CN109832323A - A kind of preparation method of low grease content fried dough twist - Google Patents
A kind of preparation method of low grease content fried dough twist Download PDFInfo
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- CN109832323A CN109832323A CN201711227818.7A CN201711227818A CN109832323A CN 109832323 A CN109832323 A CN 109832323A CN 201711227818 A CN201711227818 A CN 201711227818A CN 109832323 A CN109832323 A CN 109832323A
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Abstract
The present invention provides a kind of preparation methods of low grease content fried dough twist, the infrared the pre-heat treatment of 1-3min is carried out to fried dough twist dough before frying, guarantee that its surface temperature is 70-100 DEG C, then frying is carried out again, it is made of the raw material of following portions by weight, 5 parts of yeast, 490-500 parts of flour, 220-225 parts of water, 23-25 parts of oil, 46-50 parts of sucrose.Effect of the invention is as follows: (1) fat content reduces by 35% or more in fried dough twist, can substantially reduce intake of the human body to grease, protects consumer health；(2) compared with other reduce the technology of fried food oil content, simple process is cleaned, efficiently.
Description
Technical field
The present invention relates to the fried dough twist preparation methods of food technology field more particularly to a kind of low grease content.
Background technique
Fried dough twist is the traditional fried food in China, and the consumer group is wide, consumption figure is big, is liked by the majority of consumers.Fiber crops
Flower is fried using carrying out after traditional fermentation process production dough, and the dough after fermentation is easy to absorb grease in frying course,
Oil content is relatively high.For the fat content of commercially available fried dough twist 30% or so, some is even as high as 40%, there is potential health peace
Full hidden danger.The excessive intake of fat necessarily leads to heat surplus, will increase fat probability, and then lead to Cardial or cerebral vascular diseases
It is greatly increased with the occurrence probability of hypertension, blood fat disorder, diabetes, gout etc., existing diabetes is also made to become more difficult
With control.With the improvement of living standards, requirement of the people to food quality is higher and higher, therefore develop a kind of Low grease fried dough twist
The technology of preparing of content, nutrition and security quality to fried dough twist is improved, protection consumer health are of great significance.
The method for reducing fried food oil content has very much, is to wrap up one layer of colloid substances in food surface such as technology for coating
Matter reduces the heat setting colloidality or bridging property of moisture content and its infiltrative characteristic and film, the shape in frying using edible film
At the barrier layer of one layer of fat migration, reduces the change of moisture evaporation loss or fried food surface texture and reduces oil absorbency,
But film can change some qualities of food while reducing grease, can such as food color be made to change, can also be because of resistance
The evolution of water proof point changes the texture of food, substantially reduces the brittleness of fried food.Different pretreatment sides is used before fried
Formula also has a certain impact to oil absorbency, can reduce moisture by technologies such as heated-air drying, microwave drying or permeating and dewaterings and contain
Amount, to reduce the fat content of product.But the fat content reduced in fried dough twist by surface coating and pretreatment yet there are no
Report.
Summary of the invention
The object of the present invention is to provide a kind of low grease content fried dough twist technologies of preparing.To solve the above problems, the present invention mentions
The technical solution of confession is:
It is a kind of to prepare low grease content fried dough twist preparation method, include the following steps:
(1) adjust powder: by 5 parts of yeast, 46-50 portions of sucrose are added in 220-225 parts of water and stir, are then added to 490-500
It is uniformly mixed in part flour, is eventually adding 23-25 part oily, rubbing dough is smooth to surface repeatedly；
(2) provocation: by step (1) dough temperature be 35-39 DEG C, humidity be 80-90%RH proofing box in stand 30-
35min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm circle that diameter, which is made, in the dough mixed
Stick-like, interception about 15cm is one section, is kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, is guaranteed
Its surface temperature is 70-100 DEG C, time 1-3min；
(5) fried: it is 160 DEG C of frying 3- that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,
5min；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
Preferably, a kind of low grease content fried dough twist preparation method includes the following steps: that (1) adjusts powder: by 5 parts of yeast, 48 parts
Sucrose is added in 220 parts of water and stirs, and is then added in 490 parts of flour and is uniformly mixed, and is eventually adding 23 parts of oil, rubs repeatedly
Dough is smooth to surface；
(2) provocation: by step (1) dough temperature be 37 DEG C, humidity be 85%RH proofing box in stand 30min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm circle that diameter, which is made, in the dough mixed
Stick-like, interception about 15cm is one section, is kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, is guaranteed
Its surface temperature is 70-100 DEG C, time 1-3min；
(5) fried: it is 160 DEG C of frying 3- that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,
5min；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
The present invention is mainly using infrared instantaneous heat pre-treatment is carried out to fried dough twist dough before frying, by under certain temperature
The albumen of dough surface forms reticular structure and gelling occurs for starch, and dough is made to quickly form dense skin, then into
Row can effectively obstruct infiltration of the grease into fried dough twist when fried, to reduce the fat content in fried dough twist.Develop low grease content
The technology of preparing of fried dough twist, for improving nutrition and the security quality of fried dough twist product, protection consumer health is of great significance.
Advantages of the present invention is as follows:
(1) fat content reduces by 35% or more in fried dough twist, can substantially reduce intake of the human body to grease, and protection consumer is strong
Health；
(2) compared with other reduce the technology of fried food oil content, simple process is cleaned, efficiently.
Specific embodiment
Embodiment 1
The preparation method of low grease content fried dough twist
(1) adjust powder: by 5 parts of yeast, 50 portions of sucrose are added in 225 parts of water and stir evenly, and are then added to 500 parts of flour
In be sufficiently mixed, be eventually adding 25 parts of oil, repeatedly rub dough it is smooth to surface；
(2) provocation: by step (1) dough temperature be 39 DEG C, humidity be 90%RH proofing box in stand 35min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm circle that diameter, which is made, in the dough mixed
Stick-like, interception about 15cm is one section, is kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, is guaranteed
Its surface temperature is 100 DEG C, time 2min；
(5) fried: it is 160 DEG C of fryings that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,
4min；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
Sample is taken to be pulverized into powder by high speed disintegrator, with the fat content in soxhlet extraction methods measurement sample.Oil
Rouge content reduces by 40% than not making the product of infrared processing
Embodiment 2
The preparation method of low grease content fried dough twist
(1) adjust powder: by 5 parts of yeast, 49 portions of sucrose are added in 223 parts of water and stir evenly, and are then added to 495 parts of flour
In be sufficiently mixed, be eventually adding 24 parts of oil, repeatedly rub dough it is smooth to surface；
(2) provocation: by step (1) dough temperature be 35 DEG C, humidity be 80%RH proofing box in stand 30min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm circle that diameter, which is made, in the dough mixed
Stick-like, interception about 15cm is one section, is kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, is guaranteed
Its surface temperature is 90 DEG C, time 2.5min；
(5) fried: it is 160 DEG C of fryings that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,
4min；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
Sample is taken to be pulverized into powder by high speed disintegrator, with the fat content in soxhlet extraction methods measurement sample.Oil
Rouge content reduces by 38% than not making the product of infrared processing
Embodiment 3
The preparation method of low grease content fried dough twist
(1) adjust powder: by 5 parts of yeast, 48 portions of sucrose are added in 220 parts of water and stir evenly, and are then added to 490 parts of flour
In be sufficiently mixed, be eventually adding 23 parts of oil, repeatedly rub dough it is smooth to surface；
(2) provocation: by step (1) dough temperature be 37 DEG C, humidity be 85%RH proofing box in stand 30min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm circle that diameter, which is made, in the dough mixed
Stick-like, interception about 15cm is one section, is kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, is guaranteed
Its surface temperature is 70 DEG C, time 3min；
(5) fried: it is 160 DEG C of fryings that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,
4min；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
Sample is taken to be pulverized into powder by high speed disintegrator, with the fat content in soxhlet extraction methods measurement sample.Oil
Rouge content reduces by 40% than not making the product of infrared processing.
The foregoing is merely the preferred embodiments of the invention, are not intended to limit the invention creation, all at this
Within the spirit and principle of innovation and creation, any modification, equivalent replacement, improvement and so on should be included in the invention
Protection scope within.
Claims (2)
1. a kind of low grease content fried dough twist preparation method, which comprises the steps of:
(1) adjust powder: by 5 parts of yeast, 46-50 portions of sucrose are added in 220-225 parts of water and stir, are then added to 490-500 parts of faces
In powder be uniformly mixed, be eventually adding it is 23-25 part oily, repeatedly rubbing dough it is smooth to surface；
(2) provocation: by step (1) dough temperature be 35-39 DEG C, humidity be 80-90%RH proofing box in stand 30-
35min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm pole that diameter, which is made, in the dough mixed
Shape, interception about 15cm are one section, are kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes is placed on to the infra red heating device that can make material thermally equivalent
Middle pretreatment guarantees that its surface temperature is 70-100 DEG C, time 1-3min；
(5) fried: it is 160 DEG C of frying 3-5min that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
2. a kind of low grease content fried dough twist preparation method according to claim 1, which comprises the steps of:
(1) adjust powder: by 5 parts of yeast, 48 portions of sucrose are added in 220 parts of water and stir, and are then added in 490 parts of flour and mix
It is even, it is eventually adding 23 parts of oil, it is smooth to surface to rub dough repeatedly；
(2) provocation: by step (1) dough temperature be 37 DEG C, humidity be 85%RH proofing box in stand 30min；
(3) it forms: taking out step (2) dough and rub up 3-5min repeatedly again, it is about 1cm pole that diameter, which is made, in the dough mixed
Shape, interception about 15cm are one section, are kneaded into fried dough twist shape；
(4) pre-add is heat-treated: the fried dough twist dough that step (3) mixes being placed in infra red heating device and is pre-processed, guarantees its table
Face temperature is 70-100 DEG C, time 1-3min；
(5) fried: it is 160 DEG C of frying 3-5min that the pretreated fried dough twist dough of step (4), which is placed on set temperature in deep fryer,；
(6) by the way of natural cooling, cooling time is in 5min or more, packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711227818.7A CN109832323A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of low grease content fried dough twist |
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| CN201711227818.7A CN109832323A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of low grease content fried dough twist |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040137130A1 (en) * | 2002-12-25 | 2004-07-15 | Yoshiaki Watanabe | Low-fat oil-fried food |
| CN105594800A (en) * | 2016-01-28 | 2016-05-25 | 天津科技大学 | Fried dough twist with low acrylamide and 5-hydroxymethylfurfural content and preparation method thereof |
-
2017
- 2017-11-29 CN CN201711227818.7A patent/CN109832323A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040137130A1 (en) * | 2002-12-25 | 2004-07-15 | Yoshiaki Watanabe | Low-fat oil-fried food |
| CN105594800A (en) * | 2016-01-28 | 2016-05-25 | 天津科技大学 | Fried dough twist with low acrylamide and 5-hydroxymethylfurfural content and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张慜等: "《休闲卤味调理食品加工专论》", 31 January 2014, 中国医药科技出版社 * |
| 蒋迪清等: "《食品通用机械与设备》", 29 February 1996, 华南理工大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
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Application publication date: 20190604 |