CN110720486B - Method for improving quality of frozen dough and product thereof by mild stress treatment of yeast - Google Patents
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Abstract
The invention discloses a method for improving frozen dough and product quality thereof by treating yeast under mild stress, and belongs to the technical field of flour product processing. The method comprises the steps of selecting a specific stress agent epsilon-polylysine and/or epsilon-polylysine hydrochloride to stress yeast; then the frozen dough is processed, and the frozen dough is prepared by the steps of dough kneading, rolling, freezing and the like. The invention increases the content of protective metabolites in yeast cells and maintains the activity of yeast in the frozen dough by means of stress agent treatment, thereby improving the quality of the frozen dough and the products thereof.
Description
Technical Field
The invention belongs to the technical field of flour product processing, and particularly relates to a method for improving frozen dough and product quality thereof by treating yeast under mild stress.
Background
Frozen dough has many advantages including saving processing time, space, equipment and labor costs. Despite years of research on frozen dough, the problem of maintaining yeast viability during frozen storage still remains. Yeast viability is a key factor affecting frozen dough quality, and yeast protection is also a hotspot and difficulty in the field of frozen dough research.
The frost resistance of yeast is directly related to the content of protective metabolites such as trehalose, glycerol and proline in the yeast cells. Conventional single gene knock-out or overexpression approaches are often ineffective in improving yeast freezing tolerance. The method for improving the viability of the yeast in the frozen dough by directly adding additives such as hydrocolloids (such as xanthan gum and polyglutamic acid) and trehalose, which is reported in the literature and the patent, only relates to physical protection, and does not substantially change the growth characteristics of yeast cells so as to adapt to the freezing environment, so that the effect is often poor.
Disclosure of Invention
In order to solve the problems, the invention provides a method for treating yeast by using a specific stress agent, which can realize the activity maintenance of the yeast and improve the quality of a frozen dough product so as to overcome the defects of the existing frozen dough anti-freezing technology.
The method for improving the quality of the frozen dough product by processing the yeast under the mild stress of the epsilon-polylysine is a brand-new unreported method. The growth characteristics of the yeast are changed by stress treatment of the epsilon-polylysine, the accumulation of protective metabolites of the yeast is promoted, the freezing resistance of the yeast in the frozen dough is greatly improved, and the quality of the frozen dough product is improved.
The first purpose of the invention is to provide a method for improving the freezing tolerance of yeast, which comprises the steps of dispersing yeast and a stress agent in water, uniformly mixing to obtain a mixed solution, and carrying out stress treatment; the stress agent comprises epsilon-polylysine and/or epsilon-polylysine hydrochloride.
In one embodiment of the present invention, the polymerization degree of epsilon-polylysine is 2 to 40.
In one embodiment of the invention, the concentration of the stress agent in the mixed liquor is 0.1mg/mL to 0.6mg/mL.
In one embodiment of the invention, the yeast includes liquid yeast, compressed yeast, semi-dry yeast, instant dry yeast, other yeast-containing leavening agents.
In one embodiment of the present invention, the ratio of the yeast to water is 0.1% to 10% (based on the raw material powder).
In one embodiment of the present invention, the stress treatment is to allow the mixed solution to stand for 1min or more. The temperature of the stress treatment comprises 4-80 ℃.
The second purpose of the invention is to provide a yeast treatment fluid, which is prepared by dispersing yeast and a stress agent in water, uniformly mixing and standing; the stress agent comprises epsilon-polylysine and/or epsilon-polylysine hydrochloride.
In one embodiment of the present invention, the polymerization degree of epsilon-polylysine is 2 to 40.
In one embodiment of the invention, the concentration of the stress agent in the mixed liquor is 0.1mg/mL to 0.6mg/mL.
In one embodiment of the present invention, the ratio of the yeast to water is 0.1% to 10% (based on the raw material powder).
The third purpose of the invention is to provide a preparation method of frozen dough, which comprises the steps of mixing flour with the yeast treatment liquid, kneading dough, rolling and forming, pre-proofing, and freezing or refrigerating to obtain the frozen dough.
In one embodiment of the invention, the dough is mixed in a dough mixer at a medium speed (100-140 rap/min) for 1-6min and at a medium speed (200-260 rap/min) for 1-3min.
In one embodiment of the invention, the pre-fermentation is performed at 35-40 ℃ and 65-85% relative humidity for 10-30 min.
In one embodiment of the invention, the freezing or refrigerating is performed at a temperature of-10 ℃ to-40 ℃.
In one embodiment of the present invention, the freezing or refrigerating further comprises: freezing at-20 to-40 ℃, and then transferring to-10 to-20 ℃ for 12d freezing preservation and multiple freezing-thawing cycles. The number of freeze-thaw cycles was 4.
It is a fourth object of the present invention to provide a frozen dough product prepared using the frozen dough described above.
In one embodiment of the invention, the frozen dough product comprises steamed bread, steamed stuffed buns, bread, twisted crullers, scones and crusty pancakes.
The invention has the beneficial effects that:
the invention selects a stress agent solution with a certain concentration to carry out mild stress on the yeast. After the yeast is treated for a period of time at a certain temperature, the yeast cells are subjected to mild stress, a complex metabolic network generates a series of dynamic changes, and in order to adapt to the changing environment as soon as possible, the cells release protective metabolites. The yeast after stress treatment is used for making the frozen dough and the products thereof, compared with the yeast cells without stress treatment, the resistance to freezing is greatly enhanced due to the high content of protective metabolites in the cells, and the cell survival rate and the fermentation gas production capability are better protected, thereby improving the quality of the frozen dough and the products thereof. The mild stress method is convenient to use, economical and practical, can greatly improve the frost resistance of yeast in the frozen dough, and simultaneously solves the problems of insufficient fermentation gas production capability and poor quality of the frozen dough product caused by long-time freezing storage and freeze thawing.
Drawings
FIG. 1 is a graph showing the change of specific volume of frozen dough steamed bread in the freezing storage period according to embodiment 1 of the present invention.
FIG. 2 is a graph showing the change of specific volume of the frozen dough steamed bun during the freezing storage period according to embodiment 2 of the present invention.
FIG. 3 is a graph showing the change of specific volume of the frozen dough steamed bun during the freezing period according to embodiment 3 of the present invention.
FIG. 4 is a graph showing the change of specific volume of the frozen dough steamed bun during the freezing period according to embodiment 4 of the present invention.
Fig. 5 is a graph showing the change of specific volume of the frozen dough steamed bun in the freezing period in embodiment 5 of the present invention.
Fig. 6 is a graph showing the change of specific volume of the frozen dough steamed bun in the freezing period in embodiment 6 of the present invention.
FIG. 7 is a graph showing the change of specific volume during the freezing storage period of the frozen dough steamed bun according to comparative example 1 of the present invention.
FIG. 8 is a graph showing the change of specific volume during the freezing storage period of the frozen dough steamed bun according to comparative example 2 of the present invention.
FIG. 9 is a graph showing the change of specific volume of the frozen dough steamed bun according to the embodiment of the present invention in the freezing storage period in comparative example 3.
FIG. 10 is a graph showing the change of specific volume during the freezing storage period of the frozen dough steamed bun according to comparative example 4 of the present invention.
FIG. 11 is a schematic diagram of slicing of the frozen dough steamed buns of examples 1-6 and comparative examples 1-4 of the present invention during the freezing storage period.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention clear, a detailed description of the embodiments of the present invention will be given below with reference to the accompanying examples.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Example 1:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 100mg of epsilon-polylysine (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g wheat flour into the yeast treatment liquid obtained in step (1), mixing at low speed of 120r/min for 4min and at medium speed of 240r/min in a dough mixer for 2min,
and (3) calendering and forming: then rolling for 8 times, dividing the dough into 50g small blocks after rolling, and manually kneading the dough into round pieces;
pre-proofing: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein three days are a freeze-thaw cycle; respectively obtaining frozen dough in different freezing storage stages;
(3) Thawing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Example 2:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 150mg of epsilon-polylysine (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g wheat flour into the yeast treatment solution obtained in step (1), mixing at low speed of 120r/min for 4min and 240r/min for 2min in a dough mixer,
and (3) calendering and forming: then rolling for 8 times, dividing the dough into 50g small blocks after rolling, and manually kneading the dough into round pieces;
pre-proofing: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Unfreezing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Example 3:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 200mg of epsilon-polylysine (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g wheat flour into the yeast treatment liquid obtained in step (1), mixing at low speed of 120r/min for 4min and at medium speed of 240r/min in a dough mixer for 2min,
and (3) calendaring and forming: then rolling for 8 times, dividing the dough into 50g of small pieces for manual rounding after rolling;
pre-fermentation: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Thawing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Example 4:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 300mg of epsilon-polylysine (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g wheat flour into the yeast treatment liquid obtained in the step (1), and mixing the wheat flour in a dough mixer at a low speed of 120r/min for 4min and then at a medium speed of 240r/min for 2min;
and (3) calendering and forming: then rolling for 8 times, dividing the dough into 50g small blocks after rolling, and manually kneading the dough into round pieces;
pre-fermentation: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Unfreezing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Example 5:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 100mg of epsilon-polylysine hydrochloride (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g of wheat flour into the yeast treatment liquid obtained in the step (1), and mixing the wheat flour in a dough mixer at a low speed of 120r/min for 4min and at a medium speed of 240r/min for 2min;
and (3) calendering and forming: then rolling for 8 times, dividing the dough into 50g small blocks after rolling, and manually kneading the dough into round pieces;
pre-fermentation: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Unfreezing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Example 6:
(1) Selecting a stress agent to carry out stress treatment on the yeast: adding 150mg of epsilon-polylysine hydrochloride (with the polymerization degree of 20-30) and 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing at 25 ℃ for 10min to obtain a yeast treatment solution;
(2) Preparing frozen dough by using the obtained yeast:
kneading: mixing 1000g wheat flour, yeast and epsilon-polylysine at low speed of 120r/min for 4min and at medium speed of 240r/min for 2min in a dough mixer;
and (3) calendaring and forming: then rolling for 8 times, dividing the dough into 50g of small pieces for manual rounding after rolling;
pre-fermentation: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Thawing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Comparative example 1:
(1) Adding 30g of fresh yeast into 500mL of deionized water, uniformly mixing, and standing for 10min at 25 ℃ to obtain a mixed solution of the yeast and the water;
(2) Preparing frozen dough by using the obtained yeast:
kneading: adding 1000g wheat flour into the mixed solution of yeast and water obtained in step (1), mixing at low speed of 120r/min for 4min and at medium speed of 240r/min in a dough mixer for 2min,
and (3) calendering and forming: then rolling for 8 times, dividing the dough into 50g small blocks after rolling, and manually kneading the dough into round pieces;
pre-proofing: pre-fermenting at 38 deg.C and 75% relative humidity for 20min;
freezing and freezing-thawing the frozen dough: after fermentation, freezing at-40 ℃ for 1h, then transferring to-18 ℃ for 12d freezing preservation and 4 times of freeze-thaw cycle (standing at 30 ℃ and 70% relative humidity for 1 h); wherein, freeze thawing circulation is carried out once in three days to respectively obtain frozen dough in different freezing and storing stages;
(3) Thawing, fermenting and steaming the frozen dough product: thawing the green dough, thawing at 38 deg.C and 75% relative humidity, fermenting for 90min, and steaming in universal oven for 15min to obtain steamed bread product.
Comparative example 2:
referring to example 1, the corresponding steamed bread product was prepared by replacing the amount of epsilon-polylysine used in step (1) with 10mg, and keeping the other conditions unchanged.
Comparative example 3:
referring to example 1, the corresponding steamed bread product was prepared by replacing the amount of epsilon-polylysine used in step (1) with 600mg, and keeping the other conditions unchanged.
Comparative example 4:
referring to example 1, the epsilon-polylysine in the step (1) is replaced by polyglutamic acid (polymerization degree is 1000-5000), and other conditions are not changed, so that a corresponding steamed bread product is prepared.
Specific volume properties of the steamed bread products prepared from the frozen doughs of examples 1-6 and comparative examples 1-4 at different freezing/freezing stages were measured, and the specific results are shown in table 1 and fig. 1-10.
Fig. 11 is a graph showing slices of steamed bread products prepared by measuring the frozen doughs of the different freezing/freezing stages in examples 1 to 6 and comparative examples 1 to 4.
TABLE 1 specific volume results of steamed buns obtained in examples 1-6 and comparative examples 1-4
| Fresh and fresh | Frozen storage for 0d | Freezing and thawing for 2 times in 6 days | Freezing and thawing for 4 times in frozen storage for 12 days | |
| Example 1 | 2.54 | 2.64 | 2.84 | 2.62 |
| Example 2 | 2.64 | 2.64 | 2.88 | 2.76 |
| Example 3 | 2.38 | 2.48 | 2.68 | 2.72 |
| Example 4 | 2.19 | 2.40 | 2.76 | 2.77 |
| Example 5 | 2.7 | 2.72 | 2.88 | 2.79 |
| Example 6 | 2.54 | 2.54 | 2.85 | 2.7 |
| Comparative example 1 | 2.86 | 2.48 | 2.25 | 2.20 |
| Comparative example 2 | 2.78 | 2.78 | 2.42 | 2.40 |
| Comparative example 3 | 2.18 | 2.18 | 2.36 | 2.38 |
| Comparative example 4 | 2.82 | 2.526 | 2.49 | 2.21 |
Wherein, the fresh refers to the steamed bread prepared by directly performing secondary proofing without freezing/storing dough; frozen storage 0d refers to steamed bread made from frozen dough taken out the day after frozen/frozen storage:
as can be seen from the above examples and comparative examples, the present invention utilizes epsilon-polylysine to stress yeast, which can better maintain the viability of yeast in frozen dough and improve the quality of frozen dough products. As can be seen from fig. 1-10 and 11: the yeast is treated by the epsilon-polylysine with proper concentration, so that the specific volume of the frozen dough steamed bread is reduced less in the freezing and thawing process, namely the freezing and thawing stability is improved; meanwhile, the damage of freezing to the quality of the steamed bread is reduced, the occurrence of large pores is reduced, and the uniformity of the internal quality of the steamed bread is improved. However, too high a concentration of epsilon-polylysine can result in reduced yeast viability and failure of the dough, resulting in frozen dough products with too small internal pores and a specific volume reduction of around 16%.
In comparative example 4, the effect of treating yeast with polyglutamic acid is far less than that of epsilon-polylysine, because polyglutamic acid does not interact with yeast cells electrostatically and can not force yeast to change metabolism to produce trehalose with anti-freezing effect, so the anti-freezing effect is less than that of epsilon-polylysine.
The reagents and starting materials used in the foregoing examples of the invention are commercially available.
Specific volume of the product: the steamed frozen dough steamed bun was cooled at room temperature for 30min, the steamed bun volume (mL) was measured to 5mL using a volume measuring instrument (rapeseed displacement method), and the steamed bun mass (g) was measured to 0.01g using an analytical balance. The specific volume of the steamed bun is the ratio (mL/g) of the volume of the steamed bun to the mass of the steamed bun. Each sample was independently repeated 3 times.
Schematic diagram of steamed bun slicing: the schematic was obtained by scanning steamed bun slices (resolution set at 600 dpi) with a flat-bed scanner.
The present invention has been described in detail with reference to the embodiments, and various modifications thereof can be made by those skilled in the art based on the above description. Therefore, certain details of the embodiments are not to be interpreted as limiting, and the scope of the invention is to be defined by the appended claims.
Claims (4)
1. A preparation method of frozen dough is characterized in that the method comprises the steps of mixing flour and yeast treatment liquid, kneading dough, calendaring and molding, pre-proofing, freezing and thawing for multiple times to obtain the frozen dough;
the yeast treatment liquid is prepared by dispersing yeast and a stress agent in water, uniformly mixing and standing; wherein the concentration of the stress agent in the mixed solution is 0.1 mg/mL-0.6 mg/mL; the stress agent is epsilon-polylysine and/or epsilon-polylysine hydrochloride;
the polymerization degree of the epsilon-polylysine or the epsilon-polylysine hydrochloride is 20-30;
the addition ratio of the yeast to water is 0.1-10%.
2. A frozen dough prepared by the method of claim 1.
3. Use of the frozen dough of claim 2 in the preparation of a frozen dough product.
4. The use according to claim 3, wherein the frozen dough product comprises steamed bread, steamed stuffed buns, bread, twisted crullers, baked cakes or crusty pancakes.
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