30results about How to "Increase the choice of flavors" patented technology

The invention discloses a steamed proso millet bun stuffed with all kinds of fruits and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, cowpea flour and cranberry flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added cowpea flour and cranberry flour accounts for 6-10% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the cowpea flour to the cranberry flour added into the steamed proso millet bun wrapper is 4.3:1. The steamed proso millet bun disclosed by the invention is stuffed with all kinds of fruits, and the stuffing is composed of pineapples, pears, mangoes, Hami melons, apricots, raisins, shelled melon seeds, honey, white granulated sugar and brown sugar. The steamed proso millet bun stuffed with all kinds of fruits has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the cowpea flour and the cranberry flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.

The invention discloses Chinese dumplings with pineapple-broccoli stuffing and a preparation method thereof. The Chinese dumplings with pineapple-broccoli stuffing comprise dumpling wraps and dumpling stuffing; the dumpling wraps are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; yellow millet flour and corn gluten meal are also added in the dumpling wraps; the dumpling stuffing is pineapple-broccoli stuffing; and the pineapple-broccoli stuffing is prepared from the following raw materials in parts by weight: 25-30 parts of pineapples, 35-45 parts of broccolis, 10-15 parts of water chestnuts, 5-8 parts of jasmine flowers, 3-5 parts of jasmine-flower honey, 1-3 parts of brown sugar, 1-3 parts of white granulated sugar and 1-3 parts of salt. Traditional Chinese dumpling making technology is changed by the preparation method, and Chinese dumpling flavor selections are enriched by the Chinese dumplings with pineapple-broccoli stuffing. Moreover, the yellow millet flour and the corn gluten meal are added in the dumpling wraps, so that nutritive values of the Chinese dumplings are greatly increased; and the Chinese dumplings are simple in production technology and suitable for large-scale production.

The invention relates to a sticky steamed bun with creamy custard chestnut stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, sophora flower powder and dolichos lablab l powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the sophora flower powder and the dolichos lablab l powder is 2-6% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the sophora flower powder to the dolichos lablab l powder is 1.3:4. According to the present invention, the stuffing of the sticky steamed bun is creamy custard chestnut stuffing, and the creamy custard chestnut stuffing comprises egg, chestnut, milk powder, cream, butter, brown sugar and white granulated sugar; and with the sticky steamed bun with creamy custard chestnut stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the sophora flower powder and the dolichos lablab l powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention relates to a sticky steamed bun stuffed with pumpkin and cassiae nodosae paste and a production method of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste. In order to solve the problems that in the prior art, the nutrient value of the sticky steamed bun stuffed with bean paste is low, and the taste is single, buckwheat flour and coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, the addition amount of the buckwheat flour and the coix seed flour is5-8% of the total mass of the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, and the mass ratio of the added buckwheat flour to the added coix seed flour in the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is 2.6 to 1. The paste in the sticky steamed bun is the pumpkin and cassiae nodosae paste which is prepared from cassiae nodosae, pumpkins, peas, brown sugar and white granulated sugar. According to the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, disclosed by the invention, a conventional technology for making the sticky steamed bun stuffed with bean paste is changed, selection of the taste of the sticky steamed bun stuffed with bean paste is increased, and the buckwheat flour and the coix seed flour are added to the wrapper of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste, so that the nutrient value of the sticky steamed bun stuffed with the pumpkin and cassiae nodosae paste is greatly increased.

The invention relates to a sticky steamed bun with banana creamy custard stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, purple phaseolus vulgaris powder and water chestnut powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the purple phaseolus vulgaris powder and the water chestnut powder is 7-10% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the purple phaseolus vulgaris powder to the water chestnut powder is 3.4:1. According to the present invention, the stuffing of the sticky steamed bun is banana creamy custard stuffing, and the banana creamy custard stuffing comprises banana, egg, milk powder, unsalted butter, butter, orange powder, honey, brown sugar and white granulated sugar; and with the sticky steamed bun with banana creamy custard stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the purple phaseolus vulgaris powder and the water chestnut powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.

The invention relates to dumplings with pear and cucumber fillings and a preparation method of the dumplings. The dumplings are made of dumpling wrappers and dumpling fillings, wherein the dumpling wrappers are prepared from wheat flour, oat flour, buckwheat flour and coix seed flour; white kidney bean powder and green bean powder are added to the dumpling wrappers; the dumpling fillings are the pear and cucumber fillings and are prepared from the following raw materials in parts by weight: 25-30 parts of pears, 35-45 parts of cucumbers, 10-15 parts of asparagus, 5-8 parts of daisy flowers, 3-5 parts of sweet-scented osmanthus honey, 1-3 parts of white sugar, 1-3 parts of white granulated sugar, and 1-3 parts of edible salt. According to the dumplings and the preparation method thereof disclosed by the invention, a conventional dumpling making technology is changed, the selection of the taste of the dumplings is increased, and the white kidney bean powder and the green bean powder are added to the dumplings, so that the nutrient value of the dumplings is greatly increased, the making technology is simple, and the dumplings are suitable for mass production.

The invention discloses a rice fruit. The formula of the rice fruit comprises the following components in parts by weight: 20-25 parts of rice, 15-20 parts of sticky rice, 15-20 parts of white granulated sugar, 1-2 parts of modified starch, 1-2 parts of wheat flour, 1-2 parts of corn flour, 1-2 parts of sorghum flour, 1-2 parts of red bean flour, 1-2 parts of oat flour, 1-2 parts of soybean flour, 1-2 parts of sesame flour and 0.5-1.5 parts of red chilli powder. The invention also discloses a preparing method of the rice fruit. The rice fruit disclosed by the invention is unique in taste, crispy and sweet; and the fillings are soft and have long aftertaste. The preparing method of the rice fruit is suitable for industrial production.

The invention provides complex gum as well as low-acidity jelly prepared from the same and a preparation method thereof. The complex gum comprises the following components in percentage by weight: 21%-29% of konjac gum, 22%-31% of carrageenan, 33%-41% of xanthan gum and 8%-15% of locust bean gum. The preparation method of the jelly comprises the following steps: (1) mixing 0.6-0.8 part of the complex gum with 10-18 parts of white granulated sugar and dissolving with water, adding rice-soybean milk prepared from 0.8-1.2 parts of rice meal and 0.2-0.4 part of soybean or 1-3 parts of skim milk powder, evenly mixing, adding water until the total amount reaches 100 parts, and then homogenizing for thinning gains; (2) water-absorbing for swelling the obtained gel solution, and then gel-melting;and (3) carrying out high-temperature counter-pressure sterilization, and cooling for forming the low-acidity jelly. The complex gum provided by the invention has the advantages of strong high-temperature resistance and good gel performance; and the jelly product prepared from the complex gum has no acid taste of acidic jelly so that the taste of the jelly is diversified.

The invention discloses yellow radish rice cakes and a manufacturing method thereof. The yellow radish rice cakes are prepared from the following components in parts by weight: 90-110 parts of glutinous rice, 5-10 parts of sticky rice, 6-10 parts of soybeans, 6-10 parts of white radishes, 6-10 parts of carrots, and 6-10 parts of rock sugar. The yellow radish rice cakes prepared by the method havea unique taste and a good mouth feel, and are not easy to harden and greatly popular with different consumers.

The invention discloses a fruit and balsam pear Huangba cake and a making method thereof. The fruit and balsam pear Huangba cake comprises, by weight, 90-110 parts of glutinous rice , 5-10 parts of sticky rice, 6-10 parts of soybeans, 8-16 parts of balsam pears, 5-8 parts of watermelons, 5-10 parts of brown sugar and 5-7 parts of peanut kernels. The Huangba cake made in the invention has unique taste and good mouthfeel, is not overly sweet, is not prone to become hard, and is deeply loved by different consumers.

The invention discloses a bitter gourd yellow glutinous rice cake and a preparation method thereof. The bitter gourd yellow glutinous rice cake is prepared from the following raw materials in parts by weight: 90-110 parts of polished glutinous rice, 5-10 parts of glutinous rice, 6-10 parts of soybeans, 8-16 parts of bitter gourd and 8-12 parts of crystal sugar. The yellow glutinous rice cake prepared by the preparation method disclosed by the invention is unique in taste, is good in mouthfeel, does not easily become hard and is quite popular among various consumers.