CN106259614A - The manufacture method of aluminum-free fritters of twisted dough - Google Patents
The manufacture method of aluminum-free fritters of twisted dough Download PDFInfo
- Publication number
- CN106259614A CN106259614A CN201610668744.XA CN201610668744A CN106259614A CN 106259614 A CN106259614 A CN 106259614A CN 201610668744 A CN201610668744 A CN 201610668744A CN 106259614 A CN106259614 A CN 106259614A
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- China
- Prior art keywords
- fritters
- dough
- twisted dough
- flour
- water
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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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
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Abstract
The manufacture method of a kind of aluminum-free fritters of twisted dough, relates to the manufacture method of a kind of fritters of twisted dough, and this formula only includes bag sodium bicarbonate, sodium dihydrogen phosphate, water, Sal dough-making powder；Described sodium bicarbonate with the proportioning of sodium dihydrogen phosphate is by weight: 1:2；Described sodium bicarbonate is formed after mixing with sodium dihydrogen phosphate and adds powder；The described weight ratio adding powder and flour is 2:100；Described water and Sal are the amount of being usually added into；Making step is as follows: load weighted interpolation powder is mixed in flour, is repeatedly stirred until homogeneous；Being mixed with the water of Sal, pour in flour；Water temperature is at 20 30 degree；The flour after adding water with become dough；Chilling treatment after fermenting, makes fritters of twisted dough semifinished product by dough；The oil temperature general control of deep-fried twisted dough sticks is between 120 DEG C to 150 DEG C, and deep-fat frying time controlled at 3 to 5 minutes.This method overcomes all drawbacks having in technology, it is achieved add a small amount of yeast, uses the low temperature system technology of exploding to realize the making of aluminum-free fritters of twisted dough.
Description
Technical field
The present invention relates to the manufacture method of a kind of fritters of twisted dough, be related specifically to the manufacture method of a kind of fritters of twisted dough not containing aluminum.
Background technology
By after data-searching it is known that the food such as fritters of twisted dough, steamed bread, cookies make time will add yeast or chemical drugs
Product.Yeast effect during wine brewing is that yeast can make starch become glucose, then glucose is become ethanol and two
Carbonoxide.The situation cooking steamed bread is also so, in " the old face " that work in when dough-making powder, containing substantial amounts of yeast.Yeast
Bacterium is in wetted surface powder, as long as proper temperature, just can breed rapidly.During the fermentation, breed in dough point due to yeast
Secrete ferment (mainly secretion saccharifying enzyme and zymase), make sub-fraction starch become glucose, become ethanol by glucose again,
And producing carbon dioxide, the ethanol that starch produces under yeast effect makes steamed bread have a strand alcohol fragrance, the titanium dioxide of releasing
Carbon gas expands in wetted surface is rolled into a ball and overhangs duck eye hole one by one.During steamed sweet bun, minute bubbles are heated and can expand further, in flour
Bloat gross blow hole one by one.Protein gluten in flour, by thermocoagulation, becomes " wall " of pore, by carbon dioxide group
Group surrounds.Finally, wall ruptures, and carbon dioxide is run out, and leaves countless duck eye holes in steamed bread.
When cooking the food such as cookies, cake and bread, conventional a kind of yeast powder.This yeast powder and yeast are not theed least concerned, real
It it is chemical bulking agents on border.It mainly comprises two kinds of chemical drugs sodium bicarbonate and Alumen, and they are just put in wetted surface
There is chemical change, carbon dioxide of emerging, make in food, to produce many duck eye holes.Due to sodium bicarbonate in a heated condition
Meeting fast decoupled, and cook fritters of twisted dough and need quickly to swell in deep fat within a very short time, so cooking fritters of twisted dough all being typically
Learn yeast powder.
Find that fritters of twisted dough are welcome in addition to it belongs to traditional popular food during the process of the investigation, also include chemistry and know
Know.Sodium bicarbonate produces substantial amounts of carbon dioxide in a heated condition makes food become to expand, and easily eats.Produce carbonic acid simultaneously
Sodium, and sodium carbonate belongs to the salt of strong base weak acid composition, has stronger alkalescence (so people are often the purest crystals of sodium carbonate
Alkali).So, containing such alkaline fritters of twisted dough, how taste can be good to eat？Its ingenious part is the most here.Work as dough
In generate after sodium carbonate, there is double hydrolysis with it in the Alumen in raw material, makes the hydroxyl that sodium carbonate hydrolysis produces the most immediately
Generation aluminium hydroxide is engaged with the aluminium ion in Alumen.The hydrion that in Alumen, aluminium ion hydrolysis produces and the carbonic acid in sodium carbonate
Root knot is closed and is generated carbon dioxide and water further, makes dough expand more abundant.
Meanwhile, the gel aluminum hydroxide liquid of generation or desiccant gel, medically it is being used as antacid, gastric acid, guarantor can neutralized
Protect ulcer surface, for medically commonly using aluminium hydroxide treatment hyperchlorhydria, gastric ulcer and duodenal ulcer etc..Common controls
The main component of gastropathy medicine " gastropine " is exactly aluminium hydroxide.
Traditional Chinese medical science secret recipe also has discussion: fritters of twisted dough can be used for treating gastric acid, flatulence, having a stomach-ache.
Summary of the invention
The goal of the invention of the present invention is, it is provided that a kind of unknown aluminum makees formula and the manufacture method of fritters of twisted dough, overcomes and has skill
All drawbacks in art, it is achieved add a small amount of yeast, use the low temperature system technology of exploding to realize the making of aluminum-free fritters of twisted dough.
For completing foregoing invention purpose, this is achieved in that the manufacture method of a kind of aluminum-free fritters of twisted dough, and its feature exists
In: formula is as follows；
This formula only includes bag sodium bicarbonate, sodium dihydrogen phosphate, water, Sal dough-making powder；Described sodium bicarbonate and sodium dihydrogen phosphate
Proportioning is by weight: 1: 2；Described sodium bicarbonate is formed after mixing with sodium dihydrogen phosphate and adds powder；Described interpolation powder
Agent is 2:100 with the weight ratio of flour；Described water and Sal are the amount of being usually added into；
Making step is as follows: load weighted interpolation powder is mixed in flour, is repeatedly stirred until homogeneous；
Being mixed with the water of Sal, pour in flour；Water temperature is at 20-30 degree；The flour after adding water with become dough；After fermenting cold
Tibetan processes, and dough is made fritters of twisted dough semifinished product；The oil temperature general control of deep-fried twisted dough sticks is between 120 DEG C to 150 DEG C, and deep-fat frying time controls
At 3 to 5 minutes.
This patent is from the different of maximum in conventional art, has used minimal amount of sodium bicarbonate, can complete under low oil temperature
The making of fritters of twisted dough, it is emphasized that low oil temperature refer to traditional frying temperature at about 200 DEG C compared with, it is to avoid fritters of twisted dough are long
The nuisance that time is fried and produces, meanwhile, is that the fewest use is added in the convenient also change greatly of formula
Agent, it is ensured that the infringement to human body.And in the prior art, it is better than being used in a large amount of sodium bicarbonate, and when carrying out fried, fritters of twisted dough speed
Degree expands, too fast expansion, allows fritters of twisted dough float on rapidly pasta, thus, wants to make the internal energy of fritters of twisted dough ripe, high temperature can only be used fried
About 200 DEG C.Here the time is the most unlike the prior art, and in prior art, fritters of twisted dough are from putting into pot, to taking out, time
Between substantially without more than 3 minutes, this patent then uses more than 3 minutes, optimum efficiency can at 5 minutes, by set, temperature
Degree, at the fritters of twisted dough that deep-fat frying time is 5 minutes, it is ensured that in the case of its appearance is the most burnt, inside and outside the most well-done.
Technique scheme is improved further, in the case of described yeasting temperature is about 25 DEG C, sends out
Ferment 3 hours；Cold preservation it is immediately placed in after fermentation.Later stage for fritters of twisted dough of fermenting shapes and time after entering pot controls also to be the heaviest bar
's.Here we emphasize that, cold preservation must be carried out before entering pot, otherwise can not reach effect after pot；It is to say, want
Fried go out the ripest, and not tar bar, this is a necessary step；When not being to say the most out fritters of twisted dough of the system without cold preservation, but
Do not reach chance to set the goal.
Being improved further technique scheme, described fritters of twisted dough embryo of silkworms is when entering oil cauldron, it is ensured that be totally immersed into
In oil.By regulation oil temperature, the time of fritters of twisted dough embryo emersion pasta is allowed to control more than 3 minutes.Conventionally, do not has bar
After embryo of silkworms is placed into oil cauldron, due to the reason such as high temperature and fermentation so that fritters of twisted dough can want to blast with regard to emersion pasta in 1 minute
Good fritters of twisted dough, then must turn over, to ensure that local is not burned.Certainly also there is the equipment of some specialties, make oil starting section
Bar embryo all invades in oil, thus allow fritters of twisted dough are exploded uniform, but, if it is known that allowing fritters of twisted dough be in all the time in oil, then
Can not explode crisp fritters of twisted dough；Therefore, must float fried when, this patent is then by step, and formula etc. limits, and allows fritters of twisted dough
Naturally, during floating, it is automatically performed fried work.
Detailed description of the invention
For advantage and the feature of bright this patent furtherly, it is further detailed below in conjunction with embodiment:
The manufacture method of a kind of aluminum-free fritters of twisted dough, formula is as follows；This formula only include bag sodium bicarbonate, sodium dihydrogen phosphate, water, Sal and
Flour；Described sodium bicarbonate with the proportioning of sodium dihydrogen phosphate is by weight: 1: 2；Described sodium bicarbonate and sodium dihydrogen phosphate
Formed after mixing and add powder；The described weight ratio adding powder and flour is 2:100；Described water and Sal are for generally to add
Enter amount；Making step is as follows: load weighted interpolation powder is mixed in flour, is repeatedly stirred until homogeneous；Being mixed with the water of Sal,
Pour in flour；Water temperature is at 20-30 degree；The flour after adding water with become dough；Chilling treatment after fermenting, makes oil by dough
Bar semifinished product；The oil temperature general control of deep-fried twisted dough sticks is between 120 DEG C to 150 DEG C, and deep-fat frying time controlled at 3 to 5 minutes.Described sends out
In the case of ferment ambient temperature is about 25 DEG C, ferment 3 hours；Cold preservation it is immediately placed in after fermentation.Described fritters of twisted dough embryo of silkworms is entering
When entering oil cauldron, it is ensured that be totally immersed in oil.By regulation oil temperature, the time of fritters of twisted dough embryo emersion pasta is allowed to control more than 3 minutes.
Without aluminium element fritters of twisted dough optimum proportioning (1)
Claims (4)
1. the manufacture method of aluminum-free fritters of twisted dough, it is characterised in that: formula is as follows；
This formula only includes bag sodium bicarbonate, sodium dihydrogen phosphate, water, Sal dough-making powder；Described sodium bicarbonate and sodium dihydrogen phosphate
Proportioning is by weight: 1: 2；Described sodium bicarbonate is formed after mixing with sodium dihydrogen phosphate and adds powder；Described interpolation powder
Agent is 2:100 with the weight ratio of flour；Described water and Sal are the amount of being usually added into；
Making step is as follows: load weighted interpolation powder is mixed in flour, is repeatedly stirred until homogeneous；
Being mixed with the water of Sal, pour in flour；Water temperature is at 20-30 degree；The flour after adding water with become dough；After fermenting cold
Tibetan processes, and dough is made fritters of twisted dough semifinished product；The oil temperature general control of deep-fried twisted dough sticks is between 120 DEG C to 150 DEG C, and deep-fat frying time controls
At 3 to 5 minutes.
The manufacture method of a kind of aluminum-free fritters of twisted dough the most according to claim 2, it is characterised in that: described yeasting temperature
In the case of being about 25 DEG C, ferment 3 hours；Cold preservation it is immediately placed in after fermentation.
The manufacture method of a kind of aluminum-free fritters of twisted dough the most according to claim 2, it is characterised in that: described fritters of twisted dough embryo of silkworms is entering
When entering oil cauldron, it is ensured that be totally immersed in oil.
The manufacture method of a kind of aluminum-free fritters of twisted dough the most according to claim 3, it is characterised in that: by regulation oil temperature, allow oil
The time of bar embryo emersion pasta controlled more than 3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668744.XA CN106259614A (en) | 2016-08-15 | 2016-08-15 | The manufacture method of aluminum-free fritters of twisted dough |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610668744.XA CN106259614A (en) | 2016-08-15 | 2016-08-15 | The manufacture method of aluminum-free fritters of twisted dough |
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| CN106259614A true CN106259614A (en) | 2017-01-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610668744.XA Pending CN106259614A (en) | 2016-08-15 | 2016-08-15 | The manufacture method of aluminum-free fritters of twisted dough |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857758A (en) * | 2017-03-30 | 2017-06-20 | 高宇行 | A kind of preparation method without aluminium fruit fried egg dough sticks |
| CN108887349A (en) * | 2018-08-17 | 2018-11-27 | 威宁县品鲜食品有限公司 | A kind of baked donut and preparation method thereof |
| CN111020714A (en) * | 2019-12-11 | 2020-04-17 | 张毅 | Green production method of bamboo fiber |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042046A (en) * | 1988-10-26 | 1990-05-16 | 郭湘泗 | Not aluminated method for deep-fried twisted dough sticks |
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN102187889A (en) * | 2011-06-17 | 2011-09-21 | 许玉霞 | Method for producing aluminum-free fried food dough sticks |
-
2016
- 2016-08-15 CN CN201610668744.XA patent/CN106259614A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042046A (en) * | 1988-10-26 | 1990-05-16 | 郭湘泗 | Not aluminated method for deep-fried twisted dough sticks |
| CN101756100A (en) * | 2009-12-14 | 2010-06-30 | 金华市卫生监督所 | Deep-fried dough stick not using additive containing aluminium and making method thereof |
| CN102187889A (en) * | 2011-06-17 | 2011-09-21 | 许玉霞 | Method for producing aluminum-free fried food dough sticks |
Non-Patent Citations (1)
| Title |
|---|
| 云南省科技学术交流中心: "《科技学术论文集 化学与化工技术》", 31 July 2007 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857758A (en) * | 2017-03-30 | 2017-06-20 | 高宇行 | A kind of preparation method without aluminium fruit fried egg dough sticks |
| CN108887349A (en) * | 2018-08-17 | 2018-11-27 | 威宁县品鲜食品有限公司 | A kind of baked donut and preparation method thereof |
| CN111020714A (en) * | 2019-12-11 | 2020-04-17 | 张毅 | Green production method of bamboo fiber |
| CN111020714B (en) * | 2019-12-11 | 2022-05-24 | 张丹惠 | Green production method of bamboo fiber |
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Application publication date: 20170104 |