CN112715614A - Vacuum fried fermented fried dough twist and preparation method thereof - Google Patents
Vacuum fried fermented fried dough twist and preparation method thereof Download PDFInfo
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- CN112715614A CN112715614A CN202011625142.9A CN202011625142A CN112715614A CN 112715614 A CN112715614 A CN 112715614A CN 202011625142 A CN202011625142 A CN 202011625142A CN 112715614 A CN112715614 A CN 112715614A
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- 238000002360 preparation method Methods 0.000 title abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 17
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims description 2
- 239000002068 microbial inoculum Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 241000235342 Saccharomycetes Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 28
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002994 raw material Substances 0.000 description 6
- 239000002131 composite material Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000002040 relaxant effect Effects 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
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
- A21D13/60—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
- A21D6/003—Heat treatment
-
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Abstract
The invention provides a vacuum fried fermented fried dough twist and a preparation method thereof, wherein the fried dough twist comprises the following components in parts by weight: 1000 parts of flour, 200 parts of scalding seeds, 500 parts of leavening agent, 180 parts of sugar, 5-15 parts of salt, 350 parts of water, 0-100 parts of eggs and 50-150 parts of edible oil. The method adds the scalded seeds into the dough for preparing the fried dough twists, uses the leavening agent to ferment and form the dough twists, then prepares the fermented fried dough twists through steaming and vacuum frying processes, further optimizes the process conditions of the vacuum frying, and can obviously reduce the oil content of the final products. And the mouthfeel of the fried dough twist product prepared by the invention is compared with that of the common fried dough twist: the oil content is reduced, the greasy feeling is weak, and the nutritional composition of the product is healthier. The fermented flour product has higher mouth feel and crispness, and the flavor of the fermented flour product replaces the flavor of flour, so that the flavor is better.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to vacuum fried fermented fried dough twists and a preparation method thereof.
Background
The fried dough twist is a special fried wheaten food snack in China, and is prepared by twisting two or three strands of strip-shaped dough together and frying the dough in oil conventionally. Because the fried dough twists are prepared by frying, the fried dough twists have high oil content, and do not meet the health requirements of low sugar, low salt and low oil of modern people, but the crispy taste and the fragrance of the fried dough twists are reduced due to the fact that the oil consumption is too small.
Patent document CN108812816A describes a preparation method of ultrasonic pretreatment of fried dough twists, in which a dough preparation raw material dough of the fried dough twists is subjected to dough leavening treatment in an ultrasonic pretreatment mode, so as to enhance the elasticity and viscosity of the dough, improve the crispy taste of the fried dough twists, effectively reduce the oil absorption degree of the fried dough twists, and reduce the oil absorption amount of the fried dough twists during the frying process.
Patent document CN105660766A describes a low oil content fried dough twist with a soy protein isolate coating, and a method for making the same, which has the function of blocking oil, oxygen and water by using the soy protein isolate coating.
However, the oil content of the fried dough twists prepared by the above method is still high, and a method for further reducing the oil content of the fried dough twists is still required.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a vacuum fried fermented fried dough twist and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
the invention provides vacuum fried fermented fried dough twists, which comprise the following components in parts by weight:
preferably, the weight portion of the eggs is 50-100.
Preferably, the seed scalding liquid comprises flour and water in a mass ratio of 1: 1-3.
Preferably, the method for preparing the blanched seeds comprises the following steps:
mixing flour and water with temperature not lower than 95 deg.C at a certain proportion, and stirring to uniform to obtain the blanched seed.
Preferably, the leaven is a composite microbial inoculum of bifidobacterium and high-sugar yeast, and the effective total viable count is 1.0-5.0 multiplied by 109CFU/g。
Preferably, the formulation ratio of the bifidobacterium to the high-sugar yeast is 1: 1-3. If the content of the bifidobacterium is too high, the tissue state of the product is too stiff, the oil content is increased, and the taste is sour; the content of the bifidobacteria is too low, the pores of the tissue of the product are rough, and the oil content is also increased.
The invention also provides a preparation method of the vacuum fried fermented fried dough twist, which comprises the following steps:
s1, mixing flour, the blanched seeds, a leavening agent, sugar, salt, water and eggs, uniformly stirring for the first time, adding edible oil, mixing, and uniformly stirring for the second time to obtain dough;
s2, fermenting the dough for 20-40min at 25-35 ℃ and 60-80% RH (relative humidity), and then carrying out molding treatment to obtain a fried dough twist green body;
s3, placing the fried dough twist green body at room temperature for 10-30min for relaxation, and steaming to obtain a shaped and cured fried dough twist green body;
s4, frying the fried dough twist blank in vacuum to obtain the vacuum fried fermented fried dough twist.
Preferably, in step S1, the first stirring is specifically: stirring at low speed of 45-50r/min for 3-5 mm, and then stirring at high speed of 220-240r/min for 5-6 min; according to the invention, low-speed stirring and high-speed stirring are carried out firstly, so that all ingredients are uniformly mixed, gluten is formed by stirring, and the final texture structure of the product is uniform and fine and has the optimal flavor. If the raw materials are stirred uniformly at a high speed and then at a low speed, the formed dough has particles and shows uneven and fine tissues in the finished product. If the whole process is carried out at low speed, gluten is not fully formed, the tissue is compact after fermentation, the taste of the product is hard, and the flavor is poor.
The second stirring is specifically as follows: stirring at low speed of 45-50r/min for 3-5 mim.
Preferably, in step S2, the shaping process specifically includes steps of air discharging, rubbing, and twisting.
Preferably, in step S3, the steaming temperature is 94-98 ℃ and the time is 5-12 min. If the vacuum frying is directly carried out without steaming, the oil content is increased, the texture and the mouthfeel are stiff, the flavor is insufficient, and the vacuum frying time is prolonged to 25min or more.
Preferably, in step S4, the vacuum frying condition is 0.06-0.09Mpa vacuum degree, and 80-130 deg.C temperature frying for 5-15 min.
More preferably, the vacuum frying is carried out under vacuum degree of 0.07-0.09Mpa at temperature of 90-120 deg.C for 5-10min, and most preferably under vacuum degree of 0.08Mpa at temperature of 120 deg.C for 10 min.
Compared with the prior art, the invention has the following beneficial effects:
1. the method adds the scalded seeds into the dough for preparing the fried dough twists, uses the leavening agent to ferment and form the dough twists, and prepares the fermented fried dough twists through steaming and vacuum frying processes, so that the oil content of the final products can be obviously reduced.
2. The invention can further reduce the oil content of the final product by further optimizing the vacuum frying process conditions.
3. Compared with the taste of common fried dough twists, the taste of the fried dough twist product prepared by the invention is as follows: the oil content is reduced, the greasy feeling is weak, and the nutritional composition of the product is healthier. The fermented flour product has higher mouth feel and crispness, and the flavor of the fermented flour product replaces the flavor of flour, so that the flavor is better.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
Example 1 provides a vacuum fried fermented dough twist comprising the components in parts by weight as shown in table 1.
TABLE 1
| Ingredients | Example 1 | Example 2 | Example 3 |
| Flour | 1000 portions | 800 portions | 900 portions |
| Seed scalding device | 300 portions of | 500 portions | 200 portions of |
| Leaven | 15 portions of | 20 portions of | 8 portions of |
| Candy | 150 portions of | 120 portions of | 180 portions of |
| Salt (salt) | 15 portions of | 5 portions of | 10 portions of |
| Water (W) | 350 parts of | 100 portions of | 200 portions of |
| Egg | 50 portions of | 100 portions of | 80 portions |
| Oil | 60 portions of | 50 portions of | 150 portions of |
The preparation method of the vacuum fried fermented fried dough twists comprises the following steps:
the method comprises the following steps: mixing flour and boiled water (water temperature is more than or equal to 95 ℃) at the ratio of 1: mixing at a ratio of 1, stirring until no particles are formed, making into seed scalding product, placing in a refrigerator, and refrigerating for use.
Step two: mixing flour, scalded seed, and leaven (composite microbial agent prepared from Bacillus bifidus and high-sugar yeast at ratio of 1:2, effective total viable count is 1.0 × 109CFU/g), sugar, salt, water and eggs are put into a dough mixer, mixed and stirred (firstly stirred for 3-5mim at a low speed of 45-50r/min and then stirred for 5-6min at a high speed of 220-240 r/min) into uniform dough, then oil is added, mixed and stirred (stirred for 3-5mim at a low speed of 45-50 r/min) to prepare the dough with smooth surface.
Step three: fermenting the dough at 30 deg.C and 75% RH for 30min, exhausting air, twisting to obtain dough, and relaxing at room temperature for 20 min.
Step four: and (3) steaming the loosened fried dough twist green body for 8min at 95 ℃ by using a Rational steam box to obtain a shaped and cured fried dough twist green body.
Step five: and (3) frying the fried dough twist blank in vacuum under different conditions (three-factor three-level orthogonal experiment is adopted, the orthogonal experiment conditions are shown in table 2, and the scoring rules are shown in table 3) to obtain the fried dough twist product.
The results of the oil content and oil content scores for the vacuum fried dough twist products prepared under different conditions are shown in table 4.
TABLE 2 three-factor three-level orthogonal table
TABLE 3 Scoring rules
TABLE 4 orthogonal experimental results Table
As can be seen from the results of Table 4 above, the major and minor factors are A > B > C, the optimum combination is A3B3C2, the optimum process is frying at 120 deg.C for 10min, the vacuum degree is 0.08MPa, and the fat content is only 24.17%.
Example 2
Example 2 provides a vacuum fried fermented dough twist comprising the components in parts by weight as shown in table 1.
The preparation method of the vacuum fried fermented fried dough twists comprises the following steps:
the method comprises the following steps: mixing flour and boiled water (water temperature is more than or equal to 95 ℃) at the ratio of 1: 3, mixing the components in proportion, stirring the mixture until the mixture is uniform and no particles exist, preparing the mixture into a seed scalding product, placing the seed scalding product in a refrigerator, and refrigerating the seed for later use.
Step two: mixing flour, scalded seed, and leaven (composite microbial agent prepared from Bacillus bifidus and high-sugar yeast at a ratio of 1:1, effective total viable count is 5.0 × 109Placing CFU/g), sugar, salt, water, and egg into dough mixer, mixing, and stirring (low speed 45-50 r/min)Stirring for 3-5 mm, and stirring at high speed of 220-240r/min for 5-6min) to obtain uniform dough, adding oil, mixing, and stirring (stirring at low speed of 45-50r/min for 3-5 mm) to obtain dough with smooth surface.
Step three: fermenting the dough at 25 deg.C and 80% RH for 40min, exhausting air, twisting to obtain dough, and relaxing at room temperature for 30 min.
Step four: and (3) steaming the loosened fried dough twist green body for 5min at 98 ℃ by using a Rational steam box to obtain a shaped and cured fried dough twist green body.
Step five: frying the dough twist in vacuum (at 120 deg.C for 10min and under 0.08Mpa) to obtain fried dough twist product with fat content of 24.72%.
Example 3
Example 3 provides a vacuum fried fermented dough twist comprising the components in parts by weight as shown in table 1.
The preparation method of the vacuum fried fermented fried dough twists comprises the following steps:
the method comprises the following steps: mixing flour and boiled water (water temperature is more than or equal to 95 ℃) at the ratio of 1:2, mixing the materials in the ratio of 2, stirring the materials until the materials are uniform and no particles are produced, preparing the seeds into the blanched seeds, placing the seeds in a refrigerator, and refrigerating the seeds for later use.
Step two: mixing flour, scalded seed, and leaven (composite microbial agent prepared from Bacillus bifidus and high-sugar yeast at a ratio of 1:2.5, effective total viable count is 3.0 × 109CFU/g), sugar, salt, water and eggs are put into a dough mixer, mixed and stirred (firstly stirred for 3-5mim at a low speed of 45-50r/min and then stirred for 5-6min at a high speed of 220-240 r/min) into uniform dough, then oil is added, mixed and stirred (stirred for 3-5mim at a low speed of 45-50 r/min) to prepare the dough with smooth surface.
Step three: fermenting the dough at 35 deg.C and 60% RH for 20min, exhausting air, twisting to obtain dough, and relaxing at room temperature for 10 min.
Step four: and (3) steaming the loosened fried dough twist green body for 12min at 94 ℃ by using a Rational steam box to obtain a shaped and cured fried dough twist green body.
Step five: frying the dough twist in vacuum (at 120 deg.C for 10min and under 0.08Mpa) to obtain fried dough twist product with fat content of 24.26%.
Comparative example 1
Comparative example 1 provides a vacuum fried fermented fried dough twist, which has the same raw material components and parts by weight as those of example 1, and the preparation method is basically the same as that of example 1, except that: in this comparative example, a general frying process (specific conditions: frying at 160 ℃ C. under normal pressure for 15min) was employed. The oil content of the resulting fried dough twist product was measured by the same method as in example 1, and was 30.18%.
Comparative example 2
Comparative example 2 provides a vacuum fried fermented fried dough twist, which is prepared and added without blanching seeds, as compared to the raw material of comparative example 1. The oil content of the resulting fried dough twist product was measured by the same method as in example 1, and was 35.62%.
Comparative example 3
Comparative example 3 provides a vacuum fried fermented dough twist, which is prepared without scalding seeds and using only high-sugar yeast as a leaven, and the preparation method does not perform preparation and addition of scalding seeds and addition of leaven correspondingly, compared with the raw material of comparative example 1. The oil content of the obtained fried dough twist product was measured by the same method as in example 1, and was 40.47%.
Comparative example 4
Comparative example 4 provides a vacuum fried fermented fried dough twist, which is substantially the same as the raw material components and parts by weight of example 1, except that: in the starter culture used in this comparative example, lactobacillus was used instead of bifidobacterium. The preparation method is the same as in example 1. The oil content of the resulting fried dough twist product was measured in the same manner as in example 1, and was 31.26%.
The invention has many applications, and the above description is only a preferred embodiment of the invention. It should be noted that the above examples are only for illustrating the present invention, and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that various modifications can be made without departing from the principles of the invention and these modifications are to be considered within the scope of the invention.
Claims (10)
1. The vacuum fried fermented fried dough twist is characterized by comprising the following components in parts by weight:
2. the vacuum fried fermented dough twists of claim 1, wherein the blanched seed comprises flour and water in a mass ratio of 1: 1-3.
3. The vacuum fried fermented dough twists of claim 1, wherein the blanched seed is prepared by the steps of:
mixing flour and water with temperature not lower than 95 deg.C at a certain proportion, and stirring to uniform to obtain the blanched seed.
4. The vacuum fried fermented fried dough twist according to claim 1, wherein the leaven is a complex microbial inoculum of bifidobacterium and saccharomycete with an effective total viable count of 1.0-5.0 x 109CFU/g。
5. The vacuum fried fermented dough twists according to claim 4, wherein the formulation ratio of Bifidobacterium to high-sugar yeast is 1: 1-3.
6. A method of making vacuum fried fermented dough twists according to claim 1, comprising the steps of:
s1, mixing flour, the blanched seeds, a leavening agent, sugar, salt, water and eggs, uniformly stirring for the first time, adding edible oil, mixing, and uniformly stirring for the second time to obtain dough;
s2, fermenting the dough for 20-40min at 25-35 ℃ and 60-80% RH, and then carrying out molding treatment to obtain a raw fried dough twist blank;
s3, placing the fried dough twist green body at room temperature for 10-30min for relaxation, and steaming to obtain a shaped and cured fried dough twist green body;
s4, frying the fried dough twist blank in vacuum to obtain the vacuum fried fermented fried dough twist.
7. The method for preparing vacuum fried fermented dough twists according to claim 6, wherein the first stirring step in step S1 is specifically: stirring at low speed of 45-50r/min for 3-5 mm, and then stirring at high speed of 220-240r/min for 5-6 min;
the second stirring is specifically as follows: stirring at low speed of 45-50r/min for 3-5 mim.
8. The method of claim 6, wherein the shaping process comprises steps of air-discharging, twisting, and kinking in step S2.
9. The method of preparing vacuum fried fermented dough twists according to claim 6, wherein the steaming temperature is 94-98 ℃ for 5-12min in step S3.
10. The method of preparing vacuum fried fermented dough twists according to claim 6, wherein the vacuum frying conditions are a vacuum degree of 0.06-0.09MPa and a temperature of 80-130 ℃ for 5-15min in step S4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011625142.9A CN112715614A (en) | 2020-12-30 | 2020-12-30 | Vacuum fried fermented fried dough twist and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011625142.9A CN112715614A (en) | 2020-12-30 | 2020-12-30 | Vacuum fried fermented fried dough twist and preparation method thereof |
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|---|---|---|---|---|
| CN101965946A (en) * | 2010-10-25 | 2011-02-09 | 王自义 | Preparation method of fried dough twists without additives |
| CN105123833A (en) * | 2015-09-29 | 2015-12-09 | 四川盛海食品有限公司 | Manufacturing method of fried dough twist |
| CN105494538A (en) * | 2016-02-24 | 2016-04-20 | 安徽科技学院 | Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae |
| CN105901081A (en) * | 2016-05-30 | 2016-08-31 | 安徽省继红食品有限公司 | Jasmine flower and beef biscuit |
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-
2020
- 2020-12-30 CN CN202011625142.9A patent/CN112715614A/en active Pending
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| CN101965946A (en) * | 2010-10-25 | 2011-02-09 | 王自义 | Preparation method of fried dough twists without additives |
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Application publication date: 20210430 |