CN100403910C - Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel - Google Patents
Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel Download PDFInfo
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- CN100403910C CN100403910C CNB2006100399708A CN200610039970A CN100403910C CN 100403910 C CN100403910 C CN 100403910C CN B2006100399708 A CNB2006100399708 A CN B2006100399708A CN 200610039970 A CN200610039970 A CN 200610039970A CN 100403910 C CN100403910 C CN 100403910C
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Abstract
The present invention relates to a method for improving the freeze-proof storage stability of frozen dough by functional sand sagebrush gel, which belongs to the technical field of food processing. The method mainly comprises the following steps of evenly mixing wheat flour, granulated sugar, milk powder, yeast and sand sagebrush gel in a mixing bowl so as to form dough; adding icy water and stirring so as to a gluten film; adding salt and butter and stirring so as to form a homogeneous transparent film; taking out the dough, standing, cutting, kneading, standing again, shaping and coating the dough by a preservative film, and putting the dough in a refrigerator for cold storage; and taking out the frozen dough and continuing leavening so as to form finished products. The sand sagebrush gel is used for the frozen dough so as to increase the intensity of the frozen dough, improve the texture of the finished products and increase the specific capacity of the finished products. Compared with other kinds of colloid, the sand sagebrush gel can better enhance the stretch-proof ability after the frozen dough is unfrozen, and can better restrain the increasing ability of an ice crystal in the frozen dough; the method enables the structure of the frozen dough to be more integrated, and hollow holes on a gluten network and the damage to the gluten network structure are less.
Description
Technical field
The present invention relates to the method that a kind of functional colloid Artemisia Glue is used to improve the freeze proof storage stability of freezing flour-dough, belong to food processing technology field.
Background technology
At present, Refrigeration Technique is more and more in Application in Food Industry.One of common example is the application that is chilled in the bread dough, and this not only helps the storage of food but also has improved convenience.Yet the freezing dough bad stability in storage that makes has reduced the specific volume of bread simultaneously, has reduced the quality of bread.Study the verified oeverall quality that causes bread dough in the stored frozen process gradually the one of the main reasons of bad change be exactly that dough strength weakens gradually, and the one of the main reasons that causes freezing flour-dough intensity to weaken gradually is the water formation ice crystal in the dough, continuous again recrystallization causes ice crystal in the process of keeping in cold storage, in order to control the growth of ice crystal in the freezing flour-dough, the researcher has used multiple colloid, as guar gum and locust bean gum etc., but all can not effectively raising freezing flour-dough storage stability.
The sand sagebrush (Artemisia filifolia) raised growth is in the NORTHWEST CHINA area, by the Artemisia Glue that extracts in the sand sagebrush (Artemisia filifolia) seed is a kind of pure natural pollution plants glue, be a kind of polysaccharide material that cross-linked structure is arranged, connect the growth strand by certain orientation between its glue unit, form fibrous connective shape structure.Dough there is very strong cementitiousness, can increases the gas ability of holding of gluten network intensity and dough.And its reserves are abundant, and financial cost is lower, and is of many uses, are a kind of new colloidal thickeners of exploitation energetically that is worth.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of growth rate of utilizing ice crystal in the Artemisia Glue freezing-inhibiting dough, control ice crystal size, improve the crystallite quantity and the low-temperature stability of freezing flour-dough, improve the matter structure of freezing flour-dough bread, and the functional colloid Artemisia Glue that can increase the freezing flour-dough bread specific volume is used to improve the method for the freeze proof storage stability of freezing flour-dough.
Main solution of the present invention is achieved in that
A kind of functional colloid Artemisia Glue of the present invention is used to improve the method for the freeze proof storage stability of freezing flour-dough, and feature is to adopt following processing step: the degree of each raw material is in the total amount with respect to each raw material:
1, getting wheat flour earlier is: 54～58 weight %; Granulated sugar is: 3.2～3.6 weight %; Milk powder is: 1.0～1.2 weight %; Artemisia Glue is: 0.4～0.8 weight %; Yeast is: 0.9～1.3 weight % adding is stirred in the face machine and is stirred evenly at a slow speed;
2, the frozen water that adds 33～37 weight % continues to beat 2～4 minutes at a slow speed, during no dry powder, transfers quick whipping to a mixing bowl, and the whipping time is: 5～7 minutes, beat to dough formation gluten film;
3, the salt that adds 0.6～1.0 weight % continues to beat 1～2 minute at a slow speed, beats to the cylinder salt-free, transfers quick whipping 2～4 minutes to;
4, add butter 2.0～2.4 weight %, continue to beat 2～4 minutes at a slow speed, transfer quick whipping 10～15 minutes to, beat to forming uniform transparent membrane;
5, take out dough and left standstill 10～15 minutes, cut apart, rub with the hands circle, left standstill 10～15 minutes integer again, wrap up dough with preservative film, put into refrigerator, under-28 ℃～-32 ℃ conditions, place 1～2 hour, change the preservation of-18 ℃～-20 ℃ of condition lower seals then over to the complete hardening of dough;
6, take out freezing flour-dough, remove preservative film and under 35～40 ℃ of temperature, relative humidity 85% condition, thawed 0.5～1 hour, continue under the same conditions treacle and send out 1～2 hour and be finished product.
The of the present invention whipping at a slow speed is: 30～50 rev/mins, middling speed is beaten and is: 60～80 rev/mins,
Beat fast and be: 100～120 rev/mins.
Frozen water temperature of the present invention is: 0 ℃～3 ℃.
Compared with the prior art the present invention has the following advantages:
The present invention is used for freezing flour-dough with Artemisia Glue, to increase the intensity of freezing flour-dough, improves the matter structure of finished product, increases the specific volume of finished product; With other gel phase ratio, Artemisia Glue can better strengthen the stretch-proof ability after freezing flour-dough thaws, and the ability that ice crystal increases in the freezing-inhibiting dough is also stronger; Can make the structure of freezing flour-dough more complete, cavity on the gluten network and gluten network structural damage are still less.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
Wheat flour is in the embodiment of the invention: 54 weight %; Granulated sugar is: 3.6 weight %; Milk powder is: 1.2 weight %; Yeast is: 0.9 weight %; Water is: 36.5 weight %; Butter is: 2.4 weight %; Salt is: 1.0 weight %; Artemisia Glue is: 0.4 weight %.
The present invention gets wheat flour, granulated sugar, milk powder, yeast and Artemisia Glue and puts into a mixing bowl, beats at a slow speed, to mixing; Add frozen water, continued at a slow speed stir about 2 minutes, to cylinder, during no dry powder, transfer quick whipping 7 minutes to, beat to dough formation gluten film; Add salt, continue to beat 1 minute at a slow speed, beat to the cylinder salt-free, transfer quick whipping 4 minutes to; Add butter, continue to beat 2 minutes at a slow speed,, transfer quick whipping to, beat, need 15 minutes approximately to forming uniform transparent membrane to beating evenly; Take out dough, left standstill 10 minutes, cut apart, rub and justify, left standstill 15 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, and snap frozen is sealed under-18 ℃ of conditions with sample sack then and refrigerates to the complete hardening of dough under-28 ℃ of conditions.Take out freezing flour-dough, remove preservative film 38 ℃ of temperature, thawed 1 hour under relative humidity 85% condition, continue treacle and send out 1.5 hours, go into stove in getting angry 180 ℃, baking is 15 minutes under 220 ℃ of conditions of following fire, is finished product.
Embodiment two:
Wheat flour is in the embodiment of the invention: 56 weight %; Granulated sugar is: 3.4 weight %; Milk powder is: 1.2 weight %; Yeast is: 0.9 weight %; Water is: 34.5 weight %; Butter is: 2.4 weight %; Salt is: 1.0 weight %; Artemisia Glue is: 0.6 weight %.
The present invention gets wheat flour, granulated sugar, milk powder, yeast and Artemisia Glue and puts into a mixing bowl, beats at a slow speed, to mixing; Add frozen water, continued at a slow speed stir about 3 minutes, to cylinder, during no dry powder, transfer quick whipping 6 minutes to, beat to dough formation gluten film; Add salt, continue to beat 2 minutes at a slow speed, beat to the cylinder salt-free, transfer quick whipping 2 minutes to; Add butter, continue to beat 3 minutes at a slow speed,, transfer quick whipping to, beat, need 12 minutes approximately to forming uniform transparent membrane to beating evenly; Take out dough, left standstill 12 minutes, cut apart, rub and justify, left standstill 12 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, and snap frozen is sealed under-18 ℃ of conditions with sample sack then and refrigerates to the complete hardening of dough under-30 ℃ of conditions.Take out freezing flour-dough, remove preservative film 38 ℃ of temperature, thawed 1 hour under relative humidity 85% condition, continue treacle and send out 1.5 hours, go into stove in getting angry 180 ℃, baking is 18 minutes under 220 ℃ of conditions of following fire, is finished product.
Embodiment three:
Wheat flour is in the embodiment of the invention: 58 weight %; Granulated sugar is: 3.2 weight %; Milk powder is: 1.1 weight %; Yeast is: 0.9 weight %; Water is: 33 weight %; Butter is: 2 weight %; Salt is: 1.0 weight %; Artemisia Glue is: 0.8 weight %.
The present invention gets wheat flour, granulated sugar, milk powder, yeast and Artemisia Glue and puts into a mixing bowl, beats at a slow speed, to mixing; Add frozen water, continued at a slow speed stir about 4 minutes, to cylinder, during no dry powder, transfer quick whipping 5 minutes to, beat to dough formation gluten film; Add salt, continue to beat 1 minute at a slow speed, beat to the cylinder salt-free, transfer quick whipping 4 minutes to; Add butter, continue to beat 4 minutes at a slow speed,, transfer quick whipping to, beat, need 15 minutes approximately to forming uniform transparent membrane to beating evenly; Take out dough, left standstill 15 minutes, cut apart, rub and justify, left standstill 10 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, and snap frozen is sealed under-18 ℃ of conditions with sample sack then and refrigerates to the complete hardening of dough under-32 ℃ of conditions.Take out freezing flour-dough, remove preservative film 38 ℃ of temperature, thawed 1 hour under relative humidity 85% condition, continue treacle and send out 1.5 hours, go into stove in getting angry 180 ℃, baking is 20 minutes under 220 ℃ of conditions of following fire, is finished product.
The bread of making by above-mentioned three Example formulations and production technology, through curing its surface for having the red sauce of gloss, the matter structure evenly, delicate mouthfeel, specific volume do not have obviously and reduce.
Raw material are purchased by market in the embodiment of the invention, and equipment adopts conventional equipment.
The present invention beats at a slow speed and is: 30～50 rev/mins, middling speed is beaten and is: 60～80 rev/mins, whipping is fast: 100～120 rev/mins.
The frozen water temperature is among three embodiment of the present invention: 0 ℃～3 ℃.
Claims (3)
1. a functional colloid Artemisia Glue is used to improve the method for the freeze proof storage stability of freezing flour-dough, and it is characterized in that adopting following processing step: the degree of each raw material is in the total amount with respect to each raw material
(1), getting wheat flour earlier is: 54～58 weight %; Granulated sugar is: 3.2～3.6 weight %; Milk powder is: 1.0～1.2 weight %; Artemisia Glue is: 0.4～0.8 weight %; Yeast is: 0.9～1.3 weight % adding is stirred in the face machine and is stirred evenly at a slow speed;
(2), add the frozen water of 33～37 weight %, continue to beat 2～4 minutes at a slow speed, to a mixing bowl, during no dry powder, transfer quick whipping to, the whipping time is: 5～7 minutes, beat to dough formation gluten film;
(3), add the salt of 0.6～1.0 weight %, continue to beat 1～2 minute at a slow speed, beat to the cylinder salt-free, transfer quick whipping 2～4 minutes to;
(4), add butter 2.0～2.4 weight %, continue to beat 2～4 minutes at a slow speed, transfer quick whipping 10～15 minutes to, beat to forming uniform transparent membrane;
(5), take out dough and left standstill 10～15 minutes, cut apart, rub and justify, left standstill 10～15 minutes integer again, wrap up dough with preservative film, put into refrigerator, under-28 ℃～-32 ℃ conditions, place 1～2 hour, change the preservation of-18 ℃～-20 ℃ of condition lower seals then over to the complete hardening of dough;
(6), take out freezing flour-dough, remove preservative film and under 35～40 ℃ of temperature, relative humidity 85% condition, thawed 0.5～1 hour, continue under the same conditions treacle and send out 1～2 hour and be finished product.
2. functional colloid Artemisia Glue according to claim 1 is used to improve the method for the freeze proof storage stability of freezing flour-dough, it is characterized in that described the whipping at a slow speed is: 30～50 rev/mins, beat fast and be: 100～120 rev/mins.
3. functional colloid Artemisia Glue according to claim 1 is used to improve the method for the freeze proof storage stability of freezing flour-dough, it is characterized in that described frozen water temperature is: 0 ℃～3 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100399708A CN100403910C (en) | 2006-04-25 | 2006-04-25 | Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100399708A CN100403910C (en) | 2006-04-25 | 2006-04-25 | Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel |
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| CN1864495A CN1864495A (en) | 2006-11-22 |
| CN100403910C true CN100403910C (en) | 2008-07-23 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558851B (en) * | 2009-05-26 | 2012-09-05 | 江南大学 | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase |
| CN101755867B (en) * | 2010-01-18 | 2013-01-16 | 黄卫宁 | Quickly frozen steamed bun raw product and production method thereof |
| CN101755864B (en) * | 2010-01-18 | 2012-09-05 | 江南大学 | Quickly frozen bean-paste filling steamed bun and production method thereof |
| CN108902240A (en) * | 2018-07-30 | 2018-11-30 | 武汉轻工大学 | A kind of prebake bread and preparation method thereof using the improvement of composite plant colloid |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187107A (en) * | 1995-06-07 | 1998-07-08 | 菲尔斯伯里公司 | Ice resistant frozen dough |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187107A (en) * | 1995-06-07 | 1998-07-08 | 菲尔斯伯里公司 | Ice resistant frozen dough |
Non-Patent Citations (2)
| Title |
|---|
| 面条品质改良的研究. 蔡健，王薇.食品科技，第2003年 06期. 2003 |
| 面条品质改良的研究. 蔡健，王薇.食品科技，第2003年 06期. 2003 * |
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Assignee: Fuma Mimi (Fujian) Food Industry Co. Ltd. Assignor: Jiangnan University Contract record no.: 2011350000035 Denomination of invention: Method for improving freeze-proof storage stability of frozen dough by functional sand sagebrush gel Granted publication date: 20080723 License type: Exclusive License Open date: 20061122 Record date: 20110322 |
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Granted publication date: 20080723 Termination date: 20130425 |