Fruity powder cake and preparation method thereof

A technology of fruity powder and seasoning powder, which is applied in the food field, can solve the problems of easy deterioration, product texture, poor taste shelf life, high water activity, etc., and achieve improved elasticity and toughness, excellent market potential, and simple processing technology Effect

Inactive Publication Date: 2018-12-18
普定县信义农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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. A convenient cold cake wrapped in brown syrup is released
However, if the brown sugar syrup is simply wrapped inside the cold cake, it is easy to see that the brown sugar will slowly infiltrate the whole cold cake, resulting in a greatly reduced product texture, taste, and shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of fruity powder cake, including outer skin and indentation. The outer skin is obtained by the following preparation method: stir evenly yam powder and seasoning powder, add warm water to prepare a paste, leave it for 30 minutes, and then heat the mixture to a transparent paste The inset is made of a mixture of vegetable puree and fruit concentrate; wherein the mass ratio of the yam powder and the seasoning powder is 4:3; the seasoning powder is made of apples with a mass ratio of 3:2:7:1 Meat, taro, pumpkin, and perilla are crushed; the heating method is microwave heating, the temperature of the mixture is 90°C, and the heating time is 8 minutes; the vegetable puree has a mass ratio of 5:3:7:1:2 The fruit concentrate is prepared by mixing and refining the cabbage, broccoli, tomatoes, mustard greens and lotus root flour; the fruit concentrate is made of black plums, prunes, mulberries, blueberries, and raspberries with a mass ratio of 3:2:5:1:1. , Obtained by free...

Embodiment 2

[0025] A kind of fruity powder cake, comprising an outer skin and an indentation. The outer skin is obtained by the following preparation method: stir evenly yam powder and seasoning powder, add warm water to prepare a paste, leave it for 50 minutes, and then heat the mixture to a transparent paste The inset is made of a mixture of vegetable puree and fruit concentrate; wherein the mass ratio of the yam powder and the seasoning powder is 7:3; the seasoning powder is made of apples with a mass ratio of 3:2:7:1 Meat, taro, pumpkin, and perilla are crushed; the heating method is microwave heating, heating the mixture to a temperature of 120°C, and the heating time is 15 minutes; the vegetable puree has a mass ratio of 5:3:7:1:2 The fruit concentrate is prepared by mixing and refining the cabbage, broccoli, tomatoes, mustard greens and lotus root flour; the fruit concentrate is made of black plums, prunes, mulberries, blueberries, and raspberries in a mass ratio of 3:2:5:1:1. , Obt...

Embodiment 3

[0030] A fruit-flavored powder cake, comprising an outer skin and an indentation. The outer skin is obtained by the following preparation method: stir evenly yam powder and seasoning powder, add warm water to prepare a paste, leave it for 41 minutes, and then heat the mixture to a transparent paste The inset is made of a mixture of vegetable puree and fruit concentrate; wherein the mass ratio of the yam powder and the seasoning powder is 5:3; the seasoning powder is composed of apples with a mass ratio of 3:2:7:1 Meat, taro, pumpkin, and perilla are crushed; the heating method is microwave heating, the temperature of the mixture is 114°C, and the heating time is 13 min; the mass ratio of vegetable puree is 5:3:7:1:2 The fruit concentrate is prepared by mixing and refining the cabbage, broccoli, tomatoes, mustard greens and lotus root flour; the fruit concentrate is made of black plums, prunes, mulberries, blueberries, and raspberries with a mass ratio of 3:2:5:1:1. , Obtained b...

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PUM

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Abstract

The invention relates to a fruity powder cake and a preparation method thereof, and belongs to the technical field of planting. The powder cake includes a wrapper and stuffing. The wrapper is preparedby the following steps: uniformly stirring Chinese yam powder and a seasoning powder, adding warm water to obtain a paste, conducting standing, and heating the paste until the mixture becomes a transparent paste; and the stuffing is prepared by mixing vegetable puree and fruit concentrate. The method coordinates various raw materials, makes full use of rich saccharides in the raw materials, increases the adhesiveness between the raw materials, improves the elasticity and toughness of the wrapper of the powder cake, and increases the compactness of the stuffing, so that the prepared powder cake is tender and delicious, is cool and smooth, is convenient for the consumption in hot summer season, can also be used as a postprandial snack supplement in winter, and has wide audiences and excellent market potential.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a fruity powder cake and a preparation method thereof. Background technique [0002] Cold cake is one of China's traditional rice products. It is known as an ecological and healthy green food for health. It has the characteristics of cooling, freshness, and delicateness. It has the effects of clearing heat, strengthening the stomach and nourishing the skin. It is a popular summer food in various places. Red syrup is an indispensable 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 convenient 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 of the high water content and rich carbohydrates, cold cakes have a shorter storage period under normal circumstances, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/117A23L19/00A23L19/10A23P20/25A23P30/10
CPCA23L7/10A23L7/117A23L19/09A23L19/10A23P20/25A23P30/10
Inventor 吴德勇
Owner 普定县信义农业开发有限公司
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