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Cheese and Chinese yam cake and a preparation method thereof

A technology for yam and cheese, which is applied in the functions of food ingredients, oil-containing food ingredients, food drying, etc., can solve the problems of nutrition and flavor loss of healthy yam cake, high water content in the product, and deep color of yam mud, so as to improve nutrition. Value, good for bone growth, fine taste effect

Inactive Publication Date: 2019-01-25
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the syrup binds yam puree, vegetable puree and dried fruit, which has the problems of high sugar, sticky teeth, and darker color, and drying after molding will cause the loss of nutrition and flavor of the healthy yam cake
[0005] The patent with the application number 201610372231.4 provides a method for preparing a milk-flavored jujube paste yam cake. The yam paste, date paste, eggs, glutinous rice flour, sweet-scented osmanthus honey, etc. are mixed, steamed, and cooled to form a milk-flavored jujube paste yam cake. This method has problems such as darker color of yam mud, higher moisture content of the product, and difficulty in preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the present embodiment, the components of the cheese yam cake ingredients and the parts by mass of each component are 26 kg of ripened yam powder, 4 kg of ripened lily powder, 8 kg of cheese, 20 kg of xylitol, 9 kg of drinking water, milk Albumin powder 16 kg, microcrystalline cellulose 10 kg, resistant dextrin 4 kg, rapeseed oil 2 kg, purple potato oatmeal 1 kg;

[0025] Its preparation method is as follows:

[0026] (1) Preparation of mature yam powder

[0027] The yam was washed, peeled, cut into 3 mm thick yam slices, put into the color protection solution containing 0.3% ascorbic acid and 0.25% citric acid, and kept at 80°C for 5 min. The color-protecting yam was beaten and evenly coated into thin slices with a thickness of 1.0 mm, dried at 100 °C until its moisture content was 6%, cooled to room temperature, and crushed through a 70-mesh sieve.

[0028] (2) deployment

[0029] First, beat 16 kg of whey protein powder, 8 kg of softened cheese, 20 kg of xylito...

Embodiment 2

[0033] In this embodiment, the components of the cheese yam cake ingredients and the parts by mass of each component are 28 kg of ripened yam powder, 3 kg of ripened lily powder, 8 kg of cheese, 18 kg of maltitol, 12 kg of drinking water, whey Protein powder 18 kg, konjac gum 8 kg, resistant dextrin 2 kg, soybean oil 2 kg, barley flakes 1 kg;

[0034] Its preparation method is as follows:

[0035] (1) Preparation of mature yam powder

[0036] Wash the yam, peel it, cut it into 4 mm thick yam slices, put it into the color protection solution containing 0.4% ascorbic acid and 0.3% citric acid, and keep it at 82.5°C for 4 min. The color-treated yam was beaten and evenly coated into thin slices with a thickness of 1.5 mm, dried at 103 °C to a moisture content of 7%, cooled to room temperature, and crushed through an 80-mesh sieve.

[0037] (2) deployment

[0038] First, beat 18 kg of whey protein powder, 8 kg of softened cheese, 18 kg of maltitol and 12 kg of drinking water to ...

Embodiment 3

[0042] In this example, the components of the cheese yam cake ingredients and the parts by mass of each component are 24 kg of ripened yam powder, 6 kg of ripened lily powder, 10 kg of cheese, 22 kg of lactitol, 8 kg of drinking water, whey Protein powder 14 kg, microcrystalline cellulose 11 kg, resistant dextrin 2 kg, sunflower oil 2 kg, coix seed oatmeal 1 kg;

[0043] Its preparation method is as follows:

[0044] (1) Preparation of mature yam powder

[0045] Wash the yam, peel it, cut it into yam slices with a thickness of 5mm, put it into the color protection solution containing 0.5% ascorbic acid and 0.35% citric acid, and keep it at 85°C for 3 minutes. The treated yam was beaten and evenly coated into thin slices with a thickness of 2 mm, dried at 105 °C to a moisture content of 8%, cooled to room temperature, crushed and passed through a 100-mesh sieve.

[0046] (2) deployment

[0047]First, beat 14 kg of whey protein powder, 10 kg of softened cheese, 22 kg of lacti...

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Abstract

The invention provides a cheese and Chinese yam cake and a preparation method thereof. The cheese and Chinese yam cake is prepared from the following components in parts by mass: 24 to 28 parts of cooked Chinese yam powder, 3 to 6 parts of lily bulb powder, 6 to 10 parts of cheese, 18 to 22 parts of a sweetening agent, 8 to 12 parts of drinking water, 14 to 18 parts of whey protein powder, 10 to 12 parts of a thickener, 2 to 4 parts of resistant dextrin, 2 to 4 parts of edible vegetable oil, and 1 to 2 parts of puffed grain flake. A preparation technology of the cheese and Chinese yam cake mainly comprises the following steps of preparing the cooked Chinese yam powder, adhering, forming and packaging. The cheese and Chinese yam cake prepared by the preparation method is nutritional food with high protein content and high fiber content, and has the health-care functions of tonifying Qi, nourishing Yin, moistening the lung and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cheese yam cake and a preparation method thereof. Background technique [0002] Yam is a kind of food with both medicine and food. It contains nutrients such as vitamin C, various amino acids, calcium, iron, copper, zinc, selenium, and active ingredients such as saponins, mucus, choline, yam, polysaccharides, and glycoproteins. It has the effects of invigorating the spleen and nourishing the lungs, nourishing qi, strengthening the kidney and replenishing essence, anti-aging, and anti-tumor. [0003] At present, there are many researches on the production technology of yam instant cakes, but less about the production technology of milk-flavored yam cakes. The patent with application number 201710780634.7 provides a preparation method of yam powder. The sliced ​​yam is first blanched for 3-6 minutes, then the color is preserved for 40-80 minutes, dried at 60-80°C for 6-10 hours, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/10A23L5/41
CPCA23V2002/00A23L5/41A23L19/10A23L33/10A23V2200/30A23V2200/314A23V2200/048A23V2300/10A23V2250/6422A23V2250/54252A23V2250/51084A23V2250/5114A23V2250/18A23V2250/032A23V2250/708A23V2250/6416A23V2250/5066A23V2250/6414
Inventor 贾冬英赵丽君蒋肇样姚开贾莲英
Owner SICHUAN UNIV
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