CN111513307B - Frozen green body modifier and preparation method and application thereof - Google Patents

Frozen green body modifier and preparation method and application thereof Download PDF

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Publication number
CN111513307B
CN111513307B CN201910107494.6A CN201910107494A CN111513307B CN 111513307 B CN111513307 B CN 111513307B CN 201910107494 A CN201910107494 A CN 201910107494A CN 111513307 B CN111513307 B CN 111513307B
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parts
green body
modifier
frozen green
improver
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CN111513307A (en
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张荆
俞学锋
李知洪
胡新平
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Angel Enzyme Preparation Yichang Co ltd
Angel Yeast Co Ltd
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Angel Enzyme Preparation Yichang Co ltd
Angel Yeast Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/288—Synthetic resins, e.g. polyvinylpyrrolidone
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

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  • Dispersion Chemistry (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)
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Abstract

The invention discloses a frozen green body modifier and a preparation method and application thereof. The frozen green body modifier comprises, by mass, 2-15% of modified starch, 2-20% of an emulsifying agent, 0.15-3.2% of a food thickening agent, 0.01-5.7% of an enzyme preparation, 0.05-4% of an antioxidant and 52.1-75% of a filler. The frozen green body modifier can effectively improve the stability of the frozen storage period of the pre-fermented frozen green body; ensure that the finished product has large volume, white color, softness and biting. In addition, the modifier has simple production process, and the pre-fermented frozen green steamed stuffed bun containing the modifier can be effectively popularized and used in a large range without long-time thawing proofing before steaming.

Description

Frozen green body modifier and preparation method and application thereof
Technical Field
The invention relates to the field of fermented wheaten food, in particular to a frozen green body modifier and a preparation method and application thereof.
Background
China is a country taking fermented wheaten food as main food, wherein steamed bread, steamed stuffed bun and the like are popular Chinese convenience food as traditional food for people in China, and have a main position in a dietary structure. In recent years, as the eating pursuit of the local traditional eating of Asian area returns to the fashion, along with the continuous acceleration of the life rhythm of people, the steamed stuffed bun traditional fermented wheaten food becomes a popular instant product for consumers, and the steamed stuffed bun traditional fermented wheaten food is continuously rising and has potential in the global market; according to the development of the times, steamed stuffed buns, steamed buns and the like are gradually manufactured by families and workshops to be industrially produced, and have higher requirements on the color, the smell and the taste of the steamed stuffed buns. However, most of the production is experience and manpower due to the fact that the whole wheaten food industry is relatively backward, and the industrial production of the wheaten food is affected to a great extent; meanwhile, consumers also put higher requirements on quality, safety and quality standardization, so that the industrial production of traditional staple foods such as steamed bread, steamed stuffed bun and the like in China becomes a necessary trend. At present, a batch of Chinese-style fermented wheaten food processing and producing enterprises gradually appear in the domestic market, and the enterprises sequentially develop towards a large-scale chain operation production mode; however, the development of the traditional Chinese fermented wheaten food interlocking enterprises is subject to bottlenecks due to factors such as difficult quality control. The development and application of the frozen green body technology are beneficial to the industrial production of Chinese fermented wheaten food, the quality, safety and quality standardization of the product can be well ensured, and the frozen dough method is very suitable for the production mode of interlocking enterprises due to the advantages of less processing time consumption, simple processing steps and the like after quick freezing. However, steamed stuffed buns steamed with common steamed bread modifier or steamed stuffed buns steamed without modifier are easy to collapse, and the steamed stuffed buns are not bulky.
CN106173571a discloses an instant steaming type frozen green body modifier comprising: a) 45-55 wt% of a thickener; b) 7 to 15 wt% of an emulsifier; c) 0.07 to 0.1 weight percent of vitamin C; d) 0.1 to 0.16 wt.% of an enzyme preparation; e) 7 to 13 weight percent of leavening agent; f) Finally, the mixture is filled to one hundred percent with starch. The frozen green body modifier is applied to realize that the frozen green body of the steamed stuffed bun is directly steamed into a steamed stuffed bun finished product from a frozen state.
Disclosure of Invention
The technical problems in the prior art are that the frozen green body manufactured by the existing frozen green body modifier has the problems of poor fluffiness after steaming, easy shrinkage, poor product glossiness and tissue and the like.
The inventor finds that the stability of the frozen preservation period of the pre-fermented frozen green body can be effectively improved by adjusting the formula and mixing the complex enzyme preparation, the emulsifying agent, the colloid, the modified starch, the antioxidant and the filling material to prepare the frozen green body modifier for preparing steamed stuffed bun, steamed bread or steamed roll; ensure that the finished product has large volume, white color, softness and biting.
Specifically, the invention provides the following technical scheme:
In one aspect, the invention provides a frozen green body modifier, which comprises, by mass, 2-15% of modified starch, 2-20% of an emulsifier, 0.15-3.2% of a food thickener, 0.01-5.7% of an enzyme preparation, 0.05-4% of an antioxidant and 52.1% -75% of a filler.
Preferably, the modifier comprises, by mass, 8-15% of modified starch, 4-20% of an emulsifier, 0.2-3.2% of a food thickener, 0.02-3% of an enzyme preparation, 0.1-4% of an antioxidant and 65-75% of a filler;
preferably, the modifier comprises 8-12% of modified starch, 12-18% of emulsifying agent, 0.15-0.4% of food thickening agent, 1.8-3% of enzyme preparation, 2.5-4% of antioxidant and 68-72% of filling material;
It is further preferred that the modifier comprises 9-11% of modified starch, 12-14% of emulsifying agent, 0.15-0.3% of food thickener, 2.2-2.5% of enzyme preparation, 3-4% of antioxidant and 69-72% of filler.
Preferably, the modifying agent is one or more selected from hydroxypropyl distarch phosphate, acetylated distarch phosphate and acetate starch, preferably hydroxypropyl distarch phosphate and/or acetylated distarch phosphate.
Preferably, the modifier is one or more selected from sodium stearyl lactate, calcium stearyl lactate, mono-and diglycerides and diacetyl tartaric acid mono-and diglycerides, preferably calcium stearyl lactate and/or mono-and diglycerides.
Preferably, the modifier is one or more selected from sodium carboxymethyl cellulose, sodium alginate, guar gum, xanthan gum and sodium polyacrylate; preferably sodium carboxymethylcellulose, sodium alginate and/or sodium polyacrylate; sodium alginate and/or sodium polyacrylate are further preferred.
Preferably, the modifier is one or more selected from the group consisting of alpha-amylase, maltogenic amylase, xylanase, glucose oxidase and lipase; alpha-amylase, maltogenic amylase, xylanase and lipase are preferred.
Preferably, the modifier is selected from vitamin C and/or vitamin E, preferably vitamin C.
Preferably, the modifier is one or more selected from calcium carbonate, starch, soybean powder, dietary fiber and wheat flour, preferably calcium carbonate, soybean powder, dietary fiber and wheat flour.
Preferably, the modifier comprises, by mass, 4-6% of hydroxypropyl distarch phosphate, 4-6% of acetylated distarch phosphate, 7-9% of calcium stearoyl lactate, 4-6% of fatty acid esters of mono-and diglycerides, 0.05-0.2% of sodium alginate, 0.05-0.2% of sodium polyacrylate, 0.2-0.4% of alpha-amylase, 0.7-0.9% of maltogenic amylase, 0.5-0.7% of xylanase, 0.6-1% of lipase, 3-4% of vitamin C, 8-12% of calcium carbonate, 13-15% of soybean meal, 15-17% of dietary fiber and 25-35% of wheat flour.
On the other hand, the invention provides a preparation method of the modifier, which is obtained by mixing the raw materials in percentage by mass.
In another aspect, the present invention provides a frozen green body comprising a frozen green body modifier of the present invention; preferably, 1.5 to 10wt% of frozen green modifier is present; it is further preferred to contain 1.9 to 3.5wt% frozen green modifier.
Preferably, the frozen green body is prepared from the following raw materials: 3000-5000 parts of flour, 30-50 parts of yeast, 3-10 parts of salt, 30-60 parts of leavening agent, 60-100 parts of sugar, 90-300 parts of frozen green body modifier and 1500-2900 parts of water;
Preferably, the composition is prepared from the following raw materials: 3000-5000 parts of flour, 30-50 parts of yeast, 3-10 parts of salt, 30-50 parts of leavening agent, 80-100 parts of sugar, 90-250 parts of frozen green body modifier and 1500-2800 parts of water.
In another aspect, the present invention provides a composition for a flour product comprising the frozen green modifier described above, preferably the flour product is selected from steamed stuffed bun, steamed bread or steamed roll.
In another aspect, the invention provides a steamed stuffed bun, steamed bread or steamed roll, wherein the frozen green body is prepared.
The beneficial effects of the invention include:
The modifier can effectively improve the stability of the freezing preservation period of the pre-fermented frozen green body; ensure that the finished product has large volume, white color, softness and biting.
The modifier has simple production process, and the pre-fermented frozen green steamed stuffed bun containing the modifier does not need to be thawed and proofed for a long time before being steamed.
The modifier can reduce the operation cost and effectively promote and use frozen green steamed stuffed bun, steamed bread or steamed roll in a large range.
The invention and its advantageous technical effects are described in detail below with reference to the attached drawings and to the various embodiments, wherein:
Drawings
FIG. 1 is a graph of the rheology of dough produced in example 2 of the present invention.
FIG. 2 is a graph of the rheology of dough produced in example 2 of the present invention.
Detailed Description
The invention aims to provide a frozen green body modifier, which ensures that the prepared frozen green body steamed stuffed bun, steamed bread or steamed roll has large volume, white color, softness and biting performance after being steamed.
The formula of the prefermented frozen green body modifier is as follows:
modified starch 2-15%: one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate and acetate starch;
2-20% of emulsifying agent: sodium stearoyl lactate, calcium stearoyl lactate, one or more of fatty acid esters of mono-and diglycerides (wherein the monoester content is 70-95% of the diester content is 10-20%), and fatty acid esters of diacetyl tartaric acid mono-and diglycerides (wherein the monoester content is 50-90% of the diester content is 10-20%)
Edible gum 0.15-3.2%: one or more of sodium carboxymethyl cellulose, sodium alginate, guar gum and xanthan gum;
Enzyme preparation 0.01-5.7%: one or more of alpha-amylase, maltogenic amylase, xylanase, glucose oxidase, lipase and glucose oxidase;
antioxidant 0.05-4%: one or more of vitamin C and vitamin E;
65-75% of filling material: one or more of calcium carbonate, corn starch, soybean meal, dietary fiber and wheat flour.
The frozen green body modifier prepared according to the present invention, the dough or frozen green body containing the modifier, and the fabricated pastry product are described below by way of specific examples.
The reagents and apparatus sources used in the examples below are as follows, and the reagents or apparatus or procedures not described herein are those routinely determinable by one of ordinary skill in the art:
Table 1 reagents and apparatus used in the examples
The stuffing of the steamed stuffed bun prepared in the following examples is fresh meat stuffing and is prepared according to a conventional method.
Example 1
This example prepared a frozen green modifier and frozen green steamed stuffed bun comprising the steps of:
(1) The preparation method of the frozen green body modifier comprises the following steps: 0.1wt% of alpha-amylase, 0.2wt% of lipase, 0.2wt% of xylanase, 1.2wt% of maltogenic amylase, 0.3 wt% of sodium carboxymethyl cellulose, 0.1wt% of glucose oxidase, 5wt% of mono-and diglyceride fatty acid ester, 8wt% of calcium stearoyl lactate, 5wt% of diacetyl tartaric acid mono-and diglyceride fatty acid ester, 8wt% of hydroxypropyl distarch phosphate, 3wt% of vitamin C, 43.5wt% of tapioca starch, 10wt% of soybean meal and 15.4wt% of wheat flour. The frozen green body modifier is prepared by simply mixing the raw materials.
The following raw materials are prepared according to the proportion: 1000g of flour, 10g of semi-dry yeast (high sugar), 10g of baking powder, 20g of white sugar, 2g of salt, 50g of frozen green body modifier and 560g of water;
(2) Adding white sugar and salt into water according to the proportion, stirring to completely dissolve the white sugar and the salt to obtain a mixed solution, and adjusting the water temperature to 5 ℃ (26 ℃ in summer) according to seasons and room temperature;
(3) Uniformly mixing yeast, baking powder and modifier into flour, pouring the mixed solution obtained in the step (2) into the flour, mixing the raw materials, putting the mixture into a dough mixer, mixing the mixture into dough at a low speed, and ensuring that the temperature of the dough is about 22.7 ℃;
(4) Dough is pressed for 12 times by a dough pressing machine to obtain dough sheets, and the dough is made into the dough sheets according to the common steamed stuffed bun making method;
(5) Immediately stuffing the dough sheet obtained in the previous step according to a conventional method, wherein the temperature of the stuffing used in stuffing molding of a steamed stuffed bun machine is about 22 ℃;
(6) After the stuffing is formed, putting the stuffing into a proofing chamber or proofing box for fermentation for 50 minutes, wherein the proofing temperature is about 33 ℃, and the relative humidity is about 65%;
(7) After fermentation, the mixture is sent into a quick-freezing warehouse for quick freezing; when the central temperature of the steamed stuffed bun is-18 ℃, the steamed stuffed bun is packaged in a timely manner in a sealing manner so as to avoid excessive water loss. Quick-freeze time was about 50 minutes.
The time from dough kneading to stuffing forming is 15 minutes.
The frozen raw steamed stuffed bun is proofed and steamed by the following steps:
putting the frozen steamed stuffed bun into a steam box or a steamer, steaming for 15 minutes after boiling water, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Example 2-example 4
Examples 2-4 the frozen green modifier used is shown in table 3, with the remainder of the dough materials and the manufacturing process parameters being the same as in example 1.
Example 5
This example prepared a frozen green modifier and frozen green steamed stuffed bun comprising the steps of:
(1) The preparation method of the frozen green body modifier comprises the following steps: 0.1wt% of alpha-amylase, 2wt% of lipase, 2wt% of xylanase, 1.2wt% of maltogenic amylase, 0.3 wt% of sodium carboxymethyl cellulose, 0.4wt% of glucose oxidase, 5wt% of mono-and diglyceride fatty acid esters, 8wt% of calcium stearoyl lactate, 5wt% of diacetyl tartaric acid mono-diglyceride fatty acid esters, 8wt% of hydroxypropyl distarch phosphate, 3wt% of vitamin C, 39.6wt% of tapioca starch, 10wt% of soybean meal and 15.4wt% of wheat flour. The frozen green body modifier is prepared by simply mixing the raw materials.
The following raw materials are prepared according to the proportion: 1000g of flour, 10g of semi-dry yeast (high sugar), 10g of baking powder, 27g of white sugar, 1g of salt, 30g of frozen green body modifier and 500g of water;
(2) Adding white sugar and salt into water according to the proportion, stirring to completely dissolve the white sugar and the salt to obtain a mixed solution, and adjusting the water temperature to 5 ℃ (26 ℃ in summer) according to seasons and room temperature;
(3) Uniformly mixing yeast, baking powder and modifier into flour, pouring the mixed solution obtained in the step (2) into the flour, mixing the raw materials, putting the mixture into a dough mixer, mixing the mixture into dough at a low speed, and ensuring that the temperature of the dough is about 20 ℃;
(4) Dough is pressed for 12 times by a dough pressing machine to obtain dough sheets, and the dough is made into the dough sheets according to the common steamed stuffed bun making method;
(5) Immediately stuffing the dough sheet obtained in the previous step according to a conventional method, wherein the temperature of stuffing used in stuffing molding of a steamed stuffed bun machine is about 21 ℃;
(6) After the stuffing is formed, putting the stuffing into a proofing chamber or proofing box for fermentation for 50 minutes, wherein the proofing temperature is about 34 ℃ and the relative humidity is about 65%;
(7) After fermentation, the mixture is sent into a quick-freezing warehouse for quick freezing; when the central temperature of the steamed stuffed bun is-18 ℃, the steamed stuffed bun is packaged in a timely manner in a sealing manner so as to avoid excessive water loss. Quick-freeze time was about 50 minutes.
The time from dough kneading to stuffing forming is 15 minutes.
The frozen raw steamed stuffed bun is proofed and steamed by the following steps:
putting the frozen steamed stuffed bun into a steam box or a steamer, steaming for 15 minutes after boiling water, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Example 6
This example prepared a frozen green modifier and frozen green steamed stuffed bun comprising the steps of:
(1) The preparation method of the frozen green body modifier comprises the following steps: 2wt% of acetylated distarch phosphate, 8wt% of calcium stearoyl lactate, 5wt% of mono-and diglyceride fatty acid esters, 5wt% of diacetyl tartaric acid mono-and diglyceride fatty acid esters, 0.2 wt% of guar gum, 0.2 wt% of xanthan gum, 1.5wt% of alpha-amylase, 0.4wt% of glucose oxidase, 0.05wt% of vitamin C, 0.05wt% of vitamin E, 40wt% of corn starch, 7.6wt% of dietary fiber, 20wt% of tapioca starch and 10wt% of wheat flour. The frozen green body modifier is prepared by simply mixing the raw materials.
The following raw materials are prepared according to the proportion: 1000g of flour, 12g of semi-dry yeast (high sugar), 12g of baking powder, 20g of white sugar, 3g of salt, 60g of frozen green body modifier and 600g of water;
(2) Adding white sugar and salt into water according to the proportion, stirring to completely dissolve the white sugar and the salt to obtain a mixed solution, and adjusting the water temperature to 5 ℃ (26 ℃ in summer) according to seasons and room temperature;
(3) Uniformly mixing yeast, baking powder and modifier into flour, pouring the mixed solution obtained in the step (2) into the flour, mixing the raw materials, putting the mixture into a dough mixer, mixing the mixture into dough at a low speed, and ensuring that the temperature of the dough is about 23 ℃;
(4) Dough is pressed for 12 times by a dough pressing machine to obtain dough sheets, and the dough is made into the dough sheets according to the common steamed stuffed bun making method;
(5) Immediately stuffing the dough sheet obtained in the previous step according to a conventional method, wherein the temperature of the stuffing used in stuffing molding of a steamed stuffed bun machine is about 22 ℃;
(6) After the stuffing is formed, putting the stuffing into a proofing chamber or proofing box for fermentation for 50 minutes, wherein the proofing temperature is about 33 ℃, and the relative humidity is about 65%;
(7) After fermentation, the mixture is sent into a quick-freezing warehouse for quick freezing; when the central temperature of the steamed stuffed bun is-18 ℃, the steamed stuffed bun is packaged in a timely manner in a sealing manner so as to avoid excessive water loss. Quick-freeze time was about 50 minutes.
The time from dough kneading to stuffing forming is 15 minutes.
The frozen raw steamed stuffed bun is proofed and steamed by the following steps:
putting the frozen steamed stuffed bun into a steam box or a steamer, steaming for 15 minutes after boiling water, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Example 7-example 10
The frozen green modifier used in examples 7-10 is shown in Table 3, wherein pregelatinized starch was added in place of modified starch in example 7, and the remainder of the dough materials and manufacturing process parameters in examples 7-10 were the same as in example 1.
Table 2 example frozen green modifier ratios of the components (wt.%)
Example 11
The frozen green body modifier and the frozen green body steamed bread are prepared in the embodiment, and the method comprises the following steps:
(1) The preparation method of the frozen green body modifier comprises the following steps: alpha-amylase 0.1wt%, lipase 0.2wt%, xylanase 0.2wt%, maltogenic amylase 1.2wt%, sodium carboxymethyl cellulose 0.3 wt%, glucose oxidase 0.1wt%, mono-and diglyceride fatty acid ester 5wt%, calcium stearoyl lactate 8wt%, diacetyl tartaric acid mono-and diglyceride fatty acid ester 5wt%, hydroxypropyl distarch phosphate 8wt%, vitamin C3 wt%, starch 43.5wt%, soybean powder 10wt%, wheat flour 15.4wt%. The frozen green body modifier is prepared by simply mixing the raw materials.
The following raw materials are prepared according to the proportion: 1000g of flour, 12g of semi-dry yeast (high sugar), 12g of baking powder, 20g of white sugar, 3g of salt, 60g of frozen green body modifier and 600g of water;
(2) Adding white sugar and salt into water according to the proportion, stirring to completely dissolve the white sugar and the salt to obtain a mixed solution, and adjusting the water temperature to 5 ℃ (26 ℃ in summer) according to seasons and room temperature;
(3) Uniformly mixing yeast, baking powder and modifier into flour, pouring the mixed solution obtained in the step (2) into the flour, mixing the raw materials, putting the mixture into a dough mixer, mixing the mixture into dough at a low speed, and ensuring that the temperature of the dough is about 23 ℃;
(4) Pressing dough for 12 times by a dough pressing machine to obtain dough sheets;
(5) Shaping the dough sheet obtained in the previous step according to a conventional method, and placing the dough sheet into a proofing chamber or proofing box for fermentation for 50 minutes, wherein the proofing temperature is about 33 ℃ and the relative humidity is about 65%;
(6) After fermentation, the mixture is sent into a quick-freezing warehouse for quick freezing; when the center temperature of the steamed bread is-18 ℃, the steamed bread is packed in a timely manner, sealed and packaged so as to avoid excessive water loss. Quick-freeze time was about 50 minutes.
The time from dough kneading to molding completion is 15 minutes.
The frozen raw steamed bread is prepared by proofing and steaming through the following steps:
And (3) putting the frozen steamed bread into a steam box or a steamer, steaming for 15 minutes after boiling water, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Fresh steamed stuffed bun is prepared according to the following steps:
1. Preparing materials:
1000g of steamed bread flour, 20g of white sugar, 2g of salt, 12g of baking powder, 10g of low-sugar yeast and 520g of warm water (water is regulated according to flour).
2. Preparation of steamed stuffed bun:
Dough making: 520g of water (the temperature cannot be too high, and is about 30 ℃ for a hand test), melting and mixing yeast in the water uniformly, pouring the yeast into flour uniformly, adding the rest materials, kneading until the dough is smooth. Covering the kneaded dough with a preservative film, and standing for about 5 minutes.
Making steamed stuffed bun: making dough sheet with the developed dough, and wrapping with stuffing.
Fermenting and steaming: and (3) placing the steamed stuffed bun at 35 ℃ and fermenting until the steamed stuffed bun is completely fermented at 80% of relative humidity, steaming for 15 minutes by using strong fire, naturally cooling for 2 minutes, and taking out the product.
Test experiment one: taste and shape evaluation
The frozen green steamed stuffed bun prepared in the example and the fresh steamed stuffed bun were steamed, cooled at room temperature and left for 2min, and then scored for skin smoothness, internal texture, taste elasticity and viscosity, and skin color, and the evaluation methods are shown in Table 3 and the evaluation results are shown in Table 4.
Wherein the specific volume is measured by adopting a rapeseed weight-removing method: cooling steamed stuffed bun at room temperature, standing for 2min, weighing mass (m) with balance, then placing into a 2000ml measuring cylinder, pouring rapeseeds into the measuring cylinder, submerging the steamed stuffed bun, lightly shaking to fill the measuring cylinder with rapeseeds, namely the total volume (V 1) of the steamed stuffed bun and the rapeseeds, taking out the steamed stuffed bun, and reading the volume (V 2) of the rapeseeds, wherein the calculation formula of the specific volume of the steamed stuffed bun is as follows:
Specific volume (mL/g) = (V 1-V2)/m
Table 3 evaluation method of steamed stuffed bun
The score criteria in the above evaluation methods are set to 10 points for full scale and 1 point for minimum scale, and when scoring is performed according to the score criteria, the score may be added or subtracted as appropriate according to the actual experimental results.
Table 4 steamed stuffed bun evaluation results
As can be seen from the evaluation results in Table 4, the steamed stuffed bun prepared in examples 1 to 6 was excellent in score when stored frozen for 0 days, and was not significantly different from fresh steamed stuffed bun, particularly the steamed stuffed bun prepared in example 2 was full score, and was hardly different from fresh steamed stuffed bun, and specific volume of example 2 was slightly larger than that of fresh steamed stuffed bun, and steamed stuffed bun obtained by freezing for a short time was better than fresh steamed stuffed bun. The steamed stuffed bun prepared in examples 1 to 6 was still excellent in score when stored frozen for 15 days, and was slightly different from fresh steamed stuffed bun, and both the steamed stuffed buns prepared in examples 1 and 2 were high-scoring, that is, the steamed stuffed buns of examples 1 and 2 could still obtain the appearance and taste of fresh steamed stuffed buns after long-time frozen storage.
Test experiment II: dough rheology test
(Testing according to GB/T14614-2006 "determination of the physical Property Water absorption and rheological Properties of wheat flour dough" by means of the powder texture Meter)
The dough of example 2 was tested and the results are shown in fig. 1 and table 5.
As can be seen from the results in fig. 1 and table 5: example 2 the addition of the frozen green body modifier of the invention significantly shortens the time for dough formation, increases the settling time, reduces the degree of weakening, significantly improves the quality index of the powder, significantly improves the mechanical stirring properties of the dough, and increases the stability of the finished product.
TABLE 5
Measurement item Example 2
Water absorption a (%) 58.9
Formation time (min) 1.7
Stabilization time (min) 6.6
Degree of weakness (FU) 62
Powder quality index 77
Test experiment III: stretching experiment:
(testing according to GB/T14615-2006 "determination of rheological Properties of physical Properties of wheat flour dough" extensometer method)
The dough of example 2 was tested and the results are shown in fig. 2 and table 6.
As can be seen from the results in fig. 2 and table 6: the higher the stretching force of the dough after the frozen green modifier of the present invention is added in example 2, the longer the stretching time is, so the better the stretching resistance of the dough, the better the stability of the dough, and the better the application to production.
TABLE 6
The three groups of tests show that the frozen green body modifier can effectively improve the stability of dough, the prepared frozen green body steamed stuffed bun has little difference from a fresh steamed stuffed bun, has excellent shape and taste, can be produced and applied in a large scale, and meets the higher requirements of consumers on quality, safety and quality standardization.

Claims (20)

1. The frozen green steamed stuffed bun modifier is characterized by comprising, by mass, 8-15% of modified starch, 4-20% of an emulsifier, 0.2-3.2% of a food thickener, 0.01-5.7% of an enzyme preparation, 0.1-4% of an antioxidant and 65-75% of a filler;
Wherein the modified starch is selected from one or more of hydroxypropyl distarch phosphate, acetylated distarch phosphate and acetate starch;
the emulsifier is one or more than two of sodium stearyl lactate, calcium stearyl lactate, mono-diglycerol fatty acid ester, diglycerol fatty acid ester and diacetyl tartaric acid mono-diglycerol fatty acid ester;
the food thickener is one or more than two of sodium carboxymethyl cellulose, sodium alginate, guar gum, xanthan gum and sodium polyacrylate;
The enzyme preparation is one or more than two of alpha-amylase, maltogenic amylase, xylanase, glucose oxidase and lipase;
The antioxidant is selected from vitamin C and/or vitamin E;
The filler is one or more selected from calcium carbonate, starch, soybean powder, dietary fiber and wheat flour.
2. The improver according to claim 1, wherein the improver comprises, in mass%, 8 to 12% of modified starch, 12 to 18% of an emulsifier, 0.2 to 0.4% of a food thickener, 1.8 to 3% of an enzyme preparation, 2.5 to 4% of an antioxidant and 68 to 72% of a filler.
3. The improver according to claim 1, wherein the improver comprises, in mass%, 9-11% of modified starch, 12-14% of an emulsifier, 0.2-0.3% of a food thickener, 2.2-2.5% of an enzyme preparation, 3-4% of an antioxidant and 69-72% of a filler.
4. The improver of claim 1, wherein the modified starch is selected from hydroxypropyl distarch phosphate and/or acetylated distarch phosphate.
5. The improver according to claim 1, wherein the emulsifier is selected from calcium stearoyl lactylate and/or mono-, di-glycerol fatty acid esters.
6. The improver according to claim 4, wherein the emulsifier is selected from calcium stearoyl lactylate and/or mono-and diglycerides.
7. The improver of any one of claims 1 to 6, wherein the food thickener is selected from sodium carboxymethyl cellulose, sodium alginate and/or sodium polyacrylate.
8. The improver of claim 7, wherein the food thickener is selected from sodium alginate and/or sodium polyacrylate.
9. The improver of any one of claims 1 to 6, wherein the enzyme preparation is selected from the group consisting of alpha-amylase, maltogenic amylase, xylanase and lipase.
10. The improver of claim 7, wherein the enzyme preparation is selected from the group consisting of alpha-amylase, maltogenic amylase, xylanase and lipase.
11. The improver of any one of claims 1 to 6, wherein the antioxidant is selected from vitamin C.
12. The improver of any one of claims 1 to 6, wherein the filler is selected from calcium carbonate, soy flour, dietary fibre and wheat flour.
13. The improver according to any one of claims 1 to 6, wherein the improver contains, in mass%, 4 to 6% of hydroxypropyl distarch phosphate, 4 to 6% of acetylated distarch phosphate, 7 to 9% of calcium stearoyl lactylate, 4 to 6% of mono-and di-glycerin fatty acid esters, and the total amount of calcium stearoyl lactylate and mono-and di-glycerin fatty acid esters as emulsifiers is within 4 to 20%, sodium alginate 0.05 to 0.2%, sodium polyacrylate 0.05 to 0.2%, and sodium alginate and sodium polyacrylate as thickeners is within 0.2 to 3.2%, α -amylase 0.2 to 0.4%, maltogenic amylase 0.7 to 0.9%, xylanase 0.5 to 0.7%, lipase 0.6 to 1%, vitamin C3 to 4%, calcium carbonate 8 to 12%, soybean meal 13 to 15%, dietary fiber 15 to 17% and wheat flour 25 to 35%, and the total amount of calcium carbonate, soybean meal and wheat flour as fillers is within 65 to 75%.
14. A process for the preparation of a modifier as claimed in any one of claims 1 to 13, by mixing the raw materials in mass percent.
15. A frozen green body comprising the frozen green body modifier of any one of claims 1-13 in an amount of 1.5-10wt%.
16. The frozen green body of claim 15, comprising 1.9-3.5wt% frozen green body modifier.
17. The frozen green body according to claim 15, which is made from raw materials comprising the following components: 3000-5000 parts of flour, 30-50 parts of yeast, 3-10 parts of salt, 30-60 parts of leavening agent, 60-100 parts of sugar, 90-300 parts of frozen green body modifier and 1500-2900 parts of water, wherein the content of the frozen green body modifier is 1.5-10wt%.
18. The frozen green body according to claim 16, which is made from raw materials comprising the following components: 3000-5000 parts of flour, 30-50 parts of yeast, 3-10 parts of salt, 30-60 parts of leavening agent, 60-100 parts of sugar, 90-300 parts of frozen green body modifier and 1500-2900 parts of water, wherein the content of the frozen green body modifier is 1.9-3.5wt%.
19. The frozen green body according to claim 17 or 18, wherein it is made from raw materials comprising: 3000-5000 parts of flour, 30-50 parts of yeast, 3-10 parts of salt, 30-50 parts of leavening agent, 80-100 parts of sugar, 90-250 parts of frozen green body modifier and 1500-2800 parts of water.
20. A steamed stuffed bun, steamed bread or steamed roll prepared by freezing the green body of any one of claims 15-19.
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Publication number Priority date Publication date Assignee Title
CN101366403A (en) * 2007-08-17 2009-02-18 安琪酵母股份有限公司 Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks
CN101513201A (en) * 2008-02-21 2009-08-26 安琪酵母股份有限公司 Frozen wheaten food modifying agent
CN106173571A (en) * 2015-04-30 2016-12-07 安琪酵母股份有限公司 I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101366403A (en) * 2007-08-17 2009-02-18 安琪酵母股份有限公司 Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks
CN101513201A (en) * 2008-02-21 2009-08-26 安琪酵母股份有限公司 Frozen wheaten food modifying agent
CN106173571A (en) * 2015-04-30 2016-12-07 安琪酵母股份有限公司 I.e. steaming type frozen green compact modifying agent and the application of Chinese style wheaten food and preparation method

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