Blueberry cake and making method thereof

A blueberry and blueberry fruit technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of poor health, high water content, short shelf life, etc., and achieve the effects of easy storage, reduced water content, and guaranteed taste.

Inactive Publication Date: 2018-10-16
黑龙江一辰北药制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, blueberry cakes in the market are generally in a state similar to hawthorn cakes, mostly with high water content and short shelf life. By adding a large amount of ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of blueberry cake, its composition comprises: be made up of following raw material by weight parts:

[0042] 650-700 parts of dried blueberries, 15-25 parts of pectin, 550-650 parts of white sugar, 3-5 parts of donkey-hide gelatin powder, 100-150 parts of red dates, 100-150 parts of longan, 450-500 parts 1 part of walnuts, 300-350 parts of black sesame, 13-14 parts of citric acid, 3-4 parts of sodium citrate, and 1 part of potassium sorbate.

Embodiment 2

[0044] According to the blueberry cake described in Example 1, it is composed of the following raw materials in parts by weight: 650 parts of dried blueberry fruit, 15 parts of pectin, 550 parts of white granulated sugar, 3 parts of donkey-hide gelatin powder, 100 parts of red dates , 100 parts of longan, 450 parts of walnuts, 300 parts of black sesame, 13 parts of citric acid, 3 parts of sodium citrate, and 1 part of potassium sorbate.

Embodiment 3

[0046] According to the blueberry cake described in embodiment 1 or 2, its composition comprises: be made up of following raw material by weight: 700 parts of dried blueberry fruit, 25 parts of pectin, 650 parts of white granulated sugar, 5 parts of donkey-hide gelatin powder, 150 parts of red dates, 150 parts of longan, 500 parts of walnuts, 350 parts of black sesame, 14 parts of citric acid, 4 parts of sodium citrate, and 1 part of potassium sorbate.

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PUM

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Abstract

The invention relates to a blueberry cake and a making method thereof. At present, blueberry cakes in the market are generally in the state similar to haw jelly and are mostly high in water content and short in quality guarantee period, through adding a large quantity of sweetening agents, the sugar content of products is extra high, and the quality guarantee period is prolonged; or through addinga large quantity of preservatives, the quality guarantee period is prolonged; and therefore, after being eaten, the blueberry cakes in the market can produce bad influence on health. The blueberry cake disclosed by the invention is made through technologies of performing pectin dissolving, adding auxiliary materials, adding a sour agent, performing decoction to a finishing point, performing cooling for shaping, performing baking, performing cutting and performing baking once again. According to the blueberry cake disclosed by the invention, a technology similar to colla corii asini cakes is used, so that the water content is greatly reduced, and the blueberry cake is easy to store; the pectin is used for replacing colla corii asini, and the pectin, white granulated sugar and citric acid are compounded, so that the optimal viscous state is achieved, and the cost of performing molding through the colla corii asini is greatly reduced; and through the added blueberries, the efficacy of the product for resisting oxidation and protecting vision is improved, and the mouth feel of the product is guaranteed. The making method of the blueberry cake disclosed by the invention is applied.

Description

Technical field: [0001] The invention relates to a blueberry cake and a preparation method thereof. Background technique: [0002] Blueberry is a fruit with very high nutritional value. The pulp is rich in vitamins, proteins, minerals and other nutrients. Among them, the unique and precious anthocyanin pigments in blueberries have a very high proportion in all fruits. Rich in protein, dietary fiber, fat, vitamins and other nutrients, these nutrients in blueberries are higher than those in other fruits. Blueberries are also rich in trace mineral elements such as calcium, iron, phosphorus, potassium, and zinc, and the proportion of these mineral elements is significantly higher than that of other fruits. In addition, the very high content of anthocyanin pigments in blueberries has a good maintenance effect on the eyes of the human body. It can relieve eye fatigue and improve people's vision. Blueberries not only contain vitamin A, but its main component is anthocyanins, which...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L25/00A23L29/30A23L29/00A23L33/10
CPCA23V2002/00A23L19/03A23L25/20A23L29/035A23L29/30A23L33/10A23V2200/30A23V2200/308A23V2200/32A23V2200/328A23V2200/322A23V2200/3262A23V2200/318A23V2200/326A23V2250/5072A23V2250/032
Inventor 吴琼
Owner 黑龙江一辰北药制药有限公司
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