CN108902262A - A kind of white tea deep-fried twisted dough sticks and preparation method thereof - Google Patents
A kind of white tea deep-fried twisted dough sticks and preparation method thereof Download PDFInfo
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- CN108902262A CN108902262A CN201810930065.4A CN201810930065A CN108902262A CN 108902262 A CN108902262 A CN 108902262A CN 201810930065 A CN201810930065 A CN 201810930065A CN 108902262 A CN108902262 A CN 108902262A
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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
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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 deep processing field of tea, especially a kind of white tea deep-fried twisted dough sticks and preparation method thereof, the white tea deep-fried twisted dough sticks are made of 260-320 parts of flour, 80-100 parts of white teas, 35-40 parts of Glutens, 1-2 parts of oligofructose, 10-15 parts of konjaku powders, 0.3-0.5 parts of chitosans, 12-16 parts without aluminium leavening agent, 4-6 portions of salt by weight, and preparation method includes the following steps：White tea powder preparation, the extraction of white tea and face, provocation, the preparation of frying oil, frying.White tea deep-fried twisted dough sticks prepared by the present invention, unique flavor, oil content is low, rich in nutritional ingredients such as amino acid, dietary fiber, protein, tea polyphenols, linoleic acid, has certain health-care efficacy；But also deep-fried twisted dough sticks can be effectively adjusted in the intracorporal metabolic process of people, absorption of the human body to fat, heat is reduced, the nutritive value of deep-fried twisted dough sticks is improved.
Description
Technical field
The invention belongs to deep processing field of tea, especially a kind of white tea deep-fried twisted dough sticks and preparation method thereof.
Background technique
White tea belongs to micro- fermented tea, be it is a kind of fresh tea leaves are picked after, without finishing or rub, only by shining or mild fire
The tea of dry post-processing；It is complete with shape bud milli, milli is draped over one's shoulders all over the body, and milli is fragrant clear fresh, and soup look is yellowish green limpid, and flavour light time is sweet
Quality characteristic.White tea equally has anti-radiation, antitumor, anti-oxidant, blood pressure lowering, hypoglycemic, reducing blood lipid, pre- with other teas
Anti- cardiovascular and cerebrovascular improves immunity, is clearing heat and detoxicating, being depressured fat reducing, anti-aging and other effects, and compared to other teas, white
Tea " three anti-three drops " and the effect to delay senescence are more preferable.
Deep-fried twisted dough sticks are to use flour as raw material, and add suitable water, salt, additive, through mix, smash, carry, provocation, frying are made
Bar shaped food；It is its crisp and tender soft, golden yellow color, salted palatability and cheap, it is deep to be liked by general public.Greatly
Most deep-fried twisted dough sticks contain a large amount of aluminium, fat, carbohydrate, partially protein, the minerals such as a small amount of vitamin and calcium, phosphorus, potassium.
With the raising of modern life level, consumer increasingly pursues the health of food, high heat, high grease deep-fried twisted dough sticks gradually not by
Consumer is liked.White tea has good adjustment effect to rich food dish, and Ramulus et Folium Mussaendae Pubescentis extract can be added in deep-fried twisted dough sticks, adjusts oil
The high heat of item, high grease, improve the nutritive value of deep-fried twisted dough sticks, while also can increase the flavor of oil tea.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of white tea deep-fried twisted dough sticks and its preparations
Method is realized particular by following technical scheme：
A kind of white tea deep-fried twisted dough sticks, are made of raw material from the following weight：260-320 parts of flour, 80-100 parts of white teas, 35-40
Part Gluten, 1-2 parts of oligofructose, 10-15 parts of konjaku powders, 0.3-0.5 parts of chitosans, 12-16 parts without aluminium leavening agent, 4-6
Part salt.
Preferably, the preparation method of the white tea deep-fried twisted dough sticks, includes the following steps：
(1) prepared by white tea powder：White tea is placed in warm water and impregnates 4-6h, filters, dries, crushing obtains white tea powder；
(2) extraction of white tea：The resulting white tea powder 50% of step (1) is taken, 8-10 times of water is added and decocts 5-6h, filtering is cold
But, it is diluted with water 40-50 times, obtains extracting solution；
(3) and face：Flour, Gluten, oligofructose, chitosan, konjaku powder, chitosan, salt, extracting solution are mixed
Uniformly, the dough soft and smooth at surface is kneaded, dough is wrapped up with tin foil；
(4) provocation：Dough is placed in provocation 20-30min in fermentation room, carries out folded face, obtains just provocation face；It will just wake up again
Fermentation is placed in provocation 30-40min in fermentation room, then carries out folded face, obtains fermented dough after standing 3-4h；
(5) preparation of frying oil：Edible oil is taken, suitable quantity of water is added after being heated to 100-120 DEG C and obtains oil-water mixture A；
Step (1) remaining white tea powder is added in oil-water mixture A again and is stirred evenly, after ebuillition of heated, then constant temperature is kept to decoct
4-5h, it is cooling, white tea powder is filtered to remove, oil-water mixture B is obtained；Continue the oil-water mixture B to be heated to moisture to steam completely
Hair, obtains frying oil；
(6) it fries：Dough stick base is made in the fermented dough of step (4), step (5) resulting frying oil is heated to 180-
Dough stick base is added thereto after 200 DEG C, constantly rolling 1.6-1.8min, obtains white tea deep-fried twisted dough sticks.
Preferably, the temperature of the warm water is 28-32 DEG C, impregnates white tea using warm water, the tea that can be reduced in tealeaves is more
Phenol content.
Preferably, the temperature of the fermentation room be 30-35 DEG C, humidity 65-70%.
Preferably, the edible oil is the miscella of rapeseed oil, soybean oil, wherein the mass ratio of rapeseed oil and soybean oil
For 1-2:3-5.
Preferably, the step (5), the mass ratio of edible oil and water is 2-3 in oil-water mixture A:100-120.
Preferably, the mass ratio of the step (5), oil-water mixture B and white tea powder is 10-12:1.5-2.
The beneficial effects of the present invention are：It is carried out using the extracting solution of white tea and face, enables the nutriment in white tea
It is enough to be sufficiently dissolved into deep-fried twisted dough sticks, the health-care efficacy of white tea is made it have, has to heat contained by deep-fried twisted dough sticks, fat and good adjusting is made
With.Gluten, oligofructose, konjaku powder, chitosan can neutralize the bitter taste of white tea, the precision for increasing dough, adjust human body
To absorption fatty in oil tea；And konjaku powder, chitosan have gelling ability, can reduce the oil content of oil tea, simultaneously
Chitosan can also inhibit the pollution of miscellaneous bacteria in preparation process.Edible oil, water, white tea powder mixing decoct the frying oil produced, and are rich in
Middle nutritional ingredient in white tea can be absorbed during frying by deep-fried twisted dough sticks, further improve containing for nutriment in deep-fried twisted dough sticks
Amount.White tea deep-fried twisted dough sticks prepared by the present invention, unique flavor, oil content is low, rich in amino acid, dietary fiber, protein, tea polyphenols,
The nutritional ingredients such as linoleic acid have certain health-care efficacy；But also can effectively adjust deep-fried twisted dough sticks in the intracorporal metabolic process of people,
Absorption of the human body to fat, heat is reduced, the nutritive value of deep-fried twisted dough sticks is improved.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of white tea deep-fried twisted dough sticks, are made of raw material from the following weight：260g flour, 80g white tea, 35g Gluten, 1g are oligomeric
Fructose, 10g konjaku powder, 0.3g chitosan, 12g are without aluminium leavening agent, 4g salt.
Preferably, the preparation method of the white tea deep-fried twisted dough sticks, includes the following steps：
(1) prepared by white tea powder：White tea is placed in warm water and impregnates 4h, filters, dries, crushing obtains white tea powder；
(2) extraction of white tea：The resulting white tea powder 50% of step (1) is taken, 8 times of water are added and decoct 5h, filter, it is cooling, add
Water dilutes 40 times, obtains extracting solution；
(3) and face：Flour, Gluten, oligofructose, chitosan, konjaku powder, chitosan, salt, extracting solution are mixed
Uniformly, the dough soft and smooth at surface is kneaded, dough is wrapped up with tin foil；
(4) provocation：Dough is placed in provocation 20min in fermentation room, carries out folded face, obtains just provocation face；Again by first provocation
Face is placed in provocation 30min in fermentation room, then carries out folded face, obtains fermented dough after standing 3h；
(5) preparation of frying oil：Edible oil is taken, suitable quantity of water is added after being heated to 100-120 DEG C and obtains oil-water mixture A；
Step (1) remaining white tea powder is added in oil-water mixture A again and is stirred evenly, after ebuillition of heated, then constant temperature is kept to decoct
4h, it is cooling, white tea powder is filtered to remove, oil-water mixture B is obtained；Oil-water mixture B is continued to be heated to moisture evaporating completely,
Obtain frying oil；
(6) it fries：Dough stick base is made in the fermented dough of step (4), step (5) resulting frying oil is heated to 180-
Dough stick base is added thereto after 200 DEG C, constantly rolling 1.6-1.8min, obtains white tea deep-fried twisted dough sticks.
Preferably, the temperature of the warm water is 28 DEG C of
Preferably, the temperature of the fermentation room be 35 DEG C, humidity 70%.
Preferably, the edible oil is the miscella of rapeseed oil, soybean oil, wherein the mass ratio of rapeseed oil and soybean oil
It is 1:3.
Preferably, the step (5), the mass ratio of edible oil and water is 2 in oil-water mixture A:100.
Preferably, the mass ratio of the step (5), oil-water mixture B and white tea powder is 10:1.5.
Embodiment 2
A kind of white tea deep-fried twisted dough sticks, are made of raw material from the following weight：300g flour, 90g white tea, 36g Gluten, 1.2g are low
Fructooligosaccharides, 12g konjaku powder, 0.4g chitosan, 15g are without aluminium leavening agent, 5g salt.
Preferably, the preparation method of the white tea deep-fried twisted dough sticks, includes the following steps：
(1) prepared by white tea powder：White tea is placed in warm water and impregnates 5h, filters, dries, crushing obtains white tea powder；
(2) extraction of white tea：The resulting white tea powder 50% of step (1) is taken, 9 times of water are added and decoct 5.5h, filter, it is cooling,
46 times are diluted with water, extracting solution is obtained；
(3) and face：Flour, Gluten, oligofructose, chitosan, konjaku powder, chitosan, salt, extracting solution are mixed
Uniformly, the dough soft and smooth at surface is kneaded, dough is wrapped up with tin foil；
(4) provocation：Dough is placed in provocation 26min in fermentation room, carries out folded face, obtains just provocation face；Again by first provocation
Face is placed in provocation 35min in fermentation room, then carries out folded face, obtains fermented dough after standing 3.5h；
(5) preparation of frying oil：Edible oil is taken, suitable quantity of water is added after being heated to 100-120 DEG C and obtains oil-water mixture A；
Step (1) remaining white tea powder is added in oil-water mixture A again and is stirred evenly, after ebuillition of heated, then constant temperature is kept to decoct
4.5h, it is cooling, white tea powder is filtered to remove, oil-water mixture B is obtained；Continue the oil-water mixture B to be heated to moisture to steam completely
Hair, obtains frying oil；
(6) it fries：Dough stick base is made in the fermented dough of step (4), step (5) resulting frying oil is heated to 180-
Dough stick base is added thereto after 200 DEG C, constantly rolling 1.6-1.8min, obtains white tea deep-fried twisted dough sticks.
Preferably, the temperature of the warm water is 30 DEG C.
Preferably, the temperature of the fermentation room be 32 DEG C, humidity 67%.
Preferably, the edible oil is the miscella of rapeseed oil, soybean oil, wherein the mass ratio of rapeseed oil and soybean oil
It is 1:4.
Preferably, the step (5), the mass ratio of edible oil and water is 2.5 in oil-water mixture A:110.
Preferably, the mass ratio of the step (5), oil-water mixture B and white tea powder is 11:1.6.
Embodiment 3
A kind of white tea deep-fried twisted dough sticks, are made of raw material from the following weight：320g flour, 100g white tea, 40g Gluten, 2g are low
Fructooligosaccharides, 15g konjaku powder, 0.5g chitosan, 16g are without aluminium leavening agent, 6g salt.
Preferably, the preparation method of the white tea deep-fried twisted dough sticks, includes the following steps：
(1) prepared by white tea powder：White tea is placed in warm water and impregnates 6h, filters, dries, crushing obtains white tea powder；
(2) extraction of white tea：The resulting white tea powder 50% of step (1) is taken, 10 times of water are added and decoct 6h, filter, it is cooling, add
Water dilutes 50 times, obtains extracting solution；
(3) and face：Flour, Gluten, oligofructose, chitosan, konjaku powder, chitosan, salt, extracting solution are mixed
Uniformly, the dough soft and smooth at surface is kneaded, dough is wrapped up with tin foil；
(4) provocation：Dough is placed in provocation 30min in fermentation room, carries out folded face, obtains just provocation face；Again by first provocation
Face is placed in provocation 40min in fermentation room, then carries out folded face, obtains fermented dough after standing 4h；
(5) preparation of frying oil：Edible oil is taken, suitable quantity of water is added after being heated to 100-120 DEG C and obtains oil-water mixture A；
Step (1) remaining white tea powder is added in oil-water mixture A again and is stirred evenly, after ebuillition of heated, then constant temperature is kept to decoct
5h, it is cooling, white tea powder is filtered to remove, oil-water mixture B is obtained；Oil-water mixture B is continued to be heated to moisture evaporating completely,
Obtain frying oil；
(6) it fries：Dough stick base is made in the fermented dough of step (4), step (5) resulting frying oil is heated to 180-
Dough stick base is added thereto after 200 DEG C, constantly rolling 1.6-1.8min, obtains white tea deep-fried twisted dough sticks.
Preferably, the temperature of the warm water is 28-32 DEG C, impregnates white tea using warm water, the tea that can be reduced in tealeaves is more
Phenol content.
Preferably, the temperature of the fermentation room be 30 DEG C, humidity 65%.
Preferably, the edible oil is the miscella of rapeseed oil, soybean oil, wherein the mass ratio of rapeseed oil and soybean oil
It is 2:5.
Preferably, the step (5), the mass ratio of edible oil and water is 3 in oil-water mixture A:120.
Preferably, the mass ratio of the step (5), oil-water mixture B and white tea powder is 12:2.
Comparative example 1
Comparative example 1 is not the difference from embodiment 1 is that have konjaku powder, other process phases in the raw material of preparation white tea deep-fried twisted dough sticks
Together.
Comparative example 2
Comparative example 2 and embodiment 1, which are distinguished, is do not have chitosan in the raw material for preparing white tea deep-fried twisted dough sticks, and other processes are identical.
Comparative example 3
Comparative example 2 and embodiment 1, which are distinguished, is do not have chitosan, konjaku powder in the raw material for preparing white tea deep-fried twisted dough sticks, other
Process is identical.
Experimental example 1
The deep-fried twisted dough sticks prepared using embodiment 1-3 and comparative example 1-2 is experimental groups, using traditional deep-fried twisted dough sticks as control group, analyze deep-fried twisted dough sticks
It is apparent, detect the oil content of deep-fried twisted dough sticks, the results are shown in Table 1：
Table 1
| Oil content/% | Appearance features | |
| Embodiment 1 | 9.76 | Golden yellow, swollen hair property is general, bubble-free, surface partial neutral |
| Embodiment 2 | 9.63 | Golden yellow, swollen hair property is good, bubble-free, surface partial neutral |
| Embodiment 3 | 9.68 | Golden yellow, swollen hair property is good, has a small amount of bubble, surface partial neutral |
| Comparative example 1 | 12.35 | Golden yellow, swollen hair property is general, bubble-free, the inclined oiliness in surface |
| Comparative example 2 | 12.46 | Golden yellow, swollen hair property is general, bubble-free, the inclined oiliness in surface |
| Comparative example 3 | 16.39 | Yellow-white, swollen hair property be bad, a small amount of bubble, the inclined oiliness in surface |
| Control group | 25.67 | Yellow-white, swollen hair property is general, a small amount of bubble, the inclined oiliness in surface |
As seen from the table, compared with the control group, its oil content of white tea deep-fried twisted dough sticks prepared by the present invention is significantly lower than conventional method
The deep-fried twisted dough sticks of preparation；Compared with comparative example 1-3, implement 1 oil content it is lower, the addition of chitosan, konjaku powder can reduce white tea
The oil absorbency of deep-fried twisted dough sticks.
It is important to point out that, above embodiments and test example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (7)
1. a kind of white tea deep-fried twisted dough sticks, are made of raw material from the following weight：260-320 parts of flour, 80-100 parts of white teas, 35-40 parts
Gluten, 1-2 part oligofructose, 10-15 parts of konjaku powders, 0.3-0.5 parts of chitosans, 12-16 parts without aluminium leavening agent, 4-6 parts
Salt.
2. the preparation method of white tea deep-fried twisted dough sticks as described in claim 1, which is characterized in that include the following steps：
(1) prepared by white tea powder：White tea is placed in warm water and impregnates 4-6h, filters, dries, crushing obtains white tea powder；
(2) extraction of white tea：The resulting white tea powder 50% of step (1) is taken, 8-10 times of water is added and decocts 5-6h, filters, it is cooling, add
Water dilutes 40-50 times, obtains extracting solution；
(3) and face：Flour, Gluten, oligofructose, chitosan, konjaku powder, chitosan, salt, extracting solution are mixed equal
It is even, the dough soft and smooth at surface is kneaded, dough is wrapped up with tin foil；
(4) provocation：Dough is placed in provocation 20-30min in fermentation room, carries out folded face, obtains just provocation face；Again by first provocation face
It is placed in provocation 30-40min in fermentation room, then carries out folded face, obtains fermented dough after standing 3-4h；
(5) preparation of frying oil：Edible oil is taken, suitable quantity of water is added after being heated to 100-120 DEG C and obtains oil-water mixture A；Again will
Step (1) remaining white tea powder, which is added in oil-water mixture A, to stir evenly, and after ebuillition of heated, then constant temperature is kept to decoct 4-5h,
It is cooling, white tea powder is filtered to remove, oil-water mixture B is obtained；Oil-water mixture B is continued to be heated to moisture evaporating completely, is obtained
To frying oil；
(6) it fries：Dough stick base is made in the fermented dough of step (4), step (5) resulting frying oil is heated to 180-200
Dough stick base is added thereto after DEG C, constantly rolling 1.6-1.8min, obtains white tea deep-fried twisted dough sticks.
3. the preparation method of white tea deep-fried twisted dough sticks as claimed in claim 2, which is characterized in that the temperature of the warm water is 28-32
℃。
4. the preparation method of white tea deep-fried twisted dough sticks as claimed in claim 2, which is characterized in that the temperature of the fermentation room is 30-
35 DEG C, humidity 65-70%.
5. the preparation method of white tea deep-fried twisted dough sticks as claimed in claim 2, which is characterized in that the edible oil is rapeseed oil, greatly
The miscella of soya-bean oil, wherein the mass ratio of rapeseed oil and soybean oil is 1-2:3-5.
6. the preparation method of white tea deep-fried twisted dough sticks as claimed in claim 2, which is characterized in that the step (5), oil-water mixture
The mass ratio of edible oil and water is 2-3 in A:100-120.
7. the preparation method of white tea deep-fried twisted dough sticks as claimed in claim 2, which is characterized in that the step (5), oil-water mixture
The mass ratio of B and white tea powder is 10-12:1.5-2.
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| CN114680277A (en) * | 2020-12-26 | 2022-07-01 | 白象食品股份有限公司 | Tea instant noodles and preparation method thereof |
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Application publication date: 20181130 |