Rosa roxburghii tratt fruit cake and preparation method thereof
A technology of Rosa roxburghii fruit and Rosa roxburghii pomace, which is applied in confectionery, confectionary industry, food science, etc., can solve the problems of waste of resources, and achieve the effects of delicate taste, good overall senses, good color and taste
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[0036] 1, get the by-product Rosa roxburghii pomace of Rosa roxburghii juice processing, sieve and remove seeds for subsequent use;
[0037] 2. Fiber activation: mix fruit pomace and water according to the weight ratio of 0.8-1.2:4-6, then add 0.3-0.6 parts by weight of cellulase, activate at 40°C for 4 hours, and go through colloid mill cycle beating treatment for 1-2 hours. 2min;
[0038] 3. Ingredients: add 0.8-1 weight part of sucrose, 0.008-0.01 weight part of citric acid and 0.15-0.2 weight part of composite gelling agent to the activated pomace slurry, stir evenly, heat to 100°C, and boil for 5-8 minutes to obtain Cake liquid and composite gelling agent are prepared by mixing chitosan and acid-thinned starch according to the weight ratio of 3:8;
[0039] 4. Baking: Pour the cake liquid on the baking tray, the thickness of the material layer is 5mm, and bake it in a drying oven at a temperature of 60-65°C until the moisture content is 12-16%. This process takes about 7-...
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