阅读说明：本技术 一种冷冻包子生坯面团及其制备方法 (A kind of freezing steamed stuffed bun green compact dough and preparation method thereof ) 是由 周一鸣 刘倩 向茜 蒋晴怡 崔琳琳 周小理 于 2019-09-09 设计创作，主要内容包括：本发明公开了一种冷冻包子生坯面团及其制备方法。所述冷冻包子生坯面团的原料包括高筋小麦粉,中筋小麦粉,即发干酵母,复配糖,泡打粉,复配冷冻面团改良剂及水。制备方法包括一个包子成型的步骤、一个速冻的步骤及一个包装、冻藏的步骤。本发明采用未醒发冷冻工艺制备冷冻包子生坯面团,节约冷冻面团的制作时间,改善面团速冻后开裂、皱缩等问题；并通过使用复配糖及复配冷冻面团改良剂制备冷冻包子生坯面团,提高冷冻面团的稳定性。所制作的冷冻包子生坯蒸后松软有弹性、表面光滑有光泽、营养丰富、口感独特,并且利用该发明制备的冷冻包子生坯在-20～-18℃下储存4个月后,蒸后与未经冷冻处理的包子品质相近。(The invention discloses a kind of freezing steamed stuffed bun green compact doughs and preparation method thereof.The raw material of the freezing steamed stuffed bun green compact dough includes high gluten wheat flour, medium-strength wheat flour, i.e., dry yeast, compound sugar, baking powder, compounding freezing flour-dough improver and water.Preparation method includes the steps that a step of steamed stuffed bun molding, a quick-frozen step and packaging, cold storage.The problems such as present invention is saved the Production Time of freezing flour-dough using non-proofed frozen technique preparation freezing steamed stuffed bun green compact dough, improves the quick-frozen rear cracking of dough, shrinkage；And by using compound sugar and compounding freezing flour-dough improver preparation freezing steamed stuffed bun green compact dough, the stability of freezing flour-dough is improved.Made freezing steamed stuffed bun green compact after steaming it is soft it is flexible, surface is smooth glossy, full of nutrition, unique in taste, and it is close with the quality of Baozi without freezing processing after steaming after being stored 4 months at -20~-18 DEG C using the freezing steamed stuffed bun green compact of invention preparation.)

1. a kind of freezing steamed stuffed bun green compact dough, which is characterized in that raw material includes following component based on parts by weight:

2. as described in claim 1 freezing steamed stuffed bun green compact dough, which is characterized in that the compound sugar by trehalose and white granulated sugar with Mass ratio 2:5 is compounded.

3. non-proofed frozen steamed stuffed bun green compact dough as described in claim 1, which is characterized in that the compounding freezing flour-dough improver By sodium alginate, diacetyl tartaric acid monodiglyceride, carboxymethyl cellulose, zytase, glucose oxidase with mass ratio 1:1:4:1:1 is compounded；Wherein, activity of glucose oxidase 10000U/g；Xylanase activity is 100000U/g.

4. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group Part:

5. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group Part:

6. freezing steamed stuffed bun green compact dough as described in claim 1, which is characterized in that raw material includes based on parts by weight with the following group Part:

7. freezing the preparation method of steamed stuffed bun green compact dough described in claim 1-6 any one, which is characterized in that including following step It is rapid:

Step 1): a step of steamed stuffed bun forms:

High gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent are poured into dough mixing machine It is mixed evenly, warp and face, segmentation, shaping and optional faric technique are to get steamed stuffed bun green compact；

Step 2): a quick-frozen step:

Steamed stuffed bun green compact obtained by step 1) are freezed into 30~40min at -30~-28 DEG C, make its central temperature reach -18 DEG C with Under to get freezing steamed stuffed bun green compact；

Step 3): one packaging, cold storage the step of:

It is saved 7 days after freezing steamed stuffed bun green compact obtained by step 2) are packed with packaging bag in -20~-18 DEG C of cold storage.

8. the preparation method of freezing steamed stuffed bun green compact dough as claimed in claim 7, which is characterized in that the step 3) is resulting cold Freezing steamed stuffed bun green compact dough must be thawed using preceding, defrosting step are as follows: freezing steamed stuffed bun green compact are placed in 23~25 DEG C of temperature, humidity 70~ 72%, thaw 25~30min.

9. the preparation method of freezing steamed stuffed bun green compact dough as claimed in claim 8, which is characterized in that freezing steamed stuffed bun green compact face Group steams after provocation after thawing；Proofing step are as follows: place it in 35~37 DEG C of temperature, humidity 70~75%, provocation 100~ 120min；Steam step are as follows: steam steamed stuffed bun green compact are freezed after provocation, after decatize 20min, take out after standing 3min.

Technical field

The invention belongs to field of food, are related to a kind of frozen green compact dough, specifically a kind of non-proofed frozen steamed stuffed bun The preparation method of green compact.

Background technique

Steamed stuffed bun is that the dough of fermentation is rolled into musculus cutaneus, is packed in fillings then kneading molding, one kind made of being steamed with food steamer Tradition with filling steams wheaten food.Generally with dish, meat, sweetened bean paste etc. for fillings, product skin is thin and flexible, the flavor for fillings of giving prominence to the key points, It is unique in taste, it is welcomed by consumers.

In recent years, with the development of the times, the processing of traditional food gradually moves towards the industrialization production, and machinery replaces by hand, Plant layoutization replaces workshop-based production.But fresh wheaten food, shelf life is short and easily aging, largely influences The industrialized production of traditional wheaten food.And freezing flour-dough technology can be the industrialization of traditional wheaten food, chain metaplasia Production creates conditions.The production of wheaten food is divided into two independent links of production and shortening of dough by freezing flour-dough technology, and The advantages that technology processing is time-consuming less, procedure of processing is simple, the dough after cold storage is conducive to preservation and transport, is very suitable to chain The production model of enterprise.The production technology for freezing steamed stuffed bun on the market at present is mainly to steam again after frozen cooked base thaws, and can be made in this way The mouthfeel of steamed stuffed bun, color, flavor decline, it is difficult to meet consumer demand.And freeze steamed stuffed bun green compact can be reasonable according to needing The time and quantity that steam of arrangement steamed stuffed bun, allow consumer that can taste fresh steamed stuffed bun at any time, while can also solve because cold Freeze after ripe base thaws to steam again and leads to that steamed stuffed bun mouthfeel is bad, quality decline.

Summary of the invention

The technical problems to be solved by the present invention are: freezing steamed stuffed bun is small in size after steaming, color is dark yellow, mouthfeel is bad, quality The problems such as decline.

To solve the above-mentioned problems, the present invention provides a kind of freezing steamed stuffed bun green compact doughs, which is characterized in that raw material packet Include following component based on parts by weight:

Preferably, the compound sugar is compounded by trehalose and white granulated sugar with mass ratio 2:5.

Preferably, the compounding freezing flour-dough improver is by sodium alginate, diacetyl tartaric acid monodiglyceride, carboxylic first Base cellulose, zytase, glucose oxidase are compounded with mass ratio 1:1:4:1:1；Wherein, glucose oxidase is living Power is 10000U/g；Xylanase activity is 100000U/g.

Preferably, raw material includes following component based on parts by weight:

Preferably, raw material includes following component based on parts by weight:

Preferably, raw material includes following component based on parts by weight:

The present invention also provides the preparation methods of above-mentioned freezing steamed stuffed bun green compact dough, which is characterized in that including following step It is rapid:

Step 1): a step of steamed stuffed bun forms:

By high gluten wheat flour, medium-strength wheat flour, compound sugar, baking powder, i.e., dry yeast and compounding modifying agent pours into and face It is mixed evenly in machine, warp and face, segmentation, shaping and optional faric technique are to get steamed stuffed bun green compact；

Step 2): a quick-frozen step:

Steamed stuffed bun green compact obtained by step 1) are freezed into 30~40min at -30~-28 DEG C, its central temperature is made to reach -18 DEG C hereinafter, up to freezing steamed stuffed bun green compact；

Step 3): one packaging, cold storage the step of:

It is saved 7 days after freezing steamed stuffed bun green compact obtained by step 2) are packed with packaging bag in -20~-18 DEG C of cold storage.

Preferably, the resulting freezing steamed stuffed bun green compact dough of the step 3) must be thawed using preceding, defrosting step are as follows: will be cold Freeze steamed stuffed bun green compact and be placed in 23~25 DEG C of temperature, humidity 70~72%, thaw 25~30min.

It is highly preferred that the freezing steamed stuffed bun green compact dough steams after provocation after thawing；Proofing step are as follows: set In 35~37 DEG C of temperature, humidity 70~75%, 100~120min of provocation；Steam step are as follows: steamed stuffed bun green compact will be freezed after provocation It is steamed, after decatize 20min, is taken out after standing 3min.

The present invention wraps freezing with compounding modifying agent using the mixed powder of high gluten wheat flour and medium-strength wheat flour as raw material Sub- raw embryo is improved, and the problems such as small in size, color is dark yellow, mouthfeel is bad after steamed stuffed bun steams can be freezed with effective solution.Tradition Steamed stuffed bun makes often using medium-strength wheat flour as raw material, but for freezing steamed stuffed bun, since quick-frozen and cold storage is handled, in dough Water will form ice crystal, destroy networked dough structure, decline dough strength, the quality of dough is caused decline, so freezing is wrapped The production of son needs the flour relatively high using gluten strength.By the way that high gluten wheat flour is compounded with medium-strength wheat flour 1:1, The problem of biceps deficiency in freezing steamed stuffed bun traditional method can be improved, wherein the protein content of the mixed powder is 11.7%, wet face Muscle content is 33.3%.

The present invention freezes steamed stuffed bun green compact using the production of non-proofed frozen dough technique, is not necessarily to control provocation in manufacturing process Degree, it is easy to operate, can effectively save dough Production Time, while non-proofed frozen dough is small in size, be conducive to storage and Transport, controls human cost to a certain extent.

The present invention replaces part white granulated sugar with trehalose, can effectively improve the frost resistance of yeast.It is lost in cell freezing When water, trehalose can replace water, and hydrogen bond is formed between protein, prevent protein denaturation, keep the steady of biomolecule It is fixed.

After being steamed using the made freezing steamed stuffed bun green compact of the present invention soft flexible, surface it is smooth it is glossy, full of nutrition, It is unique in taste, and after being stored 4 months at -20~-18 DEG C, it is close with the quality of Baozi without freezing processing after steaming.

Specific embodiment

In order to make the present invention more obvious and understandable, it is hereby described in detail below with preferred embodiment.