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Fruit/vegetable cake and preparation process thereof

A technology for preparing fruit and vegetable cakes, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of less fruit or vegetable ingredients, not crisp enough, hard to chew, no fruit or vegetable taste, etc., to increase the fruit Or vegetable ingredients, reasonable ingredients, better taste and color

Active Publication Date: 2011-10-26
跳跳龙食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fruit and vegetable cakes are sweeter, have less fruit or vegetable ingredients, are not crispy enough, and are hard to chew
This is mainly due to the improper ratio of sugar and fruit or vegetable ingredients. The sugar content in the existing fruit and vegetable cakes exceeds 70%, and the fruit or vegetable ingredients are less than 10%. There is no fruit or vegetable taste. It is difficult to add fruit or vegetable ingredients to fruit and vegetable cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, fruit and vegetable cake, it is made up of the component of following weight ratio:

[0036] caster sugar 35

[0037] Glucose Syrup 30

[0038] Fresh Jam 30

[0039] Sticky rice paper 2

[0040] Natural Citrus Pectin 1

[0041] Malic acid 0.5

[0042] Citric acid 0.5

[0043] Sodium citrate 0.5

[0044] Lemon Yellow 0.35

[0045] Vanillin 0.15.

[0046] The preparation technology of fruit and vegetable cake, it comprises the following steps:

[0047] A. Sugar:

[0048] (1) Add 75% of the aforementioned white granulated sugar and water equivalent to 30% of the mass of the white granulated sugar into the sugar pot, open the steam valve of the sugar pot, and then slowly close the drain valve at the bottom of the pot, Keep the air pressure at 0.45MPa;

[0049] (2) After the sugar is fully melted, add the aforementioned glucose syrup by weight, then turn off the steam valve, and open the drain valve at the bottom of the pot to obtain syrup;

[0050]...

Embodiment 2

[0063] Embodiment 2, fruit and vegetable cake, it is made up of the component of following weight ratio:

[0064] caster sugar 30

[0065] Glucose Syrup 35

[0066] Fresh Jam 35

[0067] sticky rice paper 1

[0068] Natural Citrus Pectin 1.5

[0069] Malic acid 0.6

[0070] Citric acid 0.6

[0071] Sodium citrate 0.6

[0072]Lemon Yellow 0.3

[0073] Vanillin 0.2.

[0074] The preparation technology of fruit and vegetable cake, it comprises the following steps:

[0075] A. Sugar:

[0076] (1) Add 75% of the aforementioned white granulated sugar and water equivalent to 25% of the mass of the white granulated sugar into the sugar pot, open the steam valve of the sugar pot, and then slowly close the drain valve at the bottom of the pot, Keep the air pressure at 0.4MPa;

[0077] (2) After the sugar is fully melted, add the aforementioned glucose syrup by weight, then turn off the steam valve, and open the drain valve at the bottom of the pot to obtain syrup;

[0078] B...

Embodiment 3

[0091] Embodiment 3, fruit and vegetable cake, it is made up of the component of following weight ratio:

[0092] White sugar 40

[0093] Glucose Syrup 25

[0094] Fresh Jam 25

[0095] Sticky rice paper 3

[0096] Natural Citrus Pectin 0.5

[0097] Malic acid 0.4

[0098] Citric acid 0.4

[0099] Sodium citrate 0.4

[0100] Lemon Yellow 0.4

[0101] Vanillin 0.1.

[0102] The preparation technology of fruit and vegetable cake, it comprises the following steps:

[0103] A. Sugar:

[0104] (1) Add 75% of the aforementioned white granulated sugar and water equivalent to 27% of the mass of the white granulated sugar into the sugar pot, open the steam valve of the sugar pot, and then slowly close the drain valve at the bottom of the pot, Control the air pressure at 0.42MPa;

[0105] (2) After the sugar is fully melted, add the aforementioned glucose syrup by weight, then turn off the steam valve, and open the drain valve at the bottom of the pot to obtain syrup;

[010...

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PUM

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Abstract

The invention discloses a fruit / vegetable cake and a preparation process thereof. The fruit / vegetable cake consists of the following components in parts by weight: 30-40 parts of white granulated sugar, 25-35 parts of glucose syrup, 25-35 parts of fresh marmalade, 1-3 parts of wafer, 0.5-1.5 parts of natural citrus pectin, 0.4-0.6 part of malic acid, 0.4-0.6 part of citric acid, 0.4-0.6 part of sodium citrate, 0.3-0.4 part of lemon yellow and 0.1-0.2 part of vanillin; and the preparation process comprise the steps of sugar melting, boiling, blending, plate making, wafer pasting, baking, cooling and screening. Through the invention, the sugar and fresh marmalade are added separately; and through temperature control and blending with acid water, the fruit or vegetable components in the fruit / vegetable cake are effectively increased so that the components are more reasonable as well as better taste and color are obtained.

Description

technical field [0001] The invention relates to a fruit and vegetable cake and a preparation process thereof. Background technique [0002] Fruit and vegetable cake is a kind of snack food made by a special method containing fruit or vegetable ingredients. Because of its soft taste and natural color, it has always been loved by people as a green and healthy food. However, the existing fruit and vegetable cakes are sweeter, have less fruit or vegetable ingredients, are not crispy enough, and are difficult to chew. This is mainly due to the improper ratio of sugar and fruit or vegetable ingredients. The sugar content in the existing fruit and vegetable cakes exceeds 70%, and the fruit or vegetable ingredients are less than 10%. There is no fruit or vegetable taste. Adding fruit or vegetable ingredients to fruit and vegetable cakes can be difficult. Contents of the invention [0003] The purpose of the present invention is to overcome the disadvantages of the prior art, pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 刘学彬王泽斌周兵赵洪勤赵建华
Owner 跳跳龙食品有限公司
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