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Long-acting frozen sweet dough and preparation process thereof

A technology for freezing dough and preparation process, which is applied in the processing of dough, dough ready for oven, baking, etc. It can solve the problem of only a few days at the longest and no more than 14 days, and the commercial use of dough is unsatisfactory, etc. problems, to achieve the effect of convenient purchase and use, convenient distribution, and convenient use

Active Publication Date: 2014-03-26
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] When the above method is used to freeze the dough purely, even when the dough is frozen at -29 to -30°C, the freezing period can only reach a few days at most and no more than 14 days. ) aspects are still unsatisfactory, therefore, there is an urgent need in the prior art to provide a frozen sweet dough that is soft and delicious, and can be stored for a long time

Method used

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  • Long-acting frozen sweet dough and preparation process thereof

Examples

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Embodiment 1

[0084] A long-lasting frozen sweet dough, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 0.5 parts of emulsifier, 1 part of semi-dry yeast, 2 parts of frozen dough improver, 15 parts of sugar, 1 part of salt, and 8 parts of vegetable oil and 45 parts of water. The emulsifier is monoglyceride, and the frozen dough improver is Eskimo improver.

[0085] A preparation technique for long-acting frozen sweet dough, comprising the following processing steps:

[0086]Step A, material selection: sieve the selected high-gluten flour, the mesh number of the sieve is 40 mesh, set aside;

[0087] Step B. Stirring: Put the above-mentioned high-gluten flour, emulsifier, semi-dry yeast, frozen dough improver, sugar, salt, vegetable oil and water into the mixer and stir evenly. The stirring time is 15 minutes, and the stirring temperature is controlled at 24 ℃;

[0088] Step C. Segmentation and shaping: Put the stirred material into the division a...

Embodiment 2

[0091] A long-lasting frozen sweet dough, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 1 part of emulsifier, 2 parts of semi-dry yeast, 2 parts of frozen dough improver, 20 parts of sugar, 2 parts of salt, and 10 parts of vegetable oil and 50 parts of water. The emulsifier is monoglyceride, and the frozen dough improver is Angel Diamond 99 frozen dough improver.

[0092] A preparation technique for long-acting frozen sweet dough, comprising the following processing steps:

[0093] Step A, material selection: sieve the selected high-gluten flour, the mesh number of the sieve is 45 mesh, set aside;

[0094] Step B, stirring: Put the high-gluten flour, emulsifier, semi-dry yeast, frozen dough improver, sugar, salt, vegetable oil and water into the mixer and stir evenly. The stirring time is 18 minutes, and the stirring temperature is controlled at 20 ℃;

[0095] Step C. Segmentation and shaping: Put the stirred material into the di...

Embodiment 3

[0098] A long-lasting frozen sweet dough, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 1.5 parts of emulsifier, 3 parts of semi-dry yeast, 3 parts of frozen dough improver, 25 parts of sugar, 2 parts of salt, and 12 parts of vegetable oil and 60 parts of water. The emulsifier is a mixture of sucrose fatty acid ester monoglyceride, sucrose fatty acid ester diglyceride, and sucrose fatty acid ester triglyceride in a mass ratio of 1.5:2:1. The frozen dough improver is Meishan Marley frozen dough improver.

[0099] A preparation technique for long-acting frozen sweet dough, comprising the following processing steps:

[0100] Step A, material selection: sieve the selected high-gluten flour, the mesh number of the sieve is 50 mesh, set aside;

[0101] Step B. Stirring: put the above-mentioned high-gluten flour, emulsifier, semi-dry yeast, frozen dough improver, sugar, salt, vegetable oil and water into the mixer and stir evenly. The st...

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Abstract

The invention relates to the technical field of frozen dough, in particular to long-acting frozen sweet dough and a preparation process thereof. The frozen sweet dough comprises raw materials in the following weight parts: 100 parts of high-gluten flour, 0.5 parts to 2 parts of emulsifier, 1 part to 4 parts of half-dry yeast, 2 parts to 4 parts of frozen dough improver, 15 parts to 30 parts of sugar, 1 part to 3 parts of salt, 8 parts to 15 parts of vegetable oil and 45 parts to 70 parts of water. The shelf life of the frozen sweet dough which is prepared through the preparation process is up to 2 years, the fermentation volume of the dough remains above 90 percent within 100 days of shelf life and above 80 percent within 180 days of shelf life. According to the preparation process, the processing time is short, the processing time of a whole process is only about one hour, the processing efficiency is high, the frozen dough can break through the ice crystal point in a short time, the quality of the frozen dough is stable, the process is simple and mature, and large-scale promotion and application are facilitated.

Description

technical field [0001] The invention relates to the technical field of frozen dough, in particular to a long-lasting frozen sweet dough and a preparation process thereof. Background technique [0002] Frozen dough is a new bread production process developed since the 1950s. It refers to a type of dough that is used to preserve staple food at low temperature (-23°C or -18°C), so that the properties of the dough can meet the "instant" requirements of terminal production. new technology. Due to the popularity of chain stores in the domestic and foreign bakery industry, the rapid development of the frozen dough method has been promoted. Frozen dough technology refers to the low-temperature freezing of semi-finished or finished foods such as bread, pastries, and pastries in the production process of bread, pastries, and pastries, and refrigerated at -23°C or -18°C. Take it out to defrost, ferment and bake at the right time, so that the bread always maintains the fresh quality, ...

Claims

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Application Information

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IPC IPC(8): A21D6/00A21D10/02
Inventor 王振杰
Owner 东莞市绰士食品有限公司
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