CN107897300A - Rose taste fried dough twist and preparation method thereof - Google Patents
Rose taste fried dough twist and preparation method thereof Download PDFInfo
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- CN107897300A CN107897300A CN201711304111.1A CN201711304111A CN107897300A CN 107897300 A CN107897300 A CN 107897300A CN 201711304111 A CN201711304111 A CN 201711304111A CN 107897300 A CN107897300 A CN 107897300A
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- parts
- fried dough
- dough twist
- flour
- rose
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention belongs to food processing technology field, and in particular to a kind of rose taste fried dough twist and preparation method thereof；Include the raw material of following parts by weight：15 20 parts of high gluten flour, 5 10 parts of Plain flour, 15 parts of rose powder, 10 30 parts of Yoghourt, 25 parts of cream, 0.5 3 parts of shortening, 25 parts of egg, 38 parts of vegetable oil, 15 parts of white sugar, 02 parts of sesame, 0.01 0.1 parts of yeast, 0.01 0.05 parts of sodium bicarbonate；Rose taste fried dough twist taste sweet and sour taste provided by the invention, it is fragrant soft crisp, eat health.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of rose taste fried dough twist and preparation method thereof.
Background technology
Fried dough twist is Han nationality's tradition fried snack, is had the characteristics that dry, crisp, crisp, fragrant.It is portable since fried dough twist head is small, food
With conveniently, it is easy to digest, standby ace-high snack food in working and live as consumers in general.At present, in the market
Fried dough twist kind is mostly original flavor fried dough twist, sweet taste fried dough twist etc., and it is also more based on flours, starch to make the raw material of fried dough twist, salt etc.
Supplemented by flavouring, obtained fried dough twist taste and with single nutrient component.In addition, fried dough twist mouthfeel is harder, be not suitable for child or old man
It is edible.
The content of the invention
The primary and foremost purpose of the present invention is to provide a kind of sweet and sour taste, fragrant soft crisp, eats the rose taste fried dough twist of health.
To achieve the above object, the technical solution adopted by the present invention is：A kind of rose taste fried dough twist, including following parts by weight
Raw material：15-20 parts of high gluten flour, 5-10 parts of Plain flour, 1-5 parts of rose powder, 10-30 parts of Yoghourt, 2-5 parts of cream, rises
0.5-3 parts of butter, 2-5 parts of egg, 3-8 parts of vegetable oil, 1-5 parts of white sugar, 0-2 parts of sesame, 0.01-0.1 parts of yeast, sodium bicarbonate
0.01-0.05 parts.
The beneficial effect that above-mentioned technical proposal produces is：Rose, which is rich in, vitamin A, C, B, E, K, and tannin
Acid, can improve endocrine disorder, and recuperating qi-blood, helps dispelling fatigue, promote wound healing.Life of the invention by improving fried dough twist
Production formula, so that the kind of fried dough twist can be enriched, various selection is provided for consumer, and can improve the nutritive value of fried dough twist,
Meet the modernization diet trend of integration of drinking and medicinal herbs.In addition, traditional fried dough twist mainly using flour as major ingredient, using egg as auxiliary material, passes through
Kneading and frying form, and obtained fried dough twist mouthfeel is harder.And in contrast, the present invention adds cream as auxiliary material, through kneading
The dough formed can keep enough abilities of uniting, and in order to the shaping of fried dough twist, while can also dough is softened.Through frying
Afterwards, fried dough twist can keep crisp mouthfeel, while also add fragrant soft mouthfeel, be adapted to child and old man to eat.Further, since
The increase of Yoghourt, can assign the sour-sweet flavor of fried dough twist uniqueness so that finished product fried dough twist had not only maintained the characteristics of Chinese pastry, but also fusion
The flavor of western-style cake, mouthfeel are more novel.Rose taste fried dough twist special taste provided by the invention, savoury and soft crisp, acid
Sweet tea is tasty, eats health, convenient easily food.
Preferably, the rose taste fried dough twist, includes the raw material of following parts by weight：16-18 parts of high gluten flour, middle muscle
6-8 parts of flour, 2-4 parts of rose powder, 15-25 parts of Yoghourt, 3-4 parts of cream, 1-2 parts of shortening, 3-4 parts of egg, vegetable oil 4-7
Part, 2-4 parts of white sugar, 0.1-1 parts of sesame, 0.01-0.05 parts of yeast, 0.01-0.03 parts of sodium bicarbonate.
Preferably, the rose taste fried dough twist, includes the raw material of following parts by weight：18 parts of high gluten flour, middle muscle face
7 parts of powder, 3 parts of rose powder, 22 parts of Yoghourt, 3 parts of cream, 1.5 parts of shortening, 3.2 parts of egg, 5.5 parts of vegetable oil, 2.8 parts of white sugar,
0.1 part of sesame, 0.07 part of yeast, 0.015 part of sodium bicarbonate.
Preferably, the shortening is lard, refined rapeseed oil, refining cotton seed oil according to 3-5：3-5：The weight of 1-2 is matched somebody with somebody
Than mixing.
It is another object of the present invention to provide a kind of production method of rose taste fried dough twist as described above, including it is as follows
Step：
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation, stirring, second of provocation, cut, embryo processed, obtain fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 130-160 DEG C of hot rapeseed oil, to fried dough twist surface in golden yellow, pulled out
Cool, up to rose taste fried dough twist.
Preferably, the time of first time provocation and second of provocation is 10-30 minutes in the step (4).
Preferably, the time of stirring is 10-30 minutes in the step (4).
Dough leavening twice, can make dough interior tissue evenly, and gluten is strengthened, and dough is more vibrant, obtained
Fried dough twist has strong aromatic flavor.To reduce the nutrient loss in fried dough twist to the greatest extent, the present invention using 130-160 DEG C compared with
Low temperature rapeseed oil carries out fried dough twist frying, and the fried dough twist color and luster fried is crisp outside tender inside in golden yellow, product.
Embodiment
Below by way of 5 embodiments, the present invention is further disclosed.
Embodiment 1：The making of rose taste fried dough twist
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation 15 minutes, stirring 20 minutes, second of provocation 15 minutes, cut, embryo processed, obtain
Fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 130 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：18 parts of high gluten flour, 7 parts of Plain flour, 3 parts of rose powder, Yoghourt
22 parts, 3 parts of cream, 1.5 parts of shortening, 3.2 parts of egg, 5.5 parts of vegetable oil, 2.8 parts of white sugar, 0.1 part of sesame, yeast 0.07
Part, 0.015 part of sodium bicarbonate.The shortening is lard, refined rapeseed oil, refining cotton seed oil are according to 4：4：1 weight proportion mixes
Conjunction forms.
Embodiment 2：The making of rose taste fried dough twist
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation 10 minutes, stirring 30 minutes, second of provocation 10 minutes, cut, embryo processed, obtain
Fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 150 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：20 parts of high gluten flour, 5 parts of Plain flour, 1 part of rose powder, Yoghourt
30 parts, 2 parts of cream, 3 parts of shortening, 2 parts of egg, 8 parts of vegetable oil, 1 part of white sugar, 2 parts of sesame, 0.01 part of yeast, sodium bicarbonate
0.05 part.The shortening is lard, refined rapeseed oil, refining cotton seed oil are according to 3：3：1 weight proportion mixes.
Embodiment 3：The making of rose taste fried dough twist
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation 30 minutes, stirring 10 minutes, second of provocation 30 minutes, cut, embryo processed, obtain
Fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 140 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：15 parts of high gluten flour, 10 parts of Plain flour, 5 parts of rose powder, acid
10 parts of milk, 5 parts of cream, 0.5 part of shortening, 5 parts of egg, 3 parts of vegetable oil, 5 parts of white sugar, 0.01 part of yeast, 0.05 part of sodium bicarbonate.
The shortening is lard, refined rapeseed oil, refining cotton seed oil are according to 3：3：2 weight proportion mixes.
Embodiment 4：The making of rose taste fried dough twist
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation 20 minutes, stirring 20 minutes, second of provocation 20 minutes, cut, embryo processed, obtain
Fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 150 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：18 parts of high gluten flour, 6 parts of Plain flour, 4 parts of rose powder, Yoghourt
15 parts, 4 parts of cream, 2 parts of shortening, 3 parts of egg, 7 parts of vegetable oil, 2 parts of white sugar, 1 part of sesame, 0.01 part of yeast, sodium bicarbonate
0.03 part.The shortening is lard, refined rapeseed oil, refining cotton seed oil are according to 5：5：1 weight proportion mixes.
Embodiment 5：The making of rose taste fried dough twist
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, most
Product is poured into mixed flour afterwards, clear water is added, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together,
It is uniformly mixed using dough mixing machine, takes out, obtain dough；
(4) dough through first time provocation 10 minutes, stirring 20 minutes, second of provocation 10 minutes, cut, embryo processed, obtain
Fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 160 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
In above-mentioned steps, the composition of each raw material is as follows：16 parts of high gluten flour, 8 parts of Plain flour, 2 parts of rose powder, Yoghourt
25 parts, 3 parts of cream, 1 part of shortening, 4 parts of egg, 4 parts of vegetable oil, 4 parts of white sugar, 0.1 part of sesame, 0.05 part of yeast, sodium bicarbonate
0.01 part.The shortening is lard, refined rapeseed oil, refining cotton seed oil are according to 2：2：1 weight proportion mixes.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (7)
1. a kind of rose taste fried dough twist, it is characterised in that include the raw material of following parts by weight：15-20 parts of high gluten flour, middle muscle
5-10 parts of flour, 1-5 parts of rose powder, 10-30 parts of Yoghourt, 2-5 parts of cream, 0.5-3 parts of shortening, 2-5 parts of egg, vegetable oil 3-
8 parts, 1-5 parts of white sugar, 0-2 parts of sesame, 0.01-0.1 parts of yeast, 0.01-0.05 parts of sodium bicarbonate.
2. rose taste fried dough twist according to claim 1, it is characterised in that include the raw material of following parts by weight：Extra-high muscle
16-18 parts of flour, 6-8 parts of Plain flour, 2-4 parts of rose powder, 15-25 parts of Yoghourt, 3-4 parts of cream, 1-2 parts of shortening, egg
3-4 parts, 4-7 parts of vegetable oil, 2-4 parts of white sugar, 0.1-1 parts of sesame, 0.01-0.05 parts of yeast, 0.01-0.03 parts of sodium bicarbonate.
3. rose taste fried dough twist according to claim 1, it is characterised in that include the raw material of following parts by weight：Extra-high muscle
18 parts of flour, 7 parts of Plain flour, 3 parts of rose powder, 22 parts of Yoghourt, 3 parts of cream, 1.5 parts of shortening, 3.2 parts of egg, vegetable oil
5.5 parts, 2.8 parts of white sugar, 0.1 part of sesame, 0.07 part of yeast, 0.015 part of sodium bicarbonate.
4. rose taste fried dough twist according to any one of claim 1-3, it is characterised in that the shortening is lard, essence
Rapeseed oil, refining cotton seed oil are refined according to 3-5：3-5：The weight proportion of 1-2 mixes.
5. a kind of production method of rose taste fried dough twist according to any one of claim 1-3, it is characterised in that including such as
Lower step：
(1) high gluten flour, Plain flour, rose powder and sesame are uniformly mixed, and obtain mixing flour；
(2) egg, cream, white sugar mixing, are first dismissed with blender, then add Yoghourt, continue to be uniformly mixed, and finally will
Product is poured into mixed flour, is added clear water, is uniformly mixed；
(3) yeast and sodium bicarbonate dissolve activation with 35 DEG C of water, and shortening, vegetable oil are added in mixed flour together, are used
Dough mixing machine is uniformly mixed, and is taken out, is obtained dough；
(4) dough through first time provocation, stirring, second of provocation, cut, embryo processed, obtain fried dough twist raw embryo；
(5) fried dough twist raw embryo is subjected to frying in 130-160 DEG C of hot rapeseed oil, is in golden yellow to fried dough twist surface, pulls out and cool,
Up to rose taste fried dough twist.
6. the production method of rose taste fried dough twist according to claim 5, it is characterised in that in the step (4) for the first time
The time of provocation and second of provocation is 10-30 minutes.
7. the production method of rose taste fried dough twist according to claim 5, it is characterised in that stirring in the step (4)
Time is 10-30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711304111.1A CN107897300A (en) | 2017-12-11 | 2017-12-11 | Rose taste fried dough twist and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711304111.1A CN107897300A (en) | 2017-12-11 | 2017-12-11 | Rose taste fried dough twist and preparation method thereof |
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| CN107897300A true CN107897300A (en) | 2018-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711304111.1A Pending CN107897300A (en) | 2017-12-11 | 2017-12-11 | Rose taste fried dough twist and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0096305A1 (en) * | 1982-06-04 | 1983-12-21 | Miles Jamison Willard | Method for preventing distortion in the shape of fried strand-like expanded snacks |
| CN105145722A (en) * | 2015-08-21 | 2015-12-16 | 武汉王自义食品科技有限公司 | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof |
| CN105961538A (en) * | 2016-05-08 | 2016-09-28 | 铜仁学院 | Sweet potato fried dough twists and making method thereof |
| CN106417502A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Strange taste fried dough twist and preparation method thereof |
| CN106417503A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Fried dough twist with nori flavor and preparation method for same |
-
2017
- 2017-12-11 CN CN201711304111.1A patent/CN107897300A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0096305A1 (en) * | 1982-06-04 | 1983-12-21 | Miles Jamison Willard | Method for preventing distortion in the shape of fried strand-like expanded snacks |
| CN105145722A (en) * | 2015-08-21 | 2015-12-16 | 武汉王自义食品科技有限公司 | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof |
| CN105961538A (en) * | 2016-05-08 | 2016-09-28 | 铜仁学院 | Sweet potato fried dough twists and making method thereof |
| CN106417502A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Strange taste fried dough twist and preparation method thereof |
| CN106417503A (en) * | 2016-09-08 | 2017-02-22 | 重庆市磁器口陈麻花食品有限公司 | Fried dough twist with nori flavor and preparation method for same |
Non-Patent Citations (1)
| Title |
|---|
| 深圳海关审单中心编著: "《进出口商品申报指南》", 31 March 2004, 海天出版社 * |
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Application publication date: 20180413 |
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