Processing method of sweet potato and passion fruit cakes

Abstract

The invention discloses a processing method of sweet potato and passion fruit cakes. The method comprises the following steps: pretreatment of raw materials which are sweet potato and all parts of whole passion fruit, blending of the raw materials and auxiliary materials, and processing of the fruit cakes, wherein the pretreatment of all parts of whole passion fruit includes extraction of a fruitshell juice, separation of a fruit juice, and preparation of powdered fruit seeds; and the pretreatment of the sweet potato is preparation of mashed sweet potato. The processing of the fruit cakes iscompleted by the following steps: taking the passion fruit juice, the fruit shell juice, the mashed sweet potato and white granulated sugar, mixing and boiling the taken materials, adding Canna edulisstarch and the powdered fruit seeds, pouring the obtained mixture into a mold, molding the mixture, baking the mixture, demolding the baked mixture and packaging the demolded baked mixture. The method has the advantages of natural and simple raw and auxiliary materials, and realization of the comprehensive utilization of the whole passion fruit, and the product has the advantages of crystal clearappearance, natural, bright and rich color, richness in the passion fruit flavor and the sweet potato flavor, elastic texture, unique crispness, non-sticking to teeth, and sour and refreshing mouthfeel.

Description

technical field [0001] The invention relates to the technical field of fruit cake processing, in particular to a processing method of sweet potato and passion fruit fruit cake. Background technique [0002] In the production of fruit cake, in order to shape, gelling agents such as starch or carrageenan must be added, but the viscosity of the fruit cake brought about by the molding will cause stickiness and affect the taste; at the same time, when carrageenan is used as a gelling agent, the pH value of the material Generally, it should be adjusted to not less than 4, and other colloids should be used for more sour taste. In the prior art, the fruit cake using glutinous rice flour as the carrier of the passion fruit fruit cake lacks crystal clear quality in appearance and does not have Q elasticity in mouthfeel. [0003] Passion fruit is used as the main raw material, mixed with sweet potato puree and white sugar to process fruit cake. The resulting fruit cake product has str...

AI Technical Summary

Problems solved by technology

[0005] Remove the astringent taste of the husk, improve the juice yield of the husk, first remove the outer skin of the passion fruit and then take out the pulp, and then the husk meat is broken and the technology of using cellulase to carry out enzymatic hydrolysis has not been reported.

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