CN108967473A - A kind of prebake bread of improvement and preparation method thereof - Google Patents
A kind of prebake bread of improvement and preparation method thereof Download PDFInfo
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- CN108967473A CN108967473A CN201810853577.5A CN201810853577A CN108967473A CN 108967473 A CN108967473 A CN 108967473A CN 201810853577 A CN201810853577 A CN 201810853577A CN 108967473 A CN108967473 A CN 108967473A
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
Abstract
The invention discloses prebake bread of a kind of improvement and preparation method thereof.The preparation method includes: that (1) activates glutamine transaminage, yeast constant temperature；(2) Plain flour, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder are uniformly mixed；(3) mixture and water that night kind and step (2) obtain are mixed, is beaten；(4) sodium chloride, glutamine transaminage aqueous solution and aqueous yeast solution is added, beats, obtains dough；(5) first stand, exhaust, relax, after the second standing, divide stripping and slicing or shaping to designated shape；(6) provocation；(7) it bakes, obtains bread；(8) cold storage is carried out after the bread baked step (7) is quick-frozen.One aspect of the present invention reduces ice crystal to the mechanical damage of prebake bread, therefore increases the ageing resistance of bread；On the other hand the own net structural stability for increasing gluten, improves the intensity of gluten.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of prebake bread and preparation method thereof of improvement.
Background technique
Flour product industry improves the network structure of mucedin, but ADA usually using the chemically synthesized gluten-strengthening agent such as ADA
It is edible that certain harm can be excessively caused to human body.Some researches show that professional population is exposed in ADA environment for a long time, can be drawn
Play Respiratory symptoms, dermatitis and asthma.And ADA is used in Flour product as additive, is had in the metabolite of human body
Two kinds of noxious materials of semicarbazides and urethanes, wherein semicarbazides may have mutagenicity and carcinogenicity, ammonia to human body
Base Ethyl formate probably generates carcinogenic effect to human body, for the northern China crowd based on wheaten food for a long time, eats
Mostly containing the pastries of ADA, certain hidden danger is likely to result in body.The provocation of dough is extremely important to then fermented dough
A step, prebake bread dough thaw after redrying face specific volume reduce the problem of.Due to the original of refrigerating process low temperature and ice crystal
Cause, so that the institutional framework of prebake bread is damaged, that there is retentivenesses is low, specific volume is low, aging is scaling-off and institutional framework
Coarse problem, finally formed bread poor taste.
Summary of the invention
It is an object of the invention to overcome prebake bread retentiveness decline in the prior art, specific volume reduction, aging scaling-off
The coarse problem with institutional framework.
To achieve the goals above, the first aspect of the present invention provides a kind of preparation method of the prebake bread of improvement,
The preparation method includes:
(1) it is configured to solution, constant temperature activation respectively by glutamine transaminage, yeast are soluble in water；
(2) Plain flour, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder are uniformly mixed；
(3) mixture and water that night kind and step (2) obtain are mixed, until flour is sufficiently hydrated when not having dry powder, is stirred
It beats soft to there is gluten film；
(4) glutamine after sodium chloride, the activation that step (1) obtains are added in the mixture obtained to step (3) turns
Adnosine deaminase aqueous solution and aqueous yeast solution are beaten, obtain dough；
(5) dough for obtaining step (4) divides stripping and slicing or shaping after the first standing, exhaust, relaxation, second stand
To designated shape；
(6) dough that step (5) obtains is placed in provocation in ultrasonic wave added installation for fermenting；
(7) it after to the dough spraying steam after step (6) provocation, is baked, until Maillard reaction does not occur, obtains preliminary drying
Roast bread semi-finished product；
(8) cold storage is carried out after the bread baked step (7) is quick-frozen, obtains the anti-aging prebake bread.
As a preferred embodiment of the present invention, the preparation method of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder includes:
Scatophagus argus (Linnaeus) fish-skin is blended into acquisition suspension, suspension is digested with alkali protease, after centrifugation, ultrafiltration
To Scatophagus argus (Linnaeus) fish-skin antifreeze peptide, then it is concentrated by evaporation, obtains the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder after vacuum freeze drying.
As a preferred embodiment of the present invention, the pH of the alkali protease is 8-10；The revolving speed of the centrifugation is
8000-12000r/min；The molecular weight of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is 10-20kDa, and the temperature of the evaporation and concentration is
35-45℃。
As a preferred embodiment of the present invention, the dosage of each component are as follows:
Glutamine transaminage 0.05-0.1 parts by weight, yeast 0.5-1 parts by weight, Plain flour 40-55 parts by weight, Luo Wang
Sub- glue 0.1-0.5 parts by weight, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder 1-3 parts by weight, night kind 13-16.5 parts by weight, sodium chloride 1.5-2
Parts by weight.
As a preferred embodiment of the present invention, in step (1), the temperature of constant temperature activation is 32-34 DEG C, time 5-
15min。
As a preferred embodiment of the present invention, step (5) includes:
The dough that step (4) obtains is wrapped up with preservative film, stands 30-50 minutes at a temperature of 23-27 DEG C；Remove guarantor
Dough is carried out surrounding and folds exhaust by fresh film, then is wrapped up with preservative film, relaxation 30-50 minutes at a temperature of being placed in 23-27 DEG C；Again
Dough after relaxation is stood 20-30 minutes again.It is slow with hand flicking dough surface dough rebound velocity when standing 20-30 minutes
Slowly.
As a preferred embodiment of the present invention, in step (6), the temperature of provocation is 34 DEG C -38 DEG C, relative humidity is
80%-85%, provocation time be 20-30min, using frequency be 24-29kHZ during provocation, power is the super of 400-480W
Sound wave carries out assisted fermentation.
As a preferred embodiment of the present invention, in step (7), time of spraying steam is 1-3s, and when baking gets angry temperature
It is 190-210 DEG C, lower fire temperature is 200-220 DEG C, baking time 10-15min.
As a preferred embodiment of the present invention, in step (8), quick freezing temperature is -30~-40 DEG C, quick-frozen into bread
Until heart temperature is -15 DEG C~-18 DEG C, storage temperature is -17~-19 DEG C.
The second aspect of the present invention provides the preparation method prebake bread obtained improved.
According to the present invention, the night kind that the night kind can routinely be used using those skilled in the art is specifically usually adopted
It is prepared into+2 parts by weight yeast of+450~550 parts by weight Strong flour of 450~550 parts by weight water (commercially available low sugar yeast)
It arrives.
As a preferred embodiment of the present invention, the enzyme activity of the alkali protease is 2-3AU/g.
As a preferred embodiment of the present invention, in step (3), revolving speed when mixing is 60-70 revs/min, when whipping
Revolving speed is 90-120 revs/min.
As a preferred embodiment of the present invention, in step (4), revolving speed when whipping is 90-120 revs/min, whipping when
Between be 1-2 minutes.
It as a preferred embodiment of the present invention, further include that dough is first placed on dry gauze, then sets in step (6)
In ultrasonic wave added installation for fermenting.In order to reach better provocation and ferment effect, it is necessary to which the relative humidity for controlling environment is
80%~85%, temperature is 34 DEG C~38 DEG C, but the humidity and at a temperature of can have a large amount of moistures again, using dry gauze then every
From the moisture in installation for fermenting.
As a preferred embodiment of the present invention, in step (6), the ultrasonic wave added installation for fermenting duty cycle is 10
~15s, working time are 4~6s, and the intermittent time is 6~10s.
In the present invention, the Plain flour is Plain flour as defined in GB/T 17320-2013.
According to the present invention, prebake bread is placed in 220 DEG C~240 DEG C of excessive internal heat when eating, lower fiery 200 DEG C~215 DEG C
Oven redrying 8~13 minutes.
Compared with prior art, it the advantages of the method for the present invention and has the beneficial effect that:
1) hydrophilic colloid is, by polymer made of certain way arrangement, to be using glucose or amino acid as basic unit
A kind of usual situation is dissolvable in water in water, and under certain condition can sufficiently aquation formed it is sticky, satiny or jelly liquid big
Molecular substance.Hydrophilic colloid has good retentiveness and water-retaining property, and hydrophilic colloid chain because containing a large amount of hydrophilic radical
Can with crosslinked between starch grade mucedin in flour, therefore hydrophilic colloid is applied to the production of prebake bread
In, the aging of prebake bread can be prevented from multiple angles.Not only there is hydrophilic colloid tamarind gum general colloid water holding to protect
Outlet capacity, and it has modification ice crystal effect, and can form crosslinked action with starch and mucedin, inhibits bread old
Change.Meanwhile tamarind gum and glutamine transaminage form synergistic function, enhance the network structure of dough mucedin
Stability, that reinforces dough holds gas effect, and specific volume and institutional framework for prebake bread can play fine improving effect.
2) antifreeze protein is a kind of one kind that can reduce freezing point of solution, inhibit ice-crystal growth and change ice-crystal growth habit
Protein, antifreeze protein are widely present in fish, plant, insect and microorganism.The important warp of red coat China southeastern coast
It helps fish, delicious meat, full of nutrition, yield is huge, is one of the primary raw material fingerling of surimi product processing.The present invention is freeze proof
Polypeptide is produced from this leftover bits and pieces of Scatophagus argus (Linnaeus) fish-skin, and raw material economics material benefit is easily obtained.Scatophagus argus (Linnaeus) fish-skin is fish slurry processing
Important by-product in the process, and containing than common fish-skin, cock skin or the higher antifreeze peptide of pigskin heat stagnation activity, in alkali
The heat stagnation of the fish-skin antifreeze peptide of the 10~20kDa produced under the conditions of property protease may be up to 1.2 DEG C, than common collagen
The heat stagnation activity of antifreeze peptide is higher by 0.8~1.1 DEG C, therefore Scatophagus argus (Linnaeus) fish-skin antifreeze peptide has more preferable inhibition ice crystal and modification
The ability of ice crystal shape has more preferable effect to prebake texture of loaf structure and ageing resistance is improved.Scatophagus argus (Linnaeus) fish-skin is resisted
Jelly polypeptide, which extracts, to be applied in prebake bread, can be reduced ice crystal in prebake bread frozen storage and be damaged to the machinery of bread
Wound, therefore improve the quality texture of prebake bread, delay the aging of bread.Meanwhile hydrophilic colloid is in improvement ice-crystal growth side
Face can form synergistic function with Scatophagus argus (Linnaeus) fish-skin antifreeze peptide, greatly reduce the production quantity and volume of ice crystal, therefore preliminary drying
Roasting bread is smaller by the mechanical wounding of ice crystal in frozen storage, and ageing resistance is just stronger.
3) ultrasonic technique relies on its many unique performance in fields such as extraction, emulsification, drying and cleanings, and leads in food
Domain is chiefly used in extracting and emulsifying aspect, rarely has and produce this respect for prebake bread.Ultrasonic assisted technique is used for by the present invention
The fermentation of prebake bread, can increase the permeability of yeast cells film, increase in fermentation process oxygen needed for yeast growth and
The transmission rate of nutriment strengthens the outlet of metabolite, promotes yeast growth and produces gas, therefore the increase of very limits
Fermentation efficiency and the specific volume for increasing prebake bread.
The present invention uses the collagen antifreeze peptide separated and extracted from Scatophagus argus (Linnaeus) fish-skin leftover bits and pieces as antifreeze, and makes
Fermentation work is carried out using ultrasonic wave added with glutamine transaminage and tamarind gum hydrophilic colloid, while during dough fermentation
Skill optimizes to solve cold prebake bread problems faced.The present invention combines Scatophagus argus (Linnaeus) fish-skin antifreeze peptide, crude enzyme preparation
With the advantage of hydrophilic colloid, the volume and quantity on the one hand fundamentally reducing readable proof content, reducing ice crystal, thus
Ice crystal is reduced to the mechanical damage of prebake bread, therefore increases the ageing resistance of bread；On the other hand face is increased
The own net structural stability of muscle, improves the intensity of gluten；In addition, hydrophilic colloid increase prebake bread water holding and
Water holding capacity, reduce prebake bread in frozen storage the migration of moisture and scatter and disappear；Meanwhile using ultrasonic wave added dough fermentation
Yeast fermentation rate and gas deliverability can be accelerated, bread specific volume, mouthfeel and organoleptic quality are increased.It can be said that of the invention
Solving the prior art all cannot fundamentally solve asking for prebake bread staling using modifying agents such as enzyme preparation, emulsifiers
The bread of topic, formation has specific volume big, and crust delicious and crisp, bread core is soft, the splendid advantage of organoleptic quality.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Detailed description of the invention
Fig. 1 shows a kind of preparation of prebake bread of improvement of the present invention and processes to obtain finished product by prebake bread
Flow diagram.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
Embodiment 1:
The present embodiment prepares a kind of prebake bread of improvement, with the total weight of prebake bread dough, the preliminary drying
Roast the dosage of bread each component are as follows: Plain flour: 49wt%, night kind: 14.75wt%, sodium chloride: 1.5wt%, yeast:
0.7wt%, tamarind gum: 0.5wt%, glutamine transaminage: 0.05wt%, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder: 3wt%,
Surplus is water.
The night kind is fermented to obtain by the commercially available low sugar yeast of 500g water+500g Strong flour+2g.
Wherein, the preparation method of Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder includes: and the Scatophagus argus (Linnaeus) fish-skin of acquisition is blended homogenate to take
Suspension and the alkali protease progress enzymolysis protein for being 9 by pH, then be centrifuged through 10000r/min, successively cross 20,10 and
The ultrafiltration membrane ultrafiltration of 5kDa retains the fish-skin antifreeze peptide that molecular weight is 10~20kDa and rotates evaporation and concentration at 40 DEG C, then passes through
Vacuum freeze drying obtains Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder；
The prebake bread the production method is as follows:
Take glutamine transaminage respectively and yeast be soluble in water is configured to solution, be placed in constant temperature activation 5 in water-bath~
15min；Plain flour, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder are added in dough mixing machine again, in 60-70 revs/min turn
It is stirred evenly under speed；Night kind, water are taken, under 60-70 revs/min of revolving speed and face 2~3 minutes, until flour is sufficiently hydrated no dry powder
When, switch to quickly beat under 90-120 revs/min of revolving speed soft 4~6 minutes, gets to and gluten film occur；In above-mentioned mixing
Activated glutamine transaminage and yeast soln and sodium chloride are added in object, continues under 90-120 revs/min of revolving speed fast
Speed is beaten 1-2 minutes；Above-mentioned stirring dough taking-up preservative film is encased, stands 30-50 minutes at a temperature of being placed in 23~27 DEG C；
It removes preservative film and dough is subjected to surrounding folding exhaust, preservative film encases, 30-50 points of relaxation at a temperature of being placed in 23~27 DEG C
Clock；Preservative film is removed, dough is split stripping and slicing to 200 or 350g, kneading is at designated shape；By molding dough preservative film
It covers, stands 20-30 minutes until slow with hand flicking dough surface rebound velocity；Again by the shaping again of above-mentioned dough
For designated shape, be placed in above dry gauze, encased with preservative film, be placed in ultrasonic wave added installation for fermenting, 34 DEG C~38 DEG C,
Relative humidity is provocation 20-30 minutes in 80%~85% environment, and during which be 24~29kHZ using frequency, power is 420W's
Ultrasonic wave added fermentation；The good dough of provocation is placed in spraying steam 1-3s in Steam roaster, getting angry is 190~210 DEG C, and lower fire is
200~220 DEG C.Roasting 10-15 minutes until bread surface slightly has light yellow；The good bread of above-mentioned prebake is cooling
Be placed in again -30 DEG C~-40 DEG C be quickly cooled down freeze to bread central temperature be -15 DEG C~-18 DEG C until, be then transferred to -18 DEG C
Cold storage obtains prebake bread S-1.
Embodiment 2:
It is with 1 difference of embodiment:
With the total weight of prebake bread dough, the dosage of the prebake bread each component are as follows: Plain flour:
50wt%, night kind: 16wt%, sodium chloride: 1.6wt%, yeast: 0.8wt%, tamarind gum: 0.5wt%, glutamine turn ammonia
Enzyme: 0.1wt%, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder: 1wt%, surplus are water.The last provocation ultrasonic wave added of dough is 440W, is obtained
The prebake bread arrived is S-2.
Embodiment 3:
It is with 1 difference of embodiment:
With the total weight of prebake bread dough, the dosage of the prebake bread each component are as follows: Plain flour:
49wt%, night kind: 14.9wt%, sodium chloride: 1.9wt%, yeast: 1wt%, tamarind gum: 0.1wt%, glutamine turn ammonia
Enzyme: 0.1wt%, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder: 3wt%, surplus are water.The last provocation ultrasonic wave added of dough is 460W, is obtained
The prebake bread arrived is S-3.
Embodiment 4:
It is with 1 difference of embodiment:
With the total weight of prebake bread dough, the dosage of the prebake bread each component are as follows: Plain flour:
45wt%, night kind: 16.5wt%, sodium chloride: 1.9wt%, yeast: 1wt%, tamarind gum: 0.5wt%, glutamine turn ammonia
Enzyme: 0.1wt%, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder: 3wt%, surplus are water.The last provocation ultrasonic wave added of dough is 480W, is obtained
The prebake bread arrived is S-4.
Comparative example 1:
It is with the difference of embodiment 1:
Tamarind gum and Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder are free of in bread raw materials, the last provocation of dough does not use ultrasound auxiliary
Fermentation is helped, obtained prebake bread is D-1.
Comparative example 2:
It is with the difference of embodiment 2:
Tamarind gum and glutamine transaminage are free of in bread raw materials, the last provocation of dough does not use ultrasonic wave added to send out
Ferment, obtained prebake bread are D-2.
Comparative example 3:
It is with the difference of embodiment 3:
Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder and glutamine transaminage are free of in bread raw materials, the last provocation of dough does not use
Ultrasonic wave added fermentation, obtained prebake bread are D-3.
Comparative example 4:
It is with the difference of embodiment 4:
It is last without Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder, glutamine transaminage and tamarind gum, dough in bread raw materials
Provocation does not use ultrasonic wave added to ferment, and obtained prebake bread is D-4.
To the bread hardness of redrying after prebake bread dough difference cold storage number of days made from embodiment 1-4, comparative example 1-4
It is compared, the measurement of hardness is using TA-XT2i Texture instrument P35 probe measurement, as a result such as table 1；And to the prebake of cold storage 7 days
Bread dough carries out redrying and carries out sensory evaluation, as a result such as table 2.
1 embodiment of table is from comparative example prebake bread dough through packet hardness (unit: g) behind different refrigeration time redryings
Compare
2 prebake bread sense organ evaluating meter of table
3 embodiment of table is compared with the sensory evaluation after the cold storage redrying in 7 days of comparative example prebake bread
As seen from Table 1, with the increase of refrigeration time, prebake bread hardness can be gradually increased, and hardness is directly anti-
Reflect bread staling phenomenon, but it will be evident that the hardness of the prebake bread of embodiment is substantially less than pair in identical refrigeration time
Ratio illustrates that Scatophagus argus (Linnaeus) fish-skin antifreeze peptide, tamarind gum and glutamine transaminage three are acted synergistically jointly to prebake
Bread plays inhibits aging action very well.As seen from Table 3, the sense organ comprehensive score of embodiment is significantly higher than comparative example, especially
It, which is that prebake bread sense organ obtained is comprehensive in specific volume, bread core quality and the more aobvious advantage of texture structure, and in embodiment, comments
Divide and be above 85 points, has absolutely proved Scatophagus argus (Linnaeus) fish-skin antifreeze peptide, tamarind gum, glutamine transaminage and ultrasonic wave added
It ferments for the advantage in terms of the improvement of prebake bread and the promotion of ageing resistance.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (10)
1. a kind of preparation method of the prebake bread of improvement, which is characterized in that the preparation method includes:
(1) it is configured to solution, constant temperature activation respectively by glutamine transaminage, yeast are soluble in water；
(2) Plain flour, tamarind gum, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder are uniformly mixed；
(3) mixture and water that night kind and step (2) obtain are mixed, until flour is sufficiently hydrated when not having dry powder, is beaten soft
To there is gluten film；
(4) glutamine transaminage after sodium chloride, the activation that step (1) obtains are added in the mixture obtained to step (3)
Aqueous solution and aqueous yeast solution are beaten, obtain dough；
(5) dough for obtaining step (4) divides stripping and slicing or shaping extremely refers to after the first standing, exhaust, relaxation, second stand
Shape shape；
(6) dough that step (5) obtains is placed in provocation in ultrasonic wave added installation for fermenting；
(7) it after to the dough spraying steam after step (6) provocation, is baked, until Maillard reaction does not occur, obtains prebake face
Packet semi-finished product；
(8) cold storage is carried out after the bread baked step (7) is quick-frozen, obtains the prebake bread of the improvement.
2. preparation method according to claim 1, wherein the preparation method packet of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder
It includes:
Scatophagus argus (Linnaeus) fish-skin is blended into acquisition suspension, suspension is digested with alkali protease, obtains gold after centrifugation, ultrafiltration
Money fish fish-skin antifreeze peptide, then be concentrated by evaporation, obtain the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder after vacuum freeze drying.
3. preparation method according to claim 2, wherein the pH of the alkali protease is 8-10；The centrifugation turns
Speed is 8000-12000r/min；The molecular weight of the Scatophagus argus (Linnaeus) fish-skin antifreeze peptide is 10-20kDa, the temperature of the evaporation and concentration
Degree is 35-45 DEG C.
4. preparation method according to claim 1, wherein the dosage of each component are as follows:
Glutamine transaminage 0.05-0.1 parts by weight, yeast 0.5-1 parts by weight, Plain flour 40-55 parts by weight, tamarind gum
0.1-0.5 parts by weight, Scatophagus argus (Linnaeus) fish-skin antifreeze peptide powder 1-3 parts by weight, night kind 13-16.5 parts by weight, sodium chloride 1.5-2 weight
Part.
5. preparation method according to claim 1, wherein in step (1), the temperature of constant temperature activation is 32-34 DEG C, the time
For 5-15min.
6. preparation method according to claim 1, wherein step (5) includes:
The dough that step (4) obtains is wrapped up with preservative film, stands 30-50 minutes at a temperature of 23-27 DEG C；Remove preservative film
Dough is subjected to surrounding and folds exhaust, then is wrapped up with preservative film, relaxation 30-50 minutes at a temperature of being placed in 23-27 DEG C；It again will be loose
Dough after relaxation stands 20-30 minutes again.
7. preparation method according to claim 1, wherein in step (6), the temperature of provocation is 34 DEG C -38 DEG C, relatively wet
Degree is 80%-85%, the time of provocation is 20-30min, using frequency is 24-29kHZ during provocation, power 400-480W
Ultrasonic wave carry out assisted fermentation.
8. preparation method according to claim 1, wherein in step (7), time of spraying steam is 1-3s, when baking on
Fiery temperature is 190-210 DEG C, and lower fire temperature is 200-220 DEG C, baking time 10-15min.
9. preparation method according to claim 1, wherein in step (8), quick freezing temperature be -30~-40 DEG C, it is quick-frozen extremely
Until bread central temperature is -15 DEG C~-18 DEG C, storage temperature is -17~-19 DEG C.
10. the prebake bread of improvement made from the preparation method as described in any one of claim 1-9.
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| CN115735969A (en) * | 2022-11-11 | 2023-03-07 | 上海理工大学 | Frozen fermented dough added with tamarind polysaccharide and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103467572A (en) * | 2013-09-25 | 2013-12-25 | 福州大学 | Antifreeze polypeptide prepared by utilizing alkaline protease to carry out enzymolysis on collagens from fish skins |
| CN105532800A (en) * | 2016-02-02 | 2016-05-04 | 上海理工大学 | Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide |
| CN108157428A (en) * | 2018-03-12 | 2018-06-15 | 武汉轻工大学 | The method that a kind of refrigerated bread dough of the compound antifreeze containing plant antifreeze protein and preparation method thereof and optimize technique make bread |
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2018
- 2018-07-30 CN CN201810853577.5A patent/CN108967473A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513201A (en) * | 2008-02-21 | 2009-08-26 | 安琪酵母股份有限公司 | Frozen wheaten food modifying agent |
| CN103467572A (en) * | 2013-09-25 | 2013-12-25 | 福州大学 | Antifreeze polypeptide prepared by utilizing alkaline protease to carry out enzymolysis on collagens from fish skins |
| CN105532800A (en) * | 2016-02-02 | 2016-05-04 | 上海理工大学 | Method for producing frozen dough through antifreeze fermentation of collagen antifreeze peptide |
| CN108157428A (en) * | 2018-03-12 | 2018-06-15 | 武汉轻工大学 | The method that a kind of refrigerated bread dough of the compound antifreeze containing plant antifreeze protein and preparation method thereof and optimize technique make bread |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115735969A (en) * | 2022-11-11 | 2023-03-07 | 上海理工大学 | Frozen fermented dough added with tamarind polysaccharide and preparation method thereof |
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Application publication date: 20181211 |