Hippophae rhamnoides and tremella flaky pastry and making method thereof

A technology of seabuckthorn fungus and seabuckthorn, which is applied to baked food, baked food, baked food with modified ingredients, etc. It can solve the problems of high fat content, unfavorable digestion, and unfit for obese people, and achieve delicious taste and excellent combination Water power, soft taste effect

Pending Publication Date: 2020-05-26
CHINA JILIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Traditional shortbread is mainly made of flour, water, oil, dried plums, and fat meat. It contains high fat content, which is not conducive to digestion, and is not suitable for people with indigestion and obesity.

Method used

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  • Hippophae rhamnoides and tremella flaky pastry and making method thereof
  • Hippophae rhamnoides and tremella flaky pastry and making method thereof
  • Hippophae rhamnoides and tremella flaky pastry and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1 Materials and reagents

[0041] Freeze-dried seabuckthorn powder (provided by Xinjiang Kangyuan Biotechnology Group Co., Ltd.); white fungus (provided by Hangzhou Huadan Agricultural Products Co., Ltd.), using fungus slag and broken fungus with poor appearance and taste as raw materials. Before use, wash it repeatedly with deionized water, dry it in an oven at 50°C, and set it aside.

[0042] Phthalaldehyde, potassium persulfate, ABTS + , ethanol, etc.: Shanghai Aladdin Biochemical Technology Co., Ltd.; normal temperature ice skin powder: Guangzhou Lichen Food Co., Ltd.; maltitol: Shandong Futian Pharmaceutical Co., Ltd.; flour (special powder for cakes), sunflower oil, black raisins, red dates, Mengniu pure milk, Mengniu plain yogurt, eggs, brown sugar, Angel yeast: commercially available.

[0043] 2 experimental equipment

[0044] ZN-100 desktop pulverizer, NLM100 high-pressure nano disperser (Nano Disperser), AL04 electronic balance, HH-2 water bath, DGG-9000B b...

Embodiment 2

[0206] 1. Modification treatment of tremella fruiting bodies

[0207] Add 20g of tremella fruiting body coarse powder (40-60 mesh), add 600mL of deionized water, soak overnight, drain the water, freeze-dry it with a freeze dryer, grind it, and collect tremella powder >200 mesh by sieving. Take tremella powder 10g, add 1000mL hydrogen peroxide (pH 10.0, hydrogen peroxide mass fraction 2.4%), put it in a constant temperature water bath at 50°C, stir and heat for 3 hours, take it out and neutralize it with phosphoric acid, and ultrasonicate it in an ultrasonic breaker for 30 minutes, ultrasonic frequency 50kHz . Then, put it in the Supor pressure cooker, select the "bean / tendon" setting, the taste is softer. Cool after cooking, take half of the cooking liquid, vacuum-dry (50°C) and pulverize through a 150-mesh sieve to obtain 3.09 g of tremella powder, which is used to determine the physical and chemical properties. 2. Red dates, black grapes, and seabuckthorn modified

[0208...

Embodiment 3

[0211] 1. Modification treatment of tremella fruiting bodies

[0212] Add 20g of tremella fruiting body coarse powder (40-60 mesh), add 600mL of deionized water, soak overnight, drain the water, freeze-dry it with a freeze dryer, grind it, and collect tremella powder >200 mesh by sieving. Take tremella powder 10g, add 1400mL hydrogen peroxide (pH 10.0, hydrogen peroxide mass fraction 2.4%), put it in a constant temperature water bath at 70°C, stir and heat for 1 hour, take it out and adjust it to neutral with phosphoric acid, and ultrasonicate it in an ultrasonic breaker for 50 minutes at an ultrasonic frequency of 40kHz . Then, put it in the Supor pressure cooker, select the "bean / tendon" setting, the taste is softer. Cool after cooking, take half of the cooking liquid, vacuum-dry (50°C) and pulverize through a 150-mesh sieve to obtain 3.26 g of white fungus pulp powder, which is used to determine the physical and chemical properties.

[0213] 2. Red dates, black grapes, an...

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Abstract

The invention discloses hippophae rhamnoides fruit and tremella flaky pastry and a making method thereof. The hippophae rhamnoides and tremella flaky pastry takes yoghourt cakes as fillings, are wrapped with ice skins, and finally are wrapped with cake blanks; the tremella is subjected to effective wall breaking by adopting a chemical and physical combined modification treatment process, and dietary fibers of the tremella are modified at the same time; the hippophae rhamnoides, the red dates and the black grape pomace which are rough in taste are modified through a pure physical modification process, so that full utilization of the whole fruit is achieved, the multi-layer healthy flaky pastry with a core layer, a transition layer and a pastry blank is made, the layers are obvious, and thetaste is richer.

Description

[0001] (1) Technical field [0002] The invention relates to a seabuckthorn and fungus crisp made by adding yogurt, raisins, red dates and the like as main ingredients and a method thereof. [0003] (2) Background technology [0004] Crispy Cakes are named after the special fat baked crisps, which are characterized by golden yellow, clear layers, crisp but not broken, crispy and delicious. Use high-quality lard for fat baked crisps, mix with appropriate amount of steamed flour, add appropriate amount of pepper and cinnamon when turning into oil, pick out the fried pepper and cinnamon after oiling, and then knead the noodles to make stuffing. The fire-burned skin is made by mixing noodles with sesame oil, wrapping them in the furnace, and baking them with a slow fire. Its characteristic is that the skin is crispy and the flesh has a strange fragrance. After the reform and opening up, the shortbread industry has entered a period of rapid development, and the number of shortbrea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/16A21D13/38A21D13/06A21D2/36A21D2/18
CPCA21D13/31A21D13/16A21D13/38A21D13/06A21D2/36A21D2/181
Inventor 张拥军陈柏奇肖刚郝潇谭晶晶王为民
Owner CHINA JILIANG UNIV
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