Manufacturing method of alum-free pastry product

Abstract

The invention relates to a manufacturing method of an alum-free pastry product. The method comprises the following steps: firstly uniformly mixing 500-1000 parts of flour, 15-30 parts of sugar, with 5-15 parts of salt so as to obtain a mixed raw material; adding 150-250 parts of water to 200-300 parts of beer so as to prepare a beer liquid; then mixing 50-60% of the beer liquid with 1-3% of baking soda and 2-5% of baking powder so as to prepare a leavening agent, slowly adding the leavening agent to the mixed raw material with stirring, and after uniform stirring, kneading the stirred mixture into a dough by hands; conducting twice standing, and conducting fully uniform kneading so as to obtain a standby dough; and rolling the standby dough into a strip, cutting the strip into small pieces of dough, superposing two pieces of dough or twisting the two pieces into hemp rope-shape products, putting the obtained products to a pot, controlling a temperature of oil in the pot at 150-210 DEG C, constantly turning over the products with chopsticks, fishing out the products until the products are golden yellow, and draining oil. The method mixes the beer with the water to prepare the beer liquid, and mixes the baking soda with the baking powder to prepare the leavening agent. The method has low costs and a good bulking effect. Finished products are safer, and harmless to health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making alum-free pastry products. Background technique [0002] Alum has been used as a leavening agent in traditional pastry making. Alum is a compound salt mainly composed of aluminum sulfate and contains a large amount of aluminum. The harm caused by aluminum to the human body is very significant, and its toxic effect has aroused widespread concern in the society. The World Health Organization has officially identified aluminum as a food contaminant in 1989 and required it to be controlled. China's national standard stipulates that the aluminum residue in fried food should not exceed 100 mg / kg, for example, 1 kg of flour can use up to 1.74g of alum in the process of making deep-fried dough sticks. However, when making traditional pastry, more than 10 g of alum needs to be used to achieve a good leavening effect, and excessive addition is very common. A ...

AI Technical Summary

Problems solved by technology

However, a large number of test results show that many businesses, in pursuit of low cost and high profit, excessively added aluminum-containing leavening agents, resulting in a serious excess of aluminum content in fried dough sticks, which caused great harm to human physical and mental health.

[0003] At present, many literatures have researched that alum-free fried dough sticks are made by adding alum-free leavening agent (including baking soda, ammonium bicarbonate and salts, etc.) and water to the flour to make dough and fry it. flour, but the crispness of the fried dough sticks has decreased, causing the fried dough sticks to become soft, and the deep-fried dough sticks are only a type of fried pastry, and this technology cannot be applied to other pastry products.