A frozen-to-fresh frozen dough improver, its preparation method and application

Abstract

This application relates to the field of food additives, and more specifically, to a frozen-to-fresh dough improver, its preparation method, and its application. It comprises the following ingredients in parts by weight: 20-30 parts yeast; 15-25 parts emulsifier; 0.1-2 parts vitamins; 0.1-1 part xanthan gum; 0.1-2 parts enzyme preparation; 1-5 parts cold-resistant film-forming aid; and 5-10 parts processing aid. The active agent is glycerol fatty acid ester and diacetyl tartaric acid monoglyceride. The cold-resistant film-forming aid is composed of phosphate distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil. The emulsifier better encapsulates the yeast to form a primary protective film, while the cold-resistant film-forming aid constructs a multi-dimensional antifreeze protective environment throughout the dough system. The synergistic effect of the various components effectively stabilizes the gluten structure after freezing, ensures optimal yeast fermentation, and thus significantly improves the quality of bread and other foods made from frozen dough after freezing to fresh conversion.

Description

Technical Field

[0001] This application relates to the field of food additives, and more specifically, to a frozen-to-fresh frozen dough improver, its preparation method, and its application. Background Technology

[0002] With the development of the food industry and the accelerating pace of life, frozen dough technology has emerged. This technology, with its significant advantages of easy storage, transportation, and on-site baking and sales, has gained widespread attention and application in the food processing field. It has brought numerous conveniences to the food industry, making the production and sales of baked goods such as bread more flexible and efficient, and meeting consumers' demand for freshly made food. At the same time, frozen dough technology also helps reduce the operating costs of food companies and improve production efficiency. However, the processing performance and final bread quality of dough undergo significant deterioration during freezing, freezing-storage, and thawing processes, which has become a key bottleneck restricting the widespread application of this technology.

[0003] To address the problems encountered during dough freezing, current technologies generally focus on developing compound improvers. These improvers typically contain ingredients such as yeast, enzymes, and hydrocolloids, aiming to mitigate the negative effects of freezing through food additives. Specifically, yeast is used to maintain the dough's fermentation capacity, enzymes are used to improve the dough's structure and properties, and hydrocolloids are used to enhance the dough's water retention and stability. These improvers, to a certain extent, improve the stability of the dough and the baking quality of the bread, enabling frozen dough to recover to a state close to that of fresh dough under certain conditions.

[0004] While existing improvers have enhanced dough stability and bread baking quality to some extent, some deeper physical and biochemical problems in frozen dough remain unresolved. On one hand, during freezing, ice crystals formed from moisture inside the dough pierce and damage the established gluten network, reducing the dough's gas-holding capacity and ultimately resulting in bread with a smaller volume and coarser texture. On the other hand, freezing causes water within yeast cells to freeze, disrupting the yeast cell's microstructure, leading to cytoplasmic leakage, decreased yeast activity, and the release of reducing substances that biochemically weaken the gluten structure, further exacerbating dough quality deterioration. Furthermore, high-moisture sweet bread products face greater challenges in frozen preservation due to their inherent formulation characteristics, and existing improvers struggle to effectively address these issues. Summary of the Invention

[0005] To address the issues of gluten network structure damage and decreased yeast cell activity after freezing, this application provides a frozen-to-fresh dough improver, its preparation method, and its application. This solution effectively stabilizes the gluten structure, ensures optimal yeast fermentation, and thus significantly improves the quality of bread and other foods made from frozen dough after freezing-to-fresh conversion.

[0006] Firstly, a frozen-to-fresh frozen dough improver, composed of the following ingredients in parts by weight: 20-30 parts yeast; 15-25 parts emulsifier; Vitamins 0.1-2 servings; Xanthan gum 0.1-1 part; 0.1-2 parts of enzyme preparation; Cold-resistant film-forming aid 1-5 parts; 5-10 parts of processing aids; The active agent is composed of glycerol fatty acid ester and diacetyl tartrate monoglyceride; the anti-cold film-forming aid is composed of phosphate distarch, mussel adhesive protein, beeswax extract and hydrogenated vegetable oil.

[0007] By employing the above technical solutions, a dual protection system is constructed. The emulsifier forms a primary protective film on the yeast surface, preventing external ice crystals from contacting the yeast cell membrane and providing mechanical strength. The cold-resistant film-forming aid constructs a macroscopic antifreeze protective environment throughout the dough system. Specifically, phosphate distarch locks in the free moisture of the dough, reducing the total amount of ice crystals, protecting the gluten, and indirectly protecting the yeast cells. Mussel adhesive protein forms a robust protein film on the existing membrane, enhancing resistance to mechanical damage.

[0008] Beeswax extract is a mixture obtained from beeswax through extraction and other processes. Its composition is complex, mainly including esters, free acids, free alcohols, and hydrocarbons. Among the esters, the main ones are beeswax palmitate, hexadecyl palmitate, and beeswax palmitate. Beeswx palmitate is one of the main components of beeswax extract, accounting for about 80% of beeswax. This beeswax palmitate has a certain degree of hydrophobicity, which allows it to form a protective film on the surface of dough, reducing moisture loss during freezing and thawing, thus maintaining the dough's moisture content and softness. At the same time, these components help maintain the structural integrity of the dough, improve its freeze resistance and workability, and to some extent reduce the impact of freezing on yeast activity, which is beneficial to dough fermentation and bread quality.

[0009] Hydrogenated vegetable oil and emulsifiers work synergistically to form a stable emulsion, ensuring a uniform, continuous, and stable protective film. Therefore, the emulsifier (composed of glycerol fatty acid esters and diacetyl tartaric acid monoglyceride) and the cold-resistant film-forming aids (phosphate distarch, biomucoidan, beeswax extract, and hydrogenated vegetable oil) work together to address the problem of ice crystals damaging gluten and yeast during freezing, reducing yeast cell activity and glutathione release, preventing the weakening of gluten structure, and enhancing the stability of the protective film formed by the emulsifier. Simultaneously, xanthan gum, enzymes, and vitamins work synergistically with the emulsifier and cold-resistant film-forming aids to effectively stabilize the gluten structure after freezing and ensure optimal yeast fermentation, thereby significantly improving the quality of bread and other foods made from frozen dough after thawing.

[0010] Preferably, based on the weight of the dough improver, the glycerol fatty acid ester is 10-20 parts and the diacetyl tartaric acid monoglyceride is 5-10 parts.

[0011] The above-mentioned ingredient dosages allow the emulsifier in the frozen-to-fresh dough improver to function more precisely. The emulsifier can encapsulate the yeast to form a protective film, reducing the intrusion of external moisture into the yeast cells and preventing some ice crystals from directly contacting the yeast cells. This initially reduces the damage of ice crystals to the yeast cell structure and reduces the leakage of cytoplasmic components. At the same time, in synergy with the cold-resistant film-forming aid, it addresses the problem of ice crystal damage to yeast and dough from two aspects: "reducing ice crystal formation" and "strengthening the protective barrier." It also enhances the stability of the protective film formed by the emulsifier, ensuring its continued protective effect on yeast and gluten, and improving the quality of bread and other foods made from frozen dough after freezing to fresh.

[0012] Preferably, the phosphate distarch, biomucoidan, beeswax extract, and hydrogenated vegetable oil are composed in a weight ratio of 1:(0.05-0.1):(2-3):(1-3).

[0013] The above scheme combines the components of the cold-resistant film-forming aid in a specific weight ratio, which can further optimize their synergistic effect, more effectively reduce ice crystal formation and strengthen the protective barrier, enhance the stability of the protective film formed by the emulsifier, effectively stabilize the gluten structure after freezing, ensure that the yeast maintains a better fermentation effect, and thus significantly improve the quality of bread and other foods made from frozen dough after freezing and thawing.

[0014] Preferably, the hydrogenated vegetable oil is hydrogenated coconut oil.

[0015] By adopting the above technical solution, the frozen-to-fresh dough improver uses hydrogenated coconut oil as the hydrogenated vegetable oil, which can provide a stable, high-melting-point oil phase base, prevent oil phase precipitation or uneven crystallization at low temperatures, and form a stable emulsion system in synergy with emulsifiers. This ensures that the protective film encapsulating yeast remains uniform, continuous and stable at low temperatures, avoids defects in the protective film caused by oil precipitation, more reliably isolates ice crystals, enhances the encapsulation and protection of yeast cells, and also enhances the hydrophobicity of the film, reduces the accumulation of water on the film surface, and prevents the film from failing due to water absorption and swelling. Together with emulsifiers, it solves the problems of yeast activity destruction and enhanced stability of the protective film formed by emulsifiers after frozen-to-fresh dough conversion.

[0016] Preferably, the bio-adhesive is mussel adhesive.

[0017] The cold-resistant film-forming aid in the frozen-to-fresh dough improver uses mussel adhesive protein, which can form a strong protein film on top of the film formed by the emulsifier and hydrophobic components, enhancing the film's resistance to mechanical damage (ice crystal penetration). Combined with the yeast protective film of the emulsifier, it further thickens the protective barrier, reducing water entry into yeast cells and buffering damage when yeast cells are subjected to minor ice crystal impacts, reducing cytoplasmic leakage. After compounding with the emulsifier's film, it improves the overall low-temperature stability of the film, preventing film rupture caused by temperature changes. Working in conjunction with the emulsifier, it addresses the issues of easily damaged gluten network structure and decreased yeast cell activity after freezing by "reducing ice crystal formation" and "strengthening the protective barrier." Furthermore, through a synergistic logic of "water locking and ice control + multi-layer film formation + structural strengthening," it reduces the occurrence of core problems in frozen dough during freezing, frozen storage, and thawing, enhancing the stability of the protective film formed by the emulsifier.

[0018] Preferably, the enzyme preparation is phospholipase and / or xylanase.

[0019] By adopting the above technical solution, the frozen-to-fresh frozen dough improver consists of yeast, a specific amount of emulsifier, vitamins, xanthan gum, enzyme preparations, cold-resistant film-forming aids, and processing aids. The emulsifier encapsulates the yeast to form a primary protective film, and the cold-resistant film-forming aids construct a macroscopic antifreeze protective environment. The two work together to solve the problems of easy damage to the gluten network structure and decreased yeast cell activity after freezing, and enhance the stability of the protective film. On this basis, the enzyme preparation uses phospholipase and / or xylanase, which work synergistically with emulsifiers, cold-resistant film-forming aids, etc., to actively enhance the intrinsic quality of the dough itself from the perspectives of system stability, gluten network improvement, and redox balance through biological and chemical methods (enzymatic hydrolysis, oxidative fortification), thereby improving the quality of bread and other foods made from frozen dough after freezing to fresh.

[0020] Preferably, in the dough improver, the amount of phospholipase and xylanase is ≤1 part by weight.

[0021] In frozen-to-fresh dough improvers, the dosage of phospholipase and xylanase is ≤1 part by weight. Combined with yeast, specific amounts of emulsifier, vitamins, xanthan gum, cold-resistant film-forming aids, and processing aids, these components work synergistically with emulsifier and cold-resistant film-forming aids to further improve the quality of frozen dough from the perspectives of system stability, gluten network improvement, and redox balance. By actively enhancing the intrinsic quality of the dough itself through biological and chemical methods, this improves the processing performance and final bread quality of the dough during freezing, frozen storage, and thawing. It reduces the damage of ice crystals to yeast cells and gluten networks, lowers the yeast cell breakage rate, reduces glutathione release, prevents it from weakening the gluten structure, and enhances the stability of the protective film formed by the emulsifier.

[0022] Preferably, the processing aid is water.

[0023] This application prioritizes a frozen-to-fresh dough improver that uses water as a processing aid, combined with a formula consisting of yeast, a specific ratio of emulsifier, vitamins, xanthan gum, enzymes, and a cold-resistant film-forming aid. The emulsifier forms a primary protective film on the yeast surface, while the cold-resistant film-forming aid creates a macroscopic antifreeze environment. Together, they address the problems of ice crystals damaging gluten and reducing yeast activity during freezing, reducing yeast cell damage, decreasing glutathione release to prevent weakening of the gluten structure, and enhancing the stability of the emulsifier's protective film. Simultaneously, water, as a processing aid, allows for better dispersion and mixing of the ingredients, contributing to a uniform and stable improver system. This allows the improver to better enhance the frozen dough's improving effect, enabling the frozen dough to recover processing properties and baking quality close to that of fresh dough even after long-term storage.

[0024] Secondly, a method for preparing a frozen-to-fresh frozen dough improver is obtained by the following method: Vitamins, xanthan gum, and enzymes were dispersed separately in 1 / 5 of the processing aid to obtain mixture A; The emulsifier was dispersed in 3 / 5 of the processing aids to obtain mixture B; Phosphate distarch, biomucoid, and beeswax extract were dispersed in 1 / 5 of the processing aids, and then hydrogenated vegetable oil was added and mixed evenly to obtain mixture C. First, mix mixture B thoroughly with the yeast, then add mixture A and mix well. Finally, add mixture C and mix well to obtain the frozen-to-fresh frozen dough improver.

[0025] By adopting the above technical solution, the raw materials are dispersed in the processing aids in a specific ratio to form different mixtures, and then mixed in sequence. This ensures that the components of the frozen dough improver are evenly distributed, allowing the emulsifier to better encapsulate the yeast to form a primary protective film. The cold-resistant film-forming aid can build a multi-dimensional anti-freeze protection environment in the entire dough system. The synergistic effect of the components in building a multi-dimensional anti-freeze protection environment in the entire dough system effectively stabilizes the gluten structure after freezing and ensures that the yeast maintains a better fermentation effect, thereby significantly improving the quality of bread and other foods made from frozen dough after freezing and conversion to freshness.

[0026] Thirdly, the application of a frozen-to-fresh frozen dough improver involves mixing the frozen-to-fresh frozen dough improver evenly with flour to obtain dough.

[0027] By employing the above technical solution, after mixing the emulsifier (composed of yeast, glycerol fatty acid esters, and diacetyl tartaric acid monoglyceride), the enzyme preparation (composed of vitamins, xanthan gum, phospholipase and / or xylanase), the cold-resistant film-forming aid (composed of phosphate distarch, mussel adhesive protein, beeswax extract, and hydrogenated coconut oil), and the frozen-to-fresh frozen dough improver (composed of water) with the dough, the emulsifier in the improver forms a primary protective film on the yeast surface, reducing the intrusion of external moisture into the yeast cells, blocking some ice crystals from directly contacting the yeast cells, initially reducing the damage of ice crystals to the yeast cell structure, and reducing the leakage of cytoplasmic components; the cold-resistant film-forming aid works through "water locking and ice control + multi-layer film formation + The synergistic logic of "structural strengthening," working together with emulsifiers, addresses the physical destructive effects of ice crystals and the negative biochemical effects of freezing on yeast by reducing ice crystal formation and strengthening the protective barrier. This reduces the impact of freezing on yeast activity and gluten structure. Simultaneously, it enhances the stability of the protective film formed by the emulsifier, ensuring its continued protective effect on yeast and gluten. Xanthan gum, enzymes, and vitamins work synergistically with emulsifiers and cold-resistant film-forming aids to further improve the quality of frozen dough from the perspectives of system stability, gluten network improvement, and redox balance. This allows frozen dough to recover to near-fresh dough processing performance and baking quality even after long-term storage.

[0028] In summary, this application includes at least one of the following beneficial technical effects: 1. To address the physical damage caused by ice crystals, phosphate distarch, mussel adhesive protein, and emulsifier work synergistically to solve the problem of ice crystals damaging gluten during freezing, thus preventing a decrease in the dough's gas-holding capacity and avoiding a reduction in the specific volume and coarse texture of baked bread. 2. To address the frost damage and negative biochemical effects on yeast, a "yeast protection chamber" is constructed using emulsifiers, beeswax extracts, hydrogenated vegetable oils, and mussel adhesive proteins to reduce yeast cell damage (or cell activity), decrease glutathione release, and prevent it from weakening the gluten structure. 3. Enhances the stability of the protective film formed by the emulsifier. The cold-resistant film-forming aid, through mussel adhesive protein, beeswax extract, hydrogenated vegetable oil, and phosphate-coated distarch, addresses the issues arising from temperature fluctuations in the emulsifier's protective film during low-temperature cycling. This ensures the emulsifier continues to protect yeast and gluten, and the synergistic effect of its components in creating a multi-dimensional antifreeze environment throughout the dough system effectively stabilizes the gluten structure after freezing, ensures optimal yeast fermentation, and significantly improves the quality of bread and other foods made from frozen dough after thawing. Detailed Implementation

[0029] The present application will be further described in detail below with reference to the embodiments.

[0030] Some raw materials Phosphate distarch, CAS No. 55963-33-2; Mussel adhesive protein, CAS No. 3047117-55-2; Beeswax extract, brand Wuling Biotechnology, 500-1000 mesh; Hydrogenated vegetable oil (hydrogenated coconut oil), CAS No. 84836-98-6; Phospholipase is phospholipase A1, with an enzyme activity of 1-5 million U / mg; The enzyme activity of xylanase is 5000 IU / g. Example

[0031] Example 1 A method for preparing a frozen-to-fresh frozen dough improver, obtained by the following method: The enzyme consists of phospholipase and xylanase in a 1:1 weight ratio; According to the weight parts, weigh out 1 part vitamin, 0.2 parts xanthan gum, and 2 parts enzyme and disperse them in 1 / 5 of the processing aid (2 parts water) to obtain mixture A; Mixture B is prepared by dispersing 20 parts of glycerol fatty acid ester (composed of monoglycerol fatty acid ester and diglycerol fatty acid ester in a weight ratio of 1:1) and 10 parts of diacetyl tartaric acid monoglyceride in 3 / 5 of the processing aid (6 parts of water); Distarch phosphate, bio-mucin (mussel mucin), and beeswax extract were dispersed in 3 / 5 of the processing aid (2 parts), and then hydrogenated vegetable oil (hydrogenated coconut oil) was added and mixed evenly to obtain mixture C. The weight ratio of distarch phosphate, bio-mucin, beeswax extract, and hydrogenated vegetable oil was 1:0.05:2:3; and the total amount of mixture C was 4 parts.

[0032] First, mix all of mixture B with 30 parts of yeast thoroughly. Then, add all of mixture A and mix thoroughly. Finally, add mixture C and mix thoroughly again to obtain the frozen-to-fresh frozen dough improver.

[0033] Example 2 The difference between Example 2 and Example 1 lies in the amount of raw materials used, as detailed below: 25 parts yeast; 20 parts emulsifier; 1 serving of vitamins; 1 part xanthan gum; One serving of enzyme preparation; One part of cold-resistant film-forming aid (composed of phosphate distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil in a weight ratio of 1:0.1:1.9:2).

[0034] 10 parts processing aids, 5-10 parts.

[0035] Example 3 The difference between Example 3 and Example 1 lies in the amount of raw materials used, as detailed below: 20 parts yeast; 15 parts emulsifier; Vitamin 0.1 part; 0.1 parts xanthan gum; 0.1 part of enzyme preparation; The cold-resistant film-forming aid consists of 5 parts (phosphate distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil in a weight ratio of 1:0.05):3:2.95); 10 parts of processing aids.

[0036] Example 4 The difference between Example 4 and Example 1 is that Example 4 uses a one-time feeding method for inventory management, as detailed below: Weigh out 30 parts yeast, 30 parts emulsifier, 1 part vitamin, 0.2 parts xanthan gum, 2 parts enzyme preparation, 2 parts cold-resistant film-forming aid, and 10 parts processing aid by weight, mix them evenly, and obtain the frozen-to-fresh frozen dough improver.

[0037] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the cold-resistant film-forming aid was replaced with an emulsifier in equal amounts.

[0038] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that biomucoid and beeswax extract were replaced with phosphate distarch in equal amounts.

[0039] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that hydrogenated vegetable oil was replaced with an equal amount of beeswax extract.

[0040] Application Example 1 An application of a frozen-to-fresh frozen dough improver involves mixing flour (composed of high-gluten flour and low-gluten flour in a weight ratio of 1:1), salt, and water in a weight ratio of 500:5:300 until a dough is formed. Then, the frozen-to-fresh frozen dough improver obtained in Example 1 is added and thoroughly mixed with the dough, kneaded into a dough, and the dough is obtained. The ratio of the frozen-to-fresh frozen dough improver to flour is 8:500.

[0041] Application Example 2-7 The difference between Application Example 2-7 and Application Example 1 is that the source of the frozen-to-fresh frozen dough improver is different, as shown in Table 1 below; Application Examples 1-7: Sources of Frozen Dough Improvers for Frozen-to-Fresh Conversion

[0042] The dough obtained from Examples 1-7 was tested for the following properties.

[0043] I. Yeast Survival Rate Test Test method: Plate colony counting method Reference standard: GB 4789.15-2016 National Food Safety Standard - Microbiological Examination of Food - Counting of Molds and Yeasts.

[0044] Samples were taken from dough before freezing and dough that had been frozen to fresh-frozen (cooled at -45℃ for 14 days, then thawed and proofed at 37℃, relative humidity 75%, for 1 hour to obtain frozen-to-fresh-frozen dough).

[0045] Count the colonies and calculate the yeast survival rate (%) = (number of viable cells after freezing / number of viable cells before freezing) × 100%.

[0046] 2. Dough fermentation power test Test method: Flow blotting method Reference standard: The principle is based on GB / T 20886-2007 Yeast for food processing.

[0047] Place the frozen dough (converted to fresh-frozen dough) and the undried dough from step 1) into a fermentation apparatus and ferment for 30 minutes at 30°C and 85% RH. The amount of gas produced is as follows.

[0048] Divide the amount of gas in the thawed dough by the amount of gas in the unfrozen dough, then multiply by 100%. If the resulting gas retention rate is greater than 85%, the dough is considered to have qualified fermentation ability.

[0049] II. Performance Testing of Frozen Dough Reference standards: GB / T 14614-2019 Physical properties of wheat flour dough, determination of farinographic properties and GB / T 14615-2019 Physical properties of wheat flour dough, determination of tensile properties.

[0050] Using an extensibility tester: measure the extensibility and resistance to extensibility of the frozen-to-fresh-frozen dough and the unfrozen dough in step 1). When both the extensibility retention rate and the resistance to extensibility retention rate are greater than 85%, the frozen dough is considered to be of qualified performance.

[0051] 1. Bread quality Place the frozen dough (converted to fresh-frozen) and the undfrozen dough from step 1) into the oven and bake under the following conditions: top heat 180°C, bottom heat 200°C, for 15 minutes. Evaluate the bread 2 hours after it has cooled to room temperature.

[0052] 1) Evaluation score 100-point system (referencing the Chinese Academy of Agricultural Sciences' "Bread Baking Quality Scoring Standard" and AACC method): Bread appearance: 25 points; Texture and structure: 25 points; Core color: 25 points; Taste: 25 points; 20 people will be scored (average number of men and women, aged 18-40), and the average score will be taken. A score greater than 90 points is considered qualified.

[0053] 2) Method standard: The volume ratio of bread is tested by the "rapeseed replacement method" specified in GB / T 20981-2021 "Bread Quality Inspection Method"; when the volume ratio is greater than 4.0 mL / g, it is considered qualified; when both the volume ratio and the score are qualified, the bread quality is considered qualified.

[0054] The specific experimental data are shown in Table 2. Table 2. Experimental data from Application Examples 1-7

[0055] Combining Application Examples 1 and 5 with Table 2, it can be seen that the dough fermentation power, frozen dough performance, and bread quality of Application Example 5 all failed to meet the standards, while those of Application Example 1 all met the standards. Furthermore, the yeast survival rate of Application Example 5 was only 53.1%, while that of Application Example 1 reached 90.8%. This indicates that the combination of the cold-resistant film-forming aid and emulsifier of this application in Application Example 1 has a better synergistic effect, thereby improving the yeast survival rate and further ensuring the quality of the bread.

[0056] Combining Application Examples 1 and 5-6 with Table 2, it can be seen that, compared with Example 1 (the cold-resistant film-forming aid consists of phosphate-coated distarch), Comparative Example 2 in Application Example 5 (where bio-mucin and beeswax extract are replaced in equal amounts with phosphate-coated distarch) and Comparative Example 3 in Application Example 6 (where hydrogenated vegetable oil is replaced in equal amounts with beeswax extract), the dough fermentation power, frozen dough performance, and bread quality all showed substandard results, and the yeast retention rate was as low as below 70%. In contrast, the yeast retention rate in Example 1 of Application Example 1 of this application reached over 90%. This indicates that the addition of the cold-resistant film-forming aid composed of phosphate-coated distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil, combined with the production process and other materials of this application, allows the final frozen-to-fresh frozen dough improver to be used in dough. This can further reduce the problems of easily damaged gluten network structure and decreased yeast cell activity in frozen-to-fresh frozen dough, thereby improving the quality of bread and other foods made from frozen dough after freezing-to-fresh conversion.

[0057] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A frozen-to-fresh frozen dough improver, characterized in that, It consists of the following raw materials in parts by weight: 20-30 parts yeast; 15-25 parts emulsifier; Vitamins 0.1-2 servings; Xanthan gum 0.1-1 part; 0.1-2 parts of enzyme preparation; Cold-resistant film-forming aid 1-5 parts; 5-10 parts of processing aids; The active agent is composed of glycerol fatty acid ester and diacetyl tartrate monoglyceride; the anti-cold film-forming aid is composed of phosphate distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil.

2. The frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The glycerol fatty acid ester is 10-20 parts by weight of the dough improver; Diacetyl tartrate monoglyceride is 5-10 parts.

3. The frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The composition consists of phosphate distarch, bio-mucin, beeswax extract, and hydrogenated vegetable oil in a weight ratio of 1:(0.05-0.1):(2-3):(1-3).

4. The frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The hydrogenated vegetable oil is hydrogenated coconut oil.

5. A frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The bio-adhesive protein is mussel adhesive protein.

6. The frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The enzyme preparation is phospholipase and / or xylanase.

7. A frozen-to-fresh frozen dough improver according to claim 1, characterized in that: In the dough improver, the amount of phospholipase and xylanase is ≤1 part by weight.

8. A frozen-to-fresh frozen dough improver according to claim 1, characterized in that: The processing aid is water.

9. A method for preparing a frozen-to-fresh frozen dough improver as described in claim 1, characterized in that, Obtained by the following method: Vitamins, xanthan gum, and enzymes were dispersed separately in 1 / 5 of the processing aid to obtain mixture A; The emulsifier was dispersed in 3 / 5 of the processing aids to obtain mixture B; Phosphate distarch, biomucoid, and beeswax extract were dispersed in 1 / 5 of the processing aids, and then hydrogenated vegetable oil was added and mixed evenly to obtain mixture C. First, mix mixture B thoroughly with the yeast, then add mixture A and mix well. Finally, add mixture C and mix well to obtain the frozen-to-fresh frozen dough improver.

10. The application of a frozen-to-fresh frozen dough improver, characterized in that: The frozen-to-fresh frozen dough improver according to any one of claims 1-8 is mixed evenly with flour to obtain dough.

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