Milk-fruit cake and making method thereof

A technology of fruit puree and fruit, which is applied in the field of food and beverages, can solve the problems of single taste, limited nutritional value, and the inability of traditional fruit cakes to meet the requirements of consumers, and achieve the effect of improved taste, strong fragrance and bright color

Inactive Publication Date: 2013-03-27
SHANDONG RUIFANG FOOD IND
View PDF1 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its main ingredients are fruits and sugar, with limited nutritional value and relatively simple taste
With the improvement of consume

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The mango pulp required in this embodiment is prepared by thawing quick-frozen mangoes and then beating them.

[0034] The preparation method of the milk mango cake of the present embodiment, its steps are:

[0035] (1) Glue melting and sugar boiling: mix 50g white granulated sugar with 18g composite gelling agent, add water to dissolve, then add 150g white granulated sugar to boil, then add 300g maltose syrup and boil until the temperature of the syrup reaches 103°C and the sugar content is 65%. Then cool to 75°C to obtain sugar solution;

[0036] (2) Prepare fruit slurry: heat 200g of mango pulp to 55°C to obtain fruit slurry;

[0037] (3) Preparation of milk powder slurry: add 40 g of skimmed milk powder to its weight of 120 g of water, and then heat to 55°C to obtain milk powder slurry;

[0038] (4) Preparation of acid solution: 30g of citric acid, 30g of L-malic acid, 0.3g of sodium citrate are dissolved in water for later use;

[0039] (5) Blending: Add fru...

Embodiment 2

[0045] The strawberry pulp required in this embodiment is prepared by adding water 2-6 times its weight to strawberry powder.

[0046] The preparation method of the milk strawberry fruit cake of the present embodiment, its steps are:

[0047] (1) Glue melting and sugar boiling: mix 65g white granulated sugar with 22g composite gelling agent, add water to dissolve, then add 85g white granulated sugar to boil, then add 400g maltose syrup and cook until the temperature of the syrup reaches 108°C and the sugar content is 50%. Then cool to 80°C to obtain sugar solution;

[0048] (2) Prepare fruit slurry: heat 300g of strawberry pulp to 80°C to obtain fruit slurry;

[0049] (3) Preparation of milk powder slurry: add 90g of skimmed milk powder to its weight of 400g of water, and then heat to 80°C to obtain milk powder slurry;

[0050] (4) Preparation of acid solution: 50g of citric acid, 15g of L-malic acid, 0.2g of sodium citrate were dissolved in water for later use;

[0051] (5...

Embodiment 3

[0057] The required blueberry pulp in this embodiment is the aseptic packaged pulp purchased on the market.

[0058] The preparation method of the milk blueberry fruit cake of the present embodiment, its steps are:

[0059] (1) Gum melting and sugar boiling: mix 80g of white granulated sugar with 15g of composite gelling agent, add water to dissolve, then add 170g of white granulated sugar to boil, then add 350g of malt syrup and cook until the temperature of the syrup reaches 105°C and the sugar content is 80%. Then cool to 90°C to obtain sugar liquid;

[0060] (2) Prepare fruit slurry: heat 400g of blueberry pulp to 68°C to obtain fruit slurry;

[0061] (3) Preparation of milk powder slurry: 150g of yogurt powder was added to its weight of 900g of water, and then heated to 67°C to obtain milk powder slurry;

[0062] (4) Preparation of acid solution: 40g of citric acid, 22g of L-malic acid, 0.4g of sodium citrate are dissolved in water for later use;

[0063] (5) Blending:...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the field of drinks and foods, and in particular relates to a milk-fruit cake and a making method thereof. The milk-fruit cake comprises food additives and fruit pulp and is characterized by also comprising milk powder. The milk-fruit cake has the advantages that the milk-fruit cake is an innovation of the traditional fruit cake, and has the full-nutrition characteristic of milk (yoghourt) and also contains vitamins, trace elements and dietary fibers of fruits because of the addition of components of a milk product; through scientific matching of fruit and defatted milk or yoghourt, a novel fruit cake product is made, and is improved on the aspect of nutrient value, color, fragrance and taste; and the nutrients and the flavor of the fruit and the defatted milk or yoghourt are maximally remained, and especially the probiotics in the yoghourt are remained to a certain extent.

Description

(1) Technical field [0001] The invention belongs to the field of food and drink, in particular to a milk fruit cake and a preparation method thereof. (2) Background technology [0002] Fruit cake is a traditional food, a snack food between jelly and candy. Its main ingredients are fruit and sugar, with limited nutritional value and relatively simple taste. With the improvement of consumers' demands on food nutrition, safety and taste, all kinds of traditional fruit cakes can no longer meet the requirements of consumers. (3) Contents of the invention [0003] The invention provides a fruit milk-flavored, nutritious and pleasant milk fruit cake and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] The milk fruit cake includes food additives and fruit pulp, and its special feature is that its components also contain milk powder. [0006] In the milk fruit cake of the present invention, food additiv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/212A23L1/06A23L1/29A23L19/00A23L21/10A23L33/00
Inventor 武玉胜仝明明
Owner SHANDONG RUIFANG FOOD IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap