Mulberry fruit cake

A technology of mulberry fruit and mulberry juice, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of large loss of nutrients and intolerant storage of mulberries, and achieves the effect of delicate taste and smooth appearance.

Inactive Publication Date: 2011-07-20
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mulberries are not resistant to storage, and some are processed into candied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Below in conjunction with embodiment the present invention is described in detail.

[0015] 1. Ingredients: mulberry juice, white sugar, starch syrup, sodium citrate, and sodium tripolyphosphate, mixed evenly according to the following mass percentages, and adjusting the pH value to 2-4 with citric acid.

[0016] Mulberry juice: 20-30%

[0017] White sugar: 25-45%

[0018] Starch syrup: 15-35%

[0019] Sodium citrate: 0.1~0.3%

[0020] Sodium tripolyphosphate: 0.05% to 0.1%.

[0021] 2. Sol: 1-4% pectin and white sugar are mixed evenly in a mass ratio of 1:1-5, moistened with alcohol, and stirred into 50-80°C water while adding.

[0022] 3. Boiling: add the pectin after the sol to the fruit juice and boil until the sugar content is 50% to 80%.

[0023] 4. Pouring molding: The boiled material is poured at a temperature of 90-120°C, and then molded after cooling.

[0024] 5. Drying: After stripping, send it to the drying room, and dry it at a temperature of 40-70°C ...

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PUM

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Abstract

The invention provides a mulberry fruit cake which is characterized by being prepared from the following raw materials by weight percent: 20-30% of mulberry juice, 30-50% of white granulated sugar, 1-4% of pectin, 15-35% of starch syrup, 1-3% of citric acid, 0.1-0.3% of sodium citrate and 0.05-0.1% of sodium tripolyphosphate. The mulberry fruit cake is a mulberry food between jelly and soft sweet, is smooth in appearance, fine and smooth in mouth feeling and high in resilience, and effectively maintains the nutrient compositions of mulberry.

Description

Technical field: [0001] The invention relates to a kind of mulberry fruit cake. Background technique: [0002] Mulberry (Mulberry), commonly known as mulberry and mulberry, is the fruit of the Moraceae plant mulberry. The mulberry juice is as thick as honey, sweet and sour, fragrant and rich in nutrients. Fresh fruit contains a large amount of free acid and 16 kinds of amino acids, in addition to zinc, iron, calcium, manganese and other minerals and trace elements that the human body lacks, as well as carotene, fructose, glucose, succinic acid pectin, cellulose, etc. It is listed as one of the agricultural products of "the same source of medicine and food" as "both food and medicine". However, mulberries are not resistant to storage, and some are processed into preserved or dried fruits, but the loss of nutrients during processing is relatively large. Invention content: [0003] The object of the present invention is to provide a kind of mulberry fruit cake that can eff...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
Inventor 谭映梅王中泰王灿东
Owner 丽江得一食品有限责任公司
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