A kind of twisted twist stuffed with whole potato flour and preparation method thereof

Abstract

The invention relates to potato flour-wrapped stuffed twist, which comprises twist noodle strips, sesame strips and stuffing, and the ratio of the mass of the twist noodle strips to the sesame sticks to the total mass of the stuffing is 1:0.25-1. The twist of the present invention replaces wheat flour with whole potato flour in proportion, and through the introduction of crushed corn and the optimization of the ratios between the formulas, the finished twist can form a better honeycomb network, the product tastes crisp, and the frying effect is good, reaching the traditional The standard of twist increases the nutritional value, and the ratio of amino acids is more reasonable. The twist not only retains the sweet and crispy characteristics of traditional twist, but also improves the crispness and nutritional value of twist, and increases the variety of twist. Filled the gap in the market.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to twisted doughnuts and a manufacturing process thereof, in particular to twisted twisted doughnuts wrapped in whole potato flour and a manufacturing method thereof. Background technique [0002] Potatoes, commonly known as potatoes, are known as the top five crops in the world together with rice, wheat, corn, and sorghum. They contain a lot of nutrients such as carbohydrates, proteins, fats, minerals, and vitamins. Complete, rich in vitamin A, vitamin C and minerals, its vitamin content is 2 times that of carrots, 3 times that of Chinese cabbage, 4 times that of tomatoes, the content of vitamin C is the most among vegetables, and the content of high-quality starch is about 16.5%, also contains a large amount of lignin, etc., and is easily digested and absorbed by the human body. Potatoes are also a very good high-potassium and low-sodium food, which is very suitable for peop...

AI Technical Summary

Problems solved by technology

[0005] However, it is not suitable to add whole potato flour to kneading with the traditional ingredient process in the twist filling, mainly because the protein (mainly globulin and glycoprotein) contained in the potato and the gliadin and gluten in the wheat flour The protein structure is different, and it does not have the ability to form a gluten network structure. During the fermentation process, the ability to retain gas is weak, and the honeycomb porous structure in traditional twist products cannot be formed, resulting in poor crispness of the twist, and the ten Bajie Mahua is known as "sweet and crispy"

[0006] Therefore, for many years, there has been no listing of potato flour-wrapped stuffed twists on the market.

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