CN1132521C - Antifreeze dough improver - Google Patents
Antifreeze dough improver Download PDFInfo
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- CN1132521C CN1132521C CN 01107591 CN01107591A CN1132521C CN 1132521 C CN1132521 C CN 1132521C CN 01107591 CN01107591 CN 01107591 CN 01107591 A CN01107591 A CN 01107591A CN 1132521 C CN1132521 C CN 1132521C
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- dough
- antifreeze
- modifying agent
- finished product
- dough improver
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Abstract
The present invention relates to a food modifying agent, particularly to a modifying agent for frozen dough. In a processing method, 5 to 12% of modified phosphatidyl choline, 20 to 30% of sucrose ester, 10 to 20 % of stearic calcium lactate or stearoyl sodium lactate, 15 to 20% of diacetyl tartaric acid monoglyceride, 5 to 10% of monostearin, 2 to 3% of glucose oxidase and 1.5 to 2.5% of hemicellulase are added with starch to 100%, flour is added according to a certain proportion, after the storage for 12 weeks at the temperature of-23 DEG C, a finished product can be processed which has the color, elasticity, mouth feel and specific volume similar to the finished product processed by dough which is not frozen.
Description
The present invention relates to the pastries modifying agent, especially the modifying agent of freezing flour-dough.
The freezing flour-dough technology is quite universal at home and abroad at present, because it can realize batch production large-scale production, has saved the trouble that workshop, family, individual making pastries are wasted time and energy again, thereby has been subjected to people's welcome widely.
And the antifreeze dough improver series products that can see on the market, in the period of storage cycle under its low temperature, specific volume, the mouthfeel of making bread after thawing are all unsatisfactory.
The objective of the invention is to: provide under a kind of low temperature period of storage long, the close antifreeze dough improver of bread that finished product bread specific volume and non-freezing flour-dough are made.
Its composition is: 5～12% modified lecithin; 20～30% sucrose fat; 10～20% stearic calcium lactate or stearoyl lactate; 15～20% diacetyl tartaric acid monoglyceride; 5～10% monoglyceride; 2～3% glucose oxidase; 1.5～2.5% hemicellulase; Add starch to a hundred per cent.
Its optimum quantum of utilization is 0.1～0.8%.
The interior flesh color and luster of the finished product bread finished product that uses the present invention to make is snow-white, clean mark, organize that fine and closely woven, elasticity is good, pure taste, fresh keeping time prolongs, its dough is after storing for 12 weeks under-23 ℃～-18 ℃ conditions, taking-up is cured processing and is compared with the bread that bakes without the non-freezing flour-dough of storing and have essentially identical specific volume, and can keep the original pliability of bread, and mouthfeel and local flavor do not reduce, it is bright in colour that outward appearance keeps, and can keep not disintegration in shape.
Accompanying drawing 1 is antifreeze dough improver and does not add modifying agent experiment comparison diagram
Embodiment:
Adopt prescription: 8% modified lecithin; 25% sucrose ester; 15% stearic calcium lactate or stearoyl lactate; 18% diacetyl tartaric acid monoglyceride; 8% monoglyceride; 2.5% glucose oxidase; 2% hemicellulase: add starch to a hundred per cent.
Table one is used correction data for the present invention:
Table one
A. the reference implementation consumption of modifying agent of the present invention.B. operating characteristics is operational stability and the anti-vibration ability and the overall merit of thawing and rolling into a ball later, and the Bread Quality that the product evaluation is cured institute's design with reference to the U.S. is identified criterion.C. all numbers of in-230 ℃ of freezers, storing of dough.Table two is proportioning of the present invention and making freezing flour-dough condition:
Table two
After be the bread raw materials that can distribute, process use.
| Raw material | Proportioning (g) | Process conditions |
| Flour (hard wheat flour) confectionery salt shortening yeast milk powder egg water modifying agent of the present invention | 1000 50-60 17.5-25 30-60,10 30 80 460-500 are with reference to enforcement | Stirring 18 ℃ of-24 ℃ of fermentation times of back dough temperature is 0-45min, and average out to 30min proofs 32 ℃ of-38 ℃ of proofing period: 2-3h of relative humidity 70-75% temperature |
Antifreeze dough improver of the present invention still is a kind of polyfunctional food additive, by with the processing performance that can improve gluten that combines of protein (gluten), as: the machining property of extensibility, elasticity, toughness and dough with hold gas, thereby change the volume of its manufactured goods, well-balanced property, institutional framework etc.
Claims (2)
1. antifreeze dough improver, it is characterized in that: its composition is: 5～12% modified lecithin; 20～30% sucrose ester; 10～20% stearic calcium lactate or stearoyl lactate; 15～20% diacetyl tartaric acid monoglyceride; 5～10% monoglyceride; 2～3% glucose oxidase; 1.5～2.5% hemicellulase; Add starch to a hundred per cent.
2. antifreeze dough improver as claimed in claim 1 is characterized in that: optimum quantum of utilization is 0.1～0.8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107591 CN1132521C (en) | 2001-02-28 | 2001-02-28 | Antifreeze dough improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107591 CN1132521C (en) | 2001-02-28 | 2001-02-28 | Antifreeze dough improver |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1309911A CN1309911A (en) | 2001-08-29 |
| CN1132521C true CN1132521C (en) | 2003-12-31 |
Family
ID=4656508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01107591 Expired - Fee Related CN1132521C (en) | 2001-02-28 | 2001-02-28 | Antifreeze dough improver |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1132521C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415102C (en) * | 2006-04-12 | 2008-09-03 | 江南大学 | Freezed corn dough and its production method |
| CN101773227B (en) * | 2010-01-18 | 2012-01-11 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100348112C (en) * | 2003-03-06 | 2007-11-14 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
| CN100337550C (en) * | 2003-05-16 | 2007-09-19 | 深圳市海川实业股份有限公司 | Improver specially for hand-pulled noodles flour |
| CN100353848C (en) * | 2003-08-21 | 2007-12-12 | 深圳市海川实业股份有限公司 | Flour improver against dough varied in color |
| CN100405914C (en) * | 2005-03-10 | 2008-07-30 | 刘晓真 | Cake powder modifier |
| CN100426971C (en) * | 2005-06-06 | 2008-10-22 | 江南大学 | Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method |
| CN100384335C (en) * | 2006-01-27 | 2008-04-30 | 江南大学 | Special flour for fermented freezed wheaten products |
| CN101366403B (en) * | 2007-08-17 | 2011-01-19 | 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 |
| CN101411344B (en) * | 2007-10-15 | 2011-05-18 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN101433223B (en) * | 2007-11-16 | 2011-11-16 | 通用磨坊中国有限公司 | Improver of pastry |
| CN101455218B (en) * | 2007-12-11 | 2011-05-11 | 上海喜若飞精细化工有限公司 | Composite phosphates used in frozen dough and preparation method and use thereof |
| CN102793090B (en) * | 2012-08-31 | 2013-09-18 | 河南正通化工有限公司 | Refining method of fatty acyl sodium/calcium lactylate |
| CN104273185A (en) * | 2013-07-08 | 2015-01-14 | 镇江拜因诺生物科技有限公司 | Frozen dough improver |
| CN106720027B (en) * | 2016-12-29 | 2020-11-06 | 青岛品品好食品发展有限公司 | Flour improver and application and product thereof |
| CN109805051A (en) * | 2019-01-21 | 2019-05-28 | 杭州洲际食品有限公司 | Composite frozen dough characters modifying agent and preparation method thereof |
| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
| CN110742105A (en) * | 2019-10-15 | 2020-02-04 | 麦趣尔(北京)食品有限公司 | Preparation process of frozen dough |
-
2001
- 2001-02-28 CN CN 01107591 patent/CN1132521C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415102C (en) * | 2006-04-12 | 2008-09-03 | 江南大学 | Freezed corn dough and its production method |
| CN101773227B (en) * | 2010-01-18 | 2012-01-11 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1309911A (en) | 2001-08-29 |
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