Resistant starch sesame seed cake

A technology for resistant starch and biscuits, which is applied in baking, dough processing, baked goods, etc., can solve the problem of no documented application of resistant starch, prevent intestinal diseases, improve quality, and promote mineral absorption effect

Inactive Publication Date: 2010-12-08
张明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] After searching, no literature records on the application of resistant starch in biscuits have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1) Formula: flour 100Kg (including resistant starch 10-30Kg), water 25-30Kg, salt 2Kg, soybean powder 8Kg, coarse grain powder 5-10Kg, white sesame 30-80Kg, honey 2Kg, eggs 8Kg.

[0039] 2) Preparation method: Mix resistant starch, flour, soybean flour, coarse grain powder, and salt evenly, add honey, eggs, water and flour, then divide the whole dough and knead the dough, each weight is 12-15g ; Each agent is stretched and formed, and one side is evenly pasted with fried sesame seeds, and the side that is not covered with sesame seeds is pasted on the sesame seed oven for baking. The baking is baked at 180-230 ° C for 10-15 seconds / piece; baked biscuits can be packaged out of the oven.

[0040] In this recipe, 10-15Kg of white sugar can also be used instead of salt, so that sweet-tasting resistant starch biscuits can be obtained.

Embodiment 2

[0042] 1) Formula: flour 100Kg (including resistant starch 30-50Kg), water 25-30Kg, salt 2Kg, soybean powder 8Kg, coarse grain powder 5-10Kg, white sesame 30-80Kg, honey 2Kg, eggs 8Kg.

[0043] 2) Preparation method: Mix resistant starch, flour, soybean flour, coarse grain powder, and salt evenly, add honey, eggs, water and flour, then divide the whole dough and knead the dough, each weight is 12-15g ; Each agent is stretched and formed, and one side is evenly pasted with fried sesame seeds, and the side that is not covered with sesame seeds is pasted on the sesame seed oven for baking. The baking is baked at 180-230 ° C for 10-15 seconds / piece; baked biscuits can be packaged out of the oven.

Embodiment 3

[0045] 1) Formula: flour 100Kg (including resistant starch 50-70Kg), water 25-30Kg, salt 2Kg, soybean powder 8Kg, coarse grain powder 5-10Kg, white sesame 30-80Kg, honey 2Kg, eggs 8Kg.

[0046] 2) Preparation method: Mix resistant starch, flour, soybean flour, coarse grain powder, and salt evenly, add honey, eggs, water and flour, then divide the whole dough and knead the dough, each weight is 12-15g ; Each agent is stretched and shaped, and one side is evenly pasted with fried sesame seeds, and the side that is not covered with sesame seeds is pasted on the sesame seed oven for baking. The baking is baked at 180-230 ° C for 10-15 seconds / piece; baked biscuits can be packaged out of the oven.

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PUM

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Abstract

The invention relates to a resistant starch roast cake which belongs to the technical field of food and is characterized in that resistant starch is added in flour and the cake is made by raw materials in the following weight portions: 100 portions of flour, 25 portions to 30 portions of water, 2 portions of salt or 10 portions to 15 portions of sugar, 8 portions of soybean flour, 5 portions to 10 portions of coarse grain flour, 30 portions to 80 portions of sesame, 2 portions of honey and 8 portions of egg; the flour contains 10 weight portions to 90 weight portions of resistant starch. The resistant starch roast cake of the invention has balanced nutrition, diversified and unique flavor, does not increase blood sugar too quickly after being used, regulates the blood sugar level and is suitable to be eaten by diabetic patients, is health caring, good for health care and disease prevention of the human body, and preferable in taste, flavor and color compared with traditional roast cakes.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a resistant starch sesame seed cake and a preparation method thereof. The sesame seed cake specifically refers to the crispy sesame seed cake specially produced in Zhoucun area of ​​Zibo. Background technique [0002] Zhoucun sesame seed cake, also known as "crispy sesame seed cake" and "big crispy sesame seed cake", is the most representative specialty in Zhoucun area. The name "Zhoucun sesame seed cake" is a general name for this unique food. Zhoucun Shaobing has four characteristics: "thin, fragrant, crisp and crisp". The baked biscuits are light yellow in color, round and thin in shape, covered with sesame seeds on the front and crispy holes on the back, and taste crispy and burnt. In terms of taste, it can be divided into two types: sweet and salty. The sweet biscuits are crispy and sweet, while the salty biscuits are crispy and delicious. Each has its own strength...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A23L1/29A23L1/30A21D13/08A23L33/00
Inventor 张明
Owner 张明
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