CN104397091B - One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof - Google Patents
One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof Download PDFInfo
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- CN104397091B CN104397091B CN201410802618.XA CN201410802618A CN104397091B CN 104397091 B CN104397091 B CN 104397091B CN 201410802618 A CN201410802618 A CN 201410802618A CN 104397091 B CN104397091 B CN 104397091B
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- fried twisted
- twisted dough
- dough sticks
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- leavening agent
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to one kind without aluminium deep-fried twisted dough sticks leavening agent, it includes following components by percentage to the quality：33 37% sodium acid carbonate, 10 20% Distilled glycerin monostearate, 15 25% Sodium Acid Pyrophosphate, 3 7% potassium hydrogen tartrate, 2 6% sodium dihydrogen phosphate, 1 5% calcium carbonate and remaining be low moisture cornstarch.Present invention also offers the preparation method without aluminium deep-fried twisted dough sticks leavening agent.It is described to improve the quality of deep-fried twisted dough sticks without aluminium deep-fried twisted dough sticks leavening agent, it can also be ensured that deep-fried twisted dough sticks it is safe and healthy.
Description
Technical field
The invention belongs to food additives field, it is related to one kind without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof, and use
Described deep-fried twisted dough sticks made without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof.
Background technology
Deep-fried twisted dough sticks are a kind of hollow fried noodles of strip, and it is sustained that mouthfeel is crisp, are one of Chinese traditional foods.Tradition
Deep-fried twisted dough sticks always use alum and sodium bicarbonate, i.e. " alum method " frying deep-fried twisted dough sticks.Due to containing aluminium in alum, human body often takes in aluminium
Many diseases can be caused, this alum method is gradually disabled, by being replaced without aluminium deep-fried twisted dough sticks method.It is used to make without aluminium in the market
The method of deep-fried twisted dough sticks has a lot, typically by adding active component such as bicarbonate, carbonate etc. and can provide hydrionic
Acidic materials, but single these active materials of addition, it is unobvious to deep-fried twisted dough sticks quality improving, and for most food enterprises and family
For, it is impossible to flexibly held according to the need for oneself.Therefore it provides compounding without aluminium deep-fried twisted dough sticks leavening agent for meeting the need of consumer
Ask significant.
The problem of present invention produces harm primarily directed to traditional deep-fried twisted dough sticks containing aluminium to human body, using without aluminium deep-fried twisted dough sticks leavening agent
Deep-fried twisted dough sticks are made, can both improve the quality problem of deep-fried twisted dough sticks, can ensure that deep-fried twisted dough sticks are safe and healthy again.
The content of the invention
In order to solve prior art problem, it is an object of the present invention to provide one kind without aluminium deep-fried twisted dough sticks leavening agent, it is wrapped
Containing following components by percentage to the quality：
33-37% sodium acid carbonate, 10-20% Distilled glycerin monostearate, 15-25% pyrophosphoric acid dihydro two
Sodium, 3-7% potassium hydrogen tartrate, 2-6% sodium dihydrogen phosphate, 1-5% calcium carbonate and remaining be low moisture cornstarch.
In one embodiment, according to the present invention without aluminium deep-fried twisted dough sticks leavening agent by following component by mass percentage
Composition：35% sodium acid carbonate, 15% Distilled glycerin monostearate, 20% Sodium Acid Pyrophosphate, 5% tartaric acid
Hydrogen potassium, 4% sodium dihydrogen phosphate, 3% calcium carbonate and 18% low moisture cornstarch.
For the water content in the low moisture cornstarch of the present invention below 6%.
It is another object of the present invention to provide the method without aluminium deep-fried twisted dough sticks leavening agent for preparing the present invention, it includes following
Step：
1) each component is weighed according to the component ratio without aluminium deep-fried twisted dough sticks leavening agent, and
2) by step 1) in each component that weighs be well mixed.
It is another object of the present invention to provide the deep-fried twisted dough sticks made without aluminium deep-fried twisted dough sticks leavening agent using the present invention.
It is another object of the present invention to provide the method that deep-fried twisted dough sticks are made without aluminium deep-fried twisted dough sticks leavening agent using the present invention.
During the method according to the invention makes deep-fried twisted dough sticks, the addition of the invention without aluminium deep-fried twisted dough sticks leavening agent is face
The 2-5% of powder weight, by percentage to the quality.
In one embodiment, according to 2% that the addition without aluminium deep-fried twisted dough sticks leavening agent of the present invention is flour weight, with
Mass percent meter.
It is another object of the present invention to provide the above-mentioned purposes without aluminium deep-fried twisted dough sticks leavening agent in deep-fried twisted dough sticks are made.
The beneficial effects of the present invention are the quality that can improve deep-fried twisted dough sticks, it can also be ensured that deep-fried twisted dough sticks it is safe and healthy.
Embodiment
In the present invention, the percentage for describing constituent content is all mass percent.
Unless required in addition that in the application, in entire disclosure and claims, word " comprising " and "comprising" should
It is construed to open, includes the meaning of formula, i.e., " includes but is not limited to ".
" embodiment " mentioned in whole this specification or " embodiment " or " in another embodiment
In " or " in certain embodiments " mean at least one embodiment include the tool related to described in the embodiment
Body reference feature, structure or feature.Therefore, the phrase " in one embodiment " that diverse location occurs throughout the specification
Or " in embodiments " or " in another embodiment " or " in certain embodiments " need not all refer to same reality
Apply scheme.In addition, key element, structure or feature can be combined in one or more embodiments in any suitable manner.
In addition to specifically describing, those skilled in the art can use for reference present disclosure and be easy to enter invention as described herein
Row change and change, such as appropriate feed change component etc..It should be appreciated that all similar changes and change are to this area
It is it will be apparent that they are considered as being included in the invention for technical staff.Present invention additionally comprises in this manual
It is all referring to or the step of point out and any two or more is planted in feature, and the step and feature any combination and
All combinations.
In the present invention, used " low moisture " cornstarch as the host material of leavening agent, the low moisture refers to
Water content in cornstarch is below 6%, and preferably smaller than 5%, preferably smaller than 4%, preferably smaller than 3%, more preferably less than
2%, even more preferably less than 1%.Due to water content very little in the cornstarch matrix that uses, acid ingredient in leavening agent with
Neutralization reaction will not or seldom occur in cornstarch matrix for alkaline components, so as to greatly enhance leavening agent
Storage life.In addition, cornstarch has more rich nutrition for common starch, it contains linoleic acid, microorganism
The multiple nutritional components such as E, calcium, iron, selenium, glutathione and abundant dietary fiber.
According to the first aspect of the invention there is provided without aluminium deep-fried twisted dough sticks leavening agent, its comprising it is following by mass percentage
Component：
33-37% sodium acid carbonate, 10-20% Distilled glycerin monostearate, 15-25% pyrophosphoric acid dihydro two
Sodium, 3-7% potassium hydrogen tartrate, 2-6% sodium dihydrogen phosphate, 1-5% calcium carbonate and remaining be low moisture cornstarch.
In certain embodiments, the mass percent of sodium acid carbonate can be 33%, 34%, 35%, 36% or 37%.
In certain embodiments, the mass percent of Distilled glycerin monostearate can for 10%, 11%, 12%,
13%th, 14%, 15%, 16%, 17%, 18%, 19% or 20%.
In certain embodiments, the mass percent of Sodium Acid Pyrophosphate can for 15%, 16%, 17%, 18%,
19%th, 20%, 21%, 22%, 23%, 24% or 25%.
In certain embodiments, the mass percent of potassium hydrogen tartrate can be 3%, 4%, 5%, 6% or 7%.
In certain embodiments, the mass percent of sodium dihydrogen phosphate can be 2%, 3%, 4%, 5% or 6%.
In certain embodiments, the mass percent of calcium carbonate can be 1%, 2%, 3%, 4% or 5%.
In a preferred embodiment, according to the present invention without aluminium deep-fried twisted dough sticks leavening agent by it is following by mass percentage
Component composition：
35% sodium acid carbonate, 15% Distilled glycerin monostearate, 20% Sodium Acid Pyrophosphate, 5% wine
Stone potassium hydrogen phthalate, 4% sodium dihydrogen phosphate, 3% calcium carbonate and 18% low moisture cornstarch.
According to the second of the application aspect there is provided the above-mentioned preparation method without aluminium deep-fried twisted dough sticks leavening agent, it includes following
Step：
1) each component is weighed according to the component ratio without aluminium deep-fried twisted dough sticks leavening agent, and
2) by step 1) in each component that weighs be well mixed.
According to the 3rd of the application the aspect, there is provided by using the above-mentioned deep-fried twisted dough sticks made without aluminium deep-fried twisted dough sticks leavening agent.
According to the 4th of the application the aspect there is provided the method for making deep-fried twisted dough sticks, it has used above-mentioned in manufacturing process
Without aluminium deep-fried twisted dough sticks leavening agent.
During the method according to the invention makes deep-fried twisted dough sticks, according to the addition without aluminium deep-fried twisted dough sticks leavening agent of the present invention
For the 2-5% of flour weight, by percentage to the quality, you can think 5%, preferably 4%, more preferably 3%, even more preferably 2%.
In one embodiment, according to 2% that the addition without aluminium deep-fried twisted dough sticks leavening agent of the present invention is flour weight, with
Mass percent meter.
According to the 5th of the application the aspect, there is provided the above-mentioned purposes without aluminium deep-fried twisted dough sticks leavening agent in deep-fried twisted dough sticks are made.
Deep-fried twisted dough sticks are made without aluminium deep-fried twisted dough sticks leavening agent by using the present invention, the quality of deep-fried twisted dough sticks can be improved, it can also be ensured that
Deep-fried twisted dough sticks it is safe and healthy.
For a further understanding of the present invention, below by embodiment, the present invention is described in detail.
Embodiment 1
Each component is weighed according to following ratio, wherein each component used is all food-grade, low moisture cornstarch comes from
Yongqing County Bo Li Chemical Co., Ltd.s, water content is 4.5%：
35% sodium acid carbonate, 15% Distilled glycerin monostearate, 20% Sodium Acid Pyrophosphate, 5% wine
Stone potassium hydrogen phthalate, 4% sodium dihydrogen phosphate, 3% calcium carbonate and 18% low moisture cornstarch.
Said components are mixed, are made according to the present invention without aluminium deep-fried twisted dough sticks leavening agent.
Embodiment 2
Each component is weighed according to following ratio, wherein each component used is all food-grade, low moisture cornstarch comes from
Yongqing County Bo Li Chemical Co., Ltd.s, water content is 4.5%：
33% sodium acid carbonate, 10% Distilled glycerin monostearate, 21% Sodium Acid Pyrophosphate, 7% wine
Stone potassium hydrogen phthalate, 6% sodium dihydrogen phosphate, 3% calcium carbonate and 20% low moisture cornstarch.
Said components are mixed, are made according to the present invention without aluminium deep-fried twisted dough sticks leavening agent.
Embodiment 3
Each component is weighed according to following ratio, wherein each component used is all food-grade, low moisture cornstarch comes from
Yongqing County Bo Li Chemical Co., Ltd.s, water content is 4.5%：
37% sodium acid carbonate, 20% Distilled glycerin monostearate, 15% Sodium Acid Pyrophosphate, 6% wine
Stone potassium hydrogen phthalate, 4% sodium dihydrogen phosphate, 5% calcium carbonate and 13% low moisture cornstarch.
Said components are mixed, are made according to the present invention without aluminium deep-fried twisted dough sticks leavening agent.
Embodiment 4
Deep-fried twisted dough sticks are made as steps described below：
1) 1000g Plain flours (in abundant board) are put into and stir face cylinder, be put into the deep-fried twisted dough sticks leavening agent 20g in embodiment 1, salt
10g, sugared 6g, oily 30g, water 600g, are mixed slowly 4 minutes in dough mixing machine, and high-speed stirred 2 minutes is mixed into dough；
2) dough is proofed at room temperature 90 minutes, in order to prevent that epidermis is dry and cracked during dough leavening, with having brushed edible oil
Plastic sheeting is covered；
3) dough proofed is taken out, then dough tensile strip rolls in flakes, then be cut into size identical bar shaped；
4) 180 DEG C of oil temperature, in the case where not stopping stirring fried 2 minutes, obtain Yu Tiao product 1.
Embodiment 5
The deep-fried twisted dough sticks leavening agent obtained using embodiment 2, the step of repeating embodiment 4, obtains Yu Tiao product 2.
Embodiment 6
The deep-fried twisted dough sticks leavening agent obtained using embodiment 3, the step of repeating embodiment 4, obtains Yu Tiao product 3.
Embodiment 7
According to following standards of grading, by the deep-fried twisted dough sticks produced in embodiment 4,5 and 6 and commercially available unused nothing of the invention
The deep-fried twisted dough sticks that aluminium deep-fried twisted dough sticks leavening agent makes are contrasted, wherein selection 2 is commercially available unused of the invention without aluminium deep-fried twisted dough sticks leavening agent
The deep-fried twisted dough sticks of making：
Outward appearance, smell, quality, structure organization etc. are carried out to above-mentioned different Yu Tiao product by experienced 10 people multi-party
The sensory evaluation in face, again by asking weighted average to draw the evaluation result of each Yu Tiao product after marking.
Specific evaluation result is as shown in the table：
| Project | Product 1 | Product 2 | Product 3 | Reference product 1 | Reference product 2 |
| Outward appearance and color and luster | 18 | 18 | 17 | 10 | 12 |
| Structure organization | 25 | 23 | 21 | 20 | 18 |
| Malleable | 24 | 22 | 21 | 20 | 19 |
| Stick to one's teeth | 15 | 14 | 14 | 11 | 12 |
| Smell | 15 | 15 | 15 | 14 | 10 |
| Total score | 97 | 92 | 88 | 75 | 71 |
Total score is evaluated without the deep-fried twisted dough sticks that aluminium deep-fried twisted dough sticks leavening agent is produced using the present invention it can be seen from contrast more than
Number is higher, and quality is higher.
The explanation of above example is served only for help and understands the present invention, and embodiments of the present invention are not by above-described embodiment
Limitation.It should be pointed out that to those skilled in the art, on the premise of spirit and scope of the present invention are not departed from,
Some changes and change can be carried out to the present invention, these changes and change are also fallen into the spirit and scope of the present invention.
Claims (7)
1. one kind is without aluminium deep-fried twisted dough sticks leavening agent, it is characterised in that it is made up of following component by mass percentage：35% carbon
Sour hydrogen sodium, 15% Distilled glycerin monostearate, 20% Sodium Acid Pyrophosphate, 5% potassium hydrogen tartrate, 4% phosphorus
Acid dihydride sodium, 3% calcium carbonate and 18% low moisture cornstarch, wherein the water content of the low moisture cornstarch is
4.5%.
2. the preparation method without aluminium deep-fried twisted dough sticks leavening agent described in claim 1, it comprises the following steps：
1) each component is weighed according to the component ratio without aluminium deep-fried twisted dough sticks leavening agent, and
2) by step 1) in each component that weighs be well mixed.
3. a kind of deep-fried twisted dough sticks, it is characterised in that being made without aluminium deep-fried twisted dough sticks leavening agent described in usage right requirement 1.
4. a kind of method for making deep-fried twisted dough sticks, it is characterised in that swollen without aluminium deep-fried twisted dough sticks described in usage right requirement 1 in manufacturing process
Loose agent.
5. the method described in claim 4, it is characterised in that the adding without aluminium deep-fried twisted dough sticks leavening agent described in used claim 1
Dosage is the 2-5% of flour weight, by percentage to the quality.
6. the method described in claim 5, wherein the used addition without aluminium deep-fried twisted dough sticks leavening agent is flour weight
2%, by percentage to the quality.
7. the purposes without aluminium deep-fried twisted dough sticks leavening agent in deep-fried twisted dough sticks are made described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410802618.XA CN104397091B (en) | 2014-12-19 | 2014-12-19 | One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410802618.XA CN104397091B (en) | 2014-12-19 | 2014-12-19 | One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104397091A CN104397091A (en) | 2015-03-11 |
| CN104397091B true CN104397091B (en) | 2017-10-17 |
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| CN201410802618.XA Active CN104397091B (en) | 2014-12-19 | 2014-12-19 | One kind is without aluminium deep-fried twisted dough sticks leavening agent and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107927110A (en) * | 2017-12-29 | 2018-04-20 | 浙江德辉食品有限公司 | A kind of crisp short cakes with sesame and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100337551C (en) * | 2006-01-09 | 2007-09-19 | 刘令辉 | Non-aluminium additive for making deep-fried dough sticks, and its prepn. method |
| CN101238826A (en) * | 2008-03-12 | 2008-08-13 | 王鹏 | New formula of deep fried puffy dough strips |
| SG176569A1 (en) * | 2009-11-19 | 2012-01-30 | Angelyeast Co Ltd | Non-aluminium leavening agent for fried dough stick |
| CN101711559B (en) * | 2009-12-22 | 2012-11-07 | 青岛品品好制粉有限公司 | Special flour for twisted dough-strips and making method thereof |
| CN101999565B (en) * | 2010-10-22 | 2013-04-24 | 河南兴泰科技实业有限公司 | Flour improver used for making aluminum-free deep-fried dough sticks and use method thereof |
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