CN109793028A - A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof - Google Patents
A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to instant deep-fried twisted dough sticks of a kind of low oil content crispy in taste and preparation method thereof, take wheat flour, yeast, salt, glucose, alkali soluble curdlan, successively by and face, fermentation, molding, oil body quantitatively spray, microwave fast heating, vacuum freeze drying, nitrogen-filled packaging, instant deep-fried twisted dough sticks.Alkali soluble curdlan is used in instant deep-fried twisted dough sticks by the present invention, inhibit the formation of macroscopic void in microwave heating process, reduce destruction of the freezing dry process to mucedin network structure, keep instant deep-fried twisted dough sticks texture more uniform crisp, shape is neat, it is not easily broken, reduction and Precise Control of Oil oil content are quantitatively sprayed with oil body, instant deep-fried twisted dough sticks acrylamide content are reduced with microwave fast heating, using vacuum freeze drying, nitrogen-filled packaging expands instant deep-fried twisted dough sticks sphere of circulation, make instant deep-fried twisted dough sticks crispy in taste, oil content is low, safer, health, it is convenient.
Description
Technical field
The present invention relates to instant deep-fried twisted dough sticks of a kind of low oil content crispy in taste and preparation method thereof, belong to foods processing technique
Field.
Background technique
Deep-fried twisted dough sticks are a kind of crispy in taste, unique flavor, by popular traditional cuisines, but since traditional deep-fried twisted dough sticks need
It buys instant, delicious crisp mouthfeel is lost after placement, and make that time-consuming, in leavening agent the case where Misuse alum
Also it remains incessant after repeated prohibition, deep-fried twisted dough sticks become the common requirements of the common people for highly-safe trusting.On the other hand, though emerging quick freezing deep fried puffy dough strips are saved
Time of consumer, but not readily portable and storage, it is multiple it is fried after oil content be up to 15~20%, significantly impact mouthfeel, third
Acrylamide content rises, and increases fat and carcinogenic risk.Crispy in taste, zero acrylamide, portable instant deep-fried twisted dough sticks
Exploitation conforms exactly to people to the convenient expectation of the delicious health of deep-fried twisted dough sticks.
State Intellectual Property Office discloses an application number CN201710027557.8, entitled " one kind in 2017.5.31
The patent of invention of instant deep-fried twisted dough sticks food and preparation method thereof ", the patent are a kind of instant deep-fried twisted dough sticks food and its preparation
Method, the food the preparation method comprises the following steps: frying deep-fried twisted dough sticks first, it is spare that drying and dehydrating is made dehydration deep-fried twisted dough sticks, quasi- according to parts by weight
Standby to be dehydrated auxiliary dish and soybean milk powder, pouch encapsulation finally weighs dehydration deep-fried twisted dough sticks, it is put into packet with the auxiliary green vegetable bun of dehydration and soybean milk powder packet
Mounted box/bag, sealed package；Compared with instant noodles, boiled water soaking time is short, wider to the scope of application of water temperature；By deep-fried twisted dough sticks soya-bean milk
Powder is matched, delicious flavour, full of nutrition.
In above-mentioned patent document, defect present in technology and problem have:
1, deep-fried twisted dough sticks frying process is also easy to produce acrylamide, and deep-fried twisted dough sticks oil content is difficult to control.
2, contain antioxidant resistant to high temperature in deep-fried twisted dough sticks, such as tert-butylhydroquinone does not meet the trend of health.
3, deep-fried twisted dough sticks sealed package unaerated, easy fragmentation in transportational process.
State Intellectual Property Office discloses an application number CN201810209672.1 in 2018.07.06, and entitled " one
The patent of invention of instant small deep-fried twisted dough sticks of kind and preparation method thereof ", the patent are a kind of production method of instant small deep-fried twisted dough sticks, technique stream
Journey is and face, pressure surface, provocation, slitting, embossing, molding, vacuum frying, vacuum de-oiling, baking are spread toppings outside, packed.
In above-mentioned patent document, defect present in technology and problem have:
1, to inhibit fried, baking, the Oxidation of Fat and Oils during storing generates rancidity, adds in deep-fried twisted dough sticks formula anti-oxidant
Agent does not meet the trend of health.
2, with 300~450r/min speed de-oiling 3~5 minutes under vacuum state, deep-fried twisted dough sticks are flexible, fracture, it is difficult to complete
Keep shape.
3, thermally equivalent is difficult in deep-fried twisted dough sticks baking process, baking is easy to appear local coking for a long time, is hardened, to change
The crisp mouthfeel of deep-fried twisted dough sticks, and the oxidizable generation rancidity of grease.
4, deep-fried twisted dough sticks are using vacuum packaging, industrial production and generate a large amount of defect wares with fragmentation in circulating extensively.
Summary of the invention
The purpose of the present invention is to the deficiencies in the prior art, the i.e. edible oil of a kind of low oil content, crispy in taste is provided
Item and preparation method thereof.
Specific technical solution:
A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste provided by the invention, are made, component by following production method
Ratio by mass number meter:
(1) prepared by alkali soluble curdlan: 0.3~0.6 part of anhydrous phosphoric acid tripotassium is completely dissolved in 96~98 parts of distilled water
In, then 2~4 parts of curdlans are slowly added into above-mentioned lye, stir at low speed the solution of 2h to formation homogeneous transparent, to
With；
(2) it weighs: taking 100 parts of wheat flour；1.5~3.5 parts of yeast；1.0~2.5 parts of salt；0.8~1.5 part of glucose；
45~65 parts of alkali soluble curdlan；
(3) and face: the powders such as load weighted wheat flour being put into a mixing bowl, 25~35s is mixed slowly, by various powder
Material mixes, 4~6min of high-speed stirred, stirs while adding alkali soluble curdlan to form dough；
(4) ferment: by dough be put into proofing box ferment 2~3h, 30~42 DEG C of temperature, humidity 80~90%；
(5) form: dough fermentation, which rolls well, is allowed to be formed the consistent face band strip of width thickness, and thickness about 6~8mm is stood
3min.Then item is cut into the face jizi for making dumplings of about 2.5cm wide, gently pinch both ends and be stretched to 20cm or so strip；
(6) oil body quantitatively sprays: 1.5~3MPa of oil pressure, and to deep-fried twisted dough sticks upper and lower surface, uniformly spray accounts for face block weight ratio simultaneously
The misty edible oil for being 75~85 DEG C for 6~10%, temperature；
(7) microwave fast heating: 2~100kW of heating power, 5~30min of heating time, until deep-fried twisted dough sticks expansion rate 2.5~4,
Surface is golden yellow；
(8) vacuum freeze drying: deep-fried twisted dough sticks are pre-chilled 3 hours under the conditions of -2~-5 DEG C, are then transferred to -30~-40 rapidly
Quick freezing to central temperature is -30~-33 DEG C in frozen storehouse at DEG C；Again by quick-frozen obtained deep-fried twisted dough sticks be put into condenser temperature be-
45~-47 DEG C, vacuum degree is freezes 1.5 hours in the dryness storehouse of 30Pa, the then lyophilization 6~10 under the conditions of 50~54 DEG C
Hour, obtain the instant deep-fried twisted dough sticks that moisture content is 2~4%；
(9) pack: instant deep-fried twisted dough sticks are packed using inflated with nitrogen, are saved.
Wherein, the yeast is prepared by the following method gained:
(1) using fruit and cereal as raw material, after picking of raw material, slurries are broken into, warm water is added and stirs evenly, keeps temperature 28
It~32 DEG C, under conditions of aerobic, place 3~5 days, obtains yeast stock；
(2) yeast stock is then centrifuged for being concentrated, obtains yeast concentrate by strainer filtering；
(3) yeast concentrate, lactose, glucose, soya-bean polypeptides, phosphate, magnesium sulfate, according to mass ratio 10: 2~5: 2
~5: 2~5: 3~4: 0.2~0.5, it stirs evenly to form mixture, heat insulating culture, keeps 28~32 DEG C of temperature cultures 3~5
It, then secondary yeast concentrate is obtained through centrifugal concentrating；
(4) secondary yeast concentrate is cultivated again according to the method for step (3) and obtains yeast concentrate three times, obtains always
Four yeast concentrates；
Diatomite, the mass ratio 10: 5~6 of four yeast concentrates, diatomite, pressure are added in (5) four yeast concentrates
Be filtered dry it is dry after, smash to form yeast powder.
Wherein, edible oil be vegetable oil, animal oil, such as rapeseed oil, soybean oil, peanut oil, corn oil, sunflower oil,
One or more of sheep oil, butter, lard.
Toppings, such as beef toppings, tomato toppings, barbecue flavoring powder, spicy toppings, mustard can also be added
Last sea sedge toppings, prepare the deep-fried twisted dough sticks of different taste.
The wheat flour includes flour, further includes carboxymethyl cellulose, and carboxymethyl cellulose level is flour quality
0.05~0.1%.
Further, flour be superior wheat flour and panel powder mixture, superior wheat flour and panel powder according to mass ratio 6~
8: 2~4 ratio mixing.
Curdlan (Curdlan), also known as thermal gels condense polysaccharide, are β -1, most characteristic one in 3-D- glucan
Kind and highly-safe dietary fiber, can form heat irreversible gel at 80 DEG C or more, and frost resistance is splendid.It can obtain so
Glue is in conjunction with mucedin and is filled in the dimensional network structure that heated gel-forming is uniform and stable in the gap between albumen,
Free water content can be effectively reduced, avoids large ice crystals in freezing process from forming the destruction to protein structure, prevents hole formation,
Increase the content of dietary fiber while improving the quality and structure of food.
Alkali soluble curdlan is used in instant deep-fried twisted dough sticks, inhibits microwave using the thermal gels characteristic and frost resistance of curdlan
The formation of macroscopic void in heating process reduces destruction of the freezing dry process to mucedin network structure, makes instant deep-fried twisted dough sticks matter
Structure is more uniform crisp, and shape is neat, and the content of dietary fiber is also added while not easily broken.
The present invention also uses oil body quantitatively to spray reduction and Precise Control of Oil oil content, is with microwave fast heating reduction
Edible oil acrylamide content, using vacuum freeze drying, nitrogen-filled packaging expands instant deep-fried twisted dough sticks sphere of circulation, makes instant deep-fried twisted dough sticks
Crispy in taste, oil content is low, safer, health, convenient.
Specific implementation method
The present invention is further described combined with specific embodiments below:
Embodiment 1
(1) prepared by alkali soluble curdlan: 0.5 part of anhydrous phosphoric acid tripotassium being completely dissolved in 97.5 parts of distilled water, then
2 parts of curdlans are slowly added into above-mentioned lye, stir at low speed the solution of 2H to formation homogeneous transparent, for use.
(2) it weighs: taking 100 parts of wheat flour；3 parts of yeast；1.5 parts of salt；1.0 parts of glucose；55 parts of alkali soluble curdlan.
Wherein, the yeast is prepared by the following method gained:
(1) using fruit and cereal as raw material, after picking of raw material, slurries are broken into, warm water is added and stirs evenly, keeps temperature 28
It~32 DEG C, under conditions of aerobic, place 5 days, obtains yeast stock；
(2) yeast stock is then centrifuged for being concentrated, obtains yeast concentrate by strainer filtering；
(3) yeast concentrate, lactose, glucose, soya-bean polypeptides, phosphate, magnesium sulfate, according to mass ratio 10: 4: 3: 4: 3
: 0.2, it stirs evenly to form mixture, heat insulating culture, is kept for 28~32 DEG C of temperature cultivate 5 days, then obtain through centrifugal concentrating secondary
Yeast concentrate；
(4) secondary yeast concentrate is cultivated again according to the method for step (3) and obtains yeast concentrate three times, obtains always
Four yeast concentrates；
Diatomite, the mass ratio 10: 5~6 of four yeast concentrates, diatomite, pressure are added in (5) four yeast concentrates
Be filtered dry it is dry after, smash to form yeast powder.
(3) and face: the powders such as load weighted wheat flour being put into a mixing bowl, 30s is mixed slowly, various powders are mixed
Even, high-speed stirred 5min is stirred while being added alkali soluble curdlan to form dough.
(4) ferment: by dough be put into proofing box fermentation 2h, 30 DEG C of temperature, humidity 85%.
(5) form: dough fermentation, which rolls well, is allowed to be formed consistent face band strip (thickness about 6~8mm) of width thickness, stands
3min.Then item is cut into the face jizi for making dumplings of about 2.5cm wide, gently pinch both ends and be stretched to 20cm or so strip.
(6) oil body quantitatively sprays: oil pressure 2MPa, to deep-fried twisted dough sticks upper and lower surface simultaneously uniformly spray account for face block weight ratio be 8%,
The misty edible oil that temperature is 85 DEG C.
Wherein, edible oil is rapeseed oil.
(7) microwave fast heating: heating power 15kW, heating time 15min, until deep-fried twisted dough sticks expansion rate 3, surface is golden yellow.
(8) vacuum freeze drying: deep-fried twisted dough sticks are pre-chilled 3 hours under the conditions of -5 DEG C, the frozen storehouse being then transferred to rapidly at -33 DEG C
Middle quick freezing to central temperature is -30 DEG C；It is -45 DEG C that quick-frozen obtained deep-fried twisted dough sticks, which are put into condenser temperature, again, and vacuum degree is
Freeze in the dryness storehouse of 30Pa 1.5 hours, then lyophilization 8 hours under the conditions of 50 DEG C, obtain moisture content be 4% i.e.
Edible oil item.
(9) pack: instant deep-fried twisted dough sticks are packed using inflated with nitrogen, are saved.
Embodiment 2
(1) prepared by alkali soluble curdlan: 0.4 part of anhydrous phosphoric acid tripotassium being completely dissolved in 98 parts of distilled water, then will
3.5 parts of curdlans are slowly added into above-mentioned lye, stir at low speed the solution of 2h to formation homogeneous transparent, for use；
(2) it weighs: taking 100 parts of wheat flour；1.8 parts of yeast；2.4 parts of salt；0.9 part of glucose；Alkali soluble curdlan 63
Part；Toppings can also be added.
The wheat flour includes flour, further includes carboxymethyl cellulose, and carboxymethyl cellulose level is flour quality
0.05%.
(3) and face: the powders such as load weighted wheat flour being put into a mixing bowl, 25~35s is mixed slowly, by various powder
Material mixes, high-speed stirred 6min, stirs while adding alkali soluble curdlan to form dough；
(4) ferment: by dough be put into proofing box fermentation 3h, 35 DEG C of temperature, humidity 90%；
(5) form: dough fermentation, which rolls well, is allowed to be formed the consistent face band strip of width thickness, and thickness about 6~8mm is stood
3min.Then item is cut into the face jizi for making dumplings of about 2.5cm wide, gently pinch both ends and be stretched to 20cm or so strip；
(6) oil body quantitatively sprays: oil pressure 2MPa, and to deep-fried twisted dough sticks upper and lower surface, uniformly spray accounts for face block weight ratio and is simultaneously
10%, the misty edible oil that temperature is 75 DEG C；Edible oil is peanut oil.
(7) microwave fast heating: heating power 50kW, heating time 10min, until deep-fried twisted dough sticks expansion rate 2.5, surface is golden yellow；
(8) vacuum freeze drying: deep-fried twisted dough sticks are pre-chilled 3 hours under the conditions of -2 DEG C, the frozen storehouse being then transferred to rapidly at -40 DEG C
Middle quick freezing to central temperature is -30；It is -45 DEG C that quick-frozen obtained deep-fried twisted dough sticks, which are put into condenser temperature, again, vacuum degree 30Pa
Dryness storehouse in freeze 1.5 hours, then lyophilization 8 hours under the conditions of 54 DEG C, obtain moisture content be 2~4% i.e.
Edible oil item；
(9) pack: instant deep-fried twisted dough sticks are packed using inflated with nitrogen, are saved.
Embodiment 3
(1) prepared by alkali soluble curdlan: 0.6 part of anhydrous phosphoric acid tripotassium being completely dissolved in 97 parts of distilled water, then by 3
Part curdlan is slowly added into above-mentioned lye, stirs at low speed the solution of 2h to formation homogeneous transparent, for use；
(2) it weighs: taking 100 parts of wheat flour；2 parts of yeast；2.5 parts of salt；1 part of glucose；55 parts of alkali soluble curdlan；Institute
The wheat flour stated includes flour, further includes carboxymethyl cellulose, and carboxymethyl cellulose level is flour quality 0.1%.It is small
Flour is that the mixture of superior wheat flour and panel powder, superior wheat flour and panel powder are mixed according to the ratio of mass ratio 8: 2.
(3) and face: the powders such as load weighted wheat flour being put into a mixing bowl, 25~35s is mixed slowly, by various powder
Material mixes, high-speed stirred 5min, stirs while adding alkali soluble curdlan to form dough；
(4) ferment: by dough be put into proofing box fermentation 3h, 42 DEG C of temperature, humidity 80%；
(5) form: dough fermentation, which rolls well, is allowed to be formed the consistent face band strip of width thickness, and thickness about 6~8mm is stood
3min.Then item is cut into the face jizi for making dumplings of about 2.5cm wide, gently pinch both ends and be stretched to 20cm or so strip；
(6) oil body quantitatively sprays: oil pressure 1.5MPa, and to deep-fried twisted dough sticks upper and lower surface, uniformly spray accounts for face block weight ratio and is simultaneously
8%, the misty edible oil that temperature is 85 DEG C；
Edible oil is soybean oil and lard according to 2: 1 mixing.
(7) microwave fast heating: heating power 50kW, heating time 20min, until deep-fried twisted dough sticks expansion rate 4, surface is golden yellow；
(8) vacuum freeze drying: deep-fried twisted dough sticks are pre-chilled 3 hours under the conditions of -5 DEG C, the frozen storehouse being then transferred to rapidly at -35 DEG C
Middle quick freezing to central temperature is -33 DEG C；It is -45 DEG C that quick-frozen obtained deep-fried twisted dough sticks, which are put into condenser temperature, again, and vacuum degree is
Freeze in the dryness storehouse of 30Pa 1.5 hours, then lyophilization 6 hours under the conditions of 54 DEG C, obtaining moisture content is 2~4%
Instant deep-fried twisted dough sticks；
(9) pack: instant deep-fried twisted dough sticks are packed using inflated with nitrogen, are saved.
Claims (10)
1. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste, which is characterized in that take wheat flour, yeast, salt, Portugal
Grape sugar, alkali soluble curdlan, successively by and face, fermentation, molding, oil body quantitatively spray, microwave fast heating, vacuum refrigeration do
Dry, nitrogen-filled packaging, instant deep-fried twisted dough sticks.
2. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that former
Material proportion is according to mass fraction are as follows: and 100 parts of wheat flour, 1.5~3.5 parts of yeast, 1.0~2.5 parts of salt, glucose 0.8~1.5
Part, 45~65 parts of alkali soluble curdlan.
3. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The alkali soluble curdlan stated prepares gained by following methods: according to mass fraction, 0.3~0.6 part of anhydrous phosphoric acid tripotassium is abundant
It is dissolved in 96~98 parts of distilled water and forms lye, then 2~4 parts of curdlans are slowly added into the lye, low speed
2h is stirred to the solution for forming homogeneous transparent.
4. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
Load weighted wheat flour, yeast, salt, glucose powder are put into a mixing bowl, mix slowly 25~35s by state and face, will
Various powders mix, 4~6min of high-speed stirred, stir while adding alkali soluble curdlan to form dough.
5. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The fermentation stated, by dough be put into proofing box ferment 2~3h, 30~42 DEG C of temperature, humidity 80~90%.
6. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The molding stated, rolling make dough form the consistent face band strip of width thickness, and 6~8mm of thickness stands 3min；Then by face belt length
Item gently pinches both ends and is stretched to 20cm strip at the face jizi for making dumplings of 2.5cm wide.
7. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The oil body stated quantitatively sprays: 1.5~3MPa of oil pressure, uniformly sprays misty edible oil simultaneously to deep-fried twisted dough sticks upper and lower surface, dosage is to account for
Face block weight ratio is 6~10%, temperature is 75~85 DEG C.
8. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The microwave fast heating stated: 2~100kW of heating power, 5~30min of heating time, until deep-fried twisted dough sticks expansion rate 2.5~4, surface gold
It is yellow.
9. a kind of instant method for deep-fried twisted dough sticks of low oil content crispy in taste according to claim 1, which is characterized in that institute
The vacuum freeze drying stated: deep-fried twisted dough sticks are pre-chilled 3 hours under the conditions of -2~-5 DEG C, the jelly being then transferred to rapidly at -30~-40 DEG C
Quick freezing to central temperature is -30~-33 DEG C in library；It is -45~-47 that quick-frozen obtained deep-fried twisted dough sticks, which are put into condenser temperature, again
DEG C, freeze 1.5 hours in the dryness storehouse that vacuum degree is 30Pa, then lyophilization 6~10 hours under the conditions of 50~54 DEG C, obtains
The instant deep-fried twisted dough sticks for being 2~4% to moisture content.
10. a kind of instant deep-fried twisted dough sticks of low oil content crispy in taste, which is characterized in that by any one of claims 1 to 9 preparation method
Preparation gained.
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| CN116135023A (en) * | 2023-03-02 | 2023-05-19 | 江苏新禾润世家食品有限公司 | Composite method for improving quality of frozen dough for deep-fried twisted dough sticks after cooking |
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| CN116135023B (en) * | 2023-03-02 | 2024-04-05 | 江苏新禾润世家食品有限公司 | Composite method for improving quality of frozen dough for deep-fried twisted dough sticks after cooking |
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Denomination of invention: A kind of instant deep-fried dough sticks with low oil content and crisp taste and its preparation method Effective date of registration: 20230518 Granted publication date: 20210420 Pledgee: Industrial Bank Co.,Ltd. Shanghai Hongkou sub branch Pledgor: SHANGHAI TOPYUM BIO-TECHNOLOGY CO.,LTD. Registration number: Y2023310000196 |