CN105410108A - Production method for quick-frozen pull-apart bread dough - Google Patents

Production method for quick-frozen pull-apart bread dough Download PDF

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Publication number
CN105410108A
CN105410108A CN201511015222.1A CN201511015222A CN105410108A CN 105410108 A CN105410108 A CN 105410108A CN 201511015222 A CN201511015222 A CN 201511015222A CN 105410108 A CN105410108 A CN 105410108A
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China
Prior art keywords
dough
quick
frozen
group
tears
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CN201511015222.1A
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Chinese (zh)
Inventor
王振杰
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DONGGUAN ZHUOSHI FOOD Co Ltd
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DONGGUAN ZHUOSHI FOOD Co Ltd
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Priority to CN201511015222.1A priority Critical patent/CN105410108A/en
Publication of CN105410108A publication Critical patent/CN105410108A/en
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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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/34—Animal material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to the technical field of food, in particular to a production method for quick-frozen pull-apart bread dough. The production method comprises the following steps: step 1, primary mixing; step 2, secondary mixing; step 3, dough dividing; step 4, quick freezing; step 5, storage in a freezer; step 6, unfreezing; step 7, filling with flaky butter; step 8, pastry preparation; step 9, rolling of pastry dough to be thin; step 10, slicing; step 11, folding and cutting; step 12: quick freezing again. According to the production method, through a synergistic effect on the mixing sequence of all components and the sequence of operation procedures, the finally produced quick-frozen pull-apart bread dough can have the advantage of being long in storage life; due to a synergistic effect on eggs, margarine, milk powder, flaky butter, white granulated sugar and wheat flour, the finally produced quick-frozen pull-apart bread dough can have the advantages of being sweet but not sickly, crisp and soft, and tasty and refreshing when used for production of pull-apart bread.

Description

A kind of quick-frozen hand tears the preparation method of envelope group
Technical field
The present invention relates to food technology field, be specifically related to the preparation method that a kind of quick-frozen hand tears envelope group.
Background technology
For the bread that industrialization makes, freezing flour-dough is usually utilized to make at present.Tear bag for hand will be made, common freezing flour-dough can not be utilized to make, and special hand will be utilized to tear envelope group make.
The hand that prior art utilizes general freezer dough to make tears bag and there is following defect: (1) has sweet taste although hand tears bag, than being easier to greasy mouth, thus affects the mouth feeling experience of consumer; (2) hand of the prior art tears bag, and its mouthfeel is usually partially hard, soft not; (3) hand of the prior art tears bag and lacks tasty and refreshing mouth feeling experience, if hand can be allowed to tear bag possess tasty and refreshing mouthfeel, so will change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel; (4) hand of prior art tear envelope group pot-life shorter, be unfavorable for the application of commercial transport and sale.Therefore, tearing the mouthfeel of bag to improve hand, needing a kind of new production method providing hand tearing bag for making hand to tear envelope group badly.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, there is provided the quick-frozen hand of a kind of storage life limit for length tear envelope group preparation method, this quick-frozen hand tear envelope group the quick-frozen hand made by preparation method tear envelope group for the hand made tear bag there is agreeably sweet, soft and tasty and refreshing advantage.
To achieve these goals, the present invention adopts following technical scheme:
There is provided a kind of quick-frozen hand to tear the preparation method of envelope group, it comprises the following steps:
Step one, first time mixing: by wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer first stirring at low speed mixing certain hour, and then high-speed stirred mixing certain hour, obtain the first dough;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then with the first stirring at low speed certain hour of mixer, then after high-speed stirred certain hour, obtains the second dough;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after the cuboid dough that step 3 is obtained is carried out IQF certain hour, the central temperature to cuboid dough reaches uniform temperature, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to uniform temperature carries out depositing certain hour;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to uniform temperature carry out thawing certain hour, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open as dried layer, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Or, fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group carries out IQF certain hour, and carry out packaging warehouse-in and preserve, namely obtained quick-frozen hand tears envelope group.
In technique scheme, in described step one, described wheat flour, described water, described white granulated sugar, described egg, described milk powder, described yeast, weight ratio between described modifying agent and described monoglyceride are 30 ~ 60:10 ~ 30:5 ~ 20:2 ~ 15:1 ~ 8:0.1 ~ 5:5 ~ 15:0.5 ~ 4.
In technique scheme, in described step 2, described first dough, weight ratio between described margarine and described edible salt are 50 ~ 80:2 ~ 8:0.5 ~ 5.
In technique scheme, in described step 7, the weight ratio between described freezing flour-dough and described sheet oil is 10 ~ 20:0.5 ~ 2.
In technique scheme, in described step one, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 2min ~ 4min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 5min ~ 7min.
In technique scheme, in described step 2, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 1min ~ 3min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 3min ~ 5min.
In technique scheme, in described step 4, after utilizing the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min in cuboid dough obtained for step 3, the central temperature to cuboid dough reaches-12 DEG C ~-8 DEG C, obtains freezing flour-dough;
In described step 12, the hand obtained step 11 tears after envelope group utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
In technique scheme, in described step 5, the storehouse of freezing that the freezing flour-dough that step 4 is obtained is transferred to-18 DEG C ~-22 DEG C is carried out depositing 10h ~ 15h;
In described step 6, by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C ~ 8 DEG C carry out thawing 6h ~ 12h.
In technique scheme, in described step 8, utilize the bag pasta group driving crisp machine obtained to step 7 to open to ten four to ten eight layers, obtain layers apart dough.
In technique scheme, in described step 2 second time blend step, in the first dough that step one is obtained except adding margarine and edible salt, also add kernel, the weight ratio between described first dough and described kernel is 15 ~ 30:1 ~ 3.
Compared with prior art, beneficial effect is in the present invention:
(1) a kind of quick-frozen hand provided by the invention tears the preparation method of envelope group, order by merging and the operating procedure of each component are most important, first, step one is by wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer first stirring at low speed mixing certain hour, and then high-speed stirred mixing certain hour, obtain the first dough, first stirring at low speed mixing, and then high-speed stirred mixing, to make the gluten of the first dough extend to about 60%, wherein, margarine can not be added in first dough, sheet oil and edible salt, to avoid margarine, sheet oil or salt affect when egg mixes with wheat flour and play soft effect, if just by margarine in first step, sheet oil or salt mix with wheat flour, the mouthfeel that the hand easily making final obtained quick-frozen hand tear the making of envelope group tears bag is partially hard, in addition, first stirring at low speed mixes high-speed stirred mixing to make the gluten of the first dough extend to about 60% again, this step is also most important, the gluten of the first dough extends to about 60% and is advisable, this step can not fully be expanded, in order to avoid the hand that the final obtained quick-frozen hand of impact tears the making of envelope group tears the soft tasty and refreshing mouthfeel of bag.Secondly, step 2 adds margarine and edible salt in the first dough, then with the first stirring at low speed certain hour of mixer, again after high-speed stirred certain hour, obtain the second dough, this step adds margarine and edible salt in the first dough, final obtained quick-frozen hand can be beneficial to tear hand that envelope group makes and tear bag there is soft tasty and refreshing feature, in addition, first stirring at low speed, high-speed stirred again, fully expanded to make the gluten of the second dough, the gluten of the second dough of this step is fully expanded and can be beneficial to final obtained quick-frozen hand and tear hand that envelope group makes and tear bag and have soft tasty and refreshing feature.Again, after first for the cuboid dough of segmentation IQF to its central temperature is reached-12 DEG C ~-8 DEG C, transfer to and freeze storehouse and carry out depositing certain hour, it is very large that first IQF freezes in transfer the effect that stock puts, first IQF can preserve the nutritive value of each component well, especially the effect of yeast is preserved, and then deposit certain hour freezing in storehouse, now can give full play to the fermentation of yeast, tear bag with the hand making final obtained quick-frozen hand tear the making of envelope group further and there is soft tasty and refreshing feature.
(2) a kind of quick-frozen hand provided by the invention tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.
(3) a kind of quick-frozen hand provided by the invention tears the preparation method of envelope group, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
(4) a kind of quick-frozen hand provided by the invention tears the preparation method of envelope group, and have preparation method simple, production cost is low, and can be applicable to the feature of large-scale production.
Detailed description of the invention
In order to make technical problem solved by the invention, technical scheme and beneficial effect clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Wherein, the modifying agent that the present invention mentions is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special or S500 bread improver.
Wherein, Denmark's dough special oil that the sheet oil that the present invention mentions is produced for Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd., or be the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
embodiment 1.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 35:12:8:5:4:1:5:4;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 65:5:2;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 30min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-18 DEG C carries out depositing 12h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C carry out thawing 12h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 15:1;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-35 DEG C to carry out IQF 30min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 2.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 4min with the speed stirring at low speed of 80r/min, and then with the speed high-speed stirred of 280r/min mixing 7min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 30:10:5:2:8:0.1:10:0.5;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 3min of 80r/min with mixer, then after the speed high-speed stirred 5min of 280r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 50:2:0.5;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-40 DEG C to carry out IQF 50min, the central temperature to cuboid dough reaches-12 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 15h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 5 DEG C carry out thawing 6h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 10:0.5;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 14 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-40 DEG C to carry out IQF 50min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 3.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 2min with the speed stirring at low speed of 120r/min, and then with the speed high-speed stirred of 320r/min mixing 5min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 60:10:5:2:1:0.5:5:0.5;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 1min of 120r/min with mixer, then after the speed high-speed stirred 3min of 320r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 80:8:5;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-30 DEG C to carry out IQF 40min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-19 DEG C carries out depositing 10h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 8 DEG C carry out thawing 8h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 20:1.5;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 18 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-30 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 4.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3.5min with the speed stirring at low speed of 90r/min, and then with the speed high-speed stirred of 290r/min mixing 6.5min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 30:15:10:3:2:0.3:5:0.7;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2.5min of 90r/min with mixer, then after the speed high-speed stirred 4.5min of 290r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 60:3:1;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-34 DEG C to carry out IQF 35min, the central temperature to cuboid dough reaches-11 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-20 DEG C carries out depositing 13h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C carry out thawing 7h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 17:2;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 15 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-34 DEG C to carry out IQF 35min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 5.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 2.5min with the speed stirring at low speed of 110r/min, and then with the speed high-speed stirred of 310r/min mixing 5.5min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 31:30:5:2:1:0.1:15:0.6;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 1.5min of 110r/min with mixer, then after the speed high-speed stirred 3.5min of 310r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 70:6:4; In the present embodiment, in the first dough except adding margarine and edible salt, also add kernel, the weight ratio between the first dough and kernel is 20:1.5 simultaneously;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-33 DEG C to carry out IQF 45min, the central temperature to cuboid dough reaches-9 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-21 DEG C carries out depositing 14h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 3 DEG C carry out thawing 10h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 13:0.8;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 17 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-33 DEG C to carry out IQF 45min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 6.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 2.5min with the speed stirring at low speed of 110r/min, and then with the speed high-speed stirred of 310r/min mixing 5.5min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 30:10:5:2:1:0.6:5:1;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 1.5min of 110r/min with mixer, then after the speed high-speed stirred 3.5min of 310r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 75:4:3; In the present embodiment, in the first dough except adding margarine and edible salt, also add kernel, the weight ratio between the first dough and kernel is 15:1 simultaneously;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-32 DEG C to carry out IQF 37min, the central temperature to cuboid dough reaches-9 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 11h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 4 DEG C carry out thawing 9h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 18:1.4;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-32 DEG C to carry out IQF 38min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 7.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 45:10:5:3:1:5:5:3;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 55:4:1.5; In the present embodiment, in the first dough except adding margarine and edible salt, also add kernel, the weight ratio between the first dough and kernel is 30:2 simultaneously;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-31 DEG C to carry out IQF 33min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-19 DEG C carries out depositing 14h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 6 DEG C carry out thawing 11h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 11:1;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-31 DEG C to carry out IQF 43min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 8.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 30:10:20:15:3:0.5:5:0.5;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 53:7:2.5; In the present embodiment, in the first dough except adding margarine and edible salt, also add kernel, the weight ratio between the first dough and kernel is 25:3 simultaneously;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-38 DEG C to carry out IQF 39min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-20 DEG C carries out depositing 14h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 7 DEG C carry out thawing 6.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 12:1.3;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-38 DEG C to carry out IQF 37min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 9.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 30:10:5:2:7:3:5:0.5;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 57:6:3.5; In the present embodiment, in the first dough except adding margarine and edible salt, also add kernel, the weight ratio between the first dough and kernel is 23:2.5 simultaneously;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-39 DEG C to carry out IQF 48min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-21 DEG C carries out depositing 13h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 3 DEG C carry out thawing 7.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 16:1.8;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-39 DEG C to carry out IQF 36min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 10.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 40:10:15:12:1:0.2:5:0.5;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 64:3:5;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 40min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 12h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 5 DEG C carry out thawing 8.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 19:0.7;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-35 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 11.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 33:11:6:4:1:0.3:5:1.7;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 68:6:2;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 40min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 12h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 4 DEG C carry out thawing 10.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 13:1;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-35 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
embodiment 12.
Quick-frozen hand tears a preparation method for envelope group, and it comprises the following steps:
Step one, first time mixing: wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough; In the present embodiment, wheat flour, water, white granulated sugar, egg, milk powder, yeast, weight ratio between modifying agent and monoglyceride are 32:15:5:5:2:0.5:5:1;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough; In the present embodiment, the first dough, weight ratio between margarine and edible salt are 78:3:4.5;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 30min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 12h;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 5 DEG C carry out thawing 11.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group; In the present embodiment, the weight ratio between freezing flour-dough and sheet oil is 15:1.7;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group utilizes the cold wind of-35 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
A kind of quick-frozen hand of the present embodiment tears the preparation method of envelope group, can by the order by merging of each component and each operating procedure synergy successively, final obtained quick-frozen hand can be made to tear the advantage that envelope group has storage life limit for length, pot-life can reach 180 days, when being saved to 90 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this quick-frozen hand tears the volume effect that envelope group also has more than 85%.In addition, owing to passing through egg, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific weight ratio of each component, quick-frozen hand made by the preparation method finally making to utilize this quick-frozen hand to tear envelope group tears envelope group and tears bag for the hand made and have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the hand utilizing this quick-frozen hand to tear the making of envelope group can be made to tear bag can not be partially hard, and the feature that tool is tasty and refreshing, thus change traditional hand and tear the partially hard and mouthfeel that entrance is easily agglomerating of bag mouthfeel, thus the hand utilizing this quick-frozen hand to tear the making of envelope group is made to tear bag great popularization.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.

Claims (10)

1. quick-frozen hand tears a preparation method for envelope group, it is characterized in that: it comprises the following steps:
Step one, first time mixing: by wheat flour, water, white granulated sugar, egg, milk powder, yeast, modifying agent and monoglyceride mixer first stirring at low speed mixing certain hour, and then high-speed stirred mixing certain hour, obtain the first dough;
Step 2, second time mixing: add margarine and edible salt in the first dough that step one is obtained, then with the first stirring at low speed certain hour of mixer, then after high-speed stirred certain hour, obtains the second dough;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then dough pieces is pressed into cuboid, obtains cuboid dough;
Step 4, IQF: after the cuboid dough that step 3 is obtained is carried out IQF certain hour, the central temperature to cuboid dough reaches uniform temperature, obtains freezing flour-dough;
Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to uniform temperature carries out depositing certain hour;
Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to uniform temperature carry out thawing certain hour, obtain separating frozen dough;
Step 7, wraps into sheet oil: in the solution frozen dough that step 6 obtains, wrap into sheet oil, obtain bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open as dried layer, obtain layers apart dough;
Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;
Step 10, stripping and slicing: by roll thin after layers apart dough to be cut into small pieces sake group;
Step 11, superimposition is cut: fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, then continue to carry out second time to folded with identical to folded direction to folded mode with identical, obtain folded dough, then transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain and in one's handsly tear envelope group;
Or, fritter sake group step 10 obtained carries out folded by relative both sides respectively to the center line that described fritter sake is rolled into a ball, obtain once to folded dough, then once transversely cutting of fixed quantity is carried out to folded dough to obtained, obtain quantitative dough, then continue to carry out second time to fold with identical to folded direction to folded mode with identical to quantitative dough, obtain and in one's handsly tear envelope group;
Step 12, IQF: the hand obtained step 11 tears after envelope group carries out IQF certain hour, and carry out packaging warehouse-in and preserve, namely obtained quick-frozen hand tears envelope group.
2. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step one, described wheat flour, described water, described white granulated sugar, described egg, described milk powder, described yeast, weight ratio between described modifying agent and described monoglyceride are 30 ~ 60:10 ~ 30:5 ~ 20:2 ~ 15:1 ~ 8:0.1 ~ 5:5 ~ 15:0.5 ~ 4.
3. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step 2, and described first dough, weight ratio between described margarine and described edible salt are 50 ~ 80:2 ~ 8:0.5 ~ 5.
4. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, and it is characterized in that: in described step 7, the weight ratio between described freezing flour-dough and described sheet oil is 10 ~ 20:0.5 ~ 2.
5. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, and it is characterized in that: in described step one, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 2min ~ 4min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 5min ~ 7min.
6. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, and it is characterized in that: in described step 2, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 1min ~ 3min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 3min ~ 5min.
7. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step 4, after utilizing the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min in cuboid dough obtained for step 3, central temperature to cuboid dough reaches-12 DEG C ~-8 DEG C, obtains freezing flour-dough;
In described step 12, the hand obtained step 11 tears after envelope group utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carries out packaging warehouse-in and preserves, namely obtain quick-frozen hand and tear envelope group.
8. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step 5, is carried out depositing 10h ~ 15h in the storehouse of freezing that the freezing flour-dough that step 4 is obtained is transferred to-18 DEG C ~-22 DEG C;
In described step 6, by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C ~ 8 DEG C carry out thawing 6h ~ 12h.
9. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step 8, utilizes the bag pasta group driving crisp machine obtained to step 7 to open to ten four to ten eight layers, obtains layers apart dough.
10. a kind of quick-frozen hand according to claim 1 tears the preparation method of envelope group, it is characterized in that: in described step 2 second time blend step, in the first dough that step one is obtained except adding margarine and edible salt, also add kernel, the weight ratio between described first dough and described kernel is 15 ~ 30:1 ~ 3.
CN201511015222.1A 2015-12-31 2015-12-31 Production method for quick-frozen pull-apart bread dough Pending CN105410108A (en)

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Application publication date: 20160323