Butter for baking

A ghee and baking technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problem of hard to buy, and achieve the effect of easy preservation, preventing sticking, and prolonging the shelf life

Inactive Publication Date: 2017-12-15
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because ordinary people seldom use this kind of fat, it is widely used in

Method used

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  • Butter for baking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A ghee for baking, comprising the raw materials in the following parts:

[0020] 6 parts of sesame oil, 26 parts of ghee, 1 part of glucose, 5 parts of sweet potato starch, 1 part of soybean powder, 0.5 parts of maltitol, 0.1 part of sodium chloride, 0.1 part of soybean lecithin, 1.5 parts of milk, 0.2 parts of sodium dehydroacetate 0.15 parts of potassium sorbate, 0.2 parts of propylene glycol fatty acid ester, 2 parts of sunflower oil, 0.5 parts of DL-malic acid, 0.4 parts of emulsifier, 1.5 parts of fungus powder, 2 parts of red bean powder, 5 parts of coconut oil, cottonseed oil 3 parts, 1 part of red date paste, 0.15 parts of chestnut powder, 2.5 parts of walnut powder, 0.1 part of baking powder, 3 parts of peanut oil, 2 parts of rose flower, 0.1 part of food grade acetylated monoglyceride fatty acid ester, 0.15 part of ghee antioxidant , 3.5 parts of kudzu root powder, 4 parts of white horse bone, 0.2 part of ghee antibacterial agent.

[0021] Wherein the ghee an...

Embodiment 2

[0030] A ghee for baking, comprising the raw materials in the following parts:

[0031] 7 parts of sesame oil, 36 parts of ghee, 1 part of glucose, 5 parts of sweet potato starch, 2 parts of soybean powder, 1 part of maltitol, 0.5 parts of sodium chloride, 0.2 parts of soybean lecithin, 3 parts of milk, 0.3 parts of sodium dehydroacetate 0.2 parts of potassium sorbate, 0.3 parts of propylene glycol fatty acid ester, 4 parts of sunflower oil, 0.5 parts of DL-malic acid, 0.5 parts of emulsifier, 3 parts of fungus powder, 4 parts of red bean powder, 7 parts of coconut oil, cottonseed oil 4 parts, red date paste 2 parts, chestnut powder 1 part, walnut powder 2 parts, baking powder 0.5 part, peanut oil 3 parts, rose flower 3 parts, food grade acetylated monoglyceride fatty acid ester 0.2 part, ghee antioxidant 0.5 part , 10 parts of kudzu root powder, 4 parts of white horse bone, 0.5 part of ghee antibacterial agent.

[0032] Wherein the ghee antioxidant includes: 0.15 parts of su...

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PUM

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Abstract

The invention discloses pumpkin jam suitable for hyperglycemia patients and relates to the technical field of food processing. Butter is prepared from the components as follows: sesame oil, butter, glucose syrup, sweet potato starch, soybean meal, maltitol, sodium chloride, soybean phospholipids, milk, sodium dehydroacetate, potassium sorbate, propylene glycol fatty acid ester, sunflower seed oil, DL-malic acid, an emulsifier, edible fungus powder, red bean powder, coconut coil, cottonseed oil, red date paste, chestnut powder, walnut powder, ferment powder, peanut oil, rose flowers, food-grade acetylated monoglycerides, a butter antioxidant, radix puerariae powder, serissa roots and a butter antibacterial agent. The butter for baking tastes delicious, fragrant and sweet, has plasticity, caseation, crisping, emulsibility and water absorption, is suitable for children and old people and cannot cause blood glucose increase due to low sugar content, and the surface butter of baked food is crisp, golden, sweet, fragrant and delicious; the butter contains the food-grade antibacterial agent and the antioxidant and thus is easy to preserve and can prolong the storage life of the food during food baking.

Description

Technical field: [0001] The invention relates to the technical field of food processing and preparation, in particular to ghee for baking. Background technique: [0002] Ghee is a dairy product like butter, which is fat extracted from cow and goat milk. People in Tibetan areas like to eat yak butter most. The yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while it is light yellow in winter. Sheep ghee is white, its luster and nutritional value are not as good as that of beef ghee, and its taste is also inferior to that of beef ghee. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas where the food structure is relatively simple, it can supplement the various needs of the human body. There are many ways to eat ghee, the main way is to make ghee tea and drink it, or put it in glutinous rice cakes to mix and eat. Ghee is also used t...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 卢国权
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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