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Preparation method of natural yeast fried dough twist

A technology of natural yeast and twist, applied in the directions of dough preparation, pre-baked dough processing, baking, etc., can solve the problems of not being able to fundamentally improve the flavor of twist, unhealthy, etc., to shorten the fermentation time, improve the fermentation speed, and achieve a good fermentation effect. Effect

Pending Publication Date: 2020-09-25
湖北省崇阳县君欢食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing twists are generally enhanced by adding food flavors, which is not only unhealthy, but also does not fundamentally improve the aroma of twists

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of natural yeast dough twist comprises the following steps:

[0021] (1) Raw material weighing step: Weigh each raw material according to the ratio of old dough raw material and main raw material

[0022] Old dough raw materials: 7 parts of wheat flour, 3.5 parts of water, 0.03 parts of high active dry yeast and 0.03 parts of natural yeast premix. Natural yeast premix powder is produced by Shandong Huanfeng Food Co., Ltd.

[0023] Main raw materials: 18 parts of wheat flour, 6.5 parts of water, 1 part of white sugar, 1 part of egg liquid, 0.8 parts of edible oil, 0.5 parts of sesame, 0.2 parts of edible salt, 0.15 parts of aluminum-free compound leavening agent, 0.1 part of phospholipid, Baking soda 0.05 part and high active dry yeast 0.05 part. The aluminum-free compound leavening agent is produced by Angel Yeast Co., Ltd., and its main ingredients include disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate...

Embodiment 2

[0052] A kind of preparation method of natural yeast dough twist comprises the following steps:

[0053] (1) Raw material weighing step: Weigh each raw material according to the ratio of old dough raw material and main raw material

[0054] Old dough raw materials: 6 parts of wheat flour, 3 parts of water, 0.03 part of high active dry yeast and 0.03 part of natural yeast premix. Natural yeast premix powder is produced by Shandong Huanfeng Food Co., Ltd.

[0055]Main raw materials: 19 parts of wheat flour, 6 parts of water, 2 parts of egg liquid, 1.2 parts of white sugar, 1 part of edible oil, 0.5 parts of sesame seeds, 0.3 parts of edible salt, 0.18 parts of aluminum-free compound leavening agent, 0.12 parts of phospholipids, 0.1 part of baking soda, 0.06 part of high active dry yeast and 0.003 part of sucralose. The aluminum-free compound leavening agent is produced by Angel Yeast Co., Ltd., and its main ingredients include disodium dihydrogen pyrophosphate, sodium bicarbon...

Embodiment 3

[0084] A kind of preparation method of natural yeast dough twist comprises the following steps:

[0085] (1) Raw material weighing step: Weigh each raw material according to the ratio of old dough raw material and main raw material

[0086] Old dough raw materials: 5 parts of wheat flour, 2.5 parts of water, 0.03 parts of high active dry yeast and 0.03 parts of natural yeast premix. Natural yeast premix powder is produced by Shandong Huanfeng Food Co., Ltd.

[0087] Main raw materials: 20 parts of wheat flour, 5 parts of water, 4 parts of egg liquid, 1.5 parts of white sugar, 1.2 parts of edible oil, 0.5 parts of sesame, 0.4 parts of edible salt, 0.20 parts of aluminum-free compound leavening agent, 0.15 parts of phospholipids, 0.12 parts of baking soda, 0.08 parts of high active dry yeast and 0.006 parts of sucralose. The aluminum-free compound leavening agent is produced by Angel Yeast Co., Ltd., and its main ingredients include disodium dihydrogen pyrophosphate, sodium bi...

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PUM

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Abstract

The present invention relates to the technical field of food processing, in particular to a preparation method of a natural yeast fried dough twist. The preparation method comprises the following steps: old dough preparation: after an old dough raw material containing natural yeast is kneaded into dough, the dough is fermented to be basically mature, and then overfermentation is performed in an environment at 5-20 DEG C to prepare old dough; and main dough preparation: the old dough is mixed with a main raw material containing wheat flour, and dough kneading is carried out to prepare main dough, wherein the mass of the old dough accounts for 20%-30% of that of the main dough. The fried dough twist prepared by the method is naturally mellow and tastes crispy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of natural yeast twist. Background technique [0002] As a traditional food in China, Mahua is made of raw materials such as wheat flour, edible salt and baking soda, mixed and kneaded, kneaded and shaped, and then fried. Existing twists generally increase the fragrance by adding food essence, which is not only unhealthy, but also cannot fundamentally improve the fragrance of twists. Contents of the invention [0003] The invention provides a method for preparing natural yeast twisted doughnuts, and the prepared twisted doughnuts are naturally mellow. [0004] In order to achieve the above object, the present invention adopts following technical scheme: [0005] A kind of preparation method of natural yeast dough twist, comprises main dough preparation step, comprises: [0006] Old dough preparation steps: After mixing old dough raw materials con...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D8/02A21D13/60
CPCA21D8/047A21D8/02A21D13/60
Inventor 赵天球
Owner 湖北省崇阳县君欢食品有限责任公司
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