Physalis pubescens baking-tolerant fruit cake and application thereof in pastry
A technology that is resistant to baking and yellow mushrooms. It is applied in the direction of food science and other fields. It can solve problems such as unseen development and research, and achieve the effects of enriching the application range, increasing the taste, and being easy to shape.
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Embodiment 1
[0020] The yellow mushroom and Tiaotou tolerant baked fruit cake is composed of the following components and their parts by weight: 110 parts of the yellow mushroom and Tiaotou fruits, 50 parts of maltose syrup, 0.5 parts of malic acid, 5 parts of mannitol, and 0.3 parts of composite gelling agent. The above-mentioned Huang Mushroom and Tuna Baked Fruit Cakes can preserve all the nutrients in the Huang Mushroom and Tuna fruits, forming a nutritious food without adding any chemical pigments and flavors, so that the taste of the Huang Mushroom and Teng Tiao tolerant baked fruit cakes can maintain the unique flavor of the Huang Mushroom and Tuna. The product has a golden color, chewy, and transparent, which enriches the application range of seasonal fruit Huang Mushroom and prolongs the consumption period of seasonal fruit Huang Mushroom. It has high economic value and Social benefits.
[0021] The above-mentioned Huang Mushroom Fructus quinquefolium fruit is fresh fruit. The fruit...
Embodiment 2
[0031] The Huang Mushroom Tiaotou Baked Fruit Cake is composed of the following components and their parts by weight: 90 parts of Huang Mushroom Tiaotu, 50 parts of white sugar, 2 parts of malic acid, and 15 parts of composite gelling agent. The above-mentioned yellow mushroom and Tatsuta fruits are frozen fruits; the components and weight parts of the composite gel agent are: 0.1 part of agar, 10 parts of carrageenan, 0.1 part of pectin, 10 parts of soluble starch, and 0.1 part of sodium alginate.
[0032] The preparation method of Huang Mushroom Tenta Baked Fruit Cake specifically includes the following steps:
[0033] 1) Inactivation of enzymes: according to the ratio of material-to-liquid ratio of 1:2, the washed yellow mushroom and Tatsuya fruit are boiled in boiling water for 5 minutes, and then cooled to room temperature to obtain enzyme-inactivated yellow mushroom and Tatsuya fruit for use;
[0034] 2) Beating: Add the inactivated huanggufu fruit with 0.028% isomalt and 0.013...
Embodiment 3
[0039] Huang Mushroom Tiaotou Baked Fruit Cake, which is composed of the following ingredients and parts by weight: 100 parts of Huang Mushroom Tuna, 10 parts of white sugar, 12 parts of maltose syrup, 1 part of citric acid, 1.2 parts of malic acid, 2 parts of mannitol, compound 10 parts of gel. The above-mentioned Huang Mushroom Fructus Chinensis fruit is fresh fruit; mannitol contains 1.4% of L-mannitol; the components and weight parts of the composite gel are: 5 parts agar, 5 parts carrageenan, 5 parts pectin, 2 parts soluble starch, 3 parts of sodium alginate.
[0040] The preparation method of Huang Mushroom Tenta Baked Fruit Cake specifically includes the following steps:
[0041] 1) Enzyme inactivation: The washed yellow mushroom and Tatsuya fruit are boiled in boiling water for 10 minutes according to the material-to-liquid ratio of 1:1.5, and then cooled to room temperature to obtain enzyme-inactivated yellow mushroom and Tatsuya fruit for use;
[0042] 2) Beating: Add the...
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