CN103918962A - Preparation method of blackcurrant and preserved fruit fruitcake - Google Patents

Preparation method of blackcurrant and preserved fruit fruitcake Download PDF

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Publication number
CN103918962A
CN103918962A CN201410115703.9A CN201410115703A CN103918962A CN 103918962 A CN103918962 A CN 103918962A CN 201410115703 A CN201410115703 A CN 201410115703A CN 103918962 A CN103918962 A CN 103918962A
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CN
China
Prior art keywords
blackcurrant
fruit
pectin
kilograms
preserved fruit
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Pending
Application number
CN201410115703.9A
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Chinese (zh)
Inventor
范鲜红
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范鲜红
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Priority to CN201410115703.9A priority Critical patent/CN103918962A/en
Publication of CN103918962A publication Critical patent/CN103918962A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a preparation method of blackcurrant and preserved fruit fruitcake. The preparation method comprises the following steps of (1) selecting raw materials; (2) pulping blackcurrant for standby use; dissolving the raw materials comprising candied fruit syrup, stachyose and xylitol into water according to the ratio of the raw materials to water being 1:1; (3) soaking the carageenan in the water for 4h to 6h, wherein the ratio of the carrageenan to the water is 1:20; mixing pectin with candied fruit sugar according to the ratio of 1:1 to obtain a mixture I, and dissolving the mixture I in 1Kg of warm water; (4) collectively adding the well-prepared standby materials comprising the candied fruit syrup, the stachyose and the xylitol into a sandwiched pot to obtain a mixture II, heating and stewing the mixture II, adding the blackcurrant pulp into the sandwiched pot to be boiled; pouring the standby pectin and carageenan into the sandwiched pot; (5) pouring thick pulp processed in the step (4) into a forming disc to be cooled and formed; (6) drying; (7) finishing the drying, wherein the content of moisture does not exceed 25 percent; (8) cutting and packaging to obtain the blackcurrant and preserved fruit fruitcake. By adopting the preparation method of the blackcurrant and preserved fruit fruitcake, the nutrients in the blackcurrant can be maximally reserved, and the preparation method is suitable for being used in the factorized production.

Description

A kind of preparation method of blackcurrant preserved fruit fruitcake
 
Technical field
The present invention relates to a kind of preparation method of blackcurrant preserved fruit fruitcake.
Background technology
Become preserved fruit fruitcake series products to be more and more subject to liking of people taking fruit as Raw material processing, taking low-sugar type and add the hard candy that fruit passes by as the software preserved fruit fruitcake of main material production and the accreditation that is more subject to consumer through the high-carbohydrate food of high temperature infusion.And taking blackcurrant as raw material a kind of fruit fabricated product of top grade especially, and have certain health care concurrently.Blackcurrant formal name used at school elements of black currant (Ribes nigrum L.) has another name called currant, black bean fruit, and purple plum, Saxifragales Grossulariaceae currant belongs to, small shrub, its ripening fruits is the little berry of black.
Blackcurrant contains very abundant vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanidin, aldehydes matter.The health-care efficacy of the blackcurrant of having known at present comprises prevention gout, anaemia, oedema, arthritis, rheumatism, oral cavity and pharyngolaryngitis, cough etc.Zinc content in mineral matter element is high, can be used as for zinc source; Ascorbic content is high, and apparently higher than oranges and tangerines, hawthorn, in seed, linoleic acid content is high, has the effects such as hypotensive, reducing blood lipid and anti arteriosclerosis.Another kind of gamma-Linolenic acid, is the endemic element that human body can not be synthetic, can play the effect of anti-cardiovascular disease.Therefore be badly in need of a kind of preparation method who utilizes blackcurrant processing blackcurrant preserved fruit fruitcake.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of preparation method of blackcurrant preserved fruit fruitcake, retained nutriment in blackcurrant as far as possible, be well suited for batch production and produce, energy utilization rate is high, and industrialization level is high, constant product quality, foodsafety is good, and nutritional labeling retains more.
The preparation method of blackcurrant preserved fruit fruitcake of the present invention, comprises the following steps:
1) raw material is selected: select 100 kilograms of blackcurrant fruits, 30 kilograms of fruit syrups, 10 kilograms of xylitols, 2 kilograms of stachyoses, 2 kilograms of carragheens, 0.5 kilogram of pectin;
2) by for subsequent use the making beating of blackcurrant fruit; Fruit syrup, stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3) carragheen with 1:20 to water soaking 4-6 hour; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive; Pectin and carragheen can mixing for standby use, use colloid mill mixed method pectin is poured into carragheen together with making beating;
4) ready fruit syrup, stachyose, xylitol lay-by material are together added to jacketed pan, heating infusion, and stir, the time is about 10 minutes, temperature is controlled at 100 degree; After infusion, blackcurrant pulp for subsequent use is added in jacketed pan, agitating heating, until boiling; After boiling, then pectin for subsequent use and carragheen are poured in jacketed pan; Be heated with stirring to 80 degree, stop heating;
5) pour underflow after treatment step 4) into forming disk cooling forming;
6), after step 5) cooling forming, after turning over thin abortive haul lattice dish, put into baking room and dry; Drying time is about 24 hours, and temperature is controlled between 50-55 degree;
7) the blackcurrant preserved fruit fruitcake after oven dry keeps the intrinsic color purple of blackcurrant, and cake body softness is chewed strength and certain pliability; Moisture is no more than 25%;
8) after cutting packaging blackcurrant preserved fruit fruitcake.
Compared with prior art beneficial effect of the present invention is:
1) batching innovation; Black currant is non-harmful product or wild fruit product, and itself just has certain health care its product; All in raw material, sugared content is lower, does not use white granulated sugar for raw material; For keeping certain mouthfeel, increase stachyose and the xylitol of certain health care functions; The effect of HFCS is the forming ability of strengthening carragheen; The consumer that some are liked to low sugar product, blackcurrant preserved fruit fruitcake is a good leisure food;
2) process innovation: pectin is difficult for mixing with carragheen, can only be assisted and be carried out by colloid mill; Drying time and temperature are for keeping blackcurrant nutrition not because drying course incurs loss; Because blackcurrant acidity is higher, carragheen in drying course under acid condition too high temperature easily cause molecular link to destroy, affect the mouthfeel of product, so bake out temperature is controlled at 50-55 degree.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
A preparation method for blackcurrant preserved fruit fruitcake, comprises the following steps:
1) raw material is selected: select 100 kilograms of blackcurrant fruits, 30 kilograms of fruit syrups, 10 kilograms of xylitols, 2 kilograms of stachyoses, 2 kilograms of carragheens, 0.5 kilogram of pectin;
2) by for subsequent use the making beating of blackcurrant fruit; Fruit syrup, stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3) carragheen with 1:20 to water soaking 4-6 hour; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive; Pectin and carragheen can mixing for standby use, use colloid mill mixed method pectin is poured into carragheen together with making beating;
4) ready fruit syrup, stachyose, xylitol lay-by material are together added to jacketed pan, heating infusion, and stir, the time is about 10 minutes, temperature is controlled at 100 degree; After infusion, blackcurrant pulp for subsequent use is added in jacketed pan, agitating heating, until boiling; After boiling, then pectin for subsequent use and carragheen are poured in jacketed pan; Be heated with stirring to 80 degree, stop heating;
5) pour underflow after treatment step 4) into forming disk cooling forming;
6), after step 5) cooling forming, after turning over thin abortive haul lattice dish, put into baking room and dry; Drying time is about 24 hours, and temperature is controlled between 50-55 degree;
7) the blackcurrant preserved fruit fruitcake after oven dry keeps the intrinsic color purple of blackcurrant, and cake body softness is chewed strength and certain pliability; Moisture is no more than 25%;
8) after cutting packaging blackcurrant preserved fruit fruitcake.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.

Claims (1)

1. a preparation method for blackcurrant preserved fruit fruitcake, is characterized in that, comprises the following steps:
1) raw material is selected: select 100 kilograms of blackcurrant fruits, 30 kilograms of fruit syrups, 10 kilograms of xylitols, 2 kilograms of stachyoses, 2 kilograms of carragheens, 0.5 kilogram of pectin;
2) by for subsequent use the making beating of blackcurrant fruit; Fruit syrup, stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3) carragheen with 1:20 to water soaking 4-6 hour; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive; Pectin and carragheen can mixing for standby use, use colloid mill mixed method pectin is poured into carragheen together with making beating;
4) ready fruit syrup, stachyose, xylitol lay-by material are together added to jacketed pan, heating infusion, and stir, the time is about 10 minutes, temperature is controlled at 100 degree; After infusion, blackcurrant pulp for subsequent use is added in jacketed pan, agitating heating, until boiling; After boiling, then pectin for subsequent use and carragheen are poured in jacketed pan; Be heated with stirring to 80 degree, stop heating;
5) pour underflow after treatment step 4) into forming disk cooling forming;
6), after step 5) cooling forming, after turning over thin abortive haul lattice dish, put into baking room and dry; Drying time is about 24 hours, and temperature is controlled between 50-55 degree;
7) the blackcurrant preserved fruit fruitcake after oven dry keeps the intrinsic color purple of blackcurrant, and cake body softness is chewed strength and certain pliability; Moisture is no more than 25%;
8) after cutting packaging blackcurrant preserved fruit fruitcake.
CN201410115703.9A 2014-03-26 2014-03-26 Preparation method of blackcurrant and preserved fruit fruitcake Pending CN103918962A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410115703.9A CN103918962A (en) 2014-03-26 2014-03-26 Preparation method of blackcurrant and preserved fruit fruitcake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410115703.9A CN103918962A (en) 2014-03-26 2014-03-26 Preparation method of blackcurrant and preserved fruit fruitcake

Publications (1)

Publication Number Publication Date
CN103918962A true CN103918962A (en) 2014-07-16

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN105146380A (en) * 2015-08-06 2015-12-16 朱博 Dark plum powder and cake for brewing, preparation method thereof and eating method thereof
CN105707797A (en) * 2016-03-22 2016-06-29 云南中医学院 Method for making pu'er tea and tamarind fruit cake
CN106173167A (en) * 2016-08-24 2016-12-07 安庆市宝风农业发展有限公司 A kind of compound dried meat of black currant body-building fruit and preparation method thereof
CN106942452A (en) * 2017-02-23 2017-07-14 伊春市博艺乌拉食品科技有限公司 A kind of anti-ageing delicious elements of black currant fruit jelly

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2272428C2 (en) * 2003-06-18 2006-03-27 Кубанский государственный аграрный университет Method for production of gel jujube
CN101999507A (en) * 2010-10-29 2011-04-06 华南理工大学 Loquat fruit rolls and production method thereof
CN102550904A (en) * 2012-02-18 2012-07-11 武杰 Mulberry fruit cake and preparation method thereof
CN102805409A (en) * 2012-08-19 2012-12-05 福建康之味食品工业有限公司 Stabilizing agent for fruit juice beverage containing pulp
CN102885271A (en) * 2012-10-21 2013-01-23 江西齐云山食品有限公司 Manufacturing method of low-sugar choerospondias axillaris cake
CN102972612A (en) * 2012-12-17 2013-03-20 福州市食品工业研究所 Olive cake slice and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2272428C2 (en) * 2003-06-18 2006-03-27 Кубанский государственный аграрный университет Method for production of gel jujube
CN101999507A (en) * 2010-10-29 2011-04-06 华南理工大学 Loquat fruit rolls and production method thereof
CN102550904A (en) * 2012-02-18 2012-07-11 武杰 Mulberry fruit cake and preparation method thereof
CN102805409A (en) * 2012-08-19 2012-12-05 福建康之味食品工业有限公司 Stabilizing agent for fruit juice beverage containing pulp
CN102885271A (en) * 2012-10-21 2013-01-23 江西齐云山食品有限公司 Manufacturing method of low-sugar choerospondias axillaris cake
CN102972612A (en) * 2012-12-17 2013-03-20 福州市食品工业研究所 Olive cake slice and processing method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN105146380A (en) * 2015-08-06 2015-12-16 朱博 Dark plum powder and cake for brewing, preparation method thereof and eating method thereof
CN105707797A (en) * 2016-03-22 2016-06-29 云南中医学院 Method for making pu'er tea and tamarind fruit cake
CN106173167A (en) * 2016-08-24 2016-12-07 安庆市宝风农业发展有限公司 A kind of compound dried meat of black currant body-building fruit and preparation method thereof
CN106942452A (en) * 2017-02-23 2017-07-14 伊春市博艺乌拉食品科技有限公司 A kind of anti-ageing delicious elements of black currant fruit jelly

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