Sugar-free black tartary buckwheat small fried dough twist and preparation method thereof

Abstract

The invention discloses a sugar-free black tartary buckwheat small fried dough twist and a preparation method thereof, black tartary buckwheat flour, corn starch and wheat flour are used as main raw materials, and a certain proportion of modified auxiliary materials are added; the sugar-free black tartary buckwheat small fried dough twist is prepared by a specific forming and deep-frying preparation method. The black tartary buckwheat small fried dough twist prepared by the preparation method is crisp but not greasy in taste, has slight faint scent of buckwheat, is rich and diversified in nutrition, and has a certain health-care function; and the corn starch is added into the fried dough twist, the fried dough twist is fried with sugar alcohol slurry and seasoned with auxiliary materials, the glycemic index is low, the fried dough twist has good lipid and sugar lowering functions while the diet balance is guaranteed, the fried dough twist belongs to sugar-free food, and therefore the fried dough twist is golden yellow and bright in appearance, and the taste can be customized.

Description

technical field [0001] The invention relates to the technical field of processing and preparation of miscellaneous grains and zero-sugar nutritious food, in particular to a zero-sugar black tartary buckwheat twist and a preparation method of the twist. Background technique [0002] Twist is a food that people often eat in daily life. It is easy to make, easy to store, easy to carry and store. Existing common fried dough twist is generally the general technique that directly serves edible after dough kneading, braiding, twisting and frying with common flour. Its raw material is made of ordinary flour on the market, which is twisted and then deep-fried. Some just add white sugar and salt to the dough to improve the sweetness and saltiness; the production process is simple and rough. , the taste is single but not rich, hard and crisp but not crispy, and the appearance is dull and not vivid. [0003] At the same time, it is difficult to add high-content buckwheat, corn and oth...

AI Technical Summary

Problems solved by technology

Its raw material is made of ordinary flour on the market, which is twisted and then deep-fried. Some just add white sugar and salt to the dough to improve the sweetness and saltiness; the production process is simple and rough. , the taste is single but not rich, hard and crisp but not crispy, and the appearance is dull and not vivid

[0003] At the same time, it is difficult to add high-content buckwheat, corn and other miscellaneous grains to improve food taste and nutrition by using traditional common ingredient technology in twist fillings, mainly because the addition of buckwheat and corn destroys the gluten of wheat flour and the ability to hold groups, while the rubbing of traditional twists needs to be stretched, tightened and intertwined and twisted, and the production method is difficult to control; at the same time, as people's health awareness increases, the impact of excessive intake of sugary foods on health, and There is an increasing demand for coarse grains to improve health, and now many foods contain more sugar, which is easy to cause the problem of excessive intake of sugar without knowing it; it is simply produced by combining fine flour and sugar Ordinary twists can no longer meet people's needs for low sugar and high nutrition

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