CN106962435A - The production technology of the multilayer frozen dough of direct baking under freezing state - Google Patents
The production technology of the multilayer frozen dough of direct baking under freezing state Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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Abstract
The invention discloses the production technology of the multilayer frozen dough of direct baking under freezing state, including interarea group making step, blocking step, first time freezing step, the oily step of bag, stratification step, second freezing step are folded for the first time, stratification step is folded for second, thins step, forming step, loose step, IQF step, packaging and storage step and finished product step.The technique of the present invention is adapted to the manual productions such as bakery and used, the factory for being suitable for use with mini-plant production or carrying out small lot production using Minifab uses, simple for process, reduces a large amount of cumbersome processing steps and stand-by period, production process is easily controlled, and production cost is relatively low；Oven baking can be directly placed into from the multilayer frozen dough for freezing the freezing state that storehouse is taken out, thaw and wait without classification before being toasted and ferment, and the taste and flavor for toasting bread of the taste and flavor of obtained bread with being obtained using on the day of conventional method and face and baking is identical, and effect is identical.
Description
Technical field
The present invention relates to the technical field of producing of multilayer frozen dough, more particularly, to direct under a kind of freezing state
The production technology of the multilayer frozen dough of baking.
Background technology
In the prior art, multilayer frozen dough is to produce dough in advance by factory, then the dough is freezed and forms many
Layer freezing flour-dough.The appearance of multilayer frozen dough, solves bakery, baked product using shop plus coffee shop, restaurant and restaurant etc.
The technical problem of dough need not be made daily.
But, the multilayer frozen dough of prior art is still very inconvenient when in use.For multilayer frozen dough
Terminal user, including various bakerys and household person user, the multilayer frozen dough of prior art need before baking
Classification defrosting and fermentation are first carried out, classification defrosting needs to take 5~72 hours, and fermentation time needs to take 1~2 hour, and divides
The time length and the length of fermentation time that level is thawed can all influence to toast the taste and flavor of obtained bread, i.e., using most fast
5 hours quick-thawing modes of speed, then ferment at least 1 hour, the multilayer frozen dough taken out from storehouse is frozen at least needs 6
The early stage processing and wait fermentation of hour could be toasted, and taste and flavor is all poor, is nothing like using tradition side
Simultaneously toast obtained bread on the day of method and face.
Therefore, for terminal user, the multilayer frozen dough of prior art is very troublesome and cumbersome when in use,
Processing time before baking is very long, especially for the terminal user that the bakings such as bakery are larger, is taken out from jelly storehouse
Multilayer frozen dough at least needs the early stage of ten a few houres to handle and could be toasted, the production schedule of terminal user and budget
Will be relatively difficult, particularly some interim increased orders or production tasks, will because of operating time and processing time compared with
Grow and can not complete, it is therefore necessary to improved.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of multilayer of direct baking under freezing state
The production technology of freezing flour-dough, simple for process, production process is easily controlled, and production cost is relatively low.
To achieve these goals, the technical solution adopted in the present invention is：The multilayer of direct baking is cold under freezing state
The production technology of frozen dough, is comprised the following steps that,
Interarea group's making step, in face cylinder neutral plane, in face, cylinder is mixed slowly 4~20 minutes, and stirring is to agglomerating and obtain
Interarea group, and it is 10~25 DEG C that stirring to interarea group, which extends the temperature for controlling interarea to roll into a ball in 8~13%, whipping process,；
Blocking step, some sub- doughs are cut into by interarea group；
First time freezing step, by each sub- dough difference coating sealing, then is stored in the jelly of temperature -15~-25 DEG C
In storehouse, freeze 15 minutes~15 days；
The oily step of bag, each sub- dough is taken out, the weight proportion of 100~600g oil is wrapped into by every 1kg doughs, in interarea group
Middle part wraps into appropriate oil, and oil sealing is stored in the middle part of sub- dough；
Stratification step is folded for the first time, and each sub- dough classification is thinned into doubling again respectively or folded at least 2 times, is folded every time
2 fold plane bands are at least formed, every sub- dough is formed the sub- face for the sandwich construction that oil reservoir and dough layer are spaced apart respectively
Group, and complete to open shortcake for the first time；
Second of freezing step, by each sub- dough difference coating sealing after first time folds layering, then is protected
It is stored in the jelly storehouse that temperature is -15~-25 DEG C, freezes 15 minutes~15 days；
Second of folding stratification step, will thin doubling again or folding at least by each sub- dough classification of second of freezing
1 time, fold at least form 2 fold plane bands every time, and complete to open shortcake for the second time；
Step is thinned, processing is thinned；
Forming step, integer processing；
Loose step, the sub- dough processed by integer is placed in the environment that temperature is 1~15 DEG C or 16~25 DEG C
It is loose, and by the central temperature control of each sub- dough at about 10 DEG C, relaxation time is 30~150 minutes；
IQF step, is placed in anxious jelly temperature rapidly cold to be carried out in -25~-45 DEG C of anxious jelly machine by each sub- dough
Freeze, the IQF time is 10~40 minutes, and freezing wind speed is 25~50 meter per seconds, during IQF, makes each sub- dough
In moisture directly pass through zone of maximum ice crystal formation, gluten in each sub- dough is not cut fracture；
Packaging and storage step, the central temperature of each sub- dough is T in anxious jelly machine, and the central temperature of each sub- dough is reduced
Packed to -15 DEG C≤T≤- 6 DEG C, then after each sub- dough is taken out from anxious jelly machine, be finally transferred to temperature for -15~-
Be put in storage and preserve in 25 DEG C of jelly storehouse；
Finished product, obtains being in freezing state when in use and can be directly placed into the multilayer frozen dough of oven baking.
In further technical scheme, in interarea group making step, select following three kinds of formulas presses formula in the lump
By whole compositions input face cylinder mix slowly again 4~20 minutes, the speed mixed slowly be 80~120 revs/min, stirring into
Roll into a ball and obtain interarea group, and stir to interarea group extension about 10%；
The first formula of interarea group is made,
Second of formula of interarea group is made,
The third formula of interarea group is made,
In further technical scheme, face kind making step is first carried out before interarea group making step,
Face kind making step, face kind is made using self-control introduction, selects the formula of pressing in the lump of following two formulas will be all
Composition input face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, by it
Coating is sealed in the container that volume is about 5 times of dough volume 2~4 hours, to there is a small amount of bubble to rise, then is stored in temperature
Spend in the fresh-keeping warehouse for 0~8 DEG C and save backup, obtain face kind；
The first formula of making face kind,
Second of formula of making face kind,
In further technical scheme, face kind making step is first carried out before interarea group making step,
Face kind making step, face kind is made using business with introduction, by formula as below and its component ratio by whole compositions
Input face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, by its coating
It is sealed in the container that volume is about 5 times of dough volume 2~4 hours, to there is a small amount of bubble to rise, then is stored in temperature and is
Saved backup in 0~8 DEG C of fresh-keeping warehouse, obtain face kind；
In further technical scheme, the first time freezing step freezes the temperature control in storehouse at about -18 DEG C, selection with
One of lower three kinds of freezing modes,
(1), the quick mode of production, cooling time is 15 minutes~4 hours,
(2) mode of production, is facilitated, cooling time is 4~48 hours,
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the center of each sub- dough
Temperature reaches less than -6 DEG C, places into -15~-25 DEG C of jelly storehouse and freezes, and cooling time is 49 hours~15 days；
The oily step of bag, the oily weight wrapped into per 1kg doughs is 200~300g, the following three kinds of processing modes of selection
One of,
(1) the quick mode of production, is selected in first time freezing step then directly carries out the oily step of bag,
(2), in first time freezing step selection facilitate the mode of production then bag oil before first progress quick-thawing carry out again
The oily step of bag,
(3), in first time freezing step select the storage type mode of production then bag oil before first carry out classification defrosting enter again
The oily step of row bag；
Second of freezing step, freezes the temperature control in storehouse at about -18 DEG C, one of following three kinds of freezing modes of selection,
(1), the quick mode of production, cooling time is 15 minutes~4 hours,
(2) mode of production, is facilitated, cooling time is 4~48 hours,
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the center of each sub- dough
Temperature reaches less than -6 DEG C, places into -15~-25 DEG C of jelly storehouse and freezes, and cooling time is 49 hours~15 days；
One of second of folding stratification step, the following three kinds of processing modes of selection,
(1) classification that then directly carries out of the quick mode of production, is selected to thin and second of folding in second of freezing step
Stratification step,
(2), in second of freezing step selection facilitate the mode of production then bag oil before first progress quick-thawing carry out again
Classification is thinned and second folds stratification step,
(3), in second of freezing step select the storage type mode of production then bag oil before first carry out classification defrosting enter again
Row classification is thinned and second folds stratification step；
Preferably loose temperature control is at 20~25 DEG C in the loose step, loose step, and relaxation time is 30~90
Minute；
The anxious jelly step, the anxious temperature for freezing machine selects one of following two temperature ranges, and temperature is suddenly frozen in the first control
For -25~-34 DEG C, it is -36~-45 DEG C that second, which controls suddenly to freeze temperature, the central temperature of each sub- dough is rapidly reduced to -6
~-10 DEG C；
The packaging and storage step, is at least rapidly reduced to after about -8 DEG C, Jiang Gezi in the central temperature of each sub- dough
Dough takes out from anxious quick freezing repository, is stored in the freezer of about -18 DEG C of temperature and preserves after sealing and packaging；
Finished product, the storage temperature of finished multi-layer freezing flour-dough is controlled at about -18 DEG C during delivery process and preservation.
The invention has the advantages that compared with the prior art,：The technique of the present invention, which is adapted to the manual productions such as bakery, to be made
With the factory for being suitable for use with mini-plant production or carrying out small lot production using Minifab uses, and technique is simply easy
OK, a large amount of cumbersome processing steps and stand-by period are reduced, production process is easily controlled, and production cost is relatively low；Taken out from storehouse is frozen
Freezing state multilayer frozen dough can be directly placed into oven baking, before being toasted without classification defrosting and wait pending
Ferment, and toast the obtained taste and flavor of bread with the mouth of the bread obtained using on the day of conventional method and face and baking
Sense it is identical with local flavor, effect is identical, terminal user toast when simpler convenience and fast.
Embodiment
It is only below presently preferred embodiments of the present invention, is not intended to limit the scope of the present invention.
Embodiment one
The production technology of the multilayer frozen dough of direct baking, is comprised the following steps that under freezing state,
Interarea group's making step, in face cylinder neutral plane, in face, cylinder is mixed slowly 4~20 minutes, and stirring is to agglomerating and obtain
Interarea group, and it is 10~25 DEG C that stirring to interarea group, which extends the temperature for controlling interarea to roll into a ball in 8~13%, whipping process,.Specifically,
In the lump the mixing slowly whole compositions input face cylinder again 6~10 minutes by formula of the following three kinds of formulas of selection, is mixed slowly
Speed is 90~100 revs/min, and stirring is stirred to interarea group extension about 10% to agglomerating and obtain interarea group.
The first formula of interarea group is made,
Second of formula of interarea group is made,
Relative to the first formula, 1.5~2.5% gluten is added in second of formula, can in subsequent step
Quickly generate gluten, and promote that the generated more perfect, length of gluten formation is longer, density is bigger, be more evenly distributed
Latticed cystine linkage gluten.
The third formula of interarea group is made,
Relative to second formula, the third adds 10~15% face kind in being formulated, adding face kind can carry comprehensively
The effect for the bread that height baking is obtained.
Blocking step, some sub- doughs are cut into by interarea group；
First time freezing step, by each sub- dough difference coating sealing, then is stored in the jelly of temperature -15~-25 DEG C
In storehouse, freeze 15 minutes~15 days；
The oily step of bag, each sub- dough is taken out, the weight proportion of 100~600g oil is wrapped into by every 1kg doughs, in interarea group
Middle part wraps into appropriate oil, and oil sealing is stored in the middle part of sub- dough；
Stratification step is folded for the first time, and each sub- dough classification is thinned into doubling again respectively or folded at least 2 times, is folded every time
2 fold plane bands are at least formed, and complete to open shortcake for the first time.For example, folding 2~8 times, it is in 2 folding doublings to fold each time, every time
Folding all has 2 fold plane bands；Or, it is in 3 folding doublings to fold each time, and fold all has 3 fold plane bands every time；Make every
Individual sub- dough forms the sub- dough for the sandwich construction that oil reservoir and dough layer are spaced apart respectively；
Second of freezing step, by each sub- dough difference coating sealing after first time folds layering, then is protected
It is stored in the jelly storehouse that temperature is -15~-25 DEG C, freezes 15 minutes~15 days；
Second of folding stratification step, will thin doubling again at least 1 time by each sub- dough classification of second of freezing, or
Person folds sub- dough at least 1 time, and completes to open shortcake for the first time；The number of plies folded every time is more than three foldings, for example, folding 2~6
Secondary fold each time is in 3 folding doublings, and fold all has 3 fold plane bands every time；Folding stratification step is prior art.
Step is thinned, processing is thinned, is prior art；
Forming step, integer processing by sub- dough molding or is fixed to set shape, is easy to be directly placed into oven baking,
And obtain setting the bread of shape, it is prior art；
Loose step, the sub- dough processed by integer is placed in the environment that temperature is 1~15 DEG C or 16~25 DEG C
It is loose, and by the central temperature control of each sub- dough at about 10 DEG C, relaxation time is 30~150 minutes；In loose step preferably
Loose temperature control at 20~25 DEG C, relaxation time is 30~90 minutes；
IQF step, is placed in anxious jelly temperature rapidly cold to be carried out in -25~-45 DEG C of anxious jelly machine by each sub- dough
Freeze, the IQF time is 10~40 minutes, and freezing wind speed is 25~50 meter per seconds, during IQF, makes each sub- dough
In moisture directly pass through zone of maximum ice crystal formation, gluten in each sub- dough is not cut fracture；
Packaging and storage step, the central temperature of each sub- dough is T in anxious jelly machine, and the central temperature of each sub- dough is reduced
Taken out to -15 DEG C≤T≤- 6 DEG C, then by each sub- dough from anxious jelly machine, after sealing and packaging, it is -15 to be transferred to temperature
Be put in storage and preserve in~-25 DEG C of jelly storehouse；
Finished product, obtains being in freezing state when in use and can be directly placed into the multilayer frozen dough of oven baking,
The storage temperature of finished multi-layer freezing flour-dough is controlled at about -18 DEG C during delivery process and preservation.
Following table be terminal user now done using conventional method multilayer bread, prior art multilayer frozen dough from freeze storehouse
Process step and time after taking-up, the multilayer frozen dough of the present invention are from freezing the process step after storehouse is taken out and the control of time
Table, can visually see by following table, compared with the multilayer frozen dough of prior art, multilayer frozen dough of the invention from
Freeze after being taken out in storehouse and be directly placed into oven baking, more facilitate when in use.
The technique of the present invention is adapted to bakery, baked product to be made using shop plus coffee shop, restaurant and restaurant etc. manual production
With the factory for being suitable for use with mini-plant production or carrying out small lot production using Minifab uses, present invention process
It is simple and easy to apply, a large amount of cumbersome processing steps and stand-by period are reduced, production process is easily controlled, and production cost is relatively low；From jelly
Storehouse take out freezing state multilayer frozen dough can be directly placed into oven baking, before being toasted without classification thaw with
Fermentation is waited, and toasts face of the taste and flavor of obtained bread with being obtained using on the day of conventional method and face and baking
The taste and flavor of bag is identical, and effect is identical, simpler convenience and quick when terminal user is toasted.
The technique of the present invention focuses on the improvement to existing process step, including freezing and shadow of the IQF to dough
Ring, while controlling dough to produce cold fermentation in Dough Making Process.Multilayer is received in bakery or household person user
After freezing flour-dough, it can preserve more than 1 year with freezen protective and ensure that dough is fresh and never degenerate, and when in use, from jelly
The multilayer frozen dough that storehouse is taken out is directly placed into oven baking, and baking temperature is identical with tradition baking bread, and baking time 10~
15 minutes, baking can be rapidly completed, the rapid expansion after heated of multilayer frozen dough, the process be without fermentation expansion process,
The rapid aerogenesis of dough in this process, baking early stage is completed within a few minutes needed the defrosting, hair that a few hours could complete originally
Ferment and aerogenesis expansion process, these processes are all quickly completed in oven, it is not necessary to which user's classification is thawed or using special
Method is thawed, it is not required that wait fermentation after thawing.
In the manufacturing process of multilayer frozen dough, particularly in loose step, sub- dough has completed the generation of gluten
With breeding and the cold fermentation of ripe and yeast, sub- dough is completed without obvious expansion, sub- dough without obvious aerogenesis, i.e., sub- dough
Dough gluten holds airway dysfunction, but each sub- dough not aerogenesis.
In baking, the yeast in sub- dough Jing Guo cold fermentation can rapid aerogenesis, the gluten net of dough in oven
Lattice can be provided holds airway dysfunction well, dough is expanded rapidly in baking, forms all features of bread.
Embodiment two
The production technology of the multilayer frozen dough of direct baking under freezing state, the key step and embodiment of the present embodiment
One is identical, repeats no more here, and its difference is, first carrying out face kind before interarea group making step makes step
Suddenly, kind making step in face makes face kind from self-control introduction or industry with introduction, specific as follows.
Face kind making step, face kind is made using self-control introduction, selects the formula of pressing in the lump of following two formulas will be all
Composition input face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, by it
Coating is sealed in the container that volume is about 5 times of dough volume 2~4 hours, to there is a small amount of bubble to rise, then is stored in temperature
Spend in the fresh-keeping warehouse for 0~8 DEG C and save backup, obtain face kind；Holding time of the face kind in fresh-keeping warehouse is 0~24 hour or 24
~48 hours；
Holding time of the face kind in fresh-keeping warehouse is unsuitable long, it is impossible to more than 48 hours, otherwise can reduce using effect；Face
It is 24~48 hours to plant the holding time in fresh-keeping warehouse, and the preferably holding time is 0~24 hour, and face kind can be made to play most
Good effect.The first formula of making face kind,
Second of formula of making face kind,
Face kind making step, face kind is made using business with introduction, by formula as below and its component ratio by whole compositions
Input face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, by its coating
It is sealed in the container that volume is about 5 times of dough volume 2~4 hours, to there is a small amount of bubble to rise, then is stored in temperature and is
Saved backup in 0~8 DEG C of fresh-keeping warehouse, obtain face kind；Holding time of the face kind in fresh-keeping warehouse is 0~24 hour or 24~48
Hour；
Holding time of the face kind in fresh-keeping warehouse is unsuitable long, it is impossible to more than 48 hours, otherwise can reduce using effect；Face
It is 24~48 hours to plant the holding time in fresh-keeping warehouse, and the preferably holding time is 0~24 hour, and face kind can be made to play most
Good effect.
Embodiment three
The production technology of the multilayer frozen dough of direct baking under freezing state, the key step and embodiment of the present embodiment
One or two is identical, repeats no more here, and its difference is,
Interarea group's making step；
Blocking step；
First time freezing step, freezes the temperature control in storehouse at about -18 DEG C, selects following three kinds according to actual production requirement
One of freezing mode, first time freezing step is from the different modes of production, the corresponding different processing step of subsequent step,
(1), the quick mode of production, cooling time is 15 minutes~4 hours, and the quick mode of production is suitable to quick continuous raw
Production, speed of production is fast, and production stage, time and flow are minimum；
(2) mode of production, is facilitated, cooling time is 4~48 hours；The mode of production is facilitated to have production process flexible
The features such as adjusting, the scattered property production of spirit can be carried out, need not continuously be produced.
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the center of each sub- dough
Temperature reaches less than -6 DEG C, places into -15~-25 DEG C of jelly storehouse and freezes, and cooling time is 49 hours~15 days；Such a mode
Dough manufacturing enterprise is facilitated to be adjusted in process of production according to material, yield and manufacturing schedule, the production of dough manufacturing enterprise
It can maximize, productivity effect can also reach maximization, reduce production cost, and do not interfere with the bread for finally toasting and obtaining
Effect；
The oily step of bag, the oily weight wrapped into per 1kg doughs is 200~300g, selects one of following three kinds of processing modes,
(1) the quick mode of production, is selected in first time freezing step then directly carries out the oily step of bag, without thawing；
(2), in first time freezing step selection facilitate the mode of production then bag oil before first progress quick-thawing carry out again
The oily step of bag,
(3), in first time freezing step select the storage type mode of production then bag oil before first carry out classification defrosting enter again
The oily step of row bag；
Second of freezing step, freezes the temperature control in storehouse at about -18 DEG C, second of freezing step and first time freezing step
Identical, second of freezing step can equally select one of following three kinds of freezing modes according to actual production requirement,
(1), the quick mode of production, cooling time is 15 minutes~4 hours；
(2) mode of production, is facilitated, cooling time is 4~48 hours；
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the center of each sub- dough
Temperature reaches less than -6 DEG C, places into -15~-25 DEG C of jelly storehouse and freezes, and cooling time is 49 hours~15 days；
Second of folding stratification step；One of following three kinds of processing modes of selection,
(1) classification that then directly carries out of the quick mode of production, is selected to thin and second of folding in second of freezing step
Stratification step, second of freezing step is identical with first time freezing step；
(2), in second of freezing step selection facilitate the mode of production then bag oil before first progress quick-thawing carry out again
Classification is thinned and second folds stratification step,
(3), in second of freezing step select the storage type mode of production then bag oil before first carry out classification defrosting enter again
Row classification is thinned and second folds stratification step；
Thin step；
Forming step；
Loose step；
Anxious to freeze in step, the anxious temperature for freezing machine selects one of following two temperature ranges, the first control it is anxious freeze temperature be-
25~-34 DEG C, it is -36~-45 DEG C to control anxious temperature of freezing for second, the central temperature for making each sub- dough is rapidly reduced to -6~-
10℃；
Packaging and storage step, is at least rapidly reduced to after about -8 DEG C in the central temperature of each sub- dough, by each sub- dough
Taken out from anxious quick freezing repository, be stored in the freezer of about -18 DEG C of temperature and preserve after packaging.
Finished product, the storage temperature of finished multi-layer freezing flour-dough is controlled at about -18 DEG C during delivery process and preservation.
Above content is only presently preferred embodiments of the present invention, for one of ordinary skill in the art, according to the present invention's
Thought, will change in specific embodiments and applications, and this specification content should not be construed as to the present invention
Limitation.
Claims (5)
1. the production technology of the multilayer frozen dough of direct baking under freezing state, it is characterised in that：Comprise the following steps that,
Interarea group's making step, in face cylinder neutral plane, in face, cylinder is mixed slowly 4~20 minutes, and stirring is to agglomerating and obtain interarea
Group, and it is 10~25 DEG C that stirring to interarea group, which extends the temperature for controlling interarea to roll into a ball in 8~13%, whipping process,；
Blocking step, some sub- doughs are cut into by interarea group；
First time freezing step, by each sub- dough difference coating sealing, then is stored in the jelly storehouse of temperature -15~-25 DEG C,
Freezing 15 minutes~15 days；
The oily step of bag, each sub- dough is taken out, the weight proportion of 100~600g oil is wrapped into by every 1kg doughs, in the middle part of interarea group
Appropriate oil is wrapped into, and oil sealing is stored in the middle part of sub- dough；
Stratification step is folded for the first time, and each sub- dough classification is thinned into doubling again respectively or folded at least 2 times, is folded every time at least
2 fold plane bands are formed, every sub- dough is formed the sub- dough for the sandwich construction that oil reservoir and dough layer are spaced apart respectively, and
Complete to open shortcake for the first time；
Second of freezing step, by each sub- dough difference coating sealing after first time folds layering, then is stored in
Temperature is in -15~-25 DEG C of jelly storehouse, freezes 15 minutes~15 days；
Stratification step is folded for the second time, will be classified by each sub- dough of second of freezing and be thinned doubling again or fold at least 1 time,
Fold every time and at least form 2 fold plane bands, and complete to open shortcake for the second time；
Step is thinned, processing is thinned；
Forming step, integer processing；
Loose step, by the sub- dough processed by integer be placed in temperature be in 1~15 DEG C or 16~25 DEG C of environment it is loose,
And by the central temperature control of each sub- dough at about 10 DEG C, relaxation time is 30~150 minutes；
IQF step, anxious temperature of freezing is placed in carry out IQF in -25~-45 DEG C of anxious jelly machine by each sub- dough, anxious
Fast cooling time is 10~40 minutes, and freezing wind speed is 25~50 meter per seconds, during IQF, is made in each sub- dough
Moisture directly passes through zone of maximum ice crystal formation, the gluten in each sub- dough is not cut fracture；
Packaging and storage step, the central temperature of each sub- dough is T in anxious jelly machine, the central temperature of each sub- dough is reduced to-
15 DEG C≤T≤- 6 DEG C, then packed after each sub- dough is taken out from anxious jelly machine, temperature is finally transferred to for -15~-25 DEG C
Jelly storehouse in be put in storage preserve；
Finished product, obtains being in freezing state when in use and can be directly placed into the multilayer frozen dough of oven baking.
2. the production technology of the multilayer frozen dough of direct baking under freezing state according to claim 1, its feature exists
In：In interarea group making step, whole compositions are put into face cylinder again at a slow speed by the formula of pressing in the lump of the following three kinds of formulas of selection
Stirring 4~20 minutes, the speed mixed slowly is 80~120 revs/min, and stirring is stirred extremely to agglomerating and obtain interarea group
Interarea group's extension about 10%；
The first formula of interarea group is made,
Second of formula of interarea group is made,
The third formula of interarea group is made,
3. the production technology of the multilayer frozen dough of direct baking under freezing state according to claim 1, its feature exists
In：Face kind making step is first carried out before interarea group making step,
Face kind making step, face kind is made using self-control introduction, and select following two formulas presses formula by whole compositions in the lump
Input face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, by its coating
It is sealed in the container that volume is about 5 times of dough volume 2~4 hours, to there is a small amount of bubble to rise, then is stored in temperature and is
Saved backup in 0~8 DEG C of fresh-keeping warehouse, obtain face kind；
The first formula of making face kind,
Second of formula of making face kind,
4. the production technology of the multilayer frozen dough of direct baking under freezing state according to claim 1, its feature exists
In：Face kind making step is first carried out before interarea group making step,
Face kind making step, makes face kind with introduction using business, puts into whole compositions by formula as below and its component ratio
Face cylinder is mixed slowly 4~20 minutes again, and stirring is to dough extension about 10%, and dough temperature is 20~28 DEG C, and its coating is sealed
2~4 hours in the container that volume is about 5 times of dough volume, to there is a small amount of bubble to rise, then it is 0~8 to be stored in temperature
DEG C fresh-keeping warehouse in save backup, obtain face kind；
5. the production technology of the multilayer frozen dough of direct baking under the freezing state according to one of Claims 1-4, its
It is characterised by：Comprise the following steps,
The first time freezing step, freezes the temperature control in storehouse at about -18 DEG C, one of following three kinds of freezing modes of selection,
(1), the quick mode of production, cooling time is 15 minutes~4 hours,
(2) mode of production, is facilitated, cooling time is 4~48 hours,
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the central temperature of each sub- dough
Less than -6 DEG C are reached, places into -15~-25 DEG C of jelly storehouse and freezes, cooling time is 49 hours~15 days；
The oily step of bag, the oily weight wrapped into per 1kg doughs is 200~300g, selects one of following three kinds of processing modes,
(1) the quick mode of production, is selected in first time freezing step then directly carries out the oily step of bag,
(2), select to facilitate the quick-thawing that then first carried out before bag oil of the mode of production to carry out wrapping oily again in first time freezing step
Step,
(3), in first time freezing step select the storage type mode of production then bag oil before first carry out classification defrosting wrapped again
Oily step；
Second of freezing step, freezes the temperature control in storehouse at about -18 DEG C, one of following three kinds of freezing modes of selection,
(1), the quick mode of production, cooling time is 15 minutes~4 hours,
(2) mode of production, is facilitated, cooling time is 4~48 hours,
(3), the storage type mode of production, first suddenly freezes each sub- dough 1-2 hours in anxious jelly machine, makes the central temperature of each sub- dough
Less than -6 DEG C are reached, places into -15~-25 DEG C of jelly storehouse and freezes, cooling time is 49 hours~15 days；
One of second of folding stratification step, the following three kinds of processing modes of selection,
(1) classification that then directly carries out of the quick mode of production, is selected to thin and second of folding layering in second of freezing step
Step,
(2), in second of freezing step selection facilitate the mode of production then bag oil before first progress quick-thawing be classified again
Thin and second fold stratification step,
(3), in second of freezing step select the storage type mode of production then bag oil before first carry out classification defrosting divided again
Level is thinned and second folds stratification step；
Preferably loose temperature control is at 20~25 DEG C in the loose step, loose step, and relaxation time is 30~90 minutes；
The anxious jelly step, the anxious temperature for freezing machine selects one of following two temperature ranges, and the first controls anxious jelly temperature to be -25
~-34 DEG C, it is -36~-45 DEG C that second, which controls suddenly to freeze temperature, the central temperature of each sub- dough is rapidly reduced to -6~-10
℃；
The packaging and storage step, is at least rapidly reduced to after about -8 DEG C in the central temperature of each sub- dough, by each sub- dough
Taken out from anxious quick freezing repository, be stored in the freezer of about -18 DEG C of temperature and preserve after sealing and packaging；
Finished product, the storage temperature of finished multi-layer freezing flour-dough is controlled at about -18 DEG C during delivery process and preservation.
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| CN108606022A (en) * | 2018-05-23 | 2018-10-02 | 广东省贸易职业技术学校 | A kind of freezing flour-dough and preparation method thereof |
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