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Potato fried dough twist and preparation method thereof

A potato and potato mash technology, which is applied in the direction of pre-baked dough processing, baking, baked food with modified ingredients, etc., can solve the problems of high amylopectin content, difficult to twist crispy, high water content, etc., to achieve the inhibition of acrylamide The effect of improving gastrointestinal function, enhancing human immunity and resistance

Inactive Publication Date: 2019-05-28
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when mahua is made from mashed potatoes, due to the characteristics of high water content, high amylopectin content and high viscosity, it is difficult to form a crispy texture of the twist. This problem has not been solved.

Method used

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  • Potato fried dough twist and preparation method thereof
  • Potato fried dough twist and preparation method thereof
  • Potato fried dough twist and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of potato twist, comprises steps:

[0036] S1, preparation of mashed potatoes: put 128.2g of fresh potatoes in a boiling water steamer and steam for 1 hour, peel and cut into pieces, squeeze 3 times with a noodle press (Beige Noodle Machine) to obtain mashed potatoes;

[0037] S2, beating: 20.3g powdered sugar, 2.20g milk powder, 1g plant Lactobacillus liquid (1.0×10 8 cfu / mL), 0.65g monoglyceride, 0.88g ferulic acid, 0.35g propylene glycol alginate, and 14.2g palm oil were put into a dough mixer and whipped for 3 minutes at the first gear to obtain an emulsified slurry;

[0038] S3, kneading dough: 40.1g high-gluten flour, 3.71g gluten powder, 7.21g matcha powder, 0.39g baking soda, 0.17g high methoxyl pectin, 0.32g sodium carboxymethyl starch, 3.25g microcrystalline fiber Add the mashed potatoes obtained in step S1 to the emulsified slurry obtained in step S2, and continue whipping for 8 minutes at the first gear to obtain a good dough;

[003...

Embodiment 2

[0043]The preparation method of potato twist, comprises steps:

[0044] S1. Preparation of mashed potatoes: steam 129.6g of fresh potatoes in a boiling water steamer at 100°C at 2000W for 1 hour, peel and cut into pieces, and extrude 3 times with a noodle machine to obtain mashed potatoes;

[0045] S2, beating: 21.5g powdered sugar, 2.43g milk powder, 1g plant Lactobacillus liquid (1.0×10 8 cfu / mL), 0.55g monoglyceride, 0.75g ferulic acid, 0.38g propylene glycol alginate, and 14.8g palm oil were put into the dough mixer at the first gear and whipped for 3 minutes to obtain emulsified pulp;

[0046] S3, kneading dough: 45.7g high-gluten flour, 3.41g gluten powder, 7.65g matcha powder, 0.35g baking soda, 0.16g high methoxyl pectin, 0.35g sodium carboxymethyl starch, 3.61g microcrystalline fiber Add the mashed potatoes obtained in step 1 to the emulsified slurry obtained in step 2, and continue to beat at gear 1 for 10 minutes to form a dough;

[0047] S4. Proofing: Cover the d...

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PUM

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Abstract

The invention discloses a potato fried dough twist and a preparation method thereof. The potato fried dough twist is prepared from the raw materials in parts by weight: 110-130 parts of fresh potatoes, 30-50 parts of strong flour, 3-4 parts of vital gluten, 16-22 parts of powdered sugar, 1-3 parts of milk powder, 0.5-1.5 parts of lactobacillus plantarum solution in concentration of 1.0*10<8> cfu / mL, 5-8 parts of green tea powder, 0.2-0.4 part of baking soda, 0.14-0.2 part of high methoxyl pectin, 0.5-0.7 part of monoglyceride, 0.6-1 part of ferulic acid, 0.2-0.4 part of propylene glycol alginate, 0.2-0.4 part of sodium carboxymethyl starch, 2-4 parts of microcrystalline cellulose, 12-15 parts of palm oil, 0.1-0.2 part of honey and 0.3-0.6 part of edible oil. The potato fried dough twist which is prepared through the steps of preparation of mashed potatoes, beating, dough kneading, provering, shaping, baking and the like is rich in nutrition, unique in flavor and crisp in taste.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a twist and a preparation method thereof, in particular to a potato twist and a preparation method thereof. Background technique [0002] Potatoes are one of the most important food crops in the world. They contain a lot of nutrients such as carbohydrates, proteins, vitamins, minerals, dietary fiber and phytochemicals, and are easy to absorb. Potatoes not only have good antioxidant effects, but are also very good high-potassium and low-sodium foods. China has launched the strategy of turning potatoes into staple food, which has effectively increased the application of potatoes in traditional Chinese staple foods, such as potato steamed buns, noodles, moon cakes, etc. At the same time, it also promoted the application of potatoes in traditional Chinese food. Mahua is a traditional Chinese food that is popular with consumers. It has a variety of varieties and a crispy taste. The deve...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/60A21D2/14A21D2/36A21D8/04
Inventor 温成荣高婧妍刘欣欣祁立波朱蓓薇张延杰金铮曹祯月
Owner DALIAN POLYTECHNIC UNIVERSITY
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