CN113632968A - Swelling agent for quick-frozen instant food and production method of quick-frozen food - Google Patents
Swelling agent for quick-frozen instant food and production method of quick-frozen food Download PDFInfo
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- CN113632968A CN113632968A CN202110884413.0A CN202110884413A CN113632968A CN 113632968 A CN113632968 A CN 113632968A CN 202110884413 A CN202110884413 A CN 202110884413A CN 113632968 A CN113632968 A CN 113632968A
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- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 230000008961 swelling Effects 0.000 title description 3
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 44
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000002131 composite material Substances 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 20
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
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- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 14
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 14
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 12
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 12
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 12
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 8
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 8
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- 235000019691 monocalcium phosphate Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
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- 206010008635 Cholestasis Diseases 0.000 description 1
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- 208000022440 X-linked sideroblastic anemia 1 Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the technical field of quick-frozen food processing, and particularly relates to a quick-frozen instant food leavening agent which comprises the following raw materials in parts by weight: 16-24 parts of gluconic acid-delta-lactone, 6-10 parts of monocalcium phosphate, 2-6 parts of baking soda, 0.2-0.8 part of fungal alpha-amylase, 3-5 parts of citric acid and 0.6-2.4 parts of composite biological leavening agent; the composite biological leaven is prepared by mixing saccharomycetes and composite lactic acid bacteria, wherein the composite lactic acid bacteria are prepared by mixing lactobacillus bulgaricus and streptococcus thermophilus. Overcomes the defects of the prior art, adopts the fungus alpha-amylase and the compound biological leaven to treat the internal tissue structure of the facial product, and both the fungus alpha-amylase and the compound biological leaven are biological agents, reduces the addition of chemical additives, and is beneficial and harmless to human bodies.
Description
Technical Field
The invention belongs to the technical field of quick-frozen food processing, and particularly relates to a quick-frozen instant food leavening agent with high quality, sanitation, safety and good leavening effect and a production method of quick-frozen food.
Background
With the development of times and the progress of scientific technology, the work and life rhythm of people is greatly accelerated, the industry of instant food which is suitable for transportation is rapidly developed, particularly, the scale of quick-frozen food is continuously enlarged, the variety is continuously increased, such as quick-frozen steamed bread, steamed stuffed bun and the like, the quick-frozen steamed bread, steamed stuffed bun and the like provide convenient and delicious food for people, particularly office workers, and are generally popular with people.
The leavening agent is a common food additive, is widely applied to quick-frozen wheaten food, enables the food to form a leavened and porous structure in the processing process, has soft and crisp texture, is easy to chew, increases nutrition, is easy to digest and absorb, and presents special flavor, thereby improving the quality of the food. The leavening agent can be directly added into food, and slowly decomposed during dough kneading and heating to generate a large amount of CO2The gas makes the dough rise and forms a uniform porous tissue structure in the dough, so that the food has the characteristics of crispness or loftiness and softness.
In recent years, aluminum-containing leavening agent is abused in flour products, and the excessive aluminum in food can cause harm to human body, such as toxic action to cranial nerve, influence on memory function in light people, and intelligence decline, brain injury and senile dementia in serious people; aluminum can cause nervous system disorders, leading to a failure in visual and motor coordination; interfering the acid-base balance of the maternal body of the pregnant woman, shrinking the ovary and causing the growth arrest of the fetus; cholestatic liver disease, hypochromic anemia of blood cells; aluminum ions can hinder the absorption of calcium, zinc, iron, magnesium and other elements in a human body, and can easily cause bone softening and fracture; aluminum deposits on the skin and can reduce skin elasticity and increase wrinkles. The aluminum limit in Chinese flour food should be less than or equal to 100 mg/kg.
Therefore, the leavening agent which is free of aluminum and suitable for processing quick-frozen foods is developed to meet the requirement of market development.
Disclosure of Invention
The invention aims to provide a quick-frozen instant food leavening agent with high quality, sanitation, safety and good leavening effect and a production method of quick-frozen food, which overcome the defects of the prior art.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
a quick-frozen instant food leavening agent comprises the following raw materials in parts by weight: 16-24 parts of gluconic acid-delta-lactone, 6-10 parts of monocalcium phosphate, 2-6 parts of baking soda, 0.2-0.8 part of fungal alpha-amylase, 3-5 parts of citric acid and 0.6-2.4 parts of composite biological leavening agent;
the composite biological leaven is prepared by mixing saccharomycetes and composite lactic acid bacteria, wherein the composite lactic acid bacteria are prepared by mixing lactobacillus bulgaricus and streptococcus thermophilus.
Further, the leavening agent comprises the following raw materials in parts by weight: 20 parts of gluconic acid-delta-lactone, 8 parts of monocalcium phosphate, 4 parts of baking soda, 0.5 part of fungal alpha-amylase, 4 parts of citric acid and 1.5 parts of composite biological leavening agent.
Further, the mass ratio of the yeast to the compound lactic acid bacteria in the compound biological leavening agent is (2-6): 1.
further, the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus in the compound lactic acid bacteria is 1: 3.
Further, the compound lactic acid bacteria also comprise lactobacillus plantarum, and the mass ratio of the lactobacillus plantarum to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1: 3.
Further, the compound lactic acid bacteria also comprise lactobacillus casei, and the mass ratio of the lactobacillus casei to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1: 3.
The invention also protects the application of the quick-frozen instant food swelling agent in the production of quick-frozen instant food
The invention finally protects a production method of the quick-frozen instant food, which comprises the following steps:
s1, kneading: respectively weighing flour and the leavening agent which is crushed and sieved, uniformly mixing, pouring into a dough mixer, slowly adding warm water into the dough mixer, and stirring and mixing to form dough;
s2, forming: taking out the dough, transferring the dough into a dough press, repeatedly rolling the dough, taking out the dough, cutting the dough into 70-80 g/block, wrapping the stuffing and forming;
s3, cold storage: placing the formed dough into a refrigerating chamber at 0-5 ℃ and standing for later use;
s4, fermentation: when in use, the dough is taken out and put into a fermentation box for fermentation for 70-90 minutes, the fermentation temperature is 38-42 ℃, and the fermentation humidity is 80-90%;
s5, quick-freezing: transferring the fermented dough to a refrigerator at the temperature of between-35 and-30 ℃ and quickly freezing for 30 to 35 minutes to enable the central temperature of the dough to reach between-16 and-19 ℃;
s6, packaging: and respectively preserving the quick-frozen dough in vacuum, and placing the dough in a freezing chamber for storage.
Furthermore, in S1, the leavening agent is crushed to 100-120 meshes, and the addition amount of the leavening agent is 5-10% of the mass of the dough.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention adopts the fungus alpha-amylase and the compound biological leaven to treat the internal tissue structure of the facial product, and the fungus alpha-amylase and the compound biological leaven are biological agents, thereby reducing the addition of chemical additives and being beneficial and harmless to human bodies.
2. The invention improves the production process of the quick-frozen convenient food, improves the taste and the quality of the quick-frozen convenient food, has great popularization and application values, and has very simple and convenient preparation process and very wide application range.
Drawings
FIG. 1 is a schematic flow chart of a production method of quick-frozen food.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious 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 derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment discloses a production method of quick-frozen instant food, which comprises the following steps:
s1, preparing a leavening agent: respectively weighing 16 parts of gluconic acid-delta-lactone, 6 parts of monocalcium phosphate, 2 parts of baking soda, 0.2 part of fungal alpha-amylase, 3 parts of citric acid and 0.6 part of composite biological leavening agent according to the weight; wherein the composite biological leaven comprises saccharomycetes and composite lactic acid bacteria in a mass ratio of 2:1, the composite lactic acid bacteria comprise lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1:3, the raw materials are uniformly mixed and then transferred to a freeze dryer for drying and crushing, and the particle diameter after crushing is 100 meshes;
s2, dough mixing: respectively weighing flour and the leavening agent which is crushed and sieved, uniformly mixing, pouring the mixture into a dough mixer, wherein the addition amount of the leavening agent is 5% of the mass of the dough, slowly adding warm water into the dough mixer, and stirring and mixing to form dough;
s3, forming: taking out the dough, transferring the dough into a dough press, repeatedly rolling the dough, taking out the dough, cutting the dough into 70-80 g/block, wrapping the stuffing and forming;
s4, cold storage: placing the formed dough into a refrigerating chamber at 0-5 ℃ and standing for later use;
s5, fermentation: when in use, the dough is taken out and put into a fermentation box for fermentation for 70-90 minutes, the fermentation temperature is 38-42 ℃, and the fermentation humidity is 80-90%;
s6, quick freezing: transferring the fermented dough to a refrigerator at the temperature of between-35 and-30 ℃ and quickly freezing for 30 to 35 minutes to enable the central temperature of the dough to reach between-16 and-19 ℃;
s7, packaging: and respectively preserving the quick-frozen dough in vacuum, and placing the dough in a freezing chamber for storage.
Example 2
The embodiment discloses a production method of quick-frozen instant food, which comprises the following steps:
s1, preparing a leavening agent: respectively weighing 20 parts of gluconic acid-delta-lactone, 8 parts of monocalcium phosphate, 4 parts of baking soda, 0.5 part of fungal alpha-amylase, 4 parts of citric acid and 1.5 parts of composite biological leavening agent according to the weight; wherein the composite biological leaven comprises saccharomycetes and composite lactic acid bacteria in a mass ratio of 2:1, the composite lactic acid bacteria comprise lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1:3, the raw materials are uniformly mixed and then transferred to a freeze dryer for drying and crushing, and the particle diameter after crushing is 100 meshes;
s2, dough mixing: respectively weighing flour and the leavening agent which is crushed and sieved, uniformly mixing, pouring the mixture into a dough mixer, wherein the addition amount of the leavening agent is 5% of the mass of the dough, slowly adding warm water into the dough mixer, and stirring and mixing to form dough;
s3, forming: taking out the dough, transferring the dough into a dough press, repeatedly rolling the dough, taking out the dough, cutting the dough into 70-80 g/block, wrapping the stuffing and forming;
s4, cold storage: placing the formed dough into a refrigerating chamber at 0-5 ℃ and standing for later use;
s5, fermentation: when in use, the dough is taken out and put into a fermentation box for fermentation for 70-90 minutes, the fermentation temperature is 38-42 ℃, and the fermentation humidity is 80-90%;
s6, quick freezing: transferring the fermented dough to a refrigerator at the temperature of between-35 and-30 ℃ and quickly freezing for 30 to 35 minutes to enable the central temperature of the dough to reach between-16 and-19 ℃;
s7, packaging: and respectively preserving the quick-frozen dough in vacuum, and placing the dough in a freezing chamber for storage.
Example 3
The embodiment discloses a production method of quick-frozen instant food, which comprises the following steps:
s1, preparing a leavening agent: respectively weighing 24 parts of gluconic acid-delta-lactone, 10 parts of monocalcium phosphate, 6 parts of baking soda, 0.8 part of fungal alpha-amylase, 5 parts of citric acid and 2.4 parts of composite biological leavening agent according to the weight; wherein the composite biological leaven comprises saccharomycetes and composite lactic acid bacteria in a mass ratio of 2:1, the composite lactic acid bacteria comprise lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1:3, the raw materials are uniformly mixed and then transferred to a freeze dryer for drying and crushing, and the particle diameter after crushing is 100 meshes;
s2, dough mixing: respectively weighing flour and the leavening agent which is crushed and sieved, uniformly mixing, pouring the mixture into a dough mixer, wherein the addition amount of the leavening agent is 5% of the mass of the dough, slowly adding warm water into the dough mixer, and stirring and mixing to form dough;
s3, forming: taking out the dough, transferring the dough into a dough press, repeatedly rolling the dough, taking out the dough, cutting the dough into 70-80 g/block, wrapping the stuffing and forming;
s4, cold storage: placing the formed dough into a refrigerating chamber at 0-5 ℃ and standing for later use;
s5, fermentation: when in use, the dough is taken out and put into a fermentation box for fermentation for 70-90 minutes, the fermentation temperature is 38-42 ℃, and the fermentation humidity is 80-90%;
s6, quick freezing: transferring the fermented dough to a refrigerator at the temperature of between-35 and-30 ℃ and quickly freezing for 30 to 35 minutes to enable the central temperature of the dough to reach between-16 and-19 ℃;
s7, packaging: and respectively preserving the quick-frozen dough in vacuum, and placing the dough in a freezing chamber for storage.
Example 4
The production method of this example is basically the same as that of example 1, except that: the mass ratio of the yeast to the compound lactobacillus is 4: 1.
Example 5
The production method of this example is basically the same as that of example 1, except that: the mass ratio of the yeast to the compound lactobacillus is 6: 1.
Example 6
The production method of this example is basically the same as that of example 1, except that: the composite lactobacillus is prepared from the following components in percentage by mass of 1:1:3 of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus.
Example 7
The production method of this example is basically the same as that of example 1, except that: the composite lactobacillus is prepared from the following components in percentage by mass of 1:1:3 of lactobacillus casei, lactobacillus bulgaricus and streptococcus thermophilus.
Example 8
The production method of this example is basically the same as that of example 1, except that: the particle diameter of the crushed leavening agent is 120 meshes.
Sensory testing
The quick-frozen instant food obtained by the production methods of the above embodiments 1 to 8 is steamed for 15min and then is stopped for 5min to be tested; respectively comparing the appearance, color, structure, elastic toughness, tooth adhesion and smell of the food to be tested, wherein the specific test standard is shown in Table 1, and the sensory test result is shown in Table 2;
table 1 test standard table
TABLE 2 statistical table of sensory test results
| Group of | Appearance of the product | Color | Structure of the product | Elastic toughness | Tooth sticking | Smell(s) |
| Example 1 | 16 | 15 | 12 | 16 | 11 | 15 |
| Example 2 | 18 | 16 | 15 | 16 | 14 | 16 |
| Example 3 | 18 | 15 | 10 | 12 | 10 | 10 |
| Example 4 | 16 | 15 | 13 | 18 | 12 | 16 |
| Example 5 | 16 | 15 | 14 | 18 | 14 | 15 |
| Example 6 | 18 | 16 | 16 | 18 | 15 | 18 |
| Example 7 | 17 | 18 | 16 | 15 | 16 | 16 |
| Example 8 | 16 | 15 | 14 | 16 | 12 | 15 |
As can be seen from the table 2, the quick-frozen instant food produced by the leavening agent prepared by the invention has better taste and quality, extremely high popularization and application value, simple preparation process and wide application range.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (9)
1. A quick-frozen instant food leavening agent is characterized in that: the composite material comprises the following raw materials in parts by weight: 16-24 parts of gluconic acid-delta-lactone, 6-10 parts of monocalcium phosphate, 2-6 parts of baking soda, 0.2-0.8 part of fungal alpha-amylase, 3-5 parts of citric acid and 0.6-2.4 parts of composite biological leavening agent;
the composite biological leaven is prepared by mixing saccharomycetes and composite lactic acid bacteria, wherein the composite lactic acid bacteria are prepared by mixing lactobacillus bulgaricus and streptococcus thermophilus.
2. The quick-frozen instant food leavening agent as claimed in claim 1, which is characterized in that: the leavening agent comprises the following raw materials in parts by weight: 20 parts of gluconic acid-delta-lactone, 8 parts of monocalcium phosphate, 4 parts of baking soda, 0.5 part of fungal alpha-amylase, 4 parts of citric acid and 1.5 parts of composite biological leavening agent.
3. The quick-frozen instant food leavening agent as claimed in claim 1, which is characterized in that: the mass ratio of the yeast to the compound lactic acid bacteria in the compound biological leavening agent is (2-6): 1.
4. the quick-frozen instant food leavening agent as claimed in claim 3, which is characterized in that: the mass ratio of lactobacillus bulgaricus to streptococcus thermophilus in the compound lactic acid bacteria is 1: 3.
5. The quick-frozen instant food leavening agent as claimed in claim 4, which is characterized in that: the composite lactic acid bacteria also comprise lactobacillus plantarum, and the mass ratio of the lactobacillus plantarum to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1: 3.
6. The quick-frozen instant food leavening agent as claimed in claim 4, which is characterized in that: the composite lactic acid bacteria also comprise lactobacillus casei, and the mass ratio of the lactobacillus casei to the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1: 3.
7. The use of the quick-frozen instant food leavening agent as defined in any one of claims 1 to 6 in the production of quick-frozen instant foods.
8. A production method of quick-frozen instant food is characterized in that: the method comprises the following steps:
s1, kneading: respectively weighing flour and the leavening agent which is crushed and sieved, uniformly mixing, pouring into a dough mixer, slowly adding warm water into the dough mixer, and stirring and mixing to form dough;
s2, forming: taking out the dough, transferring the dough into a dough press, repeatedly rolling the dough, taking out the dough, cutting the dough into 70-80 g/block, wrapping the stuffing and forming;
s3, cold storage: placing the formed dough into a refrigerating chamber at 0-5 ℃ and standing for later use;
s4, fermentation: when in use, the dough is taken out and put into a fermentation box for fermentation for 70-90 minutes, the fermentation temperature is 38-42 ℃, and the fermentation humidity is 80-90%;
s5, quick-freezing: transferring the fermented dough to a refrigerator at the temperature of between-35 and-30 ℃ and quickly freezing for 30 to 35 minutes to enable the central temperature of the dough to reach between-16 and-19 ℃;
s6, packaging: and respectively preserving the quick-frozen dough in vacuum, and placing the dough in a freezing chamber for storage.
9. The method for producing quick-frozen instant food according to claim 8, characterized in that: in S1, the leavening agent is crushed to 100-120 meshes, and the addition amount of the leavening agent is 5-10% of the mass of the dough.
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