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Sachima and preparation method thereof

A technology of weighing and raw materials, applied in the direction of fat oil/fat refining, baking, fat production, etc., can solve the problems of poor flour adhesion, difficult molding, and inability to make fried foods, etc., and achieve poor frying molding performance , low yield and low adhesive performance

Active Publication Date: 2020-05-19
贵州问候自然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flour made of pure buckwheat has poor bonding performance and is difficult to shape, so it cannot be used to make fried foods

Method used

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  • Sachima and preparation method thereof
  • Sachima and preparation method thereof
  • Sachima and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] As a key step of the present invention, the preparation of its bitter almond powder and peach kernel powder is a prerequisite, so at first the preparation of bitter almond powder and peach kernel powder is described in detail, so that those skilled in the art can fully understand the technical content of the present invention.

[0061] The preparation of embodiment 1.1 bitter almond powder:

[0062] T1, bitter almonds are weighed, take by weighing 1000g of bitter almonds with a water content less than 5%;

[0063] T2, bitter almond soaking, soaking the bitter almond of step T1 with 1% KOH solution, soaking temperature 30 ℃, soaking time 5min;

[0064] T3, peeling and removing the germ of the bitter almond, performing crushing, peeling and removing the germ of the bitter almond in step T2, to obtain coarse raw material of the bitter almond;

[0065] T4, bitter almond rinsing and drying, dry the bitter almond coarse material in step T3 after rinsing with pure water, rins...

Embodiment 14

[0088] The preparation of embodiment 1.4 peach kernel powder:

[0089] U1, peach kernels are weighed, take by weighing 2000g of peach kernels with a moisture content less than 5%;

[0090] U2. Wash the peach kernels. Soak the peach kernels in step U1 in pure water at 70°C for 30 minutes, then take them out and soak them in pure water at room temperature for 10 minutes to cool down;

[0091] U3, peeling the peach kernels, performing crushing and peeling treatment on the peach kernels in step U2 to obtain coarse peach kernels;

[0092] U4, drying peach kernels, drying the coarse peach kernel material in step U3 at 70°C for a drying time of 4H to 5H until the moisture content is ≤10%;

[0093] U5, crushing the peach kernels, crushing the coarse peach kernels in step U4 on a pulverizer at a crushing temperature of 45°C to 55°C, passing through a 20 to 30 mesh sieve to obtain coarse peach kernels;

[0094] U6. Press the peach kernels to remove oil, and press the peach kernel meal...

Embodiment 15

[0096] The preparation of embodiment 1.5 peach kernel powder:

[0097] U1, peach kernel is weighed, and the peach kernel 5000g that takes moisture content to be less than 5%;

[0098] U2, clean the peach kernels, soak the peach kernels in step U1 in pure water at 75°C for 25 minutes, then take them out and soak them in pure water at room temperature for 5 minutes to cool;

[0099] U3, peeling the peach kernels, performing crushing and peeling treatment on the peach kernels in step U2 to obtain coarse peach kernels;

[0100] U4, drying peach kernels, drying the coarse peach kernel material in step U3 at 70°C for a drying time of 4H to 5H until the moisture content is ≤10%;

[0101] U5, crushing the peach kernels, crushing the coarse peach kernels in step U4 on a pulverizer at a crushing temperature of 45°C to 55°C, passing through a 20 to 30 mesh sieve to obtain coarse peach kernels;

[0102] U6, the peach kernel is pressed to remove oil, and the peach kernel meal in step U5 ...

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Abstract

The invention discloses a preparation method of Sachima, which comprises the following steps: by using tartary buckwheat flour and wheat flour as main raw material, adding a certain proportion of oneor more of vital wheat gluten, apricot kernel powder, peach kernel powder, lily powder, lotus root starch and kudzu vine root powder as modified auxiliary materials, and carrying out specific formingand frying preparation methods to obtain the Sachima. The Sachima has the characteristics of being good in leavening degree, crisp and soft in mouth feel, fine and uniform in internal tissues and instant in melting in the mouth, and also have rich nutrition and health-care functions; secondly, according to the deep-frying preparation method of the Sachima, the food-grade anti-sticking agent, the defoaming agent and the stabilizing agent are added, so that the deep-frying performance of the caramel treats is effectively improved, the loose, soft and good-integrity caramel treats are obtained, and meanwhile, the service life of the vegetable oil for deep-frying is effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of nutritious food preparation, more specifically a kind of Shaqima and its preparation method. Background technique [0002] Shaqima (Carameltreats) is a Chinese specialty pastry, also known as Saqima; fried noodles are used as raw materials, and various jelly sugars are used as excipients and flavoring agents, because of its sweet and soft taste and golden color , Sweet but not greasy, rich in taste and rich in nutrition, it has become a food suitable for all ages. Most of the Shaqima sold on the market are produced with wheat flour flour as the main raw material. Although Qima powder can meet the market demand to a certain extent, with modern people's attention to healthy food and the rapid development of food technology, the production and R&D personnel have become more and more demanding on the quality of Shaqima. High, such as the evaluation of good rise, crisp and soft taste, fine and uniform intern...

Claims

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Application Information

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IPC IPC(8): A21B5/08A21D2/36A21D2/16A21D2/14A21D2/30A21D2/02C11B3/00C11B3/10
CPCA21B5/08A21D2/364A21D2/36A21D2/366A21D2/16A21D2/14A21D2/30A21D2/02C11B3/00C11B3/10
Inventor 杨达传张向阳符智闳
Owner 贵州问候自然食品有限公司
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