Improved bean powder sugar and manufacturing process
A technology of bean powder sugar and sugar water, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of short shelf life, difficult transportation, uneven layers, etc., and achieve high nutritional and health value, silky and easy to digest, aftertaste effect
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Embodiment 1
[0045] (1) Put 10kg of liquid maltitol water into the sandwich pot, pour 35kg of liquid maltitol, 3Kg of powdered maltitol, 1kg of vegetable oil and 1.5Kg of cheese, wrap 0.4Kg of chrysanthemum, 0.06Kg of honeysuckle, and 0.03Kg of Prunella vulgaris with filter cloth Boil with licorice 0.05Kg at low temperature for 15 minutes, take out the package, then heat and concentrate to 140-155°C, immediately take it out of the pot, spread it out and cool it to 110-130°C, and then whiten it, and send the obtained block sugar into a room temperature of 25-30°C Studio spare.
[0046] (2) Highland barley fried noodles 65Kg, soybean powder 20Kg, sesame powder 5Kg, peanut powder 7Kg, fennel seed powder 0.5 Kg, tangerine peel 0.5Kg, salt 0.4 Kg, grass fruit 0.02Kg, pepper 0.25 Kg, star anise 0.02Kg, clove 0.005 Kg and Cinnamon 0.005Kg is fully stirred into mixed powder and heated to 80-90°C to keep warm, and set aside.
[0047] (3) Put the sugar cubes prepared in step (1) on a workbench at 7...
Embodiment 2
[0050] (1) 65Kg of highland barley fried noodles, 20Kg of soybean powder, 5Kg of sesame powder, and 7Kg of peanut powder are fully stirred into a mixed powder for later use.
[0051] (2) Put 10kg of liquid maltitol and water into a sandwich pot, pour 35kg of liquid maltitol, 3Kg of powdered maltitol, 1kg of vegetable oil, 1.3Kg of lemon juice, 3.3Kg of pineapple juice, 0.01Kg of citric acid, and 0.4Kg of chrysanthemum , when heated and concentrated to 140-155°C, take off the pot immediately, spread out and cool to 110-130°C, and pull white, and the obtained block sugar is sent to the studio at room temperature 25-30°C for later use;
[0052] (3) Put the sugar cubes on the workbench at 70-90°C → quickly press them into a circle with a thickness of 4-8cm and a diameter of 80-100cm → put the mixed powder fried to 110-120°C on the sugar Lay flat on the layer → fold in half into a semicircle → put the mixed powder → fold in half again to form a fan shape → add the mixed powder agai...
Embodiment 3
[0054] Embodiment three: the method for making coating type highland barley chocolate bean powder candy
[0055] Place the highland barley bean powder sugar prepared in Example 1 or Example 2 on the mesh belt of the existing chocolate production line, pour 150 kg of chocolate slurry into the thermal insulation slurry bin of the coating machine, and control the temperature at 20-35 ° C. , 2000kg of candies placed on the conveyor belt pass through the spray port of the slurry bin at a constant speed, spray the chocolate coating evenly to 0.5 mm ~ 1 cm, and then blow patterns on the coating through the blowing port on the coating machine, and finally enter the coating After 3 to 4 minutes in the cooling tunnel of the machine, a chocolate shell is formed outside the highland barley bean powder sugar block, that is, the coating type highland barley chocolate bean powder sugar.
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