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A kind of tartary buckwheat twist and preparation method thereof

A technology of tartary buckwheat twist and production method, which is applied in the fields of baking, fried food, food science, etc., can solve the problems of few deep-processed varieties and retention of tartary buckwheat products, and achieve the effect of smooth surface, crisp taste and good for health

Active Publication Date: 2020-07-17
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the development and utilization of tartary buckwheat products are still at the stage of simple packaging and primary processing. Most of the tartary buckwheat is processed into tea, flakes, powder, etc., and other deep-processing varieties are relatively few.

Method used

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  • A kind of tartary buckwheat twist and preparation method thereof
  • A kind of tartary buckwheat twist and preparation method thereof
  • A kind of tartary buckwheat twist and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of embodiment 1 tartary buckwheat twist of the present invention

[0041] 1. Manufacturing process

[0042] The flow is as follows:

[0043] Weighing ingredients → kneading noodles → proofing → dividing → forming → frying → cooling → finished product.

[0044] Specific steps are as follows:

[0045] 1. Weighing:

[0046] Weigh the following raw materials: 90g of all-purpose flour, 10g of tartary buckwheat powder, 20g of maltitol, 0.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 45mL of tap water, and 20g of vegetable oil.

[0047] 2. Kneading:

[0048] After weighing the raw materials, first pour the flour, tartary buckwheat powder, maltitol, baking powder, sodium carboxymethylcellulose, salt, and water into the mixing tank in turn, stir evenly, and mix the flour into spikes or snow flakes shape. Then add the shortening and mix well to make the surface of the dough smooth and tough. Kneading noodles is the basis of tw...

Embodiment 2

[0060] Embodiment 2 The preparation method of tartary buckwheat twist of the present invention

[0061] 1. Weighing:

[0062] Weigh the following raw materials: 90g of all-purpose flour, 10g of tartary buckwheat flour, 25g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 46ml of tap water, and 20g of vegetable oil.

[0063] 2. Others:

[0064] In addition to the wake-up time of 30 minutes,

[0065] Kneading dough, proving, dividing, molding, frying, filtering and cooling process, are with embodiment 1.

[0066] 3. The sensory score of the tartary buckwheat twist of the present invention is 87.31 points.

Embodiment 3

[0067] Embodiment 3 The preparation method of tartary buckwheat twist of the present invention

[0068] 1. Weighing:

[0069] Weigh the following raw materials: 90g of all-purpose flour, 10g of tartary buckwheat powder, 30g of maltitol, 1.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 45ml of tap water, and 20g of vegetable oil.

[0070] 2. Others:

[0071] In addition to the wake-up time of 40min,

[0072] Kneading dough, proving, dividing, molding, frying, filtering and cooling process, are with embodiment 1.

[0073] The sensory score of the tartary buckwheat twist of the present invention is 85.08 points.

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Abstract

The invention provides fagopyrum tataricum fried dough twists. The fagopyrum tataricum fried dough twists are prepared from the following raw materials in parts by weight: 80-90 parts of flour, 10-20 parts of fagopyrum tataricum powder, 0.5-1.5 parts of a thickening agent, 20-30 parts of a sweetening agent, 2 parts of a leavening agent, 1 part of table salt, 20 parts of fat and 45-50 parts of water. The invention further provides a preparation method of the fagopyrum tataricumfried dough twists. The fagopyrum tataricum fried dough twists integrate the health-care function of fagopyrum tataricum and crispness of fried dough twists, so that the tartarian buckwheat fried dough twists are ideal health-care leisure foods. In addition, the fagopyrum tataricum fried dough twists made by the preparation method disclosed by the invention are simple and convenient in method, and low in cost, and can be manually produced by a fried dough twist production machine or family kitchens, so that the tartarian buckwheat fried dough twists and the preparation method thereof are suitable for large-scale popularization.

Description

technical field [0001] The invention belongs to the field of food or health products, and in particular relates to a tartary buckwheat twist and a preparation method thereof. Background technique [0002] Twist is a special food in China. It is hinged in shape, so it is also called "hinge stick". It can be divided into sweet and salty. Twist is very popular as a traditional fried food. The golden twist is eye-catching, crisp and delicious, the taste is fresh, and the teeth and cheeks are fragrant; the twist is moderate in calories, low in fat, delicious but not greasy, and does not get angry. It can be tasted casually or served with wine and tea. It is an ideal leisure snack food. With the continuous improvement of people's living standards and the strengthening of health awareness, functional twist will become the mainstream of twist industry in the future. [0003] Tartary buckwheat, or tartary buckwheat (Fagopyrum tataricum), is a food and medicine treasure, known as th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/60A21D2/36A21D2/18A21D2/16A21D2/02A21D2/08
CPCA21D2/36
Inventor 赵勤王浩邬应龙
Owner SICHUAN AGRI UNIV
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