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Mimic chocolate biscuit and preparation method thereof

A chocolate biscuit and chestnut shell technology, which is applied in baking, baked food with modified ingredients, dough treatment, etc., can solve the problems that have not been effectively developed and utilized, and achieve the effects of protecting the liver, eliminating free radicals, and avoiding side effects

Pending Publication Date: 2018-03-20
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the 1990s, my country's chestnut processing industry has developed rapidly. With the increase of chestnut processing, the number of chestnut shells has increased sharply, but most of them are discarded as processing waste or used as fuel, and have not been effectively developed and utilized.

Method used

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  • Mimic chocolate biscuit and preparation method thereof
  • Mimic chocolate biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Extract brown pigment from chestnut shell: Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching liquid is edible ethanol solution with volume fraction 40%, leaching temperature 60 ℃, extract 2 times, will obtain The extracts were combined, filtered under reduced pressure to remove impurities, and the filtrate was obtained. The filtrate was distilled under reduced pressure at 60° C., and dried in a vacuum oven to prepare chestnut shell brown pigment;

[0039] (2) Preparation of egg liquid syrup: Pour the white sugar into the dissolved butter twice, stir for 2 minutes to mix the white sugar and butter evenly, and then beat at a medium speed until fluffy and white; the beaten egg liquid Add to the whipped sugar and butter in 3 times, add 1 / 3 of the total mass for the first time, stir while adding, add the remaining egg liquid in 2 times, continue to beat until the egg liquid is completely absorbed, and get the egg liquid syrup;

[0040] (3) Dou...

Embodiment 2

[0045] (1) Extract brown pigment from chestnut shell: ultrasonic power 200W, action time 8min, solid-to-liquid ratio 1g:8mL, leaching liquid is edible ethanol solution with a volume fraction of 40%, leaching temperature 70°C, extract 3 times, and obtain The extracts were combined, filtered under reduced pressure to remove impurities, and the filtrate was obtained. The filtrate was distilled under reduced pressure at 70° C., and dried in a vacuum oven to prepare chestnut shell brown pigment;

[0046] (2) Preparation of egg liquid syrup: pour the white sugar into the dissolved butter in 3 times, stir for 3 minutes to mix the white sugar and butter evenly, and then beat at a medium speed until fluffy and white; the beaten egg liquid Add to the whipped sugar and butter in 3 times, add 1 / 3 of the total mass for the first time, stir while adding, add the remaining egg liquid in 2 times, continue to beat until the egg liquid is completely absorbed, and get the egg liquid syrup;

[0...

Embodiment 3

[0052] (1) Extract brown pigment from chestnut shell: ultrasonic power 200W, action time 8min, solid-to-liquid ratio 1g:8mL, leaching liquid is edible ethanol solution with a volume fraction of 40%, leaching temperature 65°C, extract 3 times, and obtain The extracts were combined, filtered under reduced pressure to remove impurities, and the filtrate was obtained. The filtrate was distilled under reduced pressure at 65° C., and dried in a vacuum oven to prepare chestnut shell brown pigment;

[0053] (2) Preparation of egg liquid syrup: pour the white sugar into the dissolved butter in 3 times, stir for 2.5 minutes to mix the white sugar and butter evenly, and then beat at a medium speed until fluffy and white; Add the liquid into the whipped sugar and butter in 3 times, add 1 / 3 of the total mass for the first time, stir while adding, add the remaining egg liquid in 2 times, continue to beat until the egg liquid is completely absorbed, and get the egg liquid syrup;

[0054] (3...

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Abstract

The invention relates to a mimic chocolate biscuit and a preparation method thereof, belonging to the field of food processing. According to the main technical scheme, the mimic chocolate biscuit is prepared from the following raw materials in parts by weight: 250-350 parts of pastry flour, 20-30 parts of whole milk powder, 40-60 parts of eggs, 40-60 parts of white granulated sugar, 80-100 parts of butter and 0.5-1.5 parts of chestnut shell brown pigment. The chestnut shell brown pigment is extracted by adopting an ultrasonic-assisted method. The mimic chocolate biscuit is prepared by taking the chestnut shell brown pigment as the raw material, so that side effects of chocolate are avoided. Moreover, the chestnut shell contains natural brown pigment, so that the mimic chocolate biscuit isnatural, free from toxicity and stable in property and has effects and values of eliminating free radicals, blocking and clearing oxidative damage, inhibiting bacteria and diminishing inflammation, protecting the liver, regulating renal functions and delaying senescence.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a pseudo-chocolate biscuit and a preparation method thereof. Background technique [0002] Biscuit is a main kind of bakery food, and its taste is various, easy to carry, is traditional popular convenience food. Chocolate, also known as chocolate, is a food made with cocoa products (cocoa butter, cocoa powder or cocoa mass), white sugar and / or sweeteners as the main raw materials. It has a delicate and smooth taste and a unique aroma. At present, there are many types of biscuits on the market, among which chocolate biscuits are very popular among consumers. However, the fat content in chocolate is 25%-40%. Eating too much chocolate will cause adverse consequences such as increased blood sugar, obesity, and dental caries in children. [0003] Chestnut is known as the "King of Dried Fruits". At present, my country's chestnut cultivation area and output rank first in the worl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/364A21D13/06
Inventor 金黎明郝苗权春善陈苛蒙包艳春胡文忠
Owner DALIAN NATIONALITIES UNIVERSITY