CN109699703A - Freezing flour-dough and preparation method thereof - Google Patents
Freezing flour-dough and preparation method thereof Download PDFInfo
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- CN109699703A CN109699703A CN201910178080.2A CN201910178080A CN109699703A CN 109699703 A CN109699703 A CN 109699703A CN 201910178080 A CN201910178080 A CN 201910178080A CN 109699703 A CN109699703 A CN 109699703A
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Abstract
The present invention provides freezing flour-dough and preparation method thereof, and in parts by mass, freezing flour-dough includes: 50-60 parts of flour, 5-8 parts of yeast, 10-20 parts of water, 4-8 parts of glycerol, 2-6 parts of mannitol, 1-5 parts of zytase；Preparation method includes: that water is added in flour, and saccharomycete is added in stirring, places under room temperature, obtains kind of a face；Glycerol, mannitol and zytase are successively added into kind of a face, is kneaded into clear dough；Clear dough is divided, is formed, is subsequently placed in freezing chamber and is rapidly frozen to -20 degrees Celsius, obtains freezing clear dough；Freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated, refrigerated doughs are obtained；Refrigerated doughs are taken out out of refrigerating chamber, defrosting 0.5h obtains freezing flour-dough.Freezing flour-dough provided by the invention solves existing freezing flour-dough during the preparation process, because yeast is damaged even cell rupture during freezing and refrigeration, the problem of causing the fermentative activity of yeast to substantially reduce.
Description
Technical field
The present invention relates to technical field of food preparation, and in particular to freezing flour-dough and preparation method thereof.
Background technique
Freezing flour-dough technology refers in bread, steamed bun, the staple flour foods process of manufacture such as steamed stuffed bun, with freezing skill
Art handles product face embryo, so that it is frozen refrigeration in stage and semi-finished product, the used time to be needed is handled through defrosting, connects subsequent handling and life
Process is produced, until becoming finished product；This technology is applied by American-European countries at first in 20th century 50, the sixties, its appearance makes to bake
And its production of other flour-made foods is divided into dough production and bakes or two independent links of shortening, i.e. processing factory only need to give birth to
Output dough simultaneously freezes, and fast food restaurant, chain store, the terminals such as bakery, which need to only thaw, toasted shortening, to 90 years 20th century
In generation, has accounted for 80% or more of production and sales sum with the bread of freezing flour-dough technology production and sales.Its comprehensive advantage, has concurrently fresh
It is bright, it is time saving, it is convenient, it is quick the features such as, also meet modern to the nutrition of food and the requirement of freshness, thus deep by vast
Consumer likes, has a wide range of applications scene.
The raw material of existing freezing flour-dough mainly includes flour, yeast and water, and refrigerating process mainly includes freezing, cold storage and
It thaws, yeast will be damaged during freezing and refrigeration or even cell rupture, leads to the fermentative activity of yeast significantly
It reduces.
Summary of the invention
In order to overcome the drawbacks of the prior art, the present invention provides a kind of freezing flour-dough, solves existing freezing flour-dough and is making
During standby, because yeast is damaged even cell rupture during freezing and refrigeration, cause the fermentative activity of yeast big
Big the problem of reducing.
Freezing flour-dough of the invention, in parts by mass, including following component: 50-60 parts of flour, 5-8 parts of yeast, water 10-
20 parts, 4-8 parts of glycerol, 2-6 parts of mannitol, 1-5 parts of zytase.
Preferably, in parts by mass, flour 55-58 parts, 6-7 parts of yeast, 15-17 parts of water, 5-7 parts of glycerol, mannitol 3-5
Part, 2-4 parts of zytase.
Preferably, in parts by mass, 56 parts of flour, 6 parts of yeast, 16 parts of water, 6 parts of glycerol, 4 parts of mannitol, zytase 3
Part.
Further, in parts by mass, the freezing flour-dough further includes compound carbohydrate 1-3 parts, and the compound carbohydrate includes
Trehalose and fructose, in mass ratio, trehalose: fructose 1-5:1.
Preferably, in mass ratio, trehalose: fructose 3:1.
Further, the flour selects Strong flour.
Further, the freezing flour-dough further includes compound grease 2-4 parts, and the compound grease includes shortening and peanut
Oil, in mass ratio, shortening: peanut oil 2-6:3.
For the freezing flour-dough, corresponding preparation method is provided, is specifically comprised the following steps:
(1) prepare each material component by said ratio；
(2) water is added in flour, saccharomycete is added after stirring 5-10min, places 5-10h under room temperature after mixing,
Obtain kind of a face；
(3) glycerol, mannitol and zytase are successively added into described kind of face, is kneaded into clear dough；
(4) clear dough is successively divided, forms, is subsequently placed in -40 to -45 degrees Celsius of freezing chamber and is rapidly frozen
To -20 degrees Celsius, freezing clear dough is obtained；
(5) freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated 20-30 days, obtain refrigerated doughs；
(6) refrigerated doughs are taken out out of refrigerating chamber, thaw 0.5h under 30-33 degrees Celsius, relative humidity 80-85%,
Obtain freezing flour-dough.
Further, in the step (3), during the kneading of clear dough, the compound carbohydrate of the mass parts is added,
It then proceedes to knead, until obtaining clear dough；
The compound carbohydrate includes trehalose and fructose, in mass ratio, trehalose: fructose 1-5:1.
Further, in the step (4), before the clear dough is split, compound oil is smeared on clear dough surface
Rouge, the compound grease include shortening and peanut oil, in mass ratio, shortening: peanut oil 2-6:3.
Compared with the nearest prior art, technical solution of the present invention have it is following the utility model has the advantages that
Freezing flour-dough provided by the invention further adds on the basis of existing freezing flour-dough raw flour, water and yeast
Glycerol adding, mannitol and zytase can act synergistically and penetrate into yeast cells, make the electrolysis entered in yeast cells
The content of matter is reduced, and mitigates yeast cells yeast cells permeability swelling in freezing and cold storage procedure, and then it is thin to reduce yeast
The rupture situation of born of the same parents improves the fermentative activity of yeast cells to improve the quantity of active dry yeasr cell.
Freezing flour-dough provided by the invention further includes the compound carbohydrate including trehalose and fructose, is on the one hand saccharomycete
Growth provide foodstuff, the osmotic pressure of yeast cells periphery on the other hand can be improved so that the Free water in yeast cells to
Extracellular exudation, reduces the content of Free water in yeast cells, reduces yeast cells generation intracellular in freezing and cold storage procedure
The quantity of ice crystal improves the fermentative activity of yeast cells, and depositing because of zytase to reduce the damage quantity of yeast cells
So that crystal ice granule more fine uniform, further decreases the damaging action to saccharomycete.
Freezing flour-dough provided by the invention further includes the compound grease including shortening and peanut oil, the hydrophobicity of grease
Can, hinder dough in protein water suction, reduce cohesion, alleviate the ageing properties of dough, improve dough storage period and
Fresh keeping property.
Freezing flour-dough provided by the invention, flour are preferably Strong flour, and the jackknifing power of high-strength flour is high, reduces yeast cells
Destruction of the glutathione generated in freezing and cold storage procedure to gluten.
Specific embodiment
Below in conjunction with specific embodiments of the present invention, technical solution of the present invention is clearly and completely described.Base
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts it is all its
His embodiment, shall fall within the protection scope of the present invention.
Embodiment 1
The freezing flour-dough of the present embodiment, in parts by mass, including following component: 50 parts of Strong flour, 5 parts of yeast, water 10
Part, 4 parts of glycerol, 2 parts of mannitol, 1 part of zytase.
The preparation method of the freezing flour-dough of the present embodiment, specifically comprises the following steps:
(1) prepare each material component by said ratio；
(2) water is added in flour, saccharomycete is added in stirring 5-10min (preferably 6min) afterwards, after mixing under room temperature
It places 5-10h (preferably 8h), obtains kind of a face；
(3) glycerol, mannitol and zytase are successively added into described kind of face, is kneaded into clear dough；
(4) clear dough is successively divided, forms, is subsequently placed in -40 to -45 degrees Celsius (preferably -42 degrees Celsius)
It is rapidly frozen in freezing chamber to -20 degrees Celsius, obtains freezing clear dough；
(5) freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated 20-30 days (preferably 25 days), refrigerated
Dough；
(6) refrigerated doughs are taken out out of refrigerating chamber, in 30-33 degrees Celsius (preferably 32 degrees Celsius), relative humidity 80-
Thaw 0.5h under 85% (preferably 80%), obtains freezing flour-dough.
Embodiment 2
The freezing flour-dough of the present embodiment, in parts by mass, including following component: 60 parts of Strong flour, 8 parts of yeast, water 20
Part, 8 parts of glycerol, 6 parts of mannitol, 5 parts of zytase.
The preparation method is the same as that of Example 1 for the freezing flour-dough of the present embodiment.
Embodiment 3
The freezing flour-dough of the present embodiment, in parts by mass, including following component: 55 parts of Strong flour, 6 parts of yeast, water 15
Part, 5 parts of glycerol, 3 parts of mannitol, 2 parts of zytase.
The preparation method is the same as that of Example 1 for the freezing flour-dough of the present embodiment.
Embodiment 4
The freezing flour-dough of the present embodiment, in parts by mass, including following component: 58 parts of Strong flour, 7 parts of yeast, water 17
Part, 7 parts of glycerol, 5 parts of mannitol, 4 parts of zytase.
The preparation method is the same as that of Example 1 for the freezing flour-dough of the present embodiment.
Embodiment 5
The freezing flour-dough of the present embodiment, in parts by mass, including following component: 56 parts of Strong flour, 6 parts of yeast, water 16
Part, 6 parts of glycerol, 4 parts of mannitol, 3 parts of zytase.
The preparation method is the same as that of Example 1 for the freezing flour-dough of the present embodiment.
Embodiment 6
On the basis of embodiment 1, in parts by mass, freezing flour-dough further includes compound carbohydrate 1-3 parts to the present embodiment, multiple
Closing carbohydrate includes trehalose and fructose, in mass ratio, trehalose: fructose 1-5:1, it is preferred that trehalose: fructose 3:1.
The preparation method of the freezing flour-dough of the present embodiment specifically comprises the following steps: on the basis of embodiment 1
(1) prepare each material component by said ratio；
(2) water is added in flour, saccharomycete is added in stirring 5-10min (preferably 6min) afterwards, after mixing under room temperature
It places 5-10h (preferably 8h), obtains kind of a face；
(3) glycerol, mannitol and zytase are successively added into described kind of face, is kneaded into clear dough, in the kneading of clear dough
In the process, the compound carbohydrate for adding above-mentioned mass parts, then proceedes to knead, until obtaining clear dough；
(4) clear dough is successively divided, forms, is subsequently placed in -40 to -45 degrees Celsius (preferably -42 degrees Celsius)
It is rapidly frozen in freezing chamber to -20 degrees Celsius, obtains freezing clear dough；
(5) freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated 20-30 days (preferably 25 days), refrigerated
Dough；
(6) refrigerated doughs are taken out out of refrigerating chamber, in 30-33 degrees Celsius (preferably 32 degrees Celsius), relative humidity 80-
Thaw 0.5h under 85% (preferably 80%), obtains freezing flour-dough.
Embodiment 7
For the present embodiment on the basis of embodiment 6, freezing flour-dough further includes compound grease 2-4 parts, and compound grease includes
Butter and peanut oil, in mass ratio, shortening: peanut oil 2-6:3；
The preparation method of the freezing flour-dough of the present embodiment specifically comprises the following steps: on the basis of embodiment 6
(1) prepare each material component by said ratio；
(2) water is added in flour, saccharomycete is added in stirring 5-10min (preferably 6min) afterwards, after mixing under room temperature
It places 5-10h (preferably 8h), obtains kind of a face；
(3) glycerol, mannitol and zytase are successively added into described kind of face, is kneaded into clear dough, in the kneading of clear dough
In the process, the compound carbohydrate for adding above-mentioned mass parts, then proceedes to knead, until obtaining clear dough；
(4) the compound grease that the clear dough surface is smeared to above-mentioned component, then successively divides, molding, then is placed in -40
It is rapidly frozen in the freezing chamber of -45 degrees Celsius (preferably -42 degrees Celsius) to -20 degrees Celsius, obtains freezing clear dough；
(5) freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated 20-30 days (preferably 25 days), refrigerated
Dough；
(6) refrigerated doughs are taken out out of refrigerating chamber, in 30-33 degrees Celsius (preferably 32 degrees Celsius), relative humidity 80-
Thaw 0.5h under 85% (preferably 80%), obtains freezing flour-dough.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. freezing flour-dough, which is characterized in that in parts by mass, including following component: 50-60 parts of flour, 5-8 parts of yeast, water 10-
20 parts, 4-8 parts of glycerol, 2-6 parts of mannitol, 1-5 parts of zytase.
2. freezing flour-dough according to claim 1, which is characterized in that in parts by mass, 55-58 parts of flour, yeast 6-7
Part, 15-17 parts of water, 5-7 parts of glycerol, 3-5 parts of mannitol, 2-4 parts of zytase.
3. freezing flour-dough according to claim 1, which is characterized in that in parts by mass, 56 parts of flour, 6 parts of yeast, water 16
Part, 6 parts of glycerol, 4 parts of mannitol, 3 parts of zytase.
4. freezing flour-dough according to claim 1, which is characterized in that it in parts by mass, further include compound carbohydrate 1-3 parts,
The compound carbohydrate includes trehalose and fructose, in mass ratio, trehalose: fructose 1-5:1.
5. freezing flour-dough according to claim 4, which is characterized in that in mass ratio, trehalose: fructose 3:1.
6. freezing flour-dough according to claim 1, which is characterized in that the flour selects Strong flour.
7. freezing flour-dough according to claim 1, which is characterized in that it further include compound grease 2-4 parts, the compound grease
Including shortening and peanut oil, in mass ratio, shortening: peanut oil 2-6:3.
8. the preparation method of freezing flour-dough according to claim 1-3, which comprises the steps of:
(1) prepare each material component by said ratio；
(2) water is added in flour, saccharomycete is added after stirring 5-10min, places 5-10h under room temperature after mixing, obtains
Kind face；
(3) glycerol, mannitol and zytase are successively added into described kind of face, is kneaded into clear dough；
(4) clear dough is successively divided, form, be subsequently placed in -40 to -45 degrees Celsius of freezing chamber be rapidly frozen to -
20 degrees Celsius, obtain freezing clear dough；
(5) freezing clear dough is placed in -20 degrees Celsius of refrigerating chamber and is refrigerated 20-30 days, obtain refrigerated doughs；
(6) refrigerated doughs are taken out out of refrigerating chamber, thaw 0.5h under 30-33 degrees Celsius, relative humidity 80-85%, obtains
Freezing flour-dough.
9. the preparation method of freezing flour-dough according to claim 8, which is characterized in that in the step (3), in clear dough
Kneading during, add the compound carbohydrate of the mass parts, then proceed to knead, until obtain clear dough；
The compound carbohydrate includes trehalose and fructose, in mass ratio, trehalose: fructose 1-5:1.
10. the preparation method of freezing flour-dough according to claim 8, which is characterized in that, will be described in the step (4)
Before clear dough is split, compound grease is smeared on clear dough surface, the compound grease includes shortening and peanut oil, by matter
Measure ratio, shortening: peanut oil 2-6:3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910178080.2A CN109699703A (en) | 2019-03-08 | 2019-03-08 | Freezing flour-dough and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910178080.2A CN109699703A (en) | 2019-03-08 | 2019-03-08 | Freezing flour-dough and preparation method thereof |
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| US20030104100A1 (en) * | 2001-06-08 | 2003-06-05 | Goedeken Douglas L. | Pre-proofed freezer-to-oven dough compositions, and methods |
| JP2005261359A (en) * | 2004-03-19 | 2005-09-29 | Akita Prefecture | Sugar alcohol-containing bread, premix for bread baking, frozen bread dough, and method for producing bread |
| CN101575577A (en) * | 2008-05-05 | 2009-11-11 | 安琪酵母股份有限公司 | Anti-freezing yeast, composition thereof and flour dough |
| CN105557873A (en) * | 2015-12-08 | 2016-05-11 | 舟山市得法食品有限公司 | Making method of refrigerated dough |
| CN107853359A (en) * | 2017-12-23 | 2018-03-30 | 安徽青松食品有限公司 | A kind of time bread and its preparation technology |
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2019
- 2019-03-08 CN CN201910178080.2A patent/CN109699703A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030104100A1 (en) * | 2001-06-08 | 2003-06-05 | Goedeken Douglas L. | Pre-proofed freezer-to-oven dough compositions, and methods |
| JP2005261359A (en) * | 2004-03-19 | 2005-09-29 | Akita Prefecture | Sugar alcohol-containing bread, premix for bread baking, frozen bread dough, and method for producing bread |
| CN101575577A (en) * | 2008-05-05 | 2009-11-11 | 安琪酵母股份有限公司 | Anti-freezing yeast, composition thereof and flour dough |
| CN105557873A (en) * | 2015-12-08 | 2016-05-11 | 舟山市得法食品有限公司 | Making method of refrigerated dough |
| CN107853359A (en) * | 2017-12-23 | 2018-03-30 | 安徽青松食品有限公司 | A kind of time bread and its preparation technology |
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| 孙玥等: "抗冻保护剂在冷冻面食中的应用", 《粮食加工》 * |
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Application publication date: 20190503 |