Preparation method of fried dough stick bulking agent

A technology of leavening agent and inoculation needle for deep-fried dough sticks, which is applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of impact and human health, and achieve the effects of reducing the degree of regeneration, strengthening gluten strength, and increasing volume

Inactive Publication Date: 2018-10-16
胡果青
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technical problem to be solved by the present invention: most of the leavening agents currently used are prepared from edible alkali, alum, starch and salt, etc., but the alum contains aluminum, which will bring adverse effects to the human body. Provide A kind of preparation method of deep-fried dough stick leavening agent

Method used

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preparation example Construction

[0022] A preparation method of leavening agent for fried dough sticks, the preparation method comprises the steps of:

[0023] (1) According to the mass ratio of 1:10~15, inoculate the Aspergillus niger species in the liquid medium, cultivate it at a temperature of 28~30°C for 10~12 hours to obtain the culture solution, and dip the sterilized inoculation needle into the culture solution Streak on the solid medium, culture at 28-30°C for 2-3 days, and pick a single colony with a sterilized inoculation needle;

[0024] (2) Inoculate a single colony in the fermentation medium with an inoculum size of 5%, and culture it on a shaking table for 30-36 hours under the conditions of temperature 28-30°C, pH = 5.0, 100-120r / min, and use four layers Filter through gauze to obtain the filtrate, centrifuge the filtrate at 1800-2000r / min for 15-20min, and take the supernatant;

[0025] (3) In terms of parts by weight, take 15-20 parts of supernatant, 10-15 parts of citric acid, 10-15 parts ...

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Abstract

The invention relates to the technical field of food additives, in particular to a preparation method of a fried dough stick bulking agent. The preparation method provided by the invention comprises the following steps: inoculating a liquid culture medium with aspergillus niger strains to be subjected to culture to obtain culture liquid, dipping the culture liquid with a sterilized inoculation needle, then performing streaking in a solid nutrient medium, performing culture, and picking a single colony with the sterilized inoculation needle; inoculating a fermentation medium with the single colony, carrying out shaking culture in a shaker, carrying out filtration with a four-layer gauze to obtain filter liquor, carrying out centrifugation on the filter liquor and then taking the obtained supernatant; mixing the supernatant, citric acid, potassium bitartrate, sodium chloride, and monocalcium phosphate, performing even stirring to obtain a stirred mixture, placing a chitosan solution intoa container, adding polysorbate 80 and polyvinyl alcohol, and performing stirring to obtain a stirred material; mixing the supernatant with sodium polyphosphate, performing even stirring to obtain astirred mixture liquid, adding dropwise the stirred mixture liquid to the stirred material with a dropping funnel, performing stirring, adding sodium bicarbonate, and then performing even stirring toobtain the fried dough stick bulking agent.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a preparation method of a leavening agent for fried dough sticks. Background technique [0002] Leaving agent is added to baked food mainly made of wheat flour, and is heated and decomposed during processing to generate gas, which makes the dough rise and form a dense porous structure, so that the product has a puffy, soft or crispy and salty texture. class of substances. It can be divided into two types: alkaline leavening agent and compound leavening agent. The former is mainly the carbon dioxide produced by sodium bicarbonate, which makes the dough rise. Acidic substances can also neutralize the alkaline salts formed during the production of carbon monoxide and regulate the rate of carbon dioxide production. Starch, etc. are beneficial to the preservation of leavening agents, adjust the gas generation rate, and make the air bubbles evenly distributed. Leaving agent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/08A21D2/14A21D2/30A21D8/04
CPCA21D2/02A21D2/08A21D2/14A21D2/30A21D8/042
Inventor 胡果青徐扣华
Owner 胡果青
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