Roxburgh rose crisp or filling rich in natural vitamin C component and preparation method of roxburgh rose crisp or filling

Abstract

The invention discloses a roxburgh rose crisp or filling rich in natural vitamin C component, and a preparation method of the roxburgh rose crisp or filling. The roxburgh rose crisp or filling is prepared from the following raw materials in parts by weight: 3-5 parts of roxburgh rose filling, 12-16 parts of wax gourd filling, 1-2 parts of maltose, 0.5-1 part of egg powder and 0.5-1 part of cream. The preparation of the roxburgh rose filling comprises the steps of enzymolysis, grinding, fermentation and the like; the wax gourd filling is prepared by removing the peel of a wax gourd, removing seeds, slicing, putting the sliced wax gourd into a pot with boiled water, cooking for 15-20 minutes, fishing out, wrapping by gauze, squeezing water until the water is completely squeezed out, and chopping the sliced wax gourd. According to the roxburgh rose crisp or filling and the preparation method, the roxburgh rose is used as main health care raw material for preparing the baked food; compared with the existing Taiwan food pineapple cake, the roxburgh rose crisp or filling has an obvious health care effect, and is proved to be better in flavor and mouth feel after being tasted by people, thus having very high competitiveness in the traditional food.

Description

technical field [0001] The invention relates to a prickly pear cake rich in natural vitamin C, stuffing and a preparation method thereof, belonging to the technical field of baked food. Background technique [0002] In traditional Chinese food, there are many types of baked food, with different flavors and functions. However, most baked foods only emphasize the taste and flavor of the raw materials themselves, and do not give too much consideration to the nutritional effects and nutritional preservation of raw materials. In China, high temperature is used in the processing methods of traditional baked goods, and the nutritional components are seriously damaged under the action of high temperature, so the effect of the nutritional part absorbed by the human body is not ideal. At the same time, there is no special requirement for the nutrition label of the product in China's food products, and there is a certain gap in the connection with the international food industry. There...

AI Technical Summary

Problems solved by technology

[0004] It can be seen from the above excerpt that Rosa roxburghii has extremely high health and nutritional value, and its extracts are widely used in various health products, but Most of the products are dried fruit or mixed with other health products to form a soaking drink—indirect use; the reason why it is not easy to eat directly is that the flesh of Rosa roxburghii has less water, rich fiber, and the taste is sour when chewed directly; See related applications for using the pulp in pastries