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Sandwich pie and production process thereof

A production process and pie technology, applied in the field of sandwich pie and its production process, can solve the problems of reducing the risk of cardiovascular and cerebrovascular diseases, delaying the speed of glucose absorption, and increasing the residence time of food, so as to reduce the use of chemical raw materials, The effect of reducing loss and damage, retaining nutrients

Pending Publication Date: 2020-11-20
汕头市茂发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It works synergistically with soluble fiber to reduce the concentration of low-density cholesterol and triglyceride in the blood; increase the residence time of food in the stomach, delay the speed of glucose absorption after meals, and reduce high blood pressure, diabetes, obesity and cardiovascular and cerebrovascular diseases The risk of disease, the existing pies are made by frying and baking, which is easy to cause cancer and is very unhealthy

Method used

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  • Sandwich pie and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0053] Cheese-filled Praline Tart Production:

[0054] 1) Pretreatment of raw and auxiliary materials: Weigh 20 parts of cheese powder and 5 parts of sliced ​​nuts, cut and finely grind the flavor raw material powder and sliced ​​nuts for pretreatment, and set aside;

[0055] 2) Mixing: Weigh 20 parts of palm oil, 40 parts of sugar, 400 parts of flour, 70 parts of water, 10 parts of malt syrup, 5 parts of compound phosphate, 0.3 parts of compound enzyme preparation, 10 parts of milk powder, and 2 parts of ammonium bicarbonate , 5 parts of salt, 1 part of compound leavening agent, 0.1 part of sodium metabisulfite, 0.2 part of food flavor, 12 parts of starch, 1.2 parts of soybean lecithin, and mix well;

[0056] 3) Kneading dough: Put the pretreated auxiliary materials in step 2) into a mixer for stirring. The mixing time is 30 minutes and mixed into dough, and three groups of dough are produced, and two groups of dough are reserved as the top embryo dough and the bottom embryo ...

no. 2 example

[0067] Sweet sandwich pie production:

[0068] 1) Pretreatment of raw and auxiliary materials: Weigh 15 parts of purple sweet potato powder and 20 parts of sliced ​​nuts, and pretreat the flavor raw material powder and sliced ​​nuts by shearing and fine grinding, and set aside;

[0069] 2) Mixing: Weigh 32 parts of palm oil, 60 parts of sugar, 400 parts of flour, 50 parts of water, 5 parts of malt syrup, 2 parts of compound phosphate, 0.2 parts of compound enzyme preparation, 25 parts of milk powder, and 8 parts of ammonium bicarbonate , 4 parts of salt, 3 parts of compound leavening agent, 0.3 part of sodium metabisulfite, 0.2 part of food flavor, 6 parts of starch, 1 part of soybean lecithin, and mix well;

[0070] 3) Kneading dough: Put the pretreated auxiliary materials in step 2) into a mixer for stirring. The mixing time is 30 minutes and mixed into dough, and three groups of dough are produced, and two groups of dough are reserved as the top embryo dough and the bottom ...

no. 3 example

[0081] Crispy sandwich pie production:

[0082] 1) Pretreatment of raw and auxiliary materials: Weigh 20 parts of Moringa oleifera powder and 10 parts of sliced ​​nuts, and pretreat the flavor raw material powder and sliced ​​nuts by shearing and fine grinding, and set aside;

[0083] 2) Mixing: Weigh 20 parts of palm oil, 45 parts of sugar, 300 parts of flour, 40 parts of water, 5 parts of malt syrup, 2 parts of compound phosphate, 0.2 parts of compound enzyme preparation, 10 parts of milk powder, and 15 parts of ammonium bicarbonate , 5 parts of salt, 2 parts of compound leavening agent, 0.1 part of sodium metabisulfite, 0.6 part of food flavor, 10 parts of starch, 0.5 part of soybean lecithin, and mix well;

[0084] 3) Kneading dough: Put the pretreated auxiliary materials in step 2) into a mixer for stirring. The mixing time is 30 minutes and mixed into dough, and three groups of dough are produced, and two groups of dough are reserved as the top embryo dough and the botto...

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Abstract

The invention relates to the technical field of sandwich pie production, in particular to a sandwich pie and a production process thereof. The sandwich pie comprises the following raw material components: palm oil, sugar, flour, water, malt syrup, composite phosphate, a composite enzyme preparation, milk powder, flavor raw material powder, sliced nuts, ammonium bicarbonate, salt, a composite leavening agent, sodium metabisulfite, edible essence, starch and soyabean lecithin. The invention has the beneficial effects that: the network structure of dough is improved and the volatilization rate ofgas in the dough is controlled by utilizing the action of the composite enzyme preparation containing protease, amylase and the like, so that the interior of the dough gradually forms a soft structure with a plurality of fine air cavities, and the eating taste of a finished product is improved. A low-temperature baking process is adopted, so that nutritional ingredients of product components canbe effectively retained, loss and damage are reduced, the shape of dough is kept fixed, and finally, a structure with crispy appearance and soft interior is formed. The optionality is better. The product is safer and healthier to eat, and does not influence the health of human bodies.

Description

technical field [0001] The invention relates to the technical field of sandwich pie production, in particular to a sandwich pie and a production process thereof. Background technique [0002] Pie is a kind of baked food, which is made by wrapping the filling with a pie crust, pressing it into a flat pie base with a manual or mechanical forming device, and then baking it. Pie fillings can be various types of food materials, such as meat, vegetables, fruits and mayonnaise, etc. According to the taste of fillings, they can be divided into two categories: salty pies and sweet pies. [0003] With the acceleration of the pace of life, people spend less and less time exercising, and most of the food people eat is processed with refined grains. Although the taste of refined grains is good, they lack cellulose which is indispensable to the body. Less time for exercise can easily bring serious diseases to the body. Coarse grains are rich in insoluble cellulose, which is beneficial t...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D2/02A21D2/16A21D2/18A21D2/26A21D2/36A21D8/04
CPCA21D13/31A21D2/263A21D2/16A21D2/181A21D2/02A21D2/364A21D2/186A21D8/042A21D2/36
Inventor 陈旭斌郑茂松郑珽郑伟
Owner 汕头市茂发食品有限公司
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