Shaddock and hawthorn fruit cakes and preparation method thereof

The technology of hawthorn cake and grapefruit is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., and can solve the problems such as the lack of gelatinous characteristics of hawthorn cake, the general color and luster of hawthorn cake, and the lack of firmness in taste, etc. Effects of increased nutritional value, simple preparation method, good gel properties and safety

Inactive Publication Date: 2016-07-13
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The haw jelly prepared by this method has a general color and a mouthfeel that is not firm enough. Although its sugar content is relatively low, it can reduce the intake of people's sugar content diet, but just because of this, the haw jelly has no gel characteristics and lacks elasticity. The preparation process mainly relies on the viscous substances in the raw materials to press and stick the hawthorn cake together.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Step (1): fruit material pretreatment:

[0054] Fruit material (hawthorn and pomelo peel): the ratio of sugar to water is 3:1:2.7; in the fruit material, the ratio of hawthorn and grapefruit peel is 7:3.

[0055]Hawthorn softening: According to the proportion of raw materials of grapefruit hawthorn jelly mentioned above, select fresh hawthorn, remove the seeds and grind it with a colloid mill. Put it into a stainless steel pot, add sugar and water, cook and soften for about 0.5 hours, until the central temperature of the cooking pot rises to 105°C and stop softening to obtain hawthorn puree.

[0056] Grapefruit peel crushing and enzymatic hydrolysis: After grapefruit peel is cut into small pieces, it is ground and pulverized with a colloid mill, and then enzymatically hydrolyzed to obtain grapefruit peel enzymatic hydrolysis mud. The enzymolysis conditions were: pectinase addition 0.2%, cellulase addition 0.1%, enzymolysis time 120min, enzymolysis temperature 45℃, pH 4...

Embodiment 2

[0065] Step (1): fruit material pretreatment:

[0066] Fruit material (hawthorn and pomelo peel): the ratio of sugar to water is 3:1:2; in the fruit material, the ratio of hawthorn and grapefruit peel is 6:1.

[0067] Hawthorn softening: According to the proportion of raw materials of grapefruit hawthorn jelly mentioned above, select fresh hawthorn, remove the seeds and grind it with a colloid mill. Put it into a stainless steel pot, add sugar and water, cook and soften for about 0.5 hours, until the central temperature of the cooking pot rises to 105°C and stop softening to obtain hawthorn puree.

[0068] Enzymolysis of crushed pomelo peel: After the pomelo peel is cut into small pieces, it is ground and pulverized by a colloid mill, and then enzymatically hydrolyzed to obtain enzymatic hydrolysis mud of pomelo peel. The enzymolysis conditions were: pectinase addition 0.2%, cellulase addition 0.1%, enzymolysis time 120min, enzymolysis temperature 45℃, pH 4.5.

[0069] Step ...

Embodiment 3

[0077] Step (1): fruit material pretreatment:

[0078] Fruit material (hawthorn and pomelo peel): the ratio of sugar to water is 3:1:4; in the fruit material, the ratio of hawthorn and grapefruit peel is 9:3.

[0079] Hawthorn softening: According to the proportion of raw materials of grapefruit hawthorn jelly mentioned above, select fresh hawthorn, remove the seeds and grind it with a colloid mill. Put it into a stainless steel pot, add sugar and water, cook and soften for about 0.5 hours, until the central temperature of the cooking pot rises to 105°C and stop softening to obtain hawthorn puree.

[0080] Enzymolysis of crushed pomelo peel: After the pomelo peel is cut into small pieces, it is ground and pulverized by a colloid mill, and then enzymatically hydrolyzed to obtain enzymatic hydrolysis mud of pomelo peel. The enzymolysis conditions were: pectinase addition 0.2%, cellulase addition 0.1%, enzymolysis time 120min, enzymolysis temperature 45℃, pH 4.5.

[0081] Step ...

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PUM

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Abstract

The invention discloses shaddock and hawthorn fruit cakes. The shaddock and hawthorn fruit cakes are prepared from the following raw materials in parts by weight: fruit materials, white sugar and water at the ratio of 3 to 1 to (2-4), wherein the fruit materials comprise hawthorn fruits and shaddock peels and the weight ratio of the hawthorn fruits to the shaddock peels is (2-9) to 1. The invention further discloses a preparation method of the shaddock and hawthorn fruit cakes. The preparation method comprises the following steps; mixing the hawthorn fruits, the white sugar and the water; raising the temperature and boiling; softening to obtain hawthorn fruit paste; carrying out enzymolysis treatment on the shaddock peels to obtain shaddock peel enzymolysis paste; mixing the hawthorn fruit paste and the shaddock peel enzymolysis paste, and sieving and removing impurities; then adjusting the mixture to be acidic with an acid; and carrying out cold treatment to obtain the shaddock and hawthorn fruit cakes. The preparation method disclosed by the invention is simple and the prepared shaddock and hawthorn fruit cakes have a smooth taste and a high nutritional value, and meet the ideas of pursuing health and nature of modern consumers.

Description

technical field [0001] The invention relates to a candied fruit food, in particular to a pomelo hawthorn cake and a preparation method thereof. Background technique [0002] Pomelo is the mature fruit of pomelo, a plant in the Fragrant family. It is cultivated on a large scale in Fujian, Jiangxi, Guangdong, Guangxi and other southern regions of China. my country is a big country producing pomelo. In pomelo, pomelo skin accounts for more than 30% of the whole pomelo quality. If a large amount of pomelo skin left after eating or processing pomelo is directly discarded, it will not only waste resources, but also pollute the environment. [0003] In addition, grapefruit peel contains active polysaccharides, flavonoids, dietary fiber, yellow pigments, essential oils, pectin and other active ingredients, which have various effects such as anti-aging, anti-tumor, lowering blood sugar, lowering blood fat, and improving immunity. If pomelo peel can be developed and utilized to turn ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/326A23V2200/3262A23V2200/328A23V2250/032A23V2250/60
Inventor 吴丹丁甜沈健
Owner ZHEJIANG UNIV
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