Soybean hull fiber walnut cake and manufacturing method thereof
A technology of bean skin and soybean, applied in baking, dough processing, baked food, etc., can solve problems such as increasing peach crisps, and achieve the effects of improving water absorption, preventing colon cancer, and enhancing exchange capacity.
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Embodiment 1
[0020] A peach cake made of soybean skin fiber, which is made of the following ingredients in parts by weight: 800-1200 parts of low-gluten flour, 100-300 parts of soybean skin fiber sheet, 400-600 parts of soybean oil, 100-200 parts of butter, sugar 400-500 parts of flour, 50-150 parts of eggs, 50-100 parts of milk powder, 10-15 parts of ammonium bicarbonate, 5-10 parts of baking soda, 5-10 parts of baking powder and 20-30 parts of drinking water, low-gluten flour Pass 80 mesh sieves.
[0021] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 60%, and drying at 90°C for 4 minutes. Baking moisture content is 40%, crushing, sieving, secondary drying at 100°C for 9 minutes, moisture content is 4%, sieving is to pass through 16 mesh sieve and 60 mesh sieve respect...
Embodiment 2
[0030] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 70%, and drying at 90°C for 6 minutes. The moisture content of baking is 50%, crushing, sieving, and secondary drying at 100°C for 11 minutes, the moisture content is about 8%, and the sieving is to pass 16 mesh sieve and 60 mesh sieve respectively, and 16 mesh sieve and 60 mesh Sift over flour.
[0031] To make soy bean skin fiber peach crisp:
[0032] (1) Weighing: pass the low-gluten flour through a 80-mesh sieve, and divide the peach cake ingredients into 1200 parts of low-gluten flour, 100 parts of soybean skin fiber sheets, 1000 parts of soybean oil 400 low-gluten flour, 150 parts of soybean skin fiber sheets, 500 parts of soybean oil, 150 parts of butter, 450 parts of powdered sugar, 100 parts of ...
Embodiment 3
[0039] Production of soybean skin fiber sheets: washing and purification of soybean skin, washing and purification of soybean skin to remove impurities such as straw, dust, stones, etc., dehydration, drying, dehydration for 5 minutes, dehydration until the moisture content is 65%, and drying at 90°C for 5 minutes. Baking moisture content is 45%, crushing, sieving, secondary drying at 100°C for 10 minutes, moisture content is about 6%, sieving is to pass through 16-mesh sieve and 60-mesh sieve respectively, and 16-mesh sieve and 60-mesh sieve are required Sift over flour.
[0040] To make soy bean skin fiber peach crisp:
[0041] (1) Weighing: pass the low-gluten flour through a 80-mesh sieve, and divide the peach cake ingredients into 1000 parts of low-gluten flour, 150 parts of soybean skin fiber sheets, 500 parts of soybean oil, 150 parts of butter, 450 parts of powdered sugar, and 120 parts of eggs , 80 parts of milk powder, 12 parts of ammonium bicarbonate, 8 parts of bak...
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