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1. (WO2019062303) ALUMINUM-FREE YOGHURT DEEP-FRIED DOUGH STICK AND MANUFACTURING METHOD THEREFOR
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Pub. No.: WO/2019/062303 International Application No.: PCT/CN2018/096919
Publication Date: 04.04.2019 International Filing Date: 25.07.2018
IPC:
A21D 13/60 (2017.01) ,A21D 2/26 (2006.01) ,A21D 2/02 (2006.01)
[IPC code unknown for A21D 13/60]
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
24
Organic nitrogen compounds
26
Proteins
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
02
by adding inorganic substances
Applicants:
华南理工大学 SOUTH CHINA UNIVERSITY OF TECHNOLOGY [CN/CN]; 中国广东省广州市 南沙区环市大道南25号华工大广州产研院 Guangzhou Institute of Modern Industrial Technology, South China University of Technology,No. 25 South of Ring Road, Nansha Guangzhou, Guangdong 511458, CN
Inventors:
刘国琴 LIU, Guoqin; CN
李嘉辉 LI, Jiahui; CN
杨伶珊 YANG, Lingshan; CN
Agent:
广州粤高专利商标代理有限公司 YOGO PATENT & TRADEMARK AGENCY LIMITED COMPANY; 中国广东省广州市 天河区体育西路中石化大厦B塔4416室 Room4416,BlockB,SinopecTower Tiyuxi Road, Tianhe Guangzhou, Guangdong 510620, CN
Priority Data:
201710893122.127.09.2017CN
Title (EN) ALUMINUM-FREE YOGHURT DEEP-FRIED DOUGH STICK AND MANUFACTURING METHOD THEREFOR
(FR) BÂTON DE PÂTE FRIT À BASE DE YAOURT SANS ALUMINIUM ET SON PROCÉDÉ DE FABRICATION
(ZH) 一种无铝酸奶油条及其制作方法
Abstract:
(EN) Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw materials: flour, a leavening agent, yoghurt, salt and sugar. The aluminum-free yoghurt deep-fried dough stick is obtained by means of manufacturing steps of (1) kneading dough; (2) standing the dough; (3) preparing dough blanks; (4) deep-frying; and (5) filtering out the oil, cooling and the like. The yoghurt deep-fried dough stick obtained in the present invention is free of alum and aluminum, and as the addition of yoghurt can promote the gas production effect of yeast in the leavening agent during dough proofing, the fluffing effect of the leavening agent is enhanced, and the amount of the leavening agent is reduced, so that the prepared deep-fried dough stick is crispy on the outside and soft on the inside, has a soft taste and unique flavor, is rich in nutrition, has good quality, and is both nutritious and delicious.
(FR) L'invention concerne un bâton de pâte frit à base de yaourt sans aluminium et un procédé de fabrication associé, relatif au domaine technique de la transformation alimentaire. Le bâton de pâte frit à base de yaourt sans aluminium comprend principalement les matières premières suivantes : de la farine, un agent levant, du yaourt, du sel et du sucre. Le bâton de pâte frit à base de yaourt sans aluminium est obtenu au moyen des étapes de fabrication consistant à (1) pétrir la pâte ; (2) tenir verticalement la pâte ; (3) préparer des ébauches de pâte ; (4) frire ; et (5) éliminer l'huile par filtration, refroidir et similaire. Le bâton de pâte frit à base de yaourt obtenu dans la présente invention est exempt d'alun et d'aluminium, et comme l'ajout de yaourt peut favoriser l'effet de production de gaz de la levure dans l'agent levant pendant l'apprêt de la pâte, l'effet de gonflant de l'agent levant est amélioré, et la quantité d'agent levant est réduite, de telle sorte que le bâton de pâte frit préparé soit croustillant à l'extérieur et mou à l'intérieur, ait un goût doux et un arôme unique, soit riche d'un point de vue nutritionnel, ait une bonne qualité et soit à la fois nutritif et délicieux.
(ZH) 本发明公开了一种无铝酸奶油条及其制作方法,涉及食品加工技术领域。该无铝酸奶油条的主要原料组成为:面粉、膨松剂、酸奶、食盐和糖。通过( 1 )和面;( 2 )饧面;( 3 )制作面坯;( 4 )油炸;( 5 )沥油、冷却等制作步骤,即得无铝酸奶油条。本发明得到的酸奶油条不含明矾和铝,并且由于酸奶的添加能够很好地促进膨松剂中酵母在饧面过程中发挥产气作用,增强了膨松剂的蓬松效果,减少了膨松剂的用量,使制得的油条外酥里嫩、口感松软、风味独特、营养丰富、品质优良,集营养与美味于一身。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Chinese (ZH)
Filing Language: Chinese (ZH)