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Making process of low-sugar low-salt Dongpo litchi cookies

A production process, lychee technology, applied in the production process of Dongpo lychee cookies, can solve the problems that large-scale machinery is not conducive to small workshop family production, easy to produce obesity, greasy taste, etc., to prevent hypoglycemia and other diseases, golden color , nutritious effect

Inactive Publication Date: 2021-06-25
红灶坊(惠州)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing cookie production processes have a lot of sugar, and customers are prone to obesity or greasy taste when eating a lot, and the existing cookies are more troublesome in large-scale production, requiring more Large machines are not conducive to small workshops or family production. Therefore, we propose a low-sugar and low-salt Dongpo lychee cookie production process.

Method used

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  • Making process of low-sugar low-salt Dongpo litchi cookies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] see figure 1 , a low-sugar and low-salt Dongpo lychee cookie manufacturing process, comprising the following steps:

[0027] S1: material selection, the ingredients of the low-sugar and low-salt Dongpo lychee cookies are as follows: 160 parts of Hefeng butter, 185 parts of ghee, 240 parts of powdered sugar, 5 parts of salt, 160 parts of milk, and 595 parts of low flour , 33 parts of milk powder, 20 parts of custard powder, 155 parts of dried lychee;

[0028] S2: Material preparation, put 150 parts of dried lychees obtained according to S1 into a heater for heating at medium temperature for 4 minutes, put 150 parts of dried lychees after heating on the top of the cutting board, and chop 150 parts of dried lychees with a knife 160 parts of milk obtained according to S1 are put into a container, and 150 parts of dried lychees are put into 160 parts of milk for soaking;

[0029] S3: Mix the materials. According to S1, put 160 parts of Hefeng cream, 185 parts of ghee, 240 ...

Embodiment 2

[0039] see figure 1 , a low-sugar and low-salt Dongpo lychee cookie manufacturing process, comprising the following steps:

[0040] S1: Material selection, the ingredients of the low-sugar and low-salt Dongpo lychee cookies are as follows: 170 parts of Hefeng cream, 200 parts of ghee, 250 parts of powdered sugar, 3 parts of salt, 150 parts of milk, and 580 parts of low flour , 30 parts of milk powder, 20 parts of custard powder, 150 parts of dried lychee;

[0041] S2: Material preparation, put 150 parts of dried lychees obtained according to S1 into a heater for heating at medium temperature for 4 minutes, put 150 parts of dried lychees after heating on the top of the cutting board, and chop 150 parts of dried lychees with a knife , put 150 parts of milk obtained according to S1 into a container, put 150 parts of chopped lychee into 150 parts of milk and soak;

[0042] S3: Mix the materials. According to S1, put 170 parts of Hefeng butter, 200 parts of ghee, 250 parts of pow...

Embodiment 3

[0052] see figure 1 , a low-sugar and low-salt Dongpo lychee cookie manufacturing process, comprising the following steps:

[0053] S1: material selection, the ingredients of the low-sugar and low-salt Dongpo lychee cookies are as follows: 180 parts of Hefeng cream, 200 parts of ghee, 240 parts of powdered sugar, 2 parts of salt, 160 parts of milk, and 556 parts of low flour , 33 parts of milk powder, 22 parts of custard powder, 160 parts of dried lychee;

[0054] S2: Material preparation, put 160 parts of dried lychees obtained according to S1 into a heater for heating at medium temperature for 4 minutes, put 160 parts of dried lychees after heating on the top of the cutting board, and chop 160 parts of dried lychees with a knife 160 parts of milk obtained according to S1 are put into a container, and 160 parts of chopped lychee are put into 160 parts of milk for soaking;

[0055] S3: Mix the materials. According to S1, put 180 parts of Hefeng butter, 200 parts of ghee, 240...

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Abstract

The invention relates to the technical field of food making, and discloses a making process of low-sugar and low-salt Dongpo litchi cookies. The process comprises the following steps: S1, selecting materials; S2, preparing the materials; S3, mixing the materials; S4, preparing raw materials; S5, separating and forming. The production process is relatively simple, the sugar content is relatively low in the eating process, cookies have excellent effects on human health and disease prevention, protein required by a human body can be enhanced, the cookies also can relieve hunger sensation between two meals due to the fact that the cookies contain milk, milk powder and other substances, diseases such as hypoglycemia are prevented, and the physical strength of a human body is enhanced. The finished product is golden yellow in color and luster, savoury and mellow in taste, rich in nutrition, high in protein, grease, mineral substances and vitamins, low in sugar content compared with the same food, not very sweet and greasy, capable of being dissolved in the mouth, fresh and fragrant in the mouth, sweet and slightly salty, and endless in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a production process of low-sugar and low-salt Dongpo lychee cookies. Background technique [0002] Cookies, derived from English COOKIE, is a Cantonese transliteration introduced from Hong Kong, China. Cookies are interpreted as thin and flat egg-like biscuits in the United States and Canada. According to textual research, it was invented by the Iranians. Handmade cookies are one of the most popular foods in the world. Although different cookies have their own characteristics, their methods are similar. They are all made with water. to make the base as thin as possible and allow bubbles to appear. [0003] Most of the existing cookie production processes have a lot of sugar, and customers are prone to obesity or greasy taste when eating a lot, and the existing cookies are more troublesome in large-scale production, requiring more Too many large machines are not conduci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/34A21D13/06A21D13/062
CPCA21D2/34A21D2/36A21D13/06A21D13/062
Inventor 魏秋莲
Owner 红灶坊(惠州)食品有限公司
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