Mulberry fruit cake

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...

AI Technical Summary

Problems solved by technology

However, mulberries are not resistant to storage, and some are processed into candied fruit or dried fruit, but the loss of nutrients is relatively large during processing.