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Pumpkin pastry suitable for different crowds to eat and preparation method of pumpkin pastry

A technology for pumpkin and pastry, applied in the field of pumpkin pastry and preparation, can solve problems such as restricting the consumption of diabetic patients, and achieve the effects of inhibiting the rise of blood sugar, rich in nutrition and pure aroma

Pending Publication Date: 2022-06-07
HENAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current pumpkin pastries add sugar or sweeteners, which also limits the consumption of diabetics to a certain extent.

Method used

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  • Pumpkin pastry suitable for different crowds to eat and preparation method of pumpkin pastry
  • Pumpkin pastry suitable for different crowds to eat and preparation method of pumpkin pastry
  • Pumpkin pastry suitable for different crowds to eat and preparation method of pumpkin pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A pumpkin pastry suitable for infants, pregnant women, the elderly, diabetics and other special groups, including flour, and based on the quality of the flour, 40%-95% pumpkin, 1%-30% water, yeast powder 0.1%-1%; wherein, the pumpkin is a bunch of cashew pumpkin.

Embodiment 2

[0025] Example 2 Preparation of pumpkin pastry

[0026] The process includes:

[0027] 1) Put the pumpkin and water into a beater, and make a pumpkin pulp; the remaining pumpkin is cut into small cubes, each 6g, as the filling;

[0028] 2) Mix the yeast powder and flour evenly, pour the pumpkin pulp into the mixed powder to knead the dough, knead until the dough is smooth and not sticky, put it in a bowl after it is rounded, and put it in a fermentation box (30°C, humidity 75%) Fermentation for 1h;

[0029] 3) After fermentation, take out the dough, sprinkle a small amount of dry flour on the dough, knead it into a smooth and non-stick dough again, weigh 20g of each dough as dough, wrap it in pumpkin stuffing, and knead it into a ball;

[0030] 4) Put the wrapped pumpkin packaging tray into the fermentation box, ferment for 20min, and take it out after proofing;

[0031] 5) Put wet gauze on the steaming grid, put the pumpkin bag on the steaming grid, leave a gap, put cold w...

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Abstract

The invention discloses pumpkin pastries eaten by different crowds, which comprise flour, and further comprise 40-95% of pumpkin, 1-30% of water and 0.1-1% of yeast powder by taking the mass of the flour as a reference. Wherein the pumpkins comprise bunchy cashew pumpkins; the preparation method comprises the following steps: weighing the raw materials according to the mass ratio, preparing pumpkin pulp from 10-60% of pumpkins, and making the remaining pumpkins as pumpkin stuffing; mixing the pumpkin pulp with flour, yeast powder and water, performing dough kneading, performing fermentation, and making wrappers; and wrapping the pumpkin stuffing with the wrapper, fermenting, and steaming to obtain the pumpkin pastry. Under the condition of not adding any sugar or sweetening agent, only the sweetness of the pumpkins is used as a unique sweetness source, and specific types of cashew nuts and pumpkins are used as raw materials, so that the nutrients of the pumpkins are reserved, the sweetness of the pumpkin pastry is improved, and the pumpkin pastry does not increase hyperglycemia and is suitable for large-scale production. The nutritional, green and healthy staple food is suitable for infants, pregnant women, old people, diabetics and other special crowds to eat.

Description

technical field [0001] The invention relates to the technical field of pumpkin pastry, and more particularly to a pumpkin pastry suitable for different special groups such as infants, pregnant women, the elderly and diabetics and a preparation method thereof. Background technique [0002] Diabetes mellitus is a group of metabolic diseases characterized by chronic hyperglycemia caused by multiple etiologies due to defects in insulin secretion and / or utilization. Long-term carbohydrate, fat, and protein metabolism disorders can cause multi-system damage, resulting in chronic progressive lesions, dysfunction and failure of tissues and organs such as eyes, kidneys, nerves, heart, and blood vessels. In severe illness or stress, acute severe metabolic disorders such as diabetic ketoacidosis and hyperosmolar hyperglycemia syndrome can occur. [0003] In the daily diet, diabetics need to pay special attention not to eat too many sweets to avoid raising blood sugar; also not to eat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/00A23P20/25A23L5/10
CPCA23L7/104A23P20/25A23L19/09A23L5/13A23V2002/00A23V2200/328A23V2250/76
Inventor 李瑜詹丽娟张党权庞凌云李家寅郭水欢胡家名
Owner HENAN AGRICULTURAL UNIVERSITY