CN104351289A - Frozen fermentation-blank dough - Google Patents
Frozen fermentation-blank dough Download PDFInfo
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- CN104351289A CN104351289A CN201410626594.7A CN201410626594A CN104351289A CN 104351289 A CN104351289 A CN 104351289A CN 201410626594 A CN201410626594 A CN 201410626594A CN 104351289 A CN104351289 A CN 104351289A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to frozen dough, in particular to frozen fermentation-blank dough. The frozen fermentation-blank dough is made by mixing flour, water, yeast, a compound raising agent, white sugar and dough modifier based on the certain weight ratio, wherein the dough modifier mainly consists of vital gluten, a complex enzyme product, vitamin C, a yeast nutrient and an emulgator. The frozen fermentation-blank dough has abundant and balanced nutrition, low price, and convenience in use, storage and batch-production.
Description
(1) technical field
The present invention relates to a kind of freezing fermentation dough, particularly the raw embryo dough of a kind of frozen fermented.
(2) background technology
During the raw embryo dough of frozen fermented is mainly used in the Western-style pastry such as bread, cake in west, the steamed stuffed bun, steamed twisted roll, pie, steamed bun etc. in east produce, these products are all the products that shelf life is short, easily aging, aging rear local flavor is severe, and mouthfeel is not good, and digestibility just reduces.And to carry out freezing to the raw embryo dough of frozen fermented be a result of the above problems, this makes dough be in fermentation and state completely of fermenting, along with use in the product, the Western-style pastries such as bread are taken out from freezing equipment by raw for freezing fermentation embryo dough, be placed in expanding chamber or fermentation room, then baking box is put into, the east fermentation food such as steamed bun steamed stuffed bun are taken out from freezing equipment by raw for freezing fermentation embryo dough, directly putting into the equipment of steaming enters to steam just passable, shows the many steaming about 5 minutes of the fermented dough product done than traditional.Product sell before these times needed for operation be very short, as long as the program of the instruction establishment fermenting cellar, refrigerator, freezer apotheca and the equipment such as baking box or steam stove that provide according to frozen fermented raw embryo product line is just enough.
The freezing temporary termination causing the raw embryo dough fermented to develop mainly course of fermentation, this makes it possible to raw for fermentation embryo dough to preserve the longer time.But, existing commercially commonly frozen fermented cooked flake dough, and this freezing flour-dough is due to freezing and use the time delay of dough and bring many shortcomings just.Compared with the fermentation dough directly carrying out processing, the general volume of dough after this freezing cooked flake fermentation dough is freezing is smaller, and outward appearance lacks attraction, and particularly color is not enriched, but the taste most importantly, pursued especially in Flour product and soft denseness there occurs change.
Fermentation is a biological process, when this process is in mixture yeast being joined flour and water, as long as temperature enough can reach; Continue through the process with face and fermentation, in these operations, the duration of every operation is fixed as the function of the composition forming dough, for the various types of products on the basis of fermented dough, formula is all that those skilled in the art are known, therefore, the progress of freezing upset sweat is the reason causing problem described above.
(3) summary of the invention
The present invention, in order to make up the deficiencies in the prior art, provides a kind of efficient and convenient, nutrition and the constant raw embryo dough of frozen fermented of taste.
The present invention is achieved through the following technical solutions:
The raw embryo dough of a kind of frozen fermented, is become by the mixed raw material of following parts by weight:
500 parts, flour, water 280-300 part, yeast 2-8 part, duplex baking powder 2-5 part, white sugar 2-15 part, flour-dough improver 5-13 part; Wherein, the main component of flour-dough improver is tanimoto powder, complex enzyme product, vitamin C, yeast food and emulsifying agent.
The present invention have studied the composition of the raw embryo dough of frozen fermented, makes the product of fresh delicious food can still keep its nutrition and taste mouthfeel later freezing, really realizes efficient and convenient fresh fragrant instant.
In process, the addition of water is vital, and the formation of crystallization can be formed ice-bound on the surface of dough, and ice-bound is the arch-criminal of the cell membrane, protein etc. destroying dough ingredient such as yeast.The addition of water crosses the increasing number of crystallization at most, and therefore in adding procedure, the addition of water will control within the scope of rational interpolation as far as possible.
More excellent scheme of the present invention is:
The main component of described flour-dough improver is tanimoto powder 1-2 part, complex enzyme product 2-3 part, vitamin C 1-2 part, yeast food 5 parts and emulsifying agent 2 parts.
Wherein, tanimoto powder can improve the muscle degree of flour, and then strengthen ductility and the retractility of flour, can effectively wrap the gases such as the carbon dioxide produced in Yeast fermentation process in fermented dough, improve and hold gas effect, thus in heating process, play the explosion that gas causes because being heated, improve the soft mouthfeel effect of dough.
Vitamin C also claims ascorbic acid, and it can make the oxidized dehydrogenation of many sulfydryls in dough, and two sulfydryl unitys synthesize a disulfide bond, thus forms the macromolecular network structure of gluten, and what enhance dough holds gas, elasticity and toughness.
Described yeast food is ammonium salt and calcium salt, whether dough fermentation depends on yeast smoothly, and whether normal growth is bred, make yeast normal growth, first some nutriments of yeast cells must be met, yeast food can provide yeast nutriment during the fermentation, yeast is bred in a large number, improves fermentability.Ammonium salt main component is that ammonium follows salt, temperature influence is little, is therefore looser for freezing conditions, and it is generally that just reaction produces salt and follows ammonia in heating process, the explosion of ammonia is that the spilehole of dough is produced, and then plays fermentation and soft effect.In heating process, produce the moisture of steam and self flour, ammonia is very easily water-soluble, and therefore the smell of ammonia will disappear; The main component of calcium salt is calcium and salt, calcium is the nutritional labeling increasing flour, thus yeast can be fermented lastingly, and it is not easily aging, salt in both is all the product that flour increases muscle degree, the stiffness of gluten can be increased, the gas that produces in gluten and the nutritional labeling such as nutritional labeling such as protein, vitamin C are not damaged.
The main purpose of emulsifying agent strengthens gluten biceps, increases dough products volume; In addition, emulsifying agent can also be combined by the amylose in flour, can suppress the aging of dough to a certain extent, prolong storage period.
The selection of flour has vital nutrition for frozen food, the decline of gluten causes frozen food effect in terminal manufacturing process to decline, therefore the shelf cycle can be shortened, taste is dry, occurring that aging mouthfeel is not good for Western-style pastry bread etc., even there is the state of unleavened dough in Chinese millet cake steamed stuffed bun etc.In refrigerating process, the muscle degree of gluten can decline, and this is caused by two reasons, one is the netted destruction that gluten is formed by the destruction of ice crystal, therefore, when selecting freezing flour, described flour is middle Strong flour, and wherein, the weight ratio of protein is 11-12%.Can reduce the aging of musculus cutaneus for the wheaten food of west, can form crystallization in refrigerating process, crystallization can affect the protein of dough, and that reduces dough holds gas; For east frozen noodles easily protection yeast cell wall be not easily frozen the situation that the ice-bound destruction formed in process causes being formed unleavened dough.When freezing conditions reaches 18 degrees below zero, ice crystal band be formed in the effect of the raw embryo flour-dough improver of frozen fermented under can reduce destruction for yeast cell wall and other nutritional labelings.The effect of quick frozen product is better, therefore quick-frozen just means that the fast efficiency of cooling time is high, freezing reach subzero 35 degree in can skip ice-bound direct formation crystallization, and then make yeast almost avoid being destroyed, also effectively can pin moisture, reduce the aging of musculus cutaneus.
Described complex enzyme product comprises 2 parts, lipase, glucose oxidase 2 parts, TGase 2 parts, AMS 2.5 parts, beta amylase 2.5 parts, hemicellulase 2 parts.
Lipase is a kind of hydrolase, the glycerine that its hydrolysis produces can improve the frost resistance of yeast, hydrolysate monoglyceride, diglyceride and lysolecithin are the emulsifying agents with surface-active property, the rheological properties of dough can be improved, reduce the content of Free water in refrigerating process, thus reduce the formation of crystallization, reduce the destruction of crystallization for gluten.
Crosslinked between glucose oxidase and Catalyzed Synthesis By Peroxidase protein, form more stable gluten network structure, having resisted ice crystal in freezing flour-dough, to the destruction of gluten network, makes the dough specific volume made obviously increase, and makes that its crumb structure is finer and smoother, even, quality is superior.
TGase can between catalytic proteins molecule or within crosslinked, connection between protein and amino acid and protein molecule in the hydrolysis of glutamine residue.By these reactions, the functional character of various protein in flour can be improved, as nutritive value, quality structure, mouthfeel and storage period etc., to the character of protein as Be very effective such as foaminess, emulsibility, emulsion stability, heat endurance, water-retaining property and gelling abilities, and then improve the local flavor of food, mouthfeel, quality and outward appearance etc.
AMS can make up the deficiency of amylase activity in flour, and make it starch-splitting and become more sugar, for culture propagation, it can not only accelerate dough fermentation speed, can also improve the raw embryo local flavor of dough fermentation, improve pliability, delaying aging.
Beta amylase can increase the nutritional labeling of dough, as the maltose that dough itself needs, can play the effect of gelatinization, delay the recrystallization process of starch, thus delay age of starch.
The effect of hemicellulase is decomposition of cellulose, makes it to become monomer whose glucose, thus changes into the nutritional labeling of dough needs, delays dough aging.
At present, the domestic frozen fermented the occurred raw embryo dough resting period is short, the longest only have 7 days, the freezing fermentation modifying agent of such as Angel Yeast manufacturer, real large-scale production exploitation cannot be carried out, technological process is complicated, needs freezing product to take out first to carry out thawing and requiring quite low for cryogenic temperature with the thawing equipment of specialty, needs could realize at subzero less than 35 degree; The raw embryo dough of frozen fermented of the present invention is not only more wide in range for the requirement in temperature, 18 degrees below zero is to can between subzero 35 degree, and the resting period is 30 days, steamed bun steamed stuffed bun etc. for east does not need to thaw, take out and directly put into the equipment of steaming and steam just passable, simple and fast.Bread Western-style pastry etc. for west needs to insert expanding chamber or fermentation room to carry out secondary and proofs and thaw, and then takes out and inserts baking box.The raw embryo dough of current frozen fermented only has in the utilization of bread Western-style pastry and abroad has, such as Denmark etc., and domestic frozen fermented raw embryo bread embryo, all by external import, considerably increases cost and reduces domestic economic growth.
The present invention's quick freezing at-35 DEG C, by maximum ice crystallization generating zone in 30min, the ice crystal particle that steamed stuffed bun inside is formed is greater than 100 μm, and the mean temperature at the end of freezing below-18 DEG C, thus is convenient to transport and is stored.Freezing also passable for carrying out at the temperature of 18 degrees below zero, the utilization in family workshop is passable, and efficiency is slow a little, for the producer realizing processing dispensing, preferably select quick-frozen; Mouthfeel and on resting period, both differences are little.
Product of the present invention is nutritious and balanced, low price, material benefit, uses comparatively easy, stores easily, is convenient to large-scale production.
(4) detailed description of the invention
Embodiment 1:
Get flour 500g, water 280g, yeast 2g, duplex baking powder 2g, white sugar 2g, flour-dough improver 5g; Wherein, the main component of described flour-dough improver is tanimoto powder 0.45g, complex enzyme product 0.91g, vitamin C 0.45g, yeast food 2.27g and emulsifying agent 0.91g; Described complex enzyme product comprises lipase 0.14g, glucose oxidase 0.14g, TGase 0.14g, AMS 0.175g, beta amylase 0.175g, hemicellulase 0.14g, above-mentioned raw materials is placed in dough mixing machine mix and blend, finally obtains dough.
Embodiment 2:
Get flour 500g, water 300g, yeast 8g, duplex baking powder 5g, white sugar 15g, flour-dough improver 13g; Wherein, the main component of described flour-dough improver is tanimoto powder 1.86g, complex enzyme product 2.79g, vitamin C 1.86g, yeast food 4.64g and emulsifying agent 1.86g; Described complex enzyme product comprises lipase 0.43g, glucose oxidase 0.43g, TGase 0.43g, AMS 0.54g, beta amylase 0.54g, hemicellulase 0.42g, above-mentioned raw materials is placed in dough mixing machine mix and blend, finally obtains dough.
Embodiment 3:
Get flour 500g, water 290g, yeast 5g, duplex baking powder 3.5g, white sugar 8.5g, flour-dough improver 9g; Wherein, the main component of described flour-dough improver is tanimoto powder 1.08g, complex enzyme product 1.8g, vitamin C 1.08g, yeast food 3.6g and emulsifying agent 1.44g; Described complex enzyme product comprises lipase 0.27g, glucose oxidase 0.27g, TGase 0.27g, AMS 0.36g, beta amylase 0.36g, hemicellulase 0.27g, above-mentioned raw materials is placed in dough mixing machine mix and blend, finally obtains dough.
Embodiment 4: frozen fermented raw embryo steamed stuffed bun processing technology
Equipment: instant freezer HLSY-B type, insulating box.
Manufacture craft: raw material are selected and process → dough preparing → → faric → shaping → quick-frozen → packaging → freezing of kneading dough → proof.
(1) preparation method of the raw embryo steamed stuffed bun of frozen fermented
Modulation dough takes flour 500g and other auxiliary materials by formula, and the active dry yeast 5-8g adding water and activated in the warm water of about 30 DEG C, manually mix well.
Proof and steam.Dough is put into insulating box and is carried out proofing of appropriateness after mixing well, proofing period was at about 30 minutes.
Filling processed: configure different fillingss according to different fillings characteristics.
Knead dough, faric and shaping: repeatedly to crumple after question handler proofs and put without after tart flavour that slightly treacle a little while, can be faric shaping.
Hand making is adopted time faric.9.5cm(60g), the homogeneous musculus cutaneus of 8.7cm (50g), 7.6cm (40g), 6.5cm (30g) thickness take out the dough crumpled and make musculus cutaneus respectively:.
(2) after making, shaping steamed stuffed bun is carried out IQF, quick-frozen adopts mechanical air blast freezer, is chilled to central temperature less than-35 DEG C.
(3) packaging and refrigeration: after steamed stuffed bun quick-frozen, to load in food pack and labelled immediately, freezes indoor storage at refrigerator.Storage temperature is generally at-18 DEG C to-23 DEG C.If avoid temperature fluctuation frozen fermented raw embryo steamed stuffed bun finished product can deposit about 30 days.Quality is without significant change.
(4) standards of grading of the raw embryo steamed stuffed bun of frozen fermented
The evaluation of embryo steamed stuffed bun is given birth to mainly from the face shaping of the raw embryo steamed stuffed bun of frozen fermented about frozen fermented, color and luster, structure, malleable, glutinous tooth, smell, seven aspects such as taste are evaluated, detailed standard is shown in that lower outward appearance shape face is smooth without breach, symmetrical shape, color and luster is milky white, filling color and luster is shinny, glossy exquisiteness is soft, vertical section pore is little and even, fillings is smooth, after the pressing of malleable hand, restoration is good, there is bite, tasty and refreshing not glutinous tooth when chewing, smell has pleasant fragrance, fruit filling has the original local flavor of fruit, mouthfeel is good, delicious, filling is fragrant and sweet agreeable to the taste.
Mechanization replacement be doomed in large-scale process plants manually, and the use of bun stuffing machine is indispensable, and operated with upper difference is a little carried out proofing then quick-frozen by first making shaping steamed stuffed bun exactly again, and principle is all the same.
Technique of Speed Freezing keeping the remarkable result in food color, shape and nutrition, it is developed rapidly, the main reason of extremely common people's favor.Freezing flour-dough common on the market passes through quick-frozen, the maximum ice crystal that can pass through rapidly-5 DEG C ~-1 DEG C generates district, the ice crystal making Free water become thin and close in a large number, causes the inactivation of microbial death and enzyme, and inhibits the aging of starch cannot be able to long-term preservation under cold storage environment.
The institutional framework of the raw embryo dough of frozen fermented is destroyed fewer.IQF, allows moisture crystallization in dough in a short period of time, and ice crystal is less, thus makes goods substantially maintain original feature and proterties.Steamed stuffed bun IQF can avoid the moisture in fillings to infiltrate cladding, keeps product appearance and tissue characteristics.Quick-freeze steamed stuffed bun temperature is extremely low simultaneously, and cold storage below-18 DEG C, the harmful microorganism in steamed stuffed bun stops growing, the activity of the same inhibitory enzyme of low temperature, the catalytic action of enzyme drops to minimum, and the biochemical reaction of steamed stuffed bun inside also stops substantially, greatly can extend the shelf-life of steamed stuffed bun.Process a little before edible, avoid the loaded down with trivial details of the process of packing, and the edible time is unrestricted.
Tradition steamed stuffed bun manufacture craft adjusts filling-handbag-proof-steam-sell.
The ripe steamed stuffed bun of being more common in of modal intensive manufacture dispensing is provided and delivered on the market.Freezing fermentation cooked flake steamed stuffed bun manufacture craft adjusts filling-handbag-proof-steam-cool-freezing-provide and deliver-sell.
For factory's centralized production and cold chain distribution provide possibility, create large quantities of cooked wheaten food factories, be no lack of the manufacturer of annual value of production more than 1,000,000,000 yuan.But taste is very poor, this just and oneself wrapped steamed stuffed bun at home and do not eat up, be placed on refrigerator and freeze, next is hot eats again, and mouthfeel can become very poor, and soup juice without.
Its shortcoming is: (1) shelf-life and freshness date short; (2) bad product rate is high, and ripe technology factory processing and forming bad product rate, between 3%-7%, steams freezing bad product rate and can reach between 5%-15%; (3) terminal sale profit margin is extremely low, most profit all by production plant to having taken away, and factory is limited by and in steamed stuffed bun shaping rear elder generation, steamed stuffed bun must be cooked quick-frozen again and refrigerate last cold chain constant temperature again and be transported to terminal sale, factory's cost taken by themselves is also relatively high; (4) again thaw to steam after StoreFront and cause mouthfeel to decline, cost increase.
Frozen fermented raw embryo dough manufacture craft adjusts filling-handbag-proof-freezing-provide and deliver-steam-sell, intensive manufacture can be realized, can ensure that the taste of steamed stuffed bun keeps genuine, really realize simple and efficient delicious food fresh, solve the defect of traditional shop such as (1) to need morning and get up to start and face, fermentation, tune filling make, very arduous fatigue; (2) need field fabrication in StoreFront, health can not ensure, easily filthy; (3) people's difficulty is employed, and the people got up morning is more difficult to be employed, and personal management difficulty is large, and cost of labor more and more; (4) steamed stuffed bun gimmick disunity, steamed stuffed bun taste inconsequent; (5) mode of production is too traditional, and manpower output is limited, and selecting to meal needs 1000 steamed stuffed buns, but can only contract out 500.
The appearance of the raw embryo fermentation of frozen fermented really realizes the low problem of risk for the businessman run a shop, because invest low; Just can run a shop for 5 squares, the inside only needs one to 2 employees, and a refrigerator-freezer is used for depositing steamed stuffed bun; A steam stove ten food steamers; A counter just can realize opening.
Claims (5)
1. the raw embryo dough of frozen fermented, is characterized by, become by the mixed raw material of following parts by weight: 500 parts, flour, water 280-300 part, yeast 2-8 part, duplex baking powder 2-5 part, white sugar 2-15 part, flour-dough improver 5-13 part; Wherein, the main component of flour-dough improver is tanimoto powder, complex enzyme product, vitamin C, yeast food and emulsifying agent.
2. the raw embryo dough of frozen fermented according to claim 1, is characterized in that: the main component of described flour-dough improver is tanimoto powder 1-2 part, complex enzyme product 2-3 part, vitamin C 1-2 part, yeast food 5 parts and emulsifying agent 2 parts.
3. the raw embryo dough of frozen fermented according to claim 1, it is characterized in that: described flour is middle Strong flour, wherein, the weight ratio of protein is 11-12%.
4. the raw embryo dough of frozen fermented according to claim 1, is characterized in that: described yeast food is ammonium salt and calcium salt.
5. the raw embryo dough of frozen fermented according to claim 2, is characterized in that: described complex enzyme product comprises 2 parts, lipase, glucose oxidase 2 parts, TGase 2 parts, AMS 2.5 parts, beta amylase 2.5 parts, hemicellulase 2 parts.
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| CN201410626594.7A CN104351289A (en) | 2014-11-10 | 2014-11-10 | Frozen fermentation-blank dough |
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| CN201410626594.7A CN104351289A (en) | 2014-11-10 | 2014-11-10 | Frozen fermentation-blank dough |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104988A (en) * | 2015-10-12 | 2015-12-02 | 江南大学 | Formula and method for improving gas producing and holding capacity of raw frozen steamed bread |
| CN105580867A (en) * | 2016-03-08 | 2016-05-18 | 上海应用技术学院 | Bread frozen dough containing maize germ meal and preparation method thereof |
| CN106070416A (en) * | 2016-07-28 | 2016-11-09 | 柳州中品科技有限公司 | A kind of bread flour biological modification agent |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
| CN107319431A (en) * | 2017-07-06 | 2017-11-07 | 内蒙古岥特薯食品有限公司 | A kind of preparation method of potato wheaten food |
| CN108013088A (en) * | 2017-12-26 | 2018-05-11 | 桂林市红星化工有限责任公司 | A kind of food compounding leavening agent and preparation method thereof |
| CN108353971A (en) * | 2018-02-11 | 2018-08-03 | 北京味多美食品科技有限责任公司 | A kind of pre-fermented frozen technology Denmark's dough and preparation method |
| CN108967471A (en) * | 2017-06-05 | 2018-12-11 | 统企业股份有限公司 | Flour composition, enzyme composition, baked product and its preparation method |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN110463731A (en) * | 2019-09-10 | 2019-11-19 | 宁波海通食品科技有限公司 | A method of promoting quality in the freezing waffle dough shelf-life |
| CN112544873A (en) * | 2020-12-25 | 2021-03-26 | 临沂惠民早餐工程有限公司 | Frozen and fermented green embryo dough and application thereof |
| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
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- 2014-11-10 CN CN201410626594.7A patent/CN104351289A/en active Pending
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| CN105104988B (en) * | 2015-10-12 | 2018-10-26 | 江南大学 | A kind of formula and method improving freezing raw steamed bun aerogenesis and gas-holding ability processed |
| CN105104988A (en) * | 2015-10-12 | 2015-12-02 | 江南大学 | Formula and method for improving gas producing and holding capacity of raw frozen steamed bread |
| CN105580867A (en) * | 2016-03-08 | 2016-05-18 | 上海应用技术学院 | Bread frozen dough containing maize germ meal and preparation method thereof |
| CN106070416A (en) * | 2016-07-28 | 2016-11-09 | 柳州中品科技有限公司 | A kind of bread flour biological modification agent |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
| CN108967471A (en) * | 2017-06-05 | 2018-12-11 | 统企业股份有限公司 | Flour composition, enzyme composition, baked product and its preparation method |
| CN107319431A (en) * | 2017-07-06 | 2017-11-07 | 内蒙古岥特薯食品有限公司 | A kind of preparation method of potato wheaten food |
| CN108013088A (en) * | 2017-12-26 | 2018-05-11 | 桂林市红星化工有限责任公司 | A kind of food compounding leavening agent and preparation method thereof |
| CN108353971A (en) * | 2018-02-11 | 2018-08-03 | 北京味多美食品科技有限责任公司 | A kind of pre-fermented frozen technology Denmark's dough and preparation method |
| CN108353971B (en) * | 2018-02-11 | 2021-07-27 | 北京味多美食品科技有限责任公司 | Danish dough adopting pre-fermentation and freezing technology and preparation method |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN110463731A (en) * | 2019-09-10 | 2019-11-19 | 宁波海通食品科技有限公司 | A method of promoting quality in the freezing waffle dough shelf-life |
| CN110463731B (en) * | 2019-09-10 | 2022-04-26 | 宁波海通食品科技有限公司 | Method for improving quality of frozen waffle dough in shelf life |
| CN112544873A (en) * | 2020-12-25 | 2021-03-26 | 临沂惠民早餐工程有限公司 | Frozen and fermented green embryo dough and application thereof |
| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
| CN115530209A (en) * | 2022-10-14 | 2022-12-30 | 上海早苗食品有限公司 | Yeast-containing frozen dough and preparation method thereof |
| CN115530209B (en) * | 2022-10-14 | 2024-03-01 | 上海早苗食品有限公司 | Frozen dough containing yeast and preparation method thereof |
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