CN108812816A - A kind of preparation method of ultrasonic pretreatment fried dough twist - Google Patents
A kind of preparation method of ultrasonic pretreatment fried dough twist Download PDFInfo
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- CN108812816A CN108812816A CN201810895276.9A CN201810895276A CN108812816A CN 108812816 A CN108812816 A CN 108812816A CN 201810895276 A CN201810895276 A CN 201810895276A CN 108812816 A CN108812816 A CN 108812816A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of preparation methods of ultrasonic pretreatment fried dough twist, by 500-800 parts of flour, 50-70 parts of egg, 150-250 parts of milk, 3-6 parts of mixed culture fermentation agent, 1-3 parts of salt, 10-30 parts of honey, it 20-40 parts of crystal diabetin, using ultrasonic equipment carries out ultrasonic wave to it after mixed fermentation and assists waking up forming behind face again to be fried fried dough twist to golden yellow fried dough twist finished product with salad oil；Compared with prior art, it has the following advantages that：The fried dough twist oil absorption of preparation reduces, and crispiness increases, and finished product fried dough twist has oil content low, palatable crisp, the higher advantage of nutritive value；More meet the health-nutrition demand of modern, while preparation method is simple, easy to spread, economic value is significant.
Description
Technical field
The present invention relates to the preparation method field of fried dough twist more particularly to a kind of preparation methods of ultrasonic pretreatment fried dough twist.
Background technique
Fried dough twist is a kind of widely known snacks snack, is a kind of fried food, and shape is in hinge shape, therefore also known as " hinge
Stick ".It is divided into sweet tea, salty two taste.Sweet taste again have mix sugar and do not mix sugar difference.It is well known that fried dough twist with crispy texture and
Tempting fragrance and attract people, but since fried dough twist is prepared by frying, oil content is generally higher, does not meet existing
For people's low sugar, less salt, low oil health demand, but oil mass use it is very few and will affect the crispy texture of fried dough twist and fragrance is beaten
Folding.How fried dough twist to be handled by a kind of effective preparation method to solve the above problems and be worth research.
A kind of means of the ultrasonic wave as strengthening process, the mechanical effect generated, cavitation, fuel factor and chemistry effect
The structure and function of raw material can should be produced bigger effect.It has now been found that ultrasonication can be by changing gluten egg
White microstructure and secondary structure and the processing performance for improving dough；If applying it to the pretreatment work of fried dough twist preparation process
In skill, it will solve the problems, such as it is very big, in the prior art there has been no drop ultrasonic technology be applied in the preparation process of fried dough twist.
Summary of the invention
Goal of the invention：In order to overcome problems of the prior art, the invention proposes a kind of ultrasonic pretreatment fiber crops
The advantages of fried dough twist of colored preparation method, preparation has oil content low, palatable crisp, health-nutrition is worth more preferably.
Technical solution：In order to solve the above-mentioned technical problem, the technical scheme adopted by the invention is as follows：A kind of ultrasonic wave is located in advance
The preparation method for managing fried dough twist, includes the following steps:
(1) preparation of raw material：It is calculated by mass, preparation flour 500-800 parts, 50-70 parts of egg, 150-250 parts of milk,
3-6 parts of mixed culture fermentation agent, 1-3 parts of salt, 10-30 parts of honey are 20-40 parts of crystal diabetin, appropriate for fried salad oil；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed fermentation is added
The water content loose dough smooth for the surface of 39%-42% is made using vacuum dough mixing machine in agent；
(3) step (2) and good dough are sealed with preservative film, are put into container, add 30-32 DEG C of distillation
Water, water did not had dough 4-5cm；Ultrasonic probe is protruded under liquid level at away from dough 2cm, ultrasonic wave auxiliary is carried out to dough and is waken up
Face, ultrasonic frequency 20-50KHz, ultrasonic time 10-30min；
(4) pie that the good dough of provocation is rolled into 1cm or so thickness, is cut into several strips, is twisted into fried dough twist, with suitable color
Oil frying 3-4 minutes under 150-180 DEG C of oil temperature are drawn, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, is sucked
Fried dough twist surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
Mixed culture fermentation agent described in step (1) is both yeast powder, lactic acid bacteria powder in mass 3:1-5:1 mixture；
It is fermented jointly with yeast powder and lactic acid bacteria powder, more preferably ferment effect can be obtained, improve the fragrance of fried dough twist.
In order to obtain optimal and face effect, vacuum dough mixing machine running parameter described in step (2) is in vacuum degree -0.05
Under the conditions of~0.1mpa and the 5-10min of face.
Step (4) salad oil fries fried dough twist to the golden yellow oil temperature used for 150-180 DEG C；It, can will be under this oil temperature
Fried dough twist frying is to best color and crispiness after row ultrasonication.
Further, it is 3-4min that salad oil, which fries fried dough twist to the golden yellow fried time, in step (4).
A kind of means of the ultrasonic wave as strengthening process, the mechanical effect generated, cavitation, fuel factor and chemistry effect
The structure and function of raw material can should be produced bigger effect.It has now been found that ultrasonication can be by changing gluten egg
White microstructure and secondary structure and the processing performance for improving dough；The mode of present invention application ultrasonic pretreatment is to fried dough twist
It prepares raw material dough and carries out surface treatment of waking up, enhance dough elasticity and viscosity, improve the crispy texture of fried dough twist, its oil suction is effectively reduced
Degree reduces the oil absorption of fried dough twist in frying course.
Beneficial effect：A kind of preparation method of ultrasonic pretreatment fried dough twist provided by the invention, compared with prior art, tool
It has the advantage that：The fried dough twist oil absorption of preparation reduces, and crispiness increases, and finished product fried dough twist has oil content low, palatable crisp, battalion
Support the higher advantage of value；More meet the health-nutrition demand of modern, while preparation method is simple, easy to spread, economic valence
Value is significant.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail：
Embodiment 1：
A kind of preparation method of ultrasonic pretreatment fried dough twist, includes the following steps:
(1) preparation of raw material：It is calculated by mass, preparation 500 parts of flour, 50 parts of egg, 220 parts of milk, mixed culture fermentation agent 3
Part, 1.2 parts of salt, 10 parts of honey are 38 parts of crystal diabetin, appropriate for fried salad oil；Wherein mixed culture fermentation agent is yeast
Both powder, lactic acid bacteria powder in mass 3:1 mixture；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed fermentation is added
Under the conditions of vacuum degree -0.06mpa and the 9min of face, it is smooth that the surface that water content is 41% is made using vacuum dough mixing machine in agent
Loose dough；
(3) step (2) and good dough are sealed with preservative film, are put into container, add 30 DEG C of distilled water, water
Dough 5cm is not crossed；Ultrasonic probe is protruded under liquid level at away from dough 2cm, ultrasonic wave is carried out to dough and assists face of waking up, ultrasonic wave
Frequency is 20KHz, ultrasonic time 30min；
(4) pie that the good dough of provocation is rolled into 1cm thickness, is cut into several strips, is twisted into fried dough twist, with suitable salad oil
Frying 3-4 minutes, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, sucks fried dough twist under 150-180 DEG C of oil temperature
Surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
Embodiment 2：
A kind of preparation method of ultrasonic pretreatment fried dough twist, includes the following steps:
(1) preparation of raw material：It is calculated by mass, preparation 750 parts of flour, 60 parts of egg, 160 parts of milk, mixed culture fermentation agent
5.5 parts, 3 parts of salt, 22 parts of honey are 29 parts of crystal diabetin, appropriate for fried salad oil；Wherein mixed culture fermentation agent is yeast
Both powder, lactic acid bacteria powder in mass 5.5:1 mixture；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed fermentation is added
Under the conditions of vacuum degree -0.08mpa and the 7min of face, it is smooth that the surface that water content is 39% is made using vacuum dough mixing machine in agent
Loose dough；
(3) step (2) and good dough are sealed with preservative film, are put into container, add 32 DEG C of distilled water, water
Dough 4.5cm is not crossed；Ultrasonic probe is protruded under liquid level at away from dough 2cm, ultrasonic wave is carried out to dough and assists face of waking up, ultrasound
Wave frequency rate is 48KHz, ultrasonic time 15min；
(4) pie that the good dough of provocation is rolled into 1cm thickness, is cut into several strips, is twisted into fried dough twist, with suitable salad oil
Frying 3-4 minutes, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, sucks fried dough twist under 150-180 DEG C of oil temperature
Surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
Embodiment 3：
A kind of preparation method of ultrasonic pretreatment fried dough twist, includes the following steps:
(1) preparation of raw material：It is calculated by mass, preparation 620 parts of flour, 70 parts of egg, 190 parts of milk, mixed culture fermentation agent
4.5 parts, 2 parts of salt, 28 parts of honey are 20 parts of crystal diabetin, appropriate for fried salad oil；Wherein mixed culture fermentation agent is yeast
Both powder, lactic acid bacteria powder in mass 4.5:1 mixture；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed fermentation is added
Under the conditions of vacuum degree -0.095mpa and the 5.5min of face, the surface light that water content is 40% is made using vacuum dough mixing machine in agent
Sliding loose dough；
(3) step (2) and good dough are sealed with preservative film, are put into container, add 30 DEG C of distilled water, water
Dough 4cm is not crossed；Ultrasonic probe is protruded under liquid level at away from dough 2cm, ultrasonic wave is carried out to dough and assists face of waking up, ultrasonic wave
Frequency is 32KHz, ultrasonic time 22min；
(4) pie that the good dough of provocation is rolled into 1cm thickness, is cut into several strips, is twisted into fried dough twist, with suitable salad oil
Frying 3-4 minutes, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, sucks fried dough twist under 150-180 DEG C of oil temperature
Surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
Comparative example 1：
A kind of preparation method of the fried dough twist without ultrasonic pretreatment, includes the following steps:
(1) preparation of raw material：It is calculated by mass, prepare flour 500-800 parts, 50 parts of egg, 220 parts of milk, mixing is sent out
3 parts of ferment agent, 1.2 parts of salt, 10 parts of honey are 38 parts of crystal diabetin, appropriate for fried salad oil；Wherein mixed culture fermentation agent is
Both yeast powder, lactic acid bacteria powder in mass 3:1 mixture；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed fermentation is added
Agent, using vacuum dough mixing machine, under the conditions of vacuum degree -0.05~0.1mpa and the 5-10min of face, it is 39%- that water content, which is made,
The smooth loose dough in 42% surface；
(3) the dough leavening 30-40min mixed；
4) pie that the good dough of provocation is rolled into 1cm thickness, is cut into several strips, is twisted into fried dough twist, with suitable salad oil
Frying 3-4 minutes, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, sucks fried dough twist under 150-180 DEG C of oil temperature
Surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
The fried dough twist finished product that embodiment 1-3 and comparative example 1 are prepared carries out sensory testing, oil content and mouthfeel
Test；
Test method is as follows：
Organoleptic requirements：Sample is placed in clean white container, range estimation, nasil under conditions of bright and clear；
Oil content：It takes 200g fried dough twist to be put into Fryer, after five minutes, weighs the oil mass blasted；
Crisp degree --- toughness：Using property tester, the toughness of test sample, sample toughness is higher, and crisp degree is lower.
Test result is as shown in table 1：
The test result of 1 embodiment 1-3 of table and 1 fried dough twist finished product of comparative example compares
From the results shown in Table 1, a kind of preparation method of ultrasonic pretreatment fried dough twist of the present invention, with traditional preparation
Technique is compared, and not only form is regular for the fried dough twist of preparation, and completely, surface is slightly glossy, uniform color, and surface is in golden yellow, color
Uniformly, tissue is crisp, and has lower oil content, and crispiness increases, the higher advantage of nutritive value；More meet modern
Health-nutrition demand, while preparation method is simple, and easy to spread, the reduction of oil absorption have when large-scale production is sold
Effect reduces cost, and economic value is significant.
It should be pointed out that the above specific embodiment is only illustrative of the invention and is not intended to limit the scope of the invention,
After having read the present invention, those skilled in the art fall within power appended by the application to the modification of various equivalent forms of the invention
Benefit requires limited range.
Claims (5)
1. a kind of preparation method of ultrasonic pretreatment fried dough twist, it is characterised in that include the following steps:
(1) preparation of raw material：It is calculated by mass, prepare flour 500-800 parts, 50-70 parts of egg, 150-250 parts of milk, mixes
3-6 parts of leavening, 1-3 parts of salt, 10-30 parts of honey are 20-40 parts of crystal diabetin, appropriate for fried salad oil；
(2) flour, milk, egg, salt, honey, the crystal diabetin prepared step (1) mixes, and mixed culture fermentation agent is added, makes
With vacuum dough mixing machine, the water content loose dough smooth for the surface of 39%-42% is made；
(3) step (2) and good dough are sealed with preservative film, are put into container, add 30-32 DEG C of distilled water, water
Dough 4-5cm is not crossed；Ultrasonic probe is protruded under liquid level at away from dough 2cm, ultrasonic wave is carried out to dough and assists face of waking up, ultrasound
Wave frequency rate is 20-50KHz, ultrasonic time 10-30min；
(4) pie that the good dough of provocation is rolled into 1cm or so thickness, is cut into several strips, is twisted into fried dough twist, with suitable salad oil
Frying 3-4 minutes, fried dough twist is fried to golden yellow and is floated, pulls out and puts to oil-Absorbing Sheets, sucks fried dough twist under 150-180 DEG C of oil temperature
Surface excess oil is vacuum-packed up to fried dough twist finished product after cooling down.
2. the preparation method of ultrasonic pretreatment fried dough twist according to claim 1, it is characterised in that：Described in step (1)
Mixed culture fermentation agent is both yeast powder, lactic acid bacteria powder in mass 3:1-5:1 mixture.
3. the preparation method of ultrasonic pretreatment fried dough twist according to claim 1, it is characterised in that：Described in step (2)
Vacuum dough mixing machine running parameter is under the conditions of vacuum degree -0.05~0.1mpa and the 5-10min of face.
4. the preparation method of ultrasonic pretreatment fried dough twist according to claim 1, it is characterised in that：Step (4) salad oil
Fried dough twist is fried to the oil temperature used to kumquat color for 150-180 DEG C.
5. the preparation method of ultrasonic pretreatment fried dough twist according to claim 1 or 4, it is characterised in that：Color in step (4)
The time for drawing oil to fry fried dough twist to kumquat color frying is 3-4min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810895276.9A CN108812816A (en) | 2018-08-08 | 2018-08-08 | A kind of preparation method of ultrasonic pretreatment fried dough twist |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810895276.9A CN108812816A (en) | 2018-08-08 | 2018-08-08 | A kind of preparation method of ultrasonic pretreatment fried dough twist |
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| Publication Number | Publication Date |
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| CN108812816A true CN108812816A (en) | 2018-11-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730115A (en) * | 2019-01-25 | 2019-05-10 | 天津市瀛前祥科技发展有限公司 | Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof |
-
2018
- 2018-08-08 CN CN201810895276.9A patent/CN108812816A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730115A (en) * | 2019-01-25 | 2019-05-10 | 天津市瀛前祥科技发展有限公司 | Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof |
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Application publication date: 20181116 |