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Caramel treats containing fruit juice and preparation method thereof

A juice and oil technology, applied in the field of snack food, can solve the problems that have not yet been found

Inactive Publication Date: 2013-02-06
TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, we have not found any published literature about Shaqima containing fruit juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh the following raw materials by weight: 32 parts of fresh eggs, 31 parts of high-gluten wheat flour, 19 parts of strawberry juice, 5 parts of fructose, 8 parts of soybean oil, and 4 parts of polydextrose.

[0019] The strawberry juice is mixed with high-gluten wheat flour, and it is made according to the conventional production process of Sachima. The production process is as follows:

[0020] (1) Put strawberry juice, high-gluten wheat flour, polydextrose and fresh eggs into the dough mixer and stir evenly, and put the dough at 25~30℃ to proof for 3~10h;

[0021] (2) Press the proofed dough into thin slices with a dough press, and then cut the dough into thin strips with a slitter;

[0022] (3) Heat soybean oil to 120~160℃, put in thin strips, fry for about 3 minutes until golden brown, and cool to room temperature.

[0023] (4) Put the cooled strips of noodles into the mixing pot, add the boiled fructose syrup and stir evenly;

[0024] (5) Shaqima is formed and...

Embodiment 2

[0026] Weigh the following raw materials by weight: 37 parts of fresh eggs, 26 parts of high-gluten wheat flour, 15 parts of kiwi fruit juice, 7 parts of fructose, 6 parts of peanut oil, and 9 parts of oat fiber.

[0027] The kiwifruit juice is mixed with high-gluten wheat flour, and other production processes are the same as those in Example 1.

Embodiment 3

[0029] Weigh the following raw materials by weight: 43 parts of fresh eggs, 22 parts of high-gluten wheat flour, 12 parts of grape juice, 10 parts of fructose, 5 parts of soybean oil, 5 parts of peanut oil, and 6 parts of oat fiber.

[0030] Grape juice and high-gluten wheat flour were mixed, and other production techniques were the same as in Example 1.

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PUM

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Abstract

The invention relates to caramel treats containing fruit juice which comprises the following raw materials: 30-40 parts of fresh egg, 20-35 parts of high gluten wheat flour, 10-20 parts of fruit juice, 5-10 parts of fructose, 5-10 parts of oil and 3-10 parts of dietary fiber. The caramel treats containing fruit juice prepared by the invention has loose and soft mouthfeel, is rich in the nutritional ingredients such as VC, anthocyanin, carotene and the like, can effectively remove the harmful radical and has the efficacy of delaying senescence. In addition, the sugar is replaced by fructose, so that the caramel treats is suitable for patients of diabetes mellitus and obesity to eat.

Description

technical field [0001] The invention belongs to the technical field of leisure food, in particular to a juice-containing sachima and a preparation method thereof. Background technique [0002] Shaqima is a Manchu food, the original meaning is "dog milk dipped in sugar". Sachima is very popular for its sweet and soft taste, and has now become a snack food for all ages. Traditional sachima is made of flour, sugar, eggs, flavors and other raw materials. It has a single taste, lacks nutrition, and has high sugar content, which can easily lead to diseases such as diabetes and obesity. Therefore, it is urgent to develop sachima with rich nutrition and various tastes to meet the needs of consumers for health, nutrition and high quality. [0003] Berries such as strawberries are rich in V C , anthocyanin, carotene and other nutrients can effectively remove harmful free radicals and have the effect of delaying aging. Fructose is an all-natural, sweet new sugar, the sweetest natu...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 王国良李青魏汉叨
Owner TIANJIN GUOZHIYUAN BIOLOGICAL TECH
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