Easily digestible fried dough twist and making method thereof

A technology of twist and additives, applied in the field of easily digestible twist and its preparation, can solve the problems of digestive organ damage, indigestion, taste of twist that does not meet the taste, etc., and achieves the effect of increasing the content of fiber and reducing the intake

Inactive Publication Date: 2019-05-31
天津市什祥斋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For most modern people, due to changes in our diet, our daily intake of high-energy fats and sugars is already high, and the traditional snack Mahua is added with a lot of five kernels and vegetable oils during the production process. And it is obtained by deep-frying, so tasting twists is becoming less and less suitable for modern people's tastes, because it is difficult for people to digest these oily substances that have exceeded the intake, and eating more twists can easily cause varying degrees of indigestion , Spleen and stomach are too large, causing damage to the digestive organs of the spleen and stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: a kind of preparation method of easily digestible fried dough twist, comprises the following steps:

[0034] S1: Production of twisted noodle strips:

[0035] Step 1: Dissolving 16Kg of the sweetness additive in 20Kg of water to obtain a sweetness additive solution for later use. The sweetness additive is honey;

[0036] Step 2: knead 10Kg whole wheat flour, 30Kg plain flour, 2Kg eggs, 8Kg edible oil, 0.4Kg white alkali, the sweetness additive solution obtained in step 1, and 0.4Kg yeast to form a smooth dough to obtain the mixture dough A, set aside ;

[0037] Step 3: Add 12Kg of pineapple pomace, 12Kg of traditional Chinese medicine invigorating the spleen mixture to the mixture A in step 2, add 8Kg of edible vegetable oil and 4.5Kg of water, knead the dough again, and ferment after kneading the dough. After the strips are machine-pressed, twisted noodle strips with a diameter of 10mm and a length of 80cm are obtained, wherein the Chinese medicine sple...

Embodiment 2

[0045] Embodiment 2: a kind of preparation method of easily digestible fried dough twist, comprises the following steps:

[0046] S1: Production of twisted noodle strips:

[0047] Step 1: Dissolving 8Kg of the sweetness additive in 9Kg of water to obtain a sweetness additive solution for later use. The sweetness additive is xylitol;

[0048] Step 2: Knead 5Kg of wheat whole grain flour, 25Kg of ordinary flour, 0.8Kg of eggs, 4Kg of edible oil, 0.1Kg of white alkali, the sweetness additive solution obtained in step 1 and 0.2Kg of yeast to obtain a mixture dough A, spare;

[0049] Step 3: Add 6Kg of apple pomace, 6Kg of traditional Chinese medicine invigorating spleen mixture to the mixture A in step 2, add 4Kg of edible vegetable oil and 2.5Kg of water, knead the dough again, and ferment after kneading the dough. After the strips are machine-pressed, twist noodle strips with a diameter of 1 mm and a length of 5 cm are obtained, wherein the Chinese medicine spleen-invigorating...

Embodiment 3

[0057] Embodiment 3: a kind of preparation method of easily digestible fried dough twist, comprises the following steps:

[0058] S1: Production of twisted noodle strips:

[0059] Step 1: Dissolve 12Kg of the sweetness additive in 14Kg of water to obtain a sweetness additive solution for later use, and the sweetness additive is soft white sugar;

[0060] Step 2: Knead 7.5Kg of whole wheat flour, 27.5Kg of plain flour, 1.4Kg of eggs, 6Kg of edible oil, 0.25Kg of white alkali, the sweetness additive solution obtained in step 1 and 0.3Kg of yeast into a smooth dough to obtain a mixture dough A, standby;

[0061] Step 3: Add 9Kg of pear dregs, 9Kg of traditional Chinese medicine invigorating spleen mixture to the mixture A in step 2, add 6Kg of edible vegetable oil and 3.5Kg of water, knead the dough again, and ferment after kneading the dough. After the fermentation is completed, the dough is obtained and layered After the strips are machine-pressed, twist noodle strips with a ...

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PUM

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Abstract

The invention discloses an easily digestible fried dough twist. According to the technical scheme, the easily digestible fried dough twist is characterized by comprising a wrapper and stuffing, wherein the wrapper comprises 5-10 parts of wheat whole-grain flour, 25-30 parts of common flour, 8-16 parts of sweet additive, 8-16 parts of vegetable oil, 0.1-0.4 part of white alkali, 0.8-2 parts of eggs, 6-12 parts of a pomace additive, 6-12 parts of a traditional Chinese medicine spleen-tonifying mixture; the stuffing comprises 30-50 parts of flour, 20-30 parts of white sugar, 6-10 parts of vegetable oil, 0.1-0.4 part of sodium carbonate, 2-4 parts of ginger, 1-3 parts of osmanthus, 3-6 parts of peanut, 3-7 parts of five kernels and 1-3 parts of green and red shred orange peel, so that the technical effects of reducing the burden of the fried dough twist on the digestive system of the human body, making the fried dough twist easier to digest and reducing the occurrence of dyspepsia symptoms are achieved.

Description

technical field [0001] The invention relates to the field of twist processing, in particular to an easy-to-digest twist and a preparation method thereof. Background technique [0002] Twist is one of the most distinctive traditional snacks in China. With the progress of the times, more delicious twist varieties have been developed to meet the needs of various consumers. The traditional twist is sweet and crisp, and the preparation technology is exquisite. The filling of the twist contains a lot of five kernels, oil and sugar, and it is fried to obtain a traditional snack with excellent color and fragrance. [0003] Existing can refer to the Chinese patent that publication number is CN104886209A, and it discloses a kind of whole potato powder wrapped stuffed twist and its preparation method, comprises twist dough stick, sesame stick and stuffing, the quality of twist dough stick and sesame stick and the The ratio of the total mass of the stuffing is 1:0.25-1. In the twisted...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/60A21D13/31A21D13/36A21D2/36
Inventor 贾福春
Owner 天津市什祥斋食品有限公司
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