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A kind of passion fruit sweet potato fruit cake slice and processing method thereof

A technology of passion fruit and sweet potato fruit, which is applied to the field of passion fruit and sweet potato cake and its processing, can solve the problems of limited research and utilization, and achieve improved mixing performance, good film-forming property, and soft and delicate cake body. Effect

Active Publication Date: 2022-04-22
郑福真 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing of fruit cake products, the research and utilization of its excellent properties are limited.

Method used

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  • A kind of passion fruit sweet potato fruit cake slice and processing method thereof
  • A kind of passion fruit sweet potato fruit cake slice and processing method thereof
  • A kind of passion fruit sweet potato fruit cake slice and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Optimizing the ratio of passion fruit juice and red sweet potato

[0035] Control the ratio of passion fruit juice, tapioca starch and white granulated sugar to be fixed, adjust the amount of red sweet potato raw materials, and design the experiment according to the ratio in Table 1.

[0036] Table 1 Contrast of consumption of sweet potato with red heart

[0037]

[0038] Through comparison, it can be seen that when the ratio of passion fruit juice: red sweet potato is adjusted to 1:1.4, the obtained product is soft and tough, with obvious passion fruit flavor, moderate acidity, and the best taste, while the amount of red sweet potato is too much or too low Both will affect the toughness, taste and flavor of the cake body.

Embodiment 2

[0040] Comparative experiment of passion fruit juice and tapioca starch

[0041] Control the ratio of passion fruit juice, sweet potatoes, and white granulated sugar, and design experiments according to the ratio in Table 2 by changing the amount of tapioca starch.

[0042] Table 2 Optimization comparison of cassava starch dosage

[0043] passion fruit juice sweet potato Cassava starch white sugar Experimental results Comparison group one 1 1.4 0.03 1.12 Cake body toughness is relatively poor, hardness is relatively large Comparison group two 1 1.4 0.12 1.12 The hardness of the cake body is larger than normal, the surface is rough, and the toughness is poor Comparison group three 1 1.4 0 1.12 Cracks appear in the cake body after shaping, the cake body is relatively hard and the toughness is poor normal ratio 1 1.4 0.06 1.12 The cake body has the best toughness, and the cake body is soft and delicate

[0044]It...

Embodiment 3

[0046] Comparison of different types of starch

[0047] Tapioca starch, sweet potato starch, corn starch and potato starch commonly used in the prior art are used as experimental raw materials, and the experiment is carried out according to the best comparison between passion fruit juice and starch raw materials. The ratio of other raw materials is fixed, and the ratio of each raw material is shown in Table 3. .

[0048] Table 3 Comparison of different types of starch

[0049] passion fruit juice sweet potato starch white sugar Experimental results Cassava starch 1 1.4 0.06 1.12 best toughness sweet potato starch 1 1.4 0.06 1.12 Poor toughness, hard cake corn starch 1 1.4 0.06 1.12 Poor tenacity Potato starch 1 1.4 0.06 1.12 Poor tenacity

[0050] Through the above experiments, it can be determined that tapioca starch has a unique advantage in the toughness of fruit cake, which is related to the performance o...

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Abstract

The invention relates to a passion fruit sweet potato fruit cake slice and a processing method thereof. The processing raw materials are passion fruit juice, red sweet potato, white granulated sugar, tapioca starch and sugar powder. The red sweet potato is washed and peeled Cut into pieces, steamed in a pot, squeezed and crushed to obtain a paste. During the preparation process, the order of adding raw materials, cooking and baking parameters were adjusted. In the present invention, through the specific compatibility and combination of passion fruit juice, red sweet potato and tapioca starch, the obtained product is soft and tough, has obvious passion fruit flavor, moderate acidity, and does not use any additives, providing a new way for the development of passion fruit products. Has broad market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a passion fruit sweet potato cake slice and a processing method thereof. Background technique [0002] Fruit cake belongs to traditional food, very common in existing society. In the preparation process, the fruit raw materials are mainly used as the main ingredients. The juice is obtained by beating and squeezing the juice, and the edible gels such as carrageenan and xanthan gum are added to thicken, and various seasoning ingredients (sugar, acid) and other raw materials are added to adjust the taste. It is prepared by compound boiling, coagulation, drying and cutting. [0003] Passion fruit, also known as egg fruit and passion fruit, is a herbaceous vine of the Passiflora family Passiflora. Because it contains more than 135 kinds of aromatic compounds, it is called passion fruit. The special aroma in the fruit can stimulate the secretion of gastric juice, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/12A23L21/15
CPCA23L21/12A23L21/15
Inventor 郑福真刘梦娇
Owner 郑福真
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