CN103749630A - Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist - Google Patents
Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist Download PDFInfo
- Publication number
- CN103749630A CN103749630A CN201410016055.1A CN201410016055A CN103749630A CN 103749630 A CN103749630 A CN 103749630A CN 201410016055 A CN201410016055 A CN 201410016055A CN 103749630 A CN103749630 A CN 103749630A
- Authority
- CN
- China
- Prior art keywords
- fried dough
- dough twist
- bar
- musculus cutaneus
- fillings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Landscapes
- Confectionery (AREA)
Abstract
The invention relates to fried dough twist with a high dietary fiber content and fillings. The fried dough twist comprises dough strips of the fried dough twist, sesame strips and the fillings. A ratio of a sum of the mass the dough strips of the fried dough twist and the mass of the sesame strips to the mass of the fillings is 10:2-8. The fried dough twist has the advantages that common flour is proportionally replaced by wheat whole-grain flour, so that the dietary fiber content can be increased; a part of the common flour is innovatively replaced by gluten powder in the aspect of a process for making the fried dough twist, so that the bonding ability of the fillings of the fried dough twist can be improved, the tensile property of the dough strips of the fried dough twist can be enhanced, the traditional manual fried dough twist twisting technological operability is high, the quality of finished fried dough twist products can be improved, the manufacturing process can be simplified, and the manufacturing cost can be reduced; characteristics such as fragrance, sweetness, crispness and softness-free long storage life of the fried dough twist can be kept by a method for making the fried dough twist with the high dietary fiber content and the fillings, the crunching degree and the dietary fiber content of the fried dough twist can be increased, and a market gap can be filled.
Description
Technical field
The invention belongs to food processing technology field, relate to fried dough twist and manufacture craft thereof, especially a kind of high dietary-fiber is wrapped up in filling fried dough twist and preparation method thereof.
Background technology
Fried dough twist is one of most characteristic traditional snack of China, and the preparation technology of traditional fried dough twist has been inherited in the prosper Shi Ba street fried dough twist of osmanthus, Tianjin, and constantly innovation, has researched and developed tens of kinds of fried dough twist kinds, has catered to various consumer demands.The prosper Shi Ba street fried dough twist of traditional osmanthus is fragrant and sweet crisp, and preparation technology's exquisiteness contains the batchings loved by all such as walnut kernel, shelled peanut, Fujian ginger, sweet osmanthus in fried dough twist fillings, formed four directions, showplace, the splendid traditional snack of color, smell and taste.
But, in fried dough twist fillings, use traditional proportioning process, be difficult to add the full flour of wheat of high wheat bran content to twist, it is mainly adding because of the full flour of wheat, destroyed the biceps of musculus cutaneus bar and the ability of uniting of fillings, and twisting of traditional fried dough twist needs to stretch, be wound around distortion energetically and mutually and make, therefore, for many years, on market, have no high dietary-fiber and wrap up in the listing of filling fried dough twist.Practical studies passes through in my R&D team, is retaining on the advantage basis of the prosper traditional fried dough twist in osmanthus, develops and can twist by hand fried dough twist sample moulding, that be rich in dietary fiber, has increased the kind of fried dough twist, has filled up the blank in fried dough twist market.
High dietary-fiber is wrapped up in filling fried dough twist leading " dietary fiber " content height and crisp feature.Different from traditional fried dough twist, on fillings and noodles, all increased the content of the wheat bran that is rich in dietary fiber, more crisp in mouthfeel, do not stick to one's teeth, wheat bran particle diameter in full flour, in 2mm left and right, also there will not be the pitchy tooth dirt relevant with high fiber common in ready-to-eat cereal product after traditional frying technique frying.Use traditional fried dough twist technique, on the basis of original formula, add the full flour of wheat that is rich in dietary fiber, the tensile property to fried dough twist musculus cutaneus bar and the ability of uniting of fillings all have destruction, and causing cannot be with traditional stretching, be wound around the gimmicks such as distortion energetically and mutually twists fried dough twist.By practical studies, prosper Shi Ba street, osmanthus fried dough twist R&D team replaces to Gluten by part long patent flour, has improved the biceps of musculus cutaneus bar, thereby offset, introduces the destruction of the full flour of wheat to its biceps; Simultaneously Gluten also has stronger water holding capacity, has improved the ability of uniting of fried dough twist fillings, has realized and has twisted high dietary-fiber fried dough twist with traditional method.Through experimental study, such musculus cutaneus bar and fillings spalling degree are better, the easier slaking in fillings inside, and twisting easily moulding in process, can adapt to industrial production in enormous quantities.Through calculating, dietary fiber content in finished product fried dough twist all can reach more than 7%, all higher than fried dough twist series products on market, GB GB28050 < < prepackaged food nutritional labeling general rule > > regulation, the food of all dietary fiber content >=6% can be claimed as foods with high dietary fiber, therefore this product is called high fine fried dough twist and meets national regulation, and allow the nutritional labeling function that indicates " dietary fiber contributes to maintain normal function of intestinal canal " on nutritional labeling to claim.
High fiber food beneficiating ingredient is many, modern medicine and nutrition have confirmed that food fiber can be called " the 7th nutrient " side by side with six traditional large nutrients after deliberation, and other six nutrients are protein, fat, carbohydrate, vitamin, mineral matter, He Shui.Nutritionist's suggestion, should at least take in 27 grams of above celluloses every day, just can play the effect of prevention and health care, and the full flour of wheat is one of rich fibrous food of tradition just.
The beneficial functions of dietary fiber is mainly reflected in:
(1) protect oral cavity
More and more essence of modern food, more and more softer, use the corresponding minimizing of activity of oral cavity muscle, tooth.And cellulose in increase meals can increase the chance of using oral cavity muscle, teeth chewing, rinse except the dirt in teeth space, and can temper gum, go down for a long time, can make oral cavity be kept healthy, function is improved.
(2) accelerate loss of weight
Cellulose proportion is little, volume is large, and filling gastral cavity after feed, needs the long period to digest, and extends the time of gastric emptying, makes people easily produce satiety, reduces the picked-up of heat; Dietary fiber has reduced the heat ratio in dietary intake simultaneously; Cellulose can attract fat and excrete thereupon in intestines, contributes to reduce fat generation.Above three can reach fat-reducing object simultaneously.
(3) absorb poison, protect skin, prevention intestinal cancer
Cellulose is met water and is formed fine and close network in intestines and stomach, and adsorb organic compound, inorganic matter, moisture play an important role to maintaining GI normal flora structure; Meanwhile, the toxin in intestinal contents can be adsorbed by cellulose, and the touch opportunity of intestinal mucosa and poisonous substance reduces, and is absorbed into blood volume and also reduces.
(4) anti-treating constipation, protection skin
After food fiber water suction, volume becomes large, can promote enterocinesia, and discarded object can be excreted in time, reduces the toxic action of toxin to intestines wall.While containing noxious material in blood, skin has just become its place of abandoning refuse, and the dark sore of face forms just because of acidic materials excessive in blood and saturated fat; The often people of constipation, the colour of skin is withered and yellow, is also that toxicant absorbs by intestines wall and blood is stained with due to toxin because of ight soil overstand in intestines; People's face of excessive smoking is just as dying embers, and also above-mentioned reason causes.
(5) reduce blood fat
In food fiber, some composition can be combined with cholesterol as pectin, and lignin can be combined with cholic acid, just it is directly discharged from excrement, thus the cholesterol in consumer supplements the cholesterol being consumed in bile, has reduced thus blood fat.Dietary fiber has reduced the concentration of bile and cholesterol in enteron aisle, and can encourage the growth and breeding of the bacterium that normally lives away from home in enteron aisle, and these normal bacterias also can make cholesterol transform through ight soil to discharge, contribute to reduce the generation of coronary heart disease in reproductive process.
(6) prevent breast cancer
Epidemiology is found, higher fatty acid in the generation of breast cancer and meals, high meat content, and low food fiber is relevant.This may be the synthetic increase that in body, excess fat promotes some hormone, stimulates due to mammary glandular cell variation.And take in high dietary-fiber, can make fat absorption reduce, these hormones are synthetic to be suppressed, thereby can prevent mastocarcinoma.
(7) control blood sugar
Someone thinks that one of cause of diabetes is that in food content of cellulose is very little.The food that contains abundance of food fiber, the energy providing to human body is little, and the pectin in fiber can the time of staying of food and extend in intestines, reduces the infiltration rate of glucose, makes can sharply not rise into postprandial blood sugar, is conducive to the improvement of the diabetes state of an illness; Meanwhile, fiber diet can reduce the secretion of the insulin in physiological range, reduces the picked-up of food; In addition, fiber diet can reduce the demand of diabetic to insulin or general oral hypoglycemic, and still can effectively control the concentration of blood sugar.
(8) have additional nutrients
Dietary fiber absorbs water intestinal contents is played to diluting effect in enteron aisle, has reduced the concentration of bile, can encourage the growth and breeding of the bacterium that normally lives away from home in enteron aisle; And Escherichia coli in enteron aisle can utilize the indispensable living matters of human body such as cellulose synthetic pantothenic acid, niacin, riboflavin.
At present, dietary fiber content on domestic market in various food is very little, dietary fiber intake wretched insufficiency for each person every day, investigation shows, only there is 30% of recommended intake in China for each person every day intake of dietary fiber, can not meet the demand of people to dietary fiber far away, therefore strengthen in food the content of dietary fiber very urgent.
By retrieval, find patent publication us as relevant to patent application of the present invention in next chapter:
A kind of preparation method (CN102487984A) of stuffed small fried dough twist, relates to a kind of preparation method of stuffed small fried dough twist, and its making step is: and face and filling; Divide group; Compressing tablet; After press strip, cut apart stuffed; Twist fried.The preparation method of stuffed small fried dough twist provided by the present invention not only retained its fragrant and sweet crisp, put the various features such as not continuous for a long time, not only retained the proportioning of fillings, flour and other main ingredients in traditional handicraft, and the small fried dough twists obtaining by this preparation method aesthetics and mouthfeel have also been improved; Its single grammes per square metre remains on 10 grams of left and right, and instant edible being beneficial to carries, and to meet it, uses novel canned and packed packaging material, coordinates " little " in stuffed small fried dough twist to locate characteristic, suitablely as leisure food, promotes.
By contrast, there are the different of essence from above-mentioned patent publication us in patent application of the present invention.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of operability good, mouthfeel is more crisp, and the high dietary-fiber that dietary fiber content is high is wrapped up in filling fried dough twist and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of high dietary-fiber is wrapped up in filling fried dough twist, comprises fried dough twist musculus cutaneus bar, sesame bar and fillings, fried dough twist musculus cutaneus bar and the quality of sesame bar and with the ratio of fillings quality be 10:2-8;
Component and the parts by weight of described fried dough twist musculus cutaneus bar are as follows:
Component and the parts by weight of described sesame bar are as follows:
Component and the parts by weight of described fillings are as follows:
And the particle diameter of described Fujian ginger, orange peel silk, shelled peanut and walnut kernel is 0.5mm-5mm.And the wheat bran diameter of the full flour of described wheat is 2 ± 0.5mm.
High dietary-fiber as above is wrapped up in the preparation method of filling fried dough twist, and step is as follows:
(1) fried dough twist musculus cutaneus bar, sesame bar and fillings preparation:
The making of fried dough twist musculus cutaneus bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by 1. white granulated sugar solution and 2. mixture mixing of step of step, add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains fried dough twist musculus cutaneus bar;
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
The making of fillings:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose fried dough twist musculus cutaneus bar and sesame bar is arranged side by side, fillings is made and fried dough twist musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, then obtain moulding fried dough twist through twisting;
(3) fried:
Moulding fried dough twist is carried out fried, frying 5-30min at 110 ℃-130 ℃ of frying temperatures, then frying 5-30min at 130 ℃-145 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
And described step (1) middle fried dough twist musculus cutaneus bar is diameter 1mm-10mm, length is 5cm-80cm.
And described step (2) middle fried dough twist musculus cutaneus bar is that 5-10 root, sesame bar are 2-6 root.
Advantage of the present invention and good effect are:
1, the present invention is stronger owing to making adding of Gluten traditional-handwork twist the technological operation of fried dough twist, has improved the quality of fried dough twist finished product, has simplified production technology, has reduced production cost.
2, fried dough twist of the present invention is different from traditional fried dough twist, long patent flour is replaced with to the full flour of wheat in proportion, on fillings and noodles, all increased the content of the wheat bran that is rich in dietary fiber, more crisp in mouthfeel, do not stick to one's teeth, the wheat bran particle diameter in full flour, in 2mm left and right, also there will not be the pitchy tooth dirt relevant with high fiber common in ready-to-eat cereal product after traditional frying technique frying.
3, fried dough twist of the present invention replaces to Gluten by part long patent flour, has improved the biceps of musculus cutaneus bar, thereby offset, introduces the destruction of the full flour of wheat to its biceps; Simultaneously Gluten also has stronger water holding capacity, has improved the ability of uniting of fried dough twist fillings, has realized and has twisted high dietary-fiber fried dough twist with traditional method.Through experimental study, such musculus cutaneus bar and fillings spalling degree are better, the easier slaking in fillings inside, and twisting easily moulding in process, can adapt to industrial production in enormous quantities.
4, the dietary fiber content in fried dough twist of the present invention all can reach more than 7%, all higher than fried dough twist series products on market, GB GB28050 < < prepackaged food nutritional labeling general rule > > regulation, the food of all dietary fiber content >=6% can be claimed as foods with high dietary fiber, therefore this product is called high fine fried dough twist and meets national regulation, and allow the nutritional labeling function that indicates " dietary fiber contributes to maintain normal function of intestinal canal " on nutritional labeling to claim.
5, fried dough twist preparation method of the present invention is not changing on the basis of osmanthus prosper Shi Ba street fried dough twist traditional manufacturing technique, invent the fried dough twist of high dietary fiber content, increased the kind of traditional fried dough twist, on fried dough twist finished product, can obviously see the crude fibre composition of diameter in 2mm left and right, on crisp degree and trophic function, all have clear improvement, also make dough more expand, thereby in frying process, oily exchange rate is strengthened, shorten and fry the time.
6, the preparation method that high dietary-fiber provided by the present invention is wrapped up in filling fried dough twist retained its fragrant and sweet crisp, put the features such as not continuous for a long time, more improved the crispness of fried dough twist and the content of dietary fiber, filled up the blank in market.
Accompanying drawing explanation
Fig. 1 is the surface structure schematic diagram of fried dough twist product of the present invention, wherein, 1 sesame bar, 2 is fried dough twist musculus cutaneus bar, sesame bar and musculus cutaneus bar the inside are wrapped with fillings (not shown).
The specific embodiment
Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
The raw material using in the present invention, if no special instructions, is conventional commercially available prod; The method of using in the present invention, if no special instructions, is the conventional method of this area.
Embodiment 1
A kind of high dietary-fiber is wrapped up in filling fried dough twist, comprises fried dough twist musculus cutaneus bar and fillings;
Described fried dough twist musculus cutaneus bar formula is as follows:
The full flour 20g of wheat; Long patent flour 30g; Gluten 20g; Edible vegetable oil 10g; Yeast 1g; White granulated sugar 20g; Water 30g;
Described sesame bar formula is as follows:
The full flour 10g of wheat; Long patent flour 15g; Gluten 10g; Edible vegetable oil 5g; Yeast 0.5g; White granulated sugar 10g; Sesame 2g; Water 15g;
Fillings formula:
The full flour 10g of wheat; Gluten 10g; Edible vegetable oil 15g; White granulated sugar 18g; Sweet osmanthus 3g; Fujian ginger 2g; Orange peel silk 2g; Shelled peanut 2g; Walnut kernel 2g; Water 10g;
Fujian ginger, orange peel silk, shelled peanut and walnut kernel need grind to form 3mm particle diameter.
Above-mentioned high dietary-fiber is wrapped up in the preparation method of filling fried dough twist, and step is as follows:
(1) fried dough twist musculus cutaneus bar and fillings preparation:
Take each component of fried dough twist musculus cutaneus bar and each component of fillings, produce fried dough twist musculus cutaneus bar and fillings;
Fried dough twist musculus cutaneus bar making step is as follows:
1. white granulated sugar is dissolved in 20g water, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour, Gluten and yeast mix, and obtain mixture, standby;
3. step white granulated sugar solution and step mixture 2. 1. mixed, add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains musculus cutaneus bar.Musculus cutaneus bar specification: diameter 5mm, length is 40cm.
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
Fillings making step is as follows:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose 8 of fried dough twist musculus cutaneus bars, 4 sesame bars are arranged side by side, sesame bar is by common noodles, around to superscribe sesame to make, fillings is twisted into and musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, then obtain moulding fried dough twist through twisting;
(3) fried:
Moulding fried dough twist is put into deep fryer, and frying temperature is frying 30min at 110 ℃, and then frying 5min at 145 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
Embodiment 2
A kind of high dietary-fiber is wrapped up in filling fried dough twist, comprises fried dough twist musculus cutaneus bar and fillings;
Described fried dough twist musculus cutaneus bar formula is as follows:
The full flour 10g of wheat; Long patent flour 15g; Gluten 15g; Edible vegetable oil 8g; Yeast 0.5g; White granulated sugar 14g; Water 15g;
Described sesame bar formula is as follows:
The full flour 4g of wheat; Long patent flour 5g; Gluten 6g; Edible vegetable oil 4g; Yeast 0.25g; White granulated sugar 5g; Sesame 1g; Water 6g;
Fillings formula:
The full flour 7g of wheat; Gluten 5g; Edible vegetable oil 7g; White granulated sugar 7g; Sweet osmanthus 1g; Fujian ginger 1g; Orange peel silk 1g; Shelled peanut 1g; Walnut kernel 1g; Water 5g.
Fujian ginger, orange peel silk, shelled peanut and walnut kernel need grind to form 3mm particle diameter.
Above-mentioned high dietary-fiber is wrapped up in the preparation method of filling fried dough twist, and step is as follows:
(1) fried dough twist musculus cutaneus bar and fillings preparation:
Take each component of fried dough twist musculus cutaneus bar and each component of fillings, produce fried dough twist musculus cutaneus bar and fillings.
Fried dough twist musculus cutaneus bar making step is as follows:
1. white granulated sugar is dissolved in 10g water, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour, Gluten and yeast mix, standby;
3. by step white granulated sugar solution and 2. product mixing of step 1., add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains musculus cutaneus bar.Musculus cutaneus bar specification: diameter 3mm, length is 20cm.
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
Fillings making step is as follows:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose 6 of fried dough twist musculus cutaneus bars, 3 sesame bars are arranged side by side, sesame bar is by common noodles, around to superscribe sesame to make, fillings is twisted into and musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, then obtain moulding fried dough twist through twisting;
(3) fried:
Moulding fried dough twist is put into deep fryer, and frying temperature is frying 15min at 120 ℃, and then frying 10min at 130 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
Embodiment 3
A kind of high dietary-fiber is wrapped up in filling fried dough twist, comprises fried dough twist musculus cutaneus bar and fillings;
Described fried dough twist musculus cutaneus bar formula is as follows:
The full flour 6g of wheat; Long patent flour 7g; Gluten 6g; Edible vegetable oil 3g; Yeast 0.3g; White granulated sugar 6g; Water 7g;
Described sesame bar formula is as follows:
The full flour 2g of wheat; Long patent flour 2g; Gluten 2g; Edible vegetable oil 1g; Yeast 0.1g; White granulated sugar 4g; Sesame 1g; Water 3g;
Fillings formula:
The full flour 5g of wheat; Gluten 3g; Edible vegetable oil 4g; White granulated sugar 2g; Sweet osmanthus 0.4g; Fujian ginger 0.3g; Orange peel silk 0.5g; Shelled peanut 0.5g; Walnut kernel 0.3g; Water 2g.
Fujian ginger, orange peel silk, shelled peanut and walnut kernel need grind to form 3mm particle diameter.
Above-mentioned high dietary-fiber is wrapped up in the preparation method of filling fried dough twist, and step is as follows:
(1) fried dough twist musculus cutaneus bar and fillings preparation:
Take each component of fried dough twist musculus cutaneus bar and each component of fillings, produce fried dough twist musculus cutaneus bar and fillings.
Fried dough twist musculus cutaneus bar making step is as follows:
1. white granulated sugar is dissolved in 4g water, standby;
2. the full flour of wheat, long patent flour, Gluten and yeast mix, standby;
3. by step 1. with step 2. product mix, add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains musculus cutaneus bar.Musculus cutaneus bar specification: diameter 2mm, length is 10cm.
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
Fillings making step is as follows:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose 6 of fried dough twist musculus cutaneus bars, 2 sesame bars are arranged side by side, sesame bar is by common noodles, around to superscribe sesame to make, fillings is twisted into and musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, more manually twist and obtain moulding fried dough twist;
(3) fried:
Moulding fried dough twist is put into deep fryer, and frying temperature is frying 20min at 125 ℃, and then frying 8min at 135 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
Embodiment 4
A kind of high dietary-fiber is wrapped up in filling fried dough twist, comprises fried dough twist musculus cutaneus bar and fillings;
Described fried dough twist musculus cutaneus bar formula is as follows:
The full flour 4g of wheat; Long patent flour 4g; Gluten 3g; Edible vegetable oil 1.5g; Yeast 0.2g; White granulated sugar 2g; Water 5.5g;
Described sesame bar formula is as follows:
The full flour 1.5g of wheat; Long patent flour 1.5g; Gluten 2g; Edible vegetable oil 0.7g; Yeast 0.1g; White granulated sugar 0.8g; Sesame 0.5g; Water 2g;
Fillings formula:
The full flour 3g of wheat; Gluten 2g; Edible vegetable oil 3g; White granulated sugar 0.5g; Sweet osmanthus 0.3g; Fujian ginger 0.2g; Orange peel silk 0.2g; Shelled peanut 0.2g; Walnut kernel 0.3g; Water 2g.
Fujian ginger, orange peel silk, shelled peanut and walnut kernel need grind to form 3mm particle diameter.
Above-mentioned high dietary-fiber is wrapped up in the preparation method of filling fried dough twist, and step is as follows:
(1) fried dough twist musculus cutaneus bar and fillings preparation:
Take each component of fried dough twist musculus cutaneus bar and each component of fillings, produce fried dough twist musculus cutaneus bar and fillings;
Fried dough twist musculus cutaneus bar making step is as follows:
1. white granulated sugar is dissolved in 3g water, standby;
2. the full flour of wheat, long patent flour, Gluten and yeast mix, standby;
3. by step 1. with step 2. product mix, add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains musculus cutaneus bar.Musculus cutaneus bar specification: diameter 1mm, length is 8cm.
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
Fillings making step is as follows:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose 5 of fried dough twist musculus cutaneus bars, 2 sesame bars are arranged side by side, sesame bar is by common noodles, around to superscribe sesame to make, fillings is twisted into and musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, more manually twist and obtain moulding fried dough twist;
(3) fried:
Moulding fried dough twist is put into deep fryer, and frying temperature is frying 10min at 130 ℃, and then frying 10min at 145 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
Table 1 high dietary-fiber of the present invention is wrapped up in the testing result of filling fried dough twist
Wherein, dietary fiber content is measured by the mensuration of dietary fiber in GB/T5009.88-2008 food, and unit is percentage composition.
Wherein, crispness is used the CT3 matter structure instrument of U.S. brookfield company to measure.Sample: whole fried dough twist; Test-types: TPA matter structure is analyzed; Measuring distance: 3mm; Test speed: 0.5mm/s; Return speed: 0.5mm/s; Trigger point load: 5g; Probe: TA-AACC36; Fixture: TA-BT-KI; Load unit: 10000g; Test index represents fried dough twist crispness with the stressed size of fried dough twist breakaway poing, and unit is g.
Wherein, fry in the time, it is identical that different stabilization time section ratio is fried in the fried dough twist of embodiment sample and the common fried dough twist of same specification, and gap is embodied in to be fried on duration differently, and chronomere is min.
Claims (6)
1. high dietary-fiber is wrapped up in a filling fried dough twist, it is characterized in that: comprise fried dough twist musculus cutaneus bar, sesame bar and fillings, fried dough twist musculus cutaneus bar and the quality of sesame bar and with the ratio of fillings quality be 10:2-8;
Component and the parts by weight of described fried dough twist musculus cutaneus bar are as follows:
Component and the parts by weight of described sesame bar are as follows:
Component and the parts by weight of described fillings are as follows:
2. high dietary-fiber according to claim 1 is wrapped up in filling fried dough twist, it is characterized in that: the particle diameter of described Fujian ginger, orange peel silk, shelled peanut and walnut kernel is 0.5mm-5mm.
3. high dietary-fiber according to claim 1 is wrapped up in filling fried dough twist, it is characterized in that: the wheat bran diameter of the full flour of described wheat is 2 ± 0.5mm.
4. the high dietary-fiber as described in claims 1 to 3 any one is wrapped up in the preparation method of filling fried dough twist, it is characterized in that: step is as follows:
(1) fried dough twist musculus cutaneus bar, sesame bar and fillings preparation:
The making of fried dough twist musculus cutaneus bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by 1. white granulated sugar solution and 2. mixture mixing of step of step, add edible vegetable oil and remaining water, uniform stirring, obtains musculus cutaneus, after plodder press strip, obtains fried dough twist musculus cutaneus bar;
The making of sesame bar:
1. white granulated sugar is dissolved in the water, water accounts for the 30%-80% of water total amount in fried dough twist musculus cutaneus bar, obtains white granulated sugar solution, standby;
2. the full flour of wheat, long patent flour and Gluten and yeast mix, and obtain mixture, standby;
3. by step 1. white granulated sugar solution and step 2. mixture mix, add edible vegetable oil and remaining water, uniform stirring, after plodder press strip, then is attached to sesame on the surface of musculus cutaneus bar, obtains sesame bar;
The making of fillings:
1. the full flour of wheat, Gluten, white granulated sugar, sweet osmanthus, Fujian ginger, orange peel silk, shelled peanut and walnut kernel mix, and obtain mixture, standby;
2. 1. step is added to edible vegetable oil and water, uniform stirring, obtains fillings;
(2) the moulding of fried dough twist:
Choose fried dough twist musculus cutaneus bar and sesame bar is arranged side by side, fillings is made and fried dough twist musculus cutaneus bar with long strip, wrap up in and be placed on fried dough twist musculus cutaneus bar and sesame bar the inside, then obtain moulding fried dough twist through twisting;
(3) fried
Moulding fried dough twist is carried out fried, frying 5-30min at 110 ℃-130 ℃ of frying temperatures, then frying 5-30min at 130 ℃-145 ℃, pulls out, obtains high dietary-fiber and wraps up in filling fried dough twist.
5. high dietary-fiber according to claim 4 is wrapped up in the preparation method of filling fried dough twist, it is characterized in that: described step (1) middle fried dough twist musculus cutaneus bar is diameter 1mm-10mm, and length is 5cm-80cm.
6. high dietary-fiber according to claim 4 is wrapped up in the preparation method of filling fried dough twist, it is characterized in that: described step (2) middle fried dough twist musculus cutaneus bar is that 5-10 root, sesame bar are 2-6 root.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410016055.1A CN103749630B (en) | 2014-01-15 | 2014-01-15 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410016055.1A CN103749630B (en) | 2014-01-15 | 2014-01-15 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103749630A true CN103749630A (en) | 2014-04-30 |
| CN103749630B CN103749630B (en) | 2015-01-14 |
Family
ID=50517086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410016055.1A Active CN103749630B (en) | 2014-01-15 | 2014-01-15 | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103749630B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN103975997A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104322619A (en) * | 2014-09-26 | 2015-02-04 | 浙江恒天控股集团有限公司 | Whole wheat fried bread stick and production method thereof |
| CN104664383A (en) * | 2015-03-10 | 2015-06-03 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having glycose metabolism regulating function as well as production method thereof |
| CN104719407A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato Chinese doughnut and processing method thereof |
| CN104886209A (en) * | 2015-04-30 | 2015-09-09 | 天津桂发祥十八街麻花食品股份有限公司 | Whole potato flour fried dough twist with fillings and preparation method thereof |
| CN104982476A (en) * | 2015-06-12 | 2015-10-21 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed Chinese doughnut low in GI value and preparing method thereof |
| CN104996513A (en) * | 2015-08-14 | 2015-10-28 | 天津桂发祥十八街麻花食品股份有限公司 | High-quality protein containing fried dough twist and production method thereof |
| CN105165976A (en) * | 2015-08-14 | 2015-12-23 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist added with water-soluble meal fiber polydextrose and having blood fat and blood sugar adjusting function, and preparation method thereof |
| CN105494533A (en) * | 2015-11-28 | 2016-04-20 | 黑龙江八一农垦大学 | Pure natural puffed course grain powder five colored fried dough twist |
| CN105494538A (en) * | 2016-02-24 | 2016-04-20 | 安徽科技学院 | Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae |
| CN106234505A (en) * | 2016-09-05 | 2016-12-21 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of crisp Flos Cannabis without sucrose and preparation method thereof |
| CN108991075A (en) * | 2018-09-04 | 2018-12-14 | 天津市瀛前祥科技发展有限公司 | Anti-oxidant fried dough twist of the stuffed high dietary-fiber of non-fermented and preparation method thereof |
| CN109820017A (en) * | 2017-11-23 | 2019-05-31 | 天津市什祥斋食品有限公司 | A kind of fried dough twist of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2847876A1 (en) * | 1978-11-04 | 1980-05-08 | Kali Chemie Ag | MIXTURE INTENDED FOR PRODUCING HIGH-PROTEIN-ENHANCED BAKERY PRODUCTS, METHOD FOR BAKING THIS MIXTURE AND BAKERY PRODUCTS OBTAINED FROM THE MIXTURE USING THE PROCESS |
| CN1213953A (en) * | 1996-01-22 | 1999-04-14 | 通用工厂公司 | Multistrand twist cereal pieces and method of prepn. |
| CN1243670A (en) * | 1998-07-30 | 2000-02-09 | 烟台弘洋保健品有限责任公司 | Saccharide-controlled wheat flour and processing technology thereof |
| CN101564162A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Health staple food flour special for diabetes patients and preparation method thereof |
| CA2664860A1 (en) * | 2008-05-01 | 2009-11-01 | General Mills Marketing, Inc. | High fiber pastry product |
| CN101584358A (en) * | 2009-06-25 | 2009-11-25 | 上海理工大学 | Preparation method of big crisp and soft big Chinese doughnut with filling |
| CN102487984A (en) * | 2011-12-30 | 2012-06-13 | 天津市桂发祥十八街麻花总店有限公司 | Method for making stuffed small fried dough twist |
-
2014
- 2014-01-15 CN CN201410016055.1A patent/CN103749630B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2847876A1 (en) * | 1978-11-04 | 1980-05-08 | Kali Chemie Ag | MIXTURE INTENDED FOR PRODUCING HIGH-PROTEIN-ENHANCED BAKERY PRODUCTS, METHOD FOR BAKING THIS MIXTURE AND BAKERY PRODUCTS OBTAINED FROM THE MIXTURE USING THE PROCESS |
| CN1213953A (en) * | 1996-01-22 | 1999-04-14 | 通用工厂公司 | Multistrand twist cereal pieces and method of prepn. |
| CN1243670A (en) * | 1998-07-30 | 2000-02-09 | 烟台弘洋保健品有限责任公司 | Saccharide-controlled wheat flour and processing technology thereof |
| CA2664860A1 (en) * | 2008-05-01 | 2009-11-01 | General Mills Marketing, Inc. | High fiber pastry product |
| CN101564162A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Health staple food flour special for diabetes patients and preparation method thereof |
| CN101584358A (en) * | 2009-06-25 | 2009-11-25 | 上海理工大学 | Preparation method of big crisp and soft big Chinese doughnut with filling |
| CN102487984A (en) * | 2011-12-30 | 2012-06-13 | 天津市桂发祥十八街麻花总店有限公司 | Method for making stuffed small fried dough twist |
Non-Patent Citations (3)
| Title |
|---|
| 常之林: "《中华风味美食》", 31 January 2012, 成都时代出版社 * |
| 康玉和: "自制夹馅麻花", 《四川烹饪》 * |
| 王超等: "玉米种皮膳食纤维对谷朊粉和小麦淀粉混合体系形成面团影响", 《粮食与油脂》 * |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975997A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN103975997B (en) * | 2014-05-27 | 2015-07-08 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist capable of inhibiting absorption of sucrose and regulating fat metabolism after eating, and manufacturing method thereof |
| CN103975993A (en) * | 2014-05-27 | 2014-08-13 | 天津桂发祥十八街麻花食品股份有限公司 | Type 2 diabetic patient edible saccharose included stuffed fried dough twist and production method thereof |
| CN104322619A (en) * | 2014-09-26 | 2015-02-04 | 浙江恒天控股集团有限公司 | Whole wheat fried bread stick and production method thereof |
| CN104222212B (en) * | 2014-10-10 | 2016-09-07 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of without sucrose, the low-yield stuffed fried dough twist of non-grease frying and preparation method |
| CN104222212A (en) * | 2014-10-10 | 2014-12-24 | 天津桂发祥十八街麻花食品股份有限公司 | Non-fried low-energy stuffed dough twist without cane sugar and manufacturing method |
| CN104719407A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Potato Chinese doughnut and processing method thereof |
| CN104664383A (en) * | 2015-03-10 | 2015-06-03 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having glycose metabolism regulating function as well as production method thereof |
| CN104886209A (en) * | 2015-04-30 | 2015-09-09 | 天津桂发祥十八街麻花食品股份有限公司 | Whole potato flour fried dough twist with fillings and preparation method thereof |
| CN104886209B (en) * | 2015-04-30 | 2017-12-01 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of potato full-powder wraps up in filling fried dough twist and preparation method thereof |
| CN104982476A (en) * | 2015-06-12 | 2015-10-21 | 天津桂发祥十八街麻花食品股份有限公司 | Stuffed Chinese doughnut low in GI value and preparing method thereof |
| CN105165976A (en) * | 2015-08-14 | 2015-12-23 | 天津桂发祥十八街麻花食品股份有限公司 | Fried dough twist added with water-soluble meal fiber polydextrose and having blood fat and blood sugar adjusting function, and preparation method thereof |
| CN104996513A (en) * | 2015-08-14 | 2015-10-28 | 天津桂发祥十八街麻花食品股份有限公司 | High-quality protein containing fried dough twist and production method thereof |
| CN105494533A (en) * | 2015-11-28 | 2016-04-20 | 黑龙江八一农垦大学 | Pure natural puffed course grain powder five colored fried dough twist |
| CN105494538A (en) * | 2016-02-24 | 2016-04-20 | 安徽科技学院 | Ready-to-eat fried dough twists with Flos Sophorae and method for making ready-to-eat fried dough twists with Flos Sophorae |
| CN106234505A (en) * | 2016-09-05 | 2016-12-21 | 天津桂发祥十八街麻花食品股份有限公司 | A kind of crisp Flos Cannabis without sucrose and preparation method thereof |
| CN109820017A (en) * | 2017-11-23 | 2019-05-31 | 天津市什祥斋食品有限公司 | A kind of fried dough twist of lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
| CN108991075A (en) * | 2018-09-04 | 2018-12-14 | 天津市瀛前祥科技发展有限公司 | Anti-oxidant fried dough twist of the stuffed high dietary-fiber of non-fermented and preparation method thereof |
| CN108991075B (en) * | 2018-09-04 | 2021-10-22 | 天津市瀛前祥科技发展有限公司 | Non-fermented stuffed high-dietary-fiber antioxidant fried dough twists and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103749630B (en) | 2015-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103749630B (en) | Fried dough twist with high dietary fiber content and fillings and method for making fried dough twist | |
| CN100405915C (en) | Brain tonic flour and food production method | |
| CN106820148A (en) | A kind of fresh mulberry leaf noodles and its processing technology | |
| CN103141741A (en) | Food additive ingredient containing rich dietary fiber and application thereof | |
| CN102524716A (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN104366504A (en) | Composition, application, flour, manufacturing method thereof and noodle | |
| CN101940276A (en) | Food helpful to controlling blood sugar production | |
| CN101703084A (en) | Biscuit with function of promoting digestion | |
| CN105532806A (en) | Crisp white fungus biscuit with slow digestive function | |
| CN108514090A (en) | It is a kind of using banana as weight losing meal-replacing stick of primary raw material and preparation method thereof | |
| CN103652636A (en) | Hearth care three-wheat rice crust | |
| CN104982476A (en) | Stuffed Chinese doughnut low in GI value and preparing method thereof | |
| CN106857752A (en) | A kind of assistant hypoglycemic biscuit and preparation method thereof | |
| CN106722123A (en) | A kind of non-fried instant noodle | |
| CN1323608C (en) | Konjak instant wet noodles | |
| CN104664383A (en) | Stuffed fried dough twist being capable of lowering fasting blood-glucose and increasing glucose tolerance and having glycose metabolism regulating function as well as production method thereof | |
| CN104542815A (en) | Quick-frozen cake steamed bun and preparation method thereof | |
| CN102334530A (en) | Biscuit with intestine moistening, bowel relaxing and beautifying functions | |
| CN107048185A (en) | A kind of highland barley semi-dried noodle and its processing method | |
| TWI488584B (en) | Product to reduce glycemic response of carbohydrate based foods | |
| CN110521749A (en) | A kind of low sugar content and high fiber content moon cake and preparation method thereof | |
| CN109479929A (en) | A kind of inulin tremella low-sugar biscuit and preparation method thereof | |
| CN109197954A (en) | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof | |
| CN104171930A (en) | Compound coarse grain fine dried noodles convenient to eat | |
| CN101115401A (en) | Bakery and pasta products comprising acidified chitosan |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |