CN109805062B - Production process of pre-fermented Danish crisp quick-frozen dough - Google Patents
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Abstract
The invention discloses a production process of pre-fermented danish crisp quick-frozen dough, and relates to the technical field of food processing. By reasonably controlling the technological parameters of the product, the rising power and the leavening property of the pre-fermented Danish crisp quick-frozen dough can still be ensured after the pre-fermented Danish crisp quick-frozen dough is thawed, the product quality is improved, and the production cost is reduced; according to the invention, the plasticity and the extensibility of the dough are improved by controlling the fermentation parameters of the pre-fermentation, and the pre-fermented Danish crisp quick-frozen dough has crisp mouthfeel and uniform section pores after being baked.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of pre-fermented quick-frozen Danish pastry.
Background
Because the dough is convenient for preserve and transport under the frozen state, the producer can guarantee the quality of the baked products through the standardization of production and freezing standards, and then the baked products are respectively delivered to each chain store by the refrigerator car, so that the repeated investment and the waste of human resources can be reduced, the bakery can reasonably arrange the baking time and the baking quantity according to the sales requirement, the inventory can be effectively controlled, the loss is reduced, and the customers can taste the fresh bread which is discharged from the oven and boiled by hot air all the time.
The invention discloses a pineapple cattle horn frozen dough with publication number CN105994478A, which consists of cattle horn dough and pineapple peel, wherein the cattle horn dough consists of high gluten flour, water, white granulated sugar, yeast, milk powder, cream and edible salt, and the weight parts of the dough are as follows: 50-60 parts of high-gluten flour, 25-35 parts of water, 4-5 parts of white granulated sugar, 1-3 parts of yeast, 1-3 parts of milk powder, 1-3 parts of cream and 0.5-2 parts of edible salt; the pineapple peel is composed of low-gluten flour, cream, white granulated sugar and eggs, and is calculated by weight parts: 35-45 parts of low-gluten flour, 20-30 parts of cream, 18-26 parts of white granulated sugar and 8-12 parts of eggs.
Frozen dough in the above-mentioned patent need the baker to unfreeze and just can bake after the fermentation when transporting to the store, and processing is inconvenient, and waste time moreover, and the frozen dough after the preliminary fermentation receives the influence of factors such as transportation temperature easily, leads to the taste not good.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a production process of pre-fermented Danish crisp quick-frozen dough, which has the advantages of crisp taste and uniform section bubbles.
In order to achieve the purpose, the invention provides the following technical scheme:
a production process of pre-fermented Danish crisp quick-frozen dough comprises the following steps:
step one, adding softened water into a stirring container, sequentially adding edible salt, white granulated sugar and whole egg liquid, uniformly stirring, and then adding bread flour, yeast and first butter to obtain a mixture;
step two, stirring the mixture into a dough shape to obtain dough;
step three, dividing the dough, and pressing into dough sheets;
step four, the dough sheet is sent into a freezer to be kept stand, and when the central temperature of the dough sheet is 0-15 ℃, the dough sheet is moved to the freezer to be pressed and extended for standby;
step five, adding the unfrozen second butter into a stirring container, and uniformly stirring to obtain an oil block;
step six, cutting and pressing the oil blocks into oil pieces, and standing for later use;
step seven, flatly placing the oil pieces in the center of the dough piece, folding the dough piece into three layers, completely wrapping the oil pieces, rotating the dough piece by 90 degrees, and continuously pressing the dough wrapped with the oil pieces into a first sheet;
step eight, folding the first sheet into three layers, rotating the three layers by 90 degrees, and pressing the three layers into a second sheet with the same size as the first sheet;
step nine, folding the second sheet into three layers, rotating the second sheet for 90 degrees, and pressing the second sheet into a third sheet with the same size as the first sheet;
step ten, the third slice is sent into a freezer to be kept stand, taken out 8 hours before use and sent into a refrigerator to be thawed and relaxed for standby;
step eleven, delivering the unfrozen third slice into a forming machine for forming to obtain a dough blank;
step twelve, adding water, diced apple, white granulated sugar, custard powder, raisin, Pimenta powder and eggs into a stirring container, and uniformly mixing to obtain stuffing;
filling stuffing in the center of the dough blank to obtain a molded blank;
fourteen, conveying the molded blank into a proofing chamber for proofing, wherein the temperature of the proofing chamber is controlled to be 28-35 ℃, and the humidity is controlled to be 75-90%;
and step fifteen, conveying the fermented formed embryo into a quick freezing machine for quick freezing at the quick freezing temperature of below minus 30 ℃ to ensure that the center temperature of the formed embryo is below minus 18 ℃, and packaging to obtain the pre-fermented Danish crisp quick-frozen dough.
More preferably, the temperature of the softened water in the first step is 0 to 15 ℃.
More preferably, the second step specifically includes: stirring the mixture at 50-60r/min for 3-4min, stirring at 100-120r/min for 7-8min to obtain dough, and controlling the central temperature of the dough at 10-20 deg.C.
More preferably, the temperature of the freezer in the fourth step is below-18 ℃, and the standing time is 10-20 min.
More preferably, the central temperature of the butter in the fifth step is 8-20 ℃, and the central temperature of the oil slices in the sixth step is 8-12 ℃.
More preferably, the standing time in the step ten is not less than 5 hours.
More preferably, the temperature after thawing in the step ten is-2 to 5 ℃.
More preferably, the pre-fermented danish crisp quick-frozen dough comprises the following raw materials in percentage by weight:
4.9-5% of white granulated sugar;
0.4-0.5% of edible salt;
1.2-1.3% of whole egg liquid;
2.4 to 2.5 percent of yeast;
40-41% of bread flour;
1.8-2% of first butter;
29-30% of second yellow oil;
water is added to make up to 100%.
Further preferably, the stuffing comprises the following raw materials in percentage by weight:
41-43% of apple dices;
4-4.5% of white granulated sugar;
4-4.5% of custard powder;
3-3.5% of raisin;
0.2 to 0.6 percent of Pimenta dioica powder;
4-4.5% of eggs;
the balance being water.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) by reasonably controlling the technological parameters of the product, the rising power and the leavening property of the quick-frozen dough of the pre-fermented Danish crisp can still be ensured after the quick-frozen dough is unfrozen, the product quality is improved, and the production cost is reduced;
(2) according to the invention, the plasticity and the extensibility of the dough are improved by controlling the fermentation parameters of the pre-fermentation, if the temperature is too high, the dough is easy to rapidly ferment, the cavities are too large, the taste is not good, and the shape is collapsed; if the temperature is too low, the proofing time is long and the taste is sour;
(3) the pre-fermented Danish crisp quick-frozen dough disclosed by the invention is crisp in taste and uniform in section bubbles after being baked.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1: a production process of pre-fermented Danish crisp quick-frozen dough comprises the following steps:
step one, adding softened water with the temperature of 0 ℃ into a stirrer, sequentially adding edible salt, white granulated sugar and whole egg liquid, uniformly stirring, adding bread flour and yeast, sieving the bread flour by a 20-mesh vibrating screen, and obtaining a mixture, wherein the central temperature of the bread flour is not lower than 0 ℃;
step two, stirring the mixture for 3min at the speed of 50r/min, then stirring for 7min at the speed of 100r/min, and stirring into a dough shape to obtain a dough, wherein the central temperature of the dough is controlled at 10 +/-1 ℃;
step three, dividing the dough into pieces with the weight of 8kg, and rolling the pieces into 60cm by 60cm dough pieces;
step four, the dough sheet is sent into a freezer with the temperature below 18 ℃ below zero and kept stand for 10min, and when the central temperature of the dough sheet is 0 ℃ to 15 ℃, the dough sheet is moved to the freezer and is pressed and prolonged for standby;
taking out the butter to be used from a freezer in advance, thawing the butter, wherein the central temperature of the thawed butter is 8 +/-1 ℃, adding the thawed butter into a stirrer, stirring at the speed of 50r/min for 5min, and stirring at the speed of 100r/min for 1min to obtain an oil block;
step six, dividing and pressing the oil blocks into oil pieces of 60cm by 60cm, wherein the weight of each oil block is 2.5kg, the central temperature of each oil piece is 8 +/-1 ℃, and the pressed oil pieces are placed on a rack vehicle and stand for later use;
step seven, flatly placing the oil pieces in the center of the dough piece, folding the dough piece into three layers, completely wrapping the oil pieces, rotating the dough piece by 90 degrees, and continuously pressing the surface wrapped with the oil pieces into a first sheet with the length of 140 cm;
step eight, folding the first sheet into three layers with the size of 60 x 60cm, rotating the three layers by 90 degrees, and pressing the three layers into a second sheet with the same size as the first sheet;
step nine, folding the second sheet into three layers with the size of 60 x 60cm, rotating the second sheet for 90 degrees, pressing the third sheet into a third sheet with the same size as the first sheet, folding the third sheet into 3 layers with the size of 60 x 60cm and the single-layer thickness of 10.0 cm;
step ten, delivering the folded third slice into a freezer, standing for more than 5 hours, taking out the third slice and delivering the third slice into a refrigerator for unfreezing and relaxing to minus 2 +/-1 ℃ before use, wherein the refrigerating temperature is 5 ℃ for later use;
step eleven, delivering the unfrozen third slice into a forming machine for forming to obtain a dough blank;
step twelve, adding water, diced apple, white granulated sugar, custard powder, raisin, Pimenta powder and eggs into a stirring container, and uniformly mixing to obtain stuffing;
filling stuffing in the center of the dough blank to obtain a molded blank;
fourteen, the molded embryo is sent into a proofing chamber for proofing, the temperature of the proofing chamber is controlled at 28 +/-2 ℃, the humidity is controlled at 75 +/-3%, the surface is smooth and moist after proofing, the surface of the dough embryo is lightly pressed by fingers, the hand feeling is elastic, the pressed part can be slowly recovered but can not be completely recovered, and the tissue reticular structure is fine, soft and non-sticky;
and step fifteen, conveying the fermented formed blank into a quick freezing machine for quick freezing at the temperature of below minus 30 ℃ for 40min or less, and packaging when the central temperature of the formed blank reaches minus 18 ℃ to obtain the pre-fermented Danish crisp quick-frozen dough.
The pre-fermented Danish crisp quick-frozen dough comprises the following raw materials in percentage by weight:
4.91% of white granulated sugar;
0.41% of edible salt;
1.22% of whole egg liquid;
2.44% of yeast;
40.93% of bread flour;
1.83% of first butter;
29.32% of second yellow oil;
and (5) 18.94% of water.
The stuffing comprises the following raw materials in percentage by weight:
apple dices 42.25%;
4.02% of white granulated sugar;
4.02% of custard powder;
3.02% of raisin;
0.4 percent of cinnamon powder;
4.02% of eggs;
and (5) 42.25 percent of water.
Example 2: the production process of the pre-fermented Danish crisp quick-frozen dough is different from the production process of the embodiment 1 in that the production process comprises the following steps:
step one, adding softened water with the temperature of 10 ℃ into a stirrer, sequentially adding edible salt, white granulated sugar and whole egg liquid, uniformly stirring, adding bread flour and yeast, sieving the bread flour by a 20-mesh vibrating screen, and obtaining a mixture, wherein the central temperature of the bread flour is not lower than 0 ℃;
step two, stirring the mixture for 3.5min at the speed of 55r/min, then stirring for 7.5min at the speed of 110r/min, and stirring into a dough shape to obtain a dough, wherein the central temperature of the dough is controlled at 15 +/-1 ℃;
step three, dividing the dough into pieces with the weight of 8kg, and rolling the pieces into 60cm by 60cm dough pieces;
step four, the dough sheet is sent into a freezer with the temperature below 18 ℃ below zero and kept stand for 15min, and when the central temperature of the dough sheet is 10 +/-1 ℃, the dough sheet is moved to the freezer and is subjected to calendering for later use;
taking out the butter to be used from a freezer in advance, thawing the butter, wherein the central temperature of the thawed butter is 15 +/-1 ℃, adding the thawed butter into a stirrer, stirring at the speed of 50r/min for 5min, and stirring at the speed of 100r/min for 1min to obtain an oil block;
step six, dividing and pressing the oil blocks into oil pieces of 60cm by 60cm, wherein the weight of each oil block is 2.5kg, the central temperature of each oil piece is 10 +/-1 ℃, and the pressed oil pieces are placed on a frame vehicle and stand for later use;
step seven, flatly placing the oil pieces in the center of the dough piece, folding the dough piece into three layers, completely wrapping the oil pieces, rotating the dough piece by 90 degrees, and continuously pressing the surface wrapped with the oil pieces into a first sheet with the length of 140 cm;
step eight, folding the first sheet into three layers with the size of 60 x 60cm, rotating the three layers by 90 degrees, and pressing the three layers into a second sheet with the same size as the first sheet;
step nine, folding the second sheet into three layers with the size of 60 x 60cm, rotating the second sheet for 90 degrees, pressing the third sheet into a third sheet with the same size as the first sheet, folding the third sheet into 3 layers with the size of 60 x 60cm and the single-layer thickness of 10.0 cm;
step ten, delivering the folded third slice into a freezer, standing for more than 5 hours, taking out the third slice and delivering the third slice into a refrigerator for thawing and relaxation to 2 +/-1 ℃ before use, wherein the refrigeration temperature is 5 ℃ for later use;
step eleven, delivering the unfrozen third slice into a forming machine for forming to obtain a dough blank;
step twelve, adding water, diced apple, white granulated sugar, custard powder, raisin, Pimenta powder and eggs into a stirring container, and uniformly mixing to obtain stuffing;
filling stuffing in the center of the dough blank to obtain a molded blank;
fourteen, the formed embryo is sent into a proofing chamber for proofing, the temperature of the proofing chamber is controlled at 31 +/-2 ℃, the humidity is controlled at 80 +/-3%, the surface is smooth and moist after proofing, the surface of the dough embryo is lightly pressed by fingers, the hand feeling is elastic, the pressed part can be slowly recovered but can not be completely recovered, and the tissue reticular structure is fine, soft and non-sticky;
and step fifteen, conveying the fermented formed blank into a quick freezing machine for quick freezing at the temperature of below minus 30 ℃ for 40min or less, and packaging when the central temperature of the formed blank reaches minus 18 ℃ to obtain the pre-fermented Danish crisp quick-frozen dough.
Example 3: the production process of the pre-fermented Danish crisp quick-frozen dough is different from the production process of the embodiment 1 in that the production process comprises the following steps:
step one, adding softened water with the temperature of 15 ℃ into a stirrer, sequentially adding edible salt, white granulated sugar and whole egg liquid, uniformly stirring, adding bread flour and yeast, sieving the bread flour by a 20-mesh vibrating screen, and obtaining a mixture, wherein the central temperature of the bread flour is not lower than 0 ℃;
step two, stirring the mixture for 4min at the speed of 60r/min, then stirring for 8min at the speed of 120r/min, and stirring into a dough shape to obtain dough, wherein the central temperature of the dough is controlled at 20 +/-2 ℃;
step three, dividing the dough into pieces with the weight of 8kg, and rolling the pieces into 60cm by 60cm dough pieces;
step four, the dough sheet is sent into a freezer with the temperature below 18 ℃ below zero and kept stand for 20min, and when the central temperature of the dough sheet is 0 ℃ to 15 ℃, the dough sheet is moved to the freezer and is pressed and prolonged for standby;
taking out the butter to be used from a freezer in advance, thawing the butter, wherein the central temperature of the thawed butter is 20 +/-1 ℃, adding the thawed butter into a stirrer, stirring at the speed of 50r/min for 5min, and stirring at the speed of 100r/min for 1min to obtain an oil block;
step six, dividing and pressing the oil blocks into oil pieces of 60cm by 60cm, wherein the weight of each oil block is 2.5kg, the central temperature of each oil piece is 12 +/-1 ℃, and the pressed oil pieces are placed on a rack vehicle and stand for later use;
step seven, flatly placing the oil pieces in the center of the dough piece, folding the dough piece into three layers, completely wrapping the oil pieces, rotating the dough piece by 90 degrees, and continuously pressing the surface wrapped with the oil pieces into a first sheet with the length of 140 cm;
step eight, folding the first sheet into three layers with the size of 60 x 60cm, rotating the three layers by 90 degrees, and pressing the three layers into a second sheet with the same size as the first sheet;
step nine, folding the second sheet into three layers with the size of 60 x 60cm, rotating the second sheet for 90 degrees, pressing the third sheet into a third sheet with the same size as the first sheet, folding the third sheet into 3 layers with the size of 60 x 60cm and the single-layer thickness of 10.0 cm;
step ten, delivering the folded third slice into a freezer, standing for more than 5 hours, taking out the third slice and delivering the third slice into a refrigerator for thawing and relaxation to 5 +/-1 ℃ before use, wherein the refrigeration temperature is 5 ℃ for later use;
step eleven, delivering the unfrozen third slice into a forming machine for forming to obtain a dough blank;
step twelve, adding water, diced apple, white granulated sugar, custard powder, raisin, Pimenta powder and eggs into a stirring container, and uniformly mixing to obtain stuffing;
filling stuffing in the center of the dough blank to obtain a molded blank;
fourteen, the formed embryo is sent into a proofing chamber for proofing, the temperature of the proofing chamber is controlled at 35 +/-2 ℃, the humidity is controlled at 90 +/-3%, the surface is smooth and moist after proofing, the surface is lightly pressed by fingers, the hand feeling is elastic, the pressed part can be slowly recovered but can not be completely recovered, and the tissue reticular structure is fine, soft and non-sticky;
and step fifteen, conveying the fermented formed blank into a quick freezing machine for quick freezing at the temperature of below minus 30 ℃ for 40min or less, and packaging when the central temperature of the formed blank reaches minus 18 ℃ to obtain the pre-fermented Danish crisp quick-frozen dough.
Example 4: the production process of the pre-fermented quick-frozen Danish pastry dough is different from the example 1 in that the raw materials and the weight percentage of the pre-fermented quick-frozen Danish pastry are as follows:
4.9 percent of white granulated sugar;
0.4% of edible salt;
1.2% of whole egg liquid;
2.4% of yeast;
40% of bread flour;
1.8% of first butter;
29% of second yellow oil;
water is complemented to 100 percent;
the stuffing comprises the following raw materials in percentage by weight:
apple dices 41%;
4% of white granulated sugar;
4% of custard powder;
3% of raisin;
0.2 percent of cinnamon powder;
4% of eggs;
and (5) 43.8 percent of water.
Example 5: the production process of the pre-fermented quick-frozen Danish pastry dough is different from the example 1 in that the raw materials and the weight percentage of the pre-fermented quick-frozen Danish pastry are as follows:
5% of white granulated sugar;
0.5% of edible salt;
1.3% of whole egg liquid;
2.5% of yeast;
41% of bread flour;
2% of first butter;
30% of second butter;
water is complemented to 100 percent;
the stuffing comprises the following raw materials in percentage by weight:
apple dices 43%;
4.5 percent of white granulated sugar;
4.5 percent of custard powder;
4% of raisin;
0.6 percent of cinnamon powder;
4.5 percent of eggs;
and 38.9 percent of water.
Comparative example 1: a commercially available conventional unfermented danish crisp quick frozen dough was used.
Comparative example 2: a process for producing a pre-fermented danish crisp quick-frozen dough, which differs from example 1 in that the temperature of the demineralized water in step one is 20 ℃.
Comparative example 3: the difference between the production process of the pre-fermented Danish crisp quick-frozen dough and the production process of the embodiment 1 is that the central temperature of the dough in the second step is controlled to be 5 ℃.
Comparative example 4: the production process of the pre-fermented Danish crisp quick-frozen dough is different from the production process of the embodiment 1 in that in the fourth step, when the central temperature of the dough sheet is 18 ℃, the dough sheet is moved to a freezer for pressing and extension for standby.
Comparative example 5: the production process of the pre-fermented Danish crisp quick-frozen dough is different from the production process of the example 1 in that in the step ten, the Danish crisp quick-frozen dough is taken out and sent into a refrigerator for thawing and relaxing to 6 ℃ before being used, and the refrigerating temperature is 6 ℃.
Comparative example 6: the difference between the production process of the pre-fermented Danish crisp quick-frozen dough and the production process of the embodiment 1 is that the temperature of a proofing chamber in the step twelve is controlled at 26 ℃, and the humidity is controlled at 70%.
Comparative example 7: the difference between the production process of the pre-fermented Danish crisp quick-frozen dough and the production process of the embodiment 1 is that the temperature of a proofing chamber in the step twelve is controlled at 36 ℃, and the humidity is controlled at 91%.
Comparative example 8: the production process of the pre-fermented quick-frozen Danish pastry dough is different from the example 1 in that the raw materials and the weight percentage of the pre-fermented quick-frozen Danish pastry are as follows:
6% of white granulated sugar;
0.7% of edible salt;
1.0% of whole egg liquid;
2.2% of yeast;
42% of bread flour;
1.5% of first butter;
25% of second butter;
water is added to make up to 100%.
Comparative example 9: the production process of the pre-fermented Danish crisp quick-frozen dough is different from the production process of the embodiment 1 in that the stuffing comprises the following raw materials in percentage by weight:
apple dices 35%;
5% of white granulated sugar;
3.5 percent of custard powder;
2.5% of raisin;
0.1 percent of cinnamon powder;
3.5 percent of eggs;
the balance being water.
Sensory evaluation test method: placing the pre-fermented quick-frozen Danish pastry dough obtained in the examples 1-5 and the comparative examples 1-9 in a refrigerator at 10 ℃ for unfreezing so as to unfreeze the dough evenly, taking out the dough and then baking the dough in an oven to obtain the Danish pastry, wherein the Danish pastry is numbered as test samples 1-5 and control samples 1-9 in sequence;
randomly selecting 140 healthy population cases of 18-35 years old in the same area as volunteers, averagely dividing the healthy population cases into 14 groups, performing sensory evaluation in a sensory evaluation chamber according to the scoring standards in the table 2, placing the test samples 1-5 and the control samples 1-9 in a white porcelain plate, visually inspecting the shape and the color, then cutting the white porcelain plate by a knife according to a quartering method, observing tissues and impurities, tasting the taste and the mouthfeel, making an evaluation, discarding the maximum 5 values and the minimum 5 values of each group, and taking the average value of the rest.
And (3) test results: the results of the scores of the test samples 1 to 5 and the control samples 1 to 9 are shown in Table 2. As can be seen from Table 2, the total score of the test samples 1-5 is much higher than that of the control samples 1-9, which shows that the process parameters of the product are reasonably controlled, the rising power and the leavening property of the pre-fermented Danish crisp quick-frozen dough can still be ensured after the pre-fermented Danish crisp quick-frozen dough is thawed, and the product quality is improved; according to the invention, by controlling the fermentation parameters of the pre-fermentation, the plasticity and the extensibility of the dough are improved, and the pre-fermented Danish crisp quick-frozen dough has crisp mouthfeel and uniform section bubbles after being baked.
TABLE 1 sensory Scoring criteria for Danish pastries
TABLE 2 results of scoring for test samples 1-5 and control samples 1-9
| Sample numbering | Color | Appearance of the product | Cross sectional state | Flavor (I) and flavor (II) | Taste of the product | Total score |
| Test sample 1 | 9 | 18 | 29 | 9 | 29 | 94 |
| Test sample 2 | 8 | 19 | 28 | 8 | 29 | 92 |
| Test sample 3 | 8 | 19 | 28 | 8 | 28 | 91 |
| Test sample 4 | 9 | 18 | 29 | 8 | 29 | 93 |
| Test sample 5 | 9 | 18 | 28 | 9 | 28 | 92 |
| Control sample 1 | 8 | 14 | 22 | 7 | 21 | 72 |
| Control sample 2 | 8 | 15 | 22 | 8 | 23 | 76 |
| Control sample 3 | 7 | 15 | 21 | 7 | 22 | 72 |
| Control sample 4 | 8 | 14 | 20 | 7 | 23 | 72 |
| Control sample 5 | 8 | 14 | 21 | 7 | 21 | 71 |
| Control sample 6 | 7 | 14 | 19 | 7 | 22 | 69 |
| Control sample 7 | 7 | 14 | 18 | 8 | 21 | 68 |
| Control sample 8 | 8 | 15 | 19 | 9 | 22 | 73 |
| Control sample 9 | 9 | 17 | 25 | 8 | 21 | 80 |
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (4)
1. A production process of pre-fermented Danish crisp quick-frozen dough is characterized by comprising the following steps:
step one, adding softened water with the temperature of 0-15 ℃ into a stirring container, sequentially adding edible salt, white granulated sugar and whole egg liquid, uniformly stirring, and then adding bread flour, yeast and first butter to obtain a mixture;
step two, stirring the mixture into a dough shape to obtain a dough, wherein the central temperature of the dough is controlled at 10-20 ℃;
step three, dividing the dough, and pressing into dough sheets;
step four, the dough sheet is sent into a freezer to be kept stand, and when the central temperature of the dough sheet is 0-15 ℃, the dough sheet is moved to the freezer to be pressed and extended for standby;
step five, adding the unfrozen second butter into a stirring container, and uniformly stirring to obtain an oil block;
step six, cutting and pressing the oil blocks into oil pieces, and standing for later use;
step seven, flatly placing the oil pieces in the center of the dough piece, folding the dough piece into three layers, completely wrapping the oil pieces, rotating the dough piece by 90 degrees, and continuously pressing the dough wrapped with the oil pieces into a first sheet;
step eight, folding the first sheet into three layers, rotating the three layers by 90 degrees, and pressing the three layers into a second sheet with the same size as the first sheet;
step nine, folding the second sheet into three layers, rotating the second sheet for 90 degrees, and pressing the second sheet into a third sheet with the same size as the first sheet;
step ten, conveying the third slice into a freezer for standing for more than or equal to 5 hours, taking out the third slice and conveying the third slice into a refrigerator for thawing and relaxing 8 hours before use, wherein the temperature after thawing is-2-5 ℃ for later use;
step eleven, delivering the unfrozen third slice into a forming machine for forming to obtain a dough blank;
step twelve, adding water, diced apple, white granulated sugar, custard powder, raisin, Pimenta powder and eggs into a stirring container, and uniformly mixing to obtain stuffing;
filling stuffing in the center of the dough blank to obtain a molded blank;
fourteen, conveying the molded blank into a proofing chamber for proofing, wherein the temperature of the proofing chamber is controlled to be 28-35 ℃, and the humidity is controlled to be 75-90%;
fifthly, feeding the fermented formed embryo into a quick freezer for quick freezing at the temperature of below-30 ℃ to enable the center temperature of the formed embryo to be below-18 ℃, and packaging to obtain pre-fermented Danish crisp quick-frozen dough;
the pre-fermented Danish crisp quick-frozen dough comprises the following raw materials in percentage by weight:
4.9-5% of white granulated sugar;
0.4-0.5% of edible salt;
1.2-1.3% of whole egg liquid;
2.4 to 2.5 percent of yeast;
40-41% of bread flour;
1.8-2% of first butter;
29-30% of second butter;
water is complemented to 100 percent;
the stuffing comprises the following raw materials in percentage by weight:
41-43% of apple dices;
4-4.5% of white granulated sugar;
4-4.5% of custard powder;
3-3.5% of raisin;
0.2 to 0.6 percent of Pimenta dioica powder;
4-4.5% of eggs;
the balance being water.
2. The process for producing the pre-fermented danish crisp quick-frozen dough according to claim 1, wherein the second step specifically comprises: stirring the mixture at 50-60r/min for 3-4min, further stirring at 100-120r/min for 7-8min, and stirring into dough to obtain dough.
3. The process for producing the pre-fermented danish crisp quick-frozen dough according to claim 1, wherein the temperature of the freezer in the fourth step is below-18 ℃ and the standing time is 10-20 min.
4. The process for producing the pre-fermented quick-frozen Danish pastry dough according to claim 1, wherein the center temperature of the butter in the fifth step is 8-20 ℃ and the center temperature of the oil flakes in the sixth step is 8-12 ℃.
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| CN201910136090.XA CN109805062B (en) | 2019-02-21 | 2019-02-21 | Production process of pre-fermented Danish crisp quick-frozen dough |
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| CA1269882A (en) * | 1984-07-02 | 1990-06-05 | Bernard Seneau | Preproofed, frozen unbaked croissant and process of making same |
| US4839178A (en) * | 1987-06-12 | 1989-06-13 | General Foods Corporation | Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life |
| EP0305071A3 (en) * | 1987-08-24 | 1990-01-31 | General Foods Corporation | Process for making preproofed unbaked and frozen doughs |
| JPH0640794B2 (en) * | 1988-07-26 | 1994-06-01 | レオン自動機株式会社 | Form storage method of bread or pastry |
| BR9608323A (en) * | 1995-05-02 | 1999-11-30 | Philippe Douaire | Process of making food, and Viennese sweets. |
| EP1808074A1 (en) * | 2006-04-12 | 2007-07-18 | CSM Nederland B.V. | Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance |
| CN101791087A (en) * | 2010-01-18 | 2010-08-04 | 黄卫宁 | Pre-fermented quickly-frozen steamed bun and production method thereof |
| CN101731497B (en) * | 2010-01-18 | 2012-04-18 | 黄卫宁 | Quick-frozen steamed bread and preparation method thereof |
| CN102599210A (en) * | 2012-04-16 | 2012-07-25 | 福建农林大学 | Potato-bread frozen dough and preparation method thereof |
| WO2014017139A1 (en) * | 2012-07-25 | 2014-01-30 | 不二製油株式会社 | Method for producing danish dough |
| CN105432728A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Quick-freezing Denmark salty dough and making method thereof |
| CN105494571A (en) * | 2015-12-31 | 2016-04-20 | 东莞市绰士食品有限公司 | Method for making quick-freezing multilayer doughnut dough |
| CN105410111A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Quick-frozen Danish sweet dough and preparation method thereof |
| KR101684825B1 (en) * | 2016-01-29 | 2016-12-20 | 주식회사 파리크라상 | Method of producing a frozen dough for a bread containing jam and Method of a bread containing jam and cream by employing the frozen dough |
| CN107230168B (en) * | 2017-05-16 | 2020-09-11 | 东莞市绰士食品有限公司 | Method for operating multilayer frozen dough baked directly in frozen state |
| CN107467133A (en) * | 2017-09-01 | 2017-12-15 | 徐州工程学院 | The method for tearing bread using pre-fermented frozen dough making hand |
| CN108353971B (en) * | 2018-02-11 | 2021-07-27 | 北京味多美食品科技有限责任公司 | Danish dough adopting pre-fermentation and freezing technology and preparation method |
| CN108432843A (en) * | 2018-03-01 | 2018-08-24 | 上海麦优食品有限公司 | A kind of puff freezing flour-dough and its deep process |
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