CN109392990A - Pizza bottom surface group and its preparation process - Google Patents
Pizza bottom surface group and its preparation process Download PDFInfo
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- CN109392990A CN109392990A CN201811522205.0A CN201811522205A CN109392990A CN 109392990 A CN109392990 A CN 109392990A CN 201811522205 A CN201811522205 A CN 201811522205A CN 109392990 A CN109392990 A CN 109392990A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
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- 241000371652 Curvularia clavata Species 0.000 claims abstract description 57
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 13
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims description 15
- 235000021312 gluten Nutrition 0.000 claims description 15
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- 239000004006 olive oil Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 6
- 241000209094 Oryza Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- -1 Flavone compound Chemical class 0.000 description 1
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- 229930003427 Vitamin E Natural products 0.000 description 1
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- 230000005907 cancer growth Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of pizza bottom surface group and its preparation processes; the primary raw material that the present invention uses, flour are to take U.S.'s hard Red Spring wheats flour, Australian durum wheat flour, Canada Red spring wheat flour; the mixing of low sugar yeast powder; a certain proportion of black rice flour is being added, mouthfeel is extremely crisp, muscle is full, the more abundant equilibrium of nutrition; simultaneously; black rice pizza bottom preparation process is simple, is conducive to large-scale production, meets the needs of modern society's Working Life.Cold fermentation can unify the refrigeration standard that shops saves dough, guarantee the quality of roasted Piza；The yeast that slowly fermenting uses is less, does so the unique smell that can make few some yeast in dough；During slowly fermenting, fabulous wine aroma and sour taste will form.Customer can taste the Pizza of more preferable flavor and quality whenever and wherever possible.
Description
Technical field:
The present invention relates to a kind of pizza bottom surface group and its preparation processes.
Background technique:
The defect and deficiency of the prior art:
Pizza (Pizza) is a kind of food for rising in Italy, rather well received in the whole world.In general, Pizza dough be
In the raw materials such as wheat flour, salt, grease plus water is kneaded, and is split, calendering formation, extension is formed to flat, in Pizza face
Sprinkle cheese on cake or other food materials baked and banked up with earth obtained by for Pizza, the position from dough is Pizza cake skin.Modern society
Attention of the continuous quickening and people of the rhythm of Working Life for coarse food grain ingredient in diet, traditional Pizza have been difficult to full
Sufficient people are to food mouthfeel, taste, form and nutrition-balanced demand.
Summary of the invention:
The object of the present invention is to provide a kind of workability is excellent than before, and what steadily can be produced and obtain drapes over one's shoulders
The higher Pizza dough of good mouthfeel, the nutritive value of Sa cake skin and its manufacturing method.The technical scheme is that one kind is draped over one's shoulders
Sa cake bottom surface group, each constituent mass proportion are as follows: cross drainage: 11.2kg, black rice flour: 2kg, U.S. hard Red Spring wheats face
Powder: 7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat flour: 11.14kg, low sugar yeast powder:
0.8kg, olive oil: 0.2kg.
The preparation process of pizza bottom surface group:
1) used drainage is 1--4 DEG C 15 hours brewed to organic black rice refrigerated storage temperature condition, grinds the black rice of brewed mistake,
Add man-hour requirement to grind twice, black rice particle milled particles size is 4 mesh when grinding rice for the first time, half at second
The black rice of shape is milled into 30 mesh completely, after black rice flour completion is ground, needs to continue to stir black rice flour and forms loose condition (of surface)；Then
It is packed, packs every bag of 500g, stored refrigerated temperature condition is 1--4 DEG C, the shelf-life 7 days；；
2) it will be crossed in drainage in 16 DEG C for modulating and face is added in the pot of refrigeration black rice flour 2kg investment face first and when face
In pot, black rice water is broken into using blender, is added wherein mistake drainage reserves the 0.2kg later period, U.S. hard Red Spring wheats face
Powder: 7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat flour: 11.14kg, low sugar yeast powder:
0.8kg, olive oil: 0.2kg, when modulation by mixed flour and low sugar leavening investment face pot after mixing evenly by hand completely
It is interior；
3) dough mixing machine operate when selection one grade 3 minutes, two grades 4 minutes, one gear 2 minutes when be added advance reservation 0.2kg
Pot bottom dry flour is stirred into no dry flour by water completely, and olive oil 0.2kg is added in second gear 3 minutes whens, is added behind olive oil
To observe at any time it is without mixing excessively, tear gluten, second gear checks gluten film and elasticity at the end of 4 minutes, dough mixing machine stops
26.3 DEG C -27 DEG C of mean temperature when machine rub last 26.5 DEG C -25.2 DEG C of mean temperature of dough with the hands, and the dough rubbed with the hands is placed on dough
Freezer is put into box at the first time, dough box is put with cross, and so that the exposed dough in freezer is cooled to 10 DEG C,
Dough specification: 0.15KG, 0.26KG, 0.47kg after 2 hours, pile up entirety, topmost one layer capping provocation 72 hours, early period
1-3 days are the fermentation phase, and the total number of days of dough fermentation is 7 days, wherein fermentation 3 days phases, validity period 4 days, before using dough, dough
It is constantly in frozen state.
U.S.'s hard Red Spring wheats flour: the flour performance indicator: moisture 14%, ash content 0.48%, gluten 35.6%,
Fineness degree all-pass CB36.CB42 retains 0.8%, 135min extensibility 175mm；Australian durum wheat flour: the flour
Energy index: moisture 13.8%, ash content 0.44%, gluten 22.5%, fineness degree all-pass CB36.CB42 retain 0.6%, 135min and prolong
Stretching property 125mm, Canada Red spring wheat flour: the flour performance indicator: moisture 13.6%, ash content 0.49%, gluten 35.3%, thick
Fineness all-pass CB36.CB42 retains 0.7%, 135min extensibility 170mm.
The invention has the advantages that
The primary raw material that the black rice pizza bottom uses, flour are to take U.S.'s hard Red Spring wheats flour, Australia
A certain proportion of black rice flour is being added in durum wheat flour, Canada Red spring wheat flour, the mixing of low sugar yeast powder, and mouthfeel is extremely
It is crisp, muscle is full, the more abundant equilibrium of nutrition, meanwhile, black rice pizza bottom preparation process is simple, is conducive to scale metaplasia
It produces, meets the needs of modern society's Working Life.In the flour of production Piza, Canada Red spring wheat flour can mention for Piza
For enough toughness, so that the mouthfeel of Piza flour cake more flexible, there is chewy texture at cake bottom, and Australian durum wheat flour can
To provide crisp mouthfeel for Piza, Australian durum wheat flour can be with the toughness and mouthfeel of beauty of neutrality wheat and Jia Mai, can
So that the cake bottom of Piza is tasted, mouthfeel is more preferable.Common Piza flour, it is poor that crisp degree can occur for the flour cake after being baked, elastic
Bad or pizza worse situation of elasticity after placing, and the advantage of three-in-one flour is, the ratio after being baked
Sa, it is outer it is crisp in it is soft, elastic conservation degree is obviously preferable, brings better mouthfeel to people.The nutritive value of black rice:
Black rice is containing nutrition such as protein, carbohydrate, B family vitamin, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc；Member
Element, it is full of nutrition；Black rice, which has, to be removed free radical, improves a variety of lifes such as hypoferric anemia, anti allergic reaction and immunological regulation
Manage function；Flavone compound in black rice can maintain blood vessel normal osmotic pressure, mitigate fragility of blood vessels, prevent angiorrhoxis and stop
Blood；Black rice has antibacterial, reduces blood pressure, inhibits the effect of growth of cancer cells；Black rice also has improvement myocardial nutrition, reduces cardiac muscle consumption
Oxygen amount and other effects.The roasted Piza of black rice dough: the roasted Piza of black rice dough possesses the fragrance of black rice, makes the cake bottom of Piza
There is better black rice flavor, the roasted Piza of black rice dough and the roasted Piza of fine flour dough have complete different color,
Color is more black, and appearance can more protrude roasted.
Present invention process technical effect:
The immersion way of black rice: taking black rice 2kg, places in a reservoir, takes over drainage to black rice surface is not crossed, container is put
It is placed in the refrigeration storehouse that temperature is 3 DEG C, soaking time 12 hours.Smashed black rice can be fused among flour completely,
Black rice can be made uniformly to appear among dough, the black rice control water that will be impregnated in freezer after draining water, black rice is put into black
In rice crusher, adjusting spacing between stone roller is that after 0.1cm is ground, the black rice ground is again placed in crusher, is adjusted
Spacing is to use black rice placement in a reservoir after 0.05cm is ground.Because black rice can reduce the biceps of mixed flour, we
Flour is merged with black rice flour perfectly, controls the biceps of flour, making flour still has good mouthfeel, and black rice
Fragrance adequately merges in flour, so that our flour cake is not only had the fragrance of black rice, but also still maintain good mouthfeel.
The advantages of cold fermentation: we use buffet slowly fermenting, and dough just uses after fermentation 72 hours, and low temperature slowly fermenting has following
Several advantages: 1. cold fermentations can unify the refrigeration standard that shops saves dough, guarantee the quality of roasted Piza；2. slow hair
The yeast that ferment uses is less, does so the unique smell that can make few some yeast in dough；3., can shape during slowly fermenting
At fabulous wine aroma and sour taste.Customer can taste the Pizza of more preferable flavor and quality whenever and wherever possible.
Specific embodiment
Dough from 1-7 days when starting processing, the record content that dough is tested have comprising the project tested daily, be day first
Whether the phase dough size, color, has moisture in dough box, hardness, elasticity, temperature, whether has air, face fragrance, acid
Taste.
A kind of pizza bottom surface group, it is characterized in that: each constituent mass matches are as follows: cross drainage: 11.2kg, black rice flour:
2kg, U.S.'s hard Red Spring wheats flour: 7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat face
Powder: 11.14kg, low sugar yeast powder: 0.8kg, olive oil: 0.2kg.
The preparation process of pizza bottom surface group:
1) used drainage is 1--4 DEG C 15 hours brewed to organic black rice refrigerated storage temperature condition, grinds the black rice of brewed mistake,
Add man-hour requirement to grind twice, black rice particle milled particles size is 4 mesh when grinding rice for the first time, half at second
The black rice of shape is milled into 30 mesh completely, after black rice flour completion is ground, needs to continue to stir black rice flour and forms loose condition (of surface)；Then
It is packed, packs every bag of 500g, stored refrigerated temperature condition is 1--4 DEG C, the shelf-life 7 days；
2) it will be crossed in drainage in 16 DEG C for modulating and face is added in the pot of refrigeration black rice flour 2kg investment face first and when face
In pot, black rice water is broken into using blender, is added wherein mistake drainage reserves the 0.2kg later period, U.S. hard Red Spring wheats face
Powder: 7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat flour: 11.14kg, low sugar yeast powder:
0.8kg, olive oil: 0.2kg, when modulation by mixed flour and low sugar leavening investment face pot after mixing evenly by hand completely
It is interior；
3) dough mixing machine operate when selection one grade 3 minutes, two grades 4 minutes, one gear 2 minutes when be added advance reservation 0.2kg
Pot bottom dry flour is stirred into no dry flour by water completely, and olive oil 0.2kg is added in second gear 3 minutes whens, is added behind olive oil
To observe at any time it is without mixing excessively, tear gluten, second gear checks gluten film and elasticity at the end of 4 minutes, dough mixing machine stops
26.3 DEG C -27 DEG C of mean temperature when machine rub last 26.5 DEG C -25.2 DEG C of mean temperature of dough with the hands, and the dough rubbed with the hands is placed on dough
Freezer is put into box at the first time, dough box is put with cross, and so that the exposed dough in freezer is cooled to 10 DEG C,
Dough specification: 0.15KG, 0.26KG, 0.47kg after 2 hours, pile up entirety, topmost one layer capping provocation 72 hours, early period
1-3 days are the fermentation phase, and the total number of days of dough fermentation is 7 days, wherein fermentation 3 days phases, validity period 4 days, before using dough, dough
It is constantly in frozen state.
Cross drainage: 11.2kg, black rice flour: 2kg, U.S.'s hard Red Spring wheats flour: 7.43kg kg, the flour performance
Index: moisture 14%, ash content 0.48%, gluten 35.6%, fineness degree all-pass CB36.CB42 retain 0.8%, 135min extensibility
175mm；Australian durum wheat flour: 1.43kg, the flour performance indicator: moisture 13.8%, ash content 0.44%, gluten
22.5%, fineness degree all-pass CB36.CB42 retains 0.6%, 135min extensibility 125mm, Canada Red spring wheat flour:
11.14kg, the flour performance indicator: moisture 13.6%, ash content 0.49%, gluten 35.3%, fineness degree all-pass CB36.CB42 are stayed
Deposit 0.7%, 135min extensibility 170mm.
Claims (3)
1. a kind of pizza bottom surface group, it is characterized in that: each constituent mass matches are as follows: mistake drainage: 11.2kg, black rice flour: 2kg,
U.S.'s hard Red Spring wheats flour: 7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat flour:
11.14kg, low sugar yeast powder: 0.8kg, olive oil: 0.2kg.
2. a kind of preparation process of pizza bottom surface group, it is characterized in that:
1) used drainage is 1--4 DEG C 15 hours brewed to organic black rice refrigerated storage temperature condition, grinds the black rice of brewed mistake, processes
When need to grind twice, black rice particle milled particles size be 4 mesh when grinding rice for the first time, half shape at second
Black rice be milled into 30 mesh completely, after black rice flour completion is ground, need to continue to stir black rice flour and form loose condition (of surface)；Then it carries out
Packaging, packs every bag of 500g, and stored refrigerated temperature condition is 1--4 DEG C, the shelf-life 7 days；
2) it will cross in drainage and be added in the pot of face in 16 DEG C for modulating in the pot of refrigeration black rice flour 2kg investment face first and when face,
Black rice water is broken into using blender, is added wherein mistake drainage reserves the 0.2kg later period, U.S.'s hard Red Spring wheats flour:
7.43kg, Australian durum wheat flour: 1.43kg, Canada Red spring wheat flour: 11.14kg, low sugar yeast powder: 0.8kg,
Olive oil: 0.2kg, it will mixed flour and low sugar leavening completely by hand after mixing evenly in the pot of investment face when modulation；
3) dough mixing machine operate when selection one grade 3 minutes, two grades 4 minutes, one gear 2 minutes when be added advance reservation 0.2kg water, will
Pot bottom dry flour stirs into no dry flour completely, and olive oil 0.2kg is added in second gear 3 minutes whens, and being added behind olive oil will be with
When observe it is without mixing excessively, tear gluten, second gear checks gluten film and elasticity at the end of 4 minutes, when dough mixing machine is shut down
26.3 DEG C -27 DEG C of mean temperature, rub last 26.5 DEG C -25.2 DEG C of mean temperature of dough with the hands, the dough rubbed with the hands is placed in dough box
It is put into freezer at the first time, dough box is put with cross, so that the exposed dough in freezer is cooled to 10 DEG C, dough
Specification: 0.15KG, 0.26KG, 0.47kg after 2 hours, pile up entirety, topmost one layer capping provocation 72 hours, 1-3 days early period
For the phase of fermenting, the total number of days of dough fermentation is 7 days, wherein fermentation 3 days phases, validity period 4 days, before using dough, dough is always
In frozen state.
3. a kind of pizza bottom surface group according to claim 1, it is characterized in that: U.S.'s hard Red Spring wheats flour: should
Flour performance indicator: moisture 14%, ash content 0.48%, gluten 35.6%, fineness degree all-pass CB36.CB42 retain 0.8%,
135min extensibility 175mm；Australian durum wheat flour: the flour performance indicator: moisture 13.8%, ash content 0.44%,
Gluten 22.5%, fineness degree all-pass CB36.CB42 retain 0.6%, 135min extensibility 125mm, Canada Red spring wheat flour: should
Flour performance indicator: moisture 13.6%, ash content 0.49%, gluten 35.3%, fineness degree all-pass CB36.CB42 retain 0.7%,
135min extensibility 170mm.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495486A (en) * | 2019-08-14 | 2019-11-26 | 汕头市超众饮食有限公司 | A kind of milk Huang Pizza and its manufacture craft |
| CN112314659A (en) * | 2020-11-16 | 2021-02-05 | 校隽勇 | Pizza base and preparation method thereof |
| CN113396951A (en) * | 2021-05-18 | 2021-09-17 | 郑州地盘比萨餐饮管理有限公司 | Preparation method of healthy low-sugar pizza dough made from green tea grains |
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| US4645673A (en) * | 1985-10-16 | 1987-02-24 | The Quaker Oats Company | Frozen pizza with low fat pastry crust |
| WO1994027446A1 (en) * | 1993-05-21 | 1994-12-08 | Diffusione Moromare In Franchising S.R.L. | Method for obtaining a pizza quickly cooked |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110495486A (en) * | 2019-08-14 | 2019-11-26 | 汕头市超众饮食有限公司 | A kind of milk Huang Pizza and its manufacture craft |
| CN112314659A (en) * | 2020-11-16 | 2021-02-05 | 校隽勇 | Pizza base and preparation method thereof |
| CN113396951A (en) * | 2021-05-18 | 2021-09-17 | 郑州地盘比萨餐饮管理有限公司 | Preparation method of healthy low-sugar pizza dough made from green tea grains |
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