Fructus phyllanthi fruit pudding and preparation method thereof

Abstract

The invention provides a fructus phyllanthi fruit pudding. The fructus phyllanthi fruit pudding is prepared from the components in parts by weight: 25-35 parts of fructus phyllanthi, 25-35 parts of sugar, 35-40 parts of starch syrup, 0.5-1.5 parts of agar, 1.5-4.5 parts of pectin, 0.1-1 parts of sodium chloride, 0.05-0.1 part of malic acid, 0.1-0.5 part of citric acid, 0.1-0.5 part of sodium citrate and 0.05-0.1 part of tea polyphenol. A preparation method of the fructus phyllanthi fruit pudding comprises the steps of weighing, feeding, heating, casting moulding, drying and packaging. With the adoption of the product provided by the invention, the taste is good, and the beneficial components of fructus phyllanthi are fully utilized.

Description

technical field [0001] The invention relates to a fruit cake and a preparation method thereof, in particular to a Yunnan olive fruit cake and a preparation method thereof. Background technique [0002] Dian olive is also known as emblica, and emblica is the fruit of Phyllanthus emblica L in the Euphorbiaceae family. "Tang Materia Medica" called it An Mo Le, Yu Gan, "Southern Vegetables and Trees" said "the leaves are thin, like a faint, the flowers are yellow, the food is like plums, blue and yellow, the core is round and six or seven ribs, the food is bitter first and then sweet. ", "Compendium of Materia Medica" is called Amo Luojia fruit, which contains "its taste is bitter and astringent at the beginning, and it becomes sweeter after a long time, so it is called emblica." [0003] Amla emblica is a commonly used Tibetan medicine. It is often called the "three major fruits" in Tibetan medicine together with Myrobalan and Myrobalan. , there are 72 kinds of emblica, accou...

AI Technical Summary

Problems solved by technology

[0006] But the way of eating Yunnan olives at present is only to eat directly or squeeze the juice to drink in the form of fruit juice. The way of eating is relatively monotonous. The preparation method has not yet been reported, and other fruit cakes have been found in related reports: (1), basically all have adopted gelatin, carrageenan and agar to reconcile the softness, viscosity and mouthfeel of the fruit cake, but, It is found through experiments that gelatin, carrageenan and agar are not suitable for making Yunnan olive fruit cake; (2) In addition, due to the characteristics of the fruit cake itself, the shelf life is short, and most pectinoids are added with chemical preservatives and preservatives. (3) The content of tannins in Yunnan olives is high, and when tannins are directly dissolved in water, the unique astringent taste of olives will appear, making it difficult to accept its taste; (4) ) In the field of Yunnan olive processing, most of them are Yunnan olive juice and beverages, which are basically made from fresh Yunnan olives after squeezing the juice, resulting in a large waste of Yunnan olive pomace and low utilization efficiency