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Fruit cake slices containing passion fruits and sweet potatoes and processing method of fruit cake slices

A technology of passion fruit and sweet potato fruit, which is applied in the field of passion fruit and sweet potato fruit cake slices and its processing, can solve the problems of limited research and utilization, improve the mixing performance, make the taste more uniform and delicate, and prevent and control the habit of aging The effect of constipation

Active Publication Date: 2019-04-19
郑福真 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing of fruit cake products, the research and utilization of its excellent properties are limited.

Method used

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  • Fruit cake slices containing passion fruits and sweet potatoes and processing method of fruit cake slices
  • Fruit cake slices containing passion fruits and sweet potatoes and processing method of fruit cake slices
  • Fruit cake slices containing passion fruits and sweet potatoes and processing method of fruit cake slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Optimizing the ratio of passion fruit juice and red sweet potato

[0035] Control the ratio of passion fruit juice, tapioca starch and white granulated sugar to be fixed, adjust the amount of red sweet potato raw materials, and design the experiment according to the ratio in Table 1.

[0036] Table 1 Contrast of consumption of sweet potato with red heart

[0037]

[0038] Through comparison, it can be seen that when the ratio of passion fruit juice: red sweet potato is adjusted to 1:1.4, the obtained product is soft and tough, with obvious passion fruit flavor, moderate acidity, and the best taste, while the amount of red sweet potato is too much or too low Both will affect the toughness, taste and flavor of the cake body.

Embodiment 2

[0040] Comparative experiment of passion fruit juice and tapioca starch

[0041] Control the ratio of passion fruit juice, sweet potatoes, and white granulated sugar, and design experiments according to the ratio in Table 2 by changing the amount of tapioca starch.

[0042] Table 2 Optimization comparison of cassava starch dosage

[0043]

[0044]It can be seen from Table 2 that the proportion of tapioca starch will have a great impact on the toughness and hardness of the cake body. For example, in the comparison group 3, the cake will appear cracks when the sweet potato is added without adding tapioca starch, and it is relatively stiff and poor in toughness. ; It may be that although the simple sweet potato contains pectin, the amount is small, and the dietary fiber content is high, and the direct ratio cannot fully improve the mouthfeel of the cake, and the addition of tapioca starch, amylopectin and amylose in the starch The ratio of starch is 80:20, which has a ...

Embodiment 3

[0046] Comparison of different types of starch

[0047] Tapioca starch, sweet potato starch, corn starch and potato starch commonly used in the prior art are used as experimental raw materials, and the experiment is carried out according to the best comparison between passion fruit juice and starch raw materials. The ratio of other raw materials is fixed, and the ratio of each raw material is shown in Table 3. .

[0048] Table 3 Comparison of different types of starch

[0049]

[0050] Through the above experiments, it can be determined that tapioca starch has a unique advantage in the toughness of fruit cake, which is related to the performance of tapioca starch itself. In this test, the specific combination of industrially produced mature tapioca starch and red sweet potato has a certain effect on the effect of passion fruit cake slices. Overall firmness, mouthfeel, flavor and appearance play an important role.

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Abstract

The invention relates to fruit cake slices containing passion fruits and sweet potatoes and a processing method of the fruit cake slices. The raw processing materials involve fruit juice of the passion fruits, red-flesh sweet potatoes, white granulated sugar, cassava starch and powdered sugar, wherein mash of the red-flesh sweet potatoes is obtained by washing red-flesh sweet potatoes thoroughly,peeling the sweet potatoes, then slicing the sweet potatoes, putting the sweet potatoes into a pot to be steamed, and squeezing and smashing the steamed sweet potatoes. In the preparing process, the raw material adding sequence and boiling and baking parameters are adjusted. According to the fruit cake slices containing passion fruits and sweet potatoes and the processing method of the fruit cakeslices, the fruit juice of the passion fruits, red-flesh sweet potatoes and the cassava starch are subjected to specific compatibility combination; the obtained fruit cake slices are soft and have tenacity, the flavor of the passion fruits is obvious, the acidity is moderate, no additive is used, a new mean is provided for the development of passion fruit products, and the market prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a passion fruit sweet potato cake slice and a processing method thereof. Background technique [0002] Fruit cake belongs to traditional food, very common in existing society. In the preparation process, the fruit raw materials are mainly used as the main ingredients. The juice is obtained by beating and squeezing the juice, and the edible gels such as carrageenan and xanthan gum are added to thicken, and various seasoning ingredients (sugar, acid) and other raw materials are added to adjust the taste. It is prepared by compound boiling, coagulation, drying and cutting. [0003] Passion fruit, also known as egg fruit and passion fruit, is a herbaceous vine of the Passiflora family Passiflora. Because it contains more than 135 kinds of aromatic compounds, it is called passion fruit. The special aroma in the fruit can stimulate the secretion of gastric juice, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15
CPCA23L21/12A23L21/15
Inventor 郑福真刘梦娇
Owner 郑福真
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