Oil-fried puffed food subjected to secondary fermentation and capable of being continuously produced and preparation method thereof

Abstract

The invention discloses an oil-fried puffed food subjected to secondary fermentation and capable of being continuously produced and a preparation method thereof. The oil-fried puffed food is prepared by adding low-sugar yeasts and phospholipid in a raw material formula and performing processes of dough making, primary fermentation, pressing and shredding, secondary fermentation, oil-frying and dehydration, flavoring, drying, and cooling and packaging in sequence. According to the oil-fried puffed food, dough shreds after pressing and shredding are conveyed to a tunnel type fermentation box for secondary fermentation, the yeasts in the dough shreds can take effect continuously, and a large amount of gas holes are generated, so that the volume of the dough shreds is increased, the disadvantage of insufficiently loose dough caused by pressing and shredding is well overcome, and the crispness of the dough shreds is greatly improved; in addition, the secondary fermentation process adopted by the invention can enable the dough shreds with any thickness to be fully fermented and expanded, thereby extending the design demands of flour leisure foods; and the secondary fermentation process can be well combined with the front and back processes to realize the continuous production, thereby greatly improving the production efficiency.

Description

technical field [0001] The invention relates to the technical field of puffed food processing, and specifically provides a fried type puffed food which undergoes secondary fermentation and can be continuously produced and a preparation method thereof. Background technique [0002] Snack food belongs to the category of fast moving consumer goods. It is the food that consumers eat when they are free and resting. It has become the daily necessities of the people. With the improvement of economic development and consumption level, consumers' demand for the quantity and quality of leisure food is also constantly increasing. [0003] At present, the leisure food made with flour as the main raw material is one of the main categories of commercially available leisure food. fry. In the above production process, although the dough is fermented during the production process, the subsequent operation of sheeting and shredding will cause internal stress in the dough, which will destroy...

AI Technical Summary

Problems solved by technology

In the above production process, although the dough is fermented during the production process, the subsequent operation of sheeting and shredding will cause internal stress in the dough, which will destroy the holes inside the dough and make the dough not slack enough, and the subsequent cooking process will make the dough The moisture in the dough is locked in the noodles, so that after frying, the noodles will have hard taste, poor crispness, air bubbles on the surface of the noodles, etc., especially for the thickness of the noodles with a thickness of 2.0mm. The crispness of fried noodles is very poor, which greatly limits the further design and demands of noodle snack foods

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