Unlock instant, AI-driven research and patent intelligence for your innovation.

Formula of donut, preparation process thereof and donut

A donut and recipe technology, applied in the field of donuts, can solve the problems of unsmooth dough out, unsatisfactory appearance and surface shape of donuts, single nutritional components, etc., achieve convenience in eating, improve appearance, The effect of simple production process

Inactive Publication Date: 2010-03-17
宁波浙成科技有限公司
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when using this automatic donut production equipment, it was also found that the appearance and surface shape of the donuts produced were not ideal, mainly manifested in the fact that the finished dough rings were not smooth, sticking and drawing
[0004] In addition, the current donuts are mainly made of milk powder or milk and eggs, and their nutritional components are relatively simple.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw materials used are: 400 grams of cake premix, 100 grams of all-purpose flour, 30 grams of skimmed milk powder, 50 grams of eggs, 60 grams of anhydrous butter, and 10 grams of honey.

[0024] The production process is:

[0025] (1) Weigh the cake premix, all-purpose flour, and skimmed milk powder according to the above weight and put them in a container and stir evenly;

[0026] (2) Put a water basin on the induction cooker, put the container containing the anhydrous butter into the water basin, use the induction cooker to heat and melt the anhydrous butter in water, avoid direct heating of the anhydrous butter due to the high temperature of the lower part and cause the loss of nutrients ;

[0027] (3) Measure eggs, water, melted anhydrous butter, and honey in proportion and pour them into the mixed fabric made in step (1) and stir until there are no particles. Let stand for at least 12 minutes, usually controlled at 15 minute;

[0028] (4) Preheat the oil tem...

Embodiment 2

[0031] Brush a layer of honey on the surface of the donut made in Example 1, and stick the fried peanut kernels.

Embodiment 3

[0033] 430 grams of cake premix, 110 grams of all-purpose flour, 27 grams of skimmed milk powder, 54 grams of eggs, 65 grams of anhydrous butter, and 12 grams of honey. Manufacturing process is with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a formula of donut, a preparation process thereof and donut, wherein, the donut comprises the following raw materials: 400-430 parts of cake pre-blend flour, 90-110 parts of plain flour, 27-33 parts of skimmed milk powder, 46-54 parts of eggs, 55-65 parts of butter and 8-12 parts of honey. The method comprises the following steps: firstly placing the cake pre-blend flour, the plain flour and the skimmed milk powder into a container followed by evenly stirring, and placing the anhydrous butter on an electromagnetic oven for heating gently until being dissolved; and pouring the eggs, water, the dissolved anhydrous butter and the honey into the obtained mixed materials to evenly stir until no particles, and standing and then adding the materials into a full-automatic donut making machine in which oil is preheated to the temperature of 175-185 DEG C to obtain the donut. The donut has beautiful appearance, richness in nutrition and good taste.

Description

technical field [0001] The present invention relates to a food, in particular to donuts. Background technique [0002] Donuts are a kind of dessert that has emerged in recent years and is deeply loved by people. It is usually made of high-gluten flour or medium-gluten flour, and low-gluten flour is also used. Add milk powder, eggs, sugar and leavening agent, reconcile and wake up for a period of time, make dough rings and fry them in oil. Yet this method produces donut, is suitable for hand-made, and its deficiency is that production efficiency is low, and the control of the donut shape and the size of making is relevant with operator's experience and degree of familiarity. [0003] In order to improve the production efficiency and make the product beautiful, consistent in size and shape, the donut making machine came into being. For example, the patent number is 200520047324.7 Chinese utility model patent, and the patent number is 200820039607.0 utility model patent. Howe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D2/34A21D13/08
Inventor 郭连杰
Owner 宁波浙成科技有限公司