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Chestnut pie and preparation method thereof

A kind of technology of chestnut and biscuits finished products

Inactive Publication Date: 2011-11-16
天津市利好食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pansi currently on the market mainly includes cream pansi and chestnut pansi, whose main components are white sugar, vegetable oil, cocoa powder, milk powder, soybean lecithin and various additives, which contain relatively large calories and belong to the range of trans fatty acids. It is easy to cause certain harm to the human body
[0003] Through searching, no Mung bean Pansi publications related to this patent application have been found

Method used

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  • Chestnut pie and preparation method thereof
  • Chestnut pie and preparation method thereof
  • Chestnut pie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of chestnut Pansi, the weight percentage of each batching is as follows:

[0018]

[0019] The preparation method of this chestnut Pansi is:

[0020] Cook the chestnuts according to the weight ratio, then add maltitol, vegetable oil, and margarine according to the weight ratio, and put them in a refining tank for fine grinding, or put them in a colloid mill for fine grinding, and the fine grinding time is 16 hours , the slurry that is ground is the finished product of Chestnut Pansi.

Embodiment 2

[0022] A kind of chestnut Pansi, the weight percentage of each batching is as follows:

[0023]

[0024] The steps of its preparation method are the same as in Example 1.

Embodiment 3

[0026] A kind of chestnut Pansi, the weight percentage of each batching is as follows:

[0027]

[0028] The steps of its preparation method are the same as in Example 1.

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Abstract

The invention relates to a chestnut pie and a preparation method thereof. The chestnut pie is prepared from the following raw materials in percentage by weight: 10-70% of maltitol, 20-70% of chestnut, 1-20% of vegetable oil and 1-10% of margarine. The preparation method comprises the following steps: cooking thoroughly the chestnut at a weight ratio; adding the maltitol, the vegetable oil and the margarine at a weight ratio; and accurately grinding in an accurate grinding cylinder for 12-24 hours, wherein the ground slurry is the finished product of the chestnut pie. The chestnut pie has the advantages of scientific compatibility of each raw material, reasonable technology and abundant nutrition, belongs to all-nature food, contains no chemical additives or dyes, has sweet tastes, leads the trend of pie food and is the revolutionary innovation of the pie food, thereby promoting the healthy development of the food industry.

Description

technical field [0001] The invention belongs to the field of food and relates to panse, in particular to a chestnut panse and a preparation method thereof. Background technique [0002] Pansi is a kind of muddy food, which is generally composed of vegetable oil, starch, and essence. It is made by stirring and grinding, and it is applied on the surface of various baked foods to increase the brightness and beauty of the food. Pansi currently on the market mainly includes cream pansi and chestnut pansi, whose main components are white sugar, vegetable oil, cocoa powder, milk powder, soybean lecithin and various additives, which contain relatively large calories and belong to the range of trans fatty acids. It is easy to cause certain harm to the human body. [0003] By searching, no publications related to this patent application have been found. Contents of the invention [0004] The object of the present invention is to overcome the deficiencies of the prior art, and prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/38A23L25/10
Inventor 史全胜
Owner 天津市利好食品有限责任公司
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