CN109793028B - Low-oil-content crispy instant fried bread stick and making method thereof - Google Patents
Low-oil-content crispy instant fried bread stick and making method thereof Download PDFInfo
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Abstract
The invention relates to an instant fried bread stick with low oil content and crisp mouthfeel and a preparation method thereof. The invention uses the alkali soluble curdlan in the instant fried bread sticks, inhibits the formation of large holes in the microwave heating process, reduces the damage of the freeze drying process to a gluten protein network structure, ensures that the instant fried bread sticks have more uniform and crisp texture, neat appearance and difficult fragmentation, reduces and accurately controls the oil content of the fried bread sticks by quantitative oil body spraying, reduces the acrylamide content of the instant fried bread sticks by microwave rapid heating, adopts vacuum freeze drying and nitrogen-filled packaging to expand the circulation range of the instant fried bread sticks, ensures that the instant fried bread sticks have crisp mouthfeel and low oil content, and is safer, healthier and more convenient.
Description
Technical Field
The invention relates to an instant fried bread stick with low oil content and crisp mouthfeel and a preparation method thereof, belonging to the technical field of food processing.
Background
The fried bread stick is a traditional food which is crisp in taste, unique in flavor and widely popular with the public, but the traditional fried bread stick is ready to buy and eat, loses delicious and crisp taste after being placed, is long in manufacturing time, is forbidden under the condition that alum is illegally used in a leavening agent, and becomes a common demand of the public with high safety. On the other hand, although the time of consumers is saved by the emerging quick-frozen fried dough sticks, the quick-frozen fried dough sticks are not convenient to carry and store, the oil content after re-frying is up to 15-20%, the mouthfeel is greatly influenced, the acrylamide content is increased, and the risks of obesity and carcinogenesis are increased. The instant fried bread stick is crisp in taste, free of acrylamide and convenient to carry, and development of the instant fried bread stick just meets the expectation of people on delicious, healthy and convenient fried bread sticks.
The national intellectual property office 2017.5.31 discloses an invention patent with an application number of CN201710027557.8, named as 'an instant fried bread stick food and a preparation method thereof', the patent is an instant fried bread stick food and a preparation method thereof, and the preparation method of the food comprises the following steps: firstly frying deep-fried dough sticks, drying and dehydrating to obtain dehydrated deep-fried dough sticks for later use, preparing dehydrated auxiliary vegetables and soybean milk powder according to parts by weight, packaging in small bags, finally weighing the dehydrated deep-fried dough sticks, putting the dehydrated auxiliary vegetables, the dehydrated auxiliary vegetables and the soybean milk powder into a packaging box/bag, and sealing and packaging; compared with instant noodles, the instant noodles have short soaking time with boiled water and wider application range to water temperature; the fried bread stick soybean milk powder is eaten in a matching way, so that the fried bread stick soybean milk powder is delicious in taste and rich in nutrition.
In the above patent documents, there are drawbacks and problems in the art thereof:
1. acrylamide is easily generated in the frying process of the deep-fried dough sticks, and the oil content of the deep-fried dough sticks is difficult to control.
2. The deep-fried dough sticks contain high-temperature-resistant antioxidants, such as tert-butylhydroquinone, which are not in line with the health trend.
3. The sealing package of the deep-fried dough sticks is not inflated, and the deep-fried dough sticks are easy to break in the transportation process.
The invention discloses an invention patent with application number CN201810209672.1 and name 'an instant small fried bread stick and a preparation method thereof' by the national intellectual property office 2018.07.06, which is a preparation method of the instant small fried bread stick and comprises the process flows of dough kneading, dough pressing, proofing, strip cutting, embossing, forming, vacuum frying, vacuum deoiling, baking, seasoning powder spreading and packaging.
In the above patent documents, there are drawbacks and problems in the art thereof:
1. in order to inhibit the oxidation of oil and fat during frying, baking and storage to generate a rancid taste, the antioxidant is added into the formula of the deep-fried dough sticks, so that the deep-fried dough sticks are not in line with the health trend.
2. Deoiling at the speed of 300-450 r/min for 3-5 minutes in a vacuum state, wherein the fried bread stick is easy to bend and break and is difficult to completely maintain the shape.
3. The deep-fried dough sticks are difficult to be heated uniformly in the baking process, and are easy to be locally coked and hardened after being baked for a long time, so that the crispy taste of the deep-fried dough sticks is changed, and the fat is easy to be oxidized to generate a rancid taste.
4. The deep-fried dough sticks are packaged in vacuum, and are broken to generate a large amount of defective products in industrial production and wide circulation.
Disclosure of Invention
The invention aims to provide an instant fried bread stick with low oil content and crisp mouthfeel and a preparation method thereof aiming at the defects of the prior art.
The specific technical scheme is as follows:
the invention provides an instant fried bread stick with low oil content and crisp mouthfeel, which is prepared by the following preparation method, wherein the preparation method comprises the following components in parts by weight:
(1) preparing alkali-soluble curdlan: fully dissolving 0.3-0.6 part of anhydrous tripotassium phosphate in 96-98 parts of distilled water, slowly adding 2-4 parts of curdlan into the alkali liquor, and stirring at a low speed for 2 hours to form a uniform and transparent solution for later use;
(2) weighing: taking 100 parts of wheat flour; 1.5-3.5 parts of yeast; 1.0-2.5 parts of salt; 0.8-1.5 parts of glucose; 45-65 parts of alkali-soluble curdlan;
(3) kneading: putting the weighed powder materials such as wheat flour and the like into a stirring cylinder, stirring at a low speed for 25-35 s, uniformly mixing various powder materials, stirring at a high speed for 4-6 min, and adding alkali to dissolve curdlan while stirring to form dough;
(4) fermentation: putting the dough into a fermentation box for fermentation for 2-3 hours at the temperature of 30-42 ℃ and the humidity of 80-90%;
(5) molding: and fermenting and rolling the dough to form a flour strip with consistent width, thickness and thickness, wherein the thickness is about 6-8 mm, and standing for 3 min. Then cutting the strips into the dough pieces with the width of about 2.5cm, and slightly pinching the two ends to stretch the two ends into long strips with the width of about 20 cm;
(6) quantitatively spraying oil bodies: spraying atomized edible oil which accounts for 6-10% of the weight of the dough blocks and is at the temperature of 75-85 ℃ onto the upper surface and the lower surface of the deep-fried dough stick at the same time under the oil pressure of 1.5-3 MPa;
(7) microwave rapid heating: heating power is 2-100 kW, heating time is 5-30 min, until the expansion rate of the deep-fried dough sticks is 2.5-4, and the surface is golden;
(8) vacuum freeze drying: precooling the fried bread sticks for 3 hours at the temperature of-2 to-5 ℃, and then quickly transferring the fried bread sticks into a freezer at the temperature of-30 to-40 ℃ for quick freezing until the central temperature is-30 to-33 ℃; then placing the quick-frozen fried bread sticks into a drying bin with a cold trap temperature of-45 to-47 ℃ and a vacuum degree of 30Pa for freezing for 1.5 hours, and then carrying out sublimation drying for 6 to 10 hours at a temperature of 50 to 54 ℃ to obtain instant fried bread sticks with the water content of 2 to 4 percent;
(9) packaging: and packaging the instant fried bread sticks by filling nitrogen and preserving.
Wherein the yeast is prepared by the following method:
(1) selecting fruits and grains as raw materials, beating the raw materials into slurry, adding warm water, uniformly stirring, keeping the temperature at 28-32 ℃, and standing for 3-5 days under the aerobic condition to obtain yeast stock solution;
(2) filtering the yeast stock solution by a filter screen, and then carrying out centrifugal concentration to obtain a yeast concentrate;
(3) uniformly stirring yeast concentrate, lactose, glucose, soybean polypeptide, phosphate and magnesium sulfate according to the mass ratio of 10: 2-5: 3-4: 0.2-0.5 to form a mixture, performing heat preservation culture, maintaining the temperature at 28-32 ℃, culturing for 3-5 days, and performing centrifugal concentration to obtain a secondary yeast concentrate;
(4) culturing the secondary yeast concentrate again according to the method in the step (3) to obtain a tertiary yeast concentrate, and obtaining a quartic yeast concentrate all the time;
(5) adding diatomite into the fourth-time yeast concentrate, wherein the mass ratio of the fourth-time yeast concentrate to the diatomite is 10: 5-6, and crushing the fourth-time yeast concentrate into yeast powder after filter pressing and drying.
Wherein the edible oil is one or more of vegetable oil and animal oil, such as oleum Rapae, soybean oil, peanut oil, oleum Maydis, oleum Helianthi, adeps Caprae Seu Ovis, adeps medulla bovis Seu Bubali, and adeps Sus Domestica.
Seasoning powder such as beef seasoning powder, tomato seasoning powder, barbecue seasoning powder, spicy seasoning powder, mustard sea sedge seasoning powder can also be added to prepare the deep-fried dough sticks with different tastes.
The wheat flour comprises flour and carboxymethyl cellulose, wherein the content of the carboxymethyl cellulose is 0.05-0.1% of the mass of the flour.
Further, the flour is a mixture of the strong flour and the face powder, and the strong flour and the face powder are mixed according to the mass ratio of 6-8: 2-4.
Curdlan (Curdlan), also called thermal gel and Curdlan, is the most distinctive one of beta-1, 3-D-glucan, is also a dietary fiber with high safety, can form thermal irreversible gel at a temperature of more than 80 ℃, and has excellent freezing resistance. Curdlan and mucedin are combined and filled in gaps among the mucedin to form a uniform and stable three-dimensional network structure through heating gel, so that the free water content can be effectively reduced, the damage of large ice crystals to the mucedin structure in the freezing process is avoided, holes are prevented from being formed, the texture and the structure of food are improved, and the content of dietary fiber is increased.
The alkali-soluble curdlan is used in the instant fried bread sticks, the formation of large holes in the microwave heating process is inhibited by utilizing the thermal gel property and the freezing resistance of the curdlan, the damage to the network structure of the mucedin protein in the freeze drying process is reduced, the instant fried bread sticks are more uniform and crisp in texture, neat in appearance and not easy to crack, and the content of dietary fibers is increased.
The invention also reduces and accurately controls the oil content of the fried dough stick by quantitatively spraying the oil body, reduces the acrylamide content of the instant fried dough stick by quickly heating with microwaves, expands the circulation range of the instant fried dough stick by adopting vacuum freeze drying and nitrogen-filled packaging, and ensures that the instant fried dough stick has crisp taste, low oil content, and is safer, healthier and more convenient.
Detailed description of the invention
The invention will be further illustrated with reference to specific examples:
example 1
(1) Preparing alkali-soluble curdlan: 0.5 part of anhydrous tripotassium phosphate is fully dissolved in 97.5 parts of distilled water, then 2 parts of curdlan is slowly added into the alkali liquor, and the mixture is stirred at a low speed for 2H until a uniform and transparent solution is formed for later use.
(2) Weighing: taking 100 parts of wheat flour; 3 parts of yeast; 1.5 parts of table salt; 1.0 part of glucose; 55 parts of alkali-soluble curdlan.
Wherein the yeast is prepared by the following method:
(1) selecting fruits and grains as raw materials, beating the raw materials into slurry, adding warm water, uniformly stirring, keeping the temperature at 28-32 ℃, and standing for 5 days under the aerobic condition to obtain yeast stock solution;
(2) filtering the yeast stock solution by a filter screen, and then carrying out centrifugal concentration to obtain a yeast concentrate;
(3) uniformly stirring yeast concentrate, lactose, glucose, soybean polypeptide, phosphate and magnesium sulfate according to the mass ratio of 10: 4: 3: 0.2 to form a mixture, performing heat preservation culture, maintaining the temperature at 28-32 ℃, culturing for 5 days, and performing centrifugal concentration to obtain a secondary yeast concentrate;
(4) culturing the secondary yeast concentrate again according to the method in the step (3) to obtain a tertiary yeast concentrate, and obtaining a quartic yeast concentrate all the time;
(5) adding diatomite into the fourth-time yeast concentrate, wherein the mass ratio of the fourth-time yeast concentrate to the diatomite is 10: 5-6, and crushing the fourth-time yeast concentrate into yeast powder after filter pressing and drying.
(3) Kneading: putting the weighed powder materials such as wheat flour and the like into a stirring cylinder, stirring at a low speed for 30s, uniformly mixing the powder materials, stirring at a high speed for 5min, and adding alkali to dissolve curdlan while stirring to form dough.
(4) Fermentation: the dough is put into a fermentation box for fermentation for 2 hours at the temperature of 30 ℃ and the humidity of 85 percent.
(5) Molding: the dough is fermented and rolled to form a long noodle strip (about 6-8 mm thick) with consistent width and thickness, and the noodle strip is kept still for 3 min. Then the strips are cut into the dough pieces with the width of about 2.5cm, and the two ends are lightly pinched and stretched to be long strips with the width of about 20 cm.
(6) Quantitatively spraying oil bodies: spraying 8 wt% of atomized edible oil at 85 deg.C to the upper and lower surfaces of the fried bread stick under oil pressure of 2 MPa.
Wherein the edible oil is rapeseed oil.
(7) Microwave rapid heating: the heating power is 15kW, the heating time is 15min, the expansion rate of the fried bread stick is 3, and the surface is golden yellow.
(8) Vacuum freeze drying: precooling the fried bread sticks for 3 hours at the temperature of minus 5 ℃, and then quickly transferring the fried bread sticks into a freezer at the temperature of minus 33 ℃ for quick freezing until the central temperature is minus 30 ℃; and then putting the quick-frozen fried bread sticks into a drying bin with a cold trap temperature of-45 ℃ and a vacuum degree of 30Pa for freezing for 1.5 hours, and then carrying out sublimation drying for 8 hours at the temperature of 50 ℃ to obtain the instant fried bread sticks with the water content of 4 percent.
(9) Packaging: and packaging the instant fried bread sticks by filling nitrogen and preserving.
Example 2
(1) Preparing alkali-soluble curdlan: fully dissolving 0.4 part of anhydrous tripotassium phosphate in 98 parts of distilled water, slowly adding 3.5 parts of curdlan into the alkali liquor, and stirring at a low speed for 2 hours to form a uniform and transparent solution for later use;
(2) weighing: taking 100 parts of wheat flour; 1.8 parts of yeast; 2.4 parts of table salt; 0.9 part of glucose; 63 parts of alkali-soluble curdlan; seasoning powder can also be added.
The wheat flour comprises flour and carboxymethyl cellulose, and the content of the carboxymethyl cellulose is 0.05% of the mass of the flour.
(3) Kneading: putting the weighed powder materials such as wheat flour and the like into a stirring cylinder, stirring at a low speed for 25-35 s, uniformly mixing the powder materials, stirring at a high speed for 6min, and adding alkali to dissolve curdlan while stirring to form dough;
(4) fermentation: putting the dough into a fermentation box for fermentation for 3 hours at the temperature of 35 ℃ and the humidity of 90%;
(5) molding: and fermenting and rolling the dough to form a flour strip with consistent width, thickness and thickness, wherein the thickness is about 6-8 mm, and standing for 3 min. Then cutting the strips into the dough pieces with the width of about 2.5cm, and slightly pinching the two ends to stretch the two ends into long strips with the width of about 20 cm;
(6) quantitatively spraying oil bodies: spraying atomized edible oil which accounts for 10 percent of the weight of the dough blocks and is at the temperature of 75 ℃ to the upper surface and the lower surface of the fried bread stick at the same time and under the oil pressure of 2 MPa; the edible oil is peanut oil.
(7) Microwave rapid heating: the heating power is 50kW, the heating time is 10min, the expansion rate of the fried bread stick is 2.5, and the surface is golden;
(8) vacuum freeze drying: precooling the fried bread sticks for 3 hours at the temperature of minus 2 ℃, and then quickly transferring the fried bread sticks into a freezer at the temperature of minus 40 ℃ for quick freezing until the central temperature is minus 30 ℃; then, putting the quick-frozen fried bread sticks into a drying bin with a cold trap temperature of-45 ℃ and a vacuum degree of 30Pa for freezing for 1.5 hours, and then carrying out sublimation drying for 8 hours at 54 ℃ to obtain instant fried bread sticks with the water content of 2-4%;
(9) packaging: and packaging the instant fried bread sticks by filling nitrogen and preserving.
Example 3
(1) Preparing alkali-soluble curdlan: fully dissolving 0.6 part of anhydrous tripotassium phosphate in 97 parts of distilled water, slowly adding 3 parts of curdlan into the alkali liquor, and stirring at a low speed for 2 hours to form a uniform and transparent solution for later use;
(2) weighing: taking 100 parts of wheat flour; 2 parts of yeast; 2.5 parts of table salt; 1 part of glucose; 55 parts of alkali-soluble curdlan; the wheat flour comprises flour and carboxymethyl cellulose, wherein the content of the carboxymethyl cellulose is 0.1% of the mass of the flour. The wheat flour is a mixture of the strong flour and the flour for the panel, and the strong flour and the flour for the panel are mixed according to the mass ratio of 8: 2.
(3) Kneading: putting the weighed powder materials such as wheat flour and the like into a stirring cylinder, stirring at a low speed for 25-35 s, uniformly mixing the powder materials, stirring at a high speed for 5min, and adding alkali-soluble curdlan while stirring to form dough;
(4) fermentation: putting the dough into a fermentation box for fermentation for 3 hours at the temperature of 42 ℃ and the humidity of 80 percent;
(5) molding: and fermenting and rolling the dough to form a flour strip with consistent width, thickness and thickness, wherein the thickness is about 6-8 mm, and standing for 3 min. Then cutting the strips into the dough pieces with the width of about 2.5cm, and slightly pinching the two ends to stretch the two ends into long strips with the width of about 20 cm;
(6) quantitatively spraying oil bodies: spraying atomized edible oil which accounts for 8 percent of the weight of the dough blocks and is at the temperature of 85 ℃ to the upper surface and the lower surface of the fried bread stick at the same time and under the oil pressure of 1.5 MPa;
the edible oil is prepared by mixing soybean oil and lard oil at a ratio of 2: 1.
(7) Microwave rapid heating: heating power is 50kW, heating time is 20min, until the expansion rate of the fried bread stick is 4, and the surface is golden yellow;
(8) vacuum freeze drying: precooling the fried bread sticks for 3 hours at the temperature of minus 5 ℃, and then quickly transferring the fried bread sticks into a freezer at the temperature of minus 35 ℃ for quick freezing until the central temperature is minus 33 ℃; then, putting the quick-frozen fried bread sticks into a drying bin with a cold trap temperature of-45 ℃ and a vacuum degree of 30Pa for freezing for 1.5 hours, and then carrying out sublimation drying for 6 hours at 54 ℃ to obtain instant fried bread sticks with the water content of 2-4%;
(9) packaging: and packaging the instant fried bread sticks by filling nitrogen and preserving.
Claims (2)
1. A method for preparing low oil content crisp instant fried bread sticks is characterized in that wheat flour, yeast, salt, glucose and alkali-soluble curdlan are taken, and the instant fried bread sticks are prepared by kneading dough, fermenting, forming, quantitatively spraying oil bodies, quickly heating by microwave, freeze-drying in vacuum and packaging by filling nitrogen;
the raw materials are as follows by mass: 100 parts of wheat flour, 1.5-3.5 parts of yeast, 1.0-2.5 parts of salt, 0.8-1.5 parts of glucose and 45-65 parts of alkali-soluble curdlan;
the wheat flour comprises flour and carboxymethyl cellulose, wherein the content of the carboxymethyl cellulose is 0.05-0.1% of the mass of the flour;
the alkali-soluble curdlan is prepared by the following method: fully dissolving 0.3-0.6 part by mass of anhydrous tripotassium phosphate in 96-98 parts by mass of distilled water to form an alkali liquor, slowly adding 2-4 parts by mass of curdlan into the alkali liquor, and stirring at a low speed for 2 hours until a uniform and transparent solution is formed;
the dough kneading method comprises the following steps of putting weighed wheat flour, yeast, salt and glucose powder into a stirring cylinder, stirring at a low speed for 25-35 s, uniformly mixing various powder, stirring at a high speed for 4-6 min, and adding alkali-soluble curdlan while stirring to form dough;
the yeast is prepared by the following method:
(1) selecting fruits and grains as raw materials, beating the raw materials into slurry, adding warm water, uniformly stirring, keeping the temperature at 28-32 ℃, and standing for 3-5 days under the aerobic condition to obtain yeast stock solution;
(2) filtering the yeast stock solution by a filter screen, and then carrying out centrifugal concentration to obtain a yeast concentrate;
(3) uniformly stirring yeast concentrate, lactose, glucose, soybean polypeptide, phosphate and magnesium sulfate according to the mass ratio of 10: 2-5: 3-4: 0.2-0.5 to form a mixture, performing heat preservation culture, maintaining the temperature at 28-32 ℃, culturing for 3-5 days, and performing centrifugal concentration to obtain a secondary yeast concentrate;
(4) culturing the secondary yeast concentrate again according to the method in the step (3) to obtain a tertiary yeast concentrate, and obtaining a quartic yeast concentrate all the time;
(5) adding diatomite into the fourth-time yeast concentrate, wherein the mass ratio of the fourth-time yeast concentrate to the diatomite is 10: 5-6, and crushing the fourth-time yeast concentrate into yeast powder after filter pressing and drying;
fermenting, namely putting the dough into a fermenting box for fermenting for 2-3 hours at the temperature of 30-42 ℃ and the humidity of 80-90%;
the dough is formed into a long strip of dough with the same width, thickness and thickness by rolling, the thickness is 6-8 mm, and the dough is kept still for 3 min; then cutting the long noodle strips into noodle pieces with the width of 2.5cm, and slightly pinching the two ends to stretch the two ends into long strips with the width of 20 cm;
the oil body is quantitatively sprayed: spraying atomized edible oil to the upper surface and the lower surface of the deep-fried dough stick at the same time under the oil pressure of 1.5-3 MPa, wherein the amount of the atomized edible oil accounts for 6-10% of the weight of the dough block, and the temperature of the edible oil is 75-85 ℃;
the microwave rapid heating: heating power is 2-100 kW, heating time is 5-30 min, until the expansion rate of the deep-fried dough sticks is 2.5-4, and the surface is golden;
and (3) vacuum freeze drying: precooling the fried bread sticks for 3 hours at the temperature of-2 to-5 ℃, and then quickly transferring the fried bread sticks into a freezer at the temperature of-30 to-40 ℃ for quick freezing until the central temperature is-30 to-33 ℃; and then putting the quick-frozen fried bread sticks into a drying bin with a cold trap temperature of-45 to-47 ℃ and a vacuum degree of 30Pa for freezing for 1.5 hours, and then carrying out sublimation drying for 6-10 hours at the temperature of 50-54 ℃ to obtain the instant fried bread sticks with the water content of 2-4%.
2. An instant fried bread stick with low oil content and crisp mouthfeel, which is characterized by being prepared by the preparation method of claim 1.
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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 |