Sucrose-free fruit and vegetable rice flour and sucrose-free fruit and vegetable rice cakes and preparation process thereof
A technology of vegetable and rice noodles and candies, which is applied in the food field and can solve problems such as not seeing
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Embodiment 1
[0028] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 30 parts of glutinous rice, 20 parts of japonica rice, 5 parts of pumpkin, carrot, tomato or kiwi fruit, 30 parts of sesame, xylose Alcohol or stevioside or maltitol is 5 parts.
[0029] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles. The obtained cane-free candy-vegetable rice noodles are placed in a steamer and steamed to a ...
Embodiment 2
[0031] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 35 parts of glutinous rice, 25 parts of japonica rice, 10 parts of pumpkin, carrot, tomato or kiwi fruit, 40 parts of sesame, xylose Alcohol or stevioside or maltitol is 10.5 parts.
[0032] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles.
[0033] Packing: Weighing and packing according to the requirements of quality standards...
Embodiment 3
[0037] The raw material composition and weight ratio of a kind of candy-free vegetable rice flour and cane-free vegetable rice cake are as follows: 40 parts of glutinous rice, 30 parts of japonica rice, 15 parts of pumpkin, carrot, tomato or kiwi fruit, 50 parts of sesame, xylose Alcohol or stevioside or maltitol is 20 parts.
[0038] The glutinous rice and japonica rice mentioned above are washed, steamed, dried in the sun (dried), fried and ground for later use; the sesame seeds are washed, dried in the sun (dried), fried and ground for later use; Wash, peel, freeze and grind at -8°C to -24°C or dry and grind, steam or fry, and dry for later use; the moisture content of the above-mentioned raw materials is stored at 5% to 10%; 2. Ratio The above-mentioned spare raw materials are evenly prepared with xylitol, stevioside or maltitol to obtain cane-free candy-vegetable and rice noodles. The obtained cane-free candy-vegetable rice noodles are placed in a steamer and steamed to ...
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