Chocolate-simulated functional puffs
A chocolate and puff technology, applied in baking, dough processing, baked food, etc., can solve the problem of not being effectively developed and utilized, and achieve the effects of protecting the liver, stable in properties, and regulating kidney function.
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Embodiment 1
[0025] (1) Extract brown pigment from chestnut shells by ultrasonic-assisted extraction: select fresh chestnuts, shell them, grind them into powder with a Chinese herbal medicine grinder, and dry them for later use. Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, leaching temperature 60°C, extract 2 times, the extraction solvent is edible ethanol with a volume fraction of 40%, combine the obtained extracts, and remove them by suction filtration under reduced pressure The filtrate is obtained from the impurities, and the filtrate is distilled under reduced pressure at 60-70°C, and dried in a vacuum oven to obtain the brown pigment of chestnut shell;
[0026] (2) Prepare the filling: heat 4 parts of milk to 80°C over low heat, first add chestnut shell brown pigment, after fully dissolved, then add 8 parts of milk, 5 parts of whipped cream, and 3 parts of white sugar, mix well, and burn on high heat After boiling, turn to medium heat and cook until it becomes ...
Embodiment 2
[0030] (1) Extract brown pigment from chestnut shells by ultrasonic-assisted extraction: select fresh chestnuts, shell them, grind them into powder with a Chinese herbal medicine grinder, and dry them for later use. Ultrasonic power 200W, action time 8min, solid-liquid ratio 1:8g / mL, leaching temperature 60 ℃, extract 3 times, extract solvent is edible ethanol, the volume fraction of edible ethanol is 40%, will obtain the extracting solution merge, subtract Press and suction filter to remove impurities, and the obtained filtrate is distilled under reduced pressure at 70°C, and dried in a vacuum oven to obtain chestnut shell brown pigment;
[0031] (2) Preparation of filling: heat 5 parts of milk to 90°C over low heat, first add chestnut shell brown pigment, after fully dissolved, then add 14 parts of milk, 10 parts of whipped cream, and 5 parts of white sugar, mix well, and burn on high heat After boiling, turn to medium heat and cook until it becomes thick while stirring;
...
Embodiment 3
[0035] (1) Extract brown pigment from chestnut shells by ultrasonic-assisted extraction: select fresh chestnuts, shell them, grind them into powder with a Chinese herbal medicine grinder, and dry them for later use. Ultrasonic power 200W, action time 8min, solid-liquid ratio 1g:8mL, extraction temperature 60°C, extract 3 times, the extraction solvent is edible ethanol with a volume fraction of 40%, combine the obtained extracts, and remove them by suction filtration under reduced pressure The filtrate was obtained from the impurities, and the filtrate was distilled under reduced pressure at 70°C, and dried in a vacuum oven to obtain the brown pigment of chestnut shell;
[0036] (2) Preparation of fillings: heat 5 parts of milk to 90°C over low heat, first add chestnut shell brown pigment, after fully dissolved, then add 11 parts of milk, 8 parts of whipped cream, and 4 parts of white sugar, mix well, and burn on high heat After boiling, turn to medium heat and cook until it be...
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