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A kind of tamarind crystal beer cake and preparation method thereof

A sour angle and crystal technology, applied in the field of sour angle crystal beer cake and its preparation, can solve the problems of being unsuitable for diabetic patients, single taste/taste, no layering in the product, etc., and achieve prevention of alcohol damage, unique cool taste, The effect of unique beer flavors

Active Publication Date: 2021-08-27
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Currently disclosed tamarind cakes include: CN106962580A discloses a preparation method of tamarind cake, CN105707797A discloses a preparation method of Puer tea tamarind fruit cake, and CN102132807A discloses a kind of tamarind fruit cake. The tamarind juice made by soaking tamarind directly in water is used as raw material to prepare tamarind cake, and its preparation method cannot make full use of the nutrients in the tamarind, and the prepared product has no layering, taste / mouthfeel is single, and the prepared sour Corner cakes are relatively hard, not suitable for middle-aged and elderly people, especially not suitable for diabetics

Method used

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  • A kind of tamarind crystal beer cake and preparation method thereof
  • A kind of tamarind crystal beer cake and preparation method thereof
  • A kind of tamarind crystal beer cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A preparation method of tamarind crystal beer cake, comprising the following steps:

[0058] (1) Handling of raw materials

[0059] Peel tamarind pulp to obtain tamarind pulp; crush tamarind shell and tamarind core, add mineral water equivalent to 15 times the mass of the shell and core, heat to 100°C for hot leaching for 15 minutes, collect the filtrate after solid-liquid separation, and obtain The extract of tamarind shell and core;

[0060] Dandelion is added with mineral water equivalent to 20 times its mass, heated to 100°C for hot leaching for 15 minutes, and the filtrate is collected after solid-liquid separation to obtain the dandelion extract;

[0061] Perilla leaves and perilla seeds are washed, dried, powdered, and passed through a 140-mesh sieve to obtain perilla powder;

[0062] Soak the peach gum with enough mineral water for 12 hours, wash and pick out the blackened peach gum to obtain amber high-quality peach gum, and beat it into peach gum pulp.

[0...

Embodiment 2

[0069] (1) Handling of raw materials

[0070] Peel tamarind pulp to obtain tamarind pulp; crush tamarind shell and tamarind core, add mineral water equivalent to 12 times the mass of the shell and core, heat to 100°C for hot leaching for 10 minutes, and collect the filtrate after solid-liquid separation to obtain The extract of tamarind shell and core;

[0071] Dandelion is added with mineral water equivalent to 18 times its mass, heated to 100°C for hot extraction for 10 minutes, and the filtrate is collected after solid-liquid separation to obtain the extract of dandelion;

[0072] Perilla leaves and perilla seeds are washed, dried, powdered, and passed through a 130-mesh sieve to obtain perilla powder;

[0073] Soak the peach gum with enough mineral water for 10 hours, wash and pick out the blackened peach gum to obtain amber high-quality peach gum, and beat it into peach gum pulp.

[0074] (2) Preparation of tamarind sauce

[0075] According to the mass ratio of tamarin...

Embodiment 3

[0080] (1) Handling of raw materials

[0081] Peel tamarind pulp to obtain tamarind pulp; crush tamarind shell and tamarind core, add mineral water equivalent to 17 times the mass of the shell and core, heat to 100°C for hot leaching for 20 minutes, and collect the filtrate after solid-liquid separation to obtain The extract of tamarind shell and core;

[0082] Dandelion is added with mineral water equivalent to 22 times its mass, heated to 100°C for hot extraction for 20 minutes, and the filtrate is collected after solid-liquid separation to obtain the dandelion extract;

[0083] Perilla leaves and perilla seeds are washed, dried, powdered, and passed through a 150-mesh sieve to obtain perilla powder;

[0084] Soak peach gum with enough mineral water for 14 hours, wash and pick out the blackened peach gum to obtain amber high-quality peach gum, and beat it into peach gum pulp.

[0085] (2) Preparation of tamarind sauce

[0086]According to the mass ratio of tamarind pulp, ...

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Abstract

The invention discloses a tamarind crystal beer cake and a preparation method thereof, which belong to the field of food processing and comprise a crystal cake body and a mixed sauce core. The crystal-like cake body is made of peach jelly, extract of tamarind shell and core, konjac powder, and xylitol, and is solidified by adding 30% Tsingtao beer; the mixed sauce is made of tamarind pulp and dandelion extract , the extract of tamarind shell and tamarind core, and perilla powder. The product prepared by the invention has a unique beer flavor, is cool, sweet and sour, has the effects of clearing away heat and relieving heat, eliminating food and appetizing, and meets the health needs of middle-aged and elderly people in terms of taste and nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a tamarind crystal beer cake and a preparation method thereof. Background technique [0002] Crystal cake is a traditional food in my country. It is made of glutinous rice, sweet potato flour, corn starch and other raw materials. It does not contain fillings, and its taste is relatively simple and its nutritional value is not high. [0003] Tamarin is sweet, pungent, sour and cool in nature. It has the effects of dispelling heat, relieving heat, eliminating accumulation and digestion, and refreshing the mind. Tamarin is rich in organic acids, proteins, various minerals and vitamins. It is rich in nutrients and is a A medicinal and edible plant. The pharmacological effects of tamarind pulp have shown that it has antibacterial, hypoglycemic, laxative, anti-mutagenic and anti-carcinogen effects, and protects cells from damage. The ethanol extract of tamarind pulp contains ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/125A23L33/10A23L33/105A23L29/20A23L29/244A23L29/25A23L29/00A23L3/3472
CPCA23L3/3472A23V2002/00A23L29/00A23L29/20A23L29/244A23L29/25A23L33/00A23L33/10A23L33/105A23L33/125A23V2200/334A23V2200/30A23V2200/32A23V2200/10A23V2200/14A23V2200/16A23V2200/228A23V2250/21A23V2250/502A23V2250/5066A23V2250/6422
Inventor 周建华李欣谕王璇张楠周晨
Owner SHANDONG NORMAL UNIV
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