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Low-sensitivity frozen dough and manufacture method thereof

A production method and technology for freezing dough, applied in the field of food processing, can solve the problems of reduced yeast activity and easy freezing and cracking, and achieve the effects of hindering the migration of moisture, reducing the degree of aging, and realizing industrialized mass production.

Inactive Publication Date: 2020-07-10
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, frozen dough has problems such as cracking, aging and reduced activity of yeast during frozen storage.

Method used

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  • Low-sensitivity frozen dough and manufacture method thereof
  • Low-sensitivity frozen dough and manufacture method thereof
  • Low-sensitivity frozen dough and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation of hypoallergenic frozen dough, concrete steps are as follows:

[0032] (1) Mix tartaric acid, trehalose solid powder, and water in a molar ratio of 1:2:6, and magnetically stir at 75°C for 4 hours until a clear and transparent liquid natural deep eutectic solvent is formed;

[0033] (2) Add wheat protein solution to the natural deep eutectic solvent in step (1) until the final concentration of wheat protein is 20mg / mL, hydrate at 30°C for 4h, then heat to 120°C for 15min. After the reaction, take it out and cool it, centrifuge at 5000rpm at room temperature for 10min, freeze-dry and grind it into powder (to obtain desensitized wheat protein), and then mix it with orange powder at a mass ratio of 1:4 to prepare recombinant low-sensitivity wheat flour;

[0034] (3) Take 45% (w / w) of recombined low-sensitivity wheat flour, add 1.1% (w / w) yeast, 0.6% (w / w) sodium chloride, 3.3% (w / w) granulated sugar, and 50% ( w / w) water to make dough, proof for 30m...

Embodiment 2

[0036] A kind of preparation of hypoallergenic frozen dough, concrete steps are as follows:

[0037] (1) Mix malic acid, trehalose solid powder and water in a molar ratio of 2:3:6, and magnetically stir at 80°C for 5 hours until a clear and transparent liquid natural deep eutectic solvent is formed;

[0038] (2) Add wheat protein solution to the natural deep eutectic solvent in step (1) until the final concentration of wheat protein is 30mg / mL, hydrate at 40°C for 3h, then heat to 105°C for 18min. After the reaction, it was taken out and cooled, centrifuged at 5000rpm at room temperature for 10min, freeze-dried and ground (to obtain desensitized wheat protein), and then mixed with orange powder at a mass ratio of 1.0:3.5 to prepare recombinant low-sensitivity wheat flour;

[0039] (3) Take 38.9% (w / w) of recombined low-sensitivity wheat flour, add 0.8% (w / w) yeast, 0.8% (w / w) sodium chloride, 3.5% (w / w) granulated sugar, and 56% ( w / w) water to make dough, proof for 35min, fr...

Embodiment 3

[0041] A kind of preparation of hypoallergenic frozen dough, concrete steps are as follows:

[0042] (1) Mix citric acid, trehalose solid powder, and water in a molar ratio of 1:3:6, and magnetically stir at 85°C for 4 hours until a clear and transparent liquid natural deep eutectic solvent is formed;

[0043] (2) Add wheat protein solution to the natural deep eutectic solvent in step (1) until the final concentration of wheat protein is 17mg / mL, hydrate at 35°C for 6h, then heat to 125°C for 10min. After the reaction, it was taken out and cooled, centrifuged at 5000rpm at room temperature for 10 minutes, freeze-dried and ground (to obtain desensitized wheat protein), and then mixed with orange powder at a mass ratio of 1.0:4.2 to prepare recombinant low-sensitivity wheat flour;

[0044] (3) Take 51.3% (w / w) of recombined low-sensitivity wheat flour, add 0.5% (w / w) yeast, 0.5% (w / w) sodium chloride, 3.7% (w / w) granulated sugar, and 44% ( w / w) water to make dough, proof for 40...

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Abstract

The present invention discloses low-sensitivity frozen dough and a manufacture method thereof. The method comprises the following steps: mixing modified wheat protein and wheat starch, adding yeasts,sodium chloride, granulated sugar and water, and stirring and mixing the materials to obtain dough; and putting the dough at normal temperature for fermentation, and then conducting freezing and frozen-storing. The modified wheat protein is obtained by adding a wheat protein solution into a natural deep eutectic solvent until final concentration of the wheat protein is 15-90 mg / mL and conducting hydration and deamidization reactions to obtain the modified wheat protein; and the natural deep eutectic solvent is prepared by mixing trehalose and organic acid and adding water to react until clearand transparent liquid is formed. The natural deep eutectic solvent inhibits damages of ice crystal freeze thawing on a molecular structure of the wheat protein, protects protein sulfhydryl amount ofthe low-sensitivity recombinant frozen dough during a frozen-storing period, effectively maintains textural characteristics and mouthfeel characteristics of the frozen dough, meanwhile, can improve survival rate of the yeasts in the frozen dough, promotes continuous air production force of the yeasts and improves fermentation characteristic of the frozen dough.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sensitivity frozen dough and a preparation method thereof. Background technique [0002] Wheat is one of the most widely grown crops in the world and is an important source of nutrition for humans. Wheat products are very popular among people, but some genetically susceptible people will develop celiac disease, a chronic small intestinal malabsorption syndrome, after ingesting a very small amount of gliadin (20ppm), which greatly limits the use of wheat protein. applications in the food field. [0003] Gliadin is rich in proline and glutamine. Studies have found that the degree of deamidation modification of wheat protein is positively correlated with the degree of human allergy. Sufficiently high random deamidation modification can effectively reduce the degree of wheat protein deamidation. celiac disease. Ultra-high random deamidation modified wheat protein i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26A21D2/02A21D2/14A21D2/18A21D6/00A21D8/04
CPCA21D2/265A21D2/181A21D2/02A21D2/186A21D2/145A21D8/047A21D6/001
Inventor 廖兰文晓燕杨容林维杰杨彦红王若澜郑文宇
Owner FOSHAN UNIVERSITY
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