Mango fruit cake

Abstract

The invention provides a mango fruit cake. The mango fruit cake is characterized by comprising the following components in percentage by mass: 30 to 40 percent of mango juice, 20 to 40 percent of white granulated sugar, 1 to 4 percent of pectin, 15 to 30 percent of starch syrup, 1 to 3 percent of citric acid, 0.1 to 0.3 percent of sodium citrate and 0.05 to 0.1 percent of sodium tripolyphosphate. The mango fruit cake is a product between jelly and soft sweet, has smooth appearance, delicate mouthfeel and high elasticity and can effectively reserve the nutrient components of mangos.

Description

Technical field: [0001] The invention relates to a kind of mango cake. Background technique: [0002] Mango (mango) is also known as lemon fruit, mango fruit, boring fruit, honey hope, hope fruit, face fruit and ampolo fruit. Mango fruit contains sugar, protein, and crude fiber. Mango is rich in nutrients. Eating mango has anti-cancer, beautifying skin, preventing high blood pressure, arteriosclerosis, preventing constipation, relieving cough, and clearing the stomach. However, the fruit is not resistant to storage, and some are processed into preserved or dried fruit, but the loss of nutrients is relatively large during the processing. Invention content: [0003] The purpose of the present invention is to provide a kind of mango fruit cake that can effectively retain nutritional labeling for above-mentioned existing problem. [0004] The present invention is realized like this: comprise mango juice, white granulated sugar, pectin, starch syrup, citric acid, sodium citra...

AI Technical Summary

Problems solved by technology

But the fruit is not resistant to storage, and some are processed into preserved o