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Method for making pastries by means of fruit fermented extracting solution

A technology for extracting liquid and fruit is applied in the field of preparing cakes from fruit fermented extracting liquid, which can solve the problems of poor health care performance, single raw material, few nutritional components, etc., and achieve the effect of being beneficial to human body absorption and enriching taste.

Inactive Publication Date: 2017-06-20
FUJIAN GONGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, a kind of fruit enzyme fermentation is developed to prepare cakes to solve the shortcomings of existing cakes with single raw materials, few nutrients, poor health care performance, and the need to add a large amount of chemical flavoring agents, and provide a fruit enzyme fermentation to prepare cakes

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0028] Pastry making method:

[0029] 1) Take 20 parts by weight of fresh eggs and break them, mix them with 10 parts by weight of cornstarch, 40 parts by weight of mung bean powder, and 30 parts by weight of glutinous rice flour, then add 40 parts by weight of aqueous baking soda solution and stir and mix at 40°C. Then let it stand for 1-2 hours, and then mix again for 3-4 hours; the cornstarch, mung bean flour and glutinous rice flour taken are all 100-200 mesh;

[0030] 2) Add 20 parts by weight of fruit fermentation extract to step 1); then fully mix and ferment for 6-8 hours;

[0031] 3) Then put it into the mold to bake, cool down and release the pastry.

[0032] The fruit fermentation extract extraction process comprises the following steps:

[0033] 1) Take 20 parts by weight of coconut meat, 15 parts by weight of kiwi fruit, and 17 parts by weight of apple, and crush them into pulp;

[0034] 2) Add 23 parts by weight of white sugar, 4 parts by weight of collagenase...

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Abstract

The invention belongs to the technical field of pastries and particularly relates to a method for making pastries by means of a fruit fermented extracting solution. The method includes the steps that firstly, 20 parts by weight of fresh eggs are broken and mixed with 10 parts by weight of corn starch, 40 parts by weight of mung bean powder and 30 parts by weight of glutinous rice flour, 40 parts by weight of baking soda aqueous solution are added, the materials are stirred and mixed at 40 DEG C and stand for 1-2 h, and then the mixture is mixed for 3-4 h again; secondly, 20 parts by weight of fruit fermented extracting solution are added into the mixture obtained in the first step, and then sufficient mixing and fermentation are conducted for 6-8 h; thirdly, the product is placed in moulds to be baked, then cooling and demolding are conducted, and the pastries are obtained. The method overcomes the defects that pastries in the prior art are simplex in raw material, low in nutrient content and poor in health care function, and a large quantity of chemical flavoring agents need to be added.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to a method for preparing cakes from fruit fermented extracts. Background technique [0002] Pastry is one of the favorite foods of the people. Traditional pastry is mainly made of wheat flour, with eggs, sugar, edible oil, etc. as auxiliary materials, and is made into various pastries through baking and other methods for people edible. With the continuous improvement of people's living standards, people's requirements for food nutrition and health ingredients are also getting higher and higher. Due to the single raw material, the traditional pastry has the defects of few nutritional components and poor health care performance. People are longing for a kind of pastry that has both nutrition and health care to meet people's daily needs. [0003] Enzyme (biological enzyme) is a substance composed of amino acids with special biological activity. It exists in all living frui...

Claims

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Application Information

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IPC IPC(8): A21D13/045A21D13/047A21D8/04A21D2/18A21D2/36
CPCA21D2/186A21D2/36A21D2/362A21D8/042
Inventor 林碧林文明韩林峰蔡伟明李严琴张绍娟林文星吴开典廖尚坑
Owner FUJIAN GONGYUAN FOOD
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