阅读说明：本技术 一种即食变色糕点及其制备方法 (Instant color-changing pastry and preparation method thereof ) 是由 蒋玉兰 潘俊娴 吕杨俊 叶丽伟 张士康 朱跃进 于 2021-10-09 设计创作，主要内容包括：本发明公开了一种即食变色糕点及其制备方法。一种即食变色糕点,它包括糕点胚体、酸剂以及碱剂；所述糕点胚体包括白芸豆、茶多酚、富含花青素的可食用原辅料、山茶油、木糖醇以及麦芽糖粉。一种即食变色糕点制备方法,步骤1、选料；步骤2、制作白芸豆沙；步骤3、炒制混料；步骤4、定量成型；步骤5、包装；步骤6、制备酸剂；步骤7、制备碱剂；步骤8、将酸剂或碱剂涂抹、描画或喷洒在糕点胚体的表面；将糕点胚体切开,再将多剂量的酸剂或碱剂喷洒在糕点胚体中,从而制备得到即食变色糕点。该糕点具有品质安全保障和健康功能属性,设计巧妙、外观高雅、食用趣味浓厚、口感柔和饱满；该制备方法便捷,效率高,便于产业化实施。(The invention discloses an instant color-changing pastry and a preparation method thereof. An instant color-changing cake comprises cake blank, acid agent and alkali agent; the cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder. A preparation method of an instant color-changing cake comprises the steps of 1, selecting materials; step 2, preparing white kidney bean paste; step 3, frying the mixed material; step 4, quantitative forming; step 5, packaging; step 6, preparing an acid agent; step 7, preparing an alkaline agent; step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain the instant color-changing cake. The cake has the advantages of quality safety guarantee and health function attribute, ingenious design, elegant appearance, strong taste, and soft and full taste; the preparation method is convenient, high in efficiency and convenient for industrial implementation.)

1. An instant color-changing pastry is characterized in that: it comprises a cake blank, an acid agent and an alkali agent.

2. The instant color-changing pastry of claim 1, characterized in that: the cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder; the weight parts of the raw materials are respectively as follows: 78.5-88.5 parts of white kidney bean, 0.1-0.4 part of tea polyphenol, 0.8-2.5 parts of edible raw and auxiliary materials rich in anthocyanin, 10.0-18.0 parts of camellia oil, 5.0-10.0 parts of xylitol and 5.0-10.0 parts of maltose powder.

3. The instant color-changing pastry of claim 2, characterized in that: the edible raw and auxiliary materials rich in anthocyanin comprise fruits, vegetables and grains rich in anthocyanin, concentrated anthocyanin extract juice, powder or freshly ground anthocyanin juice.

4. The instant color-changing pastry of claim 3, characterized in that: the fruits, vegetables and grains rich in anthocyanin comprise blueberry, dragon fruit, mulberry, purple cabbage, amaranth, purple corn, black rice, purple sweet potato, rose and sphenoides.

5. The instant color-changing pastry of claim 3, characterized in that: the concentrated anthocyanin extract juice is flower anthocyanin extract concentrated juice.

6. The instant color-changing pastry of claim 1, characterized in that: the acid agent comprises an edible acid agent and drinking water, and the weight parts of the raw materials are respectively as follows: 0.2-1.0 part of edible acid agent and 99.0-99.8 parts of drinking water; the edible acid agent is sour agent, and edible substance for making the solution acidic.

7. The instant color-changing pastry of claim 6, characterized in that: the sour agent is citric acid, malic acid, acetic acid; the edible substance that renders the solution acidic is freshly squeezed lemon juice.

8. The instant color-changing pastry of claim 1, characterized in that: the alkaline agent comprises an edible alkaline agent and drinking water, and the weight parts of the raw materials are as follows: 1.0-5.0 parts of edible alkaline agent and 95.0-99.0 parts of drinking water.

9. The instant color-changing pastry of claim 8, characterized in that: the edible alkaline agent is edible substance which makes the solution alkaline; the edible substance rendering the solution alkaline is sodium bicarbonate.

10. A method for preparing the instant color-changing confectionery according to claim 1, comprising the steps of:

step 1, selecting materials: selecting 78.5-88.5 parts of white kidney beans, 0.1-0.4 part of tea polyphenols, 0.8-2.5 parts of edible raw and auxiliary materials rich in anthocyanin, 10.0-18.0 parts of camellia oil, 5.0-10.0 parts of xylitol and 5.0-10.0 parts of maltose powder in parts by weight respectively;

step 2, preparing white kidney bean paste: soaking the selected white kidney beans, peeling, cooking, crushing, and screening by a 45-mesh sieve to obtain white kidney bean paste;

step 3, frying the mixed material: putting the white kidney bean paste into a stirrer for stirring, slightly heating the selected camellia oil, and pouring the camellia oil into the white kidney bean paste in the step 2; keeping continuously stirring, then pouring xylitol and maltose powder, and finally pouring tea polyphenol and edible raw and auxiliary materials rich in anthocyanin; uniformly stirring the mixed materials, and controlling the frying temperature to be 90 +/-2 ℃ to prepare the mixed materials;

step 4, quantitative forming: quantitatively partitioning the mixed material prepared in the step 3, and performing compression molding by using a molding grinding tool to prepare a partitioned cake blank;

and 5, packaging: packaging the formed cake blank under the dust-free and sterile conditions;

step 6, preparing an acid agent: selecting 0.2-1.0 part by weight of edible acid agent and 99.0-99.8 parts by weight of drinking water, mixing the edible acid agent and the drinking water uniformly, filtering, sterilizing and then carrying out aseptic packaging;

step 7, preparing an alkaline agent: selecting 1.0-5.0 parts of edible alkaline agent and 99.0-95.0 parts of drinking water by weight, mixing the edible alkaline agent and the drinking water uniformly, filtering, sterilizing and then carrying out aseptic packaging;

step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain a splendid color cake blank; thereby preparing the instant color-changing pastry.

Technical Field

The invention relates to a cake and a preparation method thereof, in particular to an instant color-changing cake and a preparation method thereof.

Background

A large number of researches show that the tea polyphenol has an antioxidant effect, and the tea polyphenol and vitamin C have antioxidant synergistic effect. GB 2760 national food safety standard food additive use standard has listed tea polyphenol as a food antioxidant directory, and is widely applied to grease, fried flour products, instant rice flour products, cakes (the maximum use amount is 0.4g/kg calculated by catechin in the grease), grease-containing stuffing, meat products, aquatic products, vegetable protein beverages and puffed foods.

The anthocyanin is widely present in plants, belongs to a class of water-soluble pigments, belongs to flavonoid compounds, contains an aromatic ring structure and active hydroxyl, can remove oxygen free radicals, and has an antioxidant effect. Researches show that the natural extract rich in anthocyanin is an ideal antioxidant and can be applied to the fields of food, daily chemicals and the like.

Anthocyanidin in natural plants can change color with different pH values of cell sap, and is reddish when the cell sap is acidic and bluish when the cell sap is alkaline, and most of colorful colors of fruits, vegetables, grains, flowers and the like are related to anthocyanidin.

Currently, researches on anthocyanins mainly focus on separation and extraction, stability research, biosynthesis technology research and the like. The application research of anthocyanin in the food field mainly focuses on: (1) the natural material rich in anthocyanin is applied to the formula of food processing and the technical research of the preparation process; (2) research on antioxidant technology of anthocyanin in food, and the like; however, no report is found on the research of applying the color reaction of the anthocyanin to the instant pastry.

Most of pigments used in the food industry are synthetic pigments, almost all have toxicity of different degrees, and are harmful to the health of human bodies after long-term consumption; in addition, a certain amount of synthetic antioxidant is generally added in the processing process of the food, and the long-term eating of the food also can affect the human health.

Patent document CN 111700297a discloses a multicolor gradient cake making process and a multicolor gradient cake, which adopts the made cake crust with different colors to form a gradient color cake crust by pressing and splicing, and overcomes the technical problem of single color of the existing cake crust. According to the invention, by utilizing the antioxidation effect of tea polyphenol in cooperation with anthocyanin and utilizing the color reaction specificity of anthocyanin under different pH values, natural raw and auxiliary materials such as fruits, vegetables, grains and flowers rich in anthocyanin are applied to cake products, meanwhile, the edible acid-base agent is created independently, and the acid-base agent is coated, drawn or sprayed on the cake before the cake is eaten, so that the anthocyanin in the cake can be in different colors due to the change of the pH value, the color vision of the cake is improved, and the pleasure of eating the cake is increased. Meanwhile, the tea polyphenol and the anthocyanin in the cake can reduce the use of artificially synthesized antioxidants, the anthocyanin can reduce the use of artificially synthesized pigments, the cake is endowed with new functions and health attributes, the dual pursuits of people on the safety, health and nutritional quality of the cake are met, and meanwhile, the high-quality life experience feeling of people for enjoying the cake can be improved. At present, no instant color-changing pastry rich in anthocyanin exists in the market, and the product can enrich the variety of pastry products, improve the product quality and has stronger market competitiveness.

Disclosure of Invention

The invention mainly solves the technical problems in the prior art, thereby providing the instant color-changing pastry and the preparation method thereof; the cake has the advantages of quality safety guarantee and health function attribute, ingenious design, elegant appearance, strong taste, and soft and full taste; the preparation method is convenient, high in efficiency and convenient for industrial implementation.

The technical problem of the invention is mainly solved by the following technical scheme:

an instant color-changing cake comprises cake blank, acid agent and alkali agent. The cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder; the weight parts of the raw materials are respectively as follows: 78.5-88.5 parts of white kidney beans, 0.1-0.4 part of tea polyphenol, 0.8-2.5 parts of edible raw and auxiliary materials rich in anthocyanin, 10.0-18.0 parts of camellia oil, 5.0-10.0 parts of xylitol and 5.0-10.0 parts of maltose powder; the acid agent comprises an edible acid agent and drinking water, and the weight parts of the raw materials are respectively as follows: 0.2-1.0 part of edible acid agent and 99.0-99.8 parts of drinking water; the alkaline agent comprises an edible alkaline agent and drinking water, and the weight parts of the raw materials are as follows: 1.0-5.0 parts of edible alkaline agent and 95.0-99.0 parts of drinking water.

The edible raw and auxiliary materials rich in anthocyanin comprise fruits, vegetables and grains rich in anthocyanin, concentrated anthocyanin extract juice, powder or freshly ground pulp juice; the fruits, vegetables and grains rich in anthocyanin comprise blueberry, dragon fruit, mulberry, purple cabbage, amaranth, purple corn, black rice, purple sweet potato, rose and sphenoides; the concentrated anthocyanin extract juice is flower anthocyanin extract concentrated juice.

The edible acid agent is a sour agent and is an edible substance which makes the solution acidic; the sour agent is citric acid, malic acid, acetic acid; the edible substance that renders the solution acidic is freshly squeezed lemon juice.

The edible alkaline agent is edible substance which makes the solution alkaline; the edible substance rendering the solution alkaline is sodium bicarbonate; sodium bicarbonate is also baking soda.

A preparation method of instant color-changing pastry comprises the following steps:

step 1, selecting materials: 78.5-88.5 parts of white kidney beans, 0.1-0.4 part of tea polyphenol, 0.8-2.5 parts of edible raw and auxiliary materials rich in anthocyanin, 10.0-18.0 parts of camellia oil, 5.0-10.0 parts of xylitol and 5.0-10.0 parts of maltose powder are selected in parts by weight.

Step 2, preparing white kidney bean paste: soaking the selected white kidney beans in a soaking machine, peeling the white kidney beans by a peeling machine, cooking the white kidney beans by a cooking machine, smashing the white kidney beans by a smashing machine, and screening the white kidney beans by a 45-mesh sieve to obtain the white kidney bean paste.

Step 3, frying the mixed material: putting the white kidney bean paste into a stirrer for stirring, slightly heating the selected camellia oil, and pouring the camellia oil into the white kidney bean paste in the step 2; keeping continuously stirring, then pouring xylitol and maltose powder, and finally pouring tea polyphenol and edible raw and auxiliary materials rich in anthocyanin; the mixed materials are evenly stirred, the stir-frying temperature is controlled to be 90 +/-2 ℃, and the mixed materials are prepared.

Step 4, quantitative forming: and 3, quantitatively blocking the mixed material prepared in the step 3, and performing compression molding by using a molding grinding tool to prepare a blocked cake blank.

And 5, packaging: and packaging the formed cake blank under the dust-free and sterile conditions.

Step 6, preparing an acid agent: selecting 0.2-1.0 part by weight of edible acid agent and 99.0-99.8 parts by weight of drinking water, mixing the edible acid agent and the drinking water uniformly, filtering, sterilizing and then carrying out aseptic packaging.

Step 7, preparing an alkaline agent: selecting 1.0-5.0 parts of edible alkaline agent and 99.0-95.0 parts of drinking water by weight, mixing the edible alkaline agent and the drinking water uniformly, filtering, sterilizing and then carrying out aseptic packaging.

Step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; the anthocyanin in the cake blank can change color due to acid-base change of the environment, the anthocyanin is converted among blue, purple and red colors, and the acid agent or the alkali agent can be repeatedly coated or drawn on the same part of the blank, so that the effect of repeatedly changing the color is achieved; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain a splendid color cake blank; thereby preparing the instant color-changing pastry.

By adopting the technical scheme, the instant color-changing cake and the preparation method thereof select natural plant-based antioxidants such as tea polyphenol and anthocyanin and natural pigments, so that the use of artificially synthesized antioxidants and synthesized pigments is reduced, and the safety quality of the cake is improved; the camellia oil, the xylitol and the maltose powder are used for replacing the traditional butter, white granulated sugar and the like, so that the burden of the traditional cake on the digestive system of the human body due to high oil and high sugar is reduced; before eating, the acid-base agent is respectively coated, drawn or sprayed on the surface of the cake blank, and the anthocyanin in the blank can change color due to the change of the pH value of the environment, so that the high-grade visual impact experience and interestingness of the edible cake are added; the use of the acid agent and the alkali agent can adjust the sugar-acid ratio of the cake and optimize the taste of the cake; the cake blank and the acid-base agent are respectively and independently packaged, which is beneficial to maintaining the quality stability of the product. The instant color-changing pastry has the advantages of elegant appearance, strong edible interest, soft and full taste, quality safety guarantee and health function, convenient preparation method, considerable market prospect and convenient industrialized implementation and popularization.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a front view of the pastry embryo body.

Fig. 2 is a direct view of the acid-base agent.

The A surface or B surface of the cake blank has concave-convex patterns or smooth surface.

Acid agent E, alkali agent F; the part C and the part D are in a brush shape, a fine hole shape or a spraying shape.

Detailed Description

The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings so that the advantages and features of the present invention can be more easily understood by those skilled in the art, and the scope of the present invention will be more clearly and clearly defined.

As shown in FIGS. 1 and 2, an instant color-changing cake comprises cake blank, acid agent and alkali agent.

Example one

The cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder; the raw materials are respectively as follows: 78.5KG of white kidney beans, 0.1KG of tea polyphenol, 0.8KG of edible raw and auxiliary materials rich in anthocyanin, 10.0KG of camellia oil, 5.0KG of xylitol and 5.0KG of maltose powder; the acid agent comprises an edible acid agent and drinking water, and the raw materials are respectively as follows: 0.2KG edible acid agent and 99.8KG drinking water; the alkaline agent comprises an edible alkaline agent and drinking water, and the raw materials are as follows: 1.0KG edible alkaline agent and 99.0KG drinking water.

Example two

The cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder; the raw materials are respectively as follows: 88.5KG of white kidney beans, 0.4KG of tea polyphenol, 2.5KG of anthocyanin-rich edible raw and auxiliary materials, 18.0KG of camellia oil, 10.0KG of xylitol and 10.0KG of maltose powder; the acid agent comprises an edible acid agent and drinking water, and the raw materials are respectively as follows: 1.0KG edible acid agent and 99.0KG drinking water; the alkaline agent comprises an edible alkaline agent and drinking water, and the raw materials are as follows: 5.0KG edible alkaline agent and 95.0KG drinking water.

EXAMPLE III

The cake blank comprises white kidney beans, tea polyphenol, edible raw and auxiliary materials rich in anthocyanin, camellia oil, xylitol and maltose powder; the raw materials are respectively as follows: 83.5KG of white kidney beans, 0.25KG of tea polyphenol, 1.6KG of anthocyanin-rich edible raw and auxiliary materials, 14KG of camellia oil, 13KG of xylitol and 13KG of maltose powder; the acid agent comprises an edible acid agent and drinking water, and the raw materials are respectively as follows: 0.5KG edible acid agent and 99.5KG drinking water; the alkaline agent comprises an edible alkaline agent and drinking water, and the raw materials are as follows: 3KG edible alkaline agent and 97KG drinking water.

The edible raw and auxiliary materials rich in anthocyanin comprise fruits, vegetables and grains rich in anthocyanin, concentrated anthocyanin extract juice, powder or freshly ground pulp juice; the fruits, vegetables and grains rich in anthocyanin comprise blueberry, dragon fruit, mulberry, purple cabbage, amaranth, purple corn, black rice, purple sweet potato, rose and sphenoides; the anthocyanin extract concentrated juice is the anthocyanin extract concentrated juice of flowers; the edible acid agent is a sour agent and is an edible substance which makes the solution acidic; the sour agent is citric acid, malic acid, acetic acid; the edible substance that renders the solution acidic is freshly squeezed lemon juice; the edible alkaline agent is edible substance which makes the solution alkaline; the edible substance rendering the solution alkaline is sodium bicarbonate; sodium bicarbonate is also baking soda.

Example four

A preparation method of instant color-changing pastry comprises the following steps:

step 1, selecting materials: selecting 78.5KG white kidney bean, 0.1KG tea polyphenol, 0.8KG anthocyanin-rich edible raw and auxiliary materials, 10.0KG camellia oil, 5.0KG xylitol and 5.0KG maltose powder.

Step 2, preparing white kidney bean paste: soaking the selected white kidney beans in a soaking machine, peeling the white kidney beans by a peeling machine, cooking the white kidney beans by a cooking machine, smashing the white kidney beans by a smashing machine, and screening the white kidney beans by a 45-mesh sieve to obtain the white kidney bean paste.

Step 3, frying the mixed material: putting the white kidney bean paste into a stirrer for stirring, slightly heating the selected camellia oil, and pouring the camellia oil into the white kidney bean paste in the step 2; keeping continuously stirring, then pouring xylitol and maltose powder, and finally pouring tea polyphenol and edible raw and auxiliary materials rich in anthocyanin; and (3) uniformly stirring the mixed materials, controlling the frying temperature to be 88 ℃, and preparing the mixed materials.

Step 4, quantitative forming: and 3, quantitatively blocking the mixed material prepared in the step 3, and performing compression molding by using a molding grinding tool to prepare a blocked cake blank.

And 5, packaging: and packaging the formed cake blank under the dust-free and sterile conditions.

Step 6, preparing an acid agent: selecting 0.2KG edible acid agent and 99.8KG drinking water, mixing the edible acid agent and the drinking water uniformly, filtering, sterilizing and aseptic packaging.

Step 7, preparing an alkaline agent: selecting 1.0KG edible alkaline agent and 99.0KG drinking water, mixing the edible alkaline agent and the drinking water, filtering, sterilizing and aseptic packaging.

Step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; the anthocyanin in the cake blank can change color due to acid-base change of the environment, the anthocyanin is converted among blue, purple and red colors, and the acid agent or the alkali agent can be repeatedly coated or drawn on the same part of the blank, so that the effect of repeatedly changing the color is achieved; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain a splendid color cake blank; thereby preparing the instant color-changing pastry.

EXAMPLE five

A preparation method of instant color-changing pastry comprises the following steps:

step 1, selecting materials: selecting 88.5KG white kidney beans, 0.4KG tea polyphenols, 2.5KG anthocyanin-rich edible raw and auxiliary materials, 18.0KG camellia oil, 10.0KG xylitol and 10.0KG maltose powder.

Step 2, preparing white kidney bean paste: soaking the selected white kidney beans in a soaking machine, peeling the white kidney beans by a peeling machine, cooking the white kidney beans by a cooking machine, smashing the white kidney beans by a smashing machine, and screening the white kidney beans by a 45-mesh sieve to obtain the white kidney bean paste.

Step 3, frying the mixed material: putting the white kidney bean paste into a stirrer for stirring, slightly heating the selected camellia oil, and pouring the camellia oil into the white kidney bean paste in the step 2; keeping continuously stirring, then pouring xylitol and maltose powder, and finally pouring tea polyphenol and edible raw and auxiliary materials rich in anthocyanin; and (3) uniformly stirring the mixed materials, controlling the frying temperature to be 92 ℃, and preparing the mixed materials.

Step 4, quantitative forming: and 3, quantitatively blocking the mixed material prepared in the step 3, and performing compression molding by using a molding grinding tool to prepare a blocked cake blank.

And 5, packaging: and packaging the formed cake blank under the dust-free and sterile conditions.

Step 6, preparing an acid agent: selecting 0.2KG edible acid agent and 99.8KG drinking water, mixing the edible acid agent and the drinking water, filtering, sterilizing and aseptic packaging.

Step 7, preparing an alkaline agent: selecting 5.0KG edible alkaline agent and 95.0KG drinking water, mixing the edible alkaline agent and the drinking water, filtering, sterilizing and aseptic packaging.

Step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; the anthocyanin in the cake blank can change color due to acid-base change of the environment, the anthocyanin is converted among blue, purple and red colors, and the acid agent or the alkali agent can be repeatedly coated or drawn on the same part of the blank, so that the effect of repeatedly changing the color is achieved; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain a splendid color cake blank; thereby preparing the instant color-changing pastry.

EXAMPLE six

A preparation method of instant color-changing pastry comprises the following steps:

step 1, selecting materials: selecting 83.5KG white kidney bean, 0.25KG tea polyphenol, 1.6KG anthocyanin-rich edible raw and auxiliary materials, 14KG camellia oil, 13KG xylitol and 13KG maltose powder.

Step 2, preparing white kidney bean paste: soaking the selected white kidney beans in a soaking machine, peeling the white kidney beans by a peeling machine, cooking the white kidney beans by a cooking machine, smashing the white kidney beans by a smashing machine, and screening the white kidney beans by a 45-mesh sieve to obtain the white kidney bean paste.

Step 3, frying the mixed material: putting the white kidney bean paste into a stirrer for stirring, slightly heating the selected camellia oil, and pouring the camellia oil into the white kidney bean paste in the step 2; keeping continuously stirring, then pouring xylitol and maltose powder, and finally pouring tea polyphenol and edible raw and auxiliary materials rich in anthocyanin; the mixed materials are evenly stirred, the frying temperature is controlled to be 90 ℃, and the mixed materials are prepared.

Step 4, quantitative forming: and 3, quantitatively blocking the mixed material prepared in the step 3, and performing compression molding by using a molding grinding tool to prepare a blocked cake blank.

And 5, packaging: and packaging the formed cake blank under the dust-free and sterile conditions.

Step 6, preparing an acid agent: selecting 0.8KG edible acid agent and 99.2KG drinking water, mixing the edible acid agent and the drinking water, filtering, sterilizing and aseptic packaging.

Step 7, preparing an alkaline agent: selecting 3KG edible alkaline agent and 97KG drinking water in weight portions, mixing the edible alkaline agent and the drinking water, filtering, sterilizing and packing aseptically.

Step 8, smearing, drawing or spraying an acid agent or an alkali agent on the surface of the cake blank; the anthocyanin in the cake blank can change color due to acid-base change of the environment, the anthocyanin is converted among blue, purple and red colors, and the acid agent or the alkali agent can be repeatedly coated or drawn on the same part of the blank, so that the effect of repeatedly changing the color is achieved; cutting the cake blank, and spraying multiple doses of acid or alkali agent into the cake blank to obtain a splendid color cake blank; thereby preparing the instant color-changing pastry.

EXAMPLE seven

Step 1, making a cake blank: taking 250g of white kidney beans, 0.1g of tea polyphenol, 5g of blueberry powder, 180g of camellia oil, 70g of xylitol and 50g of maltose powder; soaking white kidney bean, peeling, cooking, crushing, and sieving with 45 mesh sieve to obtain kidney bean paste; heating camellia oil to 90 deg.C, sequentially adding white kidney bean paste, xylitol and maltose powder, stirring, adding blueberry powder, and rapidly stirring; and quantitatively partitioning the uniformly stirred mixed materials into 50g blocks, pressing and molding by using a molding grinding tool, and optionally wrapping other stuffing materials such as red bean paste, jam and the like to prepare a cake blank. Step 2, preparing an acid-base agent: mixing 0.8g of citric acid and 99.2g of drinking water, filtering, sterilizing, and aseptically packaging to obtain acid agent; mixing sodium bicarbonate 2.0g and drinking water 98.0g, filtering, sterilizing, and aseptically packaging to obtain alkaline agent. And 3, color reaction operation: the acid agent or the alkali agent is coated, drawn or sprayed on the surface of the cake blank, and the anthocyanin in the cake blank can change color due to the change of acid-base environment, so that the high-grade experience and interestingness of the edible cake are increased; the acid and the alkali can also adjust the sugar-acid ratio of the cake and improve the taste of the cake.

According to the coupled anti-oxidation effect of the tea polyphenol and the anthocyanin, the tea polyphenol and the anthocyanin are applied to cakes by utilizing the color reaction specificity of the anthocyanin under different pH values, so that the use of artificially synthesized pigments and artificially synthesized antioxidants is reduced, and the safety quality of the cakes is improved; the anthocyanin in the cakes has a certain effect of removing free radicals in human bodies, so that the health attribute of the cakes is further improved, and the requirements of people on the safety, health and nutritional quality of the cakes are met; on the other hand, the developed color of the cake is visual, the characteristic of monotonous color of the traditional cake can be improved, the visual effect of the cake is improved, the interestingness of people eating the cake is improved, the scientific pursuit interest is promoted, and the high-quality life experience of people enjoying the cake is improved. At present, no instant color-changing pastry exists in the market, and the product can enrich the variety of pastry products, improve the product quality and has great market competitiveness.

The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.