Black tartary buckwheat fried dough twist and preparation method thereof

A technology of black tartary buckwheat twists and twists, applied in the field of black tartary buckwheat twists and its preparation, can solve the problems of single taste, rough processing technology, and difficult fermentation, etc., achieve rich nutrition and healthier, facilitate digestion and absorption, and ensure a balanced diet Effect

Pending Publication Date: 2020-10-16
贵州问候自然荞麦健康食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, coarse grain noodles made from corn and buckwheat have a bad mouthfeel and have the disadvantage of being difficult to digest
In addition, pure corn flour and pure buckwheat flour made from corn or buckwheat have poor adhesive properties, are difficult to form, are not easy to ferment, and are not easy to make fried foods.
[0004] The mahua made by the existing ordinary mahua making process is made of ordinary flour on the market, fried after kneading strips and twisted flowers. The seasoning method of many crafts is to add white sugar to the kneading noodles to improve the sweetness. ;The production process is simple and extensive, the processing technology is rough, the seasoning accessories and additives are single, the taste is single but not rich, hard and crisp but not crispy, and the appearance is dull and not vivid
At the same time, it is difficult to add high-content buckwheat, corn and other grain flours to knead and shape the twist fillings using traditional common ingredients, mainly because the addition of buckwheat and corn destroys the gluten and holding ability of wheat flour noodles , while the traditional kneading needs to be stretched, tightened and intertwined and twisted. Therefore, in order to solve the above problems, a black tartary buckwheat twist and its preparation method are invented.

Method used

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  • Black tartary buckwheat fried dough twist and preparation method thereof

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preparation example Construction

[0036] The preparation method of black tartary buckwheat fried dough twist of the present invention (preparation method one):

[0037] S1 Raw materials are weighed, and the raw materials of the following weight percentages are weighed: 5% to 20% of tartary buckwheat flour, 40% to 70% of wheat flour, 5% to 20% of corn flour, 8% to 20% of gluten powder, and 8% of whole egg liquid %~20%; the corn flour is a mixture of waxy corn flour, yellow corn flour and white corn flour, and the weight ratio of corn flour is 1:0.2~0.5:1;

[0038] S2 Flour kneading, pour the raw materials weighed in step S1 into the flour mixer, and add 0.05% to 0.2% of the total weight of the raw materials weighed in step S1. After mixing evenly, add whole egg liquid and water in the flour mixer Stir and knead the noodles in the middle to make a dough; the leavening agent is yeast powder; the mixing of the noodles means that the tartary buckwheat flour, wheat flour, corn flour and starter are mixed evenly for ...

Embodiment 1

[0058] Embodiment 1: according to preparation method one of the present invention

[0059] Step S1 raw material is weighed, and the raw material of following weight percentage is taken: tartary buckwheat flour 10kg, wheat flour 55kg, corn flour 12kg (wherein, waxy corn flour 5kg, yellow corn flour 2kg, white corn flour 5kg), gluten powder 15kg, whole Egg liquid 8kg;

[0060] Step S2 Flour and flour, pour the raw materials weighed in step S1 into a flour mixer, and add yeast powder with a total weight of 0.15% of the raw materials weighed in step S1, mix evenly, then add whole egg liquid and water and stir in a flour mixer Knead dough and make dough; dough fermentation time 2.5H; then twist flower forming, frying and sugaring steps;

[0061] Step S7 seasoning, adding pre-prepared seasoning to make seaweed flavor, the seasoning is seaweed, honey, monosodium glutamate, edible salt and amino acid hydrolyzed vegetable protein seasoning liquid;

[0062] The seaweed-flavored black ...

Embodiment 2

[0064] The difference with Example 1 is that the raw materials of step S1 are weighed, and the raw materials of the following weight percentages are weighed: 15kg of tartary buckwheat flour, 50kg of wheat flour, 15kg of corn flour (wherein, 6.5kg of waxy corn flour, 2kg of yellow corn flour, 2kg of white corn flour 6.5kg), gluten powder 10kg, whole egg liquid 10kg;

[0065] Step S2 Flour and flour, pour the raw materials weighed in step S1 into a flour mixer, and add 0.2% yeast powder of the total weight of raw materials weighed in step S1, mix evenly, then add whole egg liquid and water and stir in a flour mixer Knead the dough and make it into dough; the dough fermentation time is 1H; followed by the steps of twisting flower forming, frying and sugaring;

[0066] Step S7 seasoning, adding pre-prepared seasoning to make salt and pepper flavor, the seasoning is monosodium glutamate, edible salt and amino acid hydrolyzed vegetable protein seasoning liquid;

[0067] The salt-an...

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PUM

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Abstract

The invention discloses a black tartary buckwheat fried dough twist and a preparation method thereof. The black tartary buckwheat fried dough twist is prepared by taking black tartary buckwheat flour,corn flour and wheat flour as main raw materials, adding one or more of corn starch, vital gluten, a leavening agent, a seasoning, syrup and whole egg liquid in a certain proportion as a modified auxiliary material, and performing a specific forming and frying preparation method. The black tartary buckwheat fried dough twist prepared by the preparation method is crisp in mouthfeel, is crispy butnot greasy, has the faint scent of buckwheat, is rich and diversified in nutrition, and has a certain health-care function; the corn starch is added into the fried dough twist, and sugar and the auxiliary material are added for seasoning after frying, so that the fried dough twist is golden and bright in appearance, and the taste can be customized.

Description

technical field [0001] The invention relates to the technical field of processing and preparing miscellaneous grains and nutritious foods, in particular to a black tartary buckwheat twist and a preparation method thereof. Background technique [0002] Mahua is one of the most distinctive traditional snacks in China, and it is very popular as a traditional fried food. Its shape is hinge-shaped, so it is also called "hinge stick". The twists prepared by traditional techniques can be divided into sweet and salty. Because the twists are golden and eye-catching, the calories are moderate, low in fat, delicious but not greasy, and can be used for leisure Taste, but also with wine and tea, is an ideal snack food. With the continuous improvement of people's living standards and the strengthening of health awareness, healthy and nutritious twist food will become the mainstream of twist industry in the future, and the corresponding twist production technology is also the main researc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/06A21D13/062A21D8/04A21D2/34A21D2/26A21D13/24A21D13/28A21D8/02A21D8/08A21D2/36A21D2/18A21D13/047
CPCA21D13/60A21D13/06A21D13/062A21D8/047A21D2/34A21D2/265A21D13/24A21D13/28A21D8/02A21D8/08A21D2/36A21D2/186A21D13/047
Inventor 杨丽芳
Owner 贵州问候自然荞麦健康食品有限公司
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