CN109645056A - A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks - Google Patents
A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks Download PDFInfo
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- CN109645056A CN109645056A CN201910070834.2A CN201910070834A CN109645056A CN 109645056 A CN109645056 A CN 109645056A CN 201910070834 A CN201910070834 A CN 201910070834A CN 109645056 A CN109645056 A CN 109645056A
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- Prior art keywords
- deep
- twisted dough
- fried twisted
- dough sticks
- fresh
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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
- A21D2/145—Acids, anhydrides or salts thereof
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a kind of anti-rot and fresh-keeping methods for deep-fried twisted dough sticks, comprising the following steps: (1) be added to after composite preservative being dissolved in water production deep-fried twisted dough sticks flour in, through with deep-fried twisted dough sticks are made behind face；(2) it will be put into packaging material after the deep-fried twisted dough sticks frying of above-mentioned steps (1)；(3) it is put into deoxidier in the packaging material of above-mentioned steps (2) and alcohol antistaling agent is sealed and gets product.The present invention provides a kind of method of anti-corrosive fresh-keeping for deep-fried twisted dough sticks, by adding composite preservative in the flour of production deep-fried twisted dough sticks, in conjunction with being put into deoxidier and alcohol antistaling agent in packaging material, synergistic effect, mutual gain, enhancing is to the deep-fried twisted dough sticks outwardly and inwardly inhibition of microorganism and to the inhibition of grease oxidation rancid, it is easily mouldy rancid rotten to solve the problems, such as that deep-fried twisted dough sticks save at normal temperature, it is easy to operate, it is raw materials used to be easy to get, the shelf-life under deep-fried twisted dough sticks room temperature is substantially prolonged, guarantees product edible safety.
Description
Technical field
The present invention relates to field of food more particularly to a kind of anti-rot and fresh-keeping methods for deep-fried twisted dough sticks.
Background technique
Deep-fried twisted dough sticks are common people's generally favorite daily breads, edible usually as breakfast, have one seat in the catering trade, but
Due to high-moisture, oil content, storage time is not grown, and corruption easily occurs and goes bad with rancid, generally now does and now sells.In China,
Deep-fried twisted dough sticks belong to fried Flour product, and laws and regulations are tighter to its security requirement, and existing frequently-used most food preservative does not allow
It is used in deep-fried twisted dough sticks, under conditions of meeting the law of food safety, the extension deep-fried twisted dough sticks shelf-life has become deep-fried twisted dough sticks normal-temperature fresh-keeping
Significant technology issues.
Summary of the invention
For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of anti-corrosive fresh-keeping sides for deep-fried twisted dough sticks
Method has feature easy to operate, raw materials used to be easy to get and safe and reliable, effectively extends the shelf-life of deep-fried twisted dough sticks at normal temperature.
The purpose of the present invention adopts the following technical scheme that realization:
A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks, comprising the following steps:
(1) be added to after composite preservative being dissolved in water production deep-fried twisted dough sticks flour in, through with deep-fried twisted dough sticks are made behind face；
(2) it will be put into packaging material after the deep-fried twisted dough sticks frying of above-mentioned steps (1)；
(3) it is put into deoxidier in the packaging material of above-mentioned steps (2) and alcohol antistaling agent is sealed and gets product.
Further, composite preservative is made of the raw material of following weight ratio in above-mentioned steps (1): gluconic acid-δ-
Lactone: EDTA-Na2: sodium citrate: sodium acetate=0.4-1.0:0.4-1.0:0.5-1:0.25-0.5.
Further, the packaging material in above-mentioned steps (2) is that oxygen transmission rate is less than 20ml/ (m20.1MPa for 24 hours), 25
DEG C PE/PET composite membrane.
Further, the deoxidier is reproducibility iron powder.
Further, the oxygen amount of removing of the deoxidier is more than or equal to 600ml.
Further, the alcohol antistaling agent using silica and food starch as carrier adsorption alcohol after be made.
Further, the alcohol content of the alcohol antistaling agent is more than or equal to 3g.
Further, the usage ratio of the compound additive and flour is 0.24-0.28:10.
Compared with prior art, the beneficial effects of the present invention are: glucono-δ-lactone in composite preservative is as acid
Degree regulator can keep the acidity of deep-fried twisted dough sticks, inhibit the growth of microorganism, while compound swollen when frying after capable of also promoting deep-fried twisted dough sticks to ferment
The gas production of loose agent.EDTA-Na2It is a kind of chelating agent, chelates the metal ion in microorganism, blocks its normal new old generation
It thanks, while the effect of its chelated metal ions has also blocked metal ion to press down the catalytic effect of Oxidation of Fat and Oils to a certain extent
The oxidative rancidity of grease is made.Sodium citrate has regulation system pH value as a kind of stabilizer, and certain ion is complexed
Effect, plays the role of stabilising system.Sodium acetate is a kind of chelating agent, and buffer has certain journey by chelated metal ions
The fungistatic effect of degree can inhibit the gemma of bacterium to breed, and four kinds of components matchings use, and mutual gain plays anti-corrosive fresh-keeping
Effect.
Deoxidier is made of reproducibility iron powder, and is not contacted directly with deep-fried twisted dough sticks, and main function is to absorb in packaging bag
Oxygen, simultaneously because low-oxygen environment, can effectively inhibit the oxidative rancidity of grease.Alcohol antistaling agent, with food starch, dioxy
SiClx is carrier, adsorbs alcohol medical fluid by slow release alcohol steam and forms certain density alcohol in food exterior circumferential
Steam protection layer can inhibit, kill the most of microbe on deep-fried twisted dough sticks surface, prevent deep-fried twisted dough sticks rotten, the low oxygen transmission rate pair of packaging bag
Deoxidier plays the role of enhancement, and above-mentioned technique is used cooperatively using synergistic function is generated, and enhancing is to outside deep-fried twisted dough sticks and internal
The inhibition of microorganism and inhibition to grease oxidation rancid, extend the shelf life.
The present invention provides a kind of method of anti-corrosive fresh-keeping for deep-fried twisted dough sticks, compound by adding in the flour of production deep-fried twisted dough sticks
Antistaling agent acts synergistically in conjunction with deoxidier and alcohol antistaling agent is put into packaging material, and mutual gain enhances to deep-fried twisted dough sticks
The outwardly and inwardly inhibition of microorganism and the inhibition to grease oxidation rancid solve deep-fried twisted dough sticks and save easy mouldy acid at normal temperature
Rotten problem is lost, it is easy to operate, it is raw materials used to be easy to get, the shelf-life under deep-fried twisted dough sticks room temperature is substantially prolonged, guarantees that product is edible
Safety.
Specific embodiment
In the following, being described further in conjunction with specific embodiment to the present invention, it should be noted that is do not collided
Under the premise of, new embodiment can be formed between various embodiments described below or between each technical characteristic in any combination.
Embodiment 1
A method of the anti-corrosive fresh-keeping for deep-fried twisted dough sticks, comprising the following steps:
(1) by glucono-δ-lactone 10g, EDTA-Na2600g water is added in 4g, sodium citrate 10g, sodium acetate 2.5g
Middle dissolution finishes, and after adding auxiliary material, is added in 1000g flour, is put into disk in dough mixing machine and after face and the segmentation of good face
In, be sent into proofing box fermentation, fermentation finishes, roll, cut after deep-fried twisted dough sticks are made；
(2) it is 20ml/ (m that oxygen transmission rate will be put into after the deep-fried twisted dough sticks frying of above-mentioned steps (1)20.1MPa for 24 hours), 25 DEG C
In packaging bag made of PE/PET composite membrane, the size of the packaging bag is 30mm*40mm, is packed into deep-fried twisted dough sticks 500g；
(3) the reproducibility iron powder that the independent packaging that oxygen absorbed is 600ml is put into the packaging material of above-mentioned steps (2) is made
For deoxidier, and using silica and food starch as carrier adsorption alcohol after be made alcohol antistaling agent, alcohol content 3g,
Finished product is formed after sealing.
Embodiment 2
A method of the anti-corrosive fresh-keeping for deep-fried twisted dough sticks, comprising the following steps:
(1) by glucono-δ-lactone 4g, EDTA-Na210g, sodium citrate 5g, sodium acetate 5g are added molten in 600g water
Solution finishes, and after adding auxiliary material, is added in 1000g flour, is put into disk, send in dough mixing machine and after face and the segmentation of good face
Ferment into proofing box, fermentation finishes, roll, cut after deep-fried twisted dough sticks are made；
(2) it is 15ml/ (m that oxygen transmission rate will be put into after the deep-fried twisted dough sticks frying of above-mentioned steps (1)20.1MPa for 24 hours), 25 DEG C
In packaging bag made of compound package material, the size of the packaging bag is 30mm*40mm, is packed into deep-fried twisted dough sticks 500g；
(3) the reproducibility iron powder that the independent packaging that oxygen absorbed is 800ml is put into the packaging material of above-mentioned steps (2) is made
For deoxidier, and using silica and food starch as carrier adsorption alcohol after be made alcohol antistaling agent, alcohol content 5g,
Finished product is formed after sealing.
Embodiment 3
A method of the anti-corrosive fresh-keeping for deep-fried twisted dough sticks, comprising the following steps:
(1) by glucono-δ-lactone 7g, EDTA-Na27g, sodium citrate 8g, sodium acetate 4g are added molten in 600g water
Solution finishes, and after adding auxiliary material, is added in 1000g flour, is put into disk, send in dough mixing machine and after face and the segmentation of good face
Ferment into proofing box, fermentation finishes, roll, cut after deep-fried twisted dough sticks are made；
(2) it is 10ml/ (m that oxygen transmission rate will be put into after the deep-fried twisted dough sticks frying of above-mentioned steps (1)20.1MPa for 24 hours), 25 DEG C
In packaging bag made of PE/PET composite membrane, the size of the packaging bag is 30mm*40mm, is packed into deep-fried twisted dough sticks 500g；
(3) the reproducibility iron powder for the independent packaging that oxygen absorbed is 1200ml is put into the packaging material of above-mentioned steps (2)
As deoxidier, and using silica and food starch as carrier adsorption alcohol after alcohol antistaling agent is made, alcohol content is
4g forms finished product after sealing.
Embodiment 4
A method of the anti-corrosive fresh-keeping for deep-fried twisted dough sticks, comprising the following steps:
(1) by glucono-δ-lactone 10g, EDTA-Na210g, sodium citrate 10g, sodium acetate 5g are added in 600g water
Dissolution finishes, and after adding auxiliary material, is added in 1000g flour, is put into disk in dough mixing machine and after face and the segmentation of good face,
Be sent into proofing box fermentation, fermentation finishes, roll, cut after deep-fried twisted dough sticks are made；
(2) it is 10ml/ (m that oxygen transmission rate will be put into after the deep-fried twisted dough sticks frying of above-mentioned steps (1)20.1MPa for 24 hours), 25 DEG C
In packaging bag made of PE/PET composite membrane, the size of the packaging bag is 30mm*40mm, is packed into deep-fried twisted dough sticks 500g；
(3) the reproducibility iron powder for the independent packaging that oxygen absorbed is 1800ml is put into the packaging material of above-mentioned steps (2)
As deoxidier, and using silica and food starch as carrier adsorption alcohol after alcohol antistaling agent is made, alcohol content is
5g forms finished product after sealing.
Embodiment 5
A method of the anti-corrosive fresh-keeping for deep-fried twisted dough sticks, comprising the following steps:
(1) by glucono-δ-lactone 8g, EDTA-Na29g, sodium citrate 7g, sodium acetate 3.5g are added in 600g water
Dissolution finishes, and after adding auxiliary material, is added in 1000g flour, is put into disk in dough mixing machine and after face and the segmentation of good face,
Be sent into proofing box fermentation, fermentation finishes, roll, cut after deep-fried twisted dough sticks are made；
(2) it is 15ml/ (m that oxygen transmission rate will be put into after the deep-fried twisted dough sticks frying of above-mentioned steps (1)20.1MPa for 24 hours), 25 DEG C
In packaging bag made of PE/PET composite membrane, the size of the packaging bag is 30mm*40mm, is packed into deep-fried twisted dough sticks 500g；
(3) the reproducibility iron powder for the independent packaging that oxygen absorbed is 1200ml is put into the packaging material of above-mentioned steps (2)
As deoxidier, and using silica and food starch as carrier adsorption alcohol after alcohol antistaling agent is made, alcohol content is
5g forms finished product after sealing.
Comparative example 1
Comparative example 1 provide a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 be distinguished as save gluconic acid-
Delta-lactone, by EDTA-Na2, total dosage of sodium citrate, sodium acetate is adjusted to 26.5g, remaining is and embodiment 1 is identical.
Comparative example 2
Comparative example 2 provides a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 and is distinguished as saving, EDTA-Na2,
Total dosage of glucono-δ-lactone, sodium citrate, sodium acetate is adjusted to 26.5g, remaining is and embodiment 1 is identical.
Comparative example 3
Comparative example 3 provide a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 be distinguished as save gluconic acid-
Delta-lactone, EDTA-Na2, total dosage of sodium citrate, sodium acetate is adjusted to 26.5g, remaining is and embodiment 1 is identical.
Comparative example 4
Comparative example 4 provide a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 be distinguished as save gluconic acid-
Delta-lactone, sodium citrate, by EDTA-Na2, total dosage of sodium acetate is adjusted to 26.5g, remaining is and embodiment 1 is identical.
Comparative example 5
Comparative example 5 provides being distinguished as using common polythene of a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1
Packaging bag, remaining is and embodiment 1 is identical.
Comparative example 6
Comparative example 6 provide a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 be distinguished as save deoxidier,
Yu Jun and embodiment 1 are identical.
Comparative example 7
What comparative example 7 provided a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks and embodiment 1 is distinguished as that save alcohol fresh-keeping
Agent, remaining is and embodiment 1 is identical.
Embodiment 1 and comparative example 1 to 7 are saved through the processed deep-fried twisted dough sticks of anti-corrosive fresh-keeping identical at room temperature, count it
There is the time of peculiar smell and mildew, the results are shown in Table 1.
Table 1
The deep-fried twisted dough sticks for the anti-rot and fresh-keeping method preparation that the embodiment of the present application 1 provides as can be seen from Table 1 occurred at the 22nd day
Peculiar smell, 23 days whens, go mouldy, and after comparative example 1 to 4 will be added to the composition adjustment of the composite preservative in deep-fried twisted dough sticks, that is,
After saving one or more kinds of ingredients, in the case where keeping dosage constant, corrosion-resistanting fresh-keeping effect not as good as embodiment 1,
Illustrate the glucono-δ-lactone in antisepsis antistaling agent, EDTA-Na2, sodium citrate, four kinds of raw material synergistic effects of sodium acetate, phase
Mutual gain plays the effect of anti-corrosive fresh-keeping, greatly prolongs the shelf-life of deep-fried twisted dough sticks at normal temperature.It can be seen from comparative example 5 to 7 originally
Invention is also by using the packaging material of low oxygen transmission rate, and oxidant and alcohol antistaling agent are placed in packaging material, in conjunction with
It uses, enhances to the inhibition of outside deep-fried twisted dough sticks and inside microorganism and to the inhibition of grease oxidation rancid, further extend and guarantee the quality
Phase guarantees product safety.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (8)
1. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks, which comprises the following steps:
(1) be added to after composite preservative being dissolved in water production deep-fried twisted dough sticks flour in, through with deep-fried twisted dough sticks are made behind face；
(2) it will be put into packaging material after the deep-fried twisted dough sticks frying of above-mentioned steps (1)；
(3) it is put into deoxidier in the packaging material of above-mentioned steps (2) and alcohol antistaling agent is sealed and gets product.
2. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 1, which is characterized in that multiple in above-mentioned steps (1)
It closes antistaling agent to be made of the raw material of following weight ratio: glucono-δ-lactone: EDTA-Na2: sodium citrate: sodium acetate=
0.4-1.0:0.4-1.0:0.5-1:0.25-0.5.
3. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 1, which is characterized in that in above-mentioned steps (2)
Packaging material is that oxygen transmission rate is less than 20ml/ (m20.1MPa for 24 hours), 25 DEG C of PE/PET composite membrane.
4. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 1, which is characterized in that the deoxidier is reduction
Property iron powder.
5. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 4, which is characterized in that the deoxygenation of the deoxidier
Amount is more than or equal to 600ml.
6. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 1, which is characterized in that the alcohol antistaling agent with
Silica and food starch are to be made after carrier adsorption alcohol.
7. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 6, which is characterized in that the alcohol antistaling agent
Alcohol content is more than or equal to 3g.
8. a kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks according to claim 6, which is characterized in that the compound additive and
The usage ratio of flour is 0.24-0.28:10.
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| CN201910070834.2A CN109645056A (en) | 2019-01-25 | 2019-01-25 | A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks |
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| CN201910070834.2A CN109645056A (en) | 2019-01-25 | 2019-01-25 | A kind of anti-rot and fresh-keeping method for deep-fried twisted dough sticks |
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Citations (4)
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|---|---|---|---|---|
| CN103081960A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles |
| CN103828878A (en) * | 2012-11-23 | 2014-06-04 | 安琪酵母股份有限公司 | Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks |
| CN104206988A (en) * | 2014-09-26 | 2014-12-17 | 江南大学 | Method for lactobacillus steamed bread processing and preservation at room temperature |
| CN108669134A (en) * | 2018-07-02 | 2018-10-19 | 河南鼎元食品科技有限公司 | A kind of quick freezing deep fried puffy dough strips modifying agent and its application method |
-
2019
- 2019-01-25 CN CN201910070834.2A patent/CN109645056A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828878A (en) * | 2012-11-23 | 2014-06-04 | 安琪酵母股份有限公司 | Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks |
| CN103081960A (en) * | 2012-12-13 | 2013-05-08 | 河南兴泰科技实业有限公司 | Brown stain resistant, preservative and fresh-keeping technology of fresh wet noodles |
| CN104206988A (en) * | 2014-09-26 | 2014-12-17 | 江南大学 | Method for lactobacillus steamed bread processing and preservation at room temperature |
| CN108669134A (en) * | 2018-07-02 | 2018-10-19 | 河南鼎元食品科技有限公司 | A kind of quick freezing deep fried puffy dough strips modifying agent and its application method |
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