CN108935594A - A kind of preparation method of quick freezing deep fried puffy dough strips - Google Patents
A kind of preparation method of quick freezing deep fried puffy dough strips Download PDFInfo
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- CN108935594A CN108935594A CN201810707888.0A CN201810707888A CN108935594A CN 108935594 A CN108935594 A CN 108935594A CN 201810707888 A CN201810707888 A CN 201810707888A CN 108935594 A CN108935594 A CN 108935594A
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
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- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
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- 239000003085 diluting agent Substances 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940001447 lactate Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D15/00—Improving finished, partly finished or par-baked bakery products
- A21D15/02—Improving finished, partly finished or par-baked bakery products by cooling, e.g. refrigeration or freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of preparation methods of quick freezing deep fried puffy dough strips, the following steps are included: (1) weighs raw material: weighing raw material by following parts by weight: 98-102 parts of wheat flour, 1.5-2 parts of salt, 2-3 parts of quick freezing deep fried puffy dough strips modifying agent, 0.2-0.6 parts of active dry yeast, 5-8 parts of vegetable oil, food production is with 60-65 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is prepared by the raw material of following parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of calgon, δ -8-15 parts of glucolactone, 13-18 parts of stearoyl lactate, 10-16 parts of calcium sulfate, 10-20 parts of powdered glucose, 0.02-0.05 parts of alpha-amylase, 0.01-0.03 parts of zytase；(2) and face；(3) provocation；(4) base；(5) prefrying；(6) quick-frozen.The preparation method of quick freezing deep fried puffy dough strips provided by the invention can greatly shorten proofing period, be advantageously implemented the industrialization production of quick freezing deep fried puffy dough strips, and quick freezing deep fried puffy dough strips starting obtained is good, stomata is fine and closely woven uniformly, hole wall is thin, and quick-frozen air vent wall rupture rate in the process is low.
Description
Technical field
The present invention relates to technical field of food additives, and in particular to a kind of preparation method of quick freezing deep fried puffy dough strips.
Background technique
Fried food is a kind of traditional instant food, makees heat exchange medium using grease, makes the starch in fried food
Gelatinization, protein denaturation, hydrone escape as a vapor, make the special mouth that food is crisp with porosity and crust
Sense, simultaneously because the protein, carbohydrate, fat and some micro constitutents in food change in frying course and
Generate special flavor.Therefore, fried food is at home and abroad liked by consumer, and deep-fried twisted dough sticks are exactly to be liked deeply by the majority of consumers
One of food of love, even more a kind of quality-high and inexpensive instant food is edible usually as breakfast, occupies in catering industry important
Status.
Currently, the production method of deep-fried twisted dough sticks is in the majority with interim stand, substantially by hand-made, production efficiency is low, and does not have
Unified standard, health and safe condition can not ensure, be unable to satisfy the requirement of food-safe people, nutrition and health.With
The raising of living standards of the people, the demand of the transformation of the accelerating rhythm of life and consumption status, quick-frozen food increase sharply,
Many traditional foods also achieve the industrialized production of quick-frozen technique.Quick freezing deep fried puffy dough strips are exactly a kind of on the basis of the processing of traditional deep-fried twisted dough sticks
Quick-frozen flour-made food made of chilled processing technology.With other faces phase of an eclipse ratio, the manufacture craft of deep-fried twisted dough sticks is relative complex, production week
Phase is long, seriously affects the industrialized production of deep-fried twisted dough sticks.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of preparation methods of quick freezing deep fried puffy dough strips.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of preparation method of quick freezing deep fried puffy dough strips, comprising the following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 98-102 parts of wheat flour, 1.5-2 parts of salt, quick freezing deep fried puffy dough strips improvement
2-3 parts of agent, 0.2-0.6 parts of active dry yeast, 5-8 parts of vegetable oil, food production is with 60-65 parts of water；Wherein, the quick freezing deep fried puffy dough strips
Modifying agent is prepared by the raw material of following parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of calgon, and δ-gluconic acid
8-15 parts of lactone, 13-18 parts of stearoyl lactate, 10-16 parts of calcium sulfate, 10-20 parts of powdered glucose, alpha-amylase 0.02-
0.05 part, 0.01-0.03 parts of zytase；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 35-38 DEG C of proofing temperature,
Relative humidity 75-80%, proofing period 20-30min；
(4) base: the dough good to provocation is delivered to deep-fried twisted dough sticks cutting molding machine after carrying out pressure surface, and deep-fried twisted dough sticks green compact are made；
(5) prefrying: 50-70s is fried at 170-180 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -30 DEG C to -35 DEG C, deep-fried twisted dough sticks central temperature reaches -17 DEG C to -19
DEG C when, complete it is quick-frozen, obtain quick freezing deep fried puffy dough strips.
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein the following steps are included:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase;
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min；
(4) base: the dough good to provocation is delivered to deep-fried twisted dough sticks cutting molding machine after carrying out pressure surface, and deep-fried twisted dough sticks green compact are made；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein the wheat flour is high muscle wheat flour.
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein the calcium sulfate is dead plaster.
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein the powdered glucose is anhydrous grape Icing Sugar.
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein pressure surface with a thickness of 1-1.4cm in the step (4).
The preparation method of above-mentioned quick freezing deep fried puffy dough strips, wherein the width of deep-fried twisted dough sticks green compact obtained is 1.8- in the step (4)
2.3cm, a length of 15-16cm.
Compared with prior art, beneficial effects of the present invention are as follows:
(1) bulk using quick freezing deep fried puffy dough strips modifying agent and two kinds of active dry yeast in the preparation method of quick freezing deep fried puffy dough strips provided by the invention
Agent ferments to dough, substantially reduces proofing period, and then shortens the entire production cycle, has saved time cost, has had
Conducive to the industrialization production for realizing quick freezing deep fried puffy dough strips.
(2) quick freezing deep fried puffy dough strips modifying agent used in the preparation method of quick freezing deep fried puffy dough strips provided by the invention not only has bulk
Effect, additionally it is possible to the appearance and mouthfeel for improving quick freezing deep fried puffy dough strips make that quick freezing deep fried puffy dough strips starting obtained is good, stomata is fine and closely woven uniformly, hole
Wall is thin, and the modifying agent ensure that the health and safety of quick freezing deep fried puffy dough strips without aluminium evil；Leavening agent is done using active dry yeast simultaneously,
Deep-fried twisted dough sticks interior tissue density is increased in the case where not reducing fluffy degree, avoids quick-frozen air vent wall rupture in the process.
(3) deep-fried twisted dough sticks base of the invention realizes mechanization production, improves production efficiency, production technology more standard,
Specification, quality, the health of deep-fried twisted dough sticks green compact are more stably and controllable.
(4) invention introduces prefrying techniques, solve the fluffy ability decline in storage of quick freezing deep fried puffy dough strips dough
Problem only needs simply to fry again when edible, convenient and efficient.
Specific embodiment
Embodiments of the present invention are described in further detail below with reference to embodiment.Following embodiment is for illustrating this
Invention, but cannot be used to limit the scope of the invention.
Embodiment 1
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 98-102 parts of wheat flour, 1.5-2 parts of salt, quick freezing deep fried puffy dough strips improvement
2-3 parts of agent, 0.2-0.6 parts of active dry yeast, 5-8 parts of vegetable oil, food production is with 60-65 parts of water；Wherein, the quick freezing deep fried puffy dough strips
Modifying agent is prepared by the raw material of following parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of calgon, and δ-gluconic acid
8-15 parts of lactone, 13-18 parts of stearoyl lactate, 10-16 parts of calcium sulfate, 10-20 parts of powdered glucose, alpha-amylase 0.02-
0.05 part, 0.01-0.03 parts of zytase.The wheat flour is high muscle wheat flour, and the calcium sulfate is dead plaster,
The powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 35-38 DEG C of proofing temperature,
Relative humidity 75-80%, proofing period 20-30min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1-1.4cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 1.8-2.3cm, a length of 15-16cm；
(5) prefrying: 50-70s is fried at 170-180 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -30 DEG C to -35 DEG C, deep-fried twisted dough sticks central temperature reaches -17 DEG C to -19
DEG C when, complete it is quick-frozen, obtain quick freezing deep fried puffy dough strips.
Wherein, in the raw material of quick freezing deep fried puffy dough strips modifying agent used in the present invention, using the chemical characteristic of acylate, i.e.,
δ-glucolactone hydrolyzes in aqueous solution generates gluconic acid, it and sodium bicarbonate occur acid-base reaction and generate two when heating
Carbon oxide gas, CO2When gases are heated, they expand expands deep-fried twisted dough sticks dough, forms uniformly loose porous organization, reaches bulk purpose.
Chemical equation is as follows:
NaHCO3→Na2CO3+ CO2↑+H2O
NaHCO3+ C6H12O7→NaC6H11O7+CO2↑+H2O
δ-glucolactone is not easy to react at low temperature compared with other acid materials, is heated to anti-with sodium bicarbonate
Gas should be produced, production gas is uniformly tiny, and raciness, and being used in fried food can be with Energy Saving, while there are also antibacterial antisepsises.
Calgon can increase the fluffy degree of deep-fried twisted dough sticks, mainly complexing calcium ions and other one as acidity regulator
A little metal ions, to prevent calcium etc. from influencing lofting effect to the crosslinking of mucedin.Calgon improves dough simultaneously
Water holding capacity, moisture loss of the dough after molding, provocation and prefrying in cooling procedure is reduced, to guarantee that flesh is soft in deep-fried twisted dough sticks
Soft mouthfeel.
Stearoyl lactate can interact with protein in flour, and wherein hydrophilic group can be with the amylan egg in mucedin
White combination, and hydrophobic group, then in conjunction with glutenin, to keep gluten network more careful and flexible, that improves dough holds gas
Property.The fat group of stearoyl lactate is deep into the helical structure of direct-connected starch, forms stable spiral shape compound, from
And recrystallizing and bringing back to life for starch is inhibited, prevent the aging of deep-fried twisted dough sticks.
Calcium sulfate mainly makees the diluent of filler and enzyme preparation, improves the dispersibility and uniformity of compound additive.When
When calcium ion reaches a certain concentration in dough, alpha-amylase can be made to keep conformation appropriate, so as to maintain its maximum work
Property and stability.
Glucose is a kind of widely distributed monosaccharide of nature, has reproducibility.In a heated condition, the carbonyl of glucose
Maillard reaction occurs with the amino in flour protein, keeps deep-fried twisted dough sticks golden yellow color tempting, can also generate aroma substance, increases people
Appetite.
Alpha-amylase can hydrolyze the starch in flour, and starch chain cutting is become short chain dextrin, oligosaccharides and a small amount of malt
Sugar and glucose.Amylase decomposes a part of starch, improves sugared content in flour, improves mouthfeel and quality；Amylase simultaneously
Starch property can be changed, pliability is improved, keep the aging action of starch slow, extend the shelf life.
Zytase can hydrolyze insoluble xylan in flour and improve gluten network, improve dough operability and
Stability.Water soluble pentosan participates in gluten network structure, increases gluten and starch film strength and extensibility, makes face
Group has better gas-holding ability and improves the operation endurance of dough.After adding zytase, the interior flesh of deep-fried twisted dough sticks has sample gloss,
Texture structure is uniform, and fine and closely woven stomata is in honeycomb.
The oxide spinel hydrogen sodium that the present invention uses is purchased from the chemical inc Tianjin Bo Huayongli；Calgon purchase
From Hubei Xingfa Chemical Group Corp., Ltd.；δ-glucolactone is purchased from the limited public affairs of the emerging cosmos medicine food science and technology in Anhui Province
Department；Stearoyl lactate is purchased from Henan Zhengtong Chemical Co., Ltd.；Calcium sulfate is purchased from Yingcheng City macro foundation stone cream Products Co., Ltd；
Powdered glucose is purchased from Shijiazhuang City heavenly steed starch Co., Ltd；Alpha-amylase and zytase are purchased from Dutch DSM N. V..This hair
Dough mixing machine used in bright is purchased from the double acting double speed dough mixing machine of Rudong County Heng Yue Food Machinery Co., Ltd. production, model
BMS20E。
It is swollen using quick freezing deep fried puffy dough strips modifying agent and two kinds of active dry yeast in the preparation method of quick freezing deep fried puffy dough strips provided by the invention
Loose agent ferments to dough, substantially reduces proofing period, and then shortens the entire production cycle, has saved time cost,
It is advantageously implemented the industrialization production of quick freezing deep fried puffy dough strips, and quick freezing deep fried puffy dough strips starting obtained is good, stomata is fine and closely woven uniformly, hole wall is thin, speed
Air vent wall rupture rate is low during jelly.
Embodiment 2
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase.It is described small
Wheat flour is high muscle wheat flour, and the calcium sulfate is dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
Embodiment 3
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 98 parts of wheat flour, 1.5 parts of salt, 2 parts of quick freezing deep fried puffy dough strips modifying agent,
0.2 part of active dry yeast, 6 parts of vegetable oil, food production is with 60 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following weight
The raw material of part is prepared: 20 parts of sodium bicarbonate, 16 parts of calgon, and 9 parts of δ-glucolactone, stearoyl lactate 14
Part, 11 parts of calcium sulfate, 11 parts of powdered glucose, 0.02 part of alpha-amylase, 0.02 part of zytase.The wheat flour is that high muscle is small
Wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 35 DEG C of proofing temperature, relatively
Humidity 80%, proofing period 30min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1cm, be then sent to deep-fried twisted dough sticks cutting molding machine,
Deep-fried twisted dough sticks green compact are made, the width of the deep-fried twisted dough sticks green compact is 1.8cm, a length of 16cm；
(5) prefrying: 70s is fried at 171 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -31 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 4
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 101 parts of wheat flour, 1.95 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.6
Part, 0.4 part of active dry yeast, 7 parts of vegetable oil, food production is with 61.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following
The raw material of parts by weight is prepared: 23 parts of sodium bicarbonate, 17 parts of calgon, and 8 parts of δ-glucolactone, stearoyl lactylates
13 parts of sodium, 10 parts of calcium sulfate, 10 parts of powdered glucose, 0.04 part of alpha-amylase, 0.01 part of zytase.The wheat flour is height
Muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 38 DEG C of proofing temperature, relatively
Humidity 77%, proofing period 29min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 70s is fried at 170 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -30 DEG C, when deep-fried twisted dough sticks central temperature reaches -17 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 5
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 99 parts of wheat flour, 2 parts of salt, 2.2 parts of quick freezing deep fried puffy dough strips modifying agent,
0.3 part of active dry yeast, 5 parts of vegetable oil, food production is with 61 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following weight
The raw material of part is prepared: 21 parts of sodium bicarbonate, 15 parts of calgon, and 11 parts of δ-glucolactone, stearoyl lactate
16 parts, 12 parts of calcium sulfate, 19 parts of powdered glucose, 0.03 part of alpha-amylase, 0.03 part of zytase.The wheat flour is high muscle
Wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36 DEG C of proofing temperature, relatively
Humidity 79%, proofing period 28min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 69s is fried at 173 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -34 DEG C, when deep-fried twisted dough sticks central temperature reaches -19 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 6
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 102 parts of wheat flour, 1.9 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.4
Part, 0.6 part of active dry yeast, 8 parts of vegetable oil, food production is with 65 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following heavy
The raw material of amount part is prepared: 24 parts of sodium bicarbonate, 19 parts of calgon, and 10 parts of δ-glucolactone, stearoyl lactylates
15 parts of sodium, 14 parts of calcium sulfate, 18 parts of powdered glucose, 0.05 part of alpha-amylase, 0.01 part of zytase.The wheat flour is height
Muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36 DEG C of proofing temperature, relatively
Humidity 76%, proofing period 27min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 68s is fried at 172 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -33 DEG C, when deep-fried twisted dough sticks central temperature reaches -17 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 7
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.85 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.8
Part, 0.5 part of active dry yeast, 6 parts of vegetable oil, food production is with 62 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following heavy
The raw material of amount part is prepared: 22 parts of sodium bicarbonate, 18 parts of calgon, and 12 parts of δ-glucolactone, stearoyl lactylates
17 parts of sodium, 13 parts of calcium sulfate, 17 parts of powdered glucose, 0.04 part of alpha-amylase, 0.02 part of zytase.The wheat flour is height
Muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 37 DEG C of proofing temperature, relatively
Humidity 78%, proofing period 27min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 64s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -32 DEG C, when deep-fried twisted dough sticks central temperature reaches -19 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 8
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 99 parts of wheat flour, 1.8 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.6
Part, 0.6 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, and 14 parts of δ-glucolactone, stearoyl
13 parts of sodium lactate, 16 parts of dead plaster, 14 parts of powdered glucose, 0.03 part of alpha-amylase, 0.03 part of zytase.The wheat
Flour is high muscle wheat flour, and the calcium sulfate is dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 35 DEG C of proofing temperature, relatively
Humidity 75%, proofing period 22min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 62s is fried at 174 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -35 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 9
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 101 parts of wheat flour, 1.65 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.4
Part, 0.5 part of active dry yeast, 7 parts of vegetable oil, food production is with 64 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following heavy
The raw material of amount part is prepared: 27 parts of sodium bicarbonate, 21 parts of calgon, and 13 parts of δ-glucolactone, stearoyl lactylates
18 parts of sodium, 15 parts of calcium sulfate, 15 parts of powdered glucose, 0.05 part of alpha-amylase, 0.01 part of zytase.The wheat flour is height
Muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 38 DEG C of proofing temperature, relatively
Humidity 77%, proofing period 25min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 53s is fried at 177 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -32 DEG C, when deep-fried twisted dough sticks central temperature reaches -17 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 10
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 102 parts of wheat flour, 1.7 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.8
Part, 0.4 part of active dry yeast, 5 parts of vegetable oil, food production is with 63.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following
The raw material of parts by weight is prepared: 26 parts of sodium bicarbonate, 23 parts of calgon, and 11.5 parts of δ-glucolactone, stearoyl
14 parts of sodium lactate, 14 parts of calcium sulfate, 16 parts of powdered glucose, 0.02 part of alpha-amylase, 0.02 part of zytase.The wheat flour
For high muscle wheat flour, the calcium sulfate is dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 37 DEG C of proofing temperature, relatively
Humidity 78%, proofing period 23min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 52s is fried at 178 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -33 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 11
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 98 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.2
Part, 0.6 part of active dry yeast, 5 parts of vegetable oil, food production is with 63.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following
The raw material of parts by weight is prepared: 28 parts of sodium bicarbonate, 24 parts of calgon, and 15 parts of δ-glucolactone, stearoyl cream
16 parts of sour sodium, 13 parts of calcium sulfate, 12 parts of powdered glucose, 0.03 part of alpha-amylase, 0.03 part of zytase.The wheat flour is
High muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36 DEG C of proofing temperature, relatively
Humidity 79%, proofing period 24min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 53s is fried at 176 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -34 DEG C, when deep-fried twisted dough sticks central temperature reaches -19 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Embodiment 12
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.6 parts of salt, 3 parts of quick freezing deep fried puffy dough strips modifying agent,
0.3 part of active dry yeast, 8 parts of vegetable oil, food production is with 63 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent is by following weight
The raw material of part is prepared: 29 parts of sodium bicarbonate, 22 parts of calgon, and 12.5 parts of δ-glucolactone, stearoyl lactylates
15 parts of sodium, 12 parts of calcium sulfate, 13 parts of powdered glucose, 0.04 part of alpha-amylase, 0.02 part of zytase.The wheat flour is height
Muscle wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 38 DEG C of proofing temperature, relatively
Humidity 76%, proofing period 26min, the provocation condition are controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.1cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.3cm, a length of 15cm；
(5) prefrying: 51s is fried at 179 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -31 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, completion is quick-frozen,
Obtain quick freezing deep fried puffy dough strips.
Comparative example 1
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by following parts by weight raw material system
It is standby to form: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, 15.5 parts of stearoyl lactate, sulphur
13 parts of sour calcium, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase.The wheat flour is high muscle wheat flour
Powder, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
Compared with Example 2, active dry yeast is not used in this comparative example in step (1) in raw material.
Comparative example 2
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 11.5 parts of δ-glucolactone, and 15.5 parts of stearoyl lactate,
13 parts of calcium sulfate, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase.The wheat flour is high muscle wheat
Flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with hexa metaphosphoric acid in the raw material of quick freezing deep fried puffy dough strips modifying agent in step (1)
Sodium.
Comparative example 3
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, and 11.5 parts of δ-glucolactone, sulfuric acid
13 parts of calcium, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase.The wheat flour is high muscle wheat flour
Powder, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with stearoyl cream in step (1) in the raw material of quick freezing deep fried puffy dough strips modifying agent
Sour sodium.
Comparative example 4
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase.The wheat flour is high muscle
Wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with calcium sulfate in the raw material of quick freezing deep fried puffy dough strips modifying agent in step (1).
Comparative example 5
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 0.035 part of alpha-amylase, 0.02 part of zytase.The wheat flour is that high muscle is small
Wheat flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with glucose in the raw material of quick freezing deep fried puffy dough strips modifying agent in step (1)
Powder.
Comparative example 6
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 15 parts of powdered glucose, 0.02 part of zytase.The wheat flour is high muscle wheat
Flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with alphalise starch in the raw material of quick freezing deep fried puffy dough strips modifying agent in step (1)
Enzyme.
Comparative example 7
A kind of preparation method of quick freezing deep fried puffy dough strips comprising following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 15 parts of powdered glucose, 0.035 part of alpha-amylase；The wheat flour is high muscle wheat
Flour, the calcium sulfate are dead plaster, and the powdered glucose is anhydrous grape Icing Sugar；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min, the provocation condition is controlled by proofing box；
(4) base: the dough good to provocation carries out pressure surface, pressure surface with a thickness of 1.2cm, be then sent to deep-fried twisted dough sticks cutting molding
Machine, is made deep-fried twisted dough sticks green compact, and the width of the deep-fried twisted dough sticks green compact is 2.0cm, a length of 15.5cm；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
This comparative example compared with Example 2, is not added with xylan in the raw material of quick freezing deep fried puffy dough strips modifying agent in step (1)
Enzyme.
Quality evaluation
By quick freezing deep fried puffy dough strips made from the present embodiment 2 and comparative example 1-7, the specific volume of deep-fried twisted dough sticks, oil content, sense organ are carried out after frying again
Evaluation.
1, the measurement of specific volume
After finished product deep-fried twisted dough sticks after frying again are cooled down at room temperature, the quality (m) of deep-fried twisted dough sticks is weighed, is put into graduated cylinder, fallen into graduated cylinder
Enter millet and flood deep-fried twisted dough sticks, gently shake makes millet fill up graduated cylinder in fact, records the total volume (V of deep-fried twisted dough sticks and millet1), deep-fried twisted dough sticks are taken out, are read
Volume (the V of millet out2), the specific volume of deep-fried twisted dough sticks are as follows:
Specific volume measurement is carried out to quick freezing deep fried puffy dough strips made from embodiment 2 and comparative example 1-7 respectively using the method for said determination specific volume,
Test result such as table 1.
From table 1 it follows that the specific volume of quick freezing deep fried puffy dough strips made from embodiment 2 is than quick-frozen oil made from comparative example 1-7
The specific volume of item is big, and it is good using quick freezing deep fried puffy dough strips fluffy degree made from embodiment 2 to illustrate.
2, deep-fried twisted dough sticks oil content measures
Weighing crushing is carried out after frying drying again to quick freezing deep fried puffy dough strips made from embodiment 2 and comparative example 1-7 respectively, uses soxhlet extraction methods
(GB5009.6-2016) oil content of deep-fried twisted dough sticks is surveyed.Measurement result such as table 2.
From Table 2, it can be seen that the wet basis oil content of quick freezing deep fried puffy dough strips made from embodiment 2 is than made from comparative example 1-7
The wet basis oil content of quick freezing deep fried puffy dough strips is high, illustrates that quick freezing deep fried puffy dough strips wet basis oil content made from embodiment 2 is low, it is possible to reduce oil consumption and oil
The intake of rouge.
3, subjective appreciation
To the appearance, mouthfeel, institutional framework etc. of deep-fried twisted dough sticks after being fried again quick freezing deep fried puffy dough strips made from embodiment 2 and comparative example 1-7
Subjective appreciation is carried out, the standard of evaluation is shown in Table 3.Sensory evaluation is by 30 professional sensory evaluation compositions of personnel.Indices score
The evaluation of high person is high, effect is good.Analyses Methods for Sensory Evaluation Results is as shown in table 4.
As can be seen from Table 4, quick freezing deep fried puffy dough strips made from embodiment 2 are compared to quick freezing deep fried puffy dough strips made from comparative example 1-7
Appearance and color, institutional framework, chewiness, food flavor, it is greasy on score it is high, illustrate that quick freezing deep fried puffy dough strips made from embodiment 2 exist
Appearance and color, institutional framework, chewiness, food flavor, it is greasy it is upper make moderate progress, make quick freezing deep fried puffy dough strips answer it is fried after whole mouthfeel
Optimal state is reached, and appearance is neat, symmetrical after frying again, stomata rupture rate is low, sense organ Comprehensive Assessment highest scoring.
Claims (7)
1. a kind of preparation method of quick freezing deep fried puffy dough strips, which comprises the following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 98-102 parts of wheat flour, 1.5-2 parts of salt, quick freezing deep fried puffy dough strips improvement
2-3 parts of agent, 0.2-0.6 parts of active dry yeast, 5-8 parts of vegetable oil, food production is with 60-65 parts of water；Wherein, the quick freezing deep fried puffy dough strips
Modifying agent is prepared by the raw material of following parts by weight: 20-30 parts of sodium bicarbonate, 15-25 parts of calgon, and δ-gluconic acid
8-15 parts of lactone, 13-18 parts of stearoyl lactate, 10-16 parts of calcium sulfate, 10-20 parts of powdered glucose, alpha-amylase 0.02-
0.05 part, 0.01-0.03 parts of zytase；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 35-38 DEG C of proofing temperature,
Relative humidity 75-80%, proofing period 20-30min；
(4) base: the dough good to provocation is delivered to deep-fried twisted dough sticks cutting molding machine after carrying out pressure surface, and deep-fried twisted dough sticks green compact are made；
(5) prefrying: 50-70s is fried at 170-180 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, quick-frozen at -30 DEG C to -35 DEG C, deep-fried twisted dough sticks central temperature reaches -17 DEG C to -19
DEG C when, complete it is quick-frozen, obtain quick freezing deep fried puffy dough strips.
2. the preparation method of quick freezing deep fried puffy dough strips as described in claim 1, which comprises the following steps:
(1) it weighs raw material: weighing raw material by following parts by weight: 100 parts of wheat flour, 1.75 parts of salt, quick freezing deep fried puffy dough strips modifying agent 2.5
Part, 0.4 part of active dry yeast, 6.5 parts of vegetable oil, food production is with 62.5 parts of water；Wherein, the quick freezing deep fried puffy dough strips modifying agent by with
The raw material of lower parts by weight is prepared: 25 parts of sodium bicarbonate, 20 parts of calgon, 11.5 parts of δ-glucolactone, stearic
15.5 parts of acyl lactylate, 13 parts of calcium sulfate, 15 parts of powdered glucose, 0.035 part of alpha-amylase, 0.02 part of zytase；
(2) and face: each raw material in step (1) being added in dough mixing machine, first mixes slowly to moisture and is absorbed completely, then fastly
Speed stirring is to obtaining the smooth dough in surface；
(3) provocation: provocation, the provocation condition will be carried out under certain condition with good dough are as follows: 36.5 DEG C of proofing temperature, phase
To humidity 77.5%, proofing period 25min；
(4) base: the dough good to provocation is delivered to deep-fried twisted dough sticks cutting molding machine after carrying out pressure surface, and deep-fried twisted dough sticks green compact are made；
(5) prefrying: 60s is fried at 175 DEG C to above-mentioned deep-fried twisted dough sticks green compact, pulls cooling out；
(6) quick-frozen: the deep-fried twisted dough sticks that prefrying is obtained, it is quick-frozen at -32.5 DEG C, when deep-fried twisted dough sticks central temperature reaches -18 DEG C, complete speed
Freeze, obtains quick freezing deep fried puffy dough strips.
3. the preparation method of the quick freezing deep fried puffy dough strips as described in claim 1-2 is any, which is characterized in that the wheat flour is high muscle
Wheat flour.
4. the preparation method of the quick freezing deep fried puffy dough strips as described in claim 1-2 is any, which is characterized in that the calcium sulfate is anhydrous sulphur
Sour calcium.
5. the preparation method of the quick freezing deep fried puffy dough strips as described in claim 1-2 is any, which is characterized in that the powdered glucose is anhydrous
Powdered glucose.
6. the preparation method of the quick freezing deep fried puffy dough strips as described in claim 1-2 is any, which is characterized in that pressure surface in the step (4)
With a thickness of 1-1.4cm.
7. the preparation method of the quick freezing deep fried puffy dough strips as described in claim 1-2 is any, which is characterized in that be made in the step (4)
Deep-fried twisted dough sticks green compact width be 1.8-2.3cm, a length of 15-16cm.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741132A (en) * | 2021-01-13 | 2021-05-04 | 河北食全十美食品科技有限公司 | Preparation method of deep-fried dough stick green body |
| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| CN115039801A (en) * | 2021-03-09 | 2022-09-13 | 颖乐福(太仓)食品添加剂制造有限公司 | Frozen dough and method for producing same |
| CN115397245A (en) * | 2020-02-14 | 2022-11-25 | 兰特门内单烘焙控股公司 | Method for producing bakery products without added sugar |
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| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
| CN105901053A (en) * | 2016-04-29 | 2016-08-31 | 广州市食品工业研究所有限公司 | Rapid fried bread stick premixed flour and preparation method and application thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115397245A (en) * | 2020-02-14 | 2022-11-25 | 兰特门内单烘焙控股公司 | Method for producing bakery products without added sugar |
| CN112741132A (en) * | 2021-01-13 | 2021-05-04 | 河北食全十美食品科技有限公司 | Preparation method of deep-fried dough stick green body |
| CN112753736A (en) * | 2021-02-26 | 2021-05-07 | 新乡富元食品有限公司 | Method for making quick-frozen green-body soft-fried dough twist |
| CN115039801A (en) * | 2021-03-09 | 2022-09-13 | 颖乐福(太仓)食品添加剂制造有限公司 | Frozen dough and method for producing same |
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