CN105165984A - Preparation method of Chinese green date flavor fried dough twists - Google Patents
Preparation method of Chinese green date flavor fried dough twists Download PDFInfo
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- CN105165984A CN105165984A CN201510672617.2A CN201510672617A CN105165984A CN 105165984 A CN105165984 A CN 105165984A CN 201510672617 A CN201510672617 A CN 201510672617A CN 105165984 A CN105165984 A CN 105165984A
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Abstract
The invention relates to a preparation method of Chinese green date flavor fried dough twists. The preparation method comprises the following steps: cleaning Chinese green dates thoroughly, removing date pits, performing atomization to obtain Chinese green date dry powder; grinding brown rice into rice flour, placing in a stirring machine; adding the following materials in parts by weight according to the formula: 35-60 parts of brown rice, 15-30 parts of Chinese green date dry powder, 3-10 parts of Chinese green date concentrated juice, 1-7 parts by purified water, 0.02-0.08 part of citric acid, 1-5 parts of pectin, 0.1-1 part of white sugar and 0.2-0.5 part of baking powder; extruding to obtain cylindrical long strips, twisting the long strips in pairs to obtain dough twists for standby application; brushing the outer surfaces of the dough twists with a layer of corn oil, placing in a baking oven for baking at a temperature of 100-150 DEG C for 10-15 min, then cooling, and performing vacuum packaging. According to the preparation method of Chinese green date flavor fried dough twists, provided by the invention, high temperature deep frying is not needed, a great deal of flour, eggs and corn flour does not need to be added, so that the Chinese green date flavor fried dough twists have the advantages of being low-fat, low-protein, low-grease, healthier, greener and more nutritive.
Description
Technical field
The present invention relates to fried dough twist technical field, be specifically related to the preparation method of a kind of blue or green jujube taste fried dough twist.
Background technology
At present, fried dough twist is deeply by the pot foods that consumers in general like, the multiple products such as existing wheat fried dough twist, multi-flavor fried dough twist, sandwich fried dough twist, fried dough twist instant, be easy to digestion, leisure food can be become, dining table delicacies can be become again; Fried dough twist batching on market is main based on Noodles, starch, corn flour, starch, then adds the condiment compositions such as Chinese prickly ash, fennel, salt, and then carries out high temperature fried (100-200 DEG C).
But, along with improving constantly of living standard, the requirement of people to daily bread also improves constantly, particularly be particular about balanced in nutrition while also pursue health, the green of food, because of raw material variety problem, there are three excessive risks of higher fatty acid, high protein and high grease in fried dough twist in the market, long-term edible easily fat, and nutritive value has certain limitation, and mouthfeel is single, and preparation method is comparatively complicated.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, there is provided a kind of do not need high temperature fried, do not add a large amount of flour, egg and corn flour yet, effectively can realize low fat, low albumen and Low grease, the preparation method of the blue or green jujube taste fried dough twist of more healthy, green, health.
Technical solution of the present invention is as follows: the preparation method of a kind of blue or green jujube taste fried dough twist, and preparation process comprises:
(1) first fresh blue or green jujube is clean, stoning, then blue or green jujube being put into constant temperature atomizing dryer, to be directly atomized into dry powder stand-by:
(2) brown rice mechanical water is worn into ground rice, then put into mixer and put into blue or green jujube dry powder successively, blue or green jujube inspissated juice, pure water, citric acid, pectin, white sugar, powder of getting blisters stir agglomerating (being namely similar to dough); The formula rate of above-mentioned each raw material is: brown rice 35-60 weight portion, blue or green jujube dry powder 15-30 weight portion, blue or green jujube inspissated juice (the blue or green jujube of fresh mature, clean up, stoning, dry, stir, pull an oar, the filtrate of filtration) 3-10 weight portion, pure water 1-7 weight portion, citric acid 0.02-0.08 weight portion, pectin 1-5 weight portion, white sugar 0.1-1 weight portion, powder 0.2-0.5 weight portion of getting blisters;
(3) then each raw material of step (2) is stirred, then put into machine die extrude diameter 0.8-1.5 centimetre, long 5-10 centimetre cylindrical rectangular, then use two cylindrical rectangular opposing connection twisted shape blanks stand-by:
(4) then the twisted shape blank outer surface of step (3) is brushed one deck corn oil and put into baking box 100-150 DEG C of baking 10-15 minute, after cooling, carry out vacuum packaging.
As preferably, the formula rate of each raw material described in step (2) is: brown rice 40-55 weight portion, blue or green jujube dry powder 20-30 weight portion, blue or green jujube inspissated juice 5-10 weight portion, pure water 2-6 weight portion, citric acid 0.03-0.07 weight portion, pectin 2-5 weight portion, white sugar 0.2-1 weight portion, powder 0.2-0.5 weight portion of getting blisters.
As preferably, the inlet temperature of the constant temperature atomizing dryer described in step (1) is 140-350 DEG C, and outlet temperature is 80-90 DEG C, and atomizer rotating speed is 10000-25000r/min; Drying time 5-20s.As the LPG-50 constant temperature atomizing dryer that Changzhou Qianjiang drying equipment Engineering Co., Ltd can be selected commercially available.
The invention has the beneficial effects as follows:
1. the present invention adopts the dried powder of blue or green jujube to substitute the main material of the making fried dough twists such as traditional starch, corn flour, wheat flour first; And do not adopt high temperature fried, there is more natural, healthy advantage; The brown rice used is then containing sufficient vitamin, mineral matter and a large amount of essential amino acid; Higher fatty acid, the high protein that fat and stomach and intestine are played that good regulating action effectively reduces that conventional method causes and three excessive risks of high grease; Long-term edible easily fat, and nutritive value has certain limitation, and the deficiency that mouthfeel is single.
2. the blue or green jujube taste fried dough twist made of method of the present invention, owing to adopting the mechanical mixture of normal temperature in a large number, therefore the nutritional labeling of each raw material can farthest be kept, by the formula of science of the present invention and the synergy reasonably between technique, effectively avoid the nutrition leak of raw material in preparation process and the change of local flavor, by adding blue or green jujube powder and blue or green jujube juice obtains mouthfeel uniqueness, pure and fresh fried dough twist, the fried dough twist of making can effectively keep original local flavor and nutritional labeling, the proportioning of science combines unique technique, fragrant and sweet good to eat all-ages, and preparation method of the present invention is simply efficient, substantially increase production efficiency.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment 1
A preparation method for blue or green jujube taste fried dough twist, it is prepared by following steps:
(1) first fresh blue or green jujube is clean, stoning, then blue or green jujube being put into constant temperature atomizing dryer, to be directly atomized into dry powder stand-by: the inlet temperature of constant temperature atomizing dryer is 140-250 DEG C, outlet temperature is 80-90 DEG C, and atomizer rotating speed is 22000r/min; Drying time 10s.
(2) brown rice mechanical water is worn into ground rice, then put into mixer and put into blue or green jujube dry powder successively, blue or green jujube inspissated juice, pure water, citric acid, pectin, white sugar, powder of getting blisters stir agglomerating; The formula rate of above-mentioned each raw material is: brown rice 60 weight portion, blue or green jujube dry powder 30 weight portion, blue or green jujube inspissated juice (buy commercially available blue or green jujube, then squeeze the juice remove slag, filter obtain blue or green jujube juice) 10 weight portions, pure water 7 weight portion, citric acid 0.06 weight portion, pectin 4 weight portion, white sugar 0.8 weight portion, powder 0.5 weight portion of getting blisters;
(3) then each raw material of step (2) is stirred, then puts into machine die and extrude diameter 1.2 centimetres, long 8 centimetres cylindrical rectangular, then use two cylindrical rectangular opposing connection twisted shape blanks stand-by:
(4) then the twisted shape blank outer surface of step (3) is brushed one deck corn oil and put into baking box 145-150 DEG C of baking 15 minutes, after cooling, carry out vacuum packaging.
Embodiment 2
A preparation method for blue or green jujube taste fried dough twist, it is prepared by following steps:
(1) first fresh blue or green jujube is clean, stoning, then blue or green jujube being put into constant temperature atomizing dryer, to be directly atomized into dry powder stand-by: the inlet temperature of constant temperature atomizing dryer is 200-220 DEG C, outlet temperature is 80-90 DEG C, and atomizer rotating speed is 24000r/min; Drying time 5s.
(2) brown rice mechanical water is worn into ground rice, then put into mixer and put into blue or green jujube dry powder successively, blue or green jujube inspissated juice, pure water, citric acid, pectin, white sugar, powder of getting blisters stir agglomerating; The formula rate of above-mentioned each raw material is: brown rice 50 weight portion, blue or green jujube dry powder 25 weight portion, blue or green jujube inspissated juice 6 weight portion, pure water 6 weight portion, citric acid 0.05 weight portion, pectin 3 weight portion, white sugar 0.6 weight portion, powder 0.4 weight portion of getting blisters;
(3) then each raw material of step (2) is stirred, then puts into machine die and extrude diameter 1 centimetre, long 10 centimetres cylindrical rectangular, then use two cylindrical rectangular opposing connection twisted shape blanks stand-by:
(4) then the twisted shape blank outer surface of step (3) is brushed one deck corn oil and put into baking box 100-110 DEG C of baking 15 minutes, after cooling, carry out vacuum packaging.
Embodiment 3
A preparation method for blue or green jujube taste fried dough twist, it is prepared by following steps:
(1) first fresh blue or green jujube is clean, stoning, then blue or green jujube being put into constant temperature atomizing dryer, to be directly atomized into dry powder stand-by: the inlet temperature of constant temperature atomizing dryer is 160-165 DEG C, outlet temperature is 80-90 DEG C, and atomizer rotating speed is 18000r/min; Drying time 10s.
(2) brown rice mechanical water is worn into ground rice, then put into mixer and put into blue or green jujube dry powder successively, blue or green jujube inspissated juice, pure water, citric acid, pectin, white sugar, powder of getting blisters stir agglomerating; The formula rate of above-mentioned each raw material is: brown rice 40 weight portion, blue or green jujube dry powder 18 weight portion, blue or green jujube inspissated juice 6 weight portion, pure water 6 weight portion, citric acid 0.05 weight portion, pectin 3 weight portion, white sugar 0.6 weight portion, powder 0.4 weight portion of getting blisters;
(3) then each raw material of step (2) is stirred, then puts into machine die and extrude diameter 1.5 centimetres, long 10 centimetres cylindrical rectangular, then use two cylindrical rectangular opposing connection twisted shape blanks stand-by:
(4) then the twisted shape blank outer surface of step (3) is brushed one deck corn oil and put into baking box 145-150 DEG C of baking 12 minutes, after cooling, carry out vacuum packaging.
Fried dough twist prepared by the embodiment of the present invention, blue or green jujube taste is strong, delicate fragrance, non-greasy, and fat content is low, 0.5-100mmg/100g.Healthy, pollution-free food.
Claims (3)
1. a preparation method for blue or green jujube taste fried dough twist, is characterized in that: preparation process comprises:
(1) first fresh blue or green jujube is clean, stoning, then blue or green jujube being put into constant temperature atomizing dryer, to be directly atomized into dry powder stand-by:
(2) brown rice mechanical water is worn into ground rice, then put into mixer and put into blue or green jujube dry powder successively, blue or green jujube inspissated juice, pure water, citric acid, pectin, white sugar, powder of getting blisters be stirred into dough; The formula rate of above-mentioned each raw material is: brown rice 35-60 weight portion, blue or green jujube dry powder 15-30 weight portion, blue or green jujube inspissated juice 3-10 weight portion, pure water 1-7 weight portion, citric acid 0.02-0.08 weight portion, pectin 1-5 weight portion, white sugar 0.1-1 weight portion, powder 0.2-0.5 weight portion of getting blisters;
(3) then each raw material of step (2) is stirred, then put into machine die extrude diameter 0.8-1.5 centimetre, long 5-10 centimetre cylindrical rectangular, then use two cylindrical rectangular opposing connection twisted shape blanks stand-by:
(4) then the twisted shape blank outer surface of step (3) is brushed one deck corn oil and put into baking box 100-150 DEG C of baking 10-15 minute, after cooling, carry out vacuum packaging.
2. the preparation method of blue or green jujube taste according to claim 1 fried dough twist, it is characterized in that: the formula rate of each raw material described in step (2) is: brown rice 40-55 weight portion, blue or green jujube dry powder 20-30 weight portion, blue or green jujube inspissated juice 5-10 weight portion, pure water 2-6 weight portion, citric acid 0.03-0.07 weight portion, pectin 2-5 weight portion, white sugar 0.2-1 weight portion, powder 0.2-0.5 weight portion of getting blisters.
3. the preparation method of blue or green jujube taste according to claim 1 fried dough twist, it is characterized in that: the inlet temperature of the constant temperature atomizing dryer described in step (1) is 140-350 DEG C, outlet temperature is 80-90 DEG C, and atomizer rotating speed is 10000-25000r/min; Drying time 5-20s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510672617.2A CN105165984A (en) | 2015-10-16 | 2015-10-16 | Preparation method of Chinese green date flavor fried dough twists |
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| CN201510672617.2A CN105165984A (en) | 2015-10-16 | 2015-10-16 | Preparation method of Chinese green date flavor fried dough twists |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
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2015
- 2015-10-16 CN CN201510672617.2A patent/CN105165984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
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Application publication date: 20151223 |