CN105614770A - Roxburgh rose whole fruit cake - Google Patents
Roxburgh rose whole fruit cake Download PDFInfo
- Publication number
- CN105614770A CN105614770A CN201610062302.0A CN201610062302A CN105614770A CN 105614770 A CN105614770 A CN 105614770A CN 201610062302 A CN201610062302 A CN 201610062302A CN 105614770 A CN105614770 A CN 105614770A
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- CN
- China
- Prior art keywords
- whole fruit
- roxburgh rose
- fruit
- pulp
- maltodextrin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 241000220317 Rosa Species 0.000 title abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 150000004676 glycans Chemical class 0.000 claims description 11
- 229920001282 polysaccharide Polymers 0.000 claims description 11
- 239000005017 polysaccharide Substances 0.000 claims description 11
- 239000003349 gelling agent Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- -1 hypo-methoxy pectin Polymers 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 4
- 229920002558 Curdlan Polymers 0.000 abstract 2
- 239000001879 Curdlan Substances 0.000 abstract 2
- 229940078035 curdlan Drugs 0.000 abstract 2
- 235000019316 curdlan Nutrition 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000011112 process operation Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 4
- 206010068052 Mosaicism Diseases 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 210000003765 sex chromosome Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 241001119522 Paullinia pinnata Species 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 235000010829 Prunus spinosa Nutrition 0.000 description 1
- 240000004350 Prunus spinosa Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a roxburgh rose whole fruit cake. The roxburgh rose whole fruit cake is processed through following steps: 1), treating raw materials; 2), breaking and pulping: pouring fruit and clean water into a smasher, and obtaining whole fruit pulp of 35% in roxburgh rose pulp content; 3), blending 30% of whole fruit pulp, 25% of glucose syrup, 6% of maltodextrin, 0.25% of sodium citrate, 3% of composite gelatinizer and the balance of water; 4), dissolving and boiling: after heating and dissolving curdlan, low-methoxy pectin and maltodextrin, adding glucose syrup and sodium citrate, mixing, heating and stirring well until boiling, adding the whole fruit pulp in the step 2), stirring well and boiling, and then stopping boiling; 5), drying at low temperature, cooling and packaging. Whole fruit wet-process micropowder and functional curdlan are selected to be compounded with low-methoxy pectin to jointly form a good gelatinizing network system; compared with formulations in the prior art, the roxburgh rose whole fruit cake has better texture appearance taste and nutritional quality, process operation is simplified, and the roxburgh rose whole fruit cake is economical and practical.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of Fructus Rosae Normalis full fruit fruitcake.
Background technology
Fructus Rosae Normalis is Guizhou Native advantage characteristic resources, not only rich in multiple nutrients health-care components, has multiple important health care and medical value, thus enjoys parent and be applied in medicine, health food, bread and cheese production. The roxburgh rose fruit cake that market is common, utilizes Blackthorn pear fruit-juice mostly, adopts conventional gelling agents Combined machining to form simultaneously, rosa roxburghii nutrition index and local flavor lose more in the course of processing, color and luster brown stain, product quality is desirable not to the utmost, and accounts for Fructus Rosae Normalis fresh fruit and weigh the marc of 50% and fail resource always and efficiently utilize. The present invention, based on Guizhou roxburgh rose fruit cake product the problems referred to above, research novel material Recipe and the key technology adapted and technological parameter, effectively shortens the Product processing cycle, improves product quality, it is achieved the efficient utilization of Fructus Rosae Normalis resource.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Rosae Normalis full fruit fruitcake and processing technique thereof, the color that exists mainly for current roxburgh rose fruit cake, mouthfeel, local flavor, nutrition, storage-stable sex chromosome mosaicism, utilized and treatment technology by raw material fruit entirely, by utilizing the impact on tissue matter structure of the pulp granule, adopt functional condensation polysaccharide and hypo-methoxy pectin science composite, collectively form good gel network system, product obtains good matter structure mouthfeel and edible quality stability, and technological operation is easy, economical and practical.
The purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions: a kind of Fructus Rosae Normalis full fruit fruitcake, is processed by following processing step:
1), Feedstock treating: Fructus Rosae Normalis fresh fruit, pick out rot fruit and impurity, clean water to carry out cutting standby;
2), broken defibrination: fruit is equipped with clean water, is placed in pulverizer and carries out waterproof pulverization, obtain fineness of materials 20-50um, Fructus Rosae Normalis flesh-content be 35% full pulp standby;
3), dispensing: with step 2) full pulp 30%, glucose syrup 25%, maltodextrin 6%, sodium citrate 0.25%, composite gellant 3%, all the other are water; Described composite gellant be by hypo-methoxy pectin with condense polysaccharide mass ratio be that 2:1 is composited.
4), dissolve and boil material: condense after polysaccharide, hypo-methoxy pectin, maltodextrin heating for dissolving, add glucose syrup, sodium citrate mix homogeneously boils, and adds step 2) full pulp stir and boil, namely stop infusion;
5), cooling packing: above-mentioned fruitcake serosity is poured into rapidly in the mould got ready, level shakes up, thickness 0.5-1.0cm, cools down to room temperature and gets final product the demoulding, after 40-45 DEG C of forced air drying to moisture 18 22%, wrap up edible wafer laminated film bag vacuum sealed package.
Patent of the present invention compared with prior art has clear advantage and beneficial effect. from above technical scheme, present invention is generally directed to the color that current roxburgh rose fruit cake exists, mouthfeel, local flavor, nutrition, storage-stable sex chromosome mosaicism, and how to improve the problems such as Fructus Rosae Normalis raw material resources level of comprehensive utilization, utilized and treatment technology by raw material fruit entirely, by pulp granule on tissue matter structure impact, select functional condensation polysaccharide and hypo-methoxy pectin science composite, collectively form good gel network system, product obtains good matter structure mouthfeel and exterior quality, utilize simultaneously and condense the unique gelling characteristic of polysaccharide and bag load characterization of adsorption thereof, heated time when can obviously reduce infusion and be dry, and effectively protect Fructus Rosae Normalis special flavor and Nutrition quality indicator, it is made to keep continual and steady quality in rear term storage, significantly to improve roxburgh rose fruit cake existing product comprehensive quality level, and present invention process is easy and simple to handle, economical and practical.
Detailed description of the invention
Below in conjunction with preferred embodiment, to a kind of Fructus Rosae Normalis proposed according to patent of the present invention full fruit fruitcake detailed description of the invention, feature and effect thereof, describe in detail as after.
A kind of Fructus Rosae Normalis full fruit fruitcake, is processed by following processing step:
1), Feedstock treating: Fructus Rosae Normalis fresh fruit, pick out rot fruit and impurity, clean water to carry out cutting standby;
2), broken defibrination: fruit is equipped with clean water, is placed in pulverizer and carries out waterproof pulverization, obtain fineness of materials 20-50um, Fructus Rosae Normalis flesh-content be 35% full pulp standby;
3), dispensing: with step 2) full pulp 30%, glucose syrup 25%, maltodextrin 6%, sodium citrate 0.25%, composite gellant 3%, all the other are water; Described composite gellant be by hypo-methoxy pectin with condense polysaccharide mass ratio be that 2:1 is composited.
4), dissolve and boil material: condense after polysaccharide, hypo-methoxy pectin, maltodextrin heating for dissolving, add glucose syrup, sodium citrate mix homogeneously boils, and adds step 2) full pulp stir and boil, namely stop infusion;
5), cooling packing: above-mentioned fruitcake serosity is poured into rapidly in the mould got ready, level shakes up, thickness 0.5-1.0cm, cools down to room temperature and gets final product the demoulding, after 40-45 DEG C of forced air drying to moisture 18 22%, wrap up edible wafer laminated film bag vacuum sealed package.
Product quality feature of the present invention:
1, product appearance glossiness of the present invention is good, has Fructus Rosae Normalis natural S, has the peculiar fragrance flavour of obvious fresh fruit, organizes neither too hard, nor too soft not sticking to one's teeth to tooth. Vc content is 354.67-368.94mg/100g, total acid 1.25g/100g, total sugar 30.2g/100g, total dietary fiber 1.87g/100g.
2, relative analysis, the fruitcake product color brownish red adopting conventional carrageenan or xanthan gum Recipe technology to obtain, lack gloss, tissue palatability is not good enough, and fresh fruit peculiar fragrance flavour is weak. Fruitcake VC content 202.2-236.2mg/100g, total acid content is 1.28-1.36g/100g, total sugar content is 32.9-35.7g/100g, total dietary fiber 1.90g/100g.
3, the content of product total dietary fiber of the present invention relatively fruit juice type fruitcake (0.34%) significantly improves, organoleptic quality, the more existing formula technique product of VC storage rate significantly improves, during shelf, the stability of integrated quality index is substantially strengthened, there is good sense organ and nutritional character present invention is generally directed to the color that current roxburgh rose fruit cake exists, mouthfeel, local flavor, nutrition, storage-stable sex chromosome mosaicism, and how to improve Fructus Rosae Normalis raw material resources and utilize the problems such as level, utilized and treatment technology by raw material fruit entirely, by pulp granule on tissue matter structure impact, adopt functional condensation polysaccharide and hypo-methoxy pectin science composite, collectively form good gel network system, product obtains good matter structure mouthfeel and exterior quality, utilize simultaneously and condense the unique gelling characteristic of polysaccharide and bag load characterization of adsorption thereof, heated time when can obviously reduce infusion and be dry, and effectively protection Fructus Rosae Normalis special flavor and the stablizing of Nutrition quality indicator, it is made to keep continual and steady quality in rear term storage, significantly to improve roxburgh rose fruit cake existing product comprehensive quality level, and present invention process is easy and simple to handle, economical and practical.
The above, it it is only presently preferred embodiments of the present invention, not the present invention is done any pro forma restriction, any without departing from technical solution of the present invention content, according to any simple modification, equivalent variations and modification that above example is made by the technical spirit of the present invention, all still fall within the scope of technical solution of the present invention.
Claims (1)
1. a Fructus Rosae Normalis full fruit fruitcake, it is characterised in that: be processed by following processing step:
1), Feedstock treating: Fructus Rosae Normalis fresh fruit, pick out rot fruit and impurity, clean water to carry out cutting standby;
2), broken defibrination: fruit is equipped with clean water, is placed in pulverizer and carries out waterproof pulverization, obtain fineness of materials 20-50um, Fructus Rosae Normalis flesh-content be 35% full pulp standby;
3), dispensing: with step 2) full pulp 30%, glucose syrup 25%, maltodextrin 6%, sodium citrate 0.25%, composite gellant 3%, all the other are water; Described composite gellant be by hypo-methoxy pectin with condense polysaccharide mass ratio be that 2:1 is composited;
4), dissolve and boil material: condense after polysaccharide, hypo-methoxy pectin, maltodextrin heating for dissolving, add glucose syrup, sodium citrate mix homogeneously boils, and adds step 2) full pulp stir and boil, namely stop infusion;
5), cooling packing: above-mentioned fruitcake serosity is poured into rapidly in the mould got ready, level shakes up, thickness 0.5-1.0cm, cools down to room temperature and gets final product the demoulding, after 40-45 DEG C of forced air drying to moisture 18 22%, wrap up edible wafer laminated film bag vacuum sealed package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610062302.0A CN105614770A (en) | 2016-01-29 | 2016-01-29 | Roxburgh rose whole fruit cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610062302.0A CN105614770A (en) | 2016-01-29 | 2016-01-29 | Roxburgh rose whole fruit cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614770A true CN105614770A (en) | 2016-06-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610062302.0A Pending CN105614770A (en) | 2016-01-29 | 2016-01-29 | Roxburgh rose whole fruit cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105614770A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294254A (en) * | 2018-01-12 | 2018-07-20 | 贵州省现代农业发展研究所 | The preparation method of flue dried fruit and flue dried fruit prepared therefrom |
| CN108541917A (en) * | 2018-03-13 | 2018-09-18 | 贵州大学 | A kind of full fruitcake of Rosa roxburghii Tratt and preparation method thereof |
| CN110089674A (en) * | 2019-05-23 | 2019-08-06 | 贵州大学 | A kind of high fine bitter buckwheat cake and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN102224878A (en) * | 2011-06-27 | 2011-10-26 | 贵州大学 | Rosa roxburghii tratt fruit cake and preparation method thereof |
| CN102960523A (en) * | 2012-11-01 | 2013-03-13 | 贵州独山石牛食品有限责任公司 | Production method of roxburgh rose sugar cake |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
| CN104207049A (en) * | 2014-08-25 | 2014-12-17 | 贵州大学 | Rhizoma gastrodiae-roxburgh rose cake |
-
2016
- 2016-01-29 CN CN201610062302.0A patent/CN105614770A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861905A (en) * | 2009-04-15 | 2010-10-20 | 贵州山珍宝绿色科技开发有限公司 | Production method of roxburgh rose fruit cake |
| CN102224878A (en) * | 2011-06-27 | 2011-10-26 | 贵州大学 | Rosa roxburghii tratt fruit cake and preparation method thereof |
| CN102960523A (en) * | 2012-11-01 | 2013-03-13 | 贵州独山石牛食品有限责任公司 | Production method of roxburgh rose sugar cake |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
| CN104207049A (en) * | 2014-08-25 | 2014-12-17 | 贵州大学 | Rhizoma gastrodiae-roxburgh rose cake |
Non-Patent Citations (4)
| Title |
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| 中国食品添加剂和配料协会编著: "《食品添加剂手册》", 30 September 2012, 中国轻工业出版社 * |
| 张淑平等编著: "《海藻利用与食品胶体》", 28 February 2009, 中国水利水电出版社 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294254A (en) * | 2018-01-12 | 2018-07-20 | 贵州省现代农业发展研究所 | The preparation method of flue dried fruit and flue dried fruit prepared therefrom |
| CN108541917A (en) * | 2018-03-13 | 2018-09-18 | 贵州大学 | A kind of full fruitcake of Rosa roxburghii Tratt and preparation method thereof |
| CN110089674A (en) * | 2019-05-23 | 2019-08-06 | 贵州大学 | A kind of high fine bitter buckwheat cake and preparation method |
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Application publication date: 20160601 |