The invention relates to konjac acid fruit cake and a preparation method thereof. The preparation method of konjac acid fruit cake includes the preparation of Passion juice, the preparation of acid fruit cake and the moulding. The konjac acid fruit cake of the invention takes konjac flour as the main raw material, and konjac flour is a kind of macromolecule dietary fibrous compound. It absorbs water, swells easily, has a satiety feeling, can absorb cholesterol and bile acid, has the functions of reducing fat, sugar, blood pressure, weight loss, cancer prevention and defecation, and is very suitable for people with three heights and weight loss. Passion fruit has the functions of nourishing body, promoting throat, moistening intestine and defecation, detoxifying and nourishing face, soothing mind and sleeping, resisting fatigue, improving immunity and delaying senility. The addition of cassava starch is beneficial to the formation of konjac acid cake and increase the chewing power of the cake. Konjac acid cake has the above functions, and it has the advantages of simple production process, easy to shape, strong plasticity, strong aroma, clear taste, chewy, low calorie, strong dietary fiber, strong plasticity and so on. It is a kind of healthy and low calorie pastry.
【技术实现步骤摘要】
一种魔芋酸果糕及其制备方法
本专利技术涉及一种糕点及其制备方法,具体涉及一种魔芋酸果糕及其制备方法,属食品加工
技术介绍
百香果是一种多汁液、富含维生素C且含有17种氨基酸和对人体丰富的有益物质的水果,且酸甜可口、生津止渴、具有可预防大肠癌、排毒养颜、提高人体免疫力,预防疾病等多种功效。魔芋葡甘聚糖具有促进消化、降血压、降血脂的保健功效。魔芋酸果糕不仅有百香果的酸甜风味、热量低,且具有饱腹感,口感弹牙有层次,是一种吃多不易发胖的休闲食品。传统糕点多是高糖高热量,相比之下魔芋酸果糕具低热量、高营养等优势,适合所有人群食用,特别是“三高”人群。魔芋酸果糕是以百香果汁、木薯粉和魔芋葡甘聚糖为原料制备的基质,不仅口感上更富有Q弹性,组织也更紧密,咀嚼性好且价格低廉,果汁原有色泽不仅赋予产品丰富的感官感受,同时增加食欲赋予百香果香气。且本专利技术通过复配各种材料使得营养更全面,且酸甜可口,老少皆宜,具备开胃、排毒养颜、解酒护肝、消除疲劳等功效。申请号为201610649263.4的专利技术专利“一种百香果糯米糕”(申请日:2016-08-10)。该糕点中加入了糯米粉、百香果汁、核桃粉、全脂奶粉等原料,营养丰富、口感甜香,具有明显改善睡眠质量的医药疗效;制备方法简单,工艺流程容易实施,有利于大规模生产,提高百香果附加值,但该糕点口感甜腻,吃多易发腻,且热量高易发胖,肠胃不好的人不易消化。申请号为201610435067.7专利技术专利“一种魔芋葡甘聚糖山楂糕及其制备方法”(申请日:2016-06-17)。以新鲜山楂为原料,以魔芋葡甘聚糖、鱼胶粉为增稠剂;成本 ...
【技术保护点】
1.一种魔芋酸果糕的制备方法,其特征在于制备步骤如下:(1)百香果汁制备:按质量份数,取百香果汁肉10‑20份、纱网过滤得到果汁,加入白砂糖10‑25份,搅拌至融化,加入25‑50份魔芋粉,混匀,得到百香果汁,备用;(2)酸果糕制备:取20‑45份蒸熟的地瓜,搅拌均匀,加入10‑15份木薯粉,搅拌均匀,加入步骤(1)制成的百香果汁,搅拌均匀,加入10‑20份红茶水,将糕倒入盘子中蒸30‑40min,得到酸果糕;所述红茶水,用100mL 95℃的水冲泡2g斯里兰卡红茶粉得红茶水;(3)造型:将步骤(2)的酸果糕压入模具,220℃烘烤3‑6min,静置5‑15min,待冷却后,取出酸果糕,压平,切片,用印模印制图案,烘干、包装。
【技术特征摘要】
1.一种魔芋酸果糕的制备方法,其特征在于制备步骤如下:(1)百香果汁制备:按质量份数,取百香果汁肉10-20份、纱网过滤得到果汁,加入白砂糖10-25份,搅拌至融化,加入25-50份魔芋粉,混匀,得到百香果汁,备用;(2)酸果糕制备:取20-45份蒸熟的地瓜,搅拌均匀,加入10-15份木薯粉,搅拌均匀,加入步骤(1)制成的百香果汁,搅拌均匀,加入10-20份红茶水,将糕倒入盘子中蒸30-40min,得到酸果糕;所述红茶水,用100mL95℃的水冲泡2g斯里兰卡红茶粉得红茶水;(3)造型:将步骤(2)的酸果糕压入模具,220℃烘烤3-6min,静置5-15min,待冷却后,取出酸果糕,压平,切片,用印模印制图案...
【专利技术属性】
技术研发人员:庞杰,吴丹,陈晓涵,黄秋霞,袁舒婷,胡碧清,洪馨,毛燕,
申请(专利权)人:福建农林大学,
类型:发明
国别省市:福建,35
还没有人留言评论。发表了对其他浏览者有用的留言会获得科技券。