Shrubalthea-flower-flavor instant crisp bean-shaped food and making method thereof

A hibiscus flower and flavor technology, which is applied in bakery food, food science, baking and other directions, can solve the problems of public records and reports of hibiscus flower-flavored ready-to-eat crispy bean products, etc., to improve human immunity, improve absorption rate, Tasty and rich effect

Inactive Publication Date: 2016-05-25
吴晓伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After extensive searching, no relevant public records and reports have been found on the development of hibiscus-flavored instant crispy beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A hibiscus flower-flavored ready-to-eat crispy bean. The mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 80 parts of hibiscus flower petals, 20 parts of peeled roasted sesame seeds, 60 parts of white sugar powder, 10 parts of olive oil, and 2 parts of eggs , 2 parts of salt, 8 parts of honey.

[0018] The preparation method of the hibiscus flavor instant crispy beans comprises the following preparation steps:

[0019] (1) Clean the petals of hibiscus flower with proportioning weight, rinse them with boiling water, put them in cold water to cool and control the moisture, put them in a baking tray and bake them at 100-110℃ until they are burnt yellow, and then use alkaline ionized water Soak in the environment of 4-6℃ for 1-2 hours, the alkaline ionized water is 1.2-1.5 times the mass of hibiscus flower petals, then mash it into mud, add eggs and olive oil in proportion to make a paste and get hibiscus flower Petal paste, set asi...

Embodiment 2

[0023] A hibiscus flower-flavored ready-to-eat crispy bean, the mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 60 parts of hibiscus flower petals, 15 parts of peeled roasted sesame seeds, 55 parts of white sugar powder, 8 parts of olive oil, and 1.5 parts of eggs , 1.5 parts of salt, 6 parts of honey.

[0024] The preparation method of the hibiscus flavor instant crispy beans comprises the following preparation steps:

[0025] (1) Clean the petals of hibiscus flower with proportioning weight, rinse them with boiling water, put them in cold water to cool and control the moisture, put them in a baking tray and bake them at 100-110℃ until they are burnt yellow, and then use alkaline ionized water Soak in the environment of 4-6℃ for 1-2 hours, the alkaline ionized water is 1.2-1.5 times the mass of hibiscus flower petals, then mash it into mud, add eggs and olive oil in proportion to make a paste and get hibiscus flower Petal paste, set ...

Embodiment 3

[0029] A hibiscus flower-flavored ready-to-eat crispy bean, the mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 40 parts of hibiscus flower petals, 10 parts of peeled roasted sesame seeds, 50 parts of white sugar powder, 6 parts of olive oil, and 1 part of egg , 1 part of salt, 5 parts of honey.

[0030] The preparation method of the hibiscus flavor instant crispy beans comprises the following preparation steps:

[0031] (1) Clean the petals of hibiscus flower with proportioning weight, rinse them with boiling water, put them in cold water to cool and control the moisture, put them in a baking tray and bake them at 100-110℃ until they are burnt yellow, and then use alkaline ionized water Soak for 1-2 hours at 4-6°C, the alkaline ionized water is 1.2-1.5 times the mass of hibiscus flower petals, then mash it into mud, add eggs and olive oil in proportion to make a paste and get hibiscus flower Petal paste, set aside; grind the proporti...

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PUM

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Abstract

The invention discloses shrubalthea-flower-flavor instant crisp bean-shaped food and a making method thereof. The shrubalthea-flower-flavor instant crisp bean-shaped food is prepared from, by mass, 500 parts of wheat flour, 40-80 parts of shrubalthea flower petals, 10-20 parts of peeled roasted sesame, 50-60 parts of powdered sugar, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of salt and 5-8 parts of honey. The making method includes the steps that 1, shrubalthea flower petals are scalded in a flushing mode, immersed to be cooled, roasted to be in the toast tan color, soaked and mashed into paste, eggs and olive oil are added, the mixture is stirred, and shrubalthea flower petal paste is obtained; powdered sugar is added into peeled roasted sesame, the mixture is ground, then salt and honey are added, the mixture is stirred, and sesame-honey mixed liquid is obtained; 2, the shrubalthea flower petal paste, the sesame-honey mixed liquid and a proper amount of clear water are added into wheat flour, the mixture is prepared into shrubalthea flower dough moderate in hardness, standing and pressing are carried out, and initial-shaped crisp bean-shaped food is rounded and subjected to standing and fermentation; 3, the crisp bean-shaped food obtained after standing and fermentation is fried to be in the golden red color, cooled and packaged. The shrubalthea-flower-flavor instant crisp bean-shaped food has the advantages of being fragrant in taste, clear in flavor, nutrient, capable of achieving health caring, instant and convenient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hibiscus-flavored instant crispy bean and a preparation method thereof. Background technique [0002] Hibiscus flower, also known as white hibiscus flower, palm tree flower, etc., is colorful. It is the national flower of South Korea, also known as Infinity Flower. It has the reputation of "desert rose" in North America. It can be used as medicine and edible. The nutritional value of hibiscus flowers is extremely high. Every 100 grams of edible part contains 1.68 grams of protein, 0.19 grams of fat, 0.38 grams of total acid, 1.4 grams of crude fiber, 10.3 grams of dry matter, 2.10 grams of reducing sugar, 24.6 milligrams of vitamin C, and total amino acids. Quantity 1.19 grams, 0.8 milligrams of iron, 60.6 milligrams of calcium, 0.30 milligrams of zinc, and contain flavonoid active compounds and mucus. Bai Juyi praised it in his poem: "The hibiscus hedge in the cool wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36
Inventor 吴晓伟刘汉珍司萍
Owner 吴晓伟
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