CN117137034A - Caramel treats and preparation method thereof - Google Patents
Caramel treats and preparation method thereof Download PDFInfo
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- CN117137034A CN117137034A CN202311259352.4A CN202311259352A CN117137034A CN 117137034 A CN117137034 A CN 117137034A CN 202311259352 A CN202311259352 A CN 202311259352A CN 117137034 A CN117137034 A CN 117137034A
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- China
- Prior art keywords
- powder
- parts
- caramel treats
- collard
- weight
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 76
- 235000013736 caramel Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 156
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 66
- 244000064816 Brassica oleracea var. acephala Species 0.000 claims abstract description 62
- 235000013311 vegetables Nutrition 0.000 claims abstract description 50
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 41
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 41
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 40
- 241000209140 Triticum Species 0.000 claims abstract description 40
- 235000021307 Triticum Nutrition 0.000 claims abstract description 40
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 235000012149 noodles Nutrition 0.000 claims abstract description 24
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 22
- 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 abstract description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000811 xylitol Substances 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 22
- 229960002675 xylitol Drugs 0.000 claims abstract description 22
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 20
- 108010068370 Glutens Proteins 0.000 claims abstract description 20
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 20
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000021312 gluten Nutrition 0.000 claims abstract description 20
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 20
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 20
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 19
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 15
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000003825 pressing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 31
- 150000003839 salts Chemical class 0.000 claims description 17
- 108010010803 Gelatin Proteins 0.000 claims description 15
- 229920000159 gelatin Polymers 0.000 claims description 15
- 239000008273 gelatin Substances 0.000 claims description 15
- 235000019322 gelatine Nutrition 0.000 claims description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims description 15
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 11
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 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 description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- -1 alcohol saccharide Chemical class 0.000 claims description 2
- 238000009740 moulding (composite fabrication) Methods 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 230000004888 barrier function Effects 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 description 32
- 235000002639 sodium chloride Nutrition 0.000 description 14
- 241000219315 Spinacia Species 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013351 cheese Nutrition 0.000 description 7
- 235000012680 lutein Nutrition 0.000 description 7
- 229960005375 lutein Drugs 0.000 description 7
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 7
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 7
- 239000001656 lutein Substances 0.000 description 7
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 7
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000000832 Ayote Nutrition 0.000 description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 description 4
- 240000001980 Cucurbita pepo Species 0.000 description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 4
- 235000002767 Daucus carota Nutrition 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000015136 pumpkin Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000022873 Ocular disease Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010064930 age-related macular degeneration Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
Abstract
The application discloses caramel treats and a preparation method thereof, wherein the preparation method comprises the steps of mixing and stirring collard powder, antioxidant vegetable powder, wheat flour, wheat gluten powder, ammonium bicarbonate and baking soda to obtain uniformly mixed dry powder; adding egg liquid into dry powder, and stirring uniformly to obtain dough capable of being pulled into a film; proofing the dough; pressing and cutting the proofed dough into a plurality of noodles; proofing each noodle; frying the proofed noodles to obtain fruit strips; mixing maltitol solution and xylitol, heating, adding collard powder into the mixed sugar solution, and stirring uniformly to obtain a cabbage sugar solution; mixing the cabbage sugar solution with the fruit strips, stirring uniformly, and then placing into a grinding tool for cooling to obtain the caramel treats. The application enables a cyan caramel treats with a kale composition.
Description
Technical Field
The application relates to caramel treats and a preparation method thereof, and belongs to the technical field of caramel treats processes.
Background
The collard has rich nutrition and contains a large amount of vitamin A, C, B2, wherein the vitamin C content is very high, and the vitamin C content in every 100g of tender leaves reaches 153.6-220 mg. Contains a plurality of minerals, especially high content of calcium, iron and potassium. The kale has low calorie, and each 100g of the kale leaves has 0.209kJ calorie, and is an ideal food for body building and weight losing. Collard is the first variety with the content of Lutein (Lutein) in the fruits and vegetables known at present. Furthermore, the lutein of the collyrium is rare free lutein and can be directly absorbed by human bodies. Because the human body can not synthesize lutein by itself and can only supplement food, the collard has important and definite effects in preventing age-related macular degeneration, reducing incidence of colon cancer, preventing occurrence of cardiovascular diseases and the like. Epidemiological studies have shown that ingestion of lutein-enriched vegetables and fruits is inversely related to the occurrence of cancer, and that ingestion of lutein-enriched foods can promote health and reduce risks of cancer, cardiovascular disease, ocular disease, cataract, etc.
However, collard is extremely easy to oxidize, and the color of the collard is yellow until the collard fades after oxidation, so that the collard cannot be used for food production on the basis of improving the nutritional ingredients of the product, and meanwhile, the aesthetic degree of the product is ensured.
Therefore, the application provides caramel treats and a preparation method thereof.
Disclosure of Invention
The application aims to overcome the defects in the prior art and provide a caramel treats and a preparation method thereof.
In order to achieve the above purpose, the application is realized by adopting the following technical scheme:
in one aspect, the application provides a caramel treats comprising the following components:
the vegetable powder comprises collard powder, antioxidant vegetable powder, wheat flour, egg liquid, wheat gluten, ammonium bicarbonate, baking soda, edible salt and alcohol sugar.
Further, the alcoholic sugar includes maltitol solution, xylitol, sorbitol solution, isomalt and/or erythritol.
Further, the alcoholic sugar comprises maltitol solution and/or xylitol.
Further, the caramel treats comprises the following components:
2.75-6.25 parts of collard powder, 0.5-2 parts of antioxidant vegetable powder, 80-120 parts of wheat flour, 50-70 parts of egg liquid, 8-12 parts of wheat gluten, 1-4 parts of ammonium bicarbonate, 0.5-2 parts of baking soda, 0.1-1 part of edible salt and 154-256 parts of alcohol sugar.
Further, the caramel treats comprises the following components:
2.75-6.25 parts of collard powder, 0.5-2 parts of antioxidant vegetable powder, 80-120 parts of wheat flour, 50-70 parts of egg liquid, 8-12 parts of wheat gluten, 1-4 parts of ammonium bicarbonate, 0.5-2 parts of baking soda, 0.1-1 part of edible salt, 4-6 parts of xylitol and 150-250 parts of maltitol solution.
Further, the antioxidant vegetable powder comprises tomato powder, pumpkin powder, purple cabbage powder, broccoli powder, sweet potato powder, carrot powder and/or spinach powder.
Further, the weight ratio of the collard powder to the antioxidant vegetable powder is 2-3.
Further, the weight part of the antioxidant vegetable powder is 1-2;
further, the antioxidant vegetable powder is spinach powder.
Further, the caramel treats further comprises cheese powder and cream powder;
further, the caramel treats further comprise raisins without white cores.
Further, the caramel treats further comprises 1-5 parts by weight of cheese powder and 1-5 parts by weight of cream powder;
further, the caramel treats further comprise 10-20 parts by weight of raisin without kernel.
Further, the caramel treats is coated with a layer of light-proof oxygen-isolating film.
Further, the heat of the caramel treats is 556KJ/30g;
further, the protein content of the caramel treats is 2.8g/30g;
further, the caramel treats has a fat content of 4.6g/30g;
further, the caramel treats has a carbohydrate content of 19.9g/30g;
further, the sodium content of the caramel treats is 34g/30g;
further, the sucrose content of the caramel treats is 0g/30g.
In another aspect, the present application provides a method for preparing caramel treats, comprising the steps of:
step a, mixing and stirring the collard powder, the antioxidant vegetable powder, the wheat flour, the wheat gluten, the ammonium bicarbonate, the edible salt and the baking soda to obtain uniformly mixed dry powder;
step b, adding egg liquid into the dry powder, and uniformly stirring to obtain dough capable of being pulled into a film;
step c, proofing the dough;
step d, pressing and cutting the proofed dough into a plurality of noodles;
step e, proofing each noodle;
f, frying the proofed noodles to obtain fruit strips;
step g, heating alcohol sugar, adding collard powder into the sugar liquid, and uniformly stirring to obtain a cabbage sugar liquid;
and step h, mixing the cabbage sugar solution with the fruit strips, uniformly stirring, forming, cooling and cutting to obtain the caramel treats.
Further, step g includes:
mixing and soaking gelatin powder and water to completely soak and develop gelatin powder, and boiling gelatin solution with small fire to obtain gelatin solution;
mixing maltitol solution and xylitol, heating, adding collard powder into the mixed sugar solution, stirring, adding gelatin solution, stirring, and stirring to obtain caulis et folium Brassicae Capitatae sugar solution.
Further, the antioxidant vegetable powder comprises tomato powder, pumpkin powder, purple cabbage powder, broccoli powder, sweet potato powder, carrot powder and/or spinach powder.
Further, in the step a: 2-5 parts of collard powder, 0.5-2 parts of antioxidant vegetable powder, 80-120 parts of wheat flour, 8-12 parts of wheat gluten, 1-4 parts of ammonium bicarbonate, 0.5-2 parts of baking soda and 0.1-1 part of edible salt;
further, in the step b: 50-70 parts of egg liquid and 92.1-146 parts of dry powder;
further, in the step c: the proofing temperature is 30-35 ℃, and the proofing time is 4-6h;
further, in the step d: the thickness of each noodle is 2-3mm, the length is 2.5-3cm, and the width is 2mm;
further, in the step e: the proofing temperature is 30-35 ℃, the humidity is 70-78%, and the proofing time is 4-6h;
further, in the step f: frying at 160-180deg.C with noodle conveying frequency of 20-40HZ;
further, in the step g: 154-256 parts by weight of alcohol saccharide and 0.75-1.25 parts by weight of collard powder;
further, in the step h: the maltitol solution and xylitol are mixed and heated to 102-108 ℃.
Further, in the step a: the weight ratio of the collard powder to the antioxidant vegetable powder is 2.
Further, in the step g: 4-6 parts of xylitol and 150-250 parts of maltitol solution.
Compared with the prior art, the application has the beneficial effects that:
according to the application, the cyan caramel treats with the fresh taste of the collard can be obtained by adding the collard powder into the caramel treats.
According to the application, the collard powder and the antioxidant vegetable powder are added into the caramel treats, so that the caramel treats with the fresh taste of collard and the antioxidant capability can be obtained.
According to the application, the cyan caramel treats with the fresh taste of the collard and the oxidation resistance can be obtained by adding the collard powder and the spinach powder into the caramel treats.
Detailed Description
The application is further described below. The following examples are only for more clearly illustrating the technical aspects of the present application, and are not intended to limit the scope of the present application.
Example 1
This example describes a caramel treats.
The caramel treats comprises the following components:
the vegetable powder comprises collard powder, antioxidant vegetable powder, wheat flour, egg liquid, wheat gluten, ammonium bicarbonate, baking soda, edible salt and alcohol sugar.
The alcoholic sugar comprises maltitol solution, xylitol, sorbitol solution, isomalt and/or erythritol.
Preferably, the alcoholic sugar comprises maltitol solution and/or xylitol.
Wherein, the collard powder is 2.75-6.25 weight parts, the antioxidant vegetable powder is 0.5-2 weight parts, the wheat flour is 80-120 weight parts, the egg liquid is 50-70 weight parts, the wheat gluten is 8-12 weight parts, the ammonium bicarbonate is 1-4 weight parts, the baking soda is 0.5-2 weight parts, the edible salt is 0.1-1 weight parts, and the alcohol sugar is 154-256 weight parts.
Preferably, 2.75-6.25 parts by weight of collard powder, 0.5-2 parts by weight of antioxidant vegetable powder, 80-120 parts by weight of wheat flour, 50-70 parts by weight of egg liquid, 8-12 parts by weight of wheat gluten, 1-4 parts by weight of ammonium bicarbonate, 0.5-2 parts by weight of baking soda, 0.1-1 part by weight of edible salt, 4-6 parts by weight of xylitol and 150-250 parts by weight of maltitol solution.
When the weight-adjustable composite material is applied, the weight of each component can be finely adjusted by a person skilled in the art according to the environment and the taste preference of local people:
3.25-4.75 parts of collard powder, 0.5-1.5 parts of antioxidant vegetable powder, 90-110 parts of wheat flour, 55-65 parts of egg liquid, 9-11 parts of wheat gluten, 1.5-3 parts of ammonium bicarbonate, 0.5-1.5 parts of baking soda, 0.1-1 part of edible salt, 4-6 parts of xylitol and 150-250 parts of maltitol solution.
When the vegetable powder is applied, a person skilled in the art can set the weight ratio of the collard powder to the antioxidant vegetable powder to be 2-3 according to the environment and the taste preference of local people.
When the vegetable powder is applied, a person skilled in the art can set the weight part ratio of the collard powder to the antioxidant vegetable powder to be 2 according to the environment and the taste preference of local people.
In addition, the person skilled in the art can set the antioxidant vegetable powder to 1-2 parts by weight according to actual needs.
The caramel treats of this embodiment comprises the following components:
3.75 parts of collard powder, 1 part of antioxidant vegetable powder, 100 parts of wheat flour, 60 parts of egg liquid, 10 parts of wheat gluten, 2 parts of ammonium bicarbonate, 1 part of baking soda, 0.3 part of edible salt, 5 parts of xylitol and 200 parts of maltitol solution.
Wherein the antioxidant vegetable powder comprises tomato powder, pumpkin powder, purple cabbage powder, broccoli powder, sweet potato powder, carrot powder and/or spinach powder.
The antioxidant vegetable powder of this embodiment is spinach powder.
In practical application, the caramel treats is coated with a layer of light-proof oxygen-isolating film.
Example 2
This example describes a zero sucrose caramel treats based on example 1.
The heat of the caramel treats of this example is 556KJ/30g; the protein content is 2.8g/30g; fat content was 4.6g/30g; the carbohydrate content is 19.9g/30g; the sodium content is 34g/30g; the sucrose content was 0g/30g.
Wherein the protein content detection method is CB5009.5-2016 (first method); the fat content detection method is CB5009.6-2016 (second method); the sodium content detection method is CB5009.91-2017 (third method); the sucrose content was measured by CB5009.8-2016 (first method).
Example 3
This example describes a cheese flavored caramel treats.
On the basis of example 1 or 2, the caramel treats of this example also comprise cheese powder and cream powder. Wherein, 1-5 parts by weight of cheese powder and 1-5 parts by weight of cream powder.
Example 4
This example describes a caramel treats with a green sun taste.
The caramel treats of this example further comprises 10 to 20 parts by weight of coreless white raisins based on examples 1 or 2.
Example 5
On the basis of example 1 or 2, this example describes a process for the preparation of caramel treats.
The preparation method of the caramel treats comprises the following steps:
and a, mixing and stirring the collard powder, the antioxidant vegetable powder, the wheat flour, the wheat gluten, the ammonium bicarbonate, the edible salt and the baking soda to obtain uniformly mixed dry powder.
When the food is used, the collard powder is 2-5 parts by weight, the antioxidant vegetable powder is 0.5-2 parts by weight, the wheat flour is 80-120 parts by weight, the wheat gluten is 8-12 parts by weight, the ammonium bicarbonate is 1-4 parts by weight, the baking soda is 0.5-2 parts by weight and the edible salt is 0.1-1 part by weight.
In practical application, the person skilled in the art can finely adjust the weight of each component according to the environment and the taste preference of local people: 2.5 to 3.5 parts of collard powder, 0.5 to 1.5 parts of antioxidant vegetable powder, 90 to 110 parts of wheat flour, 9 to 11 parts of wheat gluten, 1.5 to 3 parts of ammonium bicarbonate, 0.5 to 1.5 parts of baking soda and 0.1 to 1 part of edible salt.
The collard powder of this example was 3 parts by weight, the antioxidant vegetable powder was 1 part by weight, the wheat flour was 80-120 parts by weight, the wheat gluten was 10 parts by weight, the ammonium bicarbonate was 2 parts by weight, the baking soda was 1 part by weight, and the table salt was 0.3 part by weight.
Wherein the antioxidant vegetable powder comprises tomato powder, pumpkin powder, purple cabbage powder, broccoli powder, sweet potato powder, carrot powder and/or spinach powder.
The antioxidant vegetable powder of this embodiment is spinach powder.
The person skilled in the art can set the weight part ratio of the collard powder and the spinach powder in the step a to 2-3.
And b, adding the egg liquid into the dry powder, and uniformly stirring to obtain the dough capable of being pulled into a film.
When in use, 50-70 parts by weight of egg liquid and 92.1-146 parts by weight of dry powder are used;
in practical application, the person skilled in the art can finely adjust the weight of each component according to the environment and the taste preference of local people: 55-65 parts of egg liquid and 104.1-131.5 parts of dry powder;
60 parts by weight of egg liquid and 117.3 parts by weight of dry powder;
step c proofing the dough.
When the method is applied, the proofing temperature is 30-35 ℃ and the proofing time is 4-6h;
and d, pressing and cutting the proofed dough into a plurality of noodles.
When in use, the thickness of each noodle is 2-3mm, the length is 2.5-3cm, and the width is 2mm;
and e, proofing each noodle.
When the method is applied, the proofing temperature is 30-35 ℃, the humidity is 70-78%, and the proofing time is 4-6h;
and f, frying the proofed noodles to obtain fruit strips.
When in use, the frying temperature is 160-180 ℃, and the noodle conveying frequency is 20-40HZ;
step g, mixing and heating the maltitol solution and the xylitol, and then adding the collard powder into the mixed sugar solution and uniformly stirring to obtain the cabbage sugar solution. Wherein the maltitol solution and xylitol are mixed and heated to 102-108 ℃, preferably to 105 ℃.
When in use, the step g comprises the following steps:
(1) Gelatin powder and water were mixed at 1:5, mixing and soaking for 0.5-2 hours to fully foam gelatin powder, and boiling gelatin solution with small fire to obtain gelatin solution;
(2) Mixing maltitol solution and xylitol, heating, adding collard powder into the mixed sugar solution, stirring, adding gelatin solution at a ratio of 1-5% (v/v), stirring, and stirring for 1-5 min to obtain the final product.
In practical application, the person skilled in the art can finely adjust the weight of each component according to the environment and the taste preference of local people: 4-6 parts of xylitol, 150-250 parts of maltitol solution and 0.75-1.25 parts of collard powder.
In this example, 5 parts by weight of xylitol, 200 parts by weight of maltitol solution and 1 part by weight of collard powder were used.
And step h, mixing the cabbage sugar solution and the cabbage strips, uniformly stirring, molding, cooling and cutting to obtain the caramel treats.
In actual production, the caramel treats are cut into blocks, and each block of caramel treats is wrapped by a light-shielding oxygen-isolating film.
Example 6
This example describes a cheese flavored caramel treats.
1 to 5 parts by weight of cheese powder and 1 to 5 parts by weight of cream powder are added in the step g of example 5.
Example 7
This example describes a caramel treats with a green sun taste.
10-20 parts by weight of raisins without kernel are added in the step h of the example 5.
Furthermore, on the basis of any of examples 1-5, the present application provides for the preparation of a plurality of comparative examples of caramel treats, and the evaluation of each comparative example of the respective group of caramel treats.
The difference between the arrangement of each comparative example is shown in Table 1, and the evaluation results of each comparative example are shown in Table 2.
And a, mixing and stirring the collard powder, the antioxidant vegetable powder, the wheat flour, the wheat gluten, the ammonium bicarbonate and the baking soda to obtain uniformly mixed dry powder.
And b, adding the egg liquid into the dry powder, and uniformly stirring to obtain the dough capable of being pulled into a film.
Step c proofing the dough.
When the method is applied, the proofing temperature is set to be 30 ℃, the allowable range is 30-35 ℃, the proofing time is set to be 5 hours, and the allowable range is 4-6 hours;
and d, pressing and cutting the proofed dough into a plurality of noodles.
When in use, the thickness of each noodle is 3mm, the length is 2.5cm, and the width is 2mm;
and e, proofing each noodle.
When the method is applied, the proofing temperature is set to be 30 ℃, the allowable range is 30-35 ℃, the humidity is set to be 75%, the range is 70-78%, the proofing time is set to be 5 hours, and the allowable range is 4-6 hours;
and f, frying the proofed noodles to obtain fruit strips.
When the noodle conveying device is applied, the noodle conveying frequency is set to 25HZ, and the allowable range is 20-40HZ;
step g, mixing and heating the maltitol solution and the xylitol, and then adding the collard powder into the mixed sugar solution and uniformly stirring to obtain the cabbage sugar solution. Wherein the maltitol solution and xylitol are heated to 105 ℃ in a mixture.
And h, mixing the cabbage sugar solution with the fruit strips, uniformly stirring, and then placing the mixture into a grinding tool for cooling to obtain the caramel treats.
TABLE 1 differentiation of comparative examples 1-14
Table 2 evaluation results of comparative examples 1 to 14
The application has the following scoring criteria for gloss, color, taste and oxidation resistance duration:
(1) Gloss scoring criteria
5, the method comprises the following steps: the surface is bright and the color is bright;
4, the following steps: the surface is brighter and the color is brighter;
3, the method comprises the following steps: medium state, high glossiness;
2, the method comprises the following steps: the surface is rough, and the glossiness is slightly high;
1, the method comprises the following steps: the surface is rough and the glossiness is low.
(2) Color scoring criteria
5, the method comprises the following steps: the surface and the inside after being broken are both green and blue;
4, the following steps: the surface is light green, and the broken surface is dark green;
3, the method comprises the following steps: the surface is earthy yellow and green after being broken off;
2, the method comprises the following steps: the surface is milky yellow, and is slightly light green after being broken off;
1, the method comprises the following steps: both the inside and the outside are creamy yellow, and neither is green.
(3) Taste scoring criteria
5, the method comprises the following steps: the collard has rich flavor and other vegetable flavors, and is relatively coordinated;
4, the following steps: the collard has a stronger flavor and no other vegetable flavor;
3, the method comprises the following steps: the collard has lighter flavor and other vegetable flavors, but the taste is not very coordinated;
2, the method comprises the following steps: the kale flavor is not generated, and other vegetable flavors are generated;
1, the method comprises the following steps: normal taste, no collard and other vegetable flavors.
(4) Oxidation resistance duration scoring criteria
5, the method comprises the following steps: the antioxidation time is long and is more than 6 months;
4, the following steps: the antioxidation time is longer and is more than 1 month;
3, the method comprises the following steps: the antioxidation time is generally about 10 days;
2, the method comprises the following steps: the antioxidation time is shorter and is within 2 days;
1, the method comprises the following steps: is not substantially oxidation resistant.
In the embodiment, the cyan caramel treats with the fresh taste of the collard can be obtained by adding the collard powder into the caramel treats; according to the application, the collard powder and the antioxidant vegetable powder are added into the caramel treats, so that the caramel treats with the fresh taste of collard and antioxidant capacity can be obtained; according to the application, the cyan caramel treats with the fresh taste of the collard and the oxidation resistance can be obtained by adding the collard powder and the spinach powder into the caramel treats.
The foregoing is merely a preferred embodiment of the present application, and it should be noted that modifications and variations could be made by those skilled in the art without departing from the technical principles of the present application, and such modifications and variations should also be regarded as being within the scope of the application.
Claims (11)
1. The caramel treats is characterized by comprising the following components:
the vegetable powder comprises collard powder, antioxidant vegetable powder, wheat flour, egg liquid, wheat gluten, ammonium bicarbonate, baking soda, edible salt and alcohol sugar.
2. The caramel treats of claim 1, wherein the alcoholic sugar comprises maltitol solution and/or xylitol.
3. The caramel treats of claim 1, comprising the following components:
2.75-6.25 parts of collard powder, 0.5-2 parts of antioxidant vegetable powder, 80-120 parts of wheat flour, 50-70 parts of egg liquid, 8-12 parts of wheat gluten, 1-4 parts of ammonium bicarbonate, 0.5-2 parts of baking soda, 0.1-1 part of edible salt and 154-256 parts of alcohol sugar.
4. The caramel treats of claim 1, wherein the ratio of parts by weight of the collard powder to the antioxidant vegetable powder is from 2 to 3.
5. The caramel treats of any one of claims 1-4, wherein the antioxidant vegetable powder comprises 1-2 parts by weight;
and/or the antioxidant vegetable powder is spinach powder.
6. The caramel treats of claim 1, wherein said caramel treats is overcoated with a light and oxygen barrier film.
7. The caramel treats of claim 1, wherein the caramel treats has an amount of heat of 556KJ/30g;
and/or the protein content of the caramel treats is 2.8g/30g;
and/or the caramel treats has a fat content of 4.6g/30g;
and/or the caramel treats has a carbohydrate content of 19.9g/30g;
and/or, the sodium content of the caramel treats is 34g/30g;
and/or the sucrose content of the caramel treats is 0g/30g.
8. A method for preparing caramel treats, which is characterized by comprising the following steps:
step a, mixing and stirring the collard powder, the antioxidant vegetable powder, the wheat flour, the wheat gluten, the ammonium bicarbonate, the edible salt and the baking soda to obtain uniformly mixed dry powder;
step b, adding egg liquid into the dry powder, and uniformly stirring to obtain dough capable of being pulled into a film;
step c, proofing the dough;
step d, pressing and cutting the proofed dough into a plurality of noodles;
step e, proofing each noodle;
f, frying the proofed noodles to obtain fruit strips;
step g, heating alcohol sugar, adding collard powder into the sugar liquid, and uniformly stirring to obtain a cabbage sugar liquid;
and step h, mixing the cabbage sugar solution with the fruit strips, uniformly stirring, forming, cooling and cutting to obtain the caramel treats.
9. The method of preparing a caramel treats of claim 8, wherein step g comprises:
mixing and soaking gelatin powder and water to completely soak and develop gelatin powder, and boiling gelatin solution with small fire to obtain gelatin solution;
mixing maltitol solution and xylitol, heating, adding collard powder into the mixed sugar solution, stirring, adding gelatin solution, stirring, and stirring to obtain caulis et folium Brassicae Capitatae sugar solution.
10. The method of preparing caramel treats as claimed in claim 8, wherein in step a: the weight ratio of the collard powder to the antioxidant vegetable powder is 2-3.
11. The method of preparing caramel treats as claimed in claim 8, wherein in step a: 2-5 parts of collard powder, 0.5-2 parts of antioxidant vegetable powder, 80-120 parts of wheat flour, 8-12 parts of wheat gluten, 1-4 parts of ammonium bicarbonate, 0.5-2 parts of baking soda and 0.1-1 part of edible salt;
and/or, in the step b: 50-70 parts of egg liquid and 92.1-146 parts of dry powder;
and/or, in the step c: the proofing temperature is 30-35 ℃, and the proofing time is 4-6h;
and/or, in the step d: the thickness of each noodle is 2-3mm, the length is 2.5-3cm, and the width is 2mm;
and/or, in the step e: the proofing temperature is 30-35 ℃, the humidity is 70-78%, and the proofing time is 4-6h;
and/or, in the step f: frying at 160-180deg.C with noodle conveying frequency of 20-40HZ;
and/or, in the step g: 154-256 parts by weight of alcohol saccharide and 0.75-1.25 parts by weight of collard powder;
and/or, in the step h: the maltitol solution and xylitol are mixed and heated to 102-108 ℃.
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