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Pea-flavored low-sugar biscuit preparation process

A preparation process, the pea technology, is applied in the field of preparation of pea-flavored low-sugar biscuits, which can solve the problems of easy moisture, single taste of vegetable biscuits, high sugar content, etc., and achieve the effects of rich nutrition, moisture resistance, and improved taste

Inactive Publication Date: 2020-02-28
湖南城头山丝念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the purpose of the present invention is to provide a preparation process of pea-flavored low-sugar biscuits, which solves the problems of single taste, easy to be damp, and high sugar content in the prior art.

Method used

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  • Pea-flavored low-sugar biscuit preparation process
  • Pea-flavored low-sugar biscuit preparation process

Examples

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preparation example Construction

[0019] A kind of preparation technology of pea-flavored low-sugar biscuit is characterized in that, comprises the following steps:

[0020] Soup making: mix the soup making raw materials according to the following parts by weight: 14-18 lemon juice, 10-12 olive oil, 8-12 lavender, 15-20 fennel powder and 4-6 additives.

[0021] Add 10 times the weight of the soup-making raw materials and decoct for 70-80 minutes, filter out the soup, and keep it warm at 70-80°C for later use. 4-6, barley 5-8, iron clad gold 6-8, bee pollen 4-6, mint powder 8-12, rose juice 8-10, fennel powder 4-6, starch 30-40, apple juice 10- 14 and the right amount of water.

[0022] Spraying: Fumigate the peas through the steam of the steamer for 40-50 minutes, knead the peas to break the skin, spray the soup obtained in the soup making step on the surface of the peas, and then blow hot air for 40-50 minutes to dry;

[0023] Flour making: add the pea grains after the spraying step into water and wash for ...

Embodiment 1

[0028] A preparation process for pea-flavored low-sugar biscuits, comprising the steps of:

[0029] Soup making: lemon juice, olive oil, lavender, fennel powder and auxiliary agents are mixed into soup making raw materials, and the soup making raw materials are mixed according to the following parts by weight: lemon juice 14, olive oil 10, lavender 8, fennel powder 15 and 4 auxiliary ingredients Add 10 times the weight of the soup-making raw materials and decoct for 70 minutes, filter the soup, and keep it warm at 70°C for later use. The auxiliary agent is made of the following raw materials in parts by weight: Eucommia ulmoides 12, Astragalus 4, Coix seed 5 , iron clad gold 6, bee pollen 4, mint powder 8, rose juice 8, fennel powder 4, starch 30, apple juice 10 and appropriate amount of water;

[0030] Spraying: Fumigate the peas through the steam of the steamer for 40 minutes, knead the peas to break the skins, spray the soup obtained in the soup making step on the surface o...

Embodiment 2

[0035] A preparation process for pea-flavored low-sugar biscuits, comprising the steps of:

[0036] Soup making: mix lemon juice, olive oil, lavender, fennel powder and additives into soup making raw materials, mix soup making raw materials according to the following parts by weight: lemon juice 16, olive oil 11, lavender 10, fennel powder 18 and 5 auxiliary ingredients Add 10 times the weight of the soup-making raw materials and decoct for 75 minutes, filter the soup, and keep it warm at 75°C for later use. The auxiliary agent is made of the following raw materials in parts by weight: Eucommia ulmoides 13, Astragalus 5, Coix seed 7 , iron clad gold 7, bee pollen 5, mint powder 10, rose juice 9, fennel powder 5, starch 35, apple juice 12 and appropriate amount of water;

[0037] Spraying: Fumigate the peas through the steam of the steamer for 45 minutes, knead the peas to break the skin, spray the soup obtained in the soup making step on the surface of the peas, and then blow ...

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Abstract

A pea-flavored low-sugar biscuit preparation process includes steps: soup preparation, to be specific, mixing lemon juice, olive oil, lavender, fennel powder and auxiliary agents to obtain a soup preparation raw material, adding water in weight ten times of that of the soup preparation raw material, decocting for a period of time, filtering out, and keeping soup warm for standby application; spraying, to be specific, steaming peas through steam of a steamer for 40-50min, rolling to break skin of the peas, spraying the soup obtained in the step of soup preparation to surfaces of the peas, and blowing hot air for 40-50min to dry; powdering, to be specific, after spraying, washing the peas in clean water for 3-5min, standing at a ventilated and dry place for 6-8h, grinding, and screening to obtain pea flour; mixing, to be specific, mixing the pea flour obtained in the step of powdering with five-spice powder, powdered seaweed and rock salt; biscuit making, to be specific, spreading the flour obtained in the step of mixing onto dough, rolling into thin sheets through a rolling pin, and baking for 20-30min in an oven to obtain a finished product.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation process of pea-flavored low-sugar biscuits. Background technique [0002] Peas are different from ordinary vegetables. The gibberellins and lectins contained in peas have the functions of antibacterial, anti-inflammatory and enhancing metabolism. The main components are carbohydrates, dietary fiber, protein, niacin, calcium, magnesium and other minerals. substance. There are many vegetable-flavored biscuits on the market, but there are fewer pea-flavored biscuits, and many biscuits are prone to moisture, which will affect the flavor after a period of time. The biscuits on the market are also generally high in sugar, which is not conducive to health and other problems. Contents of the invention [0003] In view of this, the object of the present invention is to provide a preparation process for pea-flavored low-sugar biscuits, which solves the problems ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/36A21D2/362A21D13/06
Inventor 皮坤宁
Owner 湖南城头山丝念食品股份有限公司