Fried dough twist production process

Abstract

The invention relates to the technical field of food processing, in particular to a fried dough twist production process which is simple in method and short in production time, and produced fried dough twists are high in protein content and rich in nutrition. The production method mainly comprises the following steps: S1, uniformly mixing a white granulated sugar solution with wheat flour, whole milk powder, yolk powder, soy isolate protein and yeast, adding vegetable oil and water, performing stirring to obtain dough, and performing pressing with a pressing machine so as to obtain fried doughtwist wrapper strips; S2, mixing sesame seeds, peanut kernels, sweet-scented osmanthus and dietary alkali with vegetable oil and water, performing stirring to obtain dough, and performing pressing with a pressing machine so as to obtain sesame strips; S3, twisting the dough strips of the fried dough twists and the sesame strips to obtain shaped fried dough twists; and S4, frying the formed frieddough twists, and performing cooling so as to obtain finished products of the fried dough twists.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a twist production process. Background technique [0002] Twist is one of the most distinctive traditional snacks in China. Tianjin Guifaxiang Eighteenth Street Twist has inherited the traditional preparation process of twist, and has continuously innovated and developed dozens of twist varieties to meet the needs of various consumers. The traditional Guifaxiang 18th Street Mahua is sweet and crisp, and the preparation technology is exquisite. The mahua filling contains walnut kernels, peanut kernels, Fujian ginger, osmanthus and other popular ingredients, forming a traditional snack with famous places and excellent color and fragrance. [0003] The main ingredient of traditional twist is wheat flour, the protein content is not high (6.9%), and the protein therein is not high-quality protein, which is far from the amino acid pattern recommended by FAO / WHO, and...

AI Technical Summary

Problems solved by technology

[0003] The main ingredient of traditional twist is wheat flour, the protein content is not high (6.9%), and the protein therein is not high-quality protein, which is far from the amino acid pattern recommended by FAO / WHO, and lysine and threonine are relatively deficient, especially Severe lack of lysine makes the amino acid score of wheat protein only 38 points, resulting in low protein absorption rate