Fruit cake capable of strengthening spleen and nourishing stomach and preparation method of fruit cake

A technology for strengthening the spleen, nourishing the stomach, and fruit cake, which is applied in the directions of bacteria used in food preparation, food ingredients as colors, and food ingredients as taste improvers, etc. , low nutritional value, etc., to achieve the effects of bright color, significant thickening stability, and significant gelation

Pending Publication Date: 2021-07-02
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruit cake is loved by consumers because of its sweet and delicious taste. Existing fruit cake is mainly made of fruit, white granulated sugar and food additives such as chemical preservatives, coagulants, thickeners, and food coloring. The preparation process mainly relies on raw materials The viscous substance in the cake presses and sticks the fruit cake together, but the shape of the traditional cake is not good, and the taste of the fruit cake is not firm enough, the taste is rough, lacks elasticity, the

Method used

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  • Fruit cake capable of strengthening spleen and nourishing stomach and preparation method of fruit cake

Examples

Experimental program
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Effect test

Embodiment 1

[0035] (1) Weigh 50 grams of dragon fruit, 2 grams of pectin, 3 grams of edible gelatin, 4 grams of stevioside, 2 grams of maltose syrup, 1 gram of tartaric acid, 0.2 grams of papain, 0.05 grams of tomato element, 0.1 grams of Lactobacillus casei , 90 grams of water;

[0036] (2) After the dragon fruit is peeled, add tartaric acid, boil the first part of water, filter, and directly pulverize to 10 μm with a cutting-type ultrafine pulverizer to obtain fruit juice filtrate. The filter mesh used is 90 mesh, and the boiling temperature is 80 ℃, the cooking time is 30min;

[0037] (3) Add papain, tomato element, and Lactobacillus casei to the fruit juice filtrate and mix evenly to obtain a mixed solution 1;

[0038] (4) Pectin, edible gelatin and the second part of water are mixed uniformly to obtain a swelling colloid;

[0039] (5) Put the third part of water, wheat steviol glycoside, maltose syrup and swelling colloid into the jacketed pot, boil to obtain the sugar gel solution...

Embodiment 2

[0043] (1) Weigh 55 grams of blueberries, 4 grams of pectin, 5 grams of edible gelatin, 6 grams of steviol glycosides, 3 grams of maltose syrup, 2 grams of malic acid, 0.3 grams of papain, 0.1 grams of tomato element, and 0.3 grams of Lactobacillus casei , 90-130 grams of water;

[0044] (2) After peeling the blueberries, add malic acid and boil the first part of water, grind them directly to 15 μm with a cutting-type ultrafine pulverizer, and filter to obtain the juice filtrate. The filter mesh is 90 mesh;

[0045] (3) Add papain, tomato element, and Lactobacillus casei to the fruit juice filtrate and mix evenly to obtain a mixed solution 1;

[0046] (4) Pectin, edible gelatin and the second part of water are mixed uniformly to obtain a swelling colloid;

[0047] (5) Put the third part of water, wheat steviol glycoside, maltose syrup and swelling colloid into the jacketed pot, boil to obtain the sugar gel solution, the mass ratio of the first part of water, the second part ...

Embodiment 3

[0051] (1) Weigh 60 grams of mango, 7 grams of pectin, 6 grams of edible gelatin, 8 grams of stevioside, 5 grams of maltose syrup, 2 grams of citric acid, 0.4 grams of papain, 0.2 grams of tomato element, 0.4 grams of Lactobacillus casei , 130 grams of water;

[0052] (2) After peeling the mango, add citric acid, boil the first part of water, filter, and directly pulverize to 20 μm with a cutting-type ultrafine pulverizer to obtain fruit juice filtrate. The boiling temperature is 100 ° C, and the boiling time is 40 minutes. The filter mesh is 100 mesh;

[0053] (3) Add papain, tomato element, and Lactobacillus casei to the fruit juice filtrate and mix evenly to obtain a mixed solution 1;

[0054] (4) Pectin, edible gelatin and the second part of water are mixed uniformly to obtain a swelling colloid;

[0055] (5) Put the third part of water, wheat steviol glycoside, maltose syrup and swelling colloid into the jacketed pot, boil to obtain the sugar gel solution, the mass rati...

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Abstract

The invention discloses a fruit cake capable of strengthening the spleen and nourishing the stomach, which belongs to the technical field of food processing and is prepared from the following raw materials in parts by weight: 50-60 parts of fruits, 2-7 parts of pectin, 3-6 parts of edible gelatin, 4-8 parts of stevioside, 2-5 parts of malt syrup, 1-2 parts of organic acid, 0.2-0.4 part of papain, 0.05-0.2 part of tomatin, 0.1-0.4 part of lactobacillus casei and 90-130 parts of water. The fruit cake obtained through combined action of all the components is bright in color, fine and smooth in taste, rich in elasticity, rich in nutrient components, simple in preparation method, convenient in technological operation and suitable for large-scale production and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a fruit cake for invigorating the spleen and nourishing the stomach and a preparation method thereof. Background technique [0002] Fruit cake is loved by consumers because of its sweet and delicious taste. Existing fruit cake is mainly made of fruit, white granulated sugar and food additives such as chemical preservatives, coagulants, thickeners, and food coloring. The preparation process mainly relies on raw materials The viscous substance in the cake presses and sticks the fruit cake together, but the shape of the traditional cake is not good, and the taste of the fruit cake is not firm enough, the taste is rough, lacks elasticity, the nutritional value is not high, and it does not meet the healthy diet of modern people. concepts and consumption concepts, with the continuous improvement of material life, people no longer talk about the delicious food, b...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L29/231A23L29/281A23L29/30A23L29/00A23L33/105A23L33/135A23L5/41
CPCA23L21/15A23L29/231A23L29/284A23L29/30A23L29/06A23L33/105A23L33/135A23L5/41A23V2002/00A23V2400/125A23V2200/16A23V2200/14A23V2200/04A23V2200/30A23V2200/32A23V2250/056A23V2250/213A23V2250/262A23V2250/5072A23V2250/5432A23V2250/616A23V2250/21A23V2250/044A23V2250/2106A23V2250/032A23V2250/04
Inventor 孙月娥陈文欣王鹤
Owner XUZHOU UNIV OF TECH
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