Preparation method of mulberry fruit cake

A technology of mulberries and fruit cakes, applied in confectionary, confectionary industry, food science, etc., can solve the problems of insufficiently fine and smooth taste of mulberry seeds, high sugar content in products, loss of flavor substances, etc., and achieve flavor And the effect of improving the taste, rich flavor and high solubility

Inactive Publication Date: 2019-04-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But as far as the present stage is concerned, the technology of current mulberry fruit cake has the following problems in the processing process: 1. Active substances such as anthocyanins are destroyed, and the flavor substances are gr

Method used

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  • Preparation method of mulberry fruit cake
  • Preparation method of mulberry fruit cake
  • Preparation method of mulberry fruit cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] S1: Select fresh and mature mulberries, wash and drain;

[0030] S2: Use a colloid mill and a homogenizer to grind the drained mulberry into a pulp, so that the particle size of the pulp is below 20 μm;

[0031] S3: Heat and boil for 2 minutes to inactivate the enzymes of the ground fruit pulp, and then let it cool down;

[0032] S4: concentrating the fruit pulp after deactivating the enzyme into mulberry concentrated pulp with a water content of 75%;

[0033] S5: Mix and stir 70 parts of mulberry concentrated pulp and 18 parts of Luo Han Guo polysaccharide to make a semi-finished fruit pulp, dissolve 1.8 parts of xanthan gum and 1.5 parts of agar in warm water to prepare a composite gel, mix it with the semi-finished fruit pulp, add 1.5 parts of citric acid, 30 parts of maltodextrin and 0.7 parts of potassium sorbate are made into mulberry fruit cake mix;

[0034] S6: Boil the mulberry fruit cake mixture for 7 minutes, stir while cooking, pour and coat the plate at 7...

Embodiment 2

[0036] S1: Select fresh and mature mulberries, wash and drain;

[0037] S2: Use a colloid mill and a homogenizer to grind the drained mulberry into a pulp, so that the particle size of the pulp is below 20 μm;

[0038] S3: Heat and boil for 3 minutes to inactivate the enzymes of the ground fruit pulp, and then let it cool down;

[0039] S4: concentrating the fruit pulp after deactivating the enzyme into mulberry concentrated pulp with a water content of 80%;

[0040] S5: Mix 80 parts of mulberry concentrate and 25 parts of erythritol to make a semi-finished fruit pulp, dissolve 1.5 parts of xanthan gum and 1.3 parts of agar in warm water to prepare a composite gel, and mix it with the semi-finished fruit pulp , adding 2.0 parts of citric acid, 35 parts of maltodextrin and 0.5 part of potassium sorbate to make mulberry fruit cake mix;

[0041] S6: Boil the mulberry fruit cake mixture for 5 minutes, stir while cooking, pour and coat the plate at 80°C after boiling, the thickne...

Embodiment 3

[0043] S1: Select fresh and mature mulberries, wash and drain;

[0044] S2: Use a colloid mill and a homogenizer to grind the drained mulberry into a pulp, so that the particle size of the pulp is below 20 μm;

[0045] S3: Heat and boil for 2 minutes to inactivate the enzymes of the ground fruit pulp, and then let it cool down;

[0046] S4: concentrating the fruit pulp after deactivating the enzyme into a concentrated mulberry pulp with a water content of 70%;

[0047] S5: Mix and stir 75 parts of mulberry concentrate and 15 parts of erythritol to make a semi-finished fruit pulp, dissolve 2 parts of xanthan gum and 1.0 part of agar in warm water to prepare a composite gel, and mix it with the semi-finished fruit pulp , adding 1.7 parts of citric acid, 33 parts of maltodextrin and 1 part of potassium sorbate to make mulberry fruit cake mix;

[0048] S6: Boil the mulberry fruit cake mixture for 6 minutes, stir while cooking, pour and coat the plate at 70°C after boiling, the t...

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Abstract

The invention provides a preparation method of a mulberry fruit cake. The method has the advantages that nutritious substances of anthocyanin and the like in mulberries can be effectively preserved, and the prepared fruit cake has fine mouth feel and delicious taste. The preparation method comprises the steps that S1, fresh and ripe mulberries are selected, washed clean and drained; S2, the drained mulberries are ground into a fruit pulp by using a colloid mill and a homogenizer to allow the granularity of the prepared fruit pulp to be lower than 20 microns; S3, the ground fruit pulp is heatedand boiled for enzyme deactivation, and the ground fruit pulp remains static and is cooled; S4, the fruit pulp after enzyme deactivation is concentrated into a mulberry concentrated pulp; S5, the mulberry concentrated pulp and a sweetening agent are mixed and stirred to produce a semi-finished product fruit pulp, a compound cementitious agent is prepared by dissolving xanthan gum and agar using warm water, the compound cementitious agent is mixed with the semi-finished product fruit pulp, citrin, maltodextrin and potassium sorbate are added to prepare an auxiliary mulberry fruit cake pulp; S6, the auxiliary mulberry fruit cake pulp is cooked, stirring while cooking, after cooking, the auxiliary mulberry fruit cake pulp is poured and spread on the dish, drying at a low temperature after cooling shaping, and the mulberry fruit cake is prepared.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of mulberry fruit cake. Background technique [0002] Mulberry (mulberry), also known as mulberry, mulberry, mulberry, etc., is the fruit of the mulberry tree of the Moraceae plant. It is rich in polysaccharides, amino acids, minerals and anthocyanins and other polyphenolic active substances. Nutritional value and health care function, it is hailed as the best health fruit in the 21st century by the medical profession. In 1993, it was listed by the Ministry of Health as one of the agricultural products with the same origin of medicine and food as "both food and medicine". As early as in the "Compendium of Materia Medica", there are records about the effects of mulberry on calming the nerves, nourishing the skin and improving intelligence, and black hair. Modern medical research shows that mulberries can significantly enhance the body's cellular im...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/00
CPCA23G3/0002A23G3/42A23G3/48A23V2002/00A23V2250/032A23V2250/5086A23V2250/5024A23V2250/5114A23V2250/254A23V2250/6402
Inventor 安可婧徐玉娟肖更生余元善傅曼琴马兰
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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