Grape skin dreg and apple composite superfine powder nutrient cake and manufacturing method thereof

Abstract

The invention relates to a grape skin dreg and apple composite superfine powder nutrient cake and a manufacturing method thereof, and belongs to the technical field of fruit cake processing. In the preparation method of the cake, superfine powder which is formed by dry grape skin dregs and dried apple which are mixed in a mass ratio of 1:1 and crushed to 300-600 meshes is added, so the prepared grape skin dreg and apple composite superfine powder nutrient cake is soft and fine in taste and rich in nutrition, and has fragrance of grapes. Additionally, the cake has the advantages that the color is bright purple and attractive, nutrient content is rich, and the cake is beneficial to protecting the heart and blood vessels, reducing blood lipid cholesterin, delaying ageing and preventing heart diseases, does not contain cellulose and other molecule structures, is beneficial to digestion and absorption of an organism, and improves bioavailability.

Description

technical field [0001] The invention relates to a grape skin pomace apple composite superfine powder nutrition cake and a preparation method thereof, belonging to the technical field of fruit cake processing. Background technique [0002] As a delicious snack food, cake is a must-have food for family meals and gatherings; in recent years, it has become increasingly popular in domestic consumption, and many consumers love it for ten minutes. There are many kinds of cakes on the market now, but most of them are made from a single flour after baking, which has a single taste and effect, and cannot timely supplement the trace elements required by the human body and other active ingredients that are beneficial to the body. [0003] Fruits are rich in nutrients and active ingredients, therefore, some fruit-flavored cakes have appeared. For example, CN102870846A discloses a Sydney cake, and CN102524339A discloses a yeast glucan lychee cake. The fruit ingredients in these two kind...

AI Technical Summary

Problems solved by technology

The fruit ingredients in these two fruit cakes are added in the form of fresh pulp, and the disadvantages are: the color of the cake does not change; the smell of the cake is almost the same as that of the cake without adding fruit, only the smell changes slightly near the pulp , but the cake around the pulp will have a sour smell; the inner tissue of the fruit cake is uneven, and the cake tissue close to the pulp has almost no pores

The fruit ingredients in these two fruit cakes are directly crushed and added in the form of juice / pure; the disadvantages are: due to the different moisture content of the fruit, it is difficult to standardize production; and the prepared cake Fluffiness and taste vary greatly; on the other hand, except for fruits with low fruit acid content such as bananas, cakes made from other fruits (especially grapes with high fruit acid content) will have a sour taste and bad smell

CN102687742A discloses an apple fiber cake, the fruit components of which are crushed and filtered from the apples, and then added in the form of pulp fibers. In order to ensure the bulkiness of the cake, baking powder is also added; the disadvantage is that the main component of the pulp fibers It is cellulose, pectin and lignin; the existence of these substances will make the cake difficult to be digested and absorbed; the content of aromatic components in the pulp fiber is small, and the aromatic components decompose during the high temperature (200°C) processing of the pulp fiber, and the cake smell almost no apple smell

[0006] Also there is no relevant technology that grape pomace and apples are used to prepare cakes at the same time