92results about How to "Sweet but not greasy" patented technology

The invention discloses a moon cake with a preservative film layer, which comprises filler (1) and a cake skin (2) wrapped on the filler (1). The moon cake is characterized in that the preservative film layer (3) is wrapped on the top surface and the side surface of the cake skin (2) and comprises chitosan as a main component. The effect of restraining microorganisms can be achieved by spraying a chitosan preservative film layer with bacteriostatic performance on the surface of the cake skin, which is an economic and feasible moon cake preservative method for effectively prolonging the shelf life of a moon cake; the health care function of the traditional moon cake is enhanced by utilizing the chitosan function in the components of the preservative film layer so that the moon cake as a traditional food develops towards a new health care functional characteristic direction to obtain the effect of killing two birds with one stone; and the chitosan is a basic amylase widely existing in the nature. The chitosan has the advantages of nature, innocuity, good biocompatibility, and the like and is proved by searches not to influence the health.

The invention relates to the technical field of food, in particular to quick-frozen Danish sweet dough and a preparation method thereof. The quick-frozen Danish sweet dough comprises wheat flour, water, white granulated sugar, eggs, margarine, milk powder, yeast, edible salt, a modifier, flaky oil and 2,3-dihydroxypropyl octadecanoate. The preparation method for the quick-frozen Danish sweet dough comprises the following steps: step 1, primarily mixing; step 2, secondarily mixing; step 3, dividing the dough; step 4, quick-freezing; step 5, storing in a freezer; step 6, thawing; step 7, wrapping the flaky oil; step 8, layering; step 9, quantitatively dividing and shaping; step 10, quick-freezing. The Danish sweet bread prepared from the quick-frozen Danish sweet dough has the advantages of agreeable sweetness, crispness and softness and deliciousness. According to the preparation method for the quick-frozen Danish sweet dough, through synergistic effects of mixing sequences of all components and operation steps, the finally obtained Danish sweet dough is enabled to have the advantage of long storage period.

The invention discloses stuffing and a preparation method for a pie comprising the stuffing. The stuffing is prepared from the following raw materials in parts by weight: inverted sugar syrup, winter melon puree, steamed sweet rice flour, palm oil, artificial butter, sesame, sorbitol, table salt, monostearin, sodium dehydroacetate and citric acid. The preparation method for the pie comprising the stuffing comprises the following specific steps: weighing raw materials, preparing stuffing, mixing flour with edible oil, preparing wrappers, covering oil-mixed dough, dividing the wrappers and the stuffing into parts, forming the pie by covering the stuffing with the wrappers, pre-processing eggs, brushing the pie with the egg juice for a first time, brushing the pie with the egg juice for a second time, and roasting and cooling the treated pie. According to the stuffing and the preparation method for the pie comprising the stuffing, semi-mechanized and small-scale production is performed, the cost is reduced, the pie is loose in peel, and the stuffing is moist, soft and smooth, so that the pie is clear in layer, loose and crispy in mouthfeel, and low in sugar content; the sorbitol does not produce acid in the mouth, so that a decayed tooth can be effectively prevented; and the quality guarantee period of the pie can be prolonged.

The invention discloses a honey pomelo stuffing, and a preparation method and an application thereof. The honey pomelo stuffing comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, salt, citric acid monohydrate, licorice root, vitamin C, golden pomelo and potassium sorbate, and has a total sugar content of 30-45% and a water content of 20-30%. The preparation method of the honey pomelo stuffing comprises the following steps: preparing the debittered honey pomelo peel, preparing the debittered honey pomelo juice, granulating, carrying out sugar curing, and drying. The honey pomelo stuffing has the advantages of appropriate hardness, no sand return, no sugar flow, low naringin content, maintenance of the original natural fragrance of honey pomelo peel, and sweet but not oily mouthfeel, and can be widely applied to moon cakes, cakes, biscuits, bread, sandwich cakes, pizzas and the like.

The invention discloses a blessing cake and a preparation method thereof. The cake comprises 15-25% (wt) of cake shell and 75-85% (wt) of stuffing, wherein the cake shell comprises the components of low gluten wheat flour, invert syrup, xylitol, anhydrous butter, peanut oil, baking powder, potassium sorbate and the like; the stuffing comprises the components of debitterized honey pomelo peel, debitterized honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C, potassium sorbate and the like. The blessing cake is crisp and fine in taste, sweet and agreeable in sweetness, complete in cake shell, and perfect in appearance; and the preparation method of the blessing cake is simple in technology, and is suitable for industrial production.

The invention discloses a minty preserved honey pomelo and a preparation method thereof. The minty preserved honey pomelo comprises debittered honey pomelo peel, a debittered honey pomelo juice, white granulated sugar, high fructose syrup, a mint essence, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 30-50%, and has a water content of 20-30%. The minty preserved honey pomelo is prepared by using the debittered honey pomelo peel and the debittered honey pomelo juice as primary raw materials through debittering, sugar curing and drying steps, reserves the natural flavor of honey pomelo and also has a minty fragrance, so the minty preserved honey pomelo has an obvious fragrant and pleasant cooling and refreshing smell, and can promote digestion and enhance appetite; and the minty preserved honey pomelo has sweet but not oily mouthfeel, and has a controlled low naringin content.

The invention discloses mini popcorn and a making method thereof. The mini popcorn is prepared from, by weight, 90-110 parts of corn kernels, 60-80 parts of oil, 100-120 parts of white granulated sugar, 50-70 parts of maltose compounds, 40-60 parts of salt and 0.45-0.65 part of beta-carotene. According to the mini popcorn, compared with existing popcorn, popcorn particles are smaller, the popcorn brittleness is better, the taste is better, the mini popcorn which is delicious and rich in nutrition is prepared by matching with the unique raw material formula and the processing technology, the appearance shows attractive luminous yellow, the appetite of people can be caused rapidly, the popcorn is delicious, rich in nutrition, sweet but not greasy in taste, low in heat, not prone to coking on surface, obvious influence on the postprandial blood sugar and the insulin level does not exist, various food additives do not exist, the mini popcorn can serve as standing food, a new selection is provided for popcorn food, and more and more captious taste buds of people are met.

The invention discloses a sakura-flavored latte which is characterized by being prepared from the following raw material in parts by weight: 50-100 parts of milk, 10-30 parts of water, 3-20 parts of coffee bean, 1-15 parts of sugar and 1-5 parts of sakura powder. The invention further provides a preparation method of the sakura-flavored latte. According to the invention, the latte has the advantages of being good in taste and rich in nutrition and having a health effect of food therapy health preserving; the preparation method disclosed by the invention is reasonable in raw material ratio, and especially the nutritive values of the sakura are as follows: regular intake of sakura has the effects that pores are shrunk, the water and oil balance of skin is balanced, and sakura enzymes of the sakura has the efficacies of revitalizing skin, removing acnes and brightening skin; the sakura powder has the efficacies of relieving coughing, relieving asthma, soothing the lung, moisturizing the intestine and dispelling the effect of alcohol.

The invention discloses a honey pomelo buccal tablet and a preparation method thereof. The honey pomelo buccal tablet comprises debittered honey pomelo pericarp powder, xylitol, maltodextrin, citric acid monohydrate, licorice root, vitamin C and potassium sorbate. The preparation method of the honey pomelo buccal tablet comprises the following steps: preparing the debittered honey pomelo pericarp powder, blending according to the above formula, preparing a soft material, granulating, and tabletting. The honey pomelo buccal tablet has the advantages of appropriate hardness, good disintegration property, rich honey pomelo fragrance, sweet but not oily mouthfeel, good honey pomelo raw material debittering effect, and low naringin content.

The invention belongs to the technical field of drinks and specifically discloses Prebiotics milk tea and a preparation method thereof. The Prebiotics milk tea is mainly prepared from raw materials including 10-15 parts of mulberry leaf, 8-12 parts of tartary buckwheat, 3-8 parts of dried ginger, 20-25 parts of skimmed milk powder, 7-13 parts of a fruit extractant and 3-5 parts of a Prebiotics additive, and is prepared by five steps as follows: preparation of tea powder, preparation of the fruit extractant, preparation of mixed tea powder and mixing for preparation of a Prebiotics milk tea semi-finished product and preparation of the Prebiotics milk tea. The Prebiotics milk tea has rich nutrients and is sweet and tasty, has efficacy of clearing away heat and toxic materials and moistening lung and cooling the blood, has a health-care auxiliary effect on patients with higher blood sugar, and is suitable for various people, especially suitable for patients with obesity, hyperglycemia, hyperlipidemia or diabetes. Meanwhile, the preparation method is simple and is easy to operate.

The invention belongs to the technical field of infant foods, and particularly relates to an infant fruit and vegetable teething food. The infant teething food is made from, by weight, 20-40 parts of low-gluten flour, 20-30 parts of passion fruit, 15-20 parts of physalis peruviana, 15-25 parts of plum-leaf crab, 10-15 parts of coconut milk, 20-30 parts of potatoes, 5-10 parts of carrots, 1-3 parts of food minor ingredients and an adequate amount of water. The infant fruit and vegetable teething food can be provided for infants to grind teeth and has multiple fruit and vegetable tastes and nutrient substances. In addition, the invention further provides a making method of the infant fruit and vegetable teething food.

The invention discloses traditional Chinese medicine soft sweets with skin moistening and beautifying functions and a preparing method thereof. The traditional Chinese medicine soft sweets are prepared from, by weight, 1-5 parts of flower extract, 3-30 parts of traditional Chinese medicine extracting solution, 8-25 parts of fruit, 45-58 parts of starch slurry, 2-10 parts of maltitol and 1-3 parts of peppermint oil. The traditional Chinese medicine soft sweets not only can satisfy the need of people for sweet food, but also have good skin moistening and beautifying functions, and are a leisure food as well as health food. Natural raw materials are adopted, no white sugar, gelatin, synthetic pigment, synthetic flavor or preservative is used, and the soft sweets are safe in use and suitable for a wide range of people.

The invention relates to a nourishing walnut powder electuary and a preparation method. The preparation method comprises: selecting fresh walnut in the season, cleaning to dedust, peeling to obtain walnut kernels; putting walnut kernels in a baking box for baking, then putting in a flour mill to grind into powder; selecting dried wolfberry, cleaning to dedust, grinding dried wolfberry into powder; selecting millets with uniform particles, baking and putting millets into a flour mill to grind into powder; selecting dried apple and dried pineapple both without deterioration, respectively putting into a flour mill to grind into powders; mixing walnut powder, dry wolfberry powder, millet powder, dry apple powder, dry pineapple powder and soft white sugar according to a ratio; and packaging with small bags, cartonning and leaving factories for sale. Not only the preparation method keeps nutrients possessed by fruits, walnut powder and millets selves, and the nourishing walnut powder electuary is sweet but not greasy in mouthfeel, but also the nourishing walnut powder electuary is abundant in vitamins, phosphorous, calcium and iron, is edible for infants, and is suitable for large-scale popularization and sale in the market to benefit the masses.

The invention discloses a cherry mousse which is characterized in that the cherry mousse is made by the following raw materials in parts by mass: 90-130 parts of cream, 70-130 parts of cake core, 40-60 parts of chocolate, 40-60 parts of milk, 10-40 parts of sugar, 5-15 parts of cherry sauce, 1-7 parts of gelatine and 1-5 parts of cherry powder. The invention also provides a preparation method for the cherry mousse. The cherry mousse is good in mouth feeling and rich in nutrition and has the health care effects of dietary therapy and health maintenance, the raw materials are reasonable in proportion, especially, the cherry has the nutritive values and efficacies of shrinking pore and balancing water and oil of skin after people frequently eat the cherry, cherry enzyme in the cherry can achieve the functions of skin tendering, acne removing and skin color brightening, and the cherry powder has the efficacies of relieving a cough and asthma, diffusing the lung, lubricating the intestines and alleviating a hangover.

The present invention relates to zongzi leaf rice stickiness reducing nutritional preserved meat flavored zongzi. The nutritional preserved meat flavored zongzi is prepared from the following raw materials in parts by weight: 95-120 parts of fragrant glutinous rice, 35-55 parts of broomcorn millet, 35-55 parts of polished round-grained rice, 30-45 parts of red kidney beans, 30-45 parts of black beans, 30-45 parts of mung beans, 35-40 parts of preserved meat, 25-35 parts of peanuts, 25-35 parts of red dates, 25-35 parts of Chinese wolfberry fruits, 25-35 parts of haws, 25-35 parts of Chinese chestnuts, 15-30 parts of dried shii-take, 5-10 parts of rice wine, 5-10 parts of chicken essence, 1-5 parts of soy sauce and 5-10 parts of edible salt. The present invention also discloses a preparation method. During the steaming process, the oil juice of the preserved meat permeates into the other raw materials, so that the nutritional preserved meat flavored zongzi has the flavor of the preserved meat and is unique in flavor, sweet but not greasy in taste, and rich in nutritious substances. The raw materials are reasonable in ratios, so that the zongzi is glutinous but not sticky in mouthfeel, and easy to eat, also has a certain health-care function, and is suitable for people at all ages to eat.

The invention discloses a tea-flavored preserved honey pomelo and a making method thereof. The tea-flavored preserved honey pomelo comprises debittered honey pomelo peel, xylitol, maltitol, oolong tea, citric acid monohydrate, licorice root, vitamin C and potassium sorbate, has a total sugar content of 3% or less, and has a water content of 20-30%. The making method of the tea-flavored preserved honey pomelo comprises the steps of peeling shaping, debittering, sugar curing and drying. The tea-flavored preserved honey pomelo has the characteristics of reservation of the original natural fragrance of the honey pomelo peel, tea flavor addition, controlled low naringin content and sweet but not oily mouthfeel; and finished preserved honey pomelo products have a low total sugar content and low total heat, and can be eaten by weight reducing populations and diabetic patients.

The invention relates to sugar-free popcorn with weight-losing and body-shaping characteristics. The sugar-free popcorn is prepared from the following raw materials: 55-80% of popcorns, 5-25% of medium and long-chain triacylglycerol oil, 0.01-20% of lactitol, 0.01-20% of mannite, 0.01-20% of functional oligosaccharide, 0.01-5% of a high-intensity sweetener and/or a proper amount of food additive. According to the sugar-free popcorn, lactitol, mannite, the high-intensity sweetener and functional oligosaccharide are compounded in the popcorns, so that not only is the taste requirement met and blood glucose change cannot be caused; the medium and long-chain triacylglycerol oil completely substitutes oil/grease components in the raw materials, so that the mouthfeel of the popcorn is ensured; and besides, the medium and long-chain fatty acid can be rapidly decomposed and transformed into energy in vivo and cannot be stored in vivo, so that the storage amount of body fat can be reduced, the fat metabolization function is improved and the thermic effect of food also can be improved.

The invention discloses a honey pomelo fortune cookie and a preparation method thereof. The honey pomelo fortune cookie comprises 15-25% of cookie crust and 75-85% of honey pomelo stuffing by weight, wherein the honey pomelo stuffing comprises debittered honey pomelo peel, debittered honey pomelo juice, white granulated sugar, high fructose corn syrup, citric acid monohydrate, liquorice, vitamin C and potassium sorbate. The honey pomelo fortune cookie is moderate in hardness, free of recrystallization of dissolved sugar and sugar outflowing, agreeably sweet in taste and appropriately chewy; the honey pomelo fortune cookie is low in naringin contained therein, keeps the original natural fragrance of the honey pomelo peel and also contains rich vitamin C. The honey pomelo fortune cookie is crisp, and fine and smooth in taste, palatably sour and sweet, and agreeably sweet; the cookie crust is complete and perfect in shape; the preparation method of the honey pomelo fortune cookie is simple in process and suitable for industrial production.

The invention relates to a method for industrially producing traditional sugar cake. The traditional sugar cake with traditional flavor is obtained according to the steps of selection of raw materials, low-speed mixing, steaming in a wooden steamer, cooling, cutting, vacuum packaging and temperature-controlled sterilizing. The method has the beneficial effects of reducing air bubbles in the traditional sugar cake through low-speed mixing during production so as to guarantee uniform quality and smooth taste of the sugar cake, keeping the flavor of the traditional sugar cake by virtue of steaming with the wooden steamer, prolonging the shelf life of the traditional sugar cake and achieving a ripening effect to shorten the steaming time of the traditional sugar cake by virtue of the temperature-controlled sterilizing, thereby implementing the industrial production of the traditional sugar cake, and guaranteeing stable quality of the produced sugar cake and special flavor of the traditional sugar cake. The production efficiency of the method is improved by more than ten times compared with that of traditional production methods, the shelf life of the traditional sugar cake produced by the method reaches more than ten months and the method has a good application effect and is easy to popularize.

The invention discloses a honey pomelo fortune cookie and a preparation method thereof. The honey pomelo fortune cookie comprises 15-25% of cookie crust and 75-85% of honey pomelo stuffing by weight, wherein the honey pomelo stuffing comprises debittered honey pomelo peel, debittered honey pomelo juice, xylitol, maltitol, citric acid monohydrate, liquorice, vitamin C , potassium sorbate and the like. The honey pomelo fortune cookie is moderate in hardness, and free of recrystallization of dissolved sugar and sugar outflowing; the honey pomelo fortune cookie is low in naringin contained therein, keeps the original natural fragrance of the honey pomelo peel and also contains rich vitamin C. The honey pomelo fortune cookie is crisp, and fine and smooth in taste, palatably sour and sweet, and agreeably sweet; the cookie crust is complete and perfect in shape; the preparation method of the honey pomelo fortune cookie is simple in process and suitable for industrial production.