Prickly pear cake rich in natural vitamin C ingredients, stuffing and preparation method thereof

A technology for natural vitamins and prickly pear cakes, which is applied to stuffing and its preparation, and the field of prickly pear cakes, can solve the problems of unseen, low water content of prickly pear pulp, sour taste, etc., and achieves elimination of sour and astringent taste, stable nutrients and good food. Fiber, strong competitive effect

Active Publication Date: 2016-11-30
贵州华南理工生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen from the above excerpt that Rosa roxburghii has extremely high health and nutritional value, and its extracts are widely used in various health products, but most of the health products made from its pulp are dried fruit or mixed with other health products. Soaked drinks—indirect use; analysis of the reasons why it is not easy to eat directly is due to the fact that the pulp of Rosa roxburghii has less water, rich fiber, and sour taste when chewed directly; therefore, there has been no related application of using its pulp on pastries so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: The preparation method of the prickly pear cake filling containing natural vitamin C is to take 30kg of prickly pear filling, 120kg of wax gourd filling, 10kg of maltose, 5kg of egg powder and 5kg of cream and put them into a container and stir until evenly obtained. . Wherein the making of prickly pear filling is the following steps:

[0028] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 25°C and pH3 for 20 minutes; the mass ratio of the added water to the pulp is 1:1, the mass ratio of pectinase to water is 1:10000;

[0029] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slurry is filtered to obtain Ros...

Embodiment 2

[0033] Embodiment 2: The preparation method of the prickly pear cake filling containing natural vitamin C is to take 50 kg of prickly pear filling, 160 kg of wax gourd filling, 20 kg of maltose, 10 kg of egg powder and 10 kg of butter and put them into a container and stir until evenly obtained. . Wherein the making of prickly pear filling is the following steps:

[0034] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 55°C and pH5.0 for 170 minutes; the quality of the added water and the pulp Ratio is 3:1, the mass ratio of pectinase and water is 1:40000;

[0035] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slurry is filter...

Embodiment 3

[0039] Embodiment 3 The preparation method of the prickly pear cake filling containing natural vitamin C is to get 40 kg of prickly pear filling, 136 kg of wax gourd filling, 10 kg of maltose, 6 kg of egg powder and 6 kg of butter into a container and stir until uniform to obtain the prickly pear cake filling.

[0040] The making of prickly pear filling comprises the following steps:

[0041] a. Screen and clean the fresh Rosa roxburghii fruit, remove the core and separate the pulp, add pectinase solution diluted with water to the pulp, and finally perform the enzymatic hydrolysis reaction at 40°C and pH4 for 100 minutes; the mass ratio of the added water to the pulp is 2:1, the mass ratio of pectinase to water is 1:25000;

[0042] b. First send the enzymatically hydrolyzed pulp into the screw extruder to obtain the broken Rosa roxburghii pulp; then send the Rosa roxburghii pulp into the mill for secondary crushing and mixing, and finally mix it with a 100-120 mesh screen Slu...

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PUM

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Abstract

The invention discloses a prickly pear cake rich in natural vitamin C, stuffing and a preparation method thereof. It is made of the following raw materials in the following weight ratio: 3-5 parts of prickly pear filling, 12-16 parts of wax gourd filling 1-2 parts of maltose, 0.5-1 part of egg powder, and 0.5-1 part of cream; the production of prickly pear filling includes enzymatic hydrolysis, crushing, fermentation and other processes; wax gourd filling is peeled, seeded and sliced Then put it in a boiling water pot and cook for 15-20 minutes, take it out, wrap it in gauze and squeeze the water, and chop the squeezed wax gourd to get the stuffing of wax gourd. The present invention adopts Rosa roxburghii as the main health-care raw material for preparing the baked food, which has obvious health-care effects compared with the existing Taiwanese food pineapple cake, and after many people taste it, it is considered that its flavor and mouthfeel are higher than that of pineapple cake. There is a strong competitiveness in it.

Description

technical field [0001] The invention relates to a prickly pear cake rich in natural vitamin C, stuffing and a preparation method thereof, belonging to the technical field of baked food. Background technique [0002] Among traditional Chinese foods, there are many types of baked foods, with different flavors and functions. However, most baked foods only emphasize the taste and flavor of the raw materials themselves, and do not give much consideration to the nutritional effects and nutritional preservation of raw materials. In China, high temperature is used in the processing methods of traditional baked goods, and the nutritional components are seriously damaged under the action of high temperature, so the effect of the nutritional part absorbed by the human body is not ideal. At the same time, there is no special requirement for the nutrition label of the product in China's food products, and there is a certain gap in the connection with the international food industry. Ther...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/00
Inventor 郑鲁平陈仪坤
Owner 贵州华南理工生物工程有限公司
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