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Lactic acid bacteria flavor fried bread stick and preparing method thereof

A lactic acid bacteria and flavor technology, applied in baking, baked food, pre-baked dough processing and other directions, can solve the problems of inability to satisfy consumers, single taste of fried dough sticks, low nutritional value, etc. The effect of nutritional value

Inactive Publication Date: 2014-02-12
邵玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried dough sticks are one of the traditional breakfasts in China and are widely welcomed by people. However, the existing fried dough sticks have a single taste, low nutritional value, and no health care function, which can no longer meet the needs of consumers.

Method used

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Examples

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Effect test

Embodiment Construction

[0014] A lactic acid bacteria-flavored baked fried dough stick is characterized in that it is made of the following raw materials in parts by weight (kg):

[0015] Flour 200, yeast 2, baking soda 2, salt 4, purslane 12, celery 15, pear 10, bittern 3, green olive 2, licorice 5, grain bud 2, white flower lantern 5, banzhilian 2, lentil Age grass 2.5, short ground tea 3, sorghum 70, milk powder 12, lactic acid bacteria 0.5, olive oil 25.

[0016] The preparation method of described lactic acid bacteria flavor baked deep-fried dough sticks, comprises the following steps:

[0017] (1) Peel the pears, remove the pits, cut into pieces, mix with purslane and celery with 6-7 times of water to make a slurry, filter and remove the slag to obtain fruit and vegetable juice;

[0018] (2) Add 4-5 times the amount of water to decoct the bitter gourd, green olive, licorice, grain bud, white flower lantern, banzhilian, trillium, and dwarf tea for 40-50 minutes, and filter to remo...

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Abstract

The invention discloses a lactic acid bacteria flavor fried bread stick and a preparing method thereof. The lactic acid bacteria flavor fried bread stick is characterized by being prepared with the following raw materials in parts by weight: 200-210 parts of flour, 1.5-2 parts of yeast, 1-2 parts of baking soda, 3-4 parts of salt, 10-12 parts of purslane, 12-15 parts of celery, 9-10 parts of pear, 3-5 parts of ixeris chinensis, 2-3 parts of green olive, 4-5 parts of liquorice, 2-3 parts of rice sprouts, 4-5 parts of clerodendrum fortunatum, 2-3 parts of sculellaria barbata, 1-2.5 parts of trillium tschonoskii, 2-3 parts of herba ardisiae japonicae, 70-80 parts of sorghum, 12-15 parts of milk powder, 0.3-0.5 part of lactic acid bacteria and 20-25 parts of olive oil. The lactic acid bacteria is added in the machining process for fermentation, the flavor is unique, the nutritive value is improved, and in addition, the lactic acid bacteria flavor bread stick can sooth liver-gallbladder, tonify qi and kidney, help to digest, remove deposition, tonify spleen and stimulate appetite, clear away heat and toxic materials and activate blood and can be used for improving immunity of the organism after long-term eating.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to deep-fried dough sticks, in particular to baked deep-fried dough sticks with lactic acid bacteria flavor and a preparation method thereof. Background technique [0002] Deep-fried dough sticks are one of the traditional breakfasts in China and are widely welcomed by people. However, existing deep-fried dough sticks have a single taste, low nutritional value and no health care function, which can no longer meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a lactic acid bacteria flavor baked deep-fried dough stick and its preparation method. The present invention has the characteristics of being crispy, delicious and rich in nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A lactic acid bacteria flavor baked deep-fried dough stick is characterized in that it is made...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D8/04
Inventor 邵玉华
Owner 邵玉华
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