阅读说明：本技术 一种适合冷冻的油条预混合粉及其制备方法和应用 (Fried bread stick premixed powder suitable for freezing and preparation method and application thereof ) 是由 兰向东 杨佳宁 张颖 池艳红 王建群 牟利 于 2020-12-11 设计创作，主要内容包括：本发明公开了一种适合冷冻的油条预混合粉及其制备方法和应用,属于食品领域,包括如下质量分数的原料组成：高筋小麦粉80％-88％、玉米淀粉2.5％-5％、小麦淀粉5％-10％、无铝膨松剂2.5％-3％、糖1％、盐1％、改良剂1.3‰。本发明是将传统油条的制作方法及配方有所改进,将快速醒发特性和油条生胚及半成品冷冻保存结合起来,既提供了家庭式一次制作多次食用的操作可能,也能够满足工业化批量生产的需求,有效拓展了油条专用粉的适用范围。本发明的预混合油条粉进行油条制作的醒发时间可控制在30min左右,有效降低时间成本；且快速制作成型的油条面胚满足速冻要求,可进行-18℃冷冻保存,解冻后可直接煎炸得到油条产品。(The invention discloses fried bread stick premixed flour suitable for freezing and a preparation method and application thereof, belonging to the field of food and comprising the following raw materials in parts by mass: 80-88% of high gluten wheat flour, 2.5-5% of corn starch, 5-10% of wheat starch, 2.5-3% of aluminum-free leavening agent, 1% of sugar, 1% of salt and 1.3% of modifier. The invention improves the traditional making method and formula of the deep-fried dough sticks, combines the rapid proofing characteristic with the deep-fried dough stick raw blank and the semi-finished product frozen storage, not only provides the operation possibility of one-time making and multiple eating in a family way, but also can meet the requirement of industrialized mass production, and effectively expands the application range of the special powder for the deep-fried dough sticks. The proofing time of the premixed fried bread stick powder for making fried bread sticks can be controlled to be about 30min, so that the time cost is effectively reduced; and the quickly made and formed fried bread stick dough blanks meet the quick-freezing requirement, can be frozen and stored at the temperature of 18 ℃ below zero, and can be directly fried after being thawed to obtain fried bread stick products.)

1. The fried bread stick premixed flour suitable for freezing is characterized by comprising the following raw materials in parts by mass: 80-88% of high gluten wheat flour, 2.5-5% of corn starch, 5-10% of wheat starch, 2.5-3% of aluminum-free leavening agent, 1% of sugar, 1% of salt and 1.3% of modifier.

2. The pre-mix flour for deep-fried twisted dough sticks suitable for freezing as claimed in claim 1, wherein the high gluten wheat flour is selected from the group consisting of: 9-12% of water, 0.45-0.70% of ash, 75-80% of whiteness, more than or equal to 11% of protein, 27-35% of wet gluten, 3-4min of forming time and 4-5min of stabilizing time.

3. The pre-mixed flour for deep-fried dough sticks suitable for freezing as claimed in claim 1 or 2, wherein the high gluten wheat flour is subjected to a drying treatment at a temperature of 45 to 50 ℃ for 15 to 20min before being mixed with other raw materials.

4. The pre-mixed flour for twisted crullers suitable for freezing as claimed in any one of claims 1 to 3, wherein the average particle size of the sugar and the salt is 100-250 μm;

and/or the aluminum-free leavening agent comprises the following components in percentage by mass: 30% of sodium bicarbonate, 25% of disodium dihydrogen pyrophosphate, 5% of monocalcium phosphate, 5% of calcium carbonate, 5% of xylanase, 5% of lipase, 5% of gluconic acid-delta-lactone and 20% of starch;

and/or the modifying agent is sodium polyacrylate.

5. A method of preparing a pre-mix flour for deep-fried twisted dough sticks suitable for freezing as claimed in any one of claims 1 to 4, comprising the steps of:

1) weighing high gluten wheat flour in proportion, and oven drying at 45-50 deg.C for 15-20 min;

2) weighing the auxiliary materials in proportion: mixing corn starch, wheat starch, aluminum-free leavening agent, sugar, salt and modifier, pulverizing, grinding, mixing with other adjuvants and high gluten wheat flour, and making into premixed flour.

6. The method as claimed in claim 5, wherein the average particle size of the sugar and salt after pulverization in step 2) is 100-250 μm.

7. A method for preparing a raw dough for deep-fried dough sticks suitable for freezing, which comprises the steps of:

1) taking 500 parts by weight of premixed powder, adding 320 parts by weight of water 300, kneading into dough, standing and fermenting for 20-30 min;

2) after proofing, slightly pulling the well-standing dough to 40cm long, placing the dough on an operation table top, flattening the dough into a dough sheet with the width of 9-11 cm and the thickness of 0.4-0.6 cm, then cutting the dough sheet into pieces with the width of 2cm, overlapping the two pieces together, pressing the two pieces with a strip, and then stretching the dough sheet to 25cm to prepare a raw dough for later use.

8. The method for preparing the raw deep-fried dough stick embryo suitable for freezing as claimed in claim 8, wherein the temperature of water in the step 1) is 50-60 ℃;

and/or, in the step 1), the dough is covered by a preservative film in the proofing process.

9. A method for preparing a raw dough for deep-fried dough sticks suitable for freezing, which comprises the steps of:

1) firstly, kneading dough for the first time, adding the mixture into a dough kneading machine, kneading dough for 20-30 minutes at a stirring speed of 95-100 revolutions per minute, and fermenting for 10 minutes;

2) kneading the dough in the dough kneading machine in the step 1) again at the stirring speed of 95-100 revolutions per minute for 15-18 minutes; fermenting for 30 minutes;

3) pressing the cylindrical dough prepared in the step 2) into strips with the width of 10-12cm and the thickness of 1-1.2cm by using a noodle press;

4) cutting the pressed strip into strip-shaped dough sheets with the width of 3-3.5cm, the length of 7-10cm and the thickness of 1-1.2 cm;

5) and overlapping the two cut strip dough sheets, pressing the strip dough sheets in the middle of the overlapped dough sheets, and then stretching to 26-28cm to prepare the raw dough blank of the deep-fried dough stick.

10. The method for preparing raw dough for deep-fried dough sticks suitable for freezing as claimed in claim 9, wherein the raw dough for deep-fried dough sticks prepared in step 5) is packaged and quick-frozen at-18 ℃ to obtain a product;

and/or, in the step 1), the dough is covered by a preservative film in the proofing process.

Technical Field

The invention mainly relates to the field of food, in particular to fried bread stick premixed powder suitable for freezing and a preparation method and application thereof.

Background

The fried bread stick is one of common traditional gourmets in China, is crisp outside and soft inside, and is a famous traditional snack in China. Compared with other wheaten foods, the fried bread stick has relatively complex manufacturing process and larger influence on quality by operation and temperature. In order to ensure the bulkiness and the mouthfeel of the deep-fried dough sticks, a proper amount of leavening agent is needed to be added in the process of making the deep-fried dough sticks to improve the bulkiness of the deep-fried dough sticks, and meanwhile, the dough of the deep-fried dough sticks needs enough proofing time (5 hours for proofing at the room temperature of 25 ℃ or 10 hours for proofing at the low temperature of 4 ℃) to avoid the problem that the mouthfeel of the deep-fried dough sticks is hard. At present, premixed flour capable of quickly making deep-fried dough sticks and an industrial making method of quick-frozen dough blanks related to deep-fried dough sticks are available. The premixed flour for quickly making the deep-fried dough sticks can meet the requirement of consumers on conveniently making the deep-fried dough sticks and is only suitable for the manual operation mode of making the deep-fried dough sticks at present; the preparation of the quick-frozen dough can meet the requirement of industrial mass production, but the fermentation time of the preparation process still needs 3-5 h. Therefore, the current market environment of fast-paced living environment and fast development of chain operation requires a method for making deep-fried dough sticks which is fast proof, simple and convenient to operate, suitable for freezing, standard in specification and controllable in quality.

Disclosure of Invention

The invention aims to provide fried bread stick pre-mixing powder which is quick in proofing, simple and convenient to operate, suitable for freezing, standard in specification and controllable in quality, and a preparation method and application thereof.

In order to solve the technical problems, the technical scheme provided by the invention is as follows:

in one aspect, the pre-mixed powder of the deep-fried dough sticks suitable for freezing is provided, and comprises the following raw materials in percentage by mass: 80-88% of high gluten wheat flour, 2.5-5% of corn starch, 5-10% of wheat starch, 2.5-3% of aluminum-free leavening agent, 1% of sugar, 1% of salt and 1.3% of modifier.

Further, the selection indexes of the high gluten wheat flour are as follows: 9-12% of water, 0.45-0.70% of ash, 75-80% of whiteness, more than or equal to 11% of protein, 27-35% of wet gluten, 3-4min of forming time and 4-5min of stabilizing time.

Further, the high gluten wheat flour is dried before being mixed with other raw materials, and the drying temperature is 45-50 ℃ and 15-20 min.

Furthermore, the average particle sizes of the sugar and the salt are both 100-250 μm, so that the sugar and the salt can be well and uniformly mixed with flour and starch.

Further, the aluminum-free leavening agent comprises the following components in percentage by mass: 30% of sodium bicarbonate, 25% of disodium dihydrogen pyrophosphate, 5% of monocalcium phosphate, 5% of calcium carbonate, 5% of xylanase, 5% of lipase, 5% of gluconic acid-delta-lactone and 20% of starch.

Furthermore, the modifying agent is sodium Polyacrylate (PAAS), can enhance the cohesive force of protein in the flour, is favorable for forming stable colloid, and has good water retention.

In another aspect, there is provided a method for preparing the pre-mixed powder of the deep-fried dough stick suitable for freezing, comprising the steps of:

1) weighing high gluten wheat flour in proportion, and oven drying at 45-50 deg.C for 15-20 min;

2) weighing the auxiliary materials in proportion: mixing corn starch, wheat starch, aluminum-free leavening agent, sugar, salt and modifier, pulverizing, grinding, mixing with other adjuvants and high gluten wheat flour, and making into premixed flour.

Further, in the step 2), the average particle size of the sugar and the salt after pulverization is 100-250 μm.

In another aspect, a method for preparing a pre-mixed dough for deep-fried dough sticks suitable for freezing is provided, wherein the pre-mixed dough for deep-fried dough sticks suitable for freezing is prepared by a manual preparation method, and the method comprises the following steps:

1) taking 500 parts by weight of the premixed powder, adding 320 parts by weight (50-60 ℃) of water 300, kneading into dough, standing and proofing for 20-30min, and covering with a preservative film;

2) after proofing, slightly pulling the well-standing dough to 40cm long, placing the dough on an operation table top, flattening the dough into a dough sheet with the width of 9-11 cm and the thickness of 0.4-0.6 cm, then cutting the dough sheet into pieces with the width of 2cm, overlapping the two pieces together, pressing the two pieces with strips (chopsticks), and then stretching the dough sheet to 25cm to prepare a raw dough for later use.

In another aspect, an industrial preparation method is provided, which is used for preparing the pre-mixed powder of the deep-fried dough stick suitable for freezing, and comprises the following steps:

1) firstly, kneading dough for the first time, adding the mixture into a dough kneading machine, kneading dough for 20-30 minutes at a stirring speed of 95-100 revolutions per minute, proofing for 10 minutes, and covering the dough with a preservative film during proofing. (ii) a

2) Kneading the dough in the dough kneading machine in the step 1) again at the stirring speed of 95-100 revolutions per minute for 15-18 minutes; fermenting for 30 minutes;

3) pressing the cylindrical dough prepared in the step 2) into strips with the width of 10-12cm and the thickness of 1-1.2cm by using a noodle press;

4) cutting the pressed strip into strip-shaped dough sheets with the width of 3-3.5cm, the length of 7-10cm and the thickness of 1-1.2 cm;

5) and overlapping the two cut strip dough sheets, pressing the strip dough sheets in the middle of the overlapped dough sheets, and then stretching to 26-28cm to prepare the raw dough blank of the deep-fried dough stick.

Further, packaging the raw dough blank of the deep-fried dough stick prepared in the step 5), and quickly freezing at-18 ℃ to obtain the product.

After adopting such design, the invention has at least the following advantages:

the invention improves the traditional making method and formula of the deep-fried dough sticks, combines the rapid proofing characteristic with the deep-fried dough stick raw blank and the semi-finished product frozen storage, not only provides the operation possibility of one-time making and multiple eating in a family way, but also can meet the requirement of industrialized mass production, and effectively expands the application range of the special powder for the deep-fried dough sticks. The proofing time of the premixed fried bread stick powder for making fried bread sticks can be controlled to be about 30min, so that the time cost is effectively reduced; and the quickly made and formed fried bread stick dough blanks meet the quick-freezing requirement, can be frozen and stored at the temperature of 18 ℃ below zero, and can be directly fried after being thawed to obtain fried bread stick products.

Drawings

The foregoing is only an overview of the technical solutions of the present invention, and in order to make the technical solutions of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and the detailed description.

FIG. 1 is a schematic representation of a comparison of direct and post-freezing frying of green bodies made from the pre-mix of deep-fried dough sticks suitable for freezing in accordance with the present invention;

FIG. 2 is a schematic diagram showing comparison between the frozen and fried green compacts obtained from the premixed flour prepared in comparative example 1 and those obtained from example 1;

FIG. 3 is a schematic diagram showing comparison between the frozen and fried green compacts obtained from the premixed flour prepared in comparative example 2 and those obtained from example 1;

FIG. 4 is a schematic diagram showing comparison between the frozen and fried green compacts obtained from the premixed flour prepared in comparative example 3 and those obtained from example 1;

Detailed Description

The present invention is further illustrated by the following examples, but the present invention is not limited to the following examples, and any products similar or equivalent to the present invention, which are obtained by the teaching of the present invention, are within the scope of protection.

The fried bread stick premixed powder suitable for freezing consists of the following raw materials and auxiliary materials: 80-88% of high gluten wheat flour, 2.5-5% of corn starch, 5-10% of wheat starch, 2.5-3% of aluminum-free leavening agent, 1% of sugar, 1% of salt and 1.3% of modifier; the flour raw material is dried and then is uniformly mixed with the crushed auxiliary materials to obtain the fried bread stick premixed flour.

The method for preparing the deep-fried twisted dough sticks green blanks by the premixed flour is applicable to two methods:

one is manual production: 500g of premixed flour, 300 g of water and 320g (50-60 degrees) of water are added to be kneaded into dough, if the dough has larger viscosity, a small amount of salad oil can be stained on hands during kneading; covering with preservative film, standing and proofing for 20-30 min; spreading a little flour or smearing a little salad oil on an operation table, slightly pulling the well-standing dough to 40cm long, placing the dough on the operation table, slightly pressing flat dough sheets with the hand, the width of which is about 10cm and the thickness of which is about 0.5cm, cutting the dough sheets into 20 pieces with the width of about 2cm by using a knife, stacking the two pieces together, pressing the middle of the dough sheets by using chopsticks, pinching the two ends of the dough sheets by using the hand, slightly stretching the dough sheets to 25cm, selectively and directly placing the dough sheets into an oil pan with the temperature of about 200 ℃, and continuously turning and frying the dough sheets by using the chopsticks; or the prepared raw dough is put into a refrigerator for freezing, and can be directly taken out for frying and forming when needed, and the freezing does not influence the proofing.

The other is industrialized production:

kneading dough for the first time, adding the mixture into a dough kneading machine, kneading dough for 20-30 minutes at a stirring speed of 95-100 revolutions per minute, covering the dough with a preservative film (preventing water from evaporating), and standing for 10 minutes; kneading dough for the second time, kneading the dough in the dough kneading machine for 15-18 minutes at the stirring speed of 95-100 revolutions per minute again; and (3) proofing: covering the dough with a preservative film and standing for 30 minutes; pressing the cylindrical dough into strips with the width of 10-12cm and the thickness of 1-1.2cm by a noodle press; slicing, namely cutting the pressed strip into strip-shaped dough sheets with the width of 3-3.5cm, the length of 7-10cm and the thickness of 1-1.2 cm; stacking, namely stacking two cut strip-shaped dough sheets, and pressing the two stacked dough sheets with chopsticks; stretching, namely stretching the fried bread stick dough blanks pressed by chopsticks to 26-28 cm; packaging, namely packaging the finished fried bread stick dough blank; and (4) quick-freezing, namely quickly freezing the packaged fried bread stick dough blank at the temperature of-18 ℃ to obtain the product.

Example 1

The wheat core powder meeting the conditions is selected for experiments, and the indexes of the flour are shown in table 1. Drying at 50 deg.C for 20min to reduce water content to less than or equal to 8%. Mixing sugar and salt at a ratio of 1:1, pulverizing, and sieving with 200 μm sieve.

Mixing the materials according to the proportion to prepare fried bread stick premix powder: 85% of wheat core powder, 5% of corn starch, 10% of wheat starch, 1% of sugar, 1% of salt, 2.5% of aluminum-free leavening agent and 1.3% of flour improver.

Taking 200g of fried bread stick premix powder, adding 130g of water into the premixed fried bread stick premix powder for mixing, kneading the premixed fried bread stick premix powder into dough, covering a preservative film, standing and proofing for 30min to prepare fried bread stick tablets, and carrying out direct frying and green embryo freezing frying experiments, wherein the experimental results are shown in figure 1.

TABLE 1 determination of physicochemical indexes of high gluten wheat flour

As can be seen from FIG. 1, the quality of the deep-fried dough sticks after the deep-fried dough stick embryo prepared by the method is close to that of direct frying, the volume expansion is not influenced by the deep-fried dough sticks after the embryo and the semi-cooked deep-fried dough sticks are re-fried under the condition of freezing for 3-10 days, the internal structure is normal, the surface is crisp but not hard, the color is golden, the fragrance is strong, and the quality meets the expected requirement.

Comparative example 1

The differences from example 1 are: the aluminum-free leavening agent in the formula of the premixed powder in the embodiment 1 is replaced, and the replaced aluminum-free leavening agent is a commercially available Wufeng compound leavening agent, which comprises the following components: 30% of sodium bicarbonate, 25% of disodium dihydrogen pyrophosphate, 5% of monocalcium phosphate, 5% of calcium carbonate, 5% of citric acid, 5% of distilled glyceryl monostearate and 25% of starch. Obvious bubbles can be seen on the surface of dough in the manufacturing process, obvious gas generation reaction can be seen at room temperature, the prepared raw fried dough stick embryo is frozen, unfrozen and fried dough stick has poor filling power, the internal structure is adhered to form larger pores, the whole volume of the fried dough stick is small, the color and luster are deep, and the taste is hard, as shown in figure 2. In the comparative example, the premixed flour of the commercially available Wufeng compound leavening agent can be used for quickly making the raw dough of the deep-fried dough sticks, so the gas production reaction is obvious in the manufacturing process, but the frying effect after quick freezing is not ideal, the frying effect is obviously inferior to that after freezing the raw dough prepared in the example 1, and the composition of the premixed flour and the leavening agent is fully proved to have a larger relationship.

Comparative example 2

The differences from example 1 are: the flour modifier in the formula of the premixed flour in the example 1 is removed, the raw dough of the deep-fried dough stick prepared by the other components according to the original proportion is frozen, and then the deep-fried dough stick is unfrozen and has poor filling power, adhesive internal structure, smaller overall volume, darker color and harder taste, as shown in figure 3. The inventors believe that it is possible that the addition of the modifying agent reduces the extent of disruption of the gluten structure and water loss during the freezing/thawing process, and increases the water retention and moisture retention properties compared to dough without modifying agent, ultimately affecting the fluffy character of the twisted cruller. The comparative example further verifies that the modifying agent has a great influence on the bulk of the frozen green body.

Comparative example 3

The differences from example 1 are: the starch component in the formula of the premixed flour in the embodiment 1 is removed, and the formula after replacement is 95 percent of high-gluten wheat flour, 2.5 to 3 percent of aluminum-free leavening agent, 1 percent of sugar, 1 percent of salt and 1.3 thousandth of modifying agent. Due to the lack of gluten weakening effect of starch, the whole gluten strength of the dough is strong, the gas holding capacity of the dough is increased, when the prepared deep-fried dough stick raw blank is unfrozen and fried after being frozen, too much gas is generated and stored in the dough, so that the deep-fried dough stick is seriously retracted, the internal honeycomb structure is influenced, and the whole taste and the crispness of the deep-fried dough stick are reduced, as shown in figure 4. This comparative example further demonstrates that the addition of starch has a greater impact on the mouthfeel and morphology of the frozen embryo.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention in any way, and it will be apparent to those skilled in the art that the above description of the present invention can be applied to various modifications, equivalent variations or modifications without departing from the spirit and scope of the present invention.