CN111387244A - Microbial fermentation method suitable for frozen dough - Google Patents

Microbial fermentation method suitable for frozen dough Download PDF

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CN111387244A
CN111387244A CN202010292697.XA CN202010292697A CN111387244A CN 111387244 A CN111387244 A CN 111387244A CN 202010292697 A CN202010292697 A CN 202010292697A CN 111387244 A CN111387244 A CN 111387244A
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dough
temperature
frozen dough
flour
mass
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韦福献
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GUANGXI LANGSHENG FOOD TECHNOLOGY Co.,Ltd.
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Guangxi Xuanma Food Co ltd
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    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
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    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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Abstract

The invention discloses a microbial fermentation method suitable for frozen dough, which comprises the steps of cultivating fermentation microorganisms, carrying out enzymolysis, carrying out pre-fermentation, freezing and the like. The invention improves the gas production capability of the frozen dough after being thawed by cultivating the yeast with good frost resistance and selecting the lactic acid bacteria with lower temperature resistance, not only can increase the flavor and the elasticity of the flour food, but also is beneficial to the flour food with specific volume close to that of the product prepared by the unfrozen dough. The technology of the pre-fermented frozen dough can be transported and stored for a long distance, reduces the labor cost and the equipment cost of chain stores, reasonably arranges the production according to the sales condition, effectively controls the stock, is convenient for quality control and management, reduces the loss and the cost, and can ensure that consumers can enjoy fresh flour food. Has important significance for promoting the production technology level of the baked food industry in China, promoting the development of the yeast industry in China and popularizing and applying the frozen dough technology.

Description

Microbial fermentation method suitable for frozen dough
Technical Field
The invention relates to the field of food, in particular to a microbial fermentation method suitable for frozen dough.
Background
With the advent of the freezing and refrigerating technology today, frozen doughs are becoming increasingly accepted by the baking industry for their convenience and large-scale production. The technology of frozen dough is a new technology for processing baked food developed in the 50 th of the 20 th century, and mainly refers to that in the production process of flour food, a semi-finished product or a finished product is processed by applying a freezing and refrigerating principle and a method, and is thawed when needed, and then processed into a finished product. The application of the frozen dough technology can solve the problems of easy aging of the flour food and short shelf life and inconvenient transportation, and also avoids potential safety problems (such as excessive microorganism and the like) possibly existing in the traditional workshop-type production in China, on the other hand, the burden of processes of designing formulas and researching and controlling fermentation and the like of each baking room is thrown away, the difficulty of operations of each baking room at night and in the morning is relieved, the fund and labor are saved for enterprises, the development of industrialization, production quantity and quality standardization of the traditional fermented flour food industry in China is promoted, and the safety of the food and the food quality are enhanced.
The advent of frozen dough undoubtedly has injected new hopes and vitality into the development of the bread and even the whole bakery industry. It develops very rapidly in countries such as the Japanese, American, English and French countries, and the sales volume of the bread made by freezing dough in French accounts for 80% of the total sales volume. Although frozen dough has a good market prospect, the formation of ice crystals in the freezing process destroys a gluten network structure which is the key of the flour-holding capacity; secondly, the yeast cells release glutathione, a reducing substance, during freezing, thereby further weakening gluten and affecting the ability of the dough to retain carbon dioxide gas. The yeast is also damaged in the freezing process, the activity is reduced, the gas production capability is weakened, and the specific volume of the final product is reduced, the holes of the internal tissue structure are large, and the taste is rough compared with the product which is not frozen.
The freeze-drying method is a drying method combining freezing and vacuum, and is different from other drying methods, and is a method for freezing a sample at a low temperature, sublimating ice crystals in a vacuum state, and sublimating water in a material into water vapor to remove the water. The vacuum freeze-drying method is used for freeze-drying the old flour at low temperature to form a dry solid, which not only can keep the number of live bacteria such as yeast, lactobacillus and the like in dough, but also is easy to store, good in rehydration and convenient to use.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a microbial fermentation method suitable for frozen dough.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention provides a microbial fermentation method suitable for frozen dough, which comprises the following steps:
(1) culturing a fermentation microorganism: treating yeast with trehalose to obtain low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1: 0.4-0.6, adding the mixture into a fermentation tank, adding amylase accounting for 0.1-0.2 per mill of the mass of the flour and xylanase accounting for 0.1-0.2 per mill of the mass of the flour, and performing enzymolysis for 20-40 min at the rotating speed of 200-300 rpm and the temperature of 24-38 ℃ to obtain a pretreated dough;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and the lactic acid bacteria and the collagen anti-freeze peptide into the pretreated dough in the step (2) in a normal-temperature environment, quickly stirring until the dough is smooth, standing for 10-20 min, cutting, rounding, continuously standing for 10-20 min, shaping, and wrapping with a preservative film to obtain a dough green body;
(4) freezing: and (3) placing the dough green body in the step (3) in a refrigeration house with the temperature of-15 to-10 ℃ for freezing for 0.5 to 1 hour, then adjusting the temperature of the refrigeration house to-15 to-20 ℃, completing freezing when the central temperature of the dough green body reaches-15 to-18 ℃ after detection, and placing the frozen dough in an environment with the environmental temperature not higher than the central temperature thereof for storage.
Preferably, the enzyme activity of the amylase is 40000-50000U/g; the activity of the xylanase is 50000-60000U/g.
Preferably, the step of treating the yeast with trehalose at low temperature is as follows: mixing active dry yeast and trehalose solution according to the mass ratio of 1: 50-60, treating at 24-26 ℃ for 2-4 h, then carrying out centrifugal treatment at the rotating speed of 4000-5000 rpm for 3-6 min, standing for 10-20 min, and taking out the lower-layer precipitate; and washing the lower layer of sediment with water to obtain a paste, namely the low temperature resistant yeast.
Preferably, the molar concentration of the trehalose solution is 0.8-1.2 mol/L.
Preferably, the low temperature resistant yeast is used in an amount of 2.5-4.5% of the flour by mass.
Preferably, the lactobacillus is one or more of lactobacillus sanfranciscensis, lactobacillus plantarum and lactobacillus brevis; the using amount of the lactic acid bacteria is 0.5-1.5% of the mass of the flour.
Preferably, the amount of the collagen antifreeze peptide is 0.3-3% of the mass of the flour.
Preferably, the preparation method of the collagen antifreeze peptide comprises the following steps of adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 30-40 mg/m L for enzymolysis, controlling the temperature to be 45-55 ℃, the pH value to be 7.8-8.2, and the enzymolysis time to be 180-240 min, inactivating enzyme in a boiling water bath after the enzymolysis is finished, cooling to the normal temperature, centrifuging, taking supernatant, and dehydrating to obtain the collagen antifreeze peptide.
Preferably, the dosage of the alkaline protease is 0.05-0.1% of the mass of the pigskin collagen solution.
In the step (3) of the technical scheme, the conventional raw materials of the flour food such as eggs, milk, sugar, oil and the like can be added into the pretreated dough, and then the microbial strains are added for pre-fermentation.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
1. according to the invention, the yeast with good frost resistance is cultivated, and the lactic acid bacteria type with low temperature resistance is selected, so that the gas production capacity of the frozen dough after being proofed after thawing is improved, the flavor and elasticity of the flour food can be increased, and the specific volume of the flour food is favorable to be close to that of the product which is not prepared from the frozen dough. The trehalose treatment can improve the trehalose content and frost resistance in yeast cells, and the yeast with good frost resistance can be further selected by low-temperature treatment. And the dough still keeps larger specific volume and expansion degree after being frozen for a certain time.
2. According to the invention, xylanase and amylase are added during kneading, so that starch in flour can be accelerated to be decomposed into saccharides which can be utilized by microorganisms and are added subsequently, a large amount of carbon sources are provided for strains, and the acid yield is increased. Meanwhile, the water-soluble arabinoxylan in the flour is hydrolyzed into xylose, xylobiose and the like, so that a carbon source is provided for the propagation and growth of yeast, lactobacillus and lactobacillus during the later fermentation, and the gas production capability of the dough is greatly enhanced. Meanwhile, the water-insoluble arabinoxylan degrades the water-soluble arabinoxylan, so that the content of the water-soluble arabinoxylan with higher viscosity is obviously increased, the water-soluble arabinoxylan is wrapped around a bubble liquid film, the strength and the extensibility of a gluten-starch film are increased, a gluten network is optimized, bubbles are not easy to break during baking, the speed of gas in the dough diffusing away from the dough is reduced, the gas holding capacity of the dough is improved, xylanase finally the volume of the dough is increased by improving the gas production and gas holding capacity of the dough, and the baked dough food has fine and smooth tissue, uniform pores and good mouthfeel. In addition, baked pasta undergoes a very marked ageing phenomenon during storage: the addition of xylanase optimizes a gluten network, can effectively slow down the moisture volatilization of the surface skin of the flour food, and hinders the moisture loss and redistribution, so that the hardness of the surface skin is reduced, the softness of the mouthfeel is improved, and the tissue structure of the baked flour food is stabilized.
3. The collagen antifreeze peptide is added during dough kneading, so that the growth and recrystallization of ice crystals in the dough can be inhibited during dough freezing, the liquid in microbial cells is protected from cracking and death due to crystallization, and the fermentation capacity of microbes is increased. Meanwhile, the xylanase plays a part of the same role as xylanase, protects the gluten network structure of the dough and increases the gas holding capacity of the dough.
4. When the frozen dough is thawed and proofed, the dough keeps better gas production and gas retention capacity, which shows that the fermentation microorganisms in the dough still keep better activity.
In conclusion, the technology of the pre-fermented frozen dough can be transported and stored for a long distance, reduces the labor cost and the equipment cost of chain stores, reasonably arranges the production according to the sales condition, effectively controls the stock, is convenient for quality control and management, reduces the loss and the cost, and can ensure that consumers can enjoy fresh flour-made foods. Has important significance for promoting the production technology level of the baked food industry in China, promoting the development of the yeast industry in China and popularizing and applying the frozen dough technology.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
A microbial fermentation process suitable for frozen dough comprising the steps of:
(1) culturing fermentation microorganism, namely mixing active dry yeast and trehalose solution with the concentration of 0.8 mol/L according to the mass ratio of 1:60, treating for 4h at 24 ℃, then carrying out centrifugal treatment for 3min at the rotating speed of 5000rpm, standing for 10min, taking the lower layer precipitate, washing and filtering the lower layer precipitate to obtain paste, namely low temperature resistant yeast;
(2) enzymolysis: mixing flour, milk and drinking water according to the mass ratio of 1:0.1:0.4, adding into a fermentation tank, adding amylase accounting for 0.1 per mill of the mass of the flour and xylanase accounting for 0.1 per mill of the mass of the flour, and performing enzymolysis for 20min at the rotation speed of 200rpm and the temperature of 38 ℃ to obtain a pretreated dough; the enzyme activity of the amylase is 50000U/g; the activity of the xylanase is 60000U/g;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and the lactic acid bacteria and the collagen anti-freeze peptide into the pretreated dough in the step (2) at normal temperature (25 ℃), quickly stirring until the dough is smooth, standing for 10min, cutting, rounding, continuously standing for 20min, shaping, and then wrapping with a preservative film to obtain a dough green body;
(4) freezing: and (3) placing the dough green body in the step (3) in a refrigeration house with the temperature of-15 ℃ for freezing for 0.5h, then adjusting the temperature of the refrigeration house to-15 ℃, completing freezing when detecting that the central temperature of the dough green body reaches-15 ℃, and placing the frozen dough in an environment with the temperature of-20 ℃ for storage.
The preparation method of the collagen antifreeze peptide adopted in the step (3) is as follows:
adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 30mg/m L for enzymolysis, adjusting the pH value to 7.8 by adopting a sodium hydroxide solution with the concentration of 0.1 mol/L, controlling the enzymolysis temperature to be 45 ℃, and carrying out enzymolysis for 240 min;
the preparation method of the aqueous solution of the alkaline protease comprises the following steps: taking alkaline protease with the mass of 0.1% of the pigskin collagen solution, adding 10 times of distilled water, and uniformly stirring to obtain the pigskin collagen solution.
Example 2
A microbial fermentation process suitable for frozen dough comprising the steps of:
(1) culturing fermentation microorganism, namely mixing active dry yeast and trehalose solution with the concentration of 0.9 mol/L according to the mass ratio of 1:57, treating for 3.5h at 25 ℃, then carrying out centrifugal treatment for 3.5min at the rotating speed of 4800rpm, standing for 12min, taking the lower layer precipitate, washing and filtering the lower layer precipitate to obtain paste, namely low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1:0.4, adding into a fermentation tank, adding amylase accounting for 0.12 per mill of the mass of the flour and xylanase accounting for 0.2 per mill of the mass of the flour, and performing enzymolysis for 25min at the rotating speed of 230rpm and the temperature of 35 ℃ to obtain a pretreated dough; the enzyme activity of the amylase is 48000U/g; the activity of the xylanase is 50000U/g;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and adding lactic acid bacteria and collagen anti-freeze peptide into the pretreated dough in the step (2), quickly stirring until the dough is smooth, standing for 12min, cutting, rounding, continuously standing for 18min, and wrapping a preservative film after shaping to obtain a dough green body;
(4) freezing: and (4) placing the dough green body obtained in the step (3) in a refrigeration house with the temperature of-14 ℃ for freezing for 0.6h, then adjusting the temperature of the refrigeration house to-16 ℃, completing freezing when the central temperature of the dough green body is detected to reach-15 ℃, and placing the frozen dough in an environment with the temperature of-25 ℃ for storage.
The preparation method of the collagen antifreeze peptide adopted in the step (3) is as follows:
adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 33mg/m L for enzymolysis, adjusting the pH value to 7.9 by adopting a sodium hydroxide solution with the concentration of 0.1 mol/L, controlling the enzymolysis temperature to be 48 ℃, and controlling the enzymolysis time to be 220 min;
the preparation method of the aqueous solution of the alkaline protease comprises the following steps: taking alkaline protease with the mass of 0.05 percent of the pigskin collagen solution, adding 5 times of distilled water, and uniformly stirring to obtain the pigskin collagen solution.
Example 3
A microbial fermentation process suitable for frozen dough comprising the steps of:
(1) culturing fermentation microorganism, namely mixing active dry yeast and trehalose solution with the concentration of 1.0 mol/L according to the mass ratio of 1:55, treating for 3h at 25 ℃, then carrying out centrifugal treatment for 4.5min at the rotating speed of 4600rpm, standing for 15min, taking the lower layer precipitate, washing and filtering the lower layer precipitate to obtain paste, namely low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1:0.5, adding into a fermentation tank, adding amylase accounting for 0.15 per mill of the mass of the flour and xylanase accounting for 0.18 per mill of the mass of the flour, and performing enzymolysis for 30min at the rotating speed of 260rpm and the temperature of 32 ℃ to obtain a pretreated dough; the enzyme activity of the amylase is 46000U/g; the activity of the xylanase is 53000U/g;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and adding lactic acid bacteria and collagen anti-freeze peptide into the pretreated dough in the step (2), quickly stirring until the dough is smooth, standing for 15min, cutting, rounding, continuously standing for 15min, and wrapping a preservative film after shaping to obtain a dough green body;
(4) freezing: and (4) placing the dough green body obtained in the step (3) in a refrigeration house with the temperature of-12 ℃ for freezing for 0.7h, then adjusting the temperature of the refrigeration house to-18 ℃, completing freezing when the central temperature of the dough green body is detected to reach-16 ℃, and placing the frozen dough in an environment with the temperature of-18 ℃ for storage.
The preparation method of the collagen antifreeze peptide adopted in the step (3) is as follows:
adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 36mg/m L for enzymolysis, adjusting the pH value to 8.0 by adopting a sodium hydroxide solution with the concentration of 0.1 mol/L, controlling the enzymolysis temperature to be 50 ℃, and carrying out enzymolysis for 200min, inactivating the enzyme in a boiling water bath for 15min after the enzymolysis is finished, cooling to the normal temperature, centrifuging at 6000rpm for 15min, taking supernatant, and freeze-drying to obtain collagen antifreeze peptide;
the preparation method of the aqueous solution of the alkaline protease comprises the following steps: taking alkaline protease with the mass of 0.09% of the pigskin collagen solution, adding 15 times of distilled water, and uniformly stirring to obtain the pigskin collagen solution.
Example 4
A microbial fermentation process suitable for frozen dough comprising the steps of:
(1) culturing fermentation microorganism, namely mixing active dry yeast and trehalose solution with the concentration of 1.1 mol/L according to the mass ratio of 1:52, treating for 2.5h at 26 ℃, then carrying out centrifugal treatment for 5.5min at the rotating speed of 4300rpm, standing for 17min, taking the lower layer precipitate, washing and filtering the lower layer precipitate to obtain paste, namely low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1:0.6, adding into a fermentation tank, adding amylase accounting for 0.18 per mill of the mass of the flour and xylanase accounting for 0.14 per mill of the mass of the flour, and performing enzymolysis for 35min at the rotating speed of 280rpm and the temperature of 28 ℃ to obtain a pretreated dough; the enzyme activity of the amylase is 43000U/g; the activity of the xylanase is 57000U/g;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and adding lactic acid bacteria and collagen anti-freeze peptide into the pretreated dough in the step (2), quickly stirring until the dough is smooth, standing for 18min, cutting, rounding, continuously standing for 12min, and wrapping a preservative film after shaping to obtain a dough green body;
(4) freezing: and (4) placing the dough green body obtained in the step (3) in a refrigeration house with the temperature of-11 ℃ for freezing for 0.8h, then adjusting the temperature of the refrigeration house to-19 ℃, completing freezing when the central temperature of the dough green body is detected to reach-18 ℃, and placing the frozen dough in an environment with the temperature of-23 ℃ for storage.
The preparation method of the collagen antifreeze peptide adopted in the step (3) is as follows:
adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 38mg/m L for enzymolysis, adjusting the pH value to 8.1 by adopting a sodium hydroxide solution with the concentration of 0.1 mol/L, controlling the enzymolysis temperature to be 52 ℃, and carrying out enzymolysis for 190 min;
the preparation method of the aqueous solution of the alkaline protease comprises the following steps: taking alkaline protease with the mass of 0.08 percent of the pigskin collagen solution, adding 10 times of distilled water, and uniformly stirring to obtain the pigskin collagen solution.
Example 5
A microbial fermentation process suitable for frozen dough comprising the steps of:
(1) culturing fermentation microorganism, namely mixing active dry yeast and trehalose solution with the concentration of 1.2 mol/L according to the mass ratio of 1:50, treating for 2h at 26 ℃, then carrying out centrifugal treatment for 6min at the rotating speed of 4000rpm, standing for 20min, taking the lower layer precipitate, washing and filtering the lower layer precipitate to obtain paste, namely low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1:0.6, adding into a fermentation tank, adding amylase accounting for 0.2 per mill of the mass of the flour and xylanase accounting for 0.12 per mill of the mass of the flour, and performing enzymolysis for 40min at the rotating speed of 300rpm and the temperature of 24 ℃ to obtain a pretreated dough; the enzyme activity of the amylase is 40000U/g; the activity of the xylanase is 55000U/g;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and adding lactic acid bacteria and collagen anti-freeze peptide into the pretreated dough in the step (2), quickly stirring until the dough is smooth, standing for 20min, cutting, rounding, continuously standing for 10min, and wrapping a preservative film after shaping to obtain a dough green body;
(4) freezing: and (3) placing the dough green body in the step (3) in a refrigeration house with the temperature of-10 ℃ for freezing for 1h, then adjusting the temperature of the refrigeration house to-20 ℃, completing freezing when the central temperature of the dough green body is detected to reach-18 ℃, and placing the frozen dough in an environment with the temperature of-24 ℃ for storage.
The preparation method of the collagen antifreeze peptide adopted in the step (3) is as follows:
adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 40mg/m L for enzymolysis, adjusting the pH value to 8.2 by adopting a sodium hydroxide solution with the concentration of 0.1 mol/L, controlling the enzymolysis temperature to be 55 ℃, and carrying out enzymolysis for 180min, inactivating enzyme in a boiling water bath for 20min after the enzymolysis is finished, cooling to the normal temperature, centrifuging at 7500rpm for 10min, taking supernatant, and freeze-drying to obtain collagen antifreeze peptide;
the preparation method of the aqueous solution of the alkaline protease comprises the following steps: taking alkaline protease with the mass of 0.07 percent of the pigskin collagen solution, adding 8 times of distilled water, and uniformly stirring to obtain the pigskin collagen solution.
The percentage by mass of flour of the low temperature resistant yeast, lactic acid bacteria and collagen anti-freeze peptide added in examples 1-5 above is shown in Table 1. The lactic acid bacteria adopted in the embodiment of the invention are activated according to the conventional lactic acid bacteria activation method and then added into the pretreated dough.
Figure BDA0002451010690000081
TABLE 1
Dough fermentation force measuring test
Buying a bag of strong flour of a certain brand on the market, taking the bagA portion of the flour, treated in the manner described in example 1 of the present invention, was stored and designated dough A. Sealing the rest part of strong flour, storing, taking the strong flour which is sealed and stored before 30 days, kneading according to a conventional mode, relaxing for 15min, cutting, shaping to make the volume of the small dough be as large as that of the dough A, marking the small dough as dough B, fermenting for 60min at 35 ℃ and 80% of relative humidity, and recording the fermentation capacity of the dough B. At the same time, the dough A was removed and proofed at 35 ℃ and 75% humidity, and the leavening capacity of the dough A was recorded. The above experiment was repeated 9 times, and 10 sets of data were measured in total, and the arithmetic mean of the 10 sets of data was taken. As a result, the leavening ability of dough A was 650 (CO)2) /(m L/h), the leavening power of dough B is 695 (CO)2) And (m L/h), showing that the microorganisms in the dough still keep better activity after the frozen dough is frozen for 30 days, compared with fresh dough, the leavening difference of the frozen dough is not large, and the volume expansion rate of the dough A is obviously higher than that of the dough B in 30min, showing that the pre-fermented frozen dough can shorten the leavening time, the unfreezing process is a proofing process, and the dough can be put into production and use after unfreezing.
Bread quality contrast test
Taking 10 test dough A and 10 test dough B respectively, proofing to a degree suitable for making bread, and baking to make bread (upper fire 220 deg.C, lower fire 190 deg.C, 30 min). The bread baked with dough a served as the test group, and the bread baked with dough B served as the control group. The two groups of bread were scored for baking quality, with a total score of 100. The scoring criteria are shown in table 2.
Figure BDA0002451010690000091
Figure BDA0002451010690000101
Figure BDA0002451010690000111
TABLE 2
The evaluation scores of 10 packets of each test group and control group were scored according to the scoring criteria of table 2, and the average scores of the two groups are shown in table 3.
Figure BDA0002451010690000112
TABLE 3
As shown in table 3, the bread baked with the frozen dough of the present invention has the same indicators of color, appearance, taste, etc., as compared with the bread baked with fresh dough, and has smooth surface, pure color, uniform internal texture particles, high elasticity, soft taste, and better flavor.

Claims (9)

1. A microbial fermentation process suitable for frozen dough, comprising the steps of:
(1) culturing a fermentation microorganism: treating yeast with trehalose to obtain low temperature resistant yeast;
(2) enzymolysis: mixing flour and drinking water according to the mass ratio of 1: 0.4-0.6, adding the mixture into a fermentation tank, adding amylase accounting for 0.1-0.2 per mill of the mass of the flour and xylanase accounting for 0.1-0.2 per mill of the mass of the flour, and performing enzymolysis for 20-40 min at the rotating speed of 200-300 rpm and the temperature of 24-38 ℃ to obtain a pretreated dough;
(3) pre-fermentation: adding the low-temperature-resistant yeast in the step (1) and the lactic acid bacteria and the collagen anti-freeze peptide into the pretreated dough in the step (2) in a normal-temperature environment, quickly stirring until the dough is smooth, standing for 10-20 min, cutting, rounding, continuously standing for 10-20 min, shaping, and wrapping with a preservative film to obtain a dough green body;
(4) freezing: and (3) placing the dough green body in the step (3) in a refrigeration house with the temperature of-15 to-10 ℃ for freezing for 0.5 to 1 hour, then adjusting the temperature of the refrigeration house to-15 to-20 ℃, completing freezing when the central temperature of the dough green body reaches-15 to-18 ℃ after detection, and placing the frozen dough in an environment with the environmental temperature not higher than the central temperature thereof for storage.
2. The microbial fermentation method suitable for frozen dough according to claim 1, wherein the enzyme activity of the amylase is 40000-50000U/g; the activity of the xylanase is 50000-60000U/g.
3. The microbial fermentation process for frozen dough of claim 1 wherein the step of treating the yeast with trehalose at low temperature is as follows: mixing active dry yeast and trehalose solution according to the mass ratio of 1: 50-60, treating at 24-26 ℃ for 2-4 h, then carrying out centrifugal treatment at the rotating speed of 4000-5000 rpm for 3-6 min, standing for 10-20 min, and taking out the lower-layer precipitate; and washing the lower layer of sediment with water to obtain a paste, namely the low temperature resistant yeast.
4. The microbial fermentation method for frozen dough according to claim 1, wherein the molar concentration of the trehalose solution is 0.8-1.2 mol/L.
5. The microbial fermentation process for frozen dough of claim 1 wherein said low temperature resistant yeast is present in an amount of 2.5 to 4.5% by mass of flour.
6. The method of claim 1, wherein the lactic acid bacteria is one or a mixture of more than one of lactobacillus sanfranciscensis, lactobacillus plantarum, and lactobacillus brevis; the using amount of the lactic acid bacteria is 0.5-1.5% of the mass of the flour.
7. The microbial fermentation method for frozen dough according to claim 1, wherein the amount of the collagen antifreeze peptide is 0.3-3% by mass of the flour.
8. The microbial fermentation method for the frozen dough as claimed in claim 1, wherein the preparation method of the collagen antifreeze peptide comprises the steps of adding an aqueous solution of alkaline protease into a pigskin collagen solution with the concentration of 30-40 mg/m L for enzymolysis, controlling the temperature to be 45-55 ℃, the pH value to be 7.8-8.2 and the enzymolysis time to be 180-240 min, inactivating enzyme in a boiling water bath after the enzymolysis is finished, cooling to the normal temperature, centrifuging, taking a supernatant, and dehydrating to obtain the collagen antifreeze peptide.
9. The microbial fermentation method for frozen dough according to claim 8, wherein the alkaline protease is used in an amount of 0.05-0.1% by mass of the pigskin collagen solution.
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