阅读说明：本技术 一种应用于肉夹馍中速冻面团的制备工艺 (Preparation process of quick-frozen dough applied to Chinese hamburgers ) 是由 李方用 周建祥 于 2021-08-31 设计创作，主要内容包括：本发明涉及肉夹馍速冻面团制备技术领域,具体公开了一种应用于肉夹馍中速冻面团的制备工艺,包括原料混合、搅拌、醒发和速冻等多个步骤；本发明添加的各类原料用于确保成品口感,包括在面团中添加食用碱用于控制面团醒发,并且抑制因醒发带来的面团发酸口感；在面团中还添加了冷冻面团改良剂用于改变面粉面筋结构使面团通过冷冻后还能够二次醒发,保持面筋机构不受到破坏。配料中添加半干酵母用于冷冻面团,有效解决肉夹馍水分流失大、馍胚偏干等问题,保持馍胚口感；具有较高的实用价值和推广价值。(The invention relates to the technical field of preparation of quick-frozen dough of Chinese hamburgers, and particularly discloses a preparation process of quick-frozen dough applied to Chinese hamburgers, which comprises the steps of mixing raw materials, stirring, proofing, quick freezing and the like; the various raw materials added in the invention are used for ensuring the taste of the finished product, including adding dietary alkali in the dough for controlling dough fermentation and inhibiting the sour taste of the dough caused by fermentation; the frozen dough improver is added into the dough to change the gluten structure of the flour, so that the dough can be proofed for the second time after being frozen, and the gluten mechanism is kept from being damaged. Semi-dry yeast is added in the ingredients for freezing dough, so that the problems of large water loss of Chinese hamburgers, partial dryness of Chinese bun embryos and the like are effectively solved, and the taste of the Chinese bun embryos is kept; has higher practical value and popularization value.)

1. A preparation process of quick-frozen dough applied to Chinese hamburgers is characterized by comprising the following steps;

s1, taking 25kg of flour, adding 30g of monoglyceride, 25g of dietary alkali, 185g of compound leavening agent, 65g of semi-dry yeast and 75g of frozen dough improver into the flour, and uniformly stirring to obtain a solid mixed raw material;

s2, adding 1300g of edible lard oil and 300g of soybean oil into the mixed raw material obtained in the S1, and uniformly stirring to obtain a solid-liquid mixed raw material;

s3, adding 10.8kg of drinking water into the solid-liquid mixed raw material obtained in the step S2, and stirring to obtain a dough blank;

s4, putting the dough blank obtained in the step S3 into a proofing chamber, wherein the proofing temperature is 27 ℃, and the proofing humidity is 65-70% PH;

s5, folding and pressing the proofed raw material blank for 8 times by using a noodle press;

s6, pressing the folded and pressed dough blank to be smooth, preparing 105g of a face agent by using preparation equipment, and waking up the face agent for 5 min;

s7, placing 4 105g of standard surface agents on a steamed bun patting machine to be pressed into a blank of the white Chinese chives;

s8, placing the pressed Baiji steamed bread blanks on a baking plate, and baking iron ring tiger back chrysanthemum heart patterns on the front and back surfaces of the Baiji steamed bread blanks through a baking technology;

s9, feeding the white Chinese chive steamed bun blanks into a quick-freezing tunnel for quick freezing, wherein the quick-freezing temperature is below-40 ℃, and the quick-freezing time is 35-40 min;

s10, packaging the white Chinese chive steamed bread blanks subjected to quick freezing in the S9 into finished products.

2. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 1, wherein the quick-frozen dough comprises a dough body and a dough cover; in S3, the temperature of the drinking water is controlled to be 21-23 ℃ for stirring.

3. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 2, wherein the quick-frozen dough comprises a dough body and a dough cover; in S3, the temperature of the drinking water was controlled to 22 ℃ and the mixture was stirred.

4. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 1, wherein the quick-frozen dough comprises a dough body and a dough cover; in S3, the time period for adding the solid-liquid mixed raw material to the drinking water was 8 min.

5. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 1, wherein the quick-frozen dough comprises a dough body and a dough cover; in S4, the material blank is placed in the proofing chamber for a proofing period of 40 min.

6. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 1, wherein the quick-frozen dough comprises a dough body and a dough cover; the specifications of the white Chinese steamed bun blanks obtained in S8 are as follows: weight 105g, diameter 11.5cm, thickness 0.7 cm.

7. The process for preparing quick-frozen dough for Chinese hamburgers according to claim 1, wherein the quick-frozen dough comprises a dough body and a dough cover; the flour is high gluten wheat flour.

8. The process for preparing quick-frozen dough for Chinese hamburgers according to any one of claims 1-7, wherein; the noodle press comprises a pressing disc (100) and a pressing mechanism, the pressing disc (100) is in transmission connection with a driving shaft (200), and a plurality of treatment cavities (110) which are arranged around the driving shaft (200) and penetrate through two ends of the pressing disc (100) are arranged on the pressing disc (100);

the pressing mechanism comprises telescopic shafts (300) which are arranged at two ends of the pressing disc (100) and are arranged oppositely, wherein a connecting shaft (400) which can extend into the treatment cavity (110) and has elasticity is arranged on the end face of one telescopic shaft (300), a pressing roller (500) is rotationally arranged at the end part of the connecting shaft (400), a pressing block (600) with a conical section is arranged on the end face of the other telescopic shaft (300), and the two telescopic shafts (300) and the driving shaft (200) are arranged at the same height;

the two ends of the pressing disc (100) are provided with oppositely arranged extrusion cylinders (700), pistons of the extrusion cylinders (700) are connected with extrusion blocks (800) capable of extending into the treatment cavity (110), and the extrusion cylinders (700) are located right below the corresponding driving shafts (200) of the pressing disc (100);

one end of the pressing disc (100) is further provided with a pushing cylinder (900), a piston of the pushing cylinder (900) is connected with a pushing plate (1000) capable of extending into the processing cavity (110), and the pushing cylinder (900) and the telescopic shaft (300) are arranged at the same height.

9. The process for preparing quick-frozen dough for hamburgers according to claim 8, wherein the quick-frozen dough comprises a dough body and a dough cover; the briquetting dish (100) outside still is equipped with the transmission subassembly, the transmission subassembly is including feeding storehouse (1100) and transmission band (1200), feeding storehouse (1100) lower extreme output is equipped with squeeze roll (1300) of a pair of interval arrangement, transmission band (1200) are located feeding storehouse (1100) output below, transmission band (1200) are located the briquetting dish (100) and correspond drive shaft (200) directly over, and the output and the treatment chamber (110) of transmission band (1200) are arranged relatively, transmission band (1200) below is equipped with drive transmission platform (1400) horizontal migration's transmission platform (1400).

Technical Field

The invention relates to the technical field of preparation of quick-frozen dough of Chinese hamburgers, and particularly relates to a preparation process of quick-frozen dough applied to Chinese hamburgers.

Background

Chinese hamburger is famous snack in Shanxi, and the traditional film blank used in Chinese hamburger is white bamboo film or Tongguan bun. The traditional Chinese bun embryo Baiji bun for making Shanxi Chinese hamburgers in the market mainly adopts a cooked embryo freezing process, and customers can make Chinese hamburgers only after thawing and carrying out secondary heating after taking Chinese bun embryos; the defects of the process for preparing the white Chinese hamburger by freezing the cooked blank include that the moisture loss of the Chinese hamburger is large after the preparation is finished, the blank of the Chinese hamburger is dry, and the experience degree of the consumer on the taste of the Chinese hamburger is poor.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a preparation process of quick-frozen dough applied to Chinese hamburgers, which can improve the taste of the Chinese hamburgers, so that the problems of dry embryo, poor taste and the like of the existing quick-frozen Chinese hamburgers are solved.

The technical scheme adopted by the invention is as follows: a preparation process of quick-frozen dough applied to Chinese hamburgers comprises the following preparation steps;

s1, taking 25kg of flour, adding 30g of monoglyceride, 25g of dietary alkali, 185g of compound leavening agent, 65g of semi-dry yeast and 75g of frozen dough improver into the flour, and uniformly stirring to obtain a solid mixed raw material.

S2, adding 1300g of edible lard oil and 300g of soybean oil into the mixed raw material obtained in the step S1, and uniformly stirring to obtain a solid-liquid mixed raw material.

S3, adding 10.8kg of drinking water into the solid-liquid mixed raw material obtained in the step S2, and stirring to obtain a dough blank.

S4, putting the dough blank obtained in the step S3 into a proofing chamber, wherein the proofing temperature is 27 ℃, and the proofing humidity is 65-70% PH.

And S5, folding and pressing the proofed raw material blank for 8 times by using a noodle press.

S6, pressing the folded and pressed dough blank to be smooth, preparing 105g of a face agent by using preparation equipment, and waking up the face agent for 5 min.

S7, placing 4 105g of standard face agents on a steamed bun patting machine to be pressed into a blank of the Baiji steamed bun.

S8, placing the pressed Baiji steamed bread blanks on a branding plate, and branding iron rings and tiger back chrysanthemum heart patterns on the front and back surfaces of the Baiji steamed bread blanks through a branding technology.

S9, feeding the white Chinese chive steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 min.

S10, packaging the white Chinese chive steamed bread blanks subjected to quick freezing in the S9 into finished products.

In the technical scheme, the taste of the finished product is ensured by the various raw materials added in the step 1, and the taste of the finished product is ensured by adding dietary alkali into dough to control dough proofing and inhibiting the sourness of the dough caused by proofing; the frozen dough improver is added into the dough to change the gluten structure of the flour, so that the dough can be proofed for the second time after being frozen, and the gluten mechanism is kept from being damaged. The semi-dry yeast is added into the ingredients for freezing dough, the leavening activity of the yeast can be kept at the temperature of less than or equal to 18 ℃ below zero, the secondary fermentation of the yeast is not influenced after freezing, the problems of large water loss of Chinese hamburger, partial dryness of steamed bun embryo and the like are effectively solved, and the mouthfeel of the steamed bun embryo is kept.

Further, in S2, the temperature of the drinking water is controlled to be in the range of 21 to 23 ℃ for stirring.

Further, in S2, the temperature of the drinking water was controlled to 22 ℃ and the stirring was carried out.

Further, in S2, the time period for which the solid-liquid mixed raw material was stirred with drinking water was 8 min.

Further, in S4, the material blank is placed in the proofing chamber for a proofing period of 40 min.

Further, the obtained blank of Baiji steamed bread in S8 was 105g in weight, 11.5cm in diameter and 0.7cm in thickness.

Further, the flour is high gluten wheat flour.

Furthermore, the noodle press comprises a pressing disc and a pressing mechanism, the pressing disc is connected with a driving shaft in a transmission manner, and a plurality of processing cavities which are arranged around the driving shaft and penetrate through two ends of the pressing disc are arranged on the pressing disc; the pressing mechanism comprises telescopic shafts which are arranged at two ends of the pressing disc and are oppositely arranged, wherein an end face of one telescopic shaft is provided with an elastic connecting shaft which can extend into the treatment cavity, the end part of the connecting shaft is rotatably provided with a pressing roller, the end face of the other telescopic shaft is provided with a pressing block with a conical section, and the two telescopic shafts are arranged at the same height with the driving shaft; the two ends of the pressing disc are provided with extrusion cylinders which are oppositely arranged, pistons of the extrusion cylinders are connected with extrusion blocks which can extend into the treatment cavity, and the extrusion cylinders are positioned right below the driving shafts corresponding to the pressing disc; one end of the pressing disc is further provided with a pushing cylinder, a piston of the pushing cylinder is connected with a pushing plate capable of extending into the processing cavity, and the pushing cylinder and the telescopic shaft are arranged at the same height.

Further, the briquetting dish outside still is equipped with the transmission subassembly, the transmission subassembly includes feeding storehouse and transmission band, feeding storehouse lower extreme output is equipped with a pair of interval arrangement's squeeze roll, the transmission band is located feeding storehouse output below, the transmission band is located the briquetting dish and corresponds directly over the drive shaft, and the output and the treatment chamber of transmission band are arranged relatively, the transmission band below is equipped with drive transmission platform horizontal migration's transmission platform.

The invention has the beneficial effects that: the taste of the finished product is ensured by various raw materials added in the process steps, dough proofing can be controlled by adding edible alkali, the souring taste of the dough caused by proofing is inhibited, the frozen dough improver is added to change the gluten structure of the flour, so that the dough can be proofed for the second time after being frozen, and the gluten mechanism is prevented from being damaged. The semi-dry yeast is also added for freezing dough, the leavening activity of the yeast can be kept in a low-temperature environment, secondary fermentation of the yeast is not influenced after freezing, the problems of large water loss of Chinese hamburger, partial dryness of steamed bun embryo and the like are effectively solved, and the mouthfeel of the steamed bun embryo is kept; has higher practical value and popularization value.

Drawings

In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.

Fig. 1 is a structural diagram of a noodle press applied to a preparation process of quick-frozen dough in a Chinese hamburger according to the second embodiment of the invention.

Reference numerals; the device comprises a pressing disc 100, a processing cavity 110, a driving shaft 200, a telescopic shaft 300, a connecting shaft 400, a pressing roller 500, a pressing block 600, a squeezing cylinder 700, a squeezing block 800, a pushing cylinder 900, a pushing plate 1000, a feeding bin 1100, a conveying belt 1200, a squeezing roller 1300 and a conveying table 1400.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.

Example one

As shown in fig. 1, the embodiment of the invention provides a preparation process of quick-frozen dough applied to Chinese hamburgers, which comprises the following preparation steps;

step 1, taking 25kg of flour, adding 30g of monoglyceride, 25g of dietary alkali, 185g of compound leavening agent, 65g of semi-dry yeast and 75g of frozen dough improver into the flour, and uniformly stirring to obtain a solid mixed raw material; in the embodiment, the flour is preferably high-gluten wheat flour, and the taste of the finished product is ensured by the various raw materials added in the step 1, wherein the taste of the finished product is ensured by adding dietary alkali into the dough to control dough proofing and inhibit the sourness of the dough caused by proofing, so that the taste of the finished product is ensured; the frozen dough improver is added into the dough to change the gluten structure of the flour, so that the dough can be proofed for the second time after being frozen, and the gluten mechanism is kept from being damaged. The semi-dry yeast is added into the ingredients for freezing dough, the leavening activity of the yeast can be kept at the temperature of less than or equal to 18 ℃ below zero, the secondary fermentation of the yeast is not influenced after freezing, the problems of large water loss of Chinese hamburger, partial dryness of steamed bun embryo and the like are effectively solved, and the mouthfeel of the steamed bun embryo is kept.

And 2, adding 1300g of edible lard oil and 300g of soybean oil into the mixed raw material obtained in the step 1, and uniformly stirring to obtain a solid-liquid mixed raw material.

Step 3, adding 10.8kg of drinking water into the solid-liquid mixed raw material obtained in the step 2, and stirring to obtain a raw material blank; in the step, the water temperature of the drinking water is controlled within the range of 21-23 ℃ for stirring, and the stirring effect is optimal particularly when the water temperature of the drinking water is controlled at 22 ℃; in the stirring operation, the time for adding drinking water into the solid-liquid mixed raw material is 8min, and the raw material can be fully fermented after full stirring.

And 4, putting the dough blank obtained in the step 3 into a proofing chamber, wherein the proofing temperature is 27 ℃, and the proofing humidity is 65-70% PH. The volume after the fermentation is increased to about twice of the volume before the fermentation. In the proofing stage, the temperature and humidity are adopted to ensure that the dough is fully proofed. In practical application, the time for putting the raw material blank into the proofing chamber for proofing is 40 min.

Step 5, folding and pressing the proofed dough blank for 8 times by using a noodle press; the taste of the finished flour is improved after the finished flour is folded and pressed by a noodle press.

And 6, pressing the folded and pressed raw material blank to be smooth, preparing 105g of a face agent by using preparation equipment, and waking up the face agent for 5 min.

And 7, putting 4 105g of standard face agents into a steamed bun patting machine to be pressed into a blank of the Baiji steamed bun.

And 8, placing the pressed white-ji steamed bread blanks on a branding plate, and branding iron rings and tiger back chrysanthemum heart patterns on the front and back surfaces of the white-ji steamed bread blanks by a branding technology.

And 9, feeding the white Ji steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40min, wherein in practical application, in order to improve the quick-freezing efficiency, the number of quick-frozen dough in a single time is 100, so that the quick-freezing efficiency and quality are improved.

And 10, packaging the quick-frozen white-ji steamed bun blanks obtained in the step 9 into finished products. In this embodiment, the packaged finished product of the Baiji steamed bun blank has a weight of 105g, a diameter of 11.5cm and a thickness of 0.7 cm.

Example two

The embodiment provides a noodle press structure suitable for the preparation process in the first embodiment, and the noodle press can be used for continuously pressing dough, so that the production efficiency is improved; the noodle press comprises a pressing disc 100 and a pressing mechanism, wherein the pressing disc 100 is in transmission connection with a driving shaft 200, and a plurality of processing cavities 110 which are arranged around the driving shaft 200 and penetrate through two ends of the pressing disc 100 are arranged on the pressing disc 100; the pressing mechanism comprises telescopic shafts 300 which are arranged at two ends of the pressing disc 100 and are oppositely arranged, wherein the end surface of one telescopic shaft 300 is provided with a connecting shaft 400 which can extend into the treatment cavity 110 and has elasticity, the end part of the connecting shaft 400 is rotatably provided with a pressing roller 500, the end surface of the other telescopic shaft is provided with a pressing block 600 with a conical section, and the two telescopic shafts and the driving shaft 200 are arranged at the same height; the two ends of the pressing disc 100 are provided with oppositely arranged extrusion cylinders 700, the pistons of the extrusion cylinders 700 are connected with extrusion blocks 800 capable of extending into the processing cavity 110, and the extrusion cylinders 700 are positioned right below the corresponding driving shafts 200 of the pressing disc 100; one end of the pressing disc 100 is further provided with a pushing cylinder 900, a piston of the pushing cylinder 900 is connected with a pushing plate 1000 capable of extending into the processing cavity 110, and the pushing cylinder 900 and the telescopic shaft 300 are arranged at the same height. In addition, the briquetting dish 100 outside still is equipped with the transmission subassembly, the transmission subassembly includes feeding storehouse 1100 and transmission band 1200, feeding storehouse 1100 lower extreme output is equipped with a pair of interval arrangement's squeeze roll 1300, transmission band 1200 is located feeding storehouse 1100 output below, transmission band 1200 is located the briquetting dish 100 and corresponds drive shaft 200 directly over, and the output of transmission band 1200 and processing chamber 110 are arranged relatively, the transmission band 1200 below is equipped with the transmission platform 1400 of drive transmission platform 1400 horizontal migration.

Through the arrangement, the dough to be processed in the feeding bin 1100 can be extruded by the extrusion roller 1300 and then is conveyed onto the conveying belt 1200, the end part of the conveying belt 1200 extends into the processing cavity 110 under the driving of the conveying table 1400, the dough is input into the processing cavity 110 above the driving shaft 200, the pressing disc 100 is repeatedly pressed by the pressing roller 500 and the pressing block 600 when continuously rotating, and the connecting shaft 400 connected with the pressing roller 500 has elasticity and can be bent when the pressing roller 500 contacts; when the pressing disc 100 continues to rotate, the two extrusion blocks 800 can extrude each other, so that the dough can be repeatedly pressed; when the pressing plate 100 continues to rotate, the dough can be rotated to a position opposite to the pushing cylinder and pushed out through the cylinder structure; the continuous conveying and the folding pressing operation of the dough are realized through the operation, and the production efficiency of the dough is improved. In practical application, each mechanism is controlled by a PLC controller, and each component is ensured to automatically operate according to a set program, so that the efficiency is improved.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.