Method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application of sugar-wrapped fried food
The invention discloses a method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application thereof, and relates to the technical field of food processing, the method comprises the following steps: step 1, preparing a raw material formula: 14 kg of food,...
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| creator | CHENG XIUYING |
| description | The invention discloses a method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application thereof, and relates to the technical field of food processing, the method comprises the following steps: step 1, preparing a raw material formula: 14 kg of food, 3 kg of malt syrup, 1.1 kg of trehalose, 1.1 kg of maltose powder, 0.1 kg of phospholipid, 0.1 kg of pectin, 1.5 kg of water and 1.2 kg of palm oil; step 2, boiling with water to remove astringency and washing; step 3, boiling sugar; step 4, sugar coating; step 5, frying; step 6, filtering oil; step 7, cooling; and step 8, packaging. According to the food produced by adopting the formula, the glass transition temperature of the surface sugar shell is 50-60 DEG C, so that the surface sugar shell of the product is not melted or sticky at a relatively high temperature, and the grains are kept clear.
本发明公开了裹糖油炸食品高温下表面糖壳融化的解决方法及其应用，涉及食品加工技术领域，包括以下步骤：步骤1，原料配方：食品14kg、麦芽糖浆3kg、海藻糖1.1kg、麦芽糖粉1.1kg、磷脂0.1kg、果胶0.1kg、水1.5kg、棕榈油1. |
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本发明公开了裹糖油炸食品高温下表面糖壳融化的解决方法及其应用，涉及食品加工技术领域，包括以下步骤：步骤1，原料配方：食品14kg、麦芽糖浆3kg、海藻糖1.1kg、麦芽糖粉1.1kg、磷脂0.1kg、果胶0.1kg、水1.5kg、棕榈油1.</description><language>chi ; eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241011&DB=EPODOC&CC=CN&NR=118749576A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20241011&DB=EPODOC&CC=CN&NR=118749576A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHENG XIUYING</creatorcontrib><title>Method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application of sugar-wrapped fried food</title><description>The invention discloses a method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application thereof, and relates to the technical field of food processing, the method comprises the following steps: step 1, preparing a raw material formula: 14 kg of food, 3 kg of malt syrup, 1.1 kg of trehalose, 1.1 kg of maltose powder, 0.1 kg of phospholipid, 0.1 kg of pectin, 1.5 kg of water and 1.2 kg of palm oil; step 2, boiling with water to remove astringency and washing; step 3, boiling sugar; step 4, sugar coating; step 5, frying; step 6, filtering oil; step 7, cooling; and step 8, packaging. According to the food produced by adopting the formula, the glass transition temperature of the surface sugar shell is 50-60 DEG C, so that the surface sugar shell of the product is not melted or sticky at a relatively high temperature, and the grains are kept clear.
本发明公开了裹糖油炸食品高温下表面糖壳融化的解决方法及其应用，涉及食品加工技术领域，包括以下步骤：步骤1，原料配方：食品14kg、麦芽糖浆3kg、海藻糖1.1kg、麦芽糖粉1.1kg、磷脂0.1kg、果胶0.1kg、水1.5kg、棕榈油1.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjjsKwkAQhtNYiHqH8QApgo9oKUGx0co-DHH2AZudZXeid_DUbtBabOaH738w0-J1ITF8B8UREruH9RrSEBV2lFVjpoacg56cjB6rDy6fEUOgXIx2vJw3UMBYbUCoDxRRhkiAPvMQnO1QLPtf_XkxUegSLb46K5an4605lxS4pRTyS56kba5VtavX-029Paz-ybwBit5NKg</recordid><startdate>20241011</startdate><enddate>20241011</enddate><creator>CHENG XIUYING</creator><scope>EVB</scope></search><sort><creationdate>20241011</creationdate><title>Method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application of sugar-wrapped fried food</title><author>CHENG XIUYING</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118749576A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHENG XIUYING</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHENG XIUYING</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application of sugar-wrapped fried food</title><date>2024-10-11</date><risdate>2024</risdate><abstract>The invention discloses a method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application thereof, and relates to the technical field of food processing, the method comprises the following steps: step 1, preparing a raw material formula: 14 kg of food, 3 kg of malt syrup, 1.1 kg of trehalose, 1.1 kg of maltose powder, 0.1 kg of phospholipid, 0.1 kg of pectin, 1.5 kg of water and 1.2 kg of palm oil; step 2, boiling with water to remove astringency and washing; step 3, boiling sugar; step 4, sugar coating; step 5, frying; step 6, filtering oil; step 7, cooling; and step 8, packaging. According to the food produced by adopting the formula, the glass transition temperature of the surface sugar shell is 50-60 DEG C, so that the surface sugar shell of the product is not melted or sticky at a relatively high temperature, and the grains are kept clear.
本发明公开了裹糖油炸食品高温下表面糖壳融化的解决方法及其应用，涉及食品加工技术领域，包括以下步骤：步骤1，原料配方：食品14kg、麦芽糖浆3kg、海藻糖1.1kg、麦芽糖粉1.1kg、磷脂0.1kg、果胶0.1kg、水1.5kg、棕榈油1.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for solving surface sugar shell melting of sugar-wrapped fried food at high temperature and application of sugar-wrapped fried food |
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