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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

Inactive Publication Date: 2018-10-19
HENAN KINGYUEN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the production methods of fried dough sticks are temporary stalls, which are basically made by hand, with low production efficiency and no uniform standards. The hygiene and safety conditions cannot be guaranteed, and people's requirements for food safety, nutrition and health cannot be met.
With the continuous development of technology and the maturity of the quick-freezing process, the deep-fried dough sticks have gradually transformed into industrial production. Now the deep-fried dough sticks are pre-fried and then quick-frozen. process, the simple leavening agent can no longer meet the requirements of the new mechanized production process, and the produced quick-frozen fried dough sticks will have rough and easy to crack surfaces, dry and hard taste after re-frying, etc.

Method used

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  • Quick-frozen fried bread stick improver and use method thereof
  • Quick-frozen fried bread stick improver and use method thereof
  • Quick-frozen fried bread stick improver and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

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

The invention provides a quick-frozen fried bread stick improver. The improver is prepared from the following raw materials in parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of sodiumhexametaphosphate, 8-15 parts of delta-gluconolactone, 13-18 parts of sodium stearyl lactate, 10-16 parts of calcium sulfate, 10-20 parts of a glucose powder, 0.02-0.05 part of alpha-amylase and 0.01-0.03 part of xylanase. By recombination of various raw materials, the quick-frozen fried bread stick improver provided by the invention not only can enable quick-frozen fried bread sticks to have a fluffy effect, but also can improve the appearance and taste of the quick-frozen fried bread sticks in the application of the quick-frozen fried bread sticks, so that the prepared fried bread sticks are good in fermentation, uniform in pores, thin in pore walls, golden in color, crisp outside and tender inside in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a quick-frozen fried dough stick improver and its application method. Background technique [0002] Fried food is a traditional convenience food. It uses oil as a heat exchange medium to gelatinize the starch in the fried food, denature the protein, and escape the water molecules in the form of steam, making the food porous and crispy. At the same time, due to the changes in the protein, carbohydrates, fat and some trace components in the food during the frying process, a special flavor is produced. Therefore, deep-fried food is very popular among consumers at home and abroad, and deep-fried dough sticks are one of the foods that are deeply loved by consumers. It is also a convenient food with high quality and low price. status. [0003] At present, most of the production methods of fried dough sticks are temporary stalls, which are basically made by hand, with low produ...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D8/04A21D2/18A21D2/14A21D2/02
CPCA21D2/02A21D2/14A21D2/145A21D2/18A21D8/042A21D10/002
Inventor 杨起恒申晓琳许小娟
Owner HENAN KINGYUEN FOOD SCI & TECH
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