Aluminum-free deep-fried dough stick leavening agent and preparation method thereof

Abstract

The invention discloses an aluminum-free deep-fried dough stick leavening agent which comprises the following raw materials in percentage by weight: 30-35% of sodium bicarbonate, 5-15% of soybean protein powder modified monocalcium phosphate, 3-6% of a carrier reactant, 1-3% of glucose oxidase and the balance of low-moisture corn starch. The product disclosed by the invention has the advantages of no aluminum, low sodium and potassium content, safety and greenness, and the use efficiency of the product is improved; sodium bicarbonate is used as a main material and reacts with alum to generate a large amount of carbon dioxide gas, so that fried deep-fried dough sticks are bulked, soybean protein powder modified monocalcium phosphate, a carrier reactant and glucose oxidase are mutually matched, the bulking efficiency of the product is improved, and the quality of the deep-fried dough sticks is improved.

Description

technical field [0001] The invention relates to the technical field of leavening agent for fried dough sticks, in particular to an aluminum-free leavening agent for fried dough sticks and a preparation method thereof. Background technique [0002] Deep-fried dough sticks are a kind of traditional food in China, and they are one of the breakfasts that ordinary people eat daily. The traditional method of making deep-fried dough sticks uses alum and baking soda always, namely " alum method " fry deep-fried dough sticks. Because people’s regular intake of aluminum can cause many diseases, this alum method has been gradually abandoned and replaced by the aluminum-free fried dough stick method; the principle of the fried dough sticks is: when the fried dough sticks enter the oil pan, the foaming agent is heated to produce gas, and the fried dough sticks expand . However, due to the high temperature of the oil, the surface of the fried dough sticks hardens immediately, which affe...

AI Technical Summary

Problems solved by technology

[0003] Although the existing leavening agent does not contain aluminum, the product is prepared with raw materials such as sodium bicarbonate and sodium dihydrogen phosphate, which can achieve the corresponding effect of leavening agent, but the content of sodium and potassium is high, which is likely to cause health problems. For example, Chinese patent document CN102067895B discloses a leavening agent for aluminum-free fried dough sticks, which comprises 32-38% sodium bicarbonate, 5-8% citric acid, 8-12% Sodium dihydrogen phosphate, tartaric acid of 8%~12%, calcium carbonate of 5%~10% and the low-moisture starch of remainder, the water content of described low-moisture starch is below 5%; ratio, affecting physical health problems;

[0004] And the patent document CN104522115A is an aluminum-free, fast and safe new-type leavening agent for composite fried dough sticks, which consists of the following raw materials in percentage by weight: 12% to 18% of ammonium bicarbonate, 12% to 18% of sodium bicarbonate, and 8% of gluconolactone ~12%, DL tartaric acid 4%~7%, calcium carbonate 4%~6%, sodium pyrophosphate 4%~6%, sodium dihydrogen phosphate 2%~5%, calcium dihydrogen phosphate 2%~5%, tartaric acid Potassium hydrogen 1% to 2%, citric acid 0.22% to 0.76%, malic acid 0.22% to 0.76%, glucose oxidase 0.18% to 0.56%, pentosanase 0.16% to 0.45%, fungal amylase 0.16% to 0.25% %, lipase 0.06%-0.22%, salt 10%-18%, modified starch 10%-18%; these documents all contain many sodium and potassium raw materials, which affect the use effect of the product

Images