Optimization Of Shelf Process And Shelf Life Of Yangzi Bunzi Skin Dough

Yangzhou baozi is popular with people. The dough used to make steamed stuffed bun is one of the important raw materials to product yangzhou baozi. Its quality affects the character of Yangzhou baozi. Buns are not confined to quick-frozen package in the large-scale production of yangzhou baozi. The research of no steamed baozi is spring up. In order to optimize the craft of quick-freezing yangzhou baozi. In this article, we studied Yangzhou baozi dough, and aimed to obtain the optimum quick-freezing process and thawing process. Then we got the recipe of compound improver of Yangzhou baozi dough by response surface method. The shelf life of Yangzhou baozi dough by accelerated shelf life testing aimed to provide the basis for the product launch and reasonable use of the product. The main contents and results are as follows.1. The design of optimal quick-freezing and unfreezing processTo determine the best quick-freezing process through the single factor experiment, We selected -30 ℃ and -40 ℃ as quick-freezing temperature. High end ratio, specific volume and sensory evaluation ratings were chosen as evaluation indicators. Results showed that compared to frozen dough under -30℃, the high and bottom and volume and sensory score of frozen dough under -40℃ fell 7.41% and 3.24% and 3.53%. So we chose -30℃ as optimal quick-freezing temperature. When the dough was unfreezing, it was fermenting. The temperature, humidity and time of fermentation affected the final quality of dough. Then we identified the optimal fermenting conditions by response surface method. Finally we identified that the optimal unfreezing temperature was 41 ℃, the humidity was 70% and the time was 43 minutes.2.The research of compound improver of Yangzhou baoziWe got the recipe of compound improver of Yangzhou baozi dough by orthogonal experiment. We verified that the compound improver had effect of improvement on the frozen dough by confirmatory experiment. Results showed that the order of three food additives which affected on the frozen dough was:xanthan gum> L- ascorbic acid> calcium stearoyl lactylate. Finally we obtain the compound improver which contain 0.2% xanthan gum,0.004% L-ascorbic and 0.16% calcium stearoyl lactylate.3.Application of ASLT method in predicting the shelf life of frozen doughWe chosed the appropriate packing for shelf life experiment. The preservation effect on frozen dough by comparing three different packaging was:vacuum packaging> modified atmosphere packaging> cling film pallet packaging. We used ASLT method to predict the shelf life of frozen dough.Through the detection of food sensory, physicochemical and microbiological indexes, the shelf life of frozen dough was found 31days-35 days when put under 5℃, 91days-100days undue 15℃. Based on the above obtained data, we found out that the commercial shelf life of frozen dough at -18℃ was 121 days- 142days by formula computing.