Preparation method of low-sugar mulberry fruitcake

Abstract

The invention discloses a preparation method of a low-sugar mulberry fruitcake. The preparation method comprises the following steps: preparing mulberry medlar concentrated slurry, preparing mulberry fruitcake, casting and coating the prepared mulberry medlar fruitcake slurry into a plate at temperature of 70-80 DEG C, cooling and shaping, and after the slurry is completely solidified and shaped, drying at low temperature of 30-35 DEG C for 16-18h, slicing the dried mulberry fruitcake according to required specifications, packing a wafer without delay and performing external packing. The preparation method has the following advantages: as the medlar is combined in the product, the original functions of the mulberry are enhanced, the mulberry fruitcake has more significant functions in preventing or reducing high blood pressure, high blood sugar and high triglycerides of a human body, nourishing yin and supplementing blood, resisting aging, enhancing immunity of human body and the like. The cooking time of the product is short, and due to the adoption of a low-temperature drying technology, each nutritional ingredient in the mulberry medlar slurry is prevented from being damaged or broken by the high-temperature drying, and consequently, the original nutritional ingredients and functions of mulberry and medlar are remained.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-sugar mulberry fruit cake. Background technique

[0002] Mulberry, also known as mulberry, is an oblong aggregate fruit. The ripe mulberry is purple-black, rich in juice, sweet and sour. Mulberry fruit is rich in nutrients, especially complete 16 kinds of amino acids, high in Vc, rich in anthocyanins, minerals and trace elements. "The good name. The effect of motherland medicine on mulberry fruit is all on the books in many ancient medical books. "Materia Medica Shujing": "Mulberry fruit is formed by the essence of mulberry. Its taste is sweet, its air is cold, its color is purple at the beginning of Danhou, and its taste is thicker than air. Taken together, its cold benefits blood and removes heat. It is undoubtedly a medicine for cooling blood, nourishing blood, and benefiting yang." Modern pharmacological research shows that mulberry has o...