CN109645329A - A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof - Google Patents
A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of Chinese style wheaten food freezing flour-doughs and preparation method thereof, in parts by weight, raw material composition and content are as follows: 21~25 parts of medium-strength wheat flour, 58~63 parts of high gluten wheat flour, 8~10 parts of granulated sugar, 1.2~1.8 parts of high activity dried yeast, 3~4 parts of freezing flour-dough improver of compounding；Compounding freezing flour-dough improver is mixed by diacetyl tartaric acid monodiglyceride, trehalose, ascorbic acid, glutamine transaminage according to mass ratio 0.6:0.3:0.024:1.6；Medium-strength wheat flour, high gluten wheat flour, granulated sugar, high activity dried yeast, compounding freezing flour-dough improver are the powdery solid with free-running property.The present invention solves fermentability decline, the appearance of Chinese style wheaten food and the bad technical problem of mouthfeel of holding strength, retention ability and yeast cells of freezing flour-dough in the prior art, while solving the not high technical problem of Chinese style wheaten food active nutrients content in the prior art.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Chinese style wheaten food freezing flour-dough.
Background technique
In recent years, China's Chinese style wheaten food enterprise development speed is swift and violent.The freshness of people's centering type millet cake proposes newly
Demand.The appearance of freezing flour-dough technology provides new approach to improve the freshness of Chinese style wheaten food.Because of freezing flour-dough skill
Chinese style wheaten food production technology can be divided into dough production and steam two independent links by art.But at present since freezing flour-dough is in urgency
During quickly cooling freezes (- 30 DEG C~40 DEG C) and refrigeration (- 18 DEG C~23 DEG C), dough holds strength, retention ability and yeast cells
Fermentability can all be declined, using its make Chinese style wheaten food will appear the bad phenomenons such as head is small, mouthfeel is hardened, directly
Connect the appearance and mouthfeel for influencing Chinese style wheaten food.
Chinese style wheaten food freezing flour-dough quality-improving new technology is innovated thus, guarantees Chinese style wheaten food freezing flour-dough trimestral
In Storage period, yeast gas production is greater than 800mL after reaching defrosting, and the technical indicator that specific retention is 45~48% is to promote and send out
Open up the necessary of China's steamed food industry.
Therefore, how a kind of fermentability for holding strength, retention ability and yeast cells being effectively improved freezing flour-dough is provided
The problem of Chinese style wheaten food freezing flour-dough of decline problem and preparation method thereof is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of Chinese style wheaten food freezing flour-doughs and preparation method thereof, to solve the prior art
In freezing flour-dough hold strength, retention ability and yeast cells fermentability decline, the appearance of Chinese style wheaten food and mouthfeel it is bad
The technical issues of, while solving the not high technical problem of Chinese style wheaten food active nutrients content in the prior art.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are as follows: medium-strength wheat flour 21
~25 parts, 58~63 parts of high gluten wheat flour, 8~10 parts of granulated sugar, 1.2~1.8 parts of high activity dried yeast, compounding freezing flour-dough improvement
3~4 parts of agent；
The specification of the high gluten wheat flour meets national standard GB/T8607-1988；The compounding freezing flour-dough improver
Specification meets GB2760-2014；The specification of the high activity dried yeast meets GB/T20886；
The compounding freezing flour-dough improver is by diacetyl tartaric acid monodiglyceride, trehalose, ascorbic acid, glutamy
Amine transaminase is mixed according to mass ratio 0.6:0.3:0.024:1.6；
The medium-strength wheat flour, high gluten wheat flour, granulated sugar, high activity dried yeast, compounding freezing flour-dough improver are tool
There is the powdery solid of free-running property, passes through No. CQ20 sieve as defined in standard GB/T 5507.
Preferably, in a kind of above-mentioned Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are such as
Under: 21 parts of medium-strength wheat flour, 58 parts of high gluten wheat flour, 8 parts of granulated sugar, 1.2 parts of high activity dried yeast, compounding freezing flour-dough improver
4 parts.
Preferably, in a kind of above-mentioned Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are such as
Under: 23 parts of medium-strength wheat flour, 61 parts of high gluten wheat flour, 9.9 parts of granulated sugar, 1.5 parts of high activity dried yeast,；Compounding freezing flour-dough changes
Good dose 4 parts.
Preferably, in a kind of above-mentioned Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are such as
Under: 25 parts of medium-strength wheat flour, 63 parts of high gluten wheat flour, 10 parts of granulated sugar, 1.8 parts of high activity dried yeast, compounding freezing flour-dough improvement
3 parts of agent.
A kind of preparation method of Chinese style wheaten food freezing flour-dough, includes the following steps:
Step 1, it premixes: after granulated sugar, high activity dried yeast, compounding freezing flour-dough improver are mixed evenly, then with
Medium-strength wheat flour, high gluten wheat flour are mixed evenly to get a kind of Chinese style wheaten food freezing flour-dough premixing flour；
Step 2, dough primary modulation: the 75% of a kind of Chinese style wheaten food freezing flour-dough premixing flour total amount of step 1 gained is taken, is added
Enter the water that temperature is 37~45 DEG C and starch adhesive is made, then controlled at 25~30 DEG C of 45~60min for the first fermentation, obtains
To fermentation starch adhesive；The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of Chinese style wheaten food freezing flour-dough premixing flour is 41~43:
100；
Step 3, dough secondary modulation: by the resulting fermentation starch adhesive of step 2 and a kind of remaining 25% Chinese style wheaten food freezing
After dough premixing flour is mixed evenly, second of 70~90min of fermentation is carried out controlled at 25~30 DEG C, obtains fermentation face
Group；
Step 4, dough divides shaping: rubbing the obtained fermented dough segmentation of step 3 with the hands circle, shaping；
Step 5, faric: the dough after step 4 gained shaping is packed in fillings, control dough weight and fillings weight are 3:
2；
Step 6, pre-proofed: by dough after molding obtained by step 5 in 25~30 DEG C of temperature, the ring of humidity 75%~85%
In border, 70~90min of pre-proofed is carried out；
Step 7, it freezes and packs: in -35 DEG C~-30 DEG C after group behind step 6 gained provocation is packed with Polythene Bag
Lower freezing 1h~2h, until dough is hardened completely to get Chinese style wheaten food freezing flour-dough；
Step 8, cold storage: step 7 gained Chinese style wheaten food freezing flour-dough is placed in cold storage at -23 DEG C~-18 DEG C and is saved；
Preferably, in a kind of above-mentioned preparation method of Chinese style wheaten food freezing flour-dough, further includes:
Step 9, it thaws: step 8 is opened big vast cold storage freezing flour-dough, microwave thawing 1min；
Step 10, provocation: freezing flour-dough after thawing in step 9 is placed in 25~30 DEG C of temperature, humidity 75%~85%,
70~90min of provocation；
Step 11, it steams: freezing flour-dough after step 10 provocation being put into food steamer, high fire steams 20min.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of Chinese style wheaten food is cold
Frozen dough and preparation method thereof, the present invention solve the key technology of prior art Chinese style millet cake freezing flour-dough, cold by compounding
The design of the holistic science of frozen dough modifying agent and premixing flour formula, can be effectively improved and make Chinese style using Chinese style wheaten food freezing flour-dough
The sensory quality indicators such as volume, density and the water retention of millet cake accord with air hole structure, uniformity, expansion height of product etc.
Close the index of correlation of national Chinese style wheaten food standard (GB/T20981-2007).
The present invention is designed using the integral formulas such as secondary fermentation and a variety of compounding modifying agents, and fermenting speed can be improved, and is improved
Final resulting nutrition Chinese style wheaten food fragrance.Guarantee product have commercially available Chinese style wheaten food air hole structure, uniformity, expansion height and
The good organoleptic quality such as color, fragrance.
The made Chinese style wheaten food of Chinese style wheaten food freezing flour-dough through the invention contains sugar 8~10%, and glycemic index is averagely only
52.Have the characteristics that containing sugar is low, glycemic index is low.
The present invention is compared with prior art, and technological progress is significant.Utilize the made Chinese style wheaten food freezer surface of the present invention
Group can effectively improve yeast viability and frost resistance within the freezing shelf-life.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 attached drawing is a kind of preparation method flow chart of Chinese style wheaten food freezing flour-dough in the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
The embodiment of the invention discloses a kind of Chinese style wheaten food freezing flour-doughs and preparation method thereof, are changed by compounding freezing flour-dough
The holistic science of good dose and premixing flour formula designs, and can be effectively improved the body using Chinese style wheaten food freezing flour-dough production Chinese style wheaten food
The sensory quality indicators such as product, density and water retention, meet air hole structure, uniformity, expansion height of product etc. in country
Formula millet cake standard.
Embodiment 1
A kind of Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are as follows: medium-strength wheat flour 21
Part, 58 parts of high gluten wheat flour, 8 parts of granulated sugar, 1.2 parts of high activity dried yeast, compounding 4 parts of freezing flour-dough improver, high muscle wheat
The specification of powder meets national standard GB/T8607-1988；The specification of compounding freezing flour-dough improver meet GB2760-2014；Height
The specification of active dry yeast meets GB/T20886；Compounding freezing flour-dough improver by diacetyl tartaric acid monodiglyceride, sea
Algae sugar, ascorbic acid, glutamine transaminage mix, by weight calculating, diacetyl tartaric acid monodiglyceride: seaweed
Sugar: ascorbic acid: glutamine transaminage 0.6:0.3:0.024:1.6；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
The method for preparing Chinese style wheaten food using a kind of above-mentioned Chinese style wheaten food freezing flour-dough, specifically comprises the following steps:
Step 1, it premixes:
By granulated sugar, high activity dried yeast, compounding freezing flour-dough improver be mixed evenly after, then with medium-strength wheat flour,
High gluten wheat flour is mixed evenly to get a kind of Chinese style wheaten food freezing flour-dough premixing flour；
Step 2, dough primary modulation:
The 75% of a kind of Chinese style wheaten food freezing flour-dough premixing flour total amount of step 1 gained is taken, it is 37~45 DEG C that temperature, which is added,
Starch adhesive is made in water, then controlled at 25~30 DEG C of 45min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of Chinese style wheaten food freezing flour-dough premixing flour is 41:100；
Step 3, dough secondary modulation:
After the resulting fermentation starch adhesive of step 2 and remaining 25% premixing flour are mixed evenly, controlled at 25~
30 DEG C carry out second of fermentation 70min, obtain fermented dough；
Step 4, dough divides shaping:
Rub the resulting fermented dough segmentation of step 3 with the hands circle, shaping；
Step 5, faric:
Dough after step 4 gained shaping is packed in fillings, control dough weight and fillings weight are 3:2；
Step 6, pre-proofed:
By dough after molding obtained by step 5 in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 70min；
Step 7, it freezes, pack:
1h is freezed at -35 DEG C~-30 DEG C after group behind step 6 gained provocation is packed with Polythene Bag, until dough is complete
It is hardened entirely to get Chinese style wheaten food freezing flour-dough；
Step 8, cold storage:
Step 7 gained Chinese style wheaten food freezing flour-dough is placed in cold storage at -23 DEG C~-18 DEG C to save；
In order to further optimize the above technical scheme, further includes:
Step 9, it thaws: step 8 is opened big vast cold storage freezing flour-dough, microwave thawing 1min；
Step 10, provocation: freezing flour-dough after thawing in step 9 is placed in 25~30 DEG C of temperature, humidity 75%~85%,
70~90min of provocation；
Step 11, it steams: freezing flour-dough after step 10 provocation being put into food steamer, high fire steams 20min.
Embodiment 2
A kind of Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are as follows: medium-strength wheat flour 23
Part；61 parts of high gluten wheat flour；1 part of refined salt；7 parts of powdered oil；9.9 parts of granulated sugar；1.5 parts of high activity dried yeast；Compound freezer surface
4 parts of modifying agent of group；The specification of high gluten wheat flour meet national standard GB/T8607-1988；Compounding freezing flour-dough improver rule
Lattice meet GB2760-2014；The specification of high activity dried yeast meet GB/T20886；Compounding freezing flour-dough improver by double
The single double glyceride of acetyltartaric acid, trehalose, ascorbic acid, glutamine transaminage mix, by weight calculating, double second
Acyl tartaric acid list double glyceride: trehalose: ascorbic acid: glutamine transaminage 0.6:0.3:0.024:1.6；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
The method for preparing Chinese style wheaten food using a kind of above-mentioned Chinese style wheaten food freezing flour-dough, specifically comprises the following steps:
Step 1, it premixes:
By granulated sugar, high activity dried yeast, compounding modifying agent be mixed evenly after, then with medium-strength wheat flour, high muscle wheat
Powder is mixed evenly to get a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour；
Step 2, dough preparing:
The 75% of a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour total amount of step 1 gained is taken, temperature, which is added, is
Starch adhesive is made in 37~45 DEG C of water, then controlled at 25~30 DEG C of 52min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour is
42:100；
Step 3, dough secondary modulation:
After the resulting fermentation starch adhesive of step 2 and remaining 25% premixing flour are mixed evenly, controlled at 25~
30 DEG C carry out second of fermentation 80min, obtain fermented dough；
Step 4, dough divides shaping:
Rub the resulting fermented dough segmentation of step 3 with the hands circle, shaping；
Step 5, faric:
Dough after step 4 gained shaping is packed in fillings, control dough weight and fillings weight are 3:2；
Step 6, pre-proofed:
By dough after molding obtained by step 5 in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 80min；
Step 7, it freezes, pack:
1.5h is freezed at -35 DEG C~-30 DEG C after group behind step 6 gained provocation is packed with Polythene Bag, until dough
It is hardened completely to get medium-strength wheat flour Chinese style wheaten food freezing flour-dough；
Step 8, cold storage:
Step 7 gained medium-strength wheat flour Chinese style wheaten food freezing flour-dough is placed in cold storage at -23 DEG C~-18 DEG C to save；
In order to further optimize the above technical scheme, further includes:
Step 9, it thaws: step 8 is opened big vast cold storage freezing flour-dough, microwave thawing 1min；
Step 10, provocation: freezing flour-dough after thawing in step 9 is placed in 25~30 DEG C of temperature, humidity 75%~85%,
70~90min of provocation；
Step 11, it steams: freezing flour-dough after step 10 provocation being put into food steamer, high fire steams 20min.
Embodiment 3
A kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough, in parts by weight, raw material composition and content are as follows: in
25 parts of gluten wheat flour, 63 parts of high gluten wheat flour, 10 parts of granulated sugar, 1.8 parts of high activity dried yeast, 3 parts of freezing flour-dough improver of compounding；
The specification of high gluten wheat flour meet national standard GB/T8607-1988；The specification of compounding freezing flour-dough improver meet GB2760-
2014；The specification of high activity dried yeast meet GB/T20886；Compounding freezing flour-dough improver by diacetyl tartarate Dan Shuan
Glyceride, trehalose, ascorbic acid, glutamine transaminage mix, and by weight calculating, diacetyl tartarate list is double sweet
Grease: trehalose: ascorbic acid: glutamine transaminage 0.6:0.3:0.024:1.6；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
The method for preparing Chinese style wheaten food using a kind of above-mentioned Chinese style wheaten food freezing flour-dough, specifically comprises the following steps:
Step 1, it premixes:
By granulated sugar, high activity dried yeast, compounding modifying agent be mixed evenly after, then with medium-strength wheat flour, high muscle wheat
Powder is mixed evenly to get a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour；
Step 2, dough preparing:
The 75% of a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour total amount of step 1 gained is taken, temperature, which is added, is
Starch adhesive is made in 37~45 DEG C of water, then controlled at 25~30 DEG C of 60min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of medium-strength wheat flour Chinese style wheaten food freezing flour-dough premixing flour is
43:100；
Step 3, dough secondary modulation:
After the resulting fermentation starch adhesive of step 2 and remaining 25% premixing flour are mixed evenly, controlled at 25~
30 DEG C carry out second of fermentation 90min, obtain fermented dough；
Step 4, dough divides shaping:
Rub the resulting fermented dough segmentation of step 3 with the hands circle, shaping；
Step 5, faric:
Dough after step 4 gained shaping is packed in fillings, control dough weight and fillings weight are 3:2；
Step 6, pre-proofed:
By dough after molding obtained by step 5 in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 90min；
Step 7, it freezes, pack:
2h is freezed at -35 DEG C~-30 DEG C after group behind step 6 gained provocation is packed with Polythene Bag, until dough is complete
It is hardened entirely to get medium-strength wheat flour Chinese style wheaten food freezing flour-dough；
Step 8, cold storage:
Step 7 gained medium-strength wheat flour Chinese style wheaten food freezing flour-dough is placed in cold storage at -23 DEG C~-18 DEG C to save；
In order to further optimize the above technical scheme, further includes:
Step 9, it thaws: step 8 is opened big vast cold storage freezing flour-dough, microwave thawing 1min；
Step 10, provocation: freezing flour-dough after thawing in step 9 is placed in 25~30 DEG C of temperature, humidity 75%~85%,
70~90min of provocation；
Step 11, it steams: freezing flour-dough after step 10 provocation being put into food steamer, high fire steams 20min.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (6)
1. a kind of Chinese style wheaten food freezing flour-dough, which is characterized in that in parts by weight, raw material composition and content are as follows: in
21~25 parts of gluten wheat flour, 58~63 parts of high gluten wheat flour, 8~10 parts of granulated sugar, 1.2~1.8 parts of high activity dried yeast, compounding are cold
3~4 parts of frozen dough modifying agent；
The compounding freezing flour-dough improver is turned by diacetyl tartaric acid monodiglyceride, trehalose, ascorbic acid, glutamine
Adnosine deaminase is mixed according to mass ratio 0.6:0.3:0.024:1.6；
The medium-strength wheat flour, high gluten wheat flour, granulated sugar, high activity dried yeast, compounding freezing flour-dough improver are to have stream
Dissipate the powdery solid of property.
2. a kind of Chinese style wheaten food freezing flour-dough according to claim 1, which is characterized in that in parts by weight, raw material
Composition and content are as follows: 21 parts of medium-strength wheat flour, 58 parts of high gluten wheat flour, 8 parts of granulated sugar, 1.2 parts of high activity dried yeast, compounding are cold
4 parts of frozen dough modifying agent.
3. a kind of Chinese style wheaten food freezing flour-dough according to claim 1, which is characterized in that in parts by weight, raw material
Composition and content it is as follows: 23 parts of medium-strength wheat flour, 61 parts of high gluten wheat flour, 9.9 parts of granulated sugar, 1.5 parts of high activity dried yeast,；It is multiple
With 4 parts of freezing flour-dough improver.
4. a kind of Chinese style wheaten food freezing flour-dough according to claim 1, which is characterized in that in parts by weight, raw material
Composition and content are as follows: 25 parts of medium-strength wheat flour, 63 parts of high gluten wheat flour, 10 parts of granulated sugar, 1.8 parts of high activity dried yeast, compounding
3 parts of freezing flour-dough improver.
5. a kind of preparation method of Chinese style wheaten food freezing flour-dough, which comprises the steps of:
Step 1, premix: by granulated sugar, high activity dried yeast, compounding freezing flour-dough improver be mixed evenly after, then with middle muscle
Wheat flour, high gluten wheat flour are mixed evenly to get a kind of Chinese style wheaten food freezing flour-dough premixing flour；
Step 2, dough primary modulation: the 75% of a kind of Chinese style wheaten food freezing flour-dough premixing flour total amount of step 1 gained is taken, temperature is added
Starch adhesive is made for 37~45 DEG C of water in degree, then controlled at 25~30 DEG C of 45~60min for the first fermentation, is sent out
Ferment starch adhesive；The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of Chinese style wheaten food freezing flour-dough premixing flour is 41~43:100；
Step 3, dough secondary modulation: by the resulting fermentation starch adhesive of step 2 and a kind of remaining 25% Chinese style wheaten food freezing flour-dough
After premixing flour is mixed evenly, second of 70~90min of fermentation is carried out controlled at 25~30 DEG C, obtains fermented dough；
Step 4, dough divides shaping: rubbing the obtained fermented dough segmentation of step 3 with the hands circle, shaping；
Step 5, faric: the dough after step 4 gained shaping to be packed in fillings, control dough weight and fillings weight are 3:2；
Step 6, pre-proofed: by dough after molding obtained by step 5 in 25~30 DEG C of temperature, the environment of humidity 75%~85%
In, carry out 70~90min of pre-proofed；
Step 7, it freezes and packs: is cold at -35 DEG C~-30 DEG C after group behind step 6 gained provocation is packed with Polythene Bag
Freeze 1h~2h, until dough is hardened completely to get Chinese style wheaten food freezing flour-dough；
Step 8, cold storage: step 7 gained Chinese style wheaten food freezing flour-dough is placed in cold storage at -23 DEG C~-18 DEG C and is saved.
6. a kind of preparation method of Chinese style wheaten food freezing flour-dough according to claim 5, which is characterized in that further include:
Step 9, it thaws: step 8 is opened big vast cold storage freezing flour-dough, microwave thawing 1min；
Step 10, provocation: freezing flour-dough after thawing in step 9 is placed in 25~30 DEG C of temperature, humidity 75%~85%, provocation
70~90min；
Step 11, it steams: freezing flour-dough after step 10 provocation being put into food steamer, high fire steams 20min.
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