Crisp kelp biscuits having functional characteristics of slowly digestible starch and making method thereof
A technology of slowly digesting starch and functional properties, which is applied in the field of kelp crispy biscuits and its preparation, can solve problems such as limiting consumption choices, and achieve the effects of long shelf life, crisp and non-greasy taste, and lowering the blood sugar index of the human body
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[0023] Example 1
[0024] A kelp biscuit with slow-digesting starch functional properties, in terms of weight: 12.5kg of kelp powder, 100kg of low-gluten flour, 67.5kg of butter, 20kg of white sugar, 30kg of liquid egg, 7.5kg of milk powder, 12.5kg of water, and 20 kg of kelp pulverization head;
[0025] Produced by the following processing steps:
[0026] (1) Melt the butter at room temperature and stir with an automatic egg beater until fluffy white feathers are formed;
[0027] (2) Add sugar first in order, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;
[0028] (3) Mix the kelp powder, milk powder, and low-gluten flour in advance, and then pour it into the mixture of step (2);
[0029] (4) The crispy biscuit dough is cold flour, and it is necessary to prevent the dough from gluten; when the dough is prepared, use a plastic plate to gently press evenly at a slow speed, turn it up and down, and do not stir...
Example Embodiment
[0032] Example 2
[0033] A kelp biscuit with slow-digesting starch functional properties, in terms of weight: 12.5kg of kelp flour, 100kg of low-gluten flour, 70kg of butter, 20kg of white sugar, 30kg of liquid egg, 7.5kg of milk powder, 12.5kg of water, and 40 meshes of kelp pulverization;
[0034] Produced by the following processing steps:
[0035] (1) Melt the butter at room temperature and stir with an automatic egg beater until fluffy white feathers are formed;
[0036] (2) Add sugar first in order, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;
[0037] (3) Mix the kelp powder, milk powder, and low-gluten flour in advance, and then pour it into the mixture of step (2);
[0038] (4) Crispy biscuit dough is cold flour, and it is necessary to prevent the dough from gluten; when the dough is prepared, use a plastic plate to gently press evenly at a slow speed, turn it up and down, and do not stir it at wi...
Example Embodiment
[0041] Example 3
[0042] A kelp biscuit with slow-digesting starch functional properties, in terms of weight: 15kg of kelp flour, 100kg of low-gluten flour, 67.5kg of butter, 20kg of white sugar, 30kg of liquid egg, 7.5kg of milk powder, 12.5kg of water, and 40 meshes of kelp pulverization;
[0043] Produced by the following processing steps:
[0044] (1) Melt the butter at room temperature and stir with an automatic egg beater until fluffy white feathers are formed;
[0045] (2) Add sugar first in order, beat with butter evenly, then add egg liquid in three times and beat evenly, finally add water and beat evenly;
[0046] (3) Mix the kelp powder, milk powder, and low-gluten flour in advance, and then pour it into the mixture of step (2);
[0047] (4) Crispy biscuit dough is cold flour, and it is necessary to prevent the dough from becoming gluten; when the dough is prepared, use a plastic plate to gently press evenly at a slow speed, turn it up and down, and do not stir...
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