Stick handle of edible cold drink foodstuff and preparation technique thereof
A food and cold drink technology, applied in the direction of food preparation, application, frozen sweets, etc., can solve the problems of environmental pollution, waste of resources, etc., and achieve the effect of abundant sources, low cost, and large market potential
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Embodiment 1
[0011] Raw materials and auxiliary materials are combined according to the following ratio:
[0012] Corn flour: 100kg
[0013] Potato starch: 2kg
[0014] Accessories: 1.02kg
[0015] Starch phosphate: 80.0%×1.02=0.816kg
[0016] Carboxymethyl cellulose: 17.3%×1.02=0.17646kg
[0017] Sorbitol: 1.0%×1.02=0.0102kg
[0018] Edible alum: 1.5%×1.02=0.0153kg
[0019] Xanthan gum: 0.2%×1.02=0.00204kg
[0020] Water: 25.755kg
[0021] The preparation technology of edible cold food handle bar in the above-mentioned embodiment is: at first, starch phosphate, carboxymethyl cellulose, sorbitol, edible alum and xanthan gum in the cornflour, potato starch and auxiliary materials are pressed by above-mentioned weight Then add 25.755kg of water to mix the main material, starch and auxiliary materials into the powder and fully stir it into a paste; the third step is aging. Add a specified amount of yeast to the pasty mixture of main ingredients, starch, auxiliary materials and water t...
Embodiment 2
[0023] Raw materials and auxiliary materials are combined according to the following ratio:
[0024] Wheat: 100kg
[0025] Potato starch: 1kg
[0026] Accessories: 0.606kg
[0027] Starch phosphate: 85.2% × 0.606 = 0.516312kg
[0028] Carboxymethyl cellulose: 13.0%×0.606=0.07878kg
[0029] Sorbitol: 0.8% × 0.606 = 0.004848kg
[0030] Edible alum: 0.9%×0.606=0.005454kg
[0031] Xanthan gum: 0.1%×0.606=0.000606kg
[0032] Water: 20.3212kg
[0033] With the principle of embodiment one, at first, starch phosphate, carboxymethyl cellulose, sorbitol, edible alum and xanthan gum in wheat, potato starch and auxiliary materials are mixed by the above-mentioned parts by weight; Add 20.3212kg of water to the powder after the auxiliary materials are mixed and mix it fully to form a paste; the third step is aging. Add a specified amount of yeast to the pasty mixture of main ingredients, starch, auxiliary materials and water to ferment before ripening. The fermentation time is 0.5-1...
Embodiment 3
[0035] Raw materials and auxiliary materials are combined according to the following ratio:
[0036] Bran: 100kg
[0037] Potato starch: 20kg
[0038] Accessories: 1.92kg
[0039] Starch phosphate: 78.0% × 1.92 = 1.4976kg
[0040] Carboxymethyl cellulose: 20%×1.92=0.384kg
[0041] Sorbitol: 1.2%×1.92=0.02304kg
[0042] Edible alum: 1.6%×1.92=0.03072kg
[0043] Xanthan gum: 0.4%×1.92=0.00768kg
[0044] Water: 36.576kg
[0045] The preparation technology of edible cold food handle bar in the above-mentioned embodiment is: at first, starch phosphate, carboxymethyl cellulose, sorbitol, edible alum and xanthan gum in the cornflour, potato starch and auxiliary materials are pressed by above-mentioned weight Then add 36.576kg of water to the powder after the main material, starch and auxiliary materials are mixed and fully stir into a paste; the third step is aging. The pasty mixture of main ingredients, starch, auxiliary materials and water is injected into the extruder to h...
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