Cumin needle mushroom sticky candy
A technology of Flammulina velutipes and brown sugar, which is applied in confectionery, confectionery industry, food ingredients containing oligosaccharides, etc., can solve the problems of high calorie, failure to be favored, and easy to cause obesity, etc. The effect of sugar absorption
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Embodiment 1
[0029] A cumin enoki mushroom kraft candy, made of the following raw materials in parts by weight: fructo-oligosaccharide 56-58, galacto-oligosaccharide 41, sorghum flour 27, purple potato starch 16, perilla seed oil 16, enoki mushroom 12, pine nuts 10 , skimmed milk 3, cumin powder 2.2, Tianjing grass 1.4, verbena 1.4, citrus leaf 1.1, phylloxera 0.4, salt 2.4, kefir 0.6, centrum powder 0.2, lysozyme 0.02.
[0030] Described cumin powder is that cumin is blanched in hot water for 15 minutes, taken out, pulverized, passed through a 100-mesh sieve, placed in a hot pan, and stir-fried at 42 rpm until the moisture content is the weight of cumin powder. 6% (w / w), take out and cool to 20°C, set aside.
[0031] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 14:11:10:7:4.
[0032] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:
[0033] (1) Wash the ...
Embodiment 2
[0042] A cumin Flammulina velutipes kraft candy is made from the following raw materials in parts by weight: fructo-oligosaccharide 57, galacto-oligosaccharide 42, sorghum flour 28, purple potato starch 17, perilla seed oil 17, enoki mushroom 13, pine nuts 10, defatted Milk 3, cumin powder 2.3, Tianjingcao 1.5, verbena 1.5, citrus leaves 1.2, phylloxera 0.5, salt 2.5, kefir 0.7, centrum powder 0.2, lysozyme 0.02.
[0043] Described cumin powder is that cumin is blanched in hot water for 18 minutes, taken out, pulverized, passed through a 110-mesh sieve, placed in a hot pan, and stir-fried at 43 rpm until the moisture content is the weight of cumin powder. 7% (w / w), take it out and cool it down to 25°C for later use.
[0044] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 14:12:10:7:5.
[0045] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:
...
Embodiment 3
[0055] A cumin Flammulina velutipes kraft candy is made from the following raw materials in parts by weight: fructo-oligosaccharide 58, galacto-oligosaccharide 43, sorghum flour 29, purple potato starch 18, perilla seed oil 18, enoki mushroom 14, pine nuts 11, defatted Milk 4, cumin powder 2.4, Tianjing grass 1.6, verbena 1.6, citrus citrus leaf 1.3, phylloxera 0.6, salt 2.6, kefir 0.8, centrum powder 0.3, lysozyme 0.03.
[0056] Described cumin powder is that cumin is blanched in hot water for 20 minutes, taken out, pulverized, passed through a 120-mesh sieve, placed in a hot pan, and stir-fried at 44 rpm until the moisture content is the weight of cumin powder. 8% (w / w), take out and cool to 30°C, set aside.
[0057] The compound enzyme is composed of enzyme preparations in the following weight ratio: cellulase: hemicellulase: xylanase: β-glucosidase: lipase = 15:12:11:8:5.
[0058] A preparation method of cumin Flammulina velutipes nougat, the concrete steps are:
[0059]...
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