阅读说明：本技术 一种丹麦类烘焙制品的冷冻面团及其生产工艺 (Frozen dough of Danish baked products and production process thereof ) 是由 陈正文 于 2021-09-01 设计创作，主要内容包括：本发明涉及食品自动化加工技术领域,尤其涉及一种用于制备丹麦类烘焙制品的冷冻面团及其生产工艺。该用于制备丹麦类烘焙制品的冷冻面团包括面皮和油脂,以重量份数计,面皮包括高筋粉98～102份、水50～55份、全蛋液3～5份、糖6～10份、奶油5～10、奶粉4～6份、活性酵母2～4份、谷朊粉1～3份、食用盐1～2份、改良剂0.5～0.8份。油脂与面皮总重量比为1:3～1:4。通过该发明能够提高制作丹麦类烘焙制品的效率且提高丹麦类烘焙制品的品质。(The invention relates to the technical field of automatic food processing, in particular to frozen dough for preparing Danish baked products and a production process thereof. The frozen dough for preparing the Danish baked products comprises, by weight, 98-102 parts of high-gluten flour, 50-55 parts of water, 3-5 parts of whole egg liquid, 6-10 parts of sugar, 5-10 parts of cream, 4-6 parts of milk powder, 2-4 parts of active yeast, 1-3 parts of wheat gluten, 1-2 parts of edible salt and 0.5-0.8 part of modifying agent. The total weight ratio of the grease to the flour skin is 1: 3-1: 4. The efficiency of producing danish baked products can be improved and the quality of danish baked products can be improved by the present invention.)

1. Frozen dough for danish-type baked products, characterized in that it comprises, in parts by weight:

dough cover:

and the total weight ratio of the grease to the dough skin is 1: 3-1: 4.

2. Frozen dough according to claim 1, wherein the sugar is white granulated sugar; the wrapper component also comprises 4-6 parts of milk powder.

3. A process for the production of a frozen dough for baked products of the danish type according to any of the claims 1 to 2, characterized in that it comprises the following steps:

stirring the dough: uniformly stirring the high gluten flour, the water, the whole egg liquid, the sugar, the cream, the milk powder, the active yeast, the wheat gluten, the edible salt and the improver according to the parts by weight until the dough becomes an expanded dough, wherein the temperature of the dough is 14-18 ℃;

dough cutting: putting the dough into a dough cutting production line, cutting the dough into flaky dough and loading the flaky dough into a tray;

the first section is relaxed: cooling the flaky dough to 0 ℃, then loosening the flaky dough at the temperature of 0 ℃ in an environment of 0 ℃ for 120-180 minutes, and moving the flaky dough into an environment of 3-7 ℃ to be heated for 50-70 minutes before loading;

oil wrapping of dough: connecting and rolling the flaky dough pieces subjected to the first-section relaxation step into a dough belt, rolling the grease into flaky grease, wrapping the flaky grease in the dough belt, rolling and folding to enable the flaky grease and the dough belt to be folded into 4-6 layers to obtain oil-wrapped dough;

and (3) second-stage relaxation: transferring the oil-coated dough to an operating environment of 3-7 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 40-60 minutes;

dough forming: rolling the oil-wrapped dough single sheets obtained by the second-stage relaxation step into dough belts, folding 4-6 layers of dough belts, rolling until the thickness is 3-12 mm, and molding into a specified dough shape;

quick freezing: and carrying out quick freezing treatment on the dough prepared by the dough forming step.

4. The production process as claimed in claim 3, wherein in the step of stirring dough, the dough is stirred at a speed of 50-60 rpm for 3-11 minutes, and then at a speed of 140-150 rpm for 5-9 minutes.

5. The process of claim 4, wherein in the dough stirring step, the ambient temperature is 7 ℃ to 11 ℃, the hard noodle temperature is 3 ℃ to 7 ℃, and the water temperature is 2 ℃ to 6 ℃.

6. The process of claim 3, wherein in the first stage of relaxation, the sheeted dough is moved to an operating environment of-8 to-12 ℃ and cooled to 0 ℃.

7. The production process as claimed in claim 3, wherein the temperature of the oil-and-fat to be wrapped in the dough-and-oil wrapping step is 13 to 17 ℃.

8. The process for producing as claimed in claim 3, wherein the oil-coated dough temperature used in the dough forming step is 3 to 6 ℃.

9. The process according to claim 3, wherein the high gluten meal, the water, the whole egg liquid, the sugar, the cream, the milk powder, the active yeast, the gluten meal, the edible salt, the improver are automatically stirred in a stirring tank.

10. The process of claim 3, wherein the dough coating step is performed by using an automatic oil coating production device, and the dough forming step is performed by using a full-automatic Danish forming device for rolling and folding.

Technical Field

The invention relates to the technical field of food processing, in particular to a frozen dough of Danish baked products and a production process thereof.

Background

Danish baked products (such as Danish bread and the like) are popular with consumers, the traditional manual Danish baked products have clear appearance, uniform internal tissues and good flavor and taste, but the traditional manual Danish baked products have complex processing technology and high environmental requirements and cannot meet the requirement of the market for huge purchase quantity of the Danish baked products. In the prior art, frozen dough is used for making the danish baked product in order to improve the efficiency of making the danish baked product. However, since the production process of danish baked products is complicated and the requirements are high, the quality of danish baked products made from the existing frozen dough is not stable enough, and the quality of danish baked products is far inferior to that of traditional manually made danish baked products in terms of appearance, internal tissues, flavor, taste and the like. Therefore, the current danmai baked products have the problem that the preparation efficiency and the quality are difficult to meet the requirements at the same time.

Disclosure of Invention

The application discloses a frozen dough of a Danish baked product and a production process thereof, and the frozen dough and the production process thereof can improve the efficiency of making the Danish baked product and improve the quality of the Danish baked product.

In a first aspect, the present application discloses a frozen dough for a baked product of the danish type, comprising the following components in parts by weight:

dough cover:

and the total weight ratio of the grease to the dough skin is 1: 3-1: 4.

Further, the sugar is white granulated sugar; the wrapper component also comprises 4-6 parts of milk powder.

In a second aspect, the present invention also discloses a process for producing a frozen dough according to the first aspect, wherein the process comprises the steps of:

stirring the dough: uniformly stirring the high gluten flour, the water, the whole egg liquid, the sugar, the cream, the milk powder, the active yeast, the wheat gluten, the edible salt and the improver according to the weight part until the mixture becomes expanded dough, wherein the temperature of the dough is 14-18 ℃;

dough cutting: putting the dough into a dough cutting production line, cutting the dough into flaky dough, and dishing;

the first section is relaxed: cooling the flaky dough to 0 ℃, then loosening the flaky dough at the temperature of 0 ℃ in an environment of 0 ℃ for 120-180 minutes, and moving the flaky dough into an environment of 3-7 ℃ to be heated for 50-70 minutes before loading;

oil wrapping of dough: connecting and rolling the flaky dough pieces subjected to the first-section relaxation step into a dough belt, rolling the grease into flaky grease, wrapping the flaky grease in the dough belt, rolling and folding to enable the flaky grease and the dough belt to be folded into 4-6 layers to obtain oil-wrapped dough;

and (3) second-stage relaxation: transferring the oil-coated dough to an operating environment of 3-7 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 40-60 minutes;

dough forming: rolling the oil-wrapped dough single sheets obtained by the second-stage relaxation step into dough belts, folding 4-6 layers of the dough belts, rolling until the thickness is 3-12 mm, and forming into a specified dough shape;

quick freezing: and carrying out quick freezing treatment on the dough prepared by the dough forming step.

Further, in the dough stirring step, the dough is stirred for 3-11 minutes at a rotating speed of 50-60 rpm, and then stirred for 5-9 minutes at a rotating speed of 140-150 rpm.

Further, in the dough stirring step, the ambient temperature is 7 ℃ to 11 ℃, the high gluten powder temperature is 3 ℃ to 7 ℃, and the water temperature is 2 ℃ to 6 ℃.

Further, in the first stage relaxation step, the flaky dough is moved into an operating environment of-8 to-12 ℃ to be cooled to 0 ℃.

Further, in the dough oil-coating step, the temperature of the oil-coated oil is 13 ℃ to 17 ℃.

Further, in the dough forming step, the oil-coated dough temperature used is 3 ℃ to 6 ℃.

Further, the high gluten flour, the water, the whole egg liquid, the sugar, the cream, the milk powder, the active yeast, the wheat gluten, the edible salt and the improver are automatically stirred in a stirring tank.

Further, the dough is wrapped with oil by using automatic oil wrapping production equipment, and rolling and folding in the dough forming step are completed by using full-automatic Danish forming equipment.

Compared with the prior art, the invention has the following beneficial effects:

the frozen dough of the present invention can improve the efficiency of producing danish-based baked products and improve the quality of danish-based baked products.

Firstly, the invention provides a formula of frozen dough for preparing the danmai baked products by adjusting the component formula, the frozen dough suitable for preparing the danmai baked products is prepared by the formula, food manufacturers can directly use the frozen dough to bake to prepare the danmai baked products, the field manual preparation process is omitted, and the efficiency of preparing the danmai baked products is improved.

In addition, the invention also obtains the production process of the frozen dough suitable for the formula through the exploration of the process method, the frozen dough for preparing the Danish baked products can be obtained through the production process, and the Danish baked products prepared from the frozen dough have clear appearance, uniform internal tissues and better flavor and mouthfeel after the dough is subjected to the first-stage relaxation treatment and the second-stage relaxation treatment in the process method.

In conclusion, the frozen dough of the present invention can improve the efficiency of producing danish-based baked products and improve the quality of danish-based baked products.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a flow chart of a production process in an example of the present application.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the present invention, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "center", "vertical", "horizontal", "lateral", "longitudinal", and the like indicate an orientation or positional relationship based on the orientation or positional relationship shown in the drawings. These terms are used primarily to better describe the invention and its embodiments and are not intended to limit the indicated devices, elements or components to a particular orientation or to be constructed and operated in a particular orientation.

Moreover, some of the above terms may be used to indicate other meanings besides the orientation or positional relationship, for example, the term "on" may also be used to indicate some kind of attachment or connection relationship in some cases. The specific meanings of these terms in the present invention can be understood by those skilled in the art as appropriate.

Furthermore, the terms "mounted," "disposed," "provided," "connected," and "connected" are to be construed broadly. For example, it may be a fixed connection, a removable connection, or a unitary construction; can be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements or components. The specific meanings of the above terms in the present invention can be understood by those of ordinary skill in the art according to specific situations.

Furthermore, the terms "first," "second," and the like, are used primarily to distinguish one device, element, or component from another (the specific nature and configuration may be the same or different), and are not used to indicate or imply the relative importance or number of the indicated devices, elements, or components. "plurality" means two or more unless otherwise specified.

The technical solution of the present application will be further described with reference to the following embodiments and accompanying drawings.

When the traditional manual manufacturing of the Danmai baked products, dough is stirred and fermented, then is loosened at low temperature for a long time, is rolled into a dough sheet with a certain thickness, and then the flaky grease is wrapped in the dough sheet to be rolled and folded for multiple times to form a structure with rich layers of one layer of oil and one layer of flour, and then is baked. Although the manual preparation of the danish baked products has good appearance, internal structure and flavor and taste, the preparation process is complicated and the time is long, so the preparation efficiency is very low. In addition, the quality of baked danish-like baked food is not stable enough due to different levels of baking by different bakers. Therefore, the requirement of the market for huge purchase of Danish baked products cannot be met by manual production.

Although the use of frozen dough can improve the efficiency of making foods (such as quick-frozen steamed stuffed buns and quick-frozen dumplings), danish foods are different from wheaten foods such as steamed stuffed buns and dumplings, and danish baked foods have high requirements on the formula and the production process, so that not only can the dough skin and the wrapped oil meet the machinability requirement of rolling and folding for many times, but also the dough skin and the oil cannot be fused with each other in the formed rich layer, namely the oil cannot be eaten in the dough. Therefore, the production process of the danish baked product is complex and the technical difficulty is high, so that the danish baked product prepared from the common frozen dough is far inferior to the traditional manually prepared danish baked product in appearance level, internal organization, flavor and taste.

After a large amount of formula trials and process method improvement and adjustment, the inventor of the application provides a frozen dough suitable for preparing danish baked products and a production process thereof, not only can the danish baked products be baked by using the frozen dough so as to greatly improve the production efficiency of the danish baked products, but also the danish baked products baked by using the frozen dough have rich layers and good mouthfeel and are comparable with the danish baked products made by hands.

The embodiment of the application provides a frozen dough of a Danish baked product, which comprises the following components in parts by weight:

dough cover:

the total weight ratio of the grease to the wrapper is 1: 3-1: 4.

Firstly, the invention provides a frozen dough formula of a Danish baked product by adjusting a component formula, which comprises the following specific steps: the wrapper component comprises 98-102 parts of high gluten flour, 50-55 parts of water, 3-5 parts of whole egg liquid, 6-10 parts of sugar, 5-10 parts of cream, 4-6 parts of milk powder, 2-4 parts of active yeast, 1-3 parts of wheat gluten, 1-2 parts of edible salt and 0.5-0.8 part of modifying agent in parts by weight; and the total weight ratio of the grease to the wrapper is 1: 3-1: 4. The frozen dough suitable for preparing the danmai baked products is prepared by the formula, food manufacturers can directly use the frozen dough to bake to prepare the danmai baked products, the field manual preparation flow is omitted, and the efficiency of preparing the danmai baked products is improved.

In the embodiment of the application, the sugar is white granulated sugar; the grease has a low melting point and good ductility.

Wherein, the white granulated sugar is the white granulated sugar purchased commercially, and certainly, can be sugar of other varieties. In order to make the danish-wheat baked products have salty taste and enhance the gluten stability, 1-2 parts of edible salt is added in the embodiment of the application. In addition, the wrapping oil and fat needs to meet the characteristics of low melting point and excellent ductility, the melting point of the wrapping oil and fat is 30-38 ℃, and the oil and fat can be used as disclosed in patent CN201610070566.0 or patent CN201710194345.9, or other commercially available oil and fat which can meet the requirements of the ductility and the melting point of Danish bread.

The embodiment of the application discloses a production process of frozen dough of the danish baked product, which comprises the following steps:

stirring the dough: uniformly stirring high gluten flour, water, whole egg liquid, sugar, cream, milk powder, active yeast, vital gluten, edible salt and modifying agent according to the weight part until the mixture becomes expanded dough, wherein the temperature of the dough is 14-18 ℃;

dough cutting: putting the well stirred dough into a dough cutting production line, cutting the dough into flaky dough, and dishing;

the first section is relaxed: cooling the flaky dough to 0 ℃, loosening the flaky dough at the temperature of 0 ℃ in an environment of 0 ℃ for 120-180 minutes, and moving the flaky dough to an environment of 3-7 ℃ before the flaky dough is loaded into a machine for returning the temperature for 50-70 minutes;

oil wrapping of dough: connecting and rolling the flaky dough pieces subjected to the first-stage relaxation step into dough belts, pressing the grease into flaky grease, wrapping the flaky grease in dough sheets, rolling and folding to enable the grease and the dough belts to be folded into 4-6 layers, and obtaining oil-wrapped dough;

and (3) second-stage relaxation: transferring the oil-wrapped dough to an operating environment of 3-7 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 40-60 minutes;

dough forming: rolling the oil-coated dough single sheets obtained by the second-stage relaxation step into a dough belt, folding 4-6 layers of the dough belt, rolling until the thickness is 3-12 mm, and forming into a specified dough shape;

quick freezing: and (3) carrying out quick freezing treatment on the dough prepared by the dough forming step.

The production process can not only obtain the frozen dough for preparing the Danish baked products, but also obtain the Danish baked products with clear appearance, uniform internal tissues and better flavor and mouthfeel after the dough is subjected to the first-stage relaxation treatment and the second-stage relaxation treatment in the process method.

Wherein, in the dough stirring step, the dough skin component is stirred into expanded dough, wherein the expanded dough refers to the dough which is not stirred uniformly by the dough skin component alone but finally forms stable gluten network, and the dough has certain toughness and elasticity. The temperature of the resulting dough is not particularly high, as it can activate the yeast, which affects subsequent dough formation and product shelf life, or low, which is detrimental to gluten formation. The temperature of the finally obtained wrapper is 14-18 ℃, the temperature of the wrapper can be 14 ℃, 15 ℃, 16 ℃, 17 ℃ and 18 ℃, the activity of yeast is not influenced at the temperature, the dough has good toughness, and the Danish baked products made from the dough with good toughness have better taste.

In the examples of the present application, the dough obtained by the dough stirring step is divided into several pieces. Wherein, because the amount of dough that produces can be more, it is impossible to carry out first section cooling relaxation with whole dough at a time. For convenience of processing, the dough obtained in the dough stirring step can be divided into a plurality of small pieces of dough with specified sizes and then the divided pieces of dough can be directly used for operation in the subsequent step.

After the first-stage relaxation treatment, the temperature of the flaky dough is reduced to 0 ℃, and the flaky dough is moved into an environment with the temperature of 3-7 ℃ for 50-70 minutes before the machine, so that the hardness of the flaky dough after the temperature return is matched with the hardness of the grease in the subsequent steps, and the dough and the grease are well-arranged. The temperature of the dough sheet subjected to the first stage of relaxation treatment cannot be too high, and the active yeast is activated in advance if the temperature of the dough is too high, so that the shelf life of the produced frozen dough is greatly shortened. The temperature of the flaky dough subjected to the first-stage relaxation treatment cannot be too low, and if the temperature is too low, the subsequently wrapped oil is easy to harden, and the oil is easy to break after the oil hardens, so that the problems of uneven oil layer and poor mouthfeel of the Dan-wheat baked products can occur.

In addition, if the first period of relaxation time is too short, the sheet dough will be soft and not match the hardness of the fat, the sheet dough will not have sufficient relaxation time, and the gluten properties of the sheet dough will not be sufficiently released. If the first period of relaxation time is too long, the hardness of the sheet-shaped dough is too large and is not matched with the hardness of the grease, and the sheet-shaped dough is placed at 0 ℃ for a long time although the relaxation time is enough, the activity of yeast is probably influenced, so that part of the yeast is inactivated, and the subsequent preparation of the danish baked products is not facilitated. Therefore, the flaky dough is stored for 120-180 minutes in the environment at 0 ℃, so that the softness of the flaky dough is matched with the softness of the grease, the toughness of the flaky dough is released, the yeast activity is not affected, the extensibility of the dough is good, and the subsequent dough oil wrapping step operation is facilitated.

In the step of oil wrapping of the dough, the flaky dough is rolled into a flour belt, the grease is pressed into flakes and then wrapped in the flour belt, and then the multilayer oil wrapped dough is obtained after rolling and folding. And the number of layers of the grease and the dough is ensured to be 4-6, so that the appearance of the prepared Danish baked product has aesthetic feeling and good taste, the thickness of the finally obtained multi-layer oil-wrapped dough is 8-12 m, the thickness meets the requirement of matching oil-wrapped production equipment and subsequent forming equipment on one hand, and the relaxation temperature of the oil-wrapped dough is 3-7 ℃, at the temperature, the oil-wrapped dough is too thick and is not beneficial to cooling, the oil-wrapped dough is too thin and is cooled too fast, an oil layer in the dough is easy to break, the appearance of the baked product is influenced, and the subsequent dough forming is also not beneficial.

In the second-stage relaxation treatment step, the oil-wrapped dough is treated for 40-60 minutes in an operating environment at the temperature of 3-7 ℃, so that the dough can be sufficiently relaxed under the condition that the wrapped oil is not broken, and the softness and hardness of the dough are matched with those of the oil. Therefore, the dough skin and the grease layer are not mixed when rolling in the subsequent dough forming step, the dough skin and the grease layer are well-arranged, the grease layer is not broken, and the finally prepared formed dough is particularly close to the effect of the manually prepared dough. Wherein the temperature of the second stage relaxation treatment of the oil-coated dough is 3 ℃ to 7 ℃ inclusive of any value within the range of values, for example, the temperature of the second stage relaxation treatment is 3 ℃, 4 ℃, 5 ℃, 6 ℃, 7 ℃.

In the dough forming step, the oil-wrapped dough spread into a belt shape is folded into 4-6 layers and then rolled until the thickness is 3-12 mm, wherein the thickness is needed by product design on one hand, and on the other hand, the dough prepared by the thickness is more beneficial to subsequent quick freezing, and the Danish baked product finally prepared from the prepared frozen dough has aesthetic feeling, is convenient to eat and has better taste.

And (3) rapidly freezing the dough obtained by the dough forming step in an environment of-35 ℃ for 20-40 minutes, freezing the formed dough into a fixed shape, and storing the frozen dough obtained finally in a low-temperature environment for a long time. When food manufacturers manufacture the danish and wheat baked products, the frozen dough can be directly used for manufacturing the danish and wheat baked products, the operations of manufacturing dough skins, oil wrapping and the like are not needed to be carried out on site, and the efficiency of manufacturing the danish and wheat baked products is improved.

In the embodiment of the application, in order to uniformly stir the dough skin component into the expanded dough, in the step of stirring the dough, the dough is stirred at a low speed of 50-60 rpm for 3-11 minutes, and then at a high speed of 140-150 rpm for 5-9 minutes.

When the dough skin components are stirred, the stirring time cannot be too long, the stirring speed cannot be too high, and the mixed materials can change in temperature and even in properties due to the too long and too high stirring time; the stirring time cannot be too short, the stirring speed cannot be too slow, and even stirring cannot be realized if the stirring time is too short and the stirring speed is too slow. In the embodiment of the application, the materials are uniformly mixed and the expanded dough can be obtained by stirring the materials at a low speed of 50-60 rpm for 3-11 minutes and then at a high speed of 140-150 rpm for 5-9 minutes.

In the examples of the present application, in order to make the temperature of the finally prepared dough be 14 to 18 ℃, the ambient temperature is 7 to 11 ℃, the gluten temperature is 3 to 7 ℃ and the water temperature is 2 to 6 ℃ in the dough stirring step.

Wherein the high gluten meal, water and other ingredients are stirred at different temperatures at ambient temperatures of 7 ℃ to 11 ℃ so that the final dough temperature is 14 ℃ to 18 ℃ due to the equilibrium effect between the temperatures. The ambient temperature may be any of 7 ℃, 8 ℃, 9 ℃, 10 ℃ and 11 ℃, and similarly, the temperature of the high gluten flour may be any of 3 ℃, 4 ℃, 5 ℃, 6 ℃ and 7 ℃, and the temperature of the water may be any of 2 ℃, 3 ℃, 4 ℃, 5 ℃ and 6 ℃.

In the embodiment of the application, in order to make the dough relax best, in the first stage relaxing step, the divided sheet-shaped dough is moved into an operating environment with the temperature of-8 to-12 ℃ to be cooled to 0 ℃.

In the embodiment of the application, the segmented flaky dough is moved into an operating environment of-8 to-12 ℃ to be cooled to 0 ℃, under the temperature, the flaky dough is relaxed at an ultralow temperature of about-10 ℃, the central temperature of the dough is reduced to 0 ℃, yeast cells can generate stress reaction through low-temperature cold stress, so that the survival rate of the yeast cells in the subsequent quick freezing process is greatly improved, the fermentation capacity of the prepared frozen dough is enhanced, the stability is improved, and the quality guarantee period of the product can reach 6 months. At the temperature, the yeast in the dough can not lose activity due to too low temperature, and meanwhile, the dough can be cooled to 0 ℃ in the shortest time at the temperature, so that the cooling time is saved, and the working efficiency is improved.

In the embodiment of the application, in order to enable the grease to be wrapped in the dough better, the temperature of the wrapped grease in the step of wrapping the dough with the grease is 13-17 ℃.

Wherein the temperature of the oil wrapped in is 13-17 deg.C, and the temperature of the oil can be any one of 13 deg.C, 14 deg.C, 15 deg.C, 16 deg.C, and 17 deg.C. In the step of wrapping the dough with oil, the oil needs to be pressed into a sheet shape and then wrapped in the dough, and if the temperature of the oil is too low, the hardness of the oil is too high, so that the oil layer is easy to break when the oil is pressed or wrapped, and the preparation effect is affected. If the temperature of the oil is too high, the oil is too soft and even melted, so that the oil layer and the dough are mixed in the subsequent oil wrapping process, and the quality of the final oil-wrapped dough is influenced. In the embodiment of the application, the temperature of the used oil is 13-17 ℃, the oil at the temperature is matched with the hardness of the dough subjected to the first-stage relaxation treatment, the oil is not easy to break, the layers of the dough layer and the oil layer are distinct, and the quality of the prepared oil-wrapped dough is high.

In the embodiment of the application, in order to enable the dough to be better oiled and enable the quality of the manufactured oiled dough to be better, in the dough forming step, the temperature of the used oiled dough is 3-6 ℃.

When the dough forming step is carried out, the used dough temperature is not easy to be too high or too low, the dough subjected to the second-stage relaxation treatment is subjected to dough forming operation, the temperature of the oil-wrapped dough is 3-6 ℃, the hardness of the grease is matched with the hardness of the dough when the dough at the temperature is formed, the grease is not easy to break, the dough layer and the grease layer are well-arranged, and the quality of the prepared oil-wrapped dough is high.

In the embodiment of the application, high gluten flour, water, whole egg liquid, sugar, cream, milk powder, active yeast, wheat gluten, edible salt and modifying agent are automatically stirred in a stirring tank for improving the automation degree. Compared with manual stirring, the stirring in the stirring cylinder improves the production efficiency and the automation degree.

In the embodiment of the application, in order to further improve the automation degree, the dough is wrapped with oil by using automatic oil wrapping production equipment, and the rolling and folding in the dough forming step are finished by using full-automatic Denmark forming equipment. The automatic oil-coating production equipment is used for wrapping the oil into the dough, so that manual operation is avoided. In a similar way, the full-automatic Danish forming equipment is used for finishing the steps of rolling, folding and the like, so that the complex steps of manual repeated rolling, folding and the like are avoided, and the production efficiency and the automation degree are improved.

In order to explain the technical scheme and technical effect of the present application in more detail, the present application will be explained by more specific examples, comparative examples, performance index test results, and the like.

Example one

This example provides a frozen dough for use in the preparation of a danish-based baked product, the frozen dough being a frozen bovine horn dough.

The frozen dough comprises the following components in parts by weight:

dough cover:

the total weight ratio of the grease to the flour skin is 1: 3.3.

The production process of the frozen ox horn dough comprises the following steps:

stirring the dough: the environment temperature is 10 ℃, the temperature of the high gluten flour is 5 ℃, the temperature of the water is 4 ℃, the temperature of the cream is 15 ℃, all the components of the dough sheet are put into a stirring cylinder, the stirring cylinder is utilized to stir for 6 minutes at the low speed of 50 revolutions per minute, then the stirring cylinder is utilized to stir for 8 minutes at the high speed of 150 revolutions per minute, and the temperature of the finally prepared dough is 16 ℃.

Dough cutting: the temperature of the environment is 15 ℃, the stirred dough is divided into a plurality of sheet-shaped dough, and then the dough is placed into a plate.

The first section is relaxed: the divided dough is firstly moved into an operating environment with the temperature of minus 10 ℃ to be cooled to 0 ℃, then moved into an environment with the temperature of 0 ℃ to be relaxed for 120 minutes, and the dough is moved into an environment with the temperature of 5 ℃ to be reheated for 50 minutes before being put on a machine.

Oil wrapping of dough: the grease needs to meet the requirement of low melting point and has excellent ductility, the temperature of the grease is 15 ℃, automatic oil-wrapping production equipment is utilized, dough single sheets which are reheated in the first-stage relaxation step are connected and rolled into dough sheets, the grease is pressed into flaky grease, the flaky grease is wrapped in the dough sheets to be rolled and folded, 4 layers of grease and the dough sheets are folded, and then the folded dough is divided and palletized to obtain the oil-wrapped dough. The weight ratio of the grease to the wrapper is 1: 3.3.

And (3) second-stage relaxation: and (4) moving the oil-coated dough to an operating environment at 5 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 60 minutes.

Dough forming: and (3) connecting and rolling the single pieces of the second-stage loosened oil-wrapped dough (the temperature of the oil-wrapped dough is 5 ℃) into a dough belt by using full-automatic Danish forming equipment, folding 4 layers of dough belt, rolling until the thickness is 4mm, and forming into a horn shape by using a horn knife die.

Quick freezing: the dough in the shape of a bull horn was snap frozen at-35 ℃ for 30 minutes.

Example two

This example provides a frozen dough for preparing a danish-based baked product, which is a danish flake frozen dough.

The frozen dough comprises the following components in parts by weight:

dough cover:

the total weight ratio of the grease to the flour skin is 1: 4.

The production process of the Danish sheet frozen dough comprises the following steps:

stirring the dough: the environment temperature is 10 ℃, the temperature of the high gluten flour is 5 ℃, the temperature of the water is 4 ℃, the temperature of the cream is 15 ℃, all the components of the dough sheet are put into a stirring cylinder, the stirring cylinder is utilized to stir for 6 minutes at the low speed of 50 revolutions per minute, then the stirring cylinder is utilized to stir for 6 minutes at the high speed of 150 revolutions per minute, and the temperature of the finally prepared dough is 15 ℃.

Dough cutting: the temperature of the environment is 15 ℃, the stirred dough is divided into a plurality of dough, and then the dough is placed into a plate.

The first section is relaxed: the divided dough is firstly moved into an operating environment with the temperature of minus 10 ℃ to be cooled to 0 ℃, then moved into an environment with the temperature of 0 ℃ to be relaxed for 150 minutes, and the dough is moved into an environment with the temperature of 4 ℃ to be reheated for 60 minutes before being put on a machine.

Oil wrapping of dough: the grease needs to meet the requirement of low melting point and has excellent ductility, the temperature of the grease is 15 ℃, automatic oil-wrapping production equipment is utilized, dough single sheets which are reheated in the first-stage relaxation step are connected and rolled into dough sheets, the grease is pressed into the sheet shape, the sheet grease is wrapped in the dough sheets to be rolled and folded, the grease and the dough sheets are folded into 6 layers, and then the folded dough is divided and palletized to obtain the oil-wrapped dough. The weight ratio of the grease to the wrapper is 1: 4.

And (3) second-stage relaxation: and (4) moving the oil-coated dough to an operating environment at 5 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 50 minutes.

Dough forming: and (3) connecting and rolling single sheets of the oil-wrapped dough (the temperature of the oil-wrapped dough is 5 ℃) subjected to the second-stage relaxation treatment into a dough belt by using full-automatic Danish forming equipment, folding 6 layers of the dough belt, rolling the dough belt until the thickness of the dough belt is 5mm, cutting and forming into Danish sheets.

Quick freezing: the dough of the Danmai tablet is frozen rapidly for 20 minutes in an environment with the temperature of-35 ℃.

EXAMPLE III

This example provides a frozen dough for use in preparing a danish-based baked product, the frozen dough being a chocolate-flavored danish frozen dough.

The frozen dough comprises the following components in parts by weight:

dough cover:

the total weight ratio of the chocolate-flavor oil to the wrapper is 1: 4.

The production process of the chocolate-flavored Danish frozen dough comprises the following steps:

stirring the dough: the environment temperature is 10 ℃, the temperature of the high gluten flour is 6 ℃, the temperature of the water is 4 ℃, the temperature of the cream is 15 ℃, all the components of the dough sheet are put into a stirring cylinder, the stirring cylinder is utilized to stir for 8 minutes at the low speed of 40 revolutions per minute, then the stirring cylinder is utilized to stir for 9 minutes at the high speed of 140 revolutions per minute, and the temperature of the finally prepared dough is 18 ℃.

Dough cutting: the temperature of the environment is 15 ℃, the stirred dough is divided into a plurality of sheet-shaped dough, and then the dough is placed into a plate.

The first section is relaxed: the divided flaky dough is firstly moved into an operating environment with the temperature of minus 10 ℃ to be cooled to 0 ℃, then moved into an environment with the temperature of 0 ℃ to be relaxed for 180 minutes, and the dough is moved into an environment with the temperature of 7 ℃ before being arranged on a machine to be warmed for 70 minutes.

Oil wrapping of dough: the oil is chocolate flavor oil, the oil needs to meet low melting point and excellent ductility, the temperature of the oil is 15 ℃, automatic oil coating production equipment is utilized, dough single sheets which are heated in the first-stage relaxation step are connected and rolled into dough sheets, the oil is pressed into the sheet shape, the sheet oil is coated in the dough sheets to be rolled and folded, 4 layers of the oil and the dough sheets are folded, and then the folded dough is divided and placed in a tray to obtain oil coated dough. The weight ratio of the grease to the wrapper is 1: 4.

And (3) second-stage relaxation: and (4) moving the oil-coated dough to an operating environment at 5 ℃ for second-stage relaxation treatment, wherein the second-stage relaxation treatment time is 40 minutes.

Dough forming: and (3) connecting and rolling the single pieces of the oil-wrapped dough (the temperature of the oil-wrapped dough is 5 ℃) subjected to the second-stage relaxation treatment into a dough belt by using full-automatic Danish forming equipment, folding 4 layers of the dough belt, rolling the dough belt until the thickness of the dough belt is 7mm, and forming the dough belt into a certain shape by using a Danish dough forming cutting die.

Quick freezing: the Danish dough was snap frozen at-35 ℃ for 40 minutes.

Comparative example 1

Frozen dough for preparing danish-like baked products commercially available on the market

Comparative example No. two

This comparative example differs from example one in that the dough stirring step is followed by the dough oiling step and the dough shaping step without undergoing the first stage relaxing step and the second stage relaxing step.

Comparative example No. three

This comparative example differs from example one in that there is no first stage relaxation treatment step.

Comparative example No. four

This comparative example differs from example one in that there is no second stage relaxation treatment step.

Comparative example five

This comparative example differs from example one in that the relaxation treatment in the first stage step was performed in an atmosphere of 0 ℃ for 100 minutes.

Comparative example six

This comparative example differs from example one in that the relaxation treatment in the first stage step was carried out in an atmosphere of 0 ℃ for 200 minutes.

Comparative example seven

This comparative example differs from example one in that the dough was cooled to-5 ℃ in the first stage relaxation treatment step and relaxed in an environment at-5 ℃ for 120 minutes.

Comparative example eight

This comparative example differs from example one in that the dough was cooled to 3 ℃ in the first stage relaxation treatment step and relaxed in an environment at 3 ℃ for 120 minutes.

Comparative example No. nine

This comparative example differs from example one in that the second relaxation treatment step was performed in a-5 ℃ environment for 60 minutes.

Comparative example ten

This comparative example differs from example one in that the second relaxation treatment step was performed in a 10 ℃ atmosphere for 60 minutes.

Comparative example eleven

This comparative example differs from example one in that the second relaxation treatment step was performed in a 5 ℃ atmosphere for 30 minutes.

Comparative example twelve

This comparative example differs from example one in that the second relaxation treatment step is performed for 90 minutes in an environment of 5 ℃.

Next, the quality analysis of the cold dough prepared in examples 1 to 3 and comparative examples 1 to 12 by the sensory evaluation test method will be described, the test method being as follows:

step 1: the frozen doughs obtained in examples 1 to 3 and comparative examples 1 to 12 were thawed by placing them in an environment of 20 ℃ to thaw the frozen doughs uniformly.

Step 2: the frozen dough is unfrozen and then placed in a fermentation box at 28 ℃ for fermentation.

And step 3: and taking out the frozen dough after fermentation, and baking the frozen dough in an oven to obtain Danish baked products which are numbered as test samples 1-3 and control samples 1-12 in sequence.

And 4, step 4: randomly selecting 20 persons, referring to the scoring standards in table 1, defining the baked products prepared from the frozen dough in examples 1-3 as test samples 1-3, defining the baked products prepared from the frozen dough in comparative examples 1-12 as control samples 1-12, performing sensory evaluation on the test samples 1-3 and the control samples 1-12 respectively, and visually inspecting appearance, shape and color.

And 5: then, the cut piece is cut by a table knife according to a quartering method, the internal tissue is observed, and the taste and the mouthfeel are tasted to make evaluation.

TABLE 1 organoleptic scoring criteria for Danish bread

Each sensory evaluation index score range is set to 1 to 9 points.

1, 2, 3, 4, 5, 6, 7, 8, 9 are preferred.

Item	Scoring criteria	Score of
			Appearance of the product	Standing, level, etc	1～9
Color	Color, gloss, etc	1～9
			Tissue of	Uniformity of pores, etc	1～9
Flavor (I) and flavor (II)	Strong and light fragrance, existence of peculiar smell and the like	1～9
			Taste of the product	Crisp, tough, etc	1～9

TABLE 2 evaluation results of test samples 1 to 3 and control samples 1 to 12

And (3) test results: the results of the evaluation of the test samples 1 to 3 and the control samples 1 to 12 are shown in Table 2. According to the above test results, the following analysis results can be obtained:

(1) as can be seen from table 2, the total score of the control sample 1 is significantly less than the total scores of the test samples 1 to 3, indicating that the quality of the danish baked products prepared from the commercially available frozen dough is significantly inferior to the danish baked products prepared from the frozen dough of the examples of the present application. It can be seen that the frozen doughs currently available on the market are not well suited for making danty-based baked goods.

(2) As can be seen from table 2, the total scores of the control samples 2 to 4 are significantly lower than the total scores of the test samples 1 to 3, because the hardness of the dough is not matched with the hardness of the oil when the first-stage relaxation treatment is not performed in the process of making the frozen dough, so that the gradation of the dough and the oil is not clear, and the taste of the prepared danish baked product is poor. When the frozen dough is made without the second relaxation treatment, the dough is not sufficiently relaxed, so that the dough layer and the oil are easily mixed in the subsequent dough forming step, and the effect is not good. By comparing and analyzing the data in the control samples 2 to 4 and the test samples 1 to 3, it can be shown that the first stage relaxation and the second stage relaxation in the embodiment of the present application can improve the quality of the frozen dough of the danish and wheat baked product.

(3) As can be seen from Table 2, the total score of the control samples 5-6 is significantly lower than that of the test samples 1-3, indicating that the first relaxation time has a significant effect on the quality of the frozen dough. This is because if the first relaxation time is too long, the hardness of the sheet dough will be too great and will not match the hardness of the fat. Too short a relaxation time will result in a softer dough with insufficient release of the gluten properties of the dough without matching the hardness of the fat. Experiments prove that the relaxation treatment time of 120-180 minutes is adopted in the first-stage relaxation process, so that the hardness of the dough is matched with the hardness of the grease, the toughness of the dough can be released, the yeast activity is not influenced, and the extensibility of the dough is better. Therefore, the first period of relaxation time in the embodiment of the present application can further improve the quality of the frozen dough of the danish baked product.

(4) As can be seen from Table 2, the total score of the control samples 7-8 is significantly lower than that of the test samples 1-3, indicating that the relaxation temperature during the first stage of relaxation treatment affects the quality of the frozen dough. This is because during the first stage of the relaxation process, if the temperature is too high, the active yeast will be activated earlier, which will ultimately result in a greatly reduced shelf life of the resulting frozen dough. If the dough temperature is too low, the grease which is wrapped in subsequently is easy to harden, and the grease is easy to break after hardening, so that the problems of uneven oil layer and poor taste of the danmai baked products can be caused. Therefore, the temperature of the first stage relaxation treatment in the embodiment of the present application can improve the quality of the frozen dough of the danish baked product.

(5) As can be seen from Table 2, the total score of the control samples 9-10 is significantly lower than that of the test samples 1-3, which indicates that the temperature of the second stage relaxation treatment affects the quality of the frozen dough. This is due to the fact that during the second stage of the relaxation process, if the temperature is too high, the active yeast is activated earlier, which ultimately results in a greatly reduced shelf life of the resulting frozen dough. If the temperature is too low, the grease becomes too hard, making the grease susceptible to fracture. Experiments prove that in the second-stage relaxation treatment process, the dough is relaxed in the environment of 3-7 ℃ to ensure that the hardness of the dough is matched with that of the grease, so that the surface layer and the grease layer are not easy to be confused, and the finally prepared formed dough has the effect closest to that of the manually prepared dough. Therefore, the temperature of the second stage of the relaxation process in the embodiment of the present application can improve the quality of the frozen dough.

(6) As can be seen from Table 2, the total score of the control samples 11-12 is significantly lower than that of the test samples 1-3, indicating that the quality of the frozen dough is affected by too long or too short a relaxation time in the second stage of relaxation treatment. This is because comparative example 11 has too short a time for the second relaxation treatment as compared with examples 1 to 3, which results in insufficient relaxation of the dough. Comparative example 12 the second relaxation treatment time was too long compared to examples 1 to 3, which resulted in the fat being too hard and easily broken during the subsequent dough forming, affecting the effect of the finally prepared frozen dough. The second relaxation time in the examples of the present application can therefore improve the quality of the frozen dough.

In conclusion, the total scores of the test samples 1 to 3 are far higher than those of the control samples 1 to 12, which shows that the frozen dough prepared by the method still can ensure the fermentation power and the leavening property of the dough after being thawed, and the frozen dough has good appearance and good standing property and is well-arranged. The obtained Danish baked product has crisp taste, soft taste, and uniform cross-sectional texture.

The following shelf life test was performed on the frozen dough prepared in examples 1 to 3:

the test method is as follows:

step 1: after the frozen dough prepared in the embodiments 1 to 3 is respectively stored for 0 to 6 months, the frozen dough is unfrozen in an environment with the temperature of 20 ℃ so that the frozen dough is unfrozen uniformly.

Step 2: the frozen dough is unfrozen and then placed in a fermentation box at 28 ℃ for fermentation.

And step 3: and taking out the frozen dough after fermentation is finished, and then sending the dough into an oven for baking.

And 4, step 4: randomly selecting 20 persons, referring to the scoring standards in table 1, defining the baked products prepared by the frozen dough in the examples 1-3 after being respectively stored for 0-6 months as test samples 1-3, carrying out sensory evaluation on the baked products prepared by the frozen dough stored for 0-6 months, and visually inspecting the appearance, shape and color.

And 5: then, the cut piece is cut by a table knife according to a quartering method, the internal tissue is observed, and the taste and the mouthfeel are tasted to make evaluation.

TABLE 3 sensory evaluation results of Danish baked goods prepared by freezing and storing test sample 1 for 0-6 months

TABLE 4 sensory evaluation results of Danish baked products prepared by freezing and storing sample 2 for 0-6 months

TABLE 5 sensory evaluation results of Danish baked products prepared by freezing and storing test sample 3 for 0-6 months

And (3) test results: the sensory evaluation results of the danish baked products obtained from the frozen doughs obtained in examples 1 to 3 after being stored for 0 to 6 months are shown in tables 3 to 5. According to the above test results, the following analysis results can be obtained:

tables 3 to 5 show that the difference of the final score results of the test sample 1, the test sample 2 and the test sample 3 after being stored for 0 to 6 months is very small, which indicates that the quality of the frozen dough prepared in the embodiment of the application is not obviously changed within 0 to 6 months of storage, and the frozen dough still has good quality, so that the shelf life of the frozen dough can be as long as 6 months, but the frozen dough sold on the market for preparing danish baked products is generally only 2 to 3 months, compared with the commercially available frozen dough, the shelf life of the frozen dough prepared in the embodiment of the application is longer, the product still has good fermentation power within 6 months, and the flavor, the taste and the tissue are not obviously changed.

The frozen dough for preparing the danish baked product and the production process thereof disclosed in the embodiments of the present invention are described in detail, and the principles and embodiments of the present invention are explained herein by using specific examples, but the above description of the embodiments is only used to help understand the frozen dough for preparing the danish baked product and the production process thereof and the core concept thereof; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.