Production and process optimization of coffee fresh fruit skin and flower cake

Tiaozhen Zheng; Yunxu Pang; Zhaojie He; Ting Zhang; Yating Luo; Ling Li; Baifan Ji

doi:10.62051/ijafsr.v1n1.09

Authors

Tiaozhen Zheng
Yunxu Pang
Zhaojie He
Ting Zhang
Yating Luo
Ling Li
Baifan Ji

DOI:

https://doi.org/10.62051/ijafsr.v1n1.09

Keywords:

Coffee fresh fruit skin, Coffee fresh fruit skin flower cake, Technology optimization

Abstract

In order to explore the use of coffee fresh fruit skin in food, make a coffee fresh fruit skin flower cake. Through one-factor test and orthogonal test, study the effects of residue, glutinous rice flour and sugar on the filling, determine the best proportion of filling, sugar, water and oil on the filling. Through the test, in the water oil skin of coffee fresh fruit skin crisp cake, the water is replaced by the coffee fresh fruit skin filtrate, and the ratio of coffee fresh fruit skin to water is 1:1. The formula of coffee fresh fruit skin and flower cake is: filling white sugar 2g, glutinous rice flour 2g, coffee fresh fruit skin filter 4g; water oil skin white sugar 10g, high gluten flour 37.5g, coffee fresh fruit skin 5g powder, oil 14g. Under this process of coffee fresh fruit skin flower cake, from the inside to the outside has the taste of coffee fresh fruit skin fusion, very fragrant and crisp.

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