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Colorful fruit and vegetable poria clamping cake and preparation method thereof

A technology of poria cocos, fruit and vegetable powder, applied in baking, baked food, coating preservation, etc., can solve problems such as lack of nutritional balance, blocked specialty products, and single nutrition

Active Publication Date: 2013-10-16
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only one kind of fruit ingredient can be added to the Poria cocos sandwich cake of each taste, and a large amount of fruit essence and colloid are added to achieve the effect of enhancing flavor and flavor and freezing when making the stuffing, which leads to the single nutrition of the final product, reaching Without balanced nutrition, this type of product has the same defects as the nut-type Poria cocos sandwich. The sugar and starch content is still high. The sugar content of the final product reaches 70%-80%. Poria cocos cake is still made of traditional high-starch. , the starch content reaches 80%-90%, all of which are high-sugar and high-starch products, which break away from the current consumers' pursuit of healthy and nutritious food standards, and specialty products are hindered

Method used

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  • Colorful fruit and vegetable poria clamping cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Embodiment 1: prepare Poria cocos sandwich cake

[0089] Preparation steps:

[0090] (1) Preparation of fruit and vegetable powder: get fresh fruits or vegetables (apples are used in this embodiment), cut into blocks with a three-dimensional size of 1 to 2 cm, and then soak them in water containing 0.1% citric acid for 30 minutes for preservation. color treatment; after draining the water, place it in a freeze dryer to quickly freeze to below -30°C, and then perform freeze-drying through operations such as vacuuming, sublimation, and heating to remove the moisture inside the fruit or vegetable, and reduce the moisture to 5.8%. The freeze-dried fruits and vegetables are ground into powder (the particle size of the powder is 10-100 μm) to obtain dried fruit and vegetable powder;

[0091] (2) Making cake crust: mix Poria cocos powder, fruit and vegetable powder and coarse grain powder (oat) in a weight ratio of 5:70:30, add water equivalent to 0.6 times the weight of th...

Embodiment 2

[0094] Embodiment 2: prepare Poria cocos sandwich cake

[0095] Preparation steps:

[0096] (1) Preparation of fruit and vegetable powder: get fresh fruit or vegetables (carrots are used in this embodiment), cut into blocks with a three-dimensional size of 1 to 2 cm, and then soak them in water containing 0.2% citric acid for 10 minutes for preservation. color treatment; after draining the water, place it in a freeze dryer to quickly freeze it below -30°C, and then perform freeze-drying through operations such as vacuuming, sublimation, and heating to remove the moisture inside the fruit or vegetable, and reduce the moisture to 4.4%. The freeze-dried fruits and vegetables are ground into powder (the particle size of the powder is 10-100 μm) to obtain dried fruit and vegetable powder;

[0097] (2) Making cake skin: Mix Poria powder, fruit and vegetable powder and coarse grain powder (purple sweet potato) in a weight ratio of 5:80:20, add water equivalent to 0.8 times the wei...

Embodiment 3

[0100] Embodiment 3: prepare Poria cocos sandwich cake

[0101] Preparation steps:

[0102] (1) Preparation of fruit and vegetable powder: take fresh fruits or vegetables (in this embodiment, spinach is used), cut into blocks with a three-dimensional size of 1-2 cm, and then soak them in water containing 0.15% citric acid for 20 minutes. Color protection treatment; after draining the water, place it in a freeze dryer to quickly freeze it below -30°C, and then perform freeze-drying through operations such as vacuuming, sublimation, and heating to remove the moisture inside the fruit or vegetable and reduce the moisture to 7.2%. , the freeze-dried fruits and vegetables are ground into powder (the particle size of the powder is 10-100 μm) to obtain dried fruit and vegetable powder;

[0103] (2) Making cake crust: mix Poria cocos powder, fruit and vegetable powder and coarse grain powder (sorghum) in a weight ratio of 5:75:25, add water equivalent to 0.7 times the weight of the...

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Abstract

The invention discloses a colorful fruit and vegetable poria clamping cake and a preparation method thereof. The poria clamping cake comprises two cake skins laminated together and cake stuffing placed between the two cake skins. The cake skins of the poria clamping cake are made of poria powder, fruit and vegetable powder and coarse grain powder. According to the novel poria clamping cake production technology, various fruits and vegetables are added to the skins and the stuffing of the colorful fruit and vegetable poria clamping cake through a special process. Compared with traditional and existing poria clamping cakes, the colorful fruit and vegetable poria clamping cake has the advantages in edible values, additional product valves, nutritional ingredients, appearance and color.

Description

technical field [0001] The invention relates to a new production technology of food Poria cocos sandwich cake. Various fruits and vegetables are selected and added to the skin and stuffing of the product through a special process. The added value, nutritional ingredients and sensory color of the product are much better than traditional and existing Poria biscuits. Background technique [0002] It is believed that Fuling sandwich cake was originally a kind of food that rose up in the court in the late Qing Dynasty. crepes. Later, this Poria biscuit was introduced to the folks and became a well-known flavor food in Beijing, which was very popular among people. [0003] Poria cocos, one of the main ingredients of Poria cake, is a precious Chinese herbal medicine. The ancients called Poria cocos "the magic medicine of the four seasons". It has been recorded that Poria cocos has wonderful beauty effects. It is recorded in "Rear of Experience" that eating Poria cocos can "moi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D15/08
Inventor 董立军潘金江
Owner BEIJING YUSHIYUAN FOOD
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