Treatment method for increasing fermentation specific volume of frozen dough by magnetic field

Abstract

The invention belongs to the technical field of food processing, and relates to a processing method for increasing the fermentation specific volume of frozen dough by magnetic fields, which comprises the following steps: putting the frozen dough in different magnetic fields for segmented fermentation, the magnetic fields being a static magnetic field and a rotating magnetic field; wherein the static magnetic field intensity is 3-51 mT, the rotating magnetic field intensity is 2-34 mT, and the frequency is 5-30 Hz. The applied static magnetic field can inhibit the formation and recrystallization of large ice crystals and maintain the integrity of mucedin and the crosslinking degree of mucedin and starch, and the applied rotating magnetic field can effectively cause redistribution, movement and spin polarization of charges in the dough, adjust the protein agglomeration degree in the frozen dough, promote uniform distribution of moisture, saccharomycetes and mucedin, and improve the quality of the frozen dough. The dough has a uniform and fine pore structure, so that the fermentation volume of the frozen dough is increased; after the frozen dough treated by the method is fermented, the specific volume of the dough is increased, the taste of a cooked wheaten food finished product is softer, and the quality is improved.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to a processing method for increasing the proofing specific volume of frozen dough by using a magnetic field. Background Art

[0002] The moisture content in the dough is as high as 50-60%, which is very suitable for the growth and reproduction of microorganisms, causing fresh dough to deteriorate quickly and have a short shelf life. Therefore, frozen dough technology is widely used in the modern food industry. Freezing technology can extend the shelf life of dough to 6 months or even longer.

[0003] The frozen dough technology emerged in the 1950s, which enabled the large-scale production of pasta staples. Large quantities of dough were quickly frozen using refrigeration technology, and then thawed, fermented, and baked according to demand to obtain a variety of freshly baked pasta. However, during the proofing process using traditional methods, frozen dough will experience ice crystal recrystallization with temperature fluctuations, which will cause quality problems such as surface microcracks, increased hardness, reduced volume, surface depressions, and darker color in the finished pasta. In addition, the current improved methods have limitations such as complex processes, safety risks of using food additives, and high costs.

[0004] Using magnetic field to wake up frozen dough is a new type of physical wake-up method that is low-cost, green, healthy and pollution-free. It can effectively increase the wake-up volume of frozen dough while ensuring the taste of the finished pasta to the greatest extent. Nevertheless, this technology still has challenges in parameter optimization. For example, the optimal configuration of parameters such as magnetic field type, intensity and processing time still needs in-depth research in order to further improve the product wake-up volume and ensure product quality. Summary of the invention

[0005] In order to solve the above-mentioned technical problems and technical development defects related to the proofing of frozen dough, the present invention provides a processing method for increasing the proofing specific volume of frozen dough by using a magnetic field, and improves the proofing effect of frozen dough by the staged action of a static magnetic field and a rotating magnetic field.

[0006] The technical solution adopted by the present invention is: A method for increasing the proofing specific volume of frozen dough by using a magnetic field, wherein the frozen dough is placed in a magnetic field for proofing in stages, wherein the magnetic field is a static magnetic field and a rotating magnetic field, wherein the static magnetic field strength is 3 to 51 mT, the rotating magnetic field strength is 2 to 34 mT, and the frequency is 5 to 30 Hz.

[0007] The staged proofing includes two stages, as follows: First proofing stage: placing the frozen dough in a static magnetic field to proof; Second proofing stage: the dough after the first proofing stage is placed in a rotating magnetic field for proofing; The ratio of the magnetic field strength of the static magnetic field to that of the rotating magnetic field is 3:2, and the ratio of the rising time of the first rising stage to that of the second rising stage is 5:3.

[0008] In particular, the static magnetic field is a continuous static magnetic field, and the rotating magnetic field is a continuous rotating magnetic field.

[0009] Furthermore, the environment temperature for proofing the frozen dough is 34-36° C., the relative humidity is 78-82%, and the time is 120-140 min.

[0010] The invention increases the proofing specific volume of frozen dough by means of a magnetic field, so as to be applied to improve the taste of finished pasta products made from the frozen dough.

[0011] The frozen dough described above includes but is not limited to wheat frozen dough, potato frozen dough, and rice frozen dough.

[0012] The beneficial effects of the present invention are: 1. The present invention applies a static magnetic field to the frozen dough in the first proofing stage, and the first proofing stage is the stage of temperature rise of the frozen dough. Compared with the traditional proofing and the rotating magnetic field assisted proofing, the addition of the static magnetic field will inhibit the formation and recrystallization of large ice crystals, slow down the breakage of disulfide bonds inside the dough, the depolymerization of gluten macromolecular polymer GMP and the increase of α-helix content, maintain the integrity of gluten protein and its cross-linking degree with starch, inhibit the inactivation of yeast, and thus improve the gas holding capacity and gas production capacity of the frozen dough during proofing, and finally increase the proofing specific volume of the frozen dough; the intensity of the applied static magnetic field is 3-51 mT, and this intensity range can cause the redistribution of ice crystals in the frozen dough without destroying the protein molecular structure of the frozen dough, and retain the original flavor and nutritional components of the finished pasta made from the frozen dough; if the static magnetic field intensity is too high, it may cause the decomposition of macromolecular compounds in the frozen dough and the inactivation of yeast, thereby reducing the quality and safety of the frozen dough after proofing.

[0013] 2. The present invention applies a rotating magnetic field to the frozen dough in the second proofing stage. Compared with traditional proofing and static magnetic field assisted proofing, the application of a rotating magnetic field with an intensity of 2 to 34 mT can achieve a uniform effect on the frozen dough, effectively cause the redistribution, movement and spin polarization of the charges in the dough, regulate the degree of protein coagulation in the dough, promote the uniform distribution of water, yeast and gluten protein, make the dough have a uniform and delicate pore structure, and further increase the gas holding capacity of the frozen dough during proofing; if the intensity of the rotating magnetic field is too high, it will have a negative impact on the distribution of nutrients required by yeast in the frozen dough and the distribution of carbon dioxide generated by its decomposition, thereby reducing the proofing volume of the frozen dough; a rotating magnetic field frequency of 5 to 10 Hz can promote the uniform dispersion of water and nutrients required by yeast.

[0014] 3. The working parameters of the static magnetic field and the rotating magnetic field in the present invention have a positive impact on the treatment effect. The present invention induces a magnetic field of a certain strength in the frozen dough sample by precisely regulating the working parameters of the static magnetic field. By regulating the working parameters of the rotating magnetic field to adjust the range of action of the magnetic field, it is ensured that the frozen dough is uniformly affected by the magnetic field, so that the entire system is uniform and stable, thereby uniformly increasing the proofing specific volume of the frozen dough. The residence time of the frozen dough in the magnetic field provided by the present invention can achieve a higher proofing specific volume, while avoiding excessive exposure of the frozen dough to the magnetic field to cause flavor deterioration; the precise control of these parameters is intended to ensure efficient proofing while maintaining the flavor and taste of the finished pasta made from the frozen dough.

[0015] 4. The present invention controls the temperature of the frozen dough in the magnetic field to be 34-36°C, which can effectively improve the taste of the frozen dough, and ensure that the temperature does not cause too much negative impact on the sensory quality of the finished pasta made after the frozen dough is proofed. If the temperature is too high, it will cause protein denaturation, yeast inactivation and excessive alcohol content in the frozen dough, which will reduce the proofing specific volume of the frozen dough and have a negative impact on the flavor of the finished pasta made after the frozen dough is proofed.

[0016] In summary, in the process of frozen dough proofing, the static magnetic field reduces the damage of ice crystals to the dough matrix, the damage of the gluten protein network structure, and slows down the decline of the air holding capacity of the frozen dough, thereby increasing the proofing specific volume of the frozen dough; the rotating magnetic field technology applies a uniform magnetic field to make the frozen dough proof uniformly while increasing the air holding capacity of the frozen dough during proofing. The combined use of the static magnetic field and the rotating magnetic field increases the proofing specific volume of the frozen dough while improving the stability of the frozen dough system, making the taste softer and softer, and improving the quality of the product. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Among the following equipment used, the magnetic field proofing box is the existing technology, that is, two magnetic field generating devices, a static magnetic field and a rotating magnetic field, are installed on the proofing box equipment to generate a continuous magnetic field. The static magnetic field and the rotating magnetic field are generated by a static magnetic field or a rotating magnetic field generating source under the control of a control circuit, and the magnetic field parameters are controlled by a program. The static magnetic field can be adjusted to an intensity of 3 to 51 mT, and the rotating magnetic field can be adjusted to an intensity of 2 to 34 mT, and the frequency is 5 to 30 Hz.

[0019] Example 1: Effect of staged magnetic field treatment methods on the specific volume of frozen dough after proofing The specific experimental methods are as follows: (1) Raw material pretreatment: Place 50 g of frozen dough in a 250.0 mL sterile measuring cylinder and place the measuring cylinder in a sterilized magnetic field proofing box.

[0020] (2) Treatment: The parameters of the magnetic field proofing box were adjusted to 3 mT for the static magnetic field in the first proofing stage and 75 min for the duration; 2 mT for the rotating magnetic field in the second proofing stage, 5 Hz for the duration and 45 min for the duration; the proofing temperature was set to 35°C, the relative humidity was 80%, and the proofing time was 120 min. At the 30th minute, the measuring cylinder was gently shaken to ensure that the dough was completely filled at the bottom of the measuring cylinder, and the proofing continued.

[0021] (3) Test: Record the final proofed volume of the frozen dough in the measuring cylinder, the weight of the sterile measuring cylinder, and the total weight of the dough in the measuring cylinder after proofing. The specific volume is calculated as follows: proofed dough specific volume (ml / g) = proofed dough volume (ml) / (total weight of the dough and measuring cylinder after proofing - weight of the sterile measuring cylinder) (g). The proofed specific volume is measured to be 4.7 ml / g.

[0022] Comparative Example 1: Effect of traditional fermentation (without magnetic field) treatment method on the fermentation specific volume of frozen dough The specific experimental methods are as follows: (1) Raw material pretreatment: same as in Example 1.

[0023] (2) Treatment: Set the temperature of the ordinary proofing box to 35°C, the relative humidity to 80%, and the proofing time to 120 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder, and continue proofing.

[0024] (3) Detection: As in Example 1, the proofing specific volume was measured to be 3.1 ml / g.

[0025] Comparative Example 2: Effect of static magnetic field treatment method on specific volume of frozen dough after proofing The specific experimental methods are as follows: (1) Raw material pretreatment: same as in Example 1.

[0026] (2) Treatment: Set the static magnetic field strength of the magnetic field proofing box to 2 mT, the temperature to 35°C, the relative humidity to 80%, and the proofing time to 120 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder and continue proofing.

[0027] (3) Detection: As in Example 1, the proofing specific volume was measured to be 4.1 ml / g.

[0028] Comparative Example 3: Effect of rotating magnetic field treatment method on specific volume of frozen dough after proofing The specific experimental methods are as follows: (1) Raw material pretreatment: same as in Example 1.

[0029] (2) Treatment: Set the rotating magnetic field strength of the magnetic field proofing box to 3 mT, the frequency to 5 Hz, the temperature to 35°C, the relative humidity to 80%, and the proofing time to 120 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder and continue proofing.

[0030] (3) Detection: As in Example 1, the proofing specific volume was measured to be 3.7 ml / g.

[0031] Analysis of the results of the above experiments: The results of Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 show that compared with the specific volume of frozen dough fermented in no magnetic field and single magnetic field, the fermented specific volume of frozen dough fermented in static magnetic field-rotating magnetic field has been significantly improved. Through the staged action of the two magnetic fields, the ice crystals that damage the dough matrix are reduced, and the gluten and yeast in the frozen dough are dispersed in the dough in a more uniform manner, so that the stretchability and air holding capacity of the dough are effectively improved, and finally the fermented specific volume of the frozen dough is increased.

[0032] Example 2: Effect of staged magnetic field treatment methods on the specific volume of wheat frozen dough after proofing The specific experimental methods are as follows: (1) Raw material pretreatment: Place 50 g of frozen wheat dough in a 250.0 mL sterile measuring cylinder and place the measuring cylinder in a sterilized magnetic field proofing box.

[0033] (2) Treatment: The parameters of the magnetic field proofing box were adjusted to 27 mT for the static magnetic field in the first proofing stage and 80 min for the duration; 18 mT for the rotating magnetic field in the second proofing stage, 17.5 Hz for the duration and 48 min for the duration; the proofing temperature was set to 34°C, the relative humidity was 78%, and the proofing time was 128 min. At the 30th minute, the measuring cylinder was gently shaken to ensure that the dough was completely filled at the bottom of the measuring cylinder, and the proofing continued.

[0034] (3) Test: Record the final proofed volume of the frozen dough in the measuring cylinder, the weight of the sterile measuring cylinder and the total weight of the dough in the measuring cylinder after proofing. The specific volume is calculated as follows: Specific volume of proofed dough (ml / g) = volume of proofed dough (ml) / (total weight of the dough and measuring cylinder after proofing - weight of the sterile measuring cylinder) (g). The measured proofed specific volume is 3.7 ml / g.

[0035] Comparative Example 4: Effect of traditional fermentation (without magnetic field) treatment method on the fermentation specific volume of frozen wheat dough The specific experimental methods are as follows: (1) Raw material pretreatment: As in Example 2, 50 g of frozen wheat dough was placed in a 250.0 mL sterile measuring cylinder, which was then placed in a sterilized ordinary proofing box.

[0036] (2) Treatment: Set the temperature of the ordinary proofing box to 34°C, the relative humidity to 78%, and the proofing time to 128 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder and continue proofing.

[0037] (3) Detection: Same as Example 2, the proofing specific volume was measured to be 2.5 ml / g.

[0038] Analysis of the above experimental results: The comparison of the results of Example 2 and Comparative Example 4 shows that the proofing specific volume of the wheat frozen dough treated by the static magnetic field-rotating magnetic field method is significantly improved.

[0039] Example 3: Effect of staged magnetic field treatment methods on the specific volume of potato frozen dough during fermentation The specific experimental methods are as follows: (1) Raw material pretreatment: Place 50 g of frozen potato dough in a 250.0 mL sterile measuring cylinder and place the measuring cylinder in a sterilized magnetic field proofing box.

[0040] (2) Treatment: The parameters of the magnetic field proofing box were adjusted to 51 mT for the static magnetic field in the first proofing stage and 85 min for the duration; 34 mT for the rotating magnetic field in the second proofing stage, 30 Hz for the duration and 51 min for the duration; the proofing temperature was set to 36 °C, the relative humidity was 82%, and the proofing time was 136 min. At the 30th minute, the measuring cylinder was gently shaken to ensure that the dough was completely filled at the bottom of the measuring cylinder, and the proofing continued.

[0041] (3) Test: Record the final proofed volume of the frozen dough in the measuring cylinder, the weight of the sterile measuring cylinder and the total weight of the dough in the measuring cylinder after proofing. The specific volume is calculated as follows: Specific volume of proofed dough (ml / g) = volume of proofed dough (ml) / (total weight of the dough and measuring cylinder after proofing - weight of the sterile measuring cylinder) (g). The measured proofed specific volume is 4.2 ml / g.

[0042] Comparative Example 5: Effect of traditional fermentation (without magnetic field) treatment method on the fermentation specific volume of potato frozen dough The specific experimental methods are as follows: (1) Raw material pretreatment: As in Example 3, 50 g of frozen potato dough was placed in a 250.0 mL sterile measuring cylinder, which was then placed in a sterilized ordinary proofing box.

[0043] (2) Treatment: Set the temperature of the ordinary proofing box to 36°C, the relative humidity to 82%, and the proofing time to 136 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder and continue proofing.

[0044] (3) Detection: Same as Example 3, the proofing specific volume was measured to be 2.7 ml / g.

[0045] Analysis of the above experimental results: The comparison of the results of Example 3 and Comparative Example 5 shows that the proofing specific volume of the frozen potato dough treated by the static magnetic field-rotating magnetic field method is significantly improved.

[0046] Example 4: Effect of staged magnetic field treatment methods on the specific volume of frozen rice dough during fermentation The specific experimental methods are as follows: (1) Raw material pretreatment: Place 50 g of frozen rice dough in a 250.0 mL sterile measuring cylinder and thaw until the frozen dough fills the bottom of the measuring cylinder. Place the measuring cylinder in a sterilized magnetic field proofing box.

[0047] (2) Treatment: The parameters of the magnetic field proofing box were adjusted to: the intensity of the static magnetic field in the first proofing stage was 3 mT, and the duration was 75 min; the intensity of the rotating magnetic field in the second proofing stage was 2 mT, the frequency was 5 Hz, and the duration was 45 min; the proofing temperature was set to 35°C, the relative humidity was 80%, and the proofing time was 140 min. After gently shaking the measuring cylinder at the 30th minute, the proofing continued.

[0048] (3) Test: Record the final proofed volume of the frozen dough in the measuring cylinder, the weight of the sterile measuring cylinder, and the total weight of the dough in the measuring cylinder after proofing. The specific volume is calculated as follows: proofed dough specific volume (ml / g) = proofed dough volume (ml) / (total weight of the dough and measuring cylinder after proofing - weight of the sterile measuring cylinder) (g). The proofed specific volume is measured to be 4.2 ml / g.

[0049] Comparative Example 6: Effect of traditional fermentation (without magnetic field) treatment method on the fermentation specific volume of frozen rice dough The specific experimental methods are as follows: (1) Raw material pretreatment: same as Example 4.

[0050] (2) Treatment: Set the temperature of the ordinary proofing box to 35°C, the relative humidity to 80%, and the proofing time to 140 min. At the 30th minute, gently shake the measuring cylinder to ensure that the dough is completely filled at the bottom of the measuring cylinder, and continue proofing.

[0051] (3) Detection: Same as Example 4, the proofing specific volume was measured to be 3.3 ml / g.

[0052] Analysis of the above experimental results: The comparison of the results of Example 4 and Comparative Example 6 shows that the proofing specific volume of the frozen rice dough treated by the static magnetic field-rotating magnetic field method is significantly improved.

[0053] In summary, the present invention increases the proofing specific volume of frozen dough through a magnetic field, thereby solving the problem of flavor degradation that may be caused by traditional technology in frozen dough processing, and while improving the proofing specific volume of frozen dough, improves the taste of the finished pasta made after the frozen dough is proofed. The application of the present invention can provide an effective solution for the quality of frozen dough after proofing.

Claims

1. A method for increasing the proofing specific volume of frozen dough by using a magnetic field, characterized in that: The frozen dough is placed in a magnetic field for staged proofing, wherein the magnetic field is a static magnetic field and a rotating magnetic field, the static magnetic field strength is 3-51 mT, the rotating magnetic field strength is 2-34 mT and the frequency is 5-30 Hz.

2. The method for increasing the proofing specific volume of frozen dough by using a magnetic field according to claim 1, characterized in that: The staged proofing includes two stages, as follows: First proofing stage: placing the frozen dough in a static magnetic field to proof; Second proofing stage: the dough after the first proofing stage is placed in a rotating magnetic field for proofing; The ratio of the magnetic field strength of the static magnetic field to that of the rotating magnetic field is 3:2, and the ratio of the rising time of the first rising stage to that of the second rising stage is 5:

3.

3. The method for increasing the proofing specific volume of frozen dough by using a magnetic field according to claim 2, characterized in that: The static magnetic field is a continuous static magnetic field, and the rotating magnetic field is a continuous rotating magnetic field.

4. A method for increasing the proofing specific volume of frozen dough by using a magnetic field according to claim 1 or 2, characterized in that: The environment temperature for proofing the frozen dough is 34-36° C., the relative humidity is 78-82%, and the time is 120-140 minutes.

5. A method for increasing the proofing specific volume of frozen dough by using a magnetic field according to any one of claims 1 to 4, characterized in that: By increasing the proofing specific volume of frozen dough, the taste of the finished pasta made from the frozen dough can be improved.

6. A method for increasing the proofing specific volume of frozen dough by using a magnetic field according to any one of claims 1 to 4, characterized in that: The frozen dough includes but is not limited to wheat frozen dough, potato frozen dough, and rice frozen dough.