阅读说明：本技术 一种冷藏面包的制作方法 (Method for making refrigerated bread ) 是由 刘振海 于 2020-05-22 设计创作，主要内容包括：本发明公开了一种冷藏面包的制作方法,该方法步骤为：取中筋粉、干酵母和水混合后进行和面,和成面团并发酵30～40min,覆盖保鲜膜放冷藏库,隔夜冷藏发酵制成隔夜面种；取隔夜面种、面包用小麦粉、干酵母、盐、复配焙烤食品面粉处理剂、起酥油、水和成面团,常温基础发酵30～40min；将面团搓成长条、切成剂子,滚圆剂子并松弛40～60min制成生坯；将生坯在0～2℃的条件下降温,待生坯表面温度为0～2℃后,覆好保鲜膜并放入保温箱保存；保温箱用冷藏车运至门店,当前室温下存放,现烤时从保温箱里取出生坯并静置回温醒发；生坯用常见风炉烤熟,即完成冷藏面包的制作。本发明的方法使得面包的风味、色泽、口感都得到保持。(The invention discloses a method for making refrigerated bread, which comprises the following steps: mixing the medium gluten flour, dry yeast and water, kneading into dough, fermenting for 30-40 min, covering with a preservative film, placing in a cold storage, and refrigerating and fermenting overnight to obtain overnight-separated flour seeds; taking overnight flour seeds, bread wheat flour, dry yeast, salt, a compound bakery flour treating agent, shortening, water and dough, and performing basic fermentation for 30-40 min at normal temperature; twisting the dough into strips, cutting into pieces, rolling the pieces into balls, and loosening for 40-60 min to obtain green bodies; cooling the green body at 0-2 ℃, covering a preservative film after the surface temperature of the green body is 0-2 ℃, and putting the green body into a heat preservation box for preservation; the heat preservation box is transported to a store by a refrigerator car, stored at the current room temperature, and when the heat preservation box is baked, the green body is taken out of the heat preservation box and stands for returning to the temperature and fermenting; and baking the green body by using a common air furnace to finish the preparation of the refrigerated bread. The method of the invention can keep the flavor, color and taste of the bread.)

1. A method for making refrigerated bread is characterized in that: the manufacturing method comprises the following steps:

firstly, preparing night flour seeds: mixing the medium gluten flour, dry yeast and water, kneading into dough, fermenting for 30-40 min, covering with a preservative film, placing in a cold storage, and refrigerating and fermenting overnight to obtain overnight-separated flour seeds;

secondly, dough preparation: taking overnight flour seeds, bread wheat flour, dry yeast, salt, a compound bakery flour treating agent, shortening, water and dough, and performing basic fermentation for 30-40 min at normal temperature;

thirdly, preparing the agent: twisting the dough into strips, cutting into pieces, rolling the pieces into balls, and loosening for 40-60 min to obtain green bodies;

fourthly, cooling and storing: cooling the green body at 0-2 ℃, covering a preservative film after the surface temperature of the green body is 0-2 ℃, and putting the green body into a heat preservation box for preservation;

fifthly, conveying and proofing: the heat preservation box is transported to a store by a refrigerator car, stored at the current room temperature, and when the heat preservation box is baked, the green body is taken out of the heat preservation box and stands for returning to the temperature and fermenting;

sixthly, baking: and baking the green body by using a common air furnace to finish the preparation of the refrigerated bread.

2. A method of making a refrigerated bread as claimed in claim 1 wherein: the overnight flour in the first step comprises the following raw materials in proportion: 1000 parts of medium gluten flour, 3-6 parts of dry yeast and 500-800 parts of water.

3. A method of making a refrigerated bread as claimed in claim 1 or 2 wherein: the dough temperature in the first step is controlled to be 24-28 ℃.

4. A method of making a refrigerated bread as claimed in claim 1 or 2 wherein: the temperature of the refrigerator in the step one is 2-5 ℃ and the refrigerating and fermenting time is 12-16 hours.

5. A method of making a refrigerated bread as claimed in claim 1 wherein: the dough in the second step comprises the following raw materials: 150-200 parts of overnight-proof flour, 400-800 parts of bread wheat flour, 5-15 parts of dry yeast, 10-20 parts of salt, 5-8 parts of compound bakery flour treating agent, 5-10 parts of shortening and 100-800 parts of water.

6. A method of making a refrigerated bread as claimed in claim 1 or 5 wherein: the dough raw materials in the second step also comprise one or more of wheat flour special for cakes, fine granulated sugar, whole milk powder, compound sweetening agent, whole egg liquid, New Zealand butter, whole wheat flour, instant oatmeal, walnut, sliced cranberry, maple sugar syrup and chia seed.

7. A method of making a refrigerated bread as claimed in claim 1 wherein: the dough in the second step is 8-9 reinforced dough, and the temperature of the dough is controlled to be 26-28 ℃.

8. A method of making a refrigerated bread as claimed in claim 1 wherein: when the stuffing is required to be wrapped by the agent in the third step, the agent is required to be rolled into a wrapper, then various stuffing core raw materials are made into stuffing, and the stuffing is manually wrapped into the wrapper according to the traditional wrapping method to be made into green bodies.

9. A method of making a refrigerated bread as claimed in claim 1 wherein: and the temperature of the heat preservation box in the fourth step is 1-4 ℃.

10. A method of making a refrigerated bread as claimed in claim 1 wherein: and D, storing the mixture in the step five for no more than 48 hours at the current room temperature, and standing, temperature returning and proofing the mixture in the step five for 10-300 min.

Technical Field

The invention relates to the technical field of bread making, in particular to a making method of refrigerated bread.

Background

Bread, which is discovered by human beings in the first 3000 years of the Gongyuan and continues to the present, becomes a traditional food for the popular Luo people all over the world. The bread is deduced for 5000 years, and various methods and varieties emerge. In China, bread is popularized for nearly a hundred years, and the bread is introduced into staple food and daily necessities from the concept of snacks. At present, the industry of bakery products is developed rapidly, and the door class, the design and color variety, the quantity and the quality of bread products, packaging decoration, production technology and equipment are all improved remarkably. The bread all over the world is developed by the same people as China, and the bread industry has the trends of mechanized production, factory scale and chain sale. With the continuous improvement of the living standard of people, the requirement of consumers on the freshness of bread is higher and higher, and the baking chain store encounters the huge contradiction between the expensive cost of the storefront and the price civilization. At present, the bread making method still adopts manual making and freezing making as main methods, and the two methods can be completed only by equipping bakers and complete equipment on site, which is a huge technical bottleneck for chain community stores with small traffic. At present, the method for making frozen dough popular in China is very successful in the market with large passenger flow. But in a community chain store with small passenger flow, failure is reported, the operation difficulty of the store is high, the process is difficult to control, the defective rate of finished products is high, and the fundamental reason is that the cost of professional bakers and complete equipment cannot be digested by the store. Therefore, the bread is baked and frozen, is delivered to a store by a freezing vehicle, is frozen and stored, and is taken out for baking when being sold; the bread has short shelf life, because the bread can not hold water after being cooked, and the bread has hard skin and poor taste during secondary redrying; and because the bread is baked and frozen, the disposable flavor window of the bread is opened, and the required aroma and flavor are lost during redrying, so that the requirements of chain stores still cannot be met. The store can only sell prepackaged bread, which in turn leads to insufficient freshness of the bread. Therefore, a technical method for solving the contradiction between the cost and the freshness of the baking chain store must be found.

Disclosure of Invention

The invention aims to solve the problems in the prior art, and provides a method for making refrigerated bread, which solves the contradiction between the cost and the freshness of bread in a baking store chain.

The invention aims to solve the problems by the following technical scheme:

a method for making refrigerated bread is characterized in that: the manufacturing method comprises the following steps:

firstly, preparing night flour seeds: mixing the medium gluten flour, dry yeast and water, kneading into dough, fermenting for 30-40 min, covering with a preservative film, placing in a cold storage, and refrigerating and fermenting overnight to obtain overnight-separated flour seeds;

secondly, dough preparation: taking overnight flour seeds, bread wheat flour, dry yeast, salt, a compound bakery flour treating agent, shortening, water and dough, and performing basic fermentation for 30-40 min at normal temperature;

thirdly, preparing the agent: twisting the dough into strips, cutting into pieces, rolling the pieces into balls, and loosening for 40-60 min to obtain green bodies;

fourthly, cooling and storing: cooling the green body at 0-2 ℃, covering a preservative film after the surface temperature of the green body is 0-2 ℃, and putting the green body into a heat preservation box for preservation;

fifthly, conveying and proofing: the heat preservation box is transported to a store by a refrigerator car, stored at the current room temperature, and when the heat preservation box is baked, the green body is taken out of the heat preservation box and stands for returning to the temperature and fermenting;

sixthly, baking: and baking the green body by using a common air furnace to finish the preparation of the refrigerated bread.

The overnight flour in the first step comprises the following raw materials in proportion: 1000 parts of medium gluten flour, 3-6 parts of dry yeast and 500-800 parts of water.

The dough temperature in the first step is controlled to be 24-28 ℃.

The temperature of the refrigerator in the step one is 2-5 ℃ and the refrigerating and fermenting time is 12-16 hours.

The dough in the second step comprises the following raw materials: 150-200 parts of overnight-proof flour, 400-800 parts of bread wheat flour, 5-15 parts of dry yeast, 10-20 parts of salt, 5-8 parts of compound bakery flour treating agent, 5-10 parts of shortening and 100-800 parts of water.

The dough raw materials in the second step also comprise one or more of wheat flour special for cakes, fine granulated sugar, whole milk powder, compound sweetening agent, whole egg liquid, New Zealand butter, whole wheat flour, instant oatmeal, walnut, sliced cranberry, maple sugar syrup and chia seed.

The dough in the second step is 8-9 reinforced dough, and the temperature of the dough is controlled to be 26-28 ℃.

When the stuffing is required to be wrapped by the agent in the third step, the agent is required to be rolled into a wrapper, then various stuffing core raw materials are made into stuffing, and the stuffing is manually wrapped into the wrapper according to the traditional wrapping method to be made into green bodies.

And the temperature of the heat preservation box in the fourth step is 1-4 ℃.

And D, storing the mixture in the step five for no more than 48 hours at the current room temperature, and standing, temperature returning and proofing the mixture in the step five for 10-300 min.

The measured unit of the parts in the above steps is gram or kilogram.

Compared with the prior art, the invention has the following advantages:

the preparation method of the invention provides conditions such as dough raw material proportion, bread forming mode, dough refrigeration condition, proofing condition and baking mode, the prepared green body is refrigerated by an insulation can, and is transported to a chain store by a refrigerator car, and is stored in the insulation can for 48 hours and is baked once at the moment under normal temperature condition, so that the green body can be eaten, the flavor, color and taste of the green body are completely consistent with those of the freshly-made bread, and the nutrient components are completely reserved, thereby solving the most basic problem for industrialization and now-baking linkage of the baked dough; the refrigerated bread prepared by the preparation method adopts factory production and production, centralized standardized production and accurate process control, is easy to store and bake, baking equipment is simple and convenient, and the cooked product is completely consistent with the manual in-situ preparation.

Detailed Description

The present invention will be further described with reference to the following examples.