Waxy wheat fried food and preparation method thereof

A technique for fried food and its production method, which is applied in the fields of baked food, food science, baking, etc., and can solve problems such as poor rheological properties of waxy wheat dough, restrictions on the development and utilization of waxy wheat, and large gaps in the core, so as to avoid skin Effects of cracking, uniform internal pore structure, and volume expansion

Active Publication Date: 2013-02-06
JIANGSU LIXIAHE REGION AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, waxy wheat dough has poor rheological properties, poor structure, dark color, and low score. Therefore, single waxy wheat flour is not suitable for making bread. Steamed food (Sun Lian. 2008. Research on the physical and chemical properties of waxy wheat flour and its impact on the quality of noodle food. China Agricultural University master's degree thesis)
Therefore, the development and utilization of waxy wheat is limited to a certain extent, and there is no report on successfully processing food with a single waxy wheat flour.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Weigh 1000g of glutinous wheat flour, add 550ml of water, knead the dough with a dough mixer for 3 minutes, put the prepared dough in a constant temperature and humidity box with a temperature of 20°C and a humidity of 80% for 20 minutes.

[0023] (2) Use a tablet press to press the dough prepared in (1) into a sheet with a thickness of 3.0mm, and shape it with a strip cutting machine (60×13×3.0mm) to make a rectangular billet.

[0024] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 150°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them continuously and fry them. After 8 minutes, drain the oil.

[0025] (4) Cool the billet prepared in (3) to room temperature, and vacuum pack it to obtain the finished product.

Embodiment 2

[0027] (1) Weigh 4.5Kg of glutinous wheat flour and 0.5Kg of ordinary wheat flour, mix well, add 3L of water, knead the dough for 5 minutes, and put the prepared dough in a constant temperature and humidity box with a temperature of 25°C and a humidity of 60%. Let stand for 20 minutes.

[0028] (2) Press the dough prepared in (1) into a sheet with a thickness of 2.5mm by hand with a pressure roller, and shape it with a strip cutting machine (60×13×2.5mm) to make a rectangular billet.

[0029] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 180°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them over and fry. After 5 minutes, drain the oil.

[0030] (4) Lower the billet prepared in (3) to room temperature, and vacuum pack it, which is the finished product.

Embodiment 3

[0032] (1) Weigh 9000g of glutinous wheat flour, 500g of skimmed milk powder, 500g of white sugar, mix well, add 6L of water, knead the dough for 5 minutes, put the prepared dough in a constant temperature of 30°C and 70% humidity Let stand in the humid box for 20 minutes.

[0033] (2) Press the dough prepared in (1) into a sheet with a thickness of 3.5mm by hand with a pressure roller, and shape it with a strip cutting machine (60×13×3.5mm) to make a rectangular billet.

[0034] (3) Put the billets prepared in (2) into the pot for frying in batches. The oil temperature is 250°C, and the amount of oil is 1 / 10 of the oil at a time. After the billets float, turn them continuously and fry them. After 3 minutes, drain the oil.

[0035] (4) Lower the billet prepared in (3) to room temperature, and vacuum pack it, which is the finished product.

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PUM

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Abstract

The invention relates to a waxy wheat fried food and a preparation method thereof. The waxy wheat fried food comprises the following raw materials in percentage by weight: 50-100 percent of main material and 0-50 percent of auxiliary material. The preparation method comprises the following steps of: preparing dough; pressing billets; frying; and packaging. The food prepared by the method keeps the original wheat aroma and nutrition, is ready to enjoy when opened, has scrip mouthfeel, and is a featured healthy leisure food. The method has the advantages of simple formula, easiness and convenience in operation, safety and suitability for industrial production; and a successful approach is provided for effective utilization of the waxy wheat.

Description

technical field [0001] The invention relates to a glutinous wheat fried food and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Common wheat starch contains 20% to 30% amylose and 70% to 80% amylopectin. If the wheat starch does not contain amylose or the amylose content is very low (<1%), it is called Whole waxy wheat, that is, waxy wheat. [0003] Waxy wheat flour endows wheat starch with unique physical and chemical properties because it contains almost no amylose, such as lower gelatinization temperature, higher peak viscosity and thinning value, lower final viscosity and retrogradation value, so it has strong The anti-retrograde properties help to delay the aging of bread and extend the shelf life. In addition, waxy wheat has a very high water absorption rate, which helps to increase the water absorption of the dough, which in turn increases the baked volume of the bread. Adding 10-20% waxy wheat flour helps ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 马红勃程顺和臧淑江高德荣吴宏亚
Owner JIANGSU LIXIAHE REGION AGRI RES INST
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