阅读说明：本技术 一种布渣叶山药麻花及其生产工艺 (Chinese yam fried dough twist with cloth residue leaves and production process thereof ) 是由 邹涛 于 2018-08-08 设计创作，主要内容包括：本发明公开了一种布渣叶山药麻花及其生产工艺,属于山药生产技术领域,具体包括以下重量份的原料：精面粉400-450份,山药50-100份、布渣叶5-10份、川层草5-10份、白砂糖5-10份、黄奶油300-330份、鸡蛋40-60份、泡打粉1-2份、苏打1-2份；本发明将山药打浆后与布渣叶、川层草等混合,大大丰富了营养成分,进一步增加山药的营养价值,制成的布渣叶山药麻花具有一定的保健作用,可以消食化积、清热解暑、化痰止咳,食之不上火,不积食。(The invention discloses a paniculate microcos leaf and yam fried dough twist and a production process thereof, belonging to the technical field of yam production and specifically comprising the following raw materials in parts by weight: 400-450 parts of refined flour, 50-100 parts of Chinese yam, 5-10 parts of microcos paniculata, 5-10 parts of Sichuan sage herb, 5-10 parts of white granulated sugar, 330 parts of yellow cream, 40-60 parts of egg, 1-2 parts of baking powder and 1-2 parts of soda; the method mixes the mashed yam with the microcos paniculata, the salix chinensis and the like, greatly enriches the nutrient components, further increases the nutrient value of the yam, and the prepared microcos paniculata and dioscorea opposita fried dough twists have certain health-care effects of helping digestion, relieving stasis, clearing away summer heat, reducing phlegm and stopping cough, and are free from excessive internal heat and long-lasting food.)

1. The fried dough twist with cloth residue and Chinese yam is characterized by comprising the following raw materials in parts by weight: 400-450 parts of refined flour, 50-100 parts of Chinese yam, 5-10 parts of microcos paniculata, 5-10 parts of Sichuan sage herb, 5-10 parts of white granulated sugar, 330 parts of yellow cream, 40-60 parts of eggs, 1-2 parts of baking powder and 1-2 parts of soda.

2. The fried dough twist with paniculate leaf and yam according to claim 1, which comprises the following raw materials in parts by weight: 425 parts of refined flour, 75 parts of Chinese yam, 8 parts of microcos paniculata, 7 parts of Sichuan layer grass, 7 parts of white granulated sugar, 315 parts of yellow cream, 50 parts of eggs, 1.5 parts of baking powder and 1.5 parts of soda.

3. The fried dough twist with cloth dreg yam as claimed in claim 1, wherein olive oil is added to the refined flour.

4. The production process of the fried dough twists with paniculate microcos as claimed in claim 1, comprising the following steps:

s1, peeling the Chinese yam, soaking the Chinese yam in color protection liquid for 15-30 min, taking out the Chinese yam, adding water, crushing and grinding the Chinese yam into pulp to prepare Chinese yam pulp;

s2, washing the microcos paniculata and the Sichuan sedge, airing and grinding the washed microcos paniculata into powder, sieving the powder by a 200-mesh sieve, and collecting undersize;

s3, putting the yam pulp obtained in the step S1 and the micro powder obtained in the step S2 into a stirrer, sequentially adding refined flour, white granulated sugar, yellow cream, eggs, baking powder and soda, adding warm water, stirring and mixing, standing for 18-24 hours, and fermenting into dough;

s4, cutting the dough into strips, and making into twisted blanks for later use;

s5, brushing a layer of olive oil on the outer layer of the blank in the step S4, putting the blank into an oven at the temperature of 100-130 ℃, baking for 10-15min, cooling and packaging in vacuum.

5. The production process of fried dough twists with panicum leaf and Chinese yam according to claim 4, wherein in step S1, the color-protecting liquid is a mixed solution of D-sodium erythorbate, phytic acid and NaCl, the mass fraction of D-sodium erythorbate is 0.3-0.5%, the mass fraction of phytic acid is 0.1-0.3%, and the mass fraction of NaCl is 0.1-0.3%.

6. The production process of the fried dough twists with panicled dregs and Chinese yam according to claim 3, wherein the temperature of the warm water in the step S3 is 50-70 ℃, and the adding amount of the warm water is 1/3-1/5 of the quality of the refined flour.

Technical Field

The invention relates to the technical field of yam production, in particular to a paniculate microcos leaf yam fried dough twist and a production process thereof.

Background

Chinese yam is a perennial twining herbaceous vine, belongs to the potato technology, and is widely distributed in various parts of China. The Chinese yam has many varieties, and the shapes of the Chinese yam include 3 types, namely long root, flat root and tuberous root. The Chinese yam rhizome has white meat quality and rich nutrition, has nourishing effect and high nutritional value, and is taken as a whole. Modern pharmacological research shows that the active ingredients such as yam polysaccharide, glycoprotein and the like have better curative effects on preventing hyperlipidemia and adjusting gastrointestinal functions, and can also obviously reduce blood sugar and improve or regulate immune function; has antiaging effect.

At present, research on development and utilization of Chinese yam is gradually developed, and a series of products such as Chinese yam powder, quick-frozen Chinese yam, fresh-cut Chinese yam, Chinese yam drinks and the like have been researched and reported. However, the eating of the yam is mainly limited on a dining table, the leisure food which is convenient to eat is lacked, and particularly, the potato chips which are made of the yam serving as the raw material are blank in the market, so that the development of the more nutritious yam potato chips which are convenient to eat is of great significance.

Disclosure of Invention

The invention aims to provide a fried dough twist with microcos paniculata and Chinese yam and a production process thereof, wherein the Chinese yam is pulped and then mixed with microcos paniculata, Chinese tylophora and the like, so that the nutritional ingredients are greatly enriched, the nutritional value of the Chinese yam is further increased, and the prepared fried dough twist with microcos paniculata and Chinese yam has a certain health-care effect, can help digestion to eliminate stagnation, clear away summer heat, reduce phlegm to arrest coughing, and does not cause excessive internal heat and food retention when being eaten.

The technical purpose of the invention is realized by the following technical scheme:

the hemp flower with the microcos paniculata leaves and the Chinese yam comprises the following raw materials in parts by weight: 400-450 parts of refined flour, 50-100 parts of Chinese yam, 5-10 parts of microcos paniculata, 5-10 parts of Sichuan sage herb, 5-10 parts of white granulated sugar, 330 parts of yellow cream, 40-60 parts of eggs, 1-2 parts of baking powder and 1-2 parts of soda.

Further, the feed comprises the following raw materials in parts by weight: 425 parts of refined flour, 75 parts of Chinese yam, 8 parts of microcos paniculata, 7 parts of Sichuan layer grass, 7 parts of white granulated sugar, 315 parts of yellow cream, 50 parts of eggs, 1.5 parts of baking powder and 1.5 parts of soda.

Furthermore, olive oil is added into the refined flour.

A production process of a fried dough twist with common yam rhizome leaves comprises the following steps:

s1, peeling the Chinese yam, soaking the Chinese yam in color protection liquid for 15-30 min, taking out the Chinese yam, adding water, crushing and grinding the Chinese yam into pulp to prepare Chinese yam pulp;

s2, washing the microcos paniculata and the Sichuan sedge, airing and grinding the washed microcos paniculata into powder, sieving the powder by a 200-mesh sieve, and collecting undersize;

s3, putting the yam pulp obtained in the step S1 and the micro powder obtained in the step S2 into a stirrer, sequentially adding refined flour, white granulated sugar, yellow cream, eggs, baking powder and soda, adding warm water, stirring and mixing, standing for 18-24 hours, and fermenting into dough;

s4, cutting the dough into strips, and making into twisted blanks for later use;

s5, brushing a layer of olive oil on the outer layer of the blank in the step S4, putting the blank into an oven at the temperature of 100-130 ℃, baking for 10-15min, cooling and packaging in vacuum.

Further, in the step S1, the color protection solution is a mixed solution of D-sodium erythorbate, phytic acid and NaCl, wherein the mass fraction of the D-sodium erythorbate is 0.3 to 0.5%, the mass fraction of the phytic acid is 0.1 to 0.3%, and the mass fraction of the NaCl is 0.1 to 0.3%.

Further, the temperature of the warm water in the step S3 is 50-70 ℃, and the adding amount of the warm water is 1/3-1/5 of the mass of the refined flour.

The invention has the beneficial effects that:

1. the method mixes the mashed yam with the microcos paniculata, the salix chinensis and the like, greatly enriches the nutrient components, further increases the nutrient value of the yam, and the prepared microcos paniculata and dioscorea opposita fried dough twists have certain health-care effects of helping digestion, relieving stasis, clearing away summer heat, reducing phlegm and stopping cough, and are free from excessive internal heat and long-lasting food.

2. The invention adopts normal-temperature mechanical grinding and mixing, can maintain the nutrient components of each raw material to the maximum extent, effectively avoids nutrient loss and flavor change of the raw materials in the preparation process through the synergistic effect between the scientific formula and the reasonable process, obtains the fried dough twist with crisp, chewy and sweet mouthfeel through adding the Chinese yam, the microcos paniculata and the salivia chinensis bunge, can effectively maintain the original flavor and nutrient components of the prepared fried dough twist, is sweet and delicious, is suitable for people of all ages and has a unique process in combination with the scientific ratio, and the preparation method is simple and efficient, and greatly improves the production efficiency.

3. The invention does not adopt high-temperature frying, and has the advantages of more natural and healthy; the traditional Chinese medicine composition has good regulating effect on obesity and stomach and intestine, and effectively reduces the risks of high fat, high protein and high fat caused by the traditional method; is easy to be obese after being eaten for a long time, has certain limitation on the nutritive value and has single mouthfeel.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without any inventive step, are within the scope of the present invention.