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Low-sugar artichoke and banana compound-flavor fruit granule pastry as well as preparation method and application thereof

A technology of thistle-banana and artichoke, which is applied in the field of low-sugar artichoke-banana compound flavored fruit cakes and preparation, can solve problems such as excessive oil, and achieve the effects of low sugar content, improved gastrointestinal tract and good taste.

Inactive Publication Date: 2017-02-01
温顺群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of traditional cakes, but most of them have shortcomings such as polysaccharides, fats, and oils. It is imperative to develop cakes that are more nutritious and have certain functional properties.

Method used

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  • Low-sugar artichoke and banana compound-flavor fruit granule pastry as well as preparation method and application thereof
  • Low-sugar artichoke and banana compound-flavor fruit granule pastry as well as preparation method and application thereof
  • Low-sugar artichoke and banana compound-flavor fruit granule pastry as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A low-sugar artichoke banana compound flavor fruit pastry, comprising the following components by mass parts:

[0039]

[0040] The preparation method of the low-sugar artichoke banana compound flavor fruit pastry comprises the following steps:

[0041] (1) Take 15 parts by mass of fresh artichoke (the mass ratio of feeding part and root is 2:1), clean, chop and beat, add cellulase, hemicellulase and acid protease, at a temperature of 45 ° C , under the condition of pH 4.5, enzymatic hydrolysis for 40 minutes, then high-temperature inactivation at 92°C for 8 minutes, and then adding 0.3 parts by mass of tea polyphenols and mixing evenly to obtain artichoke-tea polyphenols mixture; wherein, cellulase, hemicellulose The consumption of enzyme and acid protease is 0.1%, 0.1%, 0.2% of the total mass of artichoke;

[0042] (2) After peeling 23 parts by mass of bananas, they were first scalded at 100°C for 4 minutes, then mixed with the artichoke-tea polyphenol mixture pre...

Embodiment 2

[0048] A low-sugar artichoke banana compound flavor fruit pastry, comprising the following components by mass parts:

[0049]

[0050] The preparation method of the low-sugar artichoke banana compound flavor fruit pastry comprises the following steps:

[0051](1) Take 20 parts by mass of fresh artichoke (the mass ratio of feeding part and root is 1:1), clean, chop and beat, add cellulase, hemicellulase and acid protease, at a temperature of 40 ℃ , under the condition of pH 5, enzymatic hydrolysis for 60 minutes, then high temperature inactivation at 90°C for 5 minutes, and then adding 0.1 parts by mass of tea polyphenols and mixing evenly to obtain artichoke-tea polyphenols mixture; wherein, cellulase, hemicellulose The consumption of enzyme and acid protease is 0.05%, 0.05%, 0.1% of the total mass of artichoke;

[0052] (2) After peeling 20 parts by mass of bananas, they were first scalded at 100°C for 3 minutes, then mixed with the artichoke-tea polyphenol mixture prepar...

Embodiment 3

[0058] A low-sugar artichoke banana compound flavor fruit pastry, comprising the following components by mass parts:

[0059]

[0060] The preparation method of the low-sugar artichoke banana compound flavor fruit pastry comprises the following steps:

[0061] (1) Take 10 parts by mass of fresh artichoke (the mass ratio of feeding part and root is 3:1), clean, chop and beat, add cellulase, hemicellulase and acid protease, at a temperature of 50 ℃ , under the condition of pH 4, enzymatic hydrolysis for 30 minutes, then high-temperature inactivation at 95°C for 10 minutes, and then adding 0.5 parts by mass of tea polyphenols and mixing evenly to obtain an artichoke-tea polyphenols mixture; wherein, cellulase, hemicellulose The consumption of enzyme and acid protease is 0.2%, 0.2%, 0.3% of the total mass of artichoke;

[0062] (2) After peeling 25 parts by mass of bananas, they were first scalded at 100°C for 5 minutes, then mixed with the artichoke-tea polyphenol mixture pre...

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Abstract

The invention belongs to the field of food processing, in particular to a low-sugar artichoke as well as banana compound-flavor fruit granule pastry and a preparation method and application thereof. The low-sugar artichoke and banana compound-flavor fruit granule pastry comprises banana, artichoke, water chestnut granules, water chestnut flour, esterified crosslinked starch, etherified starch, tea polyphenol, sugar alcohol, an acidity regulator, composite edible gum and other components. Effective components of an edible part and a root part of the artichoke are extracted by a cellulase, hemicellulase and acid protease compound enzyme method, and through scientific compatibility and reasonable collocation of the effective components, the tea polyphenol and the banana, color protection treatment is performed on the banana, so that the banana is effectively prevented from browning and blackening; meanwhile, the low-sugar artichoke and banana compound-flavor fruit granule pastry can effectively improve gastrointestinal functions, promote proliferation of intestinal beneficial bacteria, enhance liver detoxification and so on; in addition, through compounding of the water chestnut flour, the esterified crosslinked starch and the etherified starch, the original structure of the pastry keeps unchanged, the pastry does not separate out water, and the pastry is endowed with good transparency and freeze-thawing stability.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sugar artichoke and banana compound-flavored fruit pastry, a preparation method and application thereof. Background technique [0002] Banana (Musa accminata Colla) is an important tropical fruit and one of the important crops in tropical and subtropical developing countries. At present, bananas are grown in about 126 countries (regions) in the world, and the Food and Agriculture Organization of the United Nations (FAO) has listed bananas as "the fourth largest food crop". According to FAO statistics, in 2008, my country's banana harvested area was nearly 311,100 hectares, with a total output of more than 8.04 million tons, ranking second in the world, accounting for 8.86% of the world's total banana output, with an output value of more than 16 billion yuan, accounting for more than half of the tropical fruit output value . Studies have shown that bananas are ric...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L33/00A23L3/3472A23L3/349
CPCA23L3/3472A23L3/349A23V2002/00A23V2200/02A23V2200/32A23V2200/30A23V2200/326A23V2200/10A23V2250/2132A23V2250/5118A23V2200/16A23V2200/14A23V2250/6402A23V2250/032A23V2250/5026A23V2250/5086A23V2250/506A23V2250/6416A23V2250/044A23V2250/642
Inventor 温顺群
Owner 温顺群
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