Quick-frozen fried bread stick improver and use method thereof
A technology of improver and deep-fried dough sticks, which is applied in application, pre-baked dough processing, dough/premix, etc., can solve the problem of unsatisfactory food safety, nutrition and health, sanitation and safety conditions, and the surface of quick-frozen fried dough sticks is rough and easy to crack and other problems, to achieve the effect of crispy taste, soft inside, improved appearance and taste, and golden color
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Embodiment 1
[0025] A quick-frozen fried dough stick improver, which is prepared from the following raw materials in parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of sodium hexametaphosphate, 8-15 parts of δ-gluconolactone, and sodium stearoyl lactylate 13-18 parts, calcium sulfate 10-16 parts, glucose powder 10-20 parts, α-amylase 0.02-0.05 parts, xylanase 0.01-0.03 parts.
[0026] The preparation method of the above-mentioned quick-frozen fried dough sticks improver specifically comprises the following steps:
[0027] (1) Weighing the above-mentioned raw materials in parts by weight;
[0028] (2) Mix the raw materials in the above parts by weight evenly.
[0029] The method of using the above-mentioned quick-frozen fried dough sticks improver is to add the quick-frozen fried dough sticks improver to the flour, the addition amount of the quick-frozen fried dough sticks improver is 2-3% of the weight of the flour, and then mix the dough, wake up the hair style, pre-fry ...
Embodiment 2
[0032] A quick-frozen fried dough stick improver, which is prepared from the following raw materials in parts by weight: 25 parts of sodium bicarbonate, 20 parts of sodium hexametaphosphate, 11.5 parts of δ-gluconolactone, 15.5 parts of sodium stearoyl lactylate, and 13 parts of calcium sulfate part, 15 parts of glucose powder, 0.035 part of α-amylase, and 0.02 part of xylanase.
[0033] The preparation method of the above-mentioned quick-frozen fried dough sticks improver specifically comprises the following steps:
[0034] (1) Weighing the above-mentioned raw materials in parts by weight;
[0035] (2) Mix the raw materials in the above parts by weight evenly.
[0036] The method of using the above-mentioned quick-frozen fried dough sticks improver is to add the quick-frozen fried dough sticks improver to the flour, and the added amount of the quick-frozen fried dough sticks improver is 2.5% of the weight of the flour, and then mix the dough, wake up the dough, pre-fry, quic...
Embodiment 3
[0039] A quick-frozen fried dough stick improver, which is prepared from the following raw materials in parts by weight: 27 parts of sodium bicarbonate, 20 parts of sodium hexametaphosphate, 14 parts of δ-gluconolactone, 15 parts of sodium stearoyl lactylate, anhydrous sulfuric acid Calcium 15 parts, glucose powder 16 parts, α-amylase 0.03 parts, xylanase 0.024 parts. The specific preparation method and usage method are the same as in Example 2.
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Abstract
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