CN104814083A - Premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour and preparation method thereof - Google Patents
Premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour and preparation method thereof Download PDFInfo
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- CN104814083A CN104814083A CN201510187334.9A CN201510187334A CN104814083A CN 104814083 A CN104814083 A CN 104814083A CN 201510187334 A CN201510187334 A CN 201510187334A CN 104814083 A CN104814083 A CN 104814083A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 235000013339 cereals Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 8
- 229910052782 aluminium Inorganic materials 0.000 claims description 8
- 239000004411 aluminium Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 108010068370 Glutens Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 241000219051 Fagopyrum Species 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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Abstract
The present invention discloses a premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour which is characterized by comprising the following raw materials in parts by weight: 100-150 parts of wheat, 20-30 parts of corn, 10-15 parts of buckwheat, 14-16 parts of soybeans, 4-6 parts of aluminum-free leavening agent, 6-8 parts of edible salt, 0.2-0.4 parts of Angel dried yeast powder, 6-10 parts of fresh ginger and an appropriate amount of water. The deep-fried dough stick special use flour firstly steams the coarse cereals well-done and powders the steamed coarse cereals during the preparing process, which can enable rapid aging of the deep-fried dough sticks during the frying process, reduce the absorption of oil, and thereby reduce the oil intake of people. Yeast powder and aluminum-free leavening agent are previously added to conduct fermenting and powdering again, which can make the deep-fried dough stick special use flour be used immediately without having to waste time waiting for dough last fermenting when the deep-fried dough stick special use flour is used. The added fresh ginger water can neutralize the acidic substances produced in the fermentation process of yeast powder due to the alkalinity of the fresh ginger water. The added corn, buckwheat and other coarse cereals are rich in human needed cellulose and trace elements. The produced deep-fried dough sticks by the special use flour not only has convenient preparation method, but also has good taste and food safety.
Description
Technical field
The invention belongs to flour processing field, be specifically related to a kind of premix coarse cereals and proof deep-fried twisted dough sticks tailored flour and preparation method thereof fast.
Background technology
Deep-fried twisted dough sticks be China's tradition earlier, it is made up of wheat flour, water, leavening agent and other auxiliary material, sends out, shaping and friedly to form through dough preparing, treacle, there is porous and outer crisp interior soft special mouthfeel, present golden yellow, salted palatability, very popular.But it is often thought shortage nutrition by people, and there is aluminium evil containing alum, suffer resistance and the denounciation of a lot of people.And select due to flour and batching is selected not easily to grasp, needed leavened dough the same day and make, the same day sells edible, and the face on the make used due to deep-fried twisted dough sticks needs fermentation, and this just needs waste for a long time, and making deep-fried twisted dough sticks to family and some street pedlars makes troubles.In order to improve this situation, to the deep-fried twisted dough sticks that people provide nutrition safe again, need to have developed a kind of deep-fried twisted dough sticks tailored flour can producing the deep-fried twisted dough sticks of safe nutrition easily.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of premix coarse cereals and proofing deep-fried twisted dough sticks tailored flour and preparation method thereof fast.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of premix coarse cereals proof deep-fried twisted dough sticks tailored flour fast, it is characterized in that, be made up of the raw material of following weight portion: wheat 100-150, corn 20-30, buckwheat 10-15, soya bean 14-16, without aluminium leavening agent 4-6, edible salt 6-8, Angel dried yeast powder 0.2-0.4, ginger 6-10, appropriate water.
Described a kind of premix coarse cereals proof the preparation method of deep-fried twisted dough sticks tailored flour fast, it is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) wheat, corn, buckwheat, soya bean is taken according to above-mentioned weight portion, put into boiling water pot respectively and cook after cleaning, carry out drying after cooling and process, then put into flour mill respectively and beat powder, stirring pouring in homogenizer after the various powder mixing obtained, obtaining coarse cereal powder;
(3) coarse cereal powder mixed is poured in dough mixing machine, add and pour salty gingerade and appropriate water into without after aluminium leavening agent, Angel dried yeast powder, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 25-30 DEG C, humidity be the condition of 35-45% under slaking 20-30 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains premix coarse cereals and proof deep-fried twisted dough sticks tailored flour fast.
Beneficial effect of the present invention:
Coarse cereals first cook and beat powder again by deep-fried twisted dough sticks tailored flour of the present invention in manufacturing process, deep-fried twisted dough sticks rapid aging in frying process can be made, reduce the absorption of oil, thus reduce the intake of people's oil, in coarse cereal powder, add dusty yeast in advance and carry out fermenting without aluminium leavening agent and again beat powder again, the deep-fried twisted dough sticks tailored flour obtained can be made to use at once, without the need to in lose time wait for dough fermentation proof, the gingerade added is owing to having alkalescence, can in and the acidic materials that produce during the fermentation of dusty yeast, and ginger itself also has certain rendering palatable and health-care efficacy, the corn added, the coarse cereals such as buckwheat contain abundant cellulose and the trace element of human body needs, there is promotion gastrointestinal peristalsis, prevent the effects such as colon cancer, use deep-fried twisted dough sticks tailored flour of the present invention to make deep-fried twisted dough sticks not only to facilitate, and mouthfeel is good, edible safety.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of premix coarse cereals of the present invention proof deep-fried twisted dough sticks tailored flour fast, it is characterized in that, be made up of the raw material of following weight portion (kg): wheat 125, corn 25, buckwheat 12.5, soya bean 15, without aluminium leavening agent 5, edible salt 7, Angel dried yeast powder 0.3, ginger 8, appropriate water.
Described a kind of premix coarse cereals proof the preparation method of deep-fried twisted dough sticks tailored flour fast, it is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) wheat, corn, buckwheat, soya bean is taken according to above-mentioned weight portion, put into boiling water pot respectively and cook after cleaning, carry out drying after cooling and process, then put into flour mill respectively and beat powder, stirring pouring in homogenizer after the various powder mixing obtained, obtaining coarse cereal powder;
(3) coarse cereal powder mixed is poured in dough mixing machine, add and pour salty gingerade and appropriate water into without after aluminium leavening agent, Angel dried yeast powder, with face 6min under the rotating speed of 80r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 30 DEG C, humidity is proof 4h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 28 DEG C, humidity be the condition of 40% under slaking 25 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 45 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 140 mesh sieves, obtains premix coarse cereals and proof deep-fried twisted dough sticks tailored flour fast.
Claims (2)
1. premix coarse cereals proof deep-fried twisted dough sticks tailored flour fast, it is characterized in that, be made up of the raw material of following weight portion: wheat 100-150, corn 20-30, buckwheat 10-15, soya bean 14-16, without aluminium leavening agent 4-6, edible salt 6-8, Angel dried yeast powder 0.2-0.4, ginger 6-10, appropriate water.
2. a kind of premix coarse cereals according to claim 1 proof the preparation method of deep-fried twisted dough sticks tailored flour fast, it is characterized in that, comprise the following steps:
(1) ginger is put into juice extractor to squeeze out juice, then in the ginger juice filtered out, add edible salt, treat that edible salt is dissolved in gingerade, obtain salty gingerade for subsequent use;
(2) wheat, corn, buckwheat, soya bean is taken according to above-mentioned weight portion, put into boiling water pot respectively and cook after cleaning, carry out drying after cooling and process, then put into flour mill respectively and beat powder, stirring pouring in homogenizer after the various powder mixing obtained, obtaining coarse cereal powder;
(3) coarse cereal powder mixed is poured in dough mixing machine, add and pour salty gingerade and appropriate water into without after aluminium leavening agent, Angel dried yeast powder, with face 5-7min under the rotating speed of 70-90r/min, becoming reconciled, dough to be put into insulating box in temperature behind face be 28-32 DEG C, humidity is proof 3-5h in the environment of 75%, obtains proofing of dough;
(4) proofing of dough is put in aging machine temperature be 25-30 DEG C, humidity be the condition of 35-45% under slaking 20-30 min, be divided into rectangular block after fully unfolding gluten, then put into vacuum drier, dry under the condition of 40-50 DEG C;
(5) the face block after oven dry is put into micronizer to pulverize, the flour after pulverizing is crossed 130-150 mesh sieve, obtains premix coarse cereals and proof deep-fried twisted dough sticks tailored flour fast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187334.9A CN104814083A (en) | 2015-04-21 | 2015-04-21 | Premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187334.9A CN104814083A (en) | 2015-04-21 | 2015-04-21 | Premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814083A true CN104814083A (en) | 2015-08-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510187334.9A Withdrawn CN104814083A (en) | 2015-04-21 | 2015-04-21 | Premixed coarse cereal rapid last fermenting deep-fried dough stick special use flour and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135349A (en) * | 2016-09-21 | 2016-11-23 | 广西大学 | Fruit filling fritters of twisted dough and preparation method thereof |
| CN106165714A (en) * | 2016-09-21 | 2016-11-30 | 广西大学 | Miscellaneous grain crops fritters of twisted dough and preparation method thereof |
| CN108926224A (en) * | 2017-05-22 | 2018-12-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment and its control method |
-
2015
- 2015-04-21 CN CN201510187334.9A patent/CN104814083A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135349A (en) * | 2016-09-21 | 2016-11-23 | 广西大学 | Fruit filling fritters of twisted dough and preparation method thereof |
| CN106165714A (en) * | 2016-09-21 | 2016-11-30 | 广西大学 | Miscellaneous grain crops fritters of twisted dough and preparation method thereof |
| CN108926224A (en) * | 2017-05-22 | 2018-12-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment and its control method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20150805 |