CN102224876A - Fruit/vegetable cake and preparation process thereof - Google Patents
Fruit/vegetable cake and preparation process thereof Download PDFInfo
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- CN102224876A CN102224876A CN 201110149309 CN201110149309A CN102224876A CN 102224876 A CN102224876 A CN 102224876A CN 201110149309 CN201110149309 CN 201110149309 CN 201110149309 A CN201110149309 A CN 201110149309A CN 102224876 A CN102224876 A CN 102224876A
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Abstract
The invention discloses a fruit/vegetable cake and a preparation process thereof. The fruit/vegetable cake consists of the following components in parts by weight: 30-40 parts of white granulated sugar, 25-35 parts of glucose syrup, 25-35 parts of fresh marmalade, 1-3 parts of wafer, 0.5-1.5 parts of natural citrus pectin, 0.4-0.6 part of malic acid, 0.4-0.6 part of citric acid, 0.4-0.6 part of sodium citrate, 0.3-0.4 part of lemon yellow and 0.1-0.2 part of vanillin; and the preparation process comprise the steps of sugar melting, boiling, blending, plate making, wafer pasting, baking, cooling and screening. Through the invention, the sugar and fresh marmalade are added separately; and through temperature control and blending with acid water, the fruit or vegetable components in the fruit/vegetable cake are effectively increased so that the components are more reasonable as well as better taste and color are obtained.
Description
Technical field
The present invention relates to cake made of fruits and vegetables and preparation technology thereof.
Background technology
Cake made of fruits and vegetables is a kind of leisure food that a kind of method by special that contains fruit or vegetable constituent is made, and therefore, color and luster soft because of its mouthfeel nature is loved by the people as a kind of food of green health always.And existing cake made of fruits and vegetables is sweeter, fruit or vegetable constituent is less, loose inadequately, crunching is painstaking.This mainly be owing to sugar and the ratio of fruit or vegetable constituent improperly reason cause, in the existing cake made of fruits and vegetables sugar content and surpassed 70%, fruit or vegetable constituent less than 10% do not have the tastes of fruit or vegetables, increase relatively difficulty of fruit or vegetable constituent at present in cake made of fruits and vegetables.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, cake made of fruits and vegetables and preparation technology thereof are provided, can increase fruit or vegetable constituent in the cake made of fruits and vegetables, make its composition more reasonable, the taste color and luster is better.
The objective of the invention is to be achieved through the following technical solutions:
Cake made of fruits and vegetables, it is made up of the component of following weight portion:
White granulated sugar 30-40
Glucose syrup 25-35
Fresh fruit sauce 25-35
Wafer 1-3
Natural citrus pectin 0.5-1.5
Malic acid 0.4-0.6
Citric acid 0.4-0.6
Natrium citricum 0.4-0.6
Lemon yellow 0.3-0.4
Vanillic aldehyde 0.1-0.2.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and the water that is equivalent to the 25-30% of White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.4-0.45MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the malic acid of the natrium citricum of aforementioned weight, 0.12-0.18 part and 0.12-0.18 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 85-90 ℃, air pressure 0.3-0.4MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 80-120 purpose screen pack, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating the syrup infusion to 105-110 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) after adding in the vinyl disc, good liquid glucose is put on the cool sugared plate the heavy 1.2-1.25 ㎏ of liquid glucose in the vinyl disc being in harmonious proportion;
(2) open fan and make the liquid glucose temperature be controlled at 15-25 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and baked temperature 42-47 ℃, smoked time 12-14 hour, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
The present invention has the following advantages: sugar and fresh fruit sauce are added step by step, and be in harmonious proportion by temperature control and sour water, increased fruit or vegetable constituent in the cake made of fruits and vegetables effectively, make its composition more reasonable, the taste color and luster is better.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1, cake made of fruits and vegetables, and it is made up of following components in part by weight:
White granulated sugar 35
Glucose syrup 30
Fresh fruit sauce 30
Wafer 2
Natural citrus pectin 1
Malic acid 0.5
Citric acid 0.5
Natrium citricum 0.5
Lemon yellow 0.35
Vanillic aldehyde 0.15.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and 30% the water that is equivalent to White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.45MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the natrium citricum of aforementioned weight, 0.15 part malic acid and 0.15 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 90 ℃, air pressure 0.35MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 100 purpose screen packs, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating syrup infusion to 108 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) be put on the cool sugared plate after good liquid glucose adds in the vinyl disc being in harmonious proportion, liquid glucose weighs 1.2 ㎏ in the vinyl disc, liquid glucose morsel in vinyl disc, straight forming;
(2) open fan and make the liquid glucose temperature be controlled at 20 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and 45 ℃ of baked temperatures are smoked 13 hours time, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
Embodiment 2, cake made of fruits and vegetables, and it is made up of following components in part by weight:
White granulated sugar 30
Glucose syrup 35
Fresh fruit sauce 35
Wafer 1
Natural citrus pectin 1.5
Malic acid 0.6
Citric acid 0.6
Natrium citricum 0.6
Lemon yellow 0.3
Vanillic aldehyde 0.2.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and 25% the water that is equivalent to White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.4MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the natrium citricum of aforementioned weight, 0.18 part malic acid and 0.18 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 85 ℃, air pressure 0.3MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 120 purpose screen packs, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating syrup infusion to 110 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) be put on the cool sugared plate after good liquid glucose adds in the vinyl disc being in harmonious proportion, liquid glucose weighs 1.25 ㎏ in the vinyl disc, liquid glucose morsel in vinyl disc, straight forming;
(2) open fan and make the liquid glucose temperature be controlled at 25 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and 42 ℃ of baked temperatures are smoked 14 hours time, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
Embodiment 3, cake made of fruits and vegetables, and it is made up of following components in part by weight:
White granulated sugar 40
Glucose syrup 25
Fresh fruit sauce 25
Wafer 3
Natural citrus pectin 0.5
Malic acid 0.4
Citric acid 0.4
Natrium citricum 0.4
Lemon yellow 0.4
Vanillic aldehyde 0.1.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and 27% the water that is equivalent to White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.42MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the natrium citricum of aforementioned weight, 0.12 part malic acid and 0.12 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 88 ℃, air pressure 0.4MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 80 purpose screen packs, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating syrup infusion to 105 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) be put on the cool sugared plate after good liquid glucose adds in the vinyl disc being in harmonious proportion, liquid glucose weighs 1.22 ㎏ in the vinyl disc, liquid glucose morsel in vinyl disc, straight forming;
(2) open fan and make the liquid glucose temperature be controlled at 15 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and 47 ℃ of baked temperatures are smoked 12 hours time, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
Embodiment 4, cake made of fruits and vegetables, and it is made up of following components in part by weight:
White granulated sugar 36
Glucose syrup 28
Fresh fruit sauce 32
Wafer 1.5
Natural citrus pectin 1.2
Malic acid 0.45
Citric acid 0.45
Natrium citricum 0.45
Lemon yellow 0.32
Vanillic aldehyde 0.12.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and 26% the water that is equivalent to White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.44MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the natrium citricum of aforementioned weight, 0.13 part malic acid and 0.13 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 86 ℃, air pressure 0.32MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 90 purpose screen packs, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating syrup infusion to 107 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) be put on the cool sugared plate after good liquid glucose adds in the vinyl disc being in harmonious proportion, liquid glucose weighs 1.21 ㎏ in the vinyl disc, liquid glucose morsel in vinyl disc, straight forming;
(2) open fan and make the liquid glucose temperature be controlled at 22 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and 46 ℃ of baked temperatures are smoked 13.5 hours time, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
Embodiment 5, cake made of fruits and vegetables, and it is made up of following components in part by weight:
White granulated sugar 38
Glucose syrup 32
Fresh fruit sauce 34
Wafer 2.5
Natural citrus pectin 1.4
Malic acid 0.55
Citric acid 0.45
Natrium citricum 0.55
Lemon yellow 0.38
Vanillic aldehyde 0.18.
The preparation technology of cake made of fruits and vegetables, it comprises following steps:
A, change sugar:
(1) 75% and 28% the water that is equivalent to White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.43MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the natrium citricum of aforementioned weight, 0.16 part malic acid and 0.16 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 87 ℃, air pressure 0.38MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 110 purpose screen packs, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating syrup infusion to 109 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) be put on the cool sugared plate after good liquid glucose adds in the vinyl disc being in harmonious proportion, liquid glucose weighs 1.24 ㎏ in the vinyl disc, liquid glucose morsel in vinyl disc, straight forming;
(2) open fan and make the liquid glucose temperature be controlled at 24 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and 44 ℃ of baked temperatures are smoked 12.5 hours time, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
Claims (3)
1. cake made of fruits and vegetables, it is characterized in that: it is made up of the component of following weight portion:
White granulated sugar 30-40
Glucose syrup 25-35
Fresh fruit sauce 25-35
Wafer 1-3
Natural citrus pectin 0.5-1.5
Malic acid 0.4-0.6
Citric acid 0.4-0.6
Natrium citricum 0.4-0.6
Lemon yellow 0.3-0.4
Vanillic aldehyde 0.1-0.2.
2. the preparation technology of cake made of fruits and vegetables, it is characterized in that: it comprises following steps:
A, change sugar:
(1) 75% and the water that is equivalent to the 25-30% of White Sugar Quality with the white granulated sugar of aforementioned weight adds sugar dissolving kettle, the draining valve in the bottom of a pan is closed at leisure after opening the steam valve of sugar dissolving kettle, makes air pressure be controlled at 0.4-0.45MPa;
(2) treat that white sugar fully dissolves after, add the glucose syrup of aforementioned weight, after turn off steam valve, and the water discharging valve in the bottom of a pan is opened, obtain syrup;
B, infusion:
(1) white granulated sugar of the natural citrus pectin of aforementioned weight and residuals weight part being put into the glue bucket mixes thoroughly;
(2) after being added water-solubleization, the citric acid of the malic acid of the natrium citricum of aforementioned weight, 0.12-0.18 part and 0.12-0.18 part puts into sugar boiler, open the steam valve of sugar boiler, and slowly turn off the water discharging valve in the bottom of a pan, be heated to 85-90 ℃, air pressure 0.3-0.4MPa opens mixer then and will mix the natural citrus pectin rubber powder that makes simultaneously and slowly pour in the sugar boiler;
(3) treat the syrup in the pot and after natural citrus pectin fully dissolves, fastened the filtration of 80-120 purpose screen pack, filter the syrup of gained then and put into the sugar boiler infusion with playing sugared pump suction;
C, mediation:
(1) malic acid of residuals weight part and citric acid are added water and be mixed and made into aqueous acid;
Turn off steam valve when (2) treating the syrup infusion to 105-110 ℃, and open the draining valve in the bottom of a pan, and the lemon yellow of aforementioned weight and fresh fruit sauce are put into pot stir evenly, add the vanillic aldehyde and the aqueous acid of aforementioned weight again, turn off the stirring facility after stirring evenly again, obtain liquid glucose;
D, system dish:
(1) after adding in the vinyl disc, good liquid glucose is put on the cool sugared plate the heavy 1.2-1.25 ㎏ of liquid glucose in the vinyl disc being in harmonious proportion;
(2) open fan and make the liquid glucose temperature be controlled at 15-25 ℃, liquid glucose is turned off fan after fully solidifying, and obtains sugared body.
3.E, paste wafer: a wafer is tiled in above the sugared body in the vinyl disc, again the glutinous rice paper that posts wafer in the vinyl disc with pour sugared body into screen tray after screen tray fully contacts, get a wafer again and be tiled in the surface of screen tray upper sugar body, wafer is covered sugared body fully, and the screen tray that will put sugar again well is put on the sugared frame;
F, smoke: the sugared frame that sugared body will be housed is sent drying room to fork truck and is smoked, and baked temperature 42-47 ℃, smoked time 12-14 hour, obtain the sugar grain;
G, cooling, screening: before the sugar grain of smoking is drawn out to the cool sugared platen of packing department with fork truck in the drying room; Then the sugar grain in the screen tray is poured in the cool sugared platen and cooled off, in cooling procedure, the sugar grain is evenly separated no adhesion, simultaneously that the choosing of sugar head is clean, when sugar grain temperature is lower than 20 ℃, pack, select sugar, pack, outsourcing.
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| CN2011101493093A CN102224876B (en) | 2011-06-04 | 2011-06-04 | Fruit/vegetable cake and preparation process thereof |
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| CN102224876B CN102224876B (en) | 2012-08-22 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102823825A (en) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | Processing method of blueberry fruit cake |
| CN104908511A (en) * | 2015-06-10 | 2015-09-16 | 马瑞兵 | Edible paper-cut |
| CN106360695A (en) * | 2016-08-31 | 2017-02-01 | 云南玖香鲜花生物科技股份有限公司 | Soft rose cake and preparation method thereof |
| CN107252094A (en) * | 2017-06-01 | 2017-10-17 | 广东省阳春市信德生物科技发展有限公司 | A kind of bird's nest cake |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
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| CN1200883A (en) * | 1998-05-13 | 1998-12-09 | 邓莲君 | Fruit jelley of mandarin oranges, oranges and tangerines, and preparation method therefor |
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| Title |
|---|
| 《食品工业科技》 20011231 顾仁勇等 猕猴桃果糕生产工业研究 第22卷, 第6期 * |
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| CN102823825A (en) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | Processing method of blueberry fruit cake |
| CN104908511A (en) * | 2015-06-10 | 2015-09-16 | 马瑞兵 | Edible paper-cut |
| CN106360695A (en) * | 2016-08-31 | 2017-02-01 | 云南玖香鲜花生物科技股份有限公司 | Soft rose cake and preparation method thereof |
| CN107252094A (en) * | 2017-06-01 | 2017-10-17 | 广东省阳春市信德生物科技发展有限公司 | A kind of bird's nest cake |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102224876B (en) | 2012-08-22 |
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