Pineapple buns with pomelo jam

A technology of grapefruit and pineapple, applied in the field of bread making, can solve the problem of limited customer attraction, and achieve the effect of sweet and sour taste, rich nutrition and golden color.

Inactive Publication Date: 2020-02-18
郭翥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the pineapple buns provided by this document have slightly more shiitake mushrooms, the baked pineapple buns have a more obvious unique smell and mouthfeel of shiitake mushrooms, and the appeal to customers is limited.

Method used

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  • Pineapple buns with pomelo jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A grapefruit and pineapple bun is composed of the following raw materials in parts by weight:

[0042] The raw materials of the dough are: high flour 90, water 350, soybean oligosaccharide 150, maltodextrin 40, egg 80, grapefruit sauce 100, cream 80, milk powder 30, yeast 8, salt 8, whey protein powder 3.

[0043] The raw material composition of pineapple peel is: 200% flour, 0.3% soybean lecithin, 1% glyceryl monostearate, 100% butter, 30% ghee, 40% egg, and 120% steviol glycoside.

[0044] The pomelo sauce includes 150 parts of pomelo, 50 parts of sesame, 10 parts of shiitake mushroom, 100 parts of beef, 50 parts of soybean, 10 parts of garlic, 10 parts of chili powder, 3 parts of dried pomelo peel and 2 parts of Chinese prickly ash.

[0045] The preparation method of grapefruit sauce is:

[0046] Step 1: Peel the pomelo, dry the peel for later use, add an equal amount of salt water to the pulp, mix and pulverize, and obtain mixture A;

[0047] Step 2: Finely chop t...

Embodiment 2

[0068] A grapefruit and pineapple bun is composed of the following raw materials in parts by weight:

[0069] The raw material composition of the dough is: high flour 1100, water 450, soybean oligosaccharide 200, maltodextrin 50, egg 120, grapefruit sauce 150, cream 90, milk powder 50, yeast 12, salt 12, whey protein powder 6.

[0070] The raw material composition of pineapple peel is: low powder 300, soybean lecithin 0.6, glyceryl monostearate 1.5, butter 130, ghee 50, egg 60, steviol glycoside 160.

[0071] The pomelo sauce includes 170 parts of pomelo, 80 parts of sesame, 20 parts of mushroom, 150 parts of beef, 80 parts of soybean, 20 parts of garlic, 15 parts of chili powder, 6 parts of dried pomelo peel and 3 parts of Chinese prickly ash.

[0072] The preparation method of described pomelo sauce is:

[0073] Step 1: Peel the pomelo, dry the peel for later use, add an equal amount of salt water to the pulp, mix and pulverize, and obtain mixture A;

[0074] Step 2: Finel...

Embodiment 3

[0095] A grapefruit and pineapple bun is composed of the following raw materials in parts by weight:

[0096] The raw materials of the dough are: high flour 1000, water 400, soybean oligosaccharide 180, maltodextrin 45, egg 100, grapefruit sauce 125, cream 85, milk powder 40, yeast 10, salt 10, whey protein powder 4.

[0097] The raw material composition of pineapple peel is: low flour 280, soybean lecithin 0.5, glyceryl monostearate 1.2, butter 110, ghee 40, egg 50, steviol glycoside 140.

[0098] The pomelo sauce comprises 60 parts of pomelo, 65 parts of sesame, 15 parts of shiitake mushrooms, 125 parts of beef, 65 parts of soybeans, 15 parts of garlic, 12 parts of chili powder, 5 parts of dried pomelo peel and 2.5 parts of prickly ash.

[0099] The preparation method of described pomelo sauce is:

[0100] Step 1: Peel the pomelo, dry the peel for later use, add an equal amount of salt water to the pulp, mix and pulverize, and obtain mixture A;

[0101] Step 2: Finely chop...

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Abstract

The invention belongs to the field of bread preparation, and specifically relates to pineapple buns with pomelo jam. The pineapple buns with the pomelo jam comprise dough raw materials and pineapple bun crust raw materials in parts by weight; the dough raw materials comprise 900-1100 parts of high-gluten flour, 350-450 parts of water, 150-200 parts of soybean oligosaccharides, 40-50 parts of maltodextrin, 80-120 parts of eggs, 100-150 parts of pomelo jam, 80-90 parts of cream, 30-50 parts of milk powder, 8-12 parts of yeast, 8-12 parts of edible salt and 3-6 parts of whey protein powder; and the pineapple bun crust raw materials comprise 200-300 parts of low-gluten flour, 0.3-0.6 part of soybean lecithin, 1-1.5 parts of glyceryl monostearate, 100-130 parts of butter, 30-50 parts of shortening, 40-60 parts of eggs, and 120-160 parts of stevioside. The pineapple buns with the pomelo jam prepared by the raw materials are golden and crispy at outside as well as fine, smooth, soft and elastic at inside; and moreover, the pineapple buns with the pomelo jam are rich in nutrients, aromatic, sweet and delicious. In addition, the pineapple buns with the pomelo jam are capable of reducing burden of digestion after eating, as well as safe and healthy.

Description

technical field [0001] The invention belongs to the field of bread making, and in particular relates to grapefruit and pineapple buns. Background technique [0002] Pineapple Bun is a classic Hong Kong delicacy. It is named after the skin is crispy and golden yellow after baking. The soul is crispy skin, soft body and sweet taste. It is deeply loved by consumers. However, with the improvement of living standards and changes in eating habits, consumers have new expectations for food. [0003] A large amount of butter and sugar are often added in the production process of baked goods, and baked and puffed with flour at high temperature, so that the dessert has a unique aroma. However, the combination of butter, a large amount of sugar, and carbohydrates with high fat, high calorie, and high GI will not only satisfy the taste of consumers, but also cause obesity troubles. Therefore, the current production of pineapple with good taste and relatively healthy Packages are partic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/17A21D2/30A21D2/36A21D2/34A21D2/18A21D2/16A21D2/14
CPCA21D2/14A21D2/16A21D2/181A21D2/30A21D2/34A21D2/36A21D2/362A21D2/368A21D13/17
Inventor 郭翥潘威张瑨黄梅爱
Owner 郭翥
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