Taro cake and manufacture method thereof

A production method and taro technology, applied in food science and other directions, can solve the problems of difficulty in making cakes and snacks, difficulty in mass production, and low stability, and achieve the effects of stable specifications, easy mass production, and easy design.

Inactive Publication Date: 2017-02-01
福建舜洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its looseness, low stability, and difficulty in forming, it is difficult to make pastry and snacks. It is only suitable for instant snacks and is difficult to mass produce
Most of the taro-flavored cakes and snacks currently on the market are seasoned with essence, and no taro is actually added.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A recipe of taro cake comprises the following raw materials: 3-6 parts by weight of glutinous rice, 3-6 parts by weight of taro, 5-8 parts by weight of ice water, 1-2 parts by weight of wheat starch, 0.2-0.6 parts by weight of crispy red onion, salt 0.1-0.3 parts by weight, 0.4-0.6 parts by weight of white granulated sugar, 0.05-0.2 parts by weight of monosodium glutamate, and 0.5-1 parts by weight of additives; wherein the additives include konjac powder, trisodium phosphate, cellulose and acetate starch. .

[0024] More preferably, the raw materials are: 3.8 to 4.8 parts by weight of glutinous rice, 3.5 to 4.5 parts by weight of taro, 5 to 7 parts by weight of ice water, 1.2 to 1.8 parts by weight of wheat starch, 0.3 to 0.5 parts by weight of shallot crisps, 0.15 to 0.15 parts by weight of salt 0.28 parts by weight, 0.45-0.55 parts by weight of white granulated sugar, 0.05-0.15 parts by weight of monosodium glutamate, and 0.6-0.8 parts by weight of additives.

[002...

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PUM

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Abstract

The invention discloses a taro cake. The taro cake comprises the following raw materials: sticky rice, taro, ice water, wheat starch, red onion crisp, salt, white granulated sugar, sodium glutamate and additives, wherein the additives comprise konjaku flour, trisodium phosphate, cellulose and starch acetate. The invention further provides a manufacture method of the taro cake. The method comprises the steps of pulp mixing and steaming, and basically comprises the following steps: mixing seasoner, the wheat starch and the additives, so as to form an emulgator, then mixing the emulgator with the sticky rice, the red onion crisp and the taro which is cut into small pieces, so as to form pulp, pouring the pulp into a die plate, and steaming the pulp. The taro cake has the advantages that the elasticity of the taro cake can be improved through adding of the natural gum product additives, the plasticity of the taro cake is improved, setting and product design are convenient, the specification is stable, and the taro cake is not loose and is good in mouthfeel.

Description

technical field [0001] The invention relates to the field of food, in particular to a taro cake and a preparation method thereof. Background technique [0002] Taro has a soft taste, sweet and waxy, and is deeply loved by people, and it is one of the daily diets. Taro is rich in nutrition, which contains 13% carbohydrates, mainly starch; contains about 2% protein, and very little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other ingredients, among which the fluorine content is relatively high, which has the effect of protecting teeth. In addition, taro contains a natural polysaccharide plant colloid, which can increase appetite, help digestion, and has the effect of antidiarrheal; at the same time, it also has the function of dietary fiber, which can laxative and prevent constipation; and can improve the body's resistance to disease Ability, can be used as the staple food of commonly used medicated diet for the prevention and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00
Inventor 林跃林
Owner 福建舜洋食品有限公司
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