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Making method of passion fruit cake

A production method and technology of passion fruit, applied in the field of food and candy manufacturing, can solve problems such as unfavorable development of passion fruit industry, seldom direct consumption, waste of nutrients, etc., and achieve the effects of improving application value, low manufacturing cost, and reducing dosage

Inactive Publication Date: 2012-07-25
LIUZHOU BOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In food, passion fruit can not only be eaten directly, but also used as a raw material for making a variety of foods. However, because most of the flesh of passion fruit has a very sour taste, it is rarely eaten directly
In the technology used as food, it is only used as a fruit juice drink at present, and has not been used as other deep-processed foods. In the technology used as a fruit juice drink, the whole fruit is squeezed from the passion fruit. The remaining hawthorn material is discarded, which not only causes a great waste of nutrients, but also generates a lot of garbage, which is not conducive to the development of the passion fruit industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A, after washing 100 kilograms of passion fruit, its shell is separated from the pulp, and the seeds in the pulp are removed;

[0021] B, the gained 22 kilograms of deseed pulp are ground into pulp pulp, and 22 kilograms of fruit shells are added with water to grind into pulp pulp, and the amount of water added is 4.5 kilograms, and then the pulp pulp and fruit shell pulp are mixed to become a mixed pulp;

[0022] C. Heat 35kg of maltose syrup to 50°C and mix it into the above mixed slurry. Stir and cook the resulting mixture in the pot. When it is heated to 45°C, add 2.5kg of carrageenan, continue to stir and cook at 80°C The cake is finished, and the dripping of the sample can form a cake shape at this time;

[0023] D, taking out the cooked slurry and placing it in a forming mold to cool to obtain a formed cake body.

Embodiment 2

[0025] A, after the passion fruit is washed, its shell is separated from the pulp, and the seeds in the pulp are removed;

[0026] B, the gained 22 kilograms of deseed pulp are ground into a pulp slurry, and 60 kilograms of fruit shells are added with water to be ground into a fruit shell slurry, and the amount of water added is 21 kilograms, and then the pulp slurry and the fruit shell slurry are mixed to become a mixed slurry;

[0027] C. Heat 50kg of maltose syrup to 50°C and mix it into the above mixed slurry. Stir the resulting mixture in the pot and cook it. When it is heated to 50°C, add 3kg of carrageenan and continue to stir and heat to 95°C. The cake is finished, and the dripping of the sample can form a cake shape at this time;

[0028] D, the cooked slurry is taken out and placed in a forming mold to cool to obtain a formed cake body;

[0029] E. Dry the formed cake body at a temperature of 80° C. for 8 hours to obtain a packaged passion fruit cake.

Embodiment 3

[0031] A, after the passion fruit is washed, its shell is separated from the pulp, and the seeds in the pulp are removed;

[0032] B, the gained 10 kilograms of deseed pulp are ground into a pulp slurry, and 50 kilograms of fruit shells are added with water to be ground into a fruit shell slurry, and the amount of water added is 25 kilograms, and then the pulp slurry and the fruit shell slurry are mixed to become a mixed slurry;

[0033] C. Heat 40kg of maltose syrup to 50°C and mix it into the above mixed slurry. Stir and cook the resulting mixture in a pot. When it is heated to 55°C, add 0.85kg of carrageenan, continue to stir and cook at 110°C The cake is finished, and the dripping of the sample can form a cake shape at this time;

[0034] D, the cooked slurry is taken out and placed in a forming mold to cool to obtain a formed cake body;

[0035] E. Dry the formed cake body at a temperature of 50° C. for 48 hours to obtain a packaged passion fruit cake.

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Abstract

The invention discloses a making method of a passion fruit cake, which comprises the following steps of: A. separating the shell and the pulp of a passion fruit and removing seeds in the pulp; B. grinding the deseeded pulp and the shell into mixed slurry; C. adding carrageenan with the amount accounting for 1-5 percent of the weight of the mixed slurry into the mixed slurry and then stewing at the temperature of 80-110 DEG C until sampling and cooling, i.e. the degree of forming a cake; and D. taking out the stewed slurry and placing the stewed slurry into a mould for cooling to obtain a molded cake body. The method not only provides a new application field of the passion fruit, but also obtain the obtained passion fruit cake without adding any spice; in addtion the nutritional componentsof the whole passion fruit can be fully utilized, the natural fragrance of the passion fruit is well kept, the use amount of the carrageenan is greatly reduced, and the natural and green passion fruit cake with good taste is obtained.

Description

technical field [0001] The invention relates to the technical field of food candy manufacturing, in particular to a method for making candy using passion fruit as a main raw material. Background technique [0002] According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotenoids and trace elements needed by the human body, and its nutritional value and beneficial effects on human health have long been known. In food, passion fruit can not only be eaten directly, but also used as a raw material for making various foods. However, because most of the flesh of passion fruit has a very sour taste, it is rarely eaten directly. In the technology used as food, it is only used as a fruit juice drink at present, and has not been used as other deep-processed foods. In the technology used as a fruit juice drink, the whole fruit is squeezed from the passion fruit. The rest of the hawthorn material is discarded, which not only causes a great wast...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L21/12
Inventor 韦明辉
Owner LIUZHOU BOLONG FOOD
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