Different merchants have different fritters recipes. Food experts believe that the healthiest fritters in China are aluminum-free fritters. In the new technology of fried dough sticks, the survival rate and acid-producing activity of lactic acid bacteria were studied by using wheat koji (wheat flour) fermentation technology, and the improvement of yeast fermentation rheological characteristics in yeast dough pretreated by physical and chemical methods was studied by using yeast pretreatment technology, which provided theoretical information and practical basis for making aluminum-free healthy fried dough sticks.
The new technical formula of healthy fried dough sticks includes a certain proportion of wheat flour, eggs, vegetable oil and so on. Fried fritters are crispy outside and tender inside, with good bulkiness, uniform size, no peculiar smell and rich nutrition, which will not cause certain harm to human body.
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With the development of modern science, we will introduce and develop national mature biotechnology, realize high-tech health food and improve the quality of modern life. Since June 1 2009, China's new Food Safety Law was promulgated and implemented, which clarified the legalization of health management indicators in modern food industry and the establishment of food safety traceability system. As far as modern healthy fried dough sticks production technology is concerned, at present, China can realize two kinds of puffing methods of healthy fried dough sticks technology:
Compound loosening agent. Also known as baking powder, foaming agent, baking powder and oil stick essence, it is widely used to make pasta cakes, biscuits and other foods. It was first widely used in Japan. Japanese standard name is synthetic porosity agent, and China standard name is compound porosity agent.
The Japanese standard has five indicators, including carbon dioxide gas generation, nitric acid insoluble matter, arsenic content, heavy metal content and PH value, while the China standard has five indicators besides the above five indicators, including heating reduction and fineness. This is based on the actual production in China and the needs of users. Our country conforms to the standard production number HG26 16-2005, which is collectively called composite porogen.
Aluminum-free leavening agent. According to the National Hygienic Standard for Food Additives (GB2760), the aluminum residue in steamed, fried and baked flour food should be ≤ 100 mg/kg, which is collectively called aluminum-free leavening agent. According to the principle of neutralization value, the optimum proportion of alkaline salt and acidic salt is reasonably adjusted to avoid the harm of aluminum salt to human intelligence. The third generation of high-efficiency compound leavening agent aluminum-free fried dough sticks powder is made of high-efficiency acid agent without toxic and side effects and effective additives.
In order to make fried dough sticks, biscuits, vermicelli, bread, steamed bread and other flour products soft and crisp, the processor added too much aluminum-containing additive (alum), resulting in excessive aluminum content in fried dough sticks and other foods. According to the relevant personnel of the Health Supervision Institute, China will intensify supervision and inspection on the quality of fried food such as fried dough sticks. If it is verified that the business units engaged in the production of fried dough sticks and other foods abuse alum, they will be ordered to stop their production and business activities.
References:
Baidu encyclopedia-youtiao