Unlock instant, AI-driven research and patent intelligence for your innovation.
Viscous eight-treasure cake and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A Bazhen cake and sticky technology, which is applied in the food field, can solve the problems of Bazhen cake being intolerant to storage and texture, and achieve the effect of not having a hard taste.
Pending Publication Date: 2021-04-09
JIANGSU NAIQUE BIOLOGICAL ENG
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The purpose of the present invention is to provide a preparation method of sticky Bazhen cake, in order to improve the problem of Bazhen cake not being durable to storage and having poor texture. At the same time, the improved Bazhen cake can be suitable for low-sugar or sugar-free patients.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0026] In terms of parts by mass, the raw materials of the viscous Bazhen cake are: 85 parts by weight of raw powder of Bazhen cake, 98 parts by weight of erythritol, 15 parts by weight of water, 2 parts by weight of ammonium glycyrrhizinate, 2 parts by weight of sodium alginate, 0.75 parts by weight of potassium sorbate.
[0027] A method for preparing sticky Bazhen cake comprises the following steps:
[0028] Step 1, preparing wet material: Weigh water, potassium sorbate, erythritol and ammonium glycyrrhizinate in parts by mass and mix evenly to obtain wet material A.
[0029] Step 2, mixing: Weigh the original powder of Bazhen Cake and the wet material A in step 1, put them into the trough mixer and mix them evenly to get the mixture B.
[0030] Step 3, standing still: add sodium alginate to the mixture B obtained in step 2, mix evenly to obtain mixture C, and let it stand for 3 hours to fully infiltrate with water.
[0035] In terms of parts by mass, the raw materials of the viscous Bazhen cake are: 85 parts by weight of raw powder of Bazhen cake, 98 parts by weight of erythritol, 15 parts by weight of water, 2 parts by weight of ammonium glycyrrhizinate, and 0.75 parts by weight of potassium sorbate.
[0036] A method for preparing sticky Bazhen cake comprises the following steps:
[0037] Step 1, preparing wet material: Weigh water, potassium sorbate, erythritol and ammonium glycyrrhizinate in parts by mass and mix evenly to obtain wet material A.
[0038] Step 2, mixing: Weigh the original powder of Bazhen Cake and the wet material A in step 1, put them into the trough mixer and mix them evenly to get the mixture B.
[0039] Step 3, compression molding: Put the mixture B into the mold and press it to form a semi-finished Bazhen cake with a size of 4cm in length and 3cm in width.
[0040] Step 4, steaming and baking: Put the semi-finished Bazhen Cake into the drawer, add cold water, and...
Embodiment 3
[0043] In terms of parts by mass, the raw materials of the viscous Bazhen Cake are composed of: 75 parts by weight of Bazhen Cake powder, 95 parts by weight of erythritol, 20 parts by weight of water, 1 part by weight of ammonium glycyrrhizinate, 4 parts by weight of sodium alginate, 1 part by weight of potassium sorbate.
[0044] The preparation method is the same as in Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention provides a viscous eight-treasure cake and a preparation method thereof. The viscous eight-treasure cake comprises the following raw materials in parts by mass of 70-95 parts of eight-treasure cake raw powder, 90-105 parts of erythritol, 10-25 parts of water, 1-4 parts of ammonium glycyrrhizinate, 1-5 parts of sodium alginate and 0.1-1.5 parts of potassium sorbate. The preparation method is reasonable in process, simple in preparation and reliable in operation; and the eight-treasure cake prepared by the method is good in taste, suitable for being eaten by patients with low-sugar or sugar-free diet, and relatively high in viscosity.
Description
technical field [0001] The invention relates to the field of food technology, in particular to a viscous Bazhen cake and a preparation method thereof. Background technique [0002] As the saying goes, "Food is paramount to the people." People's life is inseparable from diet. Good food requires good color, flavor and taste, and whether the food is nutritious should not be underestimated. The nutritional value of food is very important to people's physical development and maintenance of health. Pastry is a traditional delicacy in our country. Bazhen Cake is a health-preserving pastry eaten by Emperor Qianlong of the Qing Dynasty all the year round, and it is the first cake for thousand-year health preservation. The inventor of Bazhen Cake, Chen Gongshi, a great doctor in the Ming Dynasty, said that if a person with weak spleen and stomach takes Bazhen Cake for a hundred days, he will feel refreshed and his vitality will increase greatly. It is difficult to describe its wonder...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More