CN103099086A - Preparation method of loquat and snow pear fruitcake - Google Patents
Preparation method of loquat and snow pear fruitcake Download PDFInfo
- Publication number
- CN103099086A CN103099086A CN2011103571504A CN201110357150A CN103099086A CN 103099086 A CN103099086 A CN 103099086A CN 2011103571504 A CN2011103571504 A CN 2011103571504A CN 201110357150 A CN201110357150 A CN 201110357150A CN 103099086 A CN103099086 A CN 103099086A
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- China
- Prior art keywords
- loquat
- snow pear
- fruitcake
- juice
- pectin
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- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
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.
Description
Technical field
The present invention relates to a kind of preparation method of loquat snow pear fruitcake.
Background technology
Loquat has clearing lung-heat and stomach, lowering the adverse-rising QI to resolve phlegm, antibechic, reduce phlegm, antiasthmatic effect.Snow pear is rich in multivitamin, tool promote the production of body fluid moisturize, the effect of clearing heat and eliminating phlegm.Fruitcake is a kind of traditional fruit deep processing product, but cost of material is high, and kind is single, improves at present formula very few.
Summary of the invention
The objective of the invention is to produce a kind of delicious taste, clearing away the lungheat and moisturizing, reduce phlegm, antibechic, the loquat snow pear fruitcake of relievining asthma, and provide a kind of modified processing route and formula, solving traditional fruitcake, to make cost of material high, the problem that operation is cumbersome.
The present invention is achieved in that malt syrup, fruit glucose syrup, loquat juice, snow pear juice, pectin, jelly coagulating agent, agar, natrium citricum, malic acid, citric acid, maltodextrin, sodium phosphate trimer, it is characterized in that mass percent is:
Malt syrup: 10%～30%
Fruit glucose syrup: 5%～15%
Loquat juice: 20%～30%
Snow pear juice: 20%～30%
Pectin: 1%～3%
Jelly coagulating agent: 0.2～0.8%
Agar: 0.1%～0.4%
Natrium citricum: 0.1%～0.3%
Malic acid: 0.05%～0.2%
Citric acid: 0.2%～0.5%
Maltodextrin: 0.1% ~ 0.3%
Sodium phosphate trimer: 0.05%～0.1%.
Use in the present invention; Pectin, jelly coagulating agent and agar are mixed make gelata, have significant gelling and thickening stabilities; And without oozing sugared technique, can effectively keep the nutritional labeling of loquat and snow pear in the fruitcake process.
The present invention has saved the primary raw material of conventional processes, has reduced cost of material, and has saved operation, for creating the mechanization production condition of providing convenience, and has used the raw material that is conducive to health, is more suitable for the market demand.
The specific embodiment
Below in conjunction with embodiment, the present invention is illustrated.
1. prepare burden: malt syrup, fruit glucose syrup, loquat juice, snow pear juice, natrium citricum, malic acid, maltodextrin, sodium phosphate trimer, mix by following quality material, adjust pH value to 2～4 with citric acid.
Malt syrup: 10%～30%
Fruit glucose syrup: 5%～15%
Loquat juice: 20%～30%
Snow pear juice: 20%～30%
Natrium citricum: 0.1%～0.3%
Malic acid: 0.05～0.2%
Citric acid: 0.2%～0.5%
Maltodextrin: 0.1% ~ 0.3%
Sodium phosphate trimer: 0.05%～0.1%.
2. colloidal sol: pectin, jelly coagulating agent, agar mix the rear alcohol dampening of using by following quality material, and the limit edged stirs to 50～80 degrees centigrade of water.
Pectin: 1%～2%
Jelly coagulating agent: 0.2～0.8%
Agar: 0.1～0.4%
3. boil: boil in the fruit juice that the pectin after colloidal sol adds batching to get well, until pol is 40%～70%.
4. burning injection forming: the material that boils is poured into a mould at 90～120 degrees centigrade of temperature, cooling aftershaping.
5. dry: carry out drying after demoulding and process, being dried to water content at the temperature of 50～70 degrees centigrade is 10%～30%.
6. pack: after drying, fruitcake is packed.
Claims (1)
1. the preparation method of a loquat snow pear fruitcake, comprise malt syrup, fruit glucose syrup, loquat juice, snow pear juice, pectin, jelly coagulating agent, agar, natrium citricum, malic acid, citric acid, maltodextrin, sodium phosphate trimer, it is characterized in that mass percent is:
Malt syrup: 10%～30%
Fruit glucose syrup: 5%～15%
Loquat juice: 20%～30%
Snow pear juice: 20%～30%
Pectin: 1%～3%
Jelly coagulating agent: 0.2～0.8%
Agar: 0.1%～0.4%
Natrium citricum: 0.1%～0.3%
Malic acid: 0.05%～0.2%
Citric acid: 0.2%～0.5%
Maltodextrin: 0.1% ~ 0.3%
Sodium phosphate trimer: 0.05%～0.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571504A CN103099086A (en) | 2011-11-12 | 2011-11-12 | Preparation method of loquat and snow pear fruitcake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103571504A CN103099086A (en) | 2011-11-12 | 2011-11-12 | Preparation method of loquat and snow pear fruitcake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099086A true CN103099086A (en) | 2013-05-15 |
Family
ID=48307543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103571504A Pending CN103099086A (en) | 2011-11-12 | 2011-11-12 | Preparation method of loquat and snow pear fruitcake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099086A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126644A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned sugar-free type loquat and snow pear as well as preparation method thereof |
| CN104430896A (en) * | 2014-12-29 | 2015-03-25 | 龙源 | Gingko compound beverage |
| CN106031405A (en) * | 2015-03-18 | 2016-10-19 | 邓学峰 | Snow pear paste preparation method |
| CN107259236A (en) * | 2017-06-21 | 2017-10-20 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method that peppermint extracts dry powder and pyrus nivalis loquat dew |
| CN111528428A (en) * | 2020-05-11 | 2020-08-14 | 内江师范学院 | Blood orange-loquat compound fruitcake and preparation method thereof |
-
2011
- 2011-11-12 CN CN2011103571504A patent/CN103099086A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126644A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned sugar-free type loquat and snow pear as well as preparation method thereof |
| CN104430896A (en) * | 2014-12-29 | 2015-03-25 | 龙源 | Gingko compound beverage |
| CN106031405A (en) * | 2015-03-18 | 2016-10-19 | 邓学峰 | Snow pear paste preparation method |
| CN107259236A (en) * | 2017-06-21 | 2017-10-20 | 统企业(中国)投资有限公司昆山研究开发中心 | The processing method that peppermint extracts dry powder and pyrus nivalis loquat dew |
| CN107259236B (en) * | 2017-06-21 | 2021-02-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Processing method for mint extraction dry powder and snow pear loquat syrup |
| CN111528428A (en) * | 2020-05-11 | 2020-08-14 | 内江师范学院 | Blood orange-loquat compound fruitcake and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |