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Rambutan fruit cake and making method thereof

A technology of rambutan fruit cake, which is applied in confectionery, confectionary industry, food science, etc., can solve the problems of no rambutan fruit cake products, and achieve the effect of rich nutrition

Inactive Publication Date: 2018-08-21
广西趣创想创客空间管理有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no rambutan fruit cake product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A rambutan fruit cake, made of the following raw materials in parts by weight: 10 parts of rambutan pulp, 10 parts of gelling agent, 15 parts of maltose syrup, 1 part of malic acid, 1 part of xylitol, and 5 parts of white sugar , 70 parts of distilled water.

[0018] The gel is composed of konjac gum: pectin: carrageenan according to the weight ratio of 2:1:2.

[0019] The preparation method of above-mentioned rambutan fruit cake, comprises the steps:

[0020] (1) Pour the rambutan fruit into boiling water and scald for 2 minutes until the fruit is soft, then remove it;

[0021] (2) Cut the rambutan fruit open, take its pulp, remove the core and crush it with a wall breaking machine, then use a colloid mill to grind it into rambutan pulp;

[0022] (3) Add maltose syrup, malic acid and xylitol into the rambutan pulp according to the proportion and mix evenly;

[0023] (4) Mix the gelling agent and white sugar dry material, add distilled water, heat in a water bath and...

Embodiment 2

[0026] A rambutan fruit cake, made of the following raw materials in parts by weight: 20 parts of rambutan pulp, 15 parts of gelling agent, 22.5 parts of maltose syrup, 3 parts of malic acid, 3 parts of xylitol, and 10 parts of white sugar , 80 parts of distilled water.

[0027] The gel is composed of konjac gum: pectin: carrageenan according to the weight ratio of 2:1:2.

[0028] The preparation method of above-mentioned rambutan fruit cake, comprises the steps:

[0029] (1) Pour the rambutan fruit into boiling water and scald for 2.5 minutes until the fruit is soft and then remove it;

[0030] (2) Cut the rambutan fruit open, take its pulp, remove the core and crush it with a wall breaking machine, then use a colloid mill to grind it into rambutan pulp;

[0031] (3) Add maltose syrup, malic acid and xylitol into the rambutan pulp according to the proportion and mix evenly;

[0032] (4) Mix the gelling agent and white sugar dry material, add distilled water, heat in a wate...

Embodiment 3

[0035] A rambutan fruit cake, made from the following raw materials in parts by weight: 30 parts of rambutan pulp, 20 parts of gelling agent, 30 parts of maltose syrup, 5 parts of malic acid, 5 parts of xylitol, and 15 parts of white sugar , 90 parts of distilled water.

[0036] The gel is composed of konjac gum: pectin: carrageenan according to the weight ratio of 2:1:2.

[0037] The preparation method of above-mentioned rambutan fruit cake, comprises the steps:

[0038] (1) Pour the rambutan fruit into boiling water and scald for 3 minutes until the fruit is soft, then remove it;

[0039] (2) Cut the rambutan fruit open, take its pulp, remove the core and crush it with a wall breaking machine, then use a colloid mill to grind it into rambutan pulp;

[0040] (3) Add maltose syrup, malic acid and xylitol into the rambutan pulp according to the proportion and mix evenly;

[0041] (4) Mix the gelling agent and white sugar dry material, add distilled water, heat in a water bat...

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PUM

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Abstract

The invention discloses a rambutan fruit cake. The rambutan fruit cake is made from the following raw materials in parts by weight of 10-30 parts of rambutan pulp, 10-20 parts of a gelata, 15-30 partsof malt syrup, 1-5 parts of malic acid, 1-5 parts of xylitol, 5-15 parts of white granulated sugar and 70-90 parts of distilled water. The rambutan fruit cake is appropriate in hardness, has flavor of fresh rambutan fruits, and is rich in nutrients, fragrant, sweet and deeply loved by consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rambutan fruit cake and a preparation method thereof. Background technique [0002] Rambutan, also known as: Mao Litchi, Shaozi, Red Hair Fruit, Red Hair Gallbladder; it is a large tropical fruit tree of Sapinaceae native to Southeast Asia. It is called "rambutan" in Malay, meaning "furry thing". The pulp of rambutan contains glucose and sucrose, and rambutan is rich in vitamins, amino acids, carbohydrates and various minerals. Its nature is sweet and warm, and the flesh is fragrant / sweet, thick and juicy. Some people call it the lychee of Lingnan in China, and it is also known as Mao lychee. Rambutan pulp is yellow-white, translucent, juicy, crispy, sweet or sweet-sour, or fragrant. The pulp ratio is 31-60.2%, the total solid content is 14-22.2%, the sugar is 3.61-6.25%, the citric acid is 0.39-1.53%, and the vitamin C content in 100 grams of pulp is 0.63-5.5. At pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 岑惠柳韦明熊羽韦耀竣兰琨
Owner 广西趣创想创客空间管理有限责任公司