Kiwi fruit fruitcake and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of kiwi fruit and kiwi juice, which is applied in the food field, can solve the problems of fruit intolerance to storage and large loss of nutritional components, and achieve the effect of glossy appearance, delayed pre-coagulation, and delicate taste
Inactive Publication Date: 2014-03-26
NANTONG SHUANGHE FOOD
View PDF9 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But the fruit is not resistant to storage, and some are processed into preserved o
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
[0015] The kiwi fruit cake comprises, in parts by weight: 30 parts of kiwi fruit juice, 20 parts of white granulated sugar, 1 part of pectin, 15 parts of starch syrup, 1 part of citric acid and 0.1 parts of sodium citrate.
[0016] The preparation method of above-mentioned kiwi fruit cake, comprises the following steps:
[0017] Ingredients, weigh kiwi fruit juice, 2 / 3 white granulated sugar, starch syrup, citric acid and sodium citrate, mix well;
[0018] Sol, mix the pectin and the remaining white sugar evenly, and then add it to hot water at 50-80°C;
[0019] Boiling, adding the pectin after the sol to the prepared fruit juice and boiling for 1 to 2 hours;
[0020] Casting molding: pour the boiled material at 90-120°C, and form it after cooling;
[0021] Drying: After forming, send it to the drying room, and dry it at 35-65°C until the water content is 10%-20%.
Embodiment 2
[0023] The kiwi fruit cake comprises, in parts by weight: 40 parts of kiwi fruit juice, 40 parts of white granulated sugar, 4 parts of pectin, 30 parts of starch syrup, 3 parts of citric acid and 0.3 part of sodium citrate.
[0024] The preparation method of above-mentioned kiwi fruit cake is with embodiment 1.
Embodiment 3
[0026] The kiwi fruit cake comprises, in parts by weight: 35 parts of kiwi fruit juice, 30 parts of white granulated sugar, 2 parts of pectin, 24 parts of starch syrup, 2 parts of citric acid and 0.2 parts of sodium citrate.
[0027] The preparation method of above-mentioned kiwi fruit cake is with embodiment 1.
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
Login to view more
Abstract
The invention provides a kiwi fruit fruitcake and a preparation method thereof. The kiwi fruit fruitcake comprises the following components in weight part: 30-40 parts of kiwi fruit juice, 20-40 parts of white granulated sugar, 1-4 parts of pectin, 15-30 parts of starch syrup, 1-3 parts of citric acid, and 0.1-0.3 part of sodium citrate. The preparation method comprises the steps of preparing materials, dissolving the pectin, decocting, moulding by casting and drying to prepare the kiwi fruit fruitcake. The kiwi fruit fruitcake provided by the invention is harder than jelly but softer than soft sweets, is bright in appearance and fine and smooth in taste, has excellent elasticity, and can effectively retain the nutritional ingredients of a kiwi fruit.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a kiwi fruit cake and a preparation method thereof. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Because its vitamin C content ranks among the best in fruits, a kiwi can provide more than twice the daily vitamin C requirement of a person, and is known as the "king of fruits". Kiwi fruit also contains good soluble dietary fiber. As a fruit, the most eye-catching place is the phytochemical sod with outstanding antioxidant properties. According to the research report of the US Department of Agriculture, the comprehensive antioxidant index of kiwi fruit is Fruits rank among the top, second only to small fruits such as prickly pears and blueberries, and far stronger than daily fruits such as apples, pears, watermelons, and citrus. It is quite representative among the second-generation fruits like blueberries. Compared with swe...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more