Cucurbita lily compound fruitcake and preparation method thereof

A technology of pumpkin and lily, applied in the field of pumpkin and lily compound fruit cake and its preparation, can solve the problems of inability to provide balanced nutritional elements and single health care effect

Inactive Publication Date: 2015-12-23
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the unique raw material characteristics of pumpkin and lily, domestic and foreign enterprises only use pumpkin or lily to produce various foods, such as pumpkin powder, pumpkin drink, pumpkin noodle

Method used

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  • Cucurbita lily compound fruitcake and preparation method thereof
  • Cucurbita lily compound fruitcake and preparation method thereof
  • Cucurbita lily compound fruitcake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] A pumpkin lily compound fruit cake, prepared from the following raw materials in percentage by weight: 21.29 kg of fresh pumpkin, 10.17 kg of fresh lily, 20 kg of white sugar, 45.94 kg of water, 0.52 kg of carrageenan, 1.04 kg of xanthan gum, and guar beans Glue 0.52kg, agar 0.52kg.

[0087] Its production method is:

[0088] 1) Raw material selection: choose pumpkins with appropriate maturity, that is, pumpkins with high pectin content in the fruit, and over-ripe pumpkins should not be used as test raw materials; fresh lilies should be selected;

[0089] 2) Cleaning, peeling, and seed removal: fully clean the skin of the pumpkin, and clean the lily in pieces to prevent contamination of the pulp by skin dirt, residual pesticides, and harmful microorganisms during the peeling process;

[0090] 3) Slicing, blanching, and color protection: fresh pumpkins are peeled and deseeded, cut into thin slices with a thickness of 2-3 mm, pre-cooked for 5-10 minutes, and then made in...

Embodiment 2

[0101] A pumpkin lily compound fruit cake, prepared from the following raw materials in percentage by weight: 22 kg of fresh pumpkin, 12 kg of fresh lily, 20 kg of white sugar, 45 kg of water, and 1% of a composite gelling agent; the composite gelling agent is carrageenan, Xanthan gum, guar gum and agar are mixed in a mass ratio of 1:2:1:1.

[0102] Its preparation method is with embodiment 1.

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Abstract

The invention provides a cucurbita lily compound fruitcake composed of 20-22% of fresh cucurbita, 10-12% of fresh lily, 20-22% of white granulated sugar, 45%-50% of water, and 2-5% of a composite gelling agent. The composite gelling agent is formed by mixing of carrageenan, xanthan gum, guar gum and agar. The production process includes: selection of cucurbita and lily, cleaning, peeling and seed removal, segmentation and blanching, pulping and color protection, fruit pulp making, blending, boiling (at 95-100DEG C for 20min), plate pouring, cooling, demoulding, drying (at 40DEG C for 16h), and packaging, thus obtaining a finished product. The compound fruitcake has the raw material characteristics and nutrient composition of both cucurbita and lily, has the characteristics of delicate taste and moderate hardness, also is rich in dietary fiber, multiple amino acids, alkaloid, mineral substances and other nutrients, and well fills the current market gap.

Description

technical field [0001] The invention relates to the field of food, in particular to a pumpkin lily compound fruit cake and a preparation method thereof. Background technique [0002] Pumpkin (Cucurbitaspp), belonging to Cucurbitaceae, is an annual herbaceous vine plant. It has strong adaptability to the environment, can grow well in open land that is not suitable for farming, is easy to cultivate, and has high yield. It is one of the main vegetables in summer and autumn in my country. my country's pumpkin resources are very rich, and it is resistant to storage and easy to transport, which is conducive to processing. For a long time, due to insufficient understanding of the nutritional value of pumpkin, people have always regarded it as an inferior vegetable. Except for a small amount of direct consumption, most of it is treated as feed, making this vegetable with great development prospects and application value not well received. development and utilization. In recent yea...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/212A23L1/05A23L1/29
Inventor 牛黎莉张盛贵张珍代永强
Owner GANSU AGRI UNIV
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