CN105432730A - Making method of quick-freezing Denmark sweet dough - Google Patents
Making method of quick-freezing Denmark sweet dough Download PDFInfo
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- CN105432730A CN105432730A CN201511015232.5A CN201511015232A CN105432730A CN 105432730 A CN105432730 A CN 105432730A CN 201511015232 A CN201511015232 A CN 201511015232A CN 105432730 A CN105432730 A CN 105432730A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
Abstract
The invention relates to the technical field of food, in particular to a making method of quick-freezing Denmark sweet dough. The making method of the quick-freezing Denmark sweet dough comprises the following steps that 1, first mixing is conducted; 2, second mixing is conducted; 3, the dough is divided; 4, quick freezing is conducted; 5, freezer storing is conducted; 6, unfreezing is conducted; 7, flaky oil is wrapped; 8, layer opening is conducted; 9, quantitative dividing and shaping are conducted; 10, quick freezing is conducted. According to the making method, by means of the order of mixing of all the components and the cooperation of successive operating steps, the finally made quick-freezing Denmark sweet dough can be made to have the advantage of being long in storage life; by means of the cooperation of the eggs, margarine, milk powder, flaky oil, white granulated sugar, salt and wheat flour, Denmark sweet bread made through the quick-freezing Denmark sweet dough which is made through the making method is finally made to have the advantages of being sweet, not greasy, soft and refreshing.
Description
Technical field
The present invention relates to food technology field, be specifically related to the preparation method of the sweet dough of a kind of quick-frozen Denmark.
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 the new production method that the sweet dough of a kind of Denmark for making Denmark's bread is provided badly.
Summary of the invention
The object of the invention is to 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.
To achieve these goals, 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 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 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: 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, 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.
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 ~ 5:0.5 ~ 6:0.1 ~ 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 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.
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) 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 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 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 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, 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 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.
(2) 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, pot-life can reach 180 days, 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, 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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
(4) 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.
A preparation method for the sweet dough of quick-frozen Denmark, 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 45:12:8:5:4:1:5:4;
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 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: 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, 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 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.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 2.
A preparation method for the sweet dough of quick-frozen Denmark, 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 30:10:5:2:8:0.1:0.5:0.5;
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 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 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: 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, 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 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.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 3.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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: 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, 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 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.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 4.
A preparation method for the sweet dough of quick-frozen Denmark, 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 30:15:10:3:2:0.3:6:0.1;
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 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 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 7 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, 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 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.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 5.
A preparation method for the sweet dough of quick-frozen Denmark, 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 31:30:5:2:1:0.1:0.5:0.6;
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 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 2 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, 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 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.
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.
The preparation method of the sweet dough of a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 6.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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-19 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 3 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, 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 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.
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.
The preparation method of the sweet dough of a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 7.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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-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 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 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 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.
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.
The preparation method of the sweet dough of a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 8.
A preparation method for the sweet dough of quick-frozen Denmark, 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 30:10:20:15:3:0.5:5:0.1;
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 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 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-18 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 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 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.
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.
The preparation method of the sweet dough of a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 9.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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 6 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 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 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 36min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 10.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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 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 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 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 45min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 11.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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: 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 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 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 42min, carries out packaging warehouse-in and preserve, namely obtain the sweet dough of quick-frozen Denmark.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
embodiment 12.
A preparation method for the sweet dough of quick-frozen Denmark, 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 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 8 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, 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 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.
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 a kind of quick-frozen of the present embodiment Denmark, 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, pot-life can reach 180 days, 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%.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, finally make to utilize the sweet dough of quick-frozen Denmark made by the preparation method of this sweet dough of quick-frozen Denmark to have agreeably sweet for the Denmark's bread made, 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.
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. a preparation method for the sweet dough of quick-frozen Denmark, 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 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: 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, 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.
2. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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 ~ 5:0.5 ~ 6:0.1 ~ 4.
3. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: in described step 7, and the weight ratio between described freezing flour-dough and described sheet oil is 10 ~ 20:0.5 ~ 2.
5. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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.
6. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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.
7. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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.
8. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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.
10. the preparation method of the sweet dough of a kind of quick-frozen Denmark according to claim 1, 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.
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| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
Non-Patent Citations (1)
| Title |
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| 黎国雄: "《家庭烘焙炮制完全攻略》", 31 January 2013 * |
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Application publication date: 20160330 |