CN102940003B - 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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- CN102940003B CN102940003B CN201210458523.1A CN201210458523A CN102940003B CN 102940003 B CN102940003 B CN 102940003B CN 201210458523 A CN201210458523 A CN 201210458523A CN 102940003 B CN102940003 B CN 102940003B
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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 modes such as quick-frozen to preserve transportation, meet industrialization and business-like requirement.Traditional deep-fried twisted dough sticks generally use wheat flour as primary raw material, and adopt alum as fermentation leavening agent, and this deep-fried twisted dough sticks adopt suitable technique, tender soft outer crisp in the deep-fried twisted dough sticks of making, are deeply liked.
But this deep-fried twisted dough sticks, because the alum adopting is to take the composite salt that aluminum sulfate is main component, contain a large amount of aluminium elements.Modern medicine experiment shows: excessive absorption aluminium has very large harm to human body, and edible aluminium can be deposited on and in bone, can increase bone density and cause osteoporosis for a long time, is deposited on brain and there will be to be losing one's memory and even affect intelligence.In state food standard code flour-made food, aluminium content must not be higher than 100mg/kg, the even decades of times of several 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, the China that is 201110183008.2 such as application number applies for, this application glucose oxidase, pentosanase, these four kinds of enzyme preparations of lipase and fungal alpha-amylase substitute traditional alum and have obtained without aluminium deep-fried twisted dough sticks, the Chinese patent application that is 201010142846.0 such as application number again, also adopted other leavening agents to substitute alum, again such as disclosed without aluminium deep-fried twisted dough sticks leavening agent in Angel Yeast Co.,Ltd's patent application that is 201010552566.7 at application number, by sodium acid carbonate, citric acid, sodium dihydrogen phosphate, tartaric acid, calcium carbonate forms.
But the deep-fried twisted dough sticks that these methods make, still there is shortcoming: the constituent of the leavening agent adopting is nearly all 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 without aluminium, can produce again other food security hidden danger; In addition, owing to adopting the raw material of " industrialization ", for the quality of deep-fried twisted dough sticks itself, there is considerable influence, aspect outward appearance, fragrance, taste, comparing and having gap with conventional method.
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 outward appearance taste is good.
The technical solution used in the present invention is such: a kind of preparation method without aluminium deep-fried twisted dough sticks, comprise the following steps successively,
(1) take raw material: according to weight ratio meter, take the raw material of following umber,
Wheat flour 100-120, sodium bicarbonate 0.5-0.6, egg 5-16,
And above-mentioned raw materials is mixed;
And face (2): the water to adding 50-70 weight portion in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough that step (2) obtains, then standing, then rub for the second time, standing 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, obtains.The method of frying adopts common process, preferably controls oil temperature at 180-200 degree, and this is conducive to the crisp of deep-fried twisted dough sticks.
Inventor passes through lot of experiments, abandon traditional leavening agent alum, with sodium bicarbonate and egg, replace, and adopt the special face technique of waking up of rubbing, make also can play fluffy effect, and egg add nutrition and the taste that can promote deep-fried twisted dough sticks, in the situation that control the quality of flour and other raw materials, can reach zero aluminium content, a kind of healthy and safe deep-fried twisted dough sticks are provided, even if adopt general raw material, also can accomplish that aluminium content is lower than 10mg/kg.
As preferably: the vegetable oil that also adds 0.8-1.2 weight portion in the raw material of step (1).
Adding of vegetable oil, can prevent sticking device tool in raw material manufacturing process on the one hand, makes more convenient operation, can bring distinctive fragrance by oil supply bar on the other hand, and can make deep-fried twisted dough sticks skin more crisp.
As preferably: the distiller's yeast that also adds 1-1.2 weight portion in the raw material of step (1).
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 oil supply bar on the other hand.
As preferably: the glutinous rice flour that also adds 8-15 weight portion in the raw material of step (1).
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 Jing，Geng Jing road simultaneously, make deep-fried twisted dough sticks have the crisp quality with chewing strength concurrently.
As preferably: the buckwheat that also adds 1-5 weight portion in the raw material of step (1).
Adding of buckwheat, can make deep-fried twisted dough sticks increase more healthy element.
As preferably: the corn flour that also adds 1-5 weight portion in the raw material of step (1).
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 adds, its taste coordinates with aforesaid raw material, can produce unique purer taste.
As preferably: in 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 deep-fried twisted dough sticks, guarantees, in the situation that alum is replaced, can not only reach the exterior quality of traditional deep-fried twisted dough sticks simultaneously, and can be better than the quality of traditional deep-fried twisted dough sticks.
Two of object of the present invention is, provide that said method makes without aluminium deep-fried twisted dough sticks.
In sum, owing to having adopted technique scheme, the invention has the beneficial effects as follows: the in the situation that of strict control principle, can obtain completely zero aluminium content without aluminium deep-fried twisted dough sticks, and prepared deep-fried twisted dough sticks outward appearance is golden yellow, vertical section pore is large and even, interior tender soft outer crisp, there is malleable, there is unique wheat fragrance, tasty and refreshing, do not stick to one's teeth.Meanwhile, raw material of the present invention is all common food material, draw materials easily, and cost is cheap, has good economic benefit, has the deep-fried twisted dough sticks quality of purer more characteristic simultaneously.
The specific embodiment
Below the present invention is described in detail.
In order to make object 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 preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take the raw material of following weight,
Wheat flour 100kg, sodium bicarbonate 0.5kg, egg 5kg,
And above-mentioned raw materials is mixed;
And face (2): the water to adding 50kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 5min that step (2) obtains, standing 1h then, then rub for the second time, the time of rubbing is 10min, standing for the second time, time of repose is 1.5h, repeats operation five times, has 6h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 180-185 ℃.
Embodiment 2
A preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take 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 is mixed;
And face (2): the water to adding 60kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 6min that step (2) obtains, standing 1h then, then rub for the second time, the time of rubbing is 10min, standing for the second time, time of repose is 1.5h, repeats operation five times, has 7h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 190-195 ℃.
Embodiment 3
A preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take 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 is mixed;
And face (2): the water to adding 58kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, standing 1h then, then rub for the second time, the time of rubbing is 10min, standing for the second time, time of repose is 1.5h, repeats operation five times, has 8h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 190-195 ℃.
Embodiment 4
A preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take 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 is mixed;
And face (2): the water to adding 62kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, standing 1h then, then rub for the second time, the time of rubbing is 10min, standing for the second time, time of repose is 1.5h, repeats operation five times, has 8h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 195-200 ℃.
Embodiment 5
A preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take 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 is mixed;
And face (2): the water to adding 70kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, standing 1.5h then, then rub for the second time, the time of rubbing is 15min, standing for the second time, time of repose is 1.8h, repeats operation eight times, has 12h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 195-200 ℃.
Embodiment 6
A preparation method without aluminium deep-fried twisted dough sticks, in turn includes the following steps:
(1) take raw material: take 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 is mixed;
And face (2): the water to adding 65kg in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough 10min that step (2) obtains, standing 1.5h then, then rub for the second time, the time of rubbing is 15min, standing for the second time, time of repose is 1.8h, repeats operation eight times, has 10h consuming time altogether;
(4) base, cuts into green compact;
(5) frying is exploded golden yellow and crisp to surface and get final product under the oil temperature of 190-192 ℃.
Embodiment 7
Product quality contrast experiment
The product that previous embodiment 1-6 is prepared into, carries out quality contrast with " contrast product ",
Wherein, " contrast product " " product 1 " for recording in the application number patent that is 201010552566.7, the method for the preparation " product 1 " of recording according to this patent, makes " contrast product "
And the evaluation method of recording in the patent that is 201010552566.7 according to application number is evaluated, evaluation result: the total points of the product of the embodiment of the present 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 ", there is stronger pure fragrance aspect smell; The total points of the product of embodiment 4-6 is 99, and malleable is obviously better than " contrast product ", and color and luster is also better than " contrast product ".
Claims (9)
1.
?a preparation method without aluminium deep-fried twisted dough sticks, is characterized in that: comprises the following steps successively,
(1) take raw material: according to weight ratio meter, take the raw material of following umber,
Wheat flour 100-120, sodium bicarbonate 0.5-0.6, egg 5-16,
And above-mentioned raw materials is mixed;
And face (2): the water to adding 50-70 weight portion in the above-mentioned raw material mixing, stir, obtain dough;
(3) rub awake face: rub the dough that step (2) obtains, then standing, then rub for the second time, standing for the second time, so repeat at least three times, the whole time is no less than 8 hours;
(4) base;
(5) frying, obtains.
2. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 1, is characterized in that: the vegetable oil that also adds 0.8-1.2 weight portion in the raw material of step (1).
3. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 1, is characterized in that: the distiller's yeast that also adds 1-1.2 weight portion in the raw material of step (1).
4. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 1, is characterized in that: the glutinous rice flour that also adds 8-15 weight portion in the raw material of step (1).
5. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 1, is characterized in that: the buckwheat that also adds 1-5 weight portion in the raw material of step (1).
6. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 1, is characterized in that: the corn flour that also adds 1-5 weight portion in the raw material of step (1).
7. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 2, is characterized in that: described vegetable oil is rapeseed oil.
8. a kind of preparation method without aluminium deep-fried twisted dough sticks according to claim 3, is characterized in that: described distiller's yeast is wheat koji.
9. a claim 1-8 made without aluminium deep-fried twisted dough sticks.
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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 |
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| 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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