CN103689306A - Plantain fruitcake and processing method thereof - Google Patents
Plantain fruitcake and processing method thereof Download PDFInfo
- Publication number
- CN103689306A CN103689306A CN201310731990.1A CN201310731990A CN103689306A CN 103689306 A CN103689306 A CN 103689306A CN 201310731990 A CN201310731990 A CN 201310731990A CN 103689306 A CN103689306 A CN 103689306A
- Authority
- CN
- China
- Prior art keywords
- fruitcake
- plantain
- conditions
- bajiao banana
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000003805 Musa ABB Group Nutrition 0.000 title abstract 9
- 235000015266 Plantago major Nutrition 0.000 title abstract 9
- 240000008790 Musa x paradisiaca Species 0.000 title abstract 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 15
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 15
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 241000234295 Musa Species 0.000 claims description 48
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 48
- 238000000465 moulding Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000003292 glue Substances 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 14
- 238000001802 infusion Methods 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 4
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000000252 konjac Substances 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract 2
- 241000013557 Plantaginaceae Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 8
- 238000002372 labelling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 240000000905 Nymphoides indica Species 0.000 description 1
- 235000017590 Nymphoides indica Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a plantain fruitcake and a processing method thereof. The formula of the plantain fruitcake is as follows: 50-55% of plantain, 20-30% of cane sugar, 15-25% of maltodextrin, 1-2% of edible gum, 1-1.5% of citric acid, and 0.1-0.5% of ascorbic acid. The processing method comprises the following steps: (1) plantain fruit pulp is prepared; (2) the cane sugar is used for preparing syrup with 50-60% of concentration; (3) the dissolved maltodextrin and the fused edible gum are evenly mixed with the syrup to added in the fruit pulp for homogenizing, boiling and putting in a forming mold to cool to obtain a formed cake body; (4) the formed cake body is fed in an oven to implement the variable-temperature baking, and is packaged to prepare the plantain fruitcake. The processing method of the plantain fruitcake is simple and feasible, and can effectively retain the nutritional ingredients of plantains; the prepared plantain fruitcake has the advantages of orange color, smoothness, proper sour and sweet taste, prominent flavor, good toughness and hardness and no tooth sticking, and is an excellent natural nutrition health leisure food.
Description
Technical field
The present invention relates to a kind of processing method of candy, be specifically related to a kind of bajiao banana fruitcake and processing method thereof.
Background technology
Banana is the important plant resources of tropical and subtropical zone area one class.One of the bajiao banana of cultivation famous fruit that is tropical and subtropical region, also can be in order to for grain.Contain rich in protein, fat, dietary fiber and a large amount of water-solubility vegetable fibres etc., belong to high potassium food, the content of magnesium is also very abundant.There is the increased blood pressure of preventing and muscle cramp, can maintain normal blood pressure and heartbeat, eliminate fatigue, the effect relaxing bowel.China greatly develops bajiao banana plant husbandry in recent years, whole nation bajiao banana class fruit gross annual output amount constantly expands, and bajiao banana is as the typical torrid zone, subtropical fruit, has sweetness, salubrious, unique flavor, the outstanding feature such as nutritious, add that bajiao banana is difficult for staying for a long time, day by day urgent to the deep processing of bajiao banana.A kind of better mode of fruit deep processing during fruitcake, it can make most of reservation of nutritional quality of fruit, is natural low sugar nutraceutical, and market prospects are good.Therefore, development makes full use of bajiao banana and develops bajiao banana fruitcake, and in order to solve, bajiao banana is sold and the edible added value of raising bajiao banana.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of bajiao banana fruitcake and processing method thereof, this bajiao banana fruitcake processing method is simple, the nutritional labeling that can effectively retain bajiao banana, the bajiao banana fruitcake color and luster making is orange, smooth, sour-sweet moderate, local flavor is outstanding, toughness, soft durometer are good, do not stick to one's teeth, and are good natural nutrition health care leisure food.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A bajiao banana fruitcake, it comprises that following percentage by weight raw material makes: bajiao banana 50～55%, sucrose 20～30%, maltodextrin 15～25%, edible glue 1～2%, citric acid 1～1.5%, ascorbic acid 0.1～0.5%.
Each raw material optimum weight percentage is: bajiao banana 52%, sucrose 25%, maltodextrin 20%, edible glue 1.5%, citric acid 1.2%, ascorbic acid 0.3%.
The processing method of above-mentioned bajiao banana fruitcake, it comprises the following steps:
1) by bajiao banana peeling, put into boiling water blanching 1～2 minute, pull out, add after ascorbic acid, making beating, fine grinding, makes fruit pulp standby;
2) in sucrose, add 4～5 times of water of its weight and citric acid, under 60～70 ℃ of conditions, be brewed into concentration and be 50～60% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, edible glue melts by a small amount of warm water;
4) maltodextrin having dissolved, the edible glue melting and syrup are mixed, add in fruit pulp, and in 35～45 ℃, under 20～25MPa pressure conditions, put into homogenizer and carry out homogeneous 1～3 time, then infusion 5～10 minutes under 70～100 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into baking box baking, and packing, obtains.
In step 6), described roasting mode is alternating temperature baking, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 30～50%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 20～30%, and end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 10～20%.
Further, described edible glue is one or more in carragheen, agar, xanthans or konjac glucomannan.
Preferably, described edible glue is the mixed edible glue that agar and xanthans mix by 7:3.
In bajiao banana pulp of the present invention, contain certain pectin, then add a small amount of gel to mix, after mixing, compound pectin has synergistic function, and the fruitcake quality making is improved greatly.The present invention adopts alternating temperature roasting mode baking molding cake body, makes moulding cake body drying course can guarantee that temperature is unsuitable too high, effectively prevents loss and the caramelization of bajiao banana nutritional labeling.The present invention be take bajiao banana as raw material, adds some edible additives, makes the bajiao banana fruitcake color and luster that makes orange, smooth, sour-sweet moderate, local flavor is outstanding, and toughness, soft durometer are good, do not stick to one's teeth, the nutritional labeling that can effectively retain bajiao banana is good natural nutrition health care leisure food.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A bajiao banana fruitcake, its formula is: bajiao banana 52%, sucrose 25%, maltodextrin 20%, agar 1.05%, xanthans 0.45%, citric acid 1.2%, ascorbic acid 0.3%.
The preparation method of the present embodiment bajiao banana fruitcake, its preparation method is:
1) by bajiao banana peeling, put into boiling water blanching 2 minutes, pull out, add after ascorbic acid, making beating, fine grinding, makes pulp standby;
2) in sucrose, add 5 times of water of its weight and citric acid, under 65 ℃ of conditions, be brewed into concentration and be 55% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, agar and xanthans mix and use a small amount of warm water to melt;
4) maltodextrin having dissolved, the agar melting, xanthans and syrup are mixed, add in pulp, and in 40 ℃, under 23MPa pressure conditions, put into homogenizer and carry out homogeneous 2 times, then infusion 8 minutes under 85 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into the baking of baking box alternating temperature, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 40%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 25%, end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 15%, packing, obtains.
Embodiment 2
A bajiao banana fruitcake, its formula is: bajiao banana 55%, sucrose 27%, maltodextrin 15%, carragheen 1.5%, citric acid 1.25%, ascorbic acid 0.25%.
The preparation method of the present embodiment bajiao banana fruitcake, its preparation method is:
1) by bajiao banana peeling, put into boiling water blanching 2 minutes, pull out, add after ascorbic acid, making beating, fine grinding, makes pulp standby;
2) in sucrose, add 5 times of water of its weight and citric acid, under 70 ℃ of conditions, be brewed into concentration and be 50% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, carragheen melts by a small amount of warm water;
4) maltodextrin having dissolved, the carragheen melting and syrup are mixed, add in pulp, and in 35 ℃, under 25MPa pressure conditions, put into homogenizer and carry out homogeneous 3 times, then infusion 5 minutes under 100 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into the baking of baking box alternating temperature, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 50%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 30%, end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 20%, packing, obtains.
Embodiment 3
A bajiao banana fruitcake, its formula is: bajiao banana 51%, sucrose 20%, maltodextrin 25%, konjac glucomannan 2%, citric acid 1.5%, ascorbic acid 0.5%.
The preparation method of the present embodiment bajiao banana fruitcake, its preparation method is:
1) by bajiao banana peeling, put into boiling water blanching 1 minute, pull out, add after ascorbic acid, making beating, fine grinding, makes pulp standby;
2) in sucrose, add 4 times of water of its weight and citric acid, under 60 ℃ of conditions, be brewed into concentration and be 60% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, edible glue melts by a small amount of warm water;
4) maltodextrin having dissolved, the carragheen melting, agar, xanthans or konjac glucomannan and syrup are mixed, add in pulp, and in 45 ℃, under 20MPa pressure conditions, put into homogenizer and carry out homogeneous, then infusion 10 minutes under 70 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into the baking of baking box alternating temperature, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 30%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 20%, end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 10%, packing, obtains.
Embodiment 4
A bajiao banana fruitcake, its formula is: bajiao banana 50%, sucrose 30%, maltodextrin 17%, xanthans 1.9%, citric acid 1%, ascorbic acid 0.1%.
The preparation method of the present embodiment bajiao banana fruitcake, its preparation method is:
1) by bajiao banana peeling, put into boiling water blanching 1 minute, pull out, add after ascorbic acid, making beating, fine grinding, makes pulp standby;
2) in sucrose, add 4 times of water of its weight and citric acid, under 62 ℃ of conditions, be brewed into concentration and be 52% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, xanthans melts by a small amount of warm water;
4) maltodextrin having dissolved, the xanthans melting and syrup are mixed, add in pulp, and in 38 ℃, under 22MPa pressure conditions, put into homogenizer and carry out homogeneous 2 times, then infusion 6 minutes under 90 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into the baking of baking box alternating temperature, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 45%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 30%, end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 17%, packing, obtains.
Claims (6)
1. a bajiao banana fruitcake, is characterized in that, it comprises that following percentage by weight raw material makes: bajiao banana 50～55%, sucrose 20～30%, maltodextrin 15～25%, edible glue 1～2%, citric acid 1～1.5%, ascorbic acid 0.1～0.5%.
2. bajiao banana fruitcake according to claim 1, is characterized in that, it comprises that following percentage by weight raw material makes: bajiao banana 52%, sucrose 25%, maltodextrin 20%, edible glue 1.5%, citric acid 1.2%, ascorbic acid 0.3%.
3. the processing method of bajiao banana fruitcake as claimed in claim 1 or 2, is characterized in that, it comprises the following steps:
1) by bajiao banana peeling, put into boiling water blanching 1～2 minute, pull out, add after ascorbic acid, making beating, fine grinding, makes pulp standby;
2) in sucrose, add 4～5 times of water of its weight and citric acid, under 60～70 ℃ of conditions, be brewed into concentration and be 50～60% syrup standby;
3) get maltodextrin and dissolve completely with a small amount of water, edible glue melts by a small amount of warm water;
4) maltodextrin having dissolved, the edible glue melting and syrup are mixed, add in pulp, and in 35～45 ℃, under 20～25Mpa pressure conditions, put into homogenizer and carry out homogeneous 1～3 time, then infusion 5～10 minutes under 70～100 ℃ of conditions;
5) through the slurry of infusion, take out that to be placed in mould cooling, make moulding cake body;
6) moulding cake body is sent into baking box baking, and packing, obtains.
4. processing method according to claim 3, it is characterized in that: described roasting mode is alternating temperature baking, prior to being baked to moulding cake body moisture under 50 ℃ of conditions, be 30～50%, under 60 ℃ of conditions, continuing to be baked to moulding cake body moisture is again 20～30%, and end temperature is down to and is baked to moulding cake body moisture under 55 ℃ of conditions is 10～20%.
5. processing method according to claim 3, is characterized in that: described edible glue is one or more in carragheen, agar, xanthans or konjac glucomannan.
6. processing method according to claim 4, is characterized in that: described edible glue is the mixed edible glue that agar and xanthans mix by 7:3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310731990.1A CN103689306A (en) | 2013-12-27 | 2013-12-27 | Plantain fruitcake and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310731990.1A CN103689306A (en) | 2013-12-27 | 2013-12-27 | Plantain fruitcake and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689306A true CN103689306A (en) | 2014-04-02 |
Family
ID=50351094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310731990.1A Pending CN103689306A (en) | 2013-12-27 | 2013-12-27 | Plantain fruitcake and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689306A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222727A (en) * | 2014-09-25 | 2014-12-24 | 华中农业大学 | All persimmon fruit cake as well as preparation method and quality detection thereof |
| CN105995820A (en) * | 2016-06-24 | 2016-10-12 | 四川茂华食品有限公司 | Fruitcake and making method thereof |
| CN107307171A (en) * | 2017-07-10 | 2017-11-03 | 百色学院 | The processing technology of carrot tomato composite low-sugar preserved fruit |
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN108552501A (en) * | 2018-03-22 | 2018-09-21 | 广东科贸职业学院 | Sandwich cake made of fruits and vegetables of arithoke and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558841A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing persimmon cake |
| CN101791104A (en) * | 2010-01-28 | 2010-08-04 | 广州市美益香料有限公司 | Method for preparing sweet agent by utilizing bananas |
| CN102160612A (en) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | Tomato fruit cake and making method thereof |
-
2013
- 2013-12-27 CN CN201310731990.1A patent/CN103689306A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558841A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing persimmon cake |
| CN101791104A (en) * | 2010-01-28 | 2010-08-04 | 广州市美益香料有限公司 | Method for preparing sweet agent by utilizing bananas |
| CN102160612A (en) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | Tomato fruit cake and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 敏涛等: "《美味水果养生系列-香蕉》", 31 January 2005, 江西科学技术出版社 * |
| 王忠田: "芭蕉的药用价值", 《世界热带农业信息》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222727A (en) * | 2014-09-25 | 2014-12-24 | 华中农业大学 | All persimmon fruit cake as well as preparation method and quality detection thereof |
| CN105995820A (en) * | 2016-06-24 | 2016-10-12 | 四川茂华食品有限公司 | Fruitcake and making method thereof |
| CN107307171A (en) * | 2017-07-10 | 2017-11-03 | 百色学院 | The processing technology of carrot tomato composite low-sugar preserved fruit |
| CN107440056A (en) * | 2017-09-08 | 2017-12-08 | 喀什神恋有机食品有限责任公司 | A kind of apricot cake and preparation method |
| CN108552501A (en) * | 2018-03-22 | 2018-09-21 | 广东科贸职业学院 | Sandwich cake made of fruits and vegetables of arithoke and preparation method thereof |
| CN108552501B (en) * | 2018-03-22 | 2021-01-05 | 广东科贸职业学院 | Artichoke sandwich fruit and vegetable cake and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815109A (en) | Processing method for papaya fruitcake | |
| CN102813102B (en) | White gourd jelly and preparation method thereof | |
| CN103689306A (en) | Plantain fruitcake and processing method thereof | |
| CN102356834A (en) | Sargassum fusiforme health care jelly and production method thereof | |
| CN104206938A (en) | Preparation method of burdock carrot jelly | |
| CN102823788B (en) | Pumpkin jelly and preparation method thereof | |
| CN104522183A (en) | Mint yoghourt dried bean curd and processing method thereof | |
| CN103749890A (en) | Pomelo fragrance sesame jelly drop and preparation method thereof | |
| CN103947921B (en) | A kind of processing method of mangosteen flavor fruitcake | |
| CN103493873B (en) | Manufacturing method of sugar-free yellow peach cake | |
| CN102823789B (en) | Mulberry jelly and preparation method of mulberry jelly | |
| CN103461528B (en) | A kind of durian mangosteen bean flavor | |
| CN104431676A (en) | Health jelly and preparation method thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN102813098B (en) | Spicy jelly and preparation method thereof | |
| CN102450380A (en) | Green ice cream and processing technology thereof | |
| CN105124087A (en) | Sugar-free hawthorn fruit gel candy and making method thereof | |
| CN103027181A (en) | Green ice cream and its preparation method | |
| CN104248007A (en) | Xylitol hawthorn vinegar beverage and production method thereof | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof | |
| CN106173167A (en) | A kind of compound dried meat of black currant body-building fruit and preparation method thereof | |
| CN101209094A (en) | Spinach strawberry gel and preparation method thereof | |
| CN105767421A (en) | Making method of tea aroma preserved apple | |
| CN101209091A (en) | Aloe pineapple gel and preparation method thereof | |
| CN101209093A (en) | Aloe apple gel and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |