Black tartary buckwheat fried dough twist and preparation method thereof

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...

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.

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