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Blueberry residue dietary fiber date cake, and preparation method thereof

A technology of dietary fiber and blueberry pomace, which is applied in the field of reprocessing and utilization of fruit and vegetable by-products, to achieve the effects of saving economic costs, eliminating packaging steps, and maintaining nutritional value

Inactive Publication Date: 2018-11-30
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the reuse problem of blueberry residue, to provide a low-sugar, low-calorie healthy and leisure blueberry residue dietary fiber jujube cake and its preparation method

Method used

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  • Blueberry residue dietary fiber date cake, and preparation method thereof
  • Blueberry residue dietary fiber date cake, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Recipe of blueberry pomace dietary fiber jujube cake:

[0023]

[0024]

[0025] The preparation method is:

[0026] (1) After cleaning the red dates, remove the core, add water, boil at 60°C for 10 minutes, remove the skin, put the jujube meat and boiled jujube water into a tissue grinder for beating, and obtain a jujube slurry for later use;

[0027] (2) Add yogurt and sugar to the jujube pulp, ferment for 8 hours at 37°C to obtain fermented yogurt jujube pulp for later use;

[0028] (3) Add blueberry pomace powder, sugar and other raw materials to the fermented jujube pulp and stir evenly, pour the uniformly stirred slurry into a jelly mold cup with a volume of 50ml of the same size, cool to room temperature and seal with a sealing machine, and put the jelly The mold cup is put into further cooling for 0.5h, and the finished product is finished.

[0029] The sensory evaluation of the product of this embodiment mainly includes: observing whether the color of t...

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Abstract

The invention discloses a blueberry residue dietary fiber date cake, and a preparation method thereof. The blueberry residue dietary fiber date cake is prepared from, by weight, 1 to 2 parts of red date, 0.075 to 0.15 parts of gelatine powder, 0.1 to 0.2 part of sugar, 3 to 5 parts of yoghourt, 0.08 to 0.16 part of blueberry residue powder, and 5 to 10 parts of water. The blueberry residue dietaryfiber date cake is excellent in mouthfeel, and low in calories, is simple to prepare; full utilization of blueberry residue nutritional value is realized; and fruit residue recycling rate is increased.

Description

technical field [0001] The invention belongs to the field of reprocessing and utilization of fruit and vegetable by-products, and in particular relates to a jujube cake made of blueberry pomace dietary fiber and a preparation method thereof. Background technique [0002] As a soft and juicy fruit, blueberry is not only rich in conventional nutrients, but also extremely rich in flavonoids and polysaccharides, so it is also known as the "king of berries". Studies have shown that ① blueberries have a high pectin content, which can effectively lower cholesterol, prevent atherosclerosis, and promote cardiovascular health. ② Blueberries contain anthocyanine pigment, which can activate the retina, strengthen eyesight and prevent eye fatigue; ③ Blueberries are rich in vitamin C, which can enhance heart function, prevent cancer and heart disease, prevent brain aging and enhance brain power; It also has a certain improvement effect on common colds, sore throat and diarrhea. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/22
CPCA23L21/12A23L33/22A23V2002/00A23V2200/14A23V2200/30A23V2250/5116
Inventor 王蓓蓓时志军翟立公
Owner ANHUI SCI & TECH UNIV
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