CN110393206A - A kind of quick freezing deep fried puffy dough strips and preparation method thereof - Google Patents
A kind of quick freezing deep fried puffy dough strips and preparation method thereof Download PDFInfo
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- CN110393206A CN110393206A CN201910784070.3A CN201910784070A CN110393206A CN 110393206 A CN110393206 A CN 110393206A CN 201910784070 A CN201910784070 A CN 201910784070A CN 110393206 A CN110393206 A CN 110393206A
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- 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
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
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- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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Abstract
The invention belongs to flour-made food technical field more particularly to a kind of quick freezing deep fried puffy dough strips.Quick freezing deep fried puffy dough strips provided by the invention are by including that the production raw material of following parts by weight is made: 95~105 parts of deep-fried puffy dough strips flour, 52~62 parts of water, 1~3 part of egg, 3.5~6.5 parts of lard, without 0.85~1.05 part of aluminium baking powder, 0.45~0.75 part of yeast, 0.45~0.75 part of deep-fried twisted dough sticks modifying agent, 0.2~0.4 part of freezing flour-dough improver.For the present invention by the rational allocation to deep-fried twisted dough sticks formula, the sensory properties of obtained quick freezing deep fried puffy dough strips is good, and color has flour fragrance in milky white shape, elongated, solid-rigid shape, unique in taste, and brittleness is tough sexy strong.
Description
Technical field
The present invention relates to flour-made food technical fields more particularly to a kind of quick freezing deep fried puffy dough strips and preparation method thereof.
Background technique
Deep-fried twisted dough sticks have nearly one thousand years history, are the traditional snacks of Chinese Famous.The formula of existing deep-fried twisted dough sticks mainly includes flour, swollen
The sensory properties of loose agent, salt, white sugar, oil and water etc., the deep-fried twisted dough sticks obtained using these raw materials is to be improved.In addition, current
Deep-fried twisted dough sticks are required to carry out the operations such as live processing, including flour stirring, dough production, fermentation, defrosting, molding and frying, production
Process is relative complex；Moreover, deep-fried twisted dough sticks dough, which is fabricated to type, mostly uses hand-made, there are dough shapes uneven, weight difference
Different big and slow manufacturing speed problem, has seriously affected the industrialized production of Yu Tiao product.
Summary of the invention
The purpose of the present invention is to provide a kind of quick freezing deep fried puffy dough strips and preparation method thereof, the sensory properties of the quick freezing deep fried puffy dough strips is good
Good, color has flour fragrance in milky white shape, elongated, solid-rigid shape, unique in taste, and brittleness is tough sexy strong.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of quick freezing deep fried puffy dough strips, are made by the production raw material for including following parts by weight:
95~105 parts of deep-fried puffy dough strips flour, 52~62 parts of water, 1~3 part of egg, 3.5~6.5 parts of lard, no aluminium baking powder 0.85~
1.05 parts, 0.45~0.75 part of yeast, 0.45~0.75 part of deep-fried twisted dough sticks modifying agent, 0.2~0.4 part of freezing flour-dough improver.
Preferably, the deep-fried twisted dough sticks modifying agent is sodium bicarbonate, Sodium Acid Pyrophosphate, calcium carbonate, sodium tripolyphosphate and food
With the mixture of cornstarch.
Preferably, in the deep-fried twisted dough sticks modifying agent, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium carbonate, sodium tripolyphosphate and food
It is 30:35:5:5:25 with the mass ratio of cornstarch.
Preferably, the freezing flour-dough improver is sodium bicarbonate, glucono-δ-lactone, calcium carbonate, pyrophosphoric acid dihydro
Disodium, single diglycerine fatty acid ester, vitamin C, alpha-amylase, lipase and starch mixture.
Preferably, in the freezing flour-dough improver, sodium bicarbonate, glucono-δ-lactone, calcium carbonate, pyrophosphoric acid two
Disodium hydrogen, single diglycerine fatty acid ester, vitamin C, alpha-amylase, lipase and starch mass ratio be 30:25:17:15:5:
5:1:1:1。
The present invention provides the production methods of quick freezing deep fried puffy dough strips described in above-mentioned technical proposal, comprising the following steps:
The production raw material is mixed, dough is obtained；
Dough progress is quick-frozen, obtain frozen dough；
The frozen dough is formed, green compact dough is obtained；
The green compact dough is successively packed and refrigerated, quick freezing deep fried puffy dough strips are obtained.
Preferably, the mixed process the following steps are included:
It is mixed by the deep-fried puffy dough strips flour, without aluminium baking powder, yeast, deep-fried twisted dough sticks modifying agent and freezing flour-dough improver, carries out first
Stirring, obtains mixed powder；
Egg, water and lard are added into the mixed powder, carries out the second stirring, obtains dough.
Preferably, the time of first stirring is 2~3min, and the total time of second stirring is 25~30min；Institute
The revolving speed for stating the first stirring and the second stirring stands alone as 100~150r/min.
Preferably, the temperature of the water is 0~5 DEG C.
Preferably, the quick-frozen temperature is -10~-5 DEG C, and the quick-frozen time is 9~12h.
The present invention provides a kind of quick freezing deep fried puffy dough strips, are made by the production raw material for including following parts by weight:
95~105 parts of deep-fried puffy dough strips flour, 52~62 parts of water, 1~3 part of egg, 3.5~6.5 parts of lard, no aluminium baking powder 0.85~
1.05 parts, 0.45~0.75 part of yeast, 0.45~0.75 part of deep-fried twisted dough sticks modifying agent, 0.2~0.4 part of freezing flour-dough improver.This hair
The bright rational allocation by deep-fried twisted dough sticks formula, the sensory properties of obtained quick freezing deep fried puffy dough strips is good, and color is in milky white shape, is in strip
Shape, solid-rigid shape, and flour fragrance is had, unique in taste, brittleness is tough sexy strong.
Quick freezing deep fried puffy dough strips interior tissue of the invention is presented silk thread reticular structure, and existing quick freezing deep fried puffy dough strips product present it is hollow
Structure.
The quick freezing deep fried puffy dough strips shelf time of the invention is long, crispy texture is able to maintain after frying 3 hours, and other quick freezing deep fried puffy dough strips
The crispy texture retention time of product is within 1 hour.
The present invention provides the production method of the quick freezing deep fried puffy dough strips, method of the invention will ferment and the operations such as molding carry out
The unified production of industrialization, instead of the manufacturing process at point of sale scene, and prepared quick freezing deep fried puffy dough strips are without thawing, pin
Selling a little can directly carry out frying, improve production efficiency, saved labour.
Detailed description of the invention
Fig. 1 is the pictorial diagram that present invention production quick freezing deep fried puffy dough strips make gained dough after raw material mixing in the process；
Fig. 2 is the pictorial diagram of green compact dough after present invention production quick freezing deep fried puffy dough strips form in the process.
Specific embodiment
The present invention provides a kind of quick freezing deep fried puffy dough strips, are made by the production raw material for including following parts by weight:
95~105 parts of deep-fried puffy dough strips flour, 52~62 parts of water, 1~3 part of egg, 3.5~6.5 parts of lard, no aluminium baking powder 0.85~
1.05 parts, 0.45~0.75 part of yeast, 0.45~0.75 part of deep-fried twisted dough sticks modifying agent, 0.2~0.4 part of freezing flour-dough improver.
In the present invention, if without specified otherwise, required production raw material is commercial goods well known to those skilled in the art.
Based on parts by weight, quick freezing deep fried puffy dough strips provided by the invention include 95~105 parts of deep-fried puffy dough strips flour, preferably 98~102 parts,
More preferably 99~100 parts.Basic material of the present invention using deep-fried puffy dough strips flour as quick freezing deep fried puffy dough strips.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include 52~62 parts of water, preferably
It is 55~60 parts, more preferably 56~58 parts.In the present invention, the water is preferably pure water.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include 1~3 part of egg, preferably
It is 1.5~2.5 parts, more preferably 2 parts.In the present invention, the egg uses preferably in the form of egg liquid.The present invention is quick-frozen
Egg liquid is added in deep-fried twisted dough sticks can increase the pliability after quick freezing deep fried puffy dough strips frying, while egg can play fluffy effect, stirring
Large quantity of air enters in egg paste when egg liquid, and deep-fried twisted dough sticks is made to form the volume expanded.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include 3.5~6.5 parts of lard,
Preferably 4.0~6.0 parts, more preferably 4.5~5.5 parts.The present invention adds lard in quick freezing deep fried puffy dough strips can increase quick-frozen oil
Bulkiness after frying simultaneously improves mouthfeel, and furthermore lard can also play the optimum efficiency of emulsification and shortening, uniform stirring pig
Oil can promote the uniform emulsifying effectiveness of dough.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include no aluminium baking powder 0.85~
1.05 parts, preferably 0.9~1.0 part, more preferably 0.95~0.98 part.The present invention adds in quick freezing deep fried puffy dough strips without aluminium baking powder
The foaming effect of deep-fried twisted dough sticks can be increased, to enhance the bulkiness of deep-fried twisted dough sticks.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include yeast 0.45~0.75
Part, preferably 0.5~0.7 part, more preferably 0.55~0.65 part.The present invention carries out Rapid Fermentation using yeast, so that quick-frozen
It is more fluffy after deep-fried twisted dough sticks frying, increase mouthfeel.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include deep-fried twisted dough sticks modifying agent 0.45~
0.75 part, preferably 0.5~0.7 part, more preferably 0.55~0.65 part.In the present invention, the deep-fried twisted dough sticks modifying agent is preferably
Sodium bicarbonate, Sodium Acid Pyrophosphate, calcium carbonate, sodium tripolyphosphate and edible corn starch mixture；The deep-fried twisted dough sticks improvement
In agent, sodium bicarbonate, Sodium Acid Pyrophosphate, calcium carbonate, sodium tripolyphosphate and edible corn starch mass ratio be preferably 30:
35:5:5:25.The present invention can improve oil suction inside deep-fried twisted dough sticks using the component of above-mentioned composition and ratio as deep-fried twisted dough sticks modifying agent
Phenomenon, so that eating non-greasy after quick freezing deep fried puffy dough strips frying.
On the basis of the parts by weight of the deep-fried puffy dough strips flour, quick freezing deep fried puffy dough strips provided by the invention include freezing flour-dough improver
0.2~0.4 part, preferably 0.25~0.35 part, more preferably 0.28~0.32 part.In the present invention, the freezing flour-dough changes
Good dose is preferably sodium bicarbonate, glucono-δ-lactone, calcium carbonate, Sodium Acid Pyrophosphate, single diglycerine fatty acid ester, dimension
Give birth to the mixture of element C, alpha-amylase, lipase and starch；In the freezing flour-dough improver, sodium bicarbonate, gluconic acid-δ-
Lactone, calcium carbonate, Sodium Acid Pyrophosphate, single diglycerine fatty acid ester, vitamin C, alpha-amylase, the matter of lipase and starch
Amount is than being preferably 30:25:17:15:5:5:1:1:1.The present invention is changed using the component of above-mentioned composition and ratio as freezing flour-dough
Good dose, it can promote to form silk thread reticular structure inside deep-fried twisted dough sticks, good toughness, mouthfeel is good.
The present invention provides the production methods of quick freezing deep fried puffy dough strips described in above-mentioned technical proposal, comprising the following steps:
The production raw material is mixed, dough is obtained；
Dough progress is quick-frozen, obtain frozen dough；
The frozen dough is formed, green compact dough is obtained；
The green compact dough is successively packed and refrigerated, quick freezing deep fried puffy dough strips are obtained.
The present invention mixes the production raw material, obtains dough.In the present invention, the mixed process preferably include with
Lower step:
It is mixed by the deep-fried puffy dough strips flour, without aluminium baking powder, yeast, deep-fried twisted dough sticks modifying agent and freezing flour-dough improver, carries out first
Stirring, obtains mixed powder；
Egg, water and lard are added into the mixed powder, carries out the second stirring, obtains dough.
The present invention is mixed by the deep-fried puffy dough strips flour, without aluminium baking powder, yeast, deep-fried twisted dough sticks modifying agent and freezing flour-dough improver, into
Row first stirs, and obtains mixed powder.In the present invention, the mixing carries out preferably in dough mixing machine.In the present invention, described
The time of one stirring is preferably 2~3min, and the revolving speed of first stirring is preferably 100~150r/min, more preferably 120~
140r/min。
After obtaining mixed powder, egg, water and lard are added into the mixed powder by the present invention, carry out the second stirring, obtain
Dough.Egg, water and lard is preferably successively added in the present invention into the mixed powder.In an embodiment of the present invention, specifically
First egg liquid is added into the mixed powder, stir, then into gained mixture be added water be stirred, question handler stir to
When surface has slightly slippery, lard is added into gained dough, stirs, until dough surface is smooth, has chewiness (such as Fig. 1 institute
Show).In the present invention, the total time of second stirring is preferably 25~30min, and the revolving speed of second stirring is preferably
100~150r/min, more preferably 120~140r/min；The process of second stirring carries out preferably in dough mixing machine.This hair
Bright to carry out adding water preferably by way of being slowly added to, the rate being slowly added to is preferably 100g/min, the temperature of the water
Preferably 0~5 DEG C (can be ice water) of degree；The present invention enough promotes the moisture absorption of dough and uniformly divides by being slowly added to water energy
Cloth, the present invention can prevent dough fermentation using water at low temperature.
After obtaining dough, the present invention is quick-frozen by dough progress, obtains frozen dough.In the present invention, described quick-frozen
Temperature be preferably -10~-5 DEG C, more preferably -9~-6 DEG C, most preferably -8~-7 DEG C, the quick-frozen time is preferably 9
~12h, more preferably 10~11h.
After obtaining frozen dough, the present invention forms the frozen dough, obtains green compact dough.Carry out the molding
Before, the present invention preferably cuts the frozen dough, and the present invention does not have special restriction to the specific size of the segmentation,
Select size well known to those skilled in the art.In the present invention, the cutting and molding carry out preferably in molding machine；
The present invention does not have special restriction to the molding process, selects forming process well known to those skilled in the art；Institute
Gained green compact dough is as shown in Figure 2 after stating molding.
After obtaining green compact dough, the green compact dough is successively packed and is refrigerated by the present invention, obtains quick freezing deep fried puffy dough strips.This
Invention does not have special restriction to the process of the packaging, selects forming process well known to those skilled in the art.At this
In invention, the temperature of the refrigeration is preferably -10~-5 DEG C, can prevent deep-fried twisted dough sticks from thawing at such a temperature.
Below in conjunction with the embodiment in the present invention, the technical solution in the present invention is clearly and completely described.It is aobvious
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1
By deep-fried puffy dough strips flour 100kg, deep-fried twisted dough sticks modifying agent 0.65kg, freezing flour-dough improver 0.3kg, without aluminium baking powder 0.95kg and
Yeast 0.65kg is put into dough mixing machine, carries out the first stirring 2min with the stirring rate of 100r/min, obtains mixed powder；
Egg liquid 1kg is added in the mixed powder, 3min is stirred with the stirring rate of 100r/min, is mixed to gained
With 100g/min rate addition pure water 52kg (temperature is 1 DEG C) in material, and it is stirred under the stirring rate of 100r/min,
To be mixed that lard 3kg is added into gained mixture when having slightly slippery to dough surface, continuation is stirred with phase same rate
8min, total mixing time is 14min, until dough surface is smooth, has chewiness, obtains dough；
The dough is placed in -5 DEG C of environment and carries out quick-frozen 12h, obtains frozen dough；
The frozen dough is placed in molding machine, is cut and is formed, green compact dough is obtained；
The green compact dough is packed, refrigerates in -5 DEG C of environment, obtains quick freezing deep fried puffy dough strips.
Embodiment 2
By deep-fried puffy dough strips flour 100kg, deep-fried twisted dough sticks modifying agent 0.65kg, freezing flour-dough improver 0.3kg, without aluminium baking powder 0.95kg and
Yeast 0.65kg is put into dough mixing machine, carries out the first stirring 3min with the stirring rate of 100r/min, obtains mixed powder；
Egg liquid 2kg is added in the mixed powder, 3min is stirred with the stirring rate of 100r/min, is mixed to gained
With the rate addition pure water 55kg (temperature is 5 DEG C) of 100g/min in material, and stirred under the stirring rate of 100r/min
It mixes, it is to be mixed that lard 4kg is added into gained mixture when having slightly slippery to dough surface, continue with the progress of phase same rate
10min is stirred, total mixing time is 16min, until dough surface is smooth, has chewiness, obtains dough；
The dough is placed in -5 DEG C of environment and carries out quick-frozen 12h, obtains frozen dough；
The frozen dough is placed in molding machine, is cut and is formed, green compact dough is obtained；
The green compact dough is packed, refrigerates in -5 DEG C of environment, obtains quick freezing deep fried puffy dough strips.
Embodiment 3
By deep-fried puffy dough strips flour 100kg, deep-fried twisted dough sticks modifying agent 0.65kg, freezing flour-dough improver 0.3kg, without aluminium baking powder 0.95kg and
Yeast 0.65kg is put into dough mixing machine, carries out the first stirring 3min with the stirring rate of 100r/min, obtains mixed powder；
Egg liquid 3kg is added in the mixed powder, 3min is stirred with the stirring rate of 100r/min, is mixed to gained
With the rate addition pure water 60kg (temperature is 5 DEG C) of 100g/min in material, and stirred under the stirring rate of 100r/min
It mixes, it is to be mixed that lard 6kg is added into gained mixture when having slightly slippery to dough surface, continue with the progress of phase same rate
12min is stirred, total mixing time is 18min, until dough surface is smooth, has chewiness, obtains dough；
The dough is placed in -5 DEG C of environment and carries out quick-frozen 12h, obtains frozen dough；
The frozen dough is placed in molding machine, is cut and is formed, green compact dough is obtained；
The green compact dough is packed, refrigerates in -5 DEG C of environment, obtains quick freezing deep fried puffy dough strips.
Method is judged according to conventional food, subjective appreciation, evaluation mark are carried out to the quick freezing deep fried puffy dough strips of Examples 1 to 3 preparation
It is quasi-: use fraction representation (full marks are 40 points):
Brittleness is good, has deep-fried twisted dough sticks fragrance, and fragrance is pure (39.1-40.0 points)；
Brittleness is good, and fragrance is thin and pure (36.0-39.0 points)；
Brittleness is general, there is mild flavor, and fragrance is purer (32.0-35.9 points)；
Brittleness is general, British plain spirits (28.0-31.9 points)；
Brittleness is acceptable, British plain spirits (24.0-27.9 points)；
Without brittleness, British plain spirits (24.0 points or less).
Specific appraisal result is shown in Table 1.
The results of sensory evaluation of the quick freezing deep fried puffy dough strips of 1 Examples 1 to 3 of table preparation
| Case | Score |
| Embodiment 1 | 39.0 |
| Embodiment 2 | 39.5 |
| Embodiment 3 | 38.5 |
The result shows that the sensory properties of quick freezing deep fried puffy dough strips prepared by Examples 1 to 3 is good, color is in milky white shape, is in strip
Shape, solid-rigid shape, and flour fragrance is had, unique in taste, brittleness is tough sexy strong.
As seen from the above embodiment, the present invention provides a kind of quick freezing deep fried puffy dough strips and preparation method thereof, the present invention passes through to oil
The sensory properties of the rational allocation of item formula, obtained quick freezing deep fried puffy dough strips is good, and color is in milky white shape, elongated, solid-rigid
Shape, and flour fragrance is had, unique in taste, brittleness is tough sexy strong.The present invention provides the production methods of the quick freezing deep fried puffy dough strips, originally
The method of invention will ferment and the operations such as molding have carried out the unified production of industrialization, instead of the manufacturing process at point of sale scene,
And prepared quick freezing deep fried puffy dough strips, without thawing, point of sale can directly carry out frying, improve production efficiency, save labour
Power.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of quick freezing deep fried puffy dough strips, which is characterized in that be made by the production raw material for including following parts by weight:
95~105 parts of deep-fried puffy dough strips flour, 52~62 parts of water, 1~3 part of egg, 3.5~6.5 parts of lard, no aluminium baking powder 0.85~1.05
Part, 0.45~0.75 part of yeast, 0.45~0.75 part of deep-fried twisted dough sticks modifying agent, 0.2~0.4 part of freezing flour-dough improver.
2. quick freezing deep fried puffy dough strips according to claim 1, which is characterized in that the deep-fried twisted dough sticks modifying agent is sodium bicarbonate, pyrophosphoric acid
Disodium dihydrogen, calcium carbonate, sodium tripolyphosphate and edible corn starch mixture.
3. quick freezing deep fried puffy dough strips according to claim 2, which is characterized in that in the deep-fried twisted dough sticks modifying agent, sodium bicarbonate, pyrophosphoric acid
Disodium dihydrogen, calcium carbonate, sodium tripolyphosphate and edible corn starch mass ratio be 30:35:5:5:25.
4. quick freezing deep fried puffy dough strips according to claim 1, which is characterized in that the freezing flour-dough improver is sodium bicarbonate, Portugal
Grape saccharic acid-delta-lactone, calcium carbonate, Sodium Acid Pyrophosphate, single diglycerine fatty acid ester, vitamin C, alpha-amylase, lipase
With the mixture of starch.
5. quick freezing deep fried puffy dough strips according to claim 4, which is characterized in that in the freezing flour-dough improver, sodium bicarbonate, Portugal
Grape saccharic acid-delta-lactone, calcium carbonate, Sodium Acid Pyrophosphate, single diglycerine fatty acid ester, vitamin C, alpha-amylase, lipase
Mass ratio with starch is 30:25:17:15:5:5:1:1:1.
6. the production method of any one of Claims 1 to 5 quick freezing deep fried puffy dough strips, which comprises the following steps:
The production raw material is mixed, dough is obtained；
Dough progress is quick-frozen, obtain frozen dough；
The frozen dough is formed, green compact dough is obtained；
The green compact dough is successively packed and refrigerated, quick freezing deep fried puffy dough strips are obtained.
7. production method according to claim 6, which is characterized in that the mixed process the following steps are included:
It is mixed by the deep-fried puffy dough strips flour, without aluminium baking powder, yeast, deep-fried twisted dough sticks modifying agent and freezing flour-dough improver, carries out the first stirring,
Obtain mixed powder；
To egg, water and lard being added in the mixed powder, the second stirring is carried out, dough is obtained.
8. production method according to claim 7, which is characterized in that the time of first stirring is 2~3min, described
The total time of second stirring is 25~30min；The revolving speed of first stirring and the second stirring stands alone as 100~150r/min.
9. production method according to claim 7, which is characterized in that the temperature of the water is 0~5 DEG C.
10. production method according to claim 6, which is characterized in that the quick-frozen temperature is -10~-5 DEG C, described
The quick-frozen time is 9~12h.
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| CN201910784070.3A CN110393206A (en) | 2019-08-23 | 2019-08-23 | A kind of quick freezing deep fried puffy dough strips and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959651A (en) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | Flour cake production method and flour cake |
| CN114668035A (en) * | 2020-12-24 | 2022-06-28 | 安琪酵母股份有限公司 | Crispy fried bread stick leavening agent and preparation method and application thereof |
| CN115039801A (en) * | 2021-03-09 | 2022-09-13 | 颖乐福(太仓)食品添加剂制造有限公司 | Frozen dough and method for producing same |
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| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN106561771A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Deep-fried twisted dough stick production technique |
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| CN106172592A (en) * | 2015-04-30 | 2016-12-07 | 安琪酵母股份有限公司 | Aluminum-free fritters of twisted dough are bulk additive and the preparation method of frozen green compact |
| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
| CN106561771A (en) * | 2016-10-19 | 2017-04-19 | 广东龙香食品有限公司 | Deep-fried twisted dough stick production technique |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110959651A (en) * | 2019-12-19 | 2020-04-07 | 宿州麦香缘食品有限公司 | Flour cake production method and flour cake |
| CN114668035A (en) * | 2020-12-24 | 2022-06-28 | 安琪酵母股份有限公司 | Crispy fried bread stick leavening agent and preparation method and application thereof |
| CN114668035B (en) * | 2020-12-24 | 2023-12-12 | 安琪酵母股份有限公司 | Crisp fried bread stick leavening agent and preparation method and application thereof |
| CN115039801A (en) * | 2021-03-09 | 2022-09-13 | 颖乐福(太仓)食品添加剂制造有限公司 | Frozen dough and method for producing same |
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