, white granulated sugar, potassium sorbate, water, egg pulp and a fermentation promoting agent, and stirring until the white granulated sugar is melted to obtain a mixture A; step 2, adding bread wheat flour into the mixture A, and continuously stirring at a second rotating speed to obtain a mixture B; step 3, adding butter into the mixture B, stirring at a first rotating speed, and then stirring at a second rotating speed to obtain a mixture C; step 4, adding vegetable oil into the mixture C, and stirring at a second rotating speed to obtain dough; and step 5, cutting, shaping, rolling, standing and baking the dough to obtain the borscht. The borscht which is good in flexibility, uniform in size and good in taste is formed by mixing the raw materials according to the specific combination, dosage and rotating speed. The process can be used for large-scale continuous industrial production, and compared with small-scale production, the production efficiency is improved, and meanwhile better comprehensive quality is obtained.

Description

Technical Field

[0001] The present application relates to the field of food processing, and more specifically, to a production process of borscht. Background Art

[0002] In the field of food processing, especially in the baking industry, borscht is a popular traditional pastry product with a growing market demand. As consumers' requirements for food safety and quality continue to increase, how to ensure the consistency and stability of product quality in large-scale industrial production has become the focus of the industry. Although the traditional handmade method can ensure the unique flavor of the product, it seems powerless in the face of the ever-expanding market. Therefore, it has become an urgent need for the industry to develop efficient industrial production processes to meet the needs of large-scale production and high quality. In the existing industrial production process, in order to improve production efficiency, rapid mixing and short-time fermentation are usually used to speed up the production cycle. Common practices include using a high-speed mixer to quickly mix various raw materials evenly, and then performing a series of processes such as segmentation, molding, proofing and baking. In addition, some companies also add improvers and additives to improve the physical properties of the dough, such as increasing gluten strength and improving gas retention capacity, thereby improving the quality of the final product. However, these conventional methods have certain limitations in practical applications. Although the existing technology has made certain progress, it still cannot effectively solve the problem of difficulty in fully mixing materials in large-scale production. Due to the limitation of production time and process flow, the contact between materials is not sufficient, resulting in the failure of gluten expansion, which affects the effect of subsequent fermentation. This not only leads to inconsistent sizes of borscht, but also affects its elasticity and taste, thus reducing the overall quality of the product. Therefore, a new production process is urgently needed to ensure high quality of products while ensuring efficient production. Summary of the invention

[0003] The present application provides a production process for borscht to ensure high production efficiency and obtain better comprehensive quality so that the borscht produced in large quantities can obtain a quality close to or better than that of the borscht produced in small quantities.

[0004] The present application provides a production process of rosin buns, which is obtained by the following method: Step 1: Mix yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter in a weight ratio of 1: (0.1-0.3): (0.05-0.08): (0.0004-0.0006): (10-13): (2.8-3.3): (13-18), and stir at a first speed for 0.5-1 min until the white sugar is melted to obtain a mixture A; Step 2: Add bread wheat flour to the mixture A obtained in step 1, wherein the weight ratio of bread wheat flour to yeast is (37-55):1, and continue stirring at the first speed for 2-4 minutes, then increase the speed to 20-50 r / min of the first speed to obtain a second speed, and stir at the second speed for 3-7 minutes to obtain a mixture B; Step 3: Add butter to the mixture B obtained in step 2, with the weight ratio of butter to yeast being (0.8-1.2):1, stirring at the first speed for 1-3 minutes, and then stirring at the second speed for 2-4 minutes to obtain a mixture C; Step 4: adding vegetable oil to the mixture C obtained in step 3, and stirring at the second speed for 0.5-1 min to obtain dough; Step 5: cutting, shaping, rolling, resting and baking the dough to obtain borscht. By adopting the above technical solution, in step 1, a fermentation promoter is used to promote the uniform dispersion of yeast so that the yeast is fermented evenly. After the yeast, iodized salt, white sugar, potassium sorbate, water, egg liquid and fermentation promoter are mixed, they are stirred at a first speed for 0.5-1 min until the white sugar is melted. In this process, they can be mixed evenly to obtain a uniformly dispersed mixture A.

[0005] In step 2, bread wheat flour is added to mixture A, and the weight ratio of bread wheat flour to yeast is (37-55): 1, which is a better dosage ratio, and is stirred at a first speed for 2-4 minutes and a second speed for 3-7 minutes, and the second speed is obtained by speeding up the first speed to 20-50 r / min. This setting can fully and evenly mix the bread wheat flour and mixture A, which is conducive to the subsequent formation of borscht with uniform quality.

[0006] In step 3, after the butter is added to the mixture B, stirring is performed at a first speed for 1-3 minutes, and then stirring is performed at a second speed for 2-4 minutes. During the above stirring time, the butter and the mixture B can be fully and evenly mixed.

[0007] In step 4, vegetable oil has a hydrophobic effect. When added to flour, it will hinder the formation of gluten during the dough kneading process, thereby reducing the degree of gluten-water bonding. This weakens the elasticity and toughness of the kneaded dough, and the borsten produced is softer. By stirring at the second speed for 0.5-1min, it can be fully uniform with mixture C, and the obtained dough can have uniform size, high elasticity and good taste after agglomeration. In the above process, by mixing at the first speed for 0.5-1min until the white sugar melts, and then stirring at the second speed for multiple times, it is ensured that the ingredients are fully mixed, the fermentation effect is improved, and finally a soft, uniform-sized borsten with a good taste is formed.

[0008] In summary, the present application has the following characteristics: by using a specific raw material combination and a raw material dosage ratio, the materials are fully mixed and evenly mixed at the first speed and the second speed and within the stirring time of the present application, thereby improving the fermentation effect and forming soft, uniformly sized and good-tasting borscht buns.

[0009] The process of the present application can maintain good quality in a large-scale continuous industrial production process, thereby improving production efficiency and obtaining good comprehensive quality. Preferably, the fermentation promoter is a variety of components selected from whole milk powder, sweet dough, bread flour, and pastry flour.

[0010] By adopting the above technical solution, whole milk powder, sweet dough, bread flour and pastry flour can improve the fermentation performance of dough, enhance the gluten and strength of dough, adjust the volume and shape of bread, and enhance the taste and flavor of bread. When these ingredients are used in combination, a synergistic effect can be produced, further improving the fermentation effect of rossette, so that the final product has the characteristics of uniform size, good taste and high softness.

[0011] Preferably, the fermentation promoter is composed of whole milk powder, sweet dough, bread flour, and pastry flour in a weight ratio of 1: (1.7-2): (1-1.3): (0.8-1). By adopting the above technical solution, whole milk powder, sweet dough, bread flour, and pastry flour are composed in a weight ratio of 1: (1.7-2): (1-1.3): (0.8-1), which plays a better synergistic role, further improves the fermentation effect of borscht, and forms borscht with uniform size, good taste and high softness. And after mass production, it has a quality close to or better than that of borscht produced in small batches.

[0012] Sweet dough is old dough, which is obtained by mixing bread wheat flour, yeast and water in a weight ratio of 40:1:10, fermenting at a temperature of 30°C for 45 minutes, and then refrigerating in a refrigerator at 3°C ​​for four days.

[0013] Bread wheat flour is also called whole wheat bread flour, or high-gluten flour, with a protein content of 10.8% to 11.3%.

[0014] Pastry flour is a kind of flour specially used for making pastries, and its main ingredient is low-gluten flour. The protein content of pastry flour is 6.5-8.5%.

[0015] Whole egg liquid is a mixture of egg white and egg yolk obtained by automatically beating the eggshells of fresh eggs after cleaning and disinfection.

[0016] Whole milk powder refers to a powdered product made only from cow's milk or goat's milk, which is concentrated and dried. It is produced with pure milk and basically retains the original nutrients in the milk, with a protein content of 24-30%, a fat content of 26-30%, and a lactose content of 37-40%.

[0017] Bread flour is a type of flour made from durum wheat. Bread flour has a protein content of 10.1% to 10.5%.

[0018] Preferably, the first rotation speed is 30-50 r / min.

[0019] By adopting the above technical solution, the first speed is set to 30-50r / min, which can ensure that the raw materials such as yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter are fully mixed in step 1 to avoid the problem of local uneven concentration. In step 2, stirring at this speed can fully blend the bread wheat flour with the previous mixture A, which helps to form a uniform gluten network and improve the overall quality of the dough. Ultimately, this setting can effectively improve the fermentation effect of borscht, making it uniform in size, highly elastic, and good in taste.

[0020] Preferably, the vegetable oil is one or more of soybean oil, peanut oil and rapeseed oil.

[0021] By adopting the above technical solution, using one or more vegetable oils selected from soybean oil, peanut oil and rapeseed oil can effectively hinder the formation of gluten during the dough kneading process, reduce the degree of binding between gluten and water, and reduce the elasticity and toughness of the kneaded dough, thereby making the borscht softer. At the same time, different types of vegetable oils can also bring different aromas and tastes, further improving the overall quality of the borscht.

[0022] Preferably, the vegetable oil is soybean oil, peanut oil and rapeseed oil in a weight ratio of 1:(0.2-0.5):(0.3-0.7).

[0023] By adopting the above technical solution, the specific composition ratio of vegetable oil can better promote the mixing uniformity of dough, make the oil distribution in the dough more uniform, reduce the situation of local over-oil or lack of oil, and thus improve the overall quality of the dough. At the same time, the vegetable oil under this ratio can also effectively adjust the elasticity and toughness of the dough, so that the final borscht has a better taste and higher stability.

[0024] Preferably, the water contains 0.01-0.07 wt % of active dispersant.

[0025] By adopting the above technical solution, the water contains 0.01-0.7wt% active dispersant, which can further promote the dispersion of various raw materials during the mixing process, ensuring that the materials are fully mixed and uniform in a short time. At the same time, the active dispersant interacts with other raw materials to effectively improve the fermentation effect of the dough, so that the final borscht has better elasticity, taste and size uniformity.

[0026] Preferably, the active dispersant is composed of the following raw materials in percentage by weight: γ-Polyglutamic acid 30-40% Soy protein isolate 10-20% Sucrose fatty acid esters 10-20% Acid soluble chitosan 2-10% The balance is water-soluble cellulose.

[0027] By adopting the above technical solution, the compound use of γ-polyglutamic acid, soy protein isolate, sucrose fatty acid ester, acid-soluble chitosan and water-soluble cellulose in the active dispersant can significantly improve the dispersibility of the raw materials, promote the growth and reproduction of yeast, and further improve the fermentation effect of the dough. This makes the final rossette have higher elasticity, better taste and more uniform size, effectively solving the problem of uneven material mixing in industrial production, and improving production efficiency and product quality.

[0028] Sucrose fatty acid esters, water-soluble cellulose, and γ-polyglutamic acid can all play emulsifying and dispersing roles, interact with fermentation promoters, provide a better environment for the growth and reproduction of yeast, and further promote the fermentation effect of the dough.

[0029] Acid-soluble chitosan is a specific form of chitosan obtained by acid treatment, which makes the acetyl groups in the chitosan molecular chain partially or completely removed, thereby improving the performance of acid-soluble chitosan. In this application, it plays a role in promoting the dispersion of raw materials and improving the fermentation performance of dough. Its molecular formula can be expressed as C6H 11 NO4X2, wherein X2 may represent different substituents or structures, because chitosan is a high molecular polymer, and its exact molecular formula may vary due to different degrees of polymerization. In the present application example, the manufacturer is Hubei Haijia Biotechnology Co., Ltd.

[0030] Soy protein isolate has good emulsification and dispersibility. It can effectively disperse the oil, water and other ingredients in the dough evenly, making the dough more delicate and soft. At the same time, soy protein isolate can promote the interaction of leavening agents, provide a better environment for the growth and reproduction of yeast, thereby promoting the fermentation of yeast.

[0031] In summary, the present application compounds γ-polyglutamic acid, soy protein isolate, sucrose fatty acid ester, acid-soluble chitosan and water-soluble cellulose to achieve a synergistic effect, thereby further improving the fermentation effect and making the rosin have better elasticity, taste and size uniformity to meet production indicators.

[0032] Preferably, the water-soluble cellulose is microcrystalline cellulose and / or hydroxypropyl cellulose. By adopting the above technical solution, microcrystalline cellulose and / or hydroxypropyl cellulose as water-soluble cellulose can effectively improve the dispersibility and stability of the dough, and further promote the uniform distribution of the raw materials. This helps to achieve full mixing of the materials in a shorter time, thereby improving the fermentation effect and making the rosin have good elasticity, taste and size uniformity. Preferably, the water-soluble cellulose is composed of microcrystalline cellulose and hydroxypropyl cellulose in a weight ratio of 1: (1-3).

[0033] By adopting the above technical solution, the water-soluble cellulose composed of microcrystalline cellulose and hydroxypropyl cellulose in a weight ratio of 1: (1-3) can give full play to the synergistic effect of the two. Microcrystalline cellulose, as an anti-caking agent, emulsifier, thickener and dispersant, helps to prevent the aggregation and precipitation of oily components and improve the stability of the dough. At the same time, hydroxypropyl cellulose, as an excellent emulsifier and dispersant, works together with microcrystalline cellulose to further enhance the uniformity and fineness of the dough, so that the final rosin has good elasticity, taste and size uniformity.

[0034] In summary, the present application includes at least one of the following beneficial technical effects: 1. Through the specific raw material combination and dosage ratio, and the precise control of the stirring time at different speeds, the materials are fully mixed and evenly mixed, which significantly improves the fermentation effect and solves the problem of the difficulty in fully mixing materials in the traditional process, thus ensuring that the borscht buns are uniform in size, highly elastic and have a good taste; 2. Special mixing process steps, especially the segmented mixing at the first speed and the second speed, enable the gluten to fully expand, improve the overall quality of the dough, and avoid product quality problems caused by incomplete gluten expansion; 3. The addition of vegetable oil and its reasonable mixing time effectively reduce the binding degree of gluten and water, making the dough softer, further enhancing the elasticity and taste of borscht, and meeting the high-quality demands of consumers. DETAILED DESCRIPTION

[0035] The present application is further described in detail below with reference to the embodiments.

[0036] Some raw material description: The number average molecular weight of γ-polyglutamic acid is 500-1000 kDa; The number average molecular weight of microcrystalline cellulose is 100,000-300,000; The number average molecular weight of hydroxypropyl cellulose is 10,000-50,000. Example

[0037] Example 1 A production process for rosin buns is obtained by the following method: Step 1: put yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter into a stirring device at a weight ratio of 1:0.1:0.05:0.0004:10:2.8:13, and stir at a first speed for 0.5 min until the white sugar is completely melted to obtain a mixture A, wherein the first speed is 50 r / min; Step 2: Add bread wheat flour to the mixture A obtained in step 1, with the weight ratio of bread wheat flour to yeast being 37:1, continue stirring at the first speed for 2 minutes, then increase the speed to 20 r / min of the first speed to obtain a second speed, and stir at the second speed for 8 minutes to obtain a mixture B; Step 3: Add butter to the mixture B obtained in step 2, with the weight ratio of butter to yeast being 0.8:1, stir at the first speed for 3 minutes, and then stir at the second speed for 2 minutes to obtain a mixture C; Step 4: adding vegetable oil to the mixture C obtained in step 3, and stirring at the second speed for 0.5 min to obtain dough; Step 5: The dough is cut into dough pieces of 80 g / piece and 12 cm in length by a cutting device, and then enters a ball-forming and rolling device for automatic processing. The specific process is to divide the 80 g dough into two and roll it into a cone shape, then roll it open, add half a cheese slice (30 g / piece), the cheese slice cannot leak out, roll it up, and the lengths of both sides must be synchronized during the rolling process, and one side cannot be too short. The proofing temperature is 30° C., the time is 45 minutes, and borscht embryos are formed, and then transferred to an oven. The temperature of the oven corresponding to the top surface of the borscht embryo is set to 200° C., the temperature of the bottom surface is set to 190°, and the baking time is 15 minutes to obtain continuously produced borscht.

[0038] The vegetable oil is soybean oil, the amount of yeast used is 500g, and the first rotation speed is 60r / min.

[0039] The water-soluble cellulose is microcrystalline cellulose; the vegetable oil is soybean oil; and the fermentation promoter is a mixture of whole milk powder and sweet dough in a weight ratio of 1:1.

[0040] Example 2 The difference between Example 2 and Example 1 is that the amount of raw materials and process parameters are different, as follows: In step 1: yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter are mixed in a weight ratio of 1:0.2:0.07:0.0005:11:3:15; the first rotation speed is 40r / min, and stirring is performed for 0.8min.

[0041] In step 2: the weight ratio of bread wheat flour to yeast is 40:1, and stirring is continued at the first speed for 3 minutes, and then the speed is increased to 35r / min of the first speed to obtain the second speed, and stirring is continued at the second speed for 4 minutes.

[0042] In step 3: the weight ratio of butter to yeast is 1:1, stirring at the first speed for 2 minutes, and then stirring at the second speed for 3 minutes.

[0043] In step 4: stirring at the second speed for 0.8 min.

[0044] Example 3 The difference between Example 3 and Example 1 is that the amount of raw materials and process parameters are different, as follows: The dosage of raw materials and process parameters are different, as follows: In step 1: yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter are mixed in a weight ratio of 1:0.3:0.08:0.0006:13:3.3:18; the first rotation speed is 30r / min, and stirring is performed for 1 minute.

[0045] In step 2: the weight ratio of bread wheat flour to yeast is 45:1, and stirring is continued at the first speed for 4 minutes, and then the speed is increased to 50r / min of the first speed to obtain a second speed, and stirring is continued at the second speed for 3 minutes.

[0046] In step 3: the weight ratio of butter to yeast is 1.2:1, stirring is performed at the first speed for 4 minutes, and then stirring is performed at the second speed for 4 minutes.

[0047] In step 4: stir at the second speed for 1 min.

[0048] Example 4 The difference between Example 4 and Example 2 is that the starting leavener is composed of bread flour, pastry flour and sweet dough in a weight ratio of 1:1.

[0049] Example 5 The difference between Example 5 and Example 2 is that the starting leavening agent is composed of bread flour, pastry flour and sweet dough in a weight ratio of 1:1:2.

[0050] Example 6 The difference between Example 6 and Example 2 is that the fermentation agent is composed of whole milk powder, sweet dough flour, bread flour and pastry flour in a weight ratio of 1:1.8:1.2:1.

[0051] Example 7 The difference between Example 7 and Example 6 is that the water contains 0.1 wt% active dispersant, which is obtained by uniformly mixing 30 wt% of γ-polyglutamic acid, 10 wt% of soy protein isolate, 20 wt% of sucrose fatty acid ester, 10 wt% of acid-soluble chitosan, and 30 wt% of water-soluble cellulose, wherein the water-soluble cellulose is hydroxypropyl cellulose.

[0052] Embodiment 8-9 The difference between Example 8-9 and Example 7 is that the amount of the raw material of the active dispersant is different, as shown in Table 1; Table 1 Raw material dosage of active dispersant of Examples 7-9 (wt%) raw material Example 7 Example 8 Example 9 γ-Polyglutamic acid 30 35 40 Soy Protein Isolate 10 15 20 Sucrose fatty acid esters 20 15 10 Acid soluble chitosan 10 6 2 Water-soluble cellulose 30 29 28 Example 10 The difference between Example 10 and Example 8 is that the water-soluble cellulose is hydroxypropyl cellulose.

[0053] Embodiment 11 The difference between Example 11 and Example 8 is that the water-soluble cellulose is composed of microcrystalline cellulose and hydroxypropyl cellulose in a ratio of 1:2.

[0054] Example 12 The difference between Example 12 and Example 7 is that an equal amount of γ-polyglutamic acid is replaced by acid-soluble chitosan.

[0055] Example 13 The difference between Example 13 and Example 7 is that an equal amount of acid-soluble chitosan is replaced by water-soluble cellulose.

[0056] Embodiment 14 The difference between Example 14 and Example 7 is that an equal amount of soy protein isolate is replaced by water-soluble cellulose.

[0057] Embodiment 15 The difference between Example 15 and Example 7 is that an equal amount of sucrose fatty acid ester is replaced by water-soluble cellulose.

[0058] Example 16 The difference between Example 16 and Example 7 is that the active dispersant is water-soluble cellulose.

[0059] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that there is no step 2; the specific production process is as follows: Step 1: Place yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, fermentation promoter, and bread wheat flour in a weight ratio of 1:0.1:0.05:0.0004:10:2.8:13:37 into a stirring device and mix, stir at a first speed for 2.5 minutes until the white sugar is completely melted, to obtain a mixture A, the first speed is 50 r / min, and then increase the speed to 20 r / min of the first speed to obtain a second speed, stir at the second speed for 8 minutes, to obtain a mixture B.

[0060] The remaining steps 3-5 remain unchanged.

[0061] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the fermentation promoter is sweet dough old dough.

[0062] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the second rotation speed is the same as the first rotation speed.

[0063] Performance testing The rosin bags obtained after batch production of Examples 1-16 and Comparative Examples 1-3 were recorded as large batch samples; Small batch sample: The yeast in Example 1-16 and Comparative Example 1-3 is 50 g, and the proportion of the remaining materials is modified corresponding to the yeast, which is equivalent to a 10-fold reduction in the total amount of materials. The other process conditions are not changed, and the obtained rossette is recorded as a small batch sample.

[0064] Detection method / test method Test 1: The rosin bags (large batch samples) obtained after mass production of Examples 1-16 and Comparative Examples 1-3 were subjected to the following tests: Measure the width and length of the rosin bag, and calculate the average length and arithmetic mean width. Then calculate the difference between the single width / length and its corresponding arithmetic mean width / length, take the absolute value, and when the width / length difference is greater than 1.5mm, it is recorded as unqualified, and then calculate the qualified rate.

[0065] Test 2: chewiness, tested by using a texture analyzer of the brand WLD-ZG produced by Valand, wherein the experimental operation was carried out according to the instruction manual of the equipment.

[0066] The chewiness of the small batch and large batch samples after the above texture analyzer test is obtained. Then calculate the change rate of the large and small batch samples.

[0067] Taking Example 1 as an example: the change rate is equal to the absolute value obtained by subtracting the chewiness of the small batch sample of Example 1 from the chewiness of the large batch sample of Example 1, divided by the chewiness of the small batch sample of Example 1. When the change rate is small, it means that the chewiness of the borscht in the large and small batch samples is similar, which further illustrates that the process of the present application can be mass-produced and ensure better quality.

[0068] Test 3: sensory evaluation, the borscht buns (large batch samples) of Examples 1-16 and Comparative Examples 1-3 were tasted and the following taste evaluation was performed.

[0069] The ratings are as follows: 1. Delicate taste, moderate softness, and good chewiness 10 points; 2. Delicate taste, moderate softness, and chewiness, generally 8 points; 3. Delicate taste, soft / harder, chewy, average score 6; 4. Average taste, moderate softness, average chewiness 3 points; 5. Rough texture, soft / hard, and poor chewiness 1 point.

[0070] Evaluators: Invite 10 people (8-20 years old, half male and half female); 10 people (21-40 years old, half male and half female); 10 people (40-60 years old, half male and half female).

[0071] The above tests are shown in Table 2. Table 2 Experimental data of Examples 1-16 and Comparative Examples 1-3 Combining Example 1 and Comparative Examples 1-3 and Table 2, it can be seen that the qualified rates of Comparative Examples 1-3 are all below 90%, and the change rate is above 13%, and the sensory score is below 7.1, while the qualified rate of Example 1 is as high as 94, the change rate is 8.2%, and the sensory score is 8.4. In summary, it can be seen that under the specific production process of the present application, in combination with the amount and composition of the raw materials of the present application, through the mass production process, the materials can be mixed evenly, and the fermentation effect is better, so that the overall quality of the obtained rossette is better.

[0072] Combining Example 2 and Example 6 and Table 2, it can be seen that the qualified rate and sensory score of Example 6 are greater than those of Example 2, and the change rate of Example 6 is smaller than that of Example 2, indicating that the use of whole milk powder, sweet dough, bread flour, and pastry flour in combination has a synergistic effect, thereby making the overall quality of the rossette better.

[0073] Combining Example 6 and Example 7 and Table 2, it can be seen that the qualified rate and sensory score of Example 7 are greater than those of Example 6, and the change rate of Example 7 is smaller than that of Example 6, indicating that the addition of an active dispersant can further promote the dispersion of the raw materials and improve the fermentation effect, thereby making the overall quality of the rosin better.

[0074] Combining Examples 13-16 and Example 7 and Table 2, it can be seen that the qualified rate and sensory score of Example 7 are greater than those of Examples 13-16, and the change rate of Example 7 is smaller than that of Examples 13-16, indicating that the active dispersant obtained by uniformly mixing γ-polyglutamic acid, soy protein isolate, sucrose fatty acid ester, acid-soluble chitosan, and water-soluble cellulose can further promote the dispersion of raw materials and improve the fermentation effect, thereby making the overall quality of rosin better.

[0075] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed. However, as long as it is within the scope of the claims of the present application, it shall be protected by the patent law.

Claims

1. A production process for borscht, characterized in that: Obtained by the following method: Step 1: Mix yeast, iodized salt, white sugar, potassium sorbate, water, whole egg liquid, and fermentation promoter in a weight ratio of 1: (0.1-0.3): (0.05-0.08): (0.0004-0.0006): (10-13): (2.8-3.3): (13-18), and stir at the first speed for 0.5-1 min until the white sugar is melted to obtain a mixture A; Step 2: Add bread wheat flour to the mixture A obtained in step 1, the weight ratio of bread wheat flour to yeast is (37-45):1, continue stirring at the first speed for 2-4 minutes, then increase the speed to 20-50r / min of the first speed to obtain a second speed, stir at the second speed for 3-7 minutes, and obtain a mixture B; Step 3: Add butter to the mixture B obtained in step 2, the weight ratio of butter to yeast is (0.8-1.2):1, stir at the first speed for 1-3 minutes, and then stir at the second speed for 2-4 minutes to obtain a mixture C; Step 4: adding vegetable oil to the mixture C obtained in step 3, and stirring at the second speed for 0.5-1 min to obtain dough; Step 5: Cut, shape, roll, let rise and bake the dough to make borscht.

2. The production process of borscht according to claim 1, characterized in that: The fermentation promoting agent is a variety of components selected from whole milk powder, sweet dough flour, bread flour and pastry flour.

3. The production process of borscht according to claim 2, characterized in that: The fermentation promoting agent is composed of whole milk powder, sweet dough flour, bread flour and pastry flour in a weight ratio of 1: (1.7-2): (1-1.3): (0.8-1).

4. The production process of borscht according to claim 1, characterized in that: The first rotation speed is 30-50 r / min.

5. The production process of borscht according to claim 1, characterized in that: The vegetable oil is one or more of soybean oil, peanut oil and rapeseed oil.

6. The production process of borscht according to claim 1, characterized in that: The vegetable oil is composed of soybean oil, peanut oil and rapeseed oil in a weight ratio of 1: (0.2-0.5): (0.3-0.7).

7. The production process of borscht according to claim 1, characterized in that: The water contains 0.01-0.07 wt % of active dispersant.

8. The production process of borscht according to claim 1, characterized in that: The active dispersant is composed of the following raw materials in percentage by weight: composition: γ-Polyglutamic acid 30-40% Soy protein isolate 10-20% Sucrose fatty acid esters 10-20% Acid soluble chitosan 2-10% The balance is water-soluble cellulose.

9. The production process of borscht according to claim 1, characterized in that: The water-soluble cellulose is microcrystalline cellulose and / or hydroxypropyl cellulose.

10. The production process of borscht according to claim 1, characterized in that: The water-soluble cellulose is composed of microcrystalline cellulose and hydroxypropyl cellulose in a weight ratio of 1:(1-3).

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