CN113966827A - Green embryo quick-frozen fermented pastry and preparation method thereof - Google Patents
Green embryo quick-frozen fermented pastry and preparation method thereof Download PDFInfo
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- CN113966827A CN113966827A CN202011024837.1A CN202011024837A CN113966827A CN 113966827 A CN113966827 A CN 113966827A CN 202011024837 A CN202011024837 A CN 202011024837A CN 113966827 A CN113966827 A CN 113966827A
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Images
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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
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
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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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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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
- A23L29/06—Enzymes
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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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of flour, in particular to a raw embryo quick-frozen fermented pastry and a preparation method thereof, wherein the raw materials of the raw embryo quick-frozen fermented pastry comprise raw embryo quick-frozen fermented flour, water and yeast, the raw embryo quick-frozen fermented flour comprises wheat flour and a flour improver, and the flour improver comprises the following raw materials: disodium dihydrogen pyrophosphate, monocalcium phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose and glyceryl monostearate; the preparation method comprises the steps of dough kneading, dough standing, raw embryo preparation, raw embryo fermentation, quick freezing and heating and curing. The quick-frozen fermented dough point of the green embryo can be directly heated and cured without secondary fermentation and unfreezing after quick freezing, and the dough point after heating and curing has complete appearance, no crack on the surface and soft mouthfeel.
Description
Technical Field
The invention relates to the technical field of flour, in particular to a green embryo quick-frozen fermented pastry and a preparation method thereof.
Background
With the continuous development of food industry and the increasing pace of human life, quick-frozen food is produced and developed continuously and well. Compared with the traditional processing technology of making and steaming at present, the processing of the quick-frozen steamed bread and the quick-frozen steamed stuffed bun constant-speed frozen pastries is more convenient and quicker, the preparation time of merchants can be greatly shortened, and by means of the advantages, the quick-frozen pastries occupy a place in the market.
The existing preparation process of quick-frozen pastries generally comprises 7 steps of dough kneading, dough standing, raw blank preparation, raw blank fermentation, quick freezing, secondary fermentation and thawing, and heating and curing, wherein before eating, the quick-frozen pastries are taken out and placed in a fermentation chamber for secondary fermentation, and then can be heated and cured. The secondary proofing process not only consumes time, but also has the problem of low proofing success rate, which can only reach 60% -80%, and products which are not proofed successfully are affected in appearance and taste, and even unnecessary waste can be caused.
Disclosure of Invention
The invention provides a quick-frozen fermented dough point of a raw blank and a preparation method thereof, aiming at the technical problems that secondary fermentation is needed before the existing quick-frozen dough point is heated and cured, and the success rate of fermentation is low.
In a first aspect, the invention provides a raw embryo quick-frozen fermented pastry, wherein raw materials of the raw embryo quick-frozen fermented pastry comprise raw embryo quick-frozen fermented flour, water and yeast, the raw embryo quick-frozen fermented flour comprises wheat flour and a flour improver, and the flour improver comprises the following raw materials:
disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose and glyceryl monostearate.
Further, the flour improver comprises the following raw materials in parts by weight:
5.5-50 parts of disodium dihydrogen pyrophosphate, 1-18 parts of monocalcium phosphate, 0.1-4 parts of calcium hydrogen tartrate, 8-100 parts of sodium bicarbonate, 1.5-50 parts of calcium carbonate, 10-100 parts of sucrose and 0.1-4 parts of glyceryl monostearate;
preferably, 10-20 parts of disodium dihydrogen pyrophosphate, 2-5 parts of monocalcium phosphate, 0.2-1 part of calcium hydrogen tartrate, 15-30 parts of sodium bicarbonate, 8-20 parts of calcium carbonate, 20-50 parts of sucrose and 0.2-1 part of glyceryl monostearate.
Further, the flour improver also comprises citric acid, and the weight part of the citric acid is 0.01-0.25;
preferably, the weight part of the citric acid is 0.01-0.1 part.
The citric acid can be used as a transforming agent of the sucrose to promote the sucrose transformation in the dough kneading process, the transforming sugar is not easy to crystallize, the crystallization and sand return of the sucrose can be effectively avoided, and the dough is fine and smooth; and because the addition amount of citric acid is small, alkaline substances such as sodium bicarbonate and the like cannot be consumed during dough kneading, the problem of insufficient carbon dioxide during heating cannot be caused; when the pastry is heated, the citric acid can also play a role in generating gas, so that the pastry can be quickly bulked, and simultaneously, the citric acid is matched with components of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate and calcium carbonate which can play a role in generating gas, so that the gas generation process is accompanied with the whole heating process, and the bulkiness of the pastry is ensured.
Further, the flour improver also comprises sodium chloride, and the weight part of the sodium chloride is 0.05-15 parts;
preferably, the weight part of the sodium chloride is 1-5 parts.
The sodium chloride can play a role in seasoning and improving the gluten strength of the dough, and meanwhile, the water holding capacity of the dough is influenced, a small amount of sodium chloride can improve the water holding rate of the protein of the dough, but the addition amount of the sodium chloride is too large, so that the water holding effect of the protein is influenced, a network structure can be formed between the proteins, the dough has proper viscosity and rheological property, and the using amount of the sodium chloride is limited to 0.05-15 parts.
Further, the flour improver also comprises an enzyme preparation, wherein the enzyme preparation accounts for 0.1-4 parts by weight;
preferably, the weight part of the enzyme preparation is 0.2-1 part.
Further, the enzyme preparation comprises alpha-amylase, lipase and xylanase, wherein the weight ratio of the alpha-amylase to the lipase to the xylanase is (1-10): (1-10): (1-10);
preferably, the weight ratio of the alpha-amylase, the lipase and the xylanase is 3: 1: 2.
the alpha-amylase has an activating effect on the activity of the yeast, can improve the gas production rate of the yeast, and can hydrolyze damaged starch and amylose in the flour into maltose to provide glycogen for the yeast; due to the strong water binding capacity of the damaged starch and the amylose, the dough has less bound water and reduced rheological property after being hydrolyzed by the amylase, so the dosage of the alpha-amylase is required to be controlled within the range;
because the effect of the glycerin monostearate on the triglyceride in the flour is limited, and a stable protein-lipid compound is difficult to form, the lipase is matched with the glycerin-lipid compound, the lipase can catalyze and hydrolyze the triglyceride in the flour into diglyceride, monoglyceride and glycerin, and hydrolysis products can be connected with polar protein and non-polar protein of the flour to form a network structure;
the lipase can release and oxidize the pigment dissolved in fat while hydrolyzing triglyceride, the pigment can be oxidized when being fully contacted with air in the dough kneading process, the pigment fades after oxidation, and the obtained pastry is white and clear without yellowing;
the xylan contained in the flour has very strong water absorption capacity, the araboxylan content has great influence on controlling the water absorption rate and rheological property of the dough, and the xylanase can react with the xylan in the flour to open a xylan main chain so as to reduce the polymerization degree of the xylan, weaken the viscosity and water holding capacity of the xylan and avoid the influence of excessive water on the processing property of the dough; when the dosage of xylanase is too large, xylan can be excessively hydrolyzed by enzyme to form xylan with lower molecular weight, which has adverse effects on dough viscosity and volume after dough point expansion, so that the proper dosage of xylanase must be selected.
Further, the flour improver also comprises 5-75 parts of starch by weight;
preferably, the weight part of the starch is 10-20 parts.
The starch can be used as a filling agent to play a role in separating acidic substances from alkaline substances, the rate of carbon dioxide generation during heating of the pastry is adjusted, the large pores in the pastry are avoided, the structural strength of the pastry is ensured, and the pastry is not easy to collapse; however, starch is easy to recrystallize, which causes the pastry to be hard and affects the taste, and diglyceride and monoglyceride obtained by hydrolyzing triglyceride by lipase can form a tiny granular structure when kneading dough, and are compounded with starch and coated on the surface of the starch, so that the recrystallization effect among the starch is reduced, the problems of hardening of the dough and drying cracking and caking of the pastry are further reduced, and the appearance of the pastry is smoother; the glyceryl monostearate can also be compounded with amylose to form a spirochete, so that starch crystallization is avoided to form micro-beams, and starch aging is prevented.
Further, the weight ratio of the flour improver to the wheat flour is (28 +/-5): 1000.
further, the wheat flour is medium-gluten flour or high-gluten flour.
Further, the green quick-frozen fermented pastry comprises steamed bread, steamed stuffed buns, steamed rolls, fried bread or bread.
Further, the weight ratio of the green embryo quick-frozen fermented flour to water to yeast is 50: (23-30): (0.45-1.2).
In a second aspect, the invention provides a preparation method of the green embryo quick-frozen fermented pastry, which comprises the steps of dough mixing, dough standing, green embryo making, green embryo fermentation, quick freezing and heating and curing.
Furthermore, the proofing and the proofing of the green embryo are carried out in a proofing room, the proofing humidity is 55-70%, the proofing temperature is 40-45 ℃, and the proofing time is 5-30 min.
Further, the quick-freezing time is 20-60 min, and the quick-freezing temperature is less than or equal to-40 ℃.
Further, the green embryo quick-frozen fermented pastry is stored at the temperature of 18 ℃ below zero for 6 months after being quick-frozen and then is heated and cured;
preferably, the green embryo quick-frozen fermented pastry is stored at the temperature of 18 ℃ below zero for 3 months after being quick-frozen and then is heated and cured;
more preferably, the green germ quick-frozen fermented pastry is stored at-18 ℃ for 10 days after being quick-frozen and then heated for curing.
Further, the green embryo quick-frozen fermented pastry is stored at the temperature of minus 40 ℃ for 6 months after being quick-frozen and then is heated and cured;
preferably, the green embryo quick-frozen fermented pastry is stored at the temperature of minus 40 ℃ for 3 months after being quick-frozen and then is heated and cured;
more preferably, the green quick-frozen fermented pastry is quickly frozen and then is stored at-40 ℃ for 21 days for heating and curing.
Furthermore, the heating curing mode is selected to be steaming, frying or baking according to different types of the green quick-frozen fermented pastries.
The beneficial effect of the invention is that,
the green quick-frozen fermented pastry provided by the invention can be stored in an environment below 18 ℃ below zero after quick freezing, the frozen pastry does not need to be taken out in advance for secondary proofing and thawing before eating or selling, and can be directly heated and cured in a frozen state, so that the technical problem of low success rate of secondary proofing and thawing is effectively solved, and the pastry after heating and curing has complete appearance, fine and smooth surface tissue, no crack, good elasticity of the wrapper and soft mouthfeel;
the flour modifier used for preparing the green quick-frozen fermented pastries comprises disodium dihydrogen pyrophosphate, monocalcium phosphate, calcium hydrogen tartrate, sodium bicarbonate and calcium carbonate, and the components can react to release carbon dioxide when the pastries are heated, so that the pastries form uniform and rich microporous structures, the mouthfeel of the pastries is improved, and meanwhile, the pastries expand in volume and stand upright in appearance;
the flour improver is characterized in that glycerin monostearate is added according to the characteristics of protein contained in wheat flour, collagen and gluten belong to mucedin, the collagen is malleable, the gluten is elastic, the glycerin monostearate contains a hydrophilic group and an oleophylic group, the hydrophilic group can be combined with the collagen, and the oleophylic group can be combined with the gluten, so that the protein in the dough forms a network structure, and the dough is strengthened;
the flour improver uses the glyceryl monostearate, so that the bound water in the dough can be increased, and the content of free water in the dough can be reduced, so that the collapse of the dough point during heating caused by the formation of large ice crystals formed by freezing of the free water can be effectively avoided;
the flour improver contains sucrose in a proper amount, and can make dough softer and more viscous, improve the processability of the dough, and provide glycogen for yeast.
Drawings
In order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
FIG. 1 is a photograph 1 of a steamed stuffed bun according to example 12 of the present invention before and after steaming with cold water;
FIG. 2 is a photograph 2 showing a comparison between steamed stuffed buns of example 12 of the present invention before and after steaming with cold water;
FIG. 3 is a photograph showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 1 after cold water steaming;
FIG. 4 is a photograph showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 2 after steaming with cold water;
FIG. 5 is a photograph showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 3 after steaming with cold water;
FIG. 6 is a photograph showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 4 after steaming with cold water;
FIG. 7 is a photograph showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 5 after steaming with cold water;
FIG. 8 is a photograph 1 comparing the steamed stuffed buns of example 12 and comparative example 6 in accordance with the present invention;
FIG. 9 is a photograph 2 showing a comparison between the steamed stuffed buns of example 12 of the present invention and comparative example 6.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the technical solution in the embodiment of the present invention will be clearly and completely described below with reference to the drawings in the embodiment of the present invention, and it is obvious that the described embodiment is only a part of the embodiment of the present invention, and not all 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 raw embryo quick-frozen fermented steamed bun comprises the following raw materials in percentage by weight of 50: 23: 1 quick-freezing fermented flour, water and yeast,
the green embryo quick-frozen fermented flour comprises the following components in percentage by weight: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 7 parts of disodium dihydrogen pyrophosphate, 15 parts of monocalcium phosphate, 0.15 part of calcium hydrogen tartrate, 12 parts of sodium bicarbonate, 35 parts of calcium carbonate, 16 parts of sucrose and 0.1 part of glyceryl monostearate.
Example 2
An example 1 preparation method of the green embryo quick-frozen fermented steamed bun comprises dough kneading, dough standing, green embryo preparation, green embryo fermentation, quick freezing and steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 quick-freezing fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 55%, fermenting temperature of 40 deg.C and fermenting time of 10min,
the quick-freezing time is 20min, the quick-freezing temperature is-60 ℃, the quick-freezing is carried out, then the steaming is carried out within 21 days at the temperature of-40 ℃, cold water is directly used for steaming for 15min during the steaming, and the parameter selection of the other steps can be carried out according to the conventional method.
Example 3
The raw material of the raw embryo quick-frozen fermented flour comprises raw embryo quick-frozen fermented flour, water, yeast and stuffing, wherein the weight ratio of the raw embryo quick-frozen fermented flour to the water to the yeast is 50: 24: 1.2,
the green embryo quick-frozen fermented flour comprises 28 weight percent of: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 45 parts of disodium dihydrogen pyrophosphate, 1.5 parts of monocalcium phosphate, 3 parts of calcium hydrogen tartrate, 66 parts of sodium bicarbonate, 5.5 parts of calcium carbonate, 82 parts of sucrose, 3 parts of glycerol monostearate and 0.18 part of citric acid.
Example 4
Example 3A method for preparing a green embryo quick-frozen fermented steamed stuffed bun, comprising kneading dough, proofing dough, preparing green embryos, proofing the green embryos, quick-freezing and steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 24: 1.2 the embryo quick-frozen fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 65%, fermenting temperature of 45 deg.C and fermenting time of 5min,
the quick-freezing time is 60min, the quick-freezing temperature is-40 ℃, the quick-frozen food is stored at-18 ℃ for steaming within 10 days, cold water is directly used for steaming for 18min during steaming, and the parameter selection of the rest steps can be selected according to the conventional method.
Example 5
The raw materials of the raw embryo quick-frozen fermented steamed twisted rolls comprise raw embryo quick-frozen fermented flour, water, yeast, chopped green onion, oil and five-spice powder, wherein the weight ratio of the raw embryo quick-frozen fermented flour to the water to the yeast is 50: 25: 0.5,
the green embryo quick-frozen fermented flour comprises 33 weight percent: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 30 parts of disodium dihydrogen pyrophosphate, 9 parts of monocalcium phosphate, 2.2 parts of calcium hydrogen tartrate, 80 parts of sodium bicarbonate, 26 parts of calcium carbonate, 55 parts of sucrose, 3.5 parts of glycerol monostearate, 0.16 part of citric acid and 12 parts of sodium chloride.
Example 6
Example 5A method for preparing a raw embryo quick-frozen fermented steamed twisted roll, comprising kneading dough, proofing dough, making raw embryos, proofing the raw embryos, quick-freezing and steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 25: 0.5 of green embryo quick-frozen fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 60%, fermenting temperature of 40 deg.C and fermenting time of 5min,
quick freezing for 30min at-40 deg.C, steaming at-18 deg.C for 10 days, and directly steaming with cold water for 20 min.
Example 7
The raw embryo quick-frozen fermented bread comprises raw embryo quick-frozen fermented flour, water, yeast, milk powder, egg liquid, granulated sugar and butter, wherein the weight ratio of the raw embryo quick-frozen fermented flour to the water to the yeast is 50: 30: 0.45,
the green embryo quick-frozen fermented flour comprises the following components in parts by weight: 1000 of flour improver and high gluten flour, wherein the flour improver comprises the following raw materials in parts by weight: 13 parts of disodium dihydrogen pyrophosphate, 2.5 parts of monocalcium phosphate, 0.9 part of calcium hydrogen tartrate, 20 parts of sodium bicarbonate, 15 parts of calcium carbonate, 27 parts of sucrose, 0.4 part of glyceryl monostearate, 0.02 part of citric acid, 2 parts of sodium chloride and 0.85 part of enzyme preparation, wherein the enzyme preparation comprises the following components in parts by weight: 3: 8 α -amylase, lipase and xylanase.
Example 8
Example 7A method for preparing a green embryo quick-frozen bread, comprising kneading dough, proofing dough, preparing green embryos, proofing the green embryos, quick-freezing and baking,
the dough kneading raw materials comprise the following components in percentage by weight: 30: 0.45 of green embryo quick-frozen fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 55%, fermenting temperature of 45 deg.C and fermenting time of 30min,
quick freezing for 30min at-60 deg.C, baking at-18 deg.C for 6 months, and baking in a preheated oven at 190 deg.C for 40 min.
Example 9
The raw material of the quick-frozen raw-embryo fermented fried bread stick comprises raw-embryo quick-frozen fermented flour, water, yeast, oil and eggs, wherein the weight ratio of the raw-embryo quick-frozen fermented flour to the water to the yeast is 50: 26: 0.6,
the green embryo quick-frozen fermented flour comprises the following components in percentage by weight of 30: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 18 parts of disodium dihydrogen pyrophosphate, 4 parts of monocalcium phosphate, 0.35 part of calcium hydrogen tartrate, 26 parts of sodium bicarbonate, 9 parts of calcium carbonate, 40 parts of sucrose, 0.9 part of glyceryl monostearate, 0.08 part of citric acid, 4 parts of sodium chloride, 0.4 part of an enzyme preparation and 17.5 parts of starch, wherein the enzyme preparation comprises the following components in parts by weight: 1: 1, an alpha-amylase, a lipase and a xylanase.
Example 10
Example 9A method for preparing a dough, dough leavening, quick freezing, and deep-frying dough, comprising the steps of dough kneading, dough leavening, dough making, dough leavening, quick freezing, and deep-frying,
the dough kneading raw materials comprise the following components in percentage by weight: 26: 0.6 of the raw embryo quick-frozen fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 70%, fermenting temperature of 45 deg.C and fermenting time of 5min,
quick-freezing at-60 deg.C for 45min, and deep-frying at-40 deg.C for 3 months at 180 deg.C until the fried dough stick is fried to golden yellow.
Example 11
The raw material of the green embryo quick-frozen fermented steamed stuffed bun comprises raw embryo quick-frozen fermented flour, water, yeast and stuffing, wherein the weight ratio of the raw embryo quick-frozen fermented flour to the water to the yeast is 50: 23: 1,
the green embryo quick-frozen fermented flour comprises 33 weight percent: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 17 parts of disodium dihydrogen pyrophosphate, 5 parts of monocalcium phosphate, 0.85 part of calcium hydrogen tartrate, 28 parts of sodium bicarbonate, 17.5 parts of calcium carbonate, 36 parts of sucrose, 1.8 parts of glyceryl monostearate, 0.015 part of citric acid, 0.3 part of sodium chloride, 3.6 parts of an enzyme preparation and 60 parts of starch, wherein the enzyme preparation comprises the following components in parts by weight: 1: 2, a lipase and a xylanase.
Example 12
An example 11 method for preparing a green embryo quick-frozen steamed stuffed bun, comprising kneading dough, proofing dough, preparing green embryos, proofing the green embryos, quick-freezing and steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 quick-freezing fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 55%, fermenting temperature of 45 deg.C and fermenting time of 5min,
quick freezing for 30min at-60 deg.C, steaming at-18 deg.C for 3 months, and directly steaming with cold water for 19 min.
Example 13
The raw embryo quick-frozen fermented steamed bun comprises the following raw materials in percentage by weight of 50: 26: 0.6 of the raw embryo quick-frozen fermented flour, water and yeast,
the green embryo quick-frozen fermented flour comprises 28 weight percent of: 1000, wherein the flour improver comprises the following raw materials in parts by weight: 6 parts of disodium dihydrogen pyrophosphate, 12 parts of monocalcium phosphate, 4 parts of calcium hydrogen tartrate, 43 parts of sodium bicarbonate, 2.5 parts of calcium carbonate, 66 parts of sucrose, 0.25 part of glyceryl monostearate, 0.25 part of citric acid, 7 parts of sodium chloride, 0.15 part of an enzyme preparation and 8 parts of starch, wherein the enzyme preparation comprises the following components in parts by weight: 5: 2, a lipase and a xylanase.
Example 14
An example 13 preparation method of the green embryo quick-frozen fermented steamed bun includes dough kneading, dough standing, green embryo preparation, green embryo fermentation, quick freezing and steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 26: 0.6 of the raw embryo quick-frozen fermented flour, water and yeast,
fermenting dough and embryo in a fermenting room at fermenting humidity of 60%, fermenting temperature of 45 deg.C and fermenting time of 10min,
quick freezing for 45min at-40 deg.C, steaming at-40 deg.C for 6 months, and directly steaming with cold water for 18 min.
Comparative example 1
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 medium gluten wheat flour, water and yeast,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 24.
Comparative example 2
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 improver-containing medium gluten wheat flour, water and yeast,
wherein the weight ratio of the modifying agent to the medium gluten wheat flour is 33: 1000, the modifier comprises the following components in a weight ratio of 36: 1.8: 0.015: 0.3: 1.8: 0.6: 1.2: 60 of sucrose, glyceryl monostearate, citric acid, sodium chloride, alpha-amylase, lipase, xylanase and starch,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 12.
Comparative example 3
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 improver-containing medium gluten wheat flour, water and yeast,
wherein the weight ratio of the modifying agent to the medium gluten wheat flour is 33: 1000, the modifying agent comprises the following components in percentage by weight of 17: 5: 0.85: 28: 17.5: 36: 0.015: 0.3: 1.8: 0.6: 1.2: 60 of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose, citric acid, sodium chloride, alpha-amylase, lipase, xylanase and starch,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 12.
Comparative example 4
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 improver-containing medium gluten wheat flour, water and yeast,
wherein the weight ratio of the modifying agent to the medium gluten wheat flour is 33: 1000, the modifying agent comprises the following components in percentage by weight of 17: 5: 0.85: 28: 17.5: 1.8: 0.015: 0.3: 1.8: 0.6: 1.2: 60 disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, glyceryl monostearate, citric acid, sodium chloride, alpha-amylase, lipase, xylanase and starch,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 12.
Comparative example 5
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 improver-containing medium gluten wheat flour, water and yeast,
wherein the weight ratio of the modifying agent to the medium gluten wheat flour is 33: 1000, the modifying agent comprises the following components in percentage by weight of 17: 5: 0.85: 28: 17.5: 36: 1.8: 0.015: 0.3: 2.7: 0.9: 1.8: 60 of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose, glyceryl monostearate, citric acid, sodium chloride, alpha-amylase, lipase, xylanase and starch,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 12.
Comparative example 6
A steamed stuffed bun is prepared by kneading dough, proofing dough, making embryo, proofing embryo, quick freezing, steaming,
the dough kneading raw materials comprise the following components in percentage by weight: 23: 1 improver-containing medium gluten wheat flour, water and yeast,
wherein the weight ratio of the modifying agent to the medium gluten wheat flour is 33: 1000, the modifying agent comprises the following components in percentage by weight of 17: 5: 0.85: 28: 17.5: 36: 1.8: 0.015: 0.3: 1.8: 0.6: 60 of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose, glyceryl monostearate, citric acid, sodium chloride, alpha-amylase, lipase and starch,
the parameters of dough leavening, embryo leavening, quick freezing and steaming were selected as in example 12.
Test example 1
Considering four aspects of the appearance, color, texture and taste of the pastries, the pastries prepared in examples 2, 4, 6, 8, 10, 12 and 14 and comparative examples 1 to 6 were respectively scored by 50 volunteers, the sum of the average scores of the four aspects was the total score of the pastries,
the total score is less than 60, which indicates that the pastries have obvious defects in appearance, color, texture and/or taste, do not accord with the selling conditions,
the total score of 60 is less than or equal to 80, which indicates that the pastry has defects in appearance, color, texture and/or taste, the sale damage is more, the total score of 80 is less than or equal to 90, which indicates that the appearance, color, texture and taste of the pastry accord with the sale condition, the damage of the goods can be ignored, the total score is more than or equal to 90, which indicates that the pastry level is good, the appearance, color, texture and taste are superior, and the damage of the goods can be ignored. The specific evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 1 evaluation criteria for the sensory test of the spots
TABLE 2 evaluation results of the sensory test of the surface points
| Item | Appearance/score | Color/minute | Organization/minute | Taste/score | Total score/minute |
| Example 2 | 21 | 20 | 21 | 23 | 85 |
| Example 4 | 22.5 | 22 | 20 | 21.5 | 86 |
| Example 6 | 22 | 22 | 21 | 20.5 | 85.5 |
| Example 8 | 24 | 24 | 22 | 23 | 93 |
| Example 10 | 24 | 23.5 | 23.5 | 24 | 95 |
| Example 12 | 24 | 24.5 | 24 | 24 | 96.5 |
| Example 14 | 22 | 22 | 23 | 24 | 91 |
| Comparative example 1 | 7 | 18 | 10 | 12.5 | 47.5 |
| Comparative example 2 | 16 | 20 | 19 | 18 | 73 |
| Comparative example 3 | 18 | 21 | 13 | 18.5 | 70.5 |
| Comparative example 4 | 20 | 21 | 21 | 16 | 78 |
| Comparative example 5 | 20 | 21.5 | 18 | 16 | 75.5 |
| Comparative example 6 | 20.5 | 22 | 20 | 15 | 77.5 |
As can be seen from the drawings of the specification and the above table,
various pastries made of the green quick-frozen fermented flour added with the flour improver have good fermentation effect, the appearance, color, texture and taste angles are high, and the steamed stuffed buns can be directly steamed without unfreezing and proofing for the second time after quick freezing, as can be seen from the graphs 1 and 2, compared with the steamed stuffed buns just taken out of a refrigerator, the steamed stuffed buns in the embodiment 12 have obvious expansion in volume after steaming, the flour improver is added to play a role in promoting the fermentation of the steamed stuffed buns, the steamed stuffed buns are complete in appearance and free of cracks and damages, the flour improver is added to realize the direct heating and selling of the steamed stuffed buns without proofing for the second time, the processing time of the pastries is obviously shortened, the preparation efficiency of the pastries is improved, and the market prospect is wide.
As shown in fig. 3, the steamed stuffed bun prepared in comparative example 1 is not made of flour modifier, is directly steamed after quick freezing and refrigeration, and has poor fermentation effect, poor resilience and dark color;
as shown in fig. 4, the flour improver is added in the preparation of comparative example 2, but the flour improver lacks disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate and calcium carbonate, so that the generation amount of carbon dioxide in steaming is obviously less than that in example 12, the volume of the steamed stuffed bun is not enough to expand, the appearance is not upright enough, the fermentation effect is poor, the rebound effect is not good enough, and the mouthfeel is general;
as shown in fig. 5, the flour improver is added in the preparation of comparative example 3, but the flour improver lacks glycerin monostearate, so that the collagen and the gluten in the flour are not easy to combine to form a network, the wrapper of the steamed stuffed bun lacks chewy, and the appearance of the steamed stuffed bun is not stiff enough;
as shown in FIG. 6, the flour improver was added in the preparation of comparative example 4, but the flour improver lacks sucrose, so that the outer skin of the steamed stuffed bun was not soft enough, and the fermentation effect was also affected due to insufficient glycogen of yeast;
as shown in fig. 7, the flour improver is added in the preparation of comparative example 5, but the addition amount of the complex enzyme preparation in the flour improver is increased, the amount of the dough combined water is reduced, so that the steamed stuffed bun skin has poor taste and is easy to be sticky, and the texture structure of the steamed stuffed bun skin is not fine enough because more complex enzyme promotes the enhancement of the fermentation effect;
as shown in fig. 8 and 9, the flour improver is added in the preparation of the comparative example 6, but the complex enzyme preparation used in the flour improver only contains alpha-amylase and lipase, so that the arabinoxylan in the flour cannot be decomposed, and the combination of the collagen, the gluten and the water can be influenced due to the strong water binding capacity, so that the formation of a gluten network structure is limited, the outer skin of the steamed stuffed bun is not stiff enough, and the appearance can also collapse.
Although the present invention has been described in detail by referring to the drawings in connection with the preferred embodiments, the present invention is not limited thereto. Various equivalent modifications or substitutions can be made on the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and these modifications or substitutions are within the scope of the present invention/any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (31)
1. The raw-embryo quick-frozen fermented pastry is characterized in that raw-embryo quick-frozen fermented pastry raw materials comprise raw-embryo quick-frozen fermented flour, water and yeast, the raw-embryo quick-frozen fermented flour comprises wheat flour and a flour improver, and the flour improver comprises the following raw materials:
disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium hydrogen tartrate, sodium bicarbonate, calcium carbonate, sucrose and glyceryl monostearate.
2. The green quick-frozen fermented pastry prepared from the raw materials as claimed in claim 1, wherein the flour improver comprises the following raw materials in parts by weight:
5.5-50 parts of disodium dihydrogen pyrophosphate, 1-18 parts of monocalcium phosphate, 0.1-4 parts of calcium hydrogen tartrate, 8-100 parts of sodium bicarbonate, 1.5-50 parts of calcium carbonate, 10-100 parts of sucrose and 0.1-4 parts of glyceryl monostearate.
3. The green quick-frozen fermented pastry of claim 2, wherein the flour improver comprises the following raw materials in parts by weight:
10-20 parts of disodium dihydrogen pyrophosphate, 2-5 parts of monocalcium phosphate, 0.2-1 part of calcium hydrogen tartrate, 15-30 parts of sodium bicarbonate, 8-20 parts of calcium carbonate, 20-50 parts of sucrose and 0.2-1 part of glyceryl monostearate.
4. The green quick-frozen fermented pastry of claim 1, wherein the flour improver further comprises citric acid.
5. The embryo quick-frozen fermented pastry as claimed in claim 4, wherein the citric acid is 0.01-0.25 part by weight.
6. The embryo quick-frozen fermented pastry as claimed in claim 5, wherein the weight part of the citric acid is 0.01-0.1.
7. The green quick-frozen fermented pastry of claim 1, wherein the flour improver further comprises sodium chloride.
8. The embryo quick-frozen fermented pastry as claimed in claim 7, wherein the weight part of the sodium chloride is 0.05-15 parts.
9. The embryo quick-frozen fermented pastry as claimed in claim 8, wherein the weight part of the sodium chloride is 1-5 parts.
10. The green quick-frozen fermented pastry of claim 1, wherein the flour improver further comprises an enzyme preparation.
11. The embryo quick-frozen fermented pastry as claimed in claim 10, wherein the enzyme preparation is 0.1-4 parts by weight.
12. The embryo quick-frozen fermented pastry as claimed in claim 11, wherein the enzyme preparation is 0.2-1 part by weight.
13. The green snap frozen fermented pasta according to claim 10 wherein the enzyme preparation comprises alpha-amylase, lipase and xylanase.
14. The embryo quick-frozen fermented pastry according to claim 13, wherein the weight ratio of the alpha-amylase, the lipase and the xylanase is (1-10): (1-10): (1-10).
15. The embryo quick-frozen fermented pastry according to claim 14, wherein the weight ratio of the alpha-amylase, the lipase and the xylanase is 3: 1: 2.
16. the green quick-frozen fermented pastry of claim 1, wherein the flour improver further comprises starch.
17. The embryo quick-frozen fermented pastry as claimed in claim 16, wherein the starch is 5-75 parts by weight.
18. The embryo quick-frozen fermented pastry as claimed in claim 17, wherein the starch is 10-20 parts by weight.
19. The green quick-frozen fermented pastry of claim 1, wherein the weight ratio of the flour improver to the wheat flour is (28 ± 5): 1000.
20. the green quick-frozen fermented pastry of claim 19, wherein the wheat flour is medium gluten flour or high gluten flour.
21. The embryo quick-frozen fermented pastry as claimed in claim 1, wherein the embryo quick-frozen fermented pastry comprises steamed bread, steamed stuffed bun, steamed twisted roll, fried bread or bread.
22. The embryo quick-frozen fermented pastry as claimed in claim 1, wherein the weight ratio of the embryo quick-frozen fermented flour, water and yeast is 50: (23-30): (0.45-1.2).
23. The preparation method of the green embryo quick-frozen fermented pastry as claimed in any one of claims 1 to 22, wherein the preparation method comprises dough kneading, dough standing, green embryo preparation, green embryo fermentation, quick freezing and heating curing.
24. The method for preparing the embryo quick-frozen fermented pastry as claimed in claim 23, wherein the proofing and the embryo proofing are carried out in a proofing chamber, the proofing humidity is 55-70%, the proofing temperature is 40-45 ℃, and the proofing time is 5-30 min.
25. The method for preparing the green quick-frozen fermented pastry as claimed in claim 23, wherein the quick-freezing time is 20-60 min, and the quick-freezing temperature is less than or equal to-40 ℃.
26. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 23, wherein the embryo quick-frozen fermented pastry is quickly frozen and then heated and ripened within 6 months at-18 ℃.
27. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 26, wherein the embryo quick-frozen fermented pastry is quick-frozen and then heated and ripened within 3 months at-18 ℃.
28. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 27, wherein the embryo quick-frozen fermented pastry is quick-frozen and then heated and ripened within 3 months at-18 ℃.
29. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 23, wherein the embryo quick-frozen fermented pastry is quickly frozen and then heated and ripened within 6 months at-40 ℃.
30. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 29, wherein the embryo quick-frozen fermented pastry is quickly frozen and then heated and ripened within 3 months at-40 ℃.
31. The method of producing the embryo quick-frozen fermented pastry as claimed in claim 30, wherein the embryo quick-frozen fermented pastry is quickly frozen and then stored at-40 ℃ for 21 days to be cooked by heating.
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| CN202011024837.1A Pending CN113966827A (en) | 2020-07-23 | 2020-09-25 | Green embryo quick-frozen fermented pastry and preparation method thereof |
| CN202011027121.7A Pending CN113966829A (en) | 2020-07-23 | 2020-09-25 | Flour improver and application thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 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 |
| CN105433069A (en) * | 2015-04-08 | 2016-03-30 | 广州市宝桃食品有限公司 | Dual-effect baking powder for steamed buns, having function of dough improvement |
| CN108719955A (en) * | 2018-06-08 | 2018-11-02 | 江西科技师范大学 | A kind of freezing steamed stuffed bun raw embryo modifying agent |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396036B (en) * | 2007-09-25 | 2011-02-02 | 安琪酵母股份有限公司 | Improver of self-rising flour, self-rising flour using the improver and steamed food |
| PL2503894T3 (en) * | 2009-11-25 | 2017-07-31 | Basf Se | Method for producing baked goods |
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2020
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- 2020-09-25 CN CN202011024837.1A patent/CN113966827A/en active Pending
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 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 |
| CN105433069A (en) * | 2015-04-08 | 2016-03-30 | 广州市宝桃食品有限公司 | Dual-effect baking powder for steamed buns, having function of dough improvement |
| CN108719955A (en) * | 2018-06-08 | 2018-11-02 | 江西科技师范大学 | A kind of freezing steamed stuffed bun raw embryo modifying agent |
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| 郝利平主编: "《食品添加剂》", 30 June 2004, 中国农业出版社, pages: 184 - 185 * |
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