CN107027847A - A kind of quick-frozen cheese bread and preparation method thereof - Google Patents
A kind of quick-frozen cheese bread and preparation method thereof Download PDFInfo
- Publication number
- CN107027847A CN107027847A CN201610891806.3A CN201610891806A CN107027847A CN 107027847 A CN107027847 A CN 107027847A CN 201610891806 A CN201610891806 A CN 201610891806A CN 107027847 A CN107027847 A CN 107027847A
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- Prior art keywords
- cheese
- quick
- frozen
- bread
- oil
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of quick-frozen cheese bread, its composition and parts by weight are：Amylopectin content is more than 50% 35~40 parts of starch or water mill ground rice；12~20 parts of egg；10~20 parts of cheese；25~30 parts of milk；3~6 parts of cream or vegetable oil；0.5~1 part of salt；0.2~0.5 part of Semen sesami nigrum.Bread of the present invention make use of the advantage of amylopectin high material, with cheese flavor, crisp shell, surface is in faint yellow duricrust, soft internal presentation alveolate texture, can be with quick-frozen and long-term preservation, the bread is consumer, baking businessman and frozen food manufacturer provide a kind of new bread product, and bread of the present invention expands the application approach of cheese, Flour product species is added, the eating requirements of consumer are met.
Description
Technical field
The invention belongs to food technology field, it is related to bread product, especially a kind of quick-frozen cheese bread and its making side
Method.
Background technology
Starch is divided into side chain and the class of amylose two.The ratio of amylopectin and amylose is up in cassava ative starch
80：20, amylopectin also accounts for very high ratio in the starch of the stickiness such as glutinous rice rice class.The high starch of amylopectin ratios has very
High spike viscosity, and it is not susceptible to the retrogradation effect of starch.These starch can reduce viscosity by being modified, and formed and dredged
The structure of pine.
As the improvement of people's living standards, existing bread can not fully meet the eating requirements of consumer, because
This needs a kind of new bread badly.
By retrieval, the patent publication us related to present patent application is not yet found.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided a kind of quick-frozen cheese bread, bread tool
There is cheese flavor, crisp shell, soft internal presentation alveolate texture can expand answering for cheese with quick-frozen and long-term preservation
With approach, Flour product species is added, the eating requirements of consumer are met.
The present invention solves its technical problem and takes following technical scheme to realize：
A kind of quick-frozen cheese bread, its composition and parts by weight are：
Moreover, it is one kind or several in cassava, potato, sweet potato starch that the amylopectin content, which is more than 50% starch,
The mixture planted.
Moreover, it is glutinous rice, glutinous corn, glutinous milled glutinous broomcorn millet, glutinous sorghum rice that the amylopectin content, which is more than 50% water mill ground rice,
In one or more of mixtures.
Moreover, the cheese reaches cheese, blue cheese, milk to cut up to cheese, handkerchief disperse cheese, horse Soviet Union lira cheese, brother
One or more of mixtures in oily cheese, quark cheese.
Moreover, the cream is one or more of mixed in lactic acid cream, anhydrous missible oil, dilute cream, fermentation dilute cream
Compound.
Moreover, the vegetable oil is corn oil, olive oil, peanut oil, soybean oil, sesame oil, hydrogenated oil and fat, shortening, people
Make one or more of mixtures in cream.
Moreover, the eating method of the quick-frozen cheese bread is：
When edible, without thawing, the quick-frozen cheese bread is placed on baking tray, got angry 190~200 DEG C, lower fiery 185
Under conditions of~195 DEG C, toast 15~20 minutes, be in faint yellow duricrust to surface, alveolate texture is presented in inside, you can food
With.
A kind of preparation method of quick-frozen cheese bread as described above, step is as follows：
By amylopectin content be more than 50% starch or water mill ground rice, egg, cheese, milk, cream or vegetable oil,
After salt mixing, and into dough；
(2) dough is stood 15~50 minutes at 5~15 DEG C；
(3) group behind standing is extruded into 30~50 grams of face balls, is interspersed, be placed in plastic containers with Semen sesami nigrum；
(4) it is quick-frozen below -15 DEG C, stored below -5 DEG C, produce quick-frozen cheese bread.
The advantage and good effect that the present invention is obtained be：
1st, bread of the present invention make use of the advantage of amylopectin high material, with cheese flavor, crisp shell, and surface is in light
Yellow duricrust, it is soft it is internal alveolate texture is presented, can with it is quick-frozen and it is long-term preserve, the bread be consumer, baking businessman and
Frozen food manufacturer provides a kind of new bread product, and bread of the present invention expands the application approach of cheese, adds
Flour product species, meets the eating requirements of consumer.
2nd, cheese bread of the present invention is, with the high material of amylopectin content, to add the bakings such as cheese, egg, grease and form
Snack leisure type bread product, addition cream, cheese and egg in the dispensing of freezing cheese bread dough, not only with tune
The effect of taste, and fat, protein and lecithin have also played reduction farinaceous size viscosity, loose, swelling texture in dispensing
Effect；The bread with the addition of the starch or water mill ground rice that amylopectin content is more than 50%, and these amylopectin contents are higher
The dough of material formation there is good freeze-thaw performance, loss of moist can be prevented in freeze-thaw circulation, thus make
Obtaining obtained bread has cheese flavor, and crisp shell, soft internal structure, in addition, the bread is quick-frozen bread, is also extended
The shelf-life of the bread.
3rd, extensively, processing method is simple, and easy to operate, technological process is short, improves work for the inventive method raw material sources
Efficiency, long shelf-life has greater significance for consumer, baking businessman and frozen food industry.
Brief description of the drawings
Fig. 1 is the schematic appearance of quick-frozen cheese bread of the invention.
Embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Raw material used in the present invention, is conventional commercially available prod unless otherwise specified；Used in the present invention
Method, is the conventional method of this area unless otherwise specified.
Embodiment 1：
A kind of quick-frozen cheese bread, its composition and weight are：
The cream is one or more of mixtures in lactic acid cream, anhydrous missible oil, dilute cream, fermentation dilute cream.
The preparation method of above-mentioned quick-frozen cheese bread, is concretely comprised the following steps：
(1) by tapioca, egg, handkerchief disperse cheese powder, milk, cream, salt by formula mixing after, and into cheese bread
Dough；
(2) cheese bread dough is entered into freezer, 30 minutes is stood at 10 DEG C；
(3) dough extruder is used, cheese bread dough is extruded into 50 grams of face balls, interspersed with Semen sesami nigrum, plastics appearance is placed in
In device；
(5) it is quick-frozen below -18 DEG C in quick freezing repository or tunnel like freezing machine, stored below -12 DEG C, produce quick-frozen milk
Junket bread.
Embodiment 2：
A kind of quick-frozen cheese bread, its composition and weight are：
The preparation method of above-mentioned quick-frozen cheese bread, is concretely comprised the following steps：
(1) by water-milling glutinous rice flour, egg, cut up to cheese, milk, anhydrous butter oil, salt by formula mixing after, and into cheese face
Envelope group；
(2) cheese bread dough is entered into freezer, stands 50 minutes at 5 DEG C；
(3) dough extruder is used, cheese bread dough is extruded into 30 grams of face balls, interspersed with Semen sesami nigrum, plastics appearance is placed in
In device；
(5) it is quick-frozen below -15 DEG C in quick freezing repository or tunnel like freezing machine, stored below -5 DEG C, produce quick-frozen cheese
Bread
Embodiment 3：
A kind of quick-frozen cheese bread, its composition and parts by weight are：
Starch of the amylopectin content more than 50% is one or more of in cassava, potato, sweet potato starch
Mixture；
It is one in glutinous rice, glutinous corn, glutinous milled glutinous broomcorn millet, glutinous sorghum rice that the amylopectin content, which is more than 50% water mill ground rice,
Plant or several mixtures；
The cheese reaches cheese, blue cheese, cream milk to cut up to cheese, handkerchief disperse cheese, horse Soviet Union lira cheese, brother
One or more of mixtures in junket, quark cheese；
The cream is one or more of mixtures in lactic acid cream, anhydrous missible oil, dilute cream, fermentation dilute cream；
The vegetable oil is corn oil, olive oil, peanut oil, soybean oil, sesame oil, hydrogenated oil and fat, shortening, margarine
In one or more of mixtures.
The preparation method of above-mentioned quick-frozen cheese bread, step is as follows：
By amylopectin content be more than 50% starch or water mill ground rice, egg, cheese, milk, cream or vegetable oil,
After salt mixing, and into dough；
(2) dough is stood 15~50 minutes at 5~15 DEG C；
(3) group behind standing is extruded into 30~50 grams of face balls, is interspersed, be placed in plastic containers with Semen sesami nigrum；
(4) it is quick-frozen at -15~-40 DEG C, in -5~-15 DEG C of storages, produce quick-frozen cheese bread.
The outward appearance of the quick-frozen cheese bread of the present invention as shown in figure 1, from figure 1 it appears that bread of the present invention have it is crisp
Shell, surface is in faint yellow duricrust, soft internal presentation alveolate texture, drastically increases the appetite of consumer, and the face
Bag also has cheese flavor.
Bread of the present invention without thawing, the quick-frozen cheese bread is placed on baking tray when edible, getting angry 190~
Under conditions of 200 DEG C, lower fiery 185~195 DEG C, toast 15~25 minutes, be in faint yellow duricrust to surface, inside presents cellular
Structure, you can edible.
Claims (8)
1. a kind of quick-frozen cheese bread, it is characterised in that：Its composition and parts by weight are：
Amylopectin content is more than 50% 35~40 parts of starch or water mill ground rice；
2. quick-frozen cheese bread according to claim 1, it is characterised in that：The amylopectin content is more than 50% shallow lake
Powder is one or more of mixtures in cassava, potato, sweet potato starch.
3. quick-frozen cheese bread according to claim 1, it is characterised in that：The amylopectin content is more than 50% water
Mill ground rice is one or more of mixtures in glutinous rice, glutinous corn, glutinous milled glutinous broomcorn millet, glutinous sorghum rice.
4. quick-frozen cheese bread according to claim 1, it is characterised in that：The cheese is to cut up to cheese, handkerchief disperse milk
Junket, horse Soviet Union lira cheese, brother reach one or more of mixtures in cheese, blue cheese, cream cheese, quark cheese.
5. quick-frozen cheese bread according to claim 1, it is characterised in that：The cream be lactic acid cream, anhydrous missible oil,
One or more of mixtures in dilute cream, fermentation dilute cream.
6. quick-frozen cheese bread according to claim 1, it is characterised in that：The vegetable oil is corn oil, olive oil, flower
One or more of mixtures in oil generation, soybean oil, sesame oil, hydrogenated oil and fat, shortening, margarine.
7. the quick-frozen cheese bread according to any one of claim 1 to 6, it is characterised in that：The quick-frozen cheese bread
Eating method is：
When edible, without thawing, the quick-frozen cheese bread is placed on baking tray, got angry 190~200 DEG C, lower fiery 185~
Under conditions of 195 DEG C, toast 15~20 minutes, be in faint yellow duricrust to surface, alveolate texture is presented in inside, you can edible.
8. a kind of preparation method of quick-frozen cheese bread as described in any one of claim 1 to 7, it is characterised in that：Step is such as
Under：
(1) amylopectin content is more than 50% starch or water mill ground rice, egg, cheese, milk, cream or vegetable oil, salt are mixed
After conjunction, and into dough；
(2) dough is stood 15~50 minutes at 5~15 DEG C；
(3) group behind standing is extruded into 30~50 grams of face balls, is interspersed, be placed in plastic containers with Semen sesami nigrum；
(4) it is quick-frozen below -15 DEG C, stored below -5 DEG C, produce quick-frozen cheese bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610891806.3A CN107027847A (en) | 2016-10-13 | 2016-10-13 | A kind of quick-frozen cheese bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610891806.3A CN107027847A (en) | 2016-10-13 | 2016-10-13 | A kind of quick-frozen cheese bread and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107027847A true CN107027847A (en) | 2017-08-11 |
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ID=59532696
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610891806.3A Pending CN107027847A (en) | 2016-10-13 | 2016-10-13 | A kind of quick-frozen cheese bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969464A (en) * | 2017-12-31 | 2018-05-01 | 佛山市赛普斯科技服务有限公司 | A kind of high density cheese bread and preparation method thereof |
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| CN1524438A (en) * | 2003-02-28 | 2004-09-01 | 深圳市海川实业股份有限公司 | Method for producing refrigerated breed balls |
| CN1638644A (en) * | 2002-02-01 | 2005-07-13 | 株式会社林原生物化学研究所 | Process for producing fermented breads comprising rice flour as the main component |
| CN101683083A (en) * | 2008-09-22 | 2010-03-31 | 株式会社巴黎克鲁瓦桑 | Method for producing staple bread |
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2016
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Patent Citations (7)
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|---|---|---|---|---|
| CN1638644A (en) * | 2002-02-01 | 2005-07-13 | 株式会社林原生物化学研究所 | Process for producing fermented breads comprising rice flour as the main component |
| CN1524438A (en) * | 2003-02-28 | 2004-09-01 | 深圳市海川实业股份有限公司 | Method for producing refrigerated breed balls |
| CN101683083A (en) * | 2008-09-22 | 2010-03-31 | 株式会社巴黎克鲁瓦桑 | Method for producing staple bread |
| CN103766444A (en) * | 2014-01-27 | 2014-05-07 | 广西大学 | Cassava flour bread and making method thereof |
| CN103783107A (en) * | 2014-01-27 | 2014-05-14 | 广西大学 | Fresh cassava bread and making method thereof |
| CN105494539A (en) * | 2015-12-30 | 2016-04-20 | 广西壮族自治区农业科学院农产品加工研究所 | Gluten-free cassava nutritional bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969464A (en) * | 2017-12-31 | 2018-05-01 | 佛山市赛普斯科技服务有限公司 | A kind of high density cheese bread and preparation method thereof |
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Application publication date: 20170811 |
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