Fried dough twist strip containing modified starch and preparation method of fried dough twist strip

Abstract

The invention discloses a fried dough twist strip containing modified starch and a preparation method of the fried dough twist strip. The fried dough twist strip comprises flour materials, sauce and covering agents, wherein the flour materials comprise, by weight, 51-80 parts of high gluten flour, 40-90 parts of modified starch, 2-20 parts of green tea powder, 20-30 parts of egg liquid, 10-25 parts of white granulated sugar, 1-5 parts of tanshinone, 1-5 parts of pseudostellaria polysaccharides, 1-4 parts of salt and 15-30 parts of plant oil. The fried dough twist strip contains the modified starch having better compatibility with other components, so that dough internals are more uniform, the high gluten flour can be strengthened, the tanshinone and the pseudostellaria polysaccharides serve as functional components added into the fried dough twist strip, and the functional components can promote body health to a certain degree. Moreover, the outer layer of the fried dough twist strip is brushed with the covering agents, so that the fried dough twist strip has a denser outer layer structure, and the quality guarantee period of the fried dough twist strip is prolonged. In addition, the fried dough twist strip is baked at the temperature of 100-180 DEG C, loss of nutritional components is reduced, oil adsorption is decreased, and the fried dough twist strip tastes crispy on the outside and soft on the inside.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a twisted strip containing modified starch and a preparation method thereof. Background technique [0002] Ma Hua is a traditional fried snack of the Han nationality. It is dry, crisp, crisp and fragrant, and is deeply loved by diners. Twisted noodles are usually made by stretching, tightening, intertwining and twisting the noodles, and then frying them. With the acceleration of people's life rhythm and the increasing pressure of work and study, the number of sub-healthy people in the society continues to rise. The high-sugar and high-oil characteristics of traditional twists have been difficult to meet consumers' demand for a low-sugar and low-fat diet. In addition, raw materials such as sesame, white sugar, rock sugar, green red silk, and sweet-scented osmanthus oil are added to the Mahua during the production process. The finished product is black and red in color and has a cri...

AI Technical Summary

Problems solved by technology

[0004] After a lot of retrieval and analysis, it was found that in the prior art, the taste of the twist was achieved or increased by changing the ingredients of the twist, and no more innovations and improvements were made to the preservation of the twist in a targeted manner.