CN104256233A - Sea buckthorn fruit cake containing almond and preparation method thereof - Google Patents
Sea buckthorn fruit cake containing almond and preparation method thereof Download PDFInfo
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- CN104256233A CN104256233A CN201410374424.4A CN201410374424A CN104256233A CN 104256233 A CN104256233 A CN 104256233A CN 201410374424 A CN201410374424 A CN 201410374424A CN 104256233 A CN104256233 A CN 104256233A
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- 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
Abstract
The present invention provides a sea buckthorn fruit cake containing almond and a preparation method thereof. The sea buckthorn fruit cake comprises the following raw materials in parts by weight: sea buckthorn fruit juice 30-60, almond 5-15, white granulated sugar 40-65, 75% malt syrup 40-50, agar powder 15-25, citric acid 0.5-0.5, and potassium sorbate 0.03-0.06. The cake taste delicate, mild sour and sweet, and the nutrients of almond and sea buckthorn fruit are also maintained.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of almond sea-buckthorn fruitcake and preparation method thereof.
Background technology
Almond mainly contains two kinds, dessert almond and semen armeniacae amarae, cultivation almond that apricot produces is that dessert almond is more, wild is generally semen armeniacae amarae, dessert almond does not contain or only containing a small amount of amarogentin, oil content is higher, and semen armeniacae amarae is as a kind of rosaceous plant ansu apricot, at home and abroad all have and distribute widely, occupy an important position in international nut market.Semen armeniacae amarae is mainly distributed in the ground such as the Inner Mongol, Jilin, Liaoning, Hebei in China, and wherein the ansu apricot resource in the Inner Mongol is the abundantest, mainly concentrates on the areas such as Chifeng, Zhe Meng, Hinggan League.Semen armeniacae amarae is worth nutritious, is rich in amarogentin, apricot kernel oil, protein and multiple free amino acid.Meanwhile, semen armeniacae amarae has good medical value, and Ancient Times in China is on the books very early, is also classified as antitussive and antiasthmatic by history tree, first choice of the medicine that relaxes bowel.Semen armeniacae amarae is generally divided into elementary processing and deep processing, and it is edible that elementary processing mainly directly supplies apricot lobe after almond peeling debitterize, and deep processing makes beverage of apricot kernel protein, almond powder electuary, biscuit almond etc. after referring to debitterize.
Sea-buckthorn is the very wide shrub of a kind of dioecism, annidation or sub-arbor deciduous species, and Chinese sea buckthorn is mainly distributed in North China, northeast, northwest and west and south region-by-region.Sea-buckthorn is rich in multivitamin, various trace elements, several amino acids and other biological active material, and sea-buckthorn has the sharp lung that eliminates the phlegm, nourishing stomach and spleen, promoting blood circulation and removing blood stasis, the pharmacological effect that relaxes bowel.Sea-buckthorn is called as the world the 3rd generation fruit, is widely used in the industries such as health food, beverage, fruit wine as raw material or additive.
Along with the raising of people's living standard and health-nutrition health care consciousness strengthen day by day, diet-therapy health-preserving becomes the focus that people pay close attention to gradually.Food " clothes for patients it, not only treat disease, and can allay one's hunger; Not only allay one's hunger, more can be agreeable to the taste, with suiting the medicine to the illness, disease, from convalesce, is not namely suited the medicine to the illness, and also suffers from without him ", diet-therapy health-preserving allows people both can obtain the effect of health care from diet, can enjoy table delicacies delicacy again.
Therefore, seek a kind of delicate mouthfeel, sour and sweet palatability, remain almond simultaneously, the food of the original nutritional labeling of sea-buckthorn is a kind of desirability of people.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of almond sea-buckthorn fruitcake and preparation method thereof.
A kind of almond sea-buckthorn fruitcake, formulated by the raw material of following weight portion:
Hippophae (rhamnoides) original juice 30 ~ 60 parts, 5 ~ 15 parts, almond, white granulated sugar 40 ~ 65 parts, 75% malt syrup 40 ~ 50 parts, agar powder 15 ~ 25 parts, citric acid 0.5 ~ 2.0 part, potassium sorbate 0.03 ~ 0.06 part.Be preferably Hippophae (rhamnoides) original juice 45 parts, 10 parts, almond, white granulated sugar 50 parts, 75% malt syrup 45 parts, agar powder 20 parts, citric acid 1.0 parts, potassium sorbate 0.04 part
The preparation of described almond sea-buckthorn fruitcake comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use.
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use.
(3) colloidal sol: by batching agar powder to be joined in the pure water of 20 times constantly stirring and dissolving, leave standstill about 45min, be heated to 70 DEG C ~ 80 DEG C and make it dissolve and dissolve completely, melt particle without tiny position, for subsequent use;
(4) sugar is changed: precise white granulated sugar to concentration is be heated to 70 DEG C ~ 80 DEG C in the malt syrup of 75%, and period is constantly stirred to dissolves completely.
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture.
(6) fruitcake preparation: by citric acid, potassium sorbate adds to the Hippophae (rhamnoides) original juice in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, roasted almond in step (1) is fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.
Agar powder is added in prescription, not only be conducive to the shaping of fruitcake, can be a large amount of add Hippophae Rhamnoides L. juice, and without oozing sugared phenomenon in fruitcake process, effectively can retain the vitamins composition in sea-buckthorn, meanwhile, agar powder is conducive to the taste merging the respective uniqueness coordinating sea-buckthorn and almond, make the delicate mouthfeel of whole product, soft.
The present invention has the following advantages and beneficial effect:
(1) products obtained therefrom of the present invention is between jelly and soft sweets, appearance luster smoothness, delicate mouthfeel, sour and sweet palatability, all-ages.
(2) present invention preserves almond, the original nutritional labeling of sea-buckthorn, almond tepor, can sending down abnormally ascending relieving cough and asthma, relax bowel, take in right amount and can supplement protein; Sea-buckthorn is warm in nature, the sharp lung that can eliminate the phlegm, promoting blood circulation and removing blood stasis, often takes and also can supplement multivitamin, particularly vitamin C, the supplementing of vitamin E.
(3) operating procedure of the present invention is simple, and raw material are easy to draw materials, reasonable price, and in preparation process, reaction condition is easy to control, production cost relative moderate.
Detailed description of the invention
Describe embodiments of the invention in detail below, it should be noted that, the present embodiment is narrative, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of almond sea-buckthorn fruitcake, this almond sea-buckthorn fruitcake is formulated by the raw material of following weight portion:
Hippophae (rhamnoides) original juice 45 parts, 10 parts, almond, white granulated sugar 50 parts, 75% malt syrup 45 parts, agar powder 20 parts, citric acid 1.0 parts, potassium sorbate 0.04 part
The preparation of this almond sea-buckthorn fruitcake comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use.
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use.
(3) colloidal sol: 20 parts of agar powders are joined continuous stirring and dissolving in the pure water of 20 times by batching, leaves standstill about 45min, is heated to 70 DEG C ~ 80 DEG C and makes it dissolve and dissolve completely, melt particle without tiny position, for subsequent use;
(4) change sugar: precise 50 parts of white granulated sugar to 45 part concentration be 75% malt syrup in be heated to 70 DEG C ~ 80 DEG C, period is constantly stirred to dissolves completely.
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture.
(6) fruitcake preparation: by 1.0 parts of citric acids, 0.04 part of potassium sorbate adds to 45 parts of Hippophae (rhamnoides) original juices in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, 10 parts of roasted almonds in step (1) are fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.Products obtained therefrom between jelly and soft sweets, appearance luster smoothness, delicate mouthfeel, sour and sweet palatability.
Embodiment 2
A preparation for almond sea-buckthorn fruitcake, formulated by the raw material of following weight portion:
Hippophae (rhamnoides) original juice 30 parts, 5 parts, almond, white granulated sugar 40 parts, 75% malt syrup 40 parts, agar powder 15 parts, citric acid 0.5 part, potassium sorbate 0.03 part
The preparation of this almond sea-buckthorn fruitcake comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use.
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use.
(3) colloidal sol: 15 parts of agar powders are joined continuous stirring and dissolving in the pure water of 20 times by batching, leaves standstill about 45min, is heated to 70 DEG C ~ 80 DEG C and makes it dissolve and dissolve completely, melt particle without tiny position, for subsequent use;
(4) change sugar: precise 40 parts of white granulated sugar to 40 part concentration be 75% malt syrup in be heated to 70 DEG C ~ 80 DEG C, period is constantly stirred to dissolves completely.
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture.
(6) fruitcake preparation: by 0.5 part of citric acid, 0.03 part of potassium sorbate adds to 30 parts of Hippophae (rhamnoides) original juices in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, 5 parts of roasted almonds in step (1) are fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.Products obtained therefrom between jelly and soft sweets, appearance luster smoothness, delicate mouthfeel, sour and sweet palatability.
Embodiment 3
A preparation for almond sea-buckthorn fruitcake, formulated by the raw material of following weight portion:
Hippophae (rhamnoides) original juice 60 parts, 15 parts, almond, white granulated sugar 65 parts, 75% malt syrup 50 parts, agar powder 25 parts, citric acid 2.0 parts, potassium sorbate 0.06 part
The preparation of this almond sea-buckthorn fruitcake comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use.
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use.
(3) colloidal sol: 25 parts of agar powders are joined continuous stirring and dissolving in the pure water of 20 times by batching, leaves standstill about 45min, is heated to 70 DEG C ~ 80 DEG C and makes it dissolve and dissolve completely, melt particle without tiny position, for subsequent use;
(4) change sugar: precise 65 parts of white granulated sugar to 50 part concentration be 75% malt syrup in be heated to 70 DEG C ~ 80 DEG C, period is constantly stirred to dissolves completely.
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture.
(6) fruitcake preparation: by 2.0 parts of citric acids, 0.06 part of potassium sorbate adds to 60 parts of Hippophae (rhamnoides) original juices in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, 15 parts of roasted almonds in step (1) are fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.Products obtained therefrom between jelly and soft sweets, appearance luster smoothness, delicate mouthfeel, sour and sweet palatability.
Embodiment 4
A preparation for almond sea-buckthorn fruitcake, formulated by the raw material of following weight portion:
Hippophae (rhamnoides) original juice 35 parts, 7 parts, almond, white granulated sugar 40 parts, 75% malt syrup 45 parts, agar powder 18 parts, citric acid 0.8 part, potassium sorbate 0.03 part
The preparation of this almond sea-buckthorn fruitcake comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use.
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use.
(3) colloidal sol: 18 parts of agar powders are joined continuous stirring and dissolving in the pure water of 20 times by batching, leaves standstill about 45min, is heated to 70 DEG C ~ 80 DEG C and makes it dissolve and dissolve completely, melt particle without tiny position, for subsequent use;
(4) change sugar: precise 40 parts of white granulated sugar to 45 part concentration be 75% malt syrup in be heated to 70 DEG C ~ 80 DEG C, period is constantly stirred to dissolves completely.
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture.
(6) fruitcake preparation: by 0.8 part of citric acid, 0.03 part of potassium sorbate adds to 35 parts of Hippophae (rhamnoides) original juices in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, 7 parts of roasted almonds in step (1) are fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.Products obtained therefrom between jelly and soft sweets, appearance luster smoothness, delicate mouthfeel, sour and sweet palatability.
Claims (3)
1. an almond sea-buckthorn fruitcake, is characterized in that, the raw material containing following weight portion:
Hippophae (rhamnoides) original juice 30 ~ 60 parts, 5 ~ 15 parts, almond, white granulated sugar 40 ~ 65 parts, 75% malt syrup 40 ~ 50 parts, agar powder 15 ~ 25 parts, citric acid 0.5 ~ 2.0 part, potassium sorbate 0.03 ~ 0.06 part.
2. almond sea-buckthorn fruitcake according to claim 1, is characterized in that, the raw material containing following weight portion:
Hippophae (rhamnoides) original juice 45 parts, 10 parts, almond, white granulated sugar 50 parts, 75% malt syrup 45 parts, agar powder 20 parts, citric acid 1.0 parts, potassium sorbate 0.04 part.
3. the preparation method of the arbitrary described almond sea-buckthorn fruitcake of claim 1 and 2, comprises the following steps:
(1) pre-treatment of almond: pick free from admixture, be fed in 60 DEG C of clear water without the almond of insect pest, completely filled fruit and soak 4h, discharge clear water continues interpolation 20 DEG C of clear water and soaks 12h, discharge is soaked water and is continued to add clear water immersion 12h, carry out decortication to almond process and clean almond, lay neatly adopts baking oven to toast afterwards, the almond that debitterize is removed the peel is placed in baking tray and cures on paper, and temperature is adjusted to 170 DEG C ~ 180 DEG C baking 15min, roasted almond sheet is put in the pallet of dry cleansing, for subsequent use;
(2) preparation of Hippophae (rhamnoides) original juice: select fruit maturation, fruit grain is full, color and luster is yellow or forsythia, that impurity is few fresh fructus hippophae, fructus hippophae raw material is dropped in rinse bath, adopt the clear water of water temperature 20 DEG C to carry out elementary cleaning and remove the partial impurities such as silt, repeatedly stir the leaf etc. pulled out and swim in the water surface with bamboo strainer, till dragging for only simultaneously.How removal is known raw material fruit is put into fruit washing machine storagetank clear water through surfing cleaning while and rinses to fruit is clean, vivid, proceed to extraction sequence by elevator.The clear water of more than 80 DEG C is adopted to rinse juice extractor, the qualified fructus hippophae of cleaning is put into juice extractor uniformly squeeze the juice, the fruit juice squeezed is squeezed in basin and carry out sleeping spiral shell separation, gained fruit juice is put into duplex strainer 120 order and is filtered to obtain sea buckthorn juice raw material, be placed in freezer (-15 DEG C ~-20 DEG C), for subsequent use;
(3) colloidal sol: by batching agar powder to be joined in the pure water of 20 times constantly stirring and dissolving, leave standstill about 45min, be heated to 70 DEG C ~ 80 DEG C and make it dissolve and dissolve completely, for subsequent use;
(4) sugar is changed: precise white granulated sugar to concentration is be heated to 70 DEG C ~ 80 DEG C in the malt syrup of 75%, and period is constantly stirred to dissolves completely;
(5) endure slurry: mixed with the syrup in step (4) by the agar solution in step (3) to put into endure and starch pot and be heated to 100 DEG C ~ 105 DEG C, period constantly stirs, control to stop heating 25% ~ 30% time to moisture;
(6) fruitcake preparation: by citric acid, potassium sorbate adds to the Hippophae (rhamnoides) original juice in the step (2) of having filtered, be heated to 70 DEG C ~ 80 DEG C dissolve completely, during juice after dissolving stirs and is fed in step (5) slurry, roasted almond sheet in step (1) is fed in step (5) simultaneously, now step (5) stops heating, abundant stirring feed liquid is to uniform state, slurry temperature controls at 85 DEG C ~ about 90 DEG C, slurry is fed in bottle placer and carries out form, bottle placer and former and corresponding tool carry out sterilization treatment in advance, cool after fruit expects former, water temperature≤40 DEG C compacted under, oven dry coding is put in storage, obtain almond sea-buckthorn fruitcake finished product.
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| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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