阅读说明：本技术 一种山药麻花及其加工工艺 (Chinese yam fried dough twist and processing technology thereof ) 是由 邹涛 于 2018-08-08 设计创作，主要内容包括：本发明公开了一种山药麻花及其加工工艺,属于山药加工技术领域,具体包括以下重量份的原料：精面粉400-450份,山药50-100份、剪秋罗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剪秋罗、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,制成的山药麻花具有一定的保健作用,可以消食化积、清热解暑、止泻利屎,食之不上火,不积食。(The invention discloses a yam fried dough twist and a processing technology thereof, belongs to the technical field of yam processing, and specifically 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 garden sorrel, 5-10 parts of chuanjiacao, 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; the invention mixes the mashed yam with the garden balsam stem, the Chinese holly leaf and the like, greatly enriches the nutrient components, further increases the nutrient value of the yam, and the prepared yam fried dough twist has certain health care function, can promote digestion, eliminate indigestion, clear away summer-heat, stop diarrhea and promote defecation, and can not cause excessive internal heat and food retention when being eaten.)

1. The yam fried dough twist 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 garden balsam, 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.

2. The yam fried dough twist of claim 1, comprising the following raw materials in parts by weight: 425 parts of refined flour, 75 parts of Chinese yam, 8 parts of garden balsam pear, 7 parts of Sichuan layer grass, 7 parts of white granulated sugar, 315 parts of yellow cream, 50 parts of egg, 1.5 parts of baking powder and 1.5 parts of soda.

3. The yam dough of claim 1, wherein olive oil is added to said refined flour.

4. The processing technology of yam dough twists according to claim 1, characterized by 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, cleaning the colchicum and the chuanxiong rupestris, airing and grinding the materials 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 processing technology of yam fried dough twists according to claim 4, wherein the color protection solution in step S1 is a mixed solution of D-sodium erythorbate, phytic acid and NaCl, the mass fraction of the D-sodium erythorbate is 0.3-0.5%, the mass fraction of the phytic acid is 0.1-0.3%, and the mass fraction of the NaCl is 0.1-0.3%.

6. The processing technology of yam fried dough twists 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 processing, in particular to yam fried dough twists and a processing technology 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 the yam fried dough twist and the processing technology thereof, the yam is pulped and then mixed with the garden balsam, the chuanqiao and the like, the nutrient content is greatly enriched, the nutrient value of the yam is further increased, the prepared yam fried dough twist has certain health-care function, and can help digestion, eliminate indigestion, clear away summer-heat, stop diarrhea and promote defecation, and people can not eat the yam fried dough twist and food retention.

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

the yam fried dough twist 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 garden balsam, 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.

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 garden balsam pear, 7 parts of Sichuan layer grass, 7 parts of white granulated sugar, 315 parts of yellow cream, 50 parts of egg, 1.5 parts of baking powder and 1.5 parts of soda.

Furthermore, olive oil is added into the refined flour.

A processing technology of yam fried dough twists 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, cleaning the colchicum and the chuanxiong rupestris, airing and grinding the materials 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 invention mixes the mashed yam with the garden balsam stem, the Chinese holly leaf and the like, greatly enriches the nutrient components, further increases the nutrient value of the yam, and the prepared yam fried dough twist has certain health care function, can promote digestion, eliminate indigestion, clear away summer-heat, stop diarrhea and promote defecation, and can not cause excessive internal heat and food retention when being eaten.

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 by adding the Chinese yam, the selaginella javanica and the salivia chinensis bunge, can effectively maintain the original flavor and nutrient components of the prepared fried dough twist, combines the scientific proportion with the unique process, is sweet, delicious, suitable for both the old and the young, has simple and efficient preparation method, 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.