Fruit and vegetable cakes and making method thereof

Abstract

The invention discloses fruit and vegetable cakes and a making method thereof. The fruit and vegetable cakes are mainly made from the following raw materials in parts by weight: 15-50 parts of fruit and vegetable slurry, 20-35 parts of starch and/or modified starch, 10-50 parts of sugar, 0.01-0.15 part of a food thickening agent, 0.01-0.3 part of citric acid, 0.05-0.2 part of sodium citrate, 0.02-0.2 part of potassium chloride, 0.01-2 parts of calcium lactate, 0.01-0.1 part of edible essence and 20-40 parts of water. The made fruit and vegetable cakes are rich in starch, and the cakes are softin bodies, unique in flavor, and good in mouth feel; and besides, the fruit and vegetable cakes are rich in dietary fibers, and are better in shape and mouth feel than conventional fruit and vegetable cakes. The making method is low in cost and simple in technology; and through a technology of performing packing firstly and then performing sterilization, the secondary pollution risk of products can be reduced, the energy consumption can be greatly reduced, the loss of nutrient components of the products can be reduced, and the fruit and vegetable cakes and the making method have broad marketprospects.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to a fruit and vegetable cake and a preparation method thereof. Background technique [0002] The traditional fruit and vegetable cake is made of natural fruit, food glue, fruit juice, sweetener, sour agent, flavor and pigment and other food raw materials. It is rich in flavonoids, pectin, vitamin C, organic acids, amino acids, Calcium, iron, zinc and other nutrients. The particularity of the gel mechanism of causal pectin. High sugar, high acid, and high pectin content are required to promote the effect of pectin gel and ensure a cake-like taste. High acidity reduces the acceptability of the product. At the same time, there are long-term high-temperature cooking and high-temperature drying in the processing process, and vitamin-based nutrition The loss of ingredients is large, which reduces the purchase willingness of consumers who pursue health and leisure. At the same ...

AI Technical Summary

Problems solved by technology

High sugar, high acid, and high pectin content are required to promote the effect of pectin gel and ensure a cake-like taste. High acidity reduces the acceptability of the product. At the same time, there are long-term high-temperature cooking and high-temperature drying in the processing process, and vitamin-based nutrition The loss of ingredients is large, which reduces the purchase willingness of consumers who pursue health and leisure

At the same time, the traditional drying and packaging process of fruit and vegetable cakes has high requirements on hygiene and is prone to secondary pollution, which increases production costs and increases quality risks.

[0003] In the traditional fruit and vegetable cake production process, fruit cake products have problems such as molding, drying, and packaging, which consume a lot of energy and are easy to pollute microorganisms.

In addition, due to the limitation of the gel mechanism of traditional fruit and vegetable cakes, the taste of traditional fruit and vegetable cakes is average, without elasticity (Q feeling), and the cake body is not soft enough. However, adding starch to fruit and vegetable cakes can improve the taste, but due to starch gelatinization The higher viscosity will cause the problem that automatic packaging cannot be completed, and the starch particles before gelatinization are larger, which will cause the problem of easy sinking, which will easily lead to uneven gelatinization during high-temperature sterilization after packaging, and the phenomenon of "cooked" is easy to occur, that is, starch Part of the phenomenon is still raw starch