CN105410111A - Quick-frozen Danish sweet dough and preparation method thereof - Google Patents
Quick-frozen Danish sweet dough and preparation method thereof Download PDFInfo
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- CN105410111A CN105410111A CN201511015179.9A CN201511015179A CN105410111A CN 105410111 A CN105410111 A CN 105410111A CN 201511015179 A CN201511015179 A CN 201511015179A CN 105410111 A CN105410111 A CN 105410111A
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Abstract
The invention relates to the technical field of food, in particular to quick-frozen Danish sweet dough and a preparation method thereof. The quick-frozen Danish sweet dough comprises wheat flour, water, white granulated sugar, eggs, margarine, milk powder, yeast, edible salt, a modifier, flaky oil and 2,3-dihydroxypropyl octadecanoate. The preparation method for the quick-frozen Danish sweet dough comprises the following steps: step 1, primarily mixing; step 2, secondarily mixing; step 3, dividing the dough; step 4, quick-freezing; step 5, storing in a freezer; step 6, thawing; step 7, wrapping the flaky oil; step 8, layering; step 9, quantitatively dividing and shaping; step 10, quick-freezing. The Danish sweet bread prepared from the quick-frozen Danish sweet dough has the advantages of agreeable sweetness, crispness and softness and deliciousness. According to the preparation method for the quick-frozen Danish sweet dough, through synergistic effects of mixing sequences of all components and operation steps, the finally obtained Danish sweet dough is enabled to have the advantage of long storage period.
Description
Technical field
The present invention relates to food technology field, be specifically related to sweet dough of a kind of quick-frozen Denmark and preparation method thereof.
Background technology
For the bread that industrialization makes, freezing flour-dough is usually utilized to make at present.For Denmark's bread will be made, common freezing flour-dough can not be utilized to make, and the sweet dough of special Denmark will be utilized to make.Denmark's bread is also called shortening aliquation bread, and wherein, Denmark's bread is divided into the salty bread of Denmark's bread and Denmark.
There is following defect in Denmark's bread that prior art utilizes Denmark's dough to make: (1), although Denmark's bread has sweet taste, than being easier to greasy mouth, thus affects the mouth feeling experience of consumer; (2) Denmark of the prior art bread, its mouthfeel is usually partially hard, soft not; (3) Denmark of the prior art bread lacks tasty and refreshing mouth feeling experience, if Denmark's bread can be allowed to possess tasty and refreshing mouthfeel, so will change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel; (4) pot-life of the sweet dough of the Denmark of prior art is shorter, is unfavorable for the application of commercial transport and sale.Therefore, in order to improve the mouthfeel of Denmark's bread, need new formula and new production method thereof that the sweet dough of a kind of Denmark for making Denmark's bread is provided badly.
Summary of the invention
An object of the present invention is for the deficiencies in the prior art, provides the sweet dough of quick-frozen Denmark of a kind of storage life limit for length, and the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make has agreeably sweet, soft and tasty and refreshing advantage.
Two of object of the present invention is for the deficiencies in the prior art, there is provided the preparation method of the sweet dough of quick-frozen Denmark of a kind of storage life limit for length, the sweet dough of quick-frozen Denmark made by preparation method of this sweet dough of quick-frozen Denmark has agreeably sweet, soft and tasty and refreshing advantage for the Denmark's bread made.
One of to achieve these goals, the present invention adopts following technical scheme:
There is provided a kind of quick-frozen Denmark sweet dough, it comprises the component of following percentage by weight:
Wheat flour 30% ~ 60%
Water 10% ~ 30%
White granulated sugar 5% ~ 20%
Egg 2% ~ 15%
Margarine 2% ~ 20%
Milk powder 1% ~ 8%
Yeast 0.1% ~ 5%
Edible salt 0.3% ~ 8%
Modifying agent 0.5% ~ 6%
Sheet oil 10% ~ 40%
Monoglyceride 0.1% ~ 4%.
Preferably, the sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 30% ~ 45%
Water 15% ~ 30%
White granulated sugar 5% ~ 15%
Egg 5% ~ 12%
Margarine 5% ~ 15%
Milk powder 2% ~ 7%
Yeast 0.5% ~ 3%
Edible salt 1% ~ 7%
Modifying agent 0.5% ~ 3%
Sheet oil 10% ~ 25%
Monoglyceride 0.1% ~ 3%.
More preferred, the sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Water 12%
White granulated sugar 8%
Egg 5%
Margarine 4%
Milk powder 4%
Yeast 1%
Edible salt 2%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 4%.
Preferably, the sweet dough of a kind of quick-frozen Denmark, also comprises kernel, and the consumption of described kernel accounts for 7% ~ 50% of the weight of described wheat flour.
To achieve these goals two, the present invention adopts following technical scheme:
There is provided the preparation method of the sweet dough of a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: by the wheat flour of formula ratio, 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: the margarine and the edible salt that add formula ratio 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 with grease press, 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains 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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping carries out IQF certain hour, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
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 15min ~ 25min 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 10, quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
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 four ten layers, obtain layers apart dough.
Compared with prior art, beneficial effect is in the present invention:
(1) the sweet dough of a kind of quick-frozen Denmark provided by the invention, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.
(2) the sweet dough of a kind of quick-frozen Denmark provided by the invention, there is the advantage of storage life limit for length, can preserve 180 days-18 DEG C freeze in storehouse, when being saved to 90 days-18 DEG C freeze in storehouse, this sweet dough of quick-frozen Denmark also has the volume effect of more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this sweet dough of quick-frozen Denmark also has the volume effect of more than 85%.
(3) preparation method of the sweet dough of a kind of quick-frozen Denmark provided by the invention, order by merging and the operating procedure of each component are most important, first, step one is by the wheat flour of formula ratio, 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 of the Denmark's bread easily making the final obtained sweet dough of quick-frozen Denmark make 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 soft tasty and refreshing mouthfeel of Denmark's bread that the final obtained sweet dough of quick-frozen Denmark of impact makes.Secondly, step 2 adds margarine and the edible salt of formula ratio 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, Denmark's bread that can be beneficial to final obtained quick-frozen Denmark sweet dough making has 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 Denmark's bread that can be beneficial to final obtained quick-frozen Denmark sweet dough making and is had 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 in formula 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, with the Denmark's bread making the final obtained sweet dough of quick-frozen Denmark make further, there is soft tasty and refreshing feature.
(4) preparation method of the sweet dough of a kind of quick-frozen Denmark provided by the invention, can by the order by merging of each component and each operating procedure synergy successively, the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
(5) preparation method of the sweet dough of a kind of quick-frozen Denmark provided by the invention, 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.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Water 12%
White granulated sugar 8%
Egg 5%
Margarine 4%
Milk powder 4%
Yeast 1%
Edible salt 2%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 4%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 20min, 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-35 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 2.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Water 10%
White granulated sugar 5%
Egg 6%
Margarine 5%
Milk powder 8%
Yeast 0.1%
Edible salt 0.3%
Modifying agent 6%
Sheet oil 14.1%
Monoglyceride 0.5%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 15min, 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-40 DEG C to carry out IQF 35min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 3.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 60%
Water 14.5%
White granulated sugar 8%
Egg 2%
Margarine 2%
Milk powder 1%
Yeast 0.9%
Edible salt 1%
Modifying agent 0.5%
Sheet oil 10%
Monoglyceride 0.1%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 25min, 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-30 DEG C to carry out IQF 45min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 4.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 50%
Water 15%
White granulated sugar 10%
Egg 3%
Margarine 3%
Milk powder 2%
Yeast 0.3%
Edible salt 1%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 0.7%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 21min, 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 3 DEG C carry out thawing 7h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-34 DEG C to carry out IQF 50min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 5.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 34%
Water 30%
White granulated sugar 17%
Egg 2%
Margarine 2%
Milk powder 1%
Yeast 0.1%
Edible salt 0.3%
Modifying agent 3%
Sheet oil 10%
Monoglyceride 0.6%.
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.
In the present embodiment, this sweet dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 25% of the weight of wheat flour.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 22min, 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 4 DEG C carry out thawing 10h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-33 DEG C to carry out IQF 30min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 6.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 33%
Water 10%
White granulated sugar 5%
Egg 2%
Margarine 2%
Milk powder 1%
Yeast 0.6%
Edible salt 0.4%
Modifying agent 5%
Sheet oil 40%
Monoglyceride 1%.
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.
In the present embodiment, this sweet dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 7% of the weight of wheat flour.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 17min, 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-18 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 5 DEG C carry out thawing 9h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 40 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-32 DEG C to carry out IQF 38min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 7.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 48%
Water 10%
White granulated sugar 5%
Egg 3%
Margarine 2%
Milk powder 1%
Yeast 5%
Edible salt 8%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 3%.
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.
In the present embodiment, this sweet dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 50% of the weight of wheat flour.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 23min, 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 6 DEG C carry out thawing 11h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 30 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-31 DEG C to carry out IQF 43min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 8.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 33%
Water 10%
White granulated sugar 20%
Egg 15%
Margarine 2%
Milk powder 3%
Yeast 0.5%
Edible salt 1%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 0.5%.
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.
In the present embodiment, this sweet dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 30% of the weight of wheat flour.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 19min, 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-22 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 4 DEG C carry out thawing 6.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 20 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-38 DEG C to carry out IQF 37min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 9.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 33%
Water 10%
White granulated sugar 5%
Egg 2%
Margarine 20%
Milk powder 7%
Yeast 3%
Edible salt 4.5%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 0.5%.
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.
In the present embodiment, this sweet dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 15% of the weight of wheat flour.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 18min, 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-22 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 7 DEG C carry out thawing 7.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 26 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-39 DEG C to carry out IQF 46min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 10.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 44%
Water 10%
White granulated sugar 15%
Egg 12%
Margarine 2%
Milk powder 1%
Yeast 0.2%
Edible salt 0.3%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 0.5%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 20min, 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-19 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 36 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-35 DEG C to carry out IQF 40min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 11.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 39%
Water 11%
White granulated sugar 6%
Egg 4%
Margarine 15%
Milk powder 1%
Yeast 0.3%
Edible salt 7%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 1.7%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 20min, 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-20 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 36 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-35 DEG C to carry out IQF 43min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 12.
The sweet dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35.5%
Water 15%
White granulated sugar 5%
Egg 5%
Margarine 5%
Milk powder 2%
Yeast 0.5%
Edible salt 1%
Modifying agent 5%
Sheet oil 25%
Monoglyceride 1%.
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.
The preparation method of the sweet dough of above-mentioned a kind of quick-frozen Denmark, it comprises the following steps:
Step one, first time mixing: the wheat flour of formula ratio, 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;
Step 2, second time mixing: the margarine and the edible salt that add formula ratio 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;
Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, 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 20min, 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 7 DEG C carry out thawing 11.5h, obtain separating frozen dough;
Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;
Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 24 layers, obtain layers apart dough;
Step 9, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-35 DEG C to carry out IQF 49min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
The sweet dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the Denmark's bread utilizing the sweet dough of this quick-frozen Denmark to make finally is made to have agreeably sweet, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, Denmark's bread that can make to utilize the sweet dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark's bread mouthfeel, thus the Denmark's bread great popularization utilizing the sweet dough of this quick-frozen Denmark to make is made.The preparation method of this sweet dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained sweet dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
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. the sweet dough of quick-frozen Denmark, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 30% ~ 60%
Water 10% ~ 30%
White granulated sugar 5% ~ 20%
Egg 2% ~ 15%
Margarine 2% ~ 20%
Milk powder 1% ~ 8%
Yeast 0.1% ~ 5%
Edible salt 0.3% ~ 8%
Modifying agent 0.5% ~ 6%
Sheet oil 10% ~ 40%
Monoglyceride 0.1% ~ 4%.
2. the sweet dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 30% ~ 45%
Water 15% ~ 30%
White granulated sugar 5% ~ 15%
Egg 5% ~ 12%
Margarine 5% ~ 15%
Milk powder 2% ~ 7%
Yeast 0.5% ~ 3%
Edible salt 1% ~ 7%
Modifying agent 0.5% ~ 3%
Sheet oil 10% ~ 25%
Monoglyceride 0.1% ~ 3%.
3. the sweet dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 45%
Water 12%
White granulated sugar 8%
Egg 5%
Margarine 4%
Milk powder 4%
Yeast 1%
Edible salt 2%
Modifying agent 5%
Sheet oil 10%
Monoglyceride 4%.
4. the sweet dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: also comprise kernel, and the consumption of described kernel accounts for 7% ~ 50% of the weight of described wheat flour.
5. the preparation method of the sweet dough of a kind of quick-frozen Denmark described in Claims 1-4 any one, is characterized in that: it comprises the following steps:
Step one, first time mixing: by the wheat flour of formula ratio, 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: the margarine and the edible salt that add formula ratio 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 with grease press, 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: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains 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, quantitatively segmentation also shaping: the layers apart dough obtained to step 8 is quantitatively split and be made into various shape and be made into various shape;
Step 10, IQF: quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping carries out IQF certain hour, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
6. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 5, is characterized in that: in described step one, and 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.
7. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 5, is characterized in that: in described step 2, and 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.
8. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 5, 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 15min ~ 25min 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 10, quantitatively segmentation is completed to step 9 and after the layers apart dough of shaping utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
9. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 5, 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.
10. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 5, 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 four ten layers, obtains layers apart dough.
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| CN115211447A (en) * | 2022-07-20 | 2022-10-21 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
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| CN105941530A (en) * | 2016-07-20 | 2016-09-21 | 天津南侨食品有限公司 | Danish pineapple frozen dough and making method and application thereof |
| CN105941530B (en) * | 2016-07-20 | 2020-02-18 | 天津南侨食品有限公司 | Danish pineapple frozen dough and making method and application thereof |
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| CN108142486B (en) * | 2017-12-27 | 2021-04-27 | 蔡荣萱 | Method for preparing frozen dough and product prepared by using same |
| CN109699704A (en) * | 2019-02-21 | 2019-05-03 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation ox horn frozen dough |
| CN109805062A (en) * | 2019-02-21 | 2019-05-28 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation Denmark shortcake frozen dough |
| CN109699704B (en) * | 2019-02-21 | 2021-10-12 | 北京瑞家食品有限公司 | Production process of pre-fermented ox horn quick-frozen dough |
| CN113693103A (en) * | 2021-09-01 | 2021-11-26 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
| CN115211447A (en) * | 2022-07-20 | 2022-10-21 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
| CN115211447B (en) * | 2022-07-20 | 2023-12-29 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
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