CN106035443B

CN106035443B - Tartary buckwheat fried dough twists and preparation method thereof

Info

Publication number: CN106035443B
Application number: CN201610394298.8A
Authority: CN
Inventors: 赵勤; 王浩; 邬应龙
Original assignee: Sichuan Agricultural University
Current assignee: Sichuan Agricultural University
Priority date: 2016-06-03
Filing date: 2016-06-03
Publication date: 2020-07-17
Anticipated expiration: 2036-06-03
Also published as: CN106035443A

Abstract

The invention provides tartary buckwheat fried dough twists, which are prepared from the following raw materials in parts by weight: 80-90 parts of flour, 10-20 parts of tartary buckwheat powder, 0.5-1.5 parts of thickening agent, 20-30 parts of sweetening agent, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 45-50 parts of water. The invention also provides a preparation method of the tartary buckwheat fried dough twist. The tartary buckwheat fried dough twist integrates the health care function of tartary buckwheat and the crispness of fried dough twist, and is an ideal health care and leisure food. In addition, the method for making the tartary buckwheat fried dough twists is simple and convenient, has low cost, can be manually operated by using a fried dough twist production machine or a household kitchen, and is suitable for large-scale popularization.

Description

Tartary buckwheat fried dough twists and preparation method thereof

Technical Field

The invention belongs to the field of food or health care products, and particularly relates to tartary buckwheat fried dough twists and a preparation method thereof.

Background

The fried dough twist is a special food in China, is hinge-shaped in appearance, is also called as a hinge bar and has sweet and salty tastes, and is very popular to people as a traditional fried food. The fried dough twists are golden and striking, are crisp and delicious, have fresh mouthfeel and leave fragrance on teeth and cheeks; the fried dough twist has moderate heat, low fat, good eating without greasiness and excessive internal heat, can be used for leisure taste, can be used together with wine and tea, and is an ideal leisure snack food. With the continuous improvement of living standard and the enhancement of health care consciousness of people, functional fried dough twists become the mainstream of fried dough twist industry in the future.

Tartary buckwheat, namely tartary buckwheat (Fagopyrum tataricum), is a food treasure for both food and medicine, and is known as the king of five cereals due to unique nutrition and health care functions. The tartary buckwheat contains protein, fat, vitamins, tannin, rutin, protease inhibitors, minerals, trace elements and the like, the content of the tartary buckwheat is generally higher than that of rice, wheat, corn and the like, and chlorophyll and bioflavonoid substances which are not contained in other cereal grains are also contained. The tartary buckwheat has high amino acid content, is particularly rich in arginine, lysine, tryptophan and histidine, and has good complementarity to other cereal grains. Modern clinical medical research shows that the tartary buckwheat and the tartary buckwheat product have the functions of reducing blood sugar and blood fat and enhancing human immunity and have the auxiliary treatment effect on patients with diabetes, hypertension, hyperlipidemia, coronary heart disease, stroke and the like. The development and utilization prospect of the tartary buckwheat is quite wide.

However, the development and utilization of the tartary buckwheat product still remain in the simple packaging and primary processing stage at present, the tartary buckwheat is mostly processed into tea, tablets, powder and other forms, and other deep-processed varieties are relatively few. At present, the development of tartary buckwheat fried dough twists with the functions of nutrition, health care and sensory is urgently needed to enrich the requirements of consumers.

Disclosure of Invention

The invention aims to provide tartary buckwheat fried dough twists and a manufacturing method thereof.

The invention provides tartary buckwheat fried dough twists, which are prepared from the following raw materials in parts by weight:

80-90 parts of flour, 10-20 parts of tartary buckwheat powder, 0.5-1.5 parts of thickening agent, 20-30 parts of sweetening agent, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 45-50 parts of water.

Further, the feed additive is prepared from the following raw materials in parts by weight:

85 parts of flour, 15 parts of tartary buckwheat powder, 0.5 part of thickening agent, 30 parts of sweetening agent, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 50 parts of water;

or the like, or, alternatively,

85 parts of flour, 15 parts of tartary buckwheat powder, 1 part of adhesive, 25 parts of sweetener, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 48 parts of water.

Wherein, the tartary buckwheat powder is obtained by shelling tartary buckwheat seeds and then crushing the tartary buckwheat seeds through a 120-mesh screen.

Wherein the thickening agent is sodium carboxymethyl cellulose.

Wherein the flour is plain flour; the sweetener is maltitol; the leavening agent is a composite leavening agent; the oil is vegetable oil.

Further, the composite leavening agent is baking powder; the vegetable oil is soybean oil.

The invention also provides a preparation method of the tartary buckwheat fried dough twist, which comprises the following steps:

a. weighing raw materials in each weight ratio;

b. kneading: firstly, mixing flour, tartary buckwheat powder, a sweetening agent, a swelling agent, an adhesive, salt and water, and uniformly stirring; then adding grease, and uniformly stirring to obtain dough;

c. and (3) proofing: putting the dough into a closed container or covering with wet cloth, and standing at normal temperature for 20-40 min;

d. and (3) dividing: making the dough into dough blanks with the thickness of 6mm and the width of 6mm, wherein each dough blank is 10-12 g;

e. molding: twisting each dough into a uniform strip with the length of 400-;

f. frying: putting the green body into a frying pan, frying at 160 ℃ under oil temperature, continuously stirring during frying until the surface of the green body is golden yellow, and fishing out;

g. filtering and cooling: taking out, filtering out excessive oil, and cooling to obtain the final product.

Wherein, in the step b, the temperature of the water is 24-26 ℃;

in the step c, standing for 20-40min at normal temperature;

in the step f, the frying time is 6-7 min.

Further, in step c, the mixture was allowed to stand at normal temperature for 30 min.

The tartary buckwheat fried dough twist integrates the health care function of tartary buckwheat and the crispness of the fried dough twist, and has the advantages of natural golden yellow color, smooth surface, crisp taste and unique flavor; and the sugar content and the oil content are far lower than those of similar commercial products, so that the health of eaters is benefited, the quality stability of the products in the shelf life is ensured, and the health-care leisure food is ideal health-care leisure food. In addition, the method for making the tartary buckwheat fried dough twists is simple and convenient, has low cost, can be manually operated by using a fried dough twist production machine or a household kitchen, and is suitable for large-scale popularization.

Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.

The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.

Drawings

FIG. 1 is a powder mass graph of medium gluten flour.

FIG. 2 is a powder mass curve chart of tartary buckwheat powder.

FIG. 3 is a powder-mass curve chart of the fried dough twist with tartary buckwheat of the present invention; in fig. 1 to 3, the ordinate represents the tolerance index (MTI), and the abscissa represents the time required for stretching to rupture.

FIG. 4 is a twist cutting test chart when the amount of buckwheat flour is 20 g.

FIG. 5 is a test chart of twist cutting when the amount of buckwheat flour is 15 g.

FIG. 6 is a twist cutting test chart when the amount of buckwheat flour is 10 g.

Detailed Description

The following examples are further illustrative, but the present invention is not limited to these examples.

The experimental reagents and instruments used in the invention are as follows:

the precision of an electronic balance is 0.1g, the dough mixing machine has a volume of 15L, low, medium and high grades, the constant-temperature fryer has a maximum measuring range of 200 ℃ and a volume of 10L, the color matching lamp box has a plane (length x width) of 100cmx80cm, and the operation table has a plane (length x width) of 180cmx100 cm.

Example 1 preparation method of fried dough twist with tartary buckwheat

First, manufacturing process

The flow is as follows:

weighing the ingredients → dough making → fermentation → division → shaping → frying → cooling → finished product.

The method comprises the following specific steps:

1. weighing:

weighing the following raw materials of 90g of plain flour, 10g of tartary buckwheat powder, 20g of maltitol, 0.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 45m of tap water L and 20g of vegetable oil.

2. Kneading:

after weighing the raw materials, firstly pouring flour, tartary buckwheat powder, maltitol, baking powder, sodium carboxymethylcellulose, salt and water into a stirring cylinder in sequence, uniformly stirring, and stirring the flour into spike-shaped or snowflake-shaped pieces. And adding shortening, and stirring uniformly to ensure that the surface of the dough is smooth and flexible. The dough kneading is the basis of making the fried dough twists, firstly, the adding time of the oil is controlled, the oil can prevent the formation of gluten, the gluten is the key of the fried dough twist rubbing and water absorption, and the swelling is realized. And secondly, the water temperature is generally controlled to be 24-26 ℃, the gluten generation rate is the best, the extensibility is the best, the dough is most suitable for forming by rubbing, and dough fermentation in the processes of proofing and subsequent operation can be avoided, so that the quality of the fried dough twists is influenced.

3. And (3) proofing: and (3) putting the well-mixed dough into a closed container or covering a wet cloth to avoid air drying, standing for 20min (dough standing) at normal temperature to promote the full formation of a gluten network. The dough proofing temperature should not be too high to prevent dough from fermenting.

4. And (3) dividing: coating a small amount of vegetable oil on the panel, placing the dough on the oil-coated panel, rubbing the dough into a long strip, and rolling the long strip into a dough sheet with the width of 100mm and the thickness of 6mm by using a rolling pin. And cutting the dough into dough blanks with the width of 6mm by a knife, wherein the weight of the dough blanks is 10-12 g/piece.

5. Molding: twisting the cut dough into the following parts: the thickness of the slender smooth strip with the length of 400-500mm is required to be uniform. The operation should be done with rubbing and not be elongated, otherwise the product will be tough and contracted into a short and fat shape. And after the twisting, the raw material is folded into two strands, twisted into a rope shape, and then disassembled and twisted into four-strand hinge shape, so that the green body is formed. The green body is required to be uniform in length.

6. Frying: heating oil in a constant temperature pot to 160 ℃, putting the green body into the oil pot, stirring with chopsticks gently, waiting to float, rolling continuously, keeping the color of the fried dough twist uniform, taking out the fried dough twist after the color gradually turns to golden yellow, and frying for 7min, wherein the fried dough twist has the effect of being tender outside and crisp inside. Note that the oil temperature cannot be too high, otherwise the color becomes red or black, and the taste becomes hard outside and tough inside.

7. Filtering and cooling: and (4) taking the fried dough twist out, putting the fried dough twist into a filter screen to filter out redundant oil, and cooling the fried dough twist to obtain a finished product.

Secondly, sensory evaluation of the tartary buckwheat fried dough twists

1. Formulation of sensory evaluation criteria

The following sensory evaluation scale table was set according to the sensory evaluation method published in the shiyanguo, li sishong, etc.

TABLE 1 sensory evaluation score sheet

2. The sensory score of the tartary buckwheat fried dough twists is 86.77.

Example 2 preparation method of tartary buckwheat fried dough twists

1. Weighing:

weighing the following raw materials: 90g of plain flour, 10g of tartary buckwheat powder, 25g of maltitol, 1g of sodium carboxymethyl cellulose, 1g of salt, 2g of baking powder, 46ml of tap water and 20g of vegetable oil.

2. And (3) the other:

except that the waking time is 30min,

dough kneading, proofing, cutting, forming, frying, filtering and cooling processes were the same as in example 1.

3. The sensory score of the tartary buckwheat fried dough twists is 87.31.

Example 3 preparation method of fried dough twist with tartary buckwheat

1. Weighing:

weighing the following raw materials: 90g of plain flour, 10g of tartary buckwheat powder, 30g of maltitol, 1.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 45ml of tap water and 20g of vegetable oil.

2. And (3) the other:

except that the waking time is 40min,

The sensory score of the tartary buckwheat fried dough twists is 85.08.

Example 4 preparation method of fried dough twists of tartary buckwheat of the present invention

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 20g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 47ml of tap water and 20g of vegetable oil.

2. And (3) the other:

except that the waking time is 40min,

The sensory score of the tartary buckwheat fried dough twists is 86.85.

Example 5 preparation method of fried dough twists of tartary buckwheat of the present invention

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 25g of maltitol, 1.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 46ml of tap water and 20g of vegetable oil.

2. And (3) the other:

The sensory score of the tartary buckwheat fried dough twists is 86.77.

Example 6 preparation method of Tartary buckwheat fried dough twists

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 30g of maltitol, 0.5g of sodium carboxymethyl cellulose, 1g of salt, 2g of baking powder, 50ml of tap water and 20g of soybean oil.

2. And (3) the other:

except that the waking time is 30min,

The sensory score of the tartary buckwheat fried dough twists is 88.15.

Example 7 preparation method of fried dough twists of tartary buckwheat of the present invention

1. Weighing:

weighing the following raw materials: 80g of plain flour, 20g of tartary buckwheat powder, 20g of maltitol, 1.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 49ml of tap water and 20g of vegetable oil.

2. And (3) the other:

except that the waking time is 30min,

The sensory score of the tartary buckwheat fried dough twists is 86.46.

Example 8 preparation method of fried dough twists of tartary buckwheat of the present invention

1. Weighing:

weighing the following raw materials: 80g of plain flour, 20g of tartary buckwheat powder, 25g of maltitol, 0.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 47ml of tap water and 20g of vegetable oil.

2. And (3) the other:

except that the waking time is 40min,

The sensory score of the tartary buckwheat fried dough twists is 86.62 points.

Example 9 preparation method of fried dough twists of tartary buckwheat of the present invention

1. Weighing:

weighing the following raw materials: 80g of plain flour, 20g of tartary buckwheat powder, 30g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of vegetable oil.

2. And (3) the other:

The sensory score of the tartary buckwheat fried dough twists is 87.92.

Example 10 preparation method of fried dough twist with tartary buckwheat

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 25g of maltitol, 1g of sodium carboxymethyl cellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other:

except that the waking time is 30min,

The sensory score of the tartary buckwheat fried dough twists is 88.30.

The beneficial effects of the invention are illustrated by way of experimental examples as follows:

experimental example 1 quality verification of Tartary buckwheat fried dough twists of the present invention

Taking the dough of the tartary buckwheat dough prepared in the example 6 or the tartary buckwheat dough, and carrying out dough rheological property detection, product texture detection and water and flavone content determination.

Measurement of rheological Properties

1. Evaluation criteria and basis

Determination of rheological Properties: the rheological property of dough is one of the indexes of dough quality, and is the comprehensive expression of the kneading resistance and viscoelasticity of the dough formed by adding water into mixed flour. The method is influenced by the components such as the protein content and the gluten content of the flour and determines the processing quality of final products such as bread, steamed bread, noodle processing and the like. The standard and related research of wheat flour for processing the fried dough twist at present are relatively lacked, the optimal index of the mixed flour suitable for making the fried dough twist is obtained by measuring the related rheological property of the mixed flour and combining the sensory evaluation of the fried dough twist in the test, and the reference is provided for the processing and making of the fried dough twist products.

The determination method comprises the following steps: the determination is carried out by GB/T14615-. The evaluation criteria were determined according to SB/T10143-93 wheat flour for pastry, as shown in Table 2:

TABLE 2 cake mix standard

2. Measurement method and results

The flour quality instrument is used for measuring the rheological property of the dough, and the test condition parameters are as follows: kneading dough bowl 10g, water content 14%, testing time 20min, water absorption 56%, consistency 500FU, speed 63l/min, adding water 6 ml.

Wherein the tartary buckwheat fried dough comprises the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 30g of maltitol, 0.5g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 50ml of tap water and 20g of soybean oil;

medium gluten flour dough: using 100g of medium flour, not adding tartary buckwheat flour, and making dough with tartary buckwheat dough;

buckwheat flour dough: the buckwheat flour is 100g, and the flour is not added with medium flour, and the flour is the same as the buckwheat dough.

The results of the measurement were as follows:

the forming time of the tartary buckwheat dough is 18.5min, the stability is 6.7min, the tolerance index (MTI)399FU, the breaking time is 20.0min, and the flour quality evaluation value is 200.

The forming time of the medium gluten flour dough is 1.3min, the stability is 1.9min, the tolerance index (MTI)293FU, the breaking time is 1.8min, and the flour quality evaluation value is 18;

the tartary buckwheat flour dough forming time is 9.8min, the stability is 9.7min, the tolerance index (MTI)2431FU, the breaking time is 9.8min, and the flour quality evaluation value is 98.

The powder mass curves are shown in FIGS. 1-3, respectively.

According to the measurement result and the figures 1-3, the forming time and the breaking time of the tartary buckwheat dough are longer than those of the tartary buckwheat dough which only uses medium flour or tartary buckwheat flour, and the gluten strength of the dough is strong; and the flour quality evaluation value of the tartary buckwheat and fried dough twist is the highest, which indicates that the flour quality is good and the flour strength is strong.

The tartary buckwheat and fried dough disclosed by the invention combines the characteristics of pure medium flour dough and pure tartary buckwheat dough, has stronger mechanical resistance of the dough, has strong flour strength, has stronger capability of keeping carbon dioxide in the dough fermentation process, and has better processing quality.

Second, texture analysis

1. Method of producing a composite material

In the test, the tartary buckwheat flour is added into the plain flour by 10g, 15g and 20g respectively, then other raw materials (75 g of the plain flour, 25g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of vegetable oil) are added for kneading dough, dough leavening is carried out for 30min, fried dough twists are made in oil at 160 ℃ for 6min, cooled and placed in a texture analyzer for detection. The texture cutting test set-up is shown in table 3. The measurement criteria include hardness, elasticity, cohesiveness, tackiness, chewiness and recovery.

TABLE 3 cutting test parameters for texture analysis

2. Results

The results of the tartary buckwheat twist cut test are shown in FIGS. 4-6 and Table 4.

TABLE 4 twist cutting test data sheet

As can be seen from fig. 4-6 and table 4, as the addition amount of the tartary buckwheat powder increases, the hardness, cohesiveness, adhesiveness, chewiness and resilience of the prepared tartary buckwheat fried dough twists increase, while the elasticity is not changed greatly.

Comprehensively considering, when the adding amount of the tartary buckwheat powder is 15g, the sensory score is higher, and at the moment, the hardness, cohesiveness, adhesiveness, chewiness and resilience properties of the tartary buckwheat fried dough twists are moderate, and the fried dough twists have the best quality.

Thirdly, measuring the flavone content of the sample

Through determination, the content of flavone in the tartary buckwheat fried dough twist product is 0.270%, and is shown in table 5.

TABLE 5 Tartary buckwheat twist flavone content determination table

As can be seen from Table 5, the content of flavone in the tartary buckwheat fried dough twist product is 0.270%, and the content of flavone is higher, which shows that the health care value of the tartary buckwheat fried dough twist product is high.

Fourthly, measuring the moisture of the sample

Through measurement, the water content in the tartary buckwheat fried dough twist product is 5.44%, as shown in table 6.

Table 6 table of moisture measurement results

As can be seen from Table 6, the average moisture content in the fried dough twist product of tartary buckwheat of the invention is 5.44%, and the precision between the measured data does not exceed 5%. The water content meets the national standard, which shows that the finished product has longer shelf life and high safety.

Fifthly, determining total sugar of the sample

The total sugar is determined by a Fehling volumetric method, 3 parallel samples are determined, and the effective sugar content cannot be determined, so that the total sugar content is 0, and the product is proved to achieve the purpose of low sugar or even no sugar.

Comparative example 1

1. Weighing:

weighing the following raw materials: 95g of plain flour, 5g of tartary buckwheat powder, 30g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other: the same as in example 6.

The fried dough twist has a sensory score of 78.

Comparative example 2

1. Weighing:

weighing the following raw materials: 70g of plain flour, 30g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other: the same as in example 6.

The sensory score of the fried dough twist with tartary buckwheat prepared by the method is 67 points.

Comparative example 3

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 35g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other: the same as in example 6.

The fried dough twist has sensory score of 75.

Comparative example 4

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 40g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other: the same as in example 6.

The tartary buckwheat fried dough twist prepared by the method has a rough surface and a small amount of bubbles; moreover, the sweet taste is slightly strong, and the sensory score is 68.

Comparative example 5

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 30g of maltitol, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other: the same as in example 6.

The fried dough twist with tartary buckwheat prepared by the method has smooth and slightly oily surface; the texture is not crisp enough, the taste is slightly oily, and the sensory score is only 60 points.

Comparative example 6

1. Weighing:

weighing the following raw materials: 85g of plain flour, 15g of tartary buckwheat powder, 30g of maltitol, 1g of sodium carboxymethylcellulose, 1g of salt, 2g of baking powder, 48ml of tap water and 20g of soybean oil.

2. And (3) the other:

except that the waking time is 10min,

The tartary buckwheat fried dough twists prepared by the method are only yellow in color and do not appear golden yellow; the texture is slightly soft; moreover, the sweetness was slightly weak, and the sensory score was 63.

Comparative example 7

1. Weighing:

2. And (3) the other:

except that the waking time is 50min,

The tartary buckwheat fried dough twists prepared by the method are dark yellow in color; the surface is rough; the texture was hard with a sensory score of 60.

Therefore, only by selecting the specific raw materials and the proportion, the healthy and health-care tartary buckwheat fried dough twists with excellent sensory quality, high flavone content and low sugar can be prepared. The fried dough twist prepared by the raw materials except the raw materials of the invention has poor sensory quality.

In conclusion, the tartary buckwheat fried dough twists integrate the health care function of tartary buckwheat and the crispness of fried dough twists, and are ideal health care and leisure food. In addition, the method for making the tartary buckwheat fried dough twists is simple and convenient, has low cost, can be manually operated by using a fried dough twist production machine or a household kitchen, and is suitable for large-scale popularization.

Claims

1. A tartary buckwheat fried dough twist is characterized in that: the composition is prepared from the following raw materials in parts by weight:

85 parts of flour, 15 parts of tartary buckwheat powder, 0.5 part of sodium carboxymethylcellulose, 30 parts of sweetening agent, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 50 parts of water;

or the like, or, alternatively,

85 parts of flour, 15 parts of tartary buckwheat powder, 1 part of sodium carboxymethylcellulose, 25 parts of sweetening agent, 2 parts of leavening agent, 1 part of salt, 20 parts of grease and 48 parts of water;

wherein the sweetener is maltitol; the swelling agent is baking powder; the grease is soybean oil; the flour is medium gluten flour;

the preparation method of the tartary buckwheat fried dough twists comprises the following steps:

a. weighing raw materials in each weight ratio;

b. kneading: firstly, mixing flour, tartary buckwheat powder, a sweetening agent, a swelling agent, sodium carboxymethylcellulose, salt and water, and uniformly stirring; then adding grease, and uniformly stirring to obtain dough;

c. and (3) proofing: putting the dough into a closed container or covering with wet cloth, and standing at normal temperature for 30 min;

e. molding: twisting each dough into a uniform strip with the length of 400-;

g. filtering and cooling: taking out, filtering out excessive oil, and cooling to obtain the final product;

in the step b, the temperature of water is 24-26 ℃;

in the step f, the frying time is 6-7 min.

2. The tartary buckwheat twist according to claim 1, wherein: the tartary buckwheat powder is obtained by shelling tartary buckwheat seeds, crushing the tartary buckwheat seeds and sieving the tartary buckwheat seeds with a 120-mesh sieve.

3. The method for preparing fried dough twist with tartary buckwheat according to claim 1 or 2, is characterized in that: it comprises the following steps:

a. weighing raw materials in each weight ratio;

e. molding: twisting each dough into a uniform strip with the length of 400-;

in the step b, the temperature of water is 24-26 ℃;

in the step f, the frying time is 6-7 min.