With the improvement of refrigeration technology and cold chain, the accelerated pace of people's life and the richness of frozen food products, frozen products are favored by consumers because of their convenience, speed and hygiene. More and more frozen enterprises and central enterprises appear in China. In the kitchen, etc., frozen-fermented pasta is a rapidly growing business unit in the field of quick-frozen foods, and the proportion of consumption will increase. However, the quick-frozen buns technology has always been a technical puzzle that the pasta industry is difficult to overcome. Most of the current quick-frozen steamed buns have a series of problems such as cracking, dead surface, shrinking volume, and poor taste after steaming, which is very difficult to solve. Sodium alginate is a natural polymer polysaccharide with good freeze-thaw stability, good tissue improvement and promotion of gluten network formation. It can effectively improve the quality of quick-frozen buns and is a natural functional food additive. It has been widely used in various food fields. Sodium alginate is used in the quick-frozen bun skin to enhance the gluten network structure and improve the gas holding capacity of the dough. Moreover, it has a strong water holding capacity, can reduce the formation of ice crystals during the quick freezing process, and reduce the growth rate and volume of ice crystals in the dough. The survival rate of yeast increases the volume of the product, prevents the product from shrinking and cracking during the production process, and the skin is bright and lustrous, soft and elastic, and can prevent the product from aging and regenerate, improve the internal structure and taste of the product, and re-steam. There is no difference with the fresh steamed buns, which can extend the shelf life of the steamed buns and enhance the market competitiveness of the products. In addition, the addition of sodium alginate not only improves the quality of the product, but also has the functions of reducing sugar and lowering fat, making it the "new darling" of the food industry. First, the reference formula Flour 100%, yeast 1%, salt 0.5%, water 50%, sodium alginate complex topping thickener BM M01 0.3%. Second, the pre-fermented frozen dough process Raw material pretreatment → dough → stuffing molding → proofing (35 ° C, 75% relative humidity) → quick freezing (-18 ° C) → steaming In the course of use, one is added in the form of a solution, that is, sodium alginate is dissolved into a uniform solution, and then diluted into the surface water, and added to the flour according to the addition ratio to carry out the dough. The second is the dry method of adding sodium alginate and flour evenly, and then adding water to the dough. The amount of sodium alginate added in the quick-frozen buns is adjusted according to the respective raw materials and formulas, and the general addition amount is 0.1-0.3% of the amount of flour. The application of sodium alginate in quick-frozen steamed buns has brought new opportunities to solve the industrial production of Chinese traditional staple foods and its key scientific problems, promote the development of restaurant chains and accelerate the industrialization of food. Qingdao Mingyue Seaweed Group is willing to provide high quality alginate and ingredients to all friends in a timely manner. (Liu Haiyan) Barrier Mesh,Plastic Fence Mesh,Insect Barrier Netting,Agfabric Insect Netting Changzhou Satidi Import and Export Co., Ltd. , https://www.czguanjiechuck.com