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Fried bread stick ameliorant and method of processing microwave fried bread stick

A processing method and improver technology, applied in the field of food processing, can solve problems such as taste discount and limited puffing effect, and achieve the effect of food safety

Inactive Publication Date: 2017-02-08
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional processing method of deep-fried dough sticks is deep-fried or frozen and then deep-fried. Deep-fried dough sticks contain a large amount of alum, which will react to form aluminum hydroxide, and aluminum is a low-toxic, non-essential trace element, which is the cause of many brain diseases Important factor, in order to overcome the harm that alum produces, fried dough sticks improver has begun to appear on the market, and it cooperates with baking soda or baking powder to replace the effect of alum in fried dough sticks, but the fried dough sticks improver on the existing market is mainly made of cornstarch, Made of monoglyceride stearate, its puffing effect is limited, and it can only maintain the crispy taste of fried dough sticks for a period of time when it is just out of the pan, and the taste will be greatly reduced after a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A deep-fried dough stick improver comprises the following components:

[0022] Sodium bicarbonate 54wt%, sodium caseinate 22wt%, calcium carbonate 11wt%, maltodextrin 5wt%, sodium dihydrogen carbonate 8wt%.

[0023] A processing method for microwave fried dough sticks, comprising the steps of:

[0024] 1) Weigh 5 parts of flour, 3 parts of water, 0.45 parts of fried dough stick improver, and 0.3 part of oil. The fried dough stick improver is composed of the following components: sodium bicarbonate 54wt%, sodium caseinate 22wt%, calcium carbonate 11wt% , maltodextrin 5wt%, sodium dihydrogen phosphate 8wt%;

[0025] 2) Stir the weighed flour, water, deep-fried dough stick improver and oil for 25 minutes to mix evenly, knead into a dough and shape it for later use;

[0026] 3) Put the obtained dough in a proofing room at 10°C for 6 hours, then manually overlap and elongate the cut surface of the machine to obtain a deep-fried dough stick blank;

[0027] 4) Heat the oil ...

Embodiment 2

[0030] A deep-fried dough stick improver comprises the following components:

[0031] Sodium bicarbonate 60wt%, sodium caseinate 16wt%, calcium carbonate 14wt%, maltodextrin 6wt%, sodium dihydrogen carbonate 4wt%.

[0032] A processing method for microwave fried dough sticks, comprising the steps of:

[0033] 1) Weigh 7 parts of flour, 5 parts of water, 0.75 parts of fried dough sticks improving agent, and 0.4 parts of oil. The fried dough sticks improving agent is composed of the following components: sodium bicarbonate 60wt%, sodium caseinate 16wt%, calcium carbonate 14wt% , maltodextrin 6wt%, sodium dihydrogen phosphate 4wt%;

[0034] 2) Stir the weighed flour, water, deep-fried dough stick improver and oil for 15 minutes to mix evenly, knead into a dough and shape it for later use;

[0035] 3) Place the obtained dough in a proofing room at 30°C for 3 hours, then manually overlap and elongate the cut surface of the machine to obtain a deep-fried dough stick blank;

[003...

Embodiment 3

[0039] A deep-fried dough stick improver comprises the following components:

[0040] Sodium bicarbonate 57wt%, sodium caseinate 19wt%, calcium carbonate 17wt%, maltodextrin 2wt%, sodium dihydrogen carbonate 5wt%.

[0041] A processing method for microwave fried dough sticks, comprising the steps of:

[0042] 1) Weigh 7 parts of flour, 3 parts of water, 0.6 part of fried dough stick improver, and 0.2 part of oil. The fried dough stick improver is composed of the following components: sodium bicarbonate 57wt%, sodium caseinate 19wt%, calcium carbonate 17wt% , maltodextrin 2wt%, sodium dihydrogen phosphate 5wt%;

[0043] 2) Stir the weighed flour, water, deep-fried dough stick improver and oil for 12 minutes to mix evenly, knead into a dough and shape it for later use;

[0044] 3) Place the obtained dough in a proofing room at 60°C for 1 hour, then manually overlap and elongate the cut surface of the machine to obtain a deep-fried dough stick blank;

[0045] 4) Heat the oil i...

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PUM

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Abstract

The invention relates to a fried bread stick ameliorant and a method of processing a microwave fried bread stick. The fried bread stick ameliorant comprises the following components of 54 to 60 wt % of sodium bicarbonate, 16 to 22 wt % of sodium caseinate, 11 to 17wt% of calcium carbonate, 2 to 6wt% of maltodextrin and 4 to 8wt% of sodium dihydrogen phosphate. The fried bread stick ameliorant has rational formula and contains no poisonous and harmful chemical substances, and has great use effect; and fragrant and crispy taste of the fried bread stick can be maintained for long time.

Description

technical field [0001] The invention relates to a deep-fried dough stick improver and a processing method of microwave fried dough sticks, belonging to the technical field of food processing. Background technique [0002] Youtiao is a long strip of hollow fried pasta with a crispy and tough taste. It is one of the traditional Chinese breakfasts. [0003] The traditional processing method of deep-fried dough sticks is deep-fried or frozen and then deep-fried. Deep-fried dough sticks contain a large amount of alum, which will react to form aluminum hydroxide, and aluminum is a low-toxic, non-essential trace element, which is the cause of many brain diseases Important factor, in order to overcome the harm that alum produces, fried dough sticks improver has begun to appear on the market, and it cooperates with baking soda or baking powder to replace the effect of alum in fried dough sticks, but the fried dough sticks improver on the existing market is mainly made of cornstarch, ...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D2/02A21D2/26A21D2/18
CPCA21D2/02A21D2/18A21D2/263
Inventor 牟伟丽于双玲孙盛娟张道旭李建利
Owner PENGLAI JINGLU FISHERY