170 results about "Fruit cake" patented technology

The invention relates to a production method of roxburgh rose fruit cake which comprises the following raw materials by weight percent: 35 percent of roxburgh rose fruit pulp, 15 percent of wild papaya, 5 percent of cherokee rose fruit pulp, 25 percent of glucose, 15 percent of white granulated sugar, 3 percent of agar, 1.9 percent of citric acid and 0.01 percent of sodium isoascorbate. The fruit pulp is prepared by selecting the raw materials, preparing the materials, dissolving sugar, filtering, decocting at low temperature, cooling and shaping, slicing and arranging on a disk, air flow drying at low temperature, packing and putting into warehouse. The product of the invention has unique flavor and flexible and brittle texture, is sweet, sour, smooth and delicious, improves organism functions, enhances antioxidant capacity, removes waste excretion in an organism, is a special health snack food containing abundant vitamin C and various nutrients, and has better market competitive strength.

A processing method of a blueberry fruit cake comprises the following steps: (1) making a blueberry pulp; (2) feeding raw materials according to the production formula of the blueberry fruit cake; (3) dissolving pectin: dry mixing pectin and white granulated sugar and dissolving the mixture in hot water at the temperature of more then 80 DEG C, and shearing and dissolving the pectin at a high speed; (4) boiling: uniformly mixing the blueberry pulp and a starch syrup in a jacketed kettle, boiling the mixture to an uniform state, adding the dissolved pectin in step (3) into the mixture, boiling the mixture until the content of the soluble solids is 70-85%, adding an acidity regulator and a flavor, uniformly mixing the mixture, and evening the mixture in a flat pan or directly injecting the mixture into a mold, and directly cooling the mixture without drying, until the fruit cake is shaped; (5) packaging and checking up the blueberry fruit cake. The pectin suitable for the blueberry is used as the gallant, and a delicious taste is endowed with the blueberry fruit cake, and the problem of the prior art that the blueberry fruit cake cannot be produced by the traditional gallant such as agar, is solved. By the cooperation of the formula and technology, the traditional drying technology is changed into a technology without drying, the energy consumption is reduced, and the blueberry fruit cake is easy to store, carry and eat.

The invention provides a mulberry fruit cake which is characterized by being prepared from the following raw materials by weight percent: 20-30% of mulberry juice, 30-50% of white granulated sugar, 1-4% of pectin, 15-35% of starch syrup, 1-3% of citric acid, 0.1-0.3% of sodium citrate and 0.05-0.1% of sodium tripolyphosphate. The mulberry fruit cake is a mulberry food between jelly and soft sweet, is smooth in appearance, fine and smooth in mouth feeling and high in resilience, and effectively maintains the nutrient compositions of mulberry.

The invention discloses a rosa roxburghii tratt fruit cake and a preparation method thereof. The rosa roxburghii tratt fruit cake is prepared from rosa roxburghii tratt fruit residue, water, cellulase, a composite gelling agent and a flavoring agent, wherein the composite gelling agent consists of chitosan and acidolysis starch. The method not only sufficiently utilizes the byproduct to avoid resource waste, but also gives full play to the nutrition healthcare value of fruit residue, wherein the rosa roxburghii tratt fruit residue is rich in crude fibers; and through the technical scheme adopted by the invention, the prepared cake product is orange red or brownish red, has uniformly distributed tiny particles of rosa roxburghii tratt fruit residue, obtains transparency and glossiness, rich flavor and specific smell of the raw rosa roxburghii tratt fruit, is moderate in acidity and softness and appropriate in elasticity and toughness, does not have rough mouthfeel, contains rich dietary fibers, has nutritional and healthcare effects, and is a leisure nutritional food suitable for various consumers.

The invention discloses a steamed fruit cake. The steamed fruit cake is mainly made from, by weight, 300-450 parts of eggs, 50-150 parts of fruit jam, 50-150 parts of cream, 50-100 parts of vegetable oil, 20-40 parts of emulsified oil, 200-270 parts of sweat flour, 130-200 parts of sugar, 10-20 parts of whole milk powder, 10-20 parts of cake oil, 3-10 parts of baking powder, 0.5-1 part of an enzyme preparation, 0.5-1.5 parts of gluconolactone, 0.1-1 part of xanthan gum, 20-35 parts of sorbitol and 10-30 parts of water for standby application. According to the technical scheme of the steamed fruit cake, an improved formula is nutrient and healthy; meanwhile, a hot processing production method of twice paste injecting is adopted to prevent sinking of the sandwich fruit jam; through a technology of combining steaming with baking, the steamed fruit cake is fresh in mouthfeel, not only has the sweet and soft taste of a steamed cake, but also has the delicious, fine and smooth taste of a baked cake, can be stored for a longer time and is not prone to be hardened.

The invention provides a method for developing fruit cakes by utilizing blueberry juice residual residues as a raw material. The method comprises the following steps: directly performing vacuum freezing chopping treatment on frozen blueberry residues without melting and pulping, accelerating the dissolution of active ingredients in a manner of combining ultrasonic emulsification treatment with proper heat treatment, wherein the manner replaces a traditional boiling process, performing high-pressure pasteurization, and finally cooling and molding. Part of macromolecular hydrophilic colloid is added before sterilization, and the gel strength and the shape maintenance are improved. The method is simple to operate, low in heat treatment strength and short in time, and repeated freeze thawing and high-strength heat treatment of a product are avoided. Therefore, the method has the advantages that the microbial pollution probability is low, the retention rate of the effective active ingredients is high, the sensory quality is excellent, the shape maintenance at the temperature of 37-42 DEG C is good and the like.

The present invention discloses a passiflora caerulea fruit skin pulp and a preparation method thereof and an application in the production of high-quality fruit cakes. The passiflora caerulea fruit skin in the cuticle are beat, subjected to pH value adjust, enzymolysis, enzyme inactivation and grinding process, which can successfully degrade large particles of stone cells in the fruit skin, solve the problem of ''tooth-cracking by dregs'' and can also fully release the natural pectin in the fruit skin tissue cells. The obtained fruit skin pulp can be used as a main raw material to prepare a sour and sweet fruit cake which is orange and semi-translucent, moderate in hardness and softness, and rich in flexibility and waxiness. The fruit cake is uniform in texture, smooth and delicate, mellow in fruit flavor, and a high-quality passiflora caerulea fruit skin fruit cake.

The invention relates to a fruitcake and its preparing process, wherein the raw materials include (by weight proportion) Ficus carica pulp 30-45%, rose calyx extract liquid 20-35%, cane sugar 20-35% and composite gum 1-5%.

The invention provides a cucurbita lily compound fruitcake composed of 20-22% of fresh cucurbita, 10-12% of fresh lily, 20-22% of white granulated sugar, 45%-50% of water, and 2-5% of a composite gelling agent. The composite gelling agent is formed by mixing of carrageenan, xanthan gum, guar gum and agar. The production process includes: selection of cucurbita and lily, cleaning, peeling and seed removal, segmentation and blanching, pulping and color protection, fruit pulp making, blending, boiling (at 95-100DEG C for 20min), plate pouring, cooling, demoulding, drying (at 40DEG C for 16h), and packaging, thus obtaining a finished product. The compound fruitcake has the raw material characteristics and nutrient composition of both cucurbita and lily, has the characteristics of delicate taste and moderate hardness, also is rich in dietary fiber, multiple amino acids, alkaloid, mineral substances and other nutrients, and well fills the current market gap.

The invention relates to a green plum fruit cake and a preparation method thereof, thus providing a deep processing novel food of plums. The green plum fruit cake is prepared by the following compositions in percentage by weight: 60-70 percent of green plum pulp, 28-38 percent of white sugar, 1-1.5 percent of carrageenan, 1-1.5 percent of agar and water. The preparation method comprises the steps of preparation of green plum piling, covering and fermentation at room temperature, washing and drying, pooling, sugaring and storing, fishing of green plum, denucleating, defibrination, addition of ingredients, braising, casting, drying, packaging so as to obtain finished products. The product is nutritious and rich, palatable, helps produce saliva and slakes thirst, and the preparation method is simple and easy to promote.

The invention provides a kiwi fruit fruitcake and a preparation method thereof. The kiwi fruit fruitcake comprises the following components in weight part: 30-40 parts of kiwi fruit juice, 20-40 parts of white granulated sugar, 1-4 parts of pectin, 15-30 parts of starch syrup, 1-3 parts of citric acid, and 0.1-0.3 part of sodium citrate. The preparation method comprises the steps of preparing materials, dissolving the pectin, decocting, moulding by casting and drying to prepare the kiwi fruit fruitcake. The kiwi fruit fruitcake provided by the invention is harder than jelly but softer than soft sweets, is bright in appearance and fine and smooth in taste, has excellent elasticity, and can effectively retain the nutritional ingredients of a kiwi fruit.

The present invention discloses a pineapple pumpkin fruit cake helping beauty treatment, and the pineapple pumpkin fruit cake helping to beauty treatment relates to the technical field of food processing, and mainly comprises pineapple, pumpkin, lean pork, fresh lotus root, buckwheat flour, almond flour, krill antarctique oil, mogroside, stevia rebaudiana leaf, common perilla, radix angelicae dahurioae, bletilla striata, agar, xanthan gum, sucrose, citric acid, vegetable oils and other ingredients. The pineapple pumpkin fruit cake helping beauty treatment is golden in color, semi-translucent, shiny, non-grainy, delicate in taste, appropriately sweet and sour, full in cake body, pliable, tough and elastic, does not stick teeth, and has a unique flavor of the raw materials, by addition of the lean pork, the fruit cake nutrition is increased, the fruit cake flavor is enhanced, by cooperated consumption with the pumpkin, the pineapple pumpkin fruit cake has the effects of strengthening the spleen and stomach and preventing diabetes, the fresh lotus root, almond and other ingredients also have the role of beauty treatment, and by cooperated consumption with the traditional Chinese medicines of common perilla, radix angelicae dahurioae, and the like, the pineapple pumpkin fruit cake helps to keep body healthy.

The invention relates to the field of drinks and foods, and in particular relates to a milk-fruit cake and a making method thereof. The milk-fruit cake comprises food additives and fruit pulp and is characterized by also comprising milk powder. The milk-fruit cake has the advantages that the milk-fruit cake is an innovation of the traditional fruit cake, and has the full-nutrition characteristic of milk (yoghourt) and also contains vitamins, trace elements and dietary fibers of fruits because of the addition of components of a milk product; through scientific matching of fruit and defatted milk or yoghourt, a novel fruit cake product is made, and is improved on the aspect of nutrient value, color, fragrance and taste; and the nutrients and the flavor of the fruit and the defatted milk or yoghourt are maximally remained, and especially the probiotics in the yoghourt are remained to a certain extent.

The invention provides a loquat and snow pear fruitcake which comprises, by mass percent: 10-30 % of maltose syrup, 5-15 % of fructose and glucose syrup, 20-30 % of loquat juice, 20-30 % of snow pear juice, 1-3 % of pectin, 0.2-0.8 % of a jelly coagulating agent, 0.1-0.4 % of agar, 0.1-0.3 % of sodium citrate, 0.05-0.2 % of malic acid, 0.2-0.5 % of citric acid, 0.1-0.3 % of maltodextrin and 0.05-0.1 % of sodium tripolyphosphate. The loquat and snow pear fruitcake is delicious in taste, and has efficacies of clearing away the lung-heat and moistening dryness, resolving phlegm, and relieving cough and asthma.

The invention discloses a fruit cake and a making method of the fruit cake. The fruit cake comprises the following raw materials including, by weight, 60-70 parts of self-raising flour, 10-20 parts of read bean flour, 10-20 parts of sweet potatoes, 10-20 parts of bananas, 20-30 parts of oranges, 10-20 parts of strawberries, 5-10 parts of carrots, 5-8 parts of chopped peanuts, 3-5 parts of chopped walnut kernels, 5-7 parts of wild jujubes, 5-8 parts of honey and 5-10 parts of eggs. The fruit cake is delicious and sweet in taste, rich in nutrition, low in sugar and low in fat.

The present invention provides a rose flower fruit cake which is characterized by being prepared from the following raw materials in mass percentage: rosa rugosa var. plena 10-20%, white granulated sugar 20-40%, high-ester pectin 1-4%, maltose syrup 15-30%, hibiscus sabdariffa powder 0.15-1%, citric acid 0.5-1%, sodium citrate 0.1-0.3%, sodium tripolyphosphate 0.05-0.1%, and water 10-20%. The rose flower fruit cake is a rose flower food between jellies and soft sweets, is smooth in appearance, delicious in taste, delicate in mouthfeel, is flexible, is easy to eat, and can effectively preserve the nutrients in rose flowers.

The invention discloses a roxburgh rose whole fruit cake and a preparation method thereof. The roxburgh rose whole fruit cake comprises the following components in percentage by mass: 10-30% of roxburgh rose original whole fruit pulp and 70-90% of distilled water, and the total mass percentage is 100%. By the total mass of the roxburgh rose original whole fruit pulp and the distilled water, the roxburgh rose whole fruit cake also comprises 15-30% of carrageenan, 15-30% of maltose and 1-5% of other auxiliary materials. Compared with traditional manufacturing processes, the preparation method ofthe roxburgh rose whole fruit cake of the invention not only effectively improves the utilization rate of the raw materials, reduces the production cost, but also improves the nutritional value and the organoleptic quality of the roxburgh rose fruit cake product.

The invention provides a preparation method of a mulberry fruit cake. The method has the advantages that nutritious substances of anthocyanin and the like in mulberries can be effectively preserved, and the prepared fruit cake has fine mouth feel and delicious taste. The preparation method comprises the steps that S1, fresh and ripe mulberries are selected, washed clean and drained; S2, the drained mulberries are ground into a fruit pulp by using a colloid mill and a homogenizer to allow the granularity of the prepared fruit pulp to be lower than 20 microns; S3, the ground fruit pulp is heatedand boiled for enzyme deactivation, and the ground fruit pulp remains static and is cooled; S4, the fruit pulp after enzyme deactivation is concentrated into a mulberry concentrated pulp; S5, the mulberry concentrated pulp and a sweetening agent are mixed and stirred to produce a semi-finished product fruit pulp, a compound cementitious agent is prepared by dissolving xanthan gum and agar using warm water, the compound cementitious agent is mixed with the semi-finished product fruit pulp, citrin, maltodextrin and potassium sorbate are added to prepare an auxiliary mulberry fruit cake pulp; S6, the auxiliary mulberry fruit cake pulp is cooked, stirring while cooking, after cooking, the auxiliary mulberry fruit cake pulp is poured and spread on the dish, drying at a low temperature after cooling shaping, and the mulberry fruit cake is prepared.

The invention discloses a novel lycium ruthenicum fruitcake and a processing method thereof. The novel lycium ruthenicum fruitcake comprises the following components in parts by weight: 5-10 parts of lycium ruthenicum fruit pulp, 30-40 parts of starch, 5-6 parts of pectin, 10-15 parts of white granulated sugar, 1-3 parts of an acid regulating agent, 0.1-0.5 part of spice and 30-40 parts of water, as well as 0.01-0.05 part of vitamin C which is added during the production process of the lycium ruthenicum fruit pulp so as to prevent the oxidization of effective ingredients during pulping process. The processing method comprises the following steps: (1) producing lycium ruthenicum fruit pulp; (2) preparing the materials; (3) dissolving the pectin; (4) mixing; and (5) cooking. The invention provides a novel eating mode of lycium ruthenicum, the novel lycium ruthenicum fruitcake is portable and nutritional and effective ingredients are easily absorbed, the damage of the effective ingredients during processing is reduced, the shelf life of the novel lycium ruthenicum fruitcake can be effectively prolonged due to addition of vitamin C.

The invention provides a spirulina fruit cake which is characterized by being prepared from the following raw materials by weight percent: 2-8% of spirulina, 40-55% of white granulated sugar, 1-4% of pectin, 25-40% of starch syrup, 0.5-2% of citric acid, 2-8% of malto dextrin, 0.01-0.03% of potassium sorbate, 0.1-0.3% of sodium citrate and 0.05-0.1% of sodium tripolyphosphate. The spirulina fruit cake is a spirulina food between jelly and soft sweet, is smooth in appearance, fine and smooth in mouth feeling and high in resilience, and is free from the fishy smell of the spirulina.

The invention relates to a process for manufacturing fruit cakes. The process comprises the following steps of: selecting eighty percent mature fresh fruits, cutting the surfaces of the fruits uniformly, putting the fruits with the cut surfaces into a storage box to perform curing, flattening the cured fruits through a model machine, then soaking the molded fruits into the prepared solution, baking the fruits at a high temperature to form fruit cakes after the fruits are soaked for certain time, finally drying the surfaces of the baked fruit cakes in the sun, and sealing and packing the fruitcakes. The process has the advantages that: peel and pulp are eaten together; and the fruit cakes have original flavor, keep most nutritional value components in the fresh fruits, have multiple tastes, high vitamin, high plant fiber components, high nutritional value and good taste, meet the eating requirement of people, are favorable for human health, meanwhile have long storage time and convenience for carrying and eating, and are favorable for popularization.

The invention belongs to the field of fruit and vegetable deep processing, and relates to an all persimmon fruit cake as well as a preparation method and quality detection thereof. The all persimmon fruit cake is characterized in that firstly the whole persimmons are taken as raw material, and are pulped and filtered, so as to obtain all persimmon primary pulp; secondly, the all persimmon primary pulp is ground through a colloid grinder; thirdly, a complex gum is prepared; fourthly, the all persimmon primary pulp is uniformly mixed with a sweetening agent, a sour agent and a gelatinizer and stirring uniformly; fifthly, pulp obtained is subjected to low-temperature mist spray, drying and demolding, so as to obtain all persimmon dry powder; sixthly, detection analysis is performed on the persimmon fruit cake from the aspects of on 13 items representing the sensory quality of the persimmon fruit cake. The all persimmon fruit cake has the advantages that four types of good gum are scientifically compounded, the limitation that traditional single gel can not meet requirements for hardness, viscidity, elasticity, chewiness, brightness, color and stability of products at the same time is overcome, and the persimmon fruit cake product which has the advantages of typical nutrition and flavor of persimmon, orange color, moderation in sweetness and acidity, outstanding flavor, good toughness and good hardness and does not adhere teeth is obtained. Meanwhile, a set of scientific quality detection method of the persimmon fruit cake is established.