Orange peel radish cake, and preparation method thereof

The technology of carrot cake and orange peel is applied in the field of snack food, which can solve the problem of single taste of carrot cake, and achieve the effects of high nutritional value, health care function, improved taste and good gel properties.

Inactive Publication Date: 2017-11-07
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing radish cakes are made with a variety of auxiliary materials, but

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A radish cake with orange peel is prepared from the following raw materials in parts by weight: 2 parts of white radish, 0.5 part of orange peel, 1 part of glutinous rice flour and 1 part of white sugar.

[0016] The preparation method of above-mentioned orange peel radish cake, comprises the following steps:

[0017] (1) Remove impurities, peel off and clean the white radish, add 2 times of pure water into the beater for beating, and obtain white radish pulp for later use;

[0018] (2) Get the orange peel, clean it, and then pulverize it, add pectinase and cellulase to enzymolyze the orange peel hydrolyzate, and the added amount of the pectinase is 0.1wt% of the weight of the orange peel, The amount of cellulase added is 0.2wt% of the weight of the orange peel; the enzymolysis temperature is 40°C, and the time is 120min;

[0019] (3) After the glutinous rice flour, white radish pulp, orange peel enzymatic hydrolyzate, and white sugar are fully stirred and mixed, they ...

Embodiment 2

[0021] A radish cake with orange peel is prepared from the following raw materials in parts by weight: 3 parts of white radish, 0.75 part of orange peel, 1.5 parts of glutinous rice flour and 1.5 parts of white sugar.

[0022] The preparation method of above-mentioned orange peel radish cake, comprises the following steps:

[0023] (1) Remove impurities, peel off the white radish, clean it, add 2.5 times of pure water into the beater for beating, and obtain white radish pulp for later use;

[0024] (2) Take the orange peel, clean it, and then pulverize it, add pectinase and cellulase to enzymolyze the orange peel hydrolyzate, the addition of the pectinase is 0.15wt% of the weight of the orange peel, The amount of cellulase added is 0.25wt% of the weight of the orange peel; the enzymolysis temperature is 43°C, and the time is 135min;

[0025] (3) After the glutinous rice flour, white radish pulp, orange peel enzymatic hydrolyzate, and white sugar are fully stirred and mixed, t...

Embodiment 3

[0027] A radish cake with orange peel is prepared from the following raw materials in parts by weight: 4 parts of white radish, 1 part of orange peel, 2 parts of glutinous rice flour and 2 parts of white sugar.

[0028] The preparation method of above-mentioned orange peel radish cake, comprises the following steps:

[0029] (1) Remove impurities, peel off and clean the white radish, add 3 times of pure water into the beater for beating, and obtain white radish pulp for later use;

[0030] (2) take the orange peel, clean it and then pulverize it, add pectinase and cellulase to enzymolyze the orange peel hydrolyzate, the addition of the pectinase is 0.2wt% of the weight of the orange peel, The amount of cellulase added is 0.3wt% of the weight of the orange peel; the enzymolysis temperature is 45°C, and the time is 150min;

[0031] (3) After the glutinous rice flour, white radish pulp, orange peel enzymatic hydrolyzate, and white sugar are fully stirred and mixed, they are put ...

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PUM

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Abstract

The invention discloses orange peel radish cake. The orange peel radish cake is prepared from, by weight, 2 to 4 parts of white radish, 0.5 to 1 part of orange peel, 1 to 2 parts of glutinous rice flour, and 1 to 2 parts of white granulated sugar. According to the preparation method, orange peel is added into radish cake, so that the obtained orange peel radish cake is rich in nutrients and physiologically active ingredients in orange peel, is higher in nutritional value, and possesses health care functions; and pectic polysaccharides in orange peel possess excellent gelation properties, so that the mouthfeel of radish cake is improved further.

Description

technical field [0001] The invention belongs to the technical field of snack foods, and in particular relates to orange peel radish cake and a preparation method thereof. Background technique [0002] White radish is a representative food that is good for digestion; because it is rich in amylase, it helps the digestion of carbohydrates, proteins and fats. Eating more pureed white radish or radish cake can improve stomach discomfort and indigestion. Carrot cake is generally fried on low heat before eating to increase the aroma and further improve the taste, while white radish is a cold food, which neutralizes the greasy after frying to a certain extent. The auxiliary materials added when the existing radish cake is made are various, but the production methods are similar, and the mouthfeel of the radish cake is single. Contents of the invention [0003] For above-mentioned, the object of the present invention is to provide a kind of orange peel radish cake and preparation...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L7/135A23L33/10
CPCA23L19/09A23L7/135A23L33/10A23V2002/00A23V2200/30A23V2200/14
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD
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