54 results about "Baking powder" patented technology

The invention discloses a preparation method of cooked wheaten food containing coffee and coffee crisp steamed stuffed bun, and the preparation method of the cooked wheaten food containing coffee mainly comprises the following steps: putting flour, low-sugar yeast, baking powder and salt into a dough mixer, mixing and stirring for 2-3 minutes, then adding coffee mixed liquor, and kneading dough for 5-6 minutes to form first dough, according to the present invention, the Yunnan small-grain coffee and the traditional broken crisp steamed stuffed bun production process are combined, the innovation and the upgrading of the traditional food are achieved, the coffee concentrate is added into the steamed stuffed bun, and the coffee concentrated liquid is added through the slow-release absorption mechanism of the caffeine and the refreshing function, such that the taste of the steamed stuffed bun is improved, and the taste of the steamed stuffed bun is improved. The coffee polyphenol and the carbohydrate are combined to effectively avoid nervous excitation caused by excessive intake, the synergistic effect of the coffee polyphenol and the carbohydrate contributes to blood glucose stabilization, in addition, the technical bottleneck of the existing coffee wheaten food is solved, and the product is endowed with multiple health values, regional culture characteristics and market competitiveness.

The invention discloses a resistant biscuit and a preparation method thereof, and belongs to the technical field of health-care food, and the resistant biscuit is prepared from the following raw materials: raw material powder, butter, egg white, a sweetening agent and edible salt; the raw material powder consists of the following raw materials: high-amylose resistant starch, cooked soybean meal, vital gluten, pumpkin powder, quinoa flour, dietary fibers, baking powder and an adhesive. According to the resistant biscuit provided by the invention, by reasonably determining the proportion of the raw materials in the biscuit and the types of the high-amylose resistant starch, the sweetening agent, the dietary fiber and the adhesive, the dough strength is increased, the dough is more easily clustered, the ductility and the water binding capacity are improved, and the dough is moderate in hardness. The prepared biscuits are complete in appearance, porous in section structure, fine and uniform, fine and smooth in mouth feel and free of granular sensation; moreover, the biscuit has the characteristics of slow sugar rise and high satiety, and can meet the requirements of people with blood sugar control on biscuit products.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

The invention relates to the field of food processing, and discloses a treatment method and device for prolonging the shelf life of low-temperature slowly-cooked ready-to-eat chicken breast, and the method comprises the following steps: S1, preparing a deep antibacterial injection and a surface synergistic protective liquid; s2, performing step-by-step gradient permeation treatment on the chicken breast; s3, performing vacuum packaging on the chicken breast subjected to the step-by-step gradient permeation treatment; s4, carrying out stepped heating and slow cooking process treatment on the chicken breast subjected to vacuum packaging; the device comprises a preparation module, a permeation treatment module, a vacuum packaging module and a low-temperature slow cooking treatment module. Through the synergistic effect of the nisin and the acetic acid powder, a firm antibacterial core is constructed in the chicken breast; meanwhile, a protective barrier is formed on the surface layer of the product by using natural components such as sucrose ferment powder. In this way, the antibacterial efficiency and durability are greatly improved, use of traditional chemical preservatives is avoided, and the product is safer and healthier.

The present application relates to the field of food processing technology, and more particularly to a modified frozen dough with oxidized konjac polysaccharide and a preparation method thereof. The frozen dough comprises the following raw materials in parts by weight: 850-950 parts of flour, 500-600 parts of water, 2.55-9.5 parts of oxidized konjac polysaccharide, 8.5-14.25 parts of calcium gluconate, 0.25-1 part of zinc gluconate, and 8-60 parts of a leavening agent. The leavening agent is yeast or baking powder. In the preparation, the oxidized konjac polysaccharide, calcium gluconate and zinc gluconate are uniformly dispersed in water, and then subjected to high-pressure homogenization and plasma treatment. All the raw materials are put into a dough mixer, mixed at low speed for 1-3 min, and then mixed at high speed for 3-5 min. After mixing, the dough is divided into small doughs, and rolled into small balls. The doughs are wrapped with plastic wrap and quickly frozen. The frozen dough has improved stability, and the deterioration of the specific volume of the food made from the frozen dough is improved.

The application discloses a kind of subsection continuous synergistic fermentation methods of donut dough, comprising: dry yeast A is mixed with glucose, water stirring, activation is carried out, and activated yeast is obtained;Dry yeast B is mixed with melted butter, and late wake-up yeast is made;Activated yeast, late wake-up yeast, superoxide dismutase are added to dough raw materials, and dough is made, shaping;Subsequently, subsection continuous temperature and humidity fermentation method is used, and dough leavening is completed;The application adds superoxide dismutase in dough, provides oxygen for yeast fermentation, completes the coupling fermentation of leavening agent, and uses subsection continuous fermentation in leavening process, first low-humidity fermentation, then medium-humidity constant-temperature fermentation, finally high-humidity constant-temperature fermentation, so that the expansion degree of the donut dough prepared by the method is better, and the use of additives such as baking powder can be abandoned;The three-stage fermentation method of the application can increase the volume by 20-27% compared with the traditional fermentation method.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

The application discloses a preparation method of a protein-supplemented gluten-free frozen cake and belongs to the technical field of food. The cake is prepared from the following raw materials in proportion by weight: egg liquid 120 parts, rice flour 55-100 parts, whey protein isolate 15-45 parts, egg white powder 9-30 parts, sugar powder 45 parts, milk 20 parts and baking powder 3 parts. The specific preparation steps mainly include egg liquid whipping, mixing and sieving, batter adjusting and mold filling, baking, and cooling and freezing storage. The preparation method of the protein-supplemented gluten-free frozen cake can improve the large pores in the cross section of the cake produced by a high proportion of whey protein isolate, improve the sensory properties and nutritional value of the gluten-free cake, inhibit the aging caused by starch recrystallization during the freezing and freezing storage of the cake, and improve the freezing and freezing storage stability of the frozen cake.

The application discloses a kind of quick detection method and combination device of aluminum-free baking powder quality index, belong to the field of food additives.The specific steps are as follows: the experimental group baking powder sample and blank group baking powder sample needed for detection are prepared;Experimental group baking powder sample is placed in water bath reaction box and constant temperature water bath reaction is carried out;Heated deionized water (above 90 DEG C) is added to the experimental group sample tube after water bath, gas is collected, and parameters are read;Blank group baking powder sample is placed in water bath reaction box and constant temperature water bath reaction is carried out;Heated deionized water (above 90 DEG C) is added to the blank group sample tube after water bath, gas is collected, and parameters are read;Gas production index of baking powder is obtained by formula calculation, and baking powder gas production duration, PH value of baking powder after water solution are obtained by reading parameters, and a total of three quality indexes are obtained.In addition, the application provides a kind of combination device for quickly detecting baking powder quality index (gas production, gas production duration, water solution PH value), which is composed of water bath reaction box (part A), handheld sampler (part B), sample tube rack (part C) and baking powder gas collection device (part D).The application provides a method capable of detecting multiple samples at a time, improves detection efficiency and accuracy, and integrates the detection device.

The invention discloses a low-GI gluten-free fat-reducing bean dreg and scallop bread formula and a preparation method thereof. Relates to the technical field of food, and is prepared from the following raw materials in parts: 150 parts of dry bean dreg powder, 20 parts of ocean car shell powder, 20 parts of coconut flour, 60 parts of momordica grosvenori erythritol, 10 parts of baking powder, 5 parts of baking soda, 300 parts of drinking water, 10 parts of lemon juice, 200 parts of egg liquid, 280 parts of mozzarella cheese, and 10 parts of crushed grains and nuts. The low-GI gluten-free fat-reduced bean dreg and scallop bread has the effects of low glycemic index, low GI, fat reduction and the like, is close to scallop bread made of wheat flour in taste, is soft and delicious, is suitable for serving as a daily staple food for related sugar-controlled people with diabetes, weight management and the like, is beneficial to improving the blood sugar level and improving the overall health condition of citizens, does not contain gluten, and is suitable for being eaten by people with diabetes, weight management and the like. The flour is especially suitable for gluten allergy people to eat.

The invention provides cleaning and leavening powder and a preparation method thereof. The cleaning and leavening powder comprises the following raw materials in percentage by weight: 50-70% of Anhua tea seed powder, 10-20% of Anhua dark tea powder, 10-20% of Anhua rhizoma polygonati powder and 5-15% of saponin powder.

The invention provides a seedling rope kelp culture raft frame and a culture method thereof, and relates to the technical field of kelp culture. The seedling rope kelp culture raft frame mainly comprises buoyancy ropes, culture seedling ropes, positioning ropes and adjustable floating balls. The buoyancy rope is composed of a plurality of rows of ropes and fixed to the seabed through peg ropes and pegs. Adjustable floating balls are mounted on the breeding seedling ropes, slow-release balls are arranged in the adjustable floating balls, and telescopic grooves are formed in the outer side walls of the adjustable floating balls; and the positioning rods are used for connecting breeding seedling ropes and keeping the whole raft frame stable. Through the innovative design of the adjustable floating ball, parts such as the micro water pump, the electromagnetic water valve and the electromagnetic gas valve are utilized, and baking powder in the slow release ball is combined, so that automatic adjustment of buoyancy is achieved. The cultivation method comprises the whole process of kelp seedling selection, cultivation, seedling hanging, buoyancy adjustment, daily management and final harvesting, automation and high efficiency of kelp cultivation are achieved, and the problems that in the prior art, buoyancy adjustment is inconvenient, floating balls are prone to aging, and automatic control is lacked are effectively solved.

The invention relates to walnut cakes capable of avoiding an oil return phenomenon and a preparation method thereof, and the preparation method comprises the following steps: (1) mixing edible oil, psicose and isomaltitol, and stirring by adopting gradient temperature control to obtain a sugar-oil mixture; (2) mixing the sugar-oil mixture obtained in the step (1), eggs, water, wheat flour, baking powder, baking soda, resistant dextrin, edible gum, edible salt and protein powder to obtain dough; (3) the dough in the step (2) is subjected to fermentation, forming and sectional type baking, and the walnut cake is obtained. Through cooperation of the raw materials and the technology, the phenomenon of oil return of the walnut cake during storage can be avoided, and meanwhile the good taste, color and texture of the walnut cake are kept.

The invention provides a method for preparing frozen fried food capable of being reheated by microwaves. The method comprises the following steps: wrapping raw meat with water-blocking layer powder; then, the raw meat wrapped with the water-blocking layer powder is wrapped with hydrophobic skin paste; adhering bread crumbs to the outer paste to obtain a food to be fried; frying the food to be fried to obtain fried food; and freezing the fried food product; wherein the water-blocking layer powder comprises the following components in percentage by weight: 40-65% of sweet potato starch, 20-45% of sweet potato powder, 1-5% of cardalan gum and 10-15% of protein powder, and the percentage of each component is selected from the listed range to the total of 100%. The hydrophobic skin paste comprises low-gluten flour, glutinous rice flour, corn starch, whey protein, baking powder, modified starch and water according to a formula ratio of 23-27% by weight, 8-12% by weight, 5-10% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight, 1-5% by weight and 50-55% by weight, and the percentage of each component is selected from the listed range to the total of 100% by weight. The invention also provides a method for microwave reheating the frozen fried food.

This invention relates to a broad bean-based nutritional rice cake and its preparation process. Using glutinous rice flour as the raw material, the process begins with drying. The glutinous rice flour is then microwaved. Bacterial cellulose is nano-sized. The nano-sized bacterial cellulose is then mixed with the modified glutinous rice flour. After the reaction, centrifugation is performed to obtain a glutinous rice flour / bacterial cellulose mixture. Broad bean supernatant and a starter culture are then prepared. 100 parts of the above glutinous rice flour / bacterial cellulose mixture, 15-25 parts of broad bean supernatant, 8-10 parts of the starter culture, 1-3 parts of baking powder, 3-5 parts of sugar, and 0-20 parts of water are mixed evenly. The mixture is then molded, fermented, and steamed to obtain the rice cake product. The addition of bacterial cellulose in the preparation of the starter culture plays a crucial role in stabilizing the fermentation process and improving fermentation efficiency. Furthermore, the idea of ​​using components similar to the fermentation raw materials to acclimate bacterial strains provides a feasible approach for preparing solid-state fermentation agents.

This disclosure pertains to the field of nutritional food applications and discloses a natural nutritional baking premix powder and its applications. The premix powder is made from main ingredient powder, yogurt powder, sucrose, coconut flour, etc., mixed evenly in a specific weight ratio. The nutritional baking premix powder formula of this disclosure uses a combination of grains, yogurt powder, and coconut flour. By studying the baking characteristics of grain powder, yogurt powder, and coconut flour, and the influence of different ratios on the overall baking process of the premix powder, the optimal combination formula and preparation process of grain powder, yogurt powder, and coconut flour were determined, successfully replacing traditional emulsifiers, thickeners, non-dairy creamer, baking powder, flavorings, etc. The various baking products produced by this disclosure better meet the growing demand of modern consumers, especially children aged 3-15, for healthier and more nutritious baked goods, providing the public with another healthy and nutritious food option.

The invention relates to the technical field of food processing, and particularly discloses oolong tea biscuits and a preparation method thereof. The preparation method comprises the following steps: stirring 6-10 g of oolong tea powder, 30-70 g of powdered sugar, 4-6 g of food-grade baking powder and 45-55 g of egg liquid, then adding 90-110 g of low-gluten flour, uniformly mixing, then adding 30-70 g of softened butter, kneading to obtain dough, rolling the dough into dough slices, refrigerating and baking to obtain the oolong tea biscuits. The oolong biscuit prepared by the preparation method disclosed by the invention is complete in appearance, uniform in color and luster, obvious in oolong flavor, crisp in taste and good in tissue structure, texture characteristics such as hardness and chewiness of the oolong biscuit are remarkably improved compared with those of common biscuits, and the functional component tea polyphenol of the oolong is reserved through process improvement, so that the oolong biscuit has unique flavor and health value.

The invention discloses a baked powder cake composition and a preparation method thereof, and belongs to the technical field of cosmetics. The composition has the characteristics of softness and stability, and is suitable for makeup fixing and skin color modification in makeup products. By adding the skin feeling regulator and optimizing the ratio of the dry powder to the emulsion, the baked powder cake composition realizes soft skin feeling and good stability. The preparation method comprises the following steps: mixing the pearl powder, the synthetic fluorophlogopite, the skin feeling regulator and other raw materials to prepare a dry powder phase; preparing deionized water, dipropylene glycol, glycerol and the like into a water phase; heating and dissolving the oil phase raw material, and emulsifying and homogenizing with the water phase; and mixing the dry powder phase and the emulsion phase according to a specific ratio, performing compression molding, and drying. The baked powder cake composition has the characteristics of soft skin feeling, high glossiness, no powder flying when being attached to the skin and good stability.

The present invention discloses a 3D baking powder and a preparation method thereof. The method first heats and mixes baking powder ingredients in a certain proportion, pours them into a mold, and freezes them. The mixture is then demolded and packaged to produce a semi-finished baking powder. Finally, the semi-finished baking powder is baked using variable frequency drive to produce a 3D baking powder product. Based on traditional baking powder preparation techniques, the present invention creatively bakes the baking powder in stages, from low, medium, and high temperatures. The product produced using this process exhibits a light, translucent finish, a delicate texture, a smooth, moisturizing, and crystal-clear appearance, and is suitable for large-scale production and promotion.

The invention discloses a chenopodium quinoa coarse cereal chiffon cake and a preparation method thereof. The chenopodium quinoa coarse cereal chiffon cake is prepared from the following raw materials: mixed powder, eggs, milk, xylitol, salad oil and tartar powder, the mixed powder comprises quinoa flour, low-gluten flour and baking powder; the chenopodium quinoa flour accounts for 5-10% of the mixed flour in percentage by mass; the baking powder accounts for 2% of the mass of the mixed powder; and the balance of low-gluten flour. The dosage of the eggs is 2.6-2.9 times of the mass of the mixed powder; the dosage of the xylitol is 75-85% of the mass of the mixed powder; the dosage of the milk is 40-70% of the mass of the mixed powder; the dosage of the salad oil is 40-60% of the mass of the mixed powder; the dosage of the tower powder is 2-5% of the mass of the mixed powder. According to the chenopodium quinoa coarse cereal chiffon cake, the bitter taste of coarse cereal powder is effectively solved, the cake has better flavor, and the nutritional value of the chiffon cake is also improved.

The present application relates to a kind of low saturated oil and its application for improving the oxidation stability and quality of shortbread, belonging to the field of baked food processing.The present application provides the preparation method of low saturated oil: saturated fat and high oil acid oil are heated in water bath, after high-speed shearing, ultrasonic treatment, quench kneading, and low saturated oil is obtained;It also provides the preparation method of shortbread: low saturated oil is added into white sugar and stirred, whole egg liquid is stirred evenly;Baking powder and baking soda are added and stirred evenly, low-gluten wheat flour is added and stirred evenly, and dough is obtained;Shortbread cake blank is made from dough and baked to obtain shortbread.The shortbread made of low saturated oil has excellent sensory quality: good blooming effect, oiliness and crispness in mouth, rich sweet flavor and good oil retention effect;While reducing saturated fatty acid, the oxidation stability is well maintained, and the shelf life is extended.

The present invention discloses a fried food crispness retention period prolonging formula preparation technology, and relates to the technical field of food processing, and the fried food crispness retention period prolonging formula preparation technology comprises the following steps: cassava starch, corn starch, low-gluten flour, glutinous rice flour, baking powder and sodium bicarbonate are put into a reaction kettle to be stirred, soybean lecithin is added to be stirred, and stirring is performed; adding the modified trehalose and the modified rosemary extract, stirring, adding the mixed solution in three times, and stirring to obtain the formula for prolonging the crispness retention period of the fried food. The modified glutinous rice flour is added, so that starch retrogradation can be inhibited, the crispy shells are prevented from being softened after being refrigerated, and the anti-aging performance is remarkably improved; the powder has excellent compatibility with other powder, and after the powder is uniformly dispersed in the paste, the toughness and compactness of the crisp shell can be enhanced, so that the crisp taste is kept, and the binding strength of the crisp shell is improved; and the modified rosemary extract is added, so that the dispersion uniformity is good, the taste of the crisp shell is not influenced, the modified rosemary extract and the modified trehalose cooperate to form double protection of oxidation resistance and moisture absorption resistance, and the crispness retention period is further prolonged.

The invention discloses a preparation method of cosmetic freeze-drying baking powder. The preparation method comprises the following steps: S1, raw material mixing: uniformly mixing mica, a vinyl polydimethylsiloxane / polymethylsilane silsesquioxane cross-linked polymer, toner, pearlescent and other components in mixing equipment; s2, compression molding: putting a silica gel sleeve into a metal jig, pouring the pasty material body into a silica gel film, and performing compression dewatering molding through pressure equipment; s3, freezing treatment: putting the formed material body into freezing equipment at the temperature of 40 DEG C below zero to 50 DEG C below zero to be frozen for 30 minutes; s4, demolding and placing: demolding after freezing is completed, and placing for 60 minutes after demolding; and S5, baking and drying: baking in an oven at 60 DEG C for 12 hours to evaporate 95% of water. Compared with the prior art, the method has the advantages that the baked powder prepared by the method is fine and smooth in surface and excellent in texture, and meanwhile, the product has relatively good drop resistance, and is not damaged after vertically dropping from 30cm to a marble slab for two times according to a test.

The utility model discloses a composite dietary fiber enhanced low-GI baking powder mixer which comprises a tank body, a raw material tank, a preheating tank, a first stirring assembly and a second stirring assembly, a first electromagnetic discharge valve is arranged at the lower end of the tank body; a first heating assembly is arranged on the outer side of the tank body; the plurality of raw material tanks are circumferentially arranged at the upper end of the tank body; the preheating tanks are circumferentially arranged on the upper portion in the tank body, one preheating tank is correspondingly arranged below each raw material tank, the preheating tanks are communicated with the corresponding raw material tanks through second electromagnetic discharging valves and discharging pipes, second heating assemblies are arranged on the outer sides of the preheating tanks, and third electromagnetic discharging valves are arranged at the lower ends of the preheating tanks; the first stirring assembly is arranged in the tank body and is used for stirring materials in the tank body; and one second stirring assembly is arranged in each preheating tank and used for stirring the materials in the preheating tanks. In conclusion, the device has the advantages of novel structure, convenience in operation, good mixing effect and the like.

This invention discloses a method for preparing butter and its application in improving the hardness and texture of additive-free cookies, belonging to the field of butter preparation technology. The method includes: pasteurizing and maturing light cream; obtaining initial butter using a continuous buttermaking machine; and then sequentially subjecting it to melt treatment with medium-temperature induced crystallization, reheating for rearrangement, scraper-type rapid cooling and kneading, and low-temperature maturation, thereby regulating the milk fat crystal structure and fat network morphology. The resulting butter has a solid fat content of 8-20% at 20°C, preferably satisfying a specific multi-temperature solid fat content relationship. When used in the preparation of additive-free cookies, this butter can reduce cookie hardness and improve crumbliness, meltability, and overall texture without the need for baking powder or chemical leavening agents.

The invention discloses a tobacco raw material processing system for heating cigarettes and application of the tobacco raw material processing system. The tobacco raw material processing system comprises a preprocessing and feeding unit and a baking and powdering unit. The pretreatment and feeding unit is connected with the baking and powdering unit; the pretreatment and feeding unit comprises a screening device used for screening tobacco raw materials; the baking powder making unit comprises a fixed shell, a sealed powder making bin, a stirring device and an electromagnetic heating device; the sealed powder making bin is arranged in the fixed shell; the stirring device is arranged in the sealed powder making bin and can stir the tobacco raw materials in the sealed powder making bin, and the electromagnetic heating device is arranged close to the sealed powder making bin so that the tobacco raw materials can be heated and baked while being stirred. According to the invention, the purposes of efficient fragrance extraction, uniform impurity removal and low energy consumption can be achieved.

The invention discloses a mung bean powder processing and baking machine which comprises a central control unit, and a raw material pretreatment unit, a micro-crushing and airflow grading unit, a baking powder film forming unit, a drying unit and an integrated packaging unit which are respectively in communication connection with the central control unit. The whole process control from raw materials to finished products is realized; the central control unit is introduced, and the whole-process processing device covering raw material processing to finished product packaging is constructed, so that data intercommunication and collaborative operation among all process units are realized, the current situation of isolated operation of traditional equipment is thoroughly changed, and the overall automation degree and operation efficiency of the production system are improved.

The utility model discloses a powder drying dust collecting device which comprises a box body, an air inlet is formed in the outer surface of the box body, an air outlet cylinder is fixedly installed at the end, away from the air inlet, of the box body, one end of the air inlet is connected with an air outlet of a powder drying machine, and a spraying mechanism is arranged in the box body. And through the spraying mechanism, water can be in full contact with air which enters the box body and is mixed with copper powder, the copper powder in the air is removed, and pollution caused by dust is reduced. According to the powder drying dust collecting device, air mixed with copper powder can enter the box body through the air inlet along with operation of the powder drying machine, water in the box body can be pumped into the atomization spraying pipe and sprayed outwards along with operation of the water pump, the sprayed water mist can make full contact with the copper powder in the air, and therefore the copper powder in the air can be fully sprayed out. And the copper powder can be adsorbed and fall into the box body, so that the pollution of dust to the air environment is reduced.

The present application relates to a kind of nougat and its preparation method to avoid oil return phenomenon, the preparation method includes the following steps: (1) edible oil, allulose and isomalt are mixed, gradient temperature control stirring is used, to obtain sugar oil mixture;(2) the sugar oil mixture of step (1), egg, water, wheat flour, baking powder, baking soda, resistant dextrin, edible glue, edible salt and protein powder are mixed, to obtain dough;(3) the dough in step (2) is leavened, shaping and segmented baking, to obtain the nougat.The present application can avoid the phenomenon of nougat oil return in storage by the synergy of raw materials and process, while maintaining the good taste, color and texture of nougat.

The invention discloses low-GI noodles applying a superfine grinding modified highland barley starch structure, and relates to the technical field of low-GI noodle processings.The low-GI noodles are prepared by the steps that S1, highland barley is cleaned up, dried and placed in a low-temperature vibration superfine grinding machine to be ground, and modified highland barley starch is obtained; and S2, adding water into the modified highland barley starch, edible salt and ferment powder, mixing to obtain dough, fermenting, pressing, tabletting the fermented dough, and cutting into strips to prepare the low-GI noodles. The original structure of the highland barley starch is modified to improve the molecular orderliness of the highland barley starch and increase the content of resistant starch, so that the digestion characteristic and blood glucose response of the highland barley starch are changed. The grain size and structure of the highland barley starch are changed through a superfine grinding technology, so that the digestion rate is reduced, and the blood glucose response is reduced.