36 results about "Rich 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 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 plum slice fruit cake and a preparation method thereof. The fruit cake is prepared from dried and wet plums, white granulated sugar, concentrated green plum juice, concentrated tomato sauce, hydrolyzed vegetable proteins, 3-heptyldihydro-5-methyl-2(3H)-furanone, malt syrup, FS466 modified starch, FS789 modified starch, soybean oil, seasoning powder I and water. According to the preparation method, the FS466 modified starch and FS789 modified starch are combined and used in the plum fruit cake to uniformly gelatinize and adsorb materials, the dried product does not have hard taste and a freeze thawing resisting effect. The plum slices produced by the method is subjected to a defoaming and vacuum drying process, so that the defect of more bubbles of traditional plum slices can be eliminated, the surface and internal tissues of products have uniform structures, and the process of drying and peeling has a lower damage rate.

The invention relates to a traditional Chinese medicine health-care fruit cake, and in particular, relates to the traditional Chinese medicine health-care fruit cake and a preparation method thereof.The traditional Chinese medicine health-care fruit cake is mainly composed of the following raw materials: donkey-hide gelatin, hazelnut, hawthorn, jujube, aloe, longan, chestnut, cashew nut, walnut,pine nut, wolfberry, codonopsis pilosula, radix angelica sinensis, prepared rhizome of rehmannia, white paeony root, white atractylodes rhizome, radix rehmanniae recen, black sesame, rock candy, honeyand grape wine. The invention provides the traditional Chinese medicine health-care fruit cake with good safety, good taste, strong efficacy and convenient taking; the formula is novel, fruits, nuts,traditional Chinese medicines and donkey-hide gelatin are organically combined, a new dosage form of donkey-hide gelatin is opened up, the scope of applicable crowd is expanded, and the product is ready to eat, convenient and delicious, and convenient to carry, transport and store; the traditional Chinese medicine health-care fruit cake can improve the body immunity, adjust internal secretion andsupplement nutrition, and is suitable for all people to eat.

The invention provides a rose-flavored seabuckthorn fruit cake and a preparation method thereof, and relates to the field of food. The rose-flavored seabuckthorn fruit cake is prepared according to the preparation method comprising the following steps: mixing a gelatinizing agent with water according to a ratio of 3/25 to 1/75, soaking for 2-4 hours to obtain sol water; mixing seabuckthorn fruits and rose with water according to a ratio of 1/1 to 7/15, boiling for 20-40 minutes, and pulping the seabuckthorn fruits and the rose which are boiled for 20-40 minutes to obtain pulp; adding a sweet substance, a sour agent and a food preservative into the pulp, boiling for 5-15 minutes while stirring, then adding the sol water, boiling for 1-5 minutes while stirring to obtain a mixed gel solution, performing hot pouring, cooling, moulding, and baking for 10-15 hours at 63-70 DEG C to obtain the rose-flavored seabuckthorn fruit cake. The rose-flavored seabuckthorn fruit cake keeps lots of nutrients of the seabuckthorn fruits, and is moderate in sourness and sweetness, prominent in flavor, non-sticking to teeth, delicate in taste and moderate in hardness.

The invention provides a dietary-fiber-rich farci cake which comprises fillings and a cake blank. The cake blank comprises, by weight, 20-26 parts of fresh eggs, 13-18 parts of salad oil, 25-30 partsof flour, 10-20 parts of flaxseed meal, 12-18 parts of white granulated sugar, 3-7 parts of sugar alcohol, 1-2 parts of cake oil, 1-2 parts of raising agents, 0.3-0.5 part of edible salt, 0.1-0.12 part of essence and 2-4 parts of cake modifying agents. The invention further provides a preparation method of the farci cake. According to the farci cake, the flaxseed meal partly replaces the flour toprepare the cake blank, the flaxseed meal and the cake modifying agents are compounded and used, the thickening stability of the cake modifying agents is enhanced, bonding properties of cake slurry are enhanced, supporting force of the cake slurry is improved, plasticity of the cake blank is improved, and the farci cake solves the problems that forming is difficult, and the fillings easily sink tothe bottom when the farci cake is made.

The invention belongs to the methods in the food beverage processing field, and concretely discloses a preparation method of selenium-rich fruit distilled liquor. The preparation method comprises the steps of producing selenium-rich fruits, picking and selecting, squeezing, carrying out temperature controlled fermentation, separating, clarifying, carrying out lactic acid fermentation, finely filtering, distilling for the first time, distilling for the second time, filtering, ageing and filling. According to the preparation method of the selenium-rich fruit distilled liquor provided by the invention, the selenium element content in the fruits are remarkably improved, then high-quality Baijiu is obtained through fermentation and distillation processes, various nutritional ingredients in the fruits and selenium element beneficial for a human body can be maximally retained in the obtained Baijiu, and the functional ingredient selenium element can be quickly and comprehensively absorbed by the human body. The preparation method is suitable for being applied to producing selenium-rich fruit Baijiu and selenium-rich health care wine.

The invention discloses a fruit cake and a making method of the fruit cake. The fruit cake comprises the following materials including, by weight, 50-80 parts of wheat flour, 70-100 parts of eggs, 30-50 parts of cream, 20-30 parts of honey, 3-7 parts of raisins, 50-80 parts of apples, 30-40 parts of pears, 30-40 parts of grapefruits and 20-30 parts of pineapples. The fruit cake is sour, sweet and delicious and rich in nutrition and has the functions of beautifying skin and maintaining beauty.

The invention discloses a selenium-rich fruit and vegetable fertilizer and a preparation method thereof. Materials for preparing the selenium-rich fruit and vegetable fertilizer comprise seaweed powder, straw powder, corn flour, urea, rice bran, yeast, spore, magnesium sulfide, zinc sulfate, selenium-rich ores, lime powder and ammonium sulfate. The fruit and vegetable fertilizer can be massively produced through adopting a traditional fruit and vegetable fertilizer production technology, the selected selenium-rich ores make the fruit and vegetable fertilizer rich in selenium, and the seleniumin the fruit and vegetable fertilizer can be absorbed by fertilized fruits and vegetables, so selenium-rich fruits and vegetables are very helpful to human bodies, can promote the proliferation of lymphocytes and the synthesis of antibodies and immunoglobulins, and have significant inhibition and protection effects on colon cancer, skin cancer, liver cancer, breast cancer and other cancers.

The invention discloses a frozen cream hawthorn fruit cake and a preparation method thereof. The cake includes 30-70% of hawthorn stuffing, 20-50% of wheat flour, 10-20% of butter, 0-10% of white granulated sugar, drinking water, whole milk powder and edible salt. The invention also provides a preparation method of the frozen cream hawthorn fruit cake. The object of the present invention is to provide the frozen cream hawthorn fruit cake which is long in shelf life and suitable for long-distance transportation.

The invention relates to a pine pollen-mixed fruit cake. The pine pollen-mixed fruit cake is made from, by weight, 76-80 parts of jam, 19-25 parts of pine pollen, 1-2 parts of a flavoring agent and 1-10 parts of a thickening agent, wherein the jam is a jam mixture made from strawberries, blueberries, grapes and roses, the flavoring agent is one or a mixture of a salty agent, a sweetening agent, a flavor enhancer, a sour agent and a spicy agent; the thickening agent is one or a mixture of agar, starch, carrageenin and konjac gum. The pine pollen-mixed fruit cake can relieve fatigue, enhance the physical strength, improve a digestive system, reduce constipation, improve sleep and improve the memory, a user can be fine and smooth in skin and florid in complexion, and the cake can be said to be prepared for women.

The invention provides a dried fruit cake and a making method thereof. The dried fruit cake comprises stuffing and wrappers, wherein the stuffing comprises the following components in parts by weight:20-50 parts of dried fruits, 8-20 parts of sorbet and 8-20 parts of winter melon paste; and the wrappers comprise the following components in parts by weight: 100 parts of flour, 5-15 parts of tomatosauce, 20-40 parts of liquid oil and 60-80 parts of white sugar. With a two-section baking manner, the baking temperature is controlled, so that the dried fruit cake can maintain nutrition of fruitsand can be preserved for more than 30 days under the condition that a preservative is not added.

The invention relates to a selenium-rich fruit-and-vegetable essence slice with a liver protecting function. The selenium-rich fruit-and-vegetable essence slice is prepared from the following raw materials by mass: 0.01 to 0.03% of plant selenoprotein, 12 to 16% of silybin extract, 25 to 29% of Radix Astragali extract, 19 to 23% of cucumber extract, 13 to 18% of wolfberry extract and 19 to 24% of selenium-rich green tea extract. Thus, the prepared slice is free of any antiseptic and prepared from extract of purely natural plants, protects the liver, supplements nutrients, lays a foundation for application of the slice in liver protection and daily maintenance, has no side-effect and adverse reaction and is cheap; a preparation method for the slice is simple and easily practicable; and through usage of modern preparation technology and an advanced quality control method, the prepared slice is safe and stable and has controllable quality.

The present invention aims to overcome defects in the prior art and provides a red date and preserved fruit cake with low sweetness, balanced nutrition and unique and natural tastes, and further provides a preparation method of the red date and preserved fruit cake. The red date and preserved fruit cake is characterized by comprising the following raw materials, in parts by mass: ingredients A: white sugar, water, whipping cream, and a proper amount of dried red dates and preserved fruits; and ingredients B: high-gluten flour, low-gluten flour, baking soda, white granulated sugar, butter and eggs. The red date and preserved fruit cake provided by the present invention overcomes disadvantages that the conventional cake is too sweet in taste and has an inharmonious mouthfeel after added with dried red dates and preserved fruits. The red date and preserved fruit cake is integrated with red dates, and therefore has the advantages of unique and delicious tastes and abundant nutriments.

The invention belongs to the technical field of biological medicine and food, and particularly relates to a selenium-rich fruit and vegetable effervescent tablet and a preparation method thereof. Theeffervescent tablet is prepared from, by weight, 10-40 parts of selenium-rich vegetable powder, 10-40 parts of selenium-rich malt flour and 5-20 parts of lily root flour. The research founds that theselenium-rich vegetable powder and the selenium-rich malt flour are taken as the raw materials to prepare the effervescent tablet, the crisp degree of the effervescent tablet does not meet the requirements of the pharmacopeia, it is accidentally found that the crisp degree of the lily root flour meets the requirements of the pharmacopoeia in the research. The effervescent tablet is a novel selenium-rich effervescent tablet obtained by studying the crisp degree on the basis of meeting the other quality requirements of the pharmacopoeia.