CN109007568A - A kind of fruity powder cake and preparation method thereof - Google Patents

A kind of fruity powder cake and preparation method thereof Download PDF

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Publication number
CN109007568A
CN109007568A CN201810849068.5A CN201810849068A CN109007568A CN 109007568 A CN109007568 A CN 109007568A CN 201810849068 A CN201810849068 A CN 201810849068A CN 109007568 A CN109007568 A CN 109007568A
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CN
China
Prior art keywords
crust
invagination
powder cake
mass ratio
vegetable puree
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201810849068.5A
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Chinese (zh)
Inventor
吴德勇
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Puding Xinyi Agricultural Development Co Ltd
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Puding Xinyi Agricultural Development Co Ltd
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Publication date
Application filed by Puding Xinyi Agricultural Development Co Ltd filed Critical Puding Xinyi Agricultural Development Co Ltd
Priority to CN201810849068.5A priority Critical patent/CN109007568A/en
Publication of CN109007568A publication Critical patent/CN109007568A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a kind of fruity powder cakes and preparation method thereof, belong to planting technology field, which includes crust and invagination, and the crust is to stir evenly yam flour and toppings, and warm water is modulated into paste, and placement is then heated to mixture into transparent paste；The invagination is mixed by vegetable puree, fruit concentrate.The present invention is by coordinating various raw materials, make full use of carbohydrate abundant in raw material, increase the gumminess between raw material, the elasticity and toughness for improving powder cake crust, increase the degree of packing of invagination, so that the powder cake made is fair and tender palatable, refrigerant smooth, both facilitated the hot heated term edible, can also be used as winter it is postprandial snack supplement, audient is wide, have excellent market potential.

Description

A kind of fruity powder cake and preparation method thereof
Technical field
The present invention relates to food technology field, in particular to a kind of fruity powder cake and preparation method thereof.
Background technique
The cake made of glutinous rice served cold in summer is one of the traditional rice product of China, the referred to as green food that takes care of health of ecology, health, is had nice and cool, fresh The effect of tender, fine and smooth feature, heat-clearing, stomach invigorating, beauty treatment is various regions summer summer food prevailing.Brown sugar slurry is eaten as the cake made of glutinous rice served cold in summer Indispensable companion can just be poured in the edible cake made of glutinous rice served cold in summer and be covered on cake made of glutinous rice served cold in summer surface, can not be carried as instant food, be had obvious It is restricted.With the improvement of people's living standards, people propose higher want to the kind of instant food, quality and safety etc. It asks.The cake made of glutinous rice served cold in summer is due to having compared with high-moisture and carbohydrate abundant, and storage period is shorter under normal circumstances, and quality decline Obviously.Due to water content height, water activity is big, and the easy growth and breeding of microorganism causes it to be unable to long-term preservation, easily rotten, sternly Weight then can souring and mouldy.Alkalinity additive and temperature swing storage are used in earlier application file, although efficiently solving cool The problem that cake condensate rate is big, mouthfeel is not good enough, but the resting period is short, unsuitable long-term preservation, while edible and inconvenient, at present also not Seeing for brown sugar slurry to be wrapped in inside the cake made of glutinous rice served cold in summer facilitates the cake made of glutinous rice served cold in summer to disclose.And if simply brown sugar slurry is wrapped in inside the cake made of glutinous rice served cold in summer, Easily the entire cake made of glutinous rice served cold in summer can slowly be infiltrated by brown sugar occur, and product quality, mouthfeel, shelf-life is caused to be deteriorated significantly.
In view of above-mentioned deficiency, one kind is convenient for carrying, and preparation process is simple, and brown sugar and the cake made of glutinous rice served cold in summer are less prone to infiltration during storage Phenomenon, cake made of glutinous rice served cold in summer texture is finer and smoother, smooth in taste, need to only scratch enable being wrapped in intermediate brown sugar and starching by the cake made of glutinous rice served cold in summer when edible and flow Out, the ready-to-serve sandwich cake made of glutinous rice served cold in summer is badly in need of in current industry after stirring.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of fruity powder cake and preparation method thereof.
It is achieved particular by following technical scheme:
A kind of fruity powder cake, including crust and invagination, the crust are obtained by following preparation method: by yam flour and being adjusted Taste powder stirs evenly, and warm water is modulated into paste, places 30-50min, is then heated to mixture into transparent paste；In described It falls into and is mixed by vegetable puree, fruit concentrate.
Further, the mass ratio of the yam flour and toppings is 4-7:3.
Further, the toppings are that the apple grunt of 3:2:7:1, taro, pumpkin, purple perilla are crushed and obtained by mass ratio.
Further, the heating method is microwave heating, and being heated to mixture temperature is 90-120 DEG C, and heating time is 8-15min。
Further, wild cabbage, broccoli, tomato, leaf mustard, lotus root starch that the vegetable puree is 5:3:7:1:2 by mass ratio Defibrination is mixed to be made；Black plum, prune, mulberries, the blueberry, raspberry that the fruit concentrate is 3:2:5:1:1 by mass ratio It is mixed with beating, it is freeze-dried to be obtained to moisture content for 76-83%.
Further, the mass ratio of the vegetable puree and fruit concentrate is 7:3；The crust and the mass ratio of invagination are 5:2。
The preparation method of fruity powder cake of the present invention, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 80-100 DEG C, 10-12s is kept, is put into crust upper surface Vegetable puree steams 5-10min at 90-120 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
Beneficial effects of the present invention:
1, inventive formulation science, processing technology are simple, improve production efficiency；
2, powder cake good forming effect of the present invention, is convenient for carrying, even if crust will not be made by impregnating the long period in soup Breakage leaks out invagination, so that reducing the mouthfeel of powder cake；
3, the present invention makes full use of carbohydrate abundant in raw material by the various raw materials of coordination, increases the gumminess between raw material, The elasticity and toughness for improving powder cake crust, increase the degree of packing of invagination, so that the fair and tender palatable, cool of the powder cake made It is sliding, both facilitate the hot heated term edible, and can also be used as winter postprandial snack supplement, audient is wide, has excellent market Potentiality.
Specific embodiment
Embodiment 1
A kind of fruity powder cake, including crust and invagination, the crust are obtained by following preparation method: by yam flour and being adjusted Taste powder stirs evenly, and warm water is modulated into paste, places 30min, is then heated to mixture into transparent paste；It is described invagination by Vegetable puree, fruit concentrate mix；Wherein, the mass ratio of the yam flour and toppings is 4:3；The toppings are by matter Amount is obtained than crushing for the apple grunt of 3:2:7:1, taro, pumpkin, purple perilla；The heating method is microwave heating, is heated to mixing Closing object temperature is 90 DEG C, heating time 8min；The vegetable puree by mass ratio is the wild cabbage of 5:3:7:1:2, broccoli, western red Persimmon, leaf mustard, lotus root starch mixing defibrination are made；The fruit concentrate by mass ratio be the black plum of 3:2:5:1:1, prune, mulberries, Blueberry, raspberry are mixed with beating, freeze-dried to obtain to moisture content for 76%；The matter of the vegetable puree and fruit concentrate Amount is than being 7:3；The crust and the mass ratio of invagination are 5:2.
The preparation method of fruity powder cake of the present invention, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 80 DEG C, 10s is kept, is put into vegetable puree in crust upper surface, 5min is steamed at 90 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
Embodiment 2
A kind of fruity powder cake, including crust and invagination, the crust are obtained by following preparation method: by yam flour and being adjusted Taste powder stirs evenly, and warm water is modulated into paste, places 50min, is then heated to mixture into transparent paste；It is described invagination by Vegetable puree, fruit concentrate mix；Wherein, the mass ratio of the yam flour and toppings is 7:3；The toppings are by matter Amount is obtained than crushing for the apple grunt of 3:2:7:1, taro, pumpkin, purple perilla；The heating method is microwave heating, is heated to mixing Closing object temperature is 120 DEG C, heating time 15min；Wild cabbage, the broccoli, west that the vegetable puree is 5:3:7:1:2 by mass ratio Red persimmon, leaf mustard, lotus root starch mixing defibrination are made；Black plum, the prune, mulberry that the fruit concentrate is 3:2:5:1:1 by mass ratio Shen, blueberry, raspberry are mixed with beating, freeze-dried to obtain to moisture content for 83%；The vegetable puree and fruit concentrate Mass ratio be 7:3；The crust and the mass ratio of invagination are 5:2.
The preparation method of fruity powder cake of the present invention, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 100 DEG C, 12s is kept, is put into vegetable puree in crust upper surface, 5-10min is steamed at 120 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
Embodiment 3
A kind of fruity powder cake, including crust and invagination, the crust are obtained by following preparation method: by yam flour and being adjusted Taste powder stirs evenly, and warm water is modulated into paste, places 41min, is then heated to mixture into transparent paste；It is described invagination by Vegetable puree, fruit concentrate mix；Wherein, the mass ratio of the yam flour and toppings is 5:3；The toppings are by matter Amount is obtained than crushing for the apple grunt of 3:2:7:1, taro, pumpkin, purple perilla；The heating method is microwave heating, is heated to mixing Closing object temperature is 114 DEG C, heating time 13min；Wild cabbage, the broccoli, west that the vegetable puree is 5:3:7:1:2 by mass ratio Red persimmon, leaf mustard, lotus root starch mixing defibrination are made；Black plum, the prune, mulberry that the fruit concentrate is 3:2:5:1:1 by mass ratio Shen, blueberry, raspberry are mixed with beating, freeze-dried to obtain to moisture content for 77%；The vegetable puree and fruit concentrate Mass ratio be 7:3；The crust and the mass ratio of invagination are 5:2.
The preparation method of fruity powder cake of the present invention, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 90 DEG C, 11s is kept, is put into vegetable puree in crust upper surface, 5-10min is steamed at 99 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
Embodiment 4
A kind of fruity powder cake, including crust and invagination, the crust are obtained by following preparation method: by yam flour and being adjusted Taste powder stirs evenly, and warm water is modulated into paste, places 47min, is then heated to mixture into transparent paste；It is described invagination by Vegetable puree, fruit concentrate mix；Wherein, the mass ratio of the yam flour and toppings is 6.5:3；The toppings by Mass ratio is that the apple grunt of 3:2:7:1, taro, pumpkin, purple perilla are crushed and obtained；The heating method is microwave heating, is heated to Mixture temperature is 97 DEG C, heating time 8-15min；The vegetable puree is blue by the wild cabbage that mass ratio is 5:3:7:1:2, west Flower, tomato, leaf mustard, lotus root starch mixing defibrination are made；The fruit concentrate is by the black plum that mass ratio is 3:2:5:1:1, west Plum, mulberries, blueberry, raspberry are mixed with beating, freeze-dried to obtain to moisture content for 80%；The vegetable puree and fruit are dense The mass ratio of contracting object is 7:3；The crust and the mass ratio of invagination are 5:2.
The preparation method of fruity powder cake of the present invention, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 83 DEG C, 10-12s is kept, is put into vegetables in crust upper surface Mud steams 9min at 107 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
Test example
Using the powder cake that makes of the present invention as experimental group, as a control group with commercially available powder cake, by 50 food enthusiasts into Row scoring, the range of age of food enthusiasts are 15-65 year old, and occupation is student, teacher, food and drink practitioner, city white collar, In, male and female quantity is equal.Comment on Standard are as follows: color, uniform 10 points of powder cake outer layer color；Shape, uniform in size, epidermis Exquisiteness, no breakage, nothing are burst apart 10 points；Mouthfeel, the fragrant sweet tea of entrance, has chewy texture 10 to divide.
Test result
Control group Test group
Color 8.6 9.1
Shape 8.8 9.3
Mouthfeel 8.3 9.7
As can be seen that no matter powder cake of the present invention is all an advantage over control group in color, shape, mouthfeel, consumption audient is more Extensively.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.

Claims (7)

1. a kind of fruity powder cake, it is characterized in that: including crust and invagination, the crust is obtained by following preparation method: by mountain Medicinal powder is stirred evenly with toppings, and warm water is modulated into paste, is placed 30-50min, is then heated to mixture into transparent cream Shape；The invagination is mixed by vegetable puree, fruit concentrate.
2. fruity powder cake described in claim 1, it is characterized in that: the mass ratio of the yam flour and toppings is 4-7:3.
3. fruity powder cake described in claim 1, it is characterized in that: the toppings are by the apple grunt that mass ratio is 3:2:7:1, taro Head, pumpkin, purple perilla are crushed and are obtained.
4. fruity powder cake described in claim 1 is heated to mixture temperature it is characterized in that: the heating method is microwave heating Degree is 90-120 DEG C, heating time 8-15min.
5. fruity powder cake described in claim 1, it is characterized in that: the vegetable puree is by the wild cabbage that mass ratio is 5:3:7:1:2, west Orchid, tomato, leaf mustard, lotus root starch mixing defibrination are made；The fruit concentrate by mass ratio be 3:2:5:1:1 black plum, Prune, mulberries, blueberry, raspberry are mixed with beating, freeze-dried to obtain to moisture content for 76-83%.
6. fruity powder cake described in claim 1, it is characterized in that: the mass ratio of the vegetable puree and fruit concentrate is 7:3；Institute The mass ratio for stating crust and invagination is 5:2.
7. the preparation method of fruity powder cake described in claim 1, comprising the following steps:
(1) crust is poured into a mold, and temperature is increased to 80-100 DEG C, 10-12s is kept, is put into vegetables in crust upper surface Mud steams 5-10min at 90-120 DEG C, is cooled to room temperature spare；
(2) it is applied on vegetable puree surface and spreads one layer of fruit concentrate, crust is finally wrapped into invagination.
CN201810849068.5A 2018-07-28 2018-07-28 A kind of fruity powder cake and preparation method thereof Pending CN109007568A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810849068.5A CN109007568A (en) 2018-07-28 2018-07-28 A kind of fruity powder cake and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810849068.5A CN109007568A (en) 2018-07-28 2018-07-28 A kind of fruity powder cake and preparation method thereof

Publications (1)

Publication Number Publication Date
CN109007568A true CN109007568A (en) 2018-12-18

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Application Number Title Priority Date Filing Date
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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192706A (en) * 2015-11-05 2015-12-30 山东师范大学 Sandwiched kudzu vine root powder cakes and preparation method thereof
CN107751737A (en) * 2017-10-30 2018-03-06 长宁县非遗凉糕发展有限公司 A kind of sandwich cake made of glutinous rice served cold in summer of fruity and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105192706A (en) * 2015-11-05 2015-12-30 山东师范大学 Sandwiched kudzu vine root powder cakes and preparation method thereof
CN107751737A (en) * 2017-10-30 2018-03-06 长宁县非遗凉糕发展有限公司 A kind of sandwich cake made of glutinous rice served cold in summer of fruity and preparation method thereof

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Application publication date: 20181218

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