CN102907478A - Waxy wheat fried food and preparation method thereof - Google Patents
Waxy wheat fried food and preparation method thereof Download PDFInfo
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- CN102907478A CN102907478A CN2012103926510A CN201210392651A CN102907478A CN 102907478 A CN102907478 A CN 102907478A CN 2012103926510 A CN2012103926510 A CN 2012103926510A CN 201210392651 A CN201210392651 A CN 201210392651A CN 102907478 A CN102907478 A CN 102907478A
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Abstract
The invention relates to a waxy wheat fried food and a preparation method thereof. The waxy wheat fried food comprises the following raw materials in percentage by weight: 50-100 percent of main material and 0-50 percent of auxiliary material. The preparation method comprises the following steps of: preparing dough; pressing billets; frying; and packaging. The food prepared by the method keeps the original wheat aroma and nutrition, is ready to enjoy when opened, has scrip mouthfeel, and is a featured healthy leisure food. The method has the advantages of simple formula, easiness and convenience in operation, safety and suitability for industrial production; and a successful approach is provided for effective utilization of the waxy wheat.
Description
Technical field
The present invention relates to a kind of Waxy wheat fried food and preparation method thereof, belongs to food processing field.
Background technology
Contain 20%～30% amylose and 70%～80% amylopectin in the common wheat starch, if do not contain amylose or amylose content very low (＜1%) in the wheaten starch, then be called full waxy wheat, i.e. Waxy wheat.
Waxy wheat flour is owing to the physicochemical property that contains hardly amylose and give the wheaten starch uniqueness, if any lower gelatinization point, higher peak viscosity and rare slack value, lower final viscosity and the value of bringing back to life, therefore has the very strong anti-characteristic of bringing back to life, help to delay the bread aging, Shelf-life.In addition, Waxy wheat has high water absorption rate, helps to improve the water imbibition of dough, and then improves the baking volume of bread.Add 10～20% waxy wheat flour help to improve the food qualities such as bread, noodles (physicochemical property of Qin Peng .2007. waxy wheat flour and adding proportion are on the impact research of bread, dry white Chinese noodle and steamed bread quality. Agricultural University Of Anhui's doctorate paper).But the Waxy wheat dough rheological properties is relatively poor, structure is poor, darker in color, mark lower, therefore single waxy wheat flour and be not suitable for making bread, the bread appearance poor of doing, the space of cored is large, also be not suitable for making the cooking foods such as noodles, steamed bun (the waxy wheat flour physicochemical property of grandson's chain .2008. and join the research of powder opposite food quality impact. China Agricultural University's master thesis).Therefore, the development and use of Waxy wheat are subject to certain limitation, have not yet to see the report of successfully processing food with single waxy wheat flour.
Non-waxy wheat flour fried food hardness is large, volume is little, crisp brittleness is poor, is not suitable for frying method involved in the present invention and makes food.
Summary of the invention
It is that a kind of Waxy wheat fried food and preparation method thereof also is provided that the present invention solves the problems of the technologies described above, for effective utilization of Waxy wheat provides a feasible approach.
Technical problem to be solved by this invention has provided a kind of Waxy wheat fried food, percentage composition in the raw material gross weight, formed by following raw material: 50～100% major ingredient, 0～50% auxiliary material, wherein, described major ingredient is Waxy wheat flour, and described auxiliary material is one or more in common non-Waxy wheat flour, vegetable oil, animal oil, dry ferment, skimmed milk power, cream, sesame, white granulated sugar, salt, the egg.
The present invention solves the problems of the technologies described above a kind of technical scheme also is provided: a kind of preparation method of Waxy wheat fried food comprises:
1) in the percentage composition of raw material gross weight, take by weighing 50～100% major ingredient, 0～50% auxiliary material, mixing adds water, is kneaded into dough, and the dough that makes is put in the climatic chamber, leaves standstill 10～20 minutes;
2) with 1) dough made is with tablet press machine or manually be pressed into dough sheet with pressure roller, and described dough sheet makes the base bar with mould offhand or the moulding of clamp bar cutting machine;
3) with 2) to put into pot fried for the base bar gradation that makes, and the base bar once amount of putting into is 1/12～1/8 of oil mass, after the base bar floats, constantly stirs, and fried 3～8 minutes, picks up the base bar and drains;
4) with 3) the base bar that makes is down to room temperature, and vacuum packaging gets product.
On the basis of technique scheme, the present invention can also do following improvement.
Further, major ingredient described in the step 1) is Waxy wheat flour, described auxiliary material is one or more in common non-Waxy wheat flour, vegetable oil, animal oil, dry ferment, skimmed milk power, cream, sesame, white granulated sugar, salt, the egg, described amount of water is 50%～70% of raw material gross weight, the described time of kneading dough is 3～5 minutes, the temperature of described constant temperature and humidity condition is 20～30 ℃, and humidity is 60～80%.
Further, step 2) dough sheet thickness is 2～4mm described in, and described base bar is strip, circle, ellipse, square or irregular shape.
Further, fried oil temperature is 150～250 ℃ described in the step 3).
The invention has the beneficial effects as follows:
1, prescription is simple, can only need Waxy wheat flour and water, the dough of rubbing is put in the climatic chamber leaves standstill, and has avoided epidermis dry and cracked, and the gluten structure is fully formed, and it is best that cohesive force and extensibility reach, and plasticity is good.Comparing with other fried foods, do not add shortening agent and get final product shortening, kept original wheat fragrance and nutrition, is the green health leisure food;
2, Waxy wheat flour is owing to containing hardly direct-connected starch, water absorption rate is large, so its fried food volume expands, the internal porosity structure is relatively even, hardness is little, crisp brittleness good, with non-Waxy wheat flour is little with the volume of method goods, hardness is large and the poor formation sharp contrast of crisp brittleness;
3, operational sequence is simple, is suitable for suitability for industrialized production.
The specific embodiment
Below principle of the present invention and feature are described, institute only gives an actual example and to be used for explanation the present invention, is not be used to limiting scope of the present invention.
Embodiment 1:
(1) take by weighing 1000g Waxy wheat flour, amount of water is 550ml, and dough mixing machine was kneaded dough 3 minutes, and the dough that makes is put in 20 ℃ of temperature, leaves standstill in the climatic chamber of humidity 80% 20 minutes.
(2) dough that uses tablet press machine that (1) is made is pressed into thickness and is the 3.0mm dough sheet, and the moulding of usefulness clamp bar cutting machine (60 * 13 * 3.0mm), make rectangle base bar.
(3) a pot frying is put in the base bar gradation that (2) is made, and oil temperature is at 150 ℃, and once the amount of putting into is 1/10 of oil mass, after the base bar floats, constantly stirs, and fried 8 minutes, can pick up and drains.
(4) the base bar that (3) is made is down to room temperature, and vacuum packaging gets product.
Embodiment 2:
(1) take by weighing 4.5Kg Waxy wheat flour, common wheat powder 0.5Kg, mixing adds water 3L, and dough mixing machine was kneaded dough 5 minutes, and the dough that makes is put in 25 ℃ of temperature, and humidity is to leave standstill 20 minutes in 60% the climatic chamber.
(2) use the dough that manually with pressure roller (1) is made to be pressed into thickness and be the 2.5mm dough sheet, and the moulding of usefulness clamp bar cutting machine (60 * 13 * 2.5mm), make rectangle base bar.
(3) a pot frying is put in the base bar gradation that (2) is made, and oil temperature is at 180 ℃, and once the amount of putting into is 1/10 of oil mass, after the base bar floats, constantly stirs, and fried 5 minutes, can pick up and drains.
(4) the base bar that (3) is made is down to room temperature, and vacuum packaging is finished product.
Embodiment 3
(1) take by weighing 9000g Waxy wheat flour, the 500g skimmed milk power, the 500g white granulated sugar, mixing adds water 6L, and dough mixing machine was kneaded dough 5 minutes, and the dough that makes is put in 30 ℃ of temperature, and humidity is to leave standstill 20 minutes in 70% the climatic chamber.
(2) use the dough that manually with pressure roller (1) is made to be pressed into thickness and be the 3.5mm dough sheet, and the moulding of usefulness clamp bar cutting machine (60 * 13 * 3.5mm), make rectangle base bar.
(3) a pot frying is put in the base bar gradation that (2) is made, and oil temperature is at 250 ℃, and once the amount of putting into is 1/10 of oil mass, after the base bar floats, constantly stirs, and fried 3 minutes, can pick up and drains.
(4) the base bar that (3) is made is down to room temperature, and vacuum packaging is finished product.
Embodiment 4
(1) take by weighing 1000g Waxy wheat flour and 50g egg (shelling), mixing, amount of water are 550ml, and dough mixing machine was kneaded dough 4 minutes, and the dough that makes is put in 28 ℃ of temperature, and humidity is to leave standstill 10 minutes in 60% the climatic chamber.
(2) use the dough that manually with pressure roller (1) is made to be pressed into thickness and be the 2.0mm dough sheet, and the moulding of usefulness clamp bar cutting machine (60 * 13 * 2.0mm), make rectangle base bar.
(3) a pot frying is put in the base bar gradation that (2) is made, and oil temperature is at 150 ℃, and once the amount of putting into is 1/8 of oil mass, after the base bar floats, constantly stirs, and fried 8 minutes, can pick up and drains.
(4) the base bar that (3) is made is down to room temperature, and vacuum packaging gets product.
Embodiment 5
(1) take by weighing 7Kg Waxy wheat flour, common wheat powder 2.5Kg, salt 400g, white granulated sugar 100g, mixing adds water 6L, and dough mixing machine was kneaded dough 5 minutes, and the dough that makes is put in 28 ℃ of temperature, and humidity is to leave standstill 20 minutes in 60% the climatic chamber.
(2) dough that uses tablet press machine that (1) is made is pressed into thickness and is the 4mm dough sheet, and the moulding of usefulness clamp bar cutting machine (60 * 13 * 4.0mm), make rectangle base bar.
(3) a pot frying is put in the base bar gradation that (2) is made, and oil temperature is at 250 ℃, and once the amount of putting into is 1/12 of oil mass, after the base bar floats, constantly stirs, and fried 3 minutes, can pick up and drains.
(4) the base bar that (3) is made is down to room temperature, and vacuum packaging is finished product.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. Waxy wheat fried food, it is characterized in that, percentage composition in the raw material gross weight, formed by following raw material: 50～100% major ingredient, 0～50% auxiliary material, wherein, described major ingredient is Waxy wheat flour, and described auxiliary material is one or more in common non-Waxy wheat flour, vegetable oil, animal oil, dry ferment, skimmed milk power, cream, sesame, white granulated sugar, salt, the egg.
2. the preparation method of a Waxy wheat fried food is characterized in that, comprising:
1) in the percentage composition of raw material gross weight, take by weighing 50～100% major ingredient, 0～50% auxiliary material, mixing adds water, is kneaded into dough, and the dough that makes is put in the climatic chamber, leaves standstill 10～20 minutes;
2) with 1) dough made is with tablet press machine or manually be pressed into dough sheet with pressure roller, and described dough sheet makes the base bar with mould offhand or the moulding of clamp bar cutting machine;
3) with 2) to put into pot fried for the base bar gradation that makes, and the base bar once amount of putting into is 1/12～1/8 of oil mass, after the base bar floats, constantly stirs, and fried 3～8 minutes, picks up the base bar and drains;
4) with 3) the base bar that makes is down to room temperature, and vacuum packaging gets product.
3. preparation method according to claim 2, it is characterized in that, major ingredient described in the step 1) is Waxy wheat flour, described auxiliary material is one or more in common non-Waxy wheat flour, vegetable oil, animal oil, dry ferment, skimmed milk power, cream, sesame, white granulated sugar, salt, the egg, described amount of water is 50%～70% of raw material gross weight, the described time of kneading dough is 3～5 minutes, and the temperature of described constant temperature and humidity condition is 20～30 ℃, and humidity is 60～80%.
4. preparation method according to claim 2 is characterized in that step 2) described in dough sheet thickness be 2～4mm, described base bar is strip, circle, ellipse, square or irregular shape.
5. preparation method according to claim 2 is characterized in that, fried oil temperature is 150～250 ℃ described in the step 3).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210392651.0A CN102907478B (en) | 2012-10-16 | 2012-10-16 | Waxy wheat fried food and preparation method thereof |
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| CN201210392651.0A CN102907478B (en) | 2012-10-16 | 2012-10-16 | Waxy wheat fried food and preparation method thereof |
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| CN102907478A true CN102907478A (en) | 2013-02-06 |
| CN102907478B CN102907478B (en) | 2014-12-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494075A (en) * | 2013-09-22 | 2014-01-08 | 江苏里下河地区农业科学研究所 | Waxy wheat dough balls and preparation method thereof |
| CN105475420A (en) * | 2016-02-24 | 2016-04-13 | 吴晓伟 | Chuzhou chrysanthemum-flavored instant crisp beans and preparation method thereof |
| CN105707690A (en) * | 2016-01-28 | 2016-06-29 | 丽江心联欣粮油贸易有限公司 | Moringa oleifera and waxy wheat fine dried noodle preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6139894A (en) * | 1996-08-28 | 2000-10-31 | Ministry Of Agriculture, Forestry, And Fisheries | Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki |
| CN102428983A (en) * | 2011-12-16 | 2012-05-02 | 江南大学 | Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein |
-
2012
- 2012-10-16 CN CN201210392651.0A patent/CN102907478B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6139894A (en) * | 1996-08-28 | 2000-10-31 | Ministry Of Agriculture, Forestry, And Fisheries | Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki |
| CN102428983A (en) * | 2011-12-16 | 2012-05-02 | 江南大学 | Method for producing frozen waxy wheat paste by anti-freeze fermentation of waxy wheat flour and ice structuring protein |
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利.五谷杂粮卷》", 31 January 2009, 化学工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494075A (en) * | 2013-09-22 | 2014-01-08 | 江苏里下河地区农业科学研究所 | Waxy wheat dough balls and preparation method thereof |
| CN105707690A (en) * | 2016-01-28 | 2016-06-29 | 丽江心联欣粮油贸易有限公司 | Moringa oleifera and waxy wheat fine dried noodle preparation method |
| CN105475420A (en) * | 2016-02-24 | 2016-04-13 | 吴晓伟 | Chuzhou chrysanthemum-flavored instant crisp beans and preparation method thereof |
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| CN102907478B (en) | 2014-12-03 |
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Address after: 225325 8 Industrial Park, Baima Town, Gao Gang, Taizhou, Jiangsu Patentee after: Jiangsu Lixiahe Prefecture Institute of Agricultural Science Address before: 225007 568 North Road, Yangzi River, Yangzhou, Jiangsu Patentee before: Jiangsu Lixiahe Prefecture Institute of Agricultural Science |
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Address after: No.112-6, building 13, Tongyun Trade City, Guangling District, Yangzhou City, Jiangsu Province, 225002 Patentee after: JIANGSU LIXIAHE REGION AGRICULTURAL Research Institute Address before: 225325 8 Industrial Park, Baima Town, Gao Gang, Taizhou, Jiangsu Patentee before: JIANGSU LIXIAHE REGION AGRICULTURAL Research Institute |