Quality problems and technical improvement measures for frozen fermented surface products

Because frozen food has the characteristics of health, convenience, nutrition and so on, well received by peopleAt the same time, frozen food industrial production is more convenient, with broad prospects for development, generally accepted by Our manufacturers and merchantsHowever, from the current situation, with the increasing number of frozen products manufacturers, increasingly fierce market competition, the quality of frozen products can not be guaranteed, especially frozen fermented noodle products, many manufacturers lack strict standards and norms, most of them based on production experience to control the process, workshop thinking is serious, thus restricting the sustainable development of frozen food1, the technical disadvantages and quality factors of the products of frozen fermentation surface(1) fermentation conditions and yeast fermentation forcein the production process of small cage dinghies, many factors will affect it, yeast is the main reason, in the fermentation process has played a vital role in the fermentation surface products are indispensable raw materialsThe yeast is fermented to produce low molecular flavor substances, carbon dioxide and ethanol, giving fermented foods a unique taste and volume structure, while also increasing nutrient contentBecause the life activity of yeast in the whole fermentation process its leading role, therefore, the type of yeast and different fermentation conditions will affect the quality of the opposite product, yeast donotage can not reach the amount required for fermentation, fermentation time decisive, temperature control imbalance, technical problems will lead to fermentation surface products volume, density and aging characteristics and other issues more prominent(2) freeze speed changes and temperature fluctuationsin the process of refrigeration of fermented pasta products, the size and position of ice crystal formation mainly depends on the speed of freezingAt 1P-lt;0.055 degrees C, if the freezing speed is slow, the large ice crystals that form column or granular between the surface products will form between the cells, under the condensation of water, the volume of the formation of ice crystals will increase by about 10%, so the cells will suffer mechanical Damage, resulting in poor quality of the pasta products, but if the freezing speed is too fast, the pasta products will be in the shortest possible time through the maximum ice crystal generation belt, the water molecules with the dough will condense into needle-like ice crystals, attached to the cell gap and the inside of the cell, thereby reducing the external physical changes on the quality of the fermented surface productsin addition, the fermentation dough starch aging and protein deformation speed is also related to the freezing, during the production, protein colloid and water mixed, water molecules and hydrophilic base to create each other to form wet gluten, in addition to the surface of the dough plastic absorption capacity is very small, water molecules will gradually spread to the protein molecules, the formation of permeability pressure, improve the ability to absorb water, in the increasing capacity of the body to expandHowever, if the freezing speed slows down, combined with water will be frozen way, at this time the protein water molecules in the ice crystal backlog action to produce displacement, close to each other to produce a condensed precipitation reaction, resulting in the thawing of the face products can not return to normal state, affecting the original taste and flavor(3) sanitary conditionsin a frozen environment, dough microbial cells will produce a variety of physical and chemical changes, resulting in the rapid production of free water ice crystals, microbial cells were mechanically damaged, experimental studies show that at temperatures below -18 degrees C, 78% of microorganisms can not grow normally, so frozen food storage and shelf life are longer than non-frozen foodBut temperature changes in storage and production do not completely kill microorganisms, but temporarily inhibit their life activities, microorganisms are now dormant, once thawed or storage temperature rise, the number of microorganisms will increase dramatically in a short period of timeIn addition, freezing can not make the biological enzymes in the dough inactivity, in the biological enzyme activity, the surface products will be slow biochemical evolution, resulting in a continuous decline in quality, especially the pasta products containing fillings, added more seasonings, in the refrigeration environment when the interaction of various microorganisms more obvious, such as salt and sodium glutamate will lead to fatty acid failure, refrigerated sanitation conditions will also lead to rapid-frozen fermentation surface quality decline 2, frozen fermentation surface products technical improvement measures (1) frozen small cage bag production process process: raw materials - dough production - and surface fermentation - filling skin production - packaging - wake-up - steaming - cooling - packaging - refrigeration production method: precisely called wheat flour 100g according to the formula, with 60mL water added to the activated dry yeast, well-mixed hair, at natural temperature time in about 1h, wake up after the completion of repeated kneading, acid-free after slightly 5 min, take 25g dough by flat, with a spaghetti cane round skin for wrapping, after molding after sitting 30min steamed, cold water on the drawer, steamed 40min, removed and placed on the operating board to cool to room temperature, and then frozen (2) fermentation process optimization first of all, need to choose a good frozen yeast, fermentation surface products after 2 to 3 months of freezing below -20 degrees C, its yeast survival rate and fermentation force will be greatly improved, can reach the original state of more than 70%, so as to ensure that the pasta products thawed, steamed still ensure volume stability Frozen yeast can be divided into low sugar and high sugar two kinds, suitable for sugar-free, low-sugar, high-sugar fermentation products second, it is necessary to develop a good production process of frozen dough products, including segmentation, molding time, including pre-freeze fermentation time and dough segmentation size, freezing temperature, freezing time, process conditions and so on finally, it is necessary to select suitable additives and pasta formulations, such as flour types, enzymes, emulsifiers, phosphates, edible glues and other types and usage (3) cooling mode is optimized frozen small cage bag after cooling treatment, after packaging storage, frozen dough at room temperature (25 degrees C) after 30min, or filling after 30min must be frozen products, so that the gluten forming, to ensure the quality of the dough stable, The temperature of the frozen medium should be controlled at -35 to -30 degrees C, the frozen to the core temperature of the product (i.e., the frozen end temperature) is controlled at -20 to -15 degrees C is appropriate, the storage temperature is -18 degrees C, and then the factory is sold after 4 weeks of continuous storage (4) thaw conditions air thawing and cold water thawing these two methods belong to the external heating thawing method, through external action to transfer heat to the inside of the face products, heat exchange efficiency is low, the required thawing time is long, face products are easy to spoil, and in the process of contact with the air, face products are prone to corruption Microwave defrosting and ultra-high pressure thawing is to rely on the simultaneous heating of all parts of the surface products to achieve the purpose of thawing, short thawing time, low loss quality, and can guarantee the original nutritional value of the face products, compared with relying on external heating thawing methods, microwave thawing and ultra-high pressure thawing can delay the rate of fat oxidation In the actual production process of frozen fermentation surface can be combined with the advantages of these two methods, choose the appropriate method or combination method to improve the quality of thawed surface products 3, conclusion , the quality of frozen fermentation surface products and many factors related to the quality of the production process, production cooling, storage to thawing of the whole process, production personnel in the production process of frozen fermented pasta products should pay attention to sum up the next stage of different methods of the face products characteristics, rational use of natural additives, fermentation process, cooling parameters and thawing conditions to optimize, and constantly explore new technology to improve the quality of frozen fermentation products Source: