LU501227B1

LU501227B1 - Method for improving the quality of frozen dough by using chimonanthus salicifolius extraction

Info

Publication number: LU501227B1
Application number: LU501227A
Authority: LU
Inventors: Xin Li; Lin Chen
Original assignee: Zhejiang Business College
Priority date: 2022-01-10
Filing date: 2022-01-10
Publication date: 2022-07-11

Abstract

This invention belongs to the technical field of food technology and relates to a method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction. This method includes the following steps. Step 1, preparation of Chimonanthus salicifolius extraction. Step 2, using Chimonanthus salicifolius extraction to treat the frozen dough. Step 3, using the treated frozen dough to make bread. The method can effectively improve the degree of cross-linking between gluten protein and starch. It can also improve the water retention and air retention of dough. It can slow down the quality deterioration of frozen dough during storage, make the bread inner texture better and more uniform, and improve the frozen dough quality remarkably.

Description

DESCRIPTION LU501227

METHOD FOR IMPROVING THE QUALITY OF FROZEN DOUGH BY USING CHIMONANTHUS SALICIFOLIUS EXTRACTION

FIELD OF THE INVENTION The present invention relates to the technical field of food technology, and in particular, to a method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction.

BACKGROUND OF THE INVENTION Frozen dough technology refers to a new baking food technology that uses freezing principle and technology to deal with semi-finished products or finished products in the production process of flour products. Frozen dough can be used to obtain finished product through thawing, awakening and baking when needed. With the increasing popularity and wide application of the chain operation concept, manufacturers can product the standardized quality frozen dough, based on this technology, to reduce the demand for highly skilled personnel and labor costs. Retail stores can carry out subsequent production processes to control inventory and avoid waste while meeting consumers’ requirements for bread freshness. However, during freezing storage, the formation of ice crystals will destroy the gluten protein network and starch structure of frozen dough, which can lead to the reduction of yeast activity and gas production capacity. As a result, the quality of bread baked by frozen dough will be reduced and there is a big difference from fresh bread. The main manifestations including small size, hard texture, poor taste, rough internal texture structure. Chimonanthus salicifolius is a unique magnolia medicinal plant in China, mainly distributed in east China, especially in Lishui, Zhejiang province. The leaves and stems of Chimonanthus salicifolius contain polyphenols, flavonoids, and other effective compounds, with anti-diarrhea, anti-oxidation, anti-virus, and other effects.

SUMMARY OF THE INVENTION

In order to overcome the above-mentioned shortcomings and drawbacks, the present 10501827 invention provides a method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction.

This method can effectively improve the degree of cross-linking between gluten protein and starch.

It can also improve the water retention and air retention of dough.

It can slow down the quality deterioration of frozen dough during storage, make the bread inner texture better and more uniform, and improve the frozen dough quality remarkably.

In order to achieve the above purpose, the invention provides a technical method as follows: A method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction, comprising the following steps: step 1, the Chimonanthus salicifolius is crushed and passed through the 10~60 mesh screen in order to obtain the Chimonanthus salicifolius powder; the Chimonanthus salicifolius powder is put into the 5-15 times its weight of pure water and heated for 2-5 hours in the temperature of 60~95°C to obtain the concentrated solution; the concentrated solution is cooled down to the room temperature and centrifuged at 2000-6000 r/min for 20 min to obtain the Chimonanthus salicifolius extraction; step 2, adding 1.0~5.0% of Chimonanthus salicifolius extraction based on the weight of flour into the flour and mixing uniformly to obtain a premixed flour; adding 0.5~2.0% of salt and 20~40% of pure water based on the weight of flour into the premixed flour and mixing uniform to obtain a uniform dry and wet loose granular initial dough; the initial dough is kneaded for 5~10 min, and then is waked in the constant temperature wake-up box for 10-30 min with 30~35 °C of temperature and 85% of relative humidity to obtain a fermented dough; the fermented dough is wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough is stored in refrigerator at -18°C; step 3, the frozen dough is taken out from refrigerator for thawing; and the thawing temperature is 22 ~ 27°C, the thawing humidity is 75 ~ 85%, and the thawing time is 60 ~ 80min; after thawing, the frozen dough could be used for baking.

The invention has the following advantages and beneficial effects:

Compared with existing technologies, the application provided by the present invention has 10501827 following significant advantages and improvements:

1. The invention provides a method for extracting the effective substances of Chimonanthus salicifolius, and accordingly, the extracted liquid of Chimonanthus salicifolius can improve the quality of frozen dough.

2. Compared with the existing technologies, the invention provides a cheaper and easier obtained frozen dough raw material. And the production process is simple, the production cost is low.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows the effects of different Chimonanthus salicifolius extraction dosage treatments on water loss of bread. FIG. 2 shows the effects of different Chimonanthus salicifolius extraction dosage treatments on frozen dough quality. FIG. 3 shows the effects of different Chimonanthus salicifolius extraction dosage treatments on bread quality.

DETAILED EMBODIMENTS OF THE INVENTION The invention discloses a method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction. The technical personnel in this field can refer from the contents of this invention and improve the parameter appropriately to achieve. In particular, it is noted that all similar replacements and modifications are apparent to the technical personnel in the field and are considered included in the present invention. The application of the invention has been described by better embodiments, and the relevant personnel are obviously able to achieve and apply the invention by modifying and combining the method and application described herein without deviating from the content, spirit and scope of the invention. In order to understand the invention better, it will be illustrated by the following embodiments.

EMBODIMENT 1 10301687 Step 1, 200g of Chimonanthus salicifolius was crushed and passed through the 10-mesh screen in order to obtain the Chimonanthus salicifolius powder, 20g of Chimonanthus salicifolius powder was put into the 5 times 1ts weight of pure water and heated for 2 hours in the temperature of 75°C to obtain the concentrated solution; the concentrated solution was cooled down to the room temperature and centrifuged at 2000 r/min for 20 min to obtain the Chimonanthus salicifolius extraction.

Step 2, 1.0% of Chimonanthus salicifolius extraction based on the weight of flour was added into 0.5 kg flour and mixed uniformly to obtain a premixed flour; 0.5% of salt and 20% of pure water were added into the premixed flour and mixed uniform to obtain a uniform dry and wet loose granular initial dough; the initial dough was kneaded for 5 min, and then was waked in the constant temperature wake-up box for 10 min with 30 °C of temperature and 85% of relative humidity to obtain fermented dough; the fermented dough was wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough was stored in refrigerator at -18°C.

Step 3, the frozen dough was taken out from refrigerator for thawing; and the thawing temperature was 22°C, the thawing humidity was 75%, and the thawing time was 60 min; after thawing, the frozen dough was used for baking.

The sample name was embodiment 1. EMBODIMENT 2 Step 1, 300g of Chimonanthus salicifolius was crushed and passed through the 40-mesh screen in order to obtain the Chimonanthus salicifolius powder; 30g of Chimonanthus salicifolius powder was put into the 10 times its weight of pure water and heated for 3 hours in the temperature of 80°C to obtain the concentrated solution; the concentrated solution was cooled down to the room temperature and centrifuged at 4000 r/min for 20 min to obtain the Chimonanthus salicifolius extraction.

Step 2, 3.0% of Chimonanthus salicifolius extraction(based on the weight of flour) was added into 0.8 kg flour and mixed uniformly to obtain a premixed flour; 1.0% of salt and 30% of pure water were added into the premixed flour and mixed uniform to obtain a uniform dry and wet loose granular initial dough; the initial dough was kneaded for 7 min, and then was waked 10501827 in the constant temperature wake-up box for 20 min with 32 °C of temperature and 85% of relative humidity to obtain fermented dough; the fermented dough was wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough was stored in refrigerator at -18°C.

Step 3, the frozen dough was taken out from refrigerator for thawing; and the thawing temperature was 25°C, the thawing humidity was 80%, and the thawing time was 70min; after thawing, the frozen dough was used for baking.

The sample name was embodiment 2. EMBODIMENT 3 Step 1, 500g of Chimonanthus salicifolius was crushed and passed through the 60-mesh screen in order to obtain the Chimonanthus salicifolius powder, 40g of Chimonanthus salicifolius powder was put into the 15 times its weight of pure water and heated for 5 hours in the temperature of 95°C to obtain the concentrated solution; the concentrated solution was cooled down to the room temperature and centrifuged at 6000 r/min for 20 min to obtain the Chimonanthus salicifolius extraction.

Step 2, 5.0% of Chimonanthus salicifolius extraction (based on the weight of flour) was added into 1.0 kg flour and mixed uniformly to obtain a premixed flour; 2.0% of salt and 40% of pure water were added into the premixed flour and mixed uniform to obtain a uniformed dry and wet loose granular initial dough; the initial dough was kneaded for 10 min, and then was waked in the constant temperature wake-up box for 30 min with 35 °C of temperature and 85% of relative humidity to obtain fermented dough; the fermented dough was wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough was stored in refrigerator at -18°C.

Step 3, the frozen dough was taken out from refrigerator for thawing; and the thawing temperature was 27°C, the thawing humidity was 85%, and the thawing time was 80min; after thawing, the frozen dough was used for baking.

The sample name was embodiment 3.

CONTRAST EMBODIMENT 4 7501227 Step 1, 1.0% of Chimonanthus salicifolius extraction was added into 0.5 kg flour and mixed uniformly to obtain flour 1; adding 0.5% of salt and 20% of pure water into the flour 1 and mixing uniform to obtain a uniform dry and wet loose granular initial dough; the initial dough was kneaded for 5 min, and then was waked in the constant temperature wake-up box for 10 min with 30 °C of temperature and 85% of relative humidity to obtain a fermented dough; the fermented dough was wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough was stored in refrigerator at -18°C.

Step 2, the frozen dough was taken out from refrigerator for thawing; and the thawing temperature was 22°C, the thawing humidity was 75%, and the thawing time was 60min; after thawing, the frozen dough was used for baking.

The sample name was control.

Step 3, TA.

XT Plus texture analyzer was used to test the TPA of bread, and the related texture parameters were calculated and listed in the table 1. Table 1 TPA results of bread Samp N ae hardness (g) scons (8) me resilience (cm’/g)

Embodiment

| 4.32 235.67 195.23 186.56 0.522 Embodiment

, 4.30 226.85 193.45 188.67 0.518 Embodiment

; 4.28 228.84 192.56 187.56 0.526

Control 4.19 298.38 224 45 210.67 0.495

Compared with the control bread, the bread (embodiment 1to embodiment 3) treated with Chimonanthus salicifolius extraction had a larger specific volume, less hardness, stickiness and chewability, and better resilience.

FIG. 1 shows the effects of different Chimonanthus salicifolius extraction dosage treatments 10501827 on water loss of bread.

The water retentions of samples of embodiment 1 to embodiment 3 are better than control sample.

The polyphenols in the extraction form a polyphenol-gluten network structure with the gluten protein.

The hydroxyl group on polyphenols can form hydrogen bonds with water, enhancing the hydration of gluten protein, thus improving the water retention performance of bread.

The above effects can delay the loss of water during storage and lead to deterioration of bread quality.

FIG. 2 shows the effects of different Chimonanthus salicifolius extraction dosage treatments on frozen dough quality.

FIG. 3 shows the effects of different Chimonanthus salicifolius extraction dosage treatments on bread quality.

In FIGs. 2 and 3, A is contrast sample, B-D are samples of embodiment 1 to embodiment 3. Compared with the control sample, samples of embodiment 1 to embodiment 3 are smooth and clastic.

Accordingly, samples of embodiment 1 to embodiment 3 have fewer large pores, more delicate and uniform distribution of pores, which can better meet the needs of consumers for bread texture.

The aforementioned embodiments are only four specific embodiments of the present invention.

It should be pointed out that, without deviating from the principle of the invention, the ordinary technicians in the technical field can make some improvements and retouches.

And these improvements and retouches shall also be regarded as within the protection scope of the present invention.

Claims

Claims LU501227

1. À method for improving the quality of frozen dough by using Chimonanthus salicifolius extraction, comprising the following steps: step 1, the Chimonanthus salicifolius is crushed and passed through the 10-60 mesh screen in order to obtain the Chimonanthus salicifolius powder; the Chimonanthus salicifolius powder is put into the pure water that is 5-15 times its weight and heated in the temperature of 60~95°C for 2~5 hours to obtain the concentrated solution; the concentrated solution is cooled down to the room temperature and centrifuged at 2000-6000 r/min for 20 min to obtain the Chimonanthus salicifolius extraction; step 2, adding 1.0~5.0% of Chimonanthus salicifolius extraction based on the weight of flour into the flour and mixing uniformly to obtain a premixed flour; adding 0.5~2.0% of salt and 20~40% of pure water based on the weight of flour into the premixed flour and mixing uniform to obtain a uniform dry and wet loose granular initial dough; the initial dough is kneaded for 5~10 min, and then is waked in the constant temperature wake-up box for 10-30 min with 30~35 °C of temperature and 85% of relative humidity to obtain a fermented dough; the fermented dough is wrapped by the food plastic wrap and placed in the freezer until the fermented dough center temperature cooled down at -18 °C to obtain the frozen dough; then the frozen dough is stored in refrigerator at -18°C; step 3, the frozen dough is taken out from refrigerator for thawing; and the thawing temperature is 22 ~ 27°C, the thawing humidity is 75 ~ 85%, and the thawing time is 60 ~ 80min; after thawing, the frozen dough can be used for baking.