CN103976210B - A kind of Yunnan olive fruitcake and preparation method thereof - Google Patents
A kind of Yunnan olive fruitcake and preparation method thereof Download PDFInfo
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- CN103976210B CN103976210B CN201410244054.2A CN201410244054A CN103976210B CN 103976210 B CN103976210 B CN 103976210B CN 201410244054 A CN201410244054 A CN 201410244054A CN 103976210 B CN103976210 B CN 103976210B
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 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
- 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 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
- 235000021552 granulated sugar Nutrition 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
- 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
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- 235000010419 agar Nutrition 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 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
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000005266 casting Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 244000119298 Emblica officinalis Species 0.000 description 20
- 235000015489 Emblica officinalis Nutrition 0.000 description 20
- 239000003814 drug Substances 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 6
- 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
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- 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
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- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
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- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 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
- 230000009286 beneficial effect Effects 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
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000002398 materia medica Substances 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
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering 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
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- 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
Abstract
A kind of Yunnan olive fruitcake, by weight, 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 is comprised.A preparation method for Yunnan olive fruitcake, comprises the step of weighing, reinforced, heating, moulding by casting and dry packing.Product provided by the invention has good taste and makes full use of the beneficiating ingredient of Yunnan olive.
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 (PhyllanthusemblicaL), another name phyllanthus emblica, olive (Sichuan), Yunnan olive (Yunnan), Chinese olive etc.Tang Materia Medica is referred to as emblic leafflower fruit, emblic, " southern vegetation shape " meaning " leaf is thin, seemingly closes dusk, brightly yellowish; food is Lee seemingly, bluish yellow look, core circle work six or seven rib, the bitter first ,sweet later of food ", Compendium of Material Medica is referred to as Buddhist nunnery and rubs character used in proper names and in rendering some foreign names really, is loaded with " its taste just eats bitterness, sweeter for a good while, therefore says emblic ".
Emblic is a kind of conventional Tibetan medicine, with myrobalan, terminaliae billericae,fructus three is often called as in Tibetan medicine " three large fruits ", and frequency of utilization is very high, in 290 kinds of Tibetan medicine patent medicine that " Tibetan medicine standard " is contained, there are 72 kinds containing emblic, 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%, version in 1977 that emblic is written into " Chinese Pharmacopoeia ".
The acid of emblic fruit taste is micro-puckery, and clearing heat and cooling blood, 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.In Tibetan medicine, emblic cures mainly Baconic's disease, red bar is 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 to protect 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, mouth 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.Sterilization is dispelled corruption, hemostasis.For aphtha, treat sore, hemorrhoid, eczema of scrotum, traumatism and bleeding.The insect gall (emblic leafflower gall on branchlet) of branch: for stomachache, hernia, seminal emission, infantile malnutrition, toothache.
But at present the edible way of Yunnan olive is also only stayed in directly edible or squeeze the juice and to 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 finds in relevant report: (1), be substantially all have employed gelatin, carragheen and agar to be in harmonious proportion the soft durometer of fruitcake, viscosity and mouthfeel thereof; but; find through experiment, 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 all adds chemical preservative and antistaling agent, can bring corresponding safety and Health hidden danger time edible; (3), in the olive of Yunnan tannin content is high, and the tannin directly water-soluble distinctive astringent taste of olive that there will be, make 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 modulate after utilizing fresh Yunnan olive to squeeze the juice to form substantially, thus cause Yunnan olive slag to be wasted in a large number, utilization ratio is not high.
Urgently develop and a kind ofly there is good taste and make full use of the Yunnan olive products 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, 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 is comprised.
Further, by weight, the ratio of lemon peel and apple skin is 1:2.
Further, pectin is by being extracted by the mixture of lemon peel and pomelo peel to get, 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) 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, by weight, is comprised;
(2) in agar, add water according to the ratio of 1:20, soak 80 DEG C of heating for dissolving after 12 hours;
(3) after adding white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum in Yunnan olive fruit juice, heating is stirred to dissolving;
(4) stir off after made to (2), (3) material mixing got ready being added starch syrup to be elevated in 106-110 DEG C of interval to temperature and stop heating, add Tea Polyphenols;
(5) sugar boiled is poured into a mould at 90-100 DEG C, cooling forming;
(6) forced air drying of hothouse room temperature is sent into moisture 10%-30%;
(7) dry, packaging.
Beneficial effect of the present invention is:
(1) in the olive of Yunnan, tannin content is high, and the tannin directly water-soluble distinctive astringent taste of olive that there will be, make us being difficult to accepting its mouthfeel, through composite citric acid, malic acid and natrium citricum low concentration solution, make Yunnan olive fruitcake be between PH3-4, just can control its astringent taste; When Yunnan olive fruitcake environment changes to PH3-4 by PH1-2, the activity of tannase can be caused to decompose, the dissolubility of tannin monomer is increased.Therefore, such technical scheme can improve mouthfeel and the dissolubility of Yunnan olive fruitcake, does not play slag after making to chew.
(2) the present invention's pectin of adopting a certain proportion of lemon peel, pomelo peel and apple skin to make and agar make composite pectin after mixing according to a certain percentage, this composite pectin stabilization is high, pure natural, elasticity and caking property are good, mobility is strong, himself acidity is PH1-2, close to the acidity of olive Yunnan, Yunnan olive pulp, fruit juice, the use amount regulating PH additive can be greatly reduced.
(3) Tea Polyphenols is added in the present invention, because Tea Polyphenols has stronger non-oxidizability, the effect of natural anticorrosion can be played, avoid the harm of chemical preservative, allow Yunnan olive fruitcake have Hui Tian in mouthfeel, mask the astringent taste of Yunnan olive to a certain extent.
Detailed description of the invention
Embodiment 1
Prepare a kind of Yunnan olive fruitcake in accordance with the following steps,
(1) Yunnan olive juice 25 kilograms, white granulated sugar 25 kilograms, starch syrup 35 kilograms, 0.5 kilogram, agar, pectin 1.5 kilograms, 0.1 kilogram, sodium chloride, malic acid 0.05 kilogram, citric acid 0.1 kilogram, natrium citricum 0.1 kilogram and Tea Polyphenols 0.05 kilogram that purity is percent 80%, by weight, is comprised;
(2) in agar, add water according to the ratio of 1:20, soak 80 DEG C of heating for dissolving after 12 hours;
(3) after adding white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum in Yunnan olive fruit juice, heating is stirred to dissolving;
(4) stir off after made to (2), (3) material mixing got ready being added starch syrup to be elevated in 106 DEG C of intervals to temperature and stop heating, add Tea Polyphenols;
(5) sugar boiled is poured into a mould at 90 DEG C, cooling forming;
(6) forced air drying of hothouse room temperature is sent into moisture 10%%;
(7) dry, packaging.
Embodiment 2
Prepare a kind of Yunnan olive fruitcake in accordance with the following steps,
(1), raw material is taken, by weight, Yunnan olive juice 30 kilograms, white granulated sugar 30 kilograms, starch syrup 38 kilograms, 1 kilogram, agar, pectin 2.5 kilograms, 0.5 kilogram, sodium chloride, malic acid 0.08 kilogram, citric acid 0.3 kilogram, natrium citricum 0.3 kilogram and Tea Polyphenols 0.08 kilogram that purity is percent 80% is comprised;
(2) in agar, add water according to the ratio of 1:20, soak 80 DEG C of heating for dissolving after 12 hours;
(3) after adding white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum in Yunnan olive fruit juice, heating is stirred to dissolving;
(4) stir off after made to (2), (3) material mixing got ready being added starch syrup to be elevated in 108 DEG C of intervals to temperature and stop heating, add Tea Polyphenols;
(5) sugar boiled is poured into a mould at 95 DEG C, cooling forming;
(6) forced air drying of hothouse room temperature is sent into moisture 20%;
(7) dry, packaging.
Embodiment 3
Prepare a kind of Yunnan olive fruitcake in accordance with the following steps,
(1), raw material is taken, by weight, comprise purity be percent 80% 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) in agar, add water according to the ratio of 1:20, soak 80 DEG C of heating for dissolving after 12 hours;
(3) after adding white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum in Yunnan olive fruit juice, heating is stirred to dissolving;
(4) stir off after made to (2), (3) material mixing got ready being added starch syrup to be elevated in 106-110 DEG C of interval to temperature and stop heating, add Tea Polyphenols;
(5) sugar boiled is poured into a mould at 90-100 DEG C, cooling forming;
(6) forced air drying of hothouse room temperature is sent into moisture 10%-30%;
(7) dry, packaging.
Claims (2)
1. a Yunnan olive fruitcake, it is characterized in that, by weight, 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 is comprised;
The ratio of citric acid, natrium citricum and malic acid is 2:2:1;
Described pectin is extracted by the mixture of lemon peel and apple skin and gets, and by weight, the ratio of lemon peel and apple skin is 1:2;
Described pectin also can be extracted by the mixture of lemon peel and pomelo peel and get, and by weight, the ratio of lemon peel and pomelo peel is 1:2.
2. a preparation method for Yunnan olive fruitcake, is characterized in that, comprises the steps,
(1) raw material is taken, by weight, 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 is comprised;
(2) in agar, add water according to the ratio of 1:20, soak 80 DEG C of heating for dissolving after 12 hours;
(3) after adding white granulated sugar, pectin, agar, sodium chloride, malic acid, citric acid and natrium citricum in Yunnan olive fruit juice, heating is stirred to dissolving;
(4) stir off after made to (2), (3) material mixing got ready being added starch syrup to be elevated in 106-110 DEG C of interval to temperature and stop heating, add Tea Polyphenols;
(5) sugar boiled is poured into a mould at 90-100 DEG C, cooling forming;
(6) forced air drying of hothouse room temperature is sent into moisture 10%-30%;
(7) dry, packaging.
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| CN201410244054.2A CN103976210B (en) | 2014-06-04 | 2014-06-04 | A kind of Yunnan olive fruitcake and preparation method thereof |
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| CN201410244054.2A CN103976210B (en) | 2014-06-04 | 2014-06-04 | A kind of Yunnan olive fruitcake and preparation method thereof |
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| CN103976210B true CN103976210B (en) | 2016-04-13 |
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| 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 |
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