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Method for deacidification treatment on raisin, sponge cake prepared from raisin subjected to deacidification and preparation method of sponge cake

A processing method and technology for raisins, applied in the direction of food heat treatment, food drying, and the function of food ingredients, etc., can solve the problems of human health impact, unscientific processing methods, additives, and nutrient damage, and reduce the risk of cardiovascular disease. , reduce adverse effects, reasonable effect of nutrients

Inactive Publication Date: 2017-11-07
ZHOUKOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although the current processed food has enriched people's dining tables and food culture, unscientific processing methods and additives damage nutrients and have a very serious impact on human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The deacidification treatment method of raisins comprises the following steps:

[0026] 1. Wash and dry 200g raisins;

[0027] 2. Put the washed and dried raisins into a porcelain plate and put them in a microwave oven to dry. The microwave frequency is 2450MHz, the microwave power is 0.8KW, the firepower is controlled at P-80, and the temperature is 100-110°C. After three short-time microwave heatings, each heating time is 40s. After heating and cooling, put it in the refrigerator to refrigerate for later use.

Embodiment 2

[0038] The deacidification treatment method of raisins comprises the following steps:

[0039] 1. Wash and dry 200g raisins;

[0040] 2. Put the washed and dried raisins into a porcelain plate and put them in a microwave oven to dry. The microwave frequency is 2450MHz, the microwave power is 0.8KW, the firepower is controlled at P-80, and the temperature is 100-110°C. After six short-time microwave heating, each heating time is 20s , After heating and cooling, put it in the refrigerator to refrigerate for later use.

Embodiment 3

[0042] The deacidification treatment method of raisins comprises the following steps:

[0043] 1. Wash and dry 300g raisins;

[0044] 2. Put the washed and dried raisins into a porcelain plate and put them in a microwave oven to dry. The microwave frequency is 2450MHz, the microwave power is 0.8KW, the firepower is controlled at P-80, and the temperature is 100-110℃. After four short-time microwave heatings, each heating time is 60s. , After heating and cooling, put it in the refrigerator to refrigerate for later use.

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Abstract

The invention provides a method for deacidification treatment on raisin, sponge cake prepared from raisin subjected to deacidification and a preparation method of the sponge cake. Through multiple microwave heating drying processes on raisin, the deacidification effects on raisin are good and the raisin subjected to deacidification has low acidity and an appropriate sour and sweet taste. A comparative experiment result shows that under the same raw material acidity, the raisin subjected to multiple microwave heating drying processes in short time improves a sugar degree by 0.1-0.5% than the raisin subjected to direct one-step microwave heating drying and has uniform quality. The sponge cake prepared from the raisin subjected to deacidification and other raw materials is white like to a cinnamon fruit and moon, has the fragrance of walnut kernels, a sweet taste of raisin and fruit of Chinese wolfberry, a sweet fragrance of sugared rose and a light sour taste of raisin and has an appropriate sour and sweet taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for deacidifying raisins, a sponge cake made from deacidified raisins and a preparation method. Background technique [0002] Although the current processed food has enriched people's dining tables and food culture, unscientific processing methods and additives damage nutrients and have a very serious impact on human health. In order to minimize the loss of nutrients, steaming is used; in order to reduce the addition of sugar and cream, sweetness and aroma are replaced by natural materials; in order to prevent the vitamins and minerals from being too fine to be too low, a combination of coarse and fine grains is used. From the processing method to the production process, it embodies green, healthy and nutritional functions. Contents of the invention [0003] In order to solve the above problems, the present invention provides a method for deacidifying raisins, and a sponge cake ma...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L19/00A23L7/117A23L25/00A23L33/00
CPCA23V2002/00A23L5/21A23L5/276A23L7/117A23L19/03A23L25/20A23L33/00A23V2200/326A23V2300/24A23V2300/10A23V2250/1614
Inventor 王允华杨同文朱莉慧代霄云贾世可彭双娇郭改郑佳丽
Owner ZHOUKOU NORMAL UNIV
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