Making method of quick-freezing Denmark sweet dough

A production method and technology of freezing dough, which can be used in dough processing, food preservation, baking, etc., and can solve the problems of easy dough formation, lack of refreshing taste experience of Danish sweet bread, and easy greasy taste, etc.

Inactive Publication Date: 2016-03-30
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Danish bread made of Danish dough in the prior art has the following defects: (1) Although the Danish sweet bread has a sweet taste, it is relatively easy to be greasy, which affects the taste experience of consumers; (2) The Danish sweet bread in the prior art Bread usually has a hard taste and is not soft enough; (3) the Danish sweet bread in the prior art lacks a refreshing taste experience. If the Danish sweet bread can have a refreshing taste, it will change the taste of the traditional Danish sweet bread. The taste is hard and easy to form agglomerates in the mouth; (4) the shelf life of the Danish sweet dough in the prior art is relatively short, which is not conducive to the application of commercial transportation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of quick-frozen Danish sweet dough, it comprises the following steps:

[0038]Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 100r / min for 3 minutes, and then at a speed of 300r / min Stir and mix at high speed for 6 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 45:12:8:5 :4:1:5:4;

[0039] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, and then use a mixer to stir at a low speed of 100r / min for 2 minutes, and then stir at a high speed of 300r / min for 4 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 65:5:2;

[0040] Step 3, dividing the dough: dividing the second dough ob...

Embodiment 2

[0051] A kind of preparation method of quick-frozen Danish sweet dough, it comprises the following steps:

[0052] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 80r / min for 4 minutes, and then at a speed of 280r / min Stir and mix at high speed for 7 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white granulated sugar, eggs, milk powder, yeast, improver and monoglyceride is 30:10:5:2 :8:0.1:0.5:0.5;

[0053] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 80r / min for 3 minutes, then stir at a high speed of 280r / min for 5 minutes , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 50:2:0.5;

[0054] Step 3, dividing the dough: dividing the second dough obt...

Embodiment 3

[0065] A kind of preparation method of quick-frozen Danish sweet dough, it comprises the following steps:

[0066] Step 1, mixing for the first time: Mix wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 120r / min for 2 minutes, and then at a speed of 320r / min Stir and mix at high speed for 5 minutes to obtain the first dough; in this embodiment, the weight ratio between wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride is 60:10:5:2 :1:0.5:5:0.5;

[0067] Step 2, the second mixing: add margarine and edible salt to the first dough prepared in step 1, then use a mixer to stir at a low speed of 120r / min for 1min, then stir at a high speed of 320r / min for 3min , obtain the second dough; In the present embodiment, the weight ratio between the first dough, margarine and edible salt is 80:8:5;

[0068] Step 3, dividing the dough: dividing the second dough obtained in step 2 into do...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a making method of quick-freezing Denmark sweet dough. The making method of the quick-freezing Denmark sweet dough comprises the following steps that 1, first mixing is conducted; 2, second mixing is conducted; 3, the dough is divided; 4, quick freezing is conducted; 5, freezer storing is conducted; 6, unfreezing is conducted; 7, flaky oil is wrapped; 8, layer opening is conducted; 9, quantitative dividing and shaping are conducted; 10, quick freezing is conducted. According to the making method, by means of the order of mixing of all the components and the cooperation of successive operating steps, the finally made quick-freezing Denmark sweet dough can be made to have the advantage of being long in storage life; by means of the cooperation of the eggs, margarine, milk powder, flaky oil, white granulated sugar, salt and wheat flour, Denmark sweet bread made through the quick-freezing Denmark sweet dough which is made through the making method is finally made to have the advantages of being sweet, not greasy, soft and refreshing.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing quick-frozen Danish sweet dough. Background technique [0002] For industrialized bread, it is usually made from frozen dough at present. For the production of Danish sweet bread, it is not possible to use ordinary frozen dough for production, but to use special Danish sweet dough for production. Danish bread is also known as puff pastry bread, among which, Danish bread is divided into Danish sweet bread and Danish salty bread. [0003] The Danish bread made of Danish dough in the prior art has the following defects: (1) Although the Danish sweet bread has a sweet taste, it is relatively easy to be greasy, which affects the taste experience of consumers; (2) The Danish sweet bread in the prior art Bread usually has a hard taste and is not soft enough; (3) the Danish sweet bread in the prior art lacks a refreshing taste experience. If the Danish sweet bread ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36A23L3/36A23L3/365
CPCA21D2/364A23L3/36A23L3/365
Inventor 王振杰
Owner 东莞市绰士食品有限公司
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