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Quick-freezing pumpkin pie and preparation method thereof

A pumpkin pie and quick-freezing technology, which is applied in the field of food processing, can solve the problems of reducing the fragrance and color of pumpkin pie and affecting the application of pumpkin pie, and achieve the effect of improving texture and gloss, improving flavor and taste, and beautiful appearance

Active Publication Date: 2012-09-05
云鹤食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when cooking after thawing, the flavor and color of pumpkin pie will be reduced, which will affect the application of pumpkin pie in frozen food

Method used

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  • Quick-freezing pumpkin pie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The quick-frozen pumpkin cake in this embodiment is made of the following raw materials in parts by weight: 13 parts of water, 26 parts of glutinous rice flour, 20 parts of wheat starch, 1.5 parts of tapioca modified starch, 22 parts of pumpkin pulp, 0.8 parts of palm oil, 12 parts of white granulated sugar, 0.01 part of ethyl maltol, 0.1 part of β-carotene. Among them, the glutinous rice flour can be selected from ordinary glutinous rice flour or high-quality water-milled glutinous rice flour. The preparation method of concrete quick-frozen pumpkin cake comprises the steps:

[0020] 1) Weigh glutinous rice flour, wheat starch, white granulated sugar, tapioca modified starch, pumpkin pulp, ethyl maltol, β-carotene, palm oil, and water according to the formula quantity;

[0021] 2) Dry mix wheat starch and tapioca modified starch, add water, ethyl maltol and β-carotene and knead the dough for 1 minute for the first time; then add white sugar, glutinous rice flour, pumpk...

Embodiment 2

[0025] The quick-frozen pumpkin cake in this embodiment is made of the following raw materials in parts by weight: 15 parts of water, 28 parts of glutinous rice flour, 25 parts of wheat starch, 1.8 parts of tapioca modified starch, 18 parts of pumpkin pulp, 1 part of palm oil, 8 parts of white sugar, 0.015 parts of ethyl maltol, 0.12 parts of β-carotene. Among them, the glutinous rice flour can be selected from ordinary glutinous rice flour or high-quality water-milled glutinous rice flour. The preparation method of concrete quick-frozen pumpkin cake comprises the steps:

[0026] 1) Weigh glutinous rice flour, wheat starch, white granulated sugar, tapioca modified starch, pumpkin pulp, ethyl maltol, β-carotene, palm oil, and water according to the formula quantity;

[0027] 2) Dry mix wheat starch and tapioca modified starch, add water, ethyl maltol and β-carotene and knead the dough for 1.5 minutes for the first time; then add white sugar, glutinous rice flour, pumpkin pulp ...

Embodiment 3

[0031] The quick-frozen pumpkin cake in this embodiment is made of the following raw materials in parts by weight: 18 parts of water, 24 parts of glutinous rice flour, 22.5 parts of wheat starch, 1 part of tapioca modified starch, 20 parts of pumpkin pulp, 0.5 part of palm oil, 10 parts of white sugar, 0.02 part of ethyl maltol, 0.08 part of β-carotene. Among them, the glutinous rice flour can be selected from ordinary glutinous rice flour or high-quality water-milled glutinous rice flour. The preparation method of concrete quick-frozen pumpkin cake comprises the steps:

[0032] 1) Weigh glutinous rice flour, wheat starch, white granulated sugar, tapioca modified starch, pumpkin pulp, ethyl maltol, β-carotene, palm oil, and water according to the formula quantity;

[0033] 2) Dry mix wheat starch and tapioca modified starch, add water, ethyl maltol and β-carotene and knead for 2 minutes for the first time; then add white sugar, glutinous rice flour, and pumpkin pulp for a sec...

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Abstract

The invention discloses a quick-freezing pumpkin pie which is prepared from the following raw materials in parts by weight: 18 parts of water, 25 parts of glutinous rice flour, 22.5 parts of wheat starch, 1 part of modified cassava starch, 20 parts of pumpkin syrup, 0.5 part of palm oil, 10 parts of white granulated sugar, 0.01 part of ethyl maltol, and 0.1 part of beta-carotene. The quick-freezing pumpkin pie disclosed by the invention can be used for maintaining the color, flavor and fluffy degree of the pumpkin pie and achieving the effect of first cooking, and meets the requirements of customers for the pumpkin pies.

Description

technical field [0001] The invention relates to a quick-frozen pumpkin cake and a preparation method of the quick-frozen pumpkin cake, belonging to the technical field of food processing. Background technique [0002] Pumpkin cake is a kind of cake with pumpkin as the main raw material. Pumpkin contains a variety of vitamins, amino acids and trace elements. It is not only rich in nutrition, but also low in calories. It also has anti-cancer effects. Pumpkin is a high-quality source of vitamin A. It has been confirmed by modern medical research that it can effectively prevent and treat high blood pressure, diabetes and some liver lesions. It is known as one of the "anti-cancer foods". The mannitol contained in pumpkin has a laxative effect, which can reduce the harm of toxins in the feces to the human body, and has its function in preventing colon cancer. The general pumpkin cake is made of cooked pumpkin pulp, adding glutinous rice flour, sugar, water, and frying in a pan. I...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/164A23L1/09A23L19/00
Inventor 陈攀攀王海牛镇平
Owner 云鹤食品有限公司
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