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Fruit cake stuffing

A fruit cake and filling technology, which is applied in baking, baked food, food science, etc., can solve the problems of short shelf life, high sugar content in fruit cake, and high price, and achieve the effect of extending the shelf life and preventing spoilage

Inactive Publication Date: 2019-03-26
石丽华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruit cakes usually have a sweet taste and are very delicious, but because fruit cakes contain a lot of sugar, they are easy to deteriorate and the fillings are not easy to preserve, so the shelf life is usually very short, resulting in relatively high prices and small output

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The fruit cake filling mainly consists of 10g of vegetable pepper, 5g of green pepper, 10g of milk melon, 1g of cucumber, 5g of asparagus, 100g of apple puree, 10g of peach juice, 0.5g of olive juice, 10g of lime juice, 10g of mangosteen, 10g of black pudding, Prepared with 500g of clear water, 10g of olive oil, 10g of vegetable oil, 10g of cocoa butter and 60g of white sugar.

Embodiment 2

[0010] The fruit cake filling mainly consists of 20g vegetable pepper, 9g green pepper, 15g milk melon, 3g cucumber, 9g asparagus, 220g apple puree, 20g peach juice, 0.6g olive juice, 50g lime juice, 20g mangosteen, 60g black pudding, It is prepared from 900g of water, 20g of olive oil, 25g of vegetable oil, 13g of cocoa butter and 90g of white sugar.

Embodiment 3

[0012] The fruit cake filling mainly consists of 16g ​​vegetable pepper, 6g green pepper, 12g milk melon, 2g cucumber, 6g asparagus, 200g apple puree, 16g peach juice, 0.52g olive juice, 30g lime juice, 16g mangosteen, 50g black pudding, It is prepared from 700g of clear water, 16g of olive oil, 18g of vegetable oil, 12g of cocoa butter and 80g of white sugar.

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PUM

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Abstract

The invention relates to a fruit cake stuffing, which is prepared mainly from 10-20 g of bell pepper, 5-9 g of green pepper, 10-15 g of baby cucumber, 1-3 g of cucumber, 5-9 g of Asparagus officinalisL, 100-220 g of apple puree, 10-20 g of peach juice, 0.5-0.6 g of olive juice, 10-50 g of green lemon Juice, 10-20 g of Garcinia mangostana L, 10-60 g of black plum, 500-900 g of clear water, 10-20 gof olive oil, 10-25 g of vegetable oil, 10-13 g of cocoa butter, and 60-90 g of white sugar. According to the present invention, a large number of the botanical ingredients are added, and the botanical ingredients have good natural preservative effect, such that the fruit-based sweet food can be prevented from spoilage and deterioration so as to prolong the shelf life; and by adding the plant fibers to the fruit stuffing, the problem that the delicate cake is not easily digested can be prevented.

Description

technical field [0001] The invention belongs to the field of food, in particular to fruit cake fillings. Background technique [0002] Fruit cakes usually have a sweet taste and are very delicious. However, because fruit cakes contain a lot of sugar, they are easy to deteriorate and the fillings are not easy to preserve. Therefore, the shelf life is usually very short, resulting in relatively high prices and low output. Contents of the invention [0003] The purpose of the present invention is to provide fruit cake fillings. The filling formula contains natural antiseptic content, which can effectively improve the shelf life of the fillings and is suitable for preservation and mass production. [0004] The fruit cake filling mainly consists of 10-20g of vegetable pepper, 5-9g of green pepper, 10-15g of milk melon, 1-3g of cucumber, 5-9g of asparagus, 100-220g of apple puree, 10-20g of peach juice, 0.5- 0.6g, lime juice 10-50g, mangosteen 10-20g, black pudding 10-60g, clea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 石丽华
Owner 石丽华
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