Twist twist with high and high-quality protein content and preparation method thereof

A high-quality protein and twist technology, applied in the processing of dough, baked food, baking, etc., can solve the problems of lack, the pattern is very different, the protein content is not high, etc., to increase the crispness, enhance the water retention, and the taste is crunchy Effect

Active Publication Date: 2018-07-10
天津桂发祥十八街麻花食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main ingredient of traditional twist is wheat flour, the protein content is not high (6.9%), and the protein therein is not high-quality protein, which is far from the amino acid pattern recommended by FAO / WHO, and lysine and threonine are relatively deficient, especially Severe lack of lysine makes the amino acid score of wheat protein only 38 points, resulting in low protein absorption rate

Method used

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  • Twist twist with high and high-quality protein content and preparation method thereof
  • Twist twist with high and high-quality protein content and preparation method thereof
  • Twist twist with high and high-quality protein content and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A twist with high-quality protein content, including twist noodle strips and fillings;

[0059] The formula of the twisted noodle strips is as follows:

[0060] Wheat standard flour 12.01g; edible vegetable oil 1.22g; yeast 0.12g; white sugar 1.95g; soybean protein isolate 0.81g; whole milk powder 1.79g; egg yolk powder 1.46g;

[0061] Described sesame stick formula is as follows:

[0062] Wheat standard flour 2.4g; edible vegetable oil 0.24g; yeast 0.02g; white sugar 0.39g; soybean protein isolate 0.16g; whole milk powder 0.36g; egg yolk powder 0.29g; water 1.04g;

[0063] Filling recipe:

[0064] Wheat standard flour 2.43g; Edible vegetable oil 2.20g; White sugar 4.62g; Fujian ginger 0.85g; Tangerine peel 0.69g; Peanut kernel 0.69g; Walnut kernel 0.07g; g; whole milk powder 3.11g; egg yolk powder 1.14g; water 2.93g; a total of 20g.

[0065] Fujian ginger, shredded orange peel, peanut kernels and walnut kernels need to be ground to a particle size of 3mm.

[0066]...

Embodiment 2

[0085] A twist with high-quality protein content, including twist noodle strips and fillings;

[0086] The formula of the twisted noodle strips is as follows:

[0087] Wheat standard flour 24.02g; vegetable oil 2.44g; yeast 0.24g; white sugar 3.90g; soybean protein isolate 1.62g; whole milk powder 3.58g; egg yolk powder 2.92g; water 11.28g; total 50g.

[0088] Described sesame stick formula is as follows:

[0089] Wheat standard flour 4.80g; vegetable oil 0.48g; yeast 0.04g; white sugar 0.78g; soybean protein isolate 0.32g; whole milk powder 0.72g; egg yolk powder 0.58g; water 2.08g;

[0090] Filling recipe:

[0091] Wheat standard flour 4.86g; Edible vegetable oil 4.40g; White sugar 9.24g; Fujian ginger 1.70g; Orange peel 1.38g; Peanut kernel 1.38g; Walnut kernel 0.14g; g; whole milk powder 6.22g; egg yolk powder 2.28g; water 5.86g; a total of 40g.

[0092] Fujian ginger, shredded orange peel, peanut kernels and walnut kernels need to be ground to a particle size of 3mm. ...

Embodiment 3

[0112] A twist with high-quality protein content, including twist noodle strips and fillings;

[0113] The formula of the twisted noodle strips is as follows:

[0114] Wheat standard flour 40.83g; vegetable oil 4.15g; yeast 0.41g; white sugar 6.63g; soybean protein isolate 2.75g; whole milk powder 6.09g; egg yolk powder 4.96g; water 19.18g; total 85g.

[0115] Described sesame stick formula is as follows:

[0116] Wheat standard flour 8.15g; vegetable oil 0.82g; yeast 0.07g; white sugar 1.33g; soybean protein isolate 0.54g; whole milk powder 1.22g; egg yolk powder 0.99g; water 3.54g;

[0117] Filling recipe:

[0118] Wheat flour 8.26g; Vegetable oil 7.48g; White sugar 15.71g; Fujian ginger 2.89g; Tangerine peel 2.35g; Peanut kernel 2.35g; Walnut kernel 0.24g; Fat milk powder 10.57g; egg yolk powder 3.88g; water 9.96g; total 68g.

[0119] Fujian ginger, shredded orange peel, peanut kernels and walnut kernels need to be ground to a particle size of 3mm.

[0120] The method ...

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Abstract

The invention relates to a twisted doughnut with high-quality protein content, which comprises twisted noodle strips, sesame strips and stuffing, and the ratio of the mass of the twisted noodle strips to the sesame sticks and the mass of the stuffing is 10:2-8. In terms of main ingredients, the twisted dough twist of the present invention is compounded with wheat standard flour, whole milk powder, egg yolk powder and soybean protein isolate, the protein content is higher than 12%, and the amino acid pattern of the contained protein is close to FAO / WHO, and the amino acid score reaches more than 80. It is beneficial to human body absorption; in the production process, through the optimization of the proportion of each component, the stretching performance of the twist noodle strips is enhanced, and the operability is good. The filling has good expansion during the frying process, which improves the quality of the finished twist. The fried dough twist of the invention retains the characteristics of sweetness, crispness, and long-term preservation, and further improves the protein content of the twisted dough twist, filling 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 twisted twisted doughnuts with high-quality protein content and a manufacturing method thereof. Background technique [0002] Twist is one of the most distinctive traditional snacks in China. Tianjin Guifaxiang Eighteenth Street Twist has inherited the traditional preparation process of twist, and has continuously innovated and developed dozens of twist varieties to meet the needs of various consumers. The traditional Guifaxiang 18th Street Mahua is sweet and crisp, and the preparation technology is exquisite. The mahua filling contains walnut kernels, peanut kernels, Fujian ginger, osmanthus and other popular ingredients, forming a traditional snack with famous places and excellent color and fragrance. [0003] The main ingredient of traditional twist is wheat flour, the protein content is not high (6.9%)...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/60A21D13/064A21D13/38A21D2/36
Inventor 王善伟康宗华孟志鹏孙健平李栋赵铮
Owner 天津桂发祥十八街麻花食品股份有限公司
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