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Crispy fried bread stick leavening agent as well as preparation method and application thereof

A technology of leavening agent for fried dough sticks and crispy skin, which is applied in the field of leavening agent for crispy fried dough sticks and its preparation, which can solve the problems of hard taste of fried dough sticks, and achieve the effects of increased extensibility, good crispness, and easy pulling

Pending Publication Date: 2022-06-28
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the "aluminum-alkali method", the skin of the fried dough sticks made with aluminum-free fried dough stick leavening agent will be slightly dry, and the taste of the fried dough sticks will become hard after cold. This problem has not been well resolved.

Method used

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  • Crispy fried bread stick leavening agent as well as preparation method and application thereof
  • Crispy fried bread stick leavening agent as well as preparation method and application thereof
  • Crispy fried bread stick leavening agent as well as preparation method and application thereof

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preparation example Construction

[0053] The present invention also provides a preparation method of the above-mentioned crispy fried dough stick leavening agent, comprising the following steps: weighing each component according to the weight, and then mixing the components to obtain the crispy fried dough stick leavening agent.

[0054] At the same time, the present invention also provides a green body of frozen fritters, which contains the above-mentioned crispy fritters leavening agent, wheat flour, salt and sugar.

[0055] Preferably, it contains the following components in parts by weight: 1-5 parts of the above-mentioned crispy fried dough stick leavening agent, 100 parts of wheat flour, 1-3 parts of salt, 0.5-2 parts of sugar and 55-65 parts of water.

[0056] The present invention also provides a preparation method containing the above-mentioned frozen fried dough sticks green body, comprising the following steps:

[0057] (1) Kneading: mix the crispy fritters leavening agent, wheat flour, salt and sug...

Embodiment 1

[0075] 1. Weigh the components according to the component proportions of Example 1 in Table 2, and then mix the components to prepare the crispy fried dough stick leavening agent 1 of the present invention, totaling 100 g.

[0076] 2. Weigh 2000g wheat flour, 80g crispy fritters leavening agent 1, 20g sugar, 26g salt and 1200g water at a temperature of 20°C, respectively.

[0077] 3. To knead the noodles, stir the wheat flour, crispy fritters leavening agent, sugar, salt and water evenly, then continue to stir to make a dough, let stand for 3 hours, and the stand temperature is 25°C.

[0078] 4. Divide and shape, divide the reconciled dough into 80g / piece small doughs, then roll out the formed small doughs into dough pieces, cut them into wide dough pieces with a knife, take two pieces and put them together, press down in the middle, Pull into a 15-25 mile long strip, half of which is used to make ordinary fritters, and the remaining half is used to make frozen fritters.

[0...

Embodiment 2

[0083] 1. Weigh the components according to the component proportions of Example 2 in Table 2, and then mix the components to prepare the crispy fried dough stick leavening agent 2 of the present invention, totaling 100 g.

[0084] 2. Weigh 2000g of wheat flour, 100g of crispy fritters leavening agent 2, 40g of sugar, 60g of salt and 1100g of water at a temperature of 30°C, respectively.

[0085] 3. To knead the noodles, stir the wheat flour, crispy fried dough stick leavening agent, sugar, salt and water evenly, then continue to stir to make a dough, let it stand for 4 hours, and the stand temperature is 5°C.

[0086] 4. Divide and shape, divide the reconciled dough into 80g / piece small doughs, then roll out the formed small doughs into dough pieces, cut them into wide dough pieces with a knife, take two pieces and put them together, press down in the middle, Pull into a 15-25 mile long strip, half of which is used to make ordinary fritters, and the remaining half is used to ...

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Abstract

The invention relates to the field of food additives, in particular to a crispy fried bread stick leavening agent and a preparation method and application thereof. The invention provides a crispy fried bread stick leavening agent. The crispy fried bread stick leavening agent comprises the following components in percentage by weight: 20-40% of bicarbonate, 20-40% of acidic salt, 0.01-1% of an enzyme preparation, 5-20% of an emulsifier, 5-25% of a thickening agent and 1-5% of a dough conditioning agent. The fried bread sticks prepared by using the crispy leavening agent disclosed by the invention are better in crispness, and the problem that the fried bread sticks are slightly hard in mouth feel, especially the mouth feel is slightly hard after being cooled, is obviously improved; in addition, the method is applied to frozen fried bread stick green bodies, the taste of the fried bread sticks is improved, the shelf life of the frozen fried bread stick green bodies can be prolonged, and the problem that fried bread stick products are small in size is solved.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a crispy fried dough stick leavening agent and a preparation method and application thereof. Background technique [0002] Youtiao is an ancient Chinese-style pasta. It is a long and hollow fried food with a crunchy and tough texture. It is one of the traditional Chinese breakfasts. Traditional fried dough sticks are mainly made bulky by adding "alum" and "alkali". With the popularization of the concept of health and the stricter food regulations, the current fried dough sticks are mainly replaced by the addition of aluminum-free dough sticks leavening agent. The "alumine" method. However, compared with the "alum-alkali method", the skin of the fried dough sticks made with aluminum-free leavening agent will be slightly dry, and the taste of the fried dough sticks will be hard after cooling. This problem has not been well solved. In addition, due to the shortage of technicians and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/02A21D2/08A21D2/14A21D2/16A21D2/18A21D2/22A21D13/60
CPCA21D2/02A21D2/08A21D2/16A21D2/14A21D2/18A21D2/22A21D2/186A21D13/00Y02P60/80
Inventor 熊涛于文峰肖明华胡新平
Owner ANGELYEAST CO LTD
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