Aluminum-free yogurt deep-fried twisted dough sticks and preparation method thereof

A production method and technology of yogurt, applied in fried food, baking, food science, etc., can solve the problems of affecting health and residual aluminum, and achieve the effect of good quality, reduced dosage, and soft taste

Inactive Publication Date: 2018-01-12
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Alum is usually used in the processing of traditional fried dough sticks, which results in a certain amount of aluminum remaining in the product, and excessive consumption may affect people's health

Method used

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  • Aluminum-free yogurt deep-fried twisted dough sticks and preparation method thereof
  • Aluminum-free yogurt deep-fried twisted dough sticks and preparation method thereof
  • Aluminum-free yogurt deep-fried twisted dough sticks and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] An aluminum-free sour cream bar, prepared from flour, yogurt, leavening agent, white sugar, salt and water, in parts by weight: 100 parts of flour, 20 parts of yogurt, 3 parts of leavening agent, 1.3 parts of white sugar , 1.6 parts of salt and 66 parts of water.

[0030] The flour is made of medium-gluten wheat flour; the leavening agent is Angie’s fast aluminum-free compound fried dough stick leavening agent; the yogurt is made of Yantang bagged probiotics, low-fat and sucrose-free fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total number of viable bacteria ≥ 1 × 10 6 CFU / g. Applying the above raw material ratio to prepare a kind of aluminum-free sour cream bar, the specific steps are as follows:

[0031] (1) Dough preparation: Weigh the raw materials according to the recipe, add the weighed flour, yogurt, leavening agent, white sugar, salt and water into the dough mixer, and knead until the dough is smooth and non-sticky; ...

Embodiment 2

[0039] An aluminum-free sour cream bar, prepared from flour, yogurt, leavening agent, white sugar, salt and water, in parts by weight: 100 parts of flour, 25 parts of yogurt, 2.75 parts of leavening agent, 1.25 parts of white sugar , 1.55 parts of salt and 65.5 parts of water.

[0040] The flour is made of medium-gluten wheat flour; the leavening agent is Angie’s fast aluminum-free compound fried dough stick leavening agent; the yogurt is made of Yantang bagged probiotics, low-fat and sucrose-free fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total number of viable bacteria ≥ 1 × 10 6 CFU / g.

[0041] Applying the above raw material ratio to prepare a kind of aluminum-free sour cream bar, the specific steps are as follows:

[0042] (1) Dough preparation: Weigh the raw materials according to the recipe, add the weighed flour, yogurt, leavening agent, white sugar, salt and water into the dough mixer, and knead until the dough is smooth ...

Embodiment 3

[0050] An aluminum-free sour cream bar, prepared from flour, yogurt, leavening agent, white sugar, salt and water, in parts by weight: 100 parts of flour, 30 parts of yogurt, 2.5 parts of leavening agent, 1.2 parts of white sugar , 1.5 parts of salt and 65 parts of water.

[0051] The flour is made of medium-gluten wheat flour; the leavening agent is Angie’s fast aluminum-free compound fried dough stick leavening agent; the yogurt is made of Yantang bagged probiotics, low-fat and sucrose-free fermented milk, which contains hydrolyzed collagen and rich LABS active probiotics. The total number of viable bacteria ≥ 1 × 10 6 CFU / g.

[0052] Applying the above raw material ratio to prepare a kind of aluminum-free sour cream bar, the specific steps are as follows:

[0053] (1) Dough preparation: Weigh the raw materials according to the recipe, add the weighed flour, yogurt, leavening agent, white sugar, salt and water into the dough mixer, and knead until the dough is smooth and n...

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Abstract

The invention discloses aluminum-free yogurt deep-fried twisted dough sticks and a preparation method thereof, and relates to the technical field of food processing. The main raw materials of the aluminum-free yogurt deep-fried twisted dough sticks are as follows: flour, a leavening agent, yogurt, salt and sugar. The aluminum-free yogurt deep-fried twisted dough sticks are prepared by the following steps: (1) kneading dough; (2) curing the dough; (3) manufacturing dough blanks; (4) conducting frying; and (5) draining oil and conducting cooling. The obtained yogurt deep-fried twisted dough sticks are free from alum and aluminum. Due to the addition of the yoghourt, yeast in the leavening agent can be well promoted to play a gas-producing role in a dough curing process, and a fluffy effect of the leavening agent is enhanced, and the dosage of the leavening agent is reduced, and the obtained deep-fried twisted dough sticks are crispy outside and tender inside, soft in mouth feel, unique in flavor, rich in nutrition, and excellent in quality, and integrate nutrients and delicacy in one body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an aluminum-free sour cream bar and a preparation method thereof. Background technique [0002] Fried dough sticks are a traditional delicacy with a long history. Because of its low price and unique taste, it has become an important part of Chinese food culture. Fried dough sticks are mainly made of raw materials such as wheat flour, water and leavening agent, and are processed through dough preparation, proofing, molding and frying, forming a porous, crispy outside and soft inside inside, golden yellow, salty and delicious oil Fried food. [0003] Alum is usually used in the processing of traditional fried dough sticks, which leads to a certain amount of aluminum remaining in the product, and excessive consumption may affect people's health. In order to promote the development of dietary diversification, fried dough sticks are a traditional Chinese fried food, and it i...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D2/26A21D2/02A21D2/34
CPCA21D2/02A21D2/26A21D2/34A21D13/60
Inventor 刘国琴李嘉辉杨伶珊
Owner SOUTH CHINA UNIV OF TECH
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