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Healthy deep-fried breadstick and preparation method of the healthy deep-fried breadstick

A fried dough stick, healthy technology, applied in baking, baked food, food science, etc., can solve the problem of fried dough sticks not crispy, achieve golden appearance, good fermentation, and energy saving effect

Inactive Publication Date: 2016-03-30
张如海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the aluminum-free fried dough stick leavening agent does not contain aluminum, it is not as bulky as the fried dough sticks made by the traditional method after frying, and the oil content is too much, which will make the fried dough sticks not crispy; although the fried dough stick powder improver can make the fried dough sticks Crispy on the outside and tender on the inside, uniform in size, and good puffiness, but with the addition of various food additives, its safety has always been a concern for consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of healthy fried dough sticks is to add 295g water to 500g flour and stir evenly, then add 1.8g edible alkali, 0.7g citric acid, 0.5g xylanase, 10g food grade ammonium bicarbonate, pull and evenly place After fermenting for 8 hours, the dough is elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.

Embodiment 2

[0016] A method for preparing healthy fried dough sticks is to add 300g of water to 500g of flour and stir evenly, then add 1.8g of edible alkali, 0.7g of citric acid, 0.5g of α-amylase, and 10g of food-grade ammonium bicarbonate. After 8 hours, the dough was elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.

Embodiment 3

[0018] A preparation method of healthy fried dough sticks is to add 630g water to 1000g flour and stir evenly, then add 3.6g edible alkali, 1.4g citric acid, 1.0g cellulase, 20g food-grade ammonium bicarbonate, pull and mix well, then place it for fermentation After 8 hours, the dough was elongated and cut into strips, rotated and elongated, and fried at 180°C to shape.

[0019] Get each 10 deep-fried dough sticks that embodiment 1-3 makes and 20 different store-sold deep-fried dough sticks to carry out aluminum content measurement according to GB / T5009.182-2003 " determination of aluminum in flour food " respectively, its result shows, commercially available The average aluminum content of the fried dough sticks is 549mg / kg, while the average aluminum content of the fried dough sticks prepared in Examples 1-3 is 56mg / kg. It can be seen that the aluminum content in the fried dough sticks prepared by the present invention is significantly lower than that of the commercially avai...

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PUM

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Abstract

The invention discloses healthy deep-fried breadstick and a preparation method of the healthy deep-fried breadstick. The healthy deep-fried breadstick is prepared from the following raw materials: 500 grams of flour, 1.8 grams of dietary alkali, 0.7 gram of citric acid, 0.5 gram of enzyme and 10 grams of food-grade ammonium bicarbonate. The healthy deep-fried breadstick is characterized in that the dosages of the additives are small and the types of the additives are few; however, the fermentation effect and expansion effect of the additives are good, so that the prepared healthy deep-fried breadstick is golden in appearance, thin, crispy, loose, expanded, pliable and chewy. Compared with prior art, the preparation method is obviously shortened in fermentation time and the healthy deep-fried breadstick is obviously reduced in aluminum content, so that the healthy deep-fried breadstick has relatively good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a health-care fried dough stick and a preparation method thereof. Background technique [0002] Fried dough sticks are an ancient pasta dish of the Han nationality. Because of its crunchy and tough taste, it is also one of the traditional breakfasts that are still loved by consumers. The traditional method of fried dough sticks is to knead and ferment yeast and flour, then add soda ash and alum as leavening agents for frying. The fried dough sticks are crispy. A higher concentration of aluminum will be produced, and excessive intake of aluminum will cause certain harm to the human body, so it is less used now. [0003] Aluminum-free fried dough sticks means that alum and alkali are not used in making fried dough sticks, but other leavening agents are used for preparation. The leavening agents currently used mainly include fried dough stick powder improver and compound...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/26
CPCA21D2/26
Inventor 张如海
Owner 张如海
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