Quick-freezing wheaten food preparation method capable of preventing wheaten food from losing water

Abstract

The invention relates to the technical field of quick-frozen wheaten food, in particular to a quick-frozen wheaten food preparation method capable of preventing water loss of wheaten food. According to the quick-frozen wheaten food capable of preventing the wheaten food from losing water, water loss in the freezing process can be effectively reduced, wrappers are smoother and tough, breakage and shape change in the heating process are avoided, the original softness, elasticity and taste of the wheaten food are kept, meanwhile, the water content of the wheaten food can be better kept in the low-temperature storage period, and the water loss of the wheaten food is prevented. The frozen wheaten food has the advantages that moisture evaporation and crystallization in the freezing process are avoided, texture deterioration of the food in storage is reduced, flavor decline caused by moisture loss is reduced, more nutritional ingredients of the wheaten food are kept, and it is guaranteed that the nutritional value of the wheaten food is not lost after heating.

Description

Technical Field

[0001] The invention relates to the technical field of quick-frozen pasta, and in particular to a method for preparing quick-frozen pasta for preventing the pasta from losing water. Background Art

[0002] With the advancement of social modernization and urbanization, especially the fast-paced lifestyle of urban residents, people's demand for convenient and fast food has greatly increased. The convenience of quick-frozen food makes it the first choice for modern families and the catering industry. As one of the important foods in China and many other cultures, pasta has entered the market through quick-freezing technology, meeting consumers' demand for fast, convenient and delicious food; the application of quick-freezing technology enables pasta to maintain freshness and safety for a long time in a frozen environment. This technology can not only extend the shelf life of pasta, but also avoid food safety issues such as corruption and deterioration, and enhance consumers' trust and willingness to buy. Especially in the process of large-scale production and sales, quick-frozen pasta can reduce the circulation links of food and ensure the freshness and quality of food.

[0003] During the freezing and thawing process of existing quick-frozen pasta, the loss of water in the pasta will cause a change in taste. For example, the noodles and dumpling wrappers will become dry, tough or loose, losing the softness and elasticity when they were freshly made. Especially after heating, the pasta tastes rough and is not as delicate and smooth as fresh pasta. At the same time, due to the loss of water, it will deform and crack. During the cooking process, the shape is unstable, affecting the appearance and overall appeal of the food. As the water is lost, the nutritional value will be further lost.

[0004] In view of the above problems, the present invention provides a solution. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing quick-frozen pasta which can prevent the pasta from losing water, and the prepared quick-frozen pasta will not lose too much water and has good taste and nutritional value.

[0006] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: A method for preparing quick-frozen pasta to prevent pasta from losing water comprises the following steps: S1: weigh raw materials according to the percentage of 65% fresh flour, 1.5% yeast powder, 0.4% baking powder, 1.5% white sugar, 26.6% purified water and 5% edible oil to prepare dough ingredients; S2: preparing a quick-frozen pasta water loss prevention improver according to the percentages of 25-30% wheat starch, 5-15% soybean oil, 15-20% hydroxypropyl methylcellulose, 10-15% xanthan gum, 0.5-1% ascorbic acid, 2-3% glucose, 0.5-1% citric acid, 10-15% corn oil and 5-10% egg powder; S3: Put the dough ingredients into a mixer and stir evenly, set the mixer speed to 1000-1200 rpm, stir for 15 minutes, add the quick-frozen pasta water loss prevention improver after stirring, and repeat stirring for 15 minutes; S4: After the mixing is completed, the dough is transferred to a dough mixer and mixed for 15-20 minutes. After the mixing is completed, a smooth and non-sticky dough is obtained. The dough is sealed with plastic wrap and placed in a constant temperature box for initial resting. The initial resting time is 40-60 minutes. S5: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeating the folding process 10-15 times; S6: Use plastic wrap to seal the dough that has been folded repeatedly, and then put it into a constant temperature box to let it rest again. The resting time is 90-120 minutes. S7: After the dough is rested again, the dough is processed into specific pasta, and the pasta to be pre-cooked is placed in 100° C. boiling water and pre-cooked for 3-5 minutes, and then taken out after the pre-cooking is completed; S8: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, start the vacuum pump and pump the quick-freezing chamber to a vacuum degree of 25-30Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 30-45min. S9: vacuum packing the quick-frozen pasta, and sending it to a freezer for storage after packaging, so as to obtain quick-frozen pasta that prevents the pasta from losing water.

[0007] Furthermore, the mass ratio of the water loss prevention modifier to the dough in step S2 is 1:100; the thermostat in step S5 is a thermostat with a temperature of 38° C. and a relative humidity of 70%; the thermostat in step S6 is a thermostat with a temperature of 40° C. and a relative humidity of 75%; Furthermore, the preparation method of the quick-frozen pasta anti-water loss improver comprises the following steps: A1: Put soybean oil, hydroxypropyl methylcellulose, xanthan gum, egg powder and corn oil into a blender and mix them. Set the blender speed to 600-800 rpm and mix for 15 minutes. A2: After stirring, add wheat starch, ascorbic acid, glucose and citric acid and stir repeatedly for 15 minutes. After stirring, transfer to a homogenizer and homogenize for 30 minutes to obtain a quick-frozen pasta water loss preventer.

[0008] Furthermore, the glucose in step A2 is edible white anhydrous glucose powder; the citric acid in step A2 is edible white monohydrate citric acid powder; In summary, due to the adoption of the above technical scheme, the beneficial effect of the present invention is that the quick-frozen pasta for preventing water loss of pasta prepared by the present invention can effectively reduce water loss during the freezing process, make the dough skin smoother and tougher, avoid cracking and shape changes during heating, maintain the original softness, elasticity and taste of the pasta, and at the same time, can better maintain the moisture content of the pasta during low-temperature storage, avoid evaporation and crystallization of water during the freezing process, reduce the texture deterioration of food during storage, reduce the flavor decay caused by water loss, help the pasta retain more nutrients, and ensure that its nutritional value after heating is not lost. DETAILED DESCRIPTION

[0009] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below in conjunction with specific embodiments.

[0010] The experimental methods in the following examples, unless otherwise specified, are conventional methods, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials and reagents used in the following examples, unless otherwise specified, can be obtained from commercial channels.

[0011] Example 1: 15 g soybean oil, 20 g hydroxypropyl methylcellulose, 15 g xanthan gum, 10 g egg powder and 15 g corn oil were mixed in a blender, the blender speed was set to 800 rpm, and the mixture was stirred for 15 min. 2: After stirring, add 30g wheat starch, 1g ascorbic acid, 3g glucose and 1g citric acid and repeat stirring for 15min. After stirring, transfer to a homogenizer and homogenize for 30min to obtain the quick-frozen pasta anti-dehydration improver prepared in Example 1.

[0012] .

[0013] Example 2, 1: 5 g soybean oil, 15 g hydroxypropyl methylcellulose, 10 g xanthan gum, 5 g egg powder and 10 g corn oil were put into a blender and mixed, the blender speed was set to 600 rpm, and the mixture was stirred for 15 min; 2: After stirring, add 25g wheat starch, 0.5g ascorbic acid, 2g glucose and 0.5g citric acid and repeat stirring for 15min. After stirring, transfer to a homogenizer and homogenize for 30min to obtain the quick-frozen pasta anti-dehydration improver prepared in Example 2.

[0014] .

[0015] Example 3, 1: Weigh the raw materials according to percentage to prepare the dough, 650g fresh flour, 15g yeast powder, 4g baking powder, 15g white sugar, 266g purified water and 50g edible oil; 2: Put the dough ingredients into a blender and stir evenly, set the blender speed to 1200 rpm, stir for 15 min, add 10 g of the quick-frozen pasta water loss prevention improver prepared in Example 1 after stirring, and repeat stirring for 15 min; 3. After mixing, transfer to a dough mixer and mix for 20 minutes. After mixing, obtain a smooth and non-sticky dough. Seal the dough with plastic wrap and place it in a constant temperature box at 38°C and 70% relative humidity for initial resting. The initial resting time is 60 minutes. 4: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeat 10 times; 5: Use plastic wrap to seal the folded dough, and then put it in a constant temperature box at 40°C and 75% relative humidity to let it rest again for 90 minutes. 6: After the dough is rested again, roll the dough into thin skins, wrap it with the prepared fillings to make dumplings, then pinch the edges of the dumplings, put them in 100℃ boiling water and pre-cook for 5 minutes, then remove them after pre-cooking; 7: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, turn on the vacuum pump and evacuate the quick-freezing chamber to a vacuum degree of 25Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 45 minutes. 8: The quick-frozen pasta is vacuum-packed and sent to a freezer for storage to obtain the quick-frozen pasta prepared in Example 3 for preventing water loss.

[0016] .

[0017] Example 4, 1: Weigh the raw materials according to percentage to prepare the dough ingredients: 650g fresh flour, 15g yeast powder, 4g baking powder, 15g white sugar, 266g purified water and 50g edible oil; 2: Put the dough ingredients into a blender and stir evenly, set the blender speed to 1000 rpm, stir for 15 min, add 10 g of the quick-frozen pasta water loss prevention improver prepared in Example 2 after stirring, and repeat stirring for 15 min; 3. After mixing, transfer to a dough mixer and mix for 15 minutes. After mixing, obtain a smooth and non-sticky dough. Seal the dough with plastic wrap and place it in a constant temperature box at 38°C and 70% relative humidity for initial resting. The initial resting time is 40 minutes. 4: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeat 15 times; 5: Use plastic wrap to seal the folded dough, and then put it in a constant temperature box at 40℃ and relative humidity of 75% to let it rest again for 120 minutes. 6: After the dough has rested again, process the dough into scallion pancakes weighing 90g per piece; 7: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, turn on the vacuum pump and evacuate the quick-freezing chamber to a vacuum degree of 30Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 30 minutes. 8: The quick-frozen pasta is vacuum-packed and sent to a freezer for storage to obtain the quick-frozen pasta prepared in Example 4 for preventing pasta from losing water.

[0018] .

[0019] Comparative Example 1 1: The commercially purchased Fuduo Yunjiao chewy dumpling skin with the product number 001 produced by Wenzhou Fuxin Food Co., Ltd. was wrapped with the stuffing used in Example 3 prepared in advance to prepare dumplings, and then the edges of the dumplings were pinched and put into 100° C. boiling water for pre-cooking for 5 minutes, and the dumplings were fished out after the pre-cooking was completed; 2: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, turn on the vacuum pump and pump the quick-freezing chamber to a vacuum degree of 30Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 45 minutes. 3: The quick-frozen pasta is vacuum-packed and sent to a freezer for storage to obtain the quick-frozen pasta prepared in Comparative Example 1.

[0020] Comparative Example 2 As comparative example 2, 90 g / piece frozen scallion pancakes with item number TTT1003811223 sold by Zhouqian E-commerce Firm in Xihu District, Nanchang were purchased from the market as comparative example 2.

[0021] Comparative Example 3 1: Weigh the raw materials according to the percentage to prepare the dough ingredients, 650g fresh flour, 15g yeast powder, 4g baking powder, 15g white sugar, 266g purified water and 50g cooking oil; 2: Put the dough ingredients into the mixer and mix evenly, set the mixer speed to 1200rpm, and mix for 30 minutes; 3. After mixing, transfer to a dough mixer and mix for 20 minutes. After mixing, obtain a smooth and non-sticky dough. Seal the dough with plastic wrap and place it in a constant temperature box at 38°C and 70% relative humidity for initial resting. The initial resting time is 60 minutes. 4: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeat 10 times; 5: Use plastic wrap to seal the folded dough, and then put it in a constant temperature box at 40°C and 75% relative humidity to let it rest again for 90 minutes. 6: After the dough is rested again, roll the dough into thin skins, wrap the prepared fillings (the fillings are the same as those in Example 3) into dumplings, then pinch the edges of the dumplings, put them into 100° C. boiling water and precook for 5 minutes, and remove them after precooking; 7: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, turn on the vacuum pump and evacuate the quick-freezing chamber to a vacuum degree of 25Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 45 minutes. 8: The quick-frozen pasta is vacuum-packed and sent to a freezer for storage to obtain the quick-frozen pasta prepared in Comparative Example 3 for preventing pasta from losing water.

[0022] Comparative Example 4 1: Weigh the raw materials according to the percentage to prepare the dough ingredients: 650g fresh flour, 15g yeast powder, 4g baking powder, 15g white sugar, 266g purified water and 50g cooking oil; 2: Put the dough ingredients into the mixer and mix evenly, set the mixer speed to 1000 rpm, and mix for 30 minutes; 3. After mixing, transfer to a dough mixer and mix for 15 minutes. After mixing, obtain a smooth and non-sticky dough. Seal the dough with plastic wrap and place it in a constant temperature box at 38°C and 70% relative humidity for initial resting. The initial resting time is 40 minutes. 4: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeat 15 times; 5: Use plastic wrap to seal the folded dough, and then put it in a constant temperature box at 40℃ and relative humidity of 75% to let it rest again for 120 minutes. 6: After the dough has rested again, process the dough into scallion pancakes weighing 90g per piece; 7: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, turn on the vacuum pump and evacuate the quick-freezing chamber to a vacuum degree of 30Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 30 minutes. 8: The quick-frozen pasta is vacuum-packed and sent to a freezer for storage to obtain the quick-frozen pasta prepared in Comparative Example 4 for preventing pasta from losing water.

[0023] Nutritional index testing According to GB / T 5009-2016 "National Food Safety Standard", nutritional indexes of Examples 3-4 and Comparative Examples 1-2 were tested; .

[0024] By analyzing Table 5, it can be seen that the quick-frozen noodles prepared in Examples 3 and 4 lose less water during the quick-freezing process, and the nutritional components are similar to those of Comparative Examples 1 and 2, without a significant loss of nutrition; the quick-frozen noodles prepared in Examples 3 and 4 are different from the quick-frozen noodles prepared in Comparative Examples 3 and 4 in that no water loss prevention modifier is used in the preparation process of the quick-frozen noodles prepared in Comparative Examples 3 and 4, so the quick-frozen noodles prepared in Comparative Examples 3 and 4 lose a lot of water after quick freezing, and along with the large amount of water loss, the quick-frozen noodles prepared in Comparative Examples 3 and 4 also have a decrease in nutritional components.

[0025] Sensory test The quick-frozen pasta prepared in Example 3, Example 4, Comparative Example 1 and Comparative Example 2 was cooked and edible. 100 volunteers were recruited to taste the quick-frozen pasta prepared in Example 3, Example 4, Comparative Example 1 and Comparative Example 2 and give evaluations. The evaluation was based on a five-level system, and the results were averaged. .

[0026] By analyzing Table 6, it can be seen that in daily consumption, the quick-frozen pasta prepared in Example 3 and Example 4 has a better evaluation in terms of chewiness and crispness, and the sensory test is good during normal consumption.

[0027] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing quick-frozen pasta to prevent water loss in pasta, characterized in that: The following steps are involved: S1: weigh raw materials according to the percentage of 65% fresh flour, 1.5% yeast powder, 0.4% baking powder, 1.5% white sugar, 26.6% purified water and 5% edible oil to prepare dough ingredients; S2: preparing a quick-frozen pasta water loss prevention improver according to the percentages of 25-30% wheat starch, 5-15% soybean oil, 15-20% hydroxypropyl methylcellulose, 10-15% xanthan gum, 0.5-1% ascorbic acid, 2-3% glucose, 0.5-1% citric acid, 10-15% corn oil and 5-10% egg powder; S3: Put the dough ingredients into a mixer and stir evenly, set the mixer speed to 1000-1200 rpm, stir for 15 minutes, add the quick-frozen pasta water loss prevention improver after stirring, and repeat stirring for 15 minutes; S4: After the mixing is completed, the dough is transferred to a dough mixer and mixed for 15-20 minutes. After the mixing is completed, a smooth and non-sticky dough is obtained. The dough is sealed with plastic wrap and placed in a constant temperature box for initial resting. The initial resting time is 40-60 minutes. S5: Take the dough out of the incubator after it has risen, remove the plastic wrap, fold the dough from both sides to the middle, then rotate 90 degrees and fold it again, repeating the folding process 10-15 times; S6: Use plastic wrap to seal the dough that has been folded repeatedly, and then put it into a constant temperature box to let it rest again. The resting time is 90-120 minutes. S7: After the dough is rested again, the dough is processed into specific pasta, and the pasta to be pre-cooked is placed in 100° C. boiling water and pre-cooked for 3-5 minutes, and then taken out after the pre-cooking is completed; S8: Spread the pasta on the tray, and be careful not to overlap it during the spreading process. Transfer the pasta to the quick-freezing chamber. After verifying that the chamber door is sealed intact, start the vacuum pump and pump the quick-freezing chamber to a vacuum degree of 25-30Pa. Then set the cooling rate of the cold storage to 6℃ / min and cool the cold storage to -18℃ for 30-45min. S9: vacuum packing the quick-frozen pasta, and sending it to a freezer for storage after packaging, so as to obtain quick-frozen pasta that prevents the pasta from losing water.

2. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 1, characterized in that: The mass ratio of the water loss prevention modifier to the dough in step S2 is 1:

100.

3. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 1, characterized in that: The constant temperature box described in step S4 is a constant temperature box with a temperature of 38° C. and a relative humidity of 70%.

4. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 1, characterized in that: The constant temperature box described in step S6 is a constant temperature box with a temperature of 40° C. and a relative humidity of 75%.

5. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 1, characterized in that: The preparation method of the quick-frozen pasta anti-water loss improver described in step S2 comprises the following steps: A1: Put soybean oil, hydroxypropyl methylcellulose, xanthan gum, egg powder and corn oil into a blender and mix them. Set the blender speed to 600-800 rpm and mix for 15 minutes. A2: After stirring, add wheat starch, ascorbic acid, glucose and citric acid and stir repeatedly for 15 minutes. After stirring, transfer to a homogenizer and homogenize for 30 minutes to obtain a quick-frozen pasta water loss preventer.

6. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 5, characterized in that: The glucose described in step A2 is edible white anhydrous glucose powder.

7. The method for preparing quick-frozen pasta for preventing pasta from losing water according to claim 5, characterized in that: The citric acid described in step A2 is edible white citric acid monohydrate powder.