CN110250432A - A kind of Flour product, preparation method and application - Google Patents

A kind of Flour product, preparation method and application Download PDF

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Publication number
CN110250432A
CN110250432A CN201910380232.7A CN201910380232A CN110250432A CN 110250432 A CN110250432 A CN 110250432A CN 201910380232 A CN201910380232 A CN 201910380232A CN 110250432 A CN110250432 A CN 110250432A
Authority
CN
China
Prior art keywords
flour product
preparation
flour
product according
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910380232.7A
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Chinese (zh)
Inventor
萧钟铿
汪菁琴
董焰
李大伟
孙学科
陈莹影
刘子元
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DONGGUAN XUJI FOOD Co Ltd
Nestec SA
Original Assignee
DONGGUAN XUJI FOOD Co Ltd
Societe dAssistance Technique pour Produits Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DONGGUAN XUJI FOOD Co Ltd, Societe dAssistance Technique pour Produits Nestle SA filed Critical DONGGUAN XUJI FOOD Co Ltd
Priority to CN201910380232.7A priority Critical patent/CN110250432A/en
Publication of CN110250432A publication Critical patent/CN110250432A/en
Priority to PCT/EP2020/062828 priority patent/WO2020225410A1/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/005—Irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent

Abstract

The present invention relates to food processing technology fields, and in particular to a kind of Flour product, preparation method and application, the preparation method of the Flour product include the following steps: (S1), by after the processing of dough section, stand, obtain semi-finished product；(S2), the semi-finished product obtained using microwave treatment step (S1) are made its extruding to original 5-25 times of volume, then discharged to get Flour product.The preparation method of the Flour product substitutes existing frying method by the way of microwave bulking, the oil content of Flour product is lower, also avoid the edible oil that consumer eats excessive high temperature frying, Flour product made from microwave bulking has porous structure, mixes using the Flour product and soft mouthfeel possessed by cake (such as saqima) is cold worked after can reach frying after syrup, the preparation method is easy to operate, it is easy to control, high production efficiency, oil consumption is low, can be used for being mass produced.

Description

A kind of Flour product, preparation method and application
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Flour product, preparation method and application.
Background technique
Fried Flour product refers to all kinds of foods passed through using flour as primary raw material with the production of the techniques such as face, provocation, molding, frying Product both include traditional snack, such as Tianjin cannabis, fried Ainz, also include the snack food of modern industry production, such as face Glutinous rice flour stick processed, saqima, small fried dough twists etc..
In the prior art, Flour product is mostly based on fried Flour product, and e.g., this kind of cold working cake of saqima mainly passes through It crosses and face, provocation, section, frying, mixes syrup and molding technique.Since it is desired that by fried curing process, frying-expansion A large amount of grease can be penetrated into the process, keeps the fat content of product higher, moreover, manufacturer selects fried stability mostly at present High, cheap palm oil, saturated fatty acid is higher, accounts for about the 46% of total amount.Currently, the direction studied mostly is to pass through The fat that various methods are taken in when reducing fried, but these modes, while reducing fat content, the influence to mouthfeel is very big, So that the mouthfeel of saqima is become hard crisp, deviates from saqima by the favorite soft mouthfeel of consumer.
And existing non-fried noodles product only has breakthrough on instant noodles, and do not have yet for other non-fried noodles products Progress, non-fried noodles product application are more rare in cold working cake.
Summary of the invention
In order to overcome shortcoming and defect existing in the prior art, one of the objects of the present invention is to provide a kind of Flour product Preparation method, existing frying method is substituted by the way of microwave bulking, the oil content of Flour product is lower, it is thus also avoided that disappears Expense person eats the edible oil of excessive high temperature frying, and Flour product made from microwave bulking has porous structure, mixes using the Flour product Soft mouthfeel possessed by cake (such as saqima) is cold worked after can reach frying after syrup, the preparation method is easy to operate, control System is convenient, and high production efficiency, oil consumption is low, can be used for being mass produced.
The second object of the present invention is to provide a kind of Flour product, which prepares without fried, the body after extruding Product is 5-25 times of original volume, and the Flour product of formation has pore structure, can reach frying after mixing syrup using the Flour product Soft mouthfeel possessed by cake (such as saqima) is cold worked afterwards.
The third object of the present invention is to provide a kind of application of Flour product, which is applied to cold working cake, The alternative existing cold working cake of secondary operation again after frying is keeping cold working cake soft mouthfeel and egg fragrant Under the premise of, the oil content of traditional pastry product can be substantially reduced；Consumer eats the cold working cake of equivalent weight part, the present invention Cold working cake it is less to the intake of grease.
An object of the present invention is achieved through the following technical solutions: a kind of preparation method of Flour product, including is walked as follows It is rapid:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-25 times of volume, then Discharging is to get Flour product.
The preparation method of Flour product of the invention substitutes existing frying method, Flour product by the way of microwave bulking Oil content it is lower, it is thus also avoided that consumer eats the edible oil of excessive high temperature frying, is more advantageous to healthy diet, microwave bulking Flour product obtained has porous structure (i.e. fine and closely woven aperture), mixes using the Flour product and is cold worked after can reach frying after syrup Soft mouthfeel possessed by cake (such as saqima), the preparation method is easy to operate, and easy to control, high production efficiency, oil consumption is low, It can be used for being mass produced.Wherein, in step (S1), the standing is the last provocation process of dough, to enhance dough extension Property, so that volume sufficiently expands, improve the internal structure of dough, make loose porous after its microwave bulking, while being step (S2) volume extruding to the several times of the semi-finished product are provided into necessary condition in.It is furthermore preferred that being cut in the step (S1) Surface treatment is to cut and/or be shaped to designated shape for the dough, which is rule or irregular figure, can be cut into inch strips Shape or pie, but it is not limited to strip or pie, or be shaped to graininess, column or starlike, but be not limited to graininess, column or star Shape；In step (S2), need to avoid Flour product excessively ripe semi-finished product medium well processing after extruding before Flour product discharging Change and causes color dimmed.It is furthermore preferred that in the step (S2), the semi-finished product obtained using microwave treatment step (S1) are made Its extruding to volume is original 5-15 times, then is discharged to get Flour product.
Preferably, in the step (S2), the microwave power of the microwave treatment is 50-500kW.
Preferably, in the step (S2), the microwave power of the microwave treatment is 50-450kW.
Preferably, in the step (S2), the microwave power of the microwave treatment is 100-400kW.
Preferably, in the step (S2), the microwave power of the microwave treatment is 100-300kW.
Preferably, in the step (S2), the microwave power of the microwave treatment is 50-200kW.
Preferably, in the step (S2), the processing time of the microwave treatment is 15-90s.
Preferably, in the step (S2), the processing time of the microwave treatment is 15-45s.
Preferably, in the step (S2), the processing time of the microwave treatment is 40-80s.
Preferably, in the step (S2), the processing time of the microwave treatment is 35-65s.
By adopting the above technical scheme, make the rapid extruding of the semi-finished product under conditions of microwave power is 50-500kW, and The semi-finished product are expanded to 5-25 times of original volume in 15-90s, it is furthermore preferred that the microwave power of the microwave treatment is 50-450kW, 100-400kW, 100-300kW, 200-300kW, 300-400kW or 50-200kW, the processing of the microwave treatment Time is 15-90s, 15-45s, 35-50s, 40-80s or 35-65s, but is not limited to the microwave power and processing time, the present invention It is primarily adapted for use in industrialized production, and the inlet amount of the expansion multiple of Flour product and microwave power, processing time and semi-finished product There is relationship, the inlet amount of semi-finished product is bigger, and microwave power is bigger, the processing time is longer, so that the semi-finished product be made to be expanded to 5-25 times, preferably 5-15 times of original volume；If the inlet amount of semi-finished product is few, microwave power is big, the processing time is long, is easy Make semi-finished product coking；In the process, the semi-finished product absorb microwave energy, the inside of the semi-finished product be brought rapidly up make half at The moisture content of product gasifies rapidly, expands dough rapidly, in addition, making the wheat flour after microwave bulking due to the stewing process of step (S1) Product are loose porous.And frying in the prior art is the thermal energy that noodles absorb oil in frying course, makes the rapid gas of the moisture content of noodles Change, to reach expansion, process duration is longer than the microwave bulking time of the invention, and high-temperature heating is easy to make in oil The health that isomery generates trans-fatty acid and damages intake group occurs for cis fatty acid.Further, in step (S2), During microwave bulking to the environment of extruding continue dehumidifier processing, with reduce ambient humidity be more advantageous to improve extruding efficiency keep away Exempt from sizing and moisture drying that vapor remained and influenced Flour product in the semi-finished product.
Preferably, the step (S2) further include: the semi-finished product after extruding, which are dried after discharging to its water content, is lower than it The 10% of gross mass.
It is lower than the 10% of its gross mass by the water content of drying control Flour product, extends the shelf life, Flour product is avoided to become Matter generates peculiar smell.It is furthermore preferred that the step (S2) further include: the semi-finished product after extruding are dry low to its water content after discharging In the 7% of its gross mass；Most preferably, the step (S2) further include: the semi-finished product after extruding, which are dried after discharging to it, to be contained Water is lower than the 5% of its gross mass.Further, drying condition is that 5-10min is air-dried at a temperature of 105-110 DEG C.
Preferably, in the step (S1), the temperature of the standing is 25-38 DEG C.
Preferably, in the step (S1), the temperature of the standing is 28-35 DEG C.
Preferably, in the step (S1), the relative humidity of the standing is 80-90%.
Preferably, in the step (S1), the relative humidity of the standing is 85-90%.
Preferably, in the step (S1), the relative humidity of the standing is 80-86%.
Preferably, in the step (S1), the time of the standing is 1-5h.
Preferably, in the step (S1), the time of the standing is 2-4h.
By adopting the above technical scheme, the last provocation process for realizing dough, to enhance dough extensibility, so that volume is filled Point expansion, improves the internal structure of dough, make it is loose porous after its microwave bulking, while in step (S2) by the semi-finished product Volume extruding to several times provide necessary condition.The temperature of the standing is controlled at 25-38 DEG C, it is furthermore preferred that described quiet The temperature set is controlled at 28-35 DEG C, 25-30 DEG C, 32-38 DEG C or 30-32 DEG C, avoid temperature it is too low cause provocation process slowly and The extruding volume for reducing dough, also avoids temperature is excessively high from causing to weaken or lose provocation effect.The relative humidity control of the standing System is more advantageous to the provocation of dough in 80-90%, it is furthermore preferred that the relative humidity of the standing is controlled in 85-90%, 80- 86%, 83-86% or 85-90%.The time no less important stood is controlled, the expansion ratio of Flour product is directly influenced, it is quiet The time set is insufficient, and the multiplying power of extruding is lower than 2 times, and Flour product industrial requirement of the invention is not achieved in expansion effect, and serious Mouthfeel is influenced, it is furthermore preferred that the time of the standing is 2-4h, 3-4h or 3-5h.
Preferably, the step (S1) further include: before the processing of section, first in flakes to dough pressure surface processing, then Provocation processing, then pressure surface processing is in blocks again.
It is furthermore preferred that first in flakes to dough pressure surface processing, then waking up at a temperature of 28-35 DEG C before the processing of section 1-3h is sent out, then pressure surface makes the thickness of dough in 1-2mm again, to make dough relaxes, and enhances persistence.Further , after pressure surface processing in flakes, provocation 1-2h at a temperature of 28-35 DEG C can be continued.Optimal, before the processing of section, first to described The processing of dough pressure surface is in blocks, then provocation 1-2h at a temperature of 30-32 DEG C, and then pressure surface makes the thickness of dough in 1- again 2mm。
Preferably, in the step (S1), the dough includes the raw material of following parts by weight:
Dough of the invention adds Gluten, yeast powder, leavening agent, other using flour and egg liquid as primary raw material Auxiliary agent and water carry out and face is agglomerating, and application surface group Flour product in conjunction with prepared by the operation of step (S1) and (S2) can reach volume 5-25 times of extruding, mouthfeel be soft, just melt in the mouth, egg aromatic flavour effect.Wherein, the extensibility of Gluten is excellent, improves face The processing performance of group mixes the muscle degree that can improve dough with flour, improves dough strength, Combination and process performance, saves Air in dough improves dough volume, well-balanced degree and texture to control dilation；Yeast powder dough leavening, stand or Carbon dioxide is discharged during microwave bulking, conducive to the extruding of Flour product, achievees the effect that Flour product loose porous, and not shadow Ring the flavor of product；Leavening agent and yeast powder act synergistically, and promote the extruding of Flour product, make dough shape during microwave bulking At fine and close permeability tissue；Further, the flour is Strong flour；The dough further includes 0.002-0.008 parts by weight Food enzyme, the Food enzyme includes at least amylase, hemicellulase and lipase, and Food enzyme can improve The extensibility of dough is obviously improved the product quality of Flour product, macromolecular complex during dough leavening and standing in dough The small-molecule substance that matter is degraded to convenient for absorption of human body promotes human body to use absorption of the Flour product to nutriment.More preferably , in the step (S1), the dough includes the raw material of following parts by weight:
Preferably, the leavening agent is sodium bicarbonate and/or ammonium hydrogen carbonate.
It is furthermore preferred that the leavening agent is sodium bicarbonate and ammonium hydrogen carbonate with weight ratio 1.5-2.0:2.5-3.0 mixing.? Generated sodium carbonate, water, carbon dioxide and ammonia by thermal decomposition in microwave heating process, water is further heated into steam, steam with Carbon dioxide and ammonia make Flour product more fluffy jointly, and mouthfeel is more preferable, and the leavening agent is pressed with sodium bicarbonate and ammonium hydrogen carbonate Above-mentioned compound proportion mixing avoids and remains on the mouth that the sodium carbonate of Flour product excessively makes Flour product have alkali taste to influence Flour product Sense.
Preferably, other auxiliary agents are sweetener and/or fruit vegetable powder.
Sweetener is added to improve mouthfeel, color and taste that fruit vegetable powder assigns the various water fruits and vegetables of Flour product is added, keeps away Exempt to cause Flour product to be faded because of long-time high temperature frying.It is furthermore preferred that the sweetener be high maltose syrup, maltitol, White granulated sugar or trehalose.The dough further includes the cereal powder of 1-20 parts by weight, and the cereal powder includes at least swallow Flour, buckwheat, quinoa powder, olecranon bean powder, purple sweet potato powder or red bean powder, to improve the nutritive value of Flour product.The dough is also Skimmed milk power including 20-28 parts by weight, that is, improve the milk fragrance of Flour product, have additional nutrients value, and dough can be made to absorb water Power is more powerful, reduces excessive whipping so that the toughness and intensity of dough get a promotion to reduce the not pockets of possibility of dough Phenomenon occurs；And the fat content of skimmed milk power is down to 1% or so, and it is more much lower than ordinary powdered milk, reduce taking the photograph for fat Enter amount.
Preferably, the preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), it by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, then adds egg liquid, other help Agent and water stirring are agglomerating to get the dough.
The dispersibility of dough obtained is more evenly using the above scheme, wherein first dry-mixed keeps material preparatory in step (T2) It is uniformly dispersed, all materials is avoided to be mixed together dispersed homogeneous degree that is directly agglomerating and substantially reducing dough.Further, step (T2) in, the dry-mixed condition is to mix 1-2min under 18-40rpm revolving speed；The pockets of condition of stirring is in 18- 1-3min is stirred under 40rpm revolving speed in advance, then revolving speed is risen into 40-100rpm and continues to stir 3-5min.
The second object of the present invention is achieved through the following technical solutions: a kind of Flour product, which uses above-mentioned face The preparation method of product is prepared.
For Flour product preparation process of the invention without using oil, the oil content of Flour product is lower, it is thus also avoided that consumer is edible The edible oil of excessive high temperature frying, the volume after extruding are 5-25 times of original volume, the Flour product of formation with pore structure, It is mixed using the Flour product and soft mouthfeel possessed by cake (such as saqima) is cold worked after can reach frying after syrup.
The third object of the present invention is achieved through the following technical solutions: wheat flour made from the preparation method of above-mentioned Flour product The application of product, application of the Flour product in cold working cake.
The application of Flour product of the invention, which is applied to cold working cake, alternative existing after frying The cold working cake of secondary operation again can substantially reduce tradition under the premise of keeping the soft mouthfeel of cold working cake and fragrant egg The oil content of pastry product；Consumer eats the cold working cake of equivalent weight part, and cold working cake of the invention is to grease Intake is less.
Preferably, the preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
Preferably, in the step (R2), edible oil is heated to 30-65 DEG C.
Preferably, in the step (R2), edible oil is heated to 40-60 DEG C.
Preferably, in the step (R2), edible oil is heated to 55-65 DEG C.
Preferably, in the step (R2), the applied amount of the edible oil is the 25- of the weight of the Flour product of step (R1) 100%.
Preferably, in the step (R2), the applied amount of the edible oil is the 25- of the weight of the Flour product of step (R1) 30%.
Preferably, in the step (R2), the applied amount of the edible oil is the 35- of the weight of the Flour product of step (R1) 45%.
Above-mentioned preparation method is obtained to be cold worked cake, mouthfeel can match in excellence or beauty existing saqima softization mouth mouth Sense, and under the premise of keeping the soft mouthfeel of cold working cake and fragrant egg, the oil content of traditional pastry product can be substantially reduced； Consumer eats the cold working cake of equivalent weight part, and cold working cake of the invention is less to the intake of grease.Wherein, it walks Suddenly in (R2), the temperature of edible oil is up to 65 DEG C, preferably at 30-65 DEG C, 40-60 DEG C, 45-50 DEG C or 55-65 DEG C, adds The purpose of heat is to keep the mobility of oil better than room temperature, is easier to be adhered to the surface of the Flour product, and the oil that the present invention applies Amount is controllable, and a large amount of oil can be penetrated by being different from inside existing fried Flour product, to reduce human body to the intake of oil, more Be conducive to improve human health；It is furthermore preferred that the applying mode of the edible oil is oil spout application, the edible oil is plant Rice oil, corn oil, sunflower oil, peanut oil, olive oil, linseed oil or tea-seed oil, mentioned kind can be selected in oil, vegetable oil Vegetable oil saturated fatty acid content is lower, unsaturated fatty acid content is higher, in 65 DEG C or less unsaturated fatty acids Cis fatty acid does not occur isomery substantially and generates trans-fatty acid, eats healthier；The applied amount of edible oil is step (R1's) The 25-100% of the weight of Flour product, preferably 25-30%, 28-32%, 50-60%, 65-80%, 90-100% or 35-45%, The applied amount of edible oil is controllable, therefore less edible oil is selected not only to can guarantee mouthfeel but also can be reduced the intake of edible oil, more Be conducive to the health of consumer.In step (R3), seasoning syrup is heated to 60-100 DEG C, improves the flowing of seasoning syrup Property, make seasoning syrup be easier to be wrapped in the surface of the Flour product；It is furthermore preferred that the seasoning syrup and step (R2) are handled Flour product afterwards is mixed by weight 7-8:10.
There are essential distinctions with existing starch swelling for dough microwave bulking of the invention, and the present invention is using flour as major ingredient system At dough carry out the cold working cake that is processed into of Flour product after microwave bulking, although extruding difficulty is big, extruding consider because Element is more, but the mouthfeel of the cold working cake obtained of the Flour product after extruding of the present invention is soft, and oil content is low compared with frying-expansion；And If with the flour that the starch simple replacement present invention uses, then with step microwave treatment of the invention, expansion effect is unobvious, only Curing effect can be reached, even if cannot still obtain the soft cold working cake of mouthfeel of the present invention after processing, existing starch is usual Expansion effect is reached using extrusion, but entirely different with microwave bulking technology of the invention.
The beneficial effects of the present invention are: the preparation method of Flour product of the invention is substituted by the way of microwave bulking The oil content of existing frying method, Flour product is lower, it is thus also avoided that consumer eats the edible oil of excessive high temperature frying, microwave Flour product made from extruding has porous structure, mixes using the Flour product and cake is cold worked after can reach frying after syrup (as husky Fine jade Ma) possessed by soft mouthfeel, the preparation method is easy to operate, and easy to control, high production efficiency, oil consumption is low, can be used for big Large-scale production.
Flour product of the invention, the Flour product are prepared without fried, and the volume after extruding is 5-25 times of original volume, shape At Flour product there is pore structure, mixed using the Flour product and cake (such as saqima) institute be cold worked after can reach frying after syrup The soft mouthfeel having.
The application of Flour product of the invention, which is applied to cold working cake, alternative existing after frying The cold working cake of secondary operation again can substantially reduce tradition under the premise of keeping the soft mouthfeel of cold working cake and fragrant egg The oil content of pastry product；Consumer eats the cold working cake of equivalent weight part, and cold working cake of the invention is to grease Intake is less.
Detailed description of the invention
Fig. 1 is one of extruding cross-reference figure of Flour product of the present invention；
Fig. 2 is the extruding cross-reference figure at another visual angle of the Flour product of Fig. 1；
Fig. 3 is the two of the extruding cross-reference figure of Flour product of the present invention；
Fig. 4 is the three of the extruding cross-reference figure of Flour product of the present invention；
Fig. 5 is the four of the extruding cross-reference figure of Flour product of the present invention；
Fig. 6 is the five of the extruding cross-reference figure of Flour product of the present invention；
Fig. 7 is the six of the extruding cross-reference figure of Flour product of the present invention；
Fig. 8 is the seven of the extruding cross-reference figure of Flour product of the present invention；
Fig. 9 is the eight of the extruding cross-reference figure of Flour product of the present invention；
Figure 10 is the nine of the extruding cross-reference figure of Flour product of the present invention；
Figure 11 is the ten of the extruding cross-reference figure of Flour product of the present invention；
Figure 12 is the 11 of the extruding cross-reference figure of Flour product of the present invention；
Figure 13 is expansion effect figure of the embodiment of the present invention 1 using the Flour product of different time of repose preparation.
Specific embodiment
For the ease of the understanding of those skilled in the art, the present invention is made further below with reference to examples and drawings Bright, the content that embodiment refers to not is limitation of the invention.
Embodiment 1
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-15 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is to cut the dough into strips；The step (S1) is also wrapped It includes: before the processing of section, first the dough pressure surface being handled in flakes, then provocation 1.5h at a temperature of 33 DEG C, then again Pressure surface makes the thickness of dough in 1.5mm.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S2), it is 150kW that microwave treatment, which is in microwave power,.
In the step (S2), the processing time of the microwave treatment is 50s.
In step (S2), dehumidifier processing is continued to the environment of extruding during microwave bulking.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 7%.The drying condition is that 8min is air-dried at a temperature of 108 DEG C.
In the step (S1), the temperature of the standing is 33 DEG C.
In the step (S1), the relative humidity of the standing is 85%.
In the step (S1), the time of the standing is 3h.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour.
The leavening agent is sodium bicarbonate and ammonium hydrogen carbonate with weight ratio 1.8:2.8 mixing；Other auxiliary agents are sweet taste Agent and fruit vegetable powder are mixed by weight 9:5.
The sweetener is high maltose syrup.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), it by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, then adds egg liquid, other help Agent and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 1.5min under 30rpm revolving speed；The pockets of condition of stirring To stir 2min in advance under 30rpm revolving speed, then revolving speed is risen into 70rpm and continues to stir 4min.
As shown in Fig. 4, Figure 11 or Figure 12, a kind of Flour product, the Flour product uses the preparation method system of above-mentioned Flour product It is standby to form.
The application of Flour product made from the preparation method of above-mentioned Flour product, the Flour product answering in cold working cake With.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is sprayed onto the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 60 DEG C.
The applied amount of the edible oil is the 50% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 80 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 7.5:10 mixing.
Embodiment 2
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-15 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is that the dough is cut into pie；The step (S1) is also wrapped Include: before the processing of section, first in flakes to dough pressure surface processing, then provocation 2h at a temperature of 28 DEG C, is then pressed again Face makes the thickness of dough in 1mm.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S2), the microwave power of microwave treatment is 50kW.
In the step (S2), the processing time of the microwave treatment is 65s.
In step (S2), dehumidifier processing is continued to the environment of extruding during microwave bulking.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 7%.The drying condition is that 10min is air-dried at a temperature of 105 DEG C.
In the step (S1), the temperature of the standing is 28 DEG C.
In the step (S1), the relative humidity of the standing is 80%.
In the step (S1), the time of the standing is 5h.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour.
The leavening agent is sodium bicarbonate and ammonium hydrogen carbonate with weight ratio 1.5:3.0 mixing；Other auxiliary agents are sweet taste Agent.
The sweetener is maltitol.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), it by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, then adds egg liquid, other help Agent and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 2min under 18rpm revolving speed；The pockets of condition of the stirring is It stirs 3min in advance under 18rpm revolving speed, then revolving speed is risen into 40rpm and continues to stir 5min.
As shown in Figs. 1-2, a kind of Flour product, the Flour product are prepared using the preparation method of above-mentioned Flour product.
The application of Flour product made from the preparation method of above-mentioned Flour product, the Flour product answering in cold working cake With.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 55 DEG C.
Wherein, the applied amount of the edible oil is the 25% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 60 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 7:10 mixing.
Embodiment 3
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-15 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is to cut and then be shaped to graininess for the dough；The step (S1) further include: before the processing of section, first the dough pressure surface is handled in flakes, then provocation 1h at a temperature of 35 DEG C, then Pressure surface makes the thickness of dough in 2mm again.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S2), the microwave power of the microwave treatment is 200kW.
In the step (S2), the processing time of the microwave treatment is 35s.
In step (S2), dehumidifier processing is continued to the environment of extruding during microwave bulking.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 7%.The drying condition is that 5min is air-dried at a temperature of 110 DEG C.
In the step (S1), the temperature of the standing is 35 DEG C.
In the step (S1), the relative humidity of the standing is 90%.
In the step (S1), the time of the standing is 1.2h.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour.
The leavening agent is sodium bicarbonate and ammonium hydrogen carbonate with weight ratio 2.0:2.5 mixing；Other auxiliary agents are fruits and vegetables Powder.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), it by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, then adds egg liquid, other help Agent and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 1min under 40rpm revolving speed；The pockets of condition of the stirring is It stirs 1min in advance under 40rpm revolving speed, then revolving speed is risen into 100rpm and continues to stir 3min.
A kind of Flour product, the Flour product are prepared using the preparation method of above-mentioned Flour product.
The application of Flour product made from the preparation method of above-mentioned Flour product, the Flour product answering in cold working cake With.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 65 DEG C.
Wherein, the applied amount of the edible oil is the 100% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 100 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 8:10 mixing.
Embodiment 4
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-15 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is to cut the dough and be shaped to Five-pointed star.
In the step (S2), the microwave power of the microwave treatment is 150kW.
In the step (S2), the processing time of the microwave treatment is 40s.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 7%.
In the step (S1), the temperature of the standing is 34 DEG C.
The relative humidity of the standing is 88%.
In the step (S1), the time of the standing is 3h.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour.
The leavening agent is sodium bicarbonate and ammonium hydrogen carbonate with weight ratio 1.6:2.8 mixing；Other auxiliary agents are sweet taste Agent.
The sweetener is trehalose.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), by flour, Gluten, yeast powder and the dry-mixed 2min of leavening agent, then add egg liquid, other auxiliary agents and Water stirring is agglomerating to get the dough.
As shown in figure 3, a kind of Flour product, which is prepared using the preparation method of above-mentioned Flour product.
The application of Flour product made from the preparation method of above-mentioned Flour product, the Flour product answering in cold working cake With.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake；
In the step (R2), edible oil is heated to 58 DEG C.
Wherein, the applied amount of the edible oil is the 30% of the weight of the Flour product of step (R1).
Embodiment 5
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-25 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is by the dough odontotomy colyliform.
In the step (S2), the microwave power of the microwave treatment is 450kW.
In the step (S2), the processing time of the microwave treatment is 90s.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 10%.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S1), the temperature of the standing is 38 DEG C.
In the step (S1), the relative humidity of the standing is 82%.
In the step (S1), the time of the standing is 4.5h.
The step (S1) further include: before the processing of section, first in flakes to dough pressure surface processing, then in 28 DEG C of temperature Lower provocation 1.9h is spent, then pressure surface processing is in blocks again.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour；The Food enzyme is with amylase, hemicellulase and lipase by by enzyme Work is mixed than 4:2:1.
The leavening agent is sodium bicarbonate.
Other auxiliary agents are that sweetener and fruit vegetable powder are mixed by weight 9:5.
The sweetener is high maltose syrup.The dough further includes the cereal powder of 5 parts by weight, the cereal Powder is oatmeal.
The dough further includes the skimmed milk power of 25 parts by weight.
The dough further includes the Food enzyme of 0.008 part of parts by weight.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, Food enzyme, cereal are weighed by weight Powder, skimmed milk power, other auxiliary agents and water, it is spare；
(T2), by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, egg liquid, enzyme food are then added Preparation, cereal powder, skimmed milk power, other auxiliary agents and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 1.2min under 19rpm revolving speed；The pockets of condition of stirring To stir 1.2min in advance under 39rpm revolving speed, then revolving speed is risen into 90rpm and continues to stir 3.2min.
A kind of Flour product, the Flour product are prepared using the preparation method of above-mentioned Flour product.
The application of above-mentioned Flour product, it is characterised in that: application of the Flour product in cold working cake.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 56 DEG C.
Wherein, the applied amount of the edible oil is the 42% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 62 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 7.2:10 mixing.
Embodiment 6
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-25 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is that the dough is shaped to devils claw.
In the step (S2), the microwave power of the microwave treatment is 500kW.
In the step (S2), the processing time of the microwave treatment is 15s.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 10%.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S1), the temperature of the standing is 25 DEG C.
In the step (S1), the relative humidity of the standing is 88%.
In the step (S1), the time of the standing is 1.5h.
The step (S1) further include: before the processing of section, first in flakes to dough pressure surface processing, then in 34 DEG C of temperature Lower provocation 1.2h is spent, then pressure surface processing is in blocks again.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour；The Food enzyme is with amylase, hemicellulase and lipase by by enzyme Work is mixed than 4:2:1.
The leavening agent is ammonium hydrogen carbonate.
Other auxiliary agents are sweetener.
The sweetener is maltitol.The dough further includes the cereal powder of 1 parts by weight, the cereal powder For red bean powder.
The dough further includes the skimmed milk power of 20 parts by weight.
The dough further includes the Food enzyme of 0.006 part of parts by weight.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, Food enzyme, defatted milk are weighed by weight Powder, cereal powder, other auxiliary agents and water, it is spare；
(T2), by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, egg liquid, enzyme food are then added Preparation, skimmed milk power, cereal powder, other auxiliary agents and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 1.8min under 38rpm revolving speed；The pockets of condition of stirring To stir 2.8min in advance under 20rpm revolving speed, then revolving speed is risen into 45rpm and continues to stir 4.8min.
A kind of Flour product, the Flour product are prepared using the preparation method of above-mentioned Flour product.
The application of above-mentioned Flour product, it is characterised in that: application of the Flour product in cold working cake.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 30 DEG C.
Wherein, the applied amount of the edible oil is the 60% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 98 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 7.8:10 mixing.
Embodiment 7
A kind of preparation method of Flour product, includes the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) make its extruding to original 5-25 times of volume, then Discharging is to get Flour product.
Wherein, in the step (S1), section processing is to cut the dough into strips.
In the step (S2), the microwave power of the microwave treatment is 400kW.
In the step (S2), the processing time of the microwave treatment is 80s.
The step (S2) further include: the semi-finished product after extruding are dried to its water content after discharging lower than its gross mass 10%.
In the step (S2), needed before Flour product discharging to the semi-finished product medium well processing after extruding.
In the step (S1), the temperature of the standing is 29 DEG C.
In the step (S1), the relative humidity of the standing is 83%.
In the step (S1), the time of the standing is 4h.
The step (S1) further include: before the processing of section, first in flakes to dough pressure surface processing, then in 33 DEG C of temperature Lower provocation 1.6h is spent, then pressure surface processing is in blocks again.
In the step (S1), the dough includes the raw material of following parts by weight:
The flour is Strong flour；The Food enzyme is with amylase, hemicellulase and lipase by by enzyme Work is mixed than 4:3:1.
The leavening agent is that sodium bicarbonate and ammonium hydrogen carbonate are formed by weight 1:1.
Other auxiliary agents are fruit vegetable powder.
The dough further includes the cereal powder of 20 parts by weight, and the cereal powder is oatmeal, buckwheat, purple sweet potato Powder is mixed by weight 3:1:1.
The dough further includes the skimmed milk power of 28 parts by weight.
The dough further includes the Food enzyme of 0.002 part of parts by weight.
The preparation method of the dough includes the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, Food enzyme, other auxiliary agents are weighed by weight And water, it is spare；
(T2), by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, egg liquid, enzyme food are then added Preparation, other auxiliary agents and water stirring are agglomerating to get the dough.
In step (T2), the dry-mixed condition is to mix 1.4min under 37rpm revolving speed；The pockets of condition of stirring To stir 2.2min in advance under 28rpm revolving speed, then revolving speed is risen into 75rpm and continues to stir 4.6min.
A kind of Flour product, the Flour product are prepared using the preparation method of above-mentioned Flour product.
The application of above-mentioned Flour product, it is characterised in that: application of the Flour product in cold working cake.
The preparation method of the cold working cake includes the following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes to season Syrup is wrapped in the surface of the Flour product to get cold working cake.
In the step (R2), edible oil is heated to 50 DEG C.
Wherein, the applied amount of the edible oil is the 91% of the weight of the Flour product of step (R1).
In step (R3), seasoning syrup is heated to 70 DEG C；The seasoning syrup with step (R2) treated, and press by Flour product Weight ratio 7.6:10 mixing.
Comparative example 1
This comparative example the difference from embodiment 1 is that: the step (S1) without stand process.
Comparative example 2
This comparative example the difference from embodiment 1 is that: the step (S2) substitutes microwave treatment using fried processing, described Frying processing be use palm oil with frying temperature be 160 DEG C under the conditions of fry item, fried item pay attention in the process its color variation and Oil cauldron bubble pulls noodles out in time to get Flour product.
Comparative example 3
This comparative example the difference from embodiment 1 is that: the dough is mixed by the flour of 430 parts by weight and the water of 80 parts by weight It closes.
8 performance test of embodiment
I, it is total to test its moisture, extruding volume multiple, bacterium colony for Flour product made from Example 1-4 and comparative example 1-3 Number, coliform, observe its expansion effect.Wherein, total plate count presses the survey of GB4789.2-2016 food microorganisms total plate count Fixed, coliform presses the measurement of GB 4789.3-2016 colony counting method, and the critical field of total plate count and coliform is derived from The regulation of GB 7099-20155 cake, bread sanitary standard.Test result is as follows shown in table 1:
Table 1
By upper table 1 it is found that the microwave treatment of 1-4 of the embodiment of the present invention can reach expansion effect.And the extruding of comparative example 1 Volume is only original 1.5 times, and Flour product can not melt, and can not obtain significant expansion effect；The extruding volume of comparative example 2 Extruding volume than embodiment 1-4 is small, it is contemplated that the dough ingredient that the present invention uses is suitable for the invention at microwave bulking Reason, and it is slightly poor for fried treatment effect；Comparative example 3 illustrates that the present invention needs to use specified raw material of the present invention without significant change The effect that extruding several times are played with deal, if can not extruding only preparing dough with flour and water.
II, Example 1-4 and comparative example 1-2 cold working cake obtained, test its moisture, content of heavy metal lead, rouge Fat content, acid value and peroxide value, wherein the critical field of acid value and peroxide value is derived from GB 7099-20155 cake, bread The regulation of sanitary standard.Test result is as follows shown in table 2:
Table 2
By upper table 2 it is found that the water content of cold working cake prepared by the present invention is between 9.5-11.0%, fat content is only It is more much lower than cold working cake made from fried Flour product in 18.0-19.5%, it is more advantageous to the health of eater；Comparison The peroxide value of example 2 is higher, it is contemplated that oil reacts and causes in frying course.
From Fig. 1-12 it is found that before and after Flour product extruding made from preparation method using Flour product of the invention volume change Change obvious；By taking the strip Flour product of the centre of Fig. 4 as an example, the area ratio of the Flour product after dough and extruding before extruding is about 8: 48 (i.e. 1:6), expansion effect is obvious.
III, by embodiment 1 prepare Flour product technical solution based on, with " in the step (S1), the standing Time " is variable, and 6 groups of experiments are arranged, observe its expansion effect, the time of repose that 6 groups of experiments use be respectively 30min, 60min, 90min, 120min, 150min, 180min, Flour product obtained are as shown in figure 13.As shown in Figure 13, time of repose is The Flour product of 30min or 60min has no obvious extruding, and Flour product has no apparent loose and porous structure, and expansion is uneven, quiet The obvious extruding of Flour product that the time is 90min, 120min, 150min or 180min is set, and the loose and porous structure of Flour product is bright It is aobvious as it can be seen that expansion uniformly, within the scope of 90-180min time of repose is longer, expansion effect is better.
Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be realized with other way, Do not depart under the premise of present inventive concept it is any obviously replace it is within the scope of the present invention.

Claims (33)

1. a kind of preparation method of Flour product, characterized by the following steps:
(S1), it by after the processing of dough section, stands, obtains semi-finished product；
(S2), the semi-finished product obtained using microwave treatment step (S1) are made its extruding to original 5-25 times of volume, then gone out Material is to get Flour product.
2. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The microwave power of microwave treatment is 50-500kW.
3. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The microwave power of microwave treatment is 50-450kW.
4. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The microwave power of microwave treatment is 100-400kW.
5. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The microwave power of microwave treatment is 100-300kW.
6. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The microwave power of microwave treatment is 50-200kW.
7. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The processing time of microwave treatment is 15-90s.
8. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The processing time of microwave treatment is 15-45s.
9. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The processing time of microwave treatment is 40-80s.
10. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S2) The processing time of microwave treatment is 35-65s.
11. a kind of preparation method of Flour product according to claim 1, it is characterised in that: the step (S2) further include: Semi-finished product after extruding, which are dried after discharging to its water content, is lower than the 10% of its gross mass.
12. a kind of preparation method of Flour product according to claim 1, it is characterised in that: the step (S2) further include: Semi-finished product after extruding, which are dried after discharging to its water content, is lower than the 7% of its gross mass.
13. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The temperature of standing is 25-38 DEG C.
14. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The temperature of standing is 28-35 DEG C.
15. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The relative humidity of standing is 80-90%.
16. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The relative humidity of standing is 85-90%.
17. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The relative humidity of standing is 80-86%.
18. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The time of standing is 1-5h.
19. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) The time of standing is 2-4h.
20. a kind of preparation method of Flour product according to claim 1, it is characterised in that: the step (S1) further include: Before the processing of section, first in flakes to dough pressure surface processing, then provocation is handled, and then pressure surface processing is in blocks again.
21. a kind of preparation method of Flour product according to claim 1, it is characterised in that: described in the step (S1) Dough includes the raw material of following parts by weight:
22. a kind of preparation method of Flour product according to claim 21, it is characterised in that: the leavening agent is bicarbonate Sodium and/or ammonium hydrogen carbonate.
23. a kind of preparation method of Flour product according to claim 21, it is characterised in that: other auxiliary agents are sweet taste Agent and/or fruit vegetable powder.
24. a kind of preparation method of Flour product according to claim 21, it is characterised in that: the preparation method of the dough Include the following steps:
(T1), flour, egg liquid, Gluten, yeast powder, leavening agent, other auxiliary agents and water are weighed by weight, it is spare；
(T2), by flour, Gluten, yeast powder and the dry-mixed certain time of leavening agent, then add egg liquid, other auxiliary agents and Water stirring is agglomerating to get the dough.
25. a kind of Flour product, it is characterised in that: the Flour product uses the system of Flour product described in claim 1-23 any one Preparation Method is prepared.
26. a kind of application of Flour product as claimed in claim 25, it is characterised in that: the Flour product is in cold working cake Application.
27. the application of Flour product according to claim 26, it is characterised in that: the preparation method packet of the cold working cake Include following steps:
(R1), edible oil, seasoning syrup and the Flour product are taken, it is spare；
(R2), after heating edible oil, then edible oil is applied to the Flour product；
(R3), after heating seasoning syrup, then by seasoning syrup, treated, and Flour product is mixed with step (R2), makes seasoning syrup The surface of the Flour product is wrapped in get cold working cake.
28. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), edible oil heating To 30-65 DEG C.
29. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), edible oil heating To 40-60 DEG C.
30. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), edible oil heating To 55-65 DEG C.
31. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), the edible oil Applied amount be step (R1) Flour product weight 25-100%.
32. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), the edible oil Applied amount be step (R1) Flour product weight 25-30%.
33. the application of Flour product according to claim 27, it is characterised in that: in the step (R2), the edible oil Applied amount be step (R1) Flour product weight 35-45%.
CN201910380232.7A 2019-05-08 2019-05-08 A kind of Flour product, preparation method and application Pending CN110250432A (en)

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