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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 have a toxic effect on the body, and provides a preparation method for producing healthy aluminum-free fried dough sticks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take by weighing 200 grams of flour and pour it into the dough mixer, then weigh the enzyme preparation diluted 100 times with cornstarch (GOD, 80 μg / g is 1.6 grams; pentosanase, 80 μg / g is 1.6 grams; lipase, 20μg / g is 0.4 grams; fungal α-amylase, 80μg / g is 1.6 grams, and its unit μg / g refers to enzyme / wheat flour) Add to the dough mixer, mix the flour and enzyme preparation, and finally dissolve it in 130mL water Add the mixed solution of 2.0 grams of salt and 2.0 grams of sodium bicarbonate into the dough mixer and start kneading the dough. When a smooth, soft and glutinous dough is formed, take it out and brush a layer of oil on the surface, and then cover it with gauze. Timing; take out the dough and stack it for 4 minutes after scalding the noodles for 1 hour, brush the surface of the folded noodles with a layer of oil, and then cook the noodles for 3 hours; after the noodles are finished, take them out to make a green dough stick, and then fry them (90s). The deep...

Embodiment 2

[0020] Take by weighing 200 grams of flour and pour it into the dough mixer, then weigh the enzyme preparation diluted 100 times with cornstarch (GOD, 60 μg / g is 1.2 grams; pentosanase, 60 μg / g is 1.2 grams; lipase, 20μg / g is 0.4 grams; fungal α-amylase, 100μg / g is 2.0 grams) into the dough mixer, mix the flour and enzyme preparation evenly, and finally dissolve 3.1 grams of salt and 3.0 grams of bicarbonate in 100mL of water Add the sodium mixed solution into the dough mixer and start kneading. When a smooth, soft and glutinous dough is formed, take it out and brush a layer of oil on the surface, then cover it with gauze, and time it; Noodle for 3 minutes, brush the surface of the folded noodles with a layer of oil, and then cook for another 3 hours; after the noodles are finished, take them out to make fried dough sticks, and then fry them (90s). The deep-fried dough sticks are golden in color, oily and smooth on the skin, symmetrical and plump, with large and uniform pores,...

Embodiment 3

[0022] Take by weighing 200 grams of flour and pour it into the dough mixer, then weigh the enzyme preparation diluted 100 times with cornstarch (GOD, 70 μg / g is 1.4 grams; pentosanase, 100 μg / g is 2.0 grams; lipase, 30μg / g is 0.6g; fungal α-amylase, 40μg / g is 0.8g) into the dough mixer, mix the flour and enzyme preparation evenly, and finally dissolve 2.5g of salt and 4.0g of bicarbonate in 120mL of water Add the sodium mixed solution into the dough mixer and start kneading. When a smooth, soft and glutinous dough is formed, take it out and brush a layer of oil on the surface, then cover it with gauze, and time it; Noodle for 5 minutes, brush the surface of the folded noodles with a layer of oil, and then cook for another 3 hours; after the noodles are finished, take them out to make fried dough sticks, and then fry them (90s). The deep-fried dough sticks are golden in color, oily and smooth on the skin, symmetrical and plump, with large and uniform pores, delicious and chewy...

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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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