Method for preparing frozen dough and improving quality of frozen dough

Abstract

The invention provides a preparation and quality improvement method of frozen dough, which comprises the following steps: extracting chub parvalbumin from chub muscle, primarily purifying and desensitizing through a heat treatment method, drying, adding into flour according to a certain proportion, adding water and other auxiliary materials, kneading dough, cutting and forming, and carrying out indirect dipping and freezing storage, so as to obtain the frozen dough. The quality of nutrition, texture characteristics, fermentation performance and the like of the frozen dough is remarkably improved. The product prepared by the method disclosed by the invention is unfermented frozen dough, natural chub parvalbumin is taken as an anti-freezing agent, so that the addition of traditional chemical anti-freezing agents such as sugar anti-freezing agents or salts is avoided, the damage of freezing to the quality of saccharomycetes and the dough is effectively reduced, the product is healthy and safe, and the nutrition, flavor, color and luster of the baked product can be increased; meanwhile, the frozen dough is stored by jointly applying a dipping and freezing storage technology, so that formation and growth of ice crystals in the freezing storage process are inhibited to the greatest extent, and quality deterioration of the dough in the freezing storage process is relieved.

Description

Technical Field

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

[0002] Frozen dough technology refers to the use of freezing principles and technologies to freeze semi-finished dough products and store them for a period of time during the production of bread, steamed buns, and dumplings. When they are needed, they are thawed and then connected to the subsequent processing flow to produce finished products. Compared with traditional pastry processing and sales methods, frozen dough technology breaks through the constraints of traditional production processes that need to be completed in one go. It is convenient and fast, has a long shelf life, is conducive to standardization, and is suitable for chain production. It meets the needs of modern food scale production and people's needs for food freshness and safety. Bread, steamed buns, and dumplings are the most common staple foods in the lives of the Chinese people, and the market demand is huge. In addition, with the improvement of people's living standards, the rapid change of lifestyles, and the increasing popularity and widespread application of central kitchen models and chain operation concepts, frozen dough technology has immeasurable development prospects in my country.

[0003] At present, there are still many quality problems in the actual commercial production of frozen dough, and there is still a lot of room for improvement in the quality of the corresponding products. Since the frozen storage process is added to a certain link of the shaping, proofing, baking (steaming) process, and the freezing link (freezing, freezing and thawing) will inevitably affect the quality of the dough, frozen dough products are more likely to have quality defects such as shrinkage, cracking, hardening, and poor taste compared with freshly made and sold products. In order to improve the quality of frozen dough products, it is generally achieved by adding improvers and optimizing the freezing (frozen storage) process. In recent years, fish protein has attracted much attention as a new type of frozen dough antifreeze agent. It not only has good antifreeze protection activity, but also has potential functions such as increasing the nutritional value of the product and improving the color and flavor of the final product. In addition, compared with traditional air freezing, immersion freezing has the advantages of fast freezing rate, low energy consumption, and small temperature fluctuation. It can better inhibit the formation and recrystallization of ice crystals during the freezing and freezing of frozen dough, reduce the freezing damage of dough during freezing, and thus improve the quality of frozen dough. Therefore, the quality of frozen dough products improved by using natural fish antifreeze protein synergistic impregnation and freezing technology not only has significant effects, but also has broad prospects for industrial application. Summary of the invention

[0004] In order to solve the problem of quality deterioration of frozen dough during storage, the present invention proposes a quality improvement method for unproofed frozen dough. Based on the natural silver carp parvalbumin synergistic impregnation and freezing technology, a frozen dough product with excellent nutritional properties and storage stability is produced, which not only improves the quality of the frozen dough product, but also broadens the high-value utilization of silver carp.

[0005] To achieve the above object, the technical solution of the present invention is:

[0006] A method for preparing and improving the quality of frozen dough is characterized by the following steps:

[0007] (1) Silver carp processing: After slaughtering fresh silver carp, remove the head, tail, scales and internal organs, rinse with electrolyzed ozone water with a concentration of 2.0-4.0 mg / L, simply cut into pieces and mince with a meat grinder.

[0008] (2) Preparation of silver carp parvalbumin: water is added to the minced fish meat in step (1) for homogenization, silver carp parvalbumin is extracted at room temperature, foreign proteins are removed by heating and desensitization, and silver carp parvalbumin is obtained after freeze-drying.

[0009] (3) Dough preparation: Weigh wheat flour, add 10.0-12.0 g salt, 30.0-40.0 g white sugar, 3.5-4.5 g active dry yeast, 20.0-40.0 mg glucose oxidase and 10.0-15.0 g silver carp albumin in step (2) per 1.0 kg flour, mix well, add 500 mL drinking water, and knead the dough in an automatic dough mixer for 10-15 min to form a smooth dough; the dry yeast is purchased from Angel Yeast Co., Ltd.; the glucose oxidase is a food grade enzyme preparation with a specific activity of 100 U / mg.

[0010] (4) Dividing and shaping the dough: Use an automatic dough dividing and rounding machine to cut the kneaded dough into small uniform pieces and round them into balls. Each piece weighs 30 to 50 g and is of uniform size and shape.

[0011] (5) Frozen storage: The small dough formed in step (4) is sealed and packaged in a PE food packaging bag, and directly immersed in a supercooled solution precooled to -20°C, and stored in a -20°C low-temperature freezer throughout the process; the supercooled liquid can be a 25-28% (mass volume ratio) CaCl2, NaCl2 solution or a composite salt solution of the two mixed in a certain proportion.

[0012] Specifically, the fresh silver carp in step (1) is silver carp with a mass of 1.0 to 2.0 kg, which has relatively low edible and processing value; the water in step (2) must meet the sanitary standards for drinking water; and the wheat flour in step (3) is high-gluten flour with a protein content of more than 11%.

[0013] Preferably, the method for extracting the small albumin in step (2) is as follows: add 5.0 L of water per 1.0 kg of minced fish meat, homogenize for 5 minutes, stir and extract at room temperature for 60 minutes, then centrifuge at 3500 r / min for 15 minutes, filter the supernatant with 6 layers of gauze or cotton, collect the filtrate and immediately heat it to 95°C for 60 minutes, cool it to room temperature and centrifuge it again at 4000 r / min for 15 minutes, filter the supernatant by suction and freeze-dry it to obtain silver carp small albumin.

[0014] Preferably, the dough preparation method of step (3) is: weigh wheat flour, add 10.0g salt, 40.0g white sugar, 4.0g active dry yeast, 30.0mg glucose oxidase and 15.0g silver carp albumin in step (2) per 1.0kg flour, mix well, add 500mL water, and knead in an automatic dough mixer for 15min to form a smooth dough.

[0015] Preferably, the immersion freezing method in step (5) is as follows: immersing the sealed and packaged dough into a 28% (mass-volume ratio) CaCl2 solution precooled to -20°C, ensuring that the liquid level is at least 2.0 cm above the product, and storing the dough in a -20°C low-temperature freezer;

[0016] Through the above technical scheme, the present invention uses natural silver carp albumin as an antifreeze protectant for frozen dough, and uses a non-contact immersion freezing method to delay the quality fission of the frozen dough, so that the dough still maintains good texture characteristics and proofing ability after long-term freezing, and at the same time, the nutritional and sensory qualities of subsequent baked products are significantly enhanced.

[0017] Silver carp albumin used in the present invention is a water-soluble protein in silver carp muscle, which has good thermal stability and can be prepared by water extraction and purified and desensitized by heating treatment, thereby ensuring the reliability of its application in frozen dough products. The inventors have found that natural silver carp albumin is a potential antifreeze protein with excellent yeast low-temperature protection activity, which can increase the survival rate of yeasts that are repeatedly frozen and thawed to more than 70%, thereby solving the problems of poor frost resistance and reduced vitality of yeasts in frozen dough. In addition, the silver carp albumin of the present invention is prepared by extraction with drinking water, and the preparation process does not require any additional chemical reagents, which is safe and reliable; at the same time, silver carp albumin added to frozen dough can also increase the protein content in the dough, promote yeast metabolism to produce more flavor compounds during dough proofing, and is conducive to the Maillard reaction during dough baking, thereby improving the color of bread.

[0018] Glucose oxidase is also added to the dough of the present invention. The glucose oxidase has natural and safe characteristics and can oxidize the sulfhydryl groups in the dough into disulfide bonds during the dough making process, thereby inducing protein cross-linking and strengthening the gluten network structure. It can also neutralize the reducing substances released by dead yeast cells, thereby improving the rheological properties and baking properties of the frozen dough and cooperating with silver carp albumin to improve the quality of the frozen dough.

[0019] After the dough is made, the present invention uses an indirect immersion freezing process to store frozen dough. This process is to directly immerse the shaped dough in a supercooled liquid after sealing and packaging, but the supercooled liquid does not directly contact the dough, and the advantages of high heat conductivity and large heat capacity of the liquid medium are used to increase the dough freezing rate and reduce the temperature fluctuation during the frozen storage period, thereby inhibiting the formation and recrystallization of ice crystals in the dough, reducing the mechanical damage to the dough structure and yeast in the dough during the freezing process, and improving the frozen storage stability of the frozen dough.

[0020] Compared with the prior art, the advantages of the present invention are:

[0021] (1) Using natural silver carp albumin as a frozen dough antifreeze agent instead of traditional sugars, hydrophilic colloids or composite antifreeze agents has the advantages of nutrition, safety and health; at the same time, protein antifreeze agents not only have significant antifreeze protection effects, but also can improve the flavor and color of the final product.

[0022] (2) The immersion freezing technology is used to store frozen dough, so that the dough passes through the maximum ice crystal formation zone within 2 to 5 minutes. The freezing rate is increased by more than 30 times compared with the traditional method. At the same time, the temperature fluctuation during the freezing process is reduced by more than 4 times, thereby preventing the formation of large-sized ice crystals in the dough and reducing the freezing damage of the dough during the freezing process.

[0023] (3) The present invention uses silver carp albumin and impregnation freezing to synergistically improve the quality of frozen dough, avoiding the addition of chemical or other complex improving agents, ensuring product quality and safety. At the same time, the entire process is energy-efficient, requires little investment, is easy to operate, and is suitable for standardization and industrialization. DETAILED DESCRIPTION

[0024] The present invention is further explained and illustrated below in conjunction with specific implementation methods.

[0025] In the following examples, the dry yeast was purchased from Angel Yeast Co., Ltd.; the glucose oxidase was a food-grade enzyme preparation with a specific activity of 100 U / mg.

[0026] Embodiment 1:

[0027] (1) Fresh silver carp was slaughtered, the head, tail, scales and internal organs were removed, and then the fish was rinsed with 2.0 mg / L electrolyzed ozone water, minced and placed in a beaker;

[0028] (2) 4.0 L of tap water was added for every 1.0 kg of fish meat, homogenized for 5 min, stirred and extracted at room temperature for 60 min, and then centrifuged at 3500 r / min for 15 min. The supernatant was filtered through 6 layers of gauze, the filtrate was heated to 95° C. and boiled for 60 min, cooled to room temperature and centrifuged again at 4000 r / min for 15 min, the supernatant was filtered, the filtrate was collected and freeze-dried to obtain silver carp albumin powder;

[0029] (3) adding 4.0 g of highly active dry yeast, 10.0 g of salt, 40.0 g of white sugar, 10.0 g of parvalbumin, 20 mg of glucose oxidase and 500 mL of drinking water per 1.0 kg of flour, and kneading the dough in an automatic dough mixer for 15 min to obtain dough;

[0030] (4) using an automatic dough dividing and rounding machine to cut the kneaded dough into uniform small pieces of the same shape and size and a mass of 30 g, rounding them into balls, and sealing them in PE food packaging bags;

[0031] (5) The dough that has been sealed and packaged after forming is indirectly immersed in a 28% CaCl2 solution, and the liquid level is ensured to be at least 2.0 cm above the product during the entire process, and then stored in a -20°C low-temperature freezer.

[0032] Embodiment 2:

[0033] (1) Fresh silver carp was slaughtered, the head, tail, scales and internal organs were removed, and then the fish was rinsed with 3.0 mg / L electrolyzed ozone water, cut into small pieces, minced and placed in a beaker;

[0034] (2) adding 5.0 L of mineral water per 1.0 kg of fish meat, homogenizing for 4 min, stirring and extracting at room temperature for 90 min, and then centrifuging at 3000 r / min for 20 min, filtering the supernatant with cotton, heating the filtrate to 98° C. and boiling for 40 min, cooling to room temperature and centrifuging again at 3500 r / min for 20 min, filtering the supernatant, collecting the filtrate and freeze-drying it to obtain silver carp albumin powder;

[0035] (3) adding 3.5 g of highly active dry yeast, 11.0 g of salt, 35.0 g of white sugar, 12.5 g of parvalbumin, 30 mg of glucose oxidase and 500 mL of drinking water per 1.0 kg of flour, and kneading the dough in an automatic dough mixer for 15 min to obtain dough;

[0036] (4) using an automatic dough dividing and rounding machine to cut the kneaded dough into uniform small pieces of the same shape and size and a mass of 40 g, rounding them into balls, and sealing them in PE food packaging bags;

[0037] (5) The dough that has been sealed and packaged after forming is indirectly immersed in a 26% NaCl solution, and the liquid level is ensured to be at least 2.0 cm above the product during the entire process, and then stored in a -20°C low-temperature freezer.

[0038] Embodiment 3:

[0039] (1) Fresh silver carp was slaughtered, the head, tail, scales and internal organs were removed, and then the fish was rinsed with electrolyzed ozone water with a concentration of 4.0 mg / L, cut into small pieces, minced and placed in a beaker;

[0040] (2) adding 6.0 L of pure water per 1.0 kg of fish meat, homogenizing for 3 min, stirring and extracting at room temperature for 120 min, and then centrifuging at 3500 r / min for 15 min, filtering the supernatant with 6 layers of gauze, boiling the filtrate at 100° C. for 30 min, cooling to room temperature, and centrifuging again at 4500 r / min for 10 min, filtering the supernatant, collecting the filtrate, and freeze-drying to obtain silver carp albumin powder;

[0041] (3) adding 4.5 g of highly active dry yeast, 12.0 g of salt, 30.0 g of white sugar, 10.0 g of parvalbumin powder, 40 mg of glucose oxidase and 500 mL of drinking water per 1.0 kg of flour, and kneading the dough in an automatic dough mixer for 15 min to obtain dough;

[0042] (4) using an automatic dough dividing and rounding machine to cut the kneaded dough into uniform small pieces of the same shape and size and a mass of 50 g, rounding them into balls, and sealing them in PE food packaging bags;

[0043] (5) The dough that has been sealed and packaged after forming is indirectly immersed in a 26% CaCl2 solution, and the liquid level is ensured to be at least 2.0 cm above the product during the entire process, and then stored in a -20°C low-temperature freezer.

[0044] Embodiment 4:

[0045] Silver carp albumin and dough were prepared according to the method of Example 1, except that in step (5), the dough which was sealed and packaged after being formed was indirectly immersed in a solution containing 14% CaCl2 and 14% NaCl in a mass volume ratio, and the liquid level was ensured to be more than 2.0 cm above the product during the whole process, and the dough was stored in a -20°C low temperature freezer.

[0046] Embodiment 5:

[0047] Silver carp albumin and dough were prepared according to the method of Example 2, except that in step (5), the dough that was sealed and packaged after molding was indirectly immersed in a solution containing 18% CaCl2 and 10% NaCl in a mass volume ratio, and the liquid level was ensured to be more than 2.0 cm above the product during the whole process, and the dough was stored in a -20°C low-temperature freezer.

[0048] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited thereto. Within the technical concept of the present invention, the various technical features of the method of the present invention can be combined in any other suitable manner, and these combinations should also be regarded as the contents disclosed by the present invention and belong to the protection scope of the present invention. The frozen dough product of the present invention is stored, transported and sold at -20°C, and can be thawed at 4 to 25°C before baking, and then further baked and eaten after proofing at 25 to 32°C. The yeast survival rate of the frozen dough product produced by this method can reach more than 80% after storage for 180 days. The bread after baking is golden in color and rich in fragrance, and the specific volume of the bread decreases by less than 15%. There is no significant difference in texture characteristics and taste compared with bread produced with fresh dough.

Claims

1. A method for preparing and improving the quality of frozen dough, characterized in that the method comprises the following steps: (1) Silver carp processing: After slaughtering fresh silver carp, remove the head, tail, scales and internal organs, rinse with electrolyzed ozone water with a concentration of 2.0-4.0 mg / L, simply cut into pieces and mince with a meat grinder; (2) Preparation of silver carp parvalbumin: adding water to the minced fish meat in step (1) for homogenization, extracting silver carp parvalbumin at room temperature, removing foreign proteins and desensitizing by heating, and obtaining silver carp parvalbumin after freeze-drying; (3) dough preparation: weigh wheat flour, add 10.0-12.0 g salt, 30.0-40.0 g white sugar, 3.5-4.5 g active dry yeast, 20.0-40.0 mg glucose oxidase and 10.0-15.0 g silver carp albumin in step (2) per 1.0 kg flour, mix well, add 500 mL drinking water, and knead the dough in an automatic dough mixer for 10-15 min to form a smooth dough; the dry yeast is purchased from Angel Yeast Co., Ltd.; the glucose oxidase is a food grade enzyme preparation with a specific activity of 100 U / mg; (4) Dividing and shaping: The kneaded dough is cut into uniform small pieces using an automatic dough dividing and rounding machine and rounded into small pieces. Each piece weighs 30 to 50 g and has uniform size and shape. (5) Frozen storage: The small dough formed in step (4) is sealed and packaged in a PE food packaging bag, and directly immersed in a supercooled solution precooled to -20°C, and stored in a -20°C low-temperature freezer throughout the process; the supercooled liquid can be a 25-28% (mass volume ratio) CaCl2 or NaCl2 solution, or a CaCl2 and NaCl2 composite solution with a total concentration of 25-28% (mass volume ratio).

2. A method for preparing and improving the quality of frozen dough according to claim 1, characterized in that: The water described in step (2) is tap water, purified water, mineral water, drinking natural water, etc. that meets the sanitary standards for drinking water.

3. The method for preparing and improving the quality of frozen dough according to claim 1, characterized in that: The preparation method of silver carp parvalbumin described in step (2) is as follows: 4.0-6.0 L of water is added to every 1.0 kg of minced fish meat, homogenized for 3-5 min, extracted with stirring at room temperature for 60-120 min, then centrifuged at 3000-4000 r / min for 10-20 min, the supernatant is filtered through 6 layers of gauze or cotton, the filtrate is collected and immediately heated to 95-100° C. and maintained for 30-60 min, cooled to room temperature and centrifuged again at 3500-4500 r / min for 10-20 min, the supernatant is filtered and freeze-dried to obtain silver carp parvalbumin.