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Water chestnut powder crystalline pastries and preparation method thereof

A water chestnut powder and crystalline technology, which is applied in the field of water chestnut powder crystalline pastry and its preparation, can solve problems such as single taste, many layers of water chestnut powder cakes, and affect dental health, so as to increase flavor characteristics, improve health care efficacy, and enrich varieties Effect

Inactive Publication Date: 2017-11-10
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production process uses more sugar. Although water chestnut powder has certain health benefits, because water chestnut powder cakes have many layers, it is sticky and glutinous in the mouth, easy to fill the stomach, and is not conducive to digestion.
Because a lot of brown sugar tablets are added in the production process, not only the taste is single, but eating too much brown sugar will affect the health of the teeth, and may also induce diabetes
The existence of brown sugar tablets has greatly affected the health benefits of water chestnut powder itself

Method used

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  • Water chestnut powder crystalline pastries and preparation method thereof
  • Water chestnut powder crystalline pastries and preparation method thereof
  • Water chestnut powder crystalline pastries and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1~3

[0031] Embodiment 1~3 is three embodiments of a kind of water chestnut crystalline cake of the present invention.

[0032] (1) Raw material usage

[0033] The raw material consumption of brown sugar ginger water is as shown in table 1;

[0034] The amount of raw materials used for motherwort egg brown sugar water is shown in Table 2;

[0035] The raw material consumption of diamond powder crystalline cake is as shown in table 3.

[0036] (2) Processing steps:

[0037] (1) Production of brown sugar ginger water: wash the brown sugar slices and ginger, put them into a peeling machine to peel, put water in a container and boil, turn off the fire after 5 minutes, soak in residual heat for 10 minutes, let cool, filter, and get brown sugar ginger water , put in the refrigerator for 10 minutes, set aside;

[0038] (2) Processing of brown sugar ginger paste: filter the brown sugar ginger, cut into pieces, put it into a cooking machine and whip it at a semi-slow speed for 30 second...

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Abstract

The invention discloses water chestnut powder crystalline pastries and a preparation method thereof. The water chestnut powder crystalline pastries are prepared from the following raw materials in parts by weight: 200-250 parts of tapioca starch, 200-300 parts of first water, 150-180 parts of a brown sugar and ginger solution, 30-40 parts of brown sugar and ginger paste, 150-180 parts of a motherwort, egg and brown sugar solution, and 30-40 parts of egg white paste. The water chestnut powder pulp is blended with the brown sugar and ginger solution, and the motherwort, egg and brown sugar solution, the brown sugar and ginger paste and the egg white paste are added to the water chestnut powder pulp, a manner that only a large number of yellow sugar slices are used in a conventional formula is replaced, and the problem that when yellow sugar is eaten too much, dental health can be influenced, is solved. The inherent health-care efficacy of the water chestnut powder is reserved, and the health-care efficacy of the water chestnut powder pastries can be improved. Only two layers are reserved, so that the problems that the water chestnut powder pastries are multiple in layers, sticky and glutinous when being eaten in mouths, easy in satiation, and disadvantageous to digestion, can be solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a water chestnut crystalline pastry and a preparation method thereof. Background technique [0002] Lingfen pastry is a famous pastry (snack) in Guangdong, also known as Lingfen Thousand-layer Cake, Lingfen Ci, etc. It is famous for its crystal clear color, strong and elastic taste, and sticky texture. It is one of the famous spots in the Pearl River Delta area of ​​Guangdong. Its production process uses more sugar. Although water chestnut powder has certain health care effects, because water chestnut powder cakes have many layers, it is sticky and glutinous to eat, easy to fill the stomach, and is not conducive to digestion. Because a large amount of brown sugar tablets are added in the production process, not only the taste is single, but eating too much brown sugar will affect the health of the teeth, and may also induce diabetes. The existence of brown sugar tablets...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L15/00A23L19/00A23L29/30A23L33/105
CPCA23L33/105A23L5/13A23L15/30A23L19/01A23L29/30A23V2002/00A23V2200/30
Inventor 关贵芳陈佩文李倩宁梅郑雯燕张伍金李锐
Owner LINGNAN NORMAL UNIV
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