Donkey-hide gelatin cake and production process thereof

Abstract

The invention relates to the technical field of food processing, in particular to a donkey-hide gelatin cake and a production process thereof. The donkey-hide gelatin cake comprises the following raw material components in parts by weight: 1-15 parts of donkey-hide gelatin, 20-30 parts of black sesame, 20-30 parts of walnut kernels, 5-20 parts of maltodextrin, 5-20 parts of yellow wine, 5-20 parts of rock candy, 1-15 parts of soybean protein powder and 1-15 parts of collagen peptide. The composition disclosed by the invention is high in content of internal protein, various in beneficial protein types, high in nutrient content and excellent in palatability, and has excellent eating experience of relatively high edible value.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a donkey-hide gelatin cake and a production process thereof. Background Art

[0002] As a traditional food, donkey-hide gelatin cakes have garnered widespread attention for their unique health benefits. In recent years, with the growing demand for healthy eating, market demand for donkey-hide gelatin cakes has also grown year by year. This product boasts multiple benefits, including tonifying qi and blood, nourishing yin and moistening the lungs, and enhancing beauty. Its suitability for a wide range of demographics has made it a highly sought-after health supplement on the market. However, despite its significant health benefits, improving its taste and quality remains a challenge in its actual production.

[0003] To improve the taste and quality of donkey-hide gelatin cakes, existing technologies typically employ various methods to optimize production processes. For example, adjustments to raw material ratios, improvements to processing equipment, and process parameters are employed to enhance product quality and stability. Common approaches include selecting high-quality raw materials, such as premium donkey-hide gelatin and rice wine; controlling processing temperature and time to ensure thorough mixing and reaction; and employing advanced stirring and cooling technologies to ensure product uniformity and stability. While these methods do improve the quality of donkey-hide gelatin cakes to a certain extent, they still have some shortcomings.

[0004] Although the above method improves the taste and quality of donkey-hide gelatin cake to a certain extent, the existing production process still cannot completely solve the problem of insufficient dissolution of the components during mixing, which results in a less than ideal taste of the final product. Summary of the Invention

[0005] In order to solve the above technical problems, the present application provides a donkey-hide gelatin cake and a production process thereof.

[0006] In the first aspect, the present application provides a donkey-hide gelatin cake, in which the raw materials used include the following components, by weight: 1-15 parts of donkey-hide gelatin, 20-30 parts of black sesame seeds, 20-30 parts of walnut kernels, 5-20 parts of maltodextrin, 5-20 parts of rice wine, 5-20 parts of rock sugar, 1-15 parts of soy protein powder, and 1-15 parts of collagen peptides.

[0007] By adopting the above technical solution, the raw material ratio of the donkey-hide gelatin cake of the present application has been carefully designed. The addition of black sesame and walnut kernels not only enhances the nutritional value of the product, but also improves the taste and flavor. The use of maltodextrin helps to enhance the stability of the product while improving the delicate taste. The addition of rice wine not only helps to dissolve the donkey-hide gelatin, but also gives the product a unique aroma. The use of rock sugar ensures that the product has moderate sweetness and a pure taste. The introduction of soy protein powder and collagen peptides, as well as the high dosage of the two, further enriches the nutritional content of the product and optimizes the product taste. This formula design enables the donkey-hide gelatin cake to effectively improve the overall quality of the product while maintaining the traditional flavor.

[0008] Preferably, the raw materials used include the following components by weight: 2-8 parts of donkey-hide gelatin, 22-28 parts of black sesame seeds, 22-28 parts of walnut kernels, 10-15 parts of maltodextrin, 10-15 parts of rice wine, 10-15 parts of crystal sugar, 5-8 parts of soy protein powder, and 5-8 parts of collagen peptide.

[0009] By adopting the above technical solution, the raw material ratio of donkey-hide gelatin cake can be further optimized. Specifically, the dosage range of black sesame and walnut kernels is adjusted to 22-28 parts. This adjustment helps to improve the taste and nutritional value of the product while ensuring the coordination between the components; the dosage ranges of maltodextrin, rice wine, and rock sugar are adjusted to 10-15 parts respectively, which can not only enhance the flavor of the product, but also effectively improve the texture and stability of the product; the dosage range of soy protein powder and collagen peptide is adjusted to 5-8 parts. This adjustment can further improve the health benefits of the product while ensuring the balance of nutritional ingredients of the product. In summary, this preferred solution significantly improves the taste, quality and nutritional value of donkey-hide gelatin cake.

[0010] In the second aspect, the present application provides a production process of donkey-hide gelatin cake, comprising the following steps: dispersing rock sugar in water and heating to dissolve to obtain syrup, setting aside, immersing donkey-hide gelatin in rice wine for 12-14 hours, taking it out, heating and melting it at 95-100°C to obtain donkey-hide gelatin slurry, mixing the donkey-hide gelatin slurry, syrup, maltodextrin, collagen peptide and soy protein powder, heating until all the materials in the system are dissolved and the mixture begins to boil, controlling the boiling time to 0.5-1h, then adding black sesame seeds and walnut kernels to the system, stirring evenly and shaping it, cutting it into pieces, sterilizing it, and obtaining donkey-hide gelatin cake.

[0011] By adopting the above technical solution, the addition amount of black sesame and walnut kernels in this application has been optimized to ensure the nutritional value and taste balance of donkey-hide gelatin cake. The reasonable ratio of maltodextrin, rice wine, rock sugar, soy protein powder and collagen peptide effectively improves the stability and taste of the product. The rock sugar is dispersed in water and heated to dissolve to prepare syrup, which can ensure the uniform distribution of sugar and avoid the problem of local over-sweetness or over-dryness. The donkey-hide gelatin is immersed in rice wine for 12-14 hours and then heated to melt, which helps to fully extract the effective ingredients of donkey-hide gelatin and remove the fishy smell. The donkey-hide gelatin slurry, syrup, maltodextrin, collagen peptide and soy protein powder are mixed and heated until the materials are completely dissolved and the mixture begins to boil. The boiling time is controlled to 0.5-1 hour to allow each component to fully dissolve and react, significantly improving the uniformity and stability of the product. Finally, black sesame and walnut kernels are added and stirred evenly, then shaped, cut into pieces and sterilized to ensure the molding effect and safety of the product.

[0012] Preferably, the concentration of the syrup is 70-72 wt %.

[0013] By adopting the above technical solution, the syrup concentration is controlled at 70-72wt%, which can better promote the dissolution and uniform dispersion of each component when the syrup is mixed with other ingredients. This concentration range not only helps to improve the taste of donkey-hide gelatin cake, but also enhances the stability of the product, avoiding crystallization or insufficient dissolution caused by excessively high or low syrup concentration.

[0014] Preferably, the sterilization operation is specifically as follows: ultraviolet sterilization is performed first, followed by pasteurization.

[0015] By adopting the above technical solution, the production process for donkey-hide gelatin and glutinous rice cakes utilizes UV sterilization followed by pasteurization during the sterilization phase. The summary plan includes the following: raw material ratio (specific weight proportions of black sesame seeds, walnut kernels, maltodextrin, rice wine, rock sugar, soy protein powder, and collagen peptides), syrup concentration controlled to 70-72wt%, and a dual sterilization process. UV sterilization effectively kills microorganisms on the product surface, reducing the burden of subsequent sterilization; pasteurization further ensures that microorganisms within the product are completely eliminated while preventing high temperatures from damaging product quality. This combination significantly improves the product's hygienic safety, extends its shelf life, and maximizes the taste and nutritional value of the donkey-hide gelatin and glutinous rice cakes.

[0016] In summary, this application has the following beneficial technical effects: 1. This application significantly improves the taste and quality of donkey-hide gelatin cake by precisely proportioning raw materials such as black sesame, walnut kernels, maltodextrin, rice wine, rock sugar, soy protein powder and collagen peptides, and solves the problem of insufficient dissolution of components; 2. This application adopts the method of making rock sugar into a high-concentration syrup and immersing donkey-hide gelatin and rice wine for a long time and melting at high temperature, which ensures the full mixing and dissolution of the raw materials and improves the uniformity and stability of the product; 3. This application incorporates dual sterilization steps of UV sterilization and pasteurization into the production process, effectively extending the shelf life of the product while ensuring food safety. DETAILED DESCRIPTION

[0017] The present application is further described in detail below with reference to the following examples and comparative examples.

[0018] The invention discloses donkey-hide gelatin cake. The raw materials used include the following components by weight: 1-15 parts of donkey-hide gelatin, 20-30 parts of black sesame seeds, 20-30 parts of walnut kernels, 5-20 parts of maltodextrin, 5-20 parts of rice wine, 5-20 parts of crystal sugar, 1-15 parts of soybean protein powder and 1-15 parts of collagen peptide.

[0019] In a preferred embodiment of the present application, the raw materials used include the following components, calculated by weight: 2-8 parts of donkey-hide gelatin, 22-28 parts of black sesame seeds, 22-28 parts of walnut kernels, 10-15 parts of maltodextrin, 10-15 parts of rice wine, 10-15 parts of crystal sugar, 5-8 parts of soy protein powder, and 5-8 parts of collagen peptides.

[0020] A production process of donkey-hide gelatin cake comprises the following steps: Disperse rock sugar in water and heat to dissolve to obtain syrup, which is set aside. Soak donkey-hide gelatin in rice wine for 12-14 hours, then take it out and heat to melt it at 95-100°C to obtain donkey-hide gelatin paste. Mix the donkey-hide gelatin paste, syrup, maltodextrin, collagen peptide and soy protein powder, and heat until all materials in the system are dissolved and the mixture begins to boil. The boiling time is controlled to be 0.5-1 hour. Subsequently, black sesame seeds and walnut kernels are added to the system, stirred evenly, shaped, cut into pieces, and sterilized to obtain donkey-hide gelatin cake.

[0021] In a preferred embodiment of the present application, the concentration of the syrup is 70-72 wt %.

[0022] In a preferred embodiment of the present application, the sterilization operation is specifically as follows: UV sterilization is performed first, followed by pasteurization.

[0023] Example 1.1 A production process of donkey-hide gelatin cake comprises the following steps: 5kg of rock sugar was dispersed in water and heated to dissolve to obtain a syrup with a concentration of 72wt%, which was set aside. 15kg of donkey-hide gelatin was immersed in 20kg of rice wine placed in a stainless steel barrel for 12h, then taken out, the heating table was heated to 100℃, the stir-frying machine was placed in the heating table, and the soaked donkey-hide gelatin was added to the stir-frying machine and stirred until dissolved to obtain donkey-hide gelatin paste. Subsequently, all the donkey-hide gelatin paste, all the syrup, 5kg of maltodextrin, 15kg of collagen peptide and 1kg of soy protein powder were mixed and heated until all the materials in the system were dissolved and The mixed liquid begins to boil, and the boiling time is controlled to 1 hour. Subsequently, 20kg of black sesame seeds and 30kg of walnut kernels are added to the system, and the soft material is obtained after stirring evenly. The soft material is poured into a fully automatic continuous cutting machine while hot for shaping, and is transferred through a container to the feeding port of the fully automatic continuous cutting machine that has been started in advance. After the automatic operation of the machine, the soft material in the plastic box is pressed into a whole plate. After condensation, it is cut into a specification of 33mm×22mm×7mm by a cutter. It is first sterilized by ultraviolet light and then pasteurized to obtain donkey-hide gelatin cake.

[0024] Example 1.2 A production process of donkey-hide gelatin cake comprises the following steps: 20kg of crystal sugar was dispersed in water and heated to dissolve to obtain a syrup with a concentration of 70wt%, which was set aside. 1kg of donkey-hide gelatin was immersed in 5kg of rice wine placed in a stainless steel barrel for 12h, then taken out, the heating table was heated to 100℃, the stir-frying machine was placed in the heating table, and the soaked donkey-hide gelatin was added to the stir-frying machine and stirred until dissolved to obtain donkey-hide gelatin paste. Subsequently, all the donkey-hide gelatin paste, all the syrup, 20kg of maltodextrin, 1kg of collagen peptide and 15kg of soy protein powder were mixed and heated until all the materials in the system were dissolved and The mixed liquid begins to boil, and the boiling time is controlled to 1 hour. Subsequently, 30kg of black sesame seeds and 20kg of walnut kernels are added to the system, and the soft material is obtained after stirring evenly. The soft material is poured into a fully automatic continuous cutting machine while hot for shaping, and is transferred through a container to the feeding port of the fully automatic continuous cutting machine that has been started in advance. After the automatic operation of the machine, the soft material in the plastic box is pressed into a whole plate. After condensation, it is cut into a specification of 33mm×22mm×7mm by a cutter. It is first sterilized by ultraviolet light and then pasteurized to obtain donkey-hide gelatin cake.

[0025] Example 2.1 A production process of donkey-hide gelatin cake is different from that of Example 1.1 in that the amount of donkey-hide gelatin is 8 kg, the amount of black sesame is 28 kg, the amount of walnut kernel is 22 kg, the amount of maltodextrin is 15 kg, the amount of rice wine is 10 kg, the amount of crystal sugar is 15 kg, the amount of soy protein powder is 5 kg, and the amount of collagen peptide is 8 kg. The rest is the same as that of Example 1.1.

[0026] Example 2.2 A production process of donkey-hide gelatin cake is different from that of Example 1.1 in that the amount of donkey-hide gelatin is 2 kg, the amount of black sesame is 22 kg, the amount of walnut kernel is 28 kg, the amount of maltodextrin is 10 kg, the amount of rice wine is 15 kg, the amount of crystal sugar is 10 kg, the amount of soy protein powder is 8 kg, and the amount of collagen peptide is 5 kg. The rest is the same as Example 1.1.

[0027] The embodiments of this specific implementation method are all preferred embodiments of the present application and are not intended to limit the scope of protection of the present application. Therefore, any equivalent changes made based on the structure, shape, and principle of the present application should be included in the scope of protection of the present application.

Claims

1. A donkey-hide gelatin cake, characterized in that: The raw materials used include the following components by weight: 1-15 parts of donkey-hide gelatin, 20-30 parts of black sesame seeds, 20-30 parts of walnut kernels, 5-20 parts of maltodextrin, 5-20 parts of rice wine, 5-20 parts of rock sugar, 1-15 parts of soy protein powder, and 1-15 parts of collagen peptide.

2. The donkey-hide gelatin cake according to claim 1, characterized in that: The raw materials used include the following components by weight: 2-8 parts of donkey-hide gelatin, 22-28 parts of black sesame seeds, 22-28 parts of walnut kernels, 10-15 parts of maltodextrin, 10-15 parts of rice wine, 10-15 parts of rock sugar, 5-8 parts of soy protein powder, and 5-8 parts of collagen peptide.

3. A production process for the donkey-hide gelatin cake according to claim 1-2, characterized in that: The following steps are involved: Disperse rock sugar in water and heat to dissolve to obtain syrup, which is set aside. Immerse donkey-hide gelatin in rice wine for 12-14 hours, then take it out and heat to melt it at 95-100°C to obtain donkey-hide gelatin paste. Stir together the donkey-hide gelatin paste, syrup, maltodextrin, collagen peptide and soy protein powder, and heat until all materials in the system are dissolved and the mixture begins to boil. The boiling time is controlled to be 0.5-1 hour. Subsequently, black sesame seeds and walnut kernels are added to the system, stirred evenly, shaped, cut into pieces, and sterilized to obtain donkey-hide gelatin cake.

4. The production process of a donkey-hide gelatin cake according to claim 3, characterized in that: The concentration of the syrup is 70-72 wt %.

5. The production process of a donkey-hide gelatin cake according to claim 3, characterized in that: The sterilization operation is specifically as follows: ultraviolet sterilization is performed first, and then pasteurization is performed.