阅读说明：本技术 一种含柑橘纤维的冷冻面团改良剂及其应用 (Frozen dough improver containing citrus fibers and application thereof ) 是由 赵林松 姜海花 吕广 于 2020-04-30 设计创作，主要内容包括：一种含柑橘纤维的冷冻面团改良剂,属于食品加工领域,按质量份数计,包括高筋小面粉45-54份、双乙酰酒石酸单甘脂20-40份、碳酸钙2-30份、维生素C3-5份、柑橘纤维0.3-1.2份、α-淀粉酶0.1-0.3份、脂肪酶0.1-0.3份、木聚糖酶0.1-0.3份、葡萄糖氧化酶0.1-0.3份；用其制备冷冻面团,包括；预混、醒面、分割、滚揉、速冷、冷冻保存；再经过解冻、成型、醒发、烘烤、冷却、密封包装得到面包；本发明改良剂可保护酵母活力,使冷冻面团在保藏期内酵母存活率提升10％,改善面团的流变性能,含有该改良剂的冷冻面团制作的面包制品口感湿润,结构松软,品质较佳。(A frozen dough modifier containing citrus fiber belongs to the field of food processing, and comprises 45-54 parts of high gluten wheat flour, 20-40 parts of diacetyl tartaric acid monoglyceride, 2-30 parts of calcium carbonate, 3-5 parts of vitamin C, 0.3-1.2 parts of citrus fiber, 0.1-0.3 part of alpha-amylase, 0.1-0.3 part of lipase, 0.1-0.3 part of xylanase and 0.1-0.3 part of glucose oxidase by weight; preparing a frozen dough therefrom, comprising; premixing, dough standing, cutting, rolling, quickly cooling, and freezing for storage; then unfreezing, forming, proofing, baking, cooling, sealing and packaging to obtain the bread; the modifier can protect the activity of the yeast, improve the survival rate of the yeast by 10 percent in the preservation period of the frozen dough, and improve the rheological property of the dough.)

1. A frozen dough improver containing citrus fibre is characterized by comprising the following components in percentage by mass (40-55): (2-5): (12-40): (2-30): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.

2. A citrus fiber-containing frozen dough conditioner according to claim 1, wherein said hard wheat flour has a protein content of at least 12%.

3. A citrus fiber-containing frozen dough conditioner according to claim 1, characterized in that it comprises, in mass ratio (45-50): (2-5): (20-35): (2-5): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.

4. A frozen dough prepared by the frozen dough improver containing citrus fiber according to claim 1, which comprises, by mass, 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of the frozen dough improver.

5. A frozen dough prepared from a frozen dough conditioner containing citrus fiber as claimed in claim 4, wherein the ice water temperature is 0 ℃.

6. A process for preparing a frozen dough from a frozen dough conditioner containing citrus fiber as defined in claim 4, including the steps of:

A. preparing 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of frozen dough modifier, crushing the eggs to obtain egg liquid for later use;

B. mixing 50-54 parts of flour, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder and 1-2 parts of frozen dough modifier at 20-25 ℃ and 55-75% RH at 140 rpm for 1 min;

C. adding water and egg liquid, and stirring for 2min at the speed of 140 r/min; stirring for 2min at 280-290 rpm;

D. adding margarine and salt, and stirring at 120-; then 280 plus 290 revolutions per minute is stirred for 3-4min, and the temperature of the dough is controlled at 22 plus or minus 2 ℃;

E. and after the dough is proofed, cut and shaped, freezing the dough for 30min to 1h at the temperature of between 35 ℃ below zero and 30 ℃ below zero to obtain the frozen French bread leavened dough containing the citrus fiber.

7. A method for preparing a frozen dough using a frozen dough improver containing citrus fiber according to claim 6, wherein the proofing is performed by coating a film for proofing, and the proofing time is controlled to be 10-20 min.

8. A process for preparing a frozen dough from a frozen dough conditioner containing citrus fiber according to claim 6, wherein the dough after proofing is divided into 90g ± 0.5 g/piece.

9. Use of a frozen dough prepared with a citrus fiber-containing frozen dough conditioner in the preparation of bread as claimed in claim 6, characterized by the steps of:

a. preparing a frozen dough prepared from a frozen dough conditioner comprising citrus fiber according to the method of claim 6, for use;

b. thawing the frozen dough obtained in the step a for 35-50min at the temperature of 20-25 ℃;

c. b, fermenting the thawed fermented dough in the step b for 90-100min at the temperature of 30 ℃ and the humidity of 55-75% RH until the volume of the fermented dough is increased by (1-2) times;

d. and c, placing the dough proofed in the step c into an oven to bake to obtain bread, taking out the bread to naturally cool, cooling the bread to 50 ℃, then sterilizing the bread by using atomized alcohol, and packaging the bread.

10. Use of a frozen dough prepared with the citrus fiber-containing frozen dough conditioner in the preparation of bread according to claim 9, wherein the baking is carried out in an open-top oven at a temperature of 200 ℃/180 ℃ for 15 min.

Technical Field

The invention belongs to the technical field of food processing, relates to a frozen dough additive, and particularly relates to a frozen dough improver containing citrus fibers, a frozen dough prepared by using the frozen dough improver and application of the frozen dough in Danish bread and cream bread.

Background

The preparation technology of the frozen dough separates the procedures of bread making and bread baking, is beneficial to the standardization of bread production, and realizes the fresh taste of the household baking and the bread chain store which is eaten at present and baked at present. The quality of frozen dough sold in the market and baked bread thereof at present is not stable enough, and mainly shows that the activity of yeast is reduced in storage, the gluten network structure is damaged due to more ice crystals formed after the dough is frozen, and the like, so that the dough has the problems of longer proofing time, reduced gas holding capacity, smaller specific volume of the prepared bread product, reduced structural strength of the product, rough mouthfeel, hardening and the like, and the development of the frozen dough and the product thereof and the making experience of a baking kitchen are influenced.

Citrus fiber is a pure natural plant source functional food raw material extracted from citrus fruits, and is widely used in the field of baked food due to the fact that the citrus fiber is rich in dietary fiber and has strong water absorption, water retention, thickening, emulsification and texture improvement performances.

The existing technology for improving the frost resistance and the survival rate of yeast, keeping the stability of the activity of the yeast, improving the gas holding capacity, the stability, the taste and the like of frozen dough after being proofed is mostly to develop a new more frost-resistant yeast strain, or to carry out the frost resistance treatment on the yeast in advance, or to compound ice structure protein, yeast nutrient and other functional additives into a frozen dough modifier, and the composite frozen dough modifier is convenient and efficient to use, so the development of the new composite frozen dough modifier is very important.

Disclosure of Invention

The invention aims to solve the problems of reduced vitality of frozen dough yeast and poor quality of dough and products thereof in the prior art, and provides a frozen dough improver containing citrus fiber, the frozen dough prepared by the improver and the application of the frozen dough in bread, the improver can protect the vitality of yeast, the survival rate of the yeast of the frozen dough in the preservation period is improved by 10 percent, the rheological property of the dough is improved, and the bread products made of the frozen dough containing the improver have moist mouthfeel, soft structure and good quality.

The invention adopts the specific technical scheme that:

a frozen dough improver containing citrus fibre comprises the following components in percentage by mass (40-55): (2-5): (12-40): (2-30): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.

Furthermore, the protein content of the high gluten flour is more than or equal to 12 percent.

Further, the weight component ratio is (45-50): (2-5): (20-35): (2-5): (3-5): (0.3-1.2): (0.1-0.3): (0.1-0.3): (0.1-0.3): (0.1-0.3) high gluten wheat flour, trehalose, diacetyl tartaric acid monoglyceride, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase and glucose oxidase.

The frozen dough prepared by the frozen dough improver containing the citrus fiber comprises, by mass, 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of the frozen dough improver.

Further, the temperature of the ice water was 0 ℃.

The preparation method of the frozen dough prepared by the frozen dough improver containing the citrus fiber comprises the following preparation steps:

A. preparing 50-54 parts of flour, 30-35 parts of ice water, 2-4 parts of eggs, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder, 2-5 parts of margarine, 0.8-1.0 part of salt and 1-2 parts of frozen dough modifier, crushing the eggs to obtain egg liquid for later use;

B. mixing 50-54 parts of flour, 4-6 parts of white granulated sugar, 2-4 parts of fresh yeast, 1-2 parts of whole milk powder and 1-2 parts of frozen dough modifier at 20-25 ℃ and 55-75% RH at 140 rpm for 1 min;

C. adding water and egg liquid, and stirring for 2min at the speed of 140 r/min; stirring for 2min at 280-290 rpm;

D. adding margarine and salt, and stirring at 120-; then 280 plus 290 revolutions per minute is stirred for 3-4min, and the temperature of the dough is controlled at 22 plus or minus 2 ℃;

E. and after the dough is proofed, cut and shaped, freezing the dough for 30min to 1h at the temperature of between 35 ℃ below zero and 30 ℃ below zero to obtain the frozen French bread leavened dough containing the citrus fiber.

Furthermore, a film covering and proofing mode is adopted during proofing, and the proofing time is controlled to be 10-20 min.

Furthermore, when the dough is divided, the dough after being proofed is divided according to the specification of 90g +/-0.5 g/piece.

The application of the frozen dough prepared by the frozen dough improver containing the citrus fiber in preparing bread comprises the following steps:

a. preparing a frozen dough prepared by using the frozen dough improver containing citrus fiber according to the method for later use;

b. thawing the frozen dough obtained in the step a for 35-50min at the temperature of 20-25 ℃;

c. b, fermenting the thawed fermented dough in the step b for 90-100min at the temperature of 30 ℃ and the humidity of 55-75% RH until the volume of the fermented dough is increased by (1-2) times;

d. and c, placing the dough proofed in the step c into an oven to bake to obtain bread, taking out the bread to naturally cool, cooling the bread to 50 ℃, then sterilizing the bread by using atomized alcohol, and packaging the bread.

Further, an open-hearth oven is adopted during baking, the temperature of the upper fire and the lower fire is controlled at 200 ℃/180 ℃, and baking is carried out for 15 min.

The invention has the beneficial effects that:

the frozen dough modifying agent containing the citrus fiber provided by the invention can improve the activity of yeast in the frozen dough, improve the rheological property and the easy operability of the dough, and increase the specific volume of bread products prepared from the frozen dough containing the modifying agent, and has the advantages of moist mouthfeel, soft structure and improved quality.

The frozen dough modifier containing the citrus fiber is added to fix free water in a dough system, inhibit the migration of water, compete for water with mucedin, and reduce the water activity of the whole system, so that the formation of large ice crystals is controlled in a freezing period, the mechanical damage of the ice crystals to yeast cells is effectively prevented, the survival rate of the yeast cells is improved, the quality of the dough is improved, the high water absorption rate and the high water retention rate of the citrus fiber can improve the rheological property and the texture hardening of the dough, the dough keeps water in the freezing storage process, the ice crystals are prevented from being enlarged and accumulated, and the sensory quality, the taste and the texture of the dough and a terminal bread product are improved.

Detailed Description

The present invention will be further described with reference to specific examples below, in which the protein content of the following high gluten wheat flour is 12% or more.