Making method of grape cake and grape soup

A production method and technology of grape cake, applied in confectionery, confectionary industry, food science, etc., can solve the problems of being unable to meet diversified needs and few varieties, and achieve the effect of rich taste and nutrition, rich nutrition and strong fragrance

Inactive Publication Date: 2013-06-12
LIUZHOU BOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for making grape cake and grape soup, which can solve the problem that in the prior art, there are few food varieties using grapes as the main raw material and cannot meet the diversified needs of the market, so as to obtain nutritious Grape cakes and grape soup that are good for human body absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for making a grape cake, comprising the following steps: A. After destemming and cleaning fresh grapes, deseed them with a grape deseeder, and grind the deseeded grapes successively with a grinding wheel mill and a colloid mill until they are gelatinized to form Thick slurry; B. Put 100 kg of slurry from step A into the fermenter, add 5 grams of wine yeast to the fermenter for saccharification, the saccharification temperature is 25°C, and the saccharification time is 48 hours, stirring once every 2 hours in the container C. After the saccharification of step B is completed, close the fermenter for low-temperature storage at a temperature of minus 15° C.; D. After freezing for 24 hours, thaw the slurry in the fermenter for later use; E. Cook and thaw it in a pot to obtain When the cooking temperature reaches 60°C, respectively add 2.5% carrageenan and 5% passion fruit puree in the pot, stir evenly, and start the pot when the temperature is continuously heated to...

Embodiment 2

[0030] A method for making a grape cake, comprising the following steps: A. After destemming and cleaning fresh grapes, deseed them with a grape deseeder, and grind the deseeded grapes successively with a grinding wheel mill and a colloid mill until they are gelatinized to form Thick slurry; B. Put 50 kg of slurry from step A into the fermenter, add 10 grams of wine yeast to the fermenter for saccharification, the saccharification temperature is 20°C, and the saccharification time is 42 hours. Stir every 4 hours in the container C. After the saccharification of step B is completed, close the fermenter for low-temperature storage at a temperature of minus 18° C.; D. After freezing for 36 hours, thaw the slurry in the fermenter for later use; E. Cook and thaw in a pot to obtain When the cooking temperature reaches 60°C, respectively add 1.5% carrageenan and 8% passion fruit puree in the pot, stir evenly, and start the pot when the temperature is continuously heated to 80°C; F, we...

Embodiment 3

[0032] A method for making a grape cake, comprising the following steps: A. After destemming and cleaning fresh grapes, deseed them with a grape deseeder, and grind the deseeded grapes successively with a grinding wheel mill and a colloid mill until they are gelatinized to form Thick slurry; B. Put 50 kg of slurry from step A into the fermenter, add 5 grams of wine yeast to the fermenter for saccharification, the saccharification temperature is 30°C, the saccharification time is 36 hours, stir once every 3 hours in the container C. After the saccharification of step B is completed, close the fermenter for cryopreservation at a temperature of minus 20° C.; D. After freezing for 48 hours, thaw the slurry in the fermenter for later use; E. Cook and thaw it in a pot to obtain When the cooking temperature reaches 60°C, respectively add 0.5% carrageenan and 10% passion fruit puree in the pot, stir evenly, and start the pot when the temperature is continuously heated to 80°C; F, weigh...

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PUM

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Abstract

The invention discloses a making method of a grape cake and a grape soup, relating to the technical field of food processing. The making method comprises the following steps of: grinding grapes until reaching gelatinization to form thick slurry; placing the thick slurry in a fermentation tank, and adding yeast for carrying out saccharification at a temperature of 20-30 DEG C for 36-48 hours; stirring the slurry once every other 2-4 hours; sealing the fermentation tank for carrying out low-temperature freezing storage at a temperature of -15-20 DEG C; freezing for 24-720 hours, and then thawing the slurry in the fermentation tank; and putting in a pot and cooking the thawed slurry, and then carrying out subsequent re-processing according to the required food state to obtain the grape cake or grape soup. Compared with the prior art, the making method has the advantages that new cakes and soups, using the grapes as main raw materials, are developed, grape pulp subjected to gelatinization, saccharification and low-temperature freezing is richer in nutritional ingredients, and is more favorably absorbed by a human body; and the grape cake or grape soup is high in nutritive values, tender in mouth-feel, and thick in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making cakes and soups using fruits as raw materials. Background technique [0002] Grape is a fruit with high nutritional value. It mainly contains glucose that can be directly absorbed by the human body, and also contains minerals such as calcium, potassium, phosphorus, iron, various vitamins, and various essential amino acids for the human body. The output of grapes accounts for almost a quarter of the world's fruit production, but its storage performance is poor, and the shelf life after harvesting is short. Therefore, in addition to directly eating fresh grapes, most of the grapes are processed into raisins, grape jams, grapes, etc. juice and wine. Except for the above four kinds of existing grape deep-processed foods, no food varieties in other forms such as cakes and soups with grapes as the main raw material have been reported, and the market for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 韦明辉黄阳成翁春英韦启光喻忠刚韦流宜韦婷娟
Owner LIUZHOU BOLONG FOOD
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