CN110537559A - Low-GI light-eating frozen sweet dough and preparation method thereof and frozen sweet dough bread - Google Patents
Low-GI light-eating frozen sweet dough and preparation method thereof and frozen sweet dough bread Download PDFInfo
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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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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Abstract
The invention discloses a low-GI light-eating frozen sweet dough, a preparation method thereof and frozen sweet dough bread. The low GI light-eating frozen sweet dough comprises the following raw materials: the special flour for the frozen dough, water, a corn stigma fermentation preparation, fresh yeast, whole milk powder, butter, ghee, whole egg liquid, salt, a frozen dough improver and sugar. The bread made by unfreezing, proofing and baking the frozen sweet dough produced by the invention has the characteristics of large specific volume, moderate sweetness, suitability for hyperglycemia people and better bread quality maintenance.
Description
Technical Field
the invention belongs to the field of food processing, and particularly relates to a low-GI light-eating frozen sweet dough and a preparation method thereof, and frozen sweet dough bread.
background
Baking, also known as roasting and baking, refers to a process of dehydrating, drying and hardening materials by dry heat under the burning point of the materials. Baking is an indispensable step for making bread and cake products, and the bread and cake can be cooked after a series of chemical changes such as gelatinization and protein denaturation of starch after baking, and the taste of food can be changed.
Compared with the traditional baking mode, the introduction of the frozen dough technology perfectly solves the problems of dry mouthfeel, high crumb hardness, reduced flavor, quick loss of crispness and the like of the bread during the storage period. In production and sale, the frozen dough more meets the modernization requirements of freshness, specialty, delicacy, rapidness and convenience. However, a series of complications such as increase in blood sugar level and obesity due to excessive sugar content of bread cannot be ignored, and a low-Glycemic Index (GI) diet is a new hot spot for research on prevention and treatment of chronic diseases such as diabetes and obesity in recent years.
disclosure of Invention
the invention aims to effectively reduce the sugar content of bread, avoid the problems of flavor reduction and the like caused by the reduction of sugar, and provide a low-GI light-eating frozen sweet dough to meet the requirements of hyperglycemia crowds and people on bread beneficial to health of intestinal tracts.
In order to achieve the above object, a first aspect of the present invention provides a low GI light-eating frozen sweet dough, which comprises the following raw materials:
30-60 parts of special frozen dough powder, 15-25 parts of water, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of egg liquid, 0.2-0.8 part of salt, 0.5-2 parts of frozen dough improver, 4-8 parts of sugar, 2.5-4 parts of fresh yeast and 2-8 parts of corn stigma fermentation preparation;
The corn silk fermentation preparation is obtained by performing ultrasonic extraction and fermentation on corn silk.
Preferably, the raw material composition of the low-GI light-eating frozen sweet dough comprises:
40-50 parts of special frozen dough powder, 18-22 parts of water, 2-2.5 parts of whole milk powder, 2-3 parts of butter, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 1-1.5 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey, 3-3.5 parts of fresh yeast and 3-7 parts of corn silk fermentation preparation.
In the raw material composition, the special frozen dough flour, the whole milk powder, the butter, the whole egg liquid (from eggs), the salt, the frozen dough improver, the sugar and the honey can be obtained commercially. For example, the special frozen dough powder can be selected from special frozen dough powder produced by Qianji food Co., Ltd, butter can be selected from margarine, ghee can be selected from south bridge ghee, frozen dough improver can be selected from special frozen dough improver produced by Qianji food Co., Ltd, sugar can be selected from common white sugar, etc., and fresh yeast can be selected from fresh yeast produced by Qianji food Co., Ltd.
Among the above components, the addition of honey provides a better flavor to the final product made from the low GI light-eating frozen sweet dough.
among the above components, the addition of whole egg liquid makes the skin of the final product prepared from the low-GI light-eating frozen sweet dough more easily colored.
Among the above components, the whole milk powder can ensure that the whole milk powder has a better gluten network structure in the preparation process of the low-GI light-eating frozen sweet dough, and ensures that the bread of the sweet dough prepared from the low-GI light-eating frozen sweet dough has better mouthfeel.
Preferably, the corn silk fermentation preparation is prepared by a preparation method comprising the following steps:
Step S1-1: drying stigma Maydis, micronizing to 50-200 mesh, decocting in boiling water, extracting with ultrasonic microwave, cooling, and filtering to obtain filtrate I;
Step S1-2: leaching the liquid residue obtained in the step S1-1 with ethanol solution, carrying out vacuum filtration on the solid-liquid mixture obtained after the first part of leaching to obtain filtrate II, and carrying out reduced pressure distillation on the solid-liquid mixture obtained after the second part of leaching to obtain filtrate III;
step S1-3: mixing the filtrate I, the filtrate II and the filtrate III to obtain corn silk leaching liquor, and concentrating the corn silk leaching liquor to 50-70% of the original volume to obtain corn silk leaching concentrated liquor;
Step S1-4: fermenting and sterilizing the corn silk extract to obtain the corn silk fermentation preparation.
Preferably, in step S1-4, the probiotic strains, the fermentation broth stabilizer and the added amounts of the concentrated solution extracted from corn stigma are as follows:
The probiotic strain is more than or equal to 109CFU/L, the sodium alginate is 0.2-0.4g/L, the trisodium citrate is 0.1-0.3g/L, and the sodium carboxymethylcellulose is 0.2-0.4 g/L.
preferably, the corn silk fermentation preparation is prepared by a preparation method comprising the following steps:
collecting fresh corn silk with normal color, removing impurities, cleaning, drying in a constant temperature device at 55-65 ℃ for 10-14h, micronizing to 50-200 meshes, steaming in boiling water 50-100 times of the weight of the corn silk for 60-90min, performing ultrasonic microwave assisted extraction at 65-75 ℃ in combination with 350W of 250-fold milk, continuously operating for 2-3 times, cooling, and filtering to obtain filtrate I;
adding 90% ethanol solution 1-3 times the weight of the residue, leaching at 30-50 deg.C for 40-60min, vacuum filtering 45-55% solid-liquid mixture to obtain filtrate II, and vacuum distilling the rest solid-liquid mixture to obtain filtrate III;
Mixing the filtrate I, the filtrate II and the filtrate III to obtain a corn silk leaching solution, and concentrating the leaching solution to 55-65% of the original volume by using a rotary evaporator to obtain a corn silk leaching concentrated solution; adding probiotic strains and a fermentation liquor stabilizer into the corn stigma extract concentrated solution for fermentation, wherein the addition amount of each component is as follows relative to the corn stigma extract concentrated solution: the probiotic strain is more than or equal to 109CFU/L, the sodium alginate is 0.25-0.35g/L, the trisodium citrate is 0.15-0.25g/L, and the sodium carboxymethylcellulose is 0.25-0.35 g/L;
And removing suspended particles in the mixed solution by using diatomite after fermentation, sterilizing and cooling to obtain the corn silk fermentation preparation.
A second aspect of the present invention provides a method of preparing the low GI light duty frozen sweet dough described above, the method comprising:
s2-1: mixing the special flour for the frozen dough, the whole milk powder, the salt, the frozen dough modifier and the sugar, and uniformly stirring;
S2-2: adding water, whole egg liquid, corn stigma fermentation preparation and optional honey, and stirring until the mixture is transparent, not easy to break and not sticky when torn open;
s2-3: adding fresh yeast, butter and butter, and stirring to make dough;
s2-4: the dough is cut, rounded, quickly frozen and then frozen for storage.
preferably, in the method for preparing the low GI light-eating frozen sweet dough, in the step S2-1, the dough is usually stirred at the rotating speed of 15-20r/min for 2-4 min; in step S2-2, stirring for 3-5min at a rotation speed of 50-60 r/min; in step S2-3, stirring is usually carried out at a rotation speed of 60-90r/min for 3-5 min.
Preferably, the center temperature of the quick-frozen low GI light-eating frozen sweet dough is-15 to-21 ℃. For example, the low GI light-eating frozen sweet dough is firstly placed in a quick-freezing box below minus 30 ℃ for quick freezing until the central temperature of the dough is minus 18 ℃, and then immediately transferred into a freezing and storing room at minus 18 ℃ for storage.
In the present invention, whether the "full rib" state is achieved or not can be determined by the skilled person according to experience, and generally means that a uniform, transparent and unbreakable film is formed.
In a third aspect of the invention, a frozen sweet dough bread is provided, which is obtained by thawing, shaping, proofing and baking the low-GI light-eating frozen sweet dough.
Preferably, the center temperature of the thawed low GI light-eating frozen sweet dough is from 12 to 18 ℃.
Preferably, the volume of the low GI light-eating frozen sweet dough after proofing is 1.5-2 times of the original volume, the proofing temperature is 36-40 ℃, and the proofing humidity is 75-85%.
preferably, the baking time is 7-11min, and in the baking process, the upper fire temperature is 205-225 ℃, and the lower fire temperature is 170-190 ℃.
Compared with the prior art, the method has the advantages and beneficial effects as follows:
the corn stigma fermentation preparation prepared by the invention is added into raw materials to play a role in inhibiting sugar, so that the low GI value expected by people is achieved. On one hand, the bread with the low GI value is prepared to meet the requirements of diabetics and weight-losing people, so that the health level of a human body is guaranteed while the quality of the product is guaranteed; on the other hand, through the development of high value-added food, the problem of environmental pollution caused by waste corn stigma slag of corn deep processing enterprises is hopeful to be solved, and the method has remarkable economic and social benefits.
additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
example 1:
This example provides a low GI light duty frozen sweet dough, a method of making the same, and a frozen sweet dough bread.
The low GI light-eating frozen sweet dough comprises the following raw materials:
45 parts of special frozen dough powder, 20 parts of water, 3 parts of corn stigma fermentation preparation, 3 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of mongolian butter, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.5 part of salt, 1 part of frozen dough improver, 5 parts of white sugar and 2 parts of honey.
the preparation method of the corn stigma fermentation preparation comprises the following steps:
collecting fresh corn stigma with normal color according to observation, removing impurities, cleaning, standing in a constant temperature device at 60 deg.C for 12h, oven drying, micronizing into 50-200 mesh fine powder, decocting in boiling water 50-100 times of the weight of the powder for 60-90min, performing ultrasonic microwave assisted extraction (300W, 70 deg.C) for 3 times, cooling, and filtering to obtain filtrate I; adding 90% ethanol solution 2 times of the weight of the residue into the liquid residue, leaching at 40 deg.C for 50min, vacuum filtering half of the solid-liquid mixture to obtain filtrate II, and vacuum distilling the rest solid-liquid mixture to obtain filtrate III; mixing the filtrate I, the filtrate II and the filtrate III to obtain a corn silk leaching solution, and concentrating the leaching solution to 60% of the original volume by using a rotary evaporator to obtain a corn silk leaching concentrated solution; adding probiotic strains and a fermentation liquor stabilizer into the corn stigma extract concentrated solution for fermentation, wherein the addition amount of each component is as follows relative to the corn stigma extract concentrated solution: the probiotic strain is 1010CFU/L, the sodium alginate is 0.3g/L, the trisodium citrate is 0.2g/L, and the sodium carboxymethylcellulose is 0.3 g/L. Removing suspended particles from the mixture with diatomaceous earth, sterilizing the filtered corn silk fermentation preparation at 100 deg.C for 30min, and cooling; cooling, and storing in a constant temperature tank at 4 deg.C.
The preparation method of the low-GI light-eating frozen sweet dough comprises the following steps:
stirring the special frozen dough flour, the whole milk powder, the salt, the frozen dough improver and the sugar for 3min at the rotating speed of 15 r/min; adding water, whole egg liquid, corn silk fermentation preparation and honey, stirring at 60r/min until the mixture is transparent, not easy to break and not sticky (7 into ribs) when torn, and stirring for 3-5 min; adding fresh yeast, butter and butter, stirring at 90r/min for 3-5min to obtain dough; the temperature during stirring is controlled at 18-20 ℃. The dough is cut and rounded, placed in a quick-freezing box below minus 30 ℃ for quick freezing until the central temperature of the dough is minus 18 ℃, and then immediately transferred into a freezing storage room at minus 18 ℃ for storage.
The sweet dough bread is prepared from the low-GI light-eating frozen sweet dough through thawing, shaping, proofing and baking. The method comprises the following specific steps: taking out the low GI light-weight frozen sweet dough after being preserved for 24h in a freezing chamber at the temperature of-18 ℃, thawing to the central temperature of 15 ℃, shaping, putting into a proof box at the temperature of 38 ℃ and the humidity of 80 percent, and proofing for about 45min until the volume is 1.5-2 times of the original volume. Baking for 9min by adjusting parameters (the upper fire temperature is 215 ℃ and the lower fire temperature is 180 ℃) by using an oven to obtain the low GI light-eating frozen sweet dough S1.
example 2:
The difference from example 1 is that the raw material composition of the low GI light-eating frozen sweet dough is:
45 parts of special frozen dough powder, 20 parts of water, 5 parts of corn stigma fermentation preparation, 3.5 parts of fresh yeast, 2.5 parts of whole milk powder, 2 parts of mongolian butter, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.6 part of salt, 1.5 parts of frozen dough improver, 6 parts of white sugar and 2 parts of honey.
the low GI light eating frozen sweet dough S2 was obtained.
Example 3:
The difference from example 1 is that the raw material composition of the low GI light-eating frozen sweet dough is:
45 parts of special frozen dough powder, 20 parts of water, 7 parts of corn stigma fermentation preparation, 3.5 parts of fresh yeast, 2.5 parts of whole milk powder, 2 parts of mongolian butter, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.6 part of salt, 1.5 parts of frozen dough improver, 7 parts of white sugar and 2 parts of honey.
The low GI light eating frozen sweet dough S3 was obtained.
Comparative example 1:
The difference from example 1 is that:
the corn silk fermentation preparation is prepared without microwave-assisted extraction, and the corn silk particles and the corn silk water extract are directly used for replacing the corn silk fermentation preparation.
the low GI light eating frozen sweet dough S4 was obtained.
comparative example 2:
the difference from example 2 is that:
The corn silk fermentation preparation is prepared without microwave-assisted extraction, and the corn silk particles and the corn silk water extract are directly used for replacing the corn silk fermentation preparation.
the low GI light eating frozen sweet dough S5 was obtained.
Comparative example 3:
The difference from example 3 is that:
the corn silk fermentation preparation is prepared without microwave-assisted extraction, and the corn silk particles and the corn silk water extract are directly used for replacing the corn silk fermentation preparation.
the low GI light eating frozen sweet dough S6 was obtained.
comparative example 4:
the difference from example 1 is that:
the frozen sweet dough comprises the following components in parts by weight: 50 parts of special frozen dough powder, 20 parts of water, 2.5 parts of fresh yeast, 1.5 parts of whole milk powder, 2 parts of Mongolian butter, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.4 part of salt, 0.8 part of frozen dough improver, 6 parts of white sugar and 1.5 parts of honey.
The frozen sweet dough D4 was obtained.
Comparative example 5:
The difference from example 2 is that:
the frozen sweet dough comprises the following components in parts by weight:
49 parts of special frozen dough powder, 20 parts of water, 3 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.5 part of salt, 1 part of frozen dough improver, 7 parts of white sugar and 2 parts of honey.
The frozen sweet dough D5 was obtained.
Comparative example 6:
the difference from example 3 is that:
The frozen sweet dough comprises the following components in parts by weight:
45 parts of special frozen dough powder, 20 parts of water, 3.5 parts of fresh yeast, 2.5 parts of whole milk powder, 2 parts of Mongolian butter, 2 parts of south bridge butter, 8 parts of whole egg liquid, 0.6 part of salt, 1.5 parts of frozen dough improver, 8 parts of white sugar and 2 parts of honey.
the frozen sweet dough D6 was obtained.
test example 1:
The frozen sweet doughs prepared in examples 1 to 3 and comparative examples 1 to 6 were subjected to sensory evaluation and evaluation of the effect of controlling blood sugar in hyperglycemic patients, and the results are shown in tables 1 to 3, and sensory evaluation indexes and scoring criteria thereof are shown in table 2.
TABLE 1 sensory evaluation of frozen sweet doughs prepared in examples 1 to 3 and comparative examples 1 to 6
TABLE 2
as can be seen from table 1, the sensory evaluation results of the frozen sweet dough prepared in the examples of the present invention are significantly better than those of the comparative examples, although the sweetness index is not significantly different from that of the comparative example, the mouthfeel of the product is not affected by the lower sugar content than that of the comparative example with the normal sugar content, and the sensory evaluation scores of the frozen sweet dough prepared in the examples are all higher than 81 points.
Test example 2:
The following tests were conducted on a normal group consisting of 9 males and 9 females having a fasting blood glucose index of 100 mg/dl or less, in which patients having consistent average blood glucose values and unstable glucose control effects were selected and subjected to measurements of changes in blood glucose levels after eating the low-GI frozen sweet doughs prepared in examples 1 to 3 and comparative examples 1 to 6, while keeping the original treatment method and the standard for breakfast consistent. Specifically, on the premise of the same medication, the sweet dough bread prepared in each of the examples and comparative examples was continuously consumed after each morning and before other food (except drinking water) was not consumed, unit amount: 1/day, specifically, 1 male and 1 female were randomly drawn to form 1 group, for a total of 9 groups; each group consumed 1 sweet dough bread of examples 1-3 and comparative examples 1-6, respectively, daily, as: two people in the first group each consumed 1 sweet dough bread of example 1, two people in the second group each consumed 1 sweet dough bread of example 2, and so on; wherein, the eating time, eating method and eating time of two members in the same group are consistent. Repetition period: and 3 days. After eating, the blood glucose levels after 30min, 60min, 90min and 120min were measured, and the results are shown in Table 3.
TABLE 3 comparison of mean increase in blood glucose levels after eating frozen sweet dough
As can be seen from Table 3, the blood glucose rise values and the rising trends thereof were significantly different after eating different kinds of breads under otherwise unchanged conditions; example 1, example 2 and example 3 the blood glucose rise lasted 30min after eating the low GI sweet dough. After eating for 60min, the blood sugar level has a significant reduction trend relative to the fasting blood sugar level, and the change trend is obviously reduced compared with the comparative examples 1-6; after eating for 90min, compared with the example, the blood sugar of the comparative example has a more gradual decline and a smaller change amplitude. It can be seen that the low GI frozen sweet doughs of the examples inhibited a sharp rise in blood glucose after eating and showed an increase in fasting blood glucose compared to the comparative examples. In general, example 1 provides the effect of preventing hypoglycemia by continuously supplying blood glucose while fasting or after a certain period of time has passed after eating, and at the same time, suppressing abrupt changes in blood glucose. And the frozen sweet dough containing the corn silk leavening agent has the effect of reducing the rise amplitude of the blood sugar after meal compared with the frozen sweet dough of the comparative example under the condition of excluding adverse factors.
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. The low-GI light-eating frozen sweet dough is characterized by comprising the following raw materials:
30-60 parts of special frozen dough powder, 15-25 parts of water, 1-4 parts of whole milk powder, 1-4 parts of butter, 4-10 parts of egg liquid, 0.2-0.8 part of salt, 0.5-2 parts of frozen dough improver, 4-8 parts of sugar, 2.5-4 parts of fresh yeast and 2-8 parts of corn stigma fermentation preparation;
The corn silk fermentation preparation is obtained by performing ultrasonic extraction and fermentation on corn silk.
2. The low-GI light-eating frozen sweet dough of claim 1, wherein the raw material composition of the low-GI light-eating frozen sweet dough comprises:
40-50 parts of special frozen dough powder, 18-22 parts of water, 2-2.5 parts of whole milk powder, 2-3 parts of butter, 6-8 parts of whole egg liquid, 0.4-0.6 part of salt, 1-1.5 parts of frozen dough improver, 5-7 parts of sugar, 2-3 parts of honey, 3-3.5 parts of fresh yeast and 3-7 parts of corn silk fermentation preparation.
3. the low-GI light-eating frozen sweet dough according to claim 1 or 2, wherein the corn silk leavening formulation is prepared by a preparation method comprising the steps of:
Step S1-1: drying stigma Maydis, micronizing to 50-200 mesh, decocting in boiling water, extracting with ultrasonic microwave, cooling, and filtering to obtain filtrate I;
Step S1-2: leaching the liquid residue obtained in the step S1-1 with ethanol solution, carrying out vacuum filtration on the solid-liquid mixture obtained after the first part of leaching to obtain filtrate II, and carrying out reduced pressure distillation on the solid-liquid mixture obtained after the second part of leaching to obtain filtrate III;
Step S1-3: mixing the filtrate I, the filtrate II and the filtrate III to obtain corn silk leaching liquor, and concentrating the corn silk leaching liquor to 50-70% of the original volume to obtain corn silk leaching concentrated liquor;
step S1-4: and fermenting and sterilizing the concentrated corn silk extract to obtain the corn silk fermentation preparation.
4. the low-GI light-eating frozen sweet dough according to claim 3, wherein in step S1-4, the probiotic bacterial strains, the fermentation broth stabilizer and the addition amount of the corn stigma extract concentrate relative to the corn stigma extract concentrate are as follows:
the probiotic strain is more than or equal to 109CFU/L, the sodium alginate is 0.2-0.4g/L, the trisodium citrate is 0.1-0.3g/L, and the sodium carboxymethylcellulose is 0.2-0.4 g/L.
5. The low-GI light-eating frozen sweet dough according to claim 3, wherein the corn silk leavening formulation is prepared by a preparation method comprising the steps of:
Collecting fresh corn silk with normal color, removing impurities, cleaning, drying in a constant temperature device at 55-65 ℃ for 10-14h, micronizing to 50-200 meshes, steaming in boiling water 50-100 times of the weight of the corn silk for 60-90min, performing ultrasonic microwave assisted extraction at 65-75 ℃ in combination with 350W of 250-fold milk, continuously operating for 2-3 times, cooling, and filtering to obtain filtrate I;
adding 90% ethanol solution 1-3 times the weight of the residue, leaching at 30-50 deg.C for 40-60min, vacuum filtering 45-55% solid-liquid mixture to obtain filtrate II, and vacuum distilling the rest solid-liquid mixture to obtain filtrate III;
Mixing the filtrate I, the filtrate II and the filtrate III to obtain a corn silk leaching solution, and concentrating the leaching solution to 55-65% of the original volume by using a rotary evaporator to obtain a corn silk leaching concentrated solution; adding probiotic strains and a fermentation liquor stabilizer into the corn stigma extract concentrated solution for fermentation, wherein the addition amount of each component is as follows relative to the corn stigma extract concentrated solution: the probiotic strain is more than or equal to 109CFU/L, the sodium alginate is 0.25-0.35g/L, the trisodium citrate is 0.15-0.25g/L, and the sodium carboxymethylcellulose is 0.25-0.35 g/L;
And removing suspended particles in the mixed solution by using diatomite after fermentation, sterilizing and cooling to obtain the corn silk fermentation preparation.
6. the method of preparing a low GI light duty frozen sweet dough of any of claims 1-5, comprising:
S2-1: mixing the special flour for the frozen dough, the whole milk powder, the salt, the frozen dough modifier and the sugar, and uniformly stirring;
s2-2: adding water, whole egg liquid, corn stigma fermentation preparation and optional honey, and stirring until the mixture is transparent, not easy to break and not sticky when torn open;
s2-3: adding fresh yeast, butter and butter, and stirring to make dough;
S2-4: the dough is cut, rounded, quickly frozen and then frozen for storage.
7. the production method according to claim 6, wherein,
the center temperature of the quick-frozen low GI light-eating frozen sweet dough is-15 to-21 ℃.
8. a frozen sweet dough bread, characterized in that the sweet dough bread is obtained by thawing, shaping, proofing and baking the low GI light-eating frozen sweet dough of any one of claims 1 to 5.
9. the frozen sweet dough bread of claim 8,
The center temperature of the thawed low GI light-eating frozen sweet dough is 12-18 ℃;
the volume of the proofed low GI light-eating frozen sweet dough is 1.5-2 times of the original volume, the proofing temperature is 36-40 ℃, and the proofing humidity is 75-85%.
10. the frozen sweet dough bread of claim 8,
the baking time is 7-11min, and in the baking process, the upper fire temperature is 205-.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357795A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of low-sugar high-fluffy cake |
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| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
| CN105250789A (en) * | 2015-11-19 | 2016-01-20 | 刘庆华 | Hypoglycemic plant fermentation preparation and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
| CN105250789A (en) * | 2015-11-19 | 2016-01-20 | 刘庆华 | Hypoglycemic plant fermentation preparation and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111357795A (en) * | 2020-03-24 | 2020-07-03 | 安徽省小岗盼盼食品有限公司 | Preparation method of low-sugar high-fluffy cake |
| CN111357795B (en) * | 2020-03-24 | 2022-03-29 | 安徽省小岗盼盼食品有限公司 | Preparation method of low-sugar high-fluffy cake |
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Application publication date: 20191206 |
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