Composite haw jelly and preparation method thereof
By improving the composition and preparation method of hawthorn cake, and combining ingredients such as red mushrooms, tomato juice, and erythritol, a high-nutrition, low-calorie, and low-sugar compound hawthorn cake has been prepared. This solves the problems of insufficient health benefits and low-calorie and low-sugar content in existing hawthorn cakes, achieving significant health benefits.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- XUZHOU UNIV OF TECH
- Filing Date
- 2023-10-10
- Publication Date
- 2026-04-14
AI Technical Summary
The existing hawthorn cakes still have room for improvement in terms of health benefits and low calories and sugar content, and cannot meet the increasingly higher demands of consumers.
By improving the composition of hawthorn cake to include hawthorn pulp, red mushrooms, white sugar, compound gel, citric acid, and calcium chloride, and combining it with a specific ratio of tomato juice and erythritol, a compound hawthorn cake was prepared. By utilizing the nutritional and functional properties of these ingredients, its health benefits and low-calorie and low-sugar characteristics were enhanced.
This hawthorn cake achieves high nutritional value, low calories, and low sugar content, and has significant health benefits, including antioxidant effects, improved cardiovascular health, cholesterol reduction, and enhanced immunity.
Smart Images
Figure CN121845152A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of hawthorn cake technology, specifically to a compound hawthorn cake and its preparation method. Background Technology
[0002] Hawthorn is rich in various vitamins, organic acids, flavonoids and minerals. It has the effects of relieving indigestion, astringing and stopping diarrhea, and promoting blood circulation. It also has the functions of dilating blood vessels, lowering blood pressure, and regulating blood lipids and cholesterol levels. Hawthorn is high in pectin, making it suitable for making hawthorn cake.
[0003] Hawthorn cakes are generally red or yellow in color, possessing a certain degree of chewiness and elasticity while having a rich hawthorn aroma. Compound hawthorn cakes are made by adding other health-promoting ingredients to the traditional hawthorn cake base, thus offering a wider range of benefits than traditional hawthorn cakes.
[0004] With the improvement of living standards, people are paying more and more attention to food and their requirements are gradually becoming higher. Taste is no longer the main factor in judging the quality of a food. Its rich nutritional components, health benefits, low calories and low sugar have gradually become the focus of people's attention. The health benefits and low calories and low sugar of hawthorn cake provided by existing technology still need to be improved. Therefore, relevant technology needs to be improved. Summary of the Invention
[0005] To address the problems existing in the prior art, the present invention provides a compound hawthorn cake and its preparation method. The compound hawthorn cake has high nutritional content and good health benefits, and is low in calories and sugar.
[0006] To achieve the above objectives, the present invention provides the following technical solution:
[0007] A compound hawthorn cake, the ingredients of which include the following parts by weight: 90-100 parts hawthorn pulp, 1.8-2.0 parts red mushroom, 27-30 parts white sugar, and 1.8-2.0 parts compound gel.
[0008] Preferably, the composite gel is prepared by mixing agar and xanthan gum in a mass ratio of 1.5:0.5.
[0009] Preferably, the hawthorn cake is composed of the following ingredients in parts by weight: 0.135-0.15 parts citric acid and 0.09-0.1 parts calcium chloride.
[0010] A method for preparing a compound hawthorn cake includes the following steps:
[0011] S1. Select high-quality hawthorns, uniform in size, plump and brightly colored fresh hawthorns and high-quality dried red mushrooms. Rinse the hawthorns and dried red mushrooms under running water. Set aside the dried red mushrooms after washing. Remove the stems and pits from the hawthorns.
[0012] S2. Add hawthorn to water and heat to soften for 5 minutes. Then pour the softened hawthorn into a blender, blend, and filter with a strainer. Cook the filtered hawthorn puree first, then add white sugar and red mushrooms and stir well. Simmer over low heat.
[0013] S3. During the slow simmering process, add the compound gel. After the compound gel dissolves, first add the calcium chloride solution, then add the citric acid solution. Prevent bubbles from forming during the simmering process. When the concentrated hawthorn puree is scooped up with a silicone spatula and falls in a flat sheet, the end point has been reached.
[0014] S4. Pour the cooked hawthorn puree into a mold, put the hawthorn cake in an oven to dry, and wait until the hawthorn cake solidifies and is no longer sticky. After the hawthorn cake cools down, cut it into pieces in a 3:4 ratio and vacuum pack it.
[0015] Preferably, the hawthorn cake is composed of 18-20 parts tomato juice, which is added together with white sugar and red mushrooms.
[0016] Preferably, the hawthorn cake is composed of 9-10 parts of erythritol, which is added together with white sugar and red mushrooms.
[0017] Preferably, in step S1, after removing the pits from the hawthorn, the hawthorn is soaked in an isoascorbic acid solution with a mass fraction of 0.08 for 3 minutes and then drained.
[0018] Preferably, in step S3, the calcium chloride solution is prepared by mixing calcium chloride and water at a mass ratio of 1:50, and the citric acid solution is prepared by mixing citric acid and water at a mass ratio of 1:50.
[0019] The beneficial effects of this invention are as follows:
[0020] Hawthorn berries are rich in flavonoids and vitamin C. Flavonoids have antioxidant, lipid-lowering, and vasodilatory effects, which can improve cardiovascular function, increase nitric oxide production in vascular endothelial cells, thereby helping to dilate blood vessels and lower blood pressure. Red mushrooms contain protein, carbohydrates, minerals, vitamins B, D, and E, essential amino acids, polysaccharides, and various trace elements essential to the human body, such as copper, zinc, iron, and manganese. They also have the effects of improving immunity, anti-oxidation, improving cardiovascular health, anti-fatigue, and cancer prevention. Tomatoes are a nutritious vegetable-fruit, whose main components include water, carbohydrates, protein, fat, fiber, vitamins, and minerals. They not only contain abundant vitamin C and carotene, but also large amounts of antioxidants such as lycopene and lycopene, offering numerous health benefits.
[0021] Erythritol is a low-calorie sweetener that has the same sweetness as regular sugar, but it does not affect blood sugar levels or cause dental problems like sugar. Erythritol is beneficial to the gut microbiota, reducing the growth of certain pathogens; it can also lower cholesterol levels and improve cardiovascular health.
[0022] As the proportion of agar in the composite gel decreased and the proportion of xanthan gum increased, the sensory score of the hawthorn cake reached its highest value when the agar addition was 1.5% and the xanthan gum addition was 0.5%, and then showed a downward trend. When the xanthan gum addition was 0%, the hawthorn cake was too hard and difficult to chew; while when the agar addition was 0%, the hawthorn cake was too soft, difficult to shape, and lacked chewiness. However, when the composite gel addition was 1.5% agar + 0.5% xanthan gum, the hawthorn cake had a moderate firmness, a full shape, and did not stick to the teeth.
[0023] As shown in the diagram.
[0024] Figure 1 A statistical table showing the effect of tomato juice addition on the color difference of hawthorn cake;
[0025] Figure 2 The effect of tomato juice addition on the sensory evaluation of hawthorn cake quality is shown in the figure.
[0026] Figure 3 Statistical table showing the effect of red mushroom addition on the quality of hawthorn cake;
[0027] Figure 4 The effect of the amount of red mushroom added on the sensory score of hawthorn cake quality is shown in the figure.
[0028] Figure 5 Table showing the effect of added white sugar on the color difference of hawthorn cake;
[0029] Figure 6 The effect of added white sugar on the sensory evaluation of hawthorn cake quality is shown in the figure.
[0030] Figure 7 Table showing the effect of erythritol addition on the color difference of hawthorn cake;
[0031] Figure 8 The effect of erythritol addition on the sensory score of hawthorn cake quality is shown in the figure.
[0032] Figure 9 Table showing the effect of citric acid addition on the color difference of hawthorn cake;
[0033] Figure 10 The effect of citric acid addition on the sensory evaluation of hawthorn cake quality is shown in the figure.
[0034] Figure 11 The effect of the ratio of agar to xanthan gum in the composite gel on the quality of hawthorn cake is shown in the figure.
[0035] Figure 12 This is a comparison chart of the free radical scavenging rates of the compound hawthorn cake obtained in this invention and commercially available hawthorn cake. Detailed Implementation
[0036] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0037] Example 1:
[0038] A compound hawthorn cake is made from the following ingredients in the following proportions: 90 parts hawthorn pulp, 1.8 parts red mushroom, 27 parts white sugar, 1.8 parts compound gel, 0.135 parts citric acid, 0.09 parts calcium chloride, 18 parts tomato juice and 9 parts erythritol.
[0039] The composite gel is prepared by mixing agar and xanthan gum in a mass ratio of 1.5:0.5.
[0040] The preparation method of compound hawthorn cake includes the following steps:
[0041] S1. Select high-quality hawthorns, uniform in size, plump and brightly colored fresh hawthorns and high-quality dried red mushrooms. Rinse the hawthorns and dried red mushrooms under running water. Wash the dried red mushrooms and set aside. Remove the stems and pits from the hawthorns. Then soak the hawthorns in a 0.08% isoascorbic acid solution for 3 minutes and drain the water.
[0042] S2. Add hawthorn to water and heat to soften for 5 minutes. Then pour the softened hawthorn into a blender, blend, and filter with a strainer. Cook the filtered hawthorn puree first, then add white sugar, red mushrooms, tomato juice, and erythritol and stir well. Simmer over low heat.
[0043] S3. During the slow simmering process, add the compound gel. After the compound gel dissolves, first add the calcium chloride solution, then add the citric acid solution. Prevent bubbles from forming during the simmering process. When the concentrated hawthorn puree is scooped up with a silicone spatula and falls in a flat sheet, the end point has been reached.
[0044] The calcium chloride solution is prepared by mixing calcium chloride and water at a mass ratio of 1:50, and the citric acid solution is prepared by mixing citric acid and water at a mass ratio of 1:50.
[0045] S4. Pour the cooked hawthorn puree into a mold, put the hawthorn cake in an oven to dry, and wait until the hawthorn cake solidifies and is no longer sticky. After the hawthorn cake cools down, cut it into pieces in a 3:4 ratio and vacuum pack it.
[0046] Example 2:
[0047] A compound hawthorn cake is made from the following ingredients in the following proportions: 100 parts hawthorn pulp, 2.0 parts red mushroom, 30 parts white sugar, 2.0 parts compound gel, 0.15 parts citric acid, 0.1 parts calcium chloride, 20 parts tomato juice and 10 parts erythritol.
[0048] The composite gel is prepared by mixing agar and xanthan gum in a mass ratio of 1.5:0.5.
[0049] The preparation method of compound hawthorn cake includes the following steps:
[0050] S1. Select high-quality hawthorns, uniform in size, plump and brightly colored fresh hawthorns and high-quality dried red mushrooms. Rinse the hawthorns and dried red mushrooms under running water. Wash the dried red mushrooms and set aside. Remove the stems and pits from the hawthorns. Then soak the hawthorns in a 0.08% isoascorbic acid solution for 3 minutes and drain the water.
[0051] S2. Add hawthorn to water and heat to soften for 5 minutes. Then pour the softened hawthorn into a blender, blend, and filter with a strainer. Cook the filtered hawthorn puree first, then add white sugar, red mushrooms, tomato juice, and erythritol and stir well. Simmer over low heat.
[0052] S3. During the slow simmering process, add the compound gel. After the compound gel dissolves, first add the calcium chloride solution, then add the citric acid solution. Prevent bubbles from forming during the simmering process. When the concentrated hawthorn puree is scooped up with a silicone spatula and falls in a flat sheet, the end point has been reached.
[0053] The calcium chloride solution is prepared by mixing calcium chloride and water at a mass ratio of 1:50, and the citric acid solution is prepared by mixing citric acid and water at a mass ratio of 1:50.
[0054] S4. Pour the cooked hawthorn puree into a mold, put the hawthorn cake in an oven to dry, and wait until the hawthorn cake solidifies and is no longer sticky. After the hawthorn cake cools down, cut it into pieces in a 3:4 ratio and vacuum pack it.
[0055] Comparative Example 1:
[0056] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the amount of tomato juice added was 20% based on 100% hawthorn pulp weight, while in this comparative example, other factors remained unchanged, and the amount of tomato juice added was 15%, 17.5%, 22.5%, and 25%. The color difference and sensory evaluation of the finished product were measured to determine the optimal proportion of tomato juice. The results are shown in […]. Figure 1 Statistical tables and Figure 2 The 20% addition corresponds to Example 2.
[0057] Depend on Figure 1 It is evident that the amount of tomato juice added has a significant impact on the color difference of hawthorn cake. Using 0% tomato juice as a baseline, when the tomato juice addition is below 20%, L*, a*, and b* show a slightly smaller increase, resulting in a whitish color for the hawthorn cake. When the tomato juice addition is above 20%, L*, a*, and b* show a larger increase, leading to a noticeably darker and redder color for the finished hawthorn cake. A 20% tomato juice addition is considered the optimal condition, resulting in a bright red color for the hawthorn cake without appearing dull.
[0058] Depend on Figure 2 It is evident that the amount of tomato juice added has a certain impact on the quality of hawthorn cake. The sensory score increases with the increase of tomato juice addition, reaching its peak at 20%, at which point the hawthorn cake has a rich fruity flavor and a balanced sweet and sour taste. When the amount of tomato juice added is less than 20%, the hawthorn cake has a milder tomato flavor and a sweeter taste; when the amount of tomato juice added is more than 20%, the tomato flavor is stronger, the taste is sour and astringent, and the chewiness is not obvious. This indicates that an addition of 20% tomato juice is the optimal condition.
[0059] Comparative Example 2:
[0060] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the amount of red mushroom added was 2% based on 100% hawthorn pulp weight, while in this comparative example, other factors remained unchanged, and the amount of red mushroom added was 1%, 3%, 4%, and 5%. The color difference and sensory evaluation of the finished product were measured to determine the optimal ratio of red mushroom, and the results are shown in […]. Figure 3 Statistical tables and Figure 4 The 2% addition corresponds to Example 2.
[0061] Depend on Figure 3 It can be seen that, using 0% red mushroom addition as the white board, L*, a*, and b* are all significantly affected by the amount of red mushroom added. When the amount of red mushroom added is higher than 2%, the degree of darkness, redness, and blueness of the finished hawthorn cake increases significantly; when the amount of red mushroom added is between 1% and 2%, the degree of darkness, redness, and blueness of the finished hawthorn cake is smaller. This indicates that the effect of red mushroom addition below 2% on the color difference of the finished hawthorn cake is relatively small, therefore, choosing an addition amount of red mushroom below 2% is the optimal condition.
[0062] Depend on Figure 4 It can be seen that the sensory score was highest when the amount of red mushroom added was 2%. When the amount of red mushroom added was less than 2%, the chewiness of the red mushroom particles was not obvious, and the flavor of red mushroom was weak, masked by the flavor of hawthorn; while when the amount of red mushroom added was more than 2%, the chewiness of red mushroom was too obvious, and the flavor of red mushroom was too strong, affecting the flavor of the hawthorn cake itself. This indicates that the optimal condition is when the amount of red mushroom added is 2%.
[0063] Comparative Example 3:
[0064] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the amount of white sugar added was 30% based on 100% hawthorn pulp weight, while in this comparative example, other factors remained unchanged, and white sugar was added at 20%, 25%, 35%, and 40% respectively. The color difference and sensory evaluation of the finished products were measured to determine the optimal ratio of white sugar. The results are shown in […]. Figure 5 Statistical tables and Figure 6 The 30% addition corresponds to Example 2.
[0065] like Figure 5 As shown, using a 20% sugar content as a baseline, the higher the sugar content, the larger L* and b* values, resulting in a more yellowish and less whitish hawthorn cake. When the sugar content is below 30%, the hawthorn cake is whitish with a slight yellow tint; when the sugar content is above 30%, the hawthorn cake is whitish with a significantly increased yellow tint, resulting in a noticeable color difference. This indicates that a 30% sugar content is the optimal condition.
[0066] like Figure 6 As shown, the amount of white sugar added has a significant impact on the quality of the finished hawthorn cake. Its sensory score increases with increasing white sugar content, reaching a maximum at 30%, and then declines. When the white sugar content is below 30%, the hawthorn cake is soft, difficult to shape, and has a sour and astringent taste, with a collapsed appearance and a pasty texture. When the white sugar content is above 30%, although the hawthorn cake has no obvious defects in appearance, it is too sweet, masking the original flavor and taste of the hawthorn cake. This indicates that a white sugar content of 30% is the optimal condition.
[0067] Comparative Example 4:
[0068] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the amount of erythritol added was 10% based on 100% hawthorn pulp weight, while in this comparative example, other factors remained unchanged, and erythritol was added at 5%, 7.5%, 12.5%, and 15% respectively. The color difference and sensory evaluation of the finished product were measured to determine the optimal ratio of erythritol. The results are shown in […]. Figure 7 Statistical tables and Figure 8 The 10% addition corresponds to Example 2.
[0069] like Figure 7 As shown, the amount of erythritol added has a certain impact on color difference. Using a sample with 0% erythritol as the white board, the values of L*, a*, and b* all changed to some extent as the amount of erythritol added increased. When the amount of erythritol added was below 10%, the changes in these values were relatively small. For hawthorn cake, when the amount of erythritol added was above 10%, L* and b* increased significantly, resulting in a whiter, more yellowish, and paler color. Therefore, a 10% erythritol addition was selected as the optimal condition.
[0070] like Figure 8 As shown, the amount of erythritol added has a significant impact on the quality of hawthorn cake. The sensory score of hawthorn cake decreases as the amount of erythritol added increases. When the amount of erythritol added is less than 10%, the sensory score decreases less, and the impact of erythritol on the taste of hawthorn cake is relatively small. When the amount added is more than 10%, the sensory score decreases significantly, and the hawthorn cake becomes sweeter and has a weaker hawthorn flavor.
[0071] Comparative Example 5:
[0072] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the amount of citric acid added was 0.15% based on 100% hawthorn pulp weight, while in this comparative example, other factors remained unchanged, and citric acid was added at 0.05%, 0.1%, 0.2%, and 0.25% respectively. The color difference and sensory evaluation of the finished product were measured to determine the optimal ratio of citric acid. The results are shown in […]. Figure 9 Statistical tables and Figure 10 The addition amount of 0.15% corresponds to Example 2.
[0073] like Figure 9 As shown, the amount of citric acid added had no significant effect on the color difference of hawthorn cake. Using 0% citric acid as a white sample, the L*, b*, and a* values did not change significantly with increasing citric acid content. Therefore, 0.15% citric acid was selected as the optimal addition level.
[0074] like Figure 10As shown, the amount of citric acid added has a certain impact on the quality of hawthorn cake. When the amount of citric acid added is 0.15%, the sensory score reaches its peak, at which point the acidity is suitable and the taste is clear and crisp. When the amount added is less than 0.15%, the taste of hawthorn cake is bland and sweet. When the amount added is greater than 0.15%, the taste of hawthorn cake begins to be sour and astringent.
[0075] Comparative Example 6:
[0076] A compound hawthorn cake, differing from Example 2 only in that: in Example 2, the compound gel, based on 100% hawthorn pulp weight, was prepared from 1.5% agar and 0.5% xanthan gum; while in this comparative example, other factors remained unchanged, and the addition ratios of agar and xanthan gum in the compound gel were 2%+0%, 1%+1%, 0.5%+1.5%, and 0%+2%, respectively. The texture and sensory evaluation of the finished product were measured to determine the optimal ratio of the compound gel. The results are shown in […]. Figure 11 The addition amount of 1.5% + 0.5% corresponds to Example 2.
[0077] like Figure 11 As shown, the ratio of agar to xanthan gum in the composite gel can affect the quality of hawthorn cake. With decreasing agar content and increasing xanthan gum content in the composite gel, the sensory score of the finished hawthorn cake reached its highest value when the agar addition was 1.5% and the xanthan gum addition was 0.5%, and then showed a downward trend. When the xanthan gum addition was 0%, the finished hawthorn cake was too hard and difficult to chew; while when the agar addition was 0%, the finished hawthorn cake was too soft, difficult to shape, and lacked chewiness. However, when the composite gel addition was 1.5% agar + 0.5% xanthan gum, the finished hawthorn cake had a moderate firmness, a full shape, and did not stick to the teeth. This indicates that the composite gel ratio of 1.5% agar + 0.5% xanthan gum is the optimal condition.
[0078] Comparative Example 7:
[0079] The DPPH scavenging rate between the compound hawthorn cake obtained in this invention and commercially available hawthorn cake was tested, and the results are as follows: Figure 12 As shown, the average DPPH scavenging rate of commercially available hawthorn cakes is 45.89%, while the DPPH scavenging rate of the compound hawthorn cake developed in this experiment reaches 89.41%, which is better than that of commercially available hawthorn cakes and is feasible.
[0080] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. A compound hawthorn cake, characterized in that, The hawthorn cake is composed of the following ingredients in parts by weight: 90-100 parts hawthorn pulp, 1.8-2.0 parts red mushroom, 27-30 parts white sugar, 1.8-2.0 parts compound gel.
2. The compound hawthorn cake according to claim 1, characterized in that, The composite gel was prepared by mixing agar and xanthan gum in a mass ratio of 1.5:0.
5.
3. The compound hawthorn cake according to claim 2, characterized in that, The hawthorn cake is composed of the following ingredients in parts by weight: 0.135-0.15 parts citric acid and 0.09-0.1 parts calcium chloride.
4. A method for preparing compound hawthorn cake according to any one of claims 1-3, characterized in that, The preparation method includes the following steps: S1. Select high-quality hawthorns, uniform in size, plump and brightly colored fresh hawthorns and high-quality dried red mushrooms. Rinse the hawthorns and dried red mushrooms under running water. Set aside the dried red mushrooms after washing. Remove the stems and pits from the hawthorns. S2. Add hawthorn to water and heat to soften for 5 minutes. Then pour the softened hawthorn into a blender, blend, and filter with a strainer. Cook the filtered hawthorn puree first, then add white sugar and red mushrooms and stir well. Simmer over low heat. S3. During the slow simmering process, add the compound gel. After the compound gel dissolves, first add the calcium chloride solution, then add the citric acid solution. Prevent bubbles from forming during the simmering process. When the concentrated hawthorn puree is scooped up with a silicone spatula and falls in a flat sheet, the end point has been reached. S4. Pour the cooked hawthorn puree into a mold, put the hawthorn cake in an oven to dry, and wait until the hawthorn cake solidifies and is no longer sticky. After the hawthorn cake cools down, cut it into pieces in a 3:4 ratio and vacuum pack it.
5. The method for preparing the compound hawthorn cake according to claim 4, characterized in that, The hawthorn cake is made up of 18-20 parts tomato juice, which is added together with white sugar and red mushrooms.
6. The method for preparing the compound hawthorn cake according to claim 5, characterized in that, The hawthorn cake is made up of 9-10 parts erythritol, which is added together with white sugar and red mushrooms.
7. The method for preparing the compound hawthorn cake according to claim 6, characterized in that, In step S1, after removing the pits from the hawthorn, the hawthorn is soaked in a 0.08% isoascorbic acid solution for 3 minutes and then drained.
8. The method for preparing the compound hawthorn cake according to claim 6, characterized in that, In step S3, the calcium chloride solution is prepared by mixing calcium chloride and water at a mass ratio of 1:50, and the citric acid solution is prepared by mixing citric acid and water at a mass ratio of 1:50.