Making method of Qinghua pear cake

A production method, the technology of blue flower pear, applied in the direction of confectionary, confectionary industry, food science, etc., can solve the problems of insufficient fruit cake products, industrialization development constraints, small sales volume of blue flower pear fresh fruit market, etc., to achieve rich fruit Cake products, promote the development of industrialization, and increase the effect of nourishing qi and health

Inactive Publication Date: 2013-06-12
LIUZHOU BOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of blue flower pear paste, which can solve the problems that the market sales volume of fresh green flower pear fruit is small, its industrialization development is restricted and the fruit cake products are not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of the green pear fruit cake, which comprises the following steps: washing the fresh green pear fruit and Huaishan respectively, removing impurities; removing the peel of the fresh green pear fruit, selecting 1000 kilograms of peeled fresh green pear fruit and 50 kilograms of Huaishan, Put them together into a beater to make a mixed pulp; pour the mixed pulp into the pot, add 100 kg of maltose to the mixed pulp, and cook at a temperature of 60 ° C for 45 minutes; Keep warm at high temperature for 15 minutes and then take it out of the pot; put the out-of-the-pot slurry in the forming mold, and bake the slurry in the forming mold at a temperature of 60°C for 20 hours, and the moisture content of the obtained formed cake body is 15%~ 20%; the formed cake body is taken out from the mold to obtain the blue-and-white pear fruit cake, and the blue-and-white pear fruit cake is packaged to obtain a finished product, which can be eaten directly.

Embodiment 2

[0024] A preparation method of the green pear fruit cake, which comprises the following steps: washing the fresh green pear fruit and Huaishan respectively, and removing impurities; removing the peel of the fresh green pear fruit, selecting 1000 kilograms of peeled fresh green pear fruit and 80 kilograms of Huaishan, Put them together into a beater to make a mixed slurry; pour the mixed slurry into the pot, add 125 kg of maltose to the mixed slurry, and cook at a temperature of 80°C for 35 minutes; then add 13 kg of seaweed gel, Keep warm at high temperature for 25 minutes and then take it out of the pot; put the out-of-the-pot slurry in the forming mold, bake the slurry in the forming mold at a temperature of 70°C for 15 hours, and the moisture content of the obtained formed cake body is 15%~ 20%; the formed cake body is taken out from the mold to obtain the blue-and-white pear fruit cake, and the blue-and-white pear fruit cake is packaged to obtain a finished product, which c...

Embodiment 3

[0026] A preparation method of the green pear fruit cake, which comprises the following steps: washing the fresh green pear fruit and Huaishan respectively, and removing impurities; removing the peel of the fresh green pear fruit, selecting 1000 kilograms of peeled fresh green pear fruit and 100 kilograms of Huaishan, Put them together into a beater to make a mixed slurry; pour the mixed slurry into the pot, add 150 kg of maltose to the mixed slurry, and cook at a temperature of 90 ° C for 30 minutes; Keep warm at high temperature for 30 minutes and then take it out of the pot; put the out-of-the-pot slurry in the forming mold, and bake the slurry in the forming mold at a temperature of 80°C for 10 hours, and the moisture content of the obtained formed cake body is 15%~ 20%; the formed cake body is taken out from the mold to obtain the blue-and-white pear fruit cake, and the blue-and-white pear fruit cake is packaged to obtain a finished product, which can be eaten directly.

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Abstract

The invention discloses a making method of a Qinghua pear cake, relating to the technical field of food production processing. The making method comprises the following steps of: making peeled Qinghua pears and Chinese yam into thin mixed syrup, wherein the Chinese yam accounts for 5-10 percent weight of the Qinghua pears; adding a defined amount of maltose in the mixed syrup, cooking at a temperature of 60-90 DEG C for 30-45 minutes; adding seaweed gel in slurry obtained through cooking according to the quantity accounting for 1-1.5 percent weight of the mixed syrup, and preserving the temperature at 80 DEG C for 15-30 minutes; and taking the slurry outside and putting in a forming mould, and drying to obtain a formed cake body with the water content of 15-20 percent. Compared with the prior art, the making method has the advantages that a new Qinghua pear deep processed product is developed, fruit cakes are enriched, the market demand of the Qinghua pears is enlarged, and thus the industrialized development of the Qinghua pears is favorably promoted, the economic income of fruit growers is increased; and the Qinghua pear cake is tender, thick and smooth in mouth-feel, has health care effects of moistening lung to arrest cough, tonifying spleen and qi, and the like, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for making fruit cake. Background technique [0002] Fruit cake is a kind of food between jelly and soft candy. It tastes soft and sticky. It is often made of jujubes, green plums, kumquats and other fresh fruits with less juice as raw materials, while fruits with more juice are used as raw materials. The fruit cake of raw material still has not seen to have application. Qinghua pear is a high-quality variety of pear, which has abundant juice, fine and crisp flesh, white and non-browning, small core, few stone cells, no slag, sweet, delicate taste, rich in protein, crude fiber and various minerals. Substances and vitamins, have the effects of lowering blood pressure, nourishing yin and clearing heat, moistening lungs, eliminating phlegm, and relieving cough. It is mainly planted in southern my country and harvested in late summer and early autumn. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 韦明辉何以道喻忠刚梁志全韦启光韦初举梁丽梅韦红元
Owner LIUZHOU BOLONG FOOD
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