CN109105441A - A kind of sugar-free fried dough twist and preparation method thereof - Google Patents
A kind of sugar-free fried dough twist and preparation method thereof Download PDFInfo
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- CN109105441A CN109105441A CN201811272754.7A CN201811272754A CN109105441A CN 109105441 A CN109105441 A CN 109105441A CN 201811272754 A CN201811272754 A CN 201811272754A CN 109105441 A CN109105441 A CN 109105441A
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- parts
- flour
- dough twist
- fried dough
- dough
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- 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
-
- 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
- A21D2/362—Leguminous plants
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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)
- Botany (AREA)
- Confectionery (AREA)
Abstract
Present invention mainly discloses a kind of sugar-free fried dough twist and preparation method thereof, formula rate is Strong flour 15-25 parts, 3-5 parts of Plain flour, 5-10 parts of egg, 5-10 parts of milk, 5-8 parts of butter, appropriate edible salt, 0.05-0.1 parts of yeast, 0.01-0.01 parts of vitamin, 3-5 parts of mung bean flour, 1-3 parts of sesame, 0.05-0.1 parts of sodium bicarbonate, 20-50 parts of clear water；Sugar-free fried dough twist of the present invention, manufacturing process is free of any sugar, while vitamin and mung bean flour is added, and reduces the content of the fried process nitrite of fried dough twist, and drop removes dryness-heat, and sugar-free is suitble to working people or diabetes patient.
Description
One, technical field:
The present invention relates to a kind of fried dough twist production field, in particular to a kind of sugar-free fried dough twist and preparation method thereof.
Two, background technique:
Currently, fried dough twist is pot foods widely loved by the majority of consumers, existing original flavor fried dough twist, spicy fried dough twist and spiced salt taste
A variety of kinds such as fried dough twist, fried dough twist is convenient, easy to digest, can become snack food, and can become dining table delicacies；In the market
Fried dough twist ingredient mainly based on noodles, starch, corn flour, then add the condiment such as Chinese prickly ash, fennel, salt composition, then again
Carry out high temperature frying.
It is well known that fried food often derives carcinogen-nitrite in frying course, for a long time
It is edible that harm can be generated to body, while fried food eats and causes dryness-heat.
Three, summary of the invention:
The purpose of the present invention is to overcome the deficiencies of the prior art, a kind of sugar-free fried dough twist and preparation method thereof is provided, wherein adding
Add decomposition of vitamin nitrite, addition mung bean flour, which can remove, eats fried dough twist bring dryness-heat, while cream and milk band is added
Carry out the palatable taste of fried dough twist, solves the problems of the prior art.
To achieve the above object, the invention provides the following technical scheme: a kind of sugar-free fried dough twist and preparation method thereof, recipe ratio
Example for Strong flour 15-25 parts, 3-5 parts of Plain flour, 5-10 parts of egg, 5-10 parts of milk, 5-8 parts of butter, appropriate edible salt,
0.05-0.1 parts of yeast, 0.01-0.01 parts of vitamin, 3-5 parts of mung bean flour, 1-3 parts of sesame, 0.05-0.1 parts of sodium bicarbonate, clear water
20-50 parts.
Making step is as follows:
(1) after taking 5 parts of butter heating and meltings, it is added after 5 parts of eggs, 3 parts of warm water and proper amount of edible salt that be put into container for stirring equal
It is even；
(2) it is stirred evenly after mixing 15 portions of Strong flours, 5 portions of Plain flours, 3 parts of mung bean flour, 3 parts of sesame；
(3) mixed flour half is put into container, then take out 0.1 part of vitamin, 0.1 part of yeast be put into flour table
Face starts to knead dough after then the other half flour is added in container, if dough overdrying adds appropriate milk, kneading dough 4-5 repeatedly
Preservative film sealing container is used after secondary；
(4) container is put into 38-45 degrees Celsius of warm water, places 30-50 minutes and is taken out afterwards (depending on dough fermentation situation)
Big pie dough sheet is made with rolling pin in dough；
(5) with flywheel knife or as cutting handmade noodle, dough sheet is cut into noodles, rubs noodles with the hands circle round about, both ends are closed up pair
Folding, noodles can be twisted into chain automatically；This movement is repeated, noodles is made to twine into four strands of hinge shapes, fried dough twist base just completes；
(6) tray bottom smears uniform one layer with butter, and fried dough twist base is put into pallet, then seals pallet with preservative film, after
Continuous awake face；
(7) after the fried dough twist base in pallet become larger it is thicker after oil cauldron heat and keep in small fire, being put into fried dough twist base, to fry color golden yellow,
Bubble tends to be tranquil around fried dough twist, can almost pick up and drain, can be prepared by after waiting natures to cool down.
Beneficial effects of the present invention:
It is a primary object of the present invention to propose a kind of sugar-free fried dough twist and preparation method thereof, sugar-free fried dough twist of the present invention, manufacturing process is not
Containing any sugar, while vitamin and mung bean flour is added, reduces the content of the fried process nitrite of fried dough twist, drop removes dryness-heat, nothing
The suitable working people of sugar or diabetes patient.
Four, Detailed description of the invention:
Fig. 1 is implementation flow chart of the present invention.
Five, specific embodiment:
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only this hair
Bright a part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.Embodiment: one
Kind sugar-free fried dough twist and preparation method thereof, formula rate are Strong flour 15-25 parts, 3-5 parts of Plain flour, 5-10 parts of egg, ox
5-10 parts of milk, 5-8 parts of butter, appropriate edible salt, 0.05-0.1 parts of yeast, 0.01-0.01 parts of vitamin, 3-5 parts of mung bean flour, sesame
1-3 parts numb, 0.05-0.1 parts of sodium bicarbonate, 20-50 parts of clear water；
Specific production step is as follows:
(1) after taking 5 parts of butter heating and meltings, it is added after 5 parts of eggs, 3 parts of warm water and proper amount of edible salt that be put into container for stirring equal
It is even；
(2) it is stirred evenly after mixing 15 portions of Strong flours, 5 portions of Plain flours, 3 parts of mung bean flour, 3 parts of sesame；
(3) mixed flour half is put into container, then take out 0.1 part of vitamin, 0.1 part of yeast be put into flour table
Face starts to knead dough after then the other half flour is added in container, if dough overdrying adds appropriate milk, kneading dough 4-5 repeatedly
Preservative film sealing container is used after secondary；
(4) container is put into 38-45 degrees Celsius of warm water, places 30-50 minutes and is taken out afterwards (depending on dough fermentation situation)
Big pie dough sheet is made with rolling pin in dough；
(5) with flywheel knife or as cutting handmade noodle, dough sheet is cut into noodles, rubs noodles with the hands circle round about, both ends are closed up pair
Folding, noodles can be twisted into chain automatically；This movement is repeated, noodles is made to twine into four strands of hinge shapes, fried dough twist base just completes；
(6) tray bottom smears uniform one layer with butter, and fried dough twist base is put into pallet, then seals pallet with preservative film, after
Continuous awake face；
(7) after the fried dough twist base in pallet become larger it is thicker after oil cauldron heat and keep in small fire, being put into fried dough twist base, to fry color golden yellow,
Bubble tends to be tranquil around fried dough twist, can almost pick up and drain, can be prepared by after waiting natures to cool down.
In summary: manufacturing process is free of any sugar, while vitamin and mung bean flour is added, and reduces the fried process of fried dough twist
The content of nitrite, drop remove dryness-heat, and sugar-free is suitble to working people or diabetes patient.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention；The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention；The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of sugar-free fried dough twist and preparation method thereof, formula rate is Strong flour 15-25 parts, 3-5 parts of Plain flour, egg 5-
10 parts, 5-10 parts of milk, 5-8 parts of butter, appropriate edible salt, 0.05-0.1 parts of yeast, 0.01-0.01 parts of vitamin, mung bean flour
3-5 parts, 1-3 parts of sesame, 0.05-0.1 parts of sodium bicarbonate, 20-50 parts of clear water；
Specific production step is as follows:
After taking 5 parts of butter heating and meltings, it is added after 5 parts of eggs, 3 parts of warm water and proper amount of edible salt that be put into container for stirring uniform；
It is stirred evenly after 15 portions of Strong flours, 5 portions of Plain flours, 3 parts of mung bean flour, 3 parts of sesame are mixed；
Mixed flour half is put into container, then take out 0.1 part of vitamin, 0.1 part of yeast be put into flour surface,
Then after the other half flour being added in container, start to knead dough, if dough overdrying adds appropriate milk, kneading dough 4-5 times repeatedly
Preservative film sealing container is used afterwards；
Container is put into 38-45 degrees Celsius of warm water, places 30-50 minutes and take out dough afterwards (depending on dough fermentation situation)
Big pie dough sheet is made with rolling pin；
With flywheel knife or as cutting handmade noodle, dough sheet to be cut into noodles, rubs noodles with the hands circle round about, doubling is closed up at both ends,
Noodles can be twisted into chain automatically；This movement is repeated, noodles is made to twine into four strands of hinge shapes, fried dough twist base just completes；
Tray bottom smears uniform one layer with butter, and fried dough twist base is put into pallet, then seals pallet with preservative film, continues to wake up
Face；
After the fried dough twist base in pallet become larger it is thicker after oil cauldron heat and keep in small fire, be put into fried dough twist base golden yellow, fiber crops of frying color
Flower surrounding bubble tends to be tranquil, can almost pick up and drain, can be prepared by after waiting natures to cool down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811272754.7A CN109105441A (en) | 2018-10-30 | 2018-10-30 | A kind of sugar-free fried dough twist and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811272754.7A CN109105441A (en) | 2018-10-30 | 2018-10-30 | A kind of sugar-free fried dough twist and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109105441A true CN109105441A (en) | 2019-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811272754.7A Pending CN109105441A (en) | 2018-10-30 | 2018-10-30 | A kind of sugar-free fried dough twist and preparation method thereof |
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| CN (1) | CN109105441A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
-
2018
- 2018-10-30 CN CN201811272754.7A patent/CN109105441A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190101 |
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| WD01 | Invention patent application deemed withdrawn after publication |