CN101861905A - Production method of roxburgh rose fruit cake - Google Patents

Production method of roxburgh rose fruit cake Download PDF

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Publication number
CN101861905A
CN101861905A CN200910102515A CN200910102515A CN101861905A CN 101861905 A CN101861905 A CN 101861905A CN 200910102515 A CN200910102515 A CN 200910102515A CN 200910102515 A CN200910102515 A CN 200910102515A CN 101861905 A CN101861905 A CN 101861905A
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CN
China
Prior art keywords
percent
production
roxburgh rose
rose fruit
low temperature
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Pending
Application number
CN200910102515A
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Chinese (zh)
Inventor
叶双全
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GUIZHOU SHANZHENBAO GREEN TECNOLOGY DEVELOPMENT Co Ltd
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GUIZHOU SHANZHENBAO GREEN TECNOLOGY DEVELOPMENT Co Ltd
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Application filed by GUIZHOU SHANZHENBAO GREEN TECNOLOGY DEVELOPMENT Co Ltd filed Critical GUIZHOU SHANZHENBAO GREEN TECNOLOGY DEVELOPMENT Co Ltd
Priority to CN200910102515A priority Critical patent/CN101861905A/en
Publication of CN101861905A publication Critical patent/CN101861905A/en
Pending legal-status Critical Current

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Abstract

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.

Description

The production method of roxburgh rose fruit cake
Technical field
The present invention relates to the technical field of food processing, relate in particular to the production method of roxburgh rose fruit cake.
Background technology
Utilize fruit to produce products such as preserved fruit, jelly, fruitcake in the prior art, various in style is a feast for the eyes, but also do not see the wild thorn pear fruit that utilizes on the south the Changjiang river generally growth, stauntonvine, the fruit of Cherokee rose product, do not see the report of like products yet for main material production.Single Roxburgh Rose Fruit is called " king of dimension C ", studies show that health cares such as having cancer-resisting, anti-aging radiation proof; Stauntonvine contains superoxide dismutase SOD, has function in delaying senility; Fruit of Cherokee rose fruit has the function of invigorating the kidney and stopping nocturnal emission with antidiarrheal, cures mainly hypertension, neurasthenic function.This invention utilizes the characteristics of their contained abundant vitamin Cs, pectin, superoxide dismutase SOD, for people provide product nutritious, unique flavor, unique edibility characteristic is not only arranged, and improve human physiological functions in addition, improve resistance, strengthen the effect of immunity.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of roxburgh rose fruit cake, its technical scheme is: main raw material(s): wild Single Roxburgh Rose Fruit, Single Roxburgh Rose Fruit are the rose families, and gul has another name called rosa roxburghii, (formal name used at school: ripening fruits RoSa roburghii Tratt).The wild fruit of Cherokee rose (formal name used at school: the ripening fruits of rose family gul RoSa Laerigata Michx).Stauntonvine (formal name used at school: the fruit of rose family Chaenomeles ohaenome LesSinensis), above-mentioned three kinds of fruits are made pulp respectively, percentage (%) by weight, supplementary material cooperation ratio batching is as follows:
Rosa roxburghii pulp 35, stauntonvine pulp 15, fruit of Cherokee rose pulp 5, glucose 25, white granulated sugar 15, agar 3, citric acid 1.9, sodium isoascorbate 0.01 with above-mentioned former auxilliary batching, molten sugar, filtration, low temperature boil, cooling and shaping, stripping and slicing balance, the distinguished and admirable drying of low temperature, package test, finished product warehouse-in.
Roxburgh rose fruit cake product, unique flavor, the quality that adopts the technical program to produce soft tough, sour-sweet tasty and refreshing, can improve function of human body, improve oxidation resistance, remove the body discarded object, and contain the characteristic health care leisure food of abundant dimension C and multiple nutrients, have the market competitiveness preferably.
Description of drawings
Fig. 1 is the process chart of the production method of roxburgh rose fruit cake of the present invention.
The specific embodiment
The production method of roxburgh rose fruit cake of the present invention, the specific embodiment, roxburgh rose fruit cake products material prescription: percentage (%) by weight:
Rosa roxburghii pulp 35, stauntonvine pulp 15, fruit of Cherokee rose pulp 5, glucose 25, white granulated sugar 15, agar 3, citric acid 1.9, sodium isoascorbate 0.01.
1, raw material is selected the system pulp
Select Single Roxburgh Rose Fruit, stauntonvine, Fructus Fructus Rosae Laevigatae, rejecting that worm, rotten fruit are arranged, respectively above-mentioned three kinds of fruits are made into pulp.
2, batching: the cooperation ratio in above-mentioned prescription adds in the stainless-steel pan, and the raw material of weight below 50 grams measures with balance, and weight is measured with electronic scale at the raw material of 100-1000 gram; The raw material of weight more than 1000 grams measures with platform balance.
3, molten sugar: add in the stainless-steel pan by metered proportions white granulated sugar, glucose, be heated to boiling, keep 10min all to dissolve to white granulated sugar.
4, filter: the liquid glucose that will dissolve is poured in the filter screen and is filtered, and gets liquid glucose.
5, low temperature boils: three kinds of fruit oars are mixed in proportion, and liquid glucose, agar and other above-mentioned auxiliary materials mix to fuse mutually uses moderate heat infusion, infusion temperature to be controlled at about 60-80 ℃, and stir on infusion limit, limit, about 20-25 minute infusion time.
6, cooling and shaping: the miscible sugar that will endure is ladled out uniformly in being placed with the stainless steel typing dish of mould, makes fruit expect mixed sugar liquid in die for molding, leaves standstill cooling about 15 minutes.
7, stripping and slicing balance: the sugared cake piece that will cool off takes out from mould, is placed in the drip pan, can not inter-adhesively be convenient to oven dry between every fritter sugar cake.
8, the distinguished and admirable drying of low temperature, the drying room temperature is controlled at 40-42 ℃, opens hydrofuge equipment and fan, toasts about 72 hours, and redundant moisture is gone in evaporation.
9, packing: will dry by the fire good sugar and wrap wafer, and be placed on and pack on the automatic packaging machine, packing machine horizontal sealing temperature is controlled at 90 ± 2 ℃, and vertical envelope temperature is controlled at 120 ± 2 ℃.
10, check warehouse-in: the product individual packaging that is up to the standards, the pack vanning, the finished product after the packing should be kept in the dry shady and cool storehouse.

Claims (4)

1. the production method of a roxburgh rose fruit cake, it is characterized in that: its products material proportioning cooperates as follows by weight percentage:
Rosa roxburghii pulp 35, stauntonvine pulp 15, fruit of Cherokee rose pulp 5, glucose 25, white granulated sugar 15, agar 3, citric acid 1.9, different dimension C receive 0.01, select through raw material and to make that pulp, batching, molten sugar, filtration, low temperature boil, cooling and shaping, stripping and slicing balance, the distinguished and admirable drying of low temperature, the packing warehouse-in.
2. according to the production method of the roxburgh rose fruit cake of claim 1, it is characterized in that: the temperature of low temperature infusion is at 60-80 ℃, and stir on infusion limit, limit, and the time of boiling is 20-25 minute.
3. according to the production method of the roxburgh rose fruit cake of claim 1, it is characterized in that: the drying room temperature of the distinguished and admirable drying of low temperature is opened hydrofuge equipment and fan at 40-42 ℃, toasts 72 hours.
4. according to the production method of the roxburgh rose fruit cake of claim 1, it is characterized in that: packing machine horizontal sealing temperature is at 90 ± 2 ℃ during packing, and vertical envelope temperature is at 120 ± 2 ℃.
CN200910102515A 2009-04-15 2009-04-15 Production method of roxburgh rose fruit cake Pending CN101861905A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200910102515A CN101861905A (en) 2009-04-15 2009-04-15 Production method of roxburgh rose fruit cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200910102515A CN101861905A (en) 2009-04-15 2009-04-15 Production method of roxburgh rose fruit cake

Publications (1)

Publication Number Publication Date
CN101861905A true CN101861905A (en) 2010-10-20

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN200910102515A Pending CN101861905A (en) 2009-04-15 2009-04-15 Production method of roxburgh rose fruit cake

Country Status (1)

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CN (1) CN101861905A (en)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102224878A (en) * 2011-06-27 2011-10-26 贵州大学 Rosa roxburghii tratt fruit cake and preparation method thereof
CN102318717A (en) * 2011-10-19 2012-01-18 黔西县绿原食品开发有限公司 Method for making preserved spiny pears
CN101926496B (en) * 2009-12-14 2012-07-25 阮元忠 Extraction method of rosa roxburghii juice
CN103141657A (en) * 2013-03-28 2013-06-12 柳州市博隆食品有限公司 Making method of Qinghua pear cake
CN103262933A (en) * 2013-05-15 2013-08-28 赵福林 Highly flavored type Nanfeng tangerine orange sesame pudding and production technique
CN103504098A (en) * 2013-07-22 2014-01-15 吴祚生 Formula and production technology for low sugar cake
CN103815109A (en) * 2014-03-07 2014-05-28 廖乐隽 Processing method for papaya fruitcake
CN103892154A (en) * 2014-03-25 2014-07-02 浙江工业大学 Method for producing blueberry fruit cake by utilizing blueberry residues
CN104207049A (en) * 2014-08-25 2014-12-17 贵州大学 Rhizoma gastrodiae-roxburgh rose cake
CN104286614A (en) * 2014-09-12 2015-01-21 朱博 Formula of intestine-protecting and lead-excreting fruit cakes and processing method of intestine-protecting and lead-excreting fruit cakes
CN104305011A (en) * 2014-11-18 2015-01-28 贵州神奇药物研究院 Roxburgh rose and blueberry soft cake and making method thereof
CN105192225A (en) * 2015-08-26 2015-12-30 王佳英 Roxburgh rose soft sweets and processing method thereof
CN105614770A (en) * 2016-01-29 2016-06-01 贵州大学 Roxburgh rose whole fruit cake
CN107788197A (en) * 2017-12-15 2018-03-13 林侨山 A kind of Preserved Mango and preparation method thereof
CN108056210A (en) * 2017-12-15 2018-05-22 林侨山 A kind of green plum preserved fruit and preparation method thereof
CN108094661A (en) * 2018-01-26 2018-06-01 遵义医学院 A kind of stauntonvine pulp fruitcake and preparation method thereof

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101926496B (en) * 2009-12-14 2012-07-25 阮元忠 Extraction method of rosa roxburghii juice
CN102224878A (en) * 2011-06-27 2011-10-26 贵州大学 Rosa roxburghii tratt fruit cake and preparation method thereof
CN102224878B (en) * 2011-06-27 2013-04-17 贵州大学 Rosa roxburghii tratt fruit cake and preparation method thereof
CN102318717A (en) * 2011-10-19 2012-01-18 黔西县绿原食品开发有限公司 Method for making preserved spiny pears
CN102318717B (en) * 2011-10-19 2013-04-17 黔西县绿原食品开发有限公司 Method for making preserved spiny pears
CN103141657A (en) * 2013-03-28 2013-06-12 柳州市博隆食品有限公司 Making method of Qinghua pear cake
CN103262933A (en) * 2013-05-15 2013-08-28 赵福林 Highly flavored type Nanfeng tangerine orange sesame pudding and production technique
CN103262933B (en) * 2013-05-15 2014-12-10 赵福林 Highly flavored type Nanfeng tangerine orange sesame pudding and production technique
CN103504098A (en) * 2013-07-22 2014-01-15 吴祚生 Formula and production technology for low sugar cake
CN103815109A (en) * 2014-03-07 2014-05-28 廖乐隽 Processing method for papaya fruitcake
CN103892154A (en) * 2014-03-25 2014-07-02 浙江工业大学 Method for producing blueberry fruit cake by utilizing blueberry residues
CN103892154B (en) * 2014-03-25 2015-10-28 浙江工业大学 A kind of method utilizing blueberry residue production blueberry fruit cake
CN104207049A (en) * 2014-08-25 2014-12-17 贵州大学 Rhizoma gastrodiae-roxburgh rose cake
CN104286614A (en) * 2014-09-12 2015-01-21 朱博 Formula of intestine-protecting and lead-excreting fruit cakes and processing method of intestine-protecting and lead-excreting fruit cakes
CN104305011A (en) * 2014-11-18 2015-01-28 贵州神奇药物研究院 Roxburgh rose and blueberry soft cake and making method thereof
CN105192225A (en) * 2015-08-26 2015-12-30 王佳英 Roxburgh rose soft sweets and processing method thereof
CN105614770A (en) * 2016-01-29 2016-06-01 贵州大学 Roxburgh rose whole fruit cake
CN107788197A (en) * 2017-12-15 2018-03-13 林侨山 A kind of Preserved Mango and preparation method thereof
CN108056210A (en) * 2017-12-15 2018-05-22 林侨山 A kind of green plum preserved fruit and preparation method thereof
CN108094661A (en) * 2018-01-26 2018-06-01 遵义医学院 A kind of stauntonvine pulp fruitcake and preparation method thereof

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