CN105410922B - A kind of globe artichoke cake and preparation method thereof - Google Patents
A kind of globe artichoke cake and preparation method thereof Download PDFInfo
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- CN105410922B CN105410922B CN201510966414.4A CN201510966414A CN105410922B CN 105410922 B CN105410922 B CN 105410922B CN 201510966414 A CN201510966414 A CN 201510966414A CN 105410922 B CN105410922 B CN 105410922B
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Abstract
A kind of globe artichoke cake, is made up of following raw material：25 35 parts of the full juice fermented liquid of globe artichoke, 15 25 parts of white granulated sugar, 45 55 parts of glucose syrup, 40 60 parts of water, 0.5 1.5 parts of seawood meal, 0.5 1.5 parts of pectin, 0.05 0.15 parts of trigonella bean gum, 0.05 0.08 parts of potassium sorbate；The full juice fermented liquid of globe artichoke is by 100 parts of the full juice of globe artichoke, 5 25 parts of white granulated sugar, 20 60 parts of water, and 15 parts of access lactic acid bacteria fermenting agent carries out fermentation and is made.The present invention takes the whole strain different parts of globe artichoke, mashing obtains its juice respectively, they are mixed by a certain percentage again, and fermented by the lactic acid bacteria filtered out, improve its flavor taste, each technic index scope of globe artichoke cake made of fruits and vegetables is gone out by optimum experimental, compared with the prior art, preferably make use of each position of globe artichoke to take into account the suitable taste of globe artichoke cake made of fruits and vegetables.
Description
Technical field
The present invention relates to globe artichoke comprehensive processing technology, and in particular to a kind of globe artichoke cake and preparation method thereof.
Background technology
Globe artichoke is also known as perennial rosette form herbaceous plant in French lily, arithoke, ball Ji etc., composite family cynara scolymus category, for food
Involucre and holder position of the part for bud, bud is nutritious, rich in protein, carbohydrate, dietary fiber and micro
Element.Globe artichoke blade has functions that treatment chronic hepatitis and reduces cholesterol, while rich in green original with containing cinarine in stem
The composition beneficial to human body such as acid, flavone compound, is a kind of rare health-care vegetable with high nutritive value, in international city
Field is listed in high-grade vegetables.
However, people are only the fresh and tender petal piece of edible globe artichoke, country's plantation is mostly to take internal fresh and tender petal part
Can is made to export to foreign countries, outer layer, using less, typically all abandons or done extraction work(compared with presbyopic bract and globe artichoke cauline leaf
Energy component materials are used, and utilization rate is extremely low, cause a large amount of wastes.Meanwhile, globe artichoke is not because its distinctive astringent taste is also by most of
State consumption market is received.
The content of the invention
Largely abandoned with cauline leaf present invention aims at the globe artichoke presbyopic bract for solving directly to eat and cause to waste
Problem retains globe artichoke functional health nutritional ingredient there is provided one kind, and flavor taste is all good, instant globe artichoke cake made of fruits and vegetables
And preparation method thereof.
The purpose of the present invention is to be achieved through the following technical solutions：
A kind of globe artichoke cake, it is characterised in that be made up of following raw material：Full juice fermented liquid 25-35 parts of globe artichoke,
15-25 parts of white granulated sugar, 45-55 parts of glucose syrup, 40-60 parts of water, 0.5-1.5 parts of seawood meal, 0.5-1.5 parts of pectin, faenum graecum
0.05-0.15 parts of glue, 0.05-0.08 parts of potassium sorbate；The full juice fermented liquid of globe artichoke is by 100 parts of the full juice of globe artichoke, white sand
Sugared 5-25 parts, 20-60 parts of water, 1-5 parts of access lactic acid bacteria fermenting agent carries out fermentation and is made.
The full juice of described globe artichoke is made up of globe artichoke bract, blade and stem mixing mashing, the mass percent of each component
For：Globe artichoke bract 55-65%, globe artichoke blade 15-20%, globe artichoke stem 20-25%.
Described lactic acid bacteria fermenting agent is respectively 20-60% Lactobacillus plantarums, the newborn bar of 20-60% acidophilus by percentage by weight
Bacterium, 20-80% lactobacillus bulgaricus compounding are formed.
Present invention also offers the preparation method of the globe artichoke cake, comprise the following steps：
（1）The preparation of the full juice of globe artichoke：Fresh globe artichoke bract, blade and the stem for select no disease and pests harm, having no mechanical damage,
After being cleaned up with water, cut-out, the blanching 3-6 min in 105 DEG C of vapours, mashing is mixed in proportion；
（2）White granulated sugar and water, boiling sterilization 10min are added in the full juice of globe artichoke, room temperature is cooled to；
（3）Lactic acid bacteria is accessed, is fermented, fermentation temperature is 35-45 DEG C, and fermentation time is 12-72h；
（4）The full juice fermented liquid of gained globe artichoke collects filtrate stand-by with 80 mesh filter-cloth filterings；
（5）After pectin, seawood meal, trigonella bean gum, white granulated sugar are well mixed, being added to the water and stirring makes it fully inhale
Sugar is boiled in water, heating；
（6）Molten rear addition glucose syrup is boiled, is stirred continuously, dissolves material dispersion；
（7）Infusion carbohydrate gum is heated, when temperature rises to 103-106 DEG C or boils saccharometer measurement solid content for 62-64
Stop heating；
（8）Take the heating of globe artichoke full juice fermented liquid to boil, be cooled to 70-80 DEG C it is standby；
（9）Well-done carbohydrate gum liquid is taken, when temperature is down to 90 DEG C, the preheated full juice fermented liquid of globe artichoke, stirring is added
Uniformly；
（10）Add potassium sorbate to stir, rapid reverse mould, the appropriate candy oil polish of sprinkling is prevented on the inside of mould or mould
Only sticking to mould；
（11）Cooling, form removal, 65 DEG C of hot-air seasonings, the time is 24-36h；
（12）Stripping and slicing, pastes wafer, packaging.
Beneficial effects of the present invention：The present invention takes the whole strain different parts of globe artichoke, and mashing respectively obtains its juice, then will
They are mixed by a certain percentage, and are fermented by the lactic acid bacteria filtered out, are improved its flavor taste, are gone out by optimum experimental
Each technic index scope of globe artichoke cake made of fruits and vegetables, compared with the prior art, preferably make use of each position of globe artichoke to take into account court
The suitable taste of fresh Ji cake made of fruits and vegetables.
Embodiment
The present invention can be described in more detail in the following examples, but the invention is not limited in any way.
Embodiment 1：
（1）The preparation of the full juice fermented liquid of globe artichoke：By 65% globe artichoke bract, 15% globe artichoke blade and 20% globe artichoke stem
The full juice of globe artichoke is made in mixing mashing, takes 100 parts of the full juice of globe artichoke, 25 parts of white granulated sugar, 60 parts of water, boiling sterilization 10min, cooling
To room temperature, 5 parts of lactic acid bacteria is accessed, 45 DEG C of 12 h of fermentation, the full juice fermented liquid of gained globe artichoke collects filtrate with 80 mesh filter-cloth filterings
It is stand-by；
（2）By 0.5kg pectin, 0.5kg seawood meals, 0.05kg trigonella bean gums and 15kg white granulated sugars it is well mixed after, Bian Jia
Entering side stirring in 40kg water makes it fully absorb water, and sugar is boiled in heating；
（3）Molten rear addition glucose syrup 45kg is boiled, is stirred continuously, dissolves material dispersion；
（4）Heat infusion carbohydrate gum, whne temperature rise to 103 DEG C or so or boil saccharometer measurement solid content be 62 when stop
Heating；
（5）Take the heating of globe artichoke full juice fermented liquid to boil, be cooled to 70 DEG C it is standby；
（6）Well-done carbohydrate gum is taken, treats that temperature is down to 90 DEG C, the preheated full juice fermented liquid 25kg of globe artichoke, stirring is added
Uniformly；
（7）Add 0.05kg potassium sorbates to stir, rapid reverse mould, the appropriate candy glazing of sprinkling on the inside of mould or mould
Oil prevents sticking to mould；
（8）Cooling, form removal, 65 DEG C of hot-air seasonings, the time is 24h；
（9）Stripping and slicing, pastes wafer, packaging.
Embodiment 2：
（1）The preparation of the full juice fermented liquid of globe artichoke：By 55% globe artichoke bract, 20% globe artichoke blade and 25% globe artichoke stem
The full juice of globe artichoke is made in mixing mashing, takes 100 parts of the full juice of globe artichoke, 5 parts of white granulated sugar, 20 parts of water, boiling sterilization 10min, cooling
To room temperature, 1 part of lactic acid bacteria is accessed, 42 DEG C of 25 h of fermentation, the full juice fermented liquid of gained globe artichoke collects filtrate with 80 mesh filter-cloth filterings
It is stand-by；
（2）By 1.5kg pectin, 1.5kg seawood meals, 0.15kg trigonella bean gums and 25kg white granulated sugars it is well mixed after, Bian Jia
Entering side stirring in 60kg water makes it fully absorb water, and sugar is boiled in heating；
（3）Molten rear addition glucose syrup 55kg is boiled, is stirred continuously, dissolves material dispersion；
（4）Rise to 106 DEG C or so whne temperature or boil when saccharometer measurement solid content is 64 and stop heating；
（5）Take the heating of globe artichoke full juice fermented liquid to boil, be cooled to 80 DEG C it is standby；
（6）Well-done carbohydrate gum is taken, treats that temperature is down to 90 DEG C, the preheated full juice fermented liquid 35kg of globe artichoke, stirring is added
Uniformly；
（7）Add 0.08kg potassium sorbates to stir, rapid reverse mould, the appropriate candy glazing of sprinkling on the inside of mould or mould
Oil prevents sticking to mould；
（8）Cooling, form removal, 65 DEG C of hot-air seasonings, the time is 36 h；
（9）Stripping and slicing, pastes wafer, packaging.
The explanation of above example is only intended to the method and its core concept for helping to understand the present invention.It should be pointed out that pair
, under the premise without departing from the principles of the invention, can also be to present invention progress for those skilled in the art
Some improvement and modification, these are improved and modification is also fallen into the protection domain of the claims in the present invention.
Claims (4)
1. a kind of globe artichoke cake, it is characterised in that be made up of the raw material of following parts by weight：Full juice fermented liquid 25-35 parts of globe artichoke,
15-25 parts of white granulated sugar, 45-55 parts of glucose syrup, 40-60 parts of water, 0.5-1.5 parts of seawood meal, 0.5-1.5 parts of pectin, faenum graecum
0.05-0.15 parts of glue, 0.05-0.08 parts of potassium sorbate；The full juice fermented liquid of globe artichoke is by 100 parts of the full juice of globe artichoke, white sand
Sugared 5-25 parts, 20-60 parts of water, 1-5 parts of access lactic acid bacteria fermenting agent carries out fermentation and is made.
2. a kind of globe artichoke cake according to claim 1, it is characterised in that the full juice of described globe artichoke is by globe artichoke bud
Piece, blade and stem mixing mashing are made, and the mass percent of each component is：Globe artichoke bract 55-65%, globe artichoke blade 15-
20%th, globe artichoke stem 20-25%.
3. a kind of globe artichoke cake according to claim 1 or 2, it is characterised in that described lactic acid bacteria fermenting agent is by weight
Percentage be respectively 20-60% Lactobacillus plantarums, 20-60% lactobacillus acidophilus, 20-80% lactobacillus bulgaricus compounding form.
4. prepare a kind of method of globe artichoke cake as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
（1）The preparation of the full juice of globe artichoke：Fresh globe artichoke bract, blade and the stem for select no disease and pests harm, having no mechanical damage, use water
After cleaning up, cut-out, the blanching 3-6 min in 105 DEG C of vapours, mashing, by 65% globe artichoke bract, 15% globe artichoke blade
Mix equal with the ratio of 20% globe artichoke stem or in the ratio of 55% globe artichoke bract, 20% globe artichoke blade and 25% globe artichoke stem
It is even；
（2）White granulated sugar and water, boiling sterilization 10min are added in the full juice of globe artichoke, room temperature is cooled to；
（3）Lactic acid bacteria is accessed, is fermented, fermentation temperature is 35-45 DEG C, and fermentation time is 12-72h；
（4）The full juice fermented liquid of gained globe artichoke collects filtrate stand-by with 80 mesh filter-cloth filterings；
（5）After pectin, seawood meal, trigonella bean gum, white granulated sugar are well mixed, being added to the water and stirring makes it fully absorb water, plus
Heat boils sugar；
（6）Molten rear addition glucose syrup is boiled, is stirred continuously, dissolves material dispersion；
（7）Infusion carbohydrate gum is heated, stops heating when temperature rises to 103-106 DEG C；
（8）Take the heating of globe artichoke full juice fermented liquid to boil, be cooled to 70-80 DEG C it is standby；
（9）Well-done carbohydrate gum liquid is taken, when temperature is down to 90 DEG C, the preheated full juice fermented liquid of globe artichoke is added, stirs；
（10）Add potassium sorbate to stir, rapid reverse mould, die inside, which sprays appropriate candy oil polish, prevents sticking to mould；
（11）Cooling, form removal, 65 DEG C of hot-air seasonings, the time is 24-36h；
（12）Stripping and slicing, pastes wafer, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510966414.4A CN105410922B (en) | 2015-12-22 | 2015-12-22 | A kind of globe artichoke cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510966414.4A CN105410922B (en) | 2015-12-22 | 2015-12-22 | A kind of globe artichoke cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105410922A CN105410922A (en) | 2016-03-23 |
| CN105410922B true CN105410922B (en) | 2017-11-07 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106727819A (en) * | 2016-12-09 | 2017-05-31 | 湖南文理学院 | The preparation method of globe artichoke oral cleansing lotion |
| CN106591017B (en) * | 2016-12-16 | 2020-03-24 | 湖南文理学院 | Preparation method of artichoke flavor beer |
| CN108552501B (en) * | 2018-03-22 | 2021-01-05 | 广东科贸职业学院 | Artichoke sandwich fruit and vegetable cake and making method thereof |
| CN108617732A (en) * | 2018-04-25 | 2018-10-09 | 爱可道生物科技有限公司 | One kind containing globe artichoke composite health care cake and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100496525C (en) * | 2004-04-02 | 2009-06-10 | 李嫦梅 | Technique of extracting acitve ingredient from roots, stems and leaves from artichoke and application |
| KR101286941B1 (en) * | 2011-01-12 | 2013-07-16 | 조원교 | The preparing method of inulin-rich snack of Jerusalem Artichoke |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN103931975A (en) * | 2014-03-27 | 2014-07-23 | 郭峰 | Blueberry lotus root sandwich cake and preparation method thereof |
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