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 wil

Method used

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  • Quick-freezing pumpkin pie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1

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

[0020] 1) Weigh glutinous rice flour, wheat starch, white sugar, modified cassava starch, pumpkin syrup, ethyl maltol, β-carotene, palm oil, and water according to the amount of formula;

[0021] 2) Dry mix wheat starch and modified tapioca starch, add water, ethyl maltol and β-carotene for the first kneading for 1 minute; then add white sugar, glutinous rice flour and pumpkin syrup for the second kne...

Example Embodiment

[0024] Example 2

[0025] The quick-frozen pumpkin pie in this embodiment is made with the following raw materials by weight: 15 parts of water, 28 parts of glutinous rice flour, 25 parts of wheat starch, 1.8 parts of modified cassava starch, 18 parts of pumpkin syrup, 1 part of palm oil, 8 parts of white sugar, 0.015 parts of ethyl maltol and 0.12 parts of β-carotene. Among them, glutinous rice flour can be general glutinous rice flour or high-quality water-milled glutinous rice flour. The specific preparation method of quick-frozen pumpkin pie includes the following steps:

[0026] 1) Weigh glutinous rice flour, wheat starch, white sugar, modified cassava starch, pumpkin syrup, ethyl maltol, β-carotene, palm oil, and water according to the amount of formula;

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

Example Embodiment

[0030] Example 3

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

[0032] 1) Weigh glutinous rice flour, wheat starch, white sugar, modified cassava starch, pumpkin syrup, ethyl maltol, β-carotene, palm oil, and water according to the amount of formula;

[0033] 2) Dry mix wheat starch and modified tapioca starch, add water, ethyl maltol and β-carotene for the first mixing for 2 minutes; then add white sugar, glutinous rice flour and pumpkin syrup for the second mixing for 4...

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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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