Fried bread stick processing flour and fried bread stick making method

Abstract

The invention belongs to the technical field of fried bread stick processing flour, and particularly relates to fried bread stick processing flour and a fried bread stick making method.The fried bread stick processing flour is poured into a container, warm water with the temperature of 30 DEG C and the weight accounting for 48% of the total weight of the flour is added, 2-10 drops of edible oil are dropped, the mixture is stirred to be flocculent and then kneaded for 10-15 min till dough is smooth, the dough is covered with a preservative film, and standing is conducted for 10-15 min; placing the dough in a wet environment at 28-30 DEG C for fermentation for 25 minutes, rolling the fermented dough into dough sheets with the thickness of 0.5 cm, cutting the dough sheets into long strips, stacking the two strips, pressing the two strips in the middle to form indentations, heating a frying pan to 160 DEG C, putting the fried bread stick blanks into the frying pan, frying for 2 minutes for shaping, heating to 180 DEG C, and frying for 1 minute until the fried bread stick blanks are golden yellow.

Description

Technical Field

[0001] This invention belongs to the field of flour technology for processing fried dough sticks, and particularly relates to a flour for processing fried dough sticks and a method for making fried dough sticks. Background Technology

[0002] Fried dough sticks, a traditional Chinese breakfast snack, have long held a significant position in the mass food market due to their crispy texture and convenient consumption. They are widely available in family breakfasts, street food stalls, and school cafeterias, appealing to people of all ages and enjoying extremely high market penetration. However, with the increasing health awareness and diversified dietary needs of modern consumers, traditional fried dough stick processing techniques have gradually revealed many undeniable shortcomings, severely hindering their development towards healthier and more standardized practices. Specific problems include:

[0003] First, there are significant health risks, with excessive oil intake posing safety hazards. Traditional fried dough sticks are mostly made with ordinary medium-gluten wheat flour. This type of flour lacks oil-resistant structures, and its oil absorption rate generally exceeds 25% during high-temperature frying, with some products even reaching over 30%. Long-term consumption can easily lead to excessive oil intake and increase the metabolic burden on the body. More importantly, to achieve the fluffy texture of fried dough sticks, traditional processes often use aluminum-containing baking powder as a leavening agent. Although it can quickly produce gas, aluminum can easily remain in the finished product. Long-term consumption may have adverse effects on the nervous system, bones, and digestive system, which is seriously inconsistent with the current consumer demand for aluminum-free and safe food.

[0004] Secondly, its nutritional composition is limited and cannot meet the needs of a modern healthy diet. Traditional fried dough sticks are primarily made from ordinary wheat flour, whose nutritional components are mainly carbohydrates. The protein content is typically less than 10g / 100g, and the dietary fiber content is less than 2g / 100g. Furthermore, they lack essential nutrients such as vitamins and minerals. At the same time, the high-temperature frying process further destroys the small amounts of B vitamins (such as vitamins B1 and B2) originally present in the flour, resulting in an extremely low nutritional density. It can only provide basic energy and is difficult to meet consumers' pursuit of a balanced diet, especially failing to satisfy the additional protein and dietary fiber needs of children, the elderly, and fitness enthusiasts.

[0005] Thirdly, the production process is inefficient and the finished product is unstable. Traditional fried dough sticks require natural proofing at room temperature, which takes 1-2 hours and is extremely sensitive to ambient temperature and humidity. Below 25℃, proofing is insufficient, resulting in poor dough elasticity and a tendency to collapse after frying; above 32℃, overproofing occurs, leading to a sour taste and sticky texture. This reliance on manual experience not only prolongs the production cycle but also causes significant fluctuations in product quality. Even within the same batch, fried dough sticks may exhibit uneven fluffiness and inconsistent texture. Furthermore, due to insufficient gluten structure, traditional dough is prone to uneven oil absorption during frying. Some areas become excessively oily, while others lose their crispness due to gluten breakage, further diminishing the consumer experience.

[0006] Fourth, existing improvement solutions have limitations and have not achieved a systematic breakthrough. Currently, industry improvements to traditional fried dough sticks mostly focus on single pain points: some solutions simply replace the leavening agent with an aluminum-free one, which solves the aluminum residue problem but does not address the high oil absorption and nutritional deficiencies; some solutions attempt to add a small amount of dietary fiber to improve nutrition, but because the gluten structure is not optimized, the fried dough sticks are too hard and lose their traditional crispness; still others reduce oil absorption by decreasing frying time, but this raises the safety hazard of undercooked interiors. Existing technologies have consistently failed to build a systematic solution of "optimized flour formula + upgraded production process," unable to simultaneously address health, nutrition, efficiency, and taste, making it difficult to transform fried dough sticks from a traditional high-oil snack into a modern healthy staple food.

[0007] In summary, the multiple shortcomings of traditional fried dough stick processing technology in terms of health, nutrition, efficiency, and stability have become a key bottleneck restricting its adaptation to the development of the modern food market. Therefore, developing a type of flour for fried dough stick processing that combines low oil absorption, high nutritional density, rapid processing technology, and aluminum-free safety properties, along with a corresponding processing method, has become an urgent technological need to be addressed in the current food processing industry. Summary of the Invention

[0008] The purpose of this invention is to address the aforementioned technical problems by providing a method for processing flour for fried dough sticks and for making fried dough sticks.

[0009] In view of this, the present invention provides a dough for processing fried dough sticks, wherein the dough for processing fried dough sticks is composed of the following components by weight percentage:

[0010] The ingredients are: 70% medium-gluten wheat flour, 20% low-temperature ground whole wheat flour, 5% konjac glucomannan powder, 3% soy protein isolate, 1.5% wheat gluten, 0.3% aluminum-free compound leavening agent, and 0.2% vitamin B complex.

[0011] A method for making fried dough sticks using flour as a base includes the following steps:

[0012] Step 1: Pour the dough for making fried dough sticks into a container, add warm water at 30°C (48% of the total weight of the dough), and add 2-10 drops of cooking oil.

[0013] Step 2: First stir until it forms clumps, then knead for 10-15 minutes until the dough is smooth. Cover with plastic wrap and let it rest for 10-15 minutes.

[0014] Step 3: Let the dough rise in a humid environment at 28-30℃ for 25 minutes;

[0015] Step 4: Roll out the proofed dough into a 0.5cm thick sheet, cut it into long strips, stack two strips together and press them in the middle to form an indentation;

[0016] Step 5: First, heat the oil in a wok to 160℃, put in the dough sticks and fry for 2 minutes to set their shape, then raise the temperature to 180℃ and fry for 1 minute until golden brown.

[0017] Preferably, the vitamin B complex contains vitamin B1 and vitamin B2 to replenish the B vitamins lost during the frying process of the fried dough sticks.

[0018] Preferably, the temperature of the warm water in step one should not exceed 35°C to avoid damaging the gluten structure in the flour due to high temperature.

[0019] In step two, the kneaded dough should be non-sticky and elastic to ensure that the gluten formation rate meets the standard.

[0020] Preferably, the specific method for quick proofing in step three is as follows: In a home setting, place the dough in an unpowered air fryer or microwave oven, and place a container containing 50-100ml of warm water to create a humid environment.

[0021] In industrial settings, a tunnel proofing machine with a constant temperature of 29°C and a relative humidity of 75% is used. The dough is proofed by running in the tunnel via a conveyor belt for 25 minutes.

[0022] Preferably, in step four, the strips cut from the dough sheet are 2cm×10cm or 3cm×12cm in size, the thickness error of the dough sheet does not exceed 0.1cm, and the length of the indentation formed by pressing is 5cm, in order to ensure that the fried dough sticks expand evenly when they are fried.

[0023] Preferably, the oil absorption rate of the fried dough sticks after frying in step five is ≤17%;

[0024] In industrial settings, a combination of frying and baking can be used, which involves frying at 160°C for 1 minute to set the shape, and then baking at 180°C for 2 minutes to further reduce the oil absorption rate of the fried dough sticks to below 12%.

[0025] Preferably, 5% by weight of natural fruit and vegetable powder can be added to the flour used in making fried dough sticks. The natural fruit and vegetable powder is spinach powder, pumpkin powder, or purple sweet potato powder.

[0026] Alternatively, during the shaping stage, shredded cheese, red bean paste, or chopped nuts can be added to the dough to create innovative flavors.

[0027] Preferably, the flour used for making fried dough sticks is combined with individually packaged aluminum-free compound leavening agent and measuring spoon to form an instant flour kit;

[0028] Furthermore, the shaped dough sticks are suitable for use in an air fryer. The specific parameters are: preheat at 180℃ for 3 minutes, then place the dough sticks in the air fryer and heat for 10 minutes, turning them once during the process to ensure even heating.

[0029] Preferably, in industrial settings, fried dough sticks need to be cooled to room temperature by 15°C cold air for 3 minutes. Some products can be sprayed with a solution containing room temperature active Lactobacillus acidophilus powder, and then individually packaged with PET / PE composite film. During packaging, food-grade nitrogen is filled with 80% of the volume to extend the product shelf life to 3 months, and the number of live Lactobacillus acidophilus bacteria is still ≥1×10^6 CFU after 3 months of storage.

[0030] The beneficial effects of this invention are:

[0031] This invention uses an aluminum-free compound leavening agent composed of sodium bicarbonate, citric acid, and potassium hydrogen tartrate in a 1:1:1 ratio to replace traditional aluminum-containing baking powder, eliminating aluminum residue from the source and fully complying with aluminum-free safe food standards. It solves the potential health risks to the nervous, skeletal, and digestive systems that may be caused by long-term consumption of traditional fried dough sticks, and meets the core needs of modern consumers for food safety.

[0032] With a dual oil-blocking structure consisting of a konjac glucomannan powder colloidal protective film and low-temperature ground whole wheat flour fiber barrier, oil adsorption is inhibited from the raw material end. In home frying scenarios, the oil absorption rate of fried dough sticks is ≤17%, and in industrial scenarios using a half-frying and half-baking process, the oil absorption rate is further reduced to below 12%, which is more than 30% lower than the oil absorption rate of traditional fried dough sticks.

[0033] Taking homemade fried dough sticks made with 200g of flour as an example, the oil intake of the finished product is reduced by about 8-10g compared with the traditional process, which effectively reduces the metabolic burden of oil consumed over a long period of time and is in line with the trend of healthy eating.

[0034] The flour formula contains 20% low-temperature ground whole wheat flour, which retains the complete nutrition of wheat bran and germ, increasing the dietary fiber content of fried dough sticks to 6-8g / 100g, an increase of more than 150%; 3% soy protein isolate and 1.5% gluten work synergistically to increase the protein content to 12-14g / 100g, an increase of more than 20%, solving the problem of traditional fried dough sticks "only providing carbohydrates" in terms of nutritional diversity, and enhancing the feeling of fullness and nutritional density.

[0035] The added B vitamin complex in the formula can specifically replenish the B vitamins that are easily lost during high-temperature frying. Tests have shown that the vitamin B1 content in the finished fried dough sticks reaches 0.3mg / 100g, avoiding the defect of increased nutrient loss after traditional frying and achieving a technological breakthrough in processing without loss of nutrients.

[0036] Rapid proofing reduces time and improves efficiency: An innovative 28-30℃ constant temperature and humidity proofing process is adopted. In home settings, a suitable environment is created using a microwave / air fryer and warm water. In industrial settings, a tunnel-type proofing machine with a constant temperature of 29℃ and relative humidity of 75% is used, reducing the traditional 1-2 hour proofing time for fried dough sticks to 25 minutes, a reduction of more than 50%. Taking the catering industry as an example, after adopting this invention, breakfast shops increased their daily fried dough stick production capacity from 300 to 390 sticks, a 30% increase, effectively meeting the high-efficiency production needs of peak breakfast periods.

[0037] In industrial settings, a continuous production line consisting of a double-helix automatic mixer, a CNC dough pressing and cutting machine, and a double-layer mesh belt fryer achieves a 99.2% product qualification rate after 8 hours of continuous production, with no batch-to-batch taste differences. Combined with 15℃ cold air cooling and nitrogen-filled packaging, the shelf life of pre-packaged fried dough sticks is extended to 3 months, solving the distribution limitations of traditional fried dough sticks that are "made and sold on the spot with a short shelf life" and expanding the sales radius.

[0038] Soy protein isolate and gluten work together to enhance gluten elasticity, resulting in uniform air pockets inside the fried dough sticks after frying. This avoids the defects of traditional low-oil fried dough sticks, which tend to be hard and prone to collapsing. The homemade version is golden and crispy on the surface, soft and fluffy inside with no hard core, and remains soft even after cooling for 30 minutes. The industrial pre-packaged product has a hardness change of ≤10% after 3 months of storage, no rancid taste, and a taste stability far exceeding that of traditional fried dough sticks.

[0039] Laser cutting allows for diverse shapes such as 2cm×10cm family-sized strips, 3cm×12cm pre-packaged strips, and cartoon shapes. Pressing a 5cm indentation ensures even expansion during frying, preventing localized areas from being too thick or too thin. Adding 5% natural fruit and vegetable powder allows for the creation of colored fried dough sticks, while fillings such as shredded cheese and red bean paste create filled fried dough sticks. This ensures a good taste while enriching the product range and meeting the diverse taste needs of consumers.

[0040] Introducing instant flour kits, users don't need to weigh the flour separately; simply add water to mix it. Compatible with air fryers, eliminating the need for traditional deep frying and reducing the operational threshold by 80%. Suitable for non-professional cooking scenarios such as young families and fitness enthusiasts, solving the pain points of cumbersome steps and excessive oil fumes in traditional home frying of dough sticks.

[0041] After breakfast shops adopted special flour, the amount of oil used per 100 fried dough sticks decreased from 2.5L to 1.8L, reducing the daily oil cost by 25%, balancing efficiency and cost control. Industrial pre-packaged products, through probiotic spraying and nitrogen-filled packaging with PET / PE composite film, can enter convenience stores, supermarkets and other channels, filling the gap in the healthy pre-packaged breakfast market and promoting the transformation of fried dough sticks from street snacks to standardized healthy staple food. Attached Figure Description

[0042] Figure 1 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0043] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0044] It should be noted that all directional and positional terms used in this invention, such as "up," "down," "left," "right," "front," "back," "vertical," "horizontal," "inner," "outer," "top," "lower," "lateral," "longitudinal," and "center," are only used to explain the relative positional relationships and connections between components in a specific state (as shown in the accompanying drawings). They are merely for the convenience of describing the invention and do not require the invention to be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on the invention. Furthermore, descriptions involving "first," "second," etc., are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated.

[0045] In the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0046] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0047] We developed a special flour for fried dough sticks that is low in oil absorption and high in nutrition, which reduces oil absorption by more than 30% after frying, increases protein content by 20% and dietary fiber content by 150%, and replenishes vitamins that are easily lost during frying, forming a nutritionally balanced formula system.

[0048] The design incorporates a rapid proofing process suitable for different scenarios, reducing dough proofing time to within 30 minutes. This meets both the needs of families making food in short bursts and the efficient pace of industrial production lines.

[0049] By optimizing the multi-faceted production process that combines frying and baking, the crispy texture of the fried dough sticks is preserved while enhancing their low-oil properties. At the same time, the variety of flavors and convenient pairing options are expanded to cover more consumer needs.

[0050] The special flour for fried dough sticks is made primarily from medium-gluten wheat flour, accounting for 70% of the total flour. Its gluten network provides ample support for the dough sticks, ensuring they don't collapse during frying. To enhance nutrition and reduce oil absorption, the formula includes 20% low-temperature ground whole wheat flour. This whole wheat flour retains the complete dietary fiber from the bran and germ, increasing the overall dietary fiber content of the flour to 6-8 grams per 100 grams, while also adding a natural wheat aroma and enriching the texture. It is also combined with 5% konjac glucomannan powder, which forms a fine colloidal protective film in the dough, encapsulating the gluten structure and reducing oil absorption during frying. This also enhances the feeling of fullness after eating, meeting the needs of a healthy diet.

[0051] To address the issue of "hard texture" often found in low-oil fried dough sticks, the formula incorporates 3% soy protein isolate and 1.5% wheat gluten. Soy protein isolate increases the protein content of flour to 12-14 grams per 100 grams, while wheat gluten works synergistically to optimize gluten elasticity, resulting in uniform air pockets inside the fried dough sticks, balancing fluffiness and crispness. The leavening process uses 0.3% aluminum-free compound leavening agent, composed of 0.1% each of sodium bicarbonate, citric acid, and potassium bitartrate, ensuring a gentle and uniform temperature and avoiding the residual risks associated with traditional aluminum-containing leavening agents. Finally, 0.2% B vitamins are added to replenish vitamins B1 and B2, which are easily lost during frying, further enhancing nutritional balance.

[0052] The core advantage of this formula lies in the synergistic effect of multiple components: the colloidal protection of konjac glucomannan powder and the fibrous structure of whole wheat flour form a "double oil-blocking layer", reducing the oil absorption rate from the raw material end; soy protein isolate and gluten powder specifically address the problem of insufficient gluten support in low-oil formulas, achieving a breakthrough in the taste of "low oil but not hard, fluffy and crispy".

[0053] Homemade dough requires no professional equipment; ordinary kitchen tools are sufficient. First, pre-treat the flour: Pour the flour into a clean container, add lukewarm water (30°C, no more than 35°C, 48% of the total flour volume), and add two drops of cooking oil to prevent the dough from sticking. The water temperature must be strictly controlled below 35°C to avoid scalding the gluten and damaging its structure. Next, knead the dough: First, stir with chopsticks until the flour forms clumps, then knead by hand for 10 minutes until the dough is smooth. Cover with plastic wrap and let it rest for 10 minutes to allow the water to fully penetrate the gluten. At this point, the dough should be "not sticky and elastic."

[0054] The rapid proofing process utilizes a microwave oven: the rested dough is placed in the microwave with a cup of warm water inside to create a humid environment. It is heated on medium-low for 30 seconds, then the power is turned off. The microwave is left sealed for 25 minutes to stabilize the proofing temperature at 28-30℃, significantly shortening the traditional proofing time. For shaping, the proofed dough is rolled into a 0.5 cm thick rectangular sheet, cut into strips 2 cm wide and 10 cm long. Two strips are stacked together, and a shallow indentation is gently pressed in the middle with chopsticks to create a crease for expansion during frying. The thickness of the dough strips is ensured to be within 0.1 cm to prevent uneven heating during frying.

[0055] The frying process uses a segmented temperature control method: first, heat the oil to 160℃, put in the dough sticks and fry for 2 minutes until the surface is slightly yellow and set, then raise the oil temperature to 180℃ and continue frying for 1 minute until the dough sticks turn golden yellow. This process can keep the oil absorption rate of the dough sticks below 17%, taking into account both taste and health.

[0056] Industrial production relies on continuous production lines to achieve high efficiency and automation. The first step is dough preparation: a twin-helix mixer automatically feeds the dough, precisely proportioning special flour, water, and various auxiliary ingredients according to the formula. The mixture is stirred for 5 minutes until the gluten formation rate reaches 85%. Throughout the process, a temperature control system maintains the dough temperature at 26℃ to prevent damage to the gluten structure due to temperature fluctuations. The continuous proofing stage uses a constant temperature and humidity tunnel proofer. The temperature inside the tunnel is controlled at 29℃ and the relative humidity at 75%. The dough for the fried dough sticks travels through the tunnel on a conveyor belt for 25 minutes, achieving uniform proofing without manual intervention, ensuring consistent proofing results for each batch of dough.

[0057] In the intelligent forming stage, a CNC dough press rolls the dough into uniform sheets, which are then cut into preset shapes using a laser cutting device. Besides traditional strips, various shapes such as cartoon characters and stuffed items can also be created. The machine automatically indents the center after cutting, ensuring forming precision. The low-oil frying stage uses a double-layer mesh belt fryer. The lower mesh belt area maintains an oil temperature of 160℃ to shape the dough, while the upper mesh belt area raises the oil temperature to 180℃ for a crispy texture. Simultaneously, an oil circulation and filtration system is activated to filter impurities generated during frying, reducing waste oil production and lowering production costs.

[0058] In the cooling packaging process, the fried dough sticks are quickly cooled to room temperature for 3 minutes by a cold air system to prevent residual heat from making them soft. Some high-end products are sprayed with a room-temperature active probiotic coating (such as Lactobacillus acidophilus) to extend the survival time of beneficial bacteria in the intestines. Finally, nitrogen-filled packaging technology is used to isolate oxygen and moisture, extending the product's shelf life to 3 months to meet the needs of pre-packaged sales.

[0059] In terms of flavor innovation, 5% natural fruit and vegetable powder, such as spinach powder, pumpkin powder, and purple sweet potato powder, can be added to the special flour to give the fried dough sticks a natural color and create "colorful and nutritious fried dough sticks", while adding fruit and vegetable flavors and trace elements; or cheese shreds, red bean paste, chopped nuts, and other fillings can be sandwiched into the dough sticks during the shaping stage to make "stuffed fried dough sticks" to satisfy different taste preferences.

[0060] In terms of reducing oil consumption, industrial production can adopt a "half-frying, half-baking" composite process: first, fry the dough sticks in oil at 160℃ for 1 minute to set their shape, and then transfer them to an oven at 180℃ for 2 minutes to bake. By replacing part of the frying process with baking, the oil absorption rate can be further reduced to below 12%, while maintaining the crispy outer skin and soft interior.

[0061] In terms of convenient and adaptable design, the "Instant Flour Kit" is launched, which combines special flour with individually packaged aluminum-free compound leavening agent and measuring spoon. Home users do not need to weigh separately, but only need to add the corresponding amount of water according to the kit instructions to knead the dough. At the same time, the process is optimized to adapt to air fryers. Users can put the shaped dough into the air fryer and heat it at 180°C for 10 minutes to complete the process, eliminating the need for traditional frying and further reducing oil intake.

[0062] In terms of formula innovation, a composite system of "konjac glucomannan powder + low-temperature ground whole wheat flour + soy protein isolate" is constructed. Through the colloidal encapsulation effect of konjac powder and the fiber barrier effect of whole wheat flour, the oil absorption rate is reduced by 30%. At the same time, soy protein isolate and gluten powder work together to strengthen the gluten structure, increasing the protein content by 20% and the dietary fiber content by 150%, thus solving the core problem of traditional fried dough sticks being "high in oil and low in nutrition".

[0063] Technological innovation focuses on rapid proofing and precise temperature control: The home version uses a microwave oven and warm water to create a suitable proofing environment, shortening the proofing time by 50%. The industrial version uses a constant temperature and humidity tunnel proofing machine to achieve continuous production, ensuring proofing efficiency and stability. The segmented temperature-controlled frying process uses a two-step method of "low-temperature shaping + high-temperature crisping" to increase the fluffiness of the fried dough sticks by 20%, completely solving the problem of collapse after shaping, while controlling the oil absorption rate within a reasonable range.

[0064] Safety innovation is reflected in aluminum-free and nutritional fortification: aluminum-free compound leavening agent avoids the risk of aluminum residue, room temperature active probiotic coating (optional) enhances intestinal health value, and nitrogen-filled packaging extends shelf life by 3 times, meeting food safety and storage requirements.

[0065] Innovation in various scenarios achieves full-dimensional coverage: The home version is compatible with ordinary kitchen tools and air fryers, reducing the operation threshold by 80%, making it suitable for young families and health-conscious individuals; the catering version improves proofing efficiency by 50% through special flour, increasing the daily production capacity of breakfast shops by 30% while reducing oil costs; the industrial version's pre-packaged products can enter convenience stores and supermarkets, targeting office workers and students, filling the gap in the healthy breakfast market.

[0066] In the home setting, the "instant flour kit" combined with an air fryer completely solves the pain points of traditional fried dough sticks, such as "excessive oil and long proofing time," meeting the needs of modern families for healthy and convenient food, especially suitable for young parents, fitness enthusiasts, and other groups with high nutritional requirements.

[0067] In the catering industry, breakfast shops using the special flour and production process of this invention can not only improve production efficiency and increase daily output, but also attract consumers through the "low-oil and healthy" product positioning, while reducing the amount of oil used, lowering raw material costs, and increasing profit margins.

[0068] In industrial settings, pre-packaged "low-oil nutritious fried dough sticks" can be widely distributed in convenience stores, supermarkets, school canteens, and other channels due to their long shelf life and health benefits. They can provide a convenient and healthy breakfast option for busy people such as office workers and students, filling the gap in the current market where traditional fried dough sticks are high in oil and pre-packaged breakfasts are nutritionally limited.

[0069] According to market research data, the healthy breakfast category has an annual growth rate of 18%. If the product of this invention is successfully launched, it is expected to occupy more than 35% of the low-oil fried dough stick market within 3 years, thanks to its core advantages of "low oil, nutrition, high efficiency and multi-scenario adaptability". This will drive the transformation of fried dough sticks from "traditional high-oil snack" to "modern healthy staple food" and lead the trend of healthy upgrading in the breakfast food industry.

[0070] Example 1: Home setting – Low-oil version of fried dough sticks cooked in an air fryer;

[0071] Suitable for the breakfast needs of families of 2-3 people, it eliminates the need for traditional frying and uses an air fryer to achieve an "oil-free" preparation, focusing on verifying its convenience and low-oil nutritional characteristics.

[0072] Ingredients: 200g of green, nutritious, low-oil-absorption special flour for fried dough sticks, 96g of 30℃ warm water (48% of the total flour volume), 2 drops of cooking oil (for kneading the dough), no additional frying oil (due to the characteristics of an air fryer);

[0073] Equipment: Household air fryer (5L capacity), silicone kneading bowl, rolling pin, kitchen scale, food-grade plastic wrap.

[0074] Flour pretreatment and kneading: Weigh 200g of special flour with an electronic scale and pour it into a kneading bowl. Add 96g of 30℃ warm water in 3 batches, add 2 drops of cooking oil, stir with chopsticks until it forms a uniform flocculent mixture, then knead by hand for 10 minutes until the surface of the dough is smooth and free of granules. Cover with plastic wrap and let it rest for 10 minutes.

[0075] Quick proofing: Place the rested dough in the air fryer basket (no need to turn on the power), and place a small bowl containing 50ml of warm water at the bottom of the air fryer (to create a humid environment of 28-30℃). Close the air fryer door and let it sit for 25 minutes without turning on the equipment. The proofing conditions are maintained by the evaporation of the warm water.

[0076] Shaping process: Take out the risen dough, sprinkle a small amount of special flour on the work surface to prevent sticking, roll the dough into a rectangular sheet 0.5cm thick and 20cm×15cm, cut it into 2cm wide and 10cm long dough strips (10 strips in total), stack two strips together, and press a 5cm long indentation in the middle with chopsticks.

[0077] Air fryer preparation: Preheat the air fryer to 180℃ (preheat for 3 minutes), line the bottom of the basket with parchment paper, place the dough sticks in (5 sticks at a time to avoid crowding), turn on the equipment, heat at 180℃ for 10 minutes, open the fryer door at the 5th minute and gently turn the dough sticks with chopsticks to ensure even heating.

[0078] Oil absorption rate: According to the weight calculation, the average oil absorption rate of the finished fried dough sticks is 11.2% (about 17% for traditional fried home-style version), with no obvious greasy feeling;

[0079] Texture and appearance: The surface of the fried dough stick is golden and crispy, the internal air holes are even, there is no hard core when you bite into it, and it remains soft even after cooling for 30 minutes;

[0080] Nutritional indicators: Tests show that every 100g of fried dough sticks contains 12.3g of protein, 6.5g of dietary fiber, and 0.3mg of vitamin B1, meeting the nutritional needs of a family breakfast.

[0081] Example 2: Catering Scenario – Freshly Made, High-Efficiency Fried Dough Sticks at a Breakfast Shop;

[0082] It is suitable for community breakfast shops (average daily customer flow of 200 people), and needs to balance production efficiency, taste consistency and cost control, and verify the capacity and cost advantages under mass production.

[0083] Ingredients: 1000g of green, nutritious, low-oil-absorption special flour for fried dough sticks, 480g of 30℃ warm water, 10ml of cooking oil (for kneading the dough), 2g of salt (optional, to enhance flavor);

[0084] Equipment: Commercial constant temperature proofing box (capacity 50L), electric fryer (with temperature control function, capacity 10L), stainless steel mixing bowl (capacity 20L), large rolling pin (length 60cm), food-grade cutting knife.

[0085] Batch kneading: Add 1000g of special flour and 2g of salt to a stainless steel kneading bowl, stir well, then add 480g of 30℃ warm water in 5 batches, stirring with an electric mixer (low speed) until it forms clumps. Then switch to hand kneading for 15 minutes until the dough is elastic (it can spring back after stretching and does not break easily). Cover with plastic wrap and let it rest for 15 minutes.

[0086] Constant temperature proofing: Divide the rested dough into 5 equal portions (200g each), place them in the proofing box tray, adjust the proofing box parameters: temperature 29℃, relative humidity 75%, start the equipment and proof for 25 minutes. After proofing, the volume of the portions will expand to 1.5 times the original volume.

[0087] Batch forming: Roll out each proofed dough piece into a 0.5cm thick, 30cm×20cm sheet, and cut it into 2cm wide and 10cm long dough strips (each dough piece can be cut into 30 strips, for a total of 150 strips). Arrange them in the manner of "two strips stacked on top of each other + a crease in the middle", and place them on a tray for later use.

[0088] Segmented temperature-controlled frying: Raise the oil temperature of the electric fryer to 160℃, put in 15 dough sticks at a time (the fryer capacity should be appropriate), fry for 2 minutes until the surface is slightly yellow and set, then raise the oil temperature to 180℃ and continue frying for 1 minute until golden brown. Use a slotted spoon to remove them and drain the oil for 30 seconds before plating. The whole process is done in batches, each batch takes 3.5 minutes, and continuous production is possible.

[0089] Increased production capacity: Traditional breakfast shops use ordinary flour to make 300 fried dough sticks per day. After adopting this solution, the proofing time is shortened by 50%, the frying efficiency is increased by 20%, and the daily production capacity is increased to 390 sticks (an increase of 30%).

[0090] Cost control: Due to the low oil absorption of special flour, the amount of oil used per 100 fried dough sticks is reduced from the traditional 2.5L to 1.8L, reducing the daily oil cost by 25%.

[0091] Customer feedback: A random survey of 50 customers showed that 86% thought the product was "not greasy and had a wheat aroma," and 78% said they were "willing to buy it long-term," resulting in a 15% increase in customer repurchase rate.

[0092] Example 3: Industrial Scenario – Pre-packaged Probiotic Fried Dough Sticks

[0093] It is suitable for industrial pre-packaged production (target channels: convenience stores, supermarkets), and needs to meet the requirements of large-scale production, long shelf life (3 months) and probiotic activity, and verify the stability of automated production lines and product shelf life performance.

[0094] Ingredients: 500kg of green, nutritious, low-oil-absorption special flour for fried dough sticks, 240kg of purified water at 30℃, 2.5L of cooking oil (for kneading), 1kg of room-temperature active Lactobacillus acidophilus powder (for probiotic coating), and food-grade nitrogen (for packaging).

[0095] Equipment: Double spiral automatic mixer (capacity 1000kg / h), constant temperature and humidity tunnel proofing machine (length 10m), CNC dough pressing and cutting integrated machine, double-layer mesh belt fryer (capacity 500kg / h), cold air cooling tunnel (length 8m), probiotic spraying equipment, nitrogen filling packaging machine (fully automatic).

[0096] Automated dough preparation: Through the production line control system, 500kg of special flour, 240kg of purified water at 30℃ and 2.5L of edible oil are automatically fed into the double helix mixer. The mixing speed is set to 300r / min and the mixing time is 5 minutes. After mixing, the dough temperature is controlled at 26℃ and directly conveyed to the tunnel proofing machine.

[0097] Continuous proofing and shaping: Tunnel proofing machine settings: temperature 29℃, relative humidity 75%, conveying speed 0.4m / min (proofing for 25 minutes in total). After proofing, the dough enters the CNC dough pressing and cutting machine, is rolled into a 0.5cm thick sheet, cut into strips of "3cm×12cm" (fitting the pre-packaging size), and automatically completes the middle indentation before being conveyed to the frying machine.

[0098] Low-oil frying and cooling: The lower oil temperature of the double-layer mesh belt fryer is set at 160℃ (conveying speed 0.3m / min), and the upper oil temperature is set at 180℃ (conveying speed 0.3m / min). After frying, the dough sticks enter the cold air cooling tunnel. The cold air temperature is 15℃, and the cooling time is 3 minutes, so that the temperature of the dough sticks drops to room temperature (25℃).

[0099] Probiotic spraying and packaging: After cooling, the fried dough sticks are evenly sprayed with a solution containing Lactobacillus acidophilus powder (10% powder concentration) through a probiotic spraying equipment. The spraying amount is 0.5g per dough stick. Then, they enter a nitrogen-filled packaging machine and are packaged in a "single individual packaging (PET / PE composite film) + 10 dough sticks per box" manner. The nitrogen filling amount is 80% of the packaging volume. After sealing, the products are inspected by a metal detector. Qualified products are put into storage.

[0100] Production stability: After 8 hours of continuous production, a total of 42,000 pre-packaged fried dough sticks were produced, with a product qualification rate of 99.2% (compared to about 96% for traditional processes), and no batch differences were observed.

[0101] Shelf life performance: Under simulated shelf conditions of 25℃ and 60% relative humidity, after 3 months of storage, the fried dough sticks still maintain a crispy texture (hardness change ≤10%) and have no rancid taste.

[0102] Probiotic activity: Tests showed that after 3 months of storage, the number of live Lactobacillus acidophilus in each fried dough stick was still ≥1×10^6 CFU (initial live count ≥1×10^7 CFU), meeting the activity requirements of probiotic food. Moreover, the packaging was 100% intact, with no air leakage or bulging.

[0103] The embodiments of this application have been described above with reference to the accompanying drawings. Unless otherwise specified, the embodiments and features in the embodiments of this application can be combined with each other. This application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A type of flour for processing fried dough sticks, characterized in that: The flour used for making fried dough sticks consists of the following components by weight percentage: The ingredients are: 70% medium-gluten wheat flour, 20% low-temperature ground whole wheat flour, 5% konjac glucomannan powder, 3% soy protein isolate, 1.5% wheat gluten, 0.3% aluminum-free compound leavening agent, and 0.2% vitamin B complex.

2. A method for making fried dough sticks from flour, based on the method for making fried dough sticks from flour according to claim 1, characterized in that: Includes the following steps: Step 1: Pour the dough for making fried dough sticks into a container, add warm water at 30°C (48% of the total weight of the dough), and add 2-10 drops of cooking oil. Step 2: First stir until it forms clumps, then knead for 10-15 minutes until the dough is smooth. Cover with plastic wrap and let it rest for 10-15 minutes. Step 3: Let the dough rise in a humid environment at 28-30℃ for 25 minutes; Step 4: Roll out the proofed dough into a 0.5cm thick sheet, cut it into long strips, stack two strips together and press them in the middle to form an indentation; Step 5: First, heat the oil in a wok to 160℃, put in the dough sticks and fry for 2 minutes to set their shape, then raise the temperature to 180℃ and fry for 1 minute until golden brown.

3. The method for making fried dough sticks using flour as described in claim 2, characterized in that: The vitamin B complex contains vitamin B1 and vitamin B2, which are used to replenish the B vitamins lost during the frying process of fried dough sticks.

4. The method for making fried dough sticks using flour as described in claim 3, characterized in that: In step one, the water temperature should not exceed 35℃ to avoid damaging the gluten structure in the flour. In step two, the kneaded dough should be non-sticky and elastic to ensure that the gluten formation rate meets the standard.

5. The method for making fried dough sticks using flour as described in claim 4, characterized in that: The specific method for quick proofing in step three is as follows: In a home setting, place the dough in an unpowered air fryer or microwave oven, and place a container with 50-100ml of warm water in it to create a humid environment. In industrial settings, a tunnel-type proofing machine with a constant temperature of 29°C and a relative humidity of 75% is used. The dough is proofed by running in the tunnel via a conveyor belt for 25 minutes.

6. The method for making fried dough sticks using flour as described in claim 5, characterized in that: In step four, during the shaping process, the strips cut from the dough sheet should be 2cm×10cm or 3cm×12cm in size, with a thickness error not exceeding 0.1cm. The indentation formed by pressing should be 5cm long to ensure that the dough sticks expand evenly during frying.

7. The method for making fried dough sticks using flour as described in claim 6, characterized in that: The oil absorption rate of the fried dough sticks in step five is ≤17%; In industrial settings, a combination of frying and baking can be used, which involves frying at 160°C for 1 minute to set the shape, and then baking at 180°C for 2 minutes to further reduce the oil absorption rate of the fried dough sticks to below 12%.

8. The method for making fried dough sticks using flour as described in claim 7, characterized in that: 5% by weight of natural fruit and vegetable powder can be added to the flour used in making fried dough sticks. The natural fruit and vegetable powder is spinach powder, pumpkin powder or purple sweet potato powder. Alternatively, during the shaping stage, shredded cheese, red bean paste, or chopped nuts can be added to the dough to create innovative flavors.

9. The method for making fried dough sticks using flour as described in claim 8, characterized in that: The flour used for making fried dough sticks is combined with individually packaged aluminum-free compound leavening agent and measuring spoons to form an instant flour kit; Furthermore, the shaped dough sticks are suitable for use in an air fryer. The specific parameters are: preheat at 180℃ for 3 minutes, then place the dough sticks in the air fryer and heat for 10 minutes, turning them once during the process to ensure even heating.

10. The method for making fried dough sticks using flour as described in claim 1, characterized in that: In industrial settings, fried dough sticks need to be cooled to room temperature by 15°C cold air for 3 minutes. Some products can be sprayed with a solution containing active Lactobacillus acidophilus powder at room temperature, and then individually packaged with PET / PE composite film. During packaging, food-grade nitrogen is filled to 80% of the volume, which extends the product shelf life to 3 months. After 3 months of storage, the number of live Lactobacillus acidophilus bacteria is still ≥1×10^6 CFU.

Images