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Study on the Technology of Healthy Pitaya Pastry

Aib Polytechnic

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Abstract

With fresh pitaya juice,sticky rice flour,yicheng flour as the main raw material,the Pitaya Pastry was made and showed good sensory properties and health functions.Using orthogonal test,the optimum formula and production process were studied.The optimum process parameters were:fruit juice 21%,sticky rice flour 17%,yicheng flour 13%,sugar 17%.Through inspecting,the physical-chemical,hygiene and microbiological indexes all met the standard requirements of NY/T 1890-2010 Green Food Steamed Pastry.

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What this paper is about

With fresh pitaya juice,sticky rice flour,yicheng flour as the main raw material,the Pitaya Pastry was made and showed good sensory properties and health functions.Using orthogonal test,the optimum formula and production process were studied.The optimum process parameters were:fruit juice 21%,sticky rice flour 17%,yicheng flour 13%,sugar 17%.Through inspecting,the physical-chemical,hygiene and microbiological indexes all met the standard requirements of NY/T 1890-2010 Green Food Steamed Pastry.

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Available abstract

With fresh pitaya juice,sticky rice flour,yicheng flour as the main raw material,the Pitaya Pastry was made and showed good sensory properties and health functions.Using orthogonal test,the optimum formula and production process were studied.The optimum process parameters were:fruit juice 21%,sticky rice flour 17%,yicheng flour 13%,sugar 17%.Through inspecting,the physical-chemical,hygiene and microbiological indexes all met the standard requirements of NY/T 1890-2010 Green Food Steamed Pastry.

Key concepts: Pastry, Food science, Sugar, Rice flour, Raw material, Recipe, Mathematics, Wheat flour

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