Fruity flavor sandwich cool cake and preparation method thereof

Abstract

The invention discloses a fruity flavor sandwich cool cake and a preparation method thereof and belongs to the field of food processing. The preparation method comprises the following steps: taking rice with amylose content of 10-25%, soaking, pulping, thickening and boiling the syrup, adding one part of rice milk into a precast mold container, wherein a movable hollow cylinder of which the bottomis closed is included in the middle of the model, and a certain distance is respectively formed between the top of the cylinder and the top of the precast mold container as well as the bottom of thecylinder and the bottom of the precast mold container; extracting the cylinder after the rice milk is cooled, pouring fruity flavor syrup sandwich into recessed rice milk, pouring all the rest rice milk after the fruity flavor syrup sandwich is cooled, and cooling, thereby obtaining the fruity flavor sandwich cool cake. The whole operation is performed in a sterile environment, and secondary sterilization is not needed. According to the fruity flavor sandwich cool cake prepared by the method disclosed by the invention, an infiltration problem occurring during coexistence of the syrup and the cool cake is solved, the preparation process is reduced, the texture of the cool cake is fine and smooth, and due to the addition of fruit grain, the fruity flavor sandwich cool cake is rich in taste,simple to eat and convenient to carry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a fruit-flavored sandwich cold cake. Background technique [0002] Cold cake is one of the traditional rice products in China. It is known as an ecological and healthy green food for health. It is cool, tender, and delicate. It has the effects of clearing away heat, invigorating the stomach, and beautifying the face. The fruity syrup sandwich is an essential companion for eating cold cakes. It is only poured on the surface of cold cakes when eating cold cakes. It cannot be carried as a convenience food and has obvious limitations. With the improvement of people's living standards, people have put forward higher requirements for the variety, quality and safety of convenience foods. Because cold cake has higher water content and abundant carbohydrate, storage period is shorter under normal circumstances, and quality declines obviously. ...

AI Technical Summary

Problems solved by technology

Due to the high water content and high water activity, microorganisms are easy to grow and reproduce, so it cannot be stored for a long time, and it is easy to deteriorate. In severe cases, it will become sour and moldy

Alkaline additives and temperature-changing storage were used in the previous application documents. Although the problem of large amount of decomposed water and poor taste of cold cakes was effectively solved, the storage time was short and it was not suitable for long-term storage. At the same time, it was inconvenient to eat. Patent disclosure of fruity syrup sandwich wrapped inside cold cake

However, if the fruity syrup sandwich is simply wrapped inside the cold cake, the syrup will slowly infiltrate the whole cold cake, resulting in greatly reduced product texture, taste, and shelf life