Preparation method for winter melon and roxburgh rose composite fruit cake

A technology for compounding fruit juice and prickly pear, applied in the field of food processing, can solve the problems of inability to meet the needs of consumers, high production cost, heavy prickly pear, etc., and achieve the effects of increasing content, reducing cost and inhibiting browning

Inactive Publication Date: 2019-08-09
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

[0005] In the existing patents of thorn pear fruit cake, such as a thorn pear fruit cake and its preparation method and a kind of thorn pear fruit cake disclosed are thorn pears, without adding other fruits and vegetables, not only the mouthfeel is single, but the thorn pears are heavy , and the production cost is high, and the output is small, which cannot meet the needs of consumers; the production method of Rosa roxburghii fruit cake records that adding the chemical additive isovitamin C sodium to protect the color, although it can prevent browning, excessive consumption has certain effects on the human body. Therefore, there is an urgent need to develop a new method for the compound fruit cake of wax gourd and prickly pear, so as to solve the deficiencies in the prior art

Method used

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  • Preparation method for winter melon and roxburgh rose composite fruit cake

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preparation example Construction

[0027] A kind of preparation method of wax gourd prickly pear compound fruit cake described in any one of the above, comprises the following steps:

[0028] (1) Mix Rosa roxburghii, wax gourd and clear water, squeeze the juice, filter, take the supernatant to obtain the compound juice of wax gourd and Rosa roxburghii, then weigh the above-mentioned ingredients, and mix well;

[0029] (2) After mixing, heat and boil, stir, and obtain fruit cake slurry after homogenization;

[0030] (3) Cooling the fruit cake slurry, blowing and drying to obtain the wax gourd and prickly pear compound fruit cake.

[0031] Preferably, the mass ratio of thorn pear, winter melon and clear water in step (1) is 1-3:1-3:1-3.

[0032] Preferably, the mixing described in step (2) is heated to 95-100°C and boiled.

[0033] Preferably, the homogenization time in step (2) is 15-20 minutes.

[0034] Preferably, the step (3) is blast-dried at 40-45° C. until the moisture content is 18-22%.

[0035] Prefe...

Embodiment 1

[0038] Pick out the rotting prickly pear fresh fruit and impurities in advance, wash it with water and cut it into pieces; peel the wax gourd, wash it, and cut it into pieces.

[0039] A kind of preparation method of winter melon prickly pear compound fruit cake is as follows:

[0040] 1) Mix thorn pear, wax gourd and water in a weight ratio of 1:1:1, squeeze the juice, filter, and take the supernatant to obtain the compound juice of wax gourd and thorn pear.

[0041] 2) Take 45 parts of wax gourd and prickly pear compound juice, 24 parts of white sugar, 10 parts of fructose syrup, 6 parts of carrageenan, 6 parts of xanthan gum, 3 parts of agar, 3 parts of gellan gum, and 3 parts of citric acid.

[0042] 3) After mixing, heat to 95°C and boil, stir continuously, homogenize, and obtain fruit cake slurry for 15 minutes;

[0043] 4) Quickly pour the fruit cake slurry into the mold, shake it horizontally, the thickness is 0.5cm, and then release the mold after cooling down to roo...

Embodiment 2

[0045] Pick out the rotting prickly pear fresh fruit and impurities in advance, wash it with water and cut it into pieces; peel the wax gourd, wash it, and cut it into pieces.

[0046] A kind of preparation method of winter melon prickly pear compound fruit cake is as follows:

[0047] 1) Mix thorn pear, wax gourd and water in a weight ratio of 2:2:2, squeeze the juice, filter, and take the supernatant to obtain the wax gourd and thorn pear compound juice.

[0048] 2) Take 42 parts of wax gourd and prickly pear compound juice, 22 parts of white sugar, 9 parts of fructose syrup, 5 parts of carrageenan, 5 parts of xanthan gum, 2 parts of agar, 2 parts of gellan gum, and 2 parts of citric acid.

[0049] 3) After mixing, heat to 95°C, stir continuously, homogenize, and obtain fruit cake slurry in 15 minutes;

[0050] 4) Quickly pour the fruit cake slurry into the mold, shake it horizontally, the thickness is 0.5cm, and then release the mold after cooling down to room temperature,...

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Abstract

The invention discloses a preparation method for a winter melon and roxburgh rose composite fruit cake. The preparation method comprises the steps that roxburgh rose juice is mixed with winter melon juice, and white sugar, high fructose corn syrup, carrageenan, xanthan gum, agar, gellan gum and citric acid are added so that browning of the winter melon and roxburgh rose fruit cake can be effectively inhibited. The product is rich in vitamin C, organic acid and other nutrient substances, delicious with slight sweetness and sour and soft in taste; the winter melon juice is added to replace a food additive, the production cost is reduced, and the winter melon and roxburgh rose composite fruit cake is a good health-care snack food and has a wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of wax gourd and prickly pear compound fruit cake. Background technique [0002] Fruit cake belongs to the category of candied fruit and is a good way of deep processing of fruits and vegetables. Because of its soft and smooth quality, it is very popular among consumers and has a promising market prospect. But Rosa roxburghii fruit cake is susceptible to microbial contamination and browning during storage, which seriously affects the quality of Rosa roxburghii fruit cake. [0003] Rosa roxburghii is the fruit of the silk reeling flower of the Rosaceae plant, also known as Cili, Mulizi, and Wenxianguo. Rosa roxburghii fruit is rich in nutrients, so Rosa roxburghii fruit is also known as the "King of Vitamin C". It contains superoxide dismutase (SOD), which can delay aging, and has health functions such as anti-cancer, anti-cancer, and radiation protection. . ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L21/15A23L33/00
CPCA23L21/15A23L5/41A23L33/00
Inventor 余洋洋余元善肖更生徐玉娟吴继军唐道邦安可婧卜智斌
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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