CN102870946A - Fruit caramel treat and preparation method thereof - Google Patents
Fruit caramel treat and preparation method thereof Download PDFInfo
- Publication number
- CN102870946A CN102870946A CN2012104242725A CN201210424272A CN102870946A CN 102870946 A CN102870946 A CN 102870946A CN 2012104242725 A CN2012104242725 A CN 2012104242725A CN 201210424272 A CN201210424272 A CN 201210424272A CN 102870946 A CN102870946 A CN 102870946A
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- fruit
- weight percentage
- saqima
- liquid
- noodles
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- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The invention discloses a fruit caramel treat, which is characterized by comprising the following raw materials in percentage by weight: 20% to 30% of refined flour, 10% to 20% of fruit juice, 5% to 10% of xylitol, 20% to 30% of vegetable particles, 1% to 5% of additive, 10% to 20% of corn starch, 5% to 10% of oil and the balance of water. The invention has the following advantages: the fruit caramel treat is added with the fruit juice, and the different fruit juice can be selected according to the taste of the customers, so that the taste is more special; and the added fruit juice can be used for replacing most liquid sugar, so that the fruit caramel treat is better suitable for patients suffering from diabetes mellitus to eat.
Description
Technical field
The present invention relates to a kind of saqima with clad and preparation method thereof.
Background technology
Saqima is a kind of all-ages food.Present saqima preparation method is common, mainly is to be made with fresh hen egg and refining flour, and taste is also more common, can not satisfy the requirement of the more and more cunning taste of people.Therefore, should provide a kind of new technical scheme to address the above problem.
Summary of the invention
The objective of the invention is: for above-mentioned deficiency, provide a kind of mouthfeel good, fruit saqima of special taste and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of fruit saqima is comprised of the raw material of saqima by following weight percentage:
Refining flour 20-30%;
Fruit liquid 10-20%;
Xylitol 5-10%;
Vegetables particle 20-30%;
Additive 1-5%;
Corn flour 10-20%
Fluid 5-10%
Water surplus.
Fruit liquid and suitable quantity of water that the additive that refining flour and the weight percentage that with weight percentage is 20-30% is the corn flour of 10-20%, xylitol that weight percentage is 5-10%, weight percentage is 1-5% and weight percentage are 10-20% are mixed, rub into dough, then be made into noodles;
Noodles are put into oil cauldron fry, it is golden yellow to put the noodles two sides;
It is compressing that the noodles that frying is good are put into mould;
The vegetables particle is fried, evenly be spread on the surface of compressing saqima;
Packing stores.
Described fruit liquid is any one or a few mixing of orange liquid, apple liquid and pear liquid.
Described vegetables particle is any one or a few the mixing of taro, purple potato or potato.
Advantage of the present invention is: add fruit liquid in saqima, fruit liquid can be selected different fruit liquid according to client's taste, makes taste unique, adds fruit liquid and can replace most liquid glucose, is more suitable for diabetes patient.
The specific embodiment
Embodiment 1
A kind of fruit saqima, saqima is comprised of the raw material of following weight percentage:
Refining flour 20%, fruit liquid 10%, xylitol 5%, vegetables particle 20%, additive 1%, corn flour 10%, fluid 5%, water surplus.
Be 20% refining flour with weight percentage with weight percentage be that 10% corn flour, weight percentage are that 5% xylitol, weight percentage are that 1% additive and weight percentage are that 10% fruit liquid and suitable quantity of water are mixed, rub into dough, then be made into noodles;
Noodles are put into oil cauldron fry, it is golden yellow to put the noodles two sides;
It is compressing that the noodles that frying is good are put into mould;
The vegetables particle is fried, evenly be spread on the surface of compressing saqima;
Packing stores.
Described fruit liquid is orange liquid, and described vegetables particle is the taro particle.
Embodiment 2
A kind of fruit saqima is comprised of the raw material of following weight percentage: refining flour 25%, fruit liquid 15%, xylitol 8%, vegetables particle 25%, additive 3%, corn flour 15%, fluid 8%, water surplus.
Be 25% refining flour with weight percentage with weight percentage be that 15% corn flour, weight percentage are that 8% xylitol, weight percentage are that 3% additive and weight percentage are that 15% fruit liquid and suitable quantity of water are mixed, rub into dough, then be made into noodles;
Noodles are put into oil cauldron fry, it is golden yellow to put the noodles two sides;
It is compressing that the noodles that frying is good are put into mould;
The vegetables particle is fried, evenly be spread on the surface of compressing saqima;
Packing stores.
Described fruit liquid is the mixed liquor of orange liquid and apple liquid.
Described vegetables particle is the hybrid particles of taro and purple potato.
Embodiment 3
A kind of fruit saqima is comprised of the raw material of following weight percentage: refining flour 20%, fruit liquid 20%, xylitol 10%, vegetables particle 25%, additive 2%, corn flour 10%, fluid 10%, water surplus.
Be 25% refining flour with weight percentage with weight percentage be that 10% corn flour, weight percentage are that 10% xylitol, weight percentage are that 2% additive and weight percentage are that 20% fruit liquid and suitable quantity of water are mixed, rub into dough, then be made into noodles;
Noodles are put into oil cauldron fry, it is golden yellow to put the noodles two sides;
It is compressing that the noodles that frying is good are put into mould;
The vegetables particle is fried, evenly be spread on the surface of compressing saqima;
Packing stores.
Described fruit liquid is pear liquid.
Described vegetables particle is potato granular.
Claims (4)
1. fruit saqima, it is characterized in that: saqima is comprised of the raw material of following weight percentage:
Refining flour 20-30%;
Fruit liquid 10-20%;
Xylitol 5-10%;
Vegetables particle 20-30%;
Additive 1-5%;
Corn flour 10-20%;
Fluid 5-10%;
Water surplus.
2. the preparation method of a fruit saqima is characterized in that, comprises the steps:
Fruit liquid and suitable quantity of water that the additive that refining flour and the weight percentage that with weight percentage is 20-30% is the corn flour of 10-20%, xylitol that weight percentage is 5-10%, weight percentage is 1-5% and weight percentage are 10-20% are mixed, rub into dough, then be made into noodles;
Noodles are put into oil cauldron fry, it is golden yellow to put the noodles two sides;
It is compressing that the noodles that frying is good are put into mould;
The vegetables particle is fried, evenly be spread on the surface of compressing saqima;
Packing stores.
3. a kind of fruit saqima according to claim 1 is characterized in that: described fruit liquid is any one or a few mixing of orange liquid, apple liquid and pear liquid.
4. a kind of fruit saqima according to claim 1 is characterized in that: described vegetables particle is any one or a few the mixing of taro, purple potato or potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104242725A CN102870946A (en) | 2012-10-31 | 2012-10-31 | Fruit caramel treat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104242725A CN102870946A (en) | 2012-10-31 | 2012-10-31 | Fruit caramel treat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102870946A true CN102870946A (en) | 2013-01-16 |
Family
ID=47472660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104242725A Pending CN102870946A (en) | 2012-10-31 | 2012-10-31 | Fruit caramel treat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102870946A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689191A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Fruit caramel treats |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739363A (en) * | 2005-09-15 | 2006-03-01 | 常州联隆食品有限公司 | Xylitol condied fritter |
| CN101209066A (en) * | 2006-12-30 | 2008-07-02 | 赵永勤 | Various grains 'saqima' |
-
2012
- 2012-10-31 CN CN2012104242725A patent/CN102870946A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739363A (en) * | 2005-09-15 | 2006-03-01 | 常州联隆食品有限公司 | Xylitol condied fritter |
| CN101209066A (en) * | 2006-12-30 | 2008-07-02 | 赵永勤 | Various grains 'saqima' |
Non-Patent Citations (2)
| Title |
|---|
| 万新等: "台式沙琪玛制作工艺优化研究", 《粮油食品科技》, vol. 12, no. 4, 31 July 2004 (2004-07-31), pages 25 - 26 * |
| 黄昀: "《泡茶的养心与怡情》", 30 June 2011, article "乌龙沙琪玛", pages: 93 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689191A (en) * | 2013-12-03 | 2014-04-02 | 李宝军 | Fruit caramel treats |
| CN104509571A (en) * | 2015-01-16 | 2015-04-15 | 福仁(福建)食品股份有限公司 | Preparation method for xylitol pearl barley baked puff |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |