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Greengage fruit cake

A fruit cake and green plum technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of difficult to eat fresh directly, dilute the flavor of green plum, etc., achieve strong acid resistance and delay the effect of pre-coagulation

Inactive Publication Date: 2013-04-17
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, greengage is difficult to eat directly because its fresh fruit is too sour. Generally, it is processed into preserved fruits and eaten, which dilutes the flavor of greengage

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: green plum 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] Plum juice: 24-40%

[0017] White sugar: 25-50%

[0018] Starch syrup: 15-35%

[0019] Citric acid: 0.5~2.5%

[0020] Sodium citrate: 0.1~0.3%

[0021] Sodium tripolyphosphate: 0.05% to 0.1%.

[0022] 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.

[0023] 3. Boiling: add the pectin after the sol to the fruit juice and boil until the sugar content is 50% to 80%.

[0024] 4. Pouring molding: The boiled material is poured at a temperature of 90-120°C, and then molded after cooling.

[0025] 5. Drying: After stripping, send it to the drying room, and dry i...

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PUM

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Abstract

The invention provides a greengage fruit cake. The greengage fruit cake is characterized by comprising the following components in percentage by mass: 24 to 40 percent of greengage juice, 30 to 55 percent of white granulated sugar, 1 to 4 percent of pectin, 15 to 35 percent of starch syrup, 0.5 to 2.5 percent of citric acid, 0.1 to 0.3 percent of sodium citrate and 0.05 to 0.1 percent of sodium tripolyphosphate. The greengage fruit cake is a greengage food between jelly and soft sweet, has smooth appearance, delicate mouthfeel and high elasticity and can fully embody the flavors of greengages.

Description

Technical field: [0001] The invention relates to a green plum fruit cake. Background technique: [0002] Green plum is a food with comprehensive and reasonable nutrient content and multiple medical and health care functions. It belongs to the dual-purpose food category of medicine and food. The content of alkaline substances in green plum is high. It is known as a typical strong physiological alkaline food and can neutralize acidic food. It makes the blood slightly alkaline and is the best food for developing health food. However, green plums are difficult to eat directly because their fresh fruits are too sour. Generally, they are processed into preserved fruits and eaten, which weakens the flavor of green plums. Invention content: [0003] The object of the present invention is to solve the problems mentioned above, to provide a kind of green plum fruit cake which is crystal clear, full of elasticity, non-sticky to the teeth, chewy, and can fully embody the green plum f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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