WO2019062303A1 - Aluminum-free yoghurt deep-fried dough stick and manufacturing method therefor - Google Patents

Abstract

Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw materials: flour, a leavening agent, yoghurt, salt and sugar. The aluminum-free yoghurt deep-fried dough stick is obtained by means of manufacturing steps of (1) kneading dough; (2) standing the dough; (3) preparing dough blanks; (4) deep-frying; and (5) filtering out the oil, cooling and the like. The yoghurt deep-fried dough stick obtained in the present invention is free of alum and aluminum, and as the addition of yoghurt can promote the gas production effect of yeast in the leavening agent during dough proofing, the fluffing effect of the leavening agent is enhanced, and the amount of the leavening agent is reduced, so that the prepared deep-fried dough stick is crispy on the outside and soft on the inside, has a soft taste and unique flavor, is rich in nutrition, has good quality, and is both nutritious and delicious.

Description

 Alumina-free sour cream strip and preparation method thereof

Technical field

 The invention relates to the technical field of food processing, in particular to an alumina-free cream strip and a preparation method thereof.

Background technique

Fritters is a traditional dish with a long history. It is an important part of our food culture because of its low price and unique taste. The fritters are mainly made from raw wheat flour, water and leavening agent, processed through dough preparation, proofing, forming and frying, forming a porous and crispy inner softness, showing a golden yellow, salty and palatable oil. Fried food.

Alum is often used in traditional fritter processing, which results in a certain amount of aluminum remaining in the product. Excessive consumption may affect a person's health. In order to promote the diversification of the diet, fritters, as traditional Chinese fried foods, are essential to improve the quality of the fritters and meet the health needs of modern people.

Summary of the invention

 In view of the above problems, the present invention provides an aluminum-free sour cream strip which is safe and has no nutrition and deliciousness, and a preparation method thereof.

The oil stick of the invention ensures the safety of the fritters without aluminum damage by using the composite aluminum-free leavening agent, and by adding yoghurt, the yoghurt contains a large amount of probiotics and their metabolites (low molecular sugar, amino acid, etc. and small molecular flavor substances), Providing nutrients for the yeast in the leavening agent, the yeast in the leavening agent is well promoted to exert gas production during the kneading process, and the amount of the leavening agent is reduced. Although the probiotics are deactivated by high temperature after being fried, the sugar, amino acids and other small molecular nutrients produced by their metabolism still exist, thus making the fritters The outer crispy and tender, the taste is soft, the flavor is unique, the nutrition is rich, the food is not greasy, and the quality is excellent.

 In order to achieve the above object, the present invention has been achieved by the following technical solutions.

 A non-aluminum cream strip, the raw material composition and the parts by weight of the non-aluminum cream strip are: 100 parts of flour, 20-40 of yogurt 2 parts by weight, 2 to 3 parts of leavening agent, 1.1 to 1.3 parts of white sugar, 1.4 to 1.6 parts of salt, and 64 to 66 parts of water.

 Preferably, the flour is medium gluten wheat flour.

 Preferably, the leavening agent is an aluminum-free composite leavening agent.

Preferably, the yoghurt contains hydrolyzed collagen and a LABA active probiotic group, and the total viable cell count is ≥1×10 ⁶ CFU/g. The LABS active probiotics include L-L. bulgaricus, A-Lactobacillus acidophilus, B-Bifidobacterium, and S-S. thermophilus.

 Preferably, the amount of the yogurt added is inversely proportional to the amount of the leavening agent added, and as the amount of the yogurt added increases, the amount of the leavening agent is decreased.

 A method of making a non-aluminum cream strip as described above, comprising the steps of:

 ( 1 Preparing the dough: adding flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer to obtain a smooth and non-stick dough;

 (2) Kneading: Place the dough in step (1) in the iron pan, cover with wet gauze and dry towel, and wake up;

 (3) Making a blank: Steps (2) The well-baked dough is evenly spread and spread into strips, and then the strips are cut into small strips with a knife, and the two blanks are stacked, and the bamboo chopsticks are pressed in the middle of the small strips. Make the two small strips stick together, pinch the uneven parts of the two ends, hold the strips with both hands, and gently squeeze the ends with your fingers to obtain the dough;

 (4) Fried: Steps (3) The prepared dough is placed in an electric fryer, fried, and chopped with chopsticks while frying, and fried until the strip is full and golden, and the fried fritters are fried;

 (5) Leaching: The fish frit obtained in the step (4) is taken out and drained, and naturally cooled to obtain a no-alloy cream strip.

 Preferably, in the step (2), the kneading process of the fritters, the proofing time varies according to the ratio of the yogurt to the fluffing agent, generally 1.5 h - 2 h .

 Preferably, in step (3), the strip strip has a thickness of 1 to 1.5 cm and a width of 8 to 9 cm. The small strip has a width of 2 to 3 cm; and the dough has a length of 15 to 20 cm.

 Preferably, during the frying step (4), the frying medium is soybean oil, and the frying temperature is 180 to 190 °C.

 Preferably, the oil in the step (5) is obtained by removing the frit obtained in the step (4) and placing it in a sieve through a sieve at an angle of 80°.

The invention adopts the medium gluten wheat flour as the raw material, has moderate strength and good dough extensibility, and has good dough handling property, is favorable for enhancing the dough network structure, is favorable for the retention of carbon dioxide, and is favorable for the expansion of the oil stick. At the same time, the invention adopts the composite aluminum-free leavening agent instead of the bismuth salt loosening agent to make the fritter, which not only avoids the harm of aluminum to the human body, but also contains the main active substances such as calcium dihydrogen phosphate and potassium hydrogen tartrate in the leavening agent. It effectively supplements the nutrients such as calcium, phosphorus and potassium required by the human body, so that it can act as both a leavening agent and a nutritional supplement. The most important thing in the present invention is to add yoghurt as the main raw material of the fritters, because the yoghurt is rich in LABS active probiotics and their nutrient metabolites (sugar, amino acid and small molecule flavor substances) can not only promote the action of yeast in the composite aluminum-free leavening agent, but also effectively reduce the amount of composite aluminum-free leavening agent; and LABS The yoghurt fermented by the active probiotics has a strong flavor and a mellow taste, which in turn enhances the quality of the sour cream strip. At the same time, yoghurt is rich in hydrolyzed collagen, and the increased protein and amino acid in the fritters greatly improve the nutritional level of the fritters and are easily absorbed by the human body.

 Compared with the prior art, the present invention has the following beneficial effects:

 ( 1 The fritter of the present invention uses medium-gluten flour as a raw material, adopts a composite aluminum-free leavening agent, and adds yoghurt as a key component, and the components are used together to play a good synergistic effect. The prepared fritters are crispy and tender, soft in taste, unique in flavor, rich in nutrients, high in quality, and not too greasy in food, and combine nutrition and deliciousness.

 ( 2 The oil stick of the invention adopts a composite aluminum-free leavening agent, which not only avoids the harm of aluminum to the human body, but also effectively supplements the nutrients such as calcium, phosphorus and potassium required by the human body, and can serve as a leavening agent and a nutritional supplement. Agent.

 (3 The frying stick of the invention not only enhances the fluffing effect of the leavening agent, but also reduces the amount of the leavening agent, and also greatly improves the quality taste of the fritter and enriches the nutritional degree of the fritter.

Detailed ways

 The specific implementation of the present invention will be further described below with reference to the embodiments, but the embodiments of the present invention are not limited thereto.

 Example 1

 A non-aluminum cream strip prepared from flour, yoghurt, leavening agent, white sugar, salt and water, by weight: 100 parts of flour, yogurt 20 parts, 3 parts of leavening agent, 1.3 parts of white sugar, 1.6 parts of salt and 66 parts of water.

The flour is made of medium-gluten wheat flour; the leavening agent is selected from Anqi fast aluminum-free compounded fritters; the yogurt is selected from Yantang bagged probiotics low-fat non-sucrose fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total viable count is ≥1×10 ⁶ CFU/g. A non-aluminum acid cream strip is prepared by using the above raw material ratio, and the specific steps are as follows:

 ( 1 Prepare the dough: weigh the raw materials according to the formula, add the weighed flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer, and smooth the dough to the smooth and non-sticky hand;

 (2) Kneading: Place the prepared dough in the iron pan, cover with two layers of wet gauze and a dry towel to wake up, and the proofing time is 2h. ;

 (3) Making a dough blank: Spread the proofed dough evenly until it is 1.5cm thick and 9cm wide. Strips with strips. Then use a knife to cut the strip into 3cm Wide strips, stacking two or two strips, pressing the chopsticks in the middle of the strips to make the two strips stick together, pinching the uneven parts of the two ends, then holding the strips with both hands, pinching with your fingers The two ends are stretched to a length of 20 cm;

 (4) Frying: Put the prepared dough into the electric fryer, use soybean oil as the frying medium, and control the oil temperature 185 °C Fry it and fry it with chopsticks while frying. Deep-fried until the strip is full, the color is golden, and the fried fritters are fried;

 (5) Leaching oil: remove the fried fritters and put them into a sieve for 80°. Let the oil drain and drain naturally to obtain a non-aluminum cream strip. The quality is as follows. 1 is shown.

Table 1

Yogurt and leavening agent ratio (w/w)	Sensory evaluation score	Fritters (mL/g)	hardness /g	elasticity /%	Chewing degree /g
20:3	80.85	5.22	416.77	0.90	770.95

 Example 2

 A non-aluminum cream strip prepared from flour, yoghurt, leavening agent, white sugar, salt and water, by weight: 100 parts of flour, yogurt 25 parts, 2.75 parts of leavening agent, 1.25 parts of white sugar, 1.55 parts of salt and 65.5 parts of water.

The flour is made of medium-gluten wheat flour; the leavening agent is selected from Anqi fast aluminum-free compounded fritters; the yogurt is selected from Yantang bagged probiotics low-fat non-sucrose fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total viable count is ≥1×10 ⁶ CFU/g.

 A non-aluminum acid cream strip is prepared by using the above raw material ratio, and the specific steps are as follows:

 ( 1 Prepare the dough: weigh the raw materials according to the formula, add the weighed flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer, and smooth the dough to the smooth and non-sticky hand;

 (2) Kneading: Place the prepared dough in the iron pan, cover with two layers of wet gauze and a dry towel to wake up, and the proofing time is 2h. ;

 (3) Making a dough blank: uniformly roll out the proofed dough until the thickness is 1.375cm and the width is 8.75cm. Strips with strips. Then use a knife to cut the strip into 2.75cm Wide strips, stacking two or two strips, pressing the chopsticks in the middle of the strips to make the two strips stick together, pinching the uneven parts of the two ends, then holding the strips with both hands, pinching with your fingers Stretching both ends to 18.75cm Length

 (4) Frying: Put the prepared dough into the electric fryer, use soybean oil as the frying medium, and control the oil temperature 185 °C Fry it and fry it with chopsticks while frying. Deep-fried until the strip is full, the color is golden, and the fried fritters are fried;

 (5) Drain: remove the fried fritters and put them into the sieve to show 80° The oil was drained and naturally cooled to obtain the above-mentioned alumina-free cream strip, and the quality thereof is shown in Table 2.

Table 2

Yogurt and leavening agent ratio (w/w)	Sensory evaluation score	Fritters (mL/g)	hardness /g	elasticity /%	Chewing degree /g
25:2.75	72	5.04	660.50	0.90	770.57

 Example 3

 A non-aluminum cream strip prepared from flour, yoghurt, leavening agent, white sugar, salt and water, by weight: 100 parts of flour, yogurt 30 parts, 2.5 parts of leavening agent, 1.2 parts of white sugar, 1.5 parts of salt and 65 parts of water.

The flour is made of medium-gluten wheat flour; the leavening agent is selected from Anqi fast aluminum-free compounded fritters; the yogurt is selected from Yantang bagged probiotics low-fat non-sucrose fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total viable count is ≥1×10 ⁶ CFU/g.

 A non-aluminum acid cream strip is prepared by using the above raw material ratio, and the specific steps are as follows:

 ( 1 Prepare the dough: weigh the raw materials according to the formula, add the weighed flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer, and smooth the dough to the smooth and non-sticky hand;

 (2) Kneading: Place the prepared dough in the iron pan, cover with two layers of wet gauze and a dry towel to wake up, and the proofing time is 2h. ;

 (3) Making a dough blank: Spread the proofed dough evenly until it is 1.25cm thick and 8.5cm wide. Strips with strips. Then use a knife to cut the strap into 2.5cm Wide strips, stacking two or two strips, pressing the chopsticks in the middle of the strips to make the two strips stick together, pinching the uneven parts of the two ends, then holding the strips with both hands, pinching with your fingers The two ends are stretched to a length of 17.5 cm;

 (4) Frying: Put the prepared dough into the electric fryer, use soybean oil as the frying medium, and control the oil temperature 185 °C Fry it and fry it with chopsticks while frying. Deep-fried until the strip is full, the color is golden, and the fried fritters are fried;

 (5) Drain: remove the fried fritters and put them into the sieve to show 80° The oil was drained and allowed to cool naturally. The quality of the alumina-free cream strip obtained is shown in Table 3.

table 3

Yogurt and leavening agent ratio (w/w)	Sensory evaluation score	Fritters (mL/g)	hardness /g	elasticity /%	Chewing degree /g
30:2.5	71.25	4.85	984.54	0.92	809.83

 Example 4

 A non-aluminum cream strip prepared from flour, yoghurt, leavening agent, white sugar, salt and water, by weight: 100 parts of flour, yogurt 35 parts, 2.25 parts of leavening agent, 1.15 parts of white sugar, 1.45 parts of salt and 64.5 parts of water.

The flour is made of medium-gluten wheat flour; the leavening agent is selected from Anqi fast aluminum-free compounded fritters; the yogurt is selected from Yantang bagged probiotics low-fat non-sucrose fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total viable count is ≥1×10 ⁶ CFU/g.

 A non-aluminum acid cream strip is prepared by using the above raw material ratio, and the specific steps are as follows:

 ( 1 Prepare the dough: weigh the raw materials according to the formula, add the weighed flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer, and smooth the dough to the smooth and non-sticky hand;

 (2) Kneading: Place the prepared dough in the iron pan, cover with two layers of wet gauze and a dry towel to wake up, and the proofing time is 1.5h. ;

 (3) Making a dough blank: Spread the proofed dough evenly until it is 1.125cm thick and 8.25cm wide. Strips with strips. Then use a knife to cut the strip into 2.25cm Wide strips, stacking two or two strips, pressing the chopsticks in the middle of the strips to make the two strips stick together, pinching the uneven parts of the two ends, then holding the strips with both hands, pinching with your fingers Stretching both ends to 16.25cm Length

 (4) Frying: Put the prepared dough into the electric fryer, use soybean oil as the frying medium, and control the oil temperature 185 °C Fry it and fry it with chopsticks while frying. Deep-fried until the strip is full, the color is golden, and the fried fritters are fried;

 (5) Drain: remove the fried fritters and put them into the sieve to show 80° The oil was drained and allowed to cool naturally to obtain the above-mentioned alumina-free cream strip, and the quality thereof is shown in Table 4.

Table 4

Yogurt and leavening agent ratio (w/w)	Sensory evaluation score	Fritters (mL/g)	hardness /g	elasticity /%	Chewing degree /g
35:2.25	71.00	4.47	835.40	0.95	619.08

 Example 5

 A non-aluminum cream strip prepared from flour, yoghurt, leavening agent, white sugar, salt and water, by weight: 100 parts of flour, yogurt 40 parts, 2 parts of leavening agent, 1.1 parts of white sugar, 1.4 parts of salt and 64 parts of water.

The flour is made of medium-gluten wheat flour; the leavening agent is selected from Anqi fast aluminum-free compounded fritters; the yogurt is selected from Yantang bagged probiotics low-fat non-sucrose fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total viable count is ≥1×10 ⁶ CFU/g.

 A non-aluminum acid cream strip is prepared by using the above raw material ratio, and the specific steps are as follows:

 ( 1 Prepare the dough: weigh the raw materials according to the formula, add the weighed flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer, and smooth the dough to the smooth and non-sticky hand;

 (2) Kneading: Place the prepared dough in the iron pan, cover with two layers of wet gauze and a dry towel to wake up, and the proofing time is 1.5h. ;

 (3) Making a dough blank: Spread the proofed dough evenly until it is 1cm thick and 8cm wide. Strips with strips. Then use a knife to cut the strap into 2cm Wide strips, stacking two or two strips, pressing the chopsticks in the middle of the strips to make the two strips stick together, pinching the uneven parts of the two ends, then holding the strips with both hands, pinching with your fingers Stretch both ends to a length of 15cm;

 (4) Frying: Put the prepared dough into the electric fryer, use soybean oil as the frying medium, and control the oil temperature 185 °C Fry it and fry it with chopsticks while frying. Deep-fried until the strip is full, the color is golden, and the fried fritters are fried;

 (5) Drain: remove the fried fritters and put them into the sieve to show 80° The oil was drained and allowed to cool naturally to obtain the above-mentioned alumina-free cream strip, and the quality thereof is shown in Table 5.

table 5

Yogurt and leavening agent ratio (w/w)	Sensory evaluation score	Fritters (mL/g)	hardness /g	elasticity /%	Chewing degree /g
40:2	74.50	4.32	746.44	0.75	611.77

It should be noted that the above description is only a few preferred embodiments of the present invention, and is not intended to limit the present invention. For those skilled in the art, the technical solutions described in the foregoing embodiments may be modified. Or equivalent replacement of some of the technical features. Within the spirit and principles of the present invention Any modifications, equivalent substitutions, improvements, etc., are intended to be included within the scope of the present invention.

Claims (10)

1. A non-aluminum cream strip characterized in that the raw material composition and the parts by weight of the non-aluminum cream strip are: 100 parts of flour, 20-40 parts of yogurt, and a leavening agent 2 ~ 3 parts, 1.1 to 1.3 parts of white sugar, 1.4 to 1.6 parts of salt and 64 to 66 parts of water.
2. A non-aluminum cream strip according to claim 1, wherein the flour is medium gluten wheat flour.
3. A non-aluminum acid cream strip according to claim 1, wherein the leavening agent is an aluminum-free composite leavening agent.
4. The alumina-free cream strip according to claim 1, wherein the yoghurt contains hydrolyzed collagen and a LABA active probiotic group, and the total viable cell count is ≥1×10 ⁶ CFU/g.
5. According to claim 1 The non-aluminum cream strip is characterized in that the amount of the yogurt added is inversely proportional to the amount of the leavening agent, and the amount of the leavening agent is decreased as the amount of the yogurt is increased.
6. A method of producing a non-aluminum cream strip according to any one of claims 1 to 5, comprising the steps of:

   ( 1 Preparing the dough: adding flour, yoghurt, leavening agent, white sugar, salt and water to the dough mixer to obtain a smooth and non-stick dough;

   (2) Kneading: Place the dough obtained in step (1) in an iron pan, cover with wet gauze and dry towel, and wake up;

   (3) Making a blank: Steps (2) The well-baked dough is evenly spread and spread into strips, and then the strips are cut into small strips with a knife, and the two blanks are stacked, and the bamboo chopsticks are pressed in the middle of the small strips. Make the two small strips stick together, pinch the uneven parts of the two ends, hold the strips with both hands, and gently squeeze the ends with your fingers to obtain the dough;

   (4) Fried: Steps (3) The prepared dough is placed in an electric fryer, fried, and chopped with chopsticks while frying, and fried until the strip is full and golden, and the fried fritters are fried;

   (5) Leaching: The fish frit obtained in the step (4) is taken out and drained, and naturally cooled to obtain a no-alloy cream strip.
7. The method for preparing a non-aluminum acid cream strip according to claim 6, wherein the step (2) of the proofing time is 1.5h-2h. .
8. The method for manufacturing a non-aluminum acid cream strip according to claim 6, wherein in the step (3), the strip strip has a thickness of 1 ～ 1.5cm, width is 8 ~ 9cm; the width of the small strip is 2 ~ 3cm; the length of the dough is 15 ~ 20cm.
9. The method for preparing a non-aluminum acid cream strip according to claim 6, wherein in the step (4) frying, the frying medium is soybean oil, and the frying temperature is 180 to 190 ° C.
10. The method for preparing a non-aluminum acid cream strip according to claim 6, wherein the step (5) of the draining oil is a step (4) The obtained fritters are removed and placed in a sieve for 80° oblique draining.