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Rapid fried bread stick premixed flour and preparation method and application thereof

A technology of pre-mixed flour and deep-fried dough sticks, which is applied in application, dough preparation, pre-baked dough processing, etc. It can solve the problems that it is difficult to copy the characteristics of traditional deep-fried dough sticks, the taste of deep-fried dough sticks is hard, and the deep-fried dough sticks are large in size, so as to achieve rich and full flavor and enhance flow properties, viscosity-lowering effect

Active Publication Date: 2016-08-31
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum is gradually being eliminated by the food industry due to safety issues, and stinky powder is difficult to enter the "Great Hall" due to the smell of ammonia; while the fried dough sticks made with yeast are large in size but soft in taste, and the fried dough sticks made with ordinary aluminum-free leavening agent have a taste It is hard to copy the characteristics of traditional fried dough sticks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Make quick fritters ready-mixed powder as follows:

[0035] (1) Weigh respectively sodium bicarbonate 2.1Kg, disodium dihydrogen pyrophosphate 0.7Kg, sodium dihydrogen phosphate 0.49Kg, calcium dihydrogen phosphate 0.35, potassium hydrogen tartrate 0.35Kg, potassium dihydrogen phosphate 0.35Kg, gluconic acid- Delta-lactone 0.35Kg, citric acid 0.35Kg, sodium tripolyphosphate 0.21Kg, sodium hexametaphosphate 0.21Kg, sodium pyrophosphate 0.21Kg, table salt 0.21Kg, calcium carbonate 0.14Kg, tricalcium phosphate 0.07Kg, low moisture corn Starch (quality water content ≤ 5%) 0.7Kg, maltodextrin 0.21Kg, mixed evenly to obtain 7kg leavening agent for later use;

[0036] (2) 0.2Kg of xylanase, 0.1Kg of α-amylase, 0.06Kg of glucose oxidase, 0.02Kg of lipase, 0.2Kg of vitamin C, 1Kg of active dry yeast, 0.1Kg of xanthan gum Mixing with 0.2Kg of monoglyceride, 1Kg of glucose powder, 2Kg of white granulated sugar powder to obtain mixed raw materials, for subsequent use;

[0037] (3...

Embodiment 2

[0040] Make quick fritters ready-mixed powder as follows:

[0041] (1) Weigh respectively sodium bicarbonate 2.1Kg, disodium dihydrogen pyrophosphate 0.7Kg, sodium dihydrogen phosphate 0.49Kg, calcium dihydrogen phosphate 0.35, potassium hydrogen tartrate 0.35Kg, potassium dihydrogen phosphate 0.35Kg, gluconic acid- Delta-lactone 0.35Kg, citric acid 0.35Kg, sodium tripolyphosphate 0.21Kg, sodium hexametaphosphate 0.21Kg, sodium pyrophosphate 0.21Kg, salt 0.21Kg, calcium carbonate 0.14Kg, tricalcium phosphate 0.07Kg, low moisture corn Starch (water content ≤5%) 0.7Kg, maltodextrin 0.21Kg, 0.2Kg xylanase, 0.1Kg α-amylase, 0.06Kg glucose oxidase, 0.02Kg lipase, monoglyceride 0.2Kg, after mixing evenly, 7.58kg of leavening agent is obtained;

[0042] (2) Mix 0.2Kg of vitamin C, 1Kg of active dry yeast, 0.1Kg of xanthan gum with 1Kg of glucose powder and 2Kg of white granulated sugar powder to obtain mixed raw materials;

[0043] (3) Put the leavening agent obtained in step (1), th...

Embodiment 3

[0046] Make quick fried dough sticks as follows:

[0047] (1) Weigh respectively sodium bicarbonate 2.1Kg, disodium dihydrogen pyrophosphate 0.7Kg, sodium dihydrogen phosphate 0.49Kg, calcium dihydrogen phosphate 0.35, potassium hydrogen tartrate 0.35Kg, potassium dihydrogen phosphate 0.35Kg, gluconic acid -delta-lactone 0.35Kg, citric acid 0.35Kg, sodium tripolyphosphate 0.21Kg, sodium hexametaphosphate 0.21Kg, sodium pyrophosphate 0.21Kg, table salt 0.21Kg, calcium carbonate 0.14Kg, tricalcium phosphate 0.07Kg, low moisture Corn starch (quality water content ≤ 5%) 0.7Kg, maltodextrin 0.21Kg, mixed evenly to obtain 7kg leavening agent for later use;

[0048] (2) 0.2Kg of xylanase, 0.1Kg of α-amylase, 0.06Kg of glucose oxidase, 0.02Kg of lipase, 0.2Kg of vitamin C, 1Kg of active dry yeast, 0.1Kg of xanthan gum , 0.2Kg of monoglyceride and 0.2Kg of methyl cellulose are mixed with 1Kg of glucose powder and 2Kg of white granulated sugar powder to obtain mixed raw materials for s...

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Abstract

The invention belongs to the field of application of food raw and auxiliary materials and additives in production, and discloses rapid fried bread stick premixed flour and a preparation method and application thereof. The fried bread stick premixed flour is prepared from, by mass, 92.16%-95.06% of high protein flour, 1% of white granulated sugar powder, 0.5% of glucose powder, 1% of salt, 0.1% of vitamin C, 1.5%-4% of leavening agent, 0.1%-0.5% of xylanase, 0.05% of alpha-amylase, 0.03% of glucose oxidase, 0.01% of lipase, 0.5% of active dry yeast, 0.05% of xanthan gum and 0.1% of glycerol monostearate. Fried bread sticks made from the rapid fried bread stick premixed flour is free of ammonia odor of existing fried bread sticks made from ammonia powder, the problem that the residual aluminum amount of traditional fried bread sticks exceeds the standard does not exist, the operating performance and the taste are both good, and convenience, safety and delicious taste are really achieved.

Description

technical field [0001] The invention belongs to the application field of food raw and auxiliary materials and additives in production, and particularly relates to a ready-mixed powder for instant fried dough sticks and a preparation method and application thereof. Background technique [0002] Fried dough sticks are one of the common traditional delicacies in my country. They are crispy on the outside and soft on the inside, and are widely favored by the people. In traditional fritters, alum and stinky flour are added to flour to increase the bulkiness of fritters. Alum is gradually being phased out by the food industry due to safety issues, and stinky powder is difficult to enter the "classy hall" due to the smell of ammonia; while the fritters made with yeast are large in size but soft in taste, and the fritters made by ordinary aluminum-free fritters leavening agent have a taste. It is also difficult to replicate the characteristics of traditional fried dough sticks. In...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/02A21D8/04
CPCA21D2/02A21D2/188A21D8/042A21D8/047
Inventor 吴志云曾永青吴慧勋赖穗雯
Owner GUANGZHOU FOOD IND RES INST
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