Study On Key Processing Technique Of Frozen Potato Pizza Base

With the improvement of people's living standard and quicker living rhythm,frozen food become more and more popular,and the demand for frozen food taste and nutritional collocation is becoming higher and higher.Frozen pizza is a kind of low-fat,low sugar green baked food,not only convenient,but also rich in nutrition,which conforms to the healthy diet new trend.In this paper,the effect of potato flour and quality improver on the quality of frozen pizza base was studied,and the processing conditions and formulation were optimized,and the shelf life of frozen potato pizza base was forecasted by kinetic model.The main contents are as follows:(1)The effects of potato flour on the rheological properties,fermentation ability of pizza dough as well as the texture characteristics and sensory evaluation of pizza base were investigated.The results showed that potato flour addition increased the water absorption capacity of wheat flour and shortened dough development time,but reduced dough stability time and increased softening degree.Meanwhile,the addition amount of potato flour was negatively correlated with dough extensogragh parameters such as resistance to extension,extensibility and stretchability.In addition,potato flour addition can improve dough fermentation ability and springiness,but increase the hardness and slightly decrease the sensory quality of pizza base.In conclusion,the optimum addition amount of potato flour was 15%.Using one-factor and orthogonal array design methods,the optimal formulation of pizza base was determined as follows:middle gluten flour85%,potato flour 15%,water 60%,yeast 1.2%,soft sugar 5%and salt 1.1%.The optimal processing parameters were as follows:proofing at 38?for 30 min with 75%moisture followed by baking at 200?for 15 min.At these conditions,pizza base with the best sensory quality and a hardness of 4 166.493 g was obtained.(2)The effect of enzymes,emulsifier,hydrophilic colloid and cryoprotectant on the quality of frozen potato pizza base were studied.The ice structuring protein can improve the texture characteristics and sensory quality significantly,and the xylanase can decreased obviously the hardness and chewiness when the addition amount at 60mg/kg to100mg/kg,and the moisture content and springiness of the pizza base can be increased obviously when the addition amount of SSL from 0.05%to 0.15%,and the alginate can improve the cohesiveness when in an amount between 0.10%and 0.20%.Finally,according to the orthogonal experiment,the appropriate addition amount of the quality improver were:xylanase of 80mg/kg,SSL of 0.10%,alginate of 0.10%,ice structuring protein of 0.7%.At these conditions,the quality of frozen pizza base is basically consistent with the fresh one.(3)The effects of quality improver on the frozen storage stability of potato pizza base were studied.The fermentation volume of frozen dough with the quality improver only decreased 25.4%after 60 days,while the control group decreased 45.76%.The moisture content of pizza base with the additives reduced from 39.98%to 36.5%,while the control group decreased from 39.49%to 34.05%.The sensory quality of the control group decreased more than that of quality improver.The sensory index of the pizza base with quality improver at 60 days was close to the control group at 30 days.To forecast the quality and the shelf life of the frozen pizza base,the kinetic model between pizza's quality and frozen storage conditions was established.Ea and K_aof acidity and volume change reaction was 69.67 k J/mol,1.30×10¹²and 60.92 k J/mol,1.81×10¹⁰,and the shelf life was 29 d when storage at-5?,53 at-10?,96d at-15?.