阅读说明：本技术 一种麻花生产工艺 (Fried dough twist production process ) 是由 张辉 于 2018-09-06 设计创作，主要内容包括：本发明涉及食品加工技术领域,特别涉及一种麻花生产工艺,方法较简单,制备耗时短,生产出的麻花蛋白质含量高,营养丰富。其主要步骤包括：S1：将白砂糖溶液与小麦粉、全脂奶粉、蛋黄粉和大豆分离蛋白及酵母混合均匀,加入植物油和水,搅拌成面团,经压条机压条后,得到麻花面皮条；S2：将芝麻、花生仁、桂花及食用碱与植物油和水混合,搅拌成面团,经压条机压条后,得到芝麻条；S3：将麻花面皮条与芝麻条搓制得到成型麻花；S4：将成型麻花进行油炸,并冷却,即得到成品麻花。(The invention relates to the technical field of food processing, in particular to a production process of fried dough twists, which is simple in method, short in preparation time, high in protein content of the produced fried dough twists and rich in nutrition. The method mainly comprises the following steps: s1: mixing the white granulated sugar solution with wheat flour, whole milk powder, yolk powder, soybean protein isolate and yeast, adding vegetable oil and water, stirring into dough, and pressing into strips by a plodder to obtain the twisted dough strips; s2: mixing sesame, peanut kernels, sweet osmanthus, dietary alkali, vegetable oil and water, stirring into dough, and layering by a plodder to obtain sesame strips; s3: twisting the fried dough twist dough strips and the sesame strips to obtain formed fried dough twists; s4: frying the formed fried dough twist, and cooling to obtain the finished product fried dough twist.)

1. The production process of fried dough twists is characterized by comprising the following steps:

s1: mixing the white granulated sugar solution with wheat flour, whole milk powder, yolk powder, soybean protein isolate and yeast, adding vegetable oil and water, stirring into dough, and pressing into strips by a plodder to obtain the twisted dough strips;

s2: mixing sesame, peanut kernels, sweet osmanthus, dietary alkali, vegetable oil and water, stirring into dough, and layering by a plodder to obtain sesame strips;

s3: twisting the fried dough twist dough strips and the sesame strips to obtain formed fried dough twists;

s4: frying the formed fried dough twist, and cooling to obtain the finished product fried dough twist.

2. A fried dough twist production process according to claim 1, wherein: the mass ratio of the white granulated sugar solution to the wheat flour, the whole milk powder, the yolk powder, the isolated soy protein and the yeast is 1:4:1:0.5:0.2: 0.05.

3. A fried dough twist production process according to claim 1, wherein: the dosage mass ratio of the sesame, the peanut kernels, the sweet osmanthus and the dietary alkali is 1:1:0.1: 0.1.

4. A fried dough twist production process according to claim 1, wherein: the frying temperature is 40-60 deg.C.

5. A fried dough twist production process according to claim 1, wherein: frying for 10-15 min.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a fried dough twist production process.

Background

The fried dough twist is one of the most distinctive traditional Chinese snacks, inherits the preparation process of the traditional fried dough twist, is continuously innovated, develops dozens of fried dough twist varieties and meets the requirements of various consumers. The traditional sweet and crisp fried dough twists with cinnamon, auspicious flavor and eighteen street are fragrant, sweet and crisp, the preparation process is exquisite, and fried dough twist stuffing contains walnut kernels, peanut kernels, minginger, sweet osmanthus and other pleasant ingredients, so that the traditional snack with four sides in place and excellent color, aroma and taste is formed.

The traditional fried dough twist is mainly made of wheat flour, the protein content is not high (6.9%), the protein in the fried dough twist is not high-quality protein, the protein is far from the amino acid mode recommended by FAO/WHO, lysine and threonine are relatively insufficient, particularly, the lysine is seriously deficient, the amino acid score of wheat protein is only 38 scores, and the protein absorption rate is not high.

Disclosure of Invention

In order to solve the technical problems, the invention provides a fried dough twist production process, which comprises the following steps:

s1: mixing the white granulated sugar solution with wheat flour, whole milk powder, yolk powder, soybean protein isolate and yeast, adding vegetable oil and water, stirring into dough, and pressing into strips by a plodder to obtain the twisted dough strips;

s2: mixing sesame, peanut kernels, sweet osmanthus, dietary alkali, vegetable oil and water, stirring into dough, and layering by a plodder to obtain sesame strips;

s3: twisting the fried dough twist dough strips and the sesame strips to obtain formed fried dough twists;

s4: frying the formed fried dough twist, and cooling to obtain the finished product fried dough twist.

Furthermore, the mass ratio of the white granulated sugar solution to the wheat flour, the whole milk powder, the egg yolk powder, the isolated soy protein and the yeast is 1:4:1:0.5:0.2: 0.05.

Furthermore, the dosage mass ratio of the sesame, the peanut kernels, the sweet osmanthus and the dietary alkali is 1:1:0.1: 0.1.

Further, the frying temperature is 40-60 ℃.

Further, the frying time is 10-15 min.

The production process of the fried dough twists disclosed by the invention is simple, the preparation time is short, the protein content of the produced fried dough twists is high, and the nutrition is rich.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the 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.

A production process of fried dough twists specifically comprises the following steps.

S1: uniformly mixing the white granulated sugar solution with wheat flour, whole milk powder, yolk powder, isolated soy protein and yeast, adding vegetable oil and water, stirring into dough, and pressing the dough by a bar press to obtain the twisted dough strips, wherein the mass ratio of the white granulated sugar solution to the wheat flour, the whole milk powder, the yolk powder, the isolated soy protein and the yeast is 1:4:1:0.5:0.2: 0.05.

S2: mixing sesame, peanut kernels, sweet osmanthus and dietary alkali with vegetable oil and water, stirring into dough, and pressing the dough through a bar press to obtain sesame bars, wherein the dosage mass ratio of the sesame, the peanut kernels, the sweet osmanthus and the dietary alkali is 1:1:0.1: 0.1.

S3: and twisting the fried dough twist dough strips and the sesame strips to obtain the formed fried dough twists.

S4: frying the formed fried dough twist at 40-60 deg.C for 10-15min, and naturally cooling to room temperature to obtain the final product.