CN1698442A - Method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process - Google Patents
Method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process Download PDFInfo
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- CN1698442A CN1698442A CNA200510039230XA CN200510039230A CN1698442A CN 1698442 A CN1698442 A CN 1698442A CN A200510039230X A CNA200510039230X A CN A200510039230XA CN 200510039230 A CN200510039230 A CN 200510039230A CN 1698442 A CN1698442 A CN 1698442A
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Abstract
The invention relates to a method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process, which comprises dispersing yeast into trehalose solution for preprocessing, obtaining grease state article, kneading the powder in a mixing container slowly, dissolving the preconditioned yeast grease with water, stirring till the dough is smooth, agitating till the flour dough is in the shape of thin film, slicing, rounding, stewing, packaging and freezing.
Description
Technical field
The present invention relates to the method that a kind of yeast freeze-proof fermentation of handling through trehalose is produced freezing flour-dough,, improve its frost resistance in frozen dough system, belong to food processing technology field specifically by yeast being carried out preliminary treatment with trehalose.
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 (as bread).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.The employed yeast of development inevitable requirement of freezing flour-dough has good frost resistance, research for freeze proof yeast focuses mostly in utilizing biotechnology or technique for gene engineering to screen freeze proof yeast strain, but still difficulty is applied to large-scale industrial production at present, and yeast cake remains yeast form the most frequently used in the freezing flour-dough industry.Yet, in the freezing flour-dough production process, normally yeast is directly added dough formula, survival rate reduces after can making yeast through freezing and cold storage procedure like this, gassing power descends, the reducing substances glutathione that the discharges gluten network structure in the dough that also can weaken, cause the dough proofing period long, bread specific volume is little.
Well known: product specific volume and dilation are to estimate the important indicator of frozen dough product quality, deterioration in quality such as the reducing and will influence profit and the cost that production efficiency directly influences enterprise of product specific volume and dilation.
Technology contents
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of by yeast being carried out preliminary treatment with trehalose, improve its frost resistance in frozen dough system, the bread proofing period is short, specific volume is big, the frost resistance of yeast obviously improves, the method that the yeast freeze-proof fermentation through the trehalose processing that fermenting power is strong is produced freezing flour-dough.
Main solution of the present invention is achieved in that
Freezing flour-dough of the present invention adopts following processing step:
1,1-3 weight % yeast is scattered in preliminary treatment in the 97-99 weight % aqueous trehalose, handled 6-18 hour down at 20-30 ℃, 2500-3000 rev/min centrifugal 8-12 minute down, more after filtration, that washing obtains paste is standby;
2, flour 47-50 weight %, sugared 9-10 weight %, salt 0.4-0.5 weight %, milk powder 1.5-2 weight % are placed in the stirred vessel and stir at a slow speed, add egg 6-7 weight % and stir evenly again;
3, the pretreated yeast paste 0.5-1 weight % of water 23-25 weight % dissolving, and add in the above-mentioned stirred vessel, continue to be stirred to the dough suction, it is smooth to be stirred to dough then fast, stirs 200-250 rev/min fast;
4, add shortening 8-10 weight %, stirred at a slow speed 1.5-3 minute, stir fast to draw back until dough in 15-30 minute and be the film shape, the dough temperature is: 18-25 ℃;
5, dough is left standstill 10-20 minute, piecemeal, rub circle with the hands, left standstill again 10-20 minute, shaping, packing at-25--30 ℃ following quick-frozen 1-1.2 hour, places refrigeration then under-18--20 ℃.
Aqueous trehalose concentration is the 0.5-1.5 mol among the present invention.
Compared with the prior art the present invention has the following advantages:
Yeast of the present invention is handled the intracellular trehalose content and the frost resistance that can improve yeast by trehalose, trehalose is transformed by low-affinity enter yeast cells; Can make the bread proofing period short, fermenting power is strong, and the frost resistance of yeast obviously improves; Be convenient to operation, method is simple, and can still keep big product specific volume, dilation and satisfactory organoleptic property behind the freezing and refrigeration certain hour; Can improve the rheological properties of dough, go into stove and bake, the product appearance color is golden yellow, and specific volume is big, and the crumb structure is good, and texture is even, the quality softness, and sense organ, mouthfeel and texture characteristic all can match in excellence or beauty with fresh products.
Description of drawings
Fig. 1 is a preliminary treatment trehalose process chart of the present invention:
Fig. 2 is a process chart of the present invention:
Fig. 3 is fermenting power of the present invention-cooling time figure:
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one: its composition of the present invention and proportioning be percentage by weight:
At first select for use active dry yeast 3 weight % to be scattered in preliminary treatment in the aqueous trehalose of 97 weight % in the embodiment of the invention, aqueous trehalose concentration is: 1.5 mol, handled 18 hours down at 30 ℃, 3000 rev/mins centrifugal 12 minutes down, more after filtration, washing obtains paste twice and place on the filter paper standby;
2, flour 50 weight %, sugared 9 weight %, salt 0.4 weight %, milk powder 1.5 weight % are placed in the stirred vessel and stir at a slow speed, add egg 6 weight % and stir evenly again;
3, the pretreated yeast paste 0.5 weight % of water 23 weight % dissolving, and add in the above-mentioned stirred vessel, continue to be stirred to the dough suction, it is smooth to be stirred to dough then fast, stirs 250 rev/mins fast;
4, add shortening 8 weight %, stirred at a slow speed 3 minutes, stir fast to draw back until dough in 3 minutes and be the film shape, the dough temperature is: 25 ℃;
5, dough is left standstill 20 minutes, piecemeal, stranding circle left standstill 20 minutes again, shaping, and packing-30 ℃ of following quick-frozens 1.2 hours, places refrigeration then under-20 ℃.
When needing freezing flour-dough is taken out, under 10-12 ℃, thawed 18-20 minute earlier, under 30-35 ℃, thawed 30-32 minute again,, proof 2-3 hour under the 75-85% relative humidity condition at 25-29 ℃.Baking condition the about 18-20 of stoving time minute, is decided on concrete condition (as the dough size) for getting angry the fiery 210-220 of 150-160 ℃, time ℃.
The yeast that adopts this scheme to handle is applied in the frozen dough system, and the freeze proof power of yeast can reach 75% after refrigerating one month under-20 ℃, compares bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, and specific volume is big.
Embodiment two:
Select for use active dry yeast 2 weight % to be scattered in preliminary treatment in the aqueous trehalose of 98 weight % in the embodiment of the invention, aqueous trehalose concentration is: 1 mol, handled 15 hours down at 25 ℃, 2750 rev/mins centrifugal 10 minutes down, more after filtration, washing obtains paste twice and place on the filter paper standby;
2, flour 48.5 weight %, sugared 9.5 weight %, salt 0.45 weight %, milk powder 1.75 weight % are placed in the stirred vessel and stir at a slow speed, add egg 6.5 weight % and stir evenly again;
3, the pretreated yeast paste 0.75 weight % of water 24 weight % dissolving, and add in the above-mentioned stirred vessel, continue to be stirred to the dough suction, it is smooth to be stirred to dough then fast, stirs 225 rev/mins fast;
4, add shortening 9 weight %, stirred at a slow speed 2.2 minutes, stir fast to draw back until dough in 22.5 minutes and be the film shape, the dough temperature is: 21.5 ℃;
5, dough is left standstill 15 minutes, piecemeal, stranding circle left standstill 15 minutes again, shaping, and packing-27.5 ℃ of following quick-frozens 1.1 hours, places refrigeration then under-19 ℃.
When needing freezing flour-dough is taken out, under 10-12 ℃, thawed 18-20 minute earlier, under 30-35 ℃, thawed 30-32 minute again,, proof 2-3 hour under the 75-85% relative humidity condition at 25-29 ℃.Baking condition the about 18-20 of stoving time minute, is decided on concrete condition (as the dough size) for getting angry the fiery 210-220 of 150-160 ℃, time ℃.
The yeast of handling with this scheme is applied in the frozen dough system, the freeze proof power of yeast can reach 77% after refrigerating one month under-19 ℃, compare bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, specific volume is big, is fit to the industrial needs of freezing flour-dough.
Embodiment three:
Select for use active dry yeast 1 weight % to be scattered in preliminary treatment in the aqueous trehalose of 99 weight % in the embodiment of the invention, aqueous trehalose concentration is: 0.5 mol, handled 10 hours down at 20 ℃, 2500 rev/mins centrifugal 8 minutes down, more after filtration, washing obtains paste twice and place on the filter paper standby;
2, flour 47 weight %, sugared 10 weight %, salt 0.5 weight %, milk powder 2 weight % are placed in the stirred vessel and stir at a slow speed, add egg 7 weight % and stir evenly again;
3, the pretreated yeast paste 0.5 weight % of water 25 weight % dissolving, and add in the above-mentioned stirred vessel, continue to be stirred to the dough suction, it is smooth to be stirred to dough then fast, stirs 200 rev/mins fast;
4, add shortening 10 weight %, stirred at a slow speed 1.5 minutes, stir fast to draw back until dough in 15 minutes and be the film shape, the dough temperature is: 18 ℃;
5, dough is left standstill 10 minutes, piecemeal, stranding circle left standstill 10 minutes again, shaping, and packing-25 ℃ of following quick-frozens 1 hour, places refrigeration then under-18 ℃.
Adopt thawing among the embodiment one, two, baking method and be applied in the frozen dough system with the yeast of this scheme processing, the freeze proof power of yeast can reach 80.7% after refrigerating one month under-18 ℃, compare bread proofing period weak point with the freezing flour-dough of making of being untreated yeast, specific volume is big, and the frost resistance of yeast obviously improves, and fermenting power is strong, the product surface color is golden yellow, the crumb structure is good, and texture is even, and outward appearance mouthfeel and texture characteristic all can match in excellence or beauty with fresh products.
The raw material that adopt in the embodiment of the invention are purchased by market, and the equipment that uses is conventional equipment.
Claims (2)
1, a kind of method of producing freezing flour-dough through the yeast freeze-proof fermentation of trehalose processing is characterized in that adopting following processing step:
(1), 1-3 weight % yeast is scattered in preliminary treatment in the 97-99 weight % aqueous trehalose, handled 6-18 hour down at 20-30 ℃, 2500-3000 rev/min centrifugal 8-12 minute down, more after filtration, that washing obtains paste is standby;
(2), flour 47-50 weight %, sugared 9-10 weight %, salt 0.4-0.5 weight %, milk powder 1.5-2 weight % are placed in the stirred vessel and stir at a slow speed, adding egg 6-7 weight % stirs evenly again;
(3), the pretreated yeast paste 0.5-1 weight % of water 23-25 weight % dissolving, and add in the above-mentioned stirred vessel, continue to be stirred to the dough suction, it is smooth to be stirred to dough then fast, stirs 200-250 rev/min fast;
(4), add shortening 8-10 weight %, stirred at a slow speed 1.5-3 minute, stir fast to draw back until dough in 15-30 minute and be the film shape, the dough temperature is: 18-25 ℃;
(5), dough was left standstill 10-20 minute, piecemeal, rub circle with the hands, left standstill again 10-20 minute, shaping, packing at-25--30 ℃ following quick-frozen 1-1.2 hour, places refrigeration then under-18--20 ℃.
2, a kind of method of producing freezing flour-dough through the yeast freeze-proof fermentation of trehalose processing according to claim 1 is characterized in that described aqueous trehalose concentration is: the 0.5-1.5 mol.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510039230XA CN1299582C (en) | 2005-04-30 | 2005-04-30 | Method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process |
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| CNB200510039230XA CN1299582C (en) | 2005-04-30 | 2005-04-30 | Method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process |
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| CN1698442A true CN1698442A (en) | 2005-11-23 |
| CN1299582C CN1299582C (en) | 2007-02-14 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343B (en) * | 2007-10-19 | 2012-06-27 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN102511523A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | Frozen waxy wheat dough and production method thereof |
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| CN102934648A (en) * | 2012-11-28 | 2013-02-20 | 林雀萍 | Production method for bread |
| CN107549240A (en) * | 2017-09-19 | 2018-01-09 | 苏州稻香村食品有限公司 | A kind of preparation method of freezing flour-dough |
| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
| CN109868229A (en) * | 2019-03-11 | 2019-06-11 | 江南大学 | A method of keeping yeast activity |
| CN111321079A (en) * | 2020-04-03 | 2020-06-23 | 长春中之杰食品有限公司 | Yeast cell protective agent, frozen fermented dough and preparation method thereof, and fermented flour product |
| CN111387239A (en) * | 2020-03-23 | 2020-07-10 | 佛山科学技术学院 | Low-sensitivity frozen dough and preparation method thereof |
| CN111387244A (en) * | 2020-04-15 | 2020-07-10 | 广西轩妈食品有限公司 | Microbial fermentation method suitable for frozen dough |
| CN111466426A (en) * | 2020-04-03 | 2020-07-31 | 浙江科技学院 | Method for promoting fermentation of baker's yeast under low-pressure and low-oxygen conditions |
| CN112120057A (en) * | 2020-09-28 | 2020-12-25 | 江南大学 | Dough making method capable of improving quality of frozen dough and application of dough making method |
| CN114009469A (en) * | 2021-10-22 | 2022-02-08 | 河南科技学院 | Method for determining influence of antifreeze on dough quality and nutrition change |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100145C (en) * | 1999-11-17 | 2003-01-29 | 王登之 | Bioactivity protective agent and its use |
| JP2002191292A (en) * | 2000-12-27 | 2002-07-09 | Otsuka Pharmaceut Co Ltd | Baked cake having high nutritive value |
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2005
- 2005-04-30 CN CNB200510039230XA patent/CN1299582C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8231925B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| US8231924B2 (en) | 2004-08-20 | 2012-07-31 | Cargill, Incorporated | Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same |
| CN101411343B (en) * | 2007-10-19 | 2012-06-27 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN102511523A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | Frozen waxy wheat dough and production method thereof |
| CN102934648A (en) * | 2012-11-28 | 2013-02-20 | 林雀萍 | Production method for bread |
| CN107549240A (en) * | 2017-09-19 | 2018-01-09 | 苏州稻香村食品有限公司 | A kind of preparation method of freezing flour-dough |
| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
| CN109868229A (en) * | 2019-03-11 | 2019-06-11 | 江南大学 | A method of keeping yeast activity |
| CN111387239A (en) * | 2020-03-23 | 2020-07-10 | 佛山科学技术学院 | Low-sensitivity frozen dough and preparation method thereof |
| CN111321079A (en) * | 2020-04-03 | 2020-06-23 | 长春中之杰食品有限公司 | Yeast cell protective agent, frozen fermented dough and preparation method thereof, and fermented flour product |
| CN111466426A (en) * | 2020-04-03 | 2020-07-31 | 浙江科技学院 | Method for promoting fermentation of baker's yeast under low-pressure and low-oxygen conditions |
| CN111466426B (en) * | 2020-04-03 | 2022-12-16 | 浙江科技学院 | Method for promoting fermentation of baker's yeast under low-pressure and low-oxygen conditions |
| CN111387244A (en) * | 2020-04-15 | 2020-07-10 | 广西轩妈食品有限公司 | Microbial fermentation method suitable for frozen dough |
| CN112120057A (en) * | 2020-09-28 | 2020-12-25 | 江南大学 | Dough making method capable of improving quality of frozen dough and application of dough making method |
| CN114009469A (en) * | 2021-10-22 | 2022-02-08 | 河南科技学院 | Method for determining influence of antifreeze on dough quality and nutrition change |
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| Publication number | Publication date |
|---|---|
| CN1299582C (en) | 2007-02-14 |
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