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Egg and coix seed crisp cake and manufacturing method thereof

A production method and egg technology, which are applied in the directions of baking, dough processing, baked food, etc., can solve the problems of poor health care function, poor taste, single nutrient composition, etc., and achieve convenient consumption, high functionality and high nutrient composition. Effect

Active Publication Date: 2016-05-04
GUIZHOU HUATENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing barley usually uses porridge or cooking to realize the medicinal ingredients, which has poor mouthfeel, single nutritional ingredients, and adopts sugar addition, which has poor health care function.

Method used

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  • Egg and coix seed crisp cake and manufacturing method thereof
  • Egg and coix seed crisp cake and manufacturing method thereof
  • Egg and coix seed crisp cake and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: An egg and barley crisp, including 52kg of flour, 15kg of powdered sugar, 1.1kg of syrup, 13kg of palm oil, 1.1kg of barley flour, 4.2kg of liquid cream, 4.2kg of cornstarch, 0.22kg of salt, 2.2kg of eggs, egg yolk Powder 1.1kg, flavoring 0.17kg, soda 0.22kg, butterfat 0.16kg, milk flavoring powder 0.16kg and water 6kg, and adding an appropriate amount of starch can improve the viscoelasticity of barley crisps, making it easy to make, and can also greatly improve the quality of eggs. The nutritional value of barley crisp, its preparation method comprises the following steps:

[0030] (1) Ingredients: Mix the ingredients according to the required ratio evenly;

[0031] (2) Stirring: Put the uniformly mixed material in step (1) into the mixer and stir it into dough, the stirring speed is 25 rpm, and the stirring time is 3~5 minutes;

[0032] (3) Extrusion molding: put the dough mixed in step (2) into an extruder, and extrude it into a sheet-like dough piece wi...

Embodiment 2

[0039] Example 2: An egg barley crisp, including 48kg flour, 13kg powdered sugar, 0.9kg syrup, 11kg palm oil, 0.9kg barley rice flour, 3.8kg liquid cream, 3.8kg cornstarch, 0.2kg salt, 1.8kg egg, egg yolk Powder 0.9kg, Flavor 0.15kg, Soda 0.22kg, Butyrin 0.15kg, Milk Flavor Powder 0.15kg and Water 5.5kg (1) Ingredients: Mix the ingredients according to the required ratio;

[0040] (2) Stirring: Put the uniformly mixed material in step (1) into the mixer and stir it into dough, the stirring speed is 25 rpm, and the stirring time is 3~5 minutes;

[0041] (3) Extrusion molding: put the dough mixed in step (2) into an extruder, and extrude it into a sheet-like dough piece with uniform thickness, and shape the thin-plate-shaped dough piece into a crisp piece by a molding machine;

[0042] (4) Baking: Transport the formed crisps in step (3) to a baking oven through a conveyor belt for 18 to 20 minutes;

[0043] (5) Fuel injection: transport the baked crisps in step (4) to the fuel ...

Embodiment 3

[0048] Example 3: An egg and barley crisp, including 50kg of flour, 14kg of powdered sugar, 1kg of syrup, 12kg of palm oil, 1kg of barley flour, 4kg of liquid butter, 4kg of cornstarch, 0.21kg of salt, 2kg of eggs, 1kg of egg yolk powder, flavoring 0.16kg, 0.2kg of soda, 0.16kg of milk fat, 0.16kg of milk powder and 6kg of water (1) Ingredients: Mix the ingredients according to the required ratio;

[0049] (2) Stirring: Put the uniformly mixed material in step (1) into the mixer and stir it into dough, the stirring speed is 25 rpm, and the stirring time is 3~5 minutes;

[0050] (3) Extrusion molding: put the dough mixed in step (2) into an extruder, and extrude it into a sheet-like dough piece with uniform thickness, and shape the thin-plate-shaped dough piece into a crisp piece by a molding machine;

[0051] (4) Baking: Transport the formed crisps in step (3) to a baking oven through a conveyor belt for 18 to 20 minutes;

[0052] (5) Fuel injection: transport the baked crisp...

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PUM

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Abstract

The present invention discloses an egg and coix seed crisp cake and a manufacturing method thereof. The ingredients include flour, powdered sugar, sugar syrup, palm oil, coix seed flour, liquid cream, corn starch, salt, eggs, egg yolk powder, flavor elements, soda, dairy flavor enhancer, milk flavored powder and water. The egg and coix seed crisp cake is prepared by material mixing, stirring, extruding, molding, baking, oil spraying, cooling, packaging and other processes. The prepared egg and coix seed crisp cake is good in coix seed taste, has a perfect combination of color, flavor and taste, and is crisp in mouthfeel. By adding the coix seed flour into the crisp sugar, the nutritional value and medicinal value of the crisp sugar are enhanced, the eggs are added into the crisp sugar, and the nutrient content is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of crisp candy production, and relates to an egg barley crisp and a production method thereof. Background technique [0002] Coix lacryma (Latin name: Coixlacryma-jobi L.) is a Gramineae, annual stout herb with yellowish-white fibrous roots, spongy, about 3 mm in diameter. The flowering and fruiting period is from June to December. It is mainly produced in Qichun, Hubei, Hunan, Hebei, Jiangsu, Fujian and other provinces. Sweet, light, slightly cold in nature. Barley has the highest fiber among five grains, low in fat and calories, and is the best staple food for weight loss. It is also rich in protein, oil, vitamins, minerals and sugars. It has minerals such as selenium and vitamin E. , vitamin B, has whitening and spot-removing functions, and is especially effective for people with lower body edema. Among them, the origin of Siliu Mountain Village in Qichun is the most famous. Coix seed Coix seed is one...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 杨正志袁小秋
Owner GUIZHOU HUATENG AGRI TECH CO LTD
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