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Preparation method of loquat and snow pear fruitcake

A production method and technology of Sydney, applied in food preparation, application, food science and other directions, can solve the problems of complicated procedures and high cost of raw materials, achieve remarkable gelling properties and thickening stability, save processes, and meet market demand. Effect

Inactive Publication Date: 2013-05-15
郭志惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The purpose of the present invention is to produce a kind of loquat and snow pear fruit cake with delicious taste, clearing lung and moistening dryness, reducing phlegm, relieving cough and relieving asthma, and provides an improved process and formula to solve the problem of high cost of traditional fruit cake making raw materials. cumbersome problem

Method used

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Embodiment Construction

[0019] Below in conjunction with embodiment the present invention is described in detail.

[0020] 1. Ingredients: maltose syrup, fructose syrup, loquat juice, pear juice, sodium citrate, malic acid, maltodextrin, sodium tripolyphosphate, mix evenly according to the following quality materials, adjust the pH value to 2-4 with citric acid .

[0021] Malt syrup: 10% ~ 30%

[0022] Fructose syrup: 5% to 15%

[0023] Loquat juice: 20% to 30%

[0024] Sydney juice: 20% to 30%

[0025] Sodium citrate: 0.1%~0.3%

[0026] Malic acid: 0.05~0.2%

[0027] Citric acid: 0.2%~0.5%

[0028] Maltodextrin: 0.1%~0.3%

[0029] Sodium tripolyphosphate: 0.05% to 0.1%.

[0030] 2. Sol: Pectin, jelly coagulant, and agar are mixed according to the following quality materials evenly, then moistened with alcohol, and stirred to 50-80 degrees Celsius water while adding.

[0031] Pectin: 1%~2%

[0032] Jelly coagulant: 0.2~0.8%

[0033] Agar: 0.1~0.4%

[0034] 3. Boiling: Add the pectin after...

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PUM

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Abstract

The invention provides a loquat and snow pear fruitcake which comprises, by mass percent: 10-30 % of maltose syrup, 5-15 % of fructose and glucose syrup, 20-30 % of loquat juice, 20-30 % of snow pear juice, 1-3 % of pectin, 0.2-0.8 % of a jelly coagulating agent, 0.1-0.4 % of agar, 0.1-0.3 % of sodium citrate, 0.05-0.2 % of malic acid, 0.2-0.5 % of citric acid, 0.1-0.3 % of maltodextrin and 0.05-0.1 % of sodium tripolyphosphate. The loquat and snow pear fruitcake is delicious in taste, and has efficacies of clearing away the lung-heat and moistening dryness, resolving phlegm, and relieving cough and asthma.

Description

technical field [0001] The invention relates to a preparation method of loquat and pear fruit cake. Background technique [0002] Loquat has the effects of clearing the lung and harmonizing the stomach, reducing qi and reducing phlegm, antitussive, phlegm, and asthma. Sydney is rich in multi-vitamins, which has the effects of promoting body fluid and moistening dryness, clearing away heat and resolving phlegm. Fruit cake is a traditional fruit deep-processing product, but the cost of raw materials is high, the variety is single, and there are few improved formulas at present. Contents of the invention [0003] The purpose of the present invention is to produce a kind of loquat and snow pear fruit cake with delicious taste, clearing lung and moistening dryness, reducing phlegm, relieving cough and relieving asthma, and provides an improved process and formula to solve the problem of high cost of traditional fruit cake making raw materials. The problem of cumbersome locks....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L21/15
Inventor 郭志惠
Owner 郭志惠
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