Pearl plum fruit cake and preparation method thereof

A fruit cake and pearl technology is applied in the field of snack food, which can solve the problems of limited consumption of people and less snack food, and achieve the effects of smooth appearance, delicate taste and sweet and delicious taste.

Pending Publication Date: 2017-06-20
天峨县全盛蜂业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the special taste and processing method of pearl plum, the number of people who eat it is limited, so there are few snack foods with pearl plum as the main raw material on the market

Method used

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  • Pearl plum fruit cake and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pearl plum fruit cake, made of the following raw materials in parts by weight: 3 parts of pearl plums, 2 parts of starch, 35 parts of white sugar, 35 parts of malt syrup, 2 parts of citric acid, 1 part of malic acid, 2 parts of citron leaves and 100 parts of water.

[0021] The preparation method of described pearl plum fruit cake, comprises the steps:

[0022] (1) Ingredients: mix pearl plum and citron leaves into one, add water to boil for 30 minutes according to the mass ratio of material and water of 1:5, filter; add water to the filter residue and boil for 30 minutes according to the mass ratio of material to water of 1:2, filter and discard residue, take twice filtered juice and combine to obtain fruit juice filtrate, set aside;

[0023] (2) gelatinization: take starch and white sugar, add 13% water and mix well to make it swell to obtain swelling colloid;

[0024] (3) Melting sugar: Put the remaining white sugar, water, maltose syrup and swelling colloid into...

Embodiment 2

[0029] A pearl plum fruit cake, made of the following raw materials in parts by weight: 8 parts of pearl plum, 5 parts of starch, 40 parts of white sugar, 40 parts of malt syrup, 3 parts of citric acid, 2 parts of malic acid, 5 parts of citron leaves and 120 parts of water.

[0030] The preparation method of described pearl plum fruit cake, comprises the steps:

[0031] (1) Material preparation: mix pearl plum and citron leaves into one, add water to boil for 40 minutes according to the mass ratio of material to water of 1:5, filter; add water to the filter residue and boil for 40 minutes according to the mass ratio of material to water of 1:2, filter and discard residue, take twice filtered juice and combine to obtain fruit juice filtrate, set aside;

[0032] (2) gelatinization: get 10% white sugar of starch, add 13% water and mix thoroughly to make it swell to obtain swelling colloid;

[0033] (3) Melting sugar: Put the remaining white sugar, water, maltose syrup and swell...

Embodiment 3

[0038] A pearl plum fruit cake, made of the following raw materials in parts by weight: 5 parts of pearl plums, 4 parts of starch, 38 parts of white sugar, 38 parts of malt syrup, 2.5 parts of citric acid, 1.5 parts of malic acid, 4 parts of citron leaves and 110 parts of water.

[0039] The preparation method of described pearl plum fruit cake, comprises the steps:

[0040] (1) Ingredients: mix pearl plum and citron leaves, add water to boil for 35 minutes according to the mass ratio of material and water of 1:5, filter; add water to the filter residue and boil for 35 minutes according to the mass ratio of material to water of 1:2, filter and discard residue, take twice filtered juice and combine to obtain fruit juice filtrate, set aside;

[0041] (2) gelatinization: get 10% white sugar of starch, add 13% water and mix thoroughly to make it swell to obtain swelling colloid;

[0042] (3) Melting sugar: Put the remaining white sugar, water, maltose syrup and swelling colloid ...

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Abstract

The invention belongs to the technical field of leisure foods and particularly relates to a pearl plum fruit cake and a preparation method thereof. The pearl plum fruit cake is prepared from the following raw materials in parts by weight: 3-8 parts of pearl plums, 2-5 parts of starch, 35-40 parts of white sugar, 35-40 parts of maltose syrup, 2-3 parts of citric acid, 1-2 parts of malic acid, 2-5 parts of citron leaves and 100-120 parts of water. The pearl plum fruit cake is refined by taking the pearl plums, the citron leaves, the white sugar, the maltose syrup and the starch as the raw materials, is convenient to eat and high in content of the pearl plum component, is sweet and delicious and has the action of moistening lung to arrest cough, thus being a fruit preserve with better health function.

Description

technical field [0001] The invention belongs to the technical field of snack foods, and in particular relates to a pearl plum fruit cake and a preparation method thereof. Background technique [0002] Longtan Pearl Plum is a new variety of plum fruit selected from the local wild plums in Bala Township in Tian'e County, Hechi City, Guangxi. The fruit is densely fruited and has a high yield. It hangs on the branches and looks like a string of pearls, so it is named Pearl. plum. Longtan pearl plums are suitable for planting at high altitudes above 500 meters. The flesh is crisp and clear, and the flesh is free from the core. It also has the characteristics of late maturity, storage and transportation, and high bran content. Therefore, it is known as the "Queen of the Li Family". This variety has the characteristics of extra late maturity (mature in early and mid-August), self-flowering, high and stable yield, strong stress resistance, and excellent quality. It has been rated a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/36A23V2002/00A23V2200/14A23V2200/30
Inventor 范明忠
Owner 天峨县全盛蜂业科技有限公司
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