Blueberry crispy cake and processing method thereof

A processing method, blueberry technology, is applied in the direction of baking, baked food with modified ingredients, dough processing, etc. It can solve the problems affecting the layer, crispness and taste of blueberry crisps, and not retaining the blueberry flavor to the greatest extent. Easy to dry, smooth texture, content reduction effect

Inactive Publication Date: 2019-05-24
HEFEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The blueberries used in this patent application are chopped blueberries to make blueberry jam, and then used to make blueberry crisps, which does not retain the flavor of the blueberries themselves to the greatest extent
In addition, using blueberry sauce to make blueberry crisps will still affect the layering, crispness and taste of blueberry crisps

Method used

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  • Blueberry crispy cake and processing method thereof
  • Blueberry crispy cake and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The invention relates to a blueberry shortcake, and the processing raw material includes whole blueberry powder.

[0084] Blueberry whole powder is prepared according to the following steps:

[0085] (1) Raw material screening selects O'Neill blueberry as the raw material for the preparation of blueberry powder;

[0086] (2) Cleaning utilizes running clear water to rinse the blueberries;

[0087] (3) Beating Put the washed blueberries into the wall breaker and beat quickly until the slurry is evenly mixed to obtain blueberry slurry;

[0088] (4) Flash evaporation Pour the blueberry slurry into a wide-mouth container first, the thickness of the slurry is 0.5cm; use a vacuum dryer to dry for 3 minutes, and during the flash evaporation process, stay at 75°C for 40s;

[0089] (5) Drying The flash-evaporated blueberry slurry was pre-frozen at -10°C for 5 hours, and then freeze-dried at -65°C and 150 Pa vacuum for 18 hours.

[0090] (6) Superfine pulverization Superfine pu...

Embodiment 2

[0119] The invention relates to a blueberry shortcake, and the processing raw material includes whole blueberry powder.

[0120] Blueberry whole powder is prepared according to the following steps:

[0121] (1) Raw material screening selects O'Neill blueberry as the raw material for the preparation of blueberry powder;

[0122] (2) Cleaning utilizes running clear water to rinse the blueberries;

[0123] (3) Beating Put the washed blueberries into the wall breaker and beat quickly until the slurry is evenly mixed to obtain blueberry slurry;

[0124] (4) Flash evaporation Pour the blueberry slurry into a wide-mouth container first, the thickness of the slurry is 2cm; use a vacuum dryer to dry for 4 minutes, and during the flash evaporation process, stay at 85°C for 20s;

[0125] (5) Drying The flash-evaporated blueberry slurry was pre-frozen at -20°C for 4 hours, and then freeze-dried at -75°C and 50 Pa vacuum for 12 hours.

[0126] (6) Superfine pulverization Superfine pulve...

Embodiment 3

[0165] The invention relates to a blueberry shortcake, and the processing raw material includes whole blueberry powder.

[0166] The whole blueberry powder is prepared according to the following steps:

[0167] (1) Raw material screening selects O'Neill blueberry as the raw material for the preparation of blueberry powder;

[0168] (2) Cleaning utilizes running clear water to rinse the blueberries;

[0169] (3) Beating Put the washed blueberries into the wall breaker and beat quickly until the slurry is evenly mixed to obtain blueberry slurry;

[0170] (4) Flash evaporation Pour the blueberry slurry into a wide-mouth container first, the thickness of the slurry is 1cm; use a vacuum dryer to dry for 3.5min, and during the flash evaporation process, stay at 80°C for 30s;

[0171] (5) Drying The flash-evaporated blueberry slurry was pre-frozen at -15°C for 4.5 hours, and then freeze-dried at -70°C and 100 Pa vacuum for 16 hours.

[0172](6) Superfine pulverization Superfine pu...

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Abstract

The invention discloses a blueberry crispy cake and a processing method thereof and belongs to the field of food processing. The blueberry crispy cake comprises blueberry whole flour. The processing method includes steps: weighing materials, making oily dough, making pastry dough, mixing the oily dough and the pastry dough, making sheet dough, and baking. The blueberry whole flour is utilized to process the blue berry crispy cake, so that overall level and crispiness of the crispy cake are unaffected, own flavor of blueberry can be maintained to greatest extent, and flavor and nutrient contained by the blueberry itself better meet consuming needs of modern consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a blueberry shortbread and a processing method thereof. Background technique [0002] With the development of economy and society, people's requirements for quality of life are constantly improving. Especially under the influence of Western culture, many popular baked goods have appeared in people's lives, and their taste and nutrition are all unique. However, traditional baked goods can no longer meet people's consumption needs. People are beginning to pursue baked foods with better taste and higher nutritional value. Improved Chinese snacks are also attracting more and more attention, and shortbread is one of them. The production method of shortbread is similar to that of Suzhou-style mooncakes. It is a shortbread product made by wrapping puff pastry with water and oil skin and then rolling, folding, filling, and forming. Shortbread is loved by consumers for its uni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/31A21D13/36A21D13/38A21D2/36
Inventor 王储炎李珂昕张新红
Owner HEFEI UNIV
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