CN101133751B - Method for producing freezing dough through the antifreezing zymolysis of ice structure protein - Google Patents
Method for producing freezing dough through the antifreezing zymolysis of ice structure protein Download PDFInfo
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- CN101133751B CN101133751B CN2007101335040A CN200710133504A CN101133751B CN 101133751 B CN101133751 B CN 101133751B CN 2007101335040 A CN2007101335040 A CN 2007101335040A CN 200710133504 A CN200710133504 A CN 200710133504A CN 101133751 B CN101133751 B CN 101133751B
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Abstract
The present invention relates to a method for producing frozen dough by using ice-structure protein and utilizing a certain antifreezing fermentation process, belonging to the field of food processing technology. Said production method includes the following steps: adding wheat flour, granulated sugar, milk powder and yeast into a stirring apparatus, slowly beating and uniformly stirring them to obtain their mixture; dissolving ice-structure protein in ice water and adding them into the above-mentioned mixture, beating until the dough is formed into gluten film; adding salt and butter, beating them until the dough is formed into uniform and transparent film, taking out dough, standing still, cutting, rolling, further standing still, shaping and placing the dough into a refrigerator until the dough is completely hardened, sealing and storing; taking out frozen dough and proving so as to obtain the invented finished product.
Description
Technical field
The present invention relates to a kind of ice structural protein anti-freezing fermentation and produce the method for freezing flour-dough, specifically adopt ice structural protein to be used to improve the method for the freeze proof storage stability of freezing flour-dough, belong to food processing technology field.
Background technology
The freezing flour-dough technology has and reduces cost, and improves the quality of products, and helps target level of product qualityization, strengthens advantages such as foodsafety and convenience, has therefore received many concerns since coming out.But the freezing dough bad stability in storage that makes, bread specific volume reduces, and quality reduces.Dough is in freezing and cold storage procedure, and yeast cells easily is damaged, breaks, and discharges glutathione after thawing.After the yeast cells damage, its activity, fermenting power and aerogenesis reduce greatly.And under the double action of reducing agent-glutathione that yeast is freezing to be discharged after breaking and ice crystal the gluten protein network structure is destroyed, the gas retaining of dough descends, so the Bread Quality of making is not good.Forefathers use the intensity that colloid and enzyme preparation etc. improve gluten protein in the doughs more, improving the quality of freezing flour-dough bread, but fail fundamentally to solve the frost resistance problem of freezing flour-dough.
Ice structural protein is one of focus of direction such as genetically modified plants, food additives research in recent years in the world.Ice structural protein is the protein that a class suppresses ice-crystal growth; it can reduce the freezing point of freezing flour-dough and influence very little to fusing point with non-colligative property ground; cause the aqueous solution heat stagnation activity to occur; antifreeze protein can also suppress the ice-nucleus growth in addition; the ability that promptly suppresses recrystallization; can combine with ice crystal specifically, stop ice crystal to be grown up, the protection biological cell escapes injury in the environment of low temperature.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of ice structural protein anti-freezing fermentation to produce the method for freezing flour-dough, can utilize ice crystal recrystallization in the ice structural protein freezing-inhibiting dough, stop ice-nucleus to be grown up, improve crystallite quantity and low-temperature stability in the freezing flour-dough, improve the freezing flour-dough quality, increase the freezing flour-dough bread specific volume.
Main solution of the present invention is achieved in that
The method that a kind of ice structural protein anti-freezing fermentation of the present invention is produced freezing flour-dough adopts following processing step:
1, getting wheat flour earlier is: 55～59 weight %; Granulated sugar is: 3.3～3.7 weight %; Milk powder is: 0.9～1.1 weight %; Yeast is: beating at a slow speed in 0.9～1.3 weight % adding a mixing bowl evenly is mixture;
2, the ice structural protein with 0.5～0.6 weight % is dissolved in the frozen water of 32～36 weight %, adds in the said mixture, continues to beat 3～5 minutes at a slow speed, to a mixing bowl during no dry powder, transfer quick whipping to, the whipping time is: 6～8 minutes, beat to dough formation gluten film;
3, getting salt is: 0.5～0.9 weight % adds dough, continues to beat 1～3 minute at a slow speed, beats to a mixing bowl salt-free, transfers quick whipping 3～4 minutes to;
4, getting butter is: 2.1～2.5 weight % add dough, continue to beat 3～5 minutes at a slow speed, transfer quick whipping 12～15 minutes to, beat to dough and form 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 shaping again, wrap up dough with preservative film, put into refrigerator, under-28 ℃～-32 ℃ conditions, place 1～2 hour, change-18 ℃～-20 ℃ of condition lower seals preservation 55～65 days then over to the complete hardening of dough;
5, take out freezing flour-dough, remove preservative film and under 35～40 ℃ of temperature, relative humidity 85% condition, thawed 0.5～1 hour, continue to proof 1～2 hour under the same conditions and be finished product.
Whipping speed at a slow speed of the present invention is: 30～50 rev/mins, whipping speed fast is: 100～120 rev/mins.Described frozen water temperature: 2.5～3.5 ℃.
Compared with the prior art the present invention has the following advantages:
The present invention is used for freezing flour-dough with ice structural protein, to reduce the recrystallization of icing in the freezing flour-dough, prevents that ice-nucleus from growing up, and reduces the destruction of ice-nucleus to gluten protein network structure and yeast in the freezing flour-dough.Compared with the prior art can better improve the storage stability of freezing flour-dough, improve the quality of freezing flour-dough bread, make the bread produced and the quality and the basic indifference of specific volume of non-freezing flour-dough bread.
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: the method that a kind of ice structural protein anti-freezing fermentation of the present invention is produced freezing flour-dough adopts following processing step:
Getting wheat flour in the embodiment of the invention is: 55 weight %; Granulated sugar is: 3.3 weight %; Milk powder is: 1.0 weight %; Yeast is: 0.9 weight %; Water is: 36 weight %; Butter is: 2.4 weight %; Salt is: 0.9 weight %; Ice structural protein matter: 0.5 weight %.
The present invention at first gets wheat flour, granulated sugar, milk powder and yeast and adds to stir in the face machine and stir evenly at a slow speed; Ice structural protein is dissolved in the frozen water, adds in the said mixture, continue to beat 3 minutes at a slow speed, during no dry powder, transfer quick whipping to a mixing bowl, the whipping time is: 8 minutes, beat to dough formation gluten film; Get salt and add, continue to beat 3 minutes at a slow speed, beat to the cylinder salt-free, transfer quick whipping 3 minutes to; Get butter and add, continue to beat 3 minutes at a slow speed, transfer quick whipping 12 minutes to, beat to forming uniform transparent membrane; Take out dough and left standstill 10 minutes, cut apart, rub with the hands circle, left standstill 15 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, places 2 hours to the complete hardening of dough under-28 ℃ of conditions, changes-18 ℃ of condition lower seal preservations 60 days then over to; Take out freezing flour-dough, remove preservative film and under 35 ℃ of temperature, relative humidity 85% condition, thawed 0.5 hour, continue to proof 1 hour under the same conditions and be finished product.
Described whipping speed at a slow speed is: 30 rev/mins, middling speed whipping speed is: 60 rev/mins, whipping speed fast is: 100 rev/mins.The frozen water temperature is: 2.5 ℃.
Embodiment two: the method that a kind of ice structural protein anti-freezing fermentation of the present invention is produced freezing flour-dough adopts following processing step:
The present invention gets wheat flour: 57 weight %; Granulated sugar is: 3.5 weight %; Milk powder is: 0.9 weight %; Yeast is: 1.0 weight %; Water is: 34 weight %; Butter is: 2.3 weight %; Salt is: 0.7 weight %; Ice structural protein is: 0.6 weight %.
The present invention at first gets wheat flour, granulated sugar, milk powder and yeast and adds to stir in the face machine and stir evenly at a slow speed; Ice structural protein is dissolved in the frozen water, adds in the said mixture, continue to beat 4 minutes at a slow speed, during no dry powder, transfer quick whipping to a mixing bowl, the whipping time is 7 minutes, beats to dough formation gluten film; Get salt and add, continue to beat 2 minutes at a slow speed, beat to the cylinder salt-free, transfer quick whipping 4 minutes to; Get butter and add, continue to beat 5 minutes at a slow speed, transfer quick whipping 13 minutes to, beat to forming uniform transparent membrane; Take out dough and left standstill 12 minutes, cut apart, rub with the hands circle, left standstill 15 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, places 2 hours to the complete hardening of dough under-30 ℃ of conditions, changes-19 ℃ of condition lower seal preservations 62 days then over to; Take out freezing flour-dough, remove preservative film and under 37 ℃ of temperature, relative humidity 85% condition, thawed 0.8 hour, continue to proof 1.5 hours under the same conditions and be finished product.Described whipping speed at a slow speed is: 40 rev/mins, middling speed whipping speed is: 70 rev/mins, whipping speed fast is: 110 rev/mins.The frozen water temperature is: 3 ℃.
Embodiment three: the method that a kind of ice structural protein anti-freezing fermentation of the present invention is produced freezing flour-dough adopts following processing step:
The present invention gets wheat flour: 59 weight %; Granulated sugar is: 3.7 weight %; Milk powder is: 1.0 weight %; Yeast is: 1.2 weight %; Water is: 32 weight %; Butter is: 2.1 weight %; Salt is: 0.5 weight %; Ice structural protein is: 0.5 weight %.
The present invention at first gets wheat flour, granulated sugar, milk powder and yeast and adds to stir in the face machine and stir evenly at a slow speed; Ice structural protein is dissolved in the frozen water, adds in the said mixture, continue to beat 5 minutes at a slow speed, during no dry powder, transfer quick whipping to a mixing bowl, the whipping time is 8 minutes, beats to dough formation gluten film; Get salt and add, continue to beat 3 minutes at a slow speed, beat to the cylinder salt-free, transfer quick whipping 3 minutes to; Get butter and add, continue to beat 3 minutes at a slow speed, transfer quick whipping 15 minutes to, beat to forming uniform transparent membrane; Take out dough and left standstill 15 minutes, cut apart, rub with the hands circle, left standstill 10 minutes, integer is wrapped up dough with preservative film, puts into refrigerator, places 1 hour to the complete hardening of dough under-32 ℃ of conditions, changes-20 ℃ of condition lower seal preservations 58 days then over to; Take out freezing flour-dough, remove preservative film and under 40 ℃ of temperature, relative humidity 85% condition, thawed 1 hour, continue to proof 2 hours under the same conditions and be finished product.
Described whipping speed at a slow speed is: 50 rev/mins, middling speed whipping speed is: 80 rev/mins, whipping speed fast is: 120 rev/mins.The frozen water temperature is: 3.5 ℃.
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 bread cored 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.
Claims (2)
1. an ice structural protein anti-freezing fermentation is produced the method for freezing flour-dough, it is characterized in that adopting following processing step:
(1), getting wheat flour earlier is: 55～59 weight %; Granulated sugar is: 3.3～3.7 weight %; Milk powder is: 0.9～1.1 weight %; Yeast is: beating at a slow speed in 0.9～1.3 weight % adding a mixing bowl evenly is mixture; Whipping speed at a slow speed is: 30～50 rev/mins;
(2), the ice structural protein of 0.5～0.6 weight % is dissolved in the frozen water of 32～36 weight %, add in the said mixture, beat 3～5 minutes at a slow speed, to a mixing bowl during no dry powder, transfer quick whipping to, the whipping time is: 6～8 minutes, beat to dough formation gluten film; Whipping speed at a slow speed is: 30～50 rev/mins; Whipping speed is fast: 100～120 rev/mins;
(3), get salt and be: 0.5～0.9 weight % adds dough, beats 1～3 minute at a slow speed, beats salt-free grain to a mixing bowl, transfers quick whipping 3～4 minutes to; Whipping speed at a slow speed is: 30～50 rev/mins; Whipping speed is fast: 100～120 rev/mins;
(4), get butter and be: 2.1～2.5 weight % add dough, beat 3～5 minutes at a slow speed, transfer quick whipping 12～15 minutes to, beat to dough and form uniform transparent membrane; Whipping speed at a slow speed is: 30～50 rev/mins; Whipping speed is fast: 100～120 rev/mins;
(5), take out dough and left standstill 10～15 minutes, cut apart, rub and justify, left standstill 10～15 minutes shaping again, wrap up dough with preservative film, put into refrigerator, under-28 ℃～-32 ℃ conditions, place 1～2 hour, change-18 ℃～-20 ℃ of condition lower seals preservation 55～65 days 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, proof 1～2 hour under the same conditions and be finished product.
2. a kind of ice structural protein anti-freezing fermentation according to claim 1 is produced the method for freezing flour-dough, it is characterized in that described frozen water temperature is: 2.5～3.5 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007101335040A CN101133751B (en) | 2007-09-30 | 2007-09-30 | Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
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| CN2007101335040A CN101133751B (en) | 2007-09-30 | 2007-09-30 | Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
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| CN101133751B true CN101133751B (en) | 2011-07-20 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102428983A (en) * | 2011-12-16 | 2012-05-02 | 江南大学 | Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein |
| CN102511521A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | Method for improving anti-freezing stability of protein in frozen waxy wheat dough |
| CN102415424B (en) * | 2011-12-16 | 2013-11-20 | 江南大学 | High-dietary fiber glutinous wheat fermentation bread and production method thereof |
| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
| CN105532800A (en) * | 2016-02-02 | 2016-05-04 | 上海理工大学 | Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide |
| CN105557896B (en) * | 2016-03-08 | 2019-08-30 | 上海应用技术学院 | One kind bread frozen dough of germ flour containing quinoa and preparation method thereof |
| CN106173922A (en) * | 2016-07-13 | 2016-12-07 | 北京美味阳光食品科技有限责任公司 | A kind of method utilizing leavening dough to make freezing flour-dough |
| CN107006564A (en) * | 2017-05-03 | 2017-08-04 | 河北科技大学 | A kind of preparation at quick-frozen potato pizza bottom and its eating method |
| CN107668475A (en) * | 2017-11-28 | 2018-02-09 | 江苏食品药品职业技术学院 | A kind of compound antifreeze of quick-freezing boiled dumplings containing ice structural protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799369A (en) * | 2006-01-06 | 2006-07-12 | 江南大学 | Method for improving protein frost resistance of fermented cryogenic flour dough |
| CN1893834A (en) * | 2003-12-19 | 2007-01-10 | 丹尼斯科有限公司 | Process for the production of a frozen food product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1893834A (en) * | 2003-12-19 | 2007-01-10 | 丹尼斯科有限公司 | Process for the production of a frozen food product |
| CN1799369A (en) * | 2006-01-06 | 2006-07-12 | 江南大学 | Method for improving protein frost resistance of fermented cryogenic flour dough |
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