Making method of light-fermentation mashed fruit and vegetable meat pie

A light fermentation and production method technology, applied in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of restricting the consumption and promotion of fruit and vegetable products, high drying costs, and high prices, etc. Commercial utilization channels, rich flavor layers, and the effect of reducing sugar content

Inactive Publication Date: 2019-08-20
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cost of vacuum freeze-drying is high, so the price of related fruit and vegetable processing products prepare

Method used

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  • Making method of light-fermentation mashed fruit and vegetable meat pie

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A production method of lightly fermented carrot puree pie is prepared according to the following steps:

[0033] 1) Raw material processing

[0034] Wash the carrots, peel them, cut them into pieces, put them into a blender and crush them into a puree.

[0035] 2) Syrup making

[0036] Take 50 grams of maltose, 25 grams of sucrose, 25 grams of rock sugar, and 5 grams of water, and mix them evenly to make a syrup.

[0037] 3) Filling preparation

[0038] Add the syrup to 300 grams of carrot puree and stir evenly, heat at 121°C for 30s to sterilize, cool to 37°C, press 10 in a sterile environment 6 The inoculum of Lactobacillus plantarum was inoculated with the inoculation amount of CFU / g stuffing, and fermented at 37°C for 36 hours.

[0039] 4) Leather production

[0040] The leather is made of the following raw materials: 80 grams of low-gluten flour, 20 grams of water, 70 grams of butter, 15 grams of powdered sugar, 1 gram of salt, 35 grams of whole milk powder, a...

Embodiment 2

[0047] A production method of lightly fermented apple puree pie is prepared according to the following steps:

[0048] 1) Raw material processing

[0049] Wash the apples, peel them, cut them into pieces, and leave the apple puree after the juicer is squeezed.

[0050] 2) Syrup making

[0051] Take 30 grams of maltose, 30 grams of sucrose, 20 grams of rock sugar, and 5 grams of water, and mix them evenly to make a syrup.

[0052] 3) Filling preparation

[0053] Add the syrup to 350 grams of apple puree and stir evenly, heat at 121°C for 15s to sterilize, cool to 37°C, press 10 in a sterile environment 7 The inoculation amount of CFU / g stuffing is inoculated with the mixed bacterial agent of Lactobacillus plantarum and Bifidobacterium, and fermented at 37°C for 5 hours.

[0054] 4) Leather production

[0055] The leather is made of the following raw materials: 120 grams of low-gluten flour, 50 grams of water, 80 grams of butter, 25 grams of powdered sugar, 2 grams of salt,...

Embodiment 3

[0062] A production method of lightly fermented pumpkin puree pie is prepared according to the following steps:

[0063] 1) Raw material processing

[0064] Wash the pumpkin, peel it, cut it into pieces, put it into a blender, crush it and stir it into a puree.

[0065] 2) Syrup making

[0066] Take 40 grams of maltose, 10 grams of sucrose, 30 grams of rock sugar, and 5 grams of water, and mix them evenly to make a syrup.

[0067] 3) Filling preparation

[0068] Add the syrup to 320 grams of pumpkin puree and stir evenly, heat at 121°C for 25s to sterilize, cool to 35°C, press 10 in a sterile environment 7 The inoculum amount of CFU / g stuffing is inoculated with the mixed bacterial agent of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus reuteri, and fermented at 35°C for 6h.

[0069] 4) Leather production

[0070] The leather is made of the following raw materials: 100 grams of low-gluten flour, 40 grams of water, 75 grams of butter, 20 grams of powd...

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Abstract

The invention discloses a making method of a light-fermentation mashed fruit and vegetable meat pie, and belongs to the field of food processing. The sift pie comprises a wrapper and a filler. The making method comprises the following technology steps of (1) preparing the raw materials; (2) making filler fermentation mashed fruits and vegetables; (3) making the wrapper; (4) making the meat pie; and (5) packing products. The remaining mashed fruits and vegetables after preparing juice through squeezing are used as the raw materials, light fermentation is performed on the remaining mashed fruitsand vegetables with probiotics, the fermented remaining mashed fruits and vegetables are used as a biscuit filler, and the meat pie is made. The unpleasant flavor existing in the mashed fruits and vegetables is improved, new flavor is given to the mashed fruits and vegetables, the nutrient absorption of the mashed fruits and vegetables is promoted, the mashed fruits and vegetables in the modern field of processing of fruit and vegetable juice are sufficiently used, the deep processing potential of the fruits and vegetables is deeply excavated, waste of the fruits and vegetables in the processing course can be avoided, and the added value of the processing of the fruits and vegetables is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of lightly fermented fruit and vegetable puree pie. Background technique [0002] Fruits and vegetables are rich in minerals, vitamins, carbohydrates and amino acids and other nutrients, and taste good. Long-term consumption of fruits and vegetables can enhance immune function, benefit the liver and improve eyesight, benefit health and longevity, laxative and beautify the skin, and prevent colds, etc. Fruit and vegetable puree is the product or by-product obtained after beating or juicing fresh fruits and vegetables. It has the unique flavor of natural fruits and vegetables, has a mellow taste and rich nutrition, and is deeply loved by consumers. [0003] Probiotics, the word probiotics in English is derived from the Greek word "for live", translated as "for life". It can colonize the host and improve the micro-ecological balance of the host, thereby...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/31A21D13/38
CPCA21D13/06A21D13/31A21D13/38
Inventor 胡梦欣蒋梦琪王煜滕汇胡鑫欣陈跃文
Owner ZHEJIANG GONGSHANG UNIVERSITY
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