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Physalis pubescens baking-tolerant fruit cake and application thereof in pastry

A technology that is resistant to baking and yellow mushrooms. It is applied in the direction of food science and other fields. It can solve problems such as unseen development and research, and achieve the effects of enriching the application range, increasing the taste, and being easy to shape.

Inactive Publication Date: 2019-02-19
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the formula and production process of the fruit cake of huanggu fenchu ​​are being studied, and it can be eaten as huanggu tsuta fruit cake or used as a baking-resistant stuffing, which is applied to the national standard of the People's Republic of China "GB / T 20977- Among the pastries mentioned in the 2007 Pastry General Rules, there is no development and research

Method used

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  • Physalis pubescens baking-tolerant fruit cake and application thereof in pastry
  • Physalis pubescens baking-tolerant fruit cake and application thereof in pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The yellow mushroom and Tiaotou tolerant baked fruit cake is composed of the following components and their parts by weight: 110 parts of the yellow mushroom and Tiaotou fruits, 50 parts of maltose syrup, 0.5 parts of malic acid, 5 parts of mannitol, and 0.3 parts of composite gelling agent. The above-mentioned Huang Mushroom and Tuna Baked Fruit Cakes can preserve all the nutrients in the Huang Mushroom and Tuna fruits, forming a nutritious food without adding any chemical pigments and flavors, so that the taste of the Huang Mushroom and Teng Tiao tolerant baked fruit cakes can maintain the unique flavor of the Huang Mushroom and Tuna. The product has a golden color, chewy, and transparent, which enriches the application range of seasonal fruit Huang Mushroom and prolongs the consumption period of seasonal fruit Huang Mushroom. It has high economic value and Social benefits.

[0021] The above-mentioned Huang Mushroom Fructus quinquefolium fruit is fresh fruit. The fruit...

Embodiment 2

[0031] The Huang Mushroom Tiaotou Baked Fruit Cake is composed of the following components and their parts by weight: 90 parts of Huang Mushroom Tiaotu, 50 parts of white sugar, 2 parts of malic acid, and 15 parts of composite gelling agent. The above-mentioned yellow mushroom and Tatsuta fruits are frozen fruits; the components and weight parts of the composite gel agent are: 0.1 part of agar, 10 parts of carrageenan, 0.1 part of pectin, 10 parts of soluble starch, and 0.1 part of sodium alginate.

[0032] The preparation method of Huang Mushroom Tenta Baked Fruit Cake specifically includes the following steps:

[0033] 1) Inactivation of enzymes: according to the ratio of material-to-liquid ratio of 1:2, the washed yellow mushroom and Tatsuya fruit are boiled in boiling water for 5 minutes, and then cooled to room temperature to obtain enzyme-inactivated yellow mushroom and Tatsuya fruit for use;

[0034] 2) Beating: Add the inactivated huanggufu fruit with 0.028% isomalt and 0.013...

Embodiment 3

[0039] Huang Mushroom Tiaotou Baked Fruit Cake, which is composed of the following ingredients and parts by weight: 100 parts of Huang Mushroom Tuna, 10 parts of white sugar, 12 parts of maltose syrup, 1 part of citric acid, 1.2 parts of malic acid, 2 parts of mannitol, compound 10 parts of gel. The above-mentioned Huang Mushroom Fructus Chinensis fruit is fresh fruit; mannitol contains 1.4% of L-mannitol; the components and weight parts of the composite gel are: 5 parts agar, 5 parts carrageenan, 5 parts pectin, 2 parts soluble starch, 3 parts of sodium alginate.

[0040] The preparation method of Huang Mushroom Tenta Baked Fruit Cake specifically includes the following steps:

[0041] 1) Enzyme inactivation: The washed yellow mushroom and Tatsuya fruit are boiled in boiling water for 10 minutes according to the material-to-liquid ratio of 1:1.5, and then cooled to room temperature to obtain enzyme-inactivated yellow mushroom and Tatsuya fruit for use;

[0042] 2) Beating: Add the...

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Abstract

The invention discloses Physalis pubescens baking-tolerant fruit cake and application thereof in pastry. The Physalis pubescens baking-tolerant fruit cake is made with, by weight, 90-110 parts of Physalis pubescens fruit, 0-50 parts of white granulated sugar, 0-50 parts of malt syrup, 0-5 parts of citric acid, 0-5 parts of tartaric acid, 0-5 parts of mannitol, and 0.3-30 parts of composite gel. Interms of the application of the Physalis pubescens baking-tolerant fruit cake in pastry, the Physalis pubescens baking-tolerant fruit cake may be consumed as fruit cake or baking-tolerant filling foruse in pastry described in State Standard of the People's Republic of China GB / T 20977-2007. The Physalis pubescens baking-tolerant fruit cake and the application thereof have the advantages that thePhysalis pubescens baking-tolerant fruit cake retains all nutrients and unique flavor and taste of Physalis pubescens fruit, has no pigment, is golden yellow, chewy and transparent, and is rarely damped by moisture; the Physalis pubescens baking-tolerant fruit cake may be baked with pastry foods, never runs as a fluid or dehydrates, and can retain the unique flavor and taste of Physalis pubescensfruit.

Description

Technical field [0001] The present invention relates to the use of yellow mushroom and Thunb in foods, in particular to the yellow mushroom and Thunb-resistant baked fruit cake and its application in cakes. Background technique [0002] Yellow Mushroom is the fruit of Solanaceae (Solanaceae) plant Physalis pubescens L., also known as Physalis physalis, Sweet Mushroom, Pleurotus chinensis, pineapple fruit, Golden lantern fruit, annual herb, mainly distributed in Northeast my country The region, especially Heilongjiang Province, has the highest yield, mature in summer and autumn, and has a long storage time. The mature fruit of Huang Mushroom is orange-yellow. It can be eaten directly after peeling off the calyx. It tastes sweet and sour, rich in nutrients, suitable for all ages. It is a popular seasonal fruit in Northeast my country. [0003] Huang Mushroom is rich in vitamin C, carotenoids, calcium, iron, selenium and more than 20 kinds of minerals and trace elements, and contains ...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/105
CPCA23L21/15A23L33/105
Inventor 薛长松夏广清朱俊义
Owner TONGHUA NORMAL UNIV
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