CN109619145A - The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable - Google Patents
The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable Download PDFInfo
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- CN109619145A CN109619145A CN201910052443.8A CN201910052443A CN109619145A CN 109619145 A CN109619145 A CN 109619145A CN 201910052443 A CN201910052443 A CN 201910052443A CN 109619145 A CN109619145 A CN 109619145A
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- 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
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- 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
- A21D2/16—Fatty acid esters
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- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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- 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
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- 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
- A21D2/36—Vegetable material
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- 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
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- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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Abstract
The present invention relates to a kind of bread frozen dough and preparation method thereof of yeast freeze-proof function admirable, the parts by weight that process raw material composition is as follows: 15-25 parts of spirulina powder；40-60 parts of high gluten wheat flour；0.5-2.0 parts of refined salt；5-8 parts of white granulated sugar；6-10 parts of whole milk powder；1.2-1.8 parts of active dry yeast；Freezing flour-dough improver 2-4 parts of compounding, the composite frozen dough characters modifying agent is by basestocks and function material with mass ratio (8-10): 1 is applied in combination, the weight percent composition of basestocks is as follows: the modified phospholipid of 5-12%, the Sucrose Fatty Acid Ester of 10-20%, the stearic calcium lactate or stearoyl lactate of 5-10%, the diacetyl tartaric acid monoglyceride of 15-20%, the monoglyceride of 5-10%, 10-20% glucolactone, 10-15% complex enzyme, surplus are starch；The weight percent composition of function material is as follows: 20-30% trehalose, the compound of 10-20% water solubility and water-insoluble glucan, surplus are Fatsia japonica seed extract.Yeast viability and frost resistance can be effectively improved within the freezing shelf-life using the made bread frozen dough of the present invention.
Description
Technical field
The present invention relates to a kind of bread frozen doughs and preparation method thereof of yeast freeze-proof function admirable, belong to food addition
Agent processing technique field.
Background technique
In recent years, China's bread enterprise development speed is swift and violent.People propose new demand to the freshness of bread.It is cold
The appearance of frozen dough technology provides new approach to improve the freshness of bread.Because freezing flour-dough technology can produce bread
Technique is divided into dough production and bakes two independent links.But at present since freezing flour-dough is in rapid freezing (- 30 DEG C~40
DEG C) and refrigeration (- 18 DEG C~23 DEG C) during, the fermentability for holding strength, retention ability and yeast cells of dough can all have
Declined, the bad phenomenons such as head is small, mouthfeel is hardened will appear using its bread made, directly affect the appearance and mouth of bread
Sense.
In addition, spirulina powder have high nutritive value, in the prior art not the freezing flour-dough containing spirulina powder and
Processing method, present invention seek to address that the yeast freeze-proof problem of freezing flour-dough, while solving the freezing flour-dough containing spirulina powder
Processing problems.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, a kind of bread freezing of yeast freeze-proof function admirable is provided
Dough.It is added to composite frozen dough characters modifying agent in the bread frozen dough of the yeast freeze-proof function admirable, can delay
Bread staling increases softness of bread, maintains the effect of greatly facilitating to the vigor of dough character and yeast cells.
The second object of the present invention is to provide the preparation method of the bread frozen dough of yeast freeze-proof function admirable.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of bread frozen dough of yeast freeze-proof function admirable, the weight that processes raw material of the bread frozen dough
Part composition is as follows:
15-25 parts of spirulina powder；
40-60 parts of high gluten wheat flour；
0.5-2.0 parts of refined salt；
5-8 parts of white granulated sugar；
6-10 parts of whole milk powder；
1.2-1.8 parts of active dry yeast；
Freezing flour-dough improver 2-4 parts of compounding, the compounding freezing flour-dough improver is by basestocks and function material with quality
It is applied in combination than (8-10): 1, the weight percent composition of basestocks is as follows: the modified phospholipid of 5-12%, the sucrose of 10-20%
Rouge, the stearic calcium lactate or stearoyl lactate of 5-10%, the diacetyl tartaric acid monoglyceride of 15-20%, 5-10%'s
Monoglyceride, 10-20% glucolactone, 10-15% complex enzyme, surplus are starch, summation 100%；
The weight percent composition of function material is as follows: 20-30% trehalose, 10-20% water solubility and water-insoluble Portugal are poly-
The compound of sugar, surplus are Fatsia japonica seed extract, summation 100%.
The improvement and holding of the fermentability for holding strength, retention ability and yeast cells of dough are to realize bread high-quality
Key element obtains modifying agent of the invention for this purpose, present inventor has carried out a variety of trials, solves existing skill
Contain a certain amount of flavonoids in the key technology of art bread frozen dough, especially function material in Fatsia japonica seed extract
Close object.The functional groups such as phenolic hydroxyl group, methoxyl group, methyl, isopentene group are often connected in flavone compound structure, structure has altogether
Yoke, frame when water-soluble and water-insoluble glucan compound is scattered in a certain amount of purified water, between dextran molecule
Bridge effect (mainly water-insoluble and part aqueous) is with the intermolecular van der Waals interaction between aforementioned group, shape
At three-dimensional reticular structure, so that dough holds strength and water retention property with stronger, in addition, during bread baking, bread
It will form more microcellular structure, loaf volume is big, soft.
Secondly, Fatsia japonica seed extract is due to rich in the functional groups such as phenolic hydroxyl group, methoxyl group, methyl, isopentene group, due to
The physical and chemical effect of functional group between each component, discovery Fatsia japonica seed extract is also good dispersing agent in practice, for this
For the basestocks of invention, there is good dispersibility, be easily uniformly mixed, it is very easy to use.
Again, in use, the Pre-Treatment of Activated yeast of existing capability material, trehalose, water solubility and water-insoluble glucan
The suspension that compound is formed can wrap up a tunic on active dry yeasr surface.On the one hand there is water lock and water holding function, avoid living
Property yeast dry out in frozen storage and activity reduce, influence fermenting power, even if in addition, dough in course of defrosting, portion
Divide active dry yeasr that can rupture, cellular content will not be discharged into dough at once, but a degree of resistance of the film wrapped up
It keeps off and delays to discharge, avoid the reduced form material damage gluten and space network above-mentioned of release.
To sum up, the present invention is compared with prior art, technological progress is significant.It is cold using the made bread of the present invention
Frozen dough can effectively improve yeast viability and frost resistance within the freezing shelf-life, at the same dough hold strength and specific retention is also shown
It writes and improves, factually test is calculated, and 10-12% and 15-18% can be improved respectively.
Preferably, the parts by weight composition that processes raw material of the bread frozen dough of the yeast freeze-proof function admirable is as follows:
20 parts of spirulina powder；
50 parts of high gluten wheat flour；
1.2 parts of refined salt；
6 parts of white granulated sugar；
8 parts of whole milk powder；
1.5 parts of active dry yeast；
3 parts of freezing flour-dough improver of compounding, the compounding freezing flour-dough improver is by basestocks and function material with mass ratio 9
: 1 composition is used cooperatively, and the weight percent of basestocks composition is as follows: 8% modified phospholipid, 15% Sucrose Fatty Acid Ester, 8% it is hard
Rouge calcium lactate or stearoyl lactate, 18% diacetyl tartaric acid monoglyceride, 8% monoglyceride, 15% gluconic acid
Lactone, 12% complex enzyme, 16% starch；
The weight percent composition of function material is as follows: 25% trehalose, 15% water solubility and water-insoluble glucan are answered
Close object, 60% Fatsia japonica seed extract.
Preferably, mass ratio water-soluble in the function material and water-insoluble glucan is (3-5): 3, complex enzyme includes
The glucose oxidase of 2-3% and the hemicellulase of 1.5-2.5%.
Preferably, the complex enzyme further includes any in zytase, maltogenic amylase, alpha-amylase and lipase
One or more of combinations.
Preferably, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus is water；
Step S3 is extracted: by the smashed raw material powder of step S1 and the prepared extracting solution of step S2 at 55-65 DEG C
Mixing, Sonication assisted treatment 0.5-1h are stored at room temperature 30-45min, are layered；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
Preferably, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 60 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30-45min, is layered；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
Preferably, the mass ratio of raw material powder and the double-aqueous phase system is 1 in the step S3: (8-10).
A kind of preparation method of the bread frozen dough of yeast freeze-proof function admirable, steps are as follows for the preparation method:
The first step prepares Fatsia japonica seed extract:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus is water；
Step S3 is extracted: by the smashed raw material powder of step S1 and the prepared extracting solution of step S2 at 55-65 DEG C
Mixing, Sonication assisted treatment 0.5-1h are stored at room temperature 30-45min, are layered；S4 separation: taking upper organic phase to be concentrated,
It precipitates crystal as Fatsia japonica seed extract
Second step prepares bread frozen dough basestocks:
The modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid is sweet
Grease, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10-20 mesh screening 1-3 times,
Until 95% or more mixture obtains basestocks by vibrating screen；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10-20 mesh screening 1-3 times, until 95% or more mixture obtains function material by vibrating screen
Material；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10-20 mesh screening 1-3 times, until 95% or more mixture obtains function material by vibrating screen
Material；
4th step prepares bread frozen dough:
The function material of formula ratio is deployed into suspension with certain room temperature purified water, the dry ferment of activity of formula ratio is added
Mother, be sufficiently stirred processing 0.2-0.5h, basestocks are then added, be uniformly mixed, be eventually adding spirulina powder, high gluten wheat flour,
Refined salt, white granulated sugar and whole milk powder are added suitable purified water and at dough, are then cut as needed.
The beneficial effects of the present invention are: the present invention is compared with prior art, technological progress is significant.Utilize the present invention
Made bread frozen dough can effectively improve yeast viability and frost resistance within the freezing shelf-life, at the same dough hold strength and
Specific retention also significantly improves, and factually test is calculated, and 10-12% and 15-18% can be improved respectively.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention will be further explained in detail.Institute in each embodiment
Raw material is commercially available conventional raw material.
Embodiment 1:
A kind of bread frozen dough of yeast freeze-proof function admirable, the weight that processes raw material of the bread frozen dough
Part composition is as follows:
15 parts of spirulina powder；
40 parts of high gluten wheat flour；
0.5 part of refined salt；
5 parts of white granulated sugar；
6 parts of whole milk powder；
1.2 parts of active dry yeast；
2 parts of freezing flour-dough improver of compounding, the compounding freezing flour-dough improver is by basestocks and function material with mass ratio 8
: 1 is applied in combination, and the weight percent composition of basestocks is as follows: 5% modified phospholipid, 10% Sucrose Fatty Acid Ester, 5% tristearin cream
Sour calcium, 15% diacetyl tartaric acid monoglyceride, 5% monoglyceride, 10% glucolactone, 10% complex enzyme are remaining
Amount is starch, summation 100%；
The weight percent composition of function material is as follows: 20% trehalose, 10% water solubility and water-insoluble glucan are answered
Object is closed, surplus is Fatsia japonica seed extract, summation 100%.
In the present embodiment, water-soluble and water-insoluble glucan mass ratio is 1: 1 in the function material, and complex enzyme includes
2% glucose oxidase and 2.5% hemicellulase, surplus is zytase.
In the present embodiment, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60 meshes；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15%, potassium carbonate 5%, ammonium sulfate 3%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 55 DEG C
It closes, Sonication assisted treatment 1h is stored at room temperature 45min, is layered；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.The step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 8 in S3.
Steps are as follows for the preparation method of the bread frozen dough of the yeast freeze-proof function admirable of embodiment 1:
The first step prepares Fatsia japonica seed extract:
Second step prepares bread frozen dough basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate, diacetyl tartaric acid monoglyceride, monoglyceride, Portugal
Grape saccharic acid lactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 20 mesh screening 1-2 times, until 95% or more mixes
Material obtains basestocks by vibrating screen；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen；
4th step prepares bread frozen dough:
The function material of formula ratio is deployed into suspension with certain room temperature purified water, the dry ferment of activity of formula ratio is added
Mother, be sufficiently stirred processing 0.2h, basestocks are then added, be uniformly mixed, be eventually adding spirulina powder, high gluten wheat flour, refined salt,
White granulated sugar and whole milk powder add suitable purified water and at dough, then cut into the dough pieces of 100g ± 5g.
Embodiment 2:
A kind of bread frozen dough of yeast freeze-proof function admirable, the weight that processes raw material of the bread frozen dough
Part composition is as follows:
25 parts of spirulina powder；
60 parts of high gluten wheat flour；
2.0 parts of refined salt；
8 parts of white granulated sugar；
10 parts of whole milk powder；
1.8 parts of active dry yeast；
4 parts of freezing flour-dough improver of compounding, the compounding freezing flour-dough improver is by basestocks and function material with mass ratio
Be applied in combination at 10: 1, and the weight percent composition of basestocks is as follows: 12% modified phospholipid, 20% Sucrose Fatty Acid Ester, 5% tristearin
Acyl lactylate, 15% diacetyl tartaric acid monoglyceride, 5% monoglyceride, 10% glucolactone, 10% is compound
Enzyme, surplus are starch, summation 100%；
The weight percent composition of function material is as follows: 30% trehalose, 20% water solubility and water-insoluble glucan are answered
Object is closed, surplus is Fatsia japonica seed extract, summation 100%.
In the present embodiment, water-soluble and water-insoluble glucan mass ratio is 5: 3 in the function material, and complex enzyme includes
3% glucose oxidase and 2.5% hemicellulase, the complex enzyme further includes 3.5% zytase, 1.0% wheat
Bud saccharogenic amylase.
In the present embodiment, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 80 meshes；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 25%, potassium carbonate 8%, ammonium sulfate 6%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 65 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30min, is layered；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract, the step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 10 in S3.
Steps are as follows for the preparation method of the bread frozen dough of the yeast freeze-proof function admirable of embodiment 2:
The first step prepares Fatsia japonica seed extract:
Second step prepares bread frozen dough basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearoyl lactate, diacetyl tartaric acid monoglyceride, monoglyceride,
Glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 20 mesh screening 1-2 times, until 95% or more is mixed
Material is closed by vibrating screen, obtains basestocks；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 20 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen；
4th step prepares bread frozen dough:
The function material of formula ratio is deployed into suspension with certain room temperature purified water, the dry ferment of activity of formula ratio is added
Mother, be sufficiently stirred processing 0.5h, basestocks are then added, be uniformly mixed, be eventually adding spirulina powder, high gluten wheat flour, refined salt,
White granulated sugar and whole milk powder add suitable purified water and at dough, then cut into the dough pieces of 100g ± 5g.
Embodiment 3:
A kind of bread frozen dough of yeast freeze-proof function admirable, the weight that processes raw material of the bread frozen dough
Part composition is as follows:
20 parts of spirulina powder；
50 parts of high gluten wheat flour；
1.2 parts of refined salt；
6 parts of white granulated sugar；
8 parts of whole milk powder；
1.5 parts of active dry yeast；
3 parts of freezing flour-dough improver of compounding, the compounding freezing flour-dough improver is by basestocks and function material with mass ratio 9
: 1 composition is used cooperatively, and the weight percent of basestocks composition is as follows: 8% modified phospholipid, 15% Sucrose Fatty Acid Ester, 8% it is hard
Rouge calcium lactate or stearoyl lactate, 18% diacetyl tartaric acid monoglyceride, 8% monoglyceride, 15% gluconic acid
Lactone, 12% complex enzyme, 16% starch；
The weight percent composition of function material is as follows: 25% trehalose, 15% water solubility and water-insoluble glucan are answered
Close object, 60% Fatsia japonica seed extract.
Water-soluble and water-insoluble glucan mass ratio is 4: 3 in function material described in embodiment 3, and complex enzyme includes
2.5% glucose oxidase, 2.0% hemicellulase, 3.0% maltogenic amylase, 2.5% alpha-amylase and 2%
Lipase.
In embodiment 3, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 60 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30-45min, is layered；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.The step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 9 in S3.
Steps are as follows for the preparation method of the bread frozen dough of the yeast freeze-proof function admirable of embodiment 3:
The first step prepares Fatsia japonica seed extract:
Second step prepares bread frozen dough basestocks:
The modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid is sweet
Grease, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10 mesh screening 2-3 times, directly
To 95% or more mixture by vibrating screen, basestocks are obtained；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen；
4th step prepares bread frozen dough:
The function material of formula ratio is deployed into suspension with certain room temperature purified water, the dry ferment of activity of formula ratio is added
Mother is sufficiently stirred processing 0.35h, basestocks is then added, is uniformly mixed, is eventually adding spirulina powder, high gluten wheat flour, essence
Salt, white granulated sugar and whole milk powder add suitable purified water and at dough, then cut into the dough pieces of 100g ± 5g.
The dough pieces that the bread frozen dough for the function admirable containing yeast freeze-proof that embodiment 1-3 is obtained is cut into, in freezing
Subzero 20-30 DEG C of freezing 15-20min in equipment.After storage 45 days, baking bread is carried out.The roasted soft tommy of freezing flour-dough
Sensory evaluation criteria is formulated according to aforementioned national standard, and index and score value are respectively as follows:
Loaf volume 35 divides, and bread epidermis color 5 divides, and quality shape 5 is divided, and cored color 5 divides, and smoothness 10 is divided, texture
Structure 20 is divided, and packet bullet is 10 points flexible, and mouthfeel 10 is divided, and total score 100 is divided.Test result is as follows by embodiment 1-3:
By the experimental results showed that, the bread that embodiment 1-3 is process all has higher quality.In addition, embodiment 1-3
Freezing flour-dough store 90 days after, roasted bread total score is respectively 90,90 and 95 points.
2. the measurement of freezing flour-dough fermenting power
Weight-loss method is taken to measure the fermenting power of freezing flour-dough.The dough mixed is weighed first, records its weight M1, so
Dough is placed in quick-frozen 30min in -30 DEG C rapidly afterwards, dough is placed in -20 DEG C after quick-frozen and refrigerates 12h, it, will after refrigeration
Freezing flour-dough is placed in constant temperature and humidity incubator (38 DEG C, 90%) and weighs after defrosting and provocation 2h, 2h, is denoted as M2,2 weight
Difference be measure freezing after yeast fermenting power.Its formula: F (g)=M2-M1.
The experimental results showed that the fermenting power of the freezing flour-dough of embodiment 1-3 is respectively 1.85g, 1.94g and 2.11g.
3. yeast freeze-proof characteristic test
Yeast freeze-proof characteristic indicates with opposite fermenting power, formula: yeast freeze-proof power (%)=freezing flour-dough fermenting power/
The fermenting power * 100% of fresh dough, wherein the fermenting power of fresh dough measures the similar measurement operation with 2. Dough fermentation abilities,
First the dough mixed is weighed, its weight M1 is recorded, then dough is placed in constant temperature and humidity incubator (38 DEG C, 90%)
It weighs after provocation 2h, 2h, is denoted as M2, the difference of 2 weight is to measure the fermenting power of fresh yeast.
The experimental results showed that the fermenting power of the fresh dough of embodiment 1-3 is respectively 2.033g, 2.086g and 2.212g.
The yeast freeze-proof performance of embodiment 1-3 is respectively 91.0%, 93.0% and 95.4%.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, there are also other variations and modifications on the premise of not exceeding the technical scheme recorded in the claims.
Claims (8)
1. a kind of bread frozen dough of yeast freeze-proof function admirable, which is characterized in that the processing of the bread frozen dough is former
Expect that parts by weight composition is as follows:
15-25 parts of spirulina powder；
40-60 parts of high gluten wheat flour；
0.5-2.0 parts of refined salt；
5-8 parts of white granulated sugar；
6-10 parts of whole milk powder；
1.2-1.8 parts of active dry yeast；
Freezing flour-dough improver 2-4 parts of compounding, the compounding freezing flour-dough improver is by basestocks and function material with mass ratio (8-
10): 1 is applied in combination, and the weight percent composition of basestocks is as follows: the modified phospholipid of 5-12%, the Sucrose Fatty Acid Ester of 10-20%, 5-
10% stearic calcium lactate or stearoyl lactate, the diacetyl tartaric acid monoglyceride of 15-20%, the list of 5-10% are sweet
Ester, 10-20% glucolactone, 10-15% complex enzyme, surplus are starch, summation 100%；
The weight percent composition of function material is as follows: 20-30% trehalose, 10-20% water solubility and water-insoluble glucan
Compound, surplus are Fatsia japonica seed extract, summation 100%.
2. the bread frozen dough of yeast freeze-proof function admirable according to claim 1, it is characterised in that: the yeast is anti-
The parts by weight composition that processes raw material for freezing the bread frozen dough of function admirable is as follows:
20 parts of spirulina powder；
50 parts of high gluten wheat flour；
1.2 parts of refined salt；
6 parts of white granulated sugar；
8 parts of whole milk powder；
1.5 parts of active dry yeast；
3 parts of freezing flour-dough improver of compounding, the compounding freezing flour-dough improver is by basestocks and function material with 9: 1 groups of mass ratio
At being used cooperatively, the weight percent composition of basestocks is as follows: 8% modified phospholipid, 15% Sucrose Fatty Acid Ester, 8% tristearin cream
Sour calcium or stearoyl lactate, 18% diacetyl tartaric acid monoglyceride, 8% monoglyceride, 15% glucolactone,
12% complex enzyme, 16% starch；
The weight percent composition of function material is as follows: 25% trehalose, 15% water-soluble and water-insoluble glucan compound,
60% Fatsia japonica seed extract.
3. the bread frozen dough of yeast freeze-proof function admirable according to claim 1, it is characterised in that: the function material
Middle water-soluble and water-insoluble glucan mass ratio is (3-5): 3, complex enzyme include 2-3% glucose oxidase and
The hemicellulase of 1.5-2.5%.
4. the bread frozen dough of yeast freeze-proof function admirable according to claim 3, it is characterised in that: the complex enzyme
It further include any one or the combination of several of them in zytase, maltogenic amylase, alpha-amylase and lipase.
5. the bread frozen dough of yeast freeze-proof function admirable according to claim 1, it is characterised in that: the octagonal gold
The extracting method of disk seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 mixed at 55-65 DEG C with the prepared extracting solution of step S2,
Sonication assisted treatment 0.5-1h is stored at room temperature 30-45min, layering；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
6. the bread frozen dough of yeast freeze-proof function admirable according to claim 5, it is characterised in that: the octagonal gold
The extracting method of disk seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 being mixed at 60 DEG C with the prepared extracting solution of step S2, is surpassed
Sound wave aid in treatment 0.5h, is stored at room temperature 30-45min, layering；
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
7. the bread frozen dough of yeast freeze-proof function admirable according to claim 5 or 6, it is characterised in that: the step
The mass ratio of raw material powder and the double-aqueous phase system is 1 in rapid S3: (8-10).
8. the preparation method of the bread frozen dough of yeast freeze-proof function admirable described in a kind of claim 1, it is characterised in that: institute
Stating preparation method, steps are as follows:
The first step prepares Fatsia japonica seed extract:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh；
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus are water；
Step S3 is extracted: the smashed raw material powder of step S1 mixed at 55-65 DEG C with the prepared extracting solution of step S2,
Sonication assisted treatment 0.5-1h is stored at room temperature 30-45min, layering；S4 separation: taking upper organic phase to be concentrated, and is precipitated brilliant
Body is Fatsia japonica seed extract；
Second step prepares bread frozen dough basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid glycerol
Ester, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10-20 mesh screening 1-3 times, directly
To 95% or more mixture by vibrating screen, basestocks are obtained；
Third step prepares bread frozen dough function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed equal
It is even, the vibrating screen circulation through 10-20 mesh screening 1-3 times, until 95% or more mixture obtains function material material by vibrating screen；
4th step prepares bread frozen dough:
The function material of formula ratio is deployed into suspension with certain room temperature purified water, the active dry yeast of formula ratio is added, fills
Point stir process 0.2-0.5h, is then added basestocks, is uniformly mixed, be eventually adding spirulina powder, high gluten wheat flour, refined salt,
White granulated sugar and whole milk powder are added suitable purified water and at dough, are then cut as needed.
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| CN116439272A (en) * | 2023-03-07 | 2023-07-18 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
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| 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 |
| CN116439272A (en) * | 2023-03-07 | 2023-07-18 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
| CN116439272B (en) * | 2023-03-07 | 2024-04-12 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
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