Freezing fermented deep-fried twisted dough sticks and method for producing the same

Abstract

The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, thesafety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder foreven and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.

Description

technical field [0001] The invention relates to frozen fermented fried dough sticks and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Youtiao, one of the most popular traditional staple foods in China, is not only cheap, but also crispy and delicious, suitable for all ages. However, the production of deep-fried dough sticks is still dominated by traditional handicraft workshops, and there are hidden dangers in product quality and safety. At the same time, with the advancement of food science and technology, acrylamide, an invisible killer in fried dough sticks produced by traditional recipes and techniques, has gradually surfaced. [0003] The application of freezing technology in food has a long history. Frozen dough technology can help promote the industrialization of traditional food, ensure product safety and quality standardization, and enhance product convenience. Glutathione and sodium stearoyl lactyl...

AI Technical Summary

Problems solved by technology

However, the production of deep-fried dough sticks is still dominated by traditional manual workshops, and there are hidden dangers in product quality and safety.

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