CN115918888A - Modifier for frozen dough and preparation method and application thereof - Google Patents
Modifier for frozen dough and preparation method and application thereof Download PDFInfo
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- CN115918888A CN115918888A CN202211412618.XA CN202211412618A CN115918888A CN 115918888 A CN115918888 A CN 115918888A CN 202211412618 A CN202211412618 A CN 202211412618A CN 115918888 A CN115918888 A CN 115918888A
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- 235000012470 frozen dough Nutrition 0.000 title claims abstract description 78
- 239000003607 modifier Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 22
- 229920000642 polymer Polymers 0.000 claims abstract description 56
- -1 glucosyl stevioside Chemical compound 0.000 claims abstract description 43
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 229920002643 polyglutamic acid Polymers 0.000 claims abstract description 22
- IUXKEHURPNDODV-UHFFFAOYSA-N 3-(dimethylamino)-1-(2-methylprop-2-enoyloxy)pentane-3-sulfonic acid Chemical compound CN(C)C(CC)(S(=O)(=O)O)CCOC(C(=C)C)=O IUXKEHURPNDODV-UHFFFAOYSA-N 0.000 claims abstract description 20
- ZJXZSIYSNXKHEA-UHFFFAOYSA-N ethyl dihydrogen phosphate Chemical compound CCOP(O)(O)=O ZJXZSIYSNXKHEA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 11
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 8
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 8
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 235000019202 steviosides Nutrition 0.000 claims abstract description 8
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 7
- 229940013618 stevioside Drugs 0.000 claims abstract description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000000379 polymerizing effect Effects 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000003999 initiator Substances 0.000 claims description 12
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 235000008429 bread Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- LCPVQAHEFVXVKT-UHFFFAOYSA-N 2-(2,4-difluorophenoxy)pyridin-3-amine Chemical compound NC1=CC=CN=C1OC1=CC=C(F)C=C1F LCPVQAHEFVXVKT-UHFFFAOYSA-N 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000502 dialysis Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000011261 inert gas Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- CHQMHPLRPQMAMX-UHFFFAOYSA-L sodium persulfate Substances [Na+].[Na+].[O-]S(=O)(=O)OOS([O-])(=O)=O CHQMHPLRPQMAMX-UHFFFAOYSA-L 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 2
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 30
- 238000010025 steaming Methods 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 32
- 239000013078 crystal Substances 0.000 description 13
- 210000005253 yeast cell Anatomy 0.000 description 10
- 230000006378 damage Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 235000021312 gluten Nutrition 0.000 description 5
- 150000002500 ions Chemical class 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- XXCRXPYEAMCJKH-UHFFFAOYSA-N 3,3,4-trimethyloxepan-2-one Chemical compound CC1CCCOC(=O)C1(C)C XXCRXPYEAMCJKH-UHFFFAOYSA-N 0.000 description 3
- 108010024636 Glutathione Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 229960003180 glutathione Drugs 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 230000009044 synergistic interaction Effects 0.000 description 2
- 101710101929 Endo-1,4-beta-xylanase 3 Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940087061 glucosyl steviol Drugs 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 125000001453 quaternary ammonium group Chemical group 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- OQPOFZJZPYRNFF-CULFPKEHSA-N tkd5uc898q Chemical compound O=C([C@]1(C)CCC[C@@]2([C@@H]1CC[C@]13C[C@](O)(C(=C)C1)CC[C@@H]23)C)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OQPOFZJZPYRNFF-CULFPKEHSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
Abstract
The application relates to the technical field of frozen dough, and particularly discloses a modifier for frozen dough as well as a preparation method and application thereof. The modifier for frozen dough is mainly prepared from the following raw materials in parts by weight: 100 parts of protein powder, 4-6 parts of glucosyl stevioside, 9-11 parts of alpha-amylase, 4-6 parts of glucose oxidase, 2-4 parts of xylanase, 7-9 parts of trimethyl ethyl lactone, 9-11 parts of amphoteric high polymer and 5-7 parts of gamma-polyglutamic acid; the amphoteric high molecular polymer is obtained by polymerizing 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt. The modifier is applied to frozen dough, and a finished product obtained by unfreezing, fermenting and steaming the frozen dough has higher expansion rate retention rate and specific volume retention rate, so that the product obtained by the frozen dough has good taste and quality.
Description
Technical Field
The application relates to the technical field of frozen dough, in particular to a modifier for frozen dough, a preparation method and application thereof.
Background
The frozen dough refers to dough blanks processed by a freezing technology in the production and processing process of flour foods such as bread, steamed bread and the like. For storefronts, the frozen dough is taken out firstly, and then the finished product is obtained through unfreezing, fermenting and steaming. The process of batching and stirring is saved, the process is simplified, the site cost is reduced, and the site manufacture and site sale can be realized, so that the consumer can eat fresh finished products at any time.
The raw materials of the frozen dough appearing in the market at present generally comprise flour, white granulated sugar, yeast and water, and the raw materials are uniformly mixed, frozen and then stored at the temperature of-18 ℃. However, in the freezing process, the yeast is easy to lose activity or even die due to the change of living environment, which directly affects the fermentation capability of the thawed yeast, causes insufficient gas production, reduces the retention rate of the expansion rate of the finished product, and affects the taste.
Disclosure of Invention
In order to improve the retention rate of the expansion rate of the frozen dough after the frozen dough is unfrozen, fermented and steamed to obtain a finished product, the application provides the modifier for the frozen dough, and the preparation method and the application thereof.
In a first aspect, the application provides a modifier for frozen dough, which adopts the following technical scheme:
the modifier for the frozen dough is mainly prepared from the following raw materials in parts by weight: 100 parts of protein powder, 4-6 parts of glucosyl stevioside, 9-11 parts of alpha-amylase, 4-6 parts of glucose oxidase, 2-4 parts of xylanase, 7-9 parts of trimethyl ethyl lactone, 9-11 parts of amphoteric high polymer and 5-7 parts of gamma-polyglutamic acid;
the amphoteric high molecular polymer is obtained by polymerizing 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt.
The modifier is applied to frozen dough, and after the frozen dough is unfrozen, fermented and steamed to obtain a finished product, the expansion rate retention rate is greater than 81%, and the specific volume retention rate is greater than 87%, so that the higher expansion rate retention rate and specific volume retention rate are shown.
Trimethyl ethyl lactone which is a small molecular substance is added into the raw material of the modifying agent, can enter yeast cells and is combined with water molecules in the cells to reduce the condition that water molecules are combined to form ice crystals, so that the damage of the ice crystals to the yeast cells is reduced. The amphoteric high molecular polymer and the gamma-polyglutamic acid in the modifying agent are macromolecular substances, cannot enter yeast cells, but can be combined with water molecules outside the cells to reduce the damage of ice crystals to the yeast cells, and meanwhile, the amphoteric high molecular polymer contains quaternary amine groups, phosphate groups and sulfate groups, can also be combined with negative ions and positive ions to reduce the influence of electrolyte solubility outside the cells. According to the application, through the mutual matching of the trimethylethyl lactone, the amphoteric high-molecular polymer and the gamma-polyglutamic acid, the damage of ice crystals to yeast is reduced, the damage of yeast cells caused by osmotic pressure change can be effectively reduced, and the activity retention rate of the yeast is improved.
Glutathione can be released based on broken yeast cells, and the glutathione can destroy a gluten network structure, so that the gas production of the frozen dough is insufficient after the frozen dough is unfrozen. In the application, through the mutual matching between trimethylcaprolactone and the amphoteric high molecular polymer, the yeast cell damage is reduced, and the release of glutathione is further reduced. Meanwhile, the modifier is also added with the gamma-polyglutamic acid, after unfreezing, active groups in the gamma-polyglutamic acid can be crosslinked with water and flour, at the moment, more water is retained in the gluten network structure, the gluten network structure is enhanced, the gas retention of dough is improved, and the taste and the quality of a finished product are improved.
Optionally, the amphoteric high molecular polymer is prepared by the following method: heating water to 55-75 ℃ under the protection of inert gas, adding 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt, stirring and uniformly mixing, then adding an inorganic salt initiator, continuously stirring for 30-35h, filtering by a dialysis bag, and then drying to constant weight under the protection of inert gas at the temperature of 55-75 ℃ to obtain the amphoteric high polymer.
By adopting the technical scheme, the inner salts of the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid contain double bonds, and the double bonds are subjected to polymerization reaction under the action of an inorganic salt initiator to form the amphoteric high polymer. Based on that the amphoteric high-molecular polymer is dissolved in water, the dialysis bag is adopted for filtering, so that the inorganic salt initiator can be effectively removed, the influence of the inorganic salt initiator on the amphoteric high-molecular polymer is reduced, and the condition that the inorganic salt initiator impurity is introduced into the modifying agent is also reduced.
Optionally, the weight ratio of the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate to the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt is 1 (0.4-0.6).
By adopting the technical scheme, the weight ratio of the phosphoric acid 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl ester to the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt is optimized, and the using effect of the amphoteric high-molecular polymer is improved.
Optionally, the weight ratio of the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate to the inorganic salt initiator is 1 (0.01-0.03), and/or the weight ratio of the water to the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate is (50-100) to 1.
By adopting the technical scheme, the use amounts of water and the inorganic salt initiator in the preparation method of the amphoteric high-molecular polymer are optimized, so that the preparation of the amphoteric high-molecular polymer is facilitated.
Optionally, the inorganic salt initiator is one or two of sodium persulfate and potassium persulfate.
By adopting the technical scheme, the selection of the inorganic salt initiator is facilitated.
In a second aspect, the present application provides a preparation method of the above improver for frozen dough, which adopts the following technical scheme:
the preparation method of the improver for the frozen dough comprises the following steps: mixing protein powder, glucosyl stevioside, alpha-amylase, glucose oxidase, xylanase, trimethylethyl lactone, amphoteric high-molecular polymer and gamma-polyglutamic acid to obtain the modifier.
In a third aspect, the present application provides a frozen dough, which adopts the following technical scheme:
a frozen dough, the raw material of which comprises the improver for frozen dough.
Optionally, the frozen dough is mainly prepared from the following raw materials in parts by weight: 100 parts of flour, 4-6 parts of white granulated sugar, 1-3 parts of edible salt, 1.5-2.5 parts of yeast, 9-11 parts of modifier and 45-55 parts of water.
By adopting the technical scheme, the white granulated sugar and the edible oil are added into the raw materials of the frozen dough, so that the taste of the finished product is improved.
In a fourth aspect, the present application provides a method for processing the frozen dough, which adopts the following technical scheme: the processing method of the frozen dough comprises the following steps:
s1, adding a modifier and yeast into water at the temperature of 5-10 ℃, and continuously stirring and uniformly mixing to obtain a premix;
s2, adding white granulated sugar and edible salt into flour at the temperature of 5-10 ℃, stirring and uniformly mixing, then adding a premix, and stirring and uniformly mixing to obtain a mixture;
s3, cutting and shaping the mixture, then cooling to (-30) - (-20) DEG C at the speed of 1-2 ℃/min, freezing for 3-5h, and then freezing and storing at-18 ℃ to obtain the frozen dough.
The yeast is active at 20-45 deg.C and in semi-dormant state at 5-10 deg.C. At the moment, the temperature of the premix is reduced at 5-10 ℃, the yeast enters a dormant state from a semi-dormant state, and the damage caused by the fact that the yeast rapidly enters the dormant state from an active state is reduced. The applicant finds that when the temperature reduction rate is too slow, large ice crystals are easily formed between water molecules due to the combination of hydrogen bonds. When the temperature reduction rate is too fast, although the generated ice crystals are small, the small ice crystals are easy to polymerize to form large ice crystals in the unfreezing process. In the application, the temperature is reduced at the cooling rate of 1-2 ℃, so that the yeast damage caused by overlarge ice crystals is reduced, and the yeast damage caused by polymerization of the overlarge ice crystals due to the overlarge ice crystals is also reduced. In this application, through the control of temperature, cooling rate, also can reduce the ice crystal and puncture yeast cell, improve the active retentivity of yeast.
In a fifth aspect, the present application provides a use of the frozen dough as described above in steamed bread processing.
In summary, the present application has at least the following beneficial effects:
1. the modifier is applied to frozen dough, and through synergy among trimethyl ethyl lactone, amphoteric high-molecular polymer and gamma-polyglutamic acid, the loss of ice crystals to yeast cells is reduced, the damage of the yeast cells caused by osmotic pressure change can be reduced, negative ions and positive ions can be combined, the influence of the electrolyte concentration inside and outside the cells is reduced, the activity retention rate of yeast is improved, the gluten network structure is improved, the gas-holding property is improved, the retention rate of the expansion rate of a finished product is more than 81%, the specific volume retention rate is more than 87%, higher retention rate of the expansion rate and specific volume retention rate are shown, and the product obtained by the frozen dough has good taste and quality.
2. The amphoteric high-molecular polymer is obtained by polymerizing 2- (methacryloyloxy) ethyl 2- (trimethyl amino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt, so that the amphoteric high-molecular polymer contains quaternary ammonium groups, phosphate groups and sulfate groups, the ion binding capacity is improved, and the use effect is improved.
Detailed Description
In order to make the present application easier to understand, the present application will be further described in detail with reference to the following examples, which are only illustrative and not intended to limit the scope of the present application. The starting materials or components used in the present application may be commercially or conventionally prepared unless otherwise specified.
Preparation example
Preparation example 1
An amphoteric high molecular polymer, which is prepared by the following method: 8000g of water was heated to 65 ℃ under nitrogen protection, 100g of 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and 50g of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt were added, and the mixture was stirred for 30min. Then, 2g of sodium persulfate was added and the stirring treatment was continued for 30 hours. The sodium persulfate was then removed by filtration through a dialysis bag. Drying the mixture to constant weight under the protection of nitrogen at the temperature of 65 ℃ to obtain the amphoteric high molecular polymer.
Preparation example 2
An amphoteric polymer which is different from that of production example 1 in that the amount of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt added is different and 40g.
Preparation example 3
An amphoteric polymer which is different from that of production example 1 in that the amount of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt added is different and 60g.
Preparation example 4
An amphoteric polymer which is different from that in production example 1 in that the amount of an N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt added is different and 100g.
Preparation example 5
An amphoteric polymer which is different from that of production example 1 in that the amount of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt added is different and 20g.
Examples
TABLE 1 content of each raw material of modifier (unit: g)
| Examples | Example 1 | Example 2 | Example 3 |
| Protein powder | 100 | 100 | 100 |
| Glucosyl steviol glycoside | 5 | 4 | 6 |
| Alpha-amylase | 10 | 11 | 9 |
| Glucose oxidase | 5 | 6 | 4 |
| Xylanase | 3 | 2 | 4 |
| Trimethyl ethyl lactone | 8 | 7 | 9 |
| Amphoteric high-molecular polymer | 10 | 11 | 9 |
| Gamma-polyglutamic acid | 6 | 5 | 7 |
Example 1
An improver for frozen dough, whose raw material ratio is shown in table 1.
Wherein the protein powder is soybean protein powder, and the soybean protein powder and the gamma-polyglutamic acid are selected from Hebei Hongtao bioengineering Limited company; the glucosyl stevioside, alpha-amylase, glucose oxidase and xylanase are all selected from Hunan PolySorbus Biotech, inc.; an amphoteric high-molecular polymer was prepared according to preparation example 1.
A preparation method of the improver for the frozen dough comprises the following steps: mixing protein powder, glucosyl stevioside, alpha-amylase, glucose oxidase, xylanase, trimethylethyl lactone, amphoteric high polymer and gamma-polyglutamic acid, and stirring for 20min to obtain the modifier.
Examples 2 to 3
A modifier for frozen dough, which is different from the modifier of example 1 in the raw material ratio, and the raw material ratio of the modifier is shown in Table 1.
Examples 4 to 7
A modifier for frozen dough which is different from that of example 1 in the origin of the amphoteric polymer and is obtained by sequentially using preparations 2 to 5 for amphoteric polymers of examples 4 to 7.
Comparative example
Comparative example 1
An improver for frozen dough, which is different from example 1 in that trimethylethyllactone, an amphoteric high-molecular polymer, and gamma-polyglutamic acid were replaced with equal amounts of albumen powder.
Comparative example 2
An improver for frozen dough, which is different from example 1 in that trimethylcaprolactone is used in place of amphoteric high-molecular polymer and gamma-polyglutamic acid in an equal amount.
Comparative example 3
An improver for frozen dough, which is different from example 1 in that trimethylethyllactone and gamma-polyglutamic acid are replaced with the same amount of an amphoteric high-molecular polymer.
Comparative example 4
An improver for frozen dough, which is different from example 1 in that gamma-polyglutamic acid is replaced by equivalent amount of trimethyl ethyl lactone and amphoteric high molecular polymer, and the weight ratio of trimethyl ethyl lactone to amphoteric high molecular polymer is 7.
Comparative example 5
An improver for frozen dough, which is different from example 1 in that trimethylethyllactone, an amphoteric high-molecular polymer, is replaced with an equal amount of gamma-polyglutamic acid.
Comparative example 6
An improver for frozen dough, which is different from example 1 in that in the preparation method of an amphoteric high molecular polymer, an equal amount of 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate is used in place of the inner salt of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid.
Comparative example 7
An improver for frozen dough, which is different from example 1 in that 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate is replaced with an equal amount of N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt in the preparation of an amphoteric polymer.
Application example
Application example 1
A frozen dough made from the following raw materials: 1000g of flour, 40g of white granulated sugar, 20g of edible salt, 2g of yeast, 80g of modifier and 500g of water.
Wherein the flour is wheat flour and is selected from Hebei Chenfeng flour industry Co., ltd; the white granulated sugar is selected from Jade Biotechnology Limited, dongying; the edible salt is sodium chloride; the yeast is selected from Angel Yeast GmbH; the modifier was prepared according to example 1.
A method for processing frozen dough, comprising the steps of:
s1, adding a modifier and yeast into water at the temperature of 8 ℃, and continuously stirring for 10min to obtain a premix.
S2, adding white granulated sugar and edible salt into the flour at the temperature of 8 ℃, and stirring for 20min. Then adding the premix, and stirring for 30min to obtain a mixture.
And S3, cutting and shaping the mixture. Then cooling to-25 deg.C at a rate of 1.5 deg.C/min, and freezing for 4 hr. Then, the frozen dough was stored at-18 ℃ to obtain a frozen dough.
Application examples 2 to 7
A frozen dough is characterized in that the sources of the modifying agents in the raw materials of the frozen dough are different, and the modifying agents in application examples 2 to 7 are respectively prepared in sequence in application examples 2 to 7.
Comparative application
Application of comparative examples 1 to 7
A frozen dough is distinguished from application example 1 in that the source of the improver in the raw material of the frozen dough is different, and the improver applied in comparative examples 1 to 7 is prepared in turn by respectively using comparative examples 1 to 7.
Comparative application example 8
A dough which differs from application example 1 in that the improver is replaced by an equal amount of flour in the raw material of the frozen dough. The preparation method comprises the following steps:
s1, adding yeast into water at the temperature of 8 ℃, and continuously stirring for 10min to obtain a premix.
S2, adding white granulated sugar and edible salt into the flour at the temperature of 8 ℃, and stirring for 20min. Then adding the premix, and stirring for 30min to obtain a mixture.
And S3, cutting and shaping the mixture to obtain the frozen dough.
Performance detection
(1) Frozen doughs of application examples 1 to 7 and comparative application examples 1 to 7 were frozen and stored for 30 days, respectively, to be used as samples. Then, the mixture was thawed at 25 ℃ for 2 hours. Then fermenting for 2h at 37 deg.C and 75% humidity. And then steaming in a pot to obtain the steamed bread. The following performance tests were carried out, and the test results are shown in table 2.
(2) Taking the dough obtained in comparative application example 8 as a blank control group, and then fermenting for 2h at the temperature of 37 ℃ and the humidity of 75%. And steaming in a pan to obtain steamed bread. The following performance tests were carried out, and the test results are shown in table 2.
Wherein, the expansion rate is detected by adopting a rapeseed weight-removing method, and the expansion rate/(%) = (steamed bun volume-frozen dough volume)/frozen dough volume is multiplied by 100%; overrun retention/(%) = frozen dough overrun/blank overrun × 100%.
Detecting specific volume by adopting a rapeseed weight removal method, wherein the specific volume/(mL/g) = steamed bun volume/steamed bun weight; specific retention/(%) = frozen dough specific volume/blank specific volume × 100%.
The qualification rate adopts the following method: taking 500 frozen dough, processing the dough into steamed bread, counting the number of pits on the surface of the steamed bread, taking the pits as unqualified and smooth surface as qualified, and calculating the qualified rate, wherein the qualified rate/(%) = the number of qualified steamed bread/the total amount of the steamed bread is multiplied by 100%.
TABLE 2 test results
As can be seen from Table 2, the modifier is applied to the frozen dough, and after the frozen dough is unfrozen, the expansion rate retention rate and the specific volume retention rate are higher, wherein the expansion rate retention rate is 81.51-87.82%, and the specific volume retention rate is 87.27-91.95%, so that the modifier shows higher yeast activity retention rate. Simultaneously, still have higher qualification rate, reduce the condition that the pit appears in frozen dough unfreezing, fermentation, steaming back surface, make finished product surface smooth, strengthen gluten network structure, hold the advantage that gas nature is strong, satisfy the market demand.
Comparative application example 1-comparative application example 4 were compared and based on comparative application example 1. Comparative application example 2 in comparison with comparative application example 1, trimethylethyl lactone was added to the raw material of the modifier; comparative application example 2 compared with comparative application example 1, the amphoteric high-molecular polymer is added to the raw material of the modifier; comparative application example 2 with respect to comparative application example 1, trimethylcaprolactone and an amphoteric high-molecular polymer were added to the raw material of the modifier. Therefore, trimethyl ethyl lactone and amphoteric high-molecular polymer are simultaneously added into the raw materials of the modifier, and the retention rate of the expansion rate and the retention rate of the specific volume are obviously improved through the synergistic interaction between the trimethyl ethyl lactone and the amphoteric high-molecular polymer.
Comparative application example 1, comparative application examples 4 to 5, and application example 1 were compared, and the basis was comparative application example 1. Comparative application example 4 with respect to comparative application example 1, trimethylethyl lactone and an amphoteric high-molecular polymer are added to the raw material of the modifier, and the trimethylethyl lactone and the amphoteric high-molecular polymer are regarded as a whole; comparative application example 5 compared with comparative application example 1, the raw material of the modifier is added with gamma-polyglutamic acid; application example 1 in comparison with comparative application example 1, trimethylethyl lactone, an amphoteric high-molecular polymer, and γ -polyglutamic acid were added to the raw materials of the modifier. Therefore, the modifier is added with the trimethyl ethyl lactone, the amphoteric high-molecular polymer and the gamma-polyglutamic acid simultaneously, and the steamed bread shows better performance through the synergistic interaction of the trimethyl ethyl lactone, the amphoteric high-molecular polymer and the gamma-polyglutamic acid, and the using effect of the modifier is improved.
By comparing comparative application examples 6 to 7 and application example 1, it can be seen that the retention of the swelling ratio and the retention of the specific volume can be further improved by the amphoteric high molecular polymer obtained by the polymerization reaction of 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt. In combination with application examples 4-7, in the preparation method of the amphoteric high molecular polymer, with the increasing of the addition amount of the inner salt of the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid, the retention rate of the expansion rate and the retention rate of the specific volume tend to increase and decrease, and the weight ratio of the inner salt of the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate to the inner salt of the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid is 1 (0.4-0.6), so that the amphoteric high molecular polymer has a good effect, particularly in application example 1, the retention rate of the expansion rate reaches 87.82%, and the retention rate of the specific volume reaches 91.95%.
It should be noted that the above-described embodiments are only for explaining the present application, and do not constitute any limitation to the present application. The present application has been described with reference to exemplary embodiments, but the words used herein are words of description and illustration, rather than words of limitation. Modifications may be made to the invention as specified within the scope of the claims and modifications may be made without departing from the scope and spirit of the invention. Although the present application has been described herein with reference to particular means, materials and embodiments, the present application is not intended to be limited to the particulars disclosed herein, but rather extends to all other means and applications having the same functionality.
Claims (10)
1. The modifier for frozen dough is characterized by comprising the following components in parts by weight: the traditional Chinese medicine composition is mainly prepared from the following raw materials in parts by weight: 100 parts of protein powder, 4-6 parts of glucosyl stevioside, 9-11 parts of alpha-amylase, 4-6 parts of glucose oxidase, 2-4 parts of xylanase, 7-9 parts of trimethyl ethyl lactone, 9-11 parts of amphoteric high polymer and 5-7 parts of gamma-polyglutamic acid;
the amphoteric high molecular polymer is obtained by polymerizing 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt.
2. A improver for frozen dough according to claim 1, wherein: the amphoteric high molecular polymer is prepared by the following method: heating water to 55-75 ℃ under the protection of inert gas, adding 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate and N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt, stirring and uniformly mixing, then adding an inorganic salt initiator, continuously stirring for 30-35h, filtering by a dialysis bag, and then drying to constant weight under the protection of inert gas at the temperature of 55-75 ℃ to obtain the amphoteric high polymer.
3. An improver for frozen dough according to claim 2, wherein: the weight ratio of the phosphoric acid 2- (methacryloyloxy) ethyl 2- (trimethyl amino) ethyl ester to the N, N-dimethyl (methacryloyloxyethyl) aminopropanesulfonic acid inner salt is 1 (0.4-0.6).
4. An improver for frozen dough according to claim 2, wherein: the weight ratio of the phosphoric acid 2- (methacryloyloxy) ethyl 2- (trimethyl amino) ethyl ester to the inorganic salt initiator is 1 (0.01-0.03), and/or,
the weight ratio of the water to the 2- (methacryloyloxy) ethyl 2- (trimethylamino) ethyl phosphate is (50-100) to 1.
5. An improver for frozen dough according to claim 2, wherein: the inorganic salt initiator is one or two of sodium persulfate and potassium persulfate.
6. A method for producing an improver for frozen dough as set forth in any one of claims 1 to 5, characterized in that: the method comprises the following steps: mixing protein powder, glucosyl stevioside, alpha-amylase, glucose oxidase, xylanase, trimethylethyl lactone, amphoteric high-molecular polymer and gamma-polyglutamic acid to obtain the modifier.
7. A frozen dough, comprising: a improver for frozen dough, which comprises the above improver for frozen dough as defined in any one of claims 1 to 5 as a raw material.
8. A frozen dough according to claim 7 wherein: the frozen dough is mainly prepared from the following raw materials in parts by weight: 100 parts of flour, 4-6 parts of white granulated sugar, 1-3 parts of edible salt, 1.5-2.5 parts of yeast, 6-10 parts of modifier and 45-55 parts of water.
9. A method of processing frozen dough as defined in claim 8, wherein: the method comprises the following steps:
s1, adding a modifier and yeast into water at the temperature of 5-10 ℃, and continuously stirring and uniformly mixing to obtain a premix;
s2, adding white granulated sugar and edible salt into flour at the temperature of 5-10 ℃, stirring and uniformly mixing, then adding a premix, and stirring and uniformly mixing to obtain a mixture;
s3, cutting and shaping the mixture, then cooling to (-30) - (-20) DEG C at the speed of 1-2 ℃/min, freezing for 3-5h, and then freezing and storing at-18 ℃ to obtain the frozen dough.
10. Use of a frozen dough according to any of claims 7-8 in steamed bread processing.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994474A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Special modifying agent for frozen dough containing yeasts as well as manufacturing method and application thereof |
| CN106317469A (en) * | 2015-06-17 | 2017-01-11 | 汪毓杰 | Composition for molded dough |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
| CN115530209A (en) * | 2022-10-14 | 2022-12-30 | 上海早苗食品有限公司 | Yeast-containing frozen dough and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106317469A (en) * | 2015-06-17 | 2017-01-11 | 汪毓杰 | Composition for molded dough |
| CN105994474A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Special modifying agent for frozen dough containing yeasts as well as manufacturing method and application thereof |
| CN107006556A (en) * | 2017-04-27 | 2017-08-04 | 江西农业大学 | A kind of freezing flour-dough bread premixed powder and preparation method thereof |
| CN115530209A (en) * | 2022-10-14 | 2022-12-30 | 上海早苗食品有限公司 | Yeast-containing frozen dough and preparation method thereof |
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