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Roxburgh rose whole fruit cake and preparation method thereof

A technology of thorn pear and fruit cake, applied in the field of thorn pear whole fruit cake and its preparation, can solve the problem of low utilization rate of the original fruit, achieve the effects of improving nutritional value and sensory quality, reducing production cost, and improving utilization rate

Pending Publication Date: 2018-09-18
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims at the problem of low utilization rate of the original fruit in the production process of thorn pear fruit cake, and provides a kind of whole thorn pear fruit cake and a preparation method thereof. Whole fruit pulp, to achieve the purpose of whole fruit utilization, reduce production costs, and retain the nutrition and flavor of the original Rosa roxburghii fruit to the greatest extent, and improve the quality of Rosa roxburghii fruit cake products

Method used

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  • Roxburgh rose whole fruit cake and preparation method thereof
  • Roxburgh rose whole fruit cake and preparation method thereof
  • Roxburgh rose whole fruit cake and preparation method thereof

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preparation example Construction

[0042] The invention also discloses a preparation method of Rosa roxburghii fruit cake, comprising the following steps:

[0043] Step 1. Raw material reception:

[0044] Receive raw materials in accordance with GB 14881 standard. The procurement, acceptance, storage and distribution of raw (auxiliary) materials and packaging materials should comply with relevant hygiene requirements, strictly implement the material management system and operating procedures, and have special personnel responsible; Raw materials enter the production workshop;

[0045] Step 2. Grading and screening:

[0046]Basic requirements for fresh prickly pear fruit: fresh; the surface of the fruit is clean and free of impurities; no damage caused by insects and pests; no peculiar smell; bright in color, crisp in flesh, and fragrant in fruit. Choose prickly pears with a blooming period of 130 days, golden color and fragrant smell. For fresh fruit, the Vc content of fresh fruit is the most abundant at this...

Embodiment 1

[0058] A preparation method of prickly pear whole fruit cake, comprising the following steps:

[0059] Step 1. Raw material reception:

[0060] Receive raw materials in accordance with GB 14881 standard. The procurement, acceptance, storage and distribution of raw (auxiliary) materials and packaging materials should comply with relevant hygiene requirements, strictly implement the material management system and operating procedures, and have special personnel responsible; Raw materials enter the production workshop;

[0061] Step 2. Grading and screening:

[0062] Basic requirements for fresh prickly pear fruit: fresh; the surface of the fruit is clean and free of impurities; no damage caused by insects and pests; no peculiar smell; bright in color, crisp in flesh, and fragrant in fruit. Choose prickly pears with a blooming period of 130 days, golden color and fragrant smell. For fresh fruit, the Vc content of fresh fruit is the most abundant at this time, which is 1338mg / 10...

Embodiment 2

[0073] A preparation method of prickly pear whole fruit cake, comprising the following steps:

[0074] Step 1. Raw material reception:

[0075] Receive raw materials in accordance with GB 14881 standard. The procurement, acceptance, storage and distribution of raw (auxiliary) materials and packaging materials should comply with relevant hygiene requirements, strictly implement the material management system and operating procedures, and have special personnel responsible; Raw materials enter the production workshop;

[0076] Step 2. Grading and screening:

[0077] Basic requirements for fresh prickly pear fruit: fresh; the surface of the fruit is clean and free of impurities; no damage caused by insects and pests; no peculiar smell; bright in color, crisp in flesh, and fragrant in fruit. Choose prickly pears with a blooming period of 130 days, golden color and fragrant smell. For fresh fruit, the Vc content of fresh fruit is the most abundant at this time, which is 1338mg / 10...

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Abstract

The invention discloses a roxburgh rose whole fruit cake and a preparation method thereof. The roxburgh rose whole fruit cake comprises the following components in percentage by mass: 10-30% of roxburgh rose original whole fruit pulp and 70-90% of distilled water, and the total mass percentage is 100%. By the total mass of the roxburgh rose original whole fruit pulp and the distilled water, the roxburgh rose whole fruit cake also comprises 15-30% of carrageenan, 15-30% of maltose and 1-5% of other auxiliary materials. Compared with traditional manufacturing processes, the preparation method ofthe roxburgh rose whole fruit cake of the invention not only effectively improves the utilization rate of the raw materials, reduces the production cost, but also improves the nutritional value and the organoleptic quality of the roxburgh rose fruit cake product.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole prickly pear fruit cake and a preparation method thereof. Background technique [0002] Crushing is one of the traditional and important unit operations in the food industry, and it is also an important measure for the processing of semi-finished food products. Common pulverization methods include coarse pulverization, fine pulverization, micro pulverization (ultrafine pulverization) and ultrafine pulverization. Among them, superfine pulverization has the advantages of fast speed and low temperature pulverization; fine particle size and uniform distribution; saving raw materials and improving utilization efficiency; reduce pollution; increase the chemical reaction speed of fermentation and enzymatic hydrolysis; facilitate the body's absorption of food nutrients and other characteristics. [0003] Wet superfine pulverization technology refers to the pr...

Claims

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Application Information

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IPC IPC(8): A23L21/15
CPCA23L21/15
Inventor 曾海英秦礼康邓茹月李世杰
Owner GUIZHOU UNIV
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