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发明公开
CN108041132A 一种新型油条的制备方法 无效 - 撤回

一种新型油条的制备方法
摘要：
本发明公开了一种新型油条的制备方法，涉及食品加工技术领域，油条含以下组份：麦麸粉5‑10重量份；莜麦粉5‑10重量份；荞麦粉5‑10重量份；高筋面粉80‑100重量份；可溶性大豆多糖0.5‑2重量份；瓜尔多胶1‑2重量份；黄原胶0.3‑1重量份；无铝膨松剂2‑5重量份；食盐1‑3重量份；水120‑150重量份；酵母粉1‑3重量份。另外，本发明还公开了该新型油条的制备方法。本发明制作的油条营养丰富，制作简单，能够丰富油条的品种种类。
摘要（英）：

The invention discloses a preparation method of a novel fried bread stick, and relates to the technical field of food processing. The fried bread stick is prepared from the following components: 5 to10 parts by weight of wheat bran powder, 5 to 10 parts by weight of naked oat flour, 5 to 10 parts by weight of buckwheat flour, 80 to 100 parts by weight of high protein flour, 0.5 to 2 parts by weight of soluble soybean polysaccharide, 1 to 2 parts by weight of guar gum, 0.3 to 1 part by weight of xanthan gum, 2 to 5 parts by weight of aluminum-free leavening agent, 1 to 3 parts by weight of table salt, 120 to 150 parts by weight of water and 1 to 3 parts by weight of yeast powder. In addition, the invention also discloses the preparation method of the novel fried bread stick. The fried bread stick prepared by the method disclosed by the invention has the advantages of abundant nutrition, simple preparation and capability of enriching varieties of the fried bread stick.

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