CN112369449A - Pre-proofed frozen donuts and preparation method thereof - Google Patents
Pre-proofed frozen donuts and preparation method thereof Download PDFInfo
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- CN112369449A CN112369449A CN202011152435.XA CN202011152435A CN112369449A CN 112369449 A CN112369449 A CN 112369449A CN 202011152435 A CN202011152435 A CN 202011152435A CN 112369449 A CN112369449 A CN 112369449A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
A pre-proofed frozen donut and a preparation method thereof belong to the technical field of food. The invention comprises the following components in parts by weight: comprises 100 parts of strong flour, 46-51 parts of water, 8-15 parts of sugar, 0.7-0.9 part of salt, 0.6-1.6 parts of dry yeast, 1-2 parts of baking powder, 5-10 parts of shortening and 5-10 parts of whole egg liquid; the donut products are obtained by weighing, mixing, loosening, proofing, quick-freezing, freezing and storing, sending to a store from a factory, and frying or frying after thawing by the store. The invention enables the factory and the store to operate independently, greatly improves the production efficiency and reduces the resource waste.
Description
Technical Field
The invention relates to a pre-proofed frozen donut and a preparation method thereof, belonging to the technical field of food.
Background
The donut, also known as Duonazi and Tangnaizi, is a kind of sweet food made by mixing flour, white granulated sugar, cream and egg and frying, and is very popular with people. The donuts are crisp and delicious, have sharp fragrance, are common in the current market and are fried-in-place donuts and pre-fried frozen donuts, and the fried-in-place donuts are sold in shops at present and need longer operation time; the pre-fried frozen donuts have the risk of grease oxidation in the process of freezing and storing, and the taste and flavor of the pre-fried frozen donuts are greatly different from those of fresh donuts after reheating. The pre-proofed frozen donuts can be directly sold or eaten only by directly frying or frying after thawing, the taste and flavor can be comparable to those of fresh donuts, the operation process is simplified, the manpower and material resources are reduced, and the product property is stable.
Disclosure of Invention
The invention aims to overcome the defects and provide the pre-proofed frozen donut and the preparation method thereof, the pre-proofed frozen donut can be directly sold or eaten only by directly frying or frying after thawing, the taste and flavor can be comparable to those of fresh donut, the operation process is simplified, the manpower and material resources are reduced, and the product property is stable.
The technical scheme of the invention is that the pre-proofed frozen donuts comprise the following components in parts by weight: 100 parts of strong flour, 46-51 parts of water, 8-15 parts of sugar, 0.7-0.9 part of salt, 0.6-1.6 parts of dry yeast, 1-2 parts of baking powder, 5-10 parts of shortening and 5-10 parts of whole egg liquid; the pre-proofed frozen donut product is obtained by weighing materials, mixing, loosening, proofing, quick freezing, freezing and storing, and directly frying after freezing or frying after thawing.
A preparation method of pre-proofed frozen donuts comprises the following steps:
(1) weighing: weighing the following components in parts by weight; 100 parts of strong flour, 46-51 parts of water, 8-15 parts of sugar, 0.7-0.9 part of salt, 0.6-1.6 parts of dry yeast, 1-2 parts of baking powder, 5-10 parts of shortening and 5-10 parts of whole egg liquid;
(2) mixing: fully and uniformly mixing the raw materials weighed in the step (1) except the shortening, adding the mixture into a stirrer for low-speed stirring, then adding the shortening and stirring at a high speed until the shortening is finished to obtain dough;
(3) and (3) relaxation: moisturizing the dough obtained in the step (2), and relaxing for 10min at the temperature of 20-25 ℃;
(4) molding: rolling the dough loosened in the step (3) to form a dough sheet, and forming a doughnut dough blank by using a mold special for a doughnut;
(5) and (3) proofing: putting the doughnut dough obtained in the step (4) into a fermentation box with the temperature of 32-38 ℃ and the relative humidity of 70-80% for fermentation for 25-45 min;
(6) quick-freezing: conveying the doughnut dough embryo proofed in the step (5) into a quick freezer for quick freezing, and enabling the central temperature of the doughnut dough embryo to be lower than-18 ℃;
(7) freezing and storing: transferring the doughnut dough quick frozen in the step (6) into a freezer at minus 18 ℃ to minus 20 ℃ for freezing storage;
(8) frying: and (4) conveying the donut dough blanks frozen and stored in the step (7) to a store from a factory, directly frying or frying after unfreezing by the store, and conveying to a fryer for frying for 2.5-3min at the temperature of 190 ℃ with 170-.
Further, adding the high gluten flour, sugar, salt, dry yeast, baking powder, water and whole egg liquid weighed in the step (1) into a stirrer for low-speed stirring in the step (2), or adding the dry yeast weighed in the step (1) into water, fully dissolving the dry yeast into a yeast solution, and then adding the yeast solution and the other materials into the stirrer for low-speed stirring; and finally, adding the shortening into the dough and stirring at a high speed until the dough is finished to obtain the dough.
Further, the low-speed stirring in the step (2) is specifically 60-80 r/min; the high-speed stirring is specifically 90-300 r/min.
Further, the thickness of the dough sheet in the step (4) is 6-10 mm.
Further, when the quick freezing is carried out in the step (6), the temperature of the quick freezer is-38 to-42 ℃, and the freezing time is 30 to 60 min.
Further, directly feeding the doughnut dough frozen and stored for 0-30 days into a fryer in the step (8); or the doughnut dough frozen and stored for 30-90 days in the step (7) is firstly put into a fermentation box with the temperature of 20-30 ℃ and the relative humidity of 70-80% for unfreezing, and then put into a fryer for frying.
Further, when the mixture is sent into a fermentation box for unfreezing, the unfreezing time is 1-2 h.
The invention has the beneficial effects that: the process of the invention is that the materials are stirred into dough, the dough is relaxed at room temperature, a dough press is rolled into dough sheets by a dough rolling machine, a doughnut mould is used for molding, a fermenting box is used for fermenting, a quick freezing machine is used for quick freezing, and the dough sheets are transferred into a freezing box for refrigeration, and the operations are finished in a factory, so the degree of mechanization is high, and the production efficiency is high; the fried food can be fried after being fried or unfrozen and can be carried out in shops, and the shops can obtain donuts with the flavor and the taste comparable to those of fresh food only by simple operation, so that manpower, material resources and storefronts are saved. The process enables factories and stores to operate independently, greatly improves the production efficiency and reduces the resource waste.
Detailed Description
The freezing adopts a laboratory medical grade low-temperature refrigerator.
The specific volume determination method of the donuts comprises the following steps: the determination is carried out according to the national standard GB/T20981 and 2007 bread. The donuts were weighed after cooling and their volume was determined by rapeseed substitution. The specific volume of the donut is calculated by the following formula:
specific volume (mL/g) =
；
The method for measuring the hardness of the donuts comprises the following steps: reference is made to AACC74-09 standard test methods. And (5) measuring the hardness of the donuts by using a texture analyzer. Three donut samples from the same batch were selected, sliced into uniform slices 12.5 mm thick with a microtome, and the center two of the donuts were tested in stack. TPA probe model: p/0.5 cylindrical probe. And (3) testing conditions are as follows: the speed before measurement is 1.0 mm/s, the speed after measurement is 3.0 mm/s, the compression degree is 35 percent, the induction force is 5 g, and the time interval between two times of compression is 5 s.
Sensory measurement method: the taste and flavor score range is set to be 1-9 points, and 1 point = is not very popular; 5 points = neither liked nor disliked; 9 points = very favorite.
Example 1
A pre-proofed frozen donut is composed of high gluten flour, water, sugar, salt, dry yeast, baking powder, shortening, whole egg liquid and the like, and the pre-proofed frozen donut comprises the following components in parts by weight: 100 parts of strong flour, 46 parts of water, 8 parts of sugar, 0.7 part of salt, 0.6 part of dry yeast, 2 parts of baking powder, 10 parts of shortening and 10 parts of whole egg liquid.
The preparation method of the pre-proofed frozen donuts comprises the following steps:
(1) weighing the following components in parts by weight: 100 parts of high gluten flour, 46 parts of water, 8 parts of sugar, 0.7 part of salt, 0.6 part of dry yeast, 2 parts of baking powder, 10 parts of shortening and 10 parts of whole egg liquid;
(2) adding the dry yeast weighed in the step (1) into the water weighed in the step (1), fully dissolving the dry yeast into a yeast solution, adding the strong flour, the sugar, the salt, the baking powder, the yeast solution and the whole egg liquid into a stirrer, stirring at a low speed, adding the shortening, and stirring at a high speed until the mixture is finished to obtain dough;
(3) covering the dough obtained in the step (2) with a preservative film, and loosening for 10min at 20-25 ℃; taking down the preservative film after relaxation;
(4) rolling the dough obtained in the step (3) to obtain a dough sheet with the thickness of 6mm, and forming a doughnut dough blank by using a doughnut special mould with the outer diameter of 85mm and the inner diameter of 30 mm;
(5) putting the donut dough blank in the step (4) into a fermentation box with the temperature of 35 +/-3 ℃ and the relative humidity of 75 +/-5% for proofing for 35 +/-10 min;
(6) feeding the doughnut dough embryo fermented in the step (5) into a quick freezer at the temperature of minus 40 ℃ for quick freezing for 30min to ensure that the central temperature of the doughnut dough embryo is lower than minus 18 ℃;
(7) transferring the doughnut dough quick frozen in the step (6) into a freezing box at the temperature of minus 20 ℃ for freezing and storing;
(8) and (4) conveying the donut dough blanks frozen and stored for 15 days in the step (7) to a shop from a factory, and directly conveying the donut dough blanks to a fryer from the factory and/or the shop, wherein the oil temperature is 180 +/-10 ℃, and frying for 2.5-3min to obtain the donut products.
Example 2
A pre-proofed frozen donut is composed of high gluten flour, water, sugar, salt, dry yeast, baking powder, shortening, whole egg liquid and the like, and the pre-proofed frozen donut comprises the following components in parts by weight: 100 parts of strong flour, 51 parts of water, 10 parts of sugar, 0.9 part of salt, 1.6 parts of dry yeast, 1 part of baking powder, 5 parts of shortening and 5 parts of whole egg liquid.
The preparation method of the pre-proofed frozen donuts comprises the following steps:
(1) weighing the following components in parts by weight: 100 parts of high gluten flour, 51 parts of water, 10 parts of sugar, 0.9 part of salt, 1.6 parts of dry yeast, 1 part of baking powder, 5 parts of shortening and 5 parts of whole egg liquid;
(2) adding the dry yeast weighed in the step (1) into the water weighed in the step (1), fully dissolving the dry yeast into a yeast solution, adding the strong flour, the sugar, the salt, the baking powder, the yeast solution and the whole egg liquid into a stirrer, stirring at a low speed, adding the shortening, and stirring at a high speed until the mixture is finished to obtain dough;
(3) covering a preservative film on the dough in the step (2), and relaxing for 10min at room temperature; taking down the preservative film after relaxation;
(4) rolling the dough obtained in the step (3) to obtain a dough sheet with the thickness of 6mm, and forming a doughnut dough blank by using a doughnut special mould with the outer diameter of 85mm and the inner diameter of 30 mm;
(5) putting the donut dough blank in the step (4) into a fermentation box with the temperature of 35 +/-3 ℃ and the relative humidity of 75 +/-5% for proofing for 35 +/-10 min;
(6) feeding the doughnut dough embryo fermented in the step (5) into a quick freezer at the temperature of minus 40 ℃ for quick freezing for 30min to ensure that the central temperature of the doughnut dough embryo is lower than minus 18 ℃;
(7) transferring the doughnut dough quick frozen in the step (6) into a freezing box at the temperature of minus 20 ℃ for freezing and storing;
(8) unfreezing the donut dough frozen and stored for 45 days in the step (7) in a fermentation box with the temperature of 25 +/-5 ℃ and the humidity of 75 +/-5% for 60min to ensure that the surface of the donut dough does not contain moisture;
(9) and (3) conveying the donut dough blanks unfrozen in the step (8) to a shop from a factory, and conveying the donut dough blanks to a fryer from the factory and/or the shop, wherein the oil temperature is 180 +/-10 ℃, and frying for 2.5-3min to obtain the donut products.
Example 3
A pre-proofed frozen donut is composed of high gluten flour, water, sugar, salt, dry yeast, baking powder, shortening, whole egg liquid and the like, and the pre-proofed frozen donut comprises the following components in parts by weight: 100 parts of strong flour, 48 parts of water, 9 parts of sugar, 0.8 part of salt, 1 part of dry yeast, 1.5 parts of baking powder, 7 parts of shortening and 8 parts of whole egg liquid.
The preparation method of the pre-proofed frozen donuts comprises the following steps:
(1) weighing the following components in parts by weight: 100 parts of high gluten flour, 48 parts of water, 9 parts of sugar, 0.8 part of salt, 1 part of dry yeast, 1.5 parts of baking powder, 7 parts of shortening and 8 parts of whole egg liquid;
(2) adding the dry yeast weighed in the step (1) into the water weighed in the step (1), fully dissolving the dry yeast into a yeast solution, adding the strong flour, the sugar, the salt, the baking powder, the yeast solution and the whole egg liquid into a stirrer, stirring at a low speed, adding the shortening, and stirring at a high speed until the mixture is finished to obtain dough;
(3) covering a preservative film on the dough in the step (2), and relaxing for 10min at room temperature; taking down the preservative film after relaxation;
(4) rolling the dough obtained in the step (3) to obtain a dough sheet with the thickness of 6mm, and forming a doughnut dough blank by using a doughnut special mould with the outer diameter of 85mm and the inner diameter of 30 mm;
(5) putting the donut dough blank in the step (4) into a fermentation box with the temperature of 35 +/-3 ℃ and the relative humidity of 75 +/-5% for proofing for 35 +/-10 min;
(6) feeding the doughnut dough embryo fermented in the step (5) into a quick freezer at the temperature of minus 40 ℃ for quick freezing for 30min to ensure that the central temperature of the doughnut dough embryo is lower than minus 18 ℃;
(7) transferring the doughnut dough quick frozen in the step (6) into a freezing storage room at the temperature of minus 20 ℃ for freezing storage;
(8) unfreezing the donut dough frozen and stored for 45 days in the step (7) in a fermentation box with the temperature of 25 +/-5 ℃ and the relative humidity of 75 +/-5% for 60min to ensure that no moisture exists on the surface of the dough;
(9) and (3) conveying the donut dough blanks unfrozen in the step (8) to a shop from a factory, and conveying the donut dough blanks to a fryer from the factory and/or the shop, wherein the oil temperature is 180 +/-10 ℃, and frying for 2.5-3min to obtain the donut products.
The donuts obtained in examples 1-3 and the corresponding fresh donuts were subjected to quality testing, the results of which are shown in tables 1, 2 and 3:
table 1 example 1 doughnut quality test results
| Specific volume (mL/g) | Hardness (g) | Taste of the product | Flavor (I) and flavor (II) | |
| 0day | 3.76 | 109.075 | 8.5 | 8.5 |
| 15days | 3.63 | 121.674 | 8.3 | 8.5 |
Table 2 example 2 doughnut quality test results
| Specific volume (mL/g) | Hardness (g) | Taste of the product | Flavor (I) and flavor (II) | |
| 0day | 3.98 | 98.346 | 7.8 | 7.8 |
| 45days | 3.80 | 109.866 | 7.3 | 7.8 |
Table 3 example 3 doughnut quality test results
| Specific volume (mL/g) | Hardness (g) | Taste of the product | Flavor (I) and flavor (II) | |
| 0day | 3.85 | 102.336 | 8.3 | 8.3 |
| 45days | 3.74 | 110.874 | 8.0 | 8.3 |
As can be seen from the above table, the taste and flavor of the pre-proofed frozen donuts are almost the same as those of the fresh donuts within a certain freezing time, and the specific volume and hardness are slightly changed. It can be shown that the use of this pre-proofed frozen doughnut formulation and process is feasible.
The process of the invention is that the materials are stirred into dough, the dough is relaxed at room temperature, a dough press is rolled into dough sheets by a dough rolling machine, a doughnut mould is used for molding, a fermenting box is used for fermenting, a quick freezing machine is used for quick freezing, and the dough sheets are transferred into a freezing chamber for refrigeration, the operations are finished in a factory, the mechanization degree is high, and the production efficiency is high; the fried food is fried or unfrozen and then fried in a store, and the store can obtain a donut with the flavor and the taste comparable to the fresh food only by simple operation, so that manpower and material resources are saved, and the storefront is saved. The process enables factories and stores to operate independently, greatly improves the production efficiency and reduces the resource waste.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. The pre-proofed frozen donuts are characterized by comprising the following components in parts by weight: 100 parts of strong flour, 46-51 parts of water, 8-15 parts of sugar, 0.7-0.9 part of salt, 0.6-1.6 parts of dry yeast, 1-2 parts of baking powder, 5-10 parts of shortening and 5-10 parts of whole egg liquid; the pre-proofed frozen donut product is obtained by weighing materials, mixing, loosening, proofing, quick freezing, freezing and storing, and directly frying after freezing or frying after thawing.
2. A preparation method of pre-proofed frozen donuts is characterized by comprising the following steps:
(1) weighing: weighing the following components in parts by weight; 100 parts of strong flour, 46-51 parts of water, 8-15 parts of sugar, 0.7-0.9 part of salt, 0.6-1.6 parts of dry yeast, 1-2 parts of baking powder, 5-10 parts of shortening and 5-10 parts of whole egg liquid;
(2) mixing: fully and uniformly mixing the raw materials weighed in the step (1) except the shortening, adding the mixture into a stirrer for low-speed stirring, then adding the shortening and stirring at a high speed until the shortening is finished to obtain dough;
(3) and (3) relaxation: moisturizing the dough obtained in the step (2), and relaxing for 10min at the temperature of 20-25 ℃;
(4) molding: rolling the dough loosened in the step (3) to form a dough sheet, and forming a doughnut dough blank by using a mold special for a doughnut;
(5) and (3) proofing: putting the doughnut dough obtained in the step (4) into a fermentation box with the temperature of 32-38 ℃ and the relative humidity of 70-80% for fermentation for 25-45 min;
(6) quick-freezing: conveying the doughnut dough embryo proofed in the step (5) into a quick freezer for quick freezing, and enabling the central temperature of the doughnut dough embryo to be lower than-18 ℃;
(7) freezing and storing: transferring the doughnut dough quick frozen in the step (6) into a freezer at minus 18 ℃ to minus 20 ℃ for freezing storage;
(8) frying: and (4) conveying the donut dough blanks frozen and stored in the step (7) to a store from a factory, directly frying or frying after unfreezing by the store, and conveying to a fryer for frying for 2.5-3min at the temperature of 190 ℃ with 170-.
3. The method of preparing a pre-proofed frozen donut of claim 2 wherein: adding the high gluten flour, sugar, salt, dry yeast, baking powder, water and whole egg liquid weighed in the step (1) into a stirrer to stir at a low speed, or adding the dry yeast weighed in the step (1) into water to fully dissolve the dry yeast into a yeast solution, and then adding the yeast solution and other materials into the stirrer to stir at a low speed; and finally, adding the shortening into the dough and stirring at a high speed until the dough is finished to obtain the dough.
4. A method of preparing pre-proofed frozen donuts as claimed in claim 3, wherein: the low-speed stirring in the step (2) is specifically 60-80 r/min; the high-speed stirring is specifically 90-300 r/min.
5. The method of preparing a pre-proofed frozen donut of claim 2 wherein: and (4) the thickness of the dough sheet is 6-10 mm.
6. The method of preparing a pre-proofed frozen donut of claim 2 wherein: and (4) when the mixture is rapidly frozen in the step (6), the temperature of a quick freezer is-38 to-42 ℃, and the freezing time is 30 to 60 min.
7. The method of preparing a pre-proofed frozen donut of claim 2 wherein: directly feeding the donut dough frozen and stored for 0-30 days into a fryer in the step (8); or the doughnut dough frozen and stored for 30-90 days in the step (7) is firstly put into a fermentation box with the temperature of 20-30 ℃ and the relative humidity of 70-80% for unfreezing, and then put into a fryer for frying.
8. The method of preparing pre-proofed frozen donuts of claim 7, wherein: when the mixture is put into a fermentation box for thawing, the thawing time is 1-2 h.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4929464A (en) * | 1989-03-27 | 1990-05-29 | Ph. Orth Co. | Frozen donut batter and method for preparing cooked product therefrom |
| JP2003274843A (en) * | 2002-03-26 | 2003-09-30 | Ajinomoto Co Inc | Molded frozen dough for doughnut and method for producing doughnut from the same |
| CN105494571A (en) * | 2015-12-31 | 2016-04-20 | 东莞市绰士食品有限公司 | Method for making quick-freezing multilayer doughnut dough |
| CN109757542A (en) * | 2019-01-21 | 2019-05-17 | 河南科技大学 | A kind of freezing flour-dough and preparation method thereof, application |
| CN109874827A (en) * | 2019-01-29 | 2019-06-14 | 许丽娟 | A kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof |
-
2020
- 2020-10-26 CN CN202011152435.XA patent/CN112369449A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4929464A (en) * | 1989-03-27 | 1990-05-29 | Ph. Orth Co. | Frozen donut batter and method for preparing cooked product therefrom |
| JP2003274843A (en) * | 2002-03-26 | 2003-09-30 | Ajinomoto Co Inc | Molded frozen dough for doughnut and method for producing doughnut from the same |
| CN105494571A (en) * | 2015-12-31 | 2016-04-20 | 东莞市绰士食品有限公司 | Method for making quick-freezing multilayer doughnut dough |
| CN109757542A (en) * | 2019-01-21 | 2019-05-17 | 河南科技大学 | A kind of freezing flour-dough and preparation method thereof, application |
| CN109874827A (en) * | 2019-01-29 | 2019-06-14 | 许丽娟 | A kind of quick freezing deep fried puffy dough strips face embryo and preparation method thereof |
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Application publication date: 20210219 |