Preparation method of mulberry fruit cake

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...

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 greatly lost; 2. White granulated sugar and maltose syrup are mostly used as sweeteners. Flavoring agent, the product has high sugar content; 3. The taste is not delicate and smooth enough, and has the graininess of mulberry seeds, etc.

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