Chickpea low-sugar low-oil milk-fat walnut cake and preparation method thereof

A chickpea, oil and milk technology, which is applied in baking, baked food, baked food with modified ingredients, etc., can solve the problems of high saturated fatty acid content, great harm of trans fatty acid, low heat sensitivity of vegetable oil, etc., and improve the flavor. , the effect of improving nutritional value and improving nutritional value

Pending Publication Date: 2022-08-02
广东省外语艺术职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Whether vegetable oil or animal fat is used, the following problems exist. For example, animal fat has a high melting point, low digestibility, and high saturated fatty acid content. Vegetable oil has low heat sensitivity, and the trans fatty acid contained in it is harmful. Long-term consumption is easy to be harmful to human health. cause harm
Therefore, in today's society that increasingly pursues nutrition and health, walnut cakes are gradually neglected by consumers, and the consumption of this product is also subject to certain restrictions.

Method used

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  • Chickpea low-sugar low-oil milk-fat walnut cake and preparation method thereof
  • Chickpea low-sugar low-oil milk-fat walnut cake and preparation method thereof
  • Chickpea low-sugar low-oil milk-fat walnut cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The chickpea low-sugar and low-fat walnut crisp of the present embodiment, in parts by weight, includes the following raw materials:

[0070] 100 servings of low-gluten wheat flour, 10 servings of raw chickpea flour, 30 servings of white sugar, 1 serving of table salt, 35 servings of butterfat, 18 servings of eggs, 2 servings of drinking water, 0.9 servings of food powder, and 1.0 servings of stinky powder.

[0071] To prepare the chickpea low-sugar and low-fat walnut cake of the present embodiment, the specific steps are as follows:

[0072] (1) Dissolve food powder and stinky powder with drinking water;

[0073] (2) the mixture of cream butter, white granulated sugar, egg, salt and step (1) was stirred for 3min at a speed of 140r / min;

[0074] (3) adding the sieved low-gluten wheat flour and raw chickpea flour into the mixture of step (2), stirring at a speed of 140r / min for 3min to make dough, and the dough density is 1.10;

[0075] (4) Use the air pressure peach c...

Embodiment 2

[0079] The chickpea low-sugar and low-fat walnut crisp of the present embodiment, in parts by weight, includes the following raw materials:

[0080] 100 servings of low-gluten wheat flour, 15 servings of raw chickpea flour, 40 servings of white sugar, 1 serving of table salt, 40 servings of butterfat, 18 servings of eggs, 2 servings of drinking water, 0.88 servings of food powder, and 1.12 servings of stinky powder.

[0081] To prepare the chickpea low-sugar and low-fat walnut cake of the present embodiment, the specific steps are as follows:

[0082] (1) Dissolve food powder and stinky powder with drinking water;

[0083] (2) the mixture of cream butter, white granulated sugar, egg, salt and step (1) was stirred for 1min at a speed of 175r / min;

[0084] (3) adding sieved low-gluten wheat flour and raw chickpea flour to the mixture of step (2), stirring for 1min at a speed of 175r / min to make dough, and the dough density is 1.21;

[0085] (4) Use the air pressure peach crisp...

Embodiment 3

[0089] The chickpea low-sugar and low-fat walnut crisp of the present embodiment, in parts by weight, includes the following raw materials:

[0090] 100 parts of low-gluten wheat flour, 20 parts of raw chickpea flour, 45 parts of sugar, 2 parts of salt, 50 parts of butter, 12 parts of eggs, 8 parts of drinking water, 1 part of food powder, and 1.5 parts of stinky flour.

[0091] To prepare the chickpea low-sugar and low-fat walnut cake of the present embodiment, the specific steps are as follows:

[0092] (1) Dissolve food powder and stinky powder with drinking water;

[0093] (2) the mixture of cream butter, white granulated sugar, egg, salt and step (1) was stirred for 1min at a speed of 175r / min;

[0094] (3) adding sieved low-gluten wheat flour and raw chickpea flour to the mixture of step (2), stirring for 1min at a speed of 175r / min to make dough, and the dough density is 1.21;

[0095] (4) Use the air pressure peach crisp three-connection mold to form, adjust the air pr...

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PUM

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Abstract

The invention discloses a chickpea low-sugar low-oil milk-fat combined walnut cake and a preparation method of the chickpea low-sugar low-oil milk-fat combined walnut cake. The chickpea low-sugar low-oil milk fat synthetic walnut cake is added with the chickpea powder which is high in protein content and rich in dietary fiber, the dosage of fat and sugar is reduced, vegetable fat and animal body fat are replaced with milk fat, and the flavor, taste and nutritional value of the synthetic walnut cake are effectively improved. The chickpea walnut cake keeps the crisp texture of the traditional walnut cake, has unique chickpea flavor, strong chestnut flavor, no sweet greasy feeling, fine internal tissue and excellent sensory quality, reduces the supply of heat, increases the contents of protein, dietary fiber, vitamin and mineral substances, complements the nutritional value of the protein among the raw materials, improves the nutritional and health-care effects, and is suitable for large-scale production. The pursuit of modern people for health is met, and a new application way of the chickpeas is developed. The preparation method of the chickpea low-sugar low-oil milk-fat synthetic walnut cake is high in operation controllability and easy for large-scale production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chickpea low-sugar, low-oil butterfat walnut cake and a preparation method thereof. Background technique [0002] Walnut crisp, formerly known as walnut crisp, is a well-known snack in Guangdong, with a history of at least a hundred years, and is deeply loved by people. Walnut cakes have the meaning of harmony, so people bring a pack of walnut cakes to visit relatives and friends during the festivals. Later, in weddings, walnut cakes were used as gift cakes to symbolize harmony and happiness in marriage. This custom has been preserved in many places in Guangdong. [0003] The traditional walnut cake is made of flour as the main material, with edible oil, eggs and sugar and other auxiliary materials. Its texture is delicate, sweet and crisp, and the taste is sweet. Walnut crisps produced by traditional technology are high-energy, high-sugar and high-fat foods. From a nutritional...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/34A21D13/068A21D13/06
CPCA21D2/362A21D2/34A21D13/068A21D13/06
Inventor 曾丽芬杨月通黄兵
Owner 广东省外语艺术职业学院
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