CN116889240A - Pre-fermented pizza frozen embryo and preparation method thereof - Google Patents
Pre-fermented pizza frozen embryo and preparation method thereof Download PDFInfo
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- 235000013550 pizza Nutrition 0.000 title claims abstract description 119
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 21
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 34
- 239000004375 Dextrin Substances 0.000 claims description 19
- 229920001353 Dextrin Polymers 0.000 claims description 19
- 235000019425 dextrin Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 17
- 229930003268 Vitamin C Natural products 0.000 claims description 17
- 235000019154 vitamin C Nutrition 0.000 claims description 17
- 239000011718 vitamin C Substances 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 15
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 10
- 239000004366 Glucose oxidase Substances 0.000 claims description 10
- 108010015776 Glucose oxidase Proteins 0.000 claims description 10
- 229940116332 glucose oxidase Drugs 0.000 claims description 10
- 235000019420 glucose oxidase Nutrition 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 8
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims description 8
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
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- 239000004382 Amylase Substances 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000008014 freezing Effects 0.000 abstract description 13
- 230000008569 process Effects 0.000 abstract description 4
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- 230000009467 reduction Effects 0.000 description 20
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- 239000000463 material Substances 0.000 description 6
- 235000012209 glucono delta-lactone Nutrition 0.000 description 5
- 239000000182 glucono-delta-lactone Substances 0.000 description 5
- 229960003681 gluconolactone Drugs 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 241000227653 Lycopersicon Species 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
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- 230000006872 improvement Effects 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
- 235000012396 frozen pizza Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000012661 Dyskinesia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Chemical compound BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
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- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- 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
-
- 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
-
- 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
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application discloses a pre-fermented pizza frozen embryo and a preparation method thereof, wherein the pre-fermented pizza frozen embryo is prepared from the following raw materials in parts by weight: 51.12-54.03 parts of wheat flour, 1.02-2.05 parts of milk powder, 0.83-1.34 parts of salt, 4.81-5.53 parts of whole egg liquid, 2.82-3.61 parts of fresh yeast, 2.82-3.31 parts of butter, 5.05-5.52 parts of white granulated sugar, 25.13-27.24 parts of water, 1.06-1.57 parts of leavening agent and 0.16-0.20 part of compound enzyme preparation. The pre-fermented pizza frozen embryo has strong water retention capacity in the freezing and baking processes, and the dough cake can be thickened by more than 20% after baking. The preparation method of the pre-fermented pizza frozen embryo greatly improves the working efficiency of stores.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a pre-fermented pizza frozen embryo and a preparation method thereof.
Background
Pizza (Pizza) is a well-known pasta food, originally a natural pasta, which is popular worldwide, but people in different countries and regions have slightly different tastes when eating such a cake. The traditional food industrialization is a development trend of the food industry at home and abroad.
However, the traditional pizza has complicated processing process, large manual operation randomness, difficult control of the process and larger difference of the taste of the prepared pizza. Food additives are often added to solve these problems, alum is an aluminum-containing compound that has been used for a long time in the food industry as a major component of leavening agents. However, experiments prove that the problems of senile dementia, dyskinesia, hypomnesis, influence on children's intelligence development and the like are easily caused by frequent eating of foods with aluminum exceeding standards. Then, when making pizza, other leavening agents are used instead, but a plurality of leavening agents are needed to be mixed for use, so that the leavening effect can be achieved, and the operation is inconvenient.
In addition, the conventional frozen pizza dough needs to be thawed and proofed for several hours after being sent to a store, which is time-consuming and labor-consuming, and the frozen pizza dough pre-fermented on the market needs to be thawed for a period of time before being baked.
Therefore, it is necessary to provide a pizza with convenient preparation.
Disclosure of Invention
The present application aims to solve at least one of the problems of the prior art, and thus, in a first aspect of the application, the present application provides a pre-fermented pizza frozen embryo prepared from the following raw materials in parts by weight: 51.12-54.03 parts of wheat flour, 1.02-2.05 parts of milk powder, 0.83-1.34 parts of salt, 4.81-5.53 parts of whole egg liquid, 2.82-3.61 parts of fresh yeast, 2.82-3.31 parts of butter, 5.05-5.52 parts of white granulated sugar, 25.13-27.24 parts of water, 1.06-1.57 parts of leavening agent and 0.16-0.20 part of compound enzyme preparation;
wherein the leavening agent consists of gluconic acid-delta-lactone and NaHCO 3 1 according to the mass ratio of (1.34-3.54);
the compound enzyme preparation consists of xylanase, glucose oxidase and maltogenic amylase according to the mass ratio of (2-5): 1-2): 1.
Through the technical scheme, the moisture content reduction rate of the pre-fermented pizza is within 35%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 60%, the elasticity reduction rate is within 15%, and the pizza thickening rate after being baked is above 20%.
Preferably, the raw material for preparing the pre-fermented pizza frozen embryo further comprises an additive, wherein the additive comprises at least one of vitamin C and resistant dextrin.
By the technical scheme, when the vitamin C or the resistant dextrin is added into the pre-fermented pizza frozen embryo, the moisture content reduction rate of the pre-fermented pizza after freezing is reduced, the hardness change rate of the pre-fermented pizza after being stored for 2 days at the temperature of 5 ℃ is reduced, and the elasticity change rate is reduced, which is probably because the vitamin C and the resistant dextrin can improve the water retention property of the raw materials and improve the affinity between the raw materials.
Preferably, the additive comprises 0.08-0.12 parts by weight of vitamin C and 0.01-0.04 parts by weight of resistant dextrin.
Preferably, the additive comprises 0.1 parts by weight of vitamin C and 0.03 parts by weight of resistant dextrin.
By the technical scheme, the inventor surprisingly finds that the vitamin C and the resistant dextrin have obvious synergistic effects in the aspects of the reduction rate of the moisture content of the pre-fermented pizza frozen embryo after freezing, the hardness change rate after 2 days of storage and the improvement of the elasticity change rate. Simultaneously, vitamin C and resistant dextrin are added, the moisture content reduction rate of the pre-fermented pizza can be controlled within 25%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 35%, and the elasticity reduction rate is within 8%.
Preferably, the additive further comprises 1 to 1.5 parts by weight of protein powder. Preferably, the protein powder is 1.2 parts by weight.
Through the technical scheme, the moisture content reduction rate of the pre-fermented pizza can be controlled within 20%, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is within 25%, and the elasticity reduction rate is within 5%. This is probably because the protein powder can act as a lubricant between the raw materials.
In a second aspect of the present application, the present application provides a method for preparing the pre-fermented pizza frozen embryo according to the first aspect of the present application, comprising the steps of:
step 1): mixing the raw materials, and stirring uniformly;
step 2): shaping, rolling into a cake;
step 3): proofing;
step 4): quick-freezing to obtain the pre-fermented pizza frozen embryo.
Preferably, in the step 1), the control surface temperature is 18-20 ℃.
Preferably, the step 1) includes:
step 1-1): dissolving xylanase and glucose oxidase in water, and stirring to dissolve;
step 1-2): adding other substances, and stirring.
Through the technical scheme, the thickening rate of the pizza after baking is improved.
Preferably, in the step 3), the proofing is performed at a temperature of 30-40 ℃ and a humidity of 75-90 ℃ until the height of the dough cake is 1-2cm.
Preferably, in the step 4), the quick-freezing is carried out for 20-40min at the temperature of-30-40 ℃.
Through the technical scheme, the moisture content reduction rate of the frozen embryo of the pre-fermented pizza after freezing is small, the hardness change rate of the pre-fermented pizza after being stored for 2 days at 5 ℃ is small, and the elasticity change rate is small. This is probably because different freezing temperatures have an effect on the texture of the pizza and on the properties of the leavening agent and additives, and therefore, suitable freezing temperatures are required.
Preferably, the step 1-2) further comprises:
1-2-1) uniformly stirring wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water, and standing for 1-2h; 1-2-2) adding fresh yeast, butter, white granulated sugar, leavening agent, maltose amylase and protein powder, and stirring uniformly. In a third aspect of the present application, the present application provides a method for preparing a pre-fermented pizza, comprising the steps of: adding ingredient food materials on the pre-fermented pizza frozen embryo prepared by the preparation method in the second aspect of the application, and baking to obtain the pre-fermented pizza.
Preferably, the baking is performed in an air oven at 170-180deg.C for 10-12min, and in an open oven at 160-200deg.C for 14-18min.
Preferably, the baking temperature in the air oven is 175-180 ℃.
The application has the beneficial effects that:
1. the application provides a pre-fermented pizza frozen embryo, which has strong water retention capacity in the freezing and baking processes, the water content reduction rate of the pre-fermented pizza frozen embryo after freezing is within 35%, and the dough cake can be thickened by more than 20% after baking; 2. the preparation method of the prefermented pizza frozen embryo is convenient to operate, the intensive standard fermentation is carried out in a factory, the prefermented pizza frozen embryo frozen in the factory is basically preformed in the factory, and after the prefermented pizza frozen embryo frozen in the factory is conveyed to a store, the prefermented pizza frozen embryo is directly baked and formed without thawing and proofing, so that the working efficiency of the store is greatly improved, and the production cost is reduced; 3. the application provides a preparation method of a pre-fermented pizza, which is obtained by adding ingredients and food materials on the pre-fermented pizza frozen embryo and baking, wherein the pre-fermented pizza prepared by the preparation method has good ageing resistance, the hardness improvement rate is within 60% and the elasticity reduction rate is within 15% after being stored for two days.
Detailed Description
The application is further illustrated below with reference to specific examples, which are provided for illustration only and should not be construed as limiting the scope of the application. The following examples are conducted under conventional conditions or conditions recommended by the manufacturer, and the methods used are conventional methods known in the art, and the consumables and reagents used are commercially available unless otherwise specified. Unless otherwise defined, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any method or material similar or equivalent to those described may be used in the present application. The whole egg liquid is obtained by breaking shell of raw egg and stirring uniformly. The milk powder is commercially available nutritious milk powder for the whole family of the brome. The resistant dextrin is a food grade resistant dextrin available from the company of biosciences in morning of Shaanxi.
Example 1
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
52.77kg of wheat flour; 1.58kg of milk powder; 0.95kg of salt; 5.28kg of whole egg liquid; 3.17kg of fresh yeast; 3.17kg of butter; 5.28kg of white granulated sugar; 26.39kg of water; 1.26kg of leavening agent; 0.18kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.84kg of glucono-delta-lactone and 0.42kg of NaHCO 3 Composition is prepared.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.05kg of glucose oxidase and 0.03kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1): mixing the raw materials, stirring uniformly, and controlling the surface temperature to be 18-20 ℃;
step 2): shaping, rolling into cake shape;
step 3): proofing at 38deg.C and 85 deg.C to a height of 1.5cm;
step 4): quick-freezing at-35deg.C for 30min to obtain pre-fermented pizza frozen embryo; the pre-fermented pizza frozen embryo can be frozen and stored at-18deg.C;
step 5): placing frozen pre-fermented pizza frozen embryo directly on a tray, adding adjuvant food materials (beef, tomato, corn), baking at 178 deg.C for 11min in a blast furnace, and baking at 180 deg.C for 16min in an open furnace to obtain pre-fermented pizza.
Example 2
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
51.12kg of wheat flour; milk powder 2.05kg; 1.34kg of salt; 4.81kg of whole egg liquid; 2.82kg of fresh yeast; 3.31kg of butter; 5.05kg of white granulated sugar; 27.24kg of water; 1.06kg of leavening agent; 0.16kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.99kg of glucono-delta-lactone and 0.28kg of NaHCO 3 Composition is prepared.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.04kg of glucose oxidase and 0.02kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1): mixing the raw materials, stirring uniformly, and controlling the surface temperature to be 18-20 ℃;
step 2): shaping, rolling into cake shape;
step 3): proofing at 30deg.C and 75 deg.C to a height of 1.5cm;
step 4): quick-freezing at-30deg.C for 40min to obtain pre-fermented pizza frozen embryo; the pre-fermented pizza frozen embryo can be frozen and stored at-18deg.C;
step 5): placing frozen pre-fermented pizza frozen embryo directly on a tray, adding adjuvant food materials (beef, tomato, corn), baking at 175 deg.C for 10min in a blast furnace, and baking at 200 deg.C for 14min in an open furnace to obtain pre-fermented pizza.
Example 3
The embodiment provides a pre-fermented pizza frozen embryo which is prepared from the following raw materials in parts by weight:
54.03kg of wheat flour; 1.02kg of milk powder; 0.83kg of salt; 5.53kg of whole egg liquid; 3.61kg of fresh yeast; butter 2.82kg; 5.52kg of white granulated sugar; 25.13kg of water; 1.57kg of leavening agent; 0.20kg of compound enzyme preparation.
Wherein the leavening agent consists of 0.78kg of glucono-delta-lactone and 0.58kg of NaHCO 3 Composition is prepared.
The compound enzyme preparation consists of 0.10kg of xylanase, 0.05kg of glucose oxidase and 0.05kg of maltogenic amylase.
The embodiment provides a preparation method of a pre-fermented pizza, which comprises the following steps:
step 1): mixing the raw materials, stirring uniformly, and controlling the surface temperature to be 18-20 ℃;
step 2): shaping, rolling into cake shape;
step 3): proofing at 40deg.C and humidity of 90 deg.C to a height of 1.5cm;
step 4): quick-freezing at-40deg.C for 20min to obtain pre-fermented pizza frozen embryo; the pre-fermented pizza frozen embryo can be frozen and stored at-18deg.C;
step 5): placing frozen pre-fermented pizza frozen embryo directly on a tray, adding adjuvant food materials (beef, tomato, corn), baking at 180deg.C for 12min in a blast furnace, and baking at 160deg.C for 18min in an open furnace to obtain pre-fermented pizza.
Example 4
Example 4 differs from example 1 in that in step 1), the order of addition is as follows:
step 1-1): dissolving xylanase and glucose oxidase in water, and stirring to dissolve;
step 1-2): adding other substances, stirring, and controlling the surface temperature to 18-20deg.C.
Example 5
Example 5 differs from example 4 in that the raw material for preparing the pre-fermented pizza frozen embryo also comprises 0.1kg of vitamin C.
Example 6
Example 6 differs from example 4 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 0.03kg of resistant dextrin.
Example 7
Example 7 differs from example 4 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 0.1kg of vitamin C and 0.03kg of resistant dextrin.
Example 8
Example 8 differs from example 7 in that the starting material for preparing the pre-fermented pizza frozen embryo also comprises 1.2kg of protein powder. The egg white powder is obtained by boiling egg with shell, removing yolk, and pulverizing into mud.
Example 9
Embodiment 9 differs from embodiment 8 in that step 1-2) further comprises:
1-2-1) uniformly stirring wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water, and standing for 1-2h; 1-2-2) adding fresh yeast, butter, white granulated sugar, leavening agent, maltose amylase and protein powder, and stirring uniformly.
Example 10
Example 10 differs from example 8 in that it was baked in an air oven at 170℃for 11min and in an open oven at 180℃for 16min.
Example 11
Example 11 differs from example 8 in that it was baked in a wind oven at 175 ℃ for 11min and then in a wind oven at 180 ℃ for 16min.
Comparative example 1
Comparative example 1 differs from example 1 in that the leavening agent consists of 1.008kg of glucono-delta-lactone and 0.252kg of NaHCO 3 Composition is prepared.
Comparative example 2
Comparative example 2 differs from example 1 in that the enzyme preparation consists of 0.12kg xylanase, 0.04kg glucose oxidase, 0.02kg maltogenic amylase.
Comparative example 3
Comparative example 3 differs from example 1 in that in the built enzyme preparation, the maltogenic amylase is replaced by an alpha amylase.
The moisture content reduction rate and the texture of the pre-fermented pizza prepared in the above examples and comparative examples were measured, and the method and the results are as follows:
1. measurement of moisture content reduction Rate of Pre-fermented pizza
The pre-fermented pizza frozen embryos prepared in step 4) of examples and comparative examples were subjected to moisture measurement by the method of GB5009.3, resulting in A1. The pre-fermented pizza frozen embryos prepared in step 4) of examples and comparative examples were stored at-18 ℃ for 30 days, and then measured for moisture, using the method of GB5009.3, resulting in A2. The moisture content reduction rate x, x= |a2-a1|/A1 of the pre-fermented pizza frozen embryo was calculated, and the moisture content reduction rate result of the pre-fermented pizza frozen embryo is shown in table 1.
2. Measuring hardness and elasticity of the pre-fermented pizza
The hardness and elasticity of the fresh pre-fermented pizza prepared in examples and comparative examples and the pre-fermented pizza after 2 days of storage at 5℃were measured by a texture analyzer, and the hardness and elasticity change rates were calculated, and the results are shown in Table 1.
3. The thickness h1 of the pre-fermented pizza frozen embryo before baking and the thickness h2 of the pizza of the pre-fermented pizza after baking were measured by using calipers, and the pizza thickening rate z, z=h2-h 1/h1 was calculated, and the pizza thickening rate results are shown in table 1.
As can be seen from comparison of examples 1-3 with example 4, when the leavening agent and water are stirred and dissolved in step 1), and other substances are added and stirred uniformly, the thickening rate of the pizza after baking is improved.
As is clear from comparison of example 4 with example 5, when vitamin C was added to the pre-fermented pizza frozen embryo, the moisture content decrease rate of the pre-fermented pizza after freezing was decreased, the hardness change rate of the pre-fermented pizza after storage at 5℃for 2 days was decreased, and the elastic change rate was decreased.
As is clear from comparison of example 4 with example 6, when resistant dextrin was added to the pre-fermented pizza frozen embryo, the moisture content reduction rate of the pre-fermented pizza after freezing was decreased, the hardness change rate of the pre-fermented pizza after storage at 5℃for 2 days was decreased, and the elastic change rate was decreased.
Example 4 shows that vitamin C and resistant dextrin have significant synergistic effects in terms of moisture content reduction rate, hardness change rate after 2 days of storage, and elasticity change rate improvement of the pre-fermented pizza after freezing, as compared with examples 5-7.
As is clear from comparison of example 7 with example 8, when the protein powder was added to the pre-fermented pizza frozen embryo, the moisture content decrease rate of the pre-fermented pizza after freezing was small, the hardness change rate of the pre-fermented pizza after 2 days storage at 5℃was small, and the elastic change rate was small.
As is clear from comparison of example 8 with example 9, when wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water are stirred uniformly, and left for 1-2 hours, and other substances are added, the moisture content reduction rate of the pre-fermented pizza after freezing becomes small, the hardness change rate of the pre-fermented pizza after being stored at 5 ℃ for 2 days becomes small, the elastic change rate becomes small, and the thickening rate of the pizza after baking is improved.
As can be seen from comparison of examples 8 with examples 10 and 11, when the baking temperature in the air oven is changed or the baking is changed from the open-hearth, air-oven baking to single-open-hearth baking or single-air-oven baking, the hardness change rate of the pre-fermented pizza after 2 days storage at 5℃is increased, the elastic change rate is increased, and the thickening rate of the pizza after baking is decreased.
Example 1 as compared to comparative example 1, when glucono-delta-lactone and NaHCO are present in the leavening agent 3 When the mass ratio is (1.34-3.54): 1, the moisture content reduction rate of the pre-fermented pizza is above 35%, the hardness change rate of the pre-fermented pizza after being stored at 5 ℃ for 2 days is above 70%, the elastic change rate is above 20%, and the pizza thickening rate after being baked is below 20%.
As is clear from comparison between example 1 and comparative example 2, when the mass ratio of xylanase, glucose oxidase and maltogenic amylase in the compound enzyme preparation is (2-5): 1-2): 1, the moisture content of the pre-fermented pizza is reduced by 35% or more, the hardness change rate of the pre-fermented pizza after 2 days storage at 5 ℃ is 70% or more, the elastic change rate is 20% or more, and the pizza thickening rate after baking is 20% or less.
As can be seen from comparison of example 1 with comparative example 3, when the enzyme preparation type in the compound enzyme preparation was changed, the moisture content reduction rate of the pre-fermented pizza was 35% or more, the hardness change rate of the pre-fermented pizza after 2 days storage at 5℃was 70% or more, the elastic change rate was 20% or more, and the pizza thickening rate after baking was 20% or less.
The above embodiments are not intended to limit the scope of the present application, so: all equivalent changes in structure, shape and principle of the application should be covered in the scope of protection of the application.
Claims (10)
1. The pre-fermented pizza frozen embryo is characterized by being prepared from the following raw materials in parts by weight: 51.12-54.03 parts of wheat flour, 1.02-2.05 parts of milk powder, 0.83-1.34 parts of salt, 4.81-5.53 parts of whole egg liquid, 2.82-3.61 parts of fresh yeast, 2.82-3.31 parts of butter, 5.05-5.52 parts of white granulated sugar, 25.13-27.24 parts of water, 1.06-1.57 parts of leavening agent and 0.16-0.20 part of compound enzyme preparation;
wherein the leavening agent consists of gluconic acid-delta-lactone and NaHCO 3 1 according to the mass ratio of (1.34-3.54);
the compound enzyme preparation consists of xylanase, glucose oxidase and maltogenic amylase according to the mass ratio of (2-5): 1-2): 1.
2. The pre-fermented pizza frozen embryo of claim 1, wherein the raw material for preparing the pre-fermented pizza frozen embryo further comprises an additive comprising at least one of vitamin C and resistant dextrin.
3. The pre-fermented pizza frozen embryo according to claim 2, wherein the additive comprises 0.08-0.12 parts by weight of vitamin C and 0.01-0.04 parts by weight of resistant dextrin.
4. The pre-fermented pizza frozen embryo of claim 2, wherein the additive further comprises 1-1.5 parts by weight of a protein powder.
5. A method of preparing a pre-fermented pizza frozen embryo according to any one of claims 1 to 4, comprising the steps of:
step 1): mixing the raw materials, and stirring uniformly;
step 2): shaping, rolling into a cake;
step 3): proofing;
step 4): quick-freezing to obtain the pre-fermented pizza frozen embryo.
6. The method for preparing a pre-fermented pizza frozen embryo according to claim 5, wherein the step 1) comprises:
step 1-1): dissolving xylanase and glucose oxidase in water, and stirring to dissolve;
step 1-2): adding other substances, and stirring.
7. The method for preparing a pre-fermented pizza frozen embryo according to claim 5, wherein in the step 3), the proofing is performed at a temperature of 30-40 ℃ and a humidity of 75-90 ℃ until the height of the dough is 1-2cm.
8. The method for preparing a pre-fermented pizza frozen embryo according to claim 6, wherein the step 1-2) further comprises:
1-2-1) uniformly stirring wheat flour, milk powder, salt, vitamin C, resistant dextrin, whole egg liquid and water, and standing for 1-2h;
1-2-2) adding fresh yeast, butter, white granulated sugar, leavening agent, maltose amylase and protein powder, and stirring uniformly.
9. A preparation method of a pre-fermented pizza is characterized by comprising the following steps: adding ingredients on the pre-fermented pizza frozen embryo prepared by the preparation method of any one of claims 5-8, and baking to obtain the pre-fermented pizza.
10. The method for preparing a prefermented pizza according to claim 9, characterized in that the baking is performed in an air oven at 170-180 ℃ for 10-12min and in an open oven at 160-200 ℃ for 14-18min.
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