Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fructus phyllanthi fresh-flower cake

A technology of Yunnan olives and flowers, applied in the direction of food science, etc., can solve the problems of easily damaged flavor and taste, and achieve the effect of avoiding volatilization and color damage, strong aesthetic color and attractive appearance

Inactive Publication Date: 2019-07-02
YUNNAN MAODUOLI GRP FOOD +2
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac flour is rich in dietary fiber, which can promote gastrointestinal motility and achieve the effect of weight loss. Although Yunnan olives, konjac flour and flowers are very common in the market, the products that combine several products efficiently into a snack food are currently on the market It has not been seen on the Internet, and the original flavor and taste of the raw materials are easily destroyed during the process of compounding and making products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1. The preparation of Yunnan olive flower cake.

[0018] The Yunnan olive flower cake described in this embodiment is made of the following raw materials in parts by weight: 18 parts of Yunnan olive concentrated juice, 15 parts of high maltose syrup, 10 parts of white sugar, 30 parts of water, 22 parts of fresh flowers, 5 parts of konjac powder, 1 part of gum, 0.5 part of xanthan gum and 0.5 part of acid solution. It can be prepared by the following methods:

[0019] 1) Preparation of raw materials: According to the production plan, the concentrated olive juice, jasmine flower, high maltose syrup, white sugar, konjac powder, etc. were used, and the jasmine flower (including flower petals and flower juice) was kept in a sealed tank at 50°C for 2 hours in advance.

[0020] 2) Colloid preparation: 5 parts by weight of konjac flour, 1 part by weight of carrageenan, and 0.5 parts by weight of xanthan gum are intermixed, and poured into a shearing machine filled w...

Embodiment 2

[0033] Embodiment 2. The preparation of Yunnan olive flower cake.

[0034] The Yunnan olive flower cake described in this embodiment is made of the following raw materials in parts by weight: 25 parts of Yunnan olive concentrated juice, 15 parts of high maltose syrup, 10 parts of white sugar, 30 parts of water, and 15 parts of fresh flowers, and the fresh flowers are roses It is a 1:1 mixture with roselle by weight, 2 parts of konjac flour, 2 parts of carrageenan, 0.5 part of xanthan gum and 0.5 part of acid solution. It can be prepared by the following methods:

[0035] 1) Preparation of raw materials: According to the production plan, use Yunnan olive concentrated juice, roses, roselle, high maltose syrup, white sugar, konjac powder, etc., and put fresh flowers (including flower petals and flower juice) in a sealed tank at 40°C in advance Keep warm for 3h.

[0036] 2) Colloid preparation: 2 parts by weight of konjac flour, 2 parts by weight of carrageenan, and 0.5 parts by...

Embodiment 3

[0049] Example 3. Repeat Example 1, the difference from Example 1 is that the fresh flowers described in step 1) in this example are kept in a sealed jar at 60° C. for 1 hour.

[0050] Taking Example 1 as an example, the product index of the prepared Yunnan olive flower cake was investigated.

[0051] 1. Sensory indicators: the Yunnan olive flower cake prepared by the present invention has a Q-elastic, soft and chewy taste, full and prominent fruity and floral aromas, easy to squeeze out and eat, and does not overflow or fade.

[0052] 2. Physical and chemical indicators:

[0053] 1) Moisture determination adopts direct drying method, GB5009.3-2016 "Determination of Moisture in Food Safety National Standard".

[0054] 2) Total sugar (calculated as glucose): It is tested according to the detection method of 6.5 total sugar in GB / T 10782-2006 "General Rules for Candied Fruits".

[0055] Through measurement, the moisture in the Yunnan olive flower cake of the present invention is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a fructus phyllanthi fresh-flower cake, which belongs to the technical field of food preparation. In order to solve the technical problems of snack food development with fructus phyllanthi, konjac flour and flowers as the main raw materials, the invention provides the fructus phyllanthi fresh-flower cake. The fructus phyllanthi fresh-flower cake comprises the following rawmaterials in parts by weight: 15 to 25 parts of fructus phyllanthi concentrated juice, 15 to 30 parts of high maltose syrup, 10 to 15 parts of white granulated sugar, 30 to 45 parts of water, 15 to 30 parts of flowers, 2 to 5 parts of konjac powder, 1 to 2 parts of carrageenan, 0.1 to 0.5 parts of xanthan gum and 0.5 to 1.0 parts of an acid solution. The fresh-flower cake is suitable for the development of snack foods with fructus phyllanthi and flowers as main raw materials.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a Yunnan olive flower cake. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is commonly found in southern my country and is an important medicinal and edible plant resource. Yunnan olive juice has a unique flavor and rich nutrition. In addition to amino acids and trace elements, more importantly, it has high vitamin C content. Due to the protection of flavonoids and tannins, the retention rate of vitamin C in Yunnan olives after processing Still as high as 72%, much higher than other fruits and vegetables. The fruit is used as medicine, which has the effects of clearing heat and throat, moistening lungs and resolving phlegm, promoting body fluid and quenching thirst. Jasmine, rose, and roselle have the effects of clearing heat and quenching thirst, clearing heart and reducing fire, relieving cough, lowering blood pressure, eliminat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L19/00A23L29/30
CPCA23L19/09A23L29/30A23L33/10
Inventor 宋子波艾连中
Owner YUNNAN MAODUOLI GRP FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com