Instant dried fruit milk flavor rod and preparation method thereof

A dry fruit and milk-flavored technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of inconvenience for children to eat, strong chewing force, poor taste, etc. Effect

Inactive Publication Date: 2017-12-26
XINGHUA LIANFU FOODS
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, dried fruit is ready-to-eat, but due to the high sugar content of dried fruit, children are likely to cause excessive...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An instant fruit dry milk flavor bar, comprising dried fruit and a starch matrix covering the dried fruit, wherein the starch matrix includes starch, milk powder, yeast, butter, phospholipid, salt, and oatmeal.

[0033] The weight ratio of each component is: 35 parts of dry fruit granules, 65 parts of starch matrix, and the weight ratio of each component in the starch matrix is:

[0034] Yeast 0.10

[0035] Milk powder 5.00

[0036] Butter 1.50

[0037] Phospholipids 0.10

[0038] Salt 0.10

[0039] Oatmeal 15.00

[0040] Starch The remainder is starch.

[0041] In this embodiment, the dried fruit is selected from one or more of apples, strawberries, yellow peaches, kiwis, bananas, cherry tomatoes, cranberries, papayas, mangoes, and pears.

[0042] Example 1

[0043] An instant fruit dry milk flavor bar, comprising dried fruit grains and a starch matrix covering the dried fruit grains, the starch matrix comprising starch, milk powder, yeast, butter, phospholipids...

Embodiment 3

[0054] The present invention also discloses a preparation method of instant fruit dry milk bar, the preparation steps of Example 1 and Example 2 are as follows:

[0055] The first step, weighing starch, milk powder, yeast, butter, phospholipid, salt, oatmeal by weight ratio;

[0056] In the second step, mix the weighed starch with milk powder and yeast evenly, place it in a high-temperature environment to ferment, add the fermented starch into the weighed butter, phospholipid, and salt and mix evenly; obtain the starch matrix;

[0057] In the third step, the fruit is prepared to obtain dried fruit;

[0058] The fourth step is to put the starch matrix into the mold to shape, and wrap the weighed oatmeal on the outside of the starch matrix; wrap the dried fruit in the starch matrix;

[0059] In the fifth step, baking, the starch matrix is ​​baked into shape.

[0060] In this embodiment, one of mayonnaise, salad dressing, and cream is added to the dried fruit granules in step 4...

Embodiment 4

[0062] A kind of preparation method of the dry fruit granule of instant fruit dry milk taste bar, the preparation steps of the dry fruit granule in embodiment 3 are as follows:

[0063] The first step, preparation before drying: screening, grading, cleaning and dicing the fruit for later use;

[0064]The second step, drying: place the fruit grains in an environment of 40-60°C to dry, and perform a cycle operation of "beating-watering-airtight placement-beating" during the drying process. The specific steps are as follows: lightly beat the pulp, Turn over the pulp during the beating process, so that it can be turned over while beating to loosen the pulp evenly, destroy the original cell structure, and collect the overflowing juice during the beating process. After a round of beating, pour the juice into the On the pulp, keep the pulp airtight after pouring, and beat it again after a certain period of time in the airtight place, and cycle the operation to achieve at least "three...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to an instant dried fruit milk flavor rod and a preparation method thereof. The instant dried fruit milk flavor rod comprises dried fruit particles and a starch matrix for wrapping the dried fruit particles. The starch matrix comprises starch, milk powder, yeast, butter, phospholipid, salt, and oatmeal. The preparation method comprises the following steps: weighing raw materials according to a weight ratio; evenly mixing weighed milk powder and yeast, carrying out fermentation in a high temperature environment, adding weighed butter, phospholipid, and salt, evenly mixing to obtain a starch matrix; preparing dried fruit particles from fruits; adding the starch matrix into a mould, moulding, adhering weighed oatmeal on the external side of the starch matrix; wrapping dried fruit particles by the starch matrix, and baking and moulding the starch matrix. The instant dried fruit milk flavor rod is rich in nutrients and milk fragrance and has abundant tastes. Excess sugar intake is avoided. The rod does not contain any additive and thus is very safe. The rod is convenient for chewing, is not sticky, can help digestion, and is suitable for the children.

Description

technical field [0001] The invention relates to an instant fruit dry milk bar and a preparation method thereof. Background technique [0002] Dried fruit is a popular snack in recent years. On the one hand, dried fruit is convenient to use, and on the other hand, compared with traditional candies and snacks, it has higher nutritional value. It is especially suitable for office workers to quickly supplement nutrition after work. The main components lost after the fruit is dried are water and vitamins, but other nutrients are concentrated, such as sugar, potassium, iron, calcium and other minerals and dietary fiber. Compared with fresh fruit of the same quality, the nutrient content of dried fruit is more dense. , Of course, the sugar content is higher, and the energy is also higher. At the same time, for workers who are traveling and exploring, or in special environments (such as sailing, industrial and mining), due to the high labor intensity and the inability to carry fres...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G3/48A23G3/46A23L19/00
CPCA23G3/46A23G3/48A23L19/01
Inventor 刘庆峥刘庆嵘陈洪虎邓昊宋展
Owner XINGHUA LIANFU FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap