CN108157576A - A kind of sucrose-free black five cereals saqima and preparation method thereof - Google Patents
A kind of sucrose-free black five cereals saqima and preparation method thereof Download PDFInfo
- Publication number
- CN108157576A CN108157576A CN201810242812.5A CN201810242812A CN108157576A CN 108157576 A CN108157576 A CN 108157576A CN 201810242812 A CN201810242812 A CN 201810242812A CN 108157576 A CN108157576 A CN 108157576A
- Authority
- CN
- China
- Prior art keywords
- black
- cereals
- saqima
- sucrose
- free
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 15
- 235000019713 millet Nutrition 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 13
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 13
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 13
- 239000000049 pigment Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000012946 outsourcing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000021309 simple sugar Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000010977 jade Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of sucrose-free black five cereals saqimas and preparation method thereof, and black five cereals, i.e. black soya bean, black rice, Semen sesami nigrum, blackcurrant pigment, black millet are added in no sucrose saqima.Invention both improves the single mouthfeel of saqima, and the high nutrition of saqima has been imbued with it.
Description
Technical field
The present invention relates to food applications field, more particularly to a kind of sucrose-free black five cereals saqima and preparation method thereof.
Background technology
Existing saqima taste is relatively simple, and as requirement of the people to food taste is higher and higher, it is desirable to have
The increasingly saqima of various tastes will not only improve mouthfeel in this way, it is also necessary to have higher nutrition.
Invention content
To solve the problems, such as above-mentioned background technology, the purpose of the present invention is to provide a kind of sucrose-free black five cereals sand
Fine jade agate and preparation method thereof not only improves the single mouthfeel of saqima, but also be imbued with the purpose of the high nutrition of saqima to reach.
In order to achieve the above objectives, technical scheme is as follows：
A kind of sucrose-free black five cereals saqima adds black five cereals, i.e. black soya bean, black rice, Semen sesami nigrum, black flower in no sucrose saqima
Raw, black millet.
Preferably, the weight of the black five cereals accounts for the 10-30% of gross weight, and each weight accounting is black soya bean 18- in the black five cereals
26%th, black rice 15-33%, Semen sesami nigrum 10-28%, blackcurrant pigment 18-35%, black millet 20-38%.
Preferably, black soya bean, black rice, Semen sesami nigrum, blackcurrant pigment, the weight accounting of black millet are identical in the black five cereals.
A kind of production method of sucrose-free black five cereals saqima, includes the following steps：
1）Dispensing：Wheat flour 25kg, egg liquid 9kg, baking powder 600g, sodium bicarbonate 150g, 75 g of edible salt, maltitol liquor
45kg, black soya bean 2.4kg, black rice 2.4kg, Semen sesami nigrum 2.4kg, blackcurrant pigment 2.4kg, black millet 2.4kg；
2）Knead dough：Mixing time 7min；
3）Provocation：30-40 DEG C of proofing temperature, proofing period 2-3 hours；
4）Slitting：Musculus cutaneus thickness 1.5-2mm；
5）Secondary provocation：30-45 DEG C of proofing temperature, proofing period 1.5-4 hours；
6）It is fried：160 DEG C -180 DEG C of frying temperature；
7）Mix sugar：Syrup concentration 85%；
8）Add in oatmeal；
9）Molding, cutting, interior packet, outsourcing.
Through the above technical solutions, sucrose-free black five cereals saqima provided by the invention and preparation method thereof, natural, battalion
Foster, health care, health, safety, sucrose-free black five cereals saqima use maltitol liquor, have fragrant and sweet taste, but without simple sugars
（Sucrose, maltose）Energy, greatly reduce in human body the intake of sugar and high heat, advantageously reduce diabetes and obesity is suffered from
The intake of person's sugar；Sucrose-free black five cereals saqima using the black soya beans of special ratios, black rice, Semen sesami nigrum, blackcurrant pigment, black millet and
Saqima is ideally merged, and has not only improved the single mouthfeel of saqima, but also be imbued with the high nutrition of saqima.
Specific embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below.
A kind of sucrose-free black five cereals saqima provided by the invention, adds black five cereals in no sucrose saqima, i.e., black soya bean,
Black rice, Semen sesami nigrum, blackcurrant pigment, black millet, the weight of the black five cereals account for the 10-30% of gross weight, and each weight accounts in the black five cereals
Than for black soya bean 18-26%, black rice 15-33%, Semen sesami nigrum 10-28%, blackcurrant pigment 18-35%, black millet 20-38%, in the black five cereals
Black soya bean, black rice, Semen sesami nigrum, blackcurrant pigment, black millet weight accounting may be the same or different, allocated according to taste.
A kind of production method of sucrose-free black five cereals saqima, includes the following steps：
1）Dispensing：Wheat flour 25kg, egg liquid 9kg, baking powder 600g, sodium bicarbonate 150g, 75 g of edible salt, maltitol liquor
45kg, black soya bean 2.4kg, black rice 2.4kg, Semen sesami nigrum 2.4kg, blackcurrant pigment 2.4kg, black millet 2.4kg；
2）Knead dough：Mixing time 7min；
3）Provocation：30-40 DEG C of proofing temperature, proofing period 2-3 hours；
4）Slitting：Musculus cutaneus thickness 1.5-2mm；
5）Secondary provocation：30-45 DEG C of proofing temperature, proofing period 1.5-4 hours；
6）It is fried：160 DEG C -180 DEG C of frying temperature；
7）Mix sugar：Syrup concentration 85%；
8）Add in oatmeal；
9）Molding, cutting, interior packet, outsourcing.
A kind of sucrose-free black five cereals saqima disclosed by the invention and preparation method thereof, natural, nutrition, health care, health, peace
Entirely, sucrose-free black five cereals saqima uses maltitol liquor, has fragrant and sweet taste, but without simple sugars（Sucrose, maltose）'s
Energy greatly reduces the intake of sugar and high heat in human body, advantageously reduces diabetes and the intake of obesity patient's sugar；Nothing
The black five cereals saqima of sucrose is ideally melted using black soya bean, black rice, Semen sesami nigrum, blackcurrant pigment, black millet and the saqima of special ratios
It is combined, has not only improved the single mouthfeel of saqima, but also be imbued with the high nutrition of saqima.
The foregoing description of the disclosed embodiments enables professional and technical personnel in the field to realize or use the present invention.
A variety of modifications of these embodiments will be apparent for those skilled in the art, it is as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and the principles and novel features disclosed herein phase one
The most wide range caused.
Claims (4)
1. a kind of sucrose-free black five cereals saqima, which is characterized in that add black five cereals in no sucrose saqima, i.e. black soya bean, black
Rice, Semen sesami nigrum, blackcurrant pigment, black millet.
2. a kind of sucrose-free black five cereals saqima according to claim 1, which is characterized in that the weight of the black five cereals accounts for
The 10-30% of gross weight, in the black five cereals each weight accounting be black soya bean 18-26%, black rice 15-33%, Semen sesami nigrum 10-28%, black flower
Raw 18-35%, black millet 20-38%.
3. a kind of sucrose-free black five cereals saqima according to claim 1, which is characterized in that black soya bean in the black five cereals,
Black rice, Semen sesami nigrum, blackcurrant pigment, the weight accounting of black millet are identical.
4. a kind of production method of sucrose-free black five cereals saqima, which is characterized in that include the following steps：
1）Dispensing：Wheat flour 25kg, egg liquid 9kg, baking powder 600g, sodium bicarbonate 150g, 75 g of edible salt, maltitol liquor
45kg, black soya bean 2.4kg, black rice 2.4kg, Semen sesami nigrum 2.4kg, blackcurrant pigment 2.4kg, black millet 2.4kg；
2）Knead dough：Mixing time 7min；
3）Provocation：30-40 DEG C of proofing temperature, proofing period 2-3 hours；
4）Slitting：Musculus cutaneus thickness 1.5-2mm；
5）Secondary provocation：30-45 DEG C of proofing temperature, proofing period 1.5-4 hours；
6）It is fried：160 DEG C -180 DEG C of frying temperature；
7）Mix sugar：Syrup concentration 85%；
8）Add in oatmeal；
9）Molding, cutting, interior packet, outsourcing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810242812.5A CN108157576A (en) | 2018-03-23 | 2018-03-23 | A kind of sucrose-free black five cereals saqima and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810242812.5A CN108157576A (en) | 2018-03-23 | 2018-03-23 | A kind of sucrose-free black five cereals saqima and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157576A true CN108157576A (en) | 2018-06-15 |
Family
ID=62511286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810242812.5A Pending CN108157576A (en) | 2018-03-23 | 2018-03-23 | A kind of sucrose-free black five cereals saqima and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157576A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189744A (en) * | 2020-09-25 | 2021-01-08 | 麦肯嘉顿(江苏)食品有限公司 | Production process of black highland barley caramel treats |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457674A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Grain food |
| CN101779720A (en) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | Minor cereal cake made from five black cereals and maltitol |
| CN104068190A (en) * | 2014-07-15 | 2014-10-01 | 兴化名沙食品有限公司 | Sugar-free caramel treats and production technology thereof |
-
2018
- 2018-03-23 CN CN201810242812.5A patent/CN108157576A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457674A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Grain food |
| CN101779720A (en) * | 2010-04-01 | 2010-07-21 | 镇平宏远食品厂 | Minor cereal cake made from five black cereals and maltitol |
| CN104068190A (en) * | 2014-07-15 | 2014-10-01 | 兴化名沙食品有限公司 | Sugar-free caramel treats and production technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| 白少川: "《京华老号大和恒》", 31 May 2015, 中国商业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189744A (en) * | 2020-09-25 | 2021-01-08 | 麦肯嘉顿(江苏)食品有限公司 | Production process of black highland barley caramel treats |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |
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| WD01 | Invention patent application deemed withdrawn after publication |