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Special flour for twisted dough-strips and making method thereof

A production method and special powder technology are applied to the special powder for fried dough sticks and the field of production thereof to achieve the effects of simple operation, reduced production cost, and low oil and low fat content.

Active Publication Date: 2010-05-26
青岛品品好食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum is a compound sulfate substance containing aluminum, and aluminum has been officially identified as a food pollutant by the World Health Organization; today, with the increasing emphasis on the quality of life, the traditional fried dough sticks with a large amount of alum obviously cannot meet people's needs. Food has both nutrition and health requirements, so it is gradually being abandoned by more and more people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Make special flour for fried dough sticks as follows:

[0020] (1) Mix 800Kg of special first flour (rich powder) and 200Kg of bread flour to obtain 1000Kg of raw flour for use;

[0021] (2) Weigh sodium bicarbonate 1.2Kg, sodium carbonate 2Kg, calcium monohydrogen phosphate 1.08Kg, calcium dihydrogen phosphate 1.28Kg, potassium hydrogen tartrate 1Kg, d-tartaric acid 0.2Kg, active dry yeast 0.2Kg, δ-glucose 3Kg of sugar acid lactone, 9.6Kg of corn starch, 0.4Kg of tricalcium phosphate, 0.04Kg of calcium stearoyl lactate, and 20kg of leavening agent after mixing well;

[0022] (3) Put 1000Kg of raw flour of step (1), 20kg of leavening agent of step (2), and 1Kg of carboxymethyl cellulose into the mixer, and stir for 200 seconds at a speed of 40-60 rpm, namely Get special powder for fried dough sticks.

[0023] The main quality indicators of the special flour for deep-fried dough sticks in this example were determined, and the results were as follows: wet gluten ≥ 32% (GBT 5506....

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Abstract

The invention discloses special flour for twisted dough-strips and a making method thereof. The invention aims to realize the goal of making high-bulkiness twisted dough-strips without adding alum which is harmful to human health mainly by adding a purpose-made bulking agent into the raw material flour; the carboxymethyl cellulose, which can cooperate with the emulsifying agent in the bulking agent, is added to reduce the oil-taking rate of the twisted dough-strips; and thus, the invention not only reduces the cost for making twisted dough-strips, but also satisfies low-oil low-fat requirements for food from people, and has both nutrients and delicate flavor. When the special flour for twisted dough-strips is used for making twisted dough-strips, the twisted dough-strip flour is firstly mixed with clear water evenly, and the dough is leavened for 20-40 minutes and then can be fried in the pot. Thus, the invention saves the material proportioning procedure of adding alum to the flour, and has the advantages of simple operation, time saving and labor saving.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a special flour for fritters and a preparation method thereof. Background technique [0002] Youtiao is one of our country's traditional delicacies. It is crispy and soft, and is widely loved by people. The traditional method of making fried dough sticks mainly uses a large amount of alum to be added to flour to increase the bulkiness of fried dough sticks. Alum is a compound sulfate substance containing aluminum, and aluminum has been officially identified as a food contaminant by the World Health Organization. Today, with the increasing emphasis on the quality of life, the traditional fried dough sticks with a large amount of alum cannot satisfy people’s concerns. Food has both nutrition and health requirements, so it is gradually being abandoned by more and more people. Only by finding a method of making fried dough sticks that does not need to add alum and can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/10
Inventor 王新俊马智刚薛慧姜信双李文全
Owner 青岛品品好食品发展有限公司
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