A kind of whole potato class alum-free fritters and preparation method thereof

Abstract

The invention relates to a full-potato non-alum fried bread stick and a preparing method thereof. The raw materials comprise components of potato whole wheat flour, potato starch, potato modified starch, egg white, potato pectin, beet pectin, shaddock peel pectin, blueberry pectin, plant source polyphenol, sodium chloride, sodium bicarbonate, ammonium bicarbonate and water. According to the full-potato non-alum fried bread stick, the appearance is similar to a fried bread stick prepared by wheat in the prior art, color is yellow, the appearance is smooth, the expanding degree is good, the fried bread stick is neither too hard nor to soft, the fried bread stick is crisp and tasty, inner air holes are even, and special fragrance of potatoes is achieved.

Description

technical field [0001] The invention relates to fried dough sticks, in particular to whole potato alum-free fried dough sticks and a preparation method thereof. Background technique [0002] Fried dough sticks are a cheap and high-quality convenience food, usually eaten for breakfast, and have a place in the catering industry. Traditional fried dough sticks are made by mixing alum, alkali, salt and water into wheat flour to make dough, and then deep-fried at high temperature. Among them, alum is a compound salt with aluminum sulfate as the main component, which contains a large amount of aluminum. Experiments have proved that excessive intake of aluminum is harmful to the human body, and eating it often is harmful to health. In addition, traditional fried dough sticks are made of wheat flour. In the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision; and the content of lysine in wheat flour protein is low, which also affects ...

AI Technical Summary

Problems solved by technology

[0006] The protein in the whole potato powder does not have the ability to form a gluten network structure, so it does not have the ability to hold gas; without adding alum, the fried dough sticks cannot form a fluffy structure, and the taste is hard

[0007] Yet, the report about whole potato class alum-free deep-fried dough sticks and preparation method thereof is still blank at present

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