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Cherry tomato fruit cakes

A technology for cherry tomatoes and fruit cakes, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as loss of nutrients, and achieve the effects of retaining nutrients, strong acid resistance, and bright color.

Inactive Publication Date: 2013-03-13
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

In addition to eating fresh, cherry tomatoes are mainly processed into preserved fruits, but the loss of nutrients during processing is relatively large

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: maiden fruit juice, white sugar, starch syrup, sodium citrate, sodium tripolyphosphate, mixed evenly according to the following mass percentages, and adjusting the pH value to 2-4 with citric acid.

[0016] Virgin fruit juice: 30-50%

[0017] White sugar: 20-40%

[0018] Starch syrup: 15-30%

[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: send it to the drying room after stripping, and dry at a temperature of 40-70°C ...

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PUM

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Abstract

The invention provides cherry tomato fruit cakes, which comprise 30 to 50 mass percent of cherry tomato juice, 20 to 40 mass percent of white granulated sugar, 1 to 4 mass percent of pectin, 15 to 30 mass percent of starch syrup, 1 to 3 mass percent of citric acid, 0.1 to 0.3 mass percent of sodium citrate and 0.05 to 0.1 mass percent of sodium tripolyphosphate. The cherry tomato fruit cakes are cherry tomato food between jelly and soft sweets, have bright color, offer fine mouthfeel, are elastic and can effectively retain the nutrients of the cherry tomatoes effectively.

Description

Technical field: [0001] The invention relates to a cherry tomato fruit cake. Background technique: [0002] Cherry tomatoes, also known as pearl tomatoes, cherry tomatoes. It is both a vegetable and a fruit. It is not only bright in color and beautiful in shape, but also delicious in taste and rich in nutrition. In addition to containing all the nutrients of tomatoes, its vitamin content is higher than that of ordinary tomatoes. One of the big fruits". Except eating fresh, cherry tomatoes are mainly processed into preserved fruits, but the loss of nutrients in the processing process is relatively large. Invention content: [0003] The object of the present invention is to provide a kind of cherry tomato fruit cake that can effectively retain nutritional labeling for above-mentioned existing problem. [0004] The present invention is achieved like this: comprise maiden fruit fruit juice, white granulated sugar, pectin, starch syrup, citric acid, sodium citrate, sodium tr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/068A23L1/09A23L21/15
Inventor 谭映梅王中泰王灿东
Owner 丽江得一食品有限责任公司