CN104605220A - Novel lycium ruthenicum fruitcake and processing method thereof - Google Patents
Novel lycium ruthenicum fruitcake and processing method thereof Download PDFInfo
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- CN104605220A CN104605220A CN201510093468.4A CN201510093468A CN104605220A CN 104605220 A CN104605220 A CN 104605220A CN 201510093468 A CN201510093468 A CN 201510093468A CN 104605220 A CN104605220 A CN 104605220A
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- matrimony vine
- black matrimony
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241000169546 Lycium ruthenicum Species 0.000 title abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 230000001105 regulatory effect Effects 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 14
- 235000010987 pectin Nutrition 0.000 claims abstract description 14
- 239000001814 pectin Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 80
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 80
- 238000009835 boiling Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 10
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical group [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 10
- 235000011090 malic acid Nutrition 0.000 claims description 10
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- 229930014669 anthocyanidin Natural products 0.000 description 9
- 150000001453 anthocyanidins Chemical class 0.000 description 9
- 235000008758 anthocyanidins Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 239000011265 semifinished product Substances 0.000 description 5
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 238000005070 sampling Methods 0.000 description 4
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- 239000003814 drug Substances 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
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- 229960000716 tonics Drugs 0.000 description 2
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- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 206010007026 Calculus urethral Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 230000008499 blood brain barrier function Effects 0.000 description 1
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- 210000001218 blood-brain barrier Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 235000021050 feed intake Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
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- 238000005304 joining Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 201000009160 urethral calculus Diseases 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a novel lycium ruthenicum fruitcake and a processing method thereof. The novel lycium ruthenicum fruitcake comprises the following components in parts by weight: 5-10 parts of lycium ruthenicum fruit pulp, 30-40 parts of starch, 5-6 parts of pectin, 10-15 parts of white granulated sugar, 1-3 parts of an acid regulating agent, 0.1-0.5 part of spice and 30-40 parts of water, as well as 0.01-0.05 part of vitamin C which is added during the production process of the lycium ruthenicum fruit pulp so as to prevent the oxidization of effective ingredients during pulping process. The processing method comprises the following steps: (1) producing lycium ruthenicum fruit pulp; (2) preparing the materials; (3) dissolving the pectin; (4) mixing; and (5) cooking. The invention provides a novel eating mode of lycium ruthenicum, the novel lycium ruthenicum fruitcake is portable and nutritional and effective ingredients are easily absorbed, the damage of the effective ingredients during processing is reduced, the shelf life of the novel lycium ruthenicum fruitcake can be effectively prolonged due to addition of vitamin C.
Description
Technical field:
The present invention relates to a kind of preparation method of fruitcake, particularly relate to a kind of preparation method of Novel black matrimony vine fruitcake.
Background technology:
Black matrimony vine, belongs to Solanaceae Lycium, is many quils shrub, multi-branched, and branch is hard, normal in bending in a zigzag, white.Be distributed in NW China and the European Central Asia.Wild black matrimony vine taste is sweet, property is put down, and is rich in the various nutritional labelings such as protein, fat, carbohydrate, free amino acid, organic acid, mineral matter, trace element, alkaloid, vitamin C, B1, B2, calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium.Detect through science, its calcium, iron, niacin content are respectively 2.3,4.6,16.7 times of haw matrimony vine, and especially OPC (OPC) exceedes blueberry.This is the wild fruit finding that OPC content is the highest up to now, is also the most effective natural, and its effect is 20 times of VC, 50 times of VE, the tonic effect have superpower develop immunitypty, delaying senility.Its nutrient composition content such as vitamin, mineral matter is also very abundant, and especially containing the natural anthocyanin element with scavenging free radicals, anti-oxidation function, medicinal, health value higher than common red matrimony vine, is described as " soft gold " far away.
Modern study find, anthocyanidin be found to be the most simple and effective way that global people have found antioxidant and anti-aging.Then containing a large amount of water-soluble anthocyanidin in the black matrimony vine of Qinghai Wild.The discovery of anthocyanidin and application make the mankind from the antibiotic in 20th century, vitamin epoch, enter into the anthocyanidin epoch of 21 century! Anthocyanidin is the water colo(u)r that a class is extensively present in plant, belongs to flavonoids.Anthocyanidin is that human body brings multiple benefit.Fundamentally, anthocyanidin is a kind of strong antioxidant, and it can protect human body from a kind of damage being called the harmful substance of free radical.Anthocyanidin can be absorbed by human body 100% ground, after taking 20 minutes, just can detect in blood, and maintenance reaches 27 hours in vivo.Different from other antioxidant, cyanine have the ability of crossing over blood-brain barrier, directly can protect cerebral central nervous system.Anthocyanidin can also strengthen blood vessel elasticity, and improve the smoothness of the circulatory system and enhancement skin, inflammation-inhibiting and allergy, improve the pliability in joint." Uygur medicine will " is recorded, and Uygur doctor commonly uses lycium ruthenicum fruit and the treatment of root skin urethral calculus, tinea scabies etc., among the people as strengthening by means of tonics, improving eyesight and depressor.The Tibetan medicine such as the Four-Volume Medical Code, " Jingzhubencao " classical works are recorded black matrimony vine and are used for the treatment of cardiopyretic disease, heart disease, irregular menstruation, menelipsis etc., and drug effect is remarkable.Among the peoplely make strengthening by means of tonics, step-down medication.Visible black matrimony vine has good health-care effect, belong to a kind of fruit of integration of drinking and medicinal herbs, but current black matrimony vine is normally used for making tea, or making dried food and nuts carries out loose sell or adding in the process of Baoshang, these eating methods all can not have larger destruction or loss to the active ingredient of black matrimony vine, therefore the present invention adopts and black matrimony vine is made into pulp adds in the middle of cake, makes black matrimony vine instant edible, better preserves its active ingredient simultaneously.
Summary of the invention:
The object of the invention is to add black matrimony vine toward traditional cake, thus make a kind of cake possessing health care, and solve cake series products problem apt to deteriorate.
A kind of Novel black matrimony vine fruitcake, comprises the component of following parts by weight: black matrimony vine pulp 5-10 part, starch 30-40 part, pectin 5-6 part, white granulated sugar 10-15 part, regulating acid agent 1-3 part, spices 0.1-0.5 part, water 30-40 part;
A processing method for Novel black matrimony vine fruitcake, comprises the following steps:
(1) make black matrimony vine pulp: select the black matrimony vine of the maturation of fine texture as raw material, the impurity such as foreign matter, leaf, stalk in removing raw material, adopt beater to carry out making beating process to black matrimony vine;
(2) prepare burden, percentage by weight takes each component by weight;
(3) colloidal sol: pectin 5-6 part is mixed with white granulated sugar 10-15 part, and be dissolved in the warm water of 30-40 part;
(4) mix: the black matrimony vine pulp adding 5-10 part in the starch of 30-40 part, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carry out boiling, add regulating acid agent 1-3 part when moisture also remains very likely in question handler, add spices 0.1-0.5 part, pour into after mixing in mould, till treating its direct cooling forming.
Preferably, described regulating acid agent is natrium citricum, malic acid, and its ratio is 1:1-2.
Preferably, described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
Preferably, suitably adding raw material weight in described black matrimony vine pulp processing procedure is the vitamin C of 0.01-0.05%.
Preferably, when described black matrimony vine is dry fruit, in step (1) pulping process, the water adding 2-6 times of dry fruit weight is needed to pull an oar.
Beneficial effect of the present invention
(1) the invention provides the edible way of a kind of black matrimony vine newly, it is convenient, nutrition, active ingredient easily absorbed, and process reduces the destruction of active ingredient, adds the shelf-life of the product that vitamin C effectively extends.
(2) the present invention is by joining in the middle of cake by black matrimony vine pulp, has both facilitated carrying of product, also becomes a kind of ready-to-eat food, can preserve the active ingredient in black matrimony vine preferably simultaneously.
(3) the invention provides a kind of black matrimony vine application new direction.
Detailed description of the invention:
Embodiment 1
A kind of processing method of Novel black matrimony vine fruitcake:
(1) make black matrimony vine pulp: select the black matrimony vine of the maturation of fine texture as raw material, the impurity such as foreign matter, leaf, stalk in removing raw material, adopt beater to carry out making beating process to black matrimony vine;
(2) batching of Novel black matrimony vine fruitcake, carries out: what make 100 portions of Novel black matrimony vine fruitcakes feeds intake as, black matrimony vine pulp 5-10 part by weight proportion, starch 30-40 part, pectin 5-6 part, white granulated sugar 10-15 part, natrium citricum, malic acid 1-3 part, spices 0.1-0.5 part, water 30-40 part;
(3) colloidal sol: pectin 5-6 part is mixed with white granulated sugar 10-15 part, and be dissolved in the warm water of 30-40 part;
(4) mix: the black matrimony vine pulp adding 5-10 part in the starch of 30-40 part, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carry out boiling, add regulating acid agent 1-3 part when moisture also remains very likely in question handler, add spices 0.1-0.5 part, pour into after mixing in mould, till treating its direct cooling forming.
Described regulating acid agent is natrium citricum, malic acid, and its ratio is 1:1-2.
Described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
When described black matrimony vine is dry fruit, in step (1) pulping process, the water adding 2-6 times of dry fruit weight is needed to pull an oar.
Suitably adding raw material weight in described step (1) pulp processing procedure is the vitamin C of 0.01-0.05%.
Vacuum packaging is carried out, as semi-finished product by after the stripping and slicing of shaping for gained Novel black matrimony vine fruitcake.
According to " GB/T 10782 preserved fruit general rule " standard, carry out sampling inspection to Novel black matrimony vine fruitcake semi-finished product, what meet this standard-required is qualified products.
Embodiment 2
A kind of processing method of Novel black matrimony vine fruitcake:
(1) black matrimony vine pulp is made: with embodiment 1;
(2) batching of Novel black matrimony vine fruitcake, carries out: what make 100kg Novel black matrimony vine fruitcake feeds intake as, black matrimony vine pulp 5kg by weight proportion, starch 30kg, pectin 5kg part, white granulated sugar 10kg part, natrium citricum, malic acid 1kg, spices 0.1kg part, water 30kg;
(3) colloidal sol: pectin 5kg is mixed with white granulated sugar 10kg, and be dissolved in the warm water of 30kg;
(4) mix: the black matrimony vine pulp adding 5kg in the starch of 30kg, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carries out boiling, adds regulating acid agent 1kg when moisture also remains very likely in question handler, adds spices 0.1kg part, pour in mould after mixing, till treating its direct cooling forming.
Described regulating acid agent is natrium citricum, malic acid, and its ratio is 1:1-2.
Described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
When described black matrimony vine is dry fruit, in step (1) pulping process, the water of interpolation 2 times of dry fruit weight is needed to pull an oar.
Suitably adding raw material weight in described step (1) pulp processing procedure is the vitamin C of 0.01kg.
Vacuum packaging is carried out, as semi-finished product by after the stripping and slicing of shaping for gained Novel black matrimony vine fruitcake.
Sampling inspection is carried out with embodiment 1.
Embodiment 3
A kind of processing method of Novel black matrimony vine fruitcake:
(1) black matrimony vine pulp is made: with embodiment 1;
(2) batching of Novel black matrimony vine fruitcake, carry out by weight proportion: make 100kg Novel black matrimony vine fruitcake feed intake for, black matrimony vine pulp 10kg, starch 40kg, pectin 6kg, white granulated sugar 15kg, natrium citricum, malic acid 3kg, spices 0.5kg, water 40kg;
(3) colloidal sol: pectin 6kg is mixed with white granulated sugar 15kg, and be dissolved in the warm water of 40kg;
(4) mix: the black matrimony vine pulp adding 10kg in the starch of 40kg, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carries out boiling, adds regulating acid agent 3kg when moisture also remains very likely in question handler, adds spices 0.5kg, pour in mould after mixing, till treating its direct cooling forming.
Described regulating acid agent is natrium citricum, malic acid, and its ratio is 1:1-2.
Described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
When described black matrimony vine is dry fruit, in step (1) pulping process, the water of interpolation 6 times of dry fruit weight is needed to pull an oar.
Suitably adding raw material weight in described step (1) pulp processing procedure is the vitamin C of 0.05kg.
Vacuum packaging is carried out, as semi-finished product by after the stripping and slicing of shaping for gained Novel black matrimony vine fruitcake.
Sampling inspection is carried out with embodiment 1.
Embodiment 3
A kind of processing method of Novel black matrimony vine fruitcake:
(1) black matrimony vine pulp is made: with embodiment 1;
(2) batching of Novel black matrimony vine fruitcake, carries out: what make 100 portions of Novel black matrimony vine fruitcakes feeds intake as, black matrimony vine pulp 7.5kg by weight proportion, starch 35kg, pectin 5.5kg, white granulated sugar 12.5kg, natrium citricum, malic acid 2kg, spices 0.3kg, water 35kg;
(3) colloidal sol: pectin 5.5kg is mixed with white granulated sugar 12.5kg, and be dissolved in the warm water of 35kg;
(4) mix: the black matrimony vine pulp adding 5.5kg in the starch of 35kg, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carries out boiling, adds regulating acid agent 2kg when moisture also remains very likely in question handler, adds spices 0.3kg, pour in mould after mixing, till treating its direct cooling forming.
Described regulating acid agent is natrium citricum, malic acid, and its ratio is 1:1-2.
Described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
When described black matrimony vine is dry fruit, in step (1) pulping process, the water of interpolation 4 times of dry fruit weight is needed to pull an oar.
Suitably adding raw material weight in described step (1) pulp processing procedure is the vitamin C of 0.025kg.
Vacuum packaging is carried out, as semi-finished product by after the stripping and slicing of shaping for gained Novel black matrimony vine fruitcake.
Sampling inspection is carried out with embodiment 1.
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (6)
1. a Novel black matrimony vine fruitcake, is characterized in that, comprises the component of following parts by weight: black matrimony vine pulp 5-10 part, starch 30-40 part, pectin 5-6 part, white granulated sugar 10-15 part, regulating acid agent 1-3 part, spices 0.1-0.5 part, water 30-40 part.
2. a processing method for Novel black matrimony vine fruitcake, is characterized in that, comprises the following steps:
(1) make black matrimony vine pulp: select the black matrimony vine of the maturation of fine texture as raw material, the impurity such as foreign matter, leaf, stalk in removing raw material, adopt beater to carry out making beating process to black matrimony vine;
(2) prepare burden, percentage by weight takes each component by weight;
(3) colloidal sol: pectin 5-6 part is mixed with white granulated sugar 10-15 part, and be dissolved in the warm water of 30-40 part;
(4) mix: the black matrimony vine pulp adding 5-10 part in the starch of 30-40 part, fully mixes in a reservoir, then, carry out and face step (3) gained solution is joined in container;
(5) boiling: step (4) gained dough is placed in jacketed pan, carry out boiling, add regulating acid agent 1-3 part when moisture also remains very likely in question handler, add spices 0.1-0.5 part, pour into after mixing in mould, till treating its direct cooling forming.
3. the processing method of a kind of Novel black matrimony vine fruitcake according to claim 2, it is characterized in that: described regulating acid agent is natrium citricum, malic acid, its ratio is 1:1-2.
4. the processing method of a kind of Novel black matrimony vine fruitcake according to claim 2, is characterized in that: described black matrimony vine can the dry fruit of wild or artificial growth or fresh fruit, and its place of production is Chaidamu Basin, Qinghai Province.
5. the processing method of a kind of Novel black matrimony vine fruitcake according to claim 4, is characterized in that: when described black matrimony vine is dry fruit, needs the water adding 2-6 times of dry fruit weight to pull an oar in step (1) pulping process.
6. the processing method of a kind of Novel black matrimony vine fruitcake according to claim 2, is characterized in that: suitably adding raw material weight in described step (1) pulp processing procedure is the vitamin C of 0.01-0.05%.
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Application publication date: 20150513 |