Konjac glucomannan flavored macaron and making method thereof

A technology of konjac glucomannan and konjac flour, which is applied in baking, dough processing, and the function of food ingredients, etc., can solve barriers and other problems, and achieve the effect of wide audience, low cost, and broaden audience

Inactive Publication Date: 2017-05-31
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The delicacy of macaron is delightful, but its price and high sugar content block most consumers

Method used

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  • Konjac glucomannan flavored macaron and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of konjac glucomannan macaron comprises the following steps:

[0023] (1) Preparation of mixed powder: Take 45 parts of konjac powder, 35 parts of almond powder, and 100 parts of powdered sugar according to parts by mass, mix well to make mixed powder, and set aside;

[0024] (2) Preparation of seasoned egg whites: first beat 65 parts of egg whites until foam appears, continue to beat while adding 40 parts of white sugar, and beat for another 8 minutes, then add food coloring to the egg whites and stir well , made into seasoned egg whites, set aside;

[0025] (3) Prepare the batter: Take the mixed powder in step (1) and add it to the seasoned egg white in step (2), stir well, use a rubber spatula to squeeze the mixed paste 10 times from the edge to make batter, spare;

[0026] (4) Prepare the pie crust: put the batter in step (3) into a piping bag, squeeze the batter onto parchment paper with a diameter of 3cm with a piping n...

Embodiment 2

[0028] Embodiment 2, a kind of preparation method of konjac glucomannan macaron comprises the following steps:

[0029] (1) Preparation of mixed powder: Take 55 parts of konjac powder, 45 parts of almond powder, and 130 parts of powdered sugar according to parts by mass, mix well to make mixed powder, and set aside;

[0030] (2) Preparation of seasoned egg whites: first beat 85 parts of egg whites until foam appears, continue to beat while adding 60 parts of white sugar, and beat for another 10 minutes, then add food coloring to the egg whites and stir well , made into seasoned egg whites, set aside;

[0031] (3) Prepare the batter: Take the mixed powder in step (1) and add it to the seasoned egg white in step (2), stir well, use a rubber spatula to squeeze the mixed paste 10 times from the edge to make batter, spare;

[0032] (4) Prepare the pie crust: put the batter in step (3) into a piping bag, squeeze the batter onto parchment paper with a diameter of 3cm with a piping ...

Embodiment 3

[0034] Embodiment 3, a kind of preparation method of konjac glucomannan macaron comprises the following steps:

[0035] (1) Preparation of mixed powder: Take 50 parts of konjac flour, 40 parts of almond powder, and 120 parts of powdered sugar according to parts by mass, mix well to form mixed powder, and set aside;

[0036] (2) Prepare seasoning egg whites: first beat 75 parts of egg whites until foam appears, then continue to beat while adding 50 parts of white sugar, and beat for 9 minutes, then add food coloring to the egg whites, stir well, Make seasoned egg whites and set aside;

[0037] (3) Prepare the batter: Take the mixed powder in step (1) and add it to the seasoned egg white in step (2), stir well, use a rubber spatula to squeeze the mixed paste 10 times from the edge to make batter, spare;

[0038] (4) Prepare the pie crust: put the batter in step (3) into a piping bag, squeeze the batter onto parchment paper with a diameter of 3cm with a piping nozzle, then put ...

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Abstract

The invention relates to konjac glucomannan flavored macaron and a making method thereof. The method includes preparation of mixed powder, flavoring egg white, paste and pie crust. The konjac glucomannan flavored macaron is characterized in that konjac glucomannan is taken as a main ingredient, other ingredients are added, and the konjac glucomannan is added as compared with ordinary macaron. The konjac glucomannan flavored macaron has the advantages that the konjac glucomannan is capable of reducing blood fat, decreasing blood sugar, promoting gastrointestinal motility and the like, production cost of the macaron is effectively reduced, and popularity of the macaron is effectively broadened; the macaron can be consumed by consumers with 'three highs' symptoms or on a diet; original crisp sweetness of the macaron is retained, healthcare function is achieved, and the macaron is wide in popularity, low in cost and the like and is popular with wide consumers.

Description

technical field [0001] The invention relates to a daily pastry and a preparation method thereof, in particular to a konjac glucomannan macaron and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Macarons originated in France, and in recent years, with the baking fever, they have been continuously caught in the eyes of consumers. Macaron looks like a simple sandwich biscuit, but it is unforgettable for many people after eating it. Take a bite, it is soft and dense, and the ingredients in the sandwich overflow with various aromas. The wonderful taste blooms gently on the taste buds. It is sought after by consumers with its colorful appearance, crisp and smooth taste. Most of the macarons sold on the market use almond powder as the main raw material, add protein, white sugar, icing sugar and other auxiliary materials, bake into crispy biscuits, and then sandwich jam, cream, etc. as fillings. Traditional macarons are expens...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/36A21D2/18A21D13/32A23L33/00
CPCA21D2/181A21D2/366A23V2002/00A23V2200/3262A23V2200/328A23V2200/32A23V2200/332
Inventor 庞杰龚静妮杨丹王林洪馨吴佳煜袁毅倪永升穆若郡王维海
Owner FUJIAN AGRI & FORESTRY UNIV
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