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A kind of making method of soft almond biscuit

A kind of almond cake, soft type technology, applied in the field of soft almond cake production, can solve the problem of dry taste, not suitable for eating too much, etc., achieve the effect of fine texture of the finished product, improve texture and taste, fine and soft texture of the finished product

Active Publication Date: 2015-09-30
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional almond cake is made of special mung bean powder, lard, massecuite and other auxiliary materials. It is prepared and baked at low temperature for a long time. , should not eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Soaking and sprouting mung beans

[0031] (1) Cleaning and impurity removal of raw beans: 1500g of commercially available mung beans, using a bubble cleaner (model SLQX, Shuanglong Food Machinery Co., Ltd.) to remove impurities such as sand and stones in the beans.

[0032] (2) Heat the mung beans with hot water: After the raw beans are cleaned and removed, the beans are rinsed with hot water at 90°C for 3 minutes.

[0033] (3) Soaking beans at controlled temperature: After making the beans in hot water, soak them at a constant temperature of 37°C for 6 hours.

[0034] (4) Germination: control the room temperature at 37°C, maintain a certain humidity (80%), and germinate for 12 hours.

[0035] 2. Process condition control of sprouting mung bean's curing, drying, milling and storage

[0036] (1). Finishing: using a hot air rotary oven, the wall temperature of the furnace is 700℃ (motor speed is 1350r / min), the beans stay in the oven for about 10s, the temperature of the beans is...

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PUM

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Abstract

The invention relates to a manufacturing method for soft almond cakes. The manufacturing method for the soft almond cakes is characterized in that the method includes the following steps: (1) premixing of powder materials: according to parts by weight, 100 parts of sprouted green bean powders, 5 to 20 parts of modified starch, 0 to 25 parts of whole egg powders, and 0.6 to 1.2 parts of a bulking agent are mixed and sieved for standby; (2) stirring: according to parts by weight, 50 to 80 parts of butter are softened at the room temperature and added with 0.2 to 0.6 part of an alpha-processed emulsifying agent, 0.4 to 1.0 part of preprocessed xanthan gum, 20 to 40 parts of powdered sugar, 25 to 40 parts of high fructose corn syrup and 0 to 10 parts of sorbitol, the mixture is stirred and beat until a bulky status is reached, the powder materials which are premixed in the step (1) for standby are then added, and the obtained mixture is stirred evenly to obtain powder balls; (3) refrigerating and standing; (4) impression forming; (5) baking; (6) cooling and sorting. The soft almond cakes manufactured through the method are different from the traditional soft almond cakes which are dry and hard, and finished products have delicate and soft textures and a unique flavor.

Description

Technical field [0001] The invention relates to a method for preparing soft almond cakes, belonging to the technical field of food processing. Background technique [0002] Almond biscuits are a kind of traditional food in Zhongshan, Guangdong. It was made from mung bean flour in the late Qing Dynasty and named after its shape like almonds. Traditional almond biscuits are made from special mung bean flour, lard, sugar paste and other auxiliary materials, after blending, low temperature and long-term baking. The pie is crispy, sweet in the heart, and unique in flavor, but the structure is dense and the taste is slightly dry. , Do not eat more. Summary of the invention [0003] The invention provides a method for producing soft almond cakes. The produced almond cakes have a dry and hard texture that is different from traditional almond cakes, and the finished product has fine and soft texture and unique flavor. [0004] The present invention is achieved through the following technic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36A23L1/20A23P1/06A23P10/40
Inventor 孟嫚张延杰夏雨邬海雄徐学明刘飘飘杨哪
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN