CN102940003A - Aluminum-free fried bread stick and manufacturing method thereof - Google Patents
Aluminum-free fried bread stick and manufacturing method thereof Download PDFInfo
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- CN102940003A CN102940003A CN2012104585231A CN201210458523A CN102940003A CN 102940003 A CN102940003 A CN 102940003A CN 2012104585231 A CN2012104585231 A CN 2012104585231A CN 201210458523 A CN201210458523 A CN 201210458523A CN 102940003 A CN102940003 A CN 102940003A
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Abstract
The invention discloses a manufacturing method of an aluminum-free fried bread stick, which comprises the following steps in sequence that raw materials including 100 to 120 parts of wheat flour, 0.5 to 0.6 parts of sodium bicarbonate and 5 to 16 parts of eggs are weighed in accordance with the proportion by weight, and the raw materials are uniformly mixed; flour is kneaded, 50 to 70 parts by weight of water is added in the raw materials which are uniformly mixed, the water and the raw materials are uniformly stirred, doughs are obtained, and the doughs are kneaded and kept standing; the doughs are kneaded and then kept standing, then kneading and standing are performed for the second time, and the steps are repeated for at least three times; blanks are manufactured; and frying is performed, and then the aluminum-free fried bread stick without aluminum can be completely obtained in the condition that a principle is strictly controlled. The prepared fried bread stick is golden yellow in appearance, longitudinal section air holes are large and uniform, and the fried bread stick has the advantages of softness of an inner part, crispness of an outer part, elastic toughness, unique wheat smell, deliciousness and non-stick teeth. Additionally, the raw materials of the aluminum-free fried bread stick are easily taken, the cost is low, and the aluminum-free fried bread stick has better economic benefits and purer and more distinctive, healthier and more nutritious fried bread stick quality.
Description
Technical field
The present invention relates to a kind of fried food and preparation method thereof, particularly a kind of deep-fried twisted dough sticks and preparation method thereof.
Background technology
Deep-fried twisted dough sticks are a kind of traditional fried foods, and along with the development of technology, deep-fried twisted dough sticks are also made by hand by individual workship, change suitability for industrialized production into, and adopt the mode such as quick-frozen to preserve transportation, satisfy industrialization and business-like requirement.Traditional deep-fried twisted dough sticks generally use wheat flour as primary raw material, and adopt alum as the fermentation leavening agent, and this deep-fried twisted dough sticks adopt suitable technique, and are tender soft outer crisp in the deep-fried twisted dough sticks of making, deeply liked.
But this deep-fried twisted dough sticks contain a large amount of aluminium elements because the alum that adopts is the composite salt take aluminum sulfate as main component.The modern medicine experiment shows: excessive absorption aluminium has very large harm to human body, and edible aluminium can be deposited in the bone and can the increase bone density cause osteoporosis for a long time, is deposited on brain and can occurs being losing one's memory even affecting intelligence.Aluminium content must not be higher than 100mg/kg in the state food standard code flour-made food, several times even decades of times but the aluminium content of traditional deep-fried twisted dough sticks usually exceeds standard, and long-term eating can have a strong impact on health.
In order to improve this situation, someone has reported without aluminium deep-fried twisted dough sticks and preparation method thereof, be the application of China of 201110183008.2 such as application number, this application glucose oxidase, pentosanase, these four kinds of enzyme preparations of lipase and fungal alpha-amylase substitute traditional alum and have obtained without the aluminium deep-fried twisted dough sticks, it is again 201010142846.0 Chinese patent application such as application number, also adopted other leavening agents to substitute alum, be disclosed without aluminium deep-fried twisted dough sticks leavening agent, by sodium acid carbonate in 201010552566.7 the patent application such as Angel Yeast Co.,Ltd at application number again, citric acid, sodium dihydrogen phosphate, tartaric acid, calcium carbonate forms.
But the deep-fried twisted dough sticks that these methods make, still have shortcoming: the constituent of the leavening agent that adopts nearly all is industrial chemicals, need to adopt the guarantee edible safety of food-grade, and often obtaining of food-grade is difficult, cost is higher, although adopt nonfood grade can produce again other food security hidden danger without aluminium; In addition, owing to adopt the raw material of " industrialization ", for the quality of deep-fried twisted dough sticks itself considerable influence is arranged, have gap comparing with conventional method aspect outward appearance, fragrance, the taste.
Summary of the invention
One of goal of the invention of the present invention is: for the problem of above-mentioned existence, provide a kind of health, safety, cost is low and the preparation method of the deep-fried twisted dough sticks that the outward appearance taste is good.
The technical solution used in the present invention is such: a kind of preparation method without the aluminium deep-fried twisted dough sticks, comprise the following steps successively,
(1) take by weighing raw material: according to the weight ratio meter, take by weighing the raw material of following umber,
Wheat flour 100-120, sodium bicarbonate 0.5-0.6, egg 5-16,
And above-mentioned raw materials mixed;
(2) and face: add the water of 50-70 weight portion in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough that step (2) obtains, then leave standstill, carry out again rubbing the second time, leave standstill for the second time, repeat operation at least three times;
(4) base; The method of base adopts general common process, cuts into strip;
(5) frying, and get final product.The method of frying adopts common process, preferably controls oil temperature at the 180-200 degree, and this is conducive to the crisp of deep-fried twisted dough sticks.
The inventor passes through lot of experiments, abandon traditional leavening agent alum, replace with sodium bicarbonate and egg, and adopt the special face technique of waking up of rubbing, so that also can play fluffy effect, and the adding of egg can promote nutrition and the taste of deep-fried twisted dough sticks, in the situation of the quality of controlling flour and other raw materials, can reach zero aluminium content, a kind of healthy and safe deep-fried twisted dough sticks are provided, even adopt general raw material, can accomplish that also aluminium content is lower than 10mg/kg.
As preferably: the vegetable oil that in the raw material of step (1), also adds the 0.8-1.2 weight portion.
The adding of vegetable oil can prevent sticking utensil in the raw material manufacturing process on the one hand, makes more convenient operation, can bring distinctive fragrance by the oil supply bar on the other hand, and can make the deep-fried twisted dough sticks skin more crisp.
As preferably: the distiller's yeast that in the raw material of step (1), also adds the 1-1.2 weight portion.
In deep-fried twisted dough sticks frying process, add first distiller's yeast, can play on the one hand the effect of assisted fermentation, make green compact more fluffy, can bring distinctive fragrance by the oil supply bar on the other hand.
As preferably: the glutinous rice flour that in the raw material of step (1), also adds the 8-15 weight portion.
In deep-fried twisted dough sticks frying process, add first glutinous rice flour, can play on the one hand the effect of assisted fermentation, make green compact more fluffy, can make deep-fried twisted dough sticks more chew strength simultaneously, more the strength road makes deep-fried twisted dough sticks have crisp quality with chewing strength concurrently.
As preferably: the buckwheat that in the raw material of step (1), also adds the 1-5 weight portion.
The adding of buckwheat can make deep-fried twisted dough sticks increase more healthy element.
As preferably: the corn flour that in the raw material of step (1), also adds the 1-5 weight portion.
The adding of corn flour can make deep-fried twisted dough sticks increase more healthy element.
Further: described vegetable oil is rapeseed oil.Fragrance after rapeseed oil adds more meets the taste of deep-fried twisted dough sticks, and cost is relatively cheap.
Further: described distiller's yeast is wheat koji.
After wheat koji added, its taste cooperated with aforesaid raw material, can produce unique purer taste.
As preferably: in the step (3), the whole face process of waking up of rubbing is no less than 8 hours.
The control of this process is conducive to the formation of tender soft outer crisp quality in the deep-fried twisted dough sticks, guarantees simultaneously in the replaced situation of alum, can not only reach the exterior quality of traditional deep-fried twisted dough sticks, and can be better than the quality of traditional deep-fried twisted dough sticks.
Two of purpose of the present invention is, provide that said method makes without the aluminium deep-fried twisted dough sticks.
In sum, owing to adopted technique scheme, the invention has the beneficial effects as follows: in the situation of strict control principle, can obtain fully zero aluminium content without the aluminium deep-fried twisted dough sticks, and prepared deep-fried twisted dough sticks outward appearance is golden yellow, the vertical section pore is large and even, interior tender soft outer crisp, have malleable, unique wheat fragrance is arranged, tasty and refreshing, do not stick to one's teeth.Simultaneously, raw material of the present invention all is common food material, draw materials easily, and cost is cheap, has preferably economic benefit, has simultaneously the deep-fried twisted dough sticks quality of purer more characteristic.
The specific embodiment
Below the present invention is described in detail.
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 100kg, sodium bicarbonate 0.5kg, egg 5kg,
And above-mentioned raw materials mixed;
(2) and face: add the water of 50kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 5min that step (2) obtains, then leave standstill 1h, carry out rubbing the second time again, the time of rubbing is 10min, leaves standstill for the second time, and time of repose is 1.5h, repeats operation five times, has 6h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 180-185 ℃ oil temperature.
Embodiment 2
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 100kg, sodium bicarbonate 0.5kg, egg 5kg, the rapeseed oil of 0.8kg,
And above-mentioned raw materials mixed;
(2) and face: add the water of 60kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 6min that step (2) obtains, then leave standstill 1h, carry out rubbing the second time again, the time of rubbing is 10min, leaves standstill for the second time, and time of repose is 1.5h, repeats operation five times, has 7h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 190-195 ℃ oil temperature.
Embodiment 3
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 100kg, sodium bicarbonate 0.5kg, egg 5kg, the rapeseed oil of 0.8kg, the little song of 1.2kg
And above-mentioned raw materials mixed;
(2) and face: add the water of 58kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, then leave standstill 1h, carry out rubbing the second time again, the time of rubbing is 10min, leaves standstill for the second time, and time of repose is 1.5h, repeats operation five times, has 8h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 190-195 ℃ oil temperature.
Embodiment 4
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 100kg, sodium bicarbonate 0.5kg, egg 10kg, the rapeseed oil of 0.8kg, the little song of 1.2kg, the glutinous rice flour of 8kg;
And above-mentioned raw materials mixed;
(2) and face: add the water of 62kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, then leave standstill 1h, carry out rubbing the second time again, the time of rubbing is 10min, leaves standstill for the second time, and time of repose is 1.5h, repeats operation five times, has 8h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 195-200 ℃ oil temperature.
Embodiment 5
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 120kg, sodium bicarbonate 0.6kg, egg 16kg, the rapeseed oil of 1.2kg, the wheat koji of 1.0kg, the glutinous rice flour of 15kg, the buckwheat of 1kg, the corn flour of 5kg;
And above-mentioned raw materials mixed;
(2) and face: add the water of 70kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, then leave standstill 1.5h, carry out rubbing the second time again, the time of rubbing is 15min, leaves standstill for the second time, and time of repose is 1.8h, repeats operation eight times, has 12h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 195-200 ℃ oil temperature.
Embodiment 6
A kind of preparation method without the aluminium deep-fried twisted dough sticks in turn includes the following steps:
(1) take by weighing raw material: take by weighing the raw material of following weight,
Wheat flour 110kg, sodium bicarbonate 0.56kg, egg 12kg, the rapeseed oil of 1.0kg, the wheat koji of 1.2kg, the glutinous rice flour of 12kg, the buckwheat of 3kg, the corn flour of 1kg;
And above-mentioned raw materials mixed;
(2) and face: add the water of 65kg in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, then leave standstill 1.5h, carry out rubbing the second time again, the time of rubbing is 15min, leaves standstill for the second time, and time of repose is 1.8h, repeats operation eight times, has 10h consuming time altogether;
(4) base cuts into green compact;
(5) frying, fried golden yellow and crisp and get final product to the surface under 190-192 ℃ oil temperature.
Embodiment 7
Product quality contrast experiment
Product with previous embodiment 1-6 is prepared into carries out the quality contrast with " contrast product ",
Wherein, " contrast product " is " product 1 " put down in writing in 201010552566.7 the patent for application number, namely according to the method for the preparation " product 1 " of this patent record, makes " contrast product "
And be that the evaluation method of putting down in writing in 201010552566.7 the patent is estimated according to application number, evaluation result: the total points of the product of the embodiment of the invention 1 is 97 minutes, only malleable is slightly poor with " contrast product ", and the total points of the product of embodiment 2-3 maintains an equal level with " contrast product ", and than " contrast product " stronger pure fragrance is arranged aspect smell; The total points of the product of embodiment 4-6 is 99, and malleable obviously is better than " contrast product ", and color and luster also is better than " contrast product ".
Claims (10)
1. preparation method without the aluminium deep-fried twisted dough sticks is characterized in that: comprises the following steps successively,
(1) take by weighing raw material: according to the weight ratio meter, take by weighing the raw material of following umber,
Wheat flour 100-120, sodium bicarbonate 0.5-0.6, egg 5-16,
And above-mentioned raw materials mixed;
(2) and face: add the water of 50-70 weight portion in the above-mentioned raw material that mixes, stir, obtain dough;
(3) rub awake face: rub the dough that step (2) obtains, then leave standstill, carry out again rubbing the second time, leave standstill for the second time, so repeat at least three times;
(4) base;
(5) frying, and get final product.
2. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: the vegetable oil that also adds the 0.8-1.2 weight portion in the raw material of step (1).
3. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: the distiller's yeast that also adds the 1-1.2 weight portion in the raw material of step (1).
4. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: the glutinous rice flour that also adds the 8-15 weight portion in the raw material of step (1).
5. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: the buckwheat that also adds the 1-5 weight portion in the raw material of step (1).
6. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: the corn flour that also adds the 1-5 weight portion in the raw material of step (1).
7. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 2, it is characterized in that: described vegetable oil is rapeseed oil.
8. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 3, it is characterized in that: described distiller's yeast is wheat koji.
9. a kind of preparation method without the aluminium deep-fried twisted dough sticks according to claim 1 is characterized in that: in the step (3), the whole face process of waking up of rubbing is no less than 8 hours.
10. a claim 1-9 made without the aluminium deep-fried twisted dough sticks.
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Cited By (14)
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| CN103125551A (en) * | 2013-03-15 | 2013-06-05 | 温中会 | Alum-free deep-fried dough sticks and manufacture method thereof |
| CN103564017A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Lactic acid bacteria flavor fried bread stick and preparing method thereof |
| CN103564013A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Tea flavored deep-fried dough stick with preserved fruits and preparation method thereof |
| CN103564016A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Fragrant and sweet fruit peel fried bread stick and preparing method thereof |
| CN104115895A (en) * | 2014-07-24 | 2014-10-29 | 曾侃 | Nutritional fried dough stick and making method thereof |
| CN104222201A (en) * | 2014-10-15 | 2014-12-24 | 河南农业大学 | Premixed coarse cereals flour for fried bread sticks and manufacturing method thereof |
| CN103875755B (en) * | 2013-10-31 | 2015-12-02 | 河南云鹤食品有限公司 | A kind of quick-freezing fresh-keeping deep-fried twisted dough sticks and preparation method thereof |
| CN105123824A (en) * | 2015-08-14 | 2015-12-09 | 施敏 | Quick-frozen flour semi-finished products for deep-fried twisted dough sticks and making method of quick-frozen flour semi-finished products |
| CN106135349A (en) * | 2016-09-21 | 2016-11-23 | 广西大学 | Fruit filling fritters of twisted dough and preparation method thereof |
| CN106165714A (en) * | 2016-09-21 | 2016-11-30 | 广西大学 | Miscellaneous grain crops fritters of twisted dough and preparation method thereof |
| CN106561771A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Deep-fried twisted dough stick production technique |
| CN108244206A (en) * | 2018-03-14 | 2018-07-06 | 山东天博食品配料有限公司 | A kind of instant small deep-fried twisted dough sticks and preparation method thereof |
| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
| CN111213691A (en) * | 2020-01-19 | 2020-06-02 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley green health food and preparation process thereof |
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| CN103125551A (en) * | 2013-03-15 | 2013-06-05 | 温中会 | Alum-free deep-fried dough sticks and manufacture method thereof |
| CN103564017B (en) * | 2013-09-28 | 2015-11-18 | 邵玉华 | A kind of lactic acid bacteria flavored and roasted twisted cruller and preparation method thereof |
| CN103564013A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Tea flavored deep-fried dough stick with preserved fruits and preparation method thereof |
| CN103564016A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Fragrant and sweet fruit peel fried bread stick and preparing method thereof |
| CN103564017A (en) * | 2013-09-28 | 2014-02-12 | 邵玉华 | Lactic acid bacteria flavor fried bread stick and preparing method thereof |
| CN103875755B (en) * | 2013-10-31 | 2015-12-02 | 河南云鹤食品有限公司 | A kind of quick-freezing fresh-keeping 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 |
| CN104222201A (en) * | 2014-10-15 | 2014-12-24 | 河南农业大学 | Premixed coarse cereals flour for fried bread sticks and manufacturing method thereof |
| CN105123824A (en) * | 2015-08-14 | 2015-12-09 | 施敏 | Quick-frozen flour semi-finished products for deep-fried twisted dough sticks and making method of quick-frozen flour semi-finished products |
| CN106135349A (en) * | 2016-09-21 | 2016-11-23 | 广西大学 | Fruit filling fritters of twisted dough and preparation method thereof |
| CN106165714A (en) * | 2016-09-21 | 2016-11-30 | 广西大学 | Miscellaneous grain crops fritters of twisted dough and preparation method thereof |
| CN106561771A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Deep-fried twisted dough stick production technique |
| CN108244206A (en) * | 2018-03-14 | 2018-07-06 | 山东天博食品配料有限公司 | A kind of instant small deep-fried twisted dough sticks and preparation method thereof |
| CN111149834A (en) * | 2020-01-19 | 2020-05-15 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fried rice cake and preparation method thereof |
| CN111213691A (en) * | 2020-01-19 | 2020-06-02 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley green health food and preparation process thereof |
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