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Preparation method for fried dough twist with flavor of yellow peaches

A technology of yellow peach and twist, applied in baking, baked food, food science and other directions, can solve the problems of complex production method, limited nutritional value, single taste, etc., to avoid nutrient loss, unique taste, and improve production efficiency.

Inactive Publication Date: 2015-12-23
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But along with the continuous improvement of living standards, people's requirements for daily food are also constantly improved, especially the health and greenness of food are also pursued while paying attention to nutritional balance. The three high risks of high protein and high fat, long-term consumption is prone to obesity, and the nutritional value has certain limitations, and the taste is single, and the production method is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of yellow peach-flavored fried dough twist, which is prepared by the following steps:

[0018] (1) Wash and remove the core of the fresh yellow peach first, then put the yellow peach pulp into a constant temperature atomization dryer and directly atomize it into a dry powder for use: the inlet temperature of the constant temperature atomization dryer is 170-200°C, and the outlet temperature The temperature is 75-80°C, the rotation speed of the atomizer is 18000r / min; the drying time is 12s.

[0019] (2) Grind brown rice into fragrant rice with mechanical water, then put it into a blender and add yellow peach dry powder, yellow peach concentrated juice, applicable water, citric acid, pectin, sucralose, baking powder, yellow peach essence and stir evenly Agglomeration; the formula ratio of above-mentioned each raw material is: fragrant rice 58 weight portions, yellow peach dry powder 28 weight portions, yellow peach concentrated juice (fresh ripe yell...

Embodiment 2

[0023] A preparation method of yellow peach-flavored fried dough twist, which is prepared by the following steps:

[0024] (1) Fresh yellow peaches are washed and pitted first, then the yellow peach pulp is put into an atomization dryer and directly atomized into yellow peach dry powder for use; the inlet temperature of the constant temperature atomization dryer is 190-210 °C, the outlet temperature is 80-85 °C, the rotation speed of the atomizer is 15000r / min; the drying time is 15s.

[0025] (2) Grind the rice into fragrant rice, then put it into a blender and add yellow peach dry powder, yellow peach concentrated juice, mineral water, citric acid, pectin, sucralose, baking powder, and yellow peach flavor to form a dough The formula ratio of each of the above-mentioned raw materials is: 40 parts by weight of fragrant rice, 20 parts by weight of yellow peach dry powder, concentrated yellow peach juice (fresh and ripe yellow peach, cleaned, pitted, dried, stirred, beating, fil...

Embodiment 3

[0029] (1) Fresh yellow peaches are washed and cored first, then the yellow peach pulp is put into an atomization dryer and directly atomized into yellow peach dry powder for use; the inlet temperature of the constant temperature atomization dryer is 250-260 °C, the outlet temperature is 86-90 °C, the rotation speed of the atomizer is 22000r / min; the drying time is 8s.

[0030] (2) Grind the rice into fragrant rice, then put it into a blender and add yellow peach dry powder, yellow peach concentrated juice, mineral water, citric acid, pectin, sucralose, baking powder, and yellow peach flavor to form a dough The formula ratio of each of the above-mentioned raw materials is: 60 parts by weight of fragrant rice, 30 parts by weight of yellow peach dry powder, concentrated yellow peach juice (fresh and ripe yellow peach, cleaned, cored, dried, stirred, beating, filtered filtrate) 10 parts by weight, 9 parts by weight of mineral water, 0.08 parts by weight of citric acid, 5 parts by...

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PUM

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Abstract

The invention discloses a preparation method for a fried dough twist with the flavor of yellow peaches. The preparation method comprises the following steps: cleaning the yellow peaches, removing pits of the cleaned yellow peaches, and atomizing the yellow peaches without the pits into dry powder; grinding rice into fragrant rice, and putting the fragrant rice into a stirrer; adding the following components in parts by weight: 35-60 parts of the fragrant rice, 15-30 parts of the dry powder of the yellow peaches, 3-10 parts of concentrated yellow peach juice, 1-9 parts of mineral water, 0.02-0.08 part of citric acid, 1-5 parts of pectin, 0.1-1 part of sucralose, 0.2-0.5 part of baking powder and 0.05-0.1 part of yellow peach essence; squeezing a cylindrical dough strip, folding the cylindrical dough strip in half, and twisting the folded cylindrical dough strip into a twisted blank; brushing the outer surface of the twisted blank with edible oil, putting the twisted blank coated with edible oil into an oven for 10-15 minutes' baking at 110-160 DEG C, and carrying out cooling and vacuum packing. The preparation method has the advantages that high-temperature frying as well as addition of lots of flour, eggs and corn flour is not needed, so that low fat, low protein and low grease can be effectively realized, and the prepared product can be healthier, friendlier to the environment, and more beneficial to health preserving.

Description

technical field [0001] The invention relates to the technical field of fried dough twist, in particular to a preparation method of yellow peach flavor twisted twist. Background technique [0002] At present, mahua is a small food that is popular among consumers. There are many kinds of products such as wheat mahua, multi-flavored mahua and sandwich mahua. Mahua is convenient to eat and easy to digest. It can be a snack food or a table delicacy; Twist ingredients on the market are mainly noodles, starch, jasmine rice, and starch, and then add pepper, fennel, salt and other seasonings to form, and then carry out high-temperature frying (100-200 ° C). [0003] But along with the continuous improvement of living standards, people's requirements for daily food are also constantly improved, especially the health and greenness of food are also pursued while paying attention to nutritional balance. The three high risks of high protein and high fat are prone to obesity after long-te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN