CN117397703A - Preparation method of low-temperature fried yellow tea flavor wheat crisp chips and frying device used by same - Google Patents

Abstract

A preparation method of low-temperature fried yellow tea flavor wheat crisp chips and a frying device thereof relate to the technical field of food processing, and the raw material formula of the low-temperature fried yellow tea flavor wheat crisp chips comprises the following raw materials in parts by weight: 80-120 parts of wheat flour, 2-4 parts of yellow tea powder, 0.5-1.5 parts of salt and 40-60 parts of water. The components are prepared according to the following steps: sieving raw and auxiliary material powder, uniformly mixing the materials, adding water and dough, standing, rolling, slicing, freezing, frying and puffing at low temperature, and finally packaging to obtain the yellow tea flavor wheat crisp chips. The invention provides a crispy flour snack food which has unique yellow tea flavor, higher nutritive value and health care function; simultaneously, the utility model discloses a yellow tea flavor wheat crisp chip frying device, which can prevent materials from accumulating and fully fry the crisp chips by the up-and-down reciprocating motion of the lifting bracket under the low-temperature negative pressure environment; and the motor is utilized to drive the linkage rod to rotate for deoiling, so that superfluous grease on the surface and in the crisp chips is rapidly removed, and the quality of the finally fried wheat crisp chips with the flavor of the yellow tea is ensured.

Description

Preparation method of low-temperature fried yellow tea flavor wheat crisp chips and frying device used by same

Technical Field

The invention belongs to the technical field of flour product processing, and particularly relates to a preparation method of low-temperature fried yellow tea flavored wheat crisp chips and a frying device used by the preparation method.

Background

Yellow tea is a special tea in China and is mainly prepared by a series of processes of fixation, rolling, primary drying, yellow sealing, high-fire baking and the like. Because of the special smoldering and high-temperature baking processes in the processing and manufacturing process, the yellow stain and the transformation of the internal quality are promoted by utilizing high temperature, and the special crispy rice fragrance or burnt fragrance of the yellow tea is further formed, so that the yellow tea is favored by a plurality of consumers. Many literature researches show that the yellow tea has the functions of resisting oxidation, regulating glycolipid metabolism, regulating intestinal flora disorder induced by high-fat ration, maintaining intestinal barrier function and the like. At present, tea leaves can be added into food to serve as a novel nutrition enhancer, so that the flavor, taste and nutritional value of the product are improved, and the characteristics of the yellow tea just enable the yellow tea to take great advantage in the development market of novel tea food.

The fried flour products are popular in the deep public of China, such as traditional Chinese snack products like fried sesame leaves, fried dough twists, fried twisted dough sticks, fried dough twists and the like, and almost occupy breakfast market of Chinese people. However, these normal pressure fried flour products are easy to destroy the nutritive value of the food itself and produce harmful substances such as acrylamide, and the oil content of the products is high due to long-time and high-temperature frying, so the processing and sales range of the products are greatly limited. In recent years, a low-temperature vacuum frying technology is emerging in the food processing industry of fruits and vegetables and aquatic products. The low-temperature vacuum frying uses grease as a medium in a low-pressure low-oxygen environment, and the oil temperature can be boiled when reaching a lower temperature, so that the oil-water exchange is carried out with the moisture in the material to dehydrate, and a large amount of steam is emitted, thereby achieving the purpose of puffing the material. The low-temperature vacuum frying can effectively retain the original color, nutrition and flavor of food, the frying temperature is low, the generation of harmful substances can be reduced, the processing time is short, the process is simple, and the large-scale and continuous production is facilitated. However, related application researches on application of low-temperature vacuum frying technology in flour product processing, especially on yellow tea flavor fried wheat crisp chips, are still fresh.

Disclosure of Invention

The invention aims to provide a preparation method of low-temperature fried yellow tea flavored wheat crisp chips and a frying device used by the preparation method.

To achieve the above and other related objects, the present invention provides the following technical solutions: the frying device comprises a motor, a linkage rod, a lifting support, a frying tank, a movable handle, a tank bin gate, a material basket support, a material basket, a filter screen and an oil discharge valve; the motor is in transmission connection with the linkage rod; the lifting bracket consists of a connecting frame, a lifting flat plate and two lifting rods, wherein the lifting flat plate is used for controlling the lifting of the material basket bracket in the frying process, the connecting frame is used for fixing the whole lifting bracket below a motor, the lifting flat plate is connected with the lower part of the motor above a frying tank, positioning holes are formed in the center and four corners of the lifting flat plate and correspond to the linkage rod and the four fixing rods of the connecting frame respectively, and the linkage rod and the fixing rods are vertically movably inserted in the positioning holes; the frying tank is provided with a movable handle which is matched with a lock catch on the tank door to close the tank door; a perspective high-temperature-resistant glass plate is arranged in the center of the tank bin gate and is used for observing the state of materials in the frying process; the material basket support is connected with the linkage rod, and four pressing buckles are arranged at the top and used for fixing the material basket; the top of the material basket is provided with a detachable cover; at least two lifting lugs are arranged outside the material basket; a detachable interlayer is arranged in the middle of the material basket, and the material basket is divided into an upper layer and a lower layer so as to enlarge the space utilization rate of the material basket; a detachable stainless steel filter screen is arranged at the bottom of the frying tank, oil leakage holes are distributed on the filter screen, and residues of objects in the frying process are collected, so that the filtering of oil for frying is facilitated; the lower end of the frying tank is provided with an oil discharge valve which can control the discharge of oil.

To achieve the above and other related objects, the present invention provides the following technical solutions: a preparation method of low-temperature fried yellow tea flavored wheat crisp chips is characterized by comprising the following steps: the raw material formula of the low-temperature fried yellow tea flavor wheat crisp chip comprises the following raw materials in parts by weight: 80-120 parts of wheat flour, 2-4 parts of yellow tea powder, 0.5-1.5 parts of salt and 40-60 parts of water.

The preferable technical scheme is as follows: the preparation method comprises the following steps:

step 1: weighing and preparing all raw materials according to the raw material formula;

step 2: pulverizing yellow tea in a high-speed pulverizer, and sieving with 150 mesh sieve to obtain yellow tea powder;

step 3: uniformly mixing the yellow tea powder, the wheat flour and the salt to obtain mixed powder;

step 4: adding water into the mixed powder, kneading for 10-15min to obtain uniform and smooth dough, covering with preservative film, and standing at room temperature for 10-15min;

step 5: rolling the dough with a dough press to a thickness of 1-2 mm, and cutting into dough pieces;

step 6: putting the dough sheet obtained in the step 5 into a refrigerator at the temperature of minus 18 ℃ to freeze for 16 to 18 h for standby;

step 7: the frying device of claim 1 is adopted, the frying temperature is set to be 80-95 ℃, the frying time is 30-40 min, the vacuum degree is 0.095-0.099 MPa, the deoiling time is 6-8 min, and the dough sheet obtained in the step 6 is put into equipment for frying and puffing.

And 8, taking out the crisp chips subjected to low-temperature frying and puffing, cooling at room temperature, and packaging by using a food sealing box to obtain a yellow tea flavor wheat crisp chip finished product.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. the yellow tea is added in the product, is rich in various physiological active ingredients such as tea polyphenol, amino acid, polysaccharide, vitamin, mineral substances and the like, can not only promote the nutrition and health care functions of the product, but also endow the product with special flavor and color and brings a unique taste.

2. According to the invention, the yellow tea is crushed and added into the product, so that the integrity requirement on the yellow tea is low, loose tea with poor consumable product can be consumed, and the utilization rate of tea resources is improved.

3. The wheat flour added in the invention has wide sources and low cost.

4. The existing wheat crisp processing mode is mainly a normal-temperature frying mode. The wheat crisp chips manufactured by the normal-temperature frying technology have higher oil content, have great influence on the taste and preservation of the wheat crisp chips, and have potential harm to the health of consumers. The yellow tea flavor wheat crisp chips are processed by a low-temperature vacuum frying process, so that the materials are in a low-pressure low-oxygen environment, oil is used as a medium, the oil temperature can be boiled at a lower temperature, and therefore the materials are dehydrated by oil-water exchange with water in the materials, and a large amount of steam is emitted, so that the purpose of puffing the materials is achieved. The low-temperature vacuum frying can effectively retain the original color, flavor and nutritional ingredients of the product, the frying temperature is low, the generation of harmful substances can be reduced, and the product is crisp in taste, nutritional and healthy.

5. The invention discloses a frying device for frying yellow tea flavored wheat crisp chips at low temperature, which prevents materials from accumulating and ensures that the crisp chips are fully fried by the up-and-down reciprocating motion of a lifting bracket under the environment of low temperature negative pressure; and the motor is utilized to drive the linkage rod to rotate for deoiling, so that superfluous grease on the surface and in the crisp chips is rapidly removed, and the quality of the finally fried wheat crisp chips with the flavor of the yellow tea is ensured.

Drawings

FIG. 1 is a schematic diagram of a frying apparatus for frying yellow tea flavored wheat chips at low temperature according to example 2 of the present invention.

Fig. 2 is a schematic view of a material basket support structure according to embodiment 2 of the present invention.

FIG. 3 is a schematic view of the structure of the basket according to embodiment 2 of the present invention.

FIG. 4 is a schematic view showing the overall structure of the material basket according to embodiment 2 of the present invention.

In the figure, 1, a motor, 2, a linkage rod, 3, a connecting frame, 4, a lifting flat plate, 5, a fixed rod, 6, a lifting rod, 7, a frying tank, 8, a movable handle, 9, a tank bin door, 10, a glass plate, 11, a lock catch, 12, a filter screen, 13, an oil discharge valve, 14, a material basket support, 15, a pressing buckle, 16, a material basket, 17, a material basket cover, 18, a lifting lug, 19 and a material basket interlayer.

Detailed Description

Further advantages and effects of the present invention will be readily apparent to those skilled in the art from the following disclosure of the present invention by reference to the specific embodiments.

Please refer to fig. 1-4. It should be understood that the structures, proportions, sizes, etc. shown in the drawings are shown only in the drawings and should not be taken as limiting the invention to those having ordinary skill in the art, since modifications, changes in proportions, or adjustments of sizes, etc. could be made without departing from the spirit or essential characteristics of the invention. The following examples are provided for a better understanding of the present invention, but are not intended to limit the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified. The experimental materials used in the examples described below were purchased from conventional biochemical reagent stores unless otherwise specified.

The reagents and materials described in the examples below are commercially available unless otherwise indicated.

Examples: preparation method of low-temperature fried yellow tea flavor wheat crisp chips and frying device used by same

A frying device for frying yellow tea flavored wheat crisp chips at low temperature comprises the following parts: the frying device comprises a motor, a linkage rod, a lifting plate, a frying tank, a movable handle, a tank bin door, a material basket, a filter screen, an oil discharge valve, a baffle plate, a spline shaft, a screw rod, a rack and a screw structure. The first motor 1 is connected with the first belt pulley 2, the first belt pulley 2 is connected with the second belt pulley 4 through the first belt 3, the second belt pulley 4 is connected with the spiral rod 5, the spiral rod 5 is fixed on the frame 7 through the first bearing 6, the spiral rod 5 is connected with the nut 8, the nut 8 is connected with the lifting plate 9, the spiral rod 5 is connected on the frame 7 through the second belt 10, the second motor 21 is connected with the third belt pulley 11, the third belt pulley 11 is connected with the fourth belt pulley 13 through the second belt 12, the fourth belt pulley 13 is connected with the spline shaft 14, the spline shaft 14 is fixed on the frame 7 through the third bearing 15, the spline shaft 14 is connected with the spline shaft sleeve 16, the spline sleeve 16 is connected with the lifting plate 9, the spline shaft 14 is fixed on the frame 7 through the fourth bearing 17, the spline sleeve 16 is connected with the fifth belt pulley 18 through the third belt 17, the fifth belt pulley 18 is connected with the linkage rod 19, when the first motor 1 operates, the spiral rod 5 rotates to enable the lifting plate 9 to reciprocate up and down, thereby controlling lifting of the material basket 20 in the frying process, when the second motor 21 operates, the spline shaft 14 rotates and drives the spline shaft 16 to rotate, thereby controlling the spline shaft 16 to rotate, and the material basket 20 rotates rapidly, and the material is removed after the frying basket 20 rotates. The clamp 22 is connected to the link 19 below, the clamp 22 includes inside two first bevel gears 23 and second bevel gears 24, mutually support between the gear, first bevel gears 23 are fixed in rim plate 25 below, first bevel gears 23 drive rim plate 25 rotation, four clamp 26 are being connected to rim plate 25, clamp 26 passes through the guide rail to be fixed in clamp 22 bottom, second bevel gears 24 pass through handle control rim plate rotation for four clamp 26 that are connected with rim plate 25 carry out reciprocating motion simultaneously, accessible rotation second gear 24's handle makes four clamp 26 clamp and unclamp material basket 20 around the frying. The material basket 20 is equipped with the three-layer, and every layer all is equipped with two separation blades 27, and two separation blades 27 all are equipped with protruding structure 30 with one side, and protruding structure 30 cooperates the upset of control separation blade 27 with the helicitic texture 28 of material basket 20 side, and with the separation blade 27 expansion when the material is fried, the material is put into separation blade 27 top, takes out material basket 20 after the frying technology is finished, packs up the separation blade through helicitic texture 28, does benefit to the material after taking frying. The spiral structure 28 is U-shaped, is integrally fixed on the surface of the material basket 20, is internally provided with a U-shaped groove 32, grooves 31 are formed in two sides of the U-shaped groove 32, the grooves 31 are connected with two baffle plates 27 through protruding structures 30, and the protruding structures 30 are driven by the grooves 31 to do annular reciprocating motion through rotating handles of the U-shaped groove 32. The frying tank 33 is arranged below the material basket 20, a detachable stainless steel filter screen 37 is arranged at the bottom of the frying tank 33, fine holes are distributed on the filter screen 37, residues of materials in the frying process can be collected, and the filtering of oil for frying is facilitated. The side of the tank bin door 35 is provided with a lock catch 39, the tank bin door 35 can be tightly closed by rotating the movable handle 38 to be matched with the lock catch 39, and the reverse side of the tank bin door 35 is also provided with a sealing rubber ring so as to ensure the air tightness in the frying tank. A perspective glass plate 34 is arranged in the center of the tank door 35, the glass plate is made of high-boron silicon high-temperature resistant material, and the state of the materials in the frying process can be observed at any time through the glass plate 34. The lower end of the frying tank is provided with an oil valve 36 for controlling the discharge of oil from the tank.

The low-temperature fried yellow tea flavor wheat crisp chip is specifically prepared from the following components in parts by weight: 100 parts of wheat flour, 2-4 parts of yellow tea powder, 1 part of salt and 50 parts of water. The preparation is carried out according to the following method:

step 1, weighing and preparing materials according to the weight components: 100 parts of wheat flour, 2-4 parts of yellow tea powder, 1 part of salt and 50 parts of water.

Step 2, raw material treatment, namely putting yellow tea into a high-speed pulverizer to be pulverized, and sieving the pulverized yellow tea with a 150-mesh sieve;

and 3, mixing the mixed powder, namely uniformly mixing the yellow tea powder, the wheat flour and the salt.

And 4, dough is kneaded, namely, water is added for a small amount for multiple times to knead the dough for 10-15min, and the dough is kneaded into uniform and smooth dough, and then covered with a preservative film and kept stand at room temperature for 10-15min.

And 5, rolling and slicing, rolling the dough by using a dough press to a thickness of 1-2 mm, and then cutting into regular-shaped dough pieces.

And 6, freezing, namely placing the dough sheet obtained in the step 5 into a refrigerator at the temperature of minus 18 ℃ to freeze 16-18 h for standby.

And 7, frying and puffing at a low temperature, setting the frying temperature to 90 ℃, frying for 35 min, and deoiling for 7 min at a vacuum degree of 0.095-0.099 MPa, and putting the dough sheet obtained in the step 6 into equipment for frying and puffing. And 8, cooling and packaging, namely taking out the crisp chips subjected to low-temperature frying and puffing, cooling at room temperature, and packaging by using a food sealing box to obtain a yellow tea flavor wheat crisp chip finished product.

The foregoing description of the preferred embodiment of the invention is not intended to be limiting in any way, but rather, it is intended to cover all modifications or variations of the invention which fall within the spirit and scope of the invention.

Claims (3)

1. A frying device, characterized in that: the frying device comprises a motor, a linkage rod, a lifting bracket, a frying tank, a movable handle, a tank bin door, a material basket bracket, a material basket, a filter screen and an oil discharge valve; the motor is in transmission connection with the linkage rod; the lifting bracket consists of a connecting frame, a lifting flat plate and two lifting rods, wherein the lifting flat plate is used for controlling the lifting of the material basket bracket in the frying process, the connecting frame is used for fixing the whole lifting bracket below a motor, the lifting flat plate is connected with the lower part of the motor above a frying tank, positioning holes are formed in the center and four corners of the lifting flat plate and correspond to the linkage rod and the four fixing rods of the connecting frame respectively, and the linkage rod and the fixing rods are vertically movably inserted in the positioning holes; the frying tank is provided with a movable handle which is matched with a lock catch on the tank door to close the tank door; a perspective high-temperature-resistant glass plate is arranged in the center of the tank bin gate and is used for observing the state of materials in the frying process; the material basket support is connected with the linkage rod, and four pressing buckles are arranged at the top and used for fixing the material basket; the top of the material basket is provided with a detachable cover; at least two lifting lugs are arranged outside the material basket; a detachable interlayer is arranged in the middle of the material basket, and the material basket is divided into an upper layer and a lower layer so as to enlarge the space utilization rate of the material basket; a detachable stainless steel filter screen is arranged at the bottom of the frying tank, oil leakage holes are distributed on the filter screen, and residues of objects in the frying process are collected, so that the filtering of oil for frying is facilitated; the lower end of the frying tank is provided with an oil discharge valve which can control the discharge of oil.

2. A preparation method of low-temperature fried yellow tea flavored wheat crisp chips is characterized by comprising the following steps: the raw material formula of the low-temperature fried yellow tea flavor wheat crisp chip comprises the following raw materials in parts by weight: 80-120 parts of wheat flour, 2-4 parts of yellow tea powder, 0.5-1.5 parts of salt and 40-60 parts of water.

3. The method for preparing the low-temperature fried yellow tea flavored wheat crisp chip according to claim 2, which is characterized in that: the preparation method comprises the following steps:

step 1: weighing and preparing all raw materials according to the raw material formula;

step 2: pulverizing yellow tea in a high-speed pulverizer, and sieving with 150 mesh sieve to obtain yellow tea powder;

step 3: uniformly mixing the yellow tea powder, the wheat flour and the salt to obtain mixed powder;

step 4: adding water into the mixed powder, kneading for 10-15min to obtain uniform and smooth dough, covering with preservative film, and standing at room temperature for 10-15min;

step 5: rolling the dough with a dough press to a thickness of 1-2 mm, and cutting into dough pieces;

step 6: putting the dough sheet obtained in the step 5 into a refrigerator at the temperature of minus 18 ℃ to freeze for 16 to 18 h for standby;

step 7: the frying device of claim 1 is adopted, the frying temperature is set to be 80-95 ℃, the frying time is 30-40 min, the vacuum degree is 0.095-0.099 MPa, the deoiling time is 6-8 min, and the dough sheet obtained in the step 6 is put into equipment for frying and puffing;

and 8, taking out the crisp chips subjected to low-temperature frying and puffing, cooling at room temperature, and packaging by using a food sealing box to obtain a yellow tea flavor wheat crisp chip finished product.