Preparation method of ultrasonic pre-treatment Chinese doughnut

A technology of ultrasonic wave and pretreatment, applied in the direction of dough processing, baking, fried food, etc., to achieve the effect of easy promotion, low oil content and reduced oil absorption

Inactive Publication Date: 2018-11-16
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current studies have found that ultrasonic treatment can improve the processing performance of dough by changing the microstructure and secondary structure of gluten; if it is applied to the pretreatment process of the twist preparation process, it will solve a big problem. The existing technology No ultrasonic technology has been applied to the preparation process of twists in China.

Method used

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  • Preparation method of ultrasonic pre-treatment Chinese doughnut
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Examples

Experimental program
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Effect test

Embodiment 1

[0018] A preparation method for ultrasonic pretreatment twist, comprising the steps:

[0019] (1) Preparation of raw materials: Calculated by mass, prepare 500 parts of flour, 50 parts of eggs, 220 parts of milk, 3 parts of mixed starter, 1.2 parts of table salt, 10 parts of honey, 38 parts of crystallized fructose, and salad oil for frying Appropriate amount; wherein the mixed starter is a mixture of yeast powder and lactic acid bacteria powder at 3:1 by mass;

[0020] (2) Mix the flour, milk, eggs, salt, honey, and crystallized fructose prepared in step (1), add the mixed starter, use a vacuum dough mixer, and knead the dough for 9 minutes under the condition of vacuum degree -0.06mpa, and make the dough containing A loose dough with a smooth surface and a water content of 41%;

[0021] (3) Seal the dough reconciled in step (2) with plastic wrap, put it into a container, and then add distilled water at 30°C, the water is submerged 5cm above the dough; insert the ultrasonic ...

Embodiment 2

[0024] A preparation method for ultrasonic pretreatment twist, comprising the steps:

[0025] (1) Preparation of raw materials: Calculated by mass, prepare 750 parts of flour, 60 parts of eggs, 160 parts of milk, 5.5 parts of mixed starter, 3 parts of salt, 22 parts of honey, 29 parts of crystalline fructose, and salad oil for frying Appropriate amount; wherein the mixed starter is a mixture of yeast powder and lactic acid bacteria powder in a mass of 5.5:1;

[0026] (2) Mix the flour, milk, eggs, salt, honey, and crystallized fructose prepared in step (1), add the mixed starter, use a vacuum dough mixer, and knead the dough for 7 minutes under the condition of vacuum degree -0.08mpa to make the dough containing A loose dough with a smooth surface and a water content of 39%;

[0027] (3) Seal the dough reconciled in step (2) with plastic wrap, put it into a container, and then add distilled water at 32°C, the water is 4.5cm below the dough; insert the ultrasonic probe into th...

Embodiment 3

[0030] A preparation method for ultrasonic pretreatment twist, comprising the steps:

[0031] (1) Preparation of raw materials: Calculated by mass, prepare 620 parts of flour, 70 parts of eggs, 190 parts of milk, 4.5 parts of mixed starter, 2 parts of table salt, 28 parts of honey, 20 parts of crystalline fructose, and salad oil for frying Appropriate amount; wherein the mixed starter is a mixture of yeast powder and lactic acid bacteria powder in a mass of 4.5:1;

[0032] (2) Mix the flour, milk, eggs, salt, honey, and crystallized fructose prepared in step (1), add the mixed starter, use a vacuum dough mixer, and knead dough for 5.5 minutes under the condition of vacuum degree -0.095mpa, and make A loose dough with a smooth surface and a moisture content of 40%;

[0033] (3) Seal the dough reconciled in step (2) with plastic wrap, put it into a container, and then add distilled water at 30°C, the water is submerged 4cm above the dough; insert the ultrasonic probe into the l...

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Abstract

The invention discloses a preparation method of an ultrasonic pre-treatment Chinese doughnut, which comprises the following steps: 500-800 parts of flour, 50-70 parts of egg, 150-250 parts of milk, 3-6 parts of mixed leaven, 1-3 parts of salt, 10-30 parts of honey and 20-40 parts of crystalline fructose are mixed and fermented, an ultrasonic device is used for carrying out ultrasonic auxiliary proofing on the mixture, and then forming is carried out, and the Chinese doughnut is fried to golden yellow Chinese doughnut finished product by using salad oil; compared with the prior art, the methodhas the advantages that the prepared Chinese doughnut has lower oil absorption performance, the crispness degree is increased, the finished Chinese doughnut has the advantages of low oil content, crisp and delicious taste and higher nutritional value; and the Chinese doughnut is more in line with the healthy nutritional needs of modern people, and meanwhile the preparation method is simple and iseasy to promote, and the economic value is remarkable.

Description

technical field [0001] The invention relates to the field of preparation methods of twisted doughnuts, in particular to a preparation method of ultrasonic pretreated twisted twisters. Background technique [0002] Twist is a well-known snack. It is a fried food with a hinge shape, so it is also called "hinge stick". There are sweet and salty flavors. There is a difference between the sweet one and the one without sugar. As we all know, Mahua attracts people with its crispy taste and attractive fragrance, but because Mahua is prepared by frying, its oil content is generally high, which does not meet the health needs of modern people with low sugar, low salt and low oil, but oil If the amount is too small, it will affect the crispy taste and aroma of the twist. How to deal with twisted twists through an effective preparation method to solve the above problems is worth studying. [0003] As a means of strengthening the process, ultrasonic waves produce mechanical effects, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D6/00
CPCA21D13/60A21D6/00
Inventor 朱婷余永建崔鹏景梁潇滢李海涛
Owner JIANGSU HENGSHUN VINEGAR IND
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