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Soft-skin citrus pulp corn cakes and preparation method thereof

A technology of tortillas and soft-peeled tangerines, applied in baking, baked food, food science, etc., can solve the problems of citrus residues, etc., and achieve the effect of increasing intestinal peristalsis, rich nutrition, and easy large-scale production

Inactive Publication Date: 2016-09-07
XIANGTAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this process will leave a lot of citrus residue, especially after the fruit is squeezed, the whole fruit will produce about 30-50% pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A: Red beans are boiled with water, then poured into a cooking machine, smashed into a slurry, and boiled at 60°C to make bean paste.

[0030] B: Weigh 60g of citrus pomace, add water and boil for 1-2min, repeat twice, filter for later use.

[0031] C: Weigh 140g of red bean paste, 30g of edible sugar and mix evenly with the filtered orange residue to prepare the filling.

[0032] D: Mix 20ml edible oil, 20ml fructose syrup, 40g wheat flour and 25g corn flour evenly to prepare the skin.

[0033] E: Divide the skin into 8g doses and the filling into 16 doses.

[0034] F: Wrap the filling tightly with the outer skin and put it into a mold to make a shape.

[0035] H: Put the formed cake into an oven and bake at 150° C. for 20 minutes to prepare soft orange pomace tortillas.

Embodiment 2

[0037] A: Red beans are boiled with water, then poured into a cooking machine, smashed into a slurry, and boiled at 60°C to make bean paste.

[0038] B: Weigh 60g of citrus pomace, add water and boil for 1-2min, repeat twice, filter for later use.

[0039] C: Weigh 140g of red bean paste, 40g of edible sugar and mix evenly with the filtered orange residue to prepare the filling.

[0040] D: Mix 20ml edible oil, 20ml fructose syrup, 40g wheat flour and 25g corn flour evenly to prepare the skin.

[0041] E: Divide the skin into 8g doses and the filling into 16g doses.

[0042] F: Wrap the filling tightly with the outer skin and put it into a mold to make a shape.

[0043] H: Put the formed cake into an oven and bake at 150° C. for 20 minutes to prepare soft orange pomace tortillas.

Embodiment 3

[0045] A: Red beans are boiled with water, then poured into a cooking machine, smashed into a slurry, and boiled at 60°C to make bean paste.

[0046] B: Weigh 100g of citrus pomace, add water and boil for 1-2min, repeat twice, filter for later use.

[0047] C: Weigh 140g of red bean paste, 50g of edible sugar and the filtered orange residue and mix evenly to prepare the filling.

[0048] D: Mix 20ml edible oil, 20ml fructose syrup, 30g wheat flour and 35g corn flour evenly to prepare the skin.

[0049] E: Divide the skin into 8g doses and the filling into 16g doses.

[0050] F: Wrap the filling tightly with the outer skin and put it into a mold to make a shape.

[0051] H: Put the formed cake into an oven and bake at 150° C. for 20 minutes to prepare soft orange pomace tortillas.

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Abstract

The invention discloses soft-skin citrus pulp corn cakes and a preparation method thereof. The soft-skin citrus pulp corn cakes are prepared from wrappers and stuffing, wherein the wrappers are prepared from wheat meal flour, corn flour, edible sugar and edible oil; the stuffing is prepared from sweetened bean paste, edible sugar and citrus pulp. The wrappers are prepared through uniformly mixing the edible sugar and the edible oil, adding the wheat meal flour and the corn flour and kneading into uniform dough. The sweetened bean paste is boiled and then is uniformly mixed with the citrus pulp treated with boiled water for two times and the edible sugar to obtain the stuffing. After the wrappers cover the stuffing, the wrappers are molded by a mold and then are baked in a drying oven to obtain the soft-skin citrus pulp corn cakes. The soft-skin citrus pulp corn cakes disclosed by the invention have abundant nutrients and good flavor, less oil and sugar and low calories and are suitable for people to usually eat; the soft-skin citrus pulp corn cakes can help people with constipation to increase intestinal gurgling so as to promote digestion, and harmful substances in the human body are eliminated; the soft-skin citrus pulp corn cakes are also suitable for people on diet to eat, enough nutrients are provided and the intake of calories is also controlled; furthermore, the soft-skin citrus pulp corn cakes are convenient to prepare and are easily produced in a large scale.

Description

technical field [0001] The invention relates to a baked soft-skin cake, in particular to a soft-skinned tangerine residue corn cake using citrus fruit pomace as a raw material and a preparation method thereof. Background technique [0002] As a major producer of citrus, my country ranks first in the world in terms of planting area and annual output of citrus. However, due to the soft cortex and high moisture content of citrus fruits, the whole fruit is easy to rot when stored directly, which limits the storage time. Therefore, in order to make full use of citrus and reduce its rot rate in the actual production process, it is often processed into canned food, fruit juice, etc. But this process will leave a lot of citrus residues, especially after the fruit is squeezed, the whole fruit will produce about 30-50% pomace. These pomace are rich in dietary fiber and pectin substances, as well as beneficial ingredients such as flavonoids and carotenoids, which have many benefits f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 陶能国谢思敬国兴黄师荣张妙玲
Owner XIANGTAN UNIV
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