CN101755880A - Preparation method of anti-cracking instant frozen streamed bread - Google Patents
Preparation method of anti-cracking instant frozen streamed bread Download PDFInfo
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- CN101755880A CN101755880A CN200810230859A CN200810230859A CN101755880A CN 101755880 A CN101755880 A CN 101755880A CN 200810230859 A CN200810230859 A CN 200810230859A CN 200810230859 A CN200810230859 A CN 200810230859A CN 101755880 A CN101755880 A CN 101755880A
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Abstract
The invention provides a preparation method of anti-cracking instant frozen streamed bread. In order to achieve the purpose, the invention adopts the following technical scheme: 1 to 10 percent of DHC-F7301 modified starch and 1 to 10 percent of DATEM emulsifier are added into flour to be mixed uniformly. The technical scheme of the invention can prevent the steamed bread from cracking, reduce the return rate, improve the product preservation, warranty and shelf life, so as to reduce the production cost.
Description
Technical field
The present invention relates to a kind of preparation method of anticracking frozen bread.
Background technology
Steamed bun as a kind of popular staple food, is liked by the consumer deeply.Along with development of times, traditional manufacture craft technology improves constantly, constantly to making industrialization, nutrition rationalization, instant development.At present, the product on the market exists phenomenons such as skin crack, variable color, is difficult in the long-time interior steamed bread quality that keeps; After coming into the market, steamed bun generally ftractures, return of goods rate height, and the shelf life of product is short, and manufacturer's cost is too high, and therefore, the Bracking-resistant method of steamed bun is very important.Existing DHC-F7301 is east, a Hainan big intelligent starch-based product Co., Ltd in the market, at the composite a kind of converted starch of quick-frozen Flour product.The DATEM emulsifying agent that the Henan Zhengtong Chemical Co., Ltd. of selling on the market produces often is used to improve the quality (also have be referred to as dough hardening agent) of bread as food emulsifying agent.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of anticracking frozen bread.
The present invention is by the following technical solutions in order to achieve the above object: a kind of preparation method of anticracking frozen bread may further comprise the steps:
A. in flour, add 1%～10% DHC-F7301 converted starch and 1%～10% DATEM emulsifying agent, mix.
B. mixed flour, auxiliary material, water are added dough mixing machine and evenly stirred 15～30 minutes, use the high speed oodle maker to roll slivering repeatedly, roll bar, slitting, moulding on the platform case then after, steamed bun sent into proofs the room fermentation;
C. carry out boiling after proofing, then the steamed bun that cools off in time is sent to freeze tunnel and carries out quick-frozen;
D. the good steamed bun of quick-frozen is packed, then finished product is put into the storage of low temperature storehouse below-18 ℃.
Among the step a, in flour, add 2%～7% DHC-F7301 converted starch and 1%～8% DATEM emulsifying agent.
Among the step b, auxiliary material is yeast, white sugar.
Among the step b, steamed bun proofing period 35～50 minutes proofs 35 ℃～40 ℃ of temperature, relative humidity 70%.
Among the step c, 100 ℃～112 ℃ of steamed bun boiling temperatures, digestion time 8 minutes～10 minutes.
Among the step c, it is that steamed bun is that quick-frozen finishes rapidly by 0 ℃～-35 ℃ of zone of maximum ice crystal formation when the steamed bun central temperature reaches-18 ℃ in 30 minutes that described freeze tunnel carries out quick-frozen.
DHC-F7301 can promote the formation of gluten network effectively, and gluten network improves the intensity that helps strengthening steamed bun epidermis self, and opposing is the pressure that volumetric expansion is caused because moisture freezes, and reduces bursting by freezing; Can improve the musculus cutaneus water-retaining property, water-retaining property can reduce surface moisture at processing, moisture loss in the logistics progress in good condition, and avoids because that surface moisture runs off and caused is surperficial dry and cracked; Hydrophily is preferably arranged, and hydrophily can make the moisture in the musculus cutaneus be the small-micelle water uniformly penetrating in musculus cutaneus preferably, and the pressure that moisture caused musculus cutaneus when the minimizing steamed bun thawed has also reduced cracking simultaneously; DHC-F7301 is the converted starch of high whiteness, can form one deck white layer at the frozen bread epidermis effectively, improves the steamed bun look and becomes.DATEM can improve the enhanced stretch resistance of dough and hold strength; Contain a large amount of hydrophilic radicals in the DATEM component, hydrophily is strong, good stability, help keeping the moisture of steamed bun epidermis and whole dough; DATEM can prevent that dough is aging, and good stability can promote steamed bun to increase, brighten simultaneously, makes the bright and clean softness of its color and luster.Adopt technical scheme of the present invention, can prevent steamed bun cracking, reduce return of goods rate, improve product fresh-keeping, guarantee the quality and shelf life, thereby reduce production costs.
The specific embodiment
Implementation column 1
A kind of preparation method of anticracking frozen bread, manufacturing process may further comprise the steps:
A. the DHC-F7301 converted starch of interpolation 1% and 1% DATEM emulsifying agent in flour mix.
B. mixed flour, yeast, white sugar, water are added dough mixing machine and evenly stirred 15 minutes, use the high speed oodle maker to roll slivering repeatedly, roll bar, slitting, moulding on the platform case then after, steamed bun sent into proofs the room fermentation; Steamed bun proofing period 35 minutes proofs 40 ℃ of temperature, relative humidity 70%.
C. carry out the boiling steamed bun after proofing, 100 ℃ of boiling temperatures, digestion time minute.Then the steamed bun that cools off in time is sent to freeze tunnel and carries out quick-frozen; It is that steamed bun is that quick-frozen finishes rapidly by 0 ℃～-35 ℃ of zone of maximum ice crystal formation when the steamed bun central temperature reaches-18 ℃ in 30 minutes that described freeze tunnel carries out quick-frozen.
D. the good steamed bun of quick-frozen is packed, then finished product is put into the storage of low temperature storehouse below-18 ℃.
Implementation column 2
A kind of preparation method of anticracking frozen bread, manufacturing process may further comprise the steps:
A. the DHC-F7301 converted starch of interpolation 10% and 10% DATEM emulsifying agent in flour mix.
B. mixed flour, yeast, white sugar, water are added dough mixing machine and evenly stirred 30 minutes, use the high speed oodle maker to roll slivering repeatedly, roll bar, slitting, moulding on the platform case then after, steamed bun sent into proofs the room fermentation; Steamed bun proofing period 50 minutes proofs 35 ℃ of temperature, relative humidity 70%.
C. carry out the boiling steamed bun after proofing, 112 ℃ of boiling temperatures, digestion time 8 minutes.Then the steamed bun that cools off in time is sent to freeze tunnel and carries out quick-frozen; It is that steamed bun is that quick-frozen finishes rapidly by 0 ℃～-35 ℃ of zone of maximum ice crystal formation when the steamed bun central temperature reaches-18 ℃ in 30 minutes that described freeze tunnel carries out quick-frozen.
D. the good steamed bun of quick-frozen is packed, then finished product is put into the storage of low temperature storehouse below-18 ℃.
Implementation column 3
Among the step a, the DHC-F7301 converted starch of interpolation 2% and 3% DATEM emulsifying agent in flour; Among the step b, add dough mixing machine and evenly stirred 25 minutes; Steamed bun proofing period 40 minutes proofs 37 ℃ of temperature, among the step c, and 105 ℃ of steamed bun boiling temperatures, digestion time 9 minutes.Other steps are with embodiment 1.
Implementation column 4
Among the step a, the DHC-F7301 converted starch of interpolation 7% and 8% DATEM emulsifying agent in flour; Among the step b, add dough mixing machine and evenly stirred 20 minutes; Steamed bun proofing period 48 minutes proofs 38 ℃ of temperature, among the step c, and 108 ℃ of steamed bun boiling temperatures, digestion time 8 minutes.Other steps are with embodiment 1.
Implementation column 5
Among the step a, the DHC-F7301 converted starch of interpolation 5% and 5% DATEM emulsifying agent in flour; Among the step b, add dough mixing machine and evenly stirred 22 minutes; Steamed bun proofing period 45 minutes proofs 36 ℃ of temperature, among the step c, and 110 ℃ of steamed bun boiling temperatures, digestion time 10 minutes.Other steps are with embodiment 1.
Claims (6)
1. the preparation method of an anticracking frozen bread is characterized in that manufacturing process may further comprise the steps:
A. in flour, add 1%～10% DHC-F7301 converted starch and 1%～10% DATEM emulsifying agent, mix.
B. mixed flour, auxiliary material, water are added dough mixing machine and evenly stirred 15～30 minutes, use the high speed oodle maker to roll slivering repeatedly, roll bar, slitting, moulding on the platform case then after, steamed bun sent into proofs the room fermentation;
C. carry out boiling after proofing, then the steamed bun that cools off in time is sent to freeze tunnel and carries out quick-frozen;
D. the good steamed bun of quick-frozen is packed, then finished product is put into the storage of low temperature storehouse below-18 ℃.
2. the preparation method of anticracking frozen bread according to claim 1 is characterized in that: among the step a, add 2%～7% DHC-F7301 converted starch and 1%～8% DATEM emulsifying agent in flour.
3. the preparation method of anticracking frozen bread according to claim 1 is characterized in that: among the step b, auxiliary material is yeast, white sugar.
4. the preparation method of anticracking frozen bread according to claim 1 is characterized in that: among the step b, steamed bun proofing period 35～50 minutes proofs 35 ℃～40 ℃ of temperature, relative humidity 70%.
5. the preparation method of anticracking frozen bread according to claim 1 is characterized in that: among the step c, and 100 ℃～112 ℃ of steamed bun boiling temperatures, digestion time 8 minutes～10 minutes.
6. the preparation method of anticracking frozen bread according to claim 1, it is characterized in that: among the step c, it is that steamed bun is that quick-frozen finishes rapidly by 0 ℃～-35 ℃ of zone of maximum ice crystal formation when the steamed bun central temperature reaches-18 ℃ in 30 minutes that described freeze tunnel carries out quick-frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810230859A CN101755880A (en) | 2008-11-13 | 2008-11-13 | Preparation method of anti-cracking instant frozen streamed bread |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810230859A CN101755880A (en) | 2008-11-13 | 2008-11-13 | Preparation method of anti-cracking instant frozen streamed bread |
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| CN101755880A true CN101755880A (en) | 2010-06-30 |
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| CN200810230859A Pending CN101755880A (en) | 2008-11-13 | 2008-11-13 | Preparation method of anti-cracking instant frozen streamed bread |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972030A (en) * | 2010-11-26 | 2011-02-16 | 河南工业大学 | Application of ice glazing technology to fermenting frozen dough steamed food |
| CN101971938A (en) * | 2010-11-26 | 2011-02-16 | 河南工业大学 | Composite food additive and application thereof to fermenting frozen dough steaming food |
| CN103621899A (en) * | 2013-12-20 | 2014-03-12 | 北京工商大学 | Cracking preventing method of ornamental fermented flour product |
| CN106071765A (en) * | 2016-06-28 | 2016-11-09 | 商丘市百分食品有限责任公司 | A kind of manufacture method of frozen bread |
-
2008
- 2008-11-13 CN CN200810230859A patent/CN101755880A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972030A (en) * | 2010-11-26 | 2011-02-16 | 河南工业大学 | Application of ice glazing technology to fermenting frozen dough steamed food |
| CN101971938A (en) * | 2010-11-26 | 2011-02-16 | 河南工业大学 | Composite food additive and application thereof to fermenting frozen dough steaming food |
| CN103621899A (en) * | 2013-12-20 | 2014-03-12 | 北京工商大学 | Cracking preventing method of ornamental fermented flour product |
| CN106071765A (en) * | 2016-06-28 | 2016-11-09 | 商丘市百分食品有限责任公司 | A kind of manufacture method of frozen bread |
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Application publication date: 20100630 |