CN109730115A - Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof - Google Patents
Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof Download PDFInfo
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- CN109730115A CN109730115A CN201910070982.4A CN201910070982A CN109730115A CN 109730115 A CN109730115 A CN 109730115A CN 201910070982 A CN201910070982 A CN 201910070982A CN 109730115 A CN109730115 A CN 109730115A
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Abstract
The invention discloses non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits type and preparation method thereof, fried dough twist raw material compositions are as follows: 50-60 parts of flour, 60-80 parts of fruits and vegetables, 5-8 parts of sugar, 0.1-0.2 parts of yeast, 8-10 parts of water, 0.05-0.1 parts of alkali face.The made fried dough twist of the present invention is that raw material had both increased natural dietary fiber content in product using fruit and vegetable juice, cooperateing with raw material powder the micro- fermentation of ultrasound to produce further through fruit and vegetable juice has the function of active microelement composition that is antibacterial, adjusting functions of intestines and stomach, anti-oxidant etc., and the brittleness that glutoid strengthens fried dough twist is generated by calcium salt in conjunction with the natural pectin composition in juice；The innovative alkalescence environment color protection being made up of traditional alkali face realizes product no matter using fried dough twist that green fruit-vegetable is raw material production or its product coloration is vivid using color fruit and vegetables such as carrot, blueberries as the fried dough twist of raw material.
Description
Technical field
The invention belongs to food processing technology field, in particular to the non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits type and its production
Method.
Background technique
Fried dough twist is liked as a kind of traditional food by people, but fried food fat content is high, high sugar, high oil, special
It is not that diabetes patient eats fried food blood glucose and often remains high.Therefore, it is imperative to develop the sharp and clear fried dough twist of non-fried type.But
It is the homogeneity of the sharp and clear texture and texture that how to guarantee non-fried type fried dough twist as its main technique problem.
Meanwhile the active ingredient generated after the micro- fermentation of vegetables and fruits Normal juice can effectively adjust functions of intestines and stomach, and have anti-oxidant, anti-
The functions such as tumour.But protecting green lands for vegetables and fruits Normal juice is problem in processing technology.
Patent document CN108782662A discloses a kind of preparation method of double-colored biscuit of health, which is characterized in that including with
Lower step: (1) by after jujube boiling, it is spare to obtain jujube meat for peeling；(2) it after iron rod yam peeling, cooks, with jujube meat, pitaya peel
It mixes, blends, add proper honey, white granulated sugar, water and milk, after mixing evenly, infusion certain time adds certain
It after the Self- raising flour of amount, baking powder, salt, mixing, stands, the compounding jujube paste biscuit dough that must be fermented is spare；(3) butter fruit
After peeling, gained pulp blanching 1-2min in boiling water takes out the ascorbic cold water soak for being 0.5-1% containing concentration,
It takes out, blends, it is spare to obtain butter puree；(4) it is quiet after butter puree and a certain amount of Plain flour, yeast, citric acid mix
It sets, the butter fruit mud cake dried dough that must be fermented is spare；(5) jujube paste biscuit dough, butter fruit mud cake dried dough will be compounded respectively
After being rubbed into strip, then the strip face of two different colours rubbed with the hands together, twisted shape is made, then after toasting to get.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of micro- fermentation vegetables and fruits type non-fried fried dough twist
And preparation method thereof, the made fried dough twist of the present invention is that raw material had both increased natural dietary fiber content in product using fruit and vegetable juice,
The micro- fermentation of ultrasound is cooperateed with to produce with antibacterial, adjusting functions of intestines and stomach, anti-oxidant etc. with raw material powder further through fruit and vegetable juice
Active microelement function composition, and glutoid is generated in conjunction with the natural pectin composition in juice by calcium salt and is strengthened
The brittleness of fried dough twist；Innovative passes through traditional alkali face (CaCO3) constitute alkalescence environment color protection, realize product no matter with green
Fruits and vegetables be raw material production fried dough twist still using color fruit and vegetables such as carrot, blueberries as the fried dough twist of raw material, its product coloration is vivid.
In order to achieve the above object, present invention provide the technical scheme that
Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits type and preparation method thereof, it is characterised in that: steps are as follows:
1. vegetables and fruits juice: fresh vegetables and fruits clear water clean after in 95-100 DEG C of boiling water heat shock 40 seconds, after enter hot water injection
It is smashed in the wall-breaking machine crossed 3-5 minutes, revolving speed is 35000-40000 revs/min, obtains juice；
2. adjusting powder face: by 50-60 parts of flour, 60-80 parts of juice, 7-9 parts of water, 5-8 parts of sugar, 0.1-0.2 parts of yeast
It is put into the face face Ji Zhonghuo living, the face lived is put into water bath sonicator after being wrapped up with preservative film, frequency 40KHZ, power 150-
200W, ultrasound fermentation 8-12 minutes；
3. alkaline color protection: after ultrasound fermentation, taking out and dough is entered face machine living after two degree of quiet system is waken up face 10-20 minutes, be added
0.05-0.1 parts of CaCO3Alkali face, the alkali face are modulated to 5-10% edible alkali solution and are added thereto, and take out dough after face living is uniform
It is spare；
4. molding: being sent into plodder after big item is made in dough, be sent into twist drills machine after slice is made, be squeezed into fried dough twist loading
In disk；
5. provocation: the fried dough twist for installing disk is put into fermentation room provocation 30-40 minutes, 40-42 DEG C of proofing temperature, relative humidity
90%-95%；
6. shortening of being formed: it the good fried dough twist of provocation is connected into disk is put into and turn in wind furnace, turn wind furnace and be baked 8-12 minute, baking temperature
130-140 DEG C, turn high temperature circulation hot-air in wind furnace；Nature is taken out after sizing baking to cool 30-50 minutes；Enter in differential pressure whirlwind
Place the non-fried anti-oxidant aqua of fried dough twist color protection of compounding in air port；
7. fried dough twist shortcake system: being baked 20-35 minutes using wind furnace is turned, be baked 135-145 DEG C of temperature, high temperature circulation hot-air is poor
Press wind pressure 15-25Pa；
8. packaging: the fried dough twist moisture content 3%-5% after cool system, filling with inert gas packaging, as finished product.
Moreover, the anti-oxidant aqua ingredient of color protection are as follows: 1-2 parts of glucose, 1-2 parts of lysines or glycine, 0.1-
0.2 part of chlorogenic acid or caffeic acid or both 1:1 compounding；Anti-oxidant aqua concentration is 60%-80%.
Moreover, described turn wind furnace wind pressure differential pressure 15-25Pa.
The advantages and positive effects of the present invention are as follows:
The present invention is by the present invention for the first time using steaming and 360 ° of high temperature circulation hot-airs baking sizing, shortcake two-section method shortenings
Technique produces non-fried fried dough twist；360 ° of high temperature circulation hot-air bakings use differential pressure whirlwind for the first time and toast, compared with ordinary cyclones
Furnace heat transfer is fast, fast shaping, so that starch molecule in fried dough twist is crosslinked the fried crisp effect that reaches a high temperature after two sections of crisp systems；First
When secondary differential pressure whirlwind toasts, the non-fried anti-oxidant aqua of fried dough twist color protection (1-2 parts of the Portugal of compounding is placed in differential pressure whirlwind air intake vent
Grape sugar, 1-2 parts of lysines or glycine, 0.1-0.2 part chlorogenic acid or caffeic acid or both 1:1 compounding), the aqua is with whirlwind height
It warms gas circulation formation nanometer small particles and penetrates into fried dough twist, promote the color of fried dough twist finished product and storage phase effectively；Made fiber crops
Flower is that raw material had both increased natural dietary fiber content in product using fruit and vegetable juice, is cooperateed with further through fruit and vegetable juice with raw material powder
The micro- fermentation of ultrasound produces the active microelement composition with antibacterial, adjusting functions of intestines and stomach, anti-oxidant etc., and leads to
It crosses calcium salt and generates the brittleness that glutoid strengthens fried dough twist in conjunction with the natural pectin composition in juice；Innovative passes through tradition
Alkali face (CaCO3) the alkalescence environment color protection that constitutes, realize fried dough twist that no matter product produces using green fruit-vegetable as raw material or with
The color fruit and vegetables such as carrot, blueberry are that its product coloration of the fried dough twist of raw material is vivid.The fried dough twist finished product color that final production goes out
Tool is complete, it is sweet it is sharp and clear, agreeably sweet, mouthfeel is pure and fresh, tooth cheek lasting, and the several months is placed at dry and ventilated and is not lost flavour, not soft, no
It is rotten.
The present invention uses 360 ° of high temperature circulation hot-air baking sizings, the productions of shortcake two-section method ripening process non-fried for the first time
Fried dough twist；360 ° of high temperature circulation hot-air bakings use differential pressure whirlwind for the first time and toast, fast compared with the heat transfer of ordinary cyclones furnace, quickly fixed
Type, two sections of shortcakes make starch molecule in fried dough twist be crosslinked the fried crisp effect that reaches a high temperature after making；It is toasted in first time differential pressure whirlwind
When, the non-fried anti-oxidant aqua of fried dough twist color protection (1-2 parts of the glucose, 1-2 parts of bad ammonia of compounding are placed in differential pressure whirlwind air intake vent
Acid or glycine, 0.1-0.2 part chlorogenic acid or caffeic acid or both 1:1 compounding), the aqua is with whirlwind high temperature hot gas circulation formation
Nanometer small particles penetrate into fried dough twist, promote the color of fried dough twist finished product and storage phase effectively；
Detailed description of the invention
The micro- non-fried fried dough twist effect of color protection of fermentation vegetables and fruits type of Fig. 1.1 is the color variation of fried fiber cropsization processing front and back；2 be non-oil
Fried vegetables and fruits type fried dough twist non-color protection fried dough twist processing front and back color variation；3 become for color protection vegetables and fruits type non-fried fried dough twist processing front and back color
Change.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained.Raw material as used in the following examples and equipment, such as nothing
It illustrates, is commercially available.
The invention discloses non-fried fried dough twists of a kind of micro- fermentation vegetables and fruits type and preparation method thereof, and steps are as follows:
This fried dough twist raw material composition are as follows: 50-60 parts of flour, juice (different vegetables and fruits are selected according to made fried dough twist type)
60-80 parts, 5-8 parts of sugar, 0.1-0.2 parts, 8-10 parts of water, 0.05-0.1 parts of alkali face (CaCO3).
Production method includes: vegetables and fruits juice, adjusts powder face, molding, provocation, steam, cool, 360 ° of high temperature circulation hot-airs
Baking again shortening, it is secondary cool, pack, be described as follows
1. vegetables and fruits juice: fresh vegetables and fruits clear water clean after in 95-100 DEG C of boiling water heat shock 40 seconds, after enter hot water injection
It is smashed in the wall-breaking machine crossed 3-5 minutes, revolving speed is 35000-40000 revs/min.
2. adjusting powder face: 50-60 parts of flour, 60-80 parts of fruits and vegetables, 7-9 parts of water, 5-8 parts of sugar, 0.1-0.2 parts of yeast are put
Entering the face face Ji Zhonghuo living, the face lived is put into water bath sonicator after being wrapped up with preservative film, frequency 40KHZ, power 150-200W,
It is 8-12 minutes ultrasonic, fermentation efficiency is improved, and be degraded to lignocellulosic contained in vegetables and fruits effectively and be easier to the small of absorption
Molecular fiber molecule.
3. alkaline color protection: after ultrasound fermentation, taking out and dough is entered face machine living after two degree of quiet system is waken up face 10-20 minutes, be added
0.05-0.1 parts of CaCO3 alkali faces, the alkali face are modulated to 5-10% edible alkali solution, take out dough after face living is uniform spare.
4. molding: being sent into plodder after big item is made in dough, be sent into twist drills machine after slice is made, be squeezed into fried dough twist loading
In disk.
5. provocation: the fried dough twist installed is put into fermentation room provocation 30-40 minutes, 40-42 DEG C of proofing temperature, relative humidity
(RH) 90%-95%.
6. shortening of being formed: the good fiber crops of provocation being connected disk altogether and are put into steam box, turns wind furnace and is baked 8-12 minutes, be baked temperature
130-140 DEG C, 360 ° of high temperature circulation hot-air wind pressure differential pressure 10-20Pa；Nature is taken out after sizing baking to cool 30-50 minutes.
In the baking of differential pressure whirlwind, the non-fried anti-oxidant aqua of fried dough twist color protection of compounding is placed in differential pressure whirlwind air intake vent
(1-2 parts of glucose, 1-2 parts of lysines or glycine, 0.1-0.2 part chlorogenic acid or caffeic acid or both 1:1 compounding, antioxygen
Change aqua concentration is 60%-80%, and configuration method is to require all effective components after working good according to parts by weight, then molten
Xie Yushui is dissolved into the aqueous solution that mass percent is 60-80%), the aqua is small with whirlwind high temperature hot gas circulation formation nanometer
Particle penetrates into fried dough twist, promotes the color of fried dough twist finished product and storage phase effectively.
7. fried dough twist shortcake system: being baked 20-35 minutes using wind furnace is turned, be baked 135-145 DEG C of temperature, 360 ° of high temperature circulation heat are empty
Gas differential pressure wind pressure 15-25Pa.
8. packaging: the fried dough twist moisture content 3%-5% after cool system, filling with inert gas packaging, as finished product.
The non-fried fried dough twist sense organ scoring comparative analysis of 1 vegetables and fruits type of table
Note: sense organ scoring total score 100 is divided, wherein each 25 points of each subitem.
Claims (3)
1. a kind of production method of micro- fermentation non-fried fried dough twist of vegetables and fruits type, it is characterised in that: steps are as follows:
1. vegetables and fruits juice: fresh vegetables and fruits clear water clean after in 95-100 DEG C of boiling water heat shock 40 seconds, after enter what hot water injection crossed
It is smashed in wall-breaking machine 3-5 minutes, revolving speed is 35000-40000 revs/min, obtains juice；
2. adjusting powder face: 50-60 parts of flour, 60-80 parts of juice, 7-9 parts of water, 5-8 parts of sugar, 0.1-0.2 parts of yeast are put into
The face face Ji Zhonghuo living, the face lived are put into water bath sonicator after being wrapped up with preservative film, and frequency 40KHZ, power 150-200W surpass
Sound ferments 8-12 minutes；
3. alkaline color protection: after ultrasound fermentation, taking out and dough is entered face machine living after two degree of quiet system is waken up face 10-20 minutes, 0.05- is added
0.1 part of CaCO3Alkali face, the alkali face are modulated to 5-10% edible alkali solution and are added thereto, and take out dough after face living is uniform spare；
4. molding: being sent into plodder after big item is made in dough, be sent into twist drills machine after slice is made, be squeezed into fried dough twist and be packed into disk
In；
5. provocation: the fried dough twist for installing disk is put into fermentation room provocation 30-40 minutes, 40-42 DEG C of proofing temperature, relative humidity
90%-95%；
6. shortening of being formed: it the good fried dough twist of provocation is connected into disk is put into and turn in wind furnace, turn wind furnace and be baked 8-12 minute, baking temperature 130-
140 DEG C, turn high temperature circulation hot-air in wind furnace；Nature is taken out after sizing baking to cool 30-50 minutes；In differential pressure whirlwind air intake vent
Place the non-fried anti-oxidant aqua of fried dough twist color protection of compounding；
7. fried dough twist shortcake system: being baked 20-35 minutes using wind furnace is turned, be baked 135-145 DEG C of temperature, high temperature circulation hot-air differential pressure wind
Press 15-25Pa；
8. packaging: the fried dough twist moisture content 3%-5% after cool system, filling with inert gas packaging, as finished product.
2. the production method of micro- fermentation non-fried fried dough twist of vegetables and fruits type according to claim 1, it is characterised in that: the color protection
Anti-oxidant aqua ingredient are as follows: 1-2 parts of glucose, 1-2 parts of lysines or glycine, 0.1-0.2 part chlorogenic acid or caffeic acid or
The two 1:1 compounding；Anti-oxidant aqua concentration is 60%-80%.
3. the production method of micro- fermentation non-fried fried dough twist of vegetables and fruits type according to claim 1, it is characterised in that: described to turn wind
Furnace wind pressure differential pressure 15-25Pa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519599A (en) * | 2020-04-15 | 2021-10-22 | 许国华 | Baked fried dough twist and manufacturing process thereof |
| CN113826662A (en) * | 2020-06-08 | 2021-12-24 | 天津科技大学 | Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid |
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| CN113519599A (en) * | 2020-04-15 | 2021-10-22 | 许国华 | Baked fried dough twist and manufacturing process thereof |
| CN113826662A (en) * | 2020-06-08 | 2021-12-24 | 天津科技大学 | Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid |
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Application publication date: 20190510 |