A kind of whole potato class alum-free fritters and preparation method thereof
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A technology for potatoes and fried dough sticks, which is applied to fried food, baked food, baked food, etc., can solve the problems that protein does not form a gluten network structure, the fried dough stick cannot form a fluffy structure, and does not have gas holding capacity, etc., and achieves improvement. The effect of skin and interior color, extended product shelf life, enhanced health properties
Active Publication Date: 2016-04-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Problems solved by technology
[0006] The protein in the whole potato powder does not have the ability to form a gluten network structure, so it does not have the ability to hold gas; without adding alum, the fried dough sticks cannot form a fluffy structure, and the taste is hard
[0007] Yet, the report about whole potato class alum-free deep-fried dough sticks and preparation method thereof is still blank at present
Method used
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Embodiment 1
[0040] Embodiment 1, raw material powder and water of whole potato without alum fried dough sticks
[0041]
Embodiment 2
[0042] Embodiment 2, raw material powder and water of whole potato without alum fried dough sticks
[0043]
[0044]
Embodiment 3
[0045] Embodiment 3, the preparation of a kind of whole potato without alum fried dough sticks
[0046] 1) According to the formula in Example 1, take by weighing potato whole powder, potato starch, potato modified starch, sweet potato protein, potato pectin, beet pectin, pomelo peel pectin, blueberry pectin, sweet potato stem and leaf polyphenols, Sodium chloride, baking soda, ammonium bicarbonate and water, set aside;
[0047] 2) Dissolving potato pectin, beet pectin, pomelo peel pectin and blueberry pectin in water 8 times their weight (about 17g) to obtain a pectin solution;
[0048] The sodium chloride that takes by weighing in remaining water (37g) dissolving step 1) obtains sodium chloride solution;
[0049] 3) Pour the whole potato powder, potato starch, potato modified starch, sweet potato protein, sweet potato stem and leaf polyphenols, baking soda, and ammonium bicarbonate weighed in step 1) into the dough mixer, and add in step 2) The prepared pectin solution and...
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Abstract
The invention relates to a full-potato non-alum fried bread stick and a preparing method thereof. The raw materials comprise components of potato whole wheat flour, potato starch, potato modified starch, egg white, potato pectin, beet pectin, shaddock peel pectin, blueberry pectin, plant source polyphenol, sodium chloride, sodium bicarbonate, ammonium bicarbonate and water. According to the full-potato non-alum fried bread stick, the appearance is similar to a fried bread stick prepared by wheat in the prior art, color is yellow, the appearance is smooth, the expanding degree is good, the fried bread stick is neither too hard nor to soft, the fried bread stick is crisp and tasty, inner air holes are even, and special fragrance of potatoes is achieved.
Description
technical field [0001] The invention relates to fried dough sticks, in particular to whole potato alum-free fried dough sticks and a preparation method thereof. Background technique [0002] Fried dough sticks are a cheap and high-quality convenience food, usually eaten for breakfast, and have a place in the catering industry. Traditional fried dough sticks are made by mixing alum, alkali, salt and water into wheat flour to make dough, and then deep-fried at high temperature. Among them, alum is a compound salt with aluminum sulfate as the main component, which contains a large amount of aluminum. Experiments have proved that excessive intake of aluminum is harmful to the human body, and eating it often is harmful to health. In addition, traditional fried dough sticks are made of wheat flour. In the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision; and the content of lysine in wheat flour protein is low, which also affects ...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
CPCA21D13/60
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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