Method for manufacturing spicy strip blank with low water activity

The invention relates to a preparation method of a spicy strip blank with low water activity, and belongs to the technical field of condiment flour product foods.The preparation method comprises the steps that food raw materials and food additives used for preparing the spicy strip blank are adjusted and optimized, and trehalose, xylitol, sodium alginate and hydroxy propyl cellulose are adopted in a certain proportion in the preparation process; according to the present invention, the above formula has the synergistic effect, such that the water activity of the spicy strip is substantially reduced, the hardness of the spicy strip blank is reduced, the taste is soft, the storage time of the spicy strip is changed from 1 month to more than 5 months on the premise of no preservative compared with the spicy strip blank obtained by the traditional production method, and the spicy strip is soft without hardening. 本发明涉及一种低水分活度辣条胚的制备方法，属于调味品面制品食品技术领域，本发明通过在制备辣条胚所用食品原料和食品添加剂方面进行调整和优化，在制备过程中采用一定比例的海藻糖、木糖醇、海藻酸钠和羟丙基纤维素，上