CN111728008A - High-water-retention quick-frozen scallion oil cake and preparation method thereof - Google Patents
High-water-retention quick-frozen scallion oil cake and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of food engineering, particularly relates to a high-water-retention quick-frozen scallion oil cake and a preparation method thereof, and provides a method for preparing the high-water-retention quick-frozen scallion oil cake with the water loss rate of less than 1%. The onion oil cake is processed by adopting a liquid nitrogen spray type freezing process, so that the freezing speed is high, the freezing dry consumption is low, the yield is higher, the moisture migration in the onion oil cake is minimum, the moisture distribution is uniform, the formed ice crystals are small and uniform, the mechanical damage to the internal structure is minimum, and the moisture, the nutrition, the flavor and the appearance of the onion oil cake are better kept; and the control temperature of the adopted liquid nitrogen spraying and freezing device is set to be-75 ℃ to-85 ℃, the processing time is less than or equal to 6 minutes, the quick freezing of the onion oil cake can be realized, the water loss rate of the prepared quick-frozen onion oil cake is less than 1 percent, and compared with other freezing modes, the quick-freezing onion oil cake has higher water retention and higher production efficiency.
Description
Technical Field
The invention belongs to the field of food engineering, and particularly relates to a high-water-retention quick-frozen scallion oil cake and a preparation method thereof.
Background
With the improvement of social and economic levels and the acceleration of the pace of life and work of people, the traditional consumption form mainly based on family cooking is gradually developing to the social service with time and labor saving, and consumers are more inclined to a convenient, quick, nutritional and healthy diet form. The quick-frozen scallion oil cake has the characteristics of being crisp and delicious, convenient to eat, rich in nutrition and the like, and meets the requirements of people on change of dietary modes and fast-paced life. Patent CN201910357876.4 discloses a method for making scallion oil cake, which is a common method for preparing scallion oil cake in small scale at home, and can not meet the requirement of long-time quality and flavor preservation in industrial production; in actual production, the quick-frozen scallion oil cake produced by applying the traditional quick-freezing process often has the problems of easy frost cracking, serious water loss, poor eating quality and the like, and the problems seriously restrict the development of the industry of the quick-frozen scallion oil cake in China. Moreover, the current researches on the scallion oil cake mainly focus on the improvement of the scallion oil cake formula, and the quick-freezing process researches on the quick-freezing scallion oil cake are rarely reported.
Disclosure of Invention
The invention provides a high-water-retention quick-frozen scallion oil cake and a preparation method thereof, and solves the technical problems that the existing scallion oil cake is high in water loss rate due to improper preparation method, easy to dry and hard in the final frying process of a buyer, and easy to scorch.
The technical scheme of the invention is realized as follows:
a preparation method of a high-water-retention quick-frozen scallion oil cake comprises the following steps:
(1) adding flour, warm water and salt into a dough mixer, stirring until the surface of dough is smooth, and taking out;
(2) standing and proofing the dough prepared in the step (1) at normal temperature for 30 min;
(3) dividing the dough proofed in the step (2) into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried flour cake, rolling, and performing secondary proofing for 15 min;
(4) and (4) forming the agent treated in the step (3) into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, attaching an isolating membrane, and quickly freezing by a liquid nitrogen spray freezing device to obtain the high-water-retention quick-frozen scallion oil cake.
In the step (1), 50-55kg of warm water at 60 ℃ and 1-2kg of salt are added into every 100kg of flour.
The preparation method of the fried cake in the step (3) comprises the following steps: putting 7.5kg of chopped chive leaves, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour into a container, pouring 15kg of heated corn oil, and stirring until no dry powder exists.
The control temperature of the liquid nitrogen spraying and freezing device in the step (4) is set to be-75 ℃ to-85 ℃, and the processing time is less than or equal to 6 minutes.
The quick-frozen scallion oil cake with high water retention rate less than 1% is prepared by the method.
The invention has the following beneficial effects:
1. compared with the existing onion oil cake products in the market, the liquid nitrogen quick-frozen onion oil cake prepared by the invention is delicious, good in water retention, and durable in storage, has a more attractive appearance, can attract the eyeballs of consumers, is more environment-friendly and economical in a production process mode, and is higher in production efficiency and yield.
2. The invention adopts the liquid nitrogen spray type process to treat the onion oil cake, and has the advantages of high freezing speed, low freezing dry loss, minimum water migration inside the onion oil cake, uniform water distribution, small and uniform formed ice crystals, minimum mechanical damage to the internal structure, and better maintenance of the nutritional flavor and appearance of the onion oil cake; and the control temperature of the liquid nitrogen spray freezing device is set to be-75 ℃ to-85 ℃, the quick freezing of the onion oil cake can be realized within 6 minutes, and the production efficiency is higher compared with other freezing modes.
3. When the scallion oil cake prepared by the method is frozen, the scallion oil cake can rapidly pass through the largest ice crystal generation zone from 0 ℃ to-5 ℃ in a short period of several seconds, the scallion oil cake is rapidly frozen to-30 ℃, the central temperature of the scallion oil cake is in a linear descending trend, and the water loss rate of the prepared quick-frozen scallion oil cake is less than 1%. The temperature of the liquid nitrogen spray freezing device is controlled to be between-75 ℃ and-85 ℃, water in the onion oil cake is rapidly frozen into fine ice crystals at ultralow temperature, the freezing water loss rate of the onion oil cake is reduced, mechanical damage of the ice crystals to the internal structure of the onion oil cake is greatly reduced, and the loss of water, nutritional ingredients and flavor of the onion oil cake is prevented.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a diagram showing the influence of different quick-freezing modes on the water loss rate of the onion oil cake.
FIG. 2 is a graph showing the freezing curve of onion oil cakes in different quick-freezing modes.
FIG. 3 is a scanning electron microscope image of onion oil cakes in different freezing modes, wherein A is plate contact indirect freezing, B is spiral tunnel type quick freezing, and C is liquid nitrogen spray type freezing.
FIG. 4 is a graph of the effect of different snap freezing regimes on sensory evaluation.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
The preparation method of the high-water-retention quick-frozen scallion oil cake comprises the following steps:
(1) accurately weighing 200kg of common flour, 100kg of warm water at 60 ℃ and 2kg of salt, adding the common flour, the warm water at 60 ℃ and the salt into a dough mixer, stirring the mixture until the surface of dough is smooth, and taking out the dough;
(2) standing and proofing the dough at normal temperature for 30 min;
(3) the dough leavening time is used for making the fried crisp, 7.5kg of chopped chives, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour are taken in a container, 15kg of hot corn oil is poured in the container, and the mixture is stirred until no dry powder exists;
(4) cutting the proofed dough into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried crisp, rolling, and proofing for 15min twice;
(5) after the second proofing, the agent is formed into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, an isolating membrane is attached, and the round cake is quickly frozen in a liquid nitrogen spray freezing device at the temperature of-80 ℃.
Example 2
The preparation method of the high-water-retention quick-frozen scallion oil cake comprises the following steps:
(1) accurately weighing 200kg of common flour, 105kg of warm water at 60 ℃ and 3kg of salt, adding into a dough mixer, stirring until the surface of dough is smooth, and taking out;
(2) standing and proofing the dough at normal temperature for 30 min;
(3) the dough leavening time is used for making the fried crisp, 7.5kg of chopped chives, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour are taken in a container, 15kg of hot corn oil is poured in the container, and the mixture is stirred until no dry powder exists;
(4) cutting the proofed dough into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried crisp, rolling, and proofing for 15min twice;
(5) after the second proofing, the agent is formed into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, an isolating membrane is attached, and the round cake is quickly frozen in a liquid nitrogen spray freezing device at the temperature of-80 ℃.
Example 3
The preparation method of the high-water-retention quick-frozen scallion oil cake comprises the following steps:
(1) accurately weighing 200kg of common flour, 110kg of warm water at 60 ℃ and 4kg of salt, adding into a dough mixer, stirring until the surface of dough is smooth, and taking out;
(2) standing and proofing the dough at normal temperature for 30 min;
(3) the dough leavening time is used for making the fried crisp, 7.5kg of chopped chives, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour are taken in a container, 15kg of hot corn oil is poured in the container, and the mixture is stirred until no dry powder exists;
(4) cutting the proofed dough into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried crisp, rolling, and proofing for 15min twice;
(5) after the second proofing, the agent is formed into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, an isolating membrane is attached, and the round cake is quickly frozen in a liquid nitrogen spray freezing device at the temperature of-80 ℃.
Comparative example 1
The preparation method of the quick-frozen scallion oil cake comprises the following steps:
(1) accurately weighing 200kg of common flour, 100kg of warm water at 60 ℃ and 2kg of salt, adding the common flour, the warm water at 60 ℃ and the salt into a dough mixer, stirring the mixture until the surface of dough is smooth, and taking out the dough;
(2) standing and proofing the dough at normal temperature for 30 min;
(3) the dough leavening time is used for making the fried crisp, 7.5kg of chopped chives, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour are taken in a container, 15kg of hot corn oil is poured in the container, and the mixture is stirred until no dry powder exists;
(4) cutting the proofed dough into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried crisp, rolling, and proofing for 15min twice;
(5) after the second proofing, the dough is formed into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, an isolating membrane is attached, and the round cake is frozen in a flat contact indirect freezing device at the temperature of-30 ℃.
Comparative example 2
The preparation method of the high-water-retention quick-frozen scallion oil cake comprises the following steps:
(1) accurately weighing 200kg of common flour, 100kg of warm water at 60 ℃ and 2kg of salt, adding the common flour, the warm water at 60 ℃ and the salt into a dough mixer, stirring the mixture until the surface of dough is smooth, and taking out the dough;
(2) standing and proofing the dough at normal temperature for 30 min;
(3) the dough leavening time is used for making the fried crisp, 7.5kg of chopped chives, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour are taken in a container, 15kg of hot corn oil is poured in the container, and the mixture is stirred until no dry powder exists;
(4) cutting the proofed dough into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried crisp, rolling, and proofing for 15min twice;
(5) after the second proofing, the dough is formed into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, an isolation film is attached, and quick-setting is carried out in a spiral tunnel type quick-freezing machine at the temperature of-35 ℃.
Examples of the effects of the invention
The test design of the embodiment compares the influence of different quick-freezing modes on the freezing characteristics, the texture characteristics, the ultra-micro structure and the sensory quality of the onion oil cake.
(1) The water loss rate of the onion oil cake under different freezing modes (plate contact indirect freezing, spiral tunnel type quick freezing, liquid nitrogen spray type freezing of example 1)
As can be seen from the figure 1, different quick-freezing modes have certain influence on the freezing water loss rate of the onion oil cake, wherein the water loss rate of the onion oil cake due to the quick freezing by liquid nitrogen is 0.83 percent and the minimum; spiral tunnel type quick freezing is 0.90 percent for the second time; the plate contact indirect freezing water loss rate is 1.37 percent, and the maximum rate is achieved. The lower the water loss rate is, the higher the product yield is, and the better the taste is. Therefore, the spray freezing by using the liquid nitrogen is obviously better than the spiral tunnel type quick freezing and the flat plate contact indirect type freezing.
(2) Freezing curve of onion oil cake under different quick freezing modes (plate contact indirect freezing, spiral tunnel type quick freezing, liquid nitrogen spray type freezing in example 1)
The time of quick freezing passing through the maximum ice crystal generation region is closely related to the freezing temperature, the processing mode and the like, and the freezing temperature curve of the onion oil cake can be divided into three stages. The first stage is that the temperature of the scallion oil cake is rapidly reduced to the freezing temperature, and the released heat is sensible heat; the second stage is a maximum ice crystal generation area, the curve is gentle, at the moment, more than 80% of water is frozen into ice, the latent heat is released greatly, and the required time is long; the third stage is to freeze from the freezing point temperature of the onion oil cake to the specified final temperature. Studies have shown that the faster the sample freezes, the shorter it takes to pass through the region of maximum ice crystal formation, the finer the ice crystal formation, and the better the sample quality.
The freezing curves of the onion oil cakes adopting three different quick-freezing modes are shown in figure 2:
as can be seen from FIG. 2, the time for the liquid nitrogen spray type freezing to reach the required freezing temperature is shortest, the spiral tunnel type quick freezing is second, and the time for the plate contact indirect type freezing is longest. The liquid nitrogen quick-freezing can quickly pass through the largest ice crystal generation zone from 0 ℃ to-5 ℃ within a few seconds, the onion oil cake is quickly quick-frozen to-30 ℃ for about 5min, and the central temperature of the onion oil cake is in a linear descending trend; the spiral tunnel type quick-freezing effect is inferior, and the quick-freezing of the scallion oil cake to-30 ℃ needs about 20 min; the plate contact indirect freezing is the least effective, the time for generating the zone through the largest ice crystal is about 14 min, and the temperature curve at the stage is slightly increased, and about 100min is needed to freeze the scallion oil cake to-30 ℃. By comparing the speeds of the three freezing modes, the liquid nitrogen freezing can realize the freezing of the onion oil cake faster than other modes.
(3) Influence of different quick-freezing modes (plate contact indirect freezing, spiral tunnel type quick freezing, liquid nitrogen spray type freezing in example 1) on texture characteristics
The quick-frozen scallion oil cake was fried, and the texture characteristics thereof were measured, and the measurement results are shown in table 1.
TABLE 1 Effect of the Rapid freezing mode on texture Properties
Note: mean value plus or minus standard deviation, and significant difference between different mean values expressed by the same row of English letters（p<0.05）
As can be seen from Table 1, the quick-freezing method is significantly related to hardness, chewiness, cohesiveness, adhesiveness and recoverability, which may be related to the distribution of oil and water in the internal tissues of the cake. In the texture characteristics of the onion oil cake, compared with the chewiness of plate contact indirect freezing, the liquid nitrogen spray type process freezing is improved by 40%, the cohesiveness is improved by 15%, the adhesiveness is improved by 22%, the recoverability is improved by 52%, compared with the chewiness of spiral tunnel type quick freezing, the cohesiveness is improved by 85%, the adhesiveness is improved by 11%, the adhesiveness is improved by 88%, and the recoverability is improved by 30%. In the flat plate type freezing process, the freezing speed is low, at the moment, the growth of ice crystals causes certain mechanical damage to the internal structure of the scallion oil cake, the water is transferred and the recrystallization phenomenon occurs, so that the texture of the scallion oil cake is deteriorated, the cohesiveness and the recoverability are small, and the chewiness and the adhesiveness are changed to different degrees. Under the condition of the liquid nitrogen spray type process, the freezing speed is high, the internal water migration of the onion oil cake is minimum, the onion oil cake can be uniformly distributed, the formed ice crystals are small and uniform, the damage to the internal structure is minimum, and the cohesiveness, the chewiness, the recoverability and the adhesiveness are better than those of other freezing modes, so that the liquid nitrogen spray type freezing effect is best.
(4) Influence of different quick freezing modes (plate contact indirect freezing, spiral tunnel type quick freezing, liquid nitrogen spray type freezing in example 1) on the ultrastructure of the onion oil cake (see figure 3)
The better scallion oil cake inner structure of quality can see the gluten network of flakiness, continuous face fascia, and starch granule is wherein by inseparable the inlaying, and the gluten structure is complete, and the cavity is few, and such structure can restrict moisture and structural component, and the product quality is good after thawing.
The freezing speed of the flat plate contact indirect frozen onion oil cake is low, the formed ice crystals are large, the gluten network of the onion oil cake is seriously damaged, the gluten film is broken, starch granules are almost completely exposed outside, the number of irregular holes is large, the holes are large, water and structural components cannot be bound after unfreezing, water and nutrition flavor loss is easily caused, and the quality is seriously reduced (shown as A in figure 3).
The quick-frozen onion oil cake in the spiral tunnel type has the advantages that the freezing speed is high, the formed ice crystals are small, the damage to a gluten network and a facial fascia of the onion oil cake is small, most of starch particles are wrapped inside the gluten network, the number of irregular holes is small, the holes are small, most of moisture and structural components can be bound after the onion oil cake is thawed, the loss of moisture and nutrition flavor is small, and the quality is good (shown as B in figure 3).
The freezing speed of the onion oil cake frozen in a liquid nitrogen spraying mode is extremely high, the formed ice crystals are small and uniform, the damage to a gluten network and a facial fascia of the onion oil cake is minimum, starch particles are almost all wrapped inside the gluten network, the number of irregular holes is minimum, the holes are also minimum, water and structural components can be bound after unfreezing, the loss of water and nutrition flavor is minimum, and the quality is best (shown as C in figure 3).
(5) Influence of different quick-freezing modes (plate contact indirect freezing, spiral tunnel type quick-freezing, liquid nitrogen spray type freezing in example 1) on sensory evaluation of onion oil cakes
After the quick-frozen scallion oil cake is fried, sensory evaluation is performed on the cake by a sensory evaluation group, and the results are shown in table 2 and fig. 4.
TABLE 2 influence of different quick-freezing modes on sensory evaluation of onion oil cake
As can be seen from Table 2, the sensory evaluation score of the onion oil cake frozen by the liquid nitrogen spray is highest, the sensory evaluation score of the onion oil cake frozen by the spiral tunnel type is the second, and the sensory evaluation score of the onion oil cake frozen by the plate contact indirect type is the lowest. As can also be seen from fig. 4, the onion oil cake frozen by the liquid nitrogen spray-type freezing method has the highest score compared with other methods in terms of taste, smell, overall taste and total score. Therefore, the best freezing mode of the quick-frozen scallion oil cake is liquid nitrogen spray type freezing.
In conclusion, the best freezing process for the quick-frozen scallion oil cake is liquid nitrogen spray type freezing by combining the freezing water loss rate, the freezing curve, the texture characteristics and the sensory evaluation of the quick-frozen scallion oil cake.
The liquid nitrogen quick-frozen scallion oil cake prepared by the invention utilizes liquid nitrogen spray type freezing, so that the freezing water loss rate is lower, the freezing water loss rate is only 0.83 percent, the freezing water loss rate is reduced by 39 percent compared with flat plate contact indirect type freezing, and the freezing water loss rate is reduced by 8 percent compared with spiral tunnel type quick freezing. The freezing speed is high and can be finished within 5min, and is 20 times of that of plate contact indirect freezing and 4 times of that of spiral tunnel quick freezing. Therefore, the onion oil cake has the advantages of minimal internal water migration, uniform distribution, small and uniform formed ice crystals and minimal damage to the internal structure. The quick-frozen onion oil cake internal structure of the liquid nitrogen spraying type process can see a flaky gluten network, a continuous facial fascia and starch granules are tightly embedded in the gluten network, the gluten structure is complete, the holes are few, the water and structural components in the cake body can be better bound than other two freezing modes, and the quality of the thawed product is better. In the texture characteristics of the onion oil cake, compared with the chewiness of plate contact indirect freezing, the liquid nitrogen spray type process freezing is improved by 40%, the cohesiveness is improved by 15%, the adhesiveness is improved by 22%, the recoverability is improved by 52%, compared with the chewiness of spiral tunnel type quick freezing, the cohesiveness is improved by 85%, the adhesiveness is improved by 11%, the adhesiveness is improved by 88%, and the recoverability is improved by 30%. Moreover, nitrogen replaces air in the freezing process, so that the oxidation of the onion oil cake is reduced, and compared with the existing onion oil cake products in the market, the onion oil cake has the advantages of attractive appearance, higher yield, attractive appearance of consumers, delicious taste, storage resistance, rich nutrition, convenience in eating and capability of meeting the requirements of people for fast-paced life. The liquid nitrogen is non-toxic and harmless, no pollutant is generated in the production process mode, and the liquid nitrogen is more environment-friendly and economical and meets the development requirements of the times.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. A preparation method of a high-water-retention quick-frozen scallion oil cake is characterized by comprising the following steps:
(1) adding flour, warm water and salt into a dough mixer, stirring until the surface of dough is smooth, and taking out;
(2) standing and proofing the dough prepared in the step (1) at normal temperature for 30 min;
(3) dividing the dough proofed in the step (2) into 80g of dough pieces, spreading the dough pieces into long dough pieces, coating 12g of fried flour cake, rolling, and performing secondary proofing for 15 min;
(4) and (4) forming the agent treated in the step (3) into a round cake with the thickness of 2-3mm and the diameter of 28-30cm, attaching an isolating membrane, and quickly freezing by a liquid nitrogen spray freezing device to obtain the high-water-retention quick-frozen scallion oil cake.
2. The preparation method of the high-water-retention quick-frozen scallion oil cake as claimed in claim 1, is characterized in that: in the step (1), 50-55kg of warm water at 60 ℃ and 1-2kg of salt are added into every 100kg of flour.
3. The preparation method of the high-water-retention quick-frozen scallion oil cake as claimed in claim 1, wherein the preparation method of the shortening in the step (3) is as follows: putting 7.5kg of chopped chive leaves, 1kg of salt, 0.25kg of five spice powder and 30kg of common flour into a container, pouring 15kg of heated corn oil, and stirring until no dry powder exists.
4. The preparation method of the high-water-retention quick-frozen scallion oil cake as claimed in claim 1, is characterized in that: the control temperature of the liquid nitrogen spraying and freezing device in the step (4) is set to be-75 ℃ to-85 ℃, and the processing time is less than or equal to 6 minutes.
5. A high water retention quick-frozen scallion oil cake with the water loss rate of less than 1% is prepared by the method of any one of claims 1 to 4.
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| JPH01112962A (en) * | 1987-10-26 | 1989-05-01 | Nichiro Gyogyo Kaisha Ltd | Preparation of frozen bean curd |
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Application publication date: 20201002 |