Healthy deep-fried breadstick and preparation method of the healthy deep-fried breadstick

Abstract

The invention discloses healthy deep-fried breadstick and a preparation method of the healthy deep-fried breadstick. The healthy deep-fried breadstick is prepared from the following raw materials: 500 grams of flour, 1.8 grams of dietary alkali, 0.7 gram of citric acid, 0.5 gram of enzyme and 10 grams of food-grade ammonium bicarbonate. The healthy deep-fried breadstick is characterized in that the dosages of the additives are small and the types of the additives are few; however, the fermentation effect and expansion effect of the additives are good, so that the prepared healthy deep-fried breadstick is golden in appearance, thin, crispy, loose, expanded, pliable and chewy. Compared with prior art, the preparation method is obviously shortened in fermentation time and the healthy deep-fried breadstick is obviously reduced in aluminum content, so that the healthy deep-fried breadstick has relatively good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a health-care fried dough stick and a preparation method thereof. Background technique [0002] Fried dough sticks are an ancient pasta dish of the Han nationality. Because of its crunchy and tough taste, it is also one of the traditional breakfasts that are still loved by consumers. The traditional method of fried dough sticks is to knead and ferment yeast and flour, then add soda ash and alum as leavening agents for frying. The fried dough sticks are crispy. A higher concentration of aluminum will be produced, and excessive intake of aluminum will cause certain harm to the human body, so it is less used now. [0003] Aluminum-free fried dough sticks means that alum and alkali are not used in making fried dough sticks, but other leavening agents are used for preparation. The leavening agents currently used mainly include fried dough stick powder improver and compound...

AI Technical Summary

Problems solved by technology

Although the aluminum-free fried dough stick leavening agent does not contain aluminum, it is not as bulky as the fried dough sticks made by the traditional method after frying, and the oil content is too much, which will make the fried dough sticks not crispy; although the fried dough stick powder improver can make the fried dough sticks Crispy on the outside and tender on the inside, uniform in size, and good puffiness, but with the addition of various food additives, its safety has always been a concern for consumers