CN112167518A - Use of collagen in frozen dough products - Google Patents
Use of collagen in frozen dough products Download PDFInfo
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- CN112167518A CN112167518A CN202011109892.0A CN202011109892A CN112167518A CN 112167518 A CN112167518 A CN 112167518A CN 202011109892 A CN202011109892 A CN 202011109892A CN 112167518 A CN112167518 A CN 112167518A
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food, and relates to an application of collagen in producing frozen dough products, a frozen dough product and a preparation method thereof. The collagen is derived from muscle, bone and cortex tissues of animals such as pigs, cattle, sheep or poultry, and contains 100-5000 amino acid units. The animal protein of the invention is applied to the frozen dough product, and has the effects of prolonging the shelf life, improving the structure and the texture of the frozen dough product, improving the aeration stability and increasing the volume of dough. The collagen protein of the invention is used for producing frozen dough products, so that the fermentation time is shortened, the defects of common frozen cracking of the frozen dough products such as poor stability, small volume, poor skin whiteness, poor section tissue state and the like in the preservation process are overcome, and the quality and the taste of reprocessed products are improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to application of collagen in a frozen green dough product, a frozen green dough product and a preparation method thereof.
Background
In recent years, with the improvement of living standard of people, quick-frozen food gradually becomes a hotspot for developing new products by a plurality of enterprises due to the advantages of good fresh-keeping performance, sanitation, convenient eating, adaptability to consumption diversification, accordance with the life rhythm of modern people and the like. Among these, frozen pasta, which dominates the dietary structure, is becoming an instant product popular with consumers.
The frozen dough product green body technology is a technology for preserving product intermediate products by applying a freezing principle in the production process of bread and pastry. The frozen dough product green body technology is favored by the world dough product industry due to convenience, large-scale production and quality standardization, and has wide development prospect. However, the cryopreservation process can adversely affect the dough itself, and excessively low temperatures can disrupt the protein structure of the dough. When the frozen dough product is frozen, the moisture on the surface of the product is easy to lose, the water holding capacity of the product can be reduced, the quality of the product is influenced, and the defects of poor taste and rough structure of the product are caused. The shelf life of a frozen green pasta is the longest storage time at which the above-mentioned quality defects occur. The improvement of the freeze-thaw stability and the water retention of the frozen green body is important for the quality of the frozen green body flour product.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for producing a frozen green dough product by using collagen, which improves the water binding capacity of the frozen green dough product and reduces the water loss. Simultaneously prolonging the shelf life, improving the structure and the texture of the frozen green dough product, improving the aeration stability and increasing the volume of dough.
Specifically, the invention provides the following technical scheme:
in one aspect, the invention provides the use of collagen in a frozen green pasta, wherein the collagen is derived from muscle, bone or cortical tissue of an animal pig, cow, sheep or poultry.
Preferably, the above collagen is derived from domestic animals such as pigs, cattle, sheep and poultry.
It is further preferred that the collagen is derived from domestic animals pigs and cattle;
it is further preferred that the collagen is derived from a domestic animal bovine;
it is further preferred that the collagen is derived from bovine muscle, bone, cortical tissue;
further preferably, the collagen comprises 1 to 10000 amino acid units;
more preferably, the collagen comprises 100 to 5000 amino acid units.
In another aspect, the invention provides a frozen dough product produced by yeast fermentation, leavening agent fermentation, or a combination of both, wherein collagen is added during the production of the frozen dough product or the production of wheat flour for exclusive use in frozen dough products.
Preferably, the proportion of the collagen directly added into the frozen dough product is 1-99% by mass percent.
Preferably, the proportion of the collagen in the wheat flour special for the frozen green dough products is 1-99% by mass percent;
preferably, the collagen is added to the frozen green pasta in a pre-hydrated form.
Preferably, the frozen green dough product is a frozen green Chinese pastry or a frozen green western pastry.
Preferably, the collagen is derived from muscle, bone, and cortex tissues of animal pig, cattle, sheep, or poultry.
Preferably, the collagen contains 1-10000 amino acid units.
Preferably, the protein content of the collagen is 1-99%.
Preferably, the frozen green body modifying agent is adopted in the production process of the frozen green body flour product, and comprises a compound swelling agent, a compound emulsifier, a compound thickener, a compound enzyme preparation, a compound wheat flour treating agent, a compound antioxidant and a compound acidity regulator.
In another aspect, the present invention provides a method for preparing a frozen dough product, comprising the steps of:
uniformly stirring 10 parts of fresh yeast, 8 parts of white sugar, 4 parts of salt, 10 parts of lard and 450 parts of water, adding the mixture of 1000 parts of wheat flour and 10 parts of frozen green body modifier, putting the mixture into a dough mixer, stirring at a low speed for 3 minutes, stirring at a high speed for 5 minutes, and kneading into dough;
pressing the dough for 8-10 times by using a noodle press, and then forming by using a steamed stuffed bun machine, wherein the temperature of stuffing used in forming is 20 ℃;
placing the steamed stuffed buns into a proofing box for fermentation after the steamed stuffed buns are formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%;
after fermentation, the steamed stuffed bun is sent into a quick freezer for quick freezing, and when the central temperature of the steamed stuffed bun is-18 ℃, the steamed stuffed bun is packaged in time and sealed; the quick-freezing time is 40-50 minutes;
the frozen green body modifier comprises 40-60% of collagen by mass.
Preferably, the frozen green body improver further comprises xylanase, a-amylase, lipase, vitamin C, soy flour and starch.
In another aspect, the invention provides the use of a collagen protein, which may be a protein other than fat, in an amount of 1 to 99% and other ingredients such as fat, muscle and other edible diluent ingredients, to freeze a green pasta product.
In another aspect, the invention provides the use of collagen in frozen raw dough products, including frozen raw Chinese pastry and frozen raw Western pastry.
Preferably, the frozen green dough product is a Chinese style pour point of the frozen green dough;
in another aspect, the invention provides a use of collagen in frozen dough products, including frozen dough products produced by yeast fermentation, leavening agent fermentation and combined leavening of leavening agent yeast.
In another aspect, the present invention provides the use of a collagen protein in frozen green dough products, including dough products produced without any heating means and pre-cooked by any heating means.
In another aspect, the present invention provides a use of collagen in a frozen green dough product, comprising adding the collagen directly to the frozen green dough product.
Preferably, the application of the collagen directly added into the frozen green dough product comprises that the collagen is directly added into the frozen green dough product in a proportion of 1-99% by mass percent.
In another aspect, the present invention provides a use of collagen in a frozen green dough product, comprising adding the collagen to the frozen green dough product in a pre-hydrated manner.
Preferably, the collagen is added to the frozen green dough product in a pre-hydration manner, and the collagen is added to the frozen green dough product in a pre-hydration manner in a proportion of 1-99% by mass.
In another aspect, the invention provides a use of collagen in a frozen green dough product, which comprises adding the collagen into special powder for the frozen green dough product.
Preferably, the application of the collagen in the special powder for the frozen green body flour product comprises that the collagen accounts for 1-99% of the special powder for the frozen green body flour product in percentage by mass.
On the other hand, the invention provides an application of collagen in a compound modifying agent for frozen green dough products, and the compound modifying agent for the frozen green dough products comprises a compound swelling agent, a compound emulsifier, a compound thickener, a compound enzyme preparation, a compound wheat flour treating agent, a compound antioxidant, a compound acidity regulator and an application of the compound modifying agent consisting of the modifying agent randomly in the frozen green dough products.
Preferably, the application of the collagen in the compound modifying agent for the frozen green dough products comprises that the addition amount of the collagen in the compound modifying agent comprising a compound leavening agent, a compound emulsifier, a compound thickener, a compound enzyme preparation, a compound wheat flour treating agent, a compound antioxidant, a compound acidity regulator and the compound modifying agent optionally comprises 1-99% by mass percent.
The beneficial effects of the invention include:
1. the frozen green steamed stuffed bun added with collagen has shortened fermentation time and improved production efficiency.
2. The freeze-thaw stability of the frozen green steamed stuffed bun is crucial to the quality of the final product, and the water holding capacity and water retention capacity of the dough skin are enhanced by adding the collagen into the frozen green steamed stuffed bun, so that the water loss in the freezing process is reduced, the freeze-thaw stability of the product is improved, and the quality guarantee period of the frozen green steamed stuffed bun is prolonged.
3. After addition of collagen, the volume of the frozen green steamed stuffed bun was increased.
4. The frozen green steamed stuffed bun added with the collagen has the advantages that the whiteness of the wrapper is improved, the damage to the network structure of gluten by freezing storage is reduced, the bulkiness of the wrapper is improved, and the wrapper is softer and more exquisite.
Detailed Description
The present invention is further illustrated by the following specific examples.
The invention aims to provide the application of the collagen in the frozen green dough product, so that the freeze-thaw stability of the frozen green dough product prepared by the method is improved, the moisture loss is reduced, and the yield is improved; the fermentation time is shortened, and the production efficiency is improved; the volume of the flour product is increased, and the bulkiness is improved.
The following examples are provided to illustrate the application of collagen in frozen dough products, the application of collagen in special flour for frozen dough products, the application of collagen-containing modifying agents in frozen dough products, and the quality improvement examples of the prepared steamed stuffed bun products, and the beneficial effects thereof will be described in detail.
Example 1
The invention discloses a preferred application of collagen in frozen green body package point, which is prepared by the following formula and steps.
This example prepared a collagen-supplemented frozen green steamed stuffed bun comprising the steps of:
(1) 1000g of wheat flour, 10g of fresh yeast, 12g of collagen, 8g of white sugar, 4g of salt, 10g of lard and 450g of water are respectively weighed.
(2) Adding fresh yeast, white sugar and salt into water according to the proportion, stirring and dissolving, and cooling with water at 4 ℃.
(3) Uniformly mixing collagen and wheat flour, pouring the mixed solution obtained in the step (1), putting the mixed solution into a dough mixer, stirring the mixed solution for 3 minutes at a low speed, adding lard, stirring the mixed solution for 5 minutes at a high speed, and kneading the mixture into dough;
(4) pressing for 9 times with a noodle press, molding with a steamed stuffed bun maker at 20 deg.C.
(5) The steamed stuffed buns are placed into a proofing box for fermentation after being formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%.
(6) And (4) after the fermentation is finished, feeding the steamed stuffed bun into a quick freezer for quick freezing, and timely bagging, sealing and packaging when the central temperature of the steamed stuffed bun is-18 ℃ so as to prevent excessive loss of water. The quick-freezing time is about 40 minutes.
(7) The frozen green steamed stuffed bun is steamed by the following steps:
and (4) putting the frozen green steamed stuffed buns into a steam box, boiling water, steaming for 15 minutes, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Comparative example 1
(1) 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard and 420g of water are respectively weighed without adding collagen.
(2) The rest steps are the same as the steps 2 to 7 of the embodiment 1.
Example 2
The invention discloses a preferred application of collagen in frozen green body package point, which is prepared by the following formula and steps.
The embodiment prepares the frozen green body modifying agent added with collagen and the steamed stuffed bun prepared by the frozen green body modifying agent, and comprises the following steps:
(1) respectively weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifier and 450g of water; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of alpha-amylase, 0.1% of lipase, 0.5% of vitamin C, 60% of collagen, 15% of soybean meal and 24.2% of starch.
(2) Adding fresh yeast, white sugar and salt into water according to the proportion, stirring and dissolving, and cooling with water at 4 ℃.
(3) Uniformly mixing the frozen green body modifier with wheat flour, pouring the mixed solution obtained in the step (1), putting the mixture into a dough mixer, stirring the mixture at a low speed for 3 minutes, adding lard, stirring the mixture at a high speed for 5 minutes, and kneading the mixture into dough;
(4) pressing for 9 times with a noodle press, molding with a steamed stuffed bun maker at 20 deg.C.
(5) The steamed stuffed buns are placed into a proofing box for fermentation after being formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%.
(6) And (4) after the fermentation is finished, feeding the steamed stuffed bun into a quick freezer for quick freezing, and timely bagging, sealing and packaging when the central temperature of the steamed stuffed bun is-18 ℃ so as to prevent excessive loss of water. The quick-freezing time is about 40 minutes.
(7) The frozen green steamed stuffed bun is steamed by the following steps:
and (4) putting the frozen green steamed stuffed buns into a steam box, boiling water, steaming for 15 minutes, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Comparative example 2
(1) Weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifier and 420g of water respectively without adding collagen; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of alpha-amylase, 0.1% of lipase, 0.5% of vitamin C, 15% of soybean meal and 84.2% of starch.
(2) The rest steps are the same as the steps 2 to 7 of the embodiment 2.
Example 3
The invention discloses a preferred application of collagen in frozen green body package point, which is prepared by the following formula and steps.
The embodiment prepares the frozen green body modifying agent added with collagen and the steamed stuffed bun prepared by the frozen green body modifying agent, and comprises the following steps:
(1) respectively weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifier and 480g of water; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of glucoamylase, 0.1% of alpha-amylase, 0.1% of lipase, 0.5% of vitamin C, 3% of guar gum, 3% of sodium alginate, 50% of collagen, 15% of soybean meal and 28.1% of starch.
(2) Adding fresh yeast, white sugar and salt into water according to the proportion, stirring and dissolving, and cooling with water at 4 ℃.
(3) Uniformly mixing the frozen green body modifier with wheat flour, pouring the mixed solution obtained in the step (1), putting the mixture into a dough mixer, stirring the mixture at a low speed for 3 minutes, adding lard, stirring the mixture at a high speed for 5 minutes, and kneading the mixture into dough;
(4) pressing for 9 times with a noodle press, molding with a steamed stuffed bun maker at 20 deg.C.
(5) The steamed stuffed buns are placed into a proofing box for fermentation after being formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%.
(6) And (4) after the fermentation is finished, feeding the steamed stuffed bun into a quick freezer for quick freezing, and timely bagging, sealing and packaging when the central temperature of the steamed stuffed bun is-18 ℃ so as to prevent excessive loss of water. The quick-freezing time is about 40 minutes.
(7) The frozen green steamed stuffed bun is steamed by the following steps:
and (4) putting the frozen green steamed stuffed buns into a steam box, boiling water, steaming for 15 minutes, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Comparative example 3
(1) Weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifier and 450g of water respectively without adding collagen; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of glucoamylase, 0.1% of alpha-amylase, 0.1% of lipase, 0.5% of vitamin C, 3% of guar gum, 3% of sodium alginate, 15% of soybean meal and 78.1% of starch.
(2) The rest steps are the same as the steps 2 to 7 of the embodiment 3.
Example 4
The invention discloses a preferred application of collagen in frozen green body package point, which is prepared by the following formula and steps.
The embodiment prepares the frozen green body modifying agent added with collagen and the steamed stuffed bun prepared by the frozen green body modifying agent, and comprises the following steps:
(1) respectively weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifier and 490g of water; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of glucoamylase, 0.1% of alpha-amylase, 0.1% of lipase, 0.1% of protease, 0.5% of vitamin C, 10% of sodium carboxymethylcellulose, 10% of sodium alginate, 40% of collagen, 15% of soybean meal and 24% of starch.
(2) Adding fresh yeast, white sugar and salt into water according to the proportion, stirring and dissolving, and cooling with water at 4 ℃.
(3) Uniformly mixing the frozen green body modifier with wheat flour, pouring the mixed solution obtained in the step (1), putting the mixture into a dough mixer, stirring the mixture at a low speed for 3 minutes, adding lard, stirring the mixture at a high speed for 5 minutes, and kneading the mixture into dough;
(4) pressing for 9 times with a noodle press, molding with a steamed stuffed bun maker at 20 deg.C.
(5) The steamed stuffed buns are placed into a proofing box for fermentation after being formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%.
(6) And (4) after the fermentation is finished, feeding the steamed stuffed bun into a quick freezer for quick freezing, and timely bagging, sealing and packaging when the central temperature of the steamed stuffed bun is-18 ℃ so as to prevent excessive loss of water. The quick-freezing time is about 40 minutes.
(7) The frozen green steamed stuffed bun is steamed by the following steps:
and (4) putting the frozen green steamed stuffed buns into a steam box, boiling water, steaming for 15 minutes, stopping heating, naturally cooling for 2 minutes, and taking out the product.
Comparative example 4
(1) Weighing 1000g of wheat flour, 10g of fresh yeast, 8g of white sugar, 4g of salt, 10g of lard, 10g of frozen green body modifying agent and 460g of water respectively without adding collagen; the frozen green body modifier comprises the following formula (in percentage by mass): 0.1% of xylanase, 0.1% of glucoamylase, 0.1% of alpha-amylase, 0.1% of lipase, 0.1% of protease, 0.5% of vitamin C, 10% of sodium carboxymethylcellulose, 10% of sodium alginate, 15% of soybean meal and 64% of starch.
(2) The rest steps are the same as the steps 2 to 7 of the embodiment 4.
The first test experiment: and (4) measuring the fermentation time. And (4) placing the steamed stuffed buns into a fermentation box after the steamed stuffed buns are formed, starting timing, ending the timing when the fermentation end point is judged to be reached, and recording the fermentation time.
Table 1: fermentation time of steamed stuffed bun
The recorded results of the fermentation time show that the fermentation time of the steamed stuffed bun added with the collagen is 5-10 minutes shorter than that of the steamed stuffed bun not added with the collagen.
And a second test experiment: and (4) measuring the water holding capacity of the dough skin. Recording the water addition amount of the dough cover on the premise that the dough cover achieves the same flexibility and ductility.
The measurement result of the water holding capacity of the dough skin shows that the water holding capacity of the steamed stuffed bun added with the collagen is increased by 5-8%.
And (3) a third test experiment: and (4) measuring the yield of the steamed stuffed buns. The steamed stuffed buns before and after curing were weighed separately and the product weight was recorded.
TABLE 2 number of steamed stuffed buns made of 1kg wheat flour
| Number of steamed stuffed buns | Number of steamed stuffed buns | ||
| Example 1 | 30 | Comparative example 1 | 29 |
| Example 2 | 30 | Comparative example 2 | 29 |
| Example 3 | 32 | Comparative example 3 | 30 |
| Example 4 | 33 | Comparative example 4 | 31 |
The measurement result of the steamed stuffed bun yield shows that the steamed stuffed bun yield increased by 3-6% by adding the collagen.
And (4) testing experiment IV: and (4) measuring the quality of the steamed stuffed buns prepared by different collagen adding amounts. 30%, 40%, 50%, 60% and 70% of collagen was added to the frozen green body improver, and the resulting steamed stuffed buns were subjected to sensory quality evaluation according to the exemplified recipe and process, and the evaluation results are shown in table 3.
Table 3: steamed stuffed bun quality prepared by different collagen adding amounts
| Adding amount of | Quality of steamed stuffed bun |
| 30％ | The local part of the epidermis has hot spots, the pores are basically uniform and fine, and the skin is chewy and slightly sticky. |
| 40％ | Smooth surface, good glossiness, uniform and fine air holes, strong biting force and no tooth adhesion. |
| 50％ | Smooth surface, good glossiness, uniform and fine air holes, strong biting force and no sticking to teeth. |
| 60％ | Smooth surface, good glossiness, uniform and fine air holes, strong biting force and no sticking to teeth. |
| 70％ | The local part of the epidermis has bubbles, the pores are basically uniform and fine, and the biting force is general. |
Test experiment five: and evaluating the shelf life of the frozen green steamed stuffed buns. The steamed stuffed buns prepared according to the example process are quickly frozen, then transferred to a freezer with the temperature of-18 ℃ for storage, and taken out at intervals for steaming until the storage time reaches 180 days. The steamed stuffed bun is cooled and placed for 2min at room temperature, and then five indexes of sensory quality including volume, skin color, skin smoothness, internal tissues and taste elasticity are evaluated. The evaluation methods are shown in Table 4, and the evaluation results are shown in Table 5.
And judging the shelf life of the frozen green steamed stuffed bun according to the evaluation results of the five indexes.
Table 4: steamed stuffed bun evaluation method
Table 5: steamed stuffed bun evaluation results
The results of the first to fifth comprehensive test experiments show that the frozen green body modifier comprises 40 to 60 mass percent of collagen, so that the balance of the fermentation time, the water holding capacity and the sensory quality of the frozen green body is realized, the water holding capacity of the frozen green body is increased, and the surface color, smoothness, internal organization and taste elasticity of the steamed stuffed bun are optimal. The quality guarantee period measurement result of the frozen green steamed stuffed bun shows that the quality guarantee period of the frozen green steamed stuffed bun can be prolonged from the original 7-30 days to 30-180 days by adding the collagen. The collagen is shown to improve the fermentation capacity of the yeast, shorten the fermentation time and delay the cracking and death of the yeast cells caused by freezing crystallization in the long-term storage process of the frozen green bodies. Can also protect the gluten network structure of the dough, improve the air holding capacity of the dough, and further improve the quality of the frozen green dough product.
The invention provides an application method of collagen in quick-frozen green dough products, and the collagen produced by the invention can shorten the fermentation time and improve the production efficiency; the frozen dough product can delay the occurrence of the common quality frost cracking phenomena of poor stability, small volume, poor skin whiteness, poor section tissue state and the like in the preservation process of the frozen dough product, prolong the quality guarantee period of the frozen dough product, and improve the quality and the taste of the reprocessed product.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the technical solutions of the present invention. Any person skilled in the art should be able to make equivalent changes and modifications without departing from the spirit of the invention, and all that comes within the scope of the claims of the present patent.
Claims (10)
1. Use of collagen in frozen green pasta, characterized in that the collagen is derived from muscle, bone, cortical tissue of an animal pig, cow, sheep or poultry.
2. The frozen green dough product is produced by yeast fermentation, leavening agent fermentation or leavening agent yeast combination fermentation, and collagen is added during the production of the frozen green dough product.
3. The frozen green dough product according to claim 2, wherein the collagen is directly added to the frozen green dough product in a proportion of 1 to 99% by mass.
4. The frozen green dough product of claim 2, wherein the collagen is added to the frozen green dough product in a pre-hydrated manner.
5. The frozen green pasta product according to claim 2, wherein the frozen green pasta product is a frozen green Chinese snack or a frozen green western pastry.
6. Frozen green pasta according to claim 2, characterized in that the collagen is derived from muscle, bone, cortical tissue of animal pigs, cattle, sheep or poultry.
7. A frozen green pasta product according to claim 2, wherein the collagen comprises 1 to 10000 amino acid units.
8. The frozen green dough product according to claim 2, wherein the frozen green dough product is produced by using a frozen green dough modifier, and the frozen green dough modifier comprises a compound leavening agent, a compound emulsifier, a compound thickener, a compound enzyme preparation, a compound wheat flour treating agent, a compound antioxidant and a compound acidity regulator.
9. The method for producing a frozen green pasta according to any of claims 2 to 8, comprising the steps of:
uniformly stirring 10 parts of fresh yeast, 8 parts of white sugar, 4 parts of salt, 10 parts of lard and 450 parts of water, adding the mixture of 1000 parts of wheat flour and 10 parts of frozen green body modifier, putting the mixture into a dough mixer, stirring at a low speed for 3 minutes, stirring at a high speed for 5 minutes, and kneading into dough;
pressing the dough for 8-10 times by using a noodle press, and then forming by using a steamed stuffed bun machine, wherein the temperature of stuffing used in forming is 20 ℃;
placing the steamed stuffed buns into a proofing box for fermentation after the steamed stuffed buns are formed, wherein the proofing temperature is 38 ℃, and the relative humidity is 75%;
after fermentation, the steamed stuffed bun is sent into a quick freezer for quick freezing, and when the central temperature of the steamed stuffed bun is-18 ℃, the steamed stuffed bun is packaged in time and sealed; the quick-freezing time is 40-50 minutes;
the frozen green body modifier comprises 40-60% of collagen by mass.
10. The method of making a frozen green pasta according to claim 9, wherein the frozen green improver further comprises xylanase, a-amylase, lipase, vitamin C, soy flour and starch.
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