Strawberry cake and preparation method thereof

A production method, strawberry technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of no patents and literatures on strawberry cake products, achieve firm brain cell structure, eliminate relaxation and tension, The effect of delicate and elastic skin

Inactive Publication Date: 2011-01-26
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Also do not see the open patent and document that have strawberry cake product at present

Method used

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  • Strawberry cake and preparation method thereof
  • Strawberry cake and preparation method thereof
  • Strawberry cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 250g of fresh strawberries, wash them, drain the water, beat them into a pulp, and make 228.6g of strawberry pulp. Add water to the rice and glutinous rice, cook them into rice, spread them flat in an oven at 65°C and bake them for 4 hours. After cooling, crush them. Sieve, make mature rice flour and cooked glutinous rice flour respectively, 17.2g gelling agent is mixed with carrageenan, konjac gum and pectin in a ratio of 3:2:1, add warm water to swell, add water to dissolve 33.3g sucrose and 66.7g maltose syrup , add sugar water, 21.5g of cooked rice flour and 21.5g of cooked glutinous rice flour to the gelling agent, after mixing and stirring, pour it into a colloid mill to obtain a rice glue paste with uniform particles, and then add the prepared rice glue to the strawberry pulp paste, stir quickly to mix. Pour the prepared slurry into the concentration tank, carry out vacuum concentration at 70°C for 20 minutes, pour the concentrated slurry into the mold plate...

Embodiment 2

[0035] Take 250g of fresh strawberries, wash them, drain the water, beat them into a slurry, and make 228.6g of strawberry pulp, add water to the rice and glutinous rice, cook them into rice, spread them in a 65°C oven and bake them for 4 hours, cool down and crush them , and then sieved to make mature rice flour and cooked glutinous rice flour respectively, 17.2g gelling agent is mixed by carrageenan, konjac gum and pectin in a ratio of 2:2:1, add warm water to swell, add water to dissolve 25g sucrose and 75g maltose syrup , add sugar water, 14.3g of cooked rice flour and 28.7g of cooked glutinous rice flour to the gelling agent, after mixing and stirring, pour it into a colloid mill to obtain a rice glue paste with uniform particles, and then add the prepared rice glue to the strawberry pulp paste, stir quickly to mix. Pour the prepared slurry into the concentration tank, carry out vacuum concentration at 70°C for 20 minutes, pour the concentrated slurry into the mold plate,...

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PUM

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Abstract

The invention relates to a strawberry cake and a preparation method thereof, belonging to the technical field of food processing. The strawberry cake are prepared from the following components in parts by weight: 80 parts of strawberry pulp, 15 parts of rice flour, 6 parts of gelatinizing agent and 35 parts of sugar by the steps of blending, concentrating, molding and drying. In the invention, the crudely prepared strawberry pulp is used as a main material, the rice flour and glutinous rice flour by a proper proportion are matched, and components such as carrageenan, konjac glucomannan, and the like are added; barley maltsyrup or high fructose corn syrup is used for partially replacing cane sugar; and far infrared vacuum drying equipment is adopted to dry to prepare the strawberry cake. The prepared strawberry cake has pleasant sweetness and sourness, strong fragrance and flexile mouthfeel and maintains the flesh texture and the flavor of strawberries.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a strawberry cake and a preparation method thereof. Background technique [0002] Strawberry berries are red in color, tender and juicy, sweet and sour, with unique flavor and strong aroma, and rich in vitamin C, organic acids, minerals, pectin and other nutrients, which are easily digested by the human body Absorption is a healthy fruit suitable for all ages. However, due to the poor storage performance of strawberries, they are easy to rot and deteriorate after harvesting, and the economic loss is large. Therefore, strawberries are processed into strawberry products, such as strawberry jam, strawberry preserved fruit, strawberry juice and other products, which not only prolongs the supply of strawberries. During this period, the processing appreciation of strawberries has been realized. [0003] Also do not see the open patent and document that have strawberry cake pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 刘春泉刘春菊弓志青朱丹宇吴海虹
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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