Preparation method for cherry-flavored fried dough twists

A technology of cherry and twist, which is applied in the field of preparation of cherry-flavored twist, which can solve problems such as complex production methods, limited nutritional value, and single taste, and achieve the effects of avoiding nutrient loss, unique taste, and improving 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 nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of cherry flavor twist, it is prepared by the following steps:

[0019] (1) Wash and remove the pits of fresh cherries first, then put the cherries into a constant temperature atomization dryer and directly atomize them into dry powder for use: the inlet temperature of the constant temperature atomization dryer is 170-200°C, and the outlet temperature is 75- 80°C, the rotational speed of the atomizer is 18000r / min; the drying time is 12s.

[0020] (2) Mechanically grind the brown rice into rice flour, then put it into a blender, add dried cherry powder, concentrated cherry juice, suitable water, citric acid, pectin, sucralose, baking powder, and cherry essence and stir to form a ball; The formula ratio of above-mentioned each raw material is: 58 weight parts of rice flour, 28 weight parts of cherry dry powder, 8 weight parts of cherry juice concentrate (fresh ripe cherry, cleans up, removes pitting, dries, stirs, beating, the filtrate of filtering),...

Embodiment 2

[0024] A preparation method of cherry flavor twist, it is prepared by the following steps:

[0025] (1) Fresh cherries are washed and pitted first, and then the cherries are put into an atomization dryer and directly atomized into dry cherry powder for use; the inlet temperature of the constant temperature atomization dryer is 190-210°C, and the outlet temperature The temperature is 80-85°C, the rotation speed of the atomizer is 15000r / min; the drying time is 15s.

[0026] (2) Grind the rice into rice flour, then put it into a blender and put in successively dried cherry powder, concentrated cherry juice, edible water, citric acid, pectin, sucralose, baking powder, and cherry essence and stir to form a ball; The formula ratio of raw materials is: 40 parts by weight of rice flour, 20 parts by weight of dried cherry powder, 8 parts by weight of concentrated cherry juice (fresh ripe cherries, cleaned, pitted, dried, stirred, beaten, and filtered filtrate), 6 parts by weight of ed...

Embodiment 3

[0030] (1) Fresh cherries are washed and pitted first, and then the cherries are put into an atomization dryer and directly atomized into dry cherry powder for use; the inlet temperature of the constant temperature atomization dryer is 250-260 ° C, and the outlet temperature The temperature is 86-90°C, the rotation speed of the atomizer is 22000r / min; the drying time is 8s.

[0031] (2) Grind the rice into rice flour, then put it into a blender and put in successively dried cherry powder, concentrated cherry juice, edible water, citric acid, pectin, sucralose, baking powder, and cherry essence and stir to form a ball; The formula ratio of raw materials is: 60 parts by weight of rice flour, 30 parts by weight of dried cherry powder, 10 parts by weight of concentrated cherry juice (fresh ripe cherries, cleaned, pitted, dried, stirred, beaten, filtered filtrate), 9 parts by weight of edible water Parts by weight, 0.08 parts by weight of citric acid, 5 parts by weight of pectin, 1...

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PUM

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Abstract

A preparation method for cherry-flavored fried dough twists comprises the following steps: washing cherries, removing cherry kernels, and atomizing the cherries into dry powder; grinding rice into rice flour, and putting the following components in parts by weight into a stirring machine: 35-60 parts of rice flour, 15-30 parts of dry cherry powder, 3-10 parts of cherry concentrated juice, 1-9 parts of drinking 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 cherry essence; extruding out cylindrical strips, half folding the cylindrical strips and twisting to form fried dough twist-shaped preforms; brushing the outer surfaces of the fried dough twist-shaped preforms with a layer of edible oil; putting the fried dough twist-shaped preforms into an oven for baking for 10-15 minutes at 110-160 DEG C and carrying out vacuum packaging after cooling. The cherry-flavored fried dough twists prepared through the preparation method have the advantages as follows: high temperature frying is not required, lots of flour, eggs and corn flour are not added, low fat, low protein and low grease can be realized effectively and the cherry-flavored fried dough twists are more healthy, environment-friendly and beneficial to health preservation.

Description

technical field [0001] The invention relates to the technical field of twisted doughnuts, in particular to a preparation method of cherry-flavored twisted twisters. 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, corn flour, starch, and then adding pepper, fennel, salt and other seasonings, and then 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-term consumption, and th...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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