CN116473185B - Method for improving thawing recovery rate of frozen steamed stuffed bun green body through composite treatment - Google Patents

Method for improving thawing recovery rate of frozen steamed stuffed bun green body through composite treatment Download PDF

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CN116473185B
CN116473185B CN202310300296.8A CN202310300296A CN116473185B CN 116473185 B CN116473185 B CN 116473185B CN 202310300296 A CN202310300296 A CN 202310300296A CN 116473185 B CN116473185 B CN 116473185B
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dough
freezing
thawing
parts
stuffed bun
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CN116473185A (en
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蔡余良
张慜
甘孙龙
杨朝晖
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Yangzhou Yechun Food Production And Distribution Inc co
Jiangnan University
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Yangzhou Yechun Food Production And Distribution Inc co
Jiangnan University
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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
    • 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
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • 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
    • 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
    • A23L29/37—Sugar alcohols
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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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  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a method for improving thawing recovery rate of frozen steamed stuffed bun green bodies through composite treatment, and belongs to the field of food processing technology. The invention simulates quick-frozen recovery of steamed stuffed bun by using dough, and trehalose and sorbitol are added on the basis of a basic formula to improve the freezing resistance of the dough. And then an ultrasonic auxiliary fermentation technology, an ultrasonic, magnetic field and electrostatic field synergistic freezing technology and a magnetic field and electrostatic field synergistic thawing technology are used in the freezing process, and the result shows that under the novel freezing/thawing technology, compared with the specific volume of dough with an initial formula, the specific volume of dough after the dough added with the antifreeze agent is frozen and thawed, the pH and fermentation activity are both more similar to those of the fresh dough before freezing, and the volume recovery rate after thawing is more than 95%. The method has simple process flow and obvious effect, and can effectively improve the quality deterioration of dough caused by quick freezing.

Description

Method for improving thawing recovery rate of frozen steamed stuffed bun green body through composite treatment
Technical Field
The invention relates to the technical field of food processing, in particular to a method for improving the thawing recovery rate of frozen steamed stuffed bun green bodies through compound treatment.
Background
The steamed stuffed bun is a traditional Chinese food, dough for making the steamed stuffed bun is an important raw material for making the crust of the steamed stuffed bun, and the quality of the dough is closely related to the quality of the steamed stuffed bun; in the modern steamed stuffed bun production process, the steamed stuffed bun has been produced in a large scale, quick-frozen stuffed bun points are not limited to quick-frozen steamed stuffed buns, and research on quick-frozen raw stuffed buns is increasing.
However, the development of quick-frozen raw bales is still hindered, because the green bodies of the quick-frozen raw bales have quality losses with different degrees in the production links of quick freezing, refrigerating and thawing.
Firstly, the quick-freezing speed of the quick-frozen raw package green body is high, so that the quick-frozen raw package green body can be quickly retracted after proofing, and particularly when the flour gluten degree is relatively high, the retraction is obvious.
The current method for optimizing the steamed stuffed bun green body mainly focuses on adding antifreeze agents such as trehalose, sorbitol, edible glycerol, xanthan gum and the like. The use of antifreeze agents is considered to be safe, and if the intake is excessive, the physical health is affected. Furthermore, the cost is a problem, and the additive is selected to be cheap and easy to obtain.
Secondly, the quick-frozen steamed stuffed bun green body also suffers a large quality loss during freezing and refrigerating, and the crust of the green body is actually the frozen dough. During the freezing process of the frozen dough, a large amount of ice crystals are formed in the water in the dough, so that the tissue structure of the dough is destroyed, the formation of gluten is affected, and the gluten force of the dough is weakened; meanwhile, the sensory quality of the dough is affected due to the phenomenon of water loss occurring during the refrigerating process. The viability of yeast in frozen dough is determined by its own cell membrane integrity. Ice crystals formed during the freezing process damage the yeast cell membrane, resulting in loss of yeast cells and thus reduced fermentation activity, and also result in release of the reducing agent, and finally, the disulfide bonds of gluten proteins are broken, resulting in weakening of the dough structure. Therefore, during the freezing and refrigerating period of the frozen dough, the hardness of the dough becomes higher, the color of the dough becomes deeper, and the quality of the dough tends to be reduced to different degrees. In order to ensure the quality of dough, reducing the influence of freeze thawing on the quality thereof, optimization in dough formulation becomes an important solution.
Zhang Yanyan et al (2021) found that the 300V and 600V electrostatic fields have a significant improving effect on the network structure and viscoelasticity of gluten proteins and the like. Zhang Yanyan et al (2022) found that the application of an ultrasonic field refined the ice crystals and slowed down the damage to the internal structure of wheat starch in the dough during the freezing process. Besides contributing to freezing, ultrasound can also increase the enzymatic reaction rate, shorten the yeast fermentation time, and greatly increase the permeability and selectivity of cell membranes. Secondly, the electromagnetic field technology is more and more researched in the field of electric field and magnetic field assisted refrigeration, and attention is also paid to the food field, but little research is performed in the field of frozen dough, and the research is in a starting stage. The magnetic field and the high-voltage electrostatic field are used as novel physical fields applied in the food industry, and have the functions of freezing, thawing, sterilizing, preserving and the like. Low magnetic field freezing is an emerging freezing mode in recent years, and has been gradually applied to freezing of fruits and vegetables, livestock products, microorganisms and medical materials, and its action mode is to convert small water molecular groups or single molecules into a micro-ice crystal form, and accelerate the phase transition stage of freezing, thereby protecting cells from ice crystal damage. The magnetic field treatment has obvious influence on the growth, fermentation and metabolic activity of microorganisms, and the enzyme can improve the catalytic activity in the magnetic field environment.
Tan et al (2020) cultured Candida tropicalis with 95mT static magnetic field, found 50% improvement in lignin peroxidase and laccase activity in the yeast after 24 h. Zhou Gongling et al (2022) found that a 2mT magnetic field can protect frozen dough from loss due to freezing and can help the dough pass quickly through the region of maximum ice crystal formation. The high-voltage electric field with proper intensity can be helpful for the synthesis of RNA and enzyme of yeast cells to a certain extent, and can improve the fermentation capacity of yeast. The main basis of the electric field assisted freezing technology is to induce water molecules to generate polarization, so that the free energy of the water molecules is reduced, and the water molecules are influenced to be frozen into ice. The electrostatic field assisted freezing has wide application in aquatic products, has application in food preservation of fish, shrimp, crab and the like, and secondly has many researches on livestock and poultry meat such as pork, beef and the like, and fruits and vegetables.
The above documents all adopt a single magnetic field or electrostatic field for dough freezing, and the combination of the magnetic field and the electric field is not applied to the protection of dough quality, and the structural effect of the single field on the protection of dough is not obvious enough.
Finally, as for the method for thawing dough, the conventional thawing methods are refrigeration thawing, constant temperature and humidity thawing, room temperature thawing and the like, and at present, the physical field thawing is mainly studied mainly by microwave thawing, ultrasonic thawing and the like, but the research on thawing dough by a magnetic field and an electrostatic field is still in a starting stage at present. Zhou Gongling et al (2022) used a 2mT magnetic field to freeze-thaw the dough, and as a result found that the magnetic field had a relatively significant effect on protecting dough quality. However, there is currently less research on electrostatic field thawing of dough.
There is a need for a method for improving the thawing recovery rate of a steamed stuffed bun blank by composite treatment to solve the problem of quality degradation of steamed stuffed bun dough skin caused by freezing and thawing.
Disclosure of Invention
Aiming at the technical problems, the invention provides a method for improving the thawing recovery rate of frozen steamed stuffed bun green bodies through compound treatment, which has the advantages of improving the quality reduction problem of steamed stuffed bun dough skins caused by freezing and thawing, improving the texture of the steamed stuffed bun dough after fermentation and steaming, along with fresh dough, improving the taste and the like.
The technical scheme is as follows: the first aim of the invention is to provide a preparation method of frozen dough for steamed stuffed bun, which comprises the following steps: mixing flour, trehalose, sorbitol, glycine, histidine, yeast, baking powder, sugar, modifier, refined lard and water, and then uniformly mixing the ingredients by using a dough mixer to obtain dough after dough kneading; then the dough after dough mixing is pretreated by combining electrostatic field and magnetic field, and the dough after pretreatment is placed in an ultrasonic auxiliary freezing and thawing device for fermentation; and after proofing, vacuum packaging the dough, performing ultrasonic precooling, and performing magnetic field assisted freezing treatment when the temperature of the dough is reduced to 0 ℃ to obtain frozen dough.
In one embodiment of the invention, a method for preparing frozen dough for steamed stuffed bun comprises the following specific steps:
(1) And (3) batching: sequentially weighing dough ingredients, flour, trehalose, sorbitol, glycine, histidine, yeast, baking powder, sugar, modifier, refined lard and water
(2) Dough kneading: sequentially pouring dough ingredients into a stirrer to obtain dough after dough kneading;
(3) Pretreatment and fermentation: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, and simultaneously opening a magnetic field and an electrostatic field for treatment to obtain pretreated dough; placing the pretreated dough in an ultrasonic auxiliary freezing and thawing device for proofing and fermenting;
(4) Ultrasonic precooling treatment: after the dough proofing process is finished, vacuum packaging the proofed dough, and then freezing the dough to 0 ℃;
(5) Magnetic field assisted freezing: taking out the dough after the temperature of the dough is reduced to 0 ℃, putting the dough into an electromagnetic field coupling freezing and thawing device, setting the temperature to-20 ℃, assisting a magnetic field to quickly freeze the dough, taking the central temperature as the end point when the central temperature reaches-18 ℃, and placing the dough into a common freezer with the temperature of-20 ℃ for 48 hours;
In one embodiment of the invention, the dough formulation of step (1) comprises the following components: 100 parts of flour, 1-2 parts of trehalose, 2-3 parts of sorbitol, 0.5-1 part of glycine, 0.5-1 part of histidine, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 2-3 parts of sugar, 0.1-0.5 part of modifier, 0.5-1 part of refined lard and 40-50 parts of water.
In one embodiment of the present invention, the dough kneading time in the step (2) is 10 to 15 minutes.
In one embodiment of the present invention, the time of ultrasonic proofing in step (3) is 90 minutes.
In one embodiment of the invention, the step (4) is specifically to vacuum package the proofed dough, and put the dough into an ultrasonic-assisted freeze thawing device, wherein the required frozen liquid is ethanol-glycerol-sodium chloride aqueous solution; the temperature was set at-20℃and the dough temperature was reduced to 0 ℃.
In one embodiment of the invention, the step (5) is specifically to take out the dough after the temperature of the dough is reduced to 0 ℃ and put into an electromagnetic field coupling freezing and thawing device, the temperature is set to-20 ℃, the dough is quickly frozen by an auxiliary magnetic field of the dough, the central temperature reaches-18 ℃ as the end point, and the dough is put into the device and stored for 48 hours under the combined treatment of the magnetic field and the electrostatic field.
In one embodiment of the invention, the step (6) is specifically to set the temperature of the magnetic field and electrostatic field freezing and thawing device to 4 ℃ and assist in thawing the dough by the electrostatic field until the center temperature reaches 4 ℃.
In one embodiment of the invention, the processing parameter in the step (3) is magnetic field 6-8 mT and electrostatic field 4-6 kV; preferably 6mT of magnetic field and 4kV of electrostatic field.
In one embodiment of the present invention, the fermentation parameters in the step (3) are: the temperature is 25-35 ℃, the ultrasonic frequency is 28-30 kHz, the power is 20-30W/L, and the fermentation is carried out for 90min.
In one embodiment of the present invention, the ultrasonic freezing parameters in the step (4) are: the ultrasonic frequency is 28-30 kHz, the power is 20-30W/L, and the treatment method is intermittent ultrasonic with 5s as a period.
In one embodiment of the present invention, the magnetic field freezing parameter in the step (5) is magnetic field strength 6 to 8mT.
In one embodiment of the present invention, the freezing time in the step (5) is 60 to 90min, preferably 84min.
In one embodiment of the invention, parameters of the magnetic field combined with the electrostatic field freezing and thawing technology are that the magnetic field assisted freezing strength is 6-8 mT at first and the electrostatic field assisted thawing strength is 4-6 kV later.
In one embodiment of the invention, the magnetic field and electrostatic field freeze-thaw apparatus is a refrigerator that is an electromagnetic field coupled freeze-thaw.
The invention relates to frozen dough for steamed stuffed bun, which is prepared by the method.
The second object of the invention is to provide a method for improving the thawing recovery rate of frozen dough by composite treatment, which is characterized in that the frozen dough for steamed stuffed bun is thawed by using electrostatic field in an auxiliary way, the temperature of a magnetic field electrostatic field freezing thawing device is set to be 4 ℃, and meanwhile, the dough is thawed by using 4-6 kV electrostatic field in an auxiliary way until the central temperature reaches 4 ℃.
In one embodiment of the invention, the method for improving the thawing recovery rate of frozen dough by the composite treatment comprises the following steps:
(1) And (3) batching: the dough ingredients are prepared by weighing 100 parts of flour, 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine, 0.8 part of histidine, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water in sequence according to the parts by weight;
(2) Dough kneading: sequentially pouring dough ingredients into a stirrer, and stirring at a high speed for 10-15 minutes to obtain dough after dough kneading;
(3) Pretreatment and fermentation: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, and preprocessing by using a magnetic field with the strength of 6mT and an electrostatic field with the strength of 4kV for 30-40 min; then placing the mixture into an ultrasonic auxiliary freezing and thawing device for proofing, wherein the ultrasonic frequency is 28kHz, the power is 20-30W/L, and intermittent ultrasonic is carried out with 5s as a period, and the ultrasonic time is 90min;
(4) Ultrasonic precooling treatment: the ultrasonic frequency used in the process of ultrasonic-assisted dough freezing to 0 ℃ is 28kHz, the power is 15-25W/L, and intermittent ultrasonic is carried out with 5s as a period until the temperature of the center of the dough is reduced to 0 ℃;
(5) Magnetic field assisted freezing: in the process of magnetic field assisted dough freezing, the temperature of equipment is set to be minus 20 ℃, the magnetic field strength is 6mT, and the equipment is used continuously until the temperature of the center of dough is reduced to minus 18 ℃;
(6) Electrostatic field assisted thawing treatment: in the process of auxiliary thawing of dough by an electrostatic field, the temperature of the equipment is set to be 4 ℃, the intensity of the electrostatic field is 4kV, and the equipment is used continuously until the temperature of the center of the dough rises to be 4 ℃.
The third object of the invention is to provide a frozen steamed stuffed bun green body, the preparation method of which comprises the following steps: preparing dough cover, adding stuffing into the dough cover and wrapping the dough cover into a steamed stuffed bun green body, then carrying out combined pretreatment on the steamed stuffed bun green body by using an electrostatic field and a magnetic field, carrying out ultrasonic precooling after the pretreatment is finished, and carrying out magnetic field auxiliary freezing treatment when the temperature of dough is reduced to 0 ℃ to obtain the frozen steamed stuffed bun green body.
In one embodiment of the invention, the method for preparing the frozen steamed stuffed bun green body comprises the following steps:
1. Preparing dough cover: taking the components of dough and comprising the following components in parts by weight: 100 parts of flour, 1-2 parts of trehalose, 2-3 parts of sorbitol, 0.5-1 part of glycine, 0.5-1 part of histidine, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 2-3 parts of sugar, 0.1-0.5 part of modifier, 0.5-1 part of refined lard and 50 parts of water, mixing the above raw materials and forming a smooth dough, carrying out auxiliary ultrasonic standing fermentation at 20-25 ℃, carrying out combined pretreatment on the dough by a magnetic field and an electrostatic field, rubbing the dough into strips, cutting the dough into pieces, and dividing the dough into dough sheets with uniform sizes;
2. preparing a steamed stuffed bun green body: adding stuffing into the dough cover and wrapping into a steamed stuffed bun green body;
3. Pretreatment of steamed stuffed bun green bodies: putting the steamed stuffed bun green body into an electromagnetic field freezing and thawing device for treatment;
4. freezing and refrigerating: and (3) carrying out auxiliary ultrasonic dipping, freezing and cooling on the processed raw bag at the temperature of minus 20 ℃ until the central temperature reaches 0 ℃, carrying out auxiliary magnetic field freezing treatment on the steamed stuffed bun until the central temperature reaches minus 18 ℃, and placing the steamed stuffed bun into an electromagnetic field freezing and thawing device at the temperature of minus 20 ℃ for preservation, thus obtaining the frozen steamed stuffed bun green body.
In one embodiment of the invention, the weight of the agent in step one is 50 to 60g.
In one embodiment of the present invention, the weight of the stuffing corresponding to the wrapper in the first step is 35-45 g.
The fourth object of the invention is to provide a method for improving the thawing recovery rate of frozen steamed stuffed bun blanks by composite treatment, wherein the frozen steamed stuffed bun blanks are thawed in an auxiliary manner by using an electrostatic field, the temperature of a magnetic field electrostatic field freezing thawing device is set to be 4 ℃, and meanwhile, dough is thawed in an auxiliary manner by using an electrostatic field of 4-6 kV until the central temperature reaches 4 ℃.
The fifth object of the present invention is to provide a preparation method of steamed stuffed bun, comprising the following steps:
1. Preparing dough cover: taking the components of dough and comprising the following components in parts by weight: 100 parts of flour, 1-2 parts of trehalose, 2-3 parts of sorbitol, 0.5-1 part of glycine, 0.5-1 part of histidine, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 2-3 parts of sugar, 0.1-0.5 part of modifier, 0.5-1 part of refined lard and 50 parts of water, mixing the above raw materials and forming a smooth dough, carrying out auxiliary ultrasonic standing fermentation at 20-25 ℃, carrying out combined pretreatment on the dough by a magnetic field and an electrostatic field, rubbing the dough into strips, cutting the dough into pieces, and dividing the dough into dough sheets with uniform sizes;
2. preparing a steamed stuffed bun green body: adding stuffing into the dough cover and wrapping into a steamed stuffed bun green body;
3. Pretreatment of steamed stuffed bun green bodies: putting the steamed stuffed bun green body into an electromagnetic field freezing and thawing device for treatment;
4. Freezing and refrigerating: carrying out auxiliary ultrasonic dipping and freezing cooling on the processed raw bag at the temperature of minus 20 ℃ until the central temperature reaches 0 ℃, carrying out auxiliary magnetic field freezing treatment on the steamed stuffed bun until the central temperature reaches minus 18 ℃, and placing the steamed stuffed bun into an electromagnetic field freezing and thawing device at the temperature of minus 20 ℃ for preservation, thus obtaining frozen steamed stuffed bun green bodies;
5. thawing and proofing: when the steamed stuffed bun is required to be steamed, taking out the frozen steamed stuffed bun green body from the equipment, thawing the frozen steamed stuffed bun green body by an auxiliary electrostatic field until the temperature of the center of the steamed stuffed bun reaches 4 ℃, and then performing auxiliary ultrasonic secondary proofing on the steamed stuffed bun;
6. steaming: and (5) putting the unfrozen frozen steamed stuffed bun green body into a common steam box for steaming, and thus, completing the preparation of the steamed stuffed bun.
The beneficial effects are that: the dough prepared by the method and subjected to freezing and thawing treatment has better color, texture, taste after cooking and the like than the dough prepared by the common formula, and has better dough quality improvement effect than the traditional freezing and thawing methods.
Drawings
FIG. 1 is a graph showing the change in fermentation activity of a dough base formula with different glycine levels in a conventional freeze thawing mode
FIG. 2 is a graph showing the change in fermentation activity of dough base formulations with different histidine levels in a conventional freeze thawing mode
FIG. 3 is a graph showing the change in fermentation activity of dough base formula with 0.8% glycine and different histidine content in normal freeze thawing mode
FIG. 4 is a graph showing the change in fermentation activity of dough base formula with 1% trehalose, 3% sorbitol, 0.8% glycine and 0.8% histidine added to the dough base formula under pretreatment conditions prior to fermentation at 4kv of static field strength in combination with different strength magnetic fields
Detailed Description
The invention is further described below with reference to the drawings and specific embodiments.
Fermentation activity: after the frozen dough is completely thawed, 20g samples are taken at intervals of 60 minutes, and as yeast can ferment and generate gas in the dough, when the yeast has stronger fermentation activity, a great amount of gas overflows, and the dough quality per unit time is reduced, the dough fermentation activity can be evaluated by measuring the change of the dough quality per unit time.
Y-fermentation Activity (g/min);
Dough quality (g) at time m 1-t 1;
Dough quality (g) at time m 2-t 2;
t 1-measuring the initial time (min);
t 2-measurement of the end time (min).
Moisture content: the moisture content in the dough is determined with reference to the direct drying method in GB 5009.3-2010.
Volume: the volume of dough was determined with reference to national standard GB/T20981-2007 bread. The bread was cooled at room temperature for 2 hours and then the volume was measured by rapeseed emptying.
Volume recovery rate: the volume ratio of dough after frozen and thawed to fresh dough is the volume recovery rate.
Example 1
A method for preparing frozen dough for steamed stuffed bun and improving thawing recovery rate comprises the following steps:
(1) And (3) batching: 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine and 0.8 part of histidine are added into a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) in parts by weight;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix the dough for 15min;
(3) Pretreatment and proofing: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, performing combined treatment for 30min by using a 4kV electrostatic field and a 6mT magnetic field, putting the obtained dough after pretreatment into an ultrasonic auxiliary freezing and thawing device for fermentation, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, and the fermentation time is 90min;
(4) Ultrasonic precooling treatment: after dough proofing is finished, firstly vacuum packaging the dough, then placing the dough in an ultrasonic-assisted freezing and thawing device, wherein the required freezing solution is ethanol-glycerol water solution, setting the temperature of the device to be-20 ℃, and reducing the temperature of the dough to 0 ℃ after the ultrasonic-assisted freezing;
(5) Magnetic field assisted freezing: taking out the dough with the temperature reduced to 0 ℃, putting the dough into an electromagnetic field coupling device, using a magnetic field with the strength of 6mT to assist in freezing the dough until the central temperature is reduced to-18 ℃, and storing the dough in a common freezer with the temperature of-20 ℃ for 48 hours;
(6) Thawing: and taking out the frozen dough after the storage time is up, thawing the dough to the central temperature of 4 ℃ by using an electrostatic field thawing technology, wherein the electrostatic field strength is 4kV, and the thawing end point is reached when the central temperature of the dough reaches 4 ℃.
Example 2
Referring to example 1, the step (6) was changed to defrost the dough to a center temperature of 4 ℃ using a magnetic field thawing device, the magnetic field strength of the magnetic field thawing being 0mt,2mt,4mt,6mt,8mt,10mt;
The rest steps are unchanged.
As can be seen from Table 1, the dough moisture content after thawing in the auxiliary 6mT electrostatic field was highest and the dough moisture content was 48.93% based on the 6mT freezing treatment.
In Table 2, it can be seen that the dough specific volume of the 6mT thawing treatment group was also highest, which was 126.24mL. The volume recovery rate after thawing reaches 93.84 percent.
Table 1 moisture content comparison table of modified formula dough after thawing in different intensity magnetic fields
Table 2 comparison of volumes of modified formula doughs after thawing in different intensity magnetic fields
Example 3
Referring to example 1, step (6) was modified to defrost the dough to a center temperature of 4 ℃ using electrostatic field thawing techniques with electrostatic field strengths of 0kv,2kv,4kv,6kv,8kv,10kv;
The rest steps are unchanged.
And it can be seen in Table 3 that the water content of the dough after thawing with the aid of the 4kV electrostatic field was highest and the water content of the dough was 49.04% on the basis of the 6mT freezing treatment.
As can be seen in Table 4, the specific volume of dough in the 4kV thawing treatment group was 128.49mL higher than that in the other treatment groups. The volume recovery rate after thawing reaches 95.51 percent.
Table 3 moisture content comparison table of modified formula dough after thawing in different electrostatic fields
Table 4 comparison of volumes of modified formula doughs after thawing in different electrostatic fields
Comparative example 1
The fresh base formula dough was prepared as follows:
(1) And (3) batching: preparing dough in a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) in parts by weight;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix for 15min to obtain dough after dough mixing;
(3) Proofing: the dough is placed in an ultrasonic auxiliary freezing and thawing device for fermentation, the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, and the dough is fermented for 90 minutes, so that the dough with the fresh basic formula is prepared.
Comparative example 2
The preparation and freezing thawing steps of the basic formula dough are as follows:
(1) And (3) batching: preparing dough in a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) in parts by weight;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix for 15min to obtain dough after dough mixing;
(3) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(4) Freezing: placing the proofed dough into a common quick-freezing cabinet, conventionally freezing to-18 ℃, and storing in a common freezer at-20 ℃ for 48 hours;
(5) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and obtaining the dough with the basic formula when the central temperature of the dough reaches 4 ℃ as a thawing end point.
Comparative example 3
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: respectively preparing 3 doughs according to a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) by weight, and respectively adding 1 part of trehalose, 3 parts of sorbitol and 1 part of trehalose+3 parts of sorbitol;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix for 15min to obtain dough after dough mixing;
(3) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(4) Freezing: placing the proofed dough into a common quick-freezing cabinet, conventionally freezing to-18 ℃, and storing in a common freezer at-20 ℃ for 48 hours;
(5) Thawing: and taking out the frozen dough after the storage time is up, putting the dough into a common refrigerator at 4 ℃ by adopting a low-temperature thawing method, and when the center temperature of the dough reaches 4 ℃, taking the dough as a thawing end point to prepare three kinds of dough with 1 part of trehalose, 3 parts of sorbitol and 1 part of trehalose+3 parts of sorbitol respectively added on a basic formula.
Comparative example 4
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: ingredients were made using the dough formulation of example 1;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix for 15min to obtain dough after dough mixing;
(3) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(4) Freezing: placing the proofed dough into a common quick-freezing cabinet, conventionally freezing to-18 ℃, and storing in a common freezer at-20 ℃ for 48 hours;
(5) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
Comparative example 5
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: adding 1 part of trehalose and 3 parts of sorbitol to a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) to prepare five parts of dough ingredients, and then adding 0 part of glycine, 0.2 part of glycine, 0.4 part of glycine, 0.6 part of glycine and 1 part of glycine to the five groups of ingredients;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix for 15min to obtain dough after dough mixing;
(3) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(4) Freezing: placing the proofed dough into a common quick-freezing cabinet, conventionally freezing to-18 ℃, and storing in a common freezer at-20 ℃ for 48 hours;
(5) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
Comparative example 6
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: adding 1 part of trehalose and 3 parts of sorbitol into a dough basic formula, preparing five groups of dough ingredients, and then adding 0 part of 0.2 part of 0.4 part of 0.6 part of 0.8 part of histidine and 1 part of histidine into the five groups of dough ingredients respectively;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix the dough for 15min;
(3) Proofing: placing the dough in an ultrasonic auxiliary freezing and thawing device for proofing, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, and the proofing is carried out for 90min;
(4) Freezing: then the proofed dough is placed in a common quick-freezing cabinet mode to be frozen to-18 ℃ in a conventional freezer for 48 hours at-20 ℃;
(5) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
Comparative example 7
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: adding 0.8 part of glycine, 1 part of trehalose and 3 parts of sorbitol into the basic dough to prepare five groups of dough ingredients, and then adding 0.2 part of histidine, 0.4 part of histidine, 0.6 part of histidine and 0.8 part of histidine into the five groups of dough ingredients respectively;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix the dough for 15min;
(3) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(4) Freezing: then the proofed dough is placed in a common quick-freezing cabinet mode to be frozen to-18 ℃ in a conventional freezer for 48 hours at-20 ℃;
(5) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
Table 5 moisture content comparison of doughs of different formulations
Comparative example 8 [ 4kV Electrostatic field plus different intensity magnetic field pretreatment before fermentation ]
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: adding 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine and 0.8 part of histidine to the dough base formula in parts by weight;
(2) Dough kneading: adding water into the dough formula, mixing, and putting into a dough mixer to mix dough for 15min;
(3) Pretreatment: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, and performing combined treatment for 30min by using a 4kV electrostatic field and magnetic fields (0.2 mM, 4mT,6mT,8mT and 10 mT) with different intensities to obtain dough after combined treatment of the magnetic field and the electrostatic field;
(4) Proofing: fermenting dough in an ultrasonic-assisted freezing and thawing device at 25deg.C with ultrasonic frequency of 28kHz and power of 30W/L for 90min;
(5) Freezing: then the proofed dough is placed in a common quick-freezing cabinet mode to be frozen to-18 ℃ in a conventional freezer for 48 hours at-20 ℃;
(6) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
Comparative example 9 [ dough prepared with separate magnetic field assisted freezing ]
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine and 0.8 part of histidine are added into a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) in parts by weight;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix the dough for 15min;
(3) Pretreatment and proofing: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, performing combined treatment for 30min by using a 4kV electrostatic field and a 6mT magnetic field, putting the obtained dough after pretreatment into an ultrasonic auxiliary freezing and thawing device for fermentation, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, and the fermentation time is 90min;
(4) Ultrasonic precooling treatment: after dough proofing is finished, firstly vacuum packaging the dough, then placing the dough in an ultrasonic-assisted freezing and thawing device, wherein the required freezing solution is ethanol-glycerol water solution, setting the temperature of the device to be-20 ℃, and reducing the temperature of the dough to 0 ℃ after the ultrasonic-assisted freezing;
(5) Magnetic field assisted freezing: taking out the dough with the temperature reduced to 0 ℃, putting the dough into an electromagnetic field coupling freezing and thawing device, freezing to-18 ℃ by using the magnetic field intensities of 0 mM, 2mM, 4mT,6mT,8mT and 10mT respectively, and storing the dough in a common freezer with the temperature of-20 ℃ for 48 hours;
(6) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
As can be seen from Table 6, the highest moisture content of the dough, 48.24% closest to fresh dough, was found when the magnetic field strength applied during freezing was 6 mT.
While Table 7 shows the change in dough volume under different magnetic field strength assisted freezing conditions, dough volume was 120.12mL at magnetic field strength of 6mT, and was the closest treatment group to fresh dough in all magnetic field strength groups. The volume recovery after thawing of the dough in the 6mT frozen group was 89.30%.
Table 6 moisture content comparison table of modified recipe dough after being frozen with assistance from different strength magnetic fields using conventional thawing means
Table 7 volume comparison table of modified formula dough after being frozen with assistance from different strength magnetic fields using conventional thawing means
Comparative example 10 [ dough prepared with independent electrostatic field assisted freezing ]
The preparation and thawing steps of the frozen dough are as follows:
(1) And (3) batching: 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine and 0.8 part of histidine are added into a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) in parts by weight;
(2) Dough kneading: mixing the ingredients, and putting the mixture into a dough mixer to mix the dough for 15min;
(3) Pretreatment and proofing: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, performing combined treatment for 30min by using a 4kV electrostatic field and a 6mT magnetic field, putting the obtained dough after pretreatment into an ultrasonic auxiliary freezing and thawing device for fermentation, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, and the fermentation time is 90min;
(4) Ultrasonic precooling treatment: after dough proofing is finished, firstly vacuum packaging the dough, then placing the dough in an ultrasonic-assisted freezing and thawing device, wherein the required freezing solution is ethanol-glycerol water solution, setting the temperature of the device to be-20 ℃, and reducing the temperature of the dough to 0 ℃ after the ultrasonic-assisted freezing;
(5) Electrostatic field assisted freezing: taking out the dough with the temperature reduced to 0 ℃ and putting the dough into an electromagnetic field coupling freezing and thawing device, freezing the dough to-18 ℃ by using the magnetic field intensity of 0kV,2kV,4kV,6kV,8kV and 10kV respectively, and storing the dough in a common freezer with the temperature of-20 ℃ for 48 hours;
(6) Thawing: and taking out the frozen dough after the storage time is up, adopting a low-temperature thawing method at 4 ℃, putting the dough into a common refrigerator at 4 ℃, and taking the dough as a thawing end point when the central temperature of the dough reaches 4 ℃.
As can be seen from Table 8, the highest moisture content of the dough, 48.08%, was found to be closest to fresh dough when the static field strength applied during freezing was 4 kV.
While Table 9 shows the volume change of dough under different magnetic field strength assisted freezing conditions, the dough volume was 119.30mL when the static field strength was 4 kV. The volume recovery rate after thawing reaches 88.69 percent.
Table 8 moisture content comparison table of modified recipe dough after being frozen with the aid of different levels of electrostatic fields using conventional thawing
Table 9 volume comparison table of modified formula dough after being frozen with the aid of different electrostatic fields of different intensity using conventional thawing means
FIG. 1 shows the fermentation activity of dough with different amounts of glycine added to the dough formulation, FIG. 2 shows the fermentation activity of dough with different amounts of histidine added to the dough formulation, and FIG. 3 shows the fermentation activity of dough with different amounts of histidine added to the dough formulation based on 1 part trehalose, 3 parts sorbitol and 0.8 part glycine; FIG. 4 shows the fermentation activity of dough in a normal freezing and thawing mode by adding 1 part trehalose, 3 sorbitol, 0.8 part glycine and 0.8 part histidine to a basic dough formulation and combining different strength magnetic fields to perform fermentation pretreatment on the dough on the basis of a 4kv electric field.
It can be seen in conjunction with figures 1,2 and 3 that the complexing effect of 1 part trehalose with 3 parts sorbitol on the basis of 0.8 parts glycine and 0.8 parts histidine gives better improvement of dough quality than the effect of the single addition of the anti-freeze agent. In the magnetic field assisted freeze thawing technology, the magnetic field strength of 6mT has the best effect of improving the fermentation activity of dough after freeze thawing; in the electrostatic field assisted freeze thawing technology, the electrostatic field strength of 4kv has the best effect of improving the fermentation activity of the dough after freeze thawing. In the magnetic field assisted freeze thawing technology, the fermentation activity is at most 17.00mg/min; in the electrostatic field assisted freeze thawing technology, the fermentation activity of the dough is 16.82mg/min at maximum; in the technology of freezing and thawing by combining electrostatic field and magnetic field, the fermentation activity of the dough is maximally 17.13mg/min. It can be seen from tables 1 to 4 that the effect of 6mT magnetic field and 4kV electrostatic field on improving the recovery rate of dough during freezing is optimal on the basis of improving the formula dough, wherein the effect of 6mT is better, and the recovery rate of dough thawed by 4kV electrostatic field is highest on the basis of 6mT magnetic field assistance. Experimental results show that the addition of the antifreeze agent and the application of the physical field technology can effectively improve the reduction of fermentation activity of the frozen dough after thawing, and meanwhile, the volume thawing recovery rate of the frozen dough reaches 95.51 percent.
Application example
1. Preparing dough cover: 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine and 0.8 part of histidine are added into a dough basic formula (100 parts of flour, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water) for burdening; mixing the ingredients, putting the mixture into a dough mixer for dough kneading for 15min, and forming smooth dough; putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, performing combined treatment for 30min by using a 4kV electrostatic field and a 6mT magnetic field, putting the obtained dough after pretreatment into an ultrasonic auxiliary freezing and thawing device for fermentation, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, proofing for 90min, and then rubbing the dough into long strips, cutting the long strips into 50g of dough pieces, and dividing the dough into dough sheets with uniform size;
2. Preparing a steamed stuffed bun green body: adding 35g of stuffing into the dough cover and manually wrapping into a steamed stuffed bun green body;
3. Pretreatment of steamed stuffed bun green bodies: firstly, vacuum packaging the steamed stuffed bun green body, then placing the steamed stuffed bun green body in an ultrasonic auxiliary freezing and thawing device, wherein the required freezing liquid is ethanol-glycerol water solution, setting the temperature of the device to be-20 ℃, and reducing the temperature of dough to 0 ℃ when auxiliary ultrasonic freezing is performed;
4. Freezing and refrigerating: performing auxiliary ultrasonic dipping and freezing cooling on the treated steamed stuffed bun blank at the temperature of minus 20 ℃ until the central temperature reaches 0 ℃, then placing the steamed stuffed bun blank into an electromagnetic field coupling freezing and thawing device to assist 6mT magnetic field freezing treatment temperature until the central temperature reaches minus 18 ℃, and placing the steamed stuffed bun blank into an electromagnetic field freezing and thawing device at the temperature of minus 20 ℃ for preservation, thus obtaining the frozen steamed stuffed bun blank;
5. Thawing and proofing: when the steamed stuffed bun is required to be steamed, taking out the frozen steamed stuffed bun green body from the equipment, thawing the frozen stuffed bun green body by an auxiliary 6kV electrostatic field until the temperature of the center of the steamed stuffed bun reaches 4 ℃, and then performing auxiliary ultrasonic secondary proofing on the steamed stuffed bun;
6. steaming: and (5) putting the unfrozen frozen steamed stuffed bun green body into a common steam box for steaming, and thus, completing the preparation of steamed stuffed bun.

Claims (5)

1. A method for improving thawing recovery rate of frozen dough by composite treatment, which is characterized by comprising the following specific steps:
(1) And (3) batching: sequentially weighing 100 parts of flour, 1-2 parts of trehalose, 2-3 parts of sorbitol, 0.8-1 part of glycine, 0.8-1 part of histidine, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 2-3 parts of sugar, 0.1-0.5 part of modifier, 0.5-1 part of refined lard and 40-50 parts of water;
(2) Dough kneading: sequentially pouring dough raw materials into a stirrer to obtain dough after dough kneading;
(3) Pretreatment and fermentation: putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, and simultaneously opening a magnetic field and an electrostatic field for treatment to obtain pretreated dough; placing the pretreated dough in an ultrasonic auxiliary freezing and thawing device for proofing and fermenting;
The processing parameters of the magnetic field and the electrostatic field are 6-8 mT of the magnetic field and 4-6 kV of the electrostatic field; the fermentation parameters are as follows: the temperature is 25-35 ℃, the ultrasonic frequency is 28-30 kHz, the power is 20-30W/L, and the fermentation is carried out for 90min;
(4) Ultrasonic precooling treatment: after the dough proofing process is finished, vacuum packaging the proofed dough, placing the dough into an ultrasonic-assisted freezing and thawing device, wherein the required freezing solution is ethanol-glycerol-sodium chloride aqueous solution, setting the temperature to be-20 ℃, and cooling the dough to 0 ℃;
The ultrasonic-assisted freeze thawing parameters were: the ultrasonic frequency is 28-30 kHz, the power is 20-30W/L, and the treatment method is intermittent ultrasonic with 5s as a period;
(5) Magnetic field assisted freezing: taking out when the temperature of the dough is reduced to 0 ℃, putting the dough into an electromagnetic field coupling freezing and thawing device, setting the temperature to be minus 20 ℃, assisting a magnetic field to quickly freeze the dough, assisting a magnetic field with the strength of 6mT to freeze the dough until the central temperature is reduced to minus 18 ℃, and then placing the dough into the electromagnetic field coupling freezing and thawing device with the temperature of minus 20 ℃ to be preserved for 48 hours under the combined treatment of the magnetic field and the electrostatic field;
(6) Thawing: and taking out the frozen dough after the preservation time is up, thawing the dough to the central temperature of 4 ℃ by using an electrostatic field thawing technology, wherein the electrostatic field strength is 4kV, and the central temperature of the dough is the thawing end point when the central temperature of the dough reaches 4 ℃.
2. The method of claim 1, wherein the dough material is: 100 parts of flour, 1 part of trehalose, 3 parts of sorbitol, 0.8 part of glycine, 0.8 part of histidine, 1.2 parts of yeast, 1.4 parts of baking powder, 3 parts of sugar, 0.2 part of modifier, 1 part of refined lard and 50 parts of water.
3. A thawed dough made by the method of any one of claims 1-2.
4. A method for improving thawing recovery rate of frozen steamed stuffed bun green bodies through composite treatment is characterized by comprising the following specific steps:
(1) Preparing dough cover: adding 1-2 parts of trehalose, 2-3 parts of sorbitol, 0.8-1 part of glycine and 0.8-1 part of histidine into 100 parts of flour, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 2-3 parts of sugar, 0.1-0.5 part of modifier, 0.5-1 part of refined lard and 40-50 parts of water according to parts by weight for proportioning, mixing the ingredients, putting into a dough mixer for dough kneading for 15min, and forming smooth dough; putting dough after dough kneading into an electromagnetic field coupling freezing and thawing device, performing combined treatment for 30min by using a 4kV electrostatic field and a 6mT magnetic field, putting the obtained dough after pretreatment into an ultrasonic auxiliary freezing and thawing device for fermentation, wherein the temperature is 25 ℃, the ultrasonic frequency is 28kHz, the power is 30W/L, proofing for 90min, then rubbing the dough into long strips, cutting the long strips into 50g of dough pieces, and preparing the dough pieces into dough sheets with uniform sizes;
(2) Preparing a steamed stuffed bun green body: adding 35g of stuffing into the dough cover and manually wrapping into a steamed stuffed bun green body;
(3) Pretreatment of steamed stuffed bun green bodies: firstly, vacuum packaging the steamed stuffed bun blank, then placing the steamed stuffed bun blank in an ultrasonic-assisted freezing and thawing device, wherein the required freezing solution is ethanol-glycerol water solution, setting the temperature of the device to be-20 ℃, and reducing the temperature of the steamed stuffed bun blank to 0 ℃ when the temperature of the steamed stuffed bun blank is subjected to ultrasonic-assisted freezing; the ultrasonic-assisted freeze thawing parameters were: the ultrasonic frequency is 28-30 kHz, the power is 20-30W/L, and the treatment method is intermittent ultrasonic with 5s as a period;
(4) Freezing and refrigerating: putting the steamed stuffed bun blank into an electromagnetic field coupling freezing and thawing device to assist 6mT magnetic field freezing treatment until the central temperature reaches-18 ℃, and putting into an electromagnetic field freezing and thawing device at-20 ℃ for preservation to obtain the frozen steamed stuffed bun blank;
(5) Thawing and proofing: taking out the frozen steamed stuffed bun blank from the device, thawing the frozen steamed stuffed bun blank by an auxiliary 6kV electrostatic field until the temperature of the center of the steamed stuffed bun reaches 4 ℃, and performing auxiliary ultrasonic secondary proofing on the steamed stuffed bun to obtain the steamed stuffed bun blank.
5. Steamed stuffed bun, characterized in that it is obtained by steaming a green steamed bun obtained by the method of claim 4.
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CN104544475A (en) * 2014-12-19 2015-04-29 华南理工大学 Method and device for freezing wrappers with various-power microwave assistance
CN110613002A (en) * 2019-09-20 2019-12-27 上海应用技术大学 Natural apple fermentation broth bread and preparation method thereof
CN115697066A (en) * 2020-05-29 2023-02-03 诺维信公司 Legume and/or legume protein fortified dough and baked products comprising lipase
CN114304489A (en) * 2021-12-14 2022-04-12 西北农林科技大学 Method for drying fine dried noodles by low-frequency electromagnetic field
CN114568623A (en) * 2022-02-23 2022-06-03 江南大学 Quick-frozen steamed stuffed bun unfreezing and reheating process high-quality recovery method based on special steamed stuffed bun wrapper powder

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