Method for preparing aluminum-free deep-fried dough sticks

A technology of deep-fried dough sticks and enzyme preparations, which can be used in pre-baked dough processing, baking, baked food, etc., and can solve the problems of deep-fried dough sticks poisoning, etc.

Inactive Publication Date: 2011-11-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem that the fried dough sticks produced by the existing method hav

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] Weigh 200 grams of flour and pour it into the dough mixer, and then respectively weigh enzyme preparations diluted 100 times with corn starch (GOD, 80μg / g is 1.6 grams; pentosanase, 80μg / g is 1.6 grams; lipase, 20μg / g is 0.4g; fungal α-amylase, 80μg / g is 1.6g, and its unit μg / g refers to enzyme / wheat flour) Put it into the dough mixer, mix the flour and enzyme preparations evenly, and finally dissolve it in 130mL water Add the mixed solution of 2.0 grams of salt and 2.0 grams of sodium bicarbonate to the dough mixer to start mixing. When a smooth, soft, gluten dough is formed, take it out and brush it with a layer of oil, then cover it with gauze. Timing; after blanching the noodles for 1 hour, take out the dough for 4 minutes, brush the surface of the stacked noodles with a layer of oil, and then noodles for 3 hours; after the noodles are finished, take out the dough and make the dough sticks, and then fry (90s). The fried dough sticks are golden in co...

Example Embodiment

[0019] Example 2

[0020] Weigh 200 grams of flour and pour it into the kneading machine, and then respectively weigh enzyme preparations diluted 100 times with corn starch (GOD, 60μg / g is 1.2 grams; pentosanase, 60μg / g is 1.2 grams; lipase, 20μg / g is 0.4g; fungal α-amylase, 100μg / g is 2.0g) is added to the dough mixer, the flour and enzyme preparation are mixed uniformly, and finally 3.1g of salt and 3.0g of hydrogen carbonate dissolved in 100mL of water Add the sodium mixed solution to the dough mixer to start mixing. When a smooth, soft and gluten dough is formed, take it out and brush a layer of oil on the surface, then cover it with gauze and count it; take out the dough after ironing for 1 hour. After noodles for 3 minutes, brush a layer of oil on the surface of the stacked noodles, and then noodles for 3 hours; after the noodles are completed, take out the dough sticks and fry them (90s). The fried dough sticks are golden in color, shiny and smooth on the skin, symmetrica...

Example Embodiment

[0021] Example 3

[0022] Weigh 200 grams of flour and pour it into the dough mixer, and then respectively weigh enzyme preparations diluted 100 times with corn starch (GOD, 70μg / g is 1.4 grams; pentosanase, 100μg / g is 2.0 grams; lipase, 30μg / g is 0.6g; fungal α-amylase, 40μg / g is 0.8g) is added to the dough mixer, the flour and enzyme preparation are mixed uniformly, and finally 2.5g of salt and 4.0g of bicarbonate dissolved in 120mL of water Add the sodium mixed solution to the dough mixer to start mixing. When a smooth, soft and gluten dough is formed, take it out and brush a layer of oil on the surface, then cover it with gauze and count it; take out the dough after ironing for 1 hour. Noodles for 5 minutes, brush a layer of oil on the surface of the stacked noodles, and then noodles for 3 hours; after the noodles are finished, take them out to make dough sticks, and then fry them (90s). The fried dough sticks are golden in color, shiny and smooth on the skin, symmetrical an...

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PUM

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Abstract

The invention relates to a method for preparing aluminum-free deep-fried dough sticks. The method is characterized by specifically comprising the following steps of: (1) mixing raw materials in a ratio, namely mixing 100 mass parts of wheat flour, 45 to 65 mass parts of water, 1.0 to 2.0 mass parts of table salt, 1.0 to 3.0 mass parts of sodium bicarbonate, and four enzyme preparations, namely glucose oxidase, pentopan, lipase and fungal alpha-amylase; (2) making a dough, namely uniformly mixing the raw materials, and beginning to knead to obtain the smooth, soft and glutinous dough; and (3) making green bodies of deep-fried dough sticks, and deep-frying to obtain the aluminum-free deep-fried dough sticks. The made deep-fried dough sticks do not contain ingredients which are harmful to the health of human bodies, and have better sensory evaluation results and volume expansibility than deep-fried dough sticks which are prepared according to the traditional formula; and through texture profile analysis, indexes of the aluminum-free deep-fried dough sticks such as hardness, elasticity, cohesion, chewiness, resilience and the like all reach the standard of the traditional product.

Description

technical field [0001] The invention relates to a method for preparing fried dough sticks, in particular to a method for preparing aluminum-free fried dough sticks. Background technique [0002] Fried dough sticks are one of the traditional "three old things". The product is crispy on the outside and soft on the inside, golden in color, salty and delicious. It is suitable for all ages and women and children. It currently has a broad market across the country. However, in the past, most of the enterprises that produced and processed fried dough sticks were small workshops. The industrialization level of traditional pasta represented by them was not high, and the basic research of the system was insufficient; moreover, traditional fried dough sticks were basically made by hand, with low production efficiency, and the production process has always been used Alum and baking soda, among which alum is a compound salt with aluminum sulfate as the main component, which contains a la...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D8/04
Inventor 许喜林蒋清君赵谋明
Owner SOUTH CHINA UNIV OF TECH
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