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Isochrysis galbana parke peanut cake and preparation method thereof

A technology of isochrysis algae and peanut cake, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problem that peanuts are not suitable for the consumption requirements of the people in modern society, and is suitable for large-scale industrial production and nutrition. Rich, fine-tasting effect

Inactive Publication Date: 2013-02-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, with the rapid development of the country's economy, various modern diseases such as high blood pressure and high blood fat have come one after another, and the "three high" characteristics of peanuts have become less and less suitable for the eating requirements of the people in modern society.

Method used

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  • Isochrysis galbana parke peanut cake and preparation method thereof
  • Isochrysis galbana parke peanut cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Fragrant Isoflagellate Nutritious Peanut Cake

[0022] 1. Sprinkle 10g of baking powder into 500g of dry flour, stir well, knead the dough with warm water at 30°C, the dough is moderately soft and hard, then divide it into two parts, flatten them, put them together up and down (put a little dry flour in the middle), and press them into Thin slices. Then cut into about 1.5cm square with a knife, fry in a pan (about 150g of oil), remove and drain.

[0023] 2. Put 500g of peanut beans into the pan and deep-fry (approximately 250g of oil), cool, and after hardening, use a crusher to crush until the particle size reaches 8-14 mesh, and put it in a plate for later use.

[0024] 3. Add 250g of water and 250g of white sugar to cook the syrup, and wait until it becomes sticky when stirred.

[0025] 4. Pour 500g of the above-mentioned spare fried noodles, 500g of peanuts and 50g of algae powder into the syrup, keep stirring until evenly.

[0026] 5. Pour the stirred mixture in...

Embodiment 2

[0033] Luzhou-flavored Isoflagellate Nutritious Peanut Cake

[0034] On the basis of Example 1, the ratio during mixing is adjusted so that fried noodles, peanuts, and algae powder are mixed according to the ratio of 500g: 500g: 250g, and the amount of syrup is constant.

[0035] The prepared Isochrysis globosa peanut cake and ordinary peanut cake are compared for sensory evaluation, the method is as in Example 1, and the results are shown in Table 2,

[0036] Table 2

[0037]

[0038] The results are shown in Table 2. Isochrysis globosa peanut cake is obviously superior to ordinary peanut cake in terms of tissue structure and flavor, but the overall evaluation is slightly inferior to that of Example 1. The increase made the structure of the peanut cake firmer and the taste more delicious, but a few raters did not quite accept this fresh aroma.

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Abstract

The invention discloses an isochrysis galbana parke peanut cake and a preparation method thereof. The preparation method includes the following technological process: (1) preparing and frying a dough sheet, and draining oil; (2) prefrying peanuts, and breaking the hardened peanuts; (3) cooking syrup; (4) mixing the fried dough sheet, the broken peanuts and the syrup according to the weight ratio of 1:(0.5 to 1.5):(1 to 3), adding isochrysis galbana parke according to the weight ratio of the peanuts to the isochrysis galbana parke which is 10:(1 to 5), and carrying out uniform stirring; (5) flattening and then cooling the uniformly stirred mixture, so that the peanut cake is produced. The nutritional peanut cake overcomes the defects of the peanut, i.e. high fat, high protein and high calorie, and is nutritional healthy food which is rich in unsaturated fatty acid and trace elements, thus meeting the dietary requirements of modern people.

Description

technical field [0001] The invention relates to a method for making a nutritious peanut cake, in particular to a method for making a peanut cake using Isoflagellates as raw materials. It belongs to the technical field of pastry processing. Background technique [0002] Peanut cake is an ancient court meal, which originated in the Song Dynasty and has been handed down to the present through the Yuan, Ming and Qing dynasties for more than 600 years. It is made of selected peanut kernels as the main material, supplemented with white sugar, maltose, etc. The finished product is in the form of flakes, yellowish brown in color, delicate in texture, crisp in taste, easy to digest and absorb, and has a strong peanut aroma. It is a high-grade nutritional food and accompaniment food. Peanuts contain about 50% of fat, 20-28% of protein, and about 20% of carbohydrates, and contain vitamins, minerals and other nutrients needed by the human body. Each 100 grams of peanut kernels contain...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 蔡俊鹏鲍星
Owner SOUTH CHINA UNIV OF TECH