CN108260642A - A kind of purple sweet potato taste fried dough twist and preparation method thereof - Google Patents

A kind of purple sweet potato taste fried dough twist and preparation method thereof Download PDF

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Publication number
CN108260642A
CN108260642A CN201810275691.4A CN201810275691A CN108260642A CN 108260642 A CN108260642 A CN 108260642A CN 201810275691 A CN201810275691 A CN 201810275691A CN 108260642 A CN108260642 A CN 108260642A
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China
Prior art keywords
parts
purple
sweet potato
fried dough
dough twist
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Pending
Application number
CN201810275691.4A
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Chinese (zh)
Inventor
陈建兵
杨学武
朱克林
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Chongqing Ciqi Kouchen Twist Food Co Ltd
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Chongqing Ciqi Kouchen Twist Food Co Ltd
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Priority to CN201810275691.4A priority Critical patent/CN108260642A/en
Publication of CN108260642A publication Critical patent/CN108260642A/en
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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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D2/366—Tubers, roots

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of purple sweet potato taste fried dough twists, are made of following raw material：High gluten flour, Plain flour, purple mashed potato, shortening, egg, vegetable oil, white sugar, maltose, sesame, yeast, sodium bicarbonate, water.Preparation method carries out according to the following steps：High gluten flour, Plain flour and sesame are stirred and evenly mixed, then add in shortening and egg；Part water is heated to 70 DEG C and added in by weight with white sugar and maltose to mix thoroughly, remaining water is heated and dissolve in yeast and sodium bicarbonate after mix thoroughly again；Purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, is then added in the mixed raw material of step b after futher stirring uniformly, is stirred after standing provocation, provocation 15~20 minutes are stood after molding again, you can carry out frying and obtain fried dough twist.A kind of purple sweet potato taste fried dough twist of the present invention and preparation method thereof, purple sweet potato with fried dough twist is combined, can retain form and aspect, the taste phase of purple sweet potato, moreover it is possible to retain its nutritive value.

Description

A kind of purple sweet potato taste fried dough twist and preparation method thereof
Technical field
The invention belongs to food technology fields, specifically, are related to a kind of purple sweet potato taste fried dough twist and preparation method thereof.
Background technology
Fried dough twist is a kind of characteristic fried noodles snack of China.Other former materials are usually added in fried dough twist in the prior art Material, to improve the mouthfeel of fried dough twist and nutrition, common raw material is by potato, sesame etc., but the nutrition of these raw materials is not easy It is lost in.Using purple sweet potato as new addition raw material, rich in anthocyanidin in purple sweet potato, anthocyanidin is a kind of strong antioxidant, It can protect human body from a kind of damage for the harmful substance for being called free radical.Anthocyanidin also is able to enhancing blood vessel elasticity, changes The kind circulatory system and the smoothness for promoting skin, inhibit inflammation and allergy, improve the flexibility in joint.Anthocyanidin can be human body Bring a variety of benefits, if it is possible to be attached in fried dough twist, its form and aspect, taste phase can not only be improved, moreover it is possible to nutritive value is improved, But the influence of the poor chemical stability of anthocyanidin, easily light, temperature and pH value.
Invention content
For solution more than technical problem, the purpose of the present invention is to provide a kind of purple sweet potato taste fried dough twists and preparation method thereof, will Purple sweet potato is combined with fried dough twist, can retain form and aspect, the taste phase of purple sweet potato, moreover it is possible to retain its nutritive value.
What the object of the invention was realized in：A kind of purple sweet potato taste fried dough twist, key are by the raw material of following parts by weight Composition：15~20 parts of high gluten flour, 5~10 parts of Plain flour, 2~4 parts of purple mashed potato, 1~2 part of shortening, egg 1~1.5 Part, 1~2 part of vegetable oil, 1~2 part of white sugar, 1~2 part of maltose, 0.1~0.2 part of sesame, 0.05~0.1 part of yeast, sodium bicarbonate 0.01~0.02 part, 40~50 parts of water.
Preferably, above-mentioned 18 parts of high gluten flour, 7 parts of Plain flour, 2.5 parts of purple mashed potato, 1.0 parts of shortening, egg 1.2 Part, 1.5 parts of vegetable oil, 1.8 parts of white sugar, 1.2 parts of maltose, 0.1 part of sesame, 0.07 part of yeast, 0.015 part of sodium bicarbonate, water 45 Part.
Preferably, above-mentioned 15 parts of high gluten flour, 5 parts of Plain flour, 2.0 parts of purple mashed potato, 1.0 parts of shortening, egg 1.0 Part, 1.0 parts of vegetable oil, 1.0 parts of white sugar, 1.0 parts of maltose, 0.15 part of sesame, 0.05 part of yeast, 0.01 part of sodium bicarbonate, water 40 Part.
Preferably, above-mentioned 20 parts of high gluten flour, 10 parts of Plain flour, 4 parts of purple mashed potato, 2.0 parts of shortening, egg 1.5 Part, 2.0 parts of vegetable oil, 2.0 parts of white sugar, 2.0 parts of maltose, 0.2 part of sesame, 0.1 part of yeast, 0.02 part of sodium bicarbonate, 50 parts of water.
A kind of preparation method of purple sweet potato taste fried dough twist, key are to carry out according to the following steps：
A, high gluten flour, Plain flour and sesame are stirred and evenly mixed in parts by weight, then added in parts by weight Butter and egg are stirred for uniformly；
B, part water is heated to 70 DEG C and is mixed thoroughly after being added in by weight with white sugar and maltose, remaining water is heated It to 35 DEG C and dissolves in after yeast and sodium bicarbonate to add in and mixes thoroughly again, be cooled to room temperature；
C, purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, then by purple mashed potato It is mixed with the mixed raw material of step a and b, and after further stirring evenly, stands provocation 15~20 minutes, stir 15~20 points Clock stands provocation 15~20 minutes again after molding, you can carry out frying and obtain fried dough twist.
Advantageous effect：
A kind of purple sweet potato taste fried dough twist of the present invention and preparation method thereof, rich in anthocyanidin in purple sweet potato powder, in order to ensure nutrition as possible It is not lost in, into faintly acid after being dissolved in water with the use of sodium bicarbonate, sodium bicarbonate while yeast is used, and anthocyanidin is identical PH is bigger under external condition, and degradation speed is faster, therefore the degradation speed of anthocyanidin can be reduced after addition sodium bicarbonate；Simultaneously Add in egg in raw material, containing a large amount of K, Na, Ca ion in egg, and " the anthocyanidin delivered according to Wang Hui China and Zhao Chenlu It can be learnt in structural property and factors affecting stability progress "：Natural pigment meeting and Al3+、Zn2+、Cu2+、Fe3+Decile Son amount is slightly larger, and atomic valence is high, the metal ion reaction with metal active, and pigment is made to occur to fade or precipitation, not with K+、Ca2 +、Na+Metal ions is waited to react, and K+、Na+There is no harmful effect, Ca to the stability of pigment2+Also there is certain shield Color acts on, therefore the egg added in can further improve the mouthfeel and nutritive value of fried dough twist, while can also further protect flower Green element.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of purple sweet potato taste fried dough twist, is made of following raw material：High gluten flour 18kg, Plain flour 7kg, purple mashed potato 2.5kg, Shortening 1.0kg, egg 1.2kg, vegetable oil 1.5kg, white sugar 1.8kg, maltose 1.2kg, sesame 0.1kg, yeast 0.07kg, Sodium bicarbonate 0.015kg, water 45kg.
A kind of preparation method of purple sweet potato taste fried dough twist, carries out according to the following steps：
A, high gluten flour, Plain flour and sesame number in parts by weight are stirred and evenly mixed, then number adds in parts by weight Enter shortening and egg, be stirred for uniformly；
B, part water is heated to 70 DEG C and is mixed thoroughly after being added in parts by weight with white sugar and maltose, remaining water is added Heat is to 35 DEG C and dissolves in after yeast and sodium bicarbonate to add in and mixes thoroughly again, is cooled to room temperature；
C, purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, then by purple mashed potato It is mixed with the mixed raw material of step a and b, and after further stirring evenly, stands provocation 15~20 minutes, stir 15~20 points Clock stands provocation 15~20 minutes again after molding, you can carry out frying and obtain fried dough twist.
Embodiment 2：
A kind of purple sweet potato taste fried dough twist, is made of following raw material：High gluten flour 15kg, Plain flour 5kg, purple mashed potato 2.0kg, Shortening 1.0kg, egg 1.0kg, vegetable oil 1.0kg, white sugar 1.0kg, maltose 1.0kg, sesame 0.15kg, yeast 0.05kg, sodium bicarbonate 0.01kg, water 40kg.
A kind of preparation method of purple sweet potato taste fried dough twist, carries out according to the following steps：
A, high gluten flour, Plain flour and sesame number in parts by weight are stirred and evenly mixed, then number adds in parts by weight Enter shortening and egg, be stirred for uniformly；
B, part water is heated to 70 DEG C and is mixed thoroughly after being added in parts by weight with white sugar and maltose, remaining water is added Heat is to 35 DEG C and dissolves in after yeast and sodium bicarbonate to add in and mixes thoroughly again, is cooled to room temperature；
C, purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, then by purple mashed potato It is mixed with the mixed raw material of step a and b, and after further stirring evenly, stands provocation 15~20 minutes, stir 15~20 points Clock stands provocation 15~20 minutes again after molding, you can carry out frying and obtain fried dough twist.
Embodiment 3：
A kind of purple sweet potato taste fried dough twist, is made of following raw material：High gluten flour 20kg, Plain flour 10kg, purple mashed potato 4kg, Shortening 2.0kg, egg 1.5kg, vegetable oil 2.0kg, white sugar 2.0kg, maltose 2.0kg, sesame 0.2kg, yeast 0.1kg, Sodium bicarbonate 0.02kg, water 50kg.
A kind of preparation method of purple sweet potato taste fried dough twist, carries out according to the following steps：
A, high gluten flour, Plain flour and sesame number in parts by weight are stirred and evenly mixed, then number adds in parts by weight Enter shortening and egg, be stirred for uniformly；
B, part water is heated to 70 DEG C and is mixed thoroughly after being added in parts by weight with white sugar and maltose, remaining water is added Heat is to 35 DEG C and dissolves in after yeast and sodium bicarbonate to add in and mixes thoroughly again, is cooled to room temperature；
C, purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, then by purple mashed potato It is mixed with the mixed raw material of step a and b, and after further stirring evenly, stands provocation 15~20 minutes, stir 15~20 points Clock stands provocation 15~20 minutes again after molding, you can carry out frying and obtain fried dough twist.
Embodiment 4：Following three group of formula is prepared into fried dough twist by the method for embodiment 1 or 2 or 3
4-1：High gluten flour 18kg, Plain flour 7kg+1.2kg, purple mashed potato 2.5kg, shortening 1.0kg, vegetable oil 1.5kg, white sugar 1.8kg, maltose 1.2kg, sesame 0.1kg, yeast 0.07kg+0.015kg, water 45kg.
4-2：High gluten flour 15kg, Plain flour 5kg+1.0kg, purple mashed potato 2.0kg, shortening 1.0kg, vegetable oil 1.0kg, white sugar 1.0kg, maltose 1.0kg, sesame 0.15kg, yeast 0.05kg+0.01kg, water 40kg.
4-3：High gluten flour 20kg, Plain flour 10kg+1.5kg, purple mashed potato 4kg, shortening 2.0kg, vegetable oil 2.0kg, white sugar 2.0kg, maltose 2.0kg, sesame 0.2kg, yeast 0.1kg+0.02kg, water 50kg.
Embodiment 5：
Purple mashed potato 10g in 10 groups of embodiments 1,2,3,4-1,4-2,4-3 is taken respectively, and cyanine is measured using spectrophotometry The average content of element；Then it is X mg/kg by being scaled to before mixing anthocyanidin content in always formulation weight, then takes 10 respectively Fried dough twist 10g after frying in embodiment 1,2,3,4-1,4-2,4-3, and using the average content Y of spectrophotometry measure anthocyanidin Mg/kg, the results are shown in table below：
Embodiment X Y Turnover rate
1 22.67 12.24 46%
2 33.50 15.46 54%
3 34.14 17.46 49%
4-1 23.12 4.03 83%
4-2 32.48 6.25 81%
4-3 35.44 6.83 81%
According to upper table it can be seen that：In the case where lacking egg and sodium bicarbonate, anthocyanidin in embodiment 4-1,4-2,4-3 Number of dropouts greatly increase.
Finally it should be noted that foregoing description is only the preferred embodiment of the present invention, the ordinary skill people of this field Member under the premise of without prejudice to present inventive concept and claim, can make table as multiple types under the enlightenment of the present invention Show, such transformation is each fallen within protection scope of the present invention.

Claims (5)

1. a kind of purple sweet potato taste fried dough twist, it is characterised in that be made of the raw material of following parts by weight：15~20 parts of high gluten flour, in 5~10 parts of gluten flour, 2~4 parts of purple mashed potato, 1~2 part of shortening, 1~1.5 part of egg, 1~2 part of vegetable oil, 1~2 part of white sugar, 1~2 part of maltose, 0.1~0.2 part of sesame, 0.05~0.1 part of yeast, 0.01~0.02 part of sodium bicarbonate, 40~50 parts of water.
2. a kind of purple sweet potato taste fried dough twist according to claim 1, it is characterised in that：18 parts of the high gluten flour, middle muscle face 7 parts of powder, 2.5 parts of purple mashed potato, 1.0 parts of shortening, 1.2 parts of egg, 1.5 parts of vegetable oil, 1.8 parts of white sugar, 1.2 parts of maltose, sesame 0.1 part of fiber crops, 0.07 part of yeast, 0.015 part of sodium bicarbonate, 45 parts of water.
3. a kind of purple sweet potato taste fried dough twist according to claim 1, it is characterised in that：15 parts of the high gluten flour, middle muscle face 5 parts of powder, 2.0 parts of purple mashed potato, 1.0 parts of shortening, 1.0 parts of egg, 1.0 parts of vegetable oil, 1.0 parts of white sugar, 1.0 parts of maltose, sesame 0.15 part of fiber crops, 0.05 part of yeast, 0.01 part of sodium bicarbonate, 40 parts of water.
4. a kind of purple sweet potato taste fried dough twist according to claim 1, it is characterised in that：20 parts of the high gluten flour, middle muscle face 10 parts of powder, 4 parts of purple mashed potato, 2.0 parts of shortening, 1.5 parts of egg, 2.0 parts of vegetable oil, 2.0 parts of white sugar, 2.0 parts of maltose, sesame 0.2 part, 0.1 part of yeast, 0.02 part of sodium bicarbonate, 50 parts of water.
5. a kind of preparation method of any one of Claims 1 to 4 purple sweet potato taste fried dough twist, it is characterised in that according to the following steps into Row：
A, high gluten flour, Plain flour and sesame are stirred and evenly mixed in parts by weight, then adds in shortening in parts by weight And egg, it is stirred for uniformly；
B, part water is heated to 70 DEG C and is mixed thoroughly after being added in by weight with white sugar and maltose, remaining water is heated to 35 DEG C and dissolve in after yeast and sodium bicarbonate to add in and mix thoroughly again, be cooled to room temperature；
C, purple mashed potato is made after purple sweet potato is cooked in light resistant container, purple mashed potato is quickly protected from light to cooling, then by purple mashed potato with walking The mixed raw material mixing of rapid a and b, and after further stirring evenly, stand provocation 15~20 minutes, stir 15~20 minutes, into Provocation 15~20 minutes are stood after type again, you can carry out frying and obtain fried dough twist.
CN201810275691.4A 2018-03-30 2018-03-30 A kind of purple sweet potato taste fried dough twist and preparation method thereof Pending CN108260642A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106417507A (en) * 2016-11-09 2017-02-22 重庆市南川区陈吉旺福食品有限公司 Brown sugar fried dough twist and making method thereof
CN107771894A (en) * 2017-12-11 2018-03-09 重庆市磁器口陈麻花食品有限公司 Saline taste fried dough twist and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106417507A (en) * 2016-11-09 2017-02-22 重庆市南川区陈吉旺福食品有限公司 Brown sugar fried dough twist and making method thereof
CN107771894A (en) * 2017-12-11 2018-03-09 重庆市磁器口陈麻花食品有限公司 Saline taste fried dough twist and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
美味持久: "麻花和紫薯吃腻了？教你做超好吃的紫薯麻花", 《网易号》 *

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Application publication date: 20180710

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