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Ready-to-eat color-changing pastry and preparation method thereof

A technology of pastry and edible alkali, which is applied in the direction of food ingredients as color, food science, food preservation, etc., to achieve the effect of maintaining stability, improving safety quality, and facilitating the implementation and promotion of industrialization

Pending Publication Date: 2021-12-31
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no ready-to-eat color-changing cake rich in anthocyanins on the market. This product can enrich the category of pastry products, improve product quality, and have strong market competitiveness.

Method used

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  • Ready-to-eat color-changing pastry and preparation method thereof
  • Ready-to-eat color-changing pastry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The cake embryo body includes white kidney beans, tea polyphenols, edible raw and auxiliary materials rich in anthocyanins, camellia oil, xylitol and maltose powder; each raw material is: white kidney beans 78.5KG, tea polyphenols 0.1KG, 0.8KG of edible raw and auxiliary materials rich in anthocyanins, 10.0KG of camellia oil, 5.0KG of xylitol and 5.0KG of maltose powder; the acid agent includes edible acid agent and drinking water, and each raw material is respectively: edible acid agent 0.2 KG, drinking water 99.8KG; said alkaline agent comprises edible alkaline agent and drinking water, and each raw material is respectively: edible alkaline agent 1.0KG, drinking water 99.0KG.

Embodiment 2

[0034] The cake embryo body includes white kidney beans, tea polyphenols, edible raw and auxiliary materials rich in anthocyanins, camellia oil, xylitol and maltose powder; the raw materials are: white kidney beans 88.5KG, tea polyphenols 0.4KG, 2.5KG of edible raw and auxiliary materials rich in anthocyanins, 18.0KG of camellia oil, 10.0KG of xylitol and 10.0KG of maltose powder; the acid agent includes edible acid agent and drinking water, and each raw material is respectively: edible acid agent 1.0 KG, drinking water 99.0KG; said alkaline agent comprises edible alkaline agent and drinking water, and each raw material is respectively: edible alkaline agent 5.0KG, drinking water 95.0KG.

Embodiment 3

[0036]The cake embryo body includes white kidney beans, tea polyphenols, edible raw and auxiliary materials rich in anthocyanins, camellia oil, xylitol and maltose powder; the raw materials are: white kidney beans 83.5KG, tea polyphenols 0.25KG, 1.6KG of edible raw and auxiliary materials rich in anthocyanins, 14KG of camellia oil, 13KG of xylitol and 13KG of maltose powder; the acid includes edible acid and drinking water, and each raw material is respectively: edible acid 0.5KG, drinking Water 99.5KG; said alkali agent includes edible alkali agent and drinking water, each raw material is respectively: edible alkali agent 3KG, drinking water 97KG.

[0037] The edible raw materials rich in anthocyanins include fruits and vegetables and grains rich in anthocyanins, concentrated juice of anthocyanin extract, powder or freshly refined juice; fruits and vegetables rich in anthocyanins and grains include blueberries, Dragon fruit, mulberry, purple cabbage, amaranth, purple corn, bl...

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PUM

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Abstract

The invention discloses a ready-to-eat color-changing pastry and a preparation method thereof. The ready-to-eat color-changing pastry comprises a pastry blank body, an acid agent and an alkaline agent; and the pastry blank body comprises white kidney beans, tea polyphenols, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder. The preparation method of the ready-to-eat color-changing pastry comprises the following steps of step 1, selecting materials; step 2, making white kidney bean paste; step 3, stir-frying the mixed materials; step 4, quantitative molding; step 5, packaging. step 6, preparing the acid agent; 7, preparing the alkaline agent; step 8, smearing, drawing or spraying the acid agent or the alkaline agent on the surface of the pastry blank body; and cutting the pastry blank body, and spraying a plurality of doses of acid agent or alkaline agent into the pastry blank body, so as to prepare the ready-to-eat color-changing pastry. The pastry has quality safety guarantee and health function attributes, and is ingenious in design, elegant in appearance, rich in eating interestingness and soft and full in taste; and the preparation method is convenient, high in efficiency and convenient for industrial implementation.

Description

technical field [0001] The invention relates to a cake and a preparation method thereof, in particular to an instant color-changing cake and a preparation method thereof. Background technique [0002] Tea polyphenols is the general term for polyphenols in tea. A large number of studies have shown that tea polyphenols have antioxidant effects, and tea polyphenols and vitamin C have an antioxidant synergistic effect. GB 2760 National Food Safety Standard Food Additive Use Standards has listed tea polyphenols as a food antioxidant list, widely used in oils, fried noodle products, instant rice noodle products, cakes (maximum use amount 0.4g / kg, take the content of children in oil tea element), fat-containing fillings, meat products, aquatic products, vegetable protein drinks and puffed foods. [0003] Anthocyanins widely exist in plants, are a kind of water-soluble pigments, belong to flavonoids, contain aromatic ring structure and active hydroxyl group, can scavenge oxygen fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L3/3472A23L5/43A23L33/115A23L33/125A23L29/00A23L19/00
CPCA23L11/05A23L3/3472A23L5/43A23L33/115A23L33/125A23L29/035A23L29/015A23L19/09A23V2002/00A23V2200/02A23V2200/04A23V2200/044A23V2250/18A23V2250/6422A23V2250/616A23V2250/2132A23V2250/214A23V2250/2104A23V2250/032A23V2250/044A23V2250/022A23V2250/1614A23V2200/30
Inventor 蒋玉兰潘俊娴吕杨俊叶丽伟张士康朱跃进
Owner HANGZHOU TEA RES INST CHINA COOP