CN101473865B - Freezing fermented deep-fried twisted dough sticks and method for producing the same - Google Patents
Freezing fermented deep-fried twisted dough sticks and method for producing the same Download PDFInfo
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- CN101473865B CN101473865B CN200910029199XA CN200910029199A CN101473865B CN 101473865 B CN101473865 B CN 101473865B CN 200910029199X A CN200910029199X A CN 200910029199XA CN 200910029199 A CN200910029199 A CN 200910029199A CN 101473865 B CN101473865 B CN 101473865B
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Abstract
The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, the safety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder for even and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.
Description
Technical field
The present invention relates to a kind of freezing fermented deep-fried twisted dough sticks and production method thereof, belong to food processing technology field.
Background technology
Deep-fried twisted dough sticks are one of most popular traditional staple food of China, and are not only cheap, and crisp, fragrant and pleasant to taste, all-ages.But the production of deep-fried twisted dough sticks is still based on traditional handicraft workshop, and product exists quality and potential safety hazard.Simultaneously along with the diet progress of science and technology, exist in the deep-fried twisted dough sticks that conventional formulation and explained hereafter go out stealthy killer---acrylamide also emerges gradually.
Refrigeration Technique is of long duration in Application in Food, and the freezing flour-dough technology helps lend some impetus to the industrialization of traditional food, guarantees security of products and quality standardization, strengthens the convenience of product simultaneously.Glutathione and stearoyl lactate can strengthen the freezing tolerance of yeast, reduce the death rate in freezing or cold storage process, improve the fermenting power of yeast after the cold storage, improve the quality of frozen product.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, develop a kind of freezing fermented deep-fried twisted dough sticks and production method thereof.The present invention uses the freezing and refrigeration technology, weighs at supplementary material, stirs the formation dough with frozen water, again behind piecemeal, moulding (strip), the overlay film, the freezing fermented deep-fried twisted dough sticks dough is freezing, and cold storage is standby again, only need thaw in the need time spent, fermentation friedly can obtain fresh deep-fried twisted dough sticks product.Use Refrigeration Technique and culture propagation and produce deep-fried twisted dough sticks,, strengthen target level of product qualityization, security and convenience for the industrialization production of deep-fried twisted dough sticks lays the foundation; Reduce acrylamide content in the product simultaneously, and give its unique fermenting aroma.
Technical scheme of the present invention: its component ratio is counted by weight:
The present invention mainly gets wheat flour or wholemeal or wholemeal or oatmeal: 58～61 parts; Yeast is: 1.2～3.2 parts; Salt is: 0.8～1.5 part; Sodium acid carbonate is: 0.8～1.2 part; Potassium hydrogen tartrate is: 0.2～0.6 part; Stearoyl lactate is: 0.2～0.5 part; Glutathione is: 3～6 parts; Frozen water is: 32～35 parts.
The present invention earlier puts into a mixing bowl with wheat flour or wholemeal or wholemeal or oatmeal, yeast, salt, sodium acid carbonate, potassium hydrogen tartrate, stearoyl lactate, glutathione, stir about 28～32s at a slow speed, with various material mixings, middling speed stirs 4～6min, stirs simultaneously with frozen water to form dough; After the formation, take out, (18～22g), moulding (strip) coats with preservative film piecemeal, place-37～-39 ℃ of refrigerator and cooled to freeze, temperature reaches when the center after-16～-19 ℃ (behind about 1.8～2.2h), and it is standby to put into-16～-19 ℃ of refrigerator cold storage, takes out when needing, after placing proofing box fermentation 1.8～2.2h (38～42 ℃ of temperature, humidity 80～90%); Directly put into 175～180 ℃ of fried about 90～95s of oil cauldron, be finished product.
(1) weighing: the accurate according to the above ratio various supplementary materials of weighing;
(2) mix to stir: load weighted wheat flour or wholemeal or wholemeal or oatmeal, yeast, salt, sodium acid carbonate, potassium hydrogen tartrate, stearoyl lactate and glutathione are put into a mixing bowl, stir about 28～32s at a slow speed, with various material mixings, middling speed stirs 4～6min, while stirring with frozen water to form dough;
(3) piecemeal, moulding: the dough that forms is divided into every of 18～22g, and moulding (strip);
(4) freezing: as the dough after the moulding to be coated with preservative film, place-37～-39 ℃ of refrigerator and cooled to freeze 1.8～2.2h, make its central temperature reach-16～-19 ℃;
(5) cold storage: the dough after freezing is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) fermentation: the dough with cold storage when needing takes out, and puts into proofing box fermentation 1.8～2.2h (38～42 ℃ of temperature, humidity 80～90%);
(7) fried: as the dough that ferments directly to be put into 175～180 ℃ of fried 90～95s of oil cauldron be finished product.
The present invention uses Refrigeration Technique and culture propagation and produces deep-fried twisted dough sticks, for the industrialization production of deep-fried twisted dough sticks lays the foundation, strengthens target level of product qualityization, security and convenience; Compare with technology with conventional formulation, acrylamide content significantly reduces in the deep-fried twisted dough sticks; Product has the unique perfume that culture propagation produces simultaneously.
Description of drawings
Fig. 1 is a kind of production method process chart of freezing flour-dough deep-fried twisted dough sticks.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one: a kind of freezing fermented deep-fried twisted dough sticks of the present invention and production method thereof, and adopt following processing step: its component ratio is counted by weight:
The present invention puts into a mixing bowl for 4 parts with 58 parts of medium strength flours, 2 parts in (work) yeast, 1.5 parts of salt, 0.8 part of sodium acid carbonate, 0.3 part of potassium hydrogen tartrate, 0.4 part of stearoyl lactate and glutathione earlier, stir about 30s at a slow speed, speed of agitator: 50 rev/mins, with various material mixings, middling speed stirs 5min, speed of agitator: 200 rev/mins, stir simultaneously with 33 parts of frozen water to form dough; After the formation, take out piecemeal (20g), moulding (strip), coat with preservative film, place-38 ℃ of refrigerator and cooled to freeze, temperature reaches when the center after-18 ℃ (behind about 2h), and it is standby to put into-18 ℃ of refrigerator cold storage, take out when needing, place proofing box fermentation 2h (40 ℃ of temperature, humidity 85%) after; Directly put into 175 ℃ of fried about 90s of oil cauldron and be finished product.Acrylamide content is about 80 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of present embodiment production, and acrylamide content is about 220 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of traditional handicraft application alum production; And product has the unique perfume that culture propagation produces, and color is light yellow, external form neat appearance, palatable crisp.
Embodiment two: a kind of freezing fermented deep-fried twisted dough sticks of the present invention and production method thereof, and adopt following processing step: its component ratio is counted by weight:
The present invention puts into a mixing bowl for 4.3 parts with 60 parts of medium strength flours, 1.2 parts in (work) yeast, 0.8 part of salt, 1.0 parts of sodium acid carbonates, 0.2 part of potassium hydrogen tartrate, 0.5 part of stearoyl lactate and glutathione earlier, stir about 28s at a slow speed, speed of agitator: 60 rev/mins, with various material mixings, middling speed stirs 4min, speed of agitator: 180 rev/mins, stir simultaneously with 32 parts of frozen water to form dough; After the formation, take out, piecemeal (18g), moulding (strip) coats with preservative film, place-39 ℃ of refrigerator and cooled to freeze, temperature reaches when the center after-17 ℃ (behind about 2.2h), and it is standby to put into-19 ℃ of refrigerator cold storage, takes out when needing, after placing proofing box fermentation 2.2h (38 ℃ of temperature, humidity 90%); Directly put into 178 ℃ of fried about 92s of oil cauldron and be finished product.Acrylamide content is about 82 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of present embodiment production, and acrylamide content is about 218 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of traditional handicraft application alum production; And product has the unique perfume that culture propagation produces, and color is light yellow, external form neat appearance, palatable crisp.
Embodiment three: a kind of freezing fermented deep-fried twisted dough sticks of the present invention and production method thereof, and adopt following processing step: its component ratio is counted by weight:
The present invention puts into a mixing bowl for 3 parts with 61 parts of medium strength flours, 1.2 parts in (work) yeast, 1.0 parts of salt, 0.9 part of sodium acid carbonate, 0.4 part of potassium hydrogen tartrate, 0.5 part of stearoyl lactate and glutathione earlier, stir about 32s at a slow speed, speed of agitator: 70 rev/mins, with various material mixings, middling speed stirs 6min, speed of agitator: 210 rev/mins, stir simultaneously with 32 parts of frozen water to form dough; After the formation, take out, piecemeal (22g), moulding (strip) coats with preservative film, place-37 ℃ of refrigerator and cooled to freeze, temperature reaches when the center after-16 ℃ (behind about 1.8h), and it is standby to put into-16 ℃ of refrigerator cold storage, takes out when needing, after placing proofing box fermentation 1.8h (42 ℃ of temperature, humidity 80%); Directly put into 180 ℃ of fried about 95s of oil cauldron and be finished product.Acrylamide content is about 83 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of present embodiment production, and acrylamide content is about 222 μ g acrylamide/kg deep-fried twisted dough sticks in the deep-fried twisted dough sticks of traditional handicraft application alum production; And product has the unique perfume that culture propagation produces, and color is light yellow, external form neat appearance, palatable crisp.
The frozen water temperature is in the embodiment of the invention: 0～3 ℃, the raw material that use are purchased by market, and the equipment of employing is conventional equipment.
Claims (3)
1. a freezing fermented deep-fried twisted dough sticks is characterized in that using Refrigeration Technique and culture propagation and produces deep-fried twisted dough sticks, and the following processing step preparation of concrete employing: its component ratio is counted by weight:
(1) weighing: getting wheat flour or oatmeal is: 58～61 parts; Yeast is: 1.2～3.2 parts; Salt is: 0.8～1.5 part; Sodium acid carbonate is: 0.8～1.2 part; Potassium hydrogen tartrate is: 0.2～0.6 part; Stearoyl lactate is: 0.2～0.5 part; Glutathione is: 3～6 parts; Frozen water is: 32～35 parts;
(2) mix to stir: load weighted wheat flour or oatmeal, yeast, salt, sodium acid carbonate, potassium hydrogen tartrate, stearoyl lactate, glutathione are put into a mixing bowl, stir 28～32s at a slow speed, with various material mixings, middling speed stirs 4～6min, stirs simultaneously with frozen water to form dough;
(3) piecemeal, moulding: the dough that forms is divided into every of 18～22g, and is shaped to strip;
(4) freezing: as the dough after the moulding to be coated with preservative film, place-37～-39 ℃ of refrigerator and cooled to freeze 1.8～2.2h, make its central temperature reach-16～-19 ℃;
(5) cold storage: the dough after freezing is taken out, and it is standby to put into-16～-19 ℃ of refrigerator cold storage;
(6) fermentation: the dough of cold storage is taken out, put into proofing box fermentation 1.8～2.2h, 38～42 ℃ of temperature, humidity 80～90%;
(7) fried: as the dough that ferments directly to be put into 175～180 ℃ of fried 90～95s of oil cauldron be finished product.
2. a freezing fermented deep-fried twisted dough sticks is characterized in that wheat flour in the claim 1 or oatmeal are replaced with wholemeal.
3. a kind of freezing fermented deep-fried twisted dough sticks according to claim 1 and 2 is characterized in that described frozen water temperature is: 0～3 ℃.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US9353173B2 (en) | 2010-03-02 | 2016-05-31 | Renaissance Bioscience Corp. | Functional enhancement of microorganisms to minimize production of acrylamide |
| CN103564015B (en) * | 2013-09-28 | 2015-11-18 | 邵玉华 | A kind of high-protein flavored deep-fried twisted dough sticks and preparation method thereof |
| CN104115895A (en) * | 2014-07-24 | 2014-10-29 | 曾侃 | Nutritional fried dough stick and making method thereof |
| CN105557879A (en) * | 2014-10-08 | 2016-05-11 | 山东省喜民乐食品加工有限责任公司 | Manufacturing and frying method for alkali and alums-free egg fried bread stick dough |
| CN104738137A (en) * | 2015-04-14 | 2015-07-01 | 刘传敬 | Multi-layer crisp sesame peanut blank and manufacturing method thereof |
| EP3417723A4 (en) * | 2016-02-16 | 2019-10-09 | Ajinomoto Co., Inc. | Composition having rich-taste imparting function |
| CN107996660A (en) * | 2016-11-02 | 2018-05-08 | 中粮集团有限公司 | Wholemeal, wholemeal deep-fried twisted dough sticks composition of raw materials, wholemeal deep-fried twisted dough sticks and preparation method thereof |
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| CN1607905A (en) * | 2001-12-05 | 2005-04-20 | Dsmip资产有限公司 | Liquid yeast compositions |
| CN1817144A (en) * | 2006-01-27 | 2006-08-16 | 江南大学 | Special flour for fermented freezed wheaten products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1607905A (en) * | 2001-12-05 | 2005-04-20 | Dsmip资产有限公司 | Liquid yeast compositions |
| CN1817144A (en) * | 2006-01-27 | 2006-08-16 | 江南大学 | Special flour for fermented freezed wheaten products |
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