CN106819013A - One kind is without aluminium fried bread stick dough and preparation method thereof - Google Patents
One kind is without aluminium fried bread stick dough and preparation method thereof Download PDFInfo
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- CN106819013A CN106819013A CN201710023194.0A CN201710023194A CN106819013A CN 106819013 A CN106819013 A CN 106819013A CN 201710023194 A CN201710023194 A CN 201710023194A CN 106819013 A CN106819013 A CN 106819013A
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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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/34—Animal material
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
One kind is without aluminium fried bread stick dough, count by weight, including 41.08~45.20 parts of flour, without 1.91~2.65 parts of aluminium baking powder, 14.78~15.70 parts of water, 0.84~1.40 part of salt, 6.15~7.57 parts of egg liquid, 1.00~2.00 parts of xylose, 1.00~1.30 parts of lipoxidase, 1.15~1.59 parts of glucose oxidase, 8.20~11.80 parts of olive oil.This deep-fried twisted dough sticks can not only reduce the intake of aluminium in human body, while, it is also possible to accumulation of the control fat in human body, be conducive to improving the health degree of human body.
Description
Technical field
The present invention relates to wheaten food field, more particularly to one kind is without aluminium fried bread stick dough and preparation method thereof.
Background technology
Deep-fried twisted dough sticks, are a kind of ancient Chinese style wheaten food, the hollow fried food of strip, and it is sustained that mouthfeel is crisp, and China passes
One of breakfast of system.
Traditional deep-fried twisted dough sticks are during making in order to make the face of making deep-fried twisted dough sticks abundant in the presence of fried high temperature
Expand, so soda ash can be added in face, dough is so expanded during the generation by carbon dioxide.So
And, in this but NaOH can be produced, therefore, producer can add alum and NaOH reaction generation hydrogen in face
Aluminum oxide.And excessive intake aluminium hydroxide to will result in gastric acid secretion not enough, the problems such as ultimately result in indigestion.
The content of the invention
It is an object of the invention to provide one kind without aluminium fried bread stick dough and preparation method thereof, the addition of alum is that eliminated, kept away
Exempt to impact the digestive system of human body.
Above-mentioned purpose of the invention technical scheme is that：One kind without aluminium fried bread stick dough, it is characterized in that：
Count by weight, including 41.08~45.20 parts of flour, without 1.91~2.65 parts of aluminium baking powder, 14.78~15.70 parts of water,
0.84~1.40 part of salt, 6.15~7.57 parts of egg liquid, 1.00~2.00 parts of xylose, 1.00~1.30 parts of lipoxidase,
1.15~1.59 parts of glucose oxidase, 8.20~11.80 parts of olive oil.
Preferably, count by weight, including 43.14 parts of flour, without 2.28 parts of aluminium baking powder, 15.24 parts of water, salt
1.12 parts, 6.86 parts of egg liquid, 1.50 parts of xylose, 1.15 parts of lipoxidase, 1.37 parts of glucose oxidase, olive oil
10.00 parts.
By using above-mentioned technical proposal, it has been used herein without aluminium baking powder, can have so avoided human body from largely taking in
Aluminium element, so as to advantageously ensure that the normal stool function of human body.Simultaneously as deep-fried twisted dough sticks during processing, it is necessary in oil
Carry out frying in pot, can thus carry substantial amounts of grease, and lipoxidase can be effectively catalyzed grease generation oxygenation anti-
Should, the volatile materials such as hydrogen peroxide derivative are formed, so as to can just reduce grease be absorbed by human body, and then it also is adapted for fertilizer
Fat crowd is eaten.And fried bread stick dough is emulsified using egg liquid, can either so ensure the aromatic of deep-fried twisted dough sticks taste, while also may be used
To effectively realize
Furthermore, glucose oxidase can suitably oxidizing glucose so that also advantageously reducing glucose changes into glycogen again, this
Sample also just can further reduce aggregation of the fat in human body.
In addition, xylose its common sucrose can not only be replaced to adjust the taste of deep-fried twisted dough sticks, meanwhile, it will not be digested and be
System is absorbed, so overweight people will not be impacted with the crowd with cardiovascular and cerebrovascular disease, and it can improve human body
Microbial environment, improve body immunocompetence.In addition, the calcium in other food materials is ingested with xylose simultaneously after, Ke Yiti
Absorptivity and retention rate of the human body high to calcium, moreover it is possible to prevent constipation.
Preferably, the baking powder includes sodium acid carbonate, glucolactone, calcium carbonate, starch, vanillic aldehyde, phosphatide, wine
Stone acid and sub- tartaric acid.
Preferably, the sodium acid carbonate, glucolactone, calcium carbonate, starch, vanillic aldehyde, phosphatide, tartaric acid and sub- wine
The weight ratio of stone acid is 8：4：2：2：1：1：1：1.
By using above-mentioned technical proposal, sodium acid carbonate is shared and produces gas, can increase the volume of deep-fried twisted dough sticks, improves deep-fried twisted dough sticks
The internal organizational structure of product, it is more obvious to produce the organoleptic features such as outward appearance, institutional framework, malleable, delicious and have chewy texture
Healthy Yu Tiao product.
And vanillic aldehyde is a kind of important flavoring essence, it is conducive to strengthening the milk fragrance of deep-fried twisted dough sticks, so that the mouth of deep-fried twisted dough sticks
Sense is more delicious.Furthermore, it is fat that sub- tartaric acid can suppress saccharide converted in human body, prevent body fat pile up, have fat-reducing and
Prevent effect of coronary heart disease.
Preferably, the starch includes water caltrop starch and wheat kind of starch, the water caltrop starch and the amyloid weight ratio of wheat
It is 1：2.
By using above-mentioned technical proposal, because water caltrop starch is not only to contributing to the wriggling of taste, meanwhile, also with anti-
The effect of cancer, so as to substantially increase the nutritive value and medical value of starch.
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1, by above-mentioned parts by weight requirement, be well mixed in adding blender by flour and without aluminium baking powder, be made mixed powder
Material one；
S2, in the mixed powder one of S1 add water and xylose, carry out being mixed to get mixed powder two again；
S3, to adding egg liquid in the mixed powder two of S2, and add 1/3 olive oil oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 2/3 olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer is freezed.
By using above-mentioned technical proposal, so during deep-fried twisted dough sticks frying, dilation and breast can be effectively increased
Change effect, so that flour particle and being wrapped up without that can be layered between aluminium baking powder, so can also make deep-fried twisted dough sticks fried
Equably expanded during system.
Preferably, the flour and be dry-mixed without aluminium baking powder in S1, and be stirred with 500~100rpm rotating speeds mixed
Close.
By using above-mentioned technical proposal, so when dry-mixed, can make flour and without aluminium baking powder mixedly more
For abundant.
Preferably, xylose is dissolved in water and is made solution by S2 reclaimed waters and xylose before being added in mixed powder one, first,
Then in mixed powder one is slowly added into.
By using above-mentioned technical proposal, xylose and water can so more uniformly mixed with mixed powder one,
So as to be conducive to being lifted the mouthfeel of deep-fried twisted dough sticks.
In sum, the invention has the advantages that：
1st, xylose is added in fried bread stick dough, so while deep-fried twisted dough sticks mouthfeel is improved, the obesity of human body will not be impacted；
2nd, added without aluminium baking powder, while ensureing that deep-fried twisted dough sticks expand, it is also possible to which it is fat to control saccharide converted in human body；
3rd, lipoxidase and glucose oxidase are mixed into fried bread stick dough, can be so further speeded up to fat and glucose
Decomposition, so as to also just can further reduce the heat of deep-fried twisted dough sticks.
Brief description of the drawings
Fig. 1 is the process chart of the preparation method without aluminium fried bread stick dough.
Specific embodiment
Below in conjunction with accompanying drawing, 1 couple of present invention is described in further detail.
Embodiment one,
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1,41.08kg flour and 1.91kg are added without aluminium baking powder carry out in blender it is dry-mixed, with 500~100rpm rotating speeds
It is stirred well mixed, is made mixed powder one；
S2,1.00kg xyloses be dissolved in 14.78kg water be made xylose solution, in the mixed powder one by xylose solution to S1 plus
Enter, carry out being mixed to get mixed powder two again；
S3, to 6.15kg egg liquids are added in the mixed powder two of S2, and add 2.73kg olive oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 5.47kg olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer -8~-10 DEG C are freezed.
Herein, without aluminium baking powder include 0.764kg sodium acid carbonates, 0.382kg glucolactones, 0.191kg calcium carbonate,
0.191kg starch, 0.0955kg vanillic aldehydes, 0.0955kg phosphatide, 0.0955kg tartaric acid and 0.0955kg Asia tartaric acid.
Embodiment two,
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1,45.20kg flour and 2.65kg are added without aluminium baking powder carry out in blender it is dry-mixed, with 500~100rpm rotating speeds
It is stirred well mixed, is made mixed powder one；
S2,2.00kg xyloses be dissolved in 15.70kg water be made xylose solution, in the mixed powder one by xylose solution to S1 plus
Enter, carry out being mixed to get mixed powder two again；
S3, to 7.57kg egg liquids are added in the mixed powder two of S2, and add 3.93kg olive oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 7.87kg olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer -8~-10 DEG C are freezed.
Herein, without aluminium baking powder include 1.06kg sodium acid carbonates, 0.53kg glucolactones, 0.265kg calcium carbonate,
0.265kg starch, 0.1325kg vanillic aldehydes, 0.1325kg phosphatide, 0.1325kg tartaric acid and 0.1325kg Asia tartaric acid.
Embodiment three,
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1,43.14kg flour and 2.28kg are added without aluminium baking powder carry out in blender it is dry-mixed, with 500~100rpm rotating speeds
It is stirred well mixed, is made mixed powder one；
S2,1.50kg xyloses be dissolved in 15.24kg water be made xylose solution, in the mixed powder one by xylose solution to S1 plus
Enter, carry out being mixed to get mixed powder two again；
S3, to 6.86kg egg liquids are added in the mixed powder two of S2, and add 3.33kg olive oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 6.67kg olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer -8~-10 DEG C are freezed.
Herein, without aluminium baking powder include 0.912kg sodium acid carbonates, 0.456kg glucolactones, 0.228kg calcium carbonate,
0.228kg starch, 0.114kg vanillic aldehydes, 0.114kg phosphatide, 0.114kg tartaric acid and 0.114kg Asia tartaric acid.
Example IV,
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1,41.08kg flour and 2.28kg are added without aluminium baking powder carry out in blender it is dry-mixed, with 500~100rpm rotating speeds
It is stirred well mixed, is made mixed powder one；
S2,2.00kg xyloses be dissolved in 14.78kg water be made xylose solution, in the mixed powder one by xylose solution to S1 plus
Enter, carry out being mixed to get mixed powder two again；
S3, in the mixed powder two of S2 add 6.86kg egg liquids, and add 2.73kg olive oil oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 5.47kg olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer -8~-10 DEG C are freezed.
Herein, without aluminium baking powder include 0.912kg sodium acid carbonates, 0.456kg glucolactones, 0.228kg calcium carbonate,
0.228kg starch, 0.114kg vanillic aldehydes, 0.114kg phosphatide, 0.114kg tartaric acid and 0.114kg Asia tartaric acid.
Embodiment five,
A kind of preparation method without aluminium fried bread stick dough, comprises the following steps：
S1,43.14kg flour and 45.20kg are added without aluminium baking powder carry out in blender it is dry-mixed, with 500~100rpm rotating speeds
It is stirred well mixed, is made mixed powder one；
S2,1.50kg xyloses be dissolved in 15.24kg water be made xylose solution, in the mixed powder one by xylose solution to S1 plus
Enter, carry out being mixed to get mixed powder two again；
S3, in the mixed powder two of S2 add 6.15kg egg liquids, and add 3.93kg olive oil oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 7.87kg olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer -8~-10 DEG C are freezed.
Herein, without aluminium baking powder include 1.06kg sodium acid carbonates, 0.53kg glucolactones, 0.265kg calcium carbonate,
0.265kg starch, 0.1325kg vanillic aldehydes, 0.1325kg phosphatide, 0.1325kg tartaric acid and 0.1325kg Asia tartaric acid.
This specific embodiment is only explanation of the invention, and it is not limitation of the present invention, people in the art
Member can make the modification without creative contribution to the present embodiment as needed after this specification is read, but as long as at this
All protected by Patent Law in the right of invention.
Claims (8)
1. one kind is without aluminium fried bread stick dough, it is characterized in that：Count by weight, including
41.08~45.20 parts of flour
Without 1.91~2.65 parts of aluminium baking powder
14.78~15.70 parts of water
0.84~1.40 part of salt
6.15~7.57 parts of egg liquid
1.00~2.00 parts of xylose
1.00~1.30 parts of lipoxidase
1.15~1.59 parts of glucose oxidase
8.20~11.80 parts of olive oil.
2. according to claim 1 a kind of without aluminium fried bread stick dough, it is characterized in that：Count by weight, including
43.14 parts of flour
Without 2.28 parts of aluminium baking powder
15.24 parts of water
1.12 parts of salt
6.86 parts of egg liquid
1.50 parts of xylose
1.15 parts of lipoxidase
1.37 parts of glucose oxidase
10.00 parts of olive oil.
3. according to claim 1 a kind of without aluminium fried bread stick dough, it is characterized in that：The baking powder includes sodium acid carbonate, grape
Saccharic acid lactone, calcium carbonate, starch, vanillic aldehyde, phosphatide, tartaric acid and sub- tartaric acid.
4. according to claim 3 a kind of without aluminium fried bread stick dough, it is characterized in that：The sodium acid carbonate, glucolactone, carbon
The weight ratio of sour calcium, starch, vanillic aldehyde, phosphatide, tartaric acid and sub- tartaric acid is 8：4：2：2：1：1：1：1.
5. according to claim 3 a kind of without aluminium fried bread stick dough, it is characterized in that：The starch includes water caltrop starch and Mai Leidian
Powder, the water caltrop starch and the amyloid weight ratio of wheat are 1：2.
6. a kind of preparation method without aluminium fried bread stick dough as described in any one claim in claim 1 to 5, including it is following
Step：
S1, by above-mentioned parts by weight requirement, be well mixed in adding blender by flour and without aluminium baking powder, be made mixed powder
Material one；
S2, in the mixed powder one of S1 add water and xylose, carry out being mixed to get mixed powder two again；
S3, to adding egg liquid in the mixed powder two of S2, and add 1/3 olive oil oil, be well mixed；
S4, it is to be mixed it is uniform after, add remaining 2/3 olive oil, be well mixed again, and be made smooth pliable, have muscle
The dough of power, is packed afterwards, and feeding freezer is freezed.
7. a kind of preparation method without aluminium fried bread stick dough according to claim 6, it is characterized in that：In S1 flour and without aluminium bubble
It is dry-mixed to beat powder, and is stirred mixing with 500~100rpm rotating speeds.
8. a kind of preparation method without aluminium fried bread stick dough according to claim 7, it is characterized in that：S2 reclaimed waters and xylose are being added
Before in mixed powder one, xylose is first dissolved in water and is made solution, then in mixed powder one is slowly added into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710023194.0A CN106819013A (en) | 2017-01-13 | 2017-01-13 | One kind is without aluminium fried bread stick dough and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710023194.0A CN106819013A (en) | 2017-01-13 | 2017-01-13 | One kind is without aluminium fried bread stick dough and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568304A (en) * | 2017-09-27 | 2018-01-12 | 华南理工大学 | One kind is without aluminic acid milk deep-fried twisted dough sticks and preparation method thereof |
| CN112400945A (en) * | 2020-11-17 | 2021-02-26 | 成明 | Bulking additive for aluminum-free deep-fried dough sticks and method for preparing frozen green bodies |
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|---|---|---|---|---|
| CN107568304A (en) * | 2017-09-27 | 2018-01-12 | 华南理工大学 | One kind is without aluminic acid milk deep-fried twisted dough sticks and preparation method thereof |
| CN112400945A (en) * | 2020-11-17 | 2021-02-26 | 成明 | Bulking additive for aluminum-free deep-fried dough sticks and method for preparing frozen green bodies |
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