The Key Technology In Industrialized Production Of Aluminium-free Youtiao

Youtiao are favorite traditional fried bread stick in our country. The aluminum content of Youtiao by traditional method called "salinization alum" is 13 times more than National standards, which is a serious threat to human health. On consideration of aluminum harm and on the basis of the Youtiao traditional processing methods, this paper has developed aluminum-free leavening agent and related techniques. It has also developed fast processing technology, ancillary equipment and industrialization to solve the "aluminum over-proof" in Youtiao and developed the key technology for industrial production. The main conclusions are as follows:1. Establishment of evaluation system for Youtiao qualityYoutiao quality evaluation system was based on the sensory quality and food safety. Sensory evaluation included ten indexes of specific volume, skin color, skin smooth, greasy, the crumb structure inside, hardness, elasticity, adhesion, taste and aroma. Food safety evaluation included two indicators of the aluminum content and lipid oxidation content.2. The research of special leavening agent for YoutiaoTwo kinds of prescription of special leavening agent for Youtiao had been confirmed through the intersectional experiment. They were composed after mixing ingredient, drying, screening, moving off iron, sterilizing, second-screening, metal detecting packing. Youtiao which made by this expansion agent contained no columbium and low fat, and were quite puffy with crisp cuticle and had pure taste.3. Screening of special flour for YoutiaoThe physical and chemical indexes of special wheat flour for Youtiao were studied included ash content of 0.47%-0.70%, whiteness of 73-81, the protein content of 11.4%-13.0%, falling values between 345 and 440, wet gluten content of 28.0%-34.0%, starch content of 64.0% -71.0%. The dough forming and stability time were 2.0-4.0min and 7.0-100min, the weakening degree of the dough of 95-138F.U, the flour quality index of 50-70. In addition, stretching parameter of the maximum tensile resistance, tensile resistance and extensibility degree were 316-470B.U,270-390B. U and 120-180mm, individually.4. Optimization of Youtiao processing technologyThe fabrication process for aluminum-free Youtiao consisted of kneading dough, resting, shaping and frying. Firstly, mixed powder, aluminum-free Youtiao leavening agent with salt into water and knead dough until the dough became slight gluten. Secondly, shaped it after resting for 2 to 3 hours at 25-30℃, then put it into oil with temperature of 200-240. Finally, fried it to yellow after 1-2min. The crispness of Youtiao could be effectively improved by adding with 20-30mg cellulase or 5% hydrogenated solid oil.The technology of freezing dough and refrigerating dough for Youtiao had been researched and reserve temperature had been determined. After the dough became slight gluten, freeze(-18℃) or refrigerated(4℃)them, then sent them to kinds of selling points.