Hesperidium aurantium biscuits and preparation method thereof
A technology of tea mandarin and biscuit, which is applied to the field of tea mandarin fruit biscuit and its preparation, can solve the problems of environmental pollution, waste of tea mandarin pulp, etc., and achieves the effects of good effect, unique flavor and increased foaming.
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Embodiment 1
[0023] A preparation method of tea orange fruit biscuit includes the following steps:
[0024] 1) Pretreatment of tea orange fruit: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net fruit pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;
[0025] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 8 minutes, and then add the egg yolks;
[0026] 3) Mixing of raw materials: 100 parts of low-gluten flour, 30 parts of egg liquid, 30 parts of vegetable oil, 5 parts of table salt, 15 parts of white sugar according to the weight ratio, mix evenly and fully emulsify to form an emulsion. Add 40 parts of green orange pulp and 8 parts of baking soda to the emulsion, mix well, and let stand for 10 minutes;
[0027] 4) Mold placement and shaping baking: stamping and forming are placed in the mold fo...
Embodiment 2
[0030] A preparation method of tea orange fruit biscuit includes the following steps:
[0031] 1) Tea orange fruit pretreatment: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;
[0032] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 5 minutes and then add the egg yolks;
[0033] 3) Mixing of raw materials: 50 parts of low-gluten flour, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of table salt, 20 parts of white sugar are mixed according to the weight ratio, and fully emulsified to form an emulsion. Add 60 parts of green orange pulp and 3 parts of baking soda to the emulsion, mix well, and let stand for 15 minutes;
[0034] 4) Mold placement and shaping baking: stamping and forming are placed in the mold for shaping,...
Embodiment 3
[0037] A preparation method of tea orange fruit biscuit includes the following steps:
[0038] 1) Pretreatment of tea orange fruit: remove the seeds of a large amount of tea orange pulp produced by processing, mix the net fruit pulp with a small amount of water, mash it with a homogenizer, and treat it with a colloid mill for 10 minutes to obtain green orange pulp;
[0039] 2) Egg liquid treatment: separate the egg whites from the egg yolks, stir the egg whites until bubbles, control the time to 5 minutes and then add the egg yolks;
[0040] 3) Mixing of raw materials: 50 parts of low-gluten flour, 20 parts of egg liquid, 20 parts of vegetable oil, 2 parts of table salt, 20 parts of white sugar are mixed according to the weight ratio, and fully emulsified to form an emulsion. Add 50 parts of green orange pulp and 2 parts of baking soda to the emulsion, mix well, and let stand for 15 minutes;
[0041] 4) Mold placement and shaping baking: stamping and forming are placed in the mold for...
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