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Folium mori pea-flour cakes and preparation method thereof

A pea and mulberry leaf technology, applied in confectionary, confectionery industry, food science, etc., can solve the problems of long-term storage and non-sterilization treatment, etc., to improve intestinal flora, maintain intestinal health, and reduce production costs low effect

Active Publication Date: 2014-02-26
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the two pea cake products have the characteristics of outstanding flavor and simple preparation process, they cannot be stored for a long time because they have not been sterilized, and they can only be sold and eaten in time as cooked food made on site

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] In this example, the components of the mulberry leaf pea cake and the parts by mass of each component are: 100 kg of peeled peas, 45 kg of white sugar, 7.0 kg of mulberry leaf powder, 6.0 kg of agar, and 0.5 kg of sodium bicarbonate;

[0039] The preparation method is as follows:

[0040] (1) Cleaning of peas

[0041] Take by weighing 100 kg peeled peas, wash them with water to obtain clean peas;

[0042] (2) Production of pea puree

[0043] Put 0.5 kg of sodium bicarbonate and 6.0 kg of agar into 140 kg of drinking water, stir evenly, mix with the washed peas obtained in step (1), heat at 115°C for 30 min, and then add 45 kg of white sugar in turn while hot and 7.0 kg of mulberry leaf powder, after being stirred evenly, 250 kg of pea puree is obtained;

[0044] (3) Molding and packaging

[0045] Pour the pea puree obtained in step (2) into the mold, remove the mold after cooling and molding, cut it into 5.0 cm long, 3.5 cm wide and 1.5 cm thick pea puree, and then ...

Embodiment 2

[0049] In this example, the components of the mulberry leaf pea cake and the parts by mass of each component are: 100 kg of peeled peas, 50 kg of white sugar, 8.5 kg of mulberry leaf powder, 7.5 kg of agar, and 0.6 kg of sodium bicarbonate;

[0050] The preparation method is as follows:

[0051] (1) Cleaning of peas

[0052]Take by weighing 100 kg peeled peas, wash them with water to obtain clean peas;

[0053] (2) Production of pea puree

[0054] Put 0.6 kg of sodium bicarbonate and 7.5 kg of agar into 160 kg of drinking water, stir evenly, mix with the washed peas obtained in step (1), heat at 118°C for 25 min, and then add 50 kg of white sugar in turn while hot With 8.5 kg of mulberry leaf powder, after stirring, 265 kg of pea puree is obtained;

[0055] (3) Molding and packaging

[0056] Pour the pea puree obtained in step (2) into the mold, remove the mold after cooling and molding, cut it into 7.0 cm long, 5.0 cm wide and 2.0 cm thick pea puree, and then put the pea ...

Embodiment 3

[0060] In this example, the components of the mulberry leaf pea cake and the parts by mass of each component are: 100 kg of peeled peas, 55 kg of white sugar, 10 kg of mulberry leaf powder, 9.0 kg of agar, and 0.8 kg of sodium bicarbonate;

[0061] The preparation method is as follows:

[0062] (1) Cleaning of peas

[0063] Take by weighing 100 kg peeled peas, wash them with water to obtain clean peas;

[0064] (2) Production of pea puree

[0065] Put 0.8 kg of sodium bicarbonate and 9.0 kg of agar into 180 kg of drinking water, stir evenly, mix with the washed peas obtained in step (1), heat at 121°C for 20 min, and then add 55 kg of white sugar one by one while hot and 10 kg of mulberry leaf powder, stir to obtain pea puree 280 kg;

[0066] (3) Molding and packaging

[0067] Pour the pea puree obtained in step (2) into the mold, remove the mold after cooling and molding, cut it into 10 cm long, 7.0 cm wide and 2.0 cm thick pea puree, and then put the pea puree into a coo...

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PUM

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Abstract

The invention provides folium mori pea-flour cakes. According to the formula, the folium mori pea-flour cakes comprise the following components in parts by mass: 100 parts of unshelled peas, 45-55 parts of white granulated sugar, 7.0-10 parts of folium mori powder, 6.0-9.0 parts of agar and 0.5-0.8 part of sodium hydrogen carbonate. A preparation method comprises the processes of boiling, blending, molding, cutting, packaging and sterilizing. The folium mori pea-flour cake provided by the invention is unique in formula, excellent in mouth feel and abundant in nutrition, has an obvious health-care function, is suitable for various crowds except for diabetes mellitus patients and obesity patients and is particularly suitable for people with bowel dysfunctions including constipation, unbalanced intestinal microflora, damp and heat of intestinal tracts and the like to eat.

Description

technical field [0001] The invention belongs to the field of food and its processing, in particular to a mulberry leaf pea cake and a preparation method thereof. Background technique [0002] Peas are a nutrient-dense food. According to analysis, every 100 g of peas contains 65.8 g of carbohydrates, 20.3 g of protein, 1.1 g of fat, 10.7 g of insoluble fiber, and vitamin B 1 0.49 mg, vitamin B 2 0.14 mg, niacin 2.4 mg, vitamin E 8.17 mg, calcium 97 mg, potassium 823 mg, magnesium 118 mg, iron 4.9 mg, zinc 2.35 mg, selenium 1.69 mg. Peas are not only rich in starch, protein, dietary fiber and various vitamins and minerals, but also rich in functional oligosaccharides, which have high nutritional and health value. Functional oligosaccharides are also called bifidofactors. As nutrients for intestinal bifidobacteria probiotics, they can improve intestinal flora, laxatives, and prevent constipation. Traditional Chinese medicine believes that peas are sweet in taste and flat ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 贾冬英胡利姚开迟原龙刘家兴
Owner SICHUAN UNIV
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