CN105941530A - Danish pineapple frozen dough and making method and application thereof - Google Patents
Danish pineapple frozen dough and making method and application thereof Download PDFInfo
- Publication number
- CN105941530A CN105941530A CN201610587064.5A CN201610587064A CN105941530A CN 105941530 A CN105941530 A CN 105941530A CN 201610587064 A CN201610587064 A CN 201610587064A CN 105941530 A CN105941530 A CN 105941530A
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- freezing flour
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention relates to the field of food industry, in particular to Danish pineapple frozen dough and a making method and application thereof. The Danish pineapple frozen dough is made from high gluten flour, water, white granulated sugar, eggs, cream, milk powder, frozen dough high-activity yeast, vital gluten, edible salt, a frozen dough improving agent and glucose oxidase, the advantages of pineapple bread and Danish bread are combined, the deficiency of a single product on appearance and taste is overcome, an advanced frozen dough production line is utilized, innovation is conducted on equipment usage, an AD-line production line which is specialized for producing sweet bread can make Danish filling-containing pineapple products, industrial production of high-quality Danish pineapple frozen dough is achieved by combining a frozen dough technology, operation is easy, the products are good in stability, and the quality guarantee period is six months.
Description
Technical field
The present invention relates to field of food industry, particularly relate to a kind of Denmark's Fructus Ananadis comosi freezing flour-dough and making thereof
Method and application.
Background technology
Becoming increasingly popular and extensively applying along with chain operation concept, freezing flour-dough technology obtains in the whole world
To developing rapidly.Be easy to preservation and transport in a cold or frozen state due to dough, manufacturer can be by rule
The quality producing freezing standard unified guarantee baked product of model, bakery needs rationally peace according to sale
Row's baking time and quantity, effectively control stock, reduces loss, and client's moment can be tasted newly
Fresh come out of the stove, reeky bread.
Fructus Ananadis comosi bag and Denmark's bread are two kinds of common deep bread liked by consumer, and Fructus Ananadis comosi bag bakees
Later surface is golden yellow, and because concavo-convex crackling shape is gained the name like Fructus Ananadis comosi, the crisp skin of superficies is Fructus Ananadis comosi
The soul of bag, adds mouthfeel for ordinary bread, and Fructus Ananadis comosi bag does not actually have the composition of Fructus Ananadis comosi,
Centre does not also have stuffing material.Denmark's bread is that fermented type wraps up in oils bread, mouthfeel is soft, well arranged,
Milk thick flavor, bread texture are soft, common are Cornu Bovis seu Bubali and the Denmark on filling.Existing freezing flour-dough skill
Art and equipment can only realize single Fructus Ananadis comosi bag and the industrialized production of Denmark's bread.
Summary of the invention
The technical problem to be solved is to overcome the deficiencies in the prior art, it is provided that a kind of
Denmark's Fructus Ananadis comosi freezing flour-dough and preparation method thereof and application.
The present invention is to be achieved by the following technical programs:
A kind of Denmark Fructus Ananadis comosi freezing flour-dough, by high-gluten flour, stirs water, ice, 36～38 DEG C of water, white sand
Sugar, egg, butter, milk powder, freezing flour-dough high-activity yeast, gluten meal, edible salt, freezer surface
Group's modifying agent, glucoseoxidase forms, high-gluten flour 90～100 parts based on its parts by weight, stirring
Water 18～22 parts, 18 parts of ice, 36～38 DEG C of water 9-10 parts, white sugar 10～20 parts, egg 5～
10 parts, butter 5～10 parts, milk powder 4～6 parts, freezing flour-dough high-activity yeast 3～5 parts, Wheat Gluten
Powder 1.5～2.5 parts, edible salt 1～2 parts, freezing flour-dough improver 0.5～0.8 part, glucose
Oxidase 0.001～0.002 part.
Preferably, described parts by weight are: high-gluten flour 90 parts, 18 parts of water of stirring, 18 parts of ice,
9 parts of 36～38 DEG C of water, white sugar 10 parts, 5 parts of egg, 5 parts of butter, milk powder 4 parts, cold
Frozen dough high-activity yeast 3 parts, gluten meal 1.5 parts, edible salt 1 part, freezing flour-dough improver 0.5
Part, glucoseoxidase 0.001 part.
Preferably, described parts by weight are: high-gluten flour 100 parts, 22 parts of water of stirring, 18 parts of ice,
10 parts of 36～38 DEG C of water, white sugar 20 parts, 10 parts of egg, 10 parts of butter, milk powder 6 parts, cold
Frozen dough high-activity yeast 5 parts, gluten meal 2.5 parts, edible salt 2 parts, freezing flour-dough improver 0.8
Part, glucoseoxidase 0.002 part.
Preferably, described parts by weight are: high-gluten flour 95 parts, 20 parts of water of stirring, 18 parts of ice,
9.5 parts of 36～38 DEG C of water, white sugar 15 parts, 7.5 parts of egg, 7.5 parts of butter, milk powder 5 parts,
Freezing flour-dough high-activity yeast 4 parts, gluten meal 2 parts, edible salt 1.5 parts, freezing flour-dough improver
0.6 part, glucoseoxidase 0.0015 part.
The manufacture method of a kind of Denmark Fructus Ananadis comosi freezing flour-dough, comprises the following steps:
(1) dispensing: weigh food materials by weight: high-gluten flour 90～100 parts, stirring water 18～
22 parts, 18 parts of ice, 36～38 DEG C of water 9-10 parts, white sugar 10～20 parts, egg 5～10 parts,
Butter 5～10 parts, milk powder 4～6 parts, freezing flour-dough high-activity yeast 3～5 parts, gluten meal 1.5～
2.5 parts, edible salt 1～2 parts, freezing flour-dough improver 0.5～0.8 part, glucoseoxidase
0.001～0.002 part, wherein flour, milk powder cross 30 mesh vibrosieves, the fine granularity such as Saccharum Sinensis Roxb., salt
16 mesh vibrosieves crossed by raw material；
(2) stirring: the high-gluten flour that will be weighed in step (1), white sugar, egg, milk powder,
Gluten meal, edible salt, freezing flour-dough improver, glucoseoxidase, stir water, ice adds stirring
Cylinder, temperature 10～12 DEG C between stirring, stirring at low speed 6min, high-speed stirred 3min, by step (1)
36～the 38 DEG C of water 9-10 weighed in middle weighed freezing flour-dough high-activity yeast and step (1)
Part dissolve, the Saccharomyces mycetolysis liquid of gained is added a mixing bowl, stirring at low speed 2min, high-speed stirred 3min,
Butter is risen again to 15 DEG C and add a mixing bowl, stirring at low speed 2min, high-speed stirred 3min, control
It is 19～21 DEG C that the dough stirred goes out cylinder temperature；
(3) wrap up in oil: the dough stirred in step (2) is poured into wrap up in oil equipment, roll, oiling,
Fold, section, wrapping up in oil ratio is 4:1, wraps up in pasta group final size 580 × 380 × 9mm.
(4) lax: step (3) just to wrap up in pasta group at-5 DEG C of temperature conditions borehole coolings, when wrapping up in
Oil dough temperature is when dropping to 0 DEG C, and under 0 DEG C of temperature conditions, constant temperature relaxes 1～6h；
(5) molding: the pasta group 1h before forming operation of wrapping up in after lax in step (4) is moved into 8
Rise again under DEG C temperature conditions, be shaped, note filling, lid skin；
(6) IQF packaging: IQF temperature-40～-35 DEG C, the time 20～25min, speed
Pack with automatic packaging machine after freezing.
Preferably, the parts by weight weighing food materials in described step (1) are: high-gluten flour 90 parts, stir
Mix 18 parts of water, 18 parts of ice, 9 parts of 36～38 DEG C of water, white sugar 10 parts, 5 parts of egg, milk
Oil 5 parts, milk powder 4 parts, freezing flour-dough high-activity yeast 3 parts, gluten meal 1.5 parts, edible salt 1
Part, freezing flour-dough improver 0.5 part, glucoseoxidase 0.001 part.
Preferably, the parts by weight weighing food materials in described step (1) are: high-gluten flour 100 parts,
22 parts of water of stirring, 18 parts of ice, 10 parts of 36～38 DEG C of water, white sugar 20 parts, 10 parts of egg,
10 parts of butter, milk powder 6 parts, freezing flour-dough high-activity yeast 5 parts, gluten meal 2.5 parts, edible
Salt 2 parts, freezing flour-dough improver 0.8 part, glucoseoxidase 0.002 part.
Preferably, the parts by weight weighing food materials in described step (1) are: high-gluten flour 95 parts, stir
Mix 20 parts of water, 18 parts of ice, 9.5 parts of 36～38 DEG C of water, white sugar 15 parts, 7.5 parts of egg,
7.5 parts of butter, milk powder 5 parts, freezing flour-dough high-activity yeast 4 parts, gluten meal 2 parts, edible salt
1.5 parts, freezing flour-dough improver 0.6 part, glucoseoxidase 0.0015 part.
A kind of Denmark Fructus Ananadis comosi freezing flour-dough is in the application of Denmark's Fructus Ananadis comosi bread, and Denmark's Fructus Ananadis comosi bread is by Denmark
Fructus Ananadis comosi freezing flour-dough, pineapple peel raw material, butter biscuit filling raw material forms, wherein
Pineapple peel feed components is based on its parts by weight: weak strength flour 38～44 parts, butter 25～28
Part, Icing Sugar 20～25 parts, egg 8～12 parts；
Butter biscuit filling feed components is based on its parts by weight: butter 35～40 parts, Icing Sugar 20～25
Part, milk powder 25～30 parts, pudding beans 5～10 parts, condensed milk 3～5 parts, methylcellulose 0.3～
0.5 part, edible salt 0.15～0.25 part.
The invention has the beneficial effects as follows:
Denmark of the present invention Fructus Ananadis comosi bag combines Fructus Ananadis comosi bag and the advantage of Denmark's bread, makes up single product and exists
Deficiency in outward appearance and mouthfeel, utilizes advanced freezing flour-dough production line, creates on equipment uses
Newly, make the AD-l ine production line of professional production bread also can make Denmark's Fructus Ananadis comosi product on filling, knot
Close freezing flour-dough technology, it is achieved that the industrialized production of high-quality Denmark Fructus Ananadis comosi freezing flour-dough, it is prone to
Operation, product stability is good, and the shelf-life is up to 6 months.
Detailed description of the invention
In order to make those skilled in the art be more fully understood that technical scheme, below
In conjunction with most preferred embodiment, the present invention is described in further detail.
Embodiment 1:
A kind of Denmark Fructus Ananadis comosi freezing flour-dough, by high-gluten flour, stirs water, ice, 36～38 DEG C of water, white sand
Sugar, egg, butter, milk powder, freezing flour-dough high-activity yeast, gluten meal, edible salt, freezer surface
Group's modifying agent, glucoseoxidase forms, and high-gluten flour 90 parts based on its parts by weight stir water 18
Part, 18 parts of ice, 9 parts of 36～38 DEG C of water, white sugar 10 parts, 5 parts of egg, 5 parts of butter, milk
4 parts of powder, freezing flour-dough high-activity yeast 3 parts, gluten meal 1.5 parts, edible salt 1 part, freezer surface
Group's modifying agent 0.5 part, glucoseoxidase 0.001 part.
The manufacture method of above-mentioned Denmark Fructus Ananadis comosi freezing flour-dough, comprises the following steps:
(1) dispensing: weigh food materials by weight: high-gluten flour 90 parts, stirs 18 parts of water, ice
18 parts, 9 parts of 36～38 DEG C of water, white sugar 10 parts, 5 parts of egg, 5 parts of butter, milk powder 4 parts,
Freezing flour-dough high-activity yeast 3 parts, gluten meal 1.5 parts, edible salt 1 part, freezing flour-dough improver
0.5 part, glucoseoxidase 0.001 part, wherein 30 mesh vibrosieves crossed by flour, milk powder, Saccharum Sinensis Roxb.,
16 mesh vibrosieves crossed by the fine granularity raw materials such as salt；
(2) stirring: the high-gluten flour that will be weighed in step (1), white sugar, egg, milk powder,
Gluten meal, edible salt, freezing flour-dough improver, glucoseoxidase, stir water, ice adds stirring
Cylinder, temperature 10～12 DEG C between stirring, stirring at low speed 6min, high-speed stirred 3min, by step (1)
9 parts of the 36～38 DEG C of water weighed in middle weighed freezing flour-dough high-activity yeast and step (1)
Dissolve, the Saccharomyces mycetolysis liquid of gained is added a mixing bowl, stirring at low speed 2min, high-speed stirred 3min,
Butter is risen again to 15 DEG C and add a mixing bowl, stirring at low speed 2min, high-speed stirred 3min, control
It is 19～21 DEG C that the dough stirred goes out cylinder temperature；
(3) wrap up in oil: the dough stirred in step (2) is poured into wrap up in oil equipment, roll, oiling,
Fold, section, wrapping up in oil ratio is 4:1, wraps up in pasta group final size 580 × 380 × 9mm.
(4) lax: step (3) just to wrap up in pasta group at-5 DEG C of temperature conditions borehole coolings, when wrapping up in
Oil dough temperature is when dropping to 0 DEG C, and under 0 DEG C of temperature conditions, constant temperature relaxes 1～6h；
(5) molding: the pasta group 1h before forming operation of wrapping up in after lax in step (4) is moved into 8
Rise again under DEG C temperature conditions, be shaped, note filling, lid skin；
(6) IQF packaging: IQF temperature-40～-35 DEG C, the time 20～25min, speed
Pack with automatic packaging machine after freezing.
Embodiment 2:
A kind of Denmark Fructus Ananadis comosi freezing flour-dough, it is characterised in that by high-gluten flour, stirs water, ice, 36～
38 DEG C of water, white sugar, egg, butter, milk powder, freezing flour-dough high-activity yeast, gluten meal, food
With salt, freezing flour-dough improver, glucoseoxidase forms, high-gluten flour 100 based on its parts by weight
Part, stir 22 parts of water, 18 parts of ice, 10 parts of 36～38 DEG C of water, white sugar 20 parts, egg 10
Part, 10 parts of butter, milk powder 6 parts, freezing flour-dough high-activity yeast 5 parts, gluten meal 2.5 parts,
Edible salt 2 parts, freezing flour-dough improver 0.8 part, glucoseoxidase 0.002 part.
The manufacture method of above-mentioned Denmark Fructus Ananadis comosi freezing flour-dough, comprises the following steps:
(1) dispensing: weigh food materials by weight: high-gluten flour 100 parts, stirs 22 parts of water, ice
18 parts, 10 parts of 36～38 DEG C of water, white sugar 20 parts, 10 parts of egg, 10 parts of butter, milk powder 6
Part, freezing flour-dough high-activity yeast 5 parts, gluten meal 2.5 parts, edible salt 2 parts, freezing flour-dough changes
Good dose 0.8 part, glucoseoxidase 0.002 part, wherein 30 mesh vibrosieves crossed by flour, milk powder,
16 mesh vibrosieves crossed by the fine granularity raw material such as Saccharum Sinensis Roxb., salt；
(2) stirring: the high-gluten flour that will be weighed in step (1), white sugar, egg, milk powder,
Gluten meal, edible salt, freezing flour-dough improver, glucoseoxidase, stir water, ice adds stirring
Cylinder, temperature 10～12 DEG C between stirring, stirring at low speed 6min, high-speed stirred 3min, by step (1)
36～the 38 DEG C of water 10 weighed in middle weighed freezing flour-dough high-activity yeast and step (1)
Part dissolve, the Saccharomyces mycetolysis liquid of gained is added a mixing bowl, stirring at low speed 2min, high-speed stirred 3min,
Butter is risen again to 15 DEG C and add a mixing bowl, stirring at low speed 2min, high-speed stirred 3min, control
It is 19～21 DEG C that the dough stirred goes out cylinder temperature；
(3) wrap up in oil: the dough stirred in step (2) is poured into wrap up in oil equipment, roll, oiling,
Fold, section, wrapping up in oil ratio is 4:1, wraps up in pasta group final size 580 × 380 × 9mm.
(4) lax: step (3) just to wrap up in pasta group at-5 DEG C of temperature conditions borehole coolings, when wrapping up in
Oil dough temperature is when dropping to 0 DEG C, and under 0 DEG C of temperature conditions, constant temperature relaxes 1～6h；
(5) molding: the pasta group 1h before forming operation of wrapping up in after lax in step (4) is moved into 8
Rise again under DEG C temperature conditions, be shaped, note filling, lid skin；
(6) IQF packaging: IQF temperature-40～-35 DEG C, the time 20～25min, speed
Pack with automatic packaging machine after freezing.
Embodiment 3:
A kind of Denmark Fructus Ananadis comosi freezing flour-dough, by high-gluten flour, stirs water, ice, 36～38 DEG C of water, white sand
Sugar, egg, butter, milk powder, freezing flour-dough high-activity yeast, gluten meal, edible salt, freezer surface
Group's modifying agent, glucoseoxidase forms, and high-gluten flour 95 parts based on its parts by weight stir water 20
Part, 18 parts of ice, 9.5 parts of 36～38 DEG C of water, white sugar 15 parts, 7.5 parts of egg, butter 7.5
Part, milk powder 5 parts, freezing flour-dough high-activity yeast 4 parts, gluten meal 2 parts, edible salt 1.5 parts,
Freezing flour-dough improver 0.6 part, glucoseoxidase 0.0015 part.
The manufacture method of above-mentioned Denmark Fructus Ananadis comosi freezing flour-dough, comprises the following steps:
(1) dispensing: weigh food materials by weight: high-gluten flour 95 parts, stirs 20 parts of water, ice
18 parts, 9.5 parts of 36～38 DEG C of water, white sugar 15 parts, 7.5 parts of egg, 7.5 parts of butter, milk
5 parts of powder, freezing flour-dough high-activity yeast 4 parts, gluten meal 2 parts, edible salt 1.5 parts, freezer surface
Group's modifying agent 0.6 part, glucoseoxidase 0.0015 part, wherein 30 mesh vibrations crossed by flour, milk powder
Sieve, 16 mesh vibrosieves crossed by the fine granularity raw material such as Saccharum Sinensis Roxb., salt；
(2) stirring: the high-gluten flour that will be weighed in step (1), white sugar, egg, milk powder,
Gluten meal, edible salt, freezing flour-dough improver, glucoseoxidase, stir water, ice adds stirring
Cylinder, temperature 10～12 DEG C between stirring, stirring at low speed 6min, high-speed stirred 3min, by step (1)
36～the 38 DEG C of water 9.5 weighed in middle weighed freezing flour-dough high-activity yeast and step (1)
Part dissolve, the Saccharomyces mycetolysis liquid of gained is added a mixing bowl, stirring at low speed 2min, high-speed stirred 3min,
Butter is risen again to 15 DEG C and add a mixing bowl, stirring at low speed 2min, high-speed stirred 3min, control
It is 19～21 DEG C that the dough stirred goes out cylinder temperature；
(3) wrap up in oil: the dough stirred in step (2) is poured into wrap up in oil equipment, roll, oiling,
Fold, section, wrapping up in oil ratio is 4:1, wraps up in pasta group final size 580 × 380 × 9mm.
(4) lax: step (3) just to wrap up in pasta group at-5 DEG C of temperature conditions borehole coolings, when wrapping up in
Oil dough temperature is when dropping to 0 DEG C, and under 0 DEG C of temperature conditions, constant temperature relaxes 1～6h；
(5) molding: the pasta group 1h before forming operation of wrapping up in after lax in step (4) is moved into 8
Rise again under DEG C temperature conditions, be shaped, note filling, lid skin；
(6) IQF packaging: IQF temperature-40～-35 DEG C, the time 20～25min, speed
Pack with automatic packaging machine after freezing.
Above-mentioned Denmark Fructus Ananadis comosi freezing flour-dough is in the application of Denmark's Fructus Ananadis comosi bread, and Denmark's Fructus Ananadis comosi bread is by Denmark
Fructus Ananadis comosi freezing flour-dough, pineapple peel raw material, butter biscuit filling raw material forms, wherein
Pineapple peel feed components is based on its parts by weight: weak strength flour 38～44 parts, butter 25～28
Part, Icing Sugar 20～25 parts, egg 8～12 parts；
Butter biscuit filling feed components is based on its parts by weight: butter 35～40 parts, Icing Sugar 20～25 parts,
Milk powder 25～30 parts, pudding beans 5～10 parts, condensed milk 3～5 parts, methylcellulose 0.3～0.5
Part, edible salt 0.15～0.25 part.
In present invention process, forming operation is machine on AD-l ine production line, and lax pasta of wrapping up in is rolled into a ball
Machine temperature 7～9 DEG C, two panels is parallel, the stacked on machine of fragment of brick, by ironed for dough sheet joint, compacting so that it is
Surfacing, final outlet thickness 4.1～4.5mm.Molding 4 arranges, single-row wide cut 165mm, cuts length
68～72mm, in stub type, wiredrawn edge is pressed in immediately below dough, uses 16mm note filling mouth note filling, 13g/
Individual, under pinch 23-25/min, use pineapple peel cover pineapple peel 22g/.
Denmark of the present invention Fructus Ananadis comosi bag combines Fructus Ananadis comosi bag and the advantage of Denmark's bread, makes up single product and exists
Deficiency in outward appearance and mouthfeel, utilizes advanced freezing flour-dough production line, creates on equipment uses
Newly, make the AD-l ine production line of professional production bread also can make Denmark's Fructus Ananadis comosi product on filling, knot
Close freezing flour-dough technology, it is achieved that the industrialized production of high-quality Denmark Fructus Ananadis comosi freezing flour-dough, it is prone to
Operation, product stability is good, and the shelf-life is up to 6 months.
The above is only the preferred embodiment of the present invention, it is noted that for the art
For those of ordinary skill, under the premise without departing from the principles of the invention, it is also possible to make some improvement
And retouching, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (9)
1. Denmark's Fructus Ananadis comosi freezing flour-dough, it is characterised in that by high-gluten flour, stirs water, ice,
36～38 DEG C of water, white sugar, egg, butter, milk powder, freezing flour-dough high-activity yeast, gluten meal,
Edible salt, freezing flour-dough improver, glucoseoxidase form, based on its parts by weight high-gluten flour 90～
100 parts, stirring water 18～22 parts, 18 parts of ice, 36～38 DEG C of water 9-10 parts, white sugar 10～
20 parts, egg 5～10 parts, butter 5～10 parts, milk powder 4～6 parts, freezing flour-dough high activity ferment
Female 3～5 parts, gluten meal 1.5～2.5 parts, edible salt 1～2 parts, freezing flour-dough improver 0.5～
0.8 part, glucoseoxidase 0.001～0.002 part.
A kind of Denmark the most according to claim 1 Fructus Ananadis comosi freezing flour-dough, it is characterised in that institute
Stating parts by weight is: high-gluten flour 90 parts, stirs 18 parts of water, 18 parts of ice, 9 parts of 36～38 DEG C of water,
White sugar 10 parts, 5 parts of egg, 5 parts of butter, milk powder 4 parts, freezing flour-dough high-activity yeast 3
Part, gluten meal 1.5 parts, edible salt 1 part, freezing flour-dough improver 0.5 part, glucoseoxidase
0.001 part.
A kind of Denmark the most according to claim 1 Fructus Ananadis comosi freezing flour-dough, it is characterised in that institute
Stating parts by weight is: high-gluten flour 100 parts, stirs 22 parts of water, 18 parts of ice, 36～38 DEG C of water 10
Part, white sugar 20 parts, 10 parts of egg, 10 parts of butter, milk powder 6 parts, freezing flour-dough high activity
5 parts of yeast, gluten meal 2.5 parts, edible salt 2 parts, freezing flour-dough improver 0.8 part, glucose
Oxidase 0.002 part.
A kind of Denmark the most according to claim 1 Fructus Ananadis comosi freezing flour-dough, it is characterised in that institute
Stating parts by weight is: high-gluten flour 95 parts, stirs 20 parts of water, 18 parts of ice, 36～38 DEG C of water 9.5
Part, white sugar 15 parts, 7.5 parts of egg, 7.5 parts of butter, milk powder 5 parts, freezing flour-dough height is lived
4 parts of yeast of property, gluten meal 2 parts, edible salt 1.5 parts, freezing flour-dough improver 0.6 part, Fructus Vitis viniferae
Carbohydrate oxidase 0.0015 part.
5. the manufacture method of Denmark's Fructus Ananadis comosi freezing flour-dough, it is characterised in that comprise the following steps:
(1) dispensing: weigh food materials by weight: high-gluten flour 90～100 parts, stirring water 18～
22 parts, 18 parts of ice, 36～38 DEG C of water 9-10 parts, white sugar 10～20 parts, egg 5～10 parts,
Butter 5～10 parts, milk powder 4～6 parts, freezing flour-dough high-activity yeast 3～5 parts, gluten meal 1.5～
2.5 parts, edible salt 1～2 parts, freezing flour-dough improver 0.5～0.8 part, glucoseoxidase
0.001～0.002 part, wherein flour, milk powder cross 30 mesh vibrosieves, the fine granularity such as Saccharum Sinensis Roxb., salt
16 mesh vibrosieves crossed by raw material；
(2) stirring: the high-gluten flour that will be weighed in step (1), white sugar, egg, milk powder,
Gluten meal, edible salt, freezing flour-dough improver, glucoseoxidase, stir water, ice adds stirring
Cylinder, temperature 10～12 DEG C between stirring, stirring at low speed 6min, high-speed stirred 3min, by step (1)
36～the 38 DEG C of water 9-10 weighed in middle weighed freezing flour-dough high-activity yeast and step (1)
Part dissolve, the Saccharomyces mycetolysis liquid of gained is added a mixing bowl, stirring at low speed 2min, high-speed stirred 3min,
Butter is risen again to 15 DEG C and add a mixing bowl, stirring at low speed 2min, high-speed stirred 3min, control
It is 19～21 DEG C that the dough stirred goes out cylinder temperature；
(3) wrap up in oil: the dough stirred in step (2) is poured into wrap up in oil equipment, roll, oiling,
Fold, section, wrapping up in oil ratio is 4:1, wraps up in pasta group final size 580 × 380 × 9mm.
(4) lax: step (3) just to wrap up in pasta group at-5 DEG C of temperature conditions borehole coolings, when wrapping up in
Oil dough temperature is when dropping to 0 DEG C, and under 0 DEG C of temperature conditions, constant temperature relaxes 1～6h；
(5) molding: the pasta group 1h before forming operation of wrapping up in after lax in step (4) is moved into 8
Rise again under DEG C temperature conditions, be shaped, note filling, lid skin；
(6) IQF packaging: IQF temperature-40～-35 DEG C, the time 20～25min, speed
Pack with automatic packaging machine after freezing.
The manufacture method of a kind of Denmark the most according to claim 5 Fructus Ananadis comosi freezing flour-dough, it is special
Levying and be, the parts by weight weighing food materials in described step (1) are: high-gluten flour 90 parts, stir water
18 parts, 18 parts of ice, 9 parts of 36～38 DEG C of water, white sugar 10 parts, 5 parts of egg, butter 5
Part, milk powder 4 parts, freezing flour-dough high-activity yeast 3 parts, gluten meal 1.5 parts, edible salt 1 part,
Freezing flour-dough improver 0.5 part, glucoseoxidase 0.001 part.
The manufacture method of a kind of Denmark the most according to claim 5 Fructus Ananadis comosi freezing flour-dough, it is special
Levying and be, the parts by weight weighing food materials in described step (1) are: high-gluten flour 100 parts, stirring
22 parts of water, 18 parts of ice, 10 parts of 36～38 DEG C of water, white sugar 20 parts, 10 parts of egg, butter
10 parts, milk powder 6 parts, freezing flour-dough high-activity yeast 5 parts, gluten meal 2.5 parts, edible salt 2
Part, freezing flour-dough improver 0.8 part, glucoseoxidase 0.002 part.
The manufacture method of a kind of Denmark the most according to claim 5 Fructus Ananadis comosi freezing flour-dough, it is special
Levying and be, the parts by weight weighing food materials in described step (1) are: high-gluten flour 95 parts, stir water
20 parts, 18 parts of ice, 9.5 parts of 36～38 DEG C of water, white sugar 15 parts, 7.5 parts of egg, butter
7.5 parts, milk powder 5 parts, freezing flour-dough high-activity yeast 4 parts, gluten meal 2 parts, edible salt 1.5
Part, freezing flour-dough improver 0.6 part, glucoseoxidase 0.0015 part.
9. Denmark's Fructus Ananadis comosi freezing flour-dough is in the application of Denmark's Fructus Ananadis comosi bread, it is characterised in that Denmark
Fructus Ananadis comosi bread is made up of, wherein Denmark's Fructus Ananadis comosi freezing flour-dough, pineapple peel raw material, butter biscuit filling raw material
Pineapple peel feed components is based on its parts by weight: weak strength flour 38～44 parts, butter 25～28
Part, Icing Sugar 20～25 parts, egg 8～12 parts；
Butter biscuit filling feed components is based on its parts by weight: butter 35～40 parts, Icing Sugar 20～25 parts,
Milk powder 25～30 parts, pudding beans 5～10 parts, condensed milk 3～5 parts, methylcellulose 0.3～0.5
Part, edible salt 0.15～0.25 part.
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| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| 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 |
| CN113973876A (en) * | 2021-11-25 | 2022-01-28 | 天津南侨食品有限公司 | Frozen dough of stuffed cake and automatic production method thereof |
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| CN106490085A (en) * | 2016-12-27 | 2017-03-15 | 河南天香面业有限公司 | Add Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice |
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| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| 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 |
| CN113973876A (en) * | 2021-11-25 | 2022-01-28 | 天津南侨食品有限公司 | Frozen dough of stuffed cake and automatic production method thereof |
| CN113973876B (en) * | 2021-11-25 | 2023-12-29 | 天津南侨食品有限公司 | Frozen dough of cake containing stuffing and automatic production method thereof |
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