阅读说明：本技术 一种新型高效夹心麻花制品生产工艺 (Novel efficient production process of sandwich fried dough twist product ) 是由 杨坤龙 于 2021-06-30 设计创作，主要内容包括：本发明提供一种新型高效夹心麻花制品生产工艺,涉及一种酥脆安全健康的麻花蘸制品生产方法,属于食品加工领域；提供的一种添加黄油、外包裹糖浆形成糖衣的口感酥脆的麻花蘸的生产工艺,采用小麦粉、植物油、白砂糖,配料：饴糖、鸡蛋、熟的胡麻油、泡打粉、食用碱、食用盐；麻花下锅温度控制在150±10℃,油炸过程温度控制在150±15℃,油炸时间为10分钟±1分钟；操作简单,外酥里嫩,口感更好。(The invention provides a novel high-efficiency production process of sandwich fried dough twist products, relates to a production method of crisp, safe and healthy fried dough twist dipping products, and belongs to the field of food processing; the production process of the crisp fried dough twist dip with the sugar coating formed by adding butter and externally wrapping syrup adopts wheat flour, vegetable oil, white granulated sugar and ingredients: maltose, egg, cooked linseed oil, baking powder, dietary alkali and edible salt; controlling the temperature of putting the fried dough twist into a pot to be 150 +/-10 ℃, controlling the temperature of the frying process to be 150 +/-15 ℃, and controlling the frying time to be 10 minutes +/-1 minute; simple operation, crisp outside and tender inside, and better taste.)

1. A novel high-efficiency production process of sandwich fried dough twist products is characterized in that: the method comprises the following steps:

1) preparing raw materials: wheat flour, vegetable oil, white granulated sugar and ingredients;

the wheat flour is standard wheat flour;

the ingredients comprise maltose, egg, cooked linseed oil, baking powder, dietary alkali and edible salt;

2) kneading: adding water and yeast into wheat flour, and fermenting to obtain leavened dough;

stirring vegetable oil, dry wheat flour and maltose to obtain sandwiched material;

taking out the sandwich material in the dough kneading machine for later use;

mixing leavened dough, dry wheat flour, white granulated sugar, egg, cooked linseed oil, baking powder, edible alkali and edible salt with water, stirring and kneading to form dough;

taking out the dough in the dough kneading machine;

3) molding a dough blank, namely molding the step 2):

putting the dough into a pastry opening machine for pressing to obtain dough sheets;

flatly placing the dough sheet on a feeding conveyor belt of equipment, laying a sandwich material, folding the dough sheet in half, and starting stuffing equipment to extrude and shape;

putting the filled blank body into a fried dough twist forming machine;

4) frying the dough blank in an oil pan to obtain fried dough twists;

putting the formed fried dough twist into a fryer for frying, wherein the temperature of the fried dough twist in the fryer is controlled to be 150 +/-10 ℃, the temperature in the frying process is controlled to be 150 +/-15 ℃, and the frying time is 10 minutes +/-1 minute;

5) and (3) cooling: cooling the fried dough twists to room temperature;

6) coating and sterilizing: splitting a roll film to be packaged, and placing the roll film into a film-wrapping disinfection cabinet for disinfection for half an hour;

7) inner packaging: according to different brands, packaging the fried dough twists on a pillow type packaging machine by using an inner wrapping film to form single fried dough twists, filling the packaged finished fried dough twists into inner wrapping bags according to different specification requirements, sealing bag openings by using a pedal type sealing machine/sealing the openings by using an automatic packaging machine, and checking the flatness; confirming the code printing date, installing a corresponding code printing machine character mold, seeing whether the code printing date and the machine number are correct, confirming the code printing position according to different brand packaging films and correctly printing, and clearly seeing the production date and the machine number;

8) and (3) metal detection:

9) and (3) outer packaging: the taste of the paper box is consistent with that of the filled fried dough twists, and the jet printing information which is consistent with the production date and the group of the internally wrapped fried dough twists is printed at the appointed position, and the production date and the group printing are clearly visible;

10) and (6) inspection and warehousing: and filling the packaged product, and transferring the product into a warehouse.

2. The production process of the novel efficient sandwich fried dough twist product according to claim 1, wherein the production process comprises the following steps: 6.5Kg of vegetable oil, 13Kg of dry wheat flour and 8Kg of maltose are required for the sandwich material, and 20Kg of leavened dough, 50Kg of dry wheat flour, 10Kg of soft sugar, 5Kg of eggs, 5Kg of cooked linseed oil, 0.4Kg of baking powder, 0.5Kg of dietary alkali, 0.4Kg of edible salt and 13Kg of warm water are required for the dough.

3. The production process of the novel efficient sandwich fried dough twist product according to claim 1, wherein the production process comprises the following steps: the rotating speed of the dough mixer is set as follows:

the rotational speed of a dough mixer in the hydration stage is 25-30 r/min, and the dough kneading time is 10-15 min;

the rotational speed of the dough mixer in the picking-up stage is 48-50 revolutions/min, and the dough kneading time is 5-8 min;

the rotation speed of a dough mixer in the emulsification stage is 48-50 revolutions per minute, and the dough kneading time is 20-25 min;

the rotating speed of the dough mixer in the rolling stage is 25-30 revolutions/min, and the dough kneading time is 20-30 min;

the paste is added to the dough mixer during the emulsification stage.

4. The production process of the novel efficient sandwich fried dough twist product according to claim 1, wherein the production process comprises the following steps: frying in the oil pan, namely putting the vegetable oil into the oil pan, heating to 160 ℃ at 150-; and after cooling thoroughly, frying for 15-25min again.

5. The production process of the novel efficient sandwich fried dough twist product according to claim 1, wherein the production process comprises the following steps: and 3) putting the dough into a crisper to repeatedly fold and press the dough, putting the filled blank into a fried dough twist forming machine, and conveying, shearing, folding, twisting and cutting the blank into the required fried dough twist length and size.

6. The production process of the novel efficient sandwich fried dough twist product according to claim 1, wherein the production process comprises the following steps: the metal detection content in the step 8) is as follows:

the test piece is 2.0mm in iron, 2.0mm in stainless steel and 2.0mm in non-iron, the check before delivery is performed, the check in the delivery is performed once every 2h, the check after delivery is performed once, the gold detection is stopped immediately if abnormality is found (the test piece passes through the non-sounding alarm) in each check, the gold detection is completely isolated from the products which are subjected to the over-detection in the last check interval, and the gold detection is performed again after the gold detector is repaired.

Technical Field

The invention provides a novel efficient production process of a sandwich fried dough twist product, relates to a production method of a crisp, safe and healthy fried dough twist dipping product, and belongs to the field of food processing.

Background

At present, the production and processing of the fried dough twists are all processed by adopting a traditional process, the whole health is influenced by matching with additive preparation, the traditional preparation process is single for frying, the crisp fried dough twists are difficult to obtain, only the outer fried dough twists are crisp, the inner fried dough twists are mainly dough, the storage time is short, the fried dough twists are easy to collapse due to the inner part, the taste is influenced, in addition, the fried dough twists outside the existing fried dough twists directly leak, the protection is lacked, and the storage time is short.

Notice No. CN104886209B discloses a filling fried dough twist is wrapped up in to potato flour, including twisted dough skin strip, sesame strip and filling, the ratio of the quality of twisted dough skin strip and sesame strip and the total quality of filling is 1: 0.25-1, replacing the wheat flour with the potato flour in proportion, and frying the wheat flour by using the preparation process, so that the potato flour cannot form crispy taste inside and outside.

Disclosure of Invention

The invention relates to a novel efficient production process of sandwich fried dough twist products, and provides a production process of fried dough twist dipping with crisp mouthfeel, wherein the fried dough twist dipping is formed by adding butter and externally wrapping syrup to form sugar coatings.

The production process of the novel efficient sandwich fried dough twist product comprises the following steps:

1) preparing raw materials: wheat flour, vegetable oil, white granulated sugar and ingredients;

the wheat flour is standard wheat flour;

the ingredients comprise maltose, egg, cooked linseed oil, baking powder, dietary alkali and edible salt;

2) kneading: adding water and yeast into wheat flour, and fermenting to obtain leavened dough;

stirring vegetable oil, dry wheat flour and maltose to obtain sandwiched material;

taking out the sandwich material in the dough kneading machine for later use;

mixing leavened dough, dry wheat flour, white granulated sugar, egg, cooked linseed oil, baking powder, edible alkali and edible salt with water, stirring and kneading to form dough;

taking out the dough in the dough kneading machine;

3) molding a dough blank, namely molding the step 2):

putting the dough into a pastry opening machine for pressing to obtain dough sheets;

flatly placing the dough sheet on a feeding conveyor belt of equipment, laying a sandwich material, folding the dough sheet in half, and starting stuffing equipment to extrude and shape;

putting the filled blank body into a fried dough twist forming machine;

4) frying the dough blank in an oil pan to obtain fried dough twists;

putting the formed fried dough twist into a fryer for frying, wherein the temperature of the fried dough twist in the fryer is controlled to be 150 +/-10 ℃, the temperature in the frying process is controlled to be 150 +/-15 ℃, and the frying time is 10 minutes +/-1 minute;

5) and (3) cooling: cooling the fried dough twists to room temperature;

6) coating and sterilizing: splitting a roll film to be packaged, and placing the roll film into a film-wrapping disinfection cabinet for disinfection for half an hour;

7) inner packaging: according to different brands, packaging the fried dough twists on a pillow type packaging machine by using an inner wrapping film to form single fried dough twists, filling the packaged finished fried dough twists into inner wrapping bags according to different specification requirements, sealing bag openings by using a pedal type sealing machine/sealing the openings by using an automatic packaging machine, and checking the flatness; confirming the code printing date, installing a corresponding code printing machine character mold, seeing whether the code printing date and the machine number are correct, confirming the code printing position according to different brand packaging films and correctly printing, and clearly seeing the production date and the machine number;

8) and (3) metal detection:

9) and (3) outer packaging: the taste of the paper box is consistent with that of the filled fried dough twists, and the jet printing information which is consistent with the production date and the group of the internally wrapped fried dough twists is printed at the appointed position, and the production date and the group printing are clearly visible;

10) and (6) inspection and warehousing: and filling the packaged product, and transferring the product into a warehouse.

6.5Kg of vegetable oil, 13Kg of dry wheat flour and 8Kg of maltose are required for the sandwich material, and 20Kg of leavened dough, 50Kg of dry wheat flour, 10Kg of soft sugar, 5Kg of eggs, 5Kg of cooked linseed oil, 0.4Kg of baking powder, 0.5Kg of dietary alkali, 0.4Kg of edible salt and 13Kg of warm water are required for the dough.

The rotating speed of the dough mixer is set as follows:

the rotational speed of a dough mixer in the hydration stage is 25-30 r/min, and the dough kneading time is 10-15 min;

the rotational speed of the dough mixer in the picking-up stage is 48-50 revolutions/min, and the dough kneading time is 5-8 min;

the rotation speed of a dough mixer in the emulsification stage is 48-50 revolutions per minute, and the dough kneading time is 20-25 min;

the rotating speed of the dough mixer in the rolling stage is 25-30 revolutions/min, and the dough kneading time is 20-30 min;

the paste is added into a dough kneading machine in an emulsifying stage;

frying in the oil pan, namely putting the vegetable oil into the oil pan, heating to 160 ℃ at 150-; and after cooling thoroughly, frying for 15-25min again.

The dough in the step 3) is put into a crisp opener to be repeatedly folded and pressed, the blank body with the stuffing is put into a fried dough twist forming machine,

the fried dough twist is conveyed, cut, folded, twisted and cut into the required length and size of the fried dough twist.

The metal detection content in the step 8) is as follows:

the test piece is 2.0mm in iron, 2.0mm in stainless steel and 2.0mm in non-iron, the check before delivery is performed, the check in the delivery is performed once every 2h, the check after delivery is performed once, the gold detection is stopped immediately if abnormality is found (the test piece passes through the non-sounding alarm) in each check, the gold detection is completely isolated from the products which are subjected to the over-detection in the last check interval, and the gold detection is performed again after the gold detector is repaired.

The invention has the beneficial effects that:

firstly, vegetable oil, dry wheat flour and maltose are stirred to obtain a sandwich material which has better mouthfeel compared with the traditional sandwich material;

secondly, the forming step enables the speed to be higher and the forming effect to be good;

thirdly, the structure is simple and the use is convenient.

Description of the drawings:

fig. 1 is a flow chart of the production process of the novel high-efficiency sandwich fried dough twist product.

Detailed Description

The invention relates to a novel efficient production process of a sandwich fried dough twist product, which comprises the following steps: a novel high-efficiency production process of sandwich fried dough twist products is characterized in that: the method comprises the following steps:

5) preparing raw materials: wheat flour, vegetable oil, white granulated sugar and ingredients;

the wheat flour is standard wheat flour;

the ingredients comprise maltose, egg, cooked linseed oil, baking powder, dietary alkali and edible salt;

6) kneading: adding water and yeast into wheat flour, and fermenting to obtain leavened dough;

stirring vegetable oil, dry wheat flour and maltose to obtain sandwiched material;

taking out the sandwich material in the dough kneading machine for later use;

mixing leavened dough, dry wheat flour, white granulated sugar, egg, cooked linseed oil, baking powder, edible alkali and edible salt with water, stirring and kneading to form dough;

taking out the dough in the dough kneading machine;

7) molding a dough blank, namely molding the step 2):

putting the dough into a pastry opening machine for pressing to obtain dough sheets;

flatly placing the dough sheet on a feeding conveyor belt of equipment, laying a sandwich material, folding the dough sheet in half, and starting stuffing equipment to extrude and shape;

putting the filled blank body into a fried dough twist forming machine;

8) frying the dough blank in an oil pan to obtain fried dough twists;

putting the formed fried dough twist into a fryer for frying, wherein the frying temperature is controlled at 150 ℃, the frying temperature is controlled at 150 ℃ and the frying time is 10 minutes;

5) and (3) cooling: cooling the fried dough twists to room temperature;

6) coating and sterilizing: splitting a roll film to be packaged, and placing the roll film into a film-wrapping disinfection cabinet for disinfection for half an hour;

7) inner packaging: according to different brands, packaging the fried dough twists on a pillow type packaging machine by using an inner wrapping film to form single fried dough twists, filling the packaged finished fried dough twists into inner wrapping bags according to different specification requirements, sealing bag openings by using a pedal type sealing machine/sealing the openings by using an automatic packaging machine, and checking the flatness; confirming the code printing date, installing a corresponding code printing machine character mold, seeing whether the code printing date and the machine number are correct, confirming the code printing position according to different brand packaging films and correctly printing, and clearly seeing the production date and the machine number;

8) and (3) metal detection:

9) and (3) outer packaging: the taste of the paper box is consistent with that of the filled fried dough twists, and the jet printing information which is consistent with the production date and the group of the internally wrapped fried dough twists is printed at the appointed position, and the production date and the group printing are clearly visible;

10) and (6) inspection and warehousing: filling and writing the packaged product and transferring the card into a warehouse; 6.5Kg of vegetable oil, 13Kg of dry wheat flour and 8Kg of maltose are required for the sandwich material, and 20Kg of leavened dough, 50Kg of dry wheat flour, 10Kg of soft sugar, 5Kg of eggs, 5Kg of cooked linseed oil, 0.4Kg of baking powder, 0.5Kg of dietary alkali, 0.4Kg of edible salt and 13Kg of warm water are required for the dough.

The rotating speed of the dough mixer is set as follows:

the rotational speed of a dough mixer in the hydration stage is 26 revolutions per minute, and the dough mixing time is 13 min;

the rotating speed of the dough mixer in the picking-up stage is 49 revolutions per minute, and the dough mixing time is 6 min;

the rotating speed of a dough mixer in the emulsification stage is 49 revolutions per minute, and the dough mixing time is 23 min;

the rotating speed of the dough kneading machine in the rolling stage is 26 revolutions per minute, and the dough kneading time is 25 min;

the paste is added into a dough kneading machine in an emulsifying stage; frying in the oil pan, putting vegetable oil into the oil pan, heating to 155 ℃, putting the fried dough twists into the oil pan for 8 minutes, and fishing out and draining the oil; frying for 20min after cooling; the dough in the step 3) is placed into a crisper to be repeatedly folded and pressed, the blank body with the stuffing is placed into a fried dough twist forming machine, and the fried dough twist with the stuffing is conveyed, cut, folded, twisted and cut into the required fried dough twist length and size; the metal detection content in the step 8) is as follows: the test piece is 2.0mm in iron, 2.0mm in stainless steel and 2.0mm in non-iron, the check before delivery is performed, the check in the delivery is performed once every 2h, the check after delivery is performed once, the gold detection is stopped immediately if abnormality is found (the test piece passes through the non-sounding alarm) in each check, the gold detection is completely isolated from the products which are subjected to the over-detection in the last check interval, and the gold detection is performed again after the gold detector is repaired.

The present invention and its embodiments have been described above, and the description is not intended to be limiting, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.