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Red bean flour egg cone and preparation method thereof

A technology of red bean powder and red beans, which is applied in frozen desserts, food science, applications, etc., can solve the problems of difficult forming of cones, easy relapse, and affecting product production, and achieve the effect of enriching product types

Active Publication Date: 2013-01-23
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, after adding red bean powder to the conventional egg cone raw material, it is found that the egg cone is not easy to shape and easy to regenerate during the baking process, which greatly affects the yield of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The preparation method of the red bean powder egg cone may comprise the following steps:

[0050] 1) hydrolyzing the red bean powder with amylase for subsequent use;

[0051] 2) Add a specified amount of water into the batching pot, add all materials according to the recipe requirements, start stirring, and add flour, red bean powder, white sugar, eggs, vegetable oil and other raw materials in sequence;

[0052] 3) After the various raw materials are fully dissolved, it can be produced without agglomeration;

[0053] 4) Preheat the egg tray machine for 35-45 minutes before production, so that the upper and lower molds can reach the specified baking temperature. The upper mold generally requires 200-300°C, and the lower mold temperature generally requires 150-250°C before it can be put into production. ;

[0054] 5) Add the material liquid, close the mold and bake for about 1-2 minutes;

[0055] 6) After baking, open the upper mold and quickly scrape off the overflowi...

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PUM

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Abstract

The invention relates to the field of cooling drink, in particular to a red bean flour egg cone and a preparation method thereof. The egg cone is prepared by the following steps of: 1) dissolving red bean flour in warm water at the temperature of between 60 and 70 DEG C and stirring uniformly; 2) adding liquid amylase in an amount which is 0.01 to 0.1 percent based on the weight of the read bean flour, and preserving heat for 60 to 90 minutes; 3) melting the materials; and 4) adding the raw materials into a mould and baking to prepare the egg cone. Since the red bean flour is added, the flavor of the red bean is kept, and the product variety is enriched without affecting the molding of the egg cone; by matching with ice cream inside the crisp cone, the frozen drink has new breakthrough inflavor; the egg cone can be produced on a large scale; and the development of crisp cone products is promoted well.

Description

technical field [0001] The invention relates to the field of cold drinks, in particular to a red bean powder egg cone and a preparation method thereof. Background technique [0002] At present, there are many types of frozen drinks available on the market. Cone products are a relatively large branch of frozen drinks. Cone has attracted many consumers because of its crispness and deliciousness. However, for a long time, cones have been made of wheat flour. , eggs, vegetable oil and other conventional ingredients have largely affected the market for frozen drinks in cones. [0003] Red beans are rich in starch, so they are also called "rice beans". It has the functions of "body fluid, urination, swelling, swelling, and vomiting". It is called "the valley of the heart" by Li Shizhen. Chixiaodou is an indispensable high-nutrition and multi-functional miscellaneous grain in people's life. It is the dry and mature seed of the leguminous plant Chixiaodou or red bean. It is harvest...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/50A23G9/42
Inventor 温红瑞张冲郭强谷晓青贺强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD