Model and processing method for optimizing fried pancake technology

Abstract

The invention belongs to the field of food processing, and relates to process optimization of fried flour cakes. The fried flour cake made by the processing technology disclosed by the invention is scorched and crisp outside, soft inside texture, unique in flavor, golden yellow and attractive in color, rich in wheat fragrance and relatively good in mouth feel. A regression equation is established through sensory evaluation of the fried cakes and three factors (the frying time, the frying temperature and the salt addition amount), the product quality is remarkably improved through fine regulation and control of the frying temperature, the frying time, the baking powder addition amount and the salt addition amount, the sensory score of the fried cakes reaches 89.07 score, the error between the sensory score and a model prediction value is 0.11%, and the product quality is greatly improved. The sensory score obtained by the method is the highest, and the market competitiveness and consumer satisfaction of the product are greatly improved.

Description

Technical Field

[0001] The present invention belongs to the field of food processing and relates to the process optimization of fried dough cakes. Background Art

[0002] Fried dough cakes, abbreviated as oil cakes, are traditional popular snacks in China. Due to their convenience, unique taste, low price and high quality, they occupy an important position in our daily diet. In addition, they have a fast processing speed, a variety of varieties, a unique flavor and an attractive color, and are deeply loved by consumers of all ages. During the high-temperature frying process of oil cakes, physical and chemical changes such as protein denaturation, starch gelatinization, and water evaporation will occur in the dough. However, at present, there are problems such as uneven color, single flavor, and poor taste in fried dough cake products on the market. In the actual production process, the control of the ingredients, frying time, frying temperature, etc. of the dough cakes are all important reasons for the uneven taste and quality of the products, which are closely related to the setting of the key parameters in the processing technology. Publication No. CN101595901A discloses a flour for fried foods and a processing method, and discloses the components of a flour for fried foods and the corresponding processing method; however, it does not study the process of fried foods. Although fried foods are relatively popular in China, at present, the research on the overall process and quality evaluation method of fried dough cakes is relatively lacking. The present invention has far-reaching significance in many aspects such as improving product quality and ensuring food safety. Summary of the Invention

[0003] The present invention proposes a model and a processing method for optimizing the process of fried dough cakes. By finely controlling the frying temperature, frying time, addition amount of baking powder, and addition amount of salt, the product quality is significantly improved, and the sensory score of the fried dough cake reaches 89.07 points, with an error of 0.11% from the model prediction value.

[0004] The technical solution of the present invention is realized as follows:

[0005] On the one hand, the present application provides a model for optimizing the process of fried dough cakes, and the model is Y=-858.37 + 8.98 * A + 104.66 * B + 47.26 * C - 0.01 * AB - 0.11 * AC - 0.30 * BC - 0.02 * A 2 -25.44 * B 2 -13.74 * C 2 ;

[0006] Where: Y is the sensory score of the fried noodle cake; A is the frying temperature; B is the frying time; C is the salt content.

[0007] A processing method compatible with the above model is also provided. The steps are as follows:

[0008] (1) Weighing of raw and auxiliary materials: Based on every 100 g of flour, weigh salt, yeast, baking powder, soybean oil, water at 100 °C, and water at 40 °C.

[0009] (2) Preparation of dough: Divide the weighed flour into two equal parts. Add water at 100 °C to one part. For the other part, dissolve salt, baking powder, yeast, and soybean oil into warm water at 40 °C according to the formula in step (1), then knead the dough, let it proof, and make noodle cakes.

[0010] (3) The noodle cakes in step (2) are fried to obtain fried noodle cakes.

[0011] Thirdly, based on the above model and method, an optimized processing method for fried noodle cakes is obtained. The steps are as follows:

[0012] (1) Weighing of raw and auxiliary materials: Based on every 100 g of flour, weigh 0.97% wt of salt, 1% wt of yeast, 1% wt of baking powder, 4% wt of soybean oil, 20% wt of water at 100 °C, and 32% wt of water at 40 °C.

[0013] (2) Preparation of dough: Divide the weighed flour into two equal parts. Add water at 100 °C to one part. For the other part, dissolve salt, baking powder, yeast, and soybean oil into warm water at 40 °C according to the formula in step (1).

[0014] (3) Proofing: Seal the container with plastic wrap and let the dough stand at room temperature for 30 min.

[0015] (4) Dividing, rounding, and embryo making: Knead the proofed dough evenly again, divide it into dough pieces of about 60 g each with uniform size, remove the internal air bubbles, knead them into balls in the palm of the hand, and use a rolling pin to make noodle cakes with a diameter of about 13 cm for standby.

[0016] (5) Frying in the pot: When the oil temperature rises to 182.10 °C, place the prepared noodle cakes in the frying basket in the oil pan and fry for 2.03 min. Continuously turn the fried cakes during the process to make both sides evenly heated. Finally, take out the fried cakes when both sides are golden brown and drain the oil.

[0017] Use the above method to prepare fried noodle cakes.

[0018] The present invention has the following beneficial effects:

[0019] 1. The fried flour cake produced by using the processing technology of the present invention has a crispy and fragrant exterior, a soft interior texture, a unique flavor, an attractive golden color, a rich wheat fragrance, and a good taste. And a regression equation is established through the sensory evaluation of the fried flour cake and three factors (frying time, frying temperature, salt addition amount): The quadratic regression equation of the sensory score (Y) of the fried flour cake with respect to the frying temperature (A), frying time (B), and salt content (C):

[0020] Y = -858.37 + 8.98 * A + 104.66 * B + 47.26 * C - 0.01 * AB - 0.11 * AC - 0.30 * BC - 0.02 * A 2 -25.44 * B 2 -13.74 * C 2 .

[0021] 2. By finely controlling the frying temperature, frying time, baking powder addition amount, and salt addition amount, this application significantly improves the product quality, making the sensory score of the fried flour cake reach 89.07 points, with an error of 0.11% from the model prediction value. The sensory score obtained by this method is the highest, greatly improving the market competitiveness of the product and the satisfaction of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0023] Figure 1 It shows the influence of different frying temperatures on the texture characteristics of the fried flour cake.

[0024] Figure 2 It shows the influence of different frying times on the texture characteristics of the fried flour cake.

[0025] Figure 3 It shows the influence of different salt addition amounts on the texture characteristics of the fried flour cake.

[0026] Figure 4 It shows the influence of different baking powder addition amounts on the texture characteristics of the fried flour cake.

[0027] Figure 5It is an interaction diagram of frying temperature and frying time on the sensory score of fried dough cakes.

[0028] Figure 6 It is an interaction diagram of frying temperature and salt dosage on the sensory score of fried dough cakes.

[0029] Figure 7 It is an interaction diagram of frying time and salt dosage on the sensory score of fried dough cakes.

[0030] Figure 8 It is a process flow chart for making fried dough cakes. Specific implementation mode

[0031] Next, in combination with the embodiments of the present invention, the technical solutions of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0032] Unless otherwise specified, the test methods used in the following experimental examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, are reagents and materials that can be obtained from commercial channels.

[0033] The processing method flow of a kind of fried dough cake is as Figure 8 shown, and it includes the following steps:

[0034] (1) Weighing of raw and auxiliary materials: Weigh 100 g of flour according to the optimized formula of the oil cake. Based on the total mass of the flour, the masses of salt, yeast, baking powder, soybean oil, and water are (0%-2%), 1%, (0%-2%), 4%, 20% (100 °C water), and 32% (40 °C water) respectively.

[0035] (2) Dough modulation: Divide the weighed flour into two equal parts. Add 100 °C water to one part, and while adding water, keep stirring until the flour becomes flocculent; for the other part, dissolve salt, baking powder, yeast, and soybean oil into 40 °C warm water according to the formula, and then add the flour in small amounts and multiple times, and knead it into a smooth and non-sticky dough.

[0036] (3) Dough proofing: Seal the container with plastic wrap and let the dough stand at room temperature for 30 min.

[0037] (4) Dividing, rounding, and embryo making: Knead the proofed dough evenly again, divide it into dough pieces of about 60 g each with uniform size, remove the internal air bubbles and knead them into balls in the palm of the hand, and use a rolling pin to make cakes with a diameter of about 13 cm for standby.

[0038] (5) Deep-fry in a pan: When the oil temperature rises to 150°C - 190°C, place the prepared dough cake in the frying basket in the oil pan and deep-fry for 1 min - 3 min. Continuously turn the dough cake during the process to ensure even heating on both sides. Finally, take out the dough cake when it turns golden brown on both sides and drain the oil. Example: Optimization of the processing technology of deep-fried dough cake products

[0039] 1. Single-factor experiment

[0040] (1) Weighing of raw and auxiliary materials: Weigh 100 g of flour according to the optimized formula of the dough cake. Based on the total mass of the flour, add appropriate amount of salt, 1% yeast, appropriate amount of baking powder, 4% soybean oil, 20% water at 100°C, and 32% water at 40°C.

[0041] (2) Dough modulation: Divide the weighed flour into two equal parts. Add the water at 100°C to one part of the flour. While adding the water, continuously stir until the flour becomes flocculent. For the other part, dissolve the salt, baking powder, yeast, and soybean oil in the warm water at 40°C according to the formula, and then add the flour in small amounts multiple times and knead it into a smooth and non-sticky dough.

[0042] (3) Dough proofing: Seal the container with plastic wrap and let the dough stand at room temperature for 30 min.

[0043] (4) Divide, roll into a ball, and make the embryo: Knead the proofed dough evenly again, divide it into dough balls of about 60 g each with uniform size, remove the internal air bubbles and roll them into balls in the palm of your hand, and use a rolling pin to make dough cakes with a diameter of about 13 cm for standby.

[0044] (5) Deep-fry in a pan: When the oil temperature rises to the set temperature, place the prepared dough cake in the frying basket in the oil pan. Continuously turn the dough cake during the process to ensure even heating on both sides. Finally, take out the dough cake when it turns golden brown on both sides and drain the oil.

[0045] (6) Subsequently, conduct sensory evaluation, texture characteristics, color, and specific volume measurement of the dough cake.

[0046] Under the above overall steps, conduct a single-factor experiment:

[0047] (a) Selection of deep-frying temperature: Set the deep-frying temperatures as 150°C, 160°C, 170°C, 180°C, and 190°C, and investigate the influence of deep-frying temperature on the quality of deep-fried dough cake.

[0048] As shown in Table 1, Figure 1 it can be seen that the deep-frying temperature has a significant influence on the quality of deep-fried dough cake. As the deep-frying temperature increases, the specific volume and sensory score show a trend of increasing first and then decreasing; the hardness and chewiness show a trend of decreasing first and then increasing; the surface brightness value of the dough cake decreases significantly. Through comprehensive analysis, the optimal deep-frying temperature range for deep-fried dough cake is 170°C - 190°C.

[0049] Table 1 Effects of Different Frying Temperatures on the Color and Specific Volume of Fried Noodles

[0050]

[0051] Note: Mean ± Standard Deviation. Significant differences are represented by English letters. Means in the same column with the same letter superscript indicate no significant difference (p > 0.05).

[0052] (b) Selection of Frying Time: Set the frying time to 1 min, 1.5 min, 2 min, 2.5 min, and 3 min. Examine the effects of frying time on the quality of fried noodles.

[0053] Table 2 Effects of Different Frying Times on the Color and Specific Volume of Fried Noodles

[0054]

[0055] Note: Mean ± Standard Deviation. Significant differences are represented by English letters. Means in the same column with the same letter superscript indicate no significant difference (p > 0.05).

[0056] From Table 2 Figure 2 It can be seen that frying time has a significant impact on the quality of fried noodles. As the frying time increases, the specific volume first increases and then decreases, reaching the maximum at 2 min; the surface brightness value of the fried noodles is inversely proportional to the frying time; at the same time, the sensory score first increases and then decreases, reaching the highest at 2 min. Through comprehensive analysis, the optimal frying time range is 1.5 min - 2.5 min.

[0057] (c) Selection of Salt Addition Amount: Set the salt addition amounts to 0%, 0.5%, 1%, 1.5%, and 2%. Examine the effects of salt addition amount on the quality of fried noodles.

[0058] Table 3 Effects of Different Salt Addition Amounts on the Color and Specific Volume of Fried Noodles

[0059]

[0060] Note: Mean ± Standard Deviation. Significant differences are represented by English letters. Means in the same column with the same letter superscript indicate no significant difference (p > 0.05).

[0061] From Table 3 Figure 3 It can be seen that the salt addition amount has a significant impact on the quality of fried noodles. The brightness of the fried noodles decreases as the salt addition amount increases, and the hardness and chewiness of the fried noodles first decrease and then increase. The sensory score first increases and then decreases, reaching an extreme value at a 1% addition amount.

[0062] (d) Selection of baking powder addition: Set the addition of baking powder to 0%, 0.5%, 1%, 1.5%, and 2%. Investigate the effect of the addition of baking powder on the quality of fried dough cakes.

[0063] Table 4 Effects of different additions of baking powder on the color and specific volume of fried dough cakes

[0064]

[0065] Note: Mean ± standard deviation. Significant differences are represented by English letters. Means in the same column with a common letter superscript indicate no significant difference (p > 0.05).

[0066] From Table 4 and Figure 4 it can be seen that the addition of baking powder has a significant effect on the quality of fried dough cakes. As the addition of baking powder increases, the surface brightness, hardness, and chewiness of the oil cakes all decrease, and the specific volume and sensory evaluation show a trend of increasing first and then decreasing. Through comprehensive analysis, the optimal addition of baking powder is determined to be 1%.

[0067] 2. Response surface research experiment

[0068] Based on the experimental results of single factors including frying temperature, frying time, salt addition, and baking powder addition, through comprehensive analysis, select frying temperature, frying time, and salt addition, which have a more significant impact on the quality of fried dough cakes, as independent variables, and use sensory score as the response value. According to the Box - Benhnken experimental principle, design a 3 - factor and 3 - level experimental scheme. The specific coding table is shown in Table 5.

[0069] Table 5 Factor and level coding table for experimental design

[0070]

[0071] Note: Mean ± standard deviation. Significant differences are represented by English letters. Means in the same column with a common letter superscript indicate no significant difference (p > 0.05). Use Design - Expert data processing software to input the data of each factor into the Box - Behnken data analysis software and design the response surface experimental scheme. The experimental design and results are shown in Table 6.

[0072] Table 6 Response surface experimental scheme and results of fried dough cakes

[0073]

[0074]

[0075] 2.1 Quadratic regression model equation and significance analysis of the response surface of fried dough cakes

[0076] The Design-Expert 13 software was used to perform a second-order regression analysis on the response surface experimental data, and the second-order regression equation of the sensory score (Y) of the fried noodle cake with respect to the frying temperature (A), frying time (B), and salt content (C) was obtained:

[0077] Y = -858.37 + 8.98 * A + 104.66 * B + 47.26 * C - 0.01 * AB - 0.11 * AC - 0.30 * BC - 0.02 * A 2 -25.44 * B 2 -13.74 * C 2 .

[0078] Table 7 ANOVA results of the response surface quadratic regression model for fried noodle cakes

[0079]

[0080] Note: ** indicates extremely significant (P < 0.01), * indicates significant (0.01 < P < 0.05).

[0081] Through statistical analysis of the data from the ANOVA of the response surface experiment in Table 7, it was concluded that the surface regression model with p < 0.0001 has a very high significance; the lack-of-fit term p = 0.7617 > 0.05, which means that the lack-of-fit term of the model is not significant, and it has a very high degree of fit, and the deviation from the actual results is very small, indicating that the credibility of this regression model is relatively high; among them, the determination coefficient R 2 is 0.9926, indicating that the fitting effect of the model is good; the signal-to-noise ratio is 25.810 > 4, and the experimental precision is very high. Among them, the first-order terms A and B and the second-order terms A 2 , B 2 , C 2 are extremely significant, and the second-order terms AB, BC, and AC are not significant. From the F values, the order of influence on the sensory score is A > B > C, that is, frying temperature > frying time > salt content.

[0082] From Figures 5 to 7It can be seen that when the frying temperature is constant, the sensory score first increases and then decreases with the increase of frying time, and the highest point appears during the rising process; when the frying time is 2 min, with the increase of salt content, the sensory score first increases and then decreases, and the highest point appears during the rising process; when at a certain frying temperature, with the increase of salt content, the sensory score first increases and then decreases. The contour lines of the surface plot between various factors are approximately circular, and there is no strong interaction between them.

[0083] The final result of optimization is: frying temperature 182.10 °C, frying time 2.03 min, salt addition amount 0.97%, and the highest sensory score predicted by the response surface optimization model at this time is 88.96 points. To test the reliability of the model and combine with actual production operations, the test conditions were modified to: frying temperature 180 °C, frying time 2 min, salt content 1%. Under these conditions, 3 parallel tests were carried out, and the sensory score of the fried noodle cake was (89.07 ± 0.23) points, and the error from the predicted value of the response surface model was 0.11%, indicating that the fitting degree of the processing technology under this model is good and has reference value.

[0084] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A model for optimizing the fried dough process, characterized in that: The model is Y=-858.37 +8.98 * A+104.66 * B+47.26 * C-0.01 * AB-0.11 * AC-0.30 * BC-0.02 * A 2 -25.44 * B 2 -13.74 * C 2 ; Wherein: Y is the sensory score of fried dough; A is the frying temperature; B is the frying time; C is the salt content.

2. A processing method matching the model according to claim 1, characterized in that: The steps are: (1) Weighing of raw materials and auxiliary materials: weigh salt, yeast, baking powder, soybean oil, 100°C water and 40°C water per 100 g flour; (2) Preparation of dough: Divide the weighed flour into two parts, add 100°C water to one part; and dissolve salt, baking powder, yeast and soybean oil in 40°C warm water according to the recipe of step (1) in the other part, then knead the dough, let it rest and make pancakes; (3) The dough cake prepared in step (2) is deep-fried to obtain a fried dough cake.

3. The processing method according to claim 2, characterized in that: In the step (1), the amount of salt added is 0%wt-2%wt, the amount of yeast added is 1%wt, the amount of baking powder added is 0%wt-2%wt, the amount of soybean oil added is 4%wt, the amount of water added at 100°C is 20%wt, and the amount of water added at 40°C is 32%wt.

4. The processing method according to claim 2, characterized in that: In the step (1), the amount of salt added is 0.5%wt-1.5%wt; the amount of baking powder added is 0.5%wt-1.5%wt.

5. The processing method according to claim 2, characterized in that: In the step (1), the amount of salt added is 0.97%wt, and the amount of baking powder added is 1%wt.

6. The processing method according to any one of claims 3 to 5, characterized in that: In the step (3), the frying temperature is 170° C.-190° C. and the frying time is 1.5-2.5 min.

7. The processing method according to claim 6, characterized in that: In the step (3), the frying temperature is 182.10° C. and the frying time is 2.03 min.

8. The processing method based on the model screening according to claim 1, characterized in that: The steps are: (1) Weighing of raw materials and auxiliary materials: based on every 100 g of flour, weigh 0.97%wt salt, 1%wt yeast, 1%wt baking powder, 4%wt soybean oil, 20%wt 100℃ water and 32%wt 40℃ water; (2) Preparation of dough: Divide the weighed flour into two parts, add 100°C water to one part; and dissolve salt, baking powder, yeast and soybean oil in 40°C warm water according to the recipe of step (1) in the other part, then knead the dough, let it rest and make pancakes; (3) The dough cake prepared in step (2) is deep-fried to obtain a fried dough cake.

9. The processing method according to claim 8, characterized in that: The weight of the dough in step (2) is 60 g and the diameter is 13 cm.

10. The processing method according to claim 8, characterized in that: The frying temperature in step (3) is 182.1° C. and the frying time is 2.03 min.

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