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

A technology of natural vitamins and prickly pear cakes, which is applied in the functions of food ingredients, food preparation, food ingredients, etc., can solve the problems of unseen, low moisture in thorn pear pulp, sour taste, etc., so as to eliminate the sour taste and stabilize the nutritional ingredients And the effect of good food fiber and strong competitiveness

Active Publication Date: 2014-08-20
贵州华南理工生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: The preparation method of the prickly pear cake filling containing natural vitamin C is to take 30kg of prickly pear filling, 120kg of wax gourd filling, 10kg of maltose, 5kg of egg powder and 5kg of cream and put them into a container and stir until evenly obtained. . Wherein the making of prickly pear filling is the following steps:

[0028] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 25°C and pH3 for 20 minutes; the mass ratio of the added water to the pulp is 1:1, the mass ratio of pectinase to water is 1:10000;

[0029] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slurry is filtered to obtain ...

Embodiment 2

[0034] Embodiment 2: The preparation method of the prickly pear cake filling containing natural vitamin C is to take 50 kg of prickly pear filling, 160 kg of wax gourd filling, 20 kg of maltose, 10 kg of egg powder and 10 kg of butter and put them into a container and stir until evenly obtained. . Wherein the making of prickly pear filling is the following steps:

[0035] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 55°C and pH5.0 for 170 minutes; the quality of the added water and the pulp Ratio is 3:1, the mass ratio of pectinase and water is 1:40000;

[0036] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slurry is filter...

Embodiment 3

[0041] Embodiment 3 The preparation method of the prickly pear cake filling containing natural vitamin C is to get 40 kg of prickly pear filling, 136 kg of wax gourd filling, 10 kg of maltose, 6 kg of egg powder and 6 kg of butter into a container and stir until uniform to obtain the prickly pear cake filling.

[0042] The making of prickly pear filling comprises the following steps:

[0043] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 40°C and pH4 for 100 minutes; the mass ratio of the added water to the pulp is 2:1, the mass ratio of pectinase to water is 1:25000;

[0044] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slu...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L5/28A23L21/11A23P20/25A23V2002/00A23V2200/14A23V2200/302A23V2200/30A23V2200/308A23V2200/32A23V2200/324A23V2200/31A23V2200/326A23V2200/3262A23V2200/328A23V2250/76A23V2250/616
Inventor 郑鲁平陈仪坤
Owner 贵州华南理工生物工程有限公司
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