Chestnut cookies and preparation method thereof

A technology for chestnut crisps and chestnut powder, applied in baking, baked goods, coating preservation and other directions, can solve problems such as obesity, high-fat food, high-sugar, etc., to enhance immunity, enhance digestive function, protect Effects on a fragile digestive tract

Active Publication Date: 2013-03-13
石家庄市米莎贝尔饮食食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The disadvantage of the above products is that they still belong to high-sugar and high-fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In percent by weight, the chestnut cake described in this embodiment is made up of following raw materials: 40% chestnut powder, 25% salted duck eggs, 15% wheat flour, 5% fructose syrup, 5% soybean fiber, 1% seaweed polysaccharide, 1% peanut oil and 8% water.

[0037] The specific preparation method is:

[0038] (1) Boil syrup

[0039] Take fructose syrup, soybean fiber and seaweed polysaccharide according to the above ratio, mix them evenly and boil them into syrup for later use, and control the boiling temperature at 120-130°C;

[0040] (2) Beat the egg mixture well

[0041] Take the salted duck eggs, remove the shells, beat the egg liquid, and set aside;

[0042] (3) Make dough

[0043] Put the wheat flour into the blender, pour the syrup obtained in step (1) and the egg liquid obtained in step (2) according to the above weight ratio, and when stirring to 70% gluten, add peanut oil according to the above weight ratio, and continue stirring until unfolded;

[004...

Embodiment 2

[0049] In terms of weight percentage, the chestnut cake described in this embodiment is made up of the following raw materials: 30% chestnut powder, 15% pickled eggs, 15% wheat flour, 10% naked oat flour, 10% stevioside, 5% Soybean fiber, 2% seaweed polysaccharide, 2% olive oil and 11% water.

[0050] The specific preparation method is:

[0051] (1) Boil syrup

[0052] Take stevioside, soybean fiber and seaweed polysaccharide according to the above ratio, mix them evenly, boil them into syrup for later use, and control the boiling temperature at 110-120°C;

[0053] (2) Beat the egg mixture well

[0054] Take marinated eggs, shell them, beat the egg liquid and set aside;

[0055] (3) Make dough

[0056] According to the above weight ratio, put the wheat flour and naked oat flour into the blender, pour the syrup obtained in step (1) and the egg liquid obtained in step (2) according to the ratio, and stir until 70% gluten is reached, add olive oil according to the ratio and con...

Embodiment 3

[0062] In percent by weight, the chestnut cake described in this embodiment is made up of the following raw materials: 34% chestnut powder, 18% salted duck eggs, 10% wheat flour, 10% millet flour, 2% naked oat flour, 3% High fructose syrup, 3% xylitol, 3% soybean fiber, 5% dextran, 1.5% seaweed polysaccharide, 1.5% lard suet and 9% water.

[0063] The specific preparation method is:

[0064] (1) Boil syrup

[0065] Weigh fructose syrup, xylitol, soybean fiber, dextran and seaweed polysaccharide according to the above ratio, mix them evenly and boil them into syrup for later use, and control the boiling temperature at 120-130°C;

[0066] (2) Beat the egg mixture well

[0067] Take the salted duck eggs, remove the shells, beat the egg liquid, and set aside;

[0068] (3) Make dough

[0069] Weigh wheat flour, millet flour and naked oat flour according to the above ratio, put them into the blender, pour the syrup obtained in step (1) and the egg liquid obtained in step (2) acc...

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PUM

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Abstract

The invention relates to Chestnut cookies and a preparation method thereof. The Chestnut cookies comprise the following ingredients in percentage by weight: 30 to 40 percent of chestnut powder, 15 to 25 percent of salted eggs, 15 to 25 percent of flour, 5 to 10 percent of sweetening agent, 5 to 10 percent of dietary fibers, 1 to 2 percent of seaweed polysaccharide, 1 to 2 percent of grease and water. The preparation process comprises five steps, namely preparing syrup, uniformly stirring egg wash, making a dough, filling stuffing and baking. According to the Chestnut cookies disclosed by the invention, the sweetening agent, such as glucose syrup, stevia sugar or xylitol, replaces cane sugar used in conventional cakes, and the dietary fibers and the seaweed polysaccharide are added into the ingredients, so that the Chestnut cookies have the characteristics of low grease, high fiber, high vitamin and low energy while nutritional ingredients of chestnuts are kept, are particularly suitable for special populations such as fat patients, diabetes patients or patients suffering from cardiovascular disease to eat, have delicate and smooth taste and have crisp flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chestnut crisp and a preparation method thereof. Background technique [0002] Chestnut is also called chestnut, which is rich in sugar, protein, fat, carotene and multivitamins, as well as calcium, phosphorus, iron, potassium, magnesium, manganese, zinc, copper and other trace elements necessary for human body. Taste. Chinese medicine believes that chestnuts are sweet and warm in nature and have the effects of nourishing the stomach and spleen, nourishing the kidney and strengthening the waist, strengthening tendons and blood circulation, stopping bleeding and reducing swelling. Chestnuts have a good preventive effect on hypertension, coronary heart disease, and atherosclerosis. The elderly often eat chestnuts, which is good for anti-aging, anti-aging, and prolonging life. [0003] The geographical distribution of chestnut has a certain regionality, and the seasonality of har...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D15/08
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
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