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Pitaya flower cake and making method thereof

A dragon fruit flower and dragon fruit technology, which is applied in baking, dough processing, baked food, etc., can solve the problems of easy destruction of effective substances of dragon fruit flower, destruction of active substances, and insignificant effect of processed food, and achieve the taste Excellent, improved antioxidant capacity, improved beating effect

Inactive Publication Date: 2016-10-12
钦州市钦南区科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the process of food processing, the active substances of pitaya flowers are easily destroyed, especially when they are made into biscuits, after baking, the active substances are destroyed, resulting in insignificant efficacy of processed foods prepared from dragon fruit flowers
And in existing cake preparation technology, take dragon fruit flower as the biscuit of main auxiliary material seldom

Method used

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  • Pitaya flower cake and making method thereof
  • Pitaya flower cake and making method thereof
  • Pitaya flower cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Weigh the following raw materials by weight: 50 parts of flour, 10 parts of glutinous rice flour, 12 parts of dried dragon fruit flower, 8 parts of dried rose, 9 parts of shiitake mushroom, 6 parts of mango, 3 parts of corn silk, 9 parts of white sugar, 1 part honey, 5 parts glucose syrup, 1 part egg yolk powder, 4 parts malt powder, 1.2 parts salt, 20 parts water;

[0029] 2) Put dragon fruit flowers and roses into half of the water, treat them in a water bath at 30°C for 50 minutes, and then perform microwave extraction at a power of 400W for 50s to obtain a microwave extraction slurry;

[0030] 3) Peel and remove the core of the mango, cut into cubes to obtain diced mangoes, and set aside;

[0031] 4) Put the shiitake mushrooms and corn silk into the remaining half of the water, heat at 30°C in a water bath at 35°C, then add diced mangoes, beat into a slurry, and obtain a mixed slurry;

[0032] 5) Mix glucose syrup and honey, stir and heat to 25°C, then mix and s...

Embodiment 2

[0036] 1) Weigh the following raw materials by weight: 80 parts of flour, 17 parts of glutinous rice flour, 15 parts of dragon fruit flower, 7 parts of rose, 4 parts of mushroom, 5 parts of mango, 4 parts of corn silk, 8 parts of white sugar, 1 part of honey 4 parts of glucose syrup, 1 part of egg yolk powder, 4 parts of malt powder, 1.4 parts of table salt, 35 parts of water;

[0037] 2) Put dragon fruit flowers and roses into half of the water, treat them in a water bath at 35°C for 55 minutes, and then extract them by microwave at 450W for 45 seconds to obtain a microwave extraction slurry;

[0038] 3) Peel and remove the core of the mango, cut into cubes to obtain diced mangoes, and set aside;

[0039] 4) Put the shiitake mushrooms and corn silk into the remaining half of the water, heat at 40°C in a water bath, then add diced mangoes, beat into a pulp, and obtain a mixed pulp;

[0040] 5) Mix glucose syrup and honey, stir and heat to 30°C, then mix and stir evenly with e...

Embodiment 3

[0044] 1) Weigh the following raw materials by weight: 85 parts of flour, 15 parts of glutinous rice flour, 17 parts of dragon fruit flower, 6 parts of rose, 6 parts of shiitake mushroom, 4 parts of mango, 5 parts of corn silk, 6 parts of white sugar, 2 parts of honey 3 parts of glucose syrup, 2 parts of egg yolk powder, 3 parts of malt powder, 1.6 parts of salt, 30 parts of water;

[0045] 2) Put dragon fruit flowers and roses into half of the water, treat them in a water bath at 35°C for 50 minutes, and then extract them by microwave at 500W for 40s to obtain a microwave extraction slurry;

[0046] 3) Peel and remove the core of the mango, cut into cubes to obtain diced mangoes, and set aside;

[0047] 4) Put the shiitake mushrooms and corn silk into the remaining half of the water, heat at 35°C in a water bath at 45°C, then add diced mangoes, beat into a pulp, and obtain a mixed pulp;

[0048] 5) Mix glucose syrup and honey, stir and heat to 35°C, then mix and stir evenly ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a pitaya flower cake. The pitaya flower cake is made from, by weight, 50-100 parts of flour, 10-20 parts of glutinous rice flour, 12-22 parts of pitaya flowers, 3-8 parts of flos rosae rugosae, 3-9 parts of shiitake mushrooms, 2-6 parts of mangoes, 3-7 parts of corn stigmas, 4-9 parts of white granulated sugar, 1-4 parts of honey, 1-5 parts of glucose syrup, 1-4 parts of egg yolk powder, 1-4 parts of malt flour, 1.2-2 parts of salt and 20-40 parts of water. The invention further provides a making method of the pitaya flower cake. By means of synergistic action of the method and the formula, the effective ingredients of pitaya flowers are effectively protected, the activity of pitaya flowers is improved, and the made pitaya flower cake has high anti-aging, anti-oxidation and anti-cancer effects.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a dragon fruit flower cake and a preparation method thereof. Background technique [0002] Pitaya is a plant of the genus Trigonum in the cactus family, and has high economic value. It integrates "fruits", "flowers", "vegetables", "health care" and "medicine", and is called a priceless treasure. Dried dragon fruit flower is a product processed by advanced technology of microwave wall breaking. It is a kind of health care product with both medicine and food. Sugar and water-soluble dietary fiber increase the moisture of feces, which can effectively prevent constipation and colon cancer; it is rich in multivitamins and anthocyanins, which have the functions of anti-oxidation, anti-aging, softening blood vessels, and protecting cardiovascular and cerebrovascular. It has a good therapeutic effect on oral ulcers, dry eyes, prostatitis, skin spot hyperplasia, etc. Dried flowe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 曾凡跃陈钦晖
Owner 钦州市钦南区科学技术情报研究所
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