Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of high-aroma type sachima

A high-flavor, wheat gluten protein technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of easy loss of aroma, enhanced eggy smell, weakened aroma, etc., and achieves no effect on product color and improves aroma. the effect of strength

Inactive Publication Date: 2011-08-31
SOUTH CHINA UNIV OF TECH
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aroma of traditional Sachima is easy to lose during storage. The sensory evaluation shows that the flavor of Sachima will change significantly after being stored at room temperature for one month. This trend becomes more apparent as the storage period increases

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Use gluten as raw material, add trypsin to hydrolyze, when the degree of hydrolysis of wheat gluten reaches 15%, heat at 95°C for 20 minutes to inactivate the enzyme, filter, concentrate, and spray dry to obtain enzymatic hydrolyzate of wheat gluten.

[0025] 2. Mix flour, fresh eggs, yeast, wheat gluten hydrolyzate and water evenly, proof for 6 hours at 28°C, humidity 70%, cut into predetermined shapes, and fry in palm oil at 130°C for 2 minutes to obtain oil Fried fruit. The mass percentages of flour, fresh eggs, yeast, and wheat gluten hydrolyzate are 45%, 54.7%, 0.1%, and 0.2%, respectively.

[0026] 3. After boiling the glucose syrup to 106°C, mix it with fried fruit, flatten it, cut it into shape, and obtain the high-flavor Sachima. Before boiling, the quality of the glucose syrup is 0.5 times that of the fried fruit.

[0027] The Shaqima prepared in Example 1 has the characteristic aroma of Shaqima, and the aroma intensity is obviously higher than that of th...

Embodiment 2

[0029] 1. Using gluten as raw material, add papain for hydrolysis. When the degree of hydrolysis of wheat gluten reaches 18%, heat at 95°C for 20 minutes to inactivate the enzyme, filter, concentrate, and spray dry to obtain enzymatic hydrolyzate of wheat gluten.

[0030] 2. Mix flour, fresh eggs, yeast, wheat gluten hydrolyzate and water evenly, proof for 5 hours at 30°C, humidity 80%, cut into predetermined shapes, and fry in palm oil at 140°C for 3 minutes to obtain oil Fried fruit. The mass percentages of flour, fresh eggs, yeast, and wheat gluten hydrolyzate are 50%, 49.5%, 0.2%, and 0.3%, respectively.

[0031] 3. After boiling the glucose syrup to 104°C, mix it with fried fruit, flatten it, and cut it into shape to obtain the high-flavor Sachima. Before boiling, the quality of glucose syrup is 0.6 times that of fried fruit.

Embodiment 3

[0033] 1. Mix flour, fresh eggs, yeast and water evenly. Proof for 6 hours at 28°C with a humidity of 70%. Cut into predetermined shapes and fry in palm oil at 130°C for 2 minutes to obtain fried fruits. Wherein the mass percentages of flour, fresh eggs, and yeast are 45%, 54.8%, and 0.2% respectively.

[0034] 3. After boiling the glucose syrup to 106°C, mix it with fried fruit, flatten it, cut it into shape, and obtain the high-flavor Sachima. Before boiling, the quality of the glucose syrup is 0.5 times that of the fried fruit.

[0035] Table 1 shows the color change of Sachima prepared by different examples. It can be seen from Table 1 that the present invention has basically no influence on the color of the product.

[0036] Table 1

[0037]

L

A

B

Example 1

68.88

1.353

29.60

Example 2

70.42

1.293

32.82

Example 3

69.34

1.305

30.64

[0038] Table 2

[0039]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of high-aroma type sachima, which comprises the following steps: evenly mixing flour, fresh eggs, a leavening agent, wheat gluten lactalbumin hydrolysate and water, fermenting, cutting into predetermined shape, deep frying in vegetable oil at 130-150 DEG C for 1-5 min, and then obtaining fried twisted dough sticks; and after boiling grape syrup to 100-106 DEG C, mixing the grape syrup with the fried twisted dough sticks, pressing flat, cutting, molding and obtaining the high-aroma type sachima. In the preparation method, by adding the wheat gluten lactalbumin hydrolysate, the aroma intensity of sachima can be significantly improved under the process conditions without affecting the color and luster of the product.

Description

technical field [0001] The invention relates to the technical field of preparation of Sachima, in particular to a preparation method of Sachima with rich aroma. Background technique [0002] Shaqima is a Manchu language. It was originally a Manchu traditional snack. It is known as the living fossil of Manchu cakes. Now it is a kind of snack food suitable for all ages. Traditional Shaqima is mainly prepared from raw materials such as eggs, flour, sugar, etc. The raw and auxiliary materials produced in different regions are slightly different, and they all have the unique fragrance of Shaqima, and are moderately soft. In recent years, many domestic scholars have done a lot of research on the technical transformation of traditional Shaqima and applied for patents. For example, Chinese patent application (Application No. 200710025911.X) discloses a preparation method of maltitol sachima, which uses maltose instead of glucose syrup and sucrose for production. The produced sachim...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G3/44
Inventor 赵谋明崔春赵海锋赵强忠王彦蓉
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com