CN102125154A - Greengage fruit cake - Google Patents
Greengage fruit cake Download PDFInfo
- Publication number
- CN102125154A CN102125154A CN 201110060400 CN201110060400A CN102125154A CN 102125154 A CN102125154 A CN 102125154A CN 201110060400 CN201110060400 CN 201110060400 CN 201110060400 A CN201110060400 A CN 201110060400A CN 102125154 A CN102125154 A CN 102125154A
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- percent
- greengage
- pectin
- fruit cake
- citric acid
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a greengage fruit cake. The greengage fruit cake is characterized by comprising the following components in percentage by mass: 24 to 40 percent of greengage juice, 30 to 55 percent of white granulated sugar, 1 to 4 percent of pectin, 15 to 35 percent of starch syrup, 0.5 to 2.5 percent of citric acid, 0.1 to 0.3 percent of sodium citrate and 0.05 to 0.1 percent of sodium tripolyphosphate. The greengage fruit cake is a greengage food between jelly and soft sweet, has smooth appearance, delicate mouthfeel and high elasticity and can fully embody the flavors of greengages.
Description
Technical field:
The present invention relates to a kind of green plum fruitcake.
Background technology:
Green plum is the food that nutrient content is comprehensive, reasonable, have multiple medical health care function, belongs to the medicine-food two-purpose foodstuff, green plum neutral and alkali content of material height, be described as typical Johnson ﹠ Johnson reason basic food, in the energy and acidic food, making blood be alkalescence, is the best foods of exploitation health food.But green plum is difficult to directly eat raw because of the too acid of its fresh fruit, generally is processed into after the preserved fruit ediblely, has desalinated the green plum local flavor.
Summary of the invention:
The objective of the invention is problem, a kind of brilliant Ying is provided transparent, high resilience, do not stick to one's teeth, have chewiness, and can demonstrate fully the green plum fruitcake of green plum local flavor at above-mentioned existence.
The present invention is achieved in that and comprises dark-plum juice, white granulated sugar, pectin, starch syrup, citric acid, natrium citricum, sodium phosphate trimer, it is characterized in that mass percent is:
Dark-plum juice: 24～40%
White granulated sugar: 30～55%
Pectin: 1～4%
Starch syrup: 15～35%
Citric acid: 0.5～2.5%
Natrium citricum: 0.1～0.3%
Sodium phosphate trimer: 0.05%～0.1%.
Pectin is as coagulating agent among the present invention, and pectin has very strong acid resistance, has remarkable spy's gelling and thickening stabilities, can add dark-plum juice in a large number, and nothing is oozed sugared technology in the fruitcake process, can effectively keep green plum nutrition.Pectin is hydrophilic colloid, and micella has moisture film, and sugar can make pectin dehydration back hydrogen Key combination take place and gelling.Add natrium citricum and sodium phosphate trimer can balance solution in hydrogen ion concentration to the conversion rate of sucrose hydrolysis, what delay that pectin occurs too early in manufacture process coagulates effect in advance.Citric acid can be adjusted the pH value, makes the hardness maximum of pectin gelling.
Product of the present invention is the green plum food between jelly and soft sweets, outward appearance smoothness, delicate mouthfeel, high resilience, and can demonstrate fully the green plum local flavor.
The specific embodiment
Below in conjunction with embodiment the present invention is specified.
1, batching: dark-plum juice, white granulated sugar, starch syrup, natrium citricum, sodium phosphate trimer, even by following mass percent batch mixes, adjust pH value to 2～4 with citric acid.
Dark-plum juice: 24～40%
White granulated sugar: 25～50%
Starch syrup: 15～35%
Citric acid: 0.5～2.5%
Natrium citricum: 0.1～0.3%
Sodium phosphate trimer: 0.05%～0.1%.
2, colloidal sol: 1～4% pectin and white sugar mix the back by mass ratio 1: 1～5 and use alcohol moistening, and the limit edged stirs to 50～80 ℃ of water.
3, boil: pectin behind the colloidal sol adds in the fruit juice of having prepared burden and boils, and is 50%～80% until pol.
4, moulding by casting: the material that boils is poured into a mould under 90～120 ℃ of temperature, the cooling aftershaping.
5, drying: send into hothouse behind the demoulding, being dried to water content under 40～70 ℃ temperature is 10%～30%.
6. pack: dried fruitcake is in time packed.
Claims (1)
1. a green plum fruitcake comprises dark-plum juice, white granulated sugar, pectin, starch syrup, citric acid, natrium citricum, sodium phosphate trimer, it is characterized in that mass percent is:
Dark-plum juice: 24～40%
White granulated sugar: 30～55%
Pectin: 1～4%
Starch syrup: 15～35%
Citric acid: 0.5～2.5%
Natrium citricum: 0.1～0.3%
Sodium phosphate trimer: 0.05%～0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110060400 CN102125154B (en) | 2011-03-14 | 2011-03-14 | Greengage fruit cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110060400 CN102125154B (en) | 2011-03-14 | 2011-03-14 | Greengage fruit cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102125154A true CN102125154A (en) | 2011-07-20 |
| CN102125154B CN102125154B (en) | 2013-04-17 |
Family
ID=44263611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110060400 Expired - Fee Related CN102125154B (en) | 2011-03-14 | 2011-03-14 | Greengage fruit cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102125154B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564530A (en) * | 2012-07-25 | 2014-02-12 | 朴圭浣 | Tteokgalbi using processed food and for preparing the same |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
| CN105053761A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Lepidium meyenii fruitcake |
| CN106107798A (en) * | 2016-06-28 | 2016-11-16 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function containing Armeniaca mume Sieb. and preparation method thereof |
| CN106538807A (en) * | 2016-11-13 | 2017-03-29 | 南宁市浩发科技有限公司 | A kind of kiwi fruit fruitcake and its processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200883A (en) * | 1998-05-13 | 1998-12-09 | 邓莲君 | Fruit jelley of mandarin oranges, oranges and tangerines, and preparation method therefor |
-
2011
- 2011-03-14 CN CN 201110060400 patent/CN102125154B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200883A (en) * | 1998-05-13 | 1998-12-09 | 邓莲君 | Fruit jelley of mandarin oranges, oranges and tangerines, and preparation method therefor |
Non-Patent Citations (2)
| Title |
|---|
| 《农业工程科技创新与建设现代农业-2005年中国农业工程学会学术年会论文集第四分册》 20051231 李雁等 话梅果糕的制作 第143-148页 1 , * |
| 《浙江柑橘》 20091231 方修贵等 金柑果糕的生产技术 第36页 1 第26卷, 第1期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564530A (en) * | 2012-07-25 | 2014-02-12 | 朴圭浣 | Tteokgalbi using processed food and for preparing the same |
| CN103564530B (en) * | 2012-07-25 | 2015-11-18 | 朴圭浣 | Utilize processed food chop rice cake and manufacture method |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
| CN105053761A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Lepidium meyenii fruitcake |
| CN106107798A (en) * | 2016-06-28 | 2016-11-16 | 惠州同富康生物科技有限公司 | A kind of fruit juice fruit jelly with cosmetic slimming function containing Armeniaca mume Sieb. and preparation method thereof |
| CN106538807A (en) * | 2016-11-13 | 2017-03-29 | 南宁市浩发科技有限公司 | A kind of kiwi fruit fruitcake and its processing technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102125154B (en) | 2013-04-17 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130417 Termination date: 20180314 |
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| CF01 | Termination of patent right due to non-payment of annual fee |