CN110506893A - A kind of freezing steamed stuffed bun green compact dough and preparation method thereof - Google Patents
A kind of freezing steamed stuffed bun green compact dough and preparation method thereof Download PDFInfo
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- CN110506893A CN110506893A CN201910847926.7A CN201910847926A CN110506893A CN 110506893 A CN110506893 A CN 110506893A CN 201910847926 A CN201910847926 A CN 201910847926A CN 110506893 A CN110506893 A CN 110506893A
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- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses a kind of freezing steamed stuffed bun green compact doughs and preparation method thereof.The raw material of the freezing steamed stuffed bun green compact dough includes high gluten wheat flour, medium-strength wheat flour, i.e., dry yeast, compound sugar, baking powder, compounding freezing flour-dough improver and water.Preparation method includes the steps that a step of steamed stuffed bun molding, a quick-frozen step and packaging, cold storage.The problems such as present invention is saved the Production Time of freezing flour-dough using non-proofed frozen technique preparation freezing steamed stuffed bun green compact dough, improves the quick-frozen rear cracking of dough, shrinkage；And by using compound sugar and compounding freezing flour-dough improver preparation freezing steamed stuffed bun green compact dough, the stability of freezing flour-dough is improved.Made freezing steamed stuffed bun green compact after steaming it is soft it is flexible, surface is smooth glossy, full of nutrition, unique in taste, and it is close with the quality of Baozi without freezing processing after steaming after being stored 4 months at -20~-18 DEG C using the freezing steamed stuffed bun green compact of invention preparation.
Description
Technical field
The invention belongs to field of food, are related to a kind of frozen green compact dough, specifically a kind of non-proofed frozen steamed stuffed bun
The preparation method of green compact.
Background technique
Steamed stuffed bun is that the dough of fermentation is rolled into musculus cutaneus, is packed in fillings then kneading molding, one kind made of being steamed with food steamer
Tradition with filling steams wheaten food.Generally with dish, meat, sweetened bean paste etc. for fillings, product skin is thin and flexible, the flavor for fillings of giving prominence to the key points,
It is unique in taste, it is welcomed by consumers.
In recent years, with the development of the times, the processing of traditional food gradually moves towards the industrialization production, and machinery replaces by hand,
Plant layoutization replaces workshop-based production.But fresh wheaten food, shelf life is short and easily aging, largely influences
The industrialized production of traditional wheaten food.And freezing flour-dough technology can be the industrialization of traditional wheaten food, chain metaplasia
Production creates conditions.The production of wheaten food is divided into two independent links of production and shortening of dough by freezing flour-dough technology, and
The advantages that technology processing is time-consuming less, procedure of processing is simple, the dough after cold storage is conducive to preservation and transport, is very suitable to chain
The production model of enterprise.The production technology for freezing steamed stuffed bun on the market at present is mainly to steam again after frozen cooked base thaws, and can be made in this way
The mouthfeel of steamed stuffed bun, color, flavor decline, it is difficult to meet consumer demand.And freeze steamed stuffed bun green compact can be reasonable according to needing
The time and quantity that steam of arrangement steamed stuffed bun, allow consumer that can taste fresh steamed stuffed bun at any time, while can also solve because cold
Freeze after ripe base thaws to steam again and leads to that steamed stuffed bun mouthfeel is bad, quality decline.
Summary of the invention
The technical problems to be solved by the present invention are: freezing steamed stuffed bun is small in size after steaming, color is dark yellow, mouthfeel is bad, quality
The problems such as decline.
To solve the above-mentioned problems, the present invention provides a kind of freezing steamed stuffed bun green compact doughs, which is characterized in that raw material packet
Include following component based on parts by weight:
Preferably, the compound sugar is compounded by trehalose and white granulated sugar with mass ratio 2:5.
Preferably, the compounding freezing flour-dough improver is by sodium alginate, diacetyl tartaric acid monodiglyceride, carboxylic first
Base cellulose, zytase, glucose oxidase are compounded with mass ratio 1:1:4:1:1；Wherein, glucose oxidase is living
Power is 10000U/g；Xylanase activity is 100000U/g.
Preferably, raw material includes following component based on parts by weight:
Preferably, raw material includes following component based on parts by weight:
Preferably, raw material includes following component based on parts by weight:
The present invention also provides the preparation methods of above-mentioned freezing steamed stuffed bun green compact dough, which is characterized in that including following step
It is rapid:
Step 1): a step of steamed stuffed bun forms:
By high gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent pours into and face
It is mixed evenly in machine, warp and face, segmentation, shaping and optional faric technique are to get steamed stuffed bun green compact；
Step 2): a quick-frozen step:
Steamed stuffed bun green compact obtained by step 1) are freezed into 30~40min at -30~-28 DEG C, its central temperature is made to reach -18
DEG C hereinafter, up to freezing steamed stuffed bun green compact；
Step 3): one packaging, cold storage the step of:
It is saved 7 days after freezing steamed stuffed bun green compact obtained by step 2) are packed with packaging bag in -20~-18 DEG C of cold storage.
Preferably, the resulting freezing steamed stuffed bun green compact dough of the step 3) must be thawed using preceding, defrosting step are as follows: will be cold
Freeze steamed stuffed bun green compact and be placed in 23~25 DEG C of temperature, humidity 70~72%, thaw 25~30min.
It is highly preferred that the freezing steamed stuffed bun green compact dough steams after provocation after thawing；Proofing step are as follows: set
In 35~37 DEG C of temperature, humidity 70~75%, 100~120min of provocation；Steam step are as follows: steamed stuffed bun green compact will be freezed after provocation
It is steamed, after decatize 20min, is taken out after standing 3min.
The present invention wraps freezing with compounding modifying agent using the mixed powder of high gluten wheat flour and medium-strength wheat flour as raw material
Sub- raw embryo is improved, and the problems such as small in size, color is dark yellow, mouthfeel is bad after steamed stuffed bun steams can be freezed with effective solution.Tradition
Steamed stuffed bun makes often using medium-strength wheat flour as raw material, but for freezing steamed stuffed bun, since quick-frozen and cold storage is handled, in dough
Water will form ice crystal, destroy networked dough structure, decline dough strength, the quality of dough is caused decline, so freezing is wrapped
The production of son needs the flour relatively high using gluten strength.By the way that high gluten wheat flour is compounded with medium-strength wheat flour 1:1,
The problem of biceps deficiency in freezing steamed stuffed bun traditional method can be improved, wherein the protein content of the mixed powder is 11.7%, wet face
Muscle content is 33.3%.
The present invention freezes steamed stuffed bun green compact using the production of non-proofed frozen dough technique, is not necessarily to control provocation in manufacturing process
Degree, it is easy to operate, can effectively save dough Production Time, while non-proofed frozen dough is small in size, be conducive to storage and
Transport, controls human cost to a certain extent.
The present invention replaces part white granulated sugar with trehalose, can effectively improve the frost resistance of yeast.It is lost in cell freezing
When water, trehalose can replace water, and hydrogen bond is formed between protein, prevent protein denaturation, keep the steady of biomolecule
It is fixed.
After being steamed using the made freezing steamed stuffed bun green compact of the present invention soft flexible, surface it is smooth it is glossy, full of nutrition,
It is unique in taste, and after being stored 4 months at -20~-18 DEG C, it is close with the quality of Baozi without freezing processing after steaming.
Specific embodiment
In order to make the present invention more obvious and understandable, it is hereby described in detail below with preferred embodiment.
Compounding freezing flour-dough improver is by sodium alginate, diacetyl tartaric used in embodiment 1-3 and comparative example 1-6
Sour list double glyceride, carboxymethyl cellulose, zytase, glucose oxidase are compounded with mass ratio 1:1:4:1:1,
In, sodium alginate, Qingdao Mingyue Marine Alga Group Corp., Ltd.'s production；Diacetyl tartaric acid monodiglyceride, three full biotechnologies
Co., Ltd's production；Carboxymethyl cellulose, Shanghai Shen optical eclipse are produced with Chemical Company；Glucose oxidase, vigor
For 10000U/g, the production of Zhengzhou Wan Ruida company；Zytase, vigor 100000U/g, the limited public affairs of ten thousand nations of Henan industry
Department's production.
Embodiment 1
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5；The compounding freezing flour-dough changes
Good dose by sodium alginate, diacetyl tartaric acid monodiglyceride, carboxymethyl cellulose, zytase, glucose oxidase according to
Mass ratio 1:1:4:1:1 is compounded, wherein activity of glucose oxidase are as follows: 10000U/g；Xylanase activity are as follows:
100000U/g。
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
By high gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent pours into and face
Be mixed evenly in machine, through with face, segmentation, shaping, faric to get steamed stuffed bun green compact；
B) quick-frozen
The resulting steamed stuffed bun green compact of step a) are freezed into 40min at -30~-28 DEG C, its central temperature is made to reach -18 DEG C
Hereinafter, up to freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after the resulting freezing steamed stuffed bun green compact of step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
J) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 1
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, segmentation, shaping, faric to get steamed stuffed bun green compact；
B) quick-frozen
The resulting freezing steamed stuffed bun green compact of step a) are freezed into 40min at -30~-28 DEG C, make its central temperature reach -
18 DEG C hereinafter, up to freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after the resulting freezing steamed stuffed bun green compact of step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
F) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 2
A kind of fresh steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned fresh steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, provocation (28~30 DEG C, 70~75%, 20min), segmentation, shaping, faric to get steamed stuffed bun green compact；
B) secondary provocation
By the resulting fresh steamed stuffed bun green compact of step a), it is placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 30min；
C) it steams
Fresh steamed stuffed bun green compact after step b) provocation are steamed, after decatize 20min, are taken out after standing 3min.
The fresh steamed stuffed bun green compact dough, preparation process difference from example 1 is that:
1) fresh steamed stuffed bun green compact dough does not add compounding freezing flour-dough improver；
2) fresh steamed stuffed bun green compact dough is without freezing, cold storage and course of defrosting；
3) fresh steamed stuffed bun green compact dough needs a provocation and secondary provocation；
Sense organ is carried out to above-described embodiment 1, the resulting freezing steamed stuffed bun of comparative example 1 and the resulting fresh steamed stuffed bun of comparative example 22
Evaluation.Referring to GBT17320-1998, sensory evaluation criteria such as table 1, steamed stuffed bun appraisal result such as table 2 are designed.
1 steamed stuffed bun sensory evaluation criteria of table
2 steamed stuffed bun Analyses Methods for Sensory Evaluation Results of table
As can be seen from Table 2, the freezing steamed stuffed bun sense organ total score of no compounding freezing flour-dough improver is lower, illustrates at freezing
Comprehend and large effect is generated to steamed stuffed bun, because of water of the freezing raw embryo dough in quick-frozen and subsequent refrigerating process, in dough
Form ice crystal and because of the recrystallization that temperature fluctuation generates, can opposite Youth League organization, yeast cells cause mechanical damage, so as to cause
The destruction of gluten network structure, the fermentability decline for holding strength and yeast cells of dough, influence the quality of steamed stuffed bun；And it adds
The freezing steamed stuffed bun sensory evaluation scores for compounding freezing flour-dough improver are higher and close with the sense organ total score of fresh steamed stuffed bun, illustrate to compound
Freezing flour-dough improver can improve the injury of ice crystal opposite Youth League organization, yeast cells, so as to improve the quality of steamed stuffed bun.
Embodiment 2
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5；The compounding freezing flour-dough changes
Good dose by sodium alginate, diacetyl tartaric acid monodiglyceride, carboxymethyl cellulose, zytase, glucose oxidase according to
Mass ratio 1:1:4:1:1 is compounded, wherein activity of glucose oxidase 10000U/g, Xylanase activity are
100000U/g。
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
By high gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent pours into and face
Be mixed evenly in machine, through with face, segmentation, shaping, faric to get steamed stuffed bun green compact；
B) quick-frozen
The resulting freezing steamed stuffed bun green compact of step a) are freezed into 35min at -30~-28 DEG C, make its central temperature reach -
18 DEG C hereinafter, up to freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after the resulting freezing steamed stuffed bun green compact of step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
F) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 3
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, segmentation, shaping, faric to get steamed stuffed bun green compact；
B) quick-frozen
The resulting freezing steamed stuffed bun green compact of step a) are freezed into 35min at -30~-28 DEG C, make its central temperature reach -
18 DEG C hereinafter, up to freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after the resulting freezing steamed stuffed bun green compact of step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
F) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 4
A kind of fresh steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned fresh steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, provocation (28~30 DEG C, 70~75%, 20min), segmentation, shaping, faric to get a kind of steamed stuffed bun green compact；
B) secondary provocation
By the resulting fresh steamed stuffed bun green compact of step a), it is placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 30min；
C) it steams
Fresh steamed stuffed bun green compact after step b) provocation are steamed, after decatize 20min, are taken out after standing 3min.
Are carried out by sense organ and is commented for above-described embodiment 2, the resulting freezing steamed stuffed bun of comparative example 3 and the resulting fresh steamed stuffed bun of comparative example 4
Valence.Design sensory evaluation criteria such as table 1, steamed stuffed bun appraisal result such as table 3.
3 steamed stuffed bun Analyses Methods for Sensory Evaluation Results of table
| Project | Surface color | Face shaping | Institutional framework | Elasticity | Toughness | Viscosity | Smell | Total score |
| Embodiment 2 | 13 | 13 | 15 | 17 | 9 | 9 | 10 | 86 |
| Comparative example 3 | 12 | 7 | 9 | 10 | 6 | 8 | 7 | 59 |
| Comparative example 4 | 13 | 14 | 16 | 18 | 9 | 9 | 10 | 89 |
As can be seen from Table 3, the freezing steamed stuffed bun sense organ total score of no compounding freezing flour-dough improver is lower, illustrates at freezing
Comprehend and large effect is generated to steamed stuffed bun, because of water of the freezing raw embryo dough in quick-frozen and subsequent refrigerating process, in dough
Form ice crystal and because of the recrystallization that temperature fluctuation generates, can opposite Youth League organization, yeast cells cause mechanical damage, so as to cause
The destruction of gluten network structure, the fermentability decline for holding strength and yeast cells of dough, influence the quality of steamed stuffed bun；And it adds
The freezing steamed stuffed bun sensory evaluation scores for compounding freezing flour-dough improver are higher and close with the sense organ total score of fresh steamed stuffed bun, illustrate to compound
Freezing flour-dough improver can improve the injury of ice crystal opposite Youth League organization, yeast cells, so as to improve the quality of steamed stuffed bun.
Embodiment 3
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5；The compounding freezing flour-dough changes
Good dose by sodium alginate, diacetyl tartaric acid monodiglyceride, carboxymethyl cellulose, zytase, glucose oxidase according to
Mass ratio 1:1:4:1:1 is compounded, wherein activity of glucose oxidase 10000U/g, Xylanase activity are
100000U/g。
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
By high gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent pours into and face
Be mixed evenly in machine, through with face, segmentation, shaping, faric to get a kind of steamed stuffed bun green compact；
B) quick-frozen
A kind of freezing steamed stuffed bun green compact obtained by step a) are freezed into 40min at -30~-28 DEG C, reach its central temperature
To -18 DEG C hereinafter, up to a kind of freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after a kind of freezing steamed stuffed bun green compact obtained by step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
F) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 5
A kind of freezing steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned freezing steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, segmentation, shaping, faric to get a kind of steamed stuffed bun green compact；
B) quick-frozen
A kind of freezing steamed stuffed bun green compact obtained by step a) are freezed into 40min at -30~-28 DEG C, reach its central temperature
To -18 DEG C hereinafter, up to a kind of freezing steamed stuffed bun green compact；
C) packaging, cold storage
It is saved 7 days after a kind of freezing steamed stuffed bun green compact obtained by step b) are packed with packaging bag in -20~-18 DEG C of cold storage；
D) it thaws
By the freezing steamed stuffed bun green compact of step c) cold storage, it is placed in 23~25 DEG C of temperature, humidity 70~75%, thaw 25~
30min；
E) provocation
Will step d) thaw after freeze steamed stuffed bun green compact, be placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；
F) it steams
It steams steamed stuffed bun green compact are freezed after step e) provocation, after decatize 20min, is taken out after standing 3min.
Comparative example 6
A kind of fresh steamed stuffed bun green compact dough, in parts by weight, raw material composition and content are as follows:
The compound sugar is compounded by trehalose and white granulated sugar according to mass ratio 2:5.
Steamed stuffed bun is prepared using above-mentioned fresh steamed stuffed bun green compact dough, is specifically comprised the following steps:
A) steamed stuffed bun forms
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder and i.e. dry yeast are poured into mixing in dough mixing machine to stir
Mix uniformly, through with face, provocation (28~30 DEG C, 70~75%, 20min), segmentation, shaping, faric to get a kind of steamed stuffed bun green compact；
B) secondary provocation
By the resulting fresh steamed stuffed bun green compact of step a), it is placed in 35~37 DEG C of temperature, humidity 70~75%, provocation 30min；
C) it steams
Fresh steamed stuffed bun green compact after step b) provocation are steamed, after decatize 20min, are taken out after standing 3min.
Are carried out by sense organ and is commented for above-described embodiment 3, the resulting freezing steamed stuffed bun of comparative example 5 and the resulting fresh steamed stuffed bun of comparative example 6
Valence.Design sensory evaluation criteria such as table 1, steamed stuffed bun appraisal result such as table 4.
4 steamed stuffed bun Analyses Methods for Sensory Evaluation Results of table
| Project | Surface color | Face shaping | Institutional framework | Elasticity | Toughness | Viscosity | Smell | Total score |
| Embodiment 3 | 14 | 14 | 15 | 17 | 9 | 9 | 10 | 88 |
| Comparative example 5 | 12 | 7 | 9 | 10 | 6 | 8 | 7 | 59 |
| Comparative example 6 | 13 | 14 | 16 | 18 | 9 | 9 | 10 | 89 |
As can be seen from Table 4, the freezing steamed stuffed bun sense organ total score of no compounding freezing flour-dough improver is lower, illustrates at freezing
Comprehend and large effect is generated to steamed stuffed bun, because of water of the freezing raw embryo dough in quick-frozen and subsequent refrigerating process, in dough
Form ice crystal and because of the recrystallization that temperature fluctuation generates, can opposite Youth League organization, yeast cells cause mechanical damage, so as to cause
The destruction of gluten network structure, the fermentability decline for holding strength and yeast cells of dough, influence the quality of steamed stuffed bun；And it adds
The freezing steamed stuffed bun sensory evaluation scores for compounding freezing flour-dough improver are higher and close with the sense organ total score of fresh steamed stuffed bun, illustrate to compound
Freezing flour-dough improver can improve the injury of ice crystal opposite Youth League organization, yeast cells, so as to improve the quality of steamed stuffed bun.And
After store 4 months at -20~-18 DEG C using freezing steamed stuffed bun green compact prepared by the invention, after steaming and the packet without freezing processing
Sub- quality is close.
Claims (9)
1. a kind of freezing steamed stuffed bun green compact dough, which is characterized in that raw material includes following component based on parts by weight:
2. as described in claim 1 freezing steamed stuffed bun green compact dough, which is characterized in that the compound sugar by trehalose and white granulated sugar with
Mass ratio 2:5 is compounded.
3. non-proofed frozen steamed stuffed bun green compact dough as described in claim 1, which is characterized in that the compounding freezing flour-dough improver
By sodium alginate, diacetyl tartaric acid monodiglyceride, carboxymethyl cellulose, zytase, glucose oxidase with mass ratio
1:1:4:1:1 is compounded；Wherein, activity of glucose oxidase 10000U/g；Xylanase activity is 100000U/g.
4. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group
Part:
5. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group
Part:
6. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group
Part:
7. freezing the preparation method of steamed stuffed bun green compact dough described in claim 1-6 any one, which is characterized in that including following step
It is rapid:
Step 1): a step of steamed stuffed bun forms:
High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent are poured into dough mixing machine
It is mixed evenly, warp and face, segmentation, shaping and optional faric technique are to get steamed stuffed bun green compact；
Step 2): a quick-frozen step:
Steamed stuffed bun green compact obtained by step 1) are freezed into 30~40min at -30~-28 DEG C, make its central temperature reach -18 DEG C with
Under to get freezing steamed stuffed bun green compact；
Step 3): one packaging, cold storage the step of:
It is saved 7 days after freezing steamed stuffed bun green compact obtained by step 2) are packed with packaging bag in -20~-18 DEG C of cold storage.
8. the preparation method of freezing steamed stuffed bun green compact dough as claimed in claim 7, which is characterized in that the step 3) is resulting cold
Freezing steamed stuffed bun green compact dough must be thawed using preceding, defrosting step are as follows: freezing steamed stuffed bun green compact are placed in 23~25 DEG C of temperature, humidity 70~
72%, thaw 25~30min.
9. the preparation method of freezing steamed stuffed bun green compact dough as claimed in claim 8, which is characterized in that freezing steamed stuffed bun green compact face
Group steams after provocation after thawing；Proofing step are as follows: place it in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~
120min；Steam step are as follows: steam steamed stuffed bun green compact are freezed after provocation, after decatize 20min, take out after standing 3min.
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