Fruit cake and preparation method thereof

Abstract

The preparation method comprises the following steps: cleaning fruits, denucleating the fruits, pouring the fruits into water at 100 DEG C, boiling for 5 minutes, and then crushing and juicing the fruits to obtain a raw material I; mixing and stirring water and adhesive powder according to a ratio of 20: 1 to obtain a raw material II; mixing and stirring white granulated sugar, syrup and water according to a ratio of 30: 70: 9 to obtain a raw material III; in parts by weight, 109 parts of the third raw material and 5 parts of the first raw material are mixed, boiled and stirred, the second raw material is continuously added in the stirring process, 0.1 part of citric acid and 0.2 part of malic acid are added, boiling is carried out for 5 minutes, a fourth raw material is prepared, the fourth raw material is poured into a mold, cooling and forming are carried out, and the fruitcake is prepared. According to the fruitcake provided by the invention, the raw materials are scientifically selected, the nutritional value and taste of the product are ensured, the processing links are fine, the utilization rate of the raw materials and the product quality are improved, the links of mixing forming, drying packaging and the like are automatically operated, the production efficiency is improved, and the packaging links are strictly subjected to quality inspection; and the production safety and the product quality stability of the product are ensured.

Description

Technical Field

[0001] The invention relates to the technical field of fruit cakes, in particular to a fruit cake and a preparation method thereof. Background Art

[0002] Fruit cake is a traditional food made with fruit as the main ingredient. This kind of cake is popular in some Asian countries, especially in southern China and Southeast Asia. It combines the unique flavor of fruit with the production process of traditional cakes, which not only retains the nutritional value of the fruit itself, but also adds to the fun of eating. Summary of the invention

[0003] Therefore, in order to solve the above problems, the object of the present invention is to provide a fruit cake, which comprises the following raw materials in parts by weight:

[0004] 5 parts of fruit juice, 30 parts of white sugar, 70 parts of syrup, 1.8 parts of gum powder, 45 parts of water, 0.1 parts of citric acid, and 0.2 parts of malic acid.

[0005] A method for preparing a fruit cake comprises the following steps:

[0006] Wash the fruits, remove the cores, pour into 100-degree water and boil for 5 minutes, then take out the fruits, crush them and squeeze out the juice to obtain raw material one; mix water and gum powder in a ratio of 20:1 to obtain raw material two; mix white sugar, syrup and water in a ratio of 30:70:9 to obtain raw material three; by weight, mix 109 parts of raw material three with 5 parts of raw material one, boil and stir, continuously add raw material two during stirring, and detect the sugar content with a sugar meter, when the sugar content reaches 75, add 0.1 parts of citric acid and 0.2 parts of malic acid, and boil for 5 minutes to obtain raw material four, pour raw material four into a mold and wait for cooling and forming to obtain a fruit cake.

[0007] Preferably, the fruit cake is dried after being prepared, and is packaged when the fruit cake reaches a qualified moisture content.

[0008] The beneficial effects of the present invention are:

[0009] The fruit cake provided by the present invention has scientific raw material selection, which ensures the nutritional value and taste of the product, and has fine processing links, which improves the utilization rate of the raw materials and the product quality. The mixing, molding, drying and packaging links are automated, which improves the production efficiency, and the strict quality inspection of the packaging link ensures the production safety and stable product quality of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] Figure 1 The present invention is a flow chart of a method for preparing a fruit cake. DETAILED DESCRIPTION

[0011] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0012] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present application. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0013] Unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in this application can be understood according to specific circumstances.

[0014] Embodiment 1:

[0015] The present invention provides a fruit cake, which comprises the following raw materials in parts by weight:

[0016] 5 parts of hamamelis gravy, 30 parts of white sugar, 70 parts of syrup, 1.8 parts of gum powder, 45 parts of water, 0.1 parts of citric acid and 0.2 parts of malic acid.

[0017] The method for preparing the above fruit cake is as follows:

[0018] See Figure 1 , wash the taro, remove the core of the taro, pour into 100 degree water and boil for 5 minutes, then take out the taro, crush it and squeeze the juice to obtain raw material 1;

[0019] Mix water and gum powder in a ratio of 20:1 to obtain raw material 2;

[0020] Mix white sugar, syrup and water in a ratio of 30:70:9 and stir to obtain raw material three;

[0021] By weight, 109 parts of raw material three and 5 parts of raw material one are mixed, boiled and stirred. Raw material two is continuously added during the stirring process, and the sugar content is tested by a saccharimeter. When the sugar content reaches 75, 0.1 parts of citric acid and 0.2 parts of malic acid are added, and the mixture is boiled for another 5 minutes to obtain raw material four. Raw material four is poured into a mold and waited to cool and form to obtain a fruit cake.

[0022] After the fruit cake is made, it is cooled by a machine cooling line box, and then the fruit cake is transported to the drying equipment, which dries the fruit cake. When the fruit cake reaches the qualified moisture content, it is packaged.

[0023] Embodiment 2:

[0024] The present embodiment provides a fruit cake. The difference between the present embodiment and the embodiment 1 is that green plum is used instead of tartrate, and the other ingredients and the corresponding preparation process are the same.

[0025] Embodiment 3:

[0026] The present embodiment provides a fruit cake. The difference between the present embodiment and the embodiment 1 is that mango is used instead of ganja, and the other ingredients and the corresponding preparation process are the same.

[0027] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, various obvious changes, readjustments and substitutions can be made without departing from the protection scope of the present invention. It is not necessary and impossible to list all the embodiments here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A fruit cake, characterized in that: The fruit cake comprises the following raw materials in parts by weight: 5 parts of fruit juice, 30 parts of white sugar, 70 parts of syrup, 1.8 parts of gum powder, 45 parts of water, 0.1 parts of citric acid, and 0.2 parts of malic acid.

2. A method for preparing the fruit cake as claimed in claim 1, characterized in that: The following steps are involved: Wash the fruits, remove the cores, pour into 100-degree water and boil for 5 minutes, then take out the fruits, crush them and squeeze out the juice to obtain raw material one; mix water and gum powder in a ratio of 20:1 to obtain raw material two; mix white sugar, syrup and water in a ratio of 30:70:9 to obtain raw material three; by weight, mix 109 parts of raw material three with 5 parts of raw material one, boil and stir, continuously add raw material two during stirring, and detect the sugar content with a sugar meter, when the sugar content reaches 75, add 0.1 parts of citric acid and 0.2 parts of malic acid, and boil for 5 minutes to obtain raw material four, pour raw material four into a mold and wait for cooling and forming to obtain a fruit cake.

3. The method for preparing the fruit cake according to claim 2, characterized in that: After the fruit cake is made, it is dried.

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