CN1692748A - Prodn. of refrigerated bread dough using yeast treated by high osmotic pressure solution, and its making method - Google Patents
Prodn. of refrigerated bread dough using yeast treated by high osmotic pressure solution, and its making method Download PDFInfo
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- CN1692748A CN1692748A CN 200510040426 CN200510040426A CN1692748A CN 1692748 A CN1692748 A CN 1692748A CN 200510040426 CN200510040426 CN 200510040426 CN 200510040426 A CN200510040426 A CN 200510040426A CN 1692748 A CN1692748 A CN 1692748A
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Abstract
A frozen dough prepared by the cold-resistant yeast treated by high-osmotic-pressure solution for making bread includes such steps as preparing high-osmosis solution from yeast cream, acetone and cane sugar, dispersing active dry yeast in it, stirring, filtering, washing adding flour and egg, stirring, adding shortening oil, stirring, slaying aside, kneading, laying aside shaping and freezing.
Description
Technical field
The present invention relates to a kind of with high osmotic pressure solution processing yeast production refrigerated bread dough and manufacture method thereof, specifically by common yeast being carried out preliminary treatment with high osmotic pressure solution, improve its frost resistance in frozen dough system, belong to food processing technology field.
Background technology
In today that the freezing and refrigeration technology is maked rapid progress, freezing flour-dough is just cured industry gradually with its convenience, large-scale production and is accepted.Freezing flour-dough is promptly used the freezing and refrigeration technology, and is after weighing, add water at supplementary material and stir forming dough, dough is freezing, stored refrigerated then; Only need thaw in use, go into stove and cure again and obtain fresh bakery product.Realized that so not only " now roasting cash sale " can be at any time for the consumer provides fresh products, and significantly reduced because of the short and aging economic loss that causes of the unstable shelf life of bakery quality.
Before the present invention made, in the prior art, freezing flour-dough mainly was that major ingredient is equipped with other auxiliary material with the wheat flour, and adopted the common yeast that cures to produce freezing flour-dough.Because freezing and refrigeration reduces the yeast survival rate, gassing power descends, the reducing substances glutathione that the discharges gluten that also can weaken, and it is long to show as the bread proofing period, and specific volume is little, with respect to the obvious deficiency of soft tommy quality.The appearance of the cold-resistant freezing yeast of development inevitable requirement of freezing flour-dough.Research for freeze proof yeast focuses mostly in utilizing biotechnology or technique for gene engineering to screen freeze proof yeast strain, does not also find at present to be suitable for the freeze proof yeast that freezing flour-dough is produced.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of manufacture craft simple, fermenting power obviously strengthens than the freezing flour-dough of making of being untreated yeast, bread proofing period weak point, good stability, specific volume are big, can obviously improve the frost resistance of yeast, what be fit to suitability for industrialized production handles yeast production refrigerated bread dough and manufacture method thereof with high osmotic pressure solution.
Main solution of the present invention is achieved in that
The present invention handles yeast with high osmotic pressure solution and produces its composition proportioning (percentage by weight) of refrigerated bread dough: the present invention gets flour and is: 45～50, sugar is: 9.2～9.8, salt is: 0.3～0.5, milk powder is: 1.7～2.1, hypertonic solution yeast paste is: 0.6～0.8, shortening is: 8.2～9.0, egg is: 5.5～5.9, water is: 23～27;
At first get yeast extract, acetone, sucrose liquid and make hypertonic solution, again active dry yeast be scattered in modifier treatment in the hypertonic solution, centrifugal, filter, washing makes the yeast paste, get granular material then through stirring evenly, add egg and water dissolving hypertonic solution yeast paste, add shortening through stirring, stir dough and be the film shape to drawing back, leave standstill, rub with the hands justify, leave standstill again, shaping, packing, chilled storage.
The yeast paste optimum addition that the present invention handled is 1.2～1.7 weight % of flour weight.
Production craft step of the present invention is as follows: press proportion speed weighing each component (percentage by weight):
1, hypertonic solution is formed: getting yeast extract is: 0.4～0.6, acetone is: 0.4～0.6, sucrose is: 18～22 add entry is: mixing in 78～80;
2, hypertonic solution yeast paste is formed: getting active dry yeast is: 2.5～3 are scattered in the hypertonic solution 97～97.5, handled 0.5-1.5 hour down at 20～30 ℃, at rotating speed be: 3000～3200 rev/mins were descended centrifugal 10～15 minutes, and filtration, washing place on the filter paper stand-by for hypertonic solution yeast paste;
3, flour, sugar, salt, milk powder granular material are stirred at a slow speed in mixer, mixing time is: 15～30 minutes, rotating speed was: 70～80 rev/mins, stir;
4, egg and the pretreated hypertonic solution yeast paste of water dissolving are added in the mixer, continue to stir to the dough suction, smooth to dough, speed of agitator is: 200～250 rev/mins;
5, add shortening, mixing time is at a slow speed: 1.5～3 minutes, stirring was drawn back until dough and is the film shape fast, and the dough temperature is: 18～25 ℃;
6, with the dough time of repose be: 10～20 minutes, piecemeal, rub circle with the hands, time of repose is again: 10～20 minutes, shaping, be packaged in-28～-32 ℃ of following quick-frozen 1～.5 hours, then-16～-20 ℃ of following chilled storages.
When needing freezing flour-dough is taken out, under 8～10 ℃, thawed 18～20 minutes earlier, under 32～35 ℃, thawed 28～30 minutes again,, proof 2～3 hours under 75～85% relative humidity conditions at 25～29 ℃.
Compared with the prior art the present invention has the following advantages:
Manufacture craft of the present invention is simple, and fermenting power obviously strengthens than the freezing flour-dough of making of being untreated yeast, and bread proofing period weak point, good stability, specific volume are big, can obviously improve the frost resistance and the raising sugar fermentation concentration of yeast; Good, the golden yellow color of bread structure exquisiteness, mouthfeel of curing is of high nutritive value, and is fit to suitability for industrialized production, can satisfy current consumer better to the health diet demand.
Description of drawings
Fig. 1 is a yeast paste process chart of the present invention.
Fig. 2 is a process chart of the present invention.
Fig. 3 handles both fermenting powers of yeast-cooling time figure for be untreated yeast and hypertonic solution of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one:
In the embodiment of the invention its form and proportioning by (percetage by weight):
The solution composition of embodiment of the invention middle and high infiltration: getting yeast extract is: 0.4, acetone is: 0.6, sucrose is: 22 add in 80 water, and mixing is stand-by at normal temperatures;
Hypertonic solution yeast paste is formed: getting active dry yeast or yeast cake is: 2.5 are scattered in 97.5 hypertonic solution, handled 1.5 hours down at 30 ℃, at rotating speed be: 3000 rev/mins were descended centrifugal 10 minutes, and filtration, washing place on the filter paper stand-by for hypertonic solution yeast paste twice;
Flour 50, sugar 9.2, salt 0.3, milk powder 1.7 granular materials are stirred at a slow speed in mixer, and mixing time is: 15 minutes, rotating speed was: 70 rev/mins, stir evenly;
Egg 5.5 and the pretreated hypertonic solution yeast paste of water 23 dissolvings are added in the mixer, continue to stir to the dough suction, smooth to dough, stir fast, speed of agitator is: 200 rev/mins;
Add shortening 8.2, mixing time is at a slow speed: 1.5 minutes, stirring was drawn back until dough and is the film shape fast, and the dough temperature is: 18 ℃;
Dough was left standstill 10 minutes, and piecemeal (120g/ piece), stranding are justified, were left standstill 10 minutes, and shaping is adopted the preservative film packing ,-28 ℃ of following quick-frozens 1 hour, then-16 ℃ of following chilled storages.
When needing freezing flour-dough is taken out, under 8 ℃, thawed 18 minutes earlier, under 32 ℃, thawed 28 minutes again,, proof 2 hours under the 75% relative humidity condition at 25 ℃.
Baking method is: baking in the fiery 210-220 of 150-160 ℃, time ℃ baking oven of getting angry, stoving time is: 18-20 minute, decide on concrete condition (as the dough size).
Yeast with this scheme processing is applied in the frozen dough system, and freeze proof power 70% after-18 ℃ refrigerate one month is down compared bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, and specific volume is big.
Embodiment two:
In the embodiment of the invention its form and proportioning by (percetage by weight):
The solution composition of embodiment of the invention middle and high infiltration: getting yeast extract is: 0.5, acetone is: 0.5, sucrose is: 20 add in 79 water, and mixing is stand-by at normal temperatures;
Hypertonic solution yeast paste is formed: getting active dry yeast is: 2.75 are scattered in 97.25 hypertonic solution, handled 0.5 hour down at 20 ℃, at rotating speed be: 3100 rev/mins were descended centrifugal 12.5 minutes, and filtration, washing place on the filter paper stand-by for hypertonic solution yeast paste twice;
Flour 47.5, sugar 9.5, salt 0.4, milk powder 1.9 granular materials are stirred at a slow speed in mixer, and mixing time is: 22.5 minutes, rotating speed was: 75 rev/mins, stir evenly;
Egg 5.7 and the pretreated hypertonic solution yeast paste of water 25 dissolvings are added in the mixer, continue to stir to the dough suction, smooth to dough, stir fast, speed of agitator is: 225 rev/mins;
Add shortening 8.6, mixing time is at a slow speed: 2.25 minutes, stirring was drawn back until dough and is the film shape fast, and the dough temperature is: 21.5 ℃;
Dough is left standstill: 15 minutes, piecemeal (120g/ piece), stranding were justified, were left standstill 15 minutes, and shaping is adopted the tinfoil paper packing ,-30 ℃ of following quick-frozens 1.25 hours, then-18 ℃ of following chilled storages;
When needing freezing flour-dough is taken out, under 10 ℃, thawed 20 minutes earlier, under 35 ℃, thawed 30 minutes again,, proof 3 hours under the 85% relative humidity condition at 29 ℃.
Baking method is: baking in the fiery 210-220 of 150-160 ℃, time ℃ baking oven of getting angry, stoving time is: 18-20 minute, decide on concrete condition (as the dough size).
Yeast with this scheme processing is applied in the frozen dough system, and freeze proof power 75% after-18 ℃ refrigerate one month is down compared bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, and specific volume is big, is fit to the industrial needs of freezing flour-dough.
Embodiment three:
In the embodiment of the invention its form and proportioning by (percetage by weight):
The solution composition of embodiment of the invention middle and high infiltration: getting yeast extract is: 0.6, acetone is: 0.4, sucrose is: 18 add in 78 water, and mixing is stand-by at normal temperatures;
Hypertonic solution yeast paste is formed: getting active dry yeast is: 3 are scattered in 97 hypertonic solution, handled 1 hour down at 25 ℃, at rotating speed be: 3200 rev/mins were descended centrifugal 15 minutes, and filtration, washing place on the filter paper stand-by for hypertonic solution yeast paste twice;
Flour 45, sugar 9.8, salt 0.5, milk powder 2.1 granular materials are stirred at a slow speed in mixer, and mixing time is: 30 minutes, rotating speed was: 80 rev/mins, stir evenly;
Egg 5.9 and the pretreated hypertonic solution yeast paste 0.8 of water 27 dissolvings are added in the mixer, continue to stir to the dough suction, smooth to dough, stir fast, speed of agitator is: 250 rev/mins;
Add shortening 9.0, mixing time is at a slow speed: 3 minutes, stirring was drawn back until dough and is the film shape fast, and the dough temperature is: 25 ℃;
Dough is left standstill: 20 minutes, piecemeal (120g/ piece), stranding were justified, were left standstill 20 minutes, and shaping is adopted the tinfoil paper packing ,-32 ℃ of following quick-frozens 1.5 hours, then-20 ℃ of following chilled storages.
When needing freezing flour-dough is taken out, under 9 ℃, thawed 19 minutes earlier, under 33.5 ℃, thawed 29 minutes again,, proof 2.5 hours under the 80% relative humidity condition at 27 ℃.
Baking method is: baking in the fiery 210-220 of 150-160 ℃, time ℃ baking oven of getting angry, stoving time is: 18-20 minute, decide on concrete condition (as the dough size).
The yeast of this scheme processing is applied in the frozen dough system, and freeze proof power 80% after-18 ℃ refrigerate one month is down compared bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, and specific volume is big, and the frost resistance of yeast obviously improves, and fermenting power is strong.
The raw material that adopt in the embodiment of the invention are purchased by market, and the equipment that uses is conventional equipment.
Claims (3)
1, a kind ofly handle yeast with high osmotic pressure solution and produce refrigerated bread dough, it is characterized in that getting flour and be: 45～50 weight %, sugar are: 9.2～9.8 weight %, salt are: 0.3～0.5 weight %, milk powder are: 1.7～2.1 weight %, hypertonic solution yeast paste are: 0.6～0.8 weight %, shortening are: 8.2～9.0 weight %, egg are: 5.5～5.9 weight %, water are: 23～27 weight %;
At first get yeast extract, acetone, sucrose liquid and make hypertonic solution, get again active dry yeast be scattered in modifier treatment in the hypertonic solution, centrifugal, filter, washing makes hypertonic solution yeast paste, get granular material then through stirring evenly, add egg and water dissolving hypertonic solution yeast paste, add shortening through stirring, stir dough and be the film shape to drawing back, leave standstill, rub with the hands justify, leave standstill again, shaping, packing, chilled storage.
2, according to claim 1 with high osmotic pressure solution processing yeast production refrigerated bread dough, it is characterized in that described hypertonic solution yeast paste addition is the 1.2-1.7 weight % of flour weight.
3, a kind of according to claim 1 with high osmotic pressure solution processing yeast production refrigerated bread dough manufacture method, it is characterized in that adopting following processing step:
(1), hypertonic solution is formed: getting yeast extract is: 0.4～0.6 weight %, acetone are: 0.4～0.6 weight %, sucrose are: 18～22 weight % add entry and are: mixing among 78～80 weight %;
(2), hypertonic solution yeast paste is formed: getting active dry yeast is: 2.5～3 weight % are scattered in 97～97.5 weight % hypertonic solution, handled 0.5-1.5 hour down at 20～30 ℃, at rotating speed be: 3000～3200 rev/mins were descended centrifugal 10～15 minutes, and filtering, washing is hypertonic solution yeast paste;
(3), flour, sugar, salt, milk powder granular material are stirred at a slow speed in mixer, mixing time is: 15～30 minutes, rotating speed was: 70～80 rev/mins, stir;
(4), hypertonic solution yeast paste that egg and water dissolution process are crossed adds in the mixer, continues to stir to the dough suction, smooth to dough, speed of agitator is: 200～250 rev/mins;
(5), add shortening, mixing time is at a slow speed: 1.5～3 minutes, stir fast to draw back and be the film shape until dough, the dough temperature is: 18～25 ℃;
(6), be with the dough time of repose: 10～20 minutes, piecemeal, rub circle with the hands, time of repose is again: 10～20 minutes, shaping, be packaged in-28～-32 ℃ of following quick-frozen 1～.5 hours, then-16～-20 ℃ of following chilled storages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040426 CN1692748A (en) | 2005-06-06 | 2005-06-06 | Prodn. of refrigerated bread dough using yeast treated by high osmotic pressure solution, and its making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510040426 CN1692748A (en) | 2005-06-06 | 2005-06-06 | Prodn. of refrigerated bread dough using yeast treated by high osmotic pressure solution, and its making method |
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| Publication Number | Publication Date |
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| CN1692748A true CN1692748A (en) | 2005-11-09 |
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| CN 200510040426 Pending CN1692748A (en) | 2005-06-06 | 2005-06-06 | Prodn. of refrigerated bread dough using yeast treated by high osmotic pressure solution, and its making method |
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