Method for improving crispness of fried dough twists added with prolamin by using eutectic amylose

Abstract

And removing prolamin in the vital gluten by using a conventional alcohol extraction method to obtain glutenin. When the alkali-soluble glutenin is prepared, the mixing ratio of glutenin to a 0.1% NaOH solution is 1: 25 (g: mL), stirring and dissolving are performed at 30 DEG C for 120 minutes, and then centrifugation is performed to obtain the alkali-soluble glutenin. The method comprises the following steps: mixing amylose with a 20% NaCl solution according to a ratio of 1: 5 (g: mL), carrying out eutectic crystallization at 4 DEG C for 36 h, carrying out water washing for 3-5 times, and carrying out centrifugation to obtain the eutectic amylose. The prepared alkali-soluble glutenin and the eutectic amylose are respectively added according to the proportions of 8% and 2%-10% of the flour to prepare mixed powder, the addition amounts of the yeast and the salt are respectively 1-5% and 0.5-3% of the amount of the mixed powder, and the fried dough twist dough is prepared. And fermenting at 35-45 DEG C for 10-15 minutes, and kneading into strips for forming. And frying at the temperature of 150-170 DEG C for 8-10 minutes to obtain the fried dough twist with reduced oil content.

Description

Technical Field

[0001] The present invention relates to the field of deep processing of grains, and more specifically, to a method for improving the crispness of fried dough twists with alcohol-soluble protein by utilizing eutectic amylose Background Art

[0002] Mahua (fried twisted dough sticks) have long been a popular traditional food. However, due to their high oil content, excessive consumption can lead to obesity, cardiovascular diseases, and other health issues. Furthermore, high-fat fried foods have a shorter shelf life due to oil oxidation. Previous research has shown that while adding alcohol-soluble proteins can reduce the oil content of mahua, the increased gluten content reduces its crispness, makes it lighter in color, and increases its moisture absorption, significantly impacting its quality and shelf life.

[0003] Adding different types of starch to flour to improve the crispness of fried dough twists is a common method for enhancing the crispness of fried dough twists. Standard starch improves crispness by weakening the gluten network and reducing the twist's moisture content. However, the addition of standard starch increases the twist's oil content due to oil absorption by the starch globules and their double helical structures. The unique single helical structure of eutectic-treated amylose weakens the gluten network while resisting oil absorption, thereby reducing the twist's oil content while increasing its crispness. Summary of the Invention

[0004] The present invention aims to overcome the deficiencies in the prior art and provides a method for improving the crispiness of fried dough twists with added alcohol-soluble protein by utilizing eutectic amylose.

[0005] The present invention is achieved through the following technical solutions:

[0006] The present invention discloses a method for improving the crispiness of fried dough twists with alcohol-soluble protein added by utilizing eutectic amylose, which is characterized by comprising the following steps:

[0007] Alcohol-soluble proteins were extracted from gluten using a 65% ethanol solution at a material-liquid ratio of 1:30 (g:mL), stirring at 30°C for 3 hours. The supernatant was rotary evaporated to remove ethanol, and the precipitate was refrigerated and dried to obtain the alcohol-soluble proteins. Amylose was mixed with a 20% NaCl solution at a ratio of 1:5 (g:mL), allowed to eutectically form at 4°C for 36 hours, and then washed 3-5 times. The resulting precipitate was dried at 50-60°C to obtain the eutectic amylose. Alcohol-soluble proteins and eutectic amylose were added to flour at ratios of 8% and 2-10%, respectively, to create a mixed flour. Yeast was added at a level of 1-5% and salt at a level of 0.5-3%, respectively, to the mixed flour. The yeast and salt were then added sequentially to the mixed flour, dipped in warm water, and stirred thoroughly. The mixture was then kneaded, proofed at room temperature, rolled into strips, and deep-fried to produce highly crispy fried dough twists.

[0008] Compared with the prior art, the present invention has the following beneficial effects:

[0009] The component that absorbs the most oil in twisted dough is the negative pressure created by the evaporation of water from the unbroken starch globules during processing, which draws oil into the globules. Therefore, preventing the evaporation of water from the globules is an effective measure to reduce the oil content of twisted dough. The hydrophobic and hydrogen bonds of alcohol-soluble proteins allow them to tightly adhere to the starch globules, encapsulating them and preventing water evaporation during heating, thereby significantly reducing the oil content of the twisted dough.

[0010] 2. After eutectic formation, single-helix amylose can interact with glutenin in the dough of fried dough sticks, reduce the formation of disulfide bonds, weaken the gluten network structure, and thus greatly improve the crispness of fried dough sticks. DETAILED DESCRIPTION

[0011] The present invention is further described in detail below with reference to specific embodiments.

[0012] Example 1

[0013] 1000g of wheat gluten was dissolved in 30L of 65% ethanol solution and stirred at 30°C for 3 hours to extract alcohol-soluble proteins. The supernatant was rotary evaporated to remove ethanol, and the precipitate was refrigerated and dried to obtain the alcohol-soluble proteins. This solution was concentrated using a rotary evaporator and dried at 50°C to constant weight to obtain a solid alcohol-soluble protein fraction. The preparation process for eutectic amylose involved mixing 50% amylose with 20% NaCl solution in a volume ratio of 1:5. The mixture was allowed to eutectically form at 4°C for 36 hours, then washed three times with water until no white precipitate formed when a portion of the supernatant was added to a AgNO3 solution. The precipitate was then dried at 50°C to constant weight to obtain the eutectic amylose.

[0014] To 1000g of flour, 80g of alcohol-soluble protein, 60g of eutectic amylose, 10g of yeast and 5g of salt were added. During mixing, yeast and salt were added to the flour in sequence, and the flour was dipped in 350mL of warm water and stirred evenly. The dough was kneaded and proofed at a proofing temperature of 45°C and a proofing time of 10min. The dough was kneaded into strips and then fried at a frying temperature of 160°C and a frying time of 10min to obtain fried dough twists with increased crispness. The crispness of the fried dough twists was 0.021mm. The crispness of the fried dough twists with added protein but no eutectic amylose was 1.20mm. The crispness of the blank fried dough twists with no protein and amylose added was 0.5mm.

[0015] Example 2

[0016] 1000g of wheat gluten was dissolved in 30L of 65% ethanol solution and stirred at 30°C for 3 hours to extract alcohol-soluble proteins. The supernatant was rotary evaporated to remove ethanol, and the precipitate was refrigerated and dried to obtain the alcohol-soluble proteins. This solution was concentrated using a rotary evaporator and dried at 55°C to constant weight to obtain a solid alcohol-soluble protein fraction. The preparation process for eutectic amylose involves mixing 50% amylose with 20% NaCl solution in a volume ratio of 1:5. The solution was allowed to eutectize at 4°C for 36 hours, then washed four times with water until no white precipitate formed when a portion of the supernatant was added to an AgNO3 solution. The precipitate was then dried at 60°C to constant weight to obtain the eutectic amylose.

[0017] 80g of alcohol-soluble protein, 80g of eutectic amylose, 10g of yeast and 5g of salt were added to 1000g of flour. During mixing, yeast and salt were added to the flour in turn, and the flour was dipped in 350mL of warm water and stirred evenly. The dough was kneaded and proofed at a proofing temperature of 40°C and a proofing time of 14min. The dough was kneaded into strips and then fried at a frying temperature of 160°C and a frying time of 10min to obtain fried dough twists with increased crispness. The crispness of the fried dough twists was 0.03mm, the crispness of the fried dough twists with added protein but no eutectic amylose was 1.20mm, and the crispness of the blank fried dough twists with no protein and amylose added was 0.5mm.

[0018] Example 3

[0019] 1000g of wheat gluten was dissolved in 30L of 65% ethanol solution and stirred at 30°C for 3 hours to extract alcohol-soluble proteins. The supernatant was rotary evaporated to remove ethanol, and the precipitate was refrigerated and dried to obtain the alcohol-soluble proteins. This solution was concentrated using a rotary evaporator and dried at 60°C to constant weight to obtain a solid alcohol-soluble protein fraction. The preparation process for eutectic amylose involves mixing 50% amylose with 20% NaCl solution in a volume ratio of 1:5. The mixture was allowed to eutectically form at 4°C for 36 hours, then washed five times with water until no white precipitate formed when a portion of the supernatant was added to a AgNO3 solution. The precipitate was then dried at 55°C to constant weight to obtain the eutectic amylose.

[0020] 80g of alcohol-soluble protein, 60g of eutectic amylose, 10g of yeast and 5g of salt were added to 1000g of flour. During mixing, yeast and salt were added to the flour in turn, and the flour was dipped in 350mL of warm water and stirred evenly. The dough was kneaded and proofed at a proofing temperature of 35°C and a proofing time of 16min. The dough was kneaded into strips and then fried at a frying temperature of 170°C and a frying time of 9min to obtain fried dough twists with increased crispness. The crispness of the fried dough twists was 0.37mm. The crispness of the fried dough twists with added protein but no eutectic amylose was 1.20mm. The crispness of the blank fried dough twists with no protein and amylose added was 0.5mm.

Claims

1. A method for improving the crispness of fried dough twists with alcohol-soluble protein by using eutectic amylose. The steps include: Prolamin was extracted from gluten using 65% ethanol solution at a solid-liquid ratio of 1:30 (g:mL), with stirring at 30°C for 3 hours. The supernatant was rotary evaporated to remove ethanol, and then refrigerated and dried to obtain the prolamin. Alcohol-soluble protein and eutectic amylose are added to flour at a ratio of 8% and 2-10% to the flour respectively to prepare a mixed powder. The amount of yeast added is 1-5% of the mixed powder, and the amount of salt added is 0.5-3% of the flour. The dough for making fried dough sticks is as follows: yeast and salt are added to the mixed powder in sequence, dipped in warm water, stirred evenly, and then the dough is kneaded, proofed at room temperature, rolled into strips, and fried to obtain highly crispy fried dough sticks.

2. The method for improving the crispness of fried dough twists with added alcohol-soluble protein by using eutectic amylose according to claim 1, characterized in that: The preparation process of eutectic amylose is as follows: amylose is mixed with 20% NaCl solution in a ratio of 1:5 (g:mL), eutecticized for 36 hours at 4°C, washed with water 3-5 times until no white precipitate appears when the supernatant is dropped into AgNO3 solution, and the obtained precipitate is dried to obtain eutectic amylose.

3. The method for improving the crispness of fried dough twists with added alcohol-soluble protein by using eutectic amylose according to claim 1, characterized in that: The obtained alcohol-soluble protein and eutectic amylose are dried at a temperature of 50-60° C. and dried until constant weight is achieved.

4. The method for improving the crispness of fried dough twists with added alcohol-soluble protein by using eutectic amylose according to claim 1, characterized in that: The fermentation temperature of the twist dough is 35-45° C., the fermentation time is 10-16 minutes, the frying temperature is 150-170° C., and the frying time is 8-10 minutes.

5. The method for improving the crispness of fried dough twists with added alcohol-soluble protein by using eutectic amylose according to claim 1, characterized in that: The raw material of the amylose used can be any one of wheat and corn amylose.