A kind of passion fruit rose sea buckthorn pastry and preparation method thereof

A technology of passion fruit and sea buckthorn, which is applied in the field of passion fruit rose sea buckthorn pastry and its preparation, which can solve the problems of single taste, general taste, and short time, and achieve the effects of sublimating sweet and sour taste, increasing nutritional value, and reducing calories

Active Publication Date: 2021-11-09
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seabuckthorn fruit cake processing method of the invention makes full use of the characteristics of the seabuckthorn fruit having certain health care functions. During the production process, vitamins, amino acids, total flavonoids and some active substances in the seabuckthorn fruit are kept as far as possible; low-temperature drying is carried out, and the time is short , low energy consumption, very suitable for factory production, but this invention also has the problems of relatively single taste, average taste, and relatively sweet and greasy

Method used

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  • A kind of passion fruit rose sea buckthorn pastry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Passion fruit rose sea buckthorn pastry, made by the following steps:

[0075] A. Preparation of seabuckthorn liquid:

[0076] A1. Wash 400g of fresh seabuckthorn and add it to 300mL of pure water, heat it to 80°C and keep it warm for 2 minutes. After beating, centrifuge to get the supernatant to be seabuckthorn raw juice. The speed of centrifugation is 3000r / min, and the time is 15min;

[0077] A2. Add 3g of white granulated sugar into the stock solution of seabuckthorn and stir evenly to obtain seabuckthorn juice;

[0078] A3. Add the dry yeast Saccharomyces cerevisiae into the glucose solution with a mass concentration of 5% and mix evenly, the ratio of the glucose solution to the dry yeast Saccharomyces cerevisiae is 10mL:1g, and activate it in a water bath at 35°C for 30min to obtain activated yeast;

[0079] A4. Add activated yeast to seabuckthorn juice, ferment at 30°C for 24 hours to obtain fermentation broth, the ratio of activated yeast to seabuckthorn juice ...

Embodiment 2

[0099] Passion fruit rose sea buckthorn pastry, made by the following steps:

[0100] A. Preparation of seabuckthorn liquid:

[0101] A1. Wash 500g of fresh seabuckthorn and add it to 400mL of pure water. Heat it to 80°C and keep it warm for 3 minutes. After beating, centrifuge to get the supernatant to get seabuckthorn raw juice. The speed of centrifugation is 3000r / min, and the time is 15min;

[0102] A2. Add 5g of white granulated sugar into the stock solution of seabuckthorn and stir evenly to obtain seabuckthorn juice;

[0103] A3. Add the dry yeast Saccharomyces cerevisiae into the glucose solution with a mass concentration of 5% and mix evenly, the ratio of the glucose solution to the dry yeast Saccharomyces cerevisiae is 10mL:1g, and activate it in a water bath at 35°C for 35min to obtain activated yeast;

[0104] A4. Add activated yeast to seabuckthorn juice, ferment at 35°C for 24 hours to obtain a fermentation broth, the ratio of activated yeast to seabuckthorn jui...

Embodiment 3

[0124] Passion fruit rose sea buckthorn pastry, made by the following steps:

[0125] A. Preparation of seabuckthorn liquid:

[0126] A1. Wash 450g of fresh seabuckthorn and add it to 350mL of pure water, heat it to 80°C and keep it warm for 2.5min. After beating, centrifuge to get the supernatant to get seabuckthorn raw juice. The speed of centrifugation is 3000r / min, and the time is 15min;

[0127] A2. Add 4g of white granulated sugar into the stock solution of seabuckthorn and stir evenly to obtain seabuckthorn juice;

[0128] A3. Add the dry yeast Saccharomyces cerevisiae into the glucose solution with a mass concentration of 5% and mix evenly, the ratio of the glucose solution to the dry yeast Saccharomyces cerevisiae is 10mL:1g, and activate it in a water bath at 35°C for 32min to obtain activated yeast;

[0129] A4. Add activated yeast to seabuckthorn juice, ferment at 32°C for 24h to obtain a fermentation broth, the ratio of activated yeast to seabuckthorn juice is 4g...

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Abstract

The invention provides a passion fruit rose sea buckthorn pastry, which is prepared by the following steps: A. preparing sea buckthorn liquid; B. extracting passion fruit flavor substances; C. preparing rose sandwich; D. preparing batter; E. preparing pastry. The invention also provides a preparation method of the passion fruit rose sea buckthorn pastry. The passion fruit rose seabuckthorn cake of the invention has better taste and flavor and higher nutritional value.

Description

technical field [0001] The invention relates to a cake, in particular to a passion fruit rose sea buckthorn cake and a preparation method thereof. Background technique [0002] At present, seabuckthorn products are mainly dried fruits and drinks, such as dried seabuckthorn, seabuckthorn powder, seabuckthorn juice, seabuckthorn wine, etc., and secondly, they are used as raw materials for pastries. For consumers, seabuckthorn pastries are easier to accept. However, the taste of traditional seabuckthorn cake is relatively simple, the taste is average, relatively sweet and greasy, and the acceptance level of consumers is not high. As a result, there are fewer types of solid food of seabuckthorn, which also restricts the development direction of seabuckthorn. [0003] Chinese patent application CN201410115503.3 discloses "a processing method of seabuckthorn fruit cake", including the following methods: 1) selection of raw materials; 2) cleaning; 3) beating and grinding; 4) gelat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P20/25A23L33/10A23L7/10A23L5/10
CPCA23L5/10A23L7/10A23L33/10A23P20/25
Inventor 赖慧宁黄开胤许奕雯史玉娜俞潇杰王钰
Owner ZHEJIANG OCEAN UNIV
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