CN103976210A - Fructus phyllanthi fruit pudding and preparation method thereof - Google Patents
Fructus phyllanthi fruit pudding and preparation method thereof Download PDFInfo
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- CN103976210A CN103976210A CN201410244054.2A CN201410244054A CN103976210A CN 103976210 A CN103976210 A CN 103976210A CN 201410244054 A CN201410244054 A CN 201410244054A CN 103976210 A CN103976210 A CN 103976210A
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- fruitcake
- yunnan olive
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- olive
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 title abstract description 10
- 239000009609 fructus phyllanthi Substances 0.000 title abstract 6
- 235000011962 puddings Nutrition 0.000 title abstract 4
- 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 48
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 26
- 229920001817 Agar Polymers 0.000 claims abstract description 21
- 239000008272 agar Substances 0.000 claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000001630 malic acid Substances 0.000 claims abstract description 16
- 235000011090 malic acid Nutrition 0.000 claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 240000007817 Olea europaea Species 0.000 claims description 48
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000005266 casting Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 244000119298 Emblica officinalis Species 0.000 description 21
- 235000015489 Emblica officinalis Nutrition 0.000 description 21
- 239000003814 drug Substances 0.000 description 9
- 235000018553 tannin Nutrition 0.000 description 5
- 229920001864 tannin Polymers 0.000 description 5
- 239000001648 tannin Substances 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
- 208000010668 atopic eczema Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010014020 Ear pain Diseases 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000011517 Terminalia chebula Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 208000007176 earache Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000004706 scrotum Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention provides a fructus phyllanthi fruit pudding. The fructus phyllanthi fruit pudding is prepared from the components in parts by weight: 25-35 parts of fructus phyllanthi, 25-35 parts of sugar, 35-40 parts of starch syrup, 0.5-1.5 parts of agar, 1.5-4.5 parts of pectin, 0.1-1 parts of sodium chloride, 0.05-0.1 part of malic acid, 0.1-0.5 part of citric acid, 0.1-0.5 part of sodium citrate and 0.05-0.1 part of tea polyphenol. A preparation method of the fructus phyllanthi fruit pudding comprises the steps of weighing, feeding, heating, casting moulding, drying and packaging. With the adoption of the product provided by the invention, the taste is good, and the beneficial components of fructus phyllanthi are fully utilized.
Description
technical field
The present invention relates to a kind of fruitcake and preparation method thereof, be specifically related to a kind of Yunnan olive fruitcake and preparation method thereof.
Background technology
Yunnan olive has another name called emblic, and emblic is the fruit of Euphorbiaceae phyllanthus plant emblic (Phyllanthus emblica L), another name phyllanthus emblica, olive (Sichuan), Yunnan olive (Yunnan), Chinese olive etc.< < Tang materia medica > > is referred to as emblic leafflower fruit, emblic, " leaf is thin for < < south vegetation shape > > meaning, seemingly close dusk, brightly yellowish, food is like Lee, bluish yellow look, core circle is made six or seven ribs, the bitter first ,sweet later of food ", < < Compendium of Materia Medica > > is referred to as Buddhist nunnery and rubs character used in proper names and in rendering some foreign names really, be loaded with that " its taste is just eaten bitterness, sweeter for a good while, therefore say emblic ".
Emblic is a kind of conventional Tibetan medicine, with myrobalan, it is very high that terminaliae billericae,fructus three is often called as " three large fruits " frequency of utilization in Tibetan medicine, in 290 kinds of contained Tibetan medicine patent medicine of < < Tibetan medicine standard > >, what contain emblic has 72 kinds, account for 25% of sum, in the contained 200 kinds of patent medicine of the Sanitation Ministry medicine standard nineteen ninety-five version Tibetan medicine standard, there are 59 kinds containing emblic, account for 29%, emblic is written into one of < < Chinese pharmacopoeia > > version in 1977.
The acid of emblic fruit taste is micro-puckery, clearing heat and cooling blood, and digestion-promoting spleen-invigorating, promotes the production of body fluid to quench thirst.Cure mainly blood-head blood stasis, indigestion, abdominal distension, cough, laryngalgia, dry and vitamin C deficiency disease.In Tibetan medicine, emblic cures mainly that Baconic's disease, red bar are sick, blood is sick, high blood pressure etc.Research in recent years result shows, emblic has anti-inflammatory, anti-oxidant, anti-ageing, the effect such as protects the liver.
Fruit (emblic): sweet, micro-puckery, cool.Clearing heat, relieving sore-throat, moistens the lung and relieve the cough.For cold, fever, sore-throat, cough, mouthful thousand polydipsia, otalgia, Vitamin C deficiency disease.Root (emblic leafflower root): pungent, cold.Poisonous.Help digestion, Li Shui, reduces phlegm, desinsection.For vascular hypertension, stomachache, has loose bowels, scrofula.Leaf (emblic leafflower leaf): pungent, flat.Clearing damp diuresis.For oedema, skin eczema.Bark (emblic leafflower bark): sweet, sour, cold.The sterilization corruption of dispelling, hemostasis.For aphtha, treat sore, hemorrhoid, eczema of scrotum, traumatism and bleeding.The insect gall of branch (emblic leafflower gall on branchlet): for stomachache, hernia, seminal emission, infantile malnutrition, toothache.
But at present the edible way of Yunnan olive is also only stayed in and directly eats or squeeze the juice and drink in the mode of fruit juice; edible way is more dull; relevant Yunnan olive fruitcake and preparation method thereof yet there are no relevant report; and other fruits fruitcake is found in relevant report: (1), be substantially all to have adopted gelatin, carragheen and agar to be in harmonious proportion soft durometer, viscosity and the mouthfeel thereof of fruitcake; but; through experiment, find, gelatin, carragheen and agar are unsuitable for making Yunnan olive fruitcake; (2), in addition, due to fruitcake self character, the shelf-life is shorter, and most of class pectin has all added chemical preservative and antistaling agent, can bring corresponding safety and Health hidden danger when edible; (3), tannin content is high in the olive of Yunnan, and the direct water-soluble distinctive astringent taste of olive that there will be of tannin makes us being difficult to accept its mouthfeel; (4) in the olive manufacture field of Yunnan, be all Yunnan olive fruit juices and drinks mostly, be all to modulate and form after utilizing fresh Yunnan olive to squeeze the juice substantially, thereby cause Yunnan olive slag to be wasted in a large number, utilization ratio is not high.
Urgently develop a kind of Yunnan olive product that there is good taste and make full use of the beneficiating ingredient of Yunnan olive.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of Yunnan olive fruitcake and preparation method thereof.Its technical scheme is:
A kind of Yunnan olive fruitcake, it is characterized in that, by weight, comprise Yunnan olive 25-35 part, white granulated sugar 25-35 part, starch syrup 35-40 part, agar 0.5-1.5 part, pectin 1.5-4.5 part, sodium chloride 0.1-1 part, malic acid 0.05-0.1 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part and Tea Polyphenols 0.05-0.1 part.
Further, by weight, the ratio of lemon peel and apple skin is 1:2.
Further, pectin is by being to be extracted and got by the mixture of lemon peel and pomelo peel, and by weight, the ratio of lemon peel and pomelo peel is 1:2.
Further, in flavouring, the ratio of citric acid, natrium citricum and malic acid is 1:2:1.
A preparation method for Yunnan olive fruitcake, is characterized in that comprising the steps,
(1), by weight, comprise Yunnan olive juice 25-35 part, white granulated sugar 25-35 part, starch syrup 35-40 part, agar 0.5-1.5 part, pectin 1.5-4.5 part, sodium chloride 0.1-1 part, malic acid 0.05-0.1 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part and Tea Polyphenols 0.05-0.1 part;
(2) according to the ratio of 1:20, in agar, add water, soak 80 ℃ of heating for dissolving after 12 hours;
(3) in Yunnan olive fruit juice, add heating after white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum to be stirred to dissolving;
(4) the made material got ready in (2), (3) is mixed add after starch syrup and stir off and be elevated in 106-110 ℃ of interval and stop heating to temperature, add Tea Polyphenols;
(5) sugar boiling is poured into a mould at 90-100 ℃, cooling forming;
(6) send into the forced air drying of hothouse room temperature to moisture 10%-30%;
(7) dry, packing.
Beneficial effect of the present invention is:
(1) in the olive of Yunnan, tannin content is high, and the direct water-soluble distinctive astringent taste of olive that there will be of tannin, make us being difficult to accept its mouthfeel, passing through composite citric acid, malic acid and natrium citricum low concentration solution, make Yunnan olive fruitcake between PH3-4, just can control its astringent taste; When Yunnan olive fruitcake environment changes to PH3-4 by PH1-2, can cause the activity of tannase to be decomposed, the dissolubility of tannin monomer is increased.Therefore, such technical scheme can be improved mouthfeel and the dissolubility of Yunnan olive fruitcake, after making to chew, does not play slag.
(2) the present invention makes composite pectin after adopting pectin that a certain proportion of lemon peel, pomelo peel and apple skin make and agar to mix according to a certain percentage, this composite pectin stabilization is high, pure natural, elasticity and caking property good, mobility is strong, himself acidity is PH 1-2, approach the acidity of olive Yunnan, Yunnan olive pulp, fruit juice, can greatly reduce the use amount that regulates PH additive.
(3) in the present invention, added Tea Polyphenols, because Tea Polyphenols has stronger non-oxidizability, can play the effect of natural anticorrosion, avoided the harm of chemical preservative, allow Yunnan olive fruitcake in mouthfeel, there is Hui Tian, covered to a certain extent the astringent taste of Yunnan olive.
The specific embodiment
Embodiment 1
Prepare in accordance with the following steps a kind of Yunnan olive fruitcake,
(1), by weight, comprise that purity is 0.05 kilogram of percent 80% 0.1 kilogram of 0.1 kilogram of 0.05 kilogram of 0.1 kilogram, 1.5 kilograms of 0.5 kilogram, 35 kilograms of 25 kilograms of 25 kilograms of Yunnan olive juices, white granulated sugars, starch syrups, agar, pectin, sodium chloride, malic acid, citric acid, natrium citricum and Tea Polyphenols;
(2) according to the ratio of 1:20, in agar, add water, soak 80 ℃ of heating for dissolving after 12 hours;
(3) in Yunnan olive fruit juice, add heating after white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum to be stirred to dissolving;
(4) the made material got ready in (2), (3) is mixed add after starch syrup and stir off and be elevated in 106 ℃ of intervals and stop heating to temperature, add Tea Polyphenols;
(5) sugar boiling is poured into a mould at 90 ℃, cooling forming;
(6) send into the forced air drying of hothouse room temperature to moisture 10%%;
(7) dry, packing.
Embodiment 2
Prepare in accordance with the following steps a kind of Yunnan olive fruitcake,
(1), take raw material, by weight, comprise that purity is 0.08 kilogram of percent 80% 0.3 kilogram of 0.3 kilogram of 0.08 kilogram of 0.5 kilogram, 2.5 kilograms of 1 kilogram, 38 kilograms of 30 kilograms of 30 kilograms of Yunnan olive juices, white granulated sugars, starch syrups, agar, pectin, sodium chloride, malic acid, citric acid, natrium citricum and Tea Polyphenols;
(2) according to the ratio of 1:20, in agar, add water, soak 80 ℃ of heating for dissolving after 12 hours;
(3) in Yunnan olive fruit juice, add heating after white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum to be stirred to dissolving;
(4) the made material got ready in (2), (3) is mixed add after starch syrup and stir off and be elevated in 108 ℃ of intervals and stop heating to temperature, add Tea Polyphenols;
(5) sugar boiling is poured into a mould at 95 ℃, cooling forming;
(6) send into the forced air drying of hothouse room temperature to moisture 20%;
(7) dry, packing.
Embodiment 3
Prepare in accordance with the following steps a kind of Yunnan olive fruitcake,
(1), take raw material, by weight, comprise that purity is Yunnan olive juice 25-35 part, white granulated sugar 25-35 part, starch syrup 35-40 part, agar 0.5-1.5 part, pectin 1.5-4.5 part, sodium chloride 0.1-1 part, malic acid 0.05-0.1 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part and Tea Polyphenols 0.05-0.1 part of percent 80%;
(2) according to the ratio of 1:20, in agar, add water, soak 80 ℃ of heating for dissolving after 12 hours;
(3) in Yunnan olive fruit juice, add heating after white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum to be stirred to dissolving;
(4) the made material got ready in (2), (3) is mixed add after starch syrup and stir off and be elevated in 106-110 ℃ of interval and stop heating to temperature, add Tea Polyphenols;
(5) sugar boiling is poured into a mould at 90-100 ℃, cooling forming;
(6) send into the forced air drying of hothouse room temperature to moisture 10%-30%;
(7) dry, packing.
Claims (5)
1. a Yunnan olive fruitcake, it is characterized in that, by weight, comprise Yunnan olive juice 25-35 part, white granulated sugar 25-35 part, starch syrup 35-40 part, agar 0.5-1.5 part, pectin 1.5-4.5 part, sodium chloride 0.1-1 part, malic acid 0.05-0.1 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part and Tea Polyphenols 0.05-0.1 part.
2. according to a kind of Yunnan claimed in claim 2 olive fruitcake, it is characterized in that, described pectin is by being to be extracted and got by the mixture of lemon peel and apple skin, and by weight, the ratio of lemon peel and apple skin is 1:2.
3. according to a kind of Yunnan olive fruitcake described in claim 2, it is characterized in that, described pectin is by being to be extracted and got by the mixture of lemon peel and pomelo peel, and by weight, the ratio of lemon peel and pomelo peel is 1:2.
4. according to a kind of Yunnan olive fruitcake described in claim 1, it is characterized in that, the ratio of citric acid, natrium citricum and malic acid is 1:2:1.
5. a preparation method for Yunnan olive fruitcake, is characterized in that comprising the steps,
(1), take raw material, by weight, comprise Yunnan olive juice 25-35 part, white granulated sugar 25-35 part, starch syrup 35-40 part, agar 0.5-1.5 part, pectin 1.5-4.5 part, sodium chloride 0.1-1 part, malic acid 0.05-0.1 part, citric acid 0.1-0.5 part, natrium citricum 0.1-0.5 part and Tea Polyphenols 0.05-0.1 part;
(2) according to the ratio of 1:20, in agar, add water, soak 80 ℃ of heating for dissolving after 12 hours;
(3) in Yunnan olive fruit juice, add heating after white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum to be stirred to dissolving;
(4) the made material got ready in (2), (3) is mixed add after starch syrup and stir off and be elevated in 106-110 ℃ of interval and stop heating to temperature, add Tea Polyphenols;
(5) sugar boiling is poured into a mould at 90-100 ℃, cooling forming;
(6) send into the forced air drying of hothouse room temperature to moisture 10%-30%;
(7) dry, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410244054.2A CN103976210B (en) | 2014-06-04 | 2014-06-04 | A kind of Yunnan olive fruitcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410244054.2A CN103976210B (en) | 2014-06-04 | 2014-06-04 | A kind of Yunnan olive fruitcake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103976210A true CN103976210A (en) | 2014-08-13 |
| CN103976210B CN103976210B (en) | 2016-04-13 |
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| CN107736474A (en) * | 2017-11-30 | 2018-02-27 | 杨玉祥 | A kind of flue fruitcake |
| CN109953330A (en) * | 2019-04-22 | 2019-07-02 | 云南猫哆哩集团食品有限责任公司 | A kind of Yunnan olive flower cake |
| CN110024828A (en) * | 2019-04-22 | 2019-07-19 | 云南猫哆哩集团食品有限责任公司 | A kind of preparation method of Yunnan olive flower cake |
| CN111011432A (en) * | 2019-12-19 | 2020-04-17 | 上海夜草生物科技有限公司 | Fructus phyllanthi fruit pie prepared from tamarind polysaccharide and preparation method thereof |
| CN114009570A (en) * | 2021-11-16 | 2022-02-08 | 广州百花香料股份有限公司 | Citrus reticulata soft sweets suitable for popular taste and preparation method thereof |
| CN114586882A (en) * | 2022-03-14 | 2022-06-07 | 兰州海关技术中心 | Olive sweetened roll and preparation method thereof |
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| CN110024828A (en) * | 2019-04-22 | 2019-07-19 | 云南猫哆哩集团食品有限责任公司 | A kind of preparation method of Yunnan olive flower cake |
| CN111011432A (en) * | 2019-12-19 | 2020-04-17 | 上海夜草生物科技有限公司 | Fructus phyllanthi fruit pie prepared from tamarind polysaccharide and preparation method thereof |
| CN114009570A (en) * | 2021-11-16 | 2022-02-08 | 广州百花香料股份有限公司 | Citrus reticulata soft sweets suitable for popular taste and preparation method thereof |
| CN114586882A (en) * | 2022-03-14 | 2022-06-07 | 兰州海关技术中心 | Olive sweetened roll and preparation method thereof |
| CN114586882B (en) * | 2022-03-14 | 2023-12-05 | 兰州海关技术中心 | Olive fruit roll and preparation method thereof |
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