Special alum-free flour for deep-fried dough sticks

A special flour and fried dough stick technology, which is applied in the field of food processing, can solve the problems of high cost, non-compliance, and reduced oil absorption rate of fried dough sticks.

Inactive Publication Date: 2019-03-22
安徽溪瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main ingredients of this fried dough stick special powder are 80% special powder and 20% bread flour, and the cost is relatively high; at the same time, in order to reduce the oil absorption rate of fried dough sticks,

Method used

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  • Special alum-free flour for deep-fried dough sticks
  • Special alum-free flour for deep-fried dough sticks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The special powder for deep-fried dough sticks without alum comprises the following components by weight percentage: 97% of flour, 2.5% of aluminum-free leavening agent, 0.35% of super-high gelatin protein powder and 0.15% of guar gum.

[0016] Described flour comprises the composition of following percentage by weight:

[0017] High protein flour with 12-13% protein 18%

[0018] 82% all-purpose flour with a protein content of 10.5-11.5%.

[0019] The aluminum-free leavening agent includes the following components by weight: 16 parts of sodium bicarbonate, 10 parts of glucono-δ-lactone, 6 parts of calcium dihydrogen phosphate, 1.5 parts of active dry yeast, 4 parts of citric acid, corn 45 parts of starch, 12 parts of glutinous rice flour.

[0020] The super high gel degree protein powder is that the gel degree is 1620g / cm 2 .

Embodiment 2

[0022] The special powder for deep-fried dough sticks without alum comprises the following ingredients in percentage by weight: 95% of flour, 4.3% of aluminum-free leavening agent, 0.5% of super-high gel protein powder and 0.2% of guar gum.

[0023] Described flour comprises the composition of following percentage by weight:

[0024] High-gluten flour with protein content of 12-13% 25%

[0025] 75% all-purpose flour with a protein content of 10.5-11.5%.

[0026] The aluminum-free leavening agent includes the following components by weight: 25 parts of sodium bicarbonate, 8 parts of glucono-δ-lactone, 10 parts of calcium dihydrogen phosphate, 2 parts of active dry yeast, 3 parts of citric acid, corn 50 parts of starch, 10 parts of glutinous rice flour.

[0027] The super high gel degree protein powder is that the gel degree is 1680g / cm 2 .

Embodiment 3

[0029] The special powder for deep-fried dough sticks without alum comprises the following ingredients in percentage by weight: 98% of flour, 1.7% of aluminum-free leavening agent, 0.2% of super-high gel protein powder and 0.1% of guar gum.

[0030] Described flour comprises the composition of following percentage by weight:

[0031] High-gluten flour with 12-13% protein content 15%

[0032] 85% all-purpose flour with a protein content of 10.5-11.5%.

[0033] The aluminum-free leavening agent includes the following components by weight: 15 parts of sodium bicarbonate, 12 parts of glucono-δ-lactone, 5 parts of calcium dihydrogen phosphate, 1 part of active dry yeast, 5 parts of citric acid, corn 40 parts of starch, 15 parts of glutinous rice flour.

[0034] The super high gel degree protein powder is that the gel degree is 1520g / cm 2 .

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Abstract

The invention discloses special alum-free flour for deep-fried dough sticks. Main components of the special alum-free flour for deep-fried dough sticks are flour, an aluminium-free raising agent, protein powder with superhigh gel content and guar gum, wherein main components of the aluminium-free raising agent are inorganic salt, gluconic acid-delta-lactone, active dry yeast, citric acid, starch maize and glutinous rice flour. The flour, gluconic acid-delta-lactone, citric acid, starch maize, glutinous rice flour and guar gum are all prepared from natural plant raw materials. The raw materialof the protein powder with superhigh gel content is egg. The raw materials are nontoxic or harmless to human body. In order to reduce costs, use amount of high gluten flour is reduced, a few amount ofprotein powder with superhigh gel content and glutinous rice flour are added, gluten strength of dough is raised, and fluffiness and mouthfeel of the deep-fried dough sticks are improved. On the other hand, the oil content of deep-fried dough sticks can be reduced. After the deep-fried dough sticks are taken out of a frying pan and aired for 2-3 min, the oil content is 5-7%, which is significantly lower than oil content of special flour for deep-fried dough sticks on the market. The deep-fried dough sticks of the invention are healthier.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a special powder for fried dough sticks without alum. Background technique [0002] Fried dough sticks are one of the traditional delicacies in my country. They are crispy and soft, and are widely loved by people. The traditional method for making fried dough sticks mainly adopts the method of adding a large amount of alum in flour to increase the bulkiness of fried dough sticks. Alum is a compound sulfate substance containing aluminum, and aluminum has been officially identified as a food pollutant by the World Health Organization; today, with increasing emphasis on quality of life, traditional fried dough sticks with a large amount of alum obviously cannot meet people's needs. Food has both nutrition and health requirements, so it is being gradually abandoned by more and more people. [0003] Chinese invention patent CN101711559A discloses a special flour for deep-fri...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/02A21D2/14A21D2/16A21D2/18A21D2/36A21D8/04A21D2/26
CPCA21D10/002A21D2/02A21D2/145A21D2/16A21D2/186A21D2/26A21D2/36A21D8/047
Inventor 刘艺刘德宽李琦
Owner 安徽溪瑞食品有限公司
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