Soft black garlic pie and manufacturing method thereof

A black garlic and pie technology, which is applied in the field of soft black garlic pie and its production, can solve the problems of low awareness of black garlic and prebiotics, late start of prebiotics, underutilization of prebiotics, etc., and achieve The appearance is golden in color, the skin is oily and soft, and the effect is unique.

Inactive Publication Date: 2016-01-06
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Compared with foreign countries, the application of black garlic and the prebiotic industry in China started relatively late, and the pu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of soft black garlic pie, comprising pie crust and pie filling, and described pie crust comprises 46.1wt% low-gluten flour, 24.9wt% egg, 10.6wt% salad oil, 5.1wt% Xinkesi sugar, 5.1wt% sorbet Sugar alcohol, 5.1wt% fructooligosaccharide, 1.8wt% milk powder, 0.9wt% aluminum-free baking powder and 0.4wt% salt; the pie filling includes 95% black garlic and 5% pomelo peel.

[0041] Soft black garlic patties are made as follows:

[0042] Making the pie filling:

[0043] (1) Production of pomelo peel powder: select good-quality pomelo peel, peel off the oil cell layer and cut into pieces, soak in hot water for 30 minutes, beat, dehydrate and concentrate in a centrifuge, and then smear, layer thickness 3mm, 75 Dry with hot air at ℃ for 4.5 hours until the water content is 6%, cool, and finally crush and sieve to obtain 120-mesh pomelo peel powder;

[0044] (2) Production of black garlic paste: Rinse the black garlic with 0.1wt% sodium bicarbonate solution for 0.5 hours...

Embodiment 2

[0056] A kind of soft type black garlic pie, comprises pie crust and pie filling, and described pie crust comprises 40wt% low-gluten flour, 25wt% egg, 12wt% salad oil, 6wt% Xin Kesi sugar, 6wt% sorbitol, 6wt% Fructose-oligosaccharide, 3wt% milk powder, 1.5wt% aluminum-free baking powder and 0.5wt% salt; the pie filling includes 90% black garlic and 10% pomelo peel.

[0057] Soft black garlic patties are made as follows:

[0058] Making the pie filling:

[0059] (1) Production of pomelo peel powder: select good-quality pomelo peel, peel off the oil cell layer and cut into pieces, soak in hot water for 25 minutes, beat, dehydrate and concentrate in a centrifuge, and then smear, layer thickness 3mm, 75 Dry with hot air at ℃ for 4 hours until the water content is 8%, cool, and finally crush and sieve to obtain 120-mesh pomelo peel powder;

[0060] (2) Production of black garlic paste: Rinse the black garlic with 0.1wt% sodium bicarbonate solution for 1 hour, rinse with water, st...

Embodiment 3

[0072] A kind of soft type black garlic pie, comprises pie crust and pie filling, and described pie crust comprises 50wt% low-gluten flour, 20wt% egg, 11wt% salad oil, 5.5wt% Xin Kesi sugar, 5.9wt% sorbitol, 5.8wt% fructooligosaccharides, 1wt% milk powder, 0.5wt% aluminum-free baking powder and 0.3wt% salt; the pie filling includes 98% black garlic and 2% pomelo peel.

[0073] Soft black garlic patties are made as follows:

[0074] Making the pie filling:

[0075] (1) Production of pomelo peel powder: select good-quality pomelo peel, peel off the oil cell layer and cut into pieces, soak in hot water for 35 minutes, beat, dehydrate and concentrate in a centrifuge, and then smear, layer thickness 3mm, 75 Dry with hot air at ℃ for 5 hours until the water content is 8%, cool, and finally crush and sieve to obtain 120-mesh pomelo peel powder;

[0076] (2) Production of black garlic paste: Rinse the black garlic with 0.1wt% sodium bicarbonate solution for 1 hour, rinse with water,...

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PUM

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Abstract

The invention belongs to the technical field of food processing and discloses a soft black garlic pie. The soft black garlic pie comprises a pie crust and a pie filling. The pie crust comprises: 40-50 wt% of low-gluten flour, 20-30 wt% of egg, 8-12 wt% of salad oil, 4-6 wt% of neokestose, 4-6 wt% of sorbitol, 4-6 wt% of fructo-oligosaccharides, 1-3 wt% of milk powder, 0.5-1.5 wt% of aluminum-free baking powder, and 0.3-0.5 wt% of salt. The pie filling comprises: 90-98 wt% of black garlic and 2-10 wt% of pomelo peel. The invention also discloses a manufacturing method for the soft black garlic pie. The soft black garlic pie has a golden appearance and oily and a soft pie crust. The inner filling of black garlic and pomelo peel presents the color of dark black and is soft and elastic. The soft pie having a unique taste with subtle fragrance of pomelo and garlic is a healthy and delicious pie with health care effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a soft black garlic pie and a preparation method thereof. Background technique [0002] Ordinary baked cakes are characterized by crispness, crispness, and hardness, which are characterized by less moisture, dryness, dry and hard structure, and poor taste; soft pies are a kind of cakes that have become more popular in recent years. Compared with ordinary cakes, their characteristics It has a soft and soft taste, without the brittleness and dryness of conventional baked products, and is deeply loved by consumers. [0003] There are many kinds of baked pastry fillings on the market today, among which lotus seed paste, red bean paste, and mung bean paste are the main ones, which are sweet in taste and high in sugar content, which do not conform to the trend of modern healthy diet. [0004] Garlic is a characteristic agricultural product and traditional seasoning in my cou...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/18A21D8/06
CPCA21D2/181A21D8/06
Inventor 邬海雄张延杰吴小禾蔡晓燕李敏夏雨吴惠蝉
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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