CN105994478A - Pineapplecroissant frozen dough and preparation method thereof - Google Patents
Pineapplecroissant frozen dough and preparation method thereof Download PDFInfo
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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
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Abstract
The invention relates to the field of food and particularly relates to a pineapple croissant frozen dough and a preparation method thereof. The pineapple croissant frozen dough consists of croissant dough and a pineapple wrapper, wherein the croissant dough consists of strong flour, water, white granulated sugar, yeast, milk powder, cream and edible salt; and the pineapple wrapper consists of cake flour, cream, white granulated sugar and egg. In the invention, the croissant is covered with the pineapple wrapper, the advantages of the croissant bread and pineapple bread are combined to create a new product, the market vacancy is filled, and the product categories are enriched; and meanwhile, existing equipment combination is effectively utilized, the production process is continuous and perfect, the automation degree is high, and batch production is facilitated.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough and preparation method thereof.
Background technology
Fast development along with domestic baking industry, chain operation concept becomes increasingly popular and extensively applies, freezing flour-dough has met modern requirements " fresh existing roasting, professional nice, quick and convenient ", these advantages slow down the operated pressure of bakery dealer the most significantly virtually, and establishes higher competitive advantage.Freezing flour-dough technology is developed rapidly in recent years, and current market freezing flour-dough is with or without fermented frozen dough, pre-fermented frozen dough, pre-roasted freezing flour-dough and complete roasted freezing flour-dough.Without fermented frozen dough because of its stay in grade, it is easy to packaging, the advantages such as homogeneity is good, and roasted rear local flavor is good receive consumers, are also to bakee shop at present to use one of most freezing flour-dough.Presently commercially available freezing flour-dough is varied, and including bread, European bread, croissant, doughnut, Denmark's dough and shortening dough etc., but bread characteristic is the distinctest, and the derivative change of a lot of doughs also needs StoreFront master worker oneself to operate, and competitive advantage is inconspicuous.
Commercially available Fructus Ananadis comosi bag is to wrap one layer of crackling of parcel at base surface, is usually by Saccharum Sinensis Roxb., Self-raising flour, butter, and egg is roasted to be made, and crust is crisp, soft inside.Croissant be a kind of outer image falcate wrap up in oils bread, outward appearance is well arranged, sting sense soft.But the most do not go out at present in conjunction with croissant and the bread of the advantage of Fructus Ananadis comosi bread and freezing flour-dough.
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 Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough and preparation method thereof.
The present invention is to be achieved by the following technical programs:
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, is made up of Cornu Bovis seu Bubali dough and pineapple peel, wherein
Cornu Bovis seu Bubali dough is by gluten flour, water, white sugar, yeast, milk powder, butter, and edible salt forms, based on its parts by weight: gluten flour 50-60 part, and water 25-35 part, white sugar 4-5 part, yeast 1-3 part, milk powder 1-3 part, butter 1-3 part, edible salt 0.5-2 part；
Pineapple peel is by Self-raising flour, butter, white sugar, and egg forms, based on its parts by weight: Self-raising flour 35-45 part, and butter 20-30 part, white sugar 18-26 part, egg 8-12 part.
Preferably, each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 50 parts, 25 parts of water, white sugar 4 parts, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
Each composition weight number of described pineapple peel is: Self-raising flour 35 parts, 20 parts of butter, white sugar 18 parts, 8 parts of egg.
Preferably, each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 60 parts, 35 parts of water, white sugar 5 parts, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 45 parts, 30 parts of butter, white sugar 26 parts, 12 parts of egg.
Preferably, each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 55 parts, 30 parts of water, white sugar 4.5 parts, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 40 parts, 25 parts of butter, white sugar 22 parts, 10 parts of egg.
The manufacture method of a kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, comprises the following steps；
(1) weigh by each composition weight number of Cornu Bovis seu Bubali dough, gluten flour 50-60 part, water 25-35 part, white sugar 4-5 part, yeast 1-3 part, milk powder 1-3 part, butter 1-3 part, edible salt 0.5-2 part；
(2) gluten flour that step (1) is weighed, water, white sugar, milk powder, butter, edible salt adds blender stirring, adding step (1) weighed yeast after stirring into dough and continue stirring, first low speed is more at a high speed, it is desirable to after controlling cylinder, dough temperature is at 19 ± 2 DEG C；
(3) wrapping up in oil after ironed for the dough being stirred in step (2), wrapping up in oil ratio is 4:1-3:1, wraps up in the first fold of group after oil, and fold is 4-6 layer, is split by dough after fold, and cryogenic relaxation under conditions of temperature is 0 DEG C, slack time is 1-6h；
(4) rolling into a ball fold below by relaxing in step (3) is 4-6 layer, and molding thickness is 5-6mm, cutting a size of base after fold is 8-10mm, the isosceles triangle of a height of 16-20mm, and after precompressed is ironed, water spray, rolls；
(5) by the dough of the forming of molding in step (4) by pineapple peel on pineapple peel cover, the thickness of pineapple peel is about 3-4mm, and length is at 80-100mm；
(6) will cover dough very fast freezing under the temperature conditions of-40-30 DEG C of pineapple peel in step (5), the time is 20-50min, makes dough central point temperature reach less than-18 DEG C；
(7) by the dough after quick-freezing completes in step (6), metering packing envelope is proceeded to immediately according to specification requirement.
Preferably, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 50 parts, 25 parts of water, white sugar 4 parts, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
Each composition weight number of described pineapple peel is: Self-raising flour 35 parts, 20 parts of butter, white sugar 18 parts, 8 parts of egg.
Preferably, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 60 parts, 35 parts of water, white sugar 5 parts, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 45 parts, 30 parts of butter, white sugar 26 parts, 12 parts of egg.
Preferably, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 55 parts, 30 parts of water, white sugar 4.5 parts, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 40 parts, 25 parts of butter, white sugar 22 parts, 10 parts of egg.
The invention has the beneficial effects as follows:
The present invention is lid pineapple peel on the basis of Cornu Bovis seu Bubali, combine croissant and the advantage of Fructus Ananadis comosi bread, create a kind of new product, fill up the market vacancy, enriching product category, effectively utilize existing equipment to combine simultaneously, production process is continuous and perfect, automaticity is high, it is simple to mass production.
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 Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, is made up of Cornu Bovis seu Bubali dough and pineapple peel, wherein
Cornu Bovis seu Bubali dough is by gluten flour, water, white sugar, yeast, milk powder, butter, and edible salt forms, based on its parts by weight: gluten flour 50 parts, and 25 parts of water, white sugar 4 parts, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
Pineapple peel is by Self-raising flour, butter, white sugar, and egg forms, based on its parts by weight: Self-raising flour 35 parts, and 20 parts of butter, white sugar 18 parts, 8 parts of egg.
The manufacture method of above-mentioned Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, comprises the following steps；
(1) weigh by each composition weight number of Cornu Bovis seu Bubali dough, gluten flour 50 parts, 25 parts of water, white sugar 4 parts, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
(2) gluten flour that step (1) is weighed, water, white sugar, milk powder, butter, edible salt adds blender stirring, adding step (1) weighed yeast after stirring into dough and continue stirring, first low speed is more at a high speed, it is desirable to after controlling cylinder, dough temperature is at 19 ± 2 DEG C；
(3) wrapping up in oil after ironed for the dough being stirred in step (2), wrapping up in oil ratio is 4:1-3:1, wraps up in the first fold of group after oil, and fold is 4-6 layer, is split by dough after fold, and cryogenic relaxation under conditions of temperature is 0 DEG C, slack time is 1-6h；
(4) rolling into a ball fold below by relaxing in step (3) is 4-6 layer, and molding thickness is 5-6mm, cutting a size of base after fold is 8-10mm, the isosceles triangle of a height of 16-20mm, and after precompressed is ironed, water spray, rolls；
(5) by the dough of the forming of molding in step (4) by pineapple peel on pineapple peel cover, the thickness of pineapple peel is about 3-4mm, and length is at 80-100mm；
(6) will cover dough very fast freezing under the temperature conditions of-40-30 DEG C of pineapple peel in step (5), the time is 20-50min, makes dough central point temperature reach less than-18 DEG C；
(7) by the dough after quick-freezing completes in step (6), metering packing envelope is proceeded to immediately according to specification requirement.
Embodiment 2:
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, is made up of Cornu Bovis seu Bubali dough and pineapple peel, wherein
Cornu Bovis seu Bubali dough is by gluten flour, water, white sugar, yeast, milk powder, butter, and edible salt forms, based on its parts by weight: gluten flour 60 parts, and 35 parts of water, white sugar 5 parts, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
Pineapple peel is by Self-raising flour, butter, white sugar, and egg forms, based on its parts by weight: Self-raising flour 45 parts, and 30 parts of butter, white sugar 26 parts, 12 parts of egg.
The manufacture method of above-mentioned Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, comprises the following steps；
(1) weigh by each composition weight number of Cornu Bovis seu Bubali dough, gluten flour 60 parts, 35 parts of water, white sugar 5 parts, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
(2) gluten flour that step (1) is weighed, water, white sugar, milk powder, butter, edible salt adds blender stirring, adding step (1) weighed yeast after stirring into dough and continue stirring, first low speed is more at a high speed, it is desirable to after controlling cylinder, dough temperature is at 19 ± 2 DEG C；
(3) wrapping up in oil after ironed for the dough being stirred in step (2), wrapping up in oil ratio is 4:1-3:1, wraps up in the first fold of group after oil, and fold is 4-6 layer, is split by dough after fold, and cryogenic relaxation under conditions of temperature is 0 DEG C, slack time is 1-6h；
(4) rolling into a ball fold below by relaxing in step (3) is 4-6 layer, and molding thickness is 5-6mm, cutting a size of base after fold is 8-10mm, the isosceles triangle of a height of 16-20mm, and after precompressed is ironed, water spray, rolls；
(5) by the dough of the forming of molding in step (4) by pineapple peel on pineapple peel cover, the thickness of pineapple peel is about 3-4mm, and length is at 80-100mm；
(6) will cover dough very fast freezing under the temperature conditions of-40-30 DEG C of pineapple peel in step (5), the time is 20-50min, makes dough central point temperature reach less than-18 DEG C；
(7) by the dough after quick-freezing completes in step (6), metering packing envelope is proceeded to immediately according to specification requirement.
Embodiment 3:
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, is made up of Cornu Bovis seu Bubali dough and pineapple peel, wherein
Cornu Bovis seu Bubali dough is by gluten flour, water, white sugar, yeast, milk powder, butter, and edible salt forms, based on its parts by weight: gluten flour 55 parts, and 30 parts of water, white sugar 4.5 parts, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
Pineapple peel is by Self-raising flour, butter, white sugar, and egg forms, based on its parts by weight: Self-raising flour 40 parts, and 25 parts of butter, white sugar 22 parts, 10 parts of egg.
The manufacture method of above-mentioned Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, comprises the following steps；
(1) weigh by each composition weight number of Cornu Bovis seu Bubali dough, gluten flour 55 parts, 30 parts of water, white sugar 4.5 parts, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
(2) gluten flour that step (1) is weighed, water, white sugar, milk powder, butter, edible salt adds blender stirring, adding step (1) weighed yeast after stirring into dough and continue stirring, first low speed is more at a high speed, it is desirable to after controlling cylinder, dough temperature is at 19 ± 2 DEG C；
(3) wrapping up in oil after ironed for the dough being stirred in step (2), wrapping up in oil ratio is 4:1-3:1, wraps up in the first fold of group after oil, and fold is 4-6 layer, is split by dough after fold, and cryogenic relaxation under conditions of temperature is 0 DEG C, slack time is 1-6h；
(4) rolling into a ball fold below by relaxing in step (3) is 4-6 layer, and molding thickness is 5-6mm, cutting a size of base after fold is 8-10mm, the isosceles triangle of a height of 16-20mm, and after precompressed is ironed, water spray, rolls；
(5) by the dough of the forming of molding in step (4) by pineapple peel on pineapple peel cover, the thickness of pineapple peel is about 3-4mm, and length is at 80-100mm；
(6) will cover dough very fast freezing under the temperature conditions of-40-30 DEG C of pineapple peel in step (5), the time is 20-50min, makes dough central point temperature reach less than-18 DEG C；
(7) by the dough after quick-freezing completes in step (6), metering packing envelope is proceeded to immediately according to specification requirement.
Present invention process is, use a certain amount of flour, yeast, Sal and other adjuvants, after modulating dough according to certain feeding sequence and operating procedure, in wrapping up in oil equipment, entrain into butter, after being converted into certain level, use and at Cornu Bovis seu Bubali automatic forming line, dough Cornu Bovis seu Bubali is shaped, the Cornu Bovis seu Bubali of forming is in lid pineapple peel, build the dough of skin, directly carry out very fast freezing, make the central point temperature of freezing flour-dough quickly drop to less than-18 DEG C.
Pineapple peel used in the present invention can use the production technology of conventional pineapple peel.
The present invention is lid pineapple peel on the basis of Cornu Bovis seu Bubali, combine croissant and the advantage of Fructus Ananadis comosi bread, create a kind of new product, fill up the market vacancy, enriching product category, effectively utilize existing equipment to combine simultaneously, production process is continuous and perfect, automaticity is high, it is simple to mass production.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (8)
1. a Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, it is characterised in that by Cornu Bovis seu Bubali dough and pineapple peel group
Become, wherein
Cornu Bovis seu Bubali dough is made up of gluten flour, water, white sugar, yeast, milk powder, butter, edible salt,
Based on its parts by weight: gluten flour 50-60 part, water 25-35 part, white sugar 4-5 part, yeast
1-3 part, milk powder 1-3 part, butter 1-3 part, edible salt 0.5-2 part；
Pineapple peel is by Self-raising flour, butter, white sugar, and egg forms, based on its parts by weight: low
Gluten flour 35-45 part, butter 20-30 part, white sugar 18-26 part, egg 8-12 part.
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 1, it is characterised in that
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 50 parts, 25 parts of water, white sugar 4
Part, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
Each composition weight number of described pineapple peel is: Self-raising flour 35 parts, 20 parts of butter, white sand
Sugar 18 parts, 8 parts of egg.
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 1, it is characterised in that
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 60 parts, 35 parts of water, white sugar 5
Part, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 45 parts, 30 parts of butter, white sand
Sugar 26 parts, 12 parts of egg.
A kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 1, it is characterised in that
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 55 parts, 31 parts of water, white sugar 4.5
Part, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 40 parts, 25 parts of butter, white sand
Sugar 22 parts, 10 parts of egg.
5. the manufacture method of a Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough, it is characterised in that comprise the following steps；
(1) weigh by each composition weight number of Cornu Bovis seu Bubali dough, gluten flour 50-60 part, water 25-35
Part, white sugar 4-5 part, yeast 1-3 part, milk powder 1-3 part, butter 1-3 part, edible salt 0.5-2
Part；
(2) gluten flour that step (1) is weighed, water, white sugar, milk powder, butter, food
Add blender stirring with salt, add step (1) weighed yeast after stirring into dough and continue stirring,
First low speed is more at a high speed, it is desirable to after controlling cylinder, dough temperature is at 19 ± 2 DEG C；
(3) wrapping up in oil after ironed for the dough being stirred in step (2), wrapping up in oil ratio is 4:1-3:1,
Wrapping up in the first fold of group after oil, fold is 4-6 layer, is split by dough, be 0 DEG C in temperature after fold
Under the conditions of cryogenic relaxation, slack time is 1-6h；
(4) rolling into a ball fold below by relaxing in step (3) is 4-6 layer, and molding thickness is 5-6mm,
Cutting a size of base after fold is 8-10mm, and the isosceles triangle of a height of 16-20mm, precompressed is ironed
Rear water spray, rolls；
(5) by the dough of the forming of molding in step (4) by pineapple peel on pineapple peel cover,
The thickness of pineapple peel is about 3-4mm, and length is at 80-100mm；
(6) by step (5) covers the dough of pineapple peel under the temperature conditions of-40-30 DEG C very fast
Freezing, the time is 20-50min, makes dough central point temperature reach less than-18 DEG C；
(7) by the dough after quick-freezing completes in step (6), metering is proceeded to immediately according to specification requirement
Packaging envelope.
The manufacture method of a kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 5, it is special
Levying and be, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 50 parts, 25 parts of water, white sand
Sugar 4 parts, 1 part of yeast, milk powder 1 part, 1 part of butter, edible salt 0.5 part；
Each composition weight number of described pineapple peel is: Self-raising flour 35 parts, 20 parts of butter, white sand
Sugar 18 parts, 8 parts of egg.
The manufacture method of a kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 5, it is special
Levying and be, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 60 parts, 35 parts of water, white sand
Sugar 5 parts, 3 parts of yeast, milk powder 3 parts, 3 parts of butter, edible salt 2 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 45 parts, 30 parts of butter, white sand
Sugar 26 parts, 12 parts of egg.
The manufacture method of a kind of Fructus Ananadis comosi class Cornu Bovis seu Bubali freezing flour-dough the most according to claim 5, it is special
Levying and be, the parts by weight being weighed each component in described step (1) are:
Each composition weight number of described Cornu Bovis seu Bubali dough is: gluten flour 55 parts, 30 parts of water, white sand
Sugar 4.5 parts, 2 parts of yeast, milk powder 2 parts, 2 parts of butter, edible salt 1.25 parts；
Each composition weight number of described pineapple peel is: Self-raising flour 40 parts, 25 parts of butter, white sand
Sugar 22 parts, 10 parts of egg.
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| CN201610580405.6A CN105994478A (en) | 2016-07-20 | 2016-07-20 | Pineapplecroissant frozen dough and preparation method thereof |
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| CN201610580405.6A CN105994478A (en) | 2016-07-20 | 2016-07-20 | Pineapplecroissant frozen dough and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN115211447A (en) * | 2022-07-20 | 2022-10-21 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102131396A (en) * | 2008-08-21 | 2011-07-20 | 雀巢产品技术援助有限公司 | Microwaveable laminated dough products and methods for making same |
-
2016
- 2016-07-20 CN CN201610580405.6A patent/CN105994478A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102131396A (en) * | 2008-08-21 | 2011-07-20 | 雀巢产品技术援助有限公司 | Microwaveable laminated dough products and methods for making same |
Non-Patent Citations (1)
| Title |
|---|
| 网友: "《中国科技网》", 20 December 2013 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
| CN115211447A (en) * | 2022-07-20 | 2022-10-21 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
| CN115211447B (en) * | 2022-07-20 | 2023-12-29 | 天津南侨食品有限公司 | Shortening frozen dough and production process thereof |
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Application publication date: 20161012 |