Preparation method of fructus phyllanthi and flower cake

A technology of Yunnan olives and flowers, which is used in the processing of dough, baking, and baked foods with modified ingredients, etc., can solve the problems of easy destruction of flavor and taste, avoid volatilization and damage to color, attractive appearance, Satisfying taste and vision

Pending Publication Date: 2019-07-19
YUNNAN MAODUOLI GRP FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of embodiment 1. Yunnan olive flower cake.

[0025] 1) Raw material preparation: According to the production plan, use 17 parts of Yunnan olive concentrated juice, 18 parts of rose, 16 parts of high maltose syrup, 10 parts of white sugar, 2 parts of konjac powder, 1 part of carrageenan, 0.3 parts of xanthan gum, acid 0.7 parts of liquid, 35 parts of water, etc., the roses (including flower petals and flower juice) were kept in a sealed jar at 50°C for 2 hours in advance.

[0026] 2) Colloid deployment: 2 parts by weight of konjac flour, 1 part by weight of carrageenan, and 0.3 parts by weight of xanthan gum are intermixed, and the obtained mixture and water are mixed in a weight ratio of 5:1 and then poured into a shearing machine for dissolution .

[0027] 3) Sugar liquid compounding, mixing and boiling: Then, according to the proportion, add 16 parts by weight of high maltose syrup, 10 parts by weight of white sugar, 35 parts by weight of water...

Embodiment 2

[0039] Embodiment 2. The preparation method of Yunnan olive flower cake.

[0040] 1) Preparation of raw materials: According to the production plan, 25 parts of Yunnan olive concentrated juice, 15 parts of fresh flowers, the mixture of jasmine and roselle in a mass ratio of 1:2, 15 parts of high maltose syrup, 10 parts of white sugar, 2 parts of konjac powder, 2 parts of carrageenan, 0.5 part of xanthan gum, 0.5 part of acid solution, 30 parts of water, etc., in advance to keep fresh flowers (including flower petals and flower juice) in a sealed tank at 40°C for 3 hours.

[0041] 2) Colloid deployment: 2 parts by weight of konjac flour, 2 parts by weight of carrageenan, and 0.5 parts by weight of xanthan gum are intermixed, and the obtained mixture and water are mixed in a weight ratio of 6:1 and then poured into a shearing machine for dissolution .

[0042] 3) Sugar liquid compounding, mixing and boiling: Then, according to the proportion, add 15 parts by weight of high malt...

Embodiment 3

[0054] Example 3. Repeat Example 1, the difference from Example 1 is that the baking temperature described in step 6) is 70° C., and the baking time is 10 h.

[0055] Taking Example 1 as an example, the product index of the prepared Yunnan olive flower cake was investigated.

[0056] 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.

[0057] 2. Physical and chemical indicators:

[0058] 1) Moisture determination adopts direct drying method, GB5009.3-2016 "Determination of Moisture in Food Safety National Standard".

[0059] 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".

[0060] Through measurement, the moisture in the Yunnan olive flower cake of the present invention is ≤55.0%, and the...

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PUM

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Abstract

The invention discloses a preparation method of a fructus phyllanthi and flower cake, belongs to the technical field of food preparation and aims to solve the technical problem about development of leisure food taking fructus phyllanthi, konjac flour and flowers are main raw materials. The invention provides the preparation method of the fructus phyllanthi and flower cake, the fructus phyllanthi and flower cake is prepared from main raw materials of fructus phyllanthi concentrated juice, high maltose syrup, white granulated sugar, water, flowers and the konjac flour by colloid compounding, andthe preparation method is applicable to development of leisure food taking the fructus phyllanthi and the flowers are main raw materials.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a preparation method of 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 bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D2/366A21D13/06
Inventor 宋子波艾连中
Owner YUNNAN MAODUOLI GRP FOOD
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