A kind of low-fat, low-GI fried twist and preparation method thereof

A low-fat, twisted technology, applied in fried food, baking, food science, etc., can solve the problems of difficult retrieval and high oil content in twisted flowers, and achieve the effect of retaining unique flavor, low fat content, and reducing frying time

Active Publication Date: 2021-11-05
郑州市美宴食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The twist produced by this traditional method has a high oil content (the oil content is as high as 45%), and the change of GI value before and after frying is difficult to retrieve relevant data from relevant domestic and foreign materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The low-fat, low-GI fried twist is made of the following raw materials in mass ratio: 83% of wheat flour, 17% of slow-digestible starch and resistant starch composition of iron stick Huai yam.

[0033] Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Bake for 5 minutes at a fire temperature of 180° C., and then obtain the low-fat, low-GI fried twist after cooling.

[0034] The GI value of the fried dough twist is 48.84±1.1, and the oil content is (19±0.2)%.

Embodiment 2

[0036] The low-fat, low-GI fried twist is made of the following raw materials: 75% wheat flour, 10% slow-digestible starch and resistant starch composition of iron stick yam, 15% iron stick yam starch .

[0037] Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Bake for 5 minutes at a fire temperature of 180° C., and then obtain the low-fat, low-GI fried twist after cooling.

[0038] The GI value of the fried dough twist is 46.96±1.2, and the oil content is (19±0.2)%.

Embodiment 3

[0040] The low-fat, low-GI fried twist is made of the following raw materials: 78% wheat flour, 10% slow-digestible starch and resistant starch composition of iron stick yam, 12% iron stick yam starch .

[0041]Its preparation method, the steps are as follows: according to the mass ratio, the raw materials are mixed evenly and made into a dough base to be fried, and then fried in edible oil at 165°C for 6 minutes, and then placed on the bottom fire at a temperature of 165°C. Bake for 5 minutes at a fire temperature of 180° C., and then obtain the low-fat, low-GI fried twist after cooling.

[0042] The GI value of the fried dough twist is 46.98±1.3, and the oil content is (19±0.2)%.

[0043] In Example 1-3, the preparation method of the slowly digestible starch and resistant starch composition of the iron stick Chinese yam is as follows: add a sodium acetate buffer solution with a pH of 5.2 and a concentration of 0.2 mol / L to the iron stick Chinese yam starch, After mixing, a...

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a low-fat, low-GI fried dough twist and a preparation method thereof. The fried twist is made of the following raw materials in mass ratio: 75-83% of wheat flour, 10%-17% of the slowly digestible starch and resistant starch composition of iron stick Chinese yam, and the balance is iron stick Chinese yam starch . The fried twist raw material provided by the present invention not only has the characteristic of low GI itself, but also the GI value after frying will be further reduced. The frying time further reduces the fat content of the twist.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-fat, low-GI fried dough twist and a preparation method thereof. Background technique [0002] As the population enters the aging era and the number of patients with hyperlipidemia and hyperglycemia increases sharply, the demand for foods with low glycemic index (low GI Glycemic Index) is increasing. At the same time, the proportion of excessive obesity among teenagers is increasing, and high-sugar and high-fat diets have brought potential risks. Low-GI foods also have great market potential among teenagers. Whether it is to meet the needs of food in the aging era or the risks brought by high-sugar and high-fat diets for teenagers, the development of low-GI foods is imminent (foods with GI>75 are high-GI foods, and foods with GI≤55 are low-GI foods). [0003] The development of low GI food is mainly restricted by two factors: 1. When the main raw materials are ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/60A21D2/18A21D2/36
CPCA21D2/186A21D2/366A21D13/60
Inventor 韩跃军邹建马永生王源许美娟张雪李琰
Owner 郑州市美宴食品有限公司
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