All persimmon fruit cake as well as preparation method and quality detection thereof

A manufacturing method and persimmon technology are applied in the fields of persimmon whole fruit cake, manufacturing method and quality inspection, which can solve the problem of sensory evaluation and detection method of persimmon fruit cake, no special food glue combination and ratio, single product variety, etc. problems, to achieve the effect of making up for the scientific, rich variety, and orange-yellow color

Inactive Publication Date: 2014-12-24
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, persimmons in our country are mainly used as fresh food, the processing rate is extremely low, less than 10%, the product variety is single, and the technical content is low.
None of the above-mentioned documents relate to the sensory

Method used

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  • All persimmon fruit cake as well as preparation method and quality detection thereof
  • All persimmon fruit cake as well as preparation method and quality detection thereof
  • All persimmon fruit cake as well as preparation method and quality detection thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Get fresh ripe moon persimmon fruit (place of origin China, Guangxi, Gongcheng) 10kg, after cleaning with distilled water, beating 5min under the rotating speed of 18000r / min with beater (for example model HJE880, product of German Haishi Company), then use a layer of Gauze is filtered to obtain the original pulp of persimmon fruit, and the gained persimmon fruit original pulp is ground with a colloid mill, and the grinding fineness parameter of the control colloid mill is 100-200 μ m, through the colloid mill (such as model JM-L50, Wenzhou Qixing Dairy Equipment Factory) product) to obtain fruit pulp with a particle size of about 100 μm; add 650 g of sucrose (Wuhan Henkel Food Co., Ltd.), 600 g of maltose syrup (Wuhan Henkel Food Co., Ltd.), and 50 g of citric acid (Weifang Ensign Industrial Co., Ltd.) , fully stirred and dissolved under heating conditions, and added 120g of composite glue soaked in tap water for 12 hours in advance (wherein carrageenan (Fujian Province...

Embodiment 2

[0037] Get fresh ripe moon persimmon fruit 5kg, after cleaning with distilled water, beating 5min under the rotating speed of 18000r / min with beater (such as model HJE880, the product of German Haishi Company), then filter with one layer of gauze, obtain the original pulp of persimmon fruit, Grind the obtained persimmon fruit puree with a colloid mill (such as model JM-L50, produced by Wenzhou Qixing Dairy Equipment Factory), control the grinding fineness parameter of the colloid mill to be 100-200 μm, and obtain a particle size of about 100 μm after colloid mill processing Fineness of pulp; add 300g of sucrose (Wuhan Henkel Food Co., Ltd.), 350g of maltose syrup, 30g of citric acid, fully stir and dissolve under heating conditions, add 70g of compound gum, agar, and xanthan gum soaked in tap water for 12 hours in advance , konjac gum weight and number ratio is 20:.55:7:14), stir 5min with beater at the rotating speed of 15000r / min and stir evenly, spread on the stainless steel...

Embodiment 3

[0039] Get 15kg of fresh ripe Mopan fruit (place of origin China, Beijing, Fangshan), after cleaning with distilled water, use a beater (such as model HJE880, the product of Haishi Company, Germany) to beat for 5min at a rotating speed of 18000r / min, then filter with a layer of gauze , to obtain the original pulp of persimmon fruit, the obtained persimmon fruit puree is ground with a colloid mill (such as model JM-L50, Wenzhou Qixing Dairy Equipment Factory product), and the grinding fineness parameter of the control colloid mill is 100-200 μ m, through the colloid mill Process to obtain fruit pulp with a particle size of about 100 μm fineness; add 850 g of sucrose, 1000 g of maltose syrup, and 85 g of citric acid, fully stir and dissolve under heating conditions, and add 150 g of compound glue soaked in tap water for 12 hours in advance (wherein carrageenan, agar, Xanthan gum, konjac gum weight and number ratio is 25:.55:7:14), stir 5min with beater under the rotating speed of...

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Abstract

The invention belongs to the field of fruit and vegetable deep processing, and relates to an all persimmon fruit cake as well as a preparation method and quality detection thereof. The all persimmon fruit cake is characterized in that firstly the whole persimmons are taken as raw material, and are pulped and filtered, so as to obtain all persimmon primary pulp; secondly, the all persimmon primary pulp is ground through a colloid grinder; thirdly, a complex gum is prepared; fourthly, the all persimmon primary pulp is uniformly mixed with a sweetening agent, a sour agent and a gelatinizer and stirring uniformly; fifthly, pulp obtained is subjected to low-temperature mist spray, drying and demolding, so as to obtain all persimmon dry powder; sixthly, detection analysis is performed on the persimmon fruit cake from the aspects of on 13 items representing the sensory quality of the persimmon fruit cake. The all persimmon fruit cake has the advantages that four types of good gum are scientifically compounded, the limitation that traditional single gel can not meet requirements for hardness, viscidity, elasticity, chewiness, brightness, color and stability of products at the same time is overcome, and the persimmon fruit cake product which has the advantages of typical nutrition and flavor of persimmon, orange color, moderation in sweetness and acidity, outstanding flavor, good toughness and good hardness and does not adhere teeth is obtained. Meanwhile, a set of scientific quality detection method of the persimmon fruit cake is established.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and in particular relates to a whole persimmon fruit cake, a manufacturing method and quality inspection. Background technique [0002] Persimmon is a traditional specialty fruit in my country. In 2012, the world's annual output of persimmons was about 4.5 million tons, of which China's output accounted for more than 76% of the world's total persimmon output. Persimmon fruit is rich in nutrition, because it is rich in carotene, vitamin C, fructose, glucose, etc., and also contains minerals such as calcium, iron, phosphorus, etc., and is known as "the holy product in fruit". In addition, persimmon fruit is rich in polyphenols. In recent years, more and more studies have shown that persimmon polyphenols can significantly reduce the oxidation of low-density lipoprotein, effectively prevent and treat atherosclerosis, effectively remove free radicals in the body, inhib...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L21/15
CPCA23L21/15A23V2002/00
Inventor 李春美彭进明刘滔王冬林徐泽
Owner HUAZHONG AGRI UNIV
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