Fluffy fruitcake and preparation method thereof
By using fruit and egg white as the main raw materials, combined with low-temperature baking and drying processes, the problems of single eating methods and large loss of nutrients in the existing fruit cake production methods were solved, and fluffy nutritious and unique taste were prepared.
Patent Information
- Application Number
- CN202510374914.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-27
- Publication Date
- 2025-05-23
AI Technical Summary
The existing methods of making fruit cakes without cereal substances have problems such as single eating methods, many additives, and large loss of nutrients.
Fruits are used as the main raw material, a small amount of egg white is added, and a small amount of sugar substances are decided according to the sweetness. Fluffy nut cakes are prepared through low-temperature baking and low-temperature drying processes.
A new way to eat fruits has been realized. The prepared fruit cakes are nutritious, have a strong aroma of natural fruits, cotton-flavored and fluffy. Low-temperature baking is conducive to the preservation and storage of nutrients.
Smart Images
Figure BDA0005332388510000071 
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fruit cake processing, and particularly relates to a fluffy fruit cake and a preparation method thereof. Background Art
[0002] Fruits are seasonal. In the past, people would process fruits in various ways in order to enjoy them at other times, thus alleviating the shortage of materials. Nowadays, fruit processing is not only to enrich food, but also to extend the shelf life and service life of agricultural products, reduce the waste and loss of agricultural products, and improve the utilization rate and economic benefits of agricultural products. At present, common fruit processing products include candied fruits, dried fruits, enzymes, fruit wine, candy products, canned fruits, fruit leather, fruit cakes, etc.
[0003] At present, the method of making fruit cakes with fresh fruits and vegetables as raw materials and without adding cereal substances is as follows: after beating the pulp, adding water to boil, and adding ingredients such as colloids, sugars or sweeteners and flavors. In the food industry classification, it is classified as jam, and has problems such as single eating method, many additives, and large loss of nutrients.
[0004] In view of this, the present invention proposes a new fluffy fruit cake and a preparation method thereof, which uses only fruit as the main raw material and adds a small amount of egg white. If the sweetness is suitable, no additional sugar is added. If the sugar content of individual varieties of fruit is insufficient, a small amount of sugar is added to prepare a new fruit cake - gluten-free fluffy pastry, which realizes a new way of eating fruit. Summary of the invention
[0005] The invention aims to provide a fluffy fruit cake which takes fruit as a main raw material, has no additives, is rich in nutrition and has full natural fruit aroma.
[0006] In order to achieve the above purpose, the technical solution adopted is:
[0007] A fluffy fruit cake is prepared from the following raw materials in percentage by weight: 45-55wt% of apples, 42-48% of other fruits, and 2-8wt% of egg white.
[0008] Furthermore, the other fruits are at least one of apples, strawberries, raspberries, peaches, apricots, prunes, winter dates, lemons, hawthorns, pears, quince, cantaloupe, and cherries.
[0009] Furthermore, the fluffy fruit cake is prepared from the following raw materials in percentage by weight: 50wt% apples, 42-48% other fruits, and the rest is supplemented by egg white to 100wt%.
[0010] Furthermore, the fluffy fruit cake also uses sugar substances, and the amount of sugar substances used does not exceed 5wt% of the total amount of apples, other fruits, and egg whites.
[0011] Furthermore, the carbohydrate substance is at least one of white sugar, brown sugar and honey.
[0012] Another object of the present invention is to provide a method for preparing the fluffy fruit cake. The method is simple and can prepare a fluffy fruit cake with a strong elastic taste.
[0013] In order to achieve the above purpose, the technical solution adopted is:
[0014] The method for preparing the above-mentioned fluffy fruit cake comprises the following steps:
[0015] (1) cooking the washed apples at 100-180° C. for 2-3 hours, beating the apples to separate the skin and seeds, and obtaining a fruit pulp 1; and grinding the fruit pulp 1 with a colloid mill to obtain a fruit paste;
[0016] The non-pulp fruits among other fruits are softened at 100-180° C. for 0.5-3.5 hours, then pulped to separate the skin and seeds, and then mixed with the pulp 1 and ground by a colloid mill;
[0017] Fruit pulp is added during the pulping process;
[0018] (2) adding egg white to the fruit paste, beating it, pouring it into a mold, baking it at a low temperature, and demoulding it to obtain a semi-finished product;
[0019] (3) stacking the semi-finished products, applying the fruit paste on the overlapping parts, drying at low temperature, cutting and packaging to obtain the fluffy fruit cake.
[0020] Furthermore, in the step (1), the apples are cooked for 3 hours.
[0021] Furthermore, in the step (2), the low-temperature baking temperature is 65-90° C. and the time is 24-36 hours.
[0022] Furthermore, in the step (3), the low-temperature drying temperature is 20-30° C. and the time is 20-36 hours.
[0023] Furthermore, the sugar substance is added after colloid milling and mixed evenly.
[0024] Compared with the prior art, the present invention has the following beneficial effects:
[0025] 1. In the technical solution of the present invention, the prepared fluffy fruit cake uses fruit and egg white as raw materials, has no additives, pigments and other ingredients, and the ingredients are nutritious and healthy.
[0026] 2. In the technical solution of the present invention, the prepared fruit cake is fluffy and is a cold-processed pastry. It is completely different from traditional jam-like fruit cakes and is a new type of fruit cake - gluten-free fluffy pastry, which realizes a new way of eating fruit.
[0027] 3. In the technical solution of the present invention, the prepared fruit cake has a strong fruity aroma, is rich in dietary fiber, has a cottony and elastic taste, has a very good fluffiness, and is suitable for people of all ages.
[0028] 4. In the technical solution of the present invention, high-dietary-fiber fruits are used as the skeleton, egg whites are added and beaten, air is filled into the skeleton, and then a low-temperature baking process is used to prepare a fruit cake with a fluffy structure. Low-temperature baking removes moisture, which is beneficial to the preservation of nutrients and storage resistance. DETAILED DESCRIPTION
[0029] In order to further explain the fluffy fruit cake and the preparation method thereof of the present invention and achieve the intended purpose of the invention, the following is a detailed description of the fluffy fruit cake and the preparation method thereof according to the present invention, its specific implementation, structure, features and efficacy in combination with the preferred embodiments. In the following description, different "one embodiment" or "embodiment" does not necessarily refer to the same embodiment. In addition, specific features, structures or characteristics in one or more embodiments may be combined in any suitable form.
[0030] The following will further introduce the fluffy fruit cake and the preparation method thereof in detail in conjunction with specific embodiments:
[0031] A fluffy fruit cake is prepared from the following raw materials in percentage by weight: 45-55% by weight of apples, 42-48% by weight of other fruits (including apples), and 2-8% by weight of egg whites.
[0032] Preferably, the other fruit is at least one of apple, strawberry, raspberry, peach, apricot, prune, winter jujube, lemon, hawthorn, pear, quince, cantaloupe and cherry.
[0033] In the above technical solution, when the other fruits are apples, the other fruits only use apples.
[0034] Preferably, the fluffy fruit cake is prepared from the following raw materials in percentage by weight: 50wt% apples, 42-48% other fruits, and the remainder being supplemented by egg white to 100wt%.
[0035] In the above technical solution, winter apples are used. Since winter apples take a long time to grow, they are rich in sugar, dietary fiber and natural fragrance.
[0036] Preferably, the fluffy fruit cake may also be added with sugar substances to supplement the insufficient sweetness, and the amount thereof shall not exceed 5wt% of the total amount of apples, other fruits and egg whites.
[0037] Further preferably, the carbohydrate substance is at least one of white sugar, brown sugar and honey.
[0038] The method for preparing the above-mentioned fluffy fruit cake comprises the following steps:
[0039] (1) cooking the washed apples at 100-180° C. for 2-3 hours, beating the apples to separate the skin and seeds, and obtaining a fruit pulp 1; and grinding the fruit pulp 1 with a colloid mill to obtain a fruit paste;
[0040] The non-pulp fruits among other fruits are softened at 100-180° C. for 0.5-3.5 hours, then pulped to separate the skin and seeds, and then mixed with the pulp 1 and ground by a colloid mill;
[0041] Fruit pulp is added during the pulping process;
[0042] (2) adding egg white to the fruit paste, beating it, pouring it into a mold, baking it at a low temperature, demoulding it, and forming a semi-finished product;
[0043] (3) stacking the semi-finished products, applying the fruit paste on the overlapping parts, drying at low temperature, cutting and packaging to obtain the fluffy fruit cake.
[0044] In the above technical solution, different fruits have different cooking times, and the cooking time of other fruits increases or decreases depending on the thickness of the peel.
[0045] Preferably, in step (1), the apples are cooked for 3 hours.
[0046] Preferably, in the step (2), the low-temperature baking temperature is 65-90° C. and the time is 24-36 hours.
[0047] In the above technical scheme, the present invention uses apples with high dietary fiber as the main raw material, which is used as the skeleton of the fruit cake, and egg white is added for aeration. The mixed air is filled in the fruit paste. If the temperature is too high, the gas will be broken and the nutritional components of the fruit will be destroyed, and the browning phenomenon will be more serious; if the temperature is too low, the efficiency will be low. The present invention bakes at a low temperature of 65-90°C to remove moisture while maintaining the fluffy structure of the fruit paste (i.e., the aerated organizational structure), so that the taste of the fruit cake is cottony, and the original flavor and nutrition of the fruit are maintained as much as possible, and the browning phenomenon is also relatively slight.
[0048] Preferably, in the step (3), the low-temperature drying temperature is 20-30° C. and the time is 20-36 hours.
[0049] In the above technical solution, the semi-finished products can be stacked, and the semi-finished products of the same flavor can be stacked, or the semi-finished products of multiple different flavors can be stacked, so as to enrich the taste and achieve the superposition of flavors. The fruit paste is applied to the superposition place, and after low-temperature drying, the water-rich fruit paste can thoroughly and evenly infiltrate the semi-finished product, so as to avoid the fruit cake finished product from being too dry, achieve a balanced taste, and improve the taste. The number of stacked layers and thickness are determined by market demand.
[0050] Preferably, the sweetener is added after the colloid mill is used for pulping and mixed evenly. When the pulp tastes sour, sugar substances can be selectively added for flavoring.
[0051] The raw materials used in the present invention can all be purchased from the market, and the specific operation methods of each treatment adopt mature operation methods in the prior art, which belong to common knowledge in the field.
[0052] Example 1.
[0053] Ingredients: 100kg Xinjiang apples (winter fruits), 30kg peaches, 30kg winter dates, 36kg Hami melon, 4kg egg white.
[0054] The specific steps are as follows:
[0055] (1) After washing the apples, the washed apples are cooked at 180° C. for 3 h, and then pulped to separate the skin and seeds, thereby obtaining pulp 1.
[0056] Peaches, Hami melon (peeled and pulped), and winter dates were softened at 120° C. for 1 h, and then pulped to separate the skin and seeds to obtain pulp 2.
[0057] Mix 1-2 portions of fruit pulp and grind them through a colloid mill to obtain fruit paste.
[0058] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-covered with oil-absorbing paper), bake it at 65°C for 36 hours, demould it, and prepare the semi-finished product.
[0059] (3) stacking the semi-finished products twice (total 3 layers), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 20° C. for 36 hours, cutting and packaging to obtain fluffy fruit cakes.
[0060] Example 2.
[0061] Ingredients: 100kg Xinjiang apples (winter fruit), 21kg strawberries, 21kg raspberries, 21kg apricots, 21kg cherries, 16kg egg white.
[0062] The specific steps are as follows:
[0063] (1) Wash apples, strawberries, raspberries, apricots and cherries.
[0064] The washed apples were cooked at 100°C for 3.5 hours, and then pulped with strawberries and raspberries to separate the skins and seeds, thereby obtaining pulp 1.
[0065] Soften apricots and cherries at 180°C for 0.5 h, and beat to separate the skin and seeds to obtain pulp 2.
[0066] Mix 1-2 portions of fruit pulp and grind them through a colloid mill to obtain fruit paste.
[0067] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-covered with oil-absorbing paper), bake it at 90°C for 24 hours, demould it, and prepare the semi-finished product.
[0068] (3) stacking the semi-finished products twice (total 3 layers), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 30° C. for 20 h, cutting and packaging to obtain fluffy fruit cakes.
[0069] Example 3.
[0070] Ingredients: 100kg Xinjiang apples (winter fruits), 30kg prunes, 30kg pears (soft pears), 30kg quinces, 10kg egg white.
[0071] The specific steps are as follows:
[0072] (1) Wash apples, prunes, pears (soft pears), and quinces.
[0073] The washed apples were cooked at 150°C for 3.3 h, and then pulped with prunes to separate the skin and seeds, thereby obtaining pulp 1.
[0074] The quinces were softened at 180°C for 3.5 h, and pulped to separate the skin and seeds to obtain pulp 2.
[0075] Soft pears were softened at 100°C for 1 h, and pulped to separate the skin and seeds to obtain pulp 3.
[0076] Mix the fruit pulps 1-3 and grind them through a colloid mill to obtain fruit paste.
[0077] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-laid with oil-absorbing paper in the mold), bake it at 80°C for 28 hours, and demould it to obtain a semi-finished product.
[0078] (3) stacking the semi-finished products twice (total 3 layers), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 25° C. for 28 h, cutting and packaging to obtain fluffy fruit cakes.
[0079] Example 4.
[0080] Ingredients: 90kg Xinjiang apples (winter fruits), 35kg peaches, 10kg lemons, 25kg pears, 25kg Hami melon (slightly raw), 15kg egg white, 5kg white sugar, and 1kg honey.
[0081] The specific steps are as follows:
[0082] (1) Wash apples, peaches, lemons, pears, and cantaloupe (peel and remove pulp).
[0083] The washed apples were cooked at 160° C. for 3 h, and then pulped to separate the skin and seeds, thereby obtaining pulp 1.
[0084] Soften lemon and pear (Bartlett pear) at 160°C for 1 h, beat to separate the skin and seeds, and obtain pulp 2.
[0085] Soften peaches and cantaloupe at 160°C for 0.5 h, beat to separate the skin and seeds, and obtain pulp 3.
[0086] Mix 1-3 portions of fruit pulp, add sugar and honey, and grind through a colloid mill to obtain fruit paste.
[0087] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-laid with oil-absorbing paper in the mold), bake it at 70°C for 30 hours, and demould it to obtain a semi-finished product.
[0088] (3) stacking the semi-finished products twice (total 3 layers), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 26° C. for 24 h, cutting and packaging to obtain fluffy fruit cakes.
[0089] Example 5.
[0090] Ingredients: 110kg Xinjiang apples (winter fruit), 20kg strawberries, 20kg Hami melons, 20kg hawthorns, 25kg cherries, 5kg egg whites, 2kg white sugar, and 2kg brown sugar.
[0091] The specific steps are as follows:
[0092] (1) Wash apples, strawberries, cantaloupe (peel and remove pulp), hawthorns, and cherries.
[0093] The washed apples were cooked at 130° C. for 3 h, and then pulped with strawberries to separate the skin and seeds, thereby obtaining pulp 1.
[0094] Hami melon, hawthorn and cherry were softened at 130°C for 0.8 h, and pulped to separate the skin and seeds to obtain pulp 2.
[0095] Mix 1-2 portions of fruit pulp, add white sugar and brown sugar, and grind through a colloid mill to obtain fruit paste.
[0096] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-covered with oil-absorbing paper), bake it at 75°C for 32 hours, demould it, and prepare the semi-finished product.
[0097] (3) stacking the semi-finished products 3 times (4 layers in total), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 24° C. for 30 h, cutting and packaging to obtain fluffy fruit cakes.
[0098] Example 6.
[0099] Ingredients: 95kg Xinjiang apples (winter apples), 5kg egg white.
[0100] The specific steps are as follows:
[0101] (1) After washing the apples, cook them at 150°C for 3 hours, beat them to separate the skin and seeds, and then grind them into a paste using a colloid mill.
[0102] (2) Add egg white to the fruit paste, beat it, pour it into a mold (pre-covered with oil-absorbing paper), bake it at 80°C for 28 hours, demould it, and prepare the semi-finished product.
[0103] (3) stacking the semi-finished products 3 times (4 layers in total), applying the fruit paste prepared in step (1) on the overlapping parts, low-temperature drying at 25° C. for 30 h, cutting and packaging to obtain fluffy fruit cakes.
[0104] Example 7.
[0105] The fluffy fruit cakes prepared in Examples 1-6 were tested for sensory requirements and physicochemical indicators. The results are shown in Table 1-2.
[0106] Table 1 Sensory requirements
[0107]
[0108] Table 2 Physical and chemical indicators
[0109]
[0110]
[0111] Combined with Tables 1-2, the fruit cake prepared by the present invention has a fluffy organizational structure of cakes, slight browning phenomenon, and meets the requirements of GB7718, GB28050 and the Food Safety Law.
[0112] The above is only a preferred embodiment of the embodiment of the present invention, and does not impose any form of limitation on the embodiment of the present invention. Any simple modification, equivalent changes and modifications made to the above embodiment based on the technical essence of the embodiment of the present invention are still within the scope of the technical solution of the embodiment of the present invention.
Claims
1. A fluffy fruit cake, characterized in that: The fluffy fruit cake is prepared from the following raw materials in percentage by weight: 45-55wt% of apples, 42-48% of other fruits, and 2-8wt% of egg white.
2. The fluffy fruit cake according to claim 1, characterized in that: The other fruits are at least one of apple, strawberry, raspberry, peach, apricot, prune, winter jujube, lemon, hawthorn, pear, quince, cantaloupe and cherry.
3. The fluffy fruit cake according to claim 1, characterized in that: The fluffy fruit cake is prepared from the following raw materials in percentage by weight: 50 wt % of apples, 42-48 wt % of other fruits, and the rest being supplemented by egg white to 100 wt %.
4. The fluffy fruit cake according to claim 1, characterized in that: The fluffy fruit cake also includes sugar substances, and the amount of sugar substances does not exceed 5wt% of the total amount of apples, other fruits and egg whites.
5. The fluffy fruit cake according to claim 4, characterized in that: The sugar substance is at least one of white sugar, brown sugar and honey.
6. The method for preparing the fluffy fruit cake according to any one of claims 1 to 5, characterized in that: The preparation method comprises the following steps: (1) cooking the washed apples at 100-180° C. for 2-3 hours, beating the apples to separate the skin and seeds, and obtaining a fruit pulp 1; and grinding the fruit pulp 1 with a colloid mill to obtain a fruit paste; The non-pulp fruits among other fruits are softened at 100-180° C. for 0.5-3.5 hours, then pulped to separate the skin and seeds, and then mixed with the pulp 1 and ground by a colloid mill; Fruit pulp is added during the pulping process; (2) adding egg white to the fruit paste, beating it, pouring it into a mold, baking it at a low temperature, and demoulding it to obtain a semi-finished product; (3) stacking the semi-finished products, applying the fruit paste on the overlapping parts, drying at low temperature, cutting and packaging to obtain the fluffy fruit cake.
7. The preparation method according to claim 6, characterized in that: In the step (1), the cooking time of the apples is 2-3 hours.
8. The preparation method according to claim 6, characterized in that: In the step (2), the low-temperature baking temperature is 65-90° C. and the time is 24-36 hours.
9. The preparation method according to claim 6, characterized in that: In the step (3), the low-temperature drying temperature is 20-30°C and the time is 20-36h.
10. The preparation method according to claim 6, characterized in that: The sugar substance is added after the colloid mill is used for pulping and stirred evenly.