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Freezing fermented deep-fried twisted dough sticks and method for producing the same

A production method and technology for fried dough sticks, which are applied in the field of frozen fermented dough sticks and their production, can solve problems such as hidden dangers, product quality and safety, and achieve the effects of reducing acrylamide content and enhancing product quality standardization.

Inactive Publication Date: 2009-07-08
黄卫宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of deep-fried dough sticks is still dominated by traditional manual workshops, and there are hidden dangers in product quality and safety.

Method used

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  • Freezing fermented deep-fried twisted dough sticks and method for producing the same

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Effect test

Embodiment 1

[0018] Embodiment one: a kind of frozen fermented deep-fried dough sticks of the present invention and production method thereof, adopt following process step: its component ratio is counted by weight parts:

[0019] In the present invention, 58 parts of all-purpose flour, 2 parts of (live) yeast, 1.5 parts of table salt, 0.8 parts of sodium bicarbonate, 0.3 parts of potassium hydrogen tartrate, 0.4 parts of sodium stearoyl lactylate and 4 parts of glutathione are put into the mixing tank , Stir at a slow speed for about 30s, stirring speed: 50 rpm, mix all kinds of materials, stir at a medium speed for 5min, stirring speed: 200 rpm, add 33 parts of ice water to form a dough while stirring; after forming, take out , divided into pieces (20g), shaped (long strips), wrapped with plastic wrap, placed in a -38°C refrigerator to freeze, when the central temperature reached -18°C (after about 2 hours), put in a -18°C refrigerator Freeze for later use, take it out when needed, put it...

Embodiment 2

[0020] Embodiment two: a kind of frozen fermented deep-fried dough sticks of the present invention and production method thereof, adopt following process step: its component ratio is counted by weight parts:

[0021] In the present invention, 60 parts of all-purpose flour, 1.2 parts of (live) yeast, 0.8 part of table salt, 1.0 part of sodium bicarbonate, 0.2 part of potassium hydrogen tartrate, 0.5 part of sodium stearoyl lactylate and 4.3 parts of glutathione are put into the mixing tank , Stir at a slow speed for about 28s, stirring speed: 60 rpm, mix all kinds of materials, stir at a medium speed for 4min, stirring speed: 180 rpm, add 32 parts of ice water to form a dough while stirring; after forming, take out , divided into pieces (18g), shaped (long strips), wrapped with plastic wrap, placed in a -39°C refrigerator to freeze, when the central temperature reached -17°C (after about 2.2 hours), put in a -19°C refrigerator Freeze it for later use, take it out when needed, p...

Embodiment 3

[0022] Embodiment three: a kind of frozen fermented deep-fried dough sticks of the present invention and production method thereof, adopt following process steps: its component ratio is counted by weight parts:

[0023] In the present invention, 61 parts of all-purpose flour, 1.2 parts of (live) yeast, 1.0 part of table salt, 0.9 part of sodium bicarbonate, 0.4 part of potassium hydrogen tartrate, 0.5 part of sodium stearoyl lactylate and 3 parts of glutathione are put into the mixing tank , stir at a slow speed for about 32s, stirring speed: 70 rpm, mix all kinds of materials, stir at a medium speed for 6min, stirring speed: 210 rpm, add 32 parts of ice water to form a dough while stirring; after forming, take out , divided into pieces (22g), shaped (long strips), wrapped with plastic wrap, placed in a -37°C refrigerator to freeze, when the central temperature reached -16°C (after about 1.8 hours), put in a -16°C refrigerator Freeze it for later use, take it out when needed, ...

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Abstract

The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, the safety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder for even and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.

Description

technical field [0001] The invention relates to frozen fermented fried dough sticks and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Youtiao, one of the most popular traditional staple foods in China, is not only cheap, but also crispy and delicious, suitable for all ages. However, the production of deep-fried dough sticks is still dominated by traditional handicraft workshops, and there are hidden dangers in product quality and safety. At the same time, with the advancement of food science and technology, acrylamide, an invisible killer in fried dough sticks produced by traditional recipes and techniques, has gradually surfaced. [0003] The application of freezing technology in food has a long history. Frozen dough technology can help promote the industrialization of traditional food, ensure product safety and quality standardization, and enhance product convenience. Glutathione and sodium stearoyl lactyl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D6/00A21D8/02
Inventor 黄卫宁
Owner 黄卫宁
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