CN105831663A - Bayberry enzyme fruit cakes with fruit flesh and processing method thereof - Google Patents
Bayberry enzyme fruit cakes with fruit flesh and processing method thereof Download PDFInfo
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- CN105831663A CN105831663A CN201610205010.8A CN201610205010A CN105831663A CN 105831663 A CN105831663 A CN 105831663A CN 201610205010 A CN201610205010 A CN 201610205010A CN 105831663 A CN105831663 A CN 105831663A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000009134 Myrica cerifera Nutrition 0.000 title abstract description 15
- 102000004190 Enzymes Human genes 0.000 title abstract description 8
- 108090000790 Enzymes Proteins 0.000 title abstract description 8
- 244000061457 Solanum nigrum Species 0.000 title abstract 12
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 230000035800 maturation Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 244000132436 Myrica rubra Species 0.000 claims description 46
- 239000011550 stock solution Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- TVQGDYNRXLTQAP-UHFFFAOYSA-N ethyl heptanoate Chemical compound CCCCCCC(=O)OCC TVQGDYNRXLTQAP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000834 fixative Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000002671 adjuvant Substances 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008169 grapeseed oil Substances 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 235000007270 Gaultheria hispida Nutrition 0.000 description 3
- 244000269152 Myrica pensylvanica Species 0.000 description 3
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 241000219433 Myrica Species 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 238000012790 confirmation Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000003712 Complement factor B Human genes 0.000 description 1
- 108090000056 Complement factor B Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000010911 Enzyme Precursors Human genes 0.000 description 1
- 108010062466 Enzyme Precursors Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 150000007946 flavonol Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000021565 orange beverage Nutrition 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000010909 process residue Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses bayberry enzyme fruit cakes with fruit flesh and a processing method thereof. The bayberry enzyme fruit cakes are prepared by mixing, cooking, steaming and cooling of the following raw materials: 80-120 parts of bayberry enzyme stoste, 10-30 parts of maltose, 15-25 parts of grape seed oil, 3-8 parts of gelatin, 10-30 parts of sucrose, 30-50 parts of flour, 80-120 parts of water and 20-40 parts of diced fresh bayberry fruits. The bayberry enzyme stoste is prepared by a first room temperature fermentation of fresh bayberry fruits, yeast, etc., a second room temperature fermentation of residues with water, and a third mixed liquid fermentation and maturation. The diced fresh bayberry fruits are prepared by bayberry fresh fruit color protecting, solidifying, deseeding and dicing. The prepared bayberry enzyme fruit cakes are faint in scent and pure, and delicate in taste, contain diced bayberry fruits, unique in taste, rich in more enzymes and nutrition, and beneficial to human body health. The processing method is a bayberry fruit deep processing technology worthy of promotion and application.
Description
Technical field
The present invention relates to food processing field, the Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp and processing method thereof.
Background technology
Myrica(Myrica) Myruca ceas magaphanerophytes, its fruit contains the nutrients such as various vitamin, mineral element, aminoacid
Matter, have relieving summer heat, help digestion, antidiarrheal, the effect such as diuresis, Waxberry fruit sugar content is low, acidity is high and tannin content is high, and Fructus Myricae rubrae
In containing the functional active components such as flavonol, anthocyanidin, tannin, anthocyanidin and alcohols material in Fructus Myricae rubrae have many for human body
The beneficial effect of weight, often eats and can make people's life lengthening.But owing to Fructus Myricae rubrae is seasonal fresh fruit, annual June is on it
The time in city, the keeping fresh at normal temperature time is the shortest, stores transport difficult, usually because of harvesting, sale, large quantities of going rotten occurs not in time, add
Upper a large amount of sheddings, Fructus Canarii can not eat, and brings heavy economic losses to plantation family.Feature development Fructus Myricae rubrae product according to Fructus Myricae rubrae,
It is possible not only to solve the market problem of part fresh fruit, abundant market for farm products, and value-added content of product can be improved.
Fujian is one of main province of Fructus Myricae rubrae production, and the deep processing of Fructus Myricae rubrae is the important promotion of Fructus Myricae rubrae plant production development.
In recent years, the deep processed product of Fructus Myricae rubrae mainly has beverage processing product and fruit wine brewing product.Owing to Fructus Myricae rubrae is on the high side, the drink made
Material is not as the orange beverage of listing at present, and the production technology of waxberry wine and stability also can not show a candle to wine, so red hayberry wine
Sales volume the highest.Also have been reported that additionally, make Fructus Myricae rubrae cake with Fructus Myricae rubrae homogenate, but be all to add auxiliary with Fructus Myricae rubrae homogenate simply
The cake that material is fabricated to, though the sour-sweet mouthfeel of Fructus Myricae rubrae can be had, but cannot have the mouthfeel of waxberry flesh.
Summary of the invention
It is an object of the invention to provide Fructus Myricae rubrae ferment fruitcake and the processing method thereof of a kind of band sarcocarp, carry out Fructus Myricae rubrae sending out
Ferment, mixes the Fructus Myricae rubrae ferment obtained, red bayberry fresh fruit fourth and some supplementary materials and heats cooling molding, defining and have uniqueness
The Fructus Myricae rubrae ferment fruitcake of mouthfeel.
The concrete technical scheme of the present invention is as follows:
The Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp, described Fructus Myricae rubrae ferment fruitcake made by the raw material of following weight parts: Fructus Myricae rubrae ferment
Stock solution 80-120 part, maltose 10-30 part, Oleum Vitis viniferae 15-25 part, gelatin 3-8 part, sucrose 10-30 part, flour 30-50 part,
Water 80-120 part, red bayberry fresh fruit fourth 20-40 part.
Described Fructus Myricae rubrae ferment stock solution is by the red bayberry fresh fruit of 35-45 part, the yeast of 0.09-0.11 part, the sugarcane of 13-17 part
The water of sugar, the Sal of 0.18-0.22 part and 45-55 part adds water through normal temperature fermentation for the first time, residue and carries out second time room temperature and send out
Ferment and third time mixed liquor fermentation maturation prepare.
Described red bayberry fresh fruit fourth by the red bayberry fresh fruit of 80-120 part, the citric acid of 4.2-5.8 part, the sucrose of 16-24 part,
The calcium chloride of 0.24-0.36 part and the sodium isoascorbate of 0.08-0.12 part soak, and go the seed system of dicing after color fixative and solid
Become.
The processing method of the Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp, the making step of described Fructus Myricae rubrae ferment fruitcake is concrete such as
Under:
I) prepared by Fructus Myricae rubrae ferment stock solution:
(1) choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, after cleaning up, mix by the raw material of following weight parts
Uniform: red bayberry fresh fruit 35-45 part, yeast 0.09-0.11 part, sucrose 13-17 part, Sal 0.18-0.22 part, water 45-55 part；
(2) normal temperature fermentation for the first time: the raw material of above-mentioned mix homogeneously is placed on the ferment at constant temperature indoor that temperature is 21-22 DEG C and sends out
Ferment 7-9d；
(3) filter for the first time: will carry out being filtrated to get Fructus Myricae rubrae ferment one not good liquor and sarcocarp through the raw material of normal temperature fermentation for the first time
Residue；
(4) normal temperature fermentation for the second time: be placed on temperature after adding the water mix homogeneously of 30-40 part in the sarcocarp residue of above-mentioned filtration
The ferment at constant temperature indoor fermentation 5-7d that degree is 23-25 DEG C；
(5) second time filters: carry out being filtrated to get Fructus Myricae rubrae ferment by the above-mentioned sarcocarp residue mixed liquor through second time normal temperature fermentation
Two not good liquors；
(6) mixed liquor fermentation for the third time: Fructus Myricae rubrae ferment one not good liquor that step (3) and step (5) are respectively obtained and Fructus Myricae rubrae ferment
Two not good liquors are mixed and heated to after 37-39 DEG C be placed on the ferment at constant temperature indoor fermentation maturation at least 90d that temperature is 36-38 DEG C；
II) prepared by red bayberry fresh fruit fourth:
(1) choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, clean up；
(2) adjuvant adds: by following weight parts mix homogeneously: the red bayberry fresh fruit of 80-120 part, the citric acid of 4.2-5.8 part, 16-
The sucrose of 24 parts, the calcium chloride of 0.24-0.36 part and the sodium isoascorbate of 0.08-0.12 part；
(3) color fixative solid: the red bayberry fresh fruit after adding adjuvant soaks 60min and carries out color fixative solid；
(4) seed is gone to dice: soaked red bayberry fresh fruit goes seed and is cut into the fruit fourth of a diameter of 0.5cm；
III) supplementary material mixing: become by the mixed raw material of following weight parts: Fructus Myricae rubrae ferment stock solution 80-120 part, maltose 10-30
Part, Oleum Vitis viniferae 15-25 part, gelatin 3-8 part, sucrose 10-30 part, flour 30-50 part, water 80-120 part, red bayberry fresh fruit fourth 20-
40 parts, mixing the ferment fruitcake homogenate formed containing sarcocarp that gently stirs；
IV) steaming and decocting: pouring the ferment fruitcake homogenate containing sarcocarp after mixing into square iron pan, height is 1cm, and uses steamed
Boil 30min；
V) cooling packing: the fruitcake after steaming and decocting is cooled down molding and cuts into the size of 0.5*1.0*3.0cm and pack.
Compared with prior art, the invention have the advantages that
The invention provides unique, the nutritious Fructus Myricae rubrae fruitcake of a kind of mouthfeel and processing method thereof, use the inventive method raw
Output come Fructus Myricae rubrae fruitcake delicate fragrance is pure, delicate mouthfeel, in fruitcake with Fructus Myricae rubrae fruit fourth, rich in more enzyme in fruitcake, rich
The nutrition of rich fruitcake, useful health, mouthfeel is unique, is a kind of being worthy of popularization in the technology of Fructus Myricae rubrae fruit deep processing.
The present invention uses three fermenting and producing Fructus Myricae rubrae ferment, and mixes with other adjuvant and Fructus Myricae rubrae fruit fourth with Fructus Myricae rubrae ferment
Close hot briquetting, make Fructus Myricae rubrae ferment fruitcake, the process residue fraction that three fermentation methods can be good, reduces loss, improves Fructus Myricae rubrae
Utilization rate.Seed is gone to be added to after dicing in fruitcake the red bayberry fresh fruit through color fixative solid, molding together with fruitcake, make in fruitcake
Sarcocarp containing Fructus Myricae rubrae, it is thus achieved that abundant nutrition, the outward appearance improving fruitcake and mouthfeel, looks good, smell good and taste good.
Detailed description of the invention:
By the following examples the present invention is described in further detail for the ease of it will be appreciated by those skilled in the art that, but this
Bright it is not limited only to this.
Most preferred embodiment:
A kind of processing method of the Fructus Myricae rubrae ferment fruitcake of band sarcocarp, the making step of described Fructus Myricae rubrae ferment fruitcake is specific as follows:
I) prepared by Fructus Myricae rubrae ferment stock solution:
(1) choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, after cleaning up, mix by the raw material of following weight parts
Uniform: red bayberry fresh fruit 40 parts, 0.1 part of yeast, sucrose 15 parts, Sal 0.2 part, 50 parts of water；
(2) normal temperature fermentation for the first time: the raw material of above-mentioned mix homogeneously is placed on the ferment at constant temperature indoor fermentation that temperature is 22 DEG C
8d；
(3) filter for the first time: will carry out being filtrated to get Fructus Myricae rubrae ferment one not good liquor and sarcocarp through the raw material of normal temperature fermentation for the first time
Residue；
(4) normal temperature fermentation for the second time: be placed on temperature after adding the water mix homogeneously of 35 parts in the sarcocarp residue of above-mentioned filtration
It is the ferment at constant temperature indoor fermentation 6d of 24 DEG C；
(5) second time filters: carry out being filtrated to get Fructus Myricae rubrae ferment by the above-mentioned sarcocarp residue mixed liquor through second time normal temperature fermentation
Two not good liquors；
(6) mixed liquor fermentation for the third time: Fructus Myricae rubrae ferment one not good liquor that step (3) and step (5) are respectively obtained and Fructus Myricae rubrae ferment
Two not good liquors are placed on the ferment at constant temperature indoor fermentation maturation 90d that temperature is 37 DEG C after being mixed and heated to 38 DEG C；
II) prepared by red bayberry fresh fruit fourth:
(4) choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, clean up；
(5) adjuvant adds: by following weight parts mix homogeneously: the red bayberry fresh fruit of 100 parts, the citric acid of 4 parts, the sucrose of 20 parts,
The calcium chloride of 0.3 part and the sodium isoascorbate of 0.1 part；
(6) color fixative solid: the red bayberry fresh fruit after adding adjuvant soaks 60min and carries out color fixative solid；
(4) seed is gone to dice: soaked red bayberry fresh fruit goes seed and is cut into the fruit fourth of a diameter of 0.5cm；
III) supplementary material mixing: become by the mixed raw material of following weight parts: Fructus Myricae rubrae ferment stock solution 100 parts, maltose 20 parts, Portugal
Grape seed oil 25 parts, 5 parts of gelatin, sucrose 20 parts, 50 parts of flour, 100 parts of water, red bayberry fresh fruit fourth 30 parts, mixing also gently stirs
Form the ferment fruitcake homogenate containing sarcocarp；
IV) steaming and decocting: pouring the ferment fruitcake homogenate containing sarcocarp after mixing into square iron pan, height is 1cm, and uses steamed
Boil 30min；
V) cooling packing: the fruitcake after steaming and decocting is cooled down molding and cuts into the size of 0.5*1.0*3.0cm and pack.
Experimental data:
1, fruitcake formula determines: Fructus Myricae rubrae ferment stock solution is most important with the one of nutrition as the mouthfeel affected in terms of fruitcake local flavor
Individually factor, the mouthfeel in terms of formula major embodiment fruitcake soft or hard, its major influence factors be maltose, Oleum Vitis viniferae, gelatin,
Flour.We utilize 4 factor 3 levels orthogonal experiment L9 () method carries out the optimization of formula, experimental design such as table 1 below, experiment
Result such as table 2:
Table 1 formula factors water-glass
| Factor A(maltose) | Factor B(Oleum Vitis viniferae) | Factor C(gelatin) | Factor D(flour) | |
| Level 1 | 10 parts | 15 parts | 3 parts | 30 parts |
| Level 2 | 20 parts | 20 parts | 5 parts | 40 parts |
| Level 3 | 30 parts | 25 parts | 8 parts | 50 parts |
Table 2 experimental result:
According to test and analysis result, the optimal formula that adjuvant adds is A2B3C2D3, i.e. maltose 20 parts, Oleum Vitis viniferae
25 parts, 5 parts of gelatin, 50 parts of flour.Using this formula, the mouthfeel of this fruitcake is best.
2, Fructus Myricae rubrae zymogen liquor ratio heavily determines: the maltose of 20 parts, the Oleum Vitis viniferae of 25 parts in fruitcake, the gelatin of 5 parts, 20
The sucrose of part, the flour of 50 parts, the water of 100 parts, to make mixed liquor, add a certain amount of Fructus Myricae rubrae fermentation liquid, fruitcake is made in heating,
The ratio of Fructus Myricae rubrae ferment stock solution is determined by outward appearance and mouthfeel.It is determined by experiment the interpolation situation such as table 3 of Fructus Myricae rubrae ferment stock solution:
Table 3 Fructus Myricae rubrae ferment stock solution adds confirmation form
| Fructus Myricae rubrae ferment stock solution weight portion | Finished product is evaluated |
| 20 parts | Color is the reddest, and mouthfeel acidity is inadequate, and Fructus Myricae rubrae is lightly seasoned |
| 50 parts | Color is light red, and mouthfeel acidity is inadequate, and fruitcake Fructus Myricae rubrae is lightly seasoned |
| 100 parts | Color is red, and mouthfeel acidity is moderate, and fruitcake Fructus Myricae rubrae taste is strong |
| 150 parts | Color is dark red, and mouthfeel acidity is slightly higher, and fruitcake Fructus Myricae rubrae taste is strong |
The maltose of 20 parts, the Oleum Vitis viniferae of 25 parts, the gelatin of 5 parts, the sucrose of 20 parts, the face of 50 parts can be drawn by table 3 result
Powder, adds the Fructus Myricae rubrae ferment stock solution of 100 parts so that the appearance color of fruitcake is scarlet in the fruitcake that the water of 100 parts makes, mouthfeel acid
Spending moderate, Fructus Myricae rubrae taste is strong.
3, red bayberry fresh fruit fourth proportion confirms: adds suitable red bayberry fresh fruit fourth at fruitcake mixed liquor and can change the outward appearance of fruitcake
And mouthfeel, determined the interpolation situation of corresponding red bayberry fresh fruit fourth by sensory test, such as table 4:
Table 4 red bayberry fresh fruit fourth adds confirmation form
| Red bayberry fresh fruit fourth proportion | Finished product is evaluated |
| 5% red bayberry fresh fruit fourth | Sarcocarp is few, and outward appearance is poor, and mouthfeel is general, it is impossible to embody the distinctive mouthfeel of sarcocarp in fruitcake |
| 10% red bayberry fresh fruit fourth | Sarcocarp is suitable, and outward appearance is good, delicate mouthfeel, has the distinctive mouthfeel of fresh fruit fruitcake |
| 15% red bayberry fresh fruit fourth | Sarcocarp is more, and outward appearance is good, and mouthfeel is relatively rough, has the distinctive local flavor of fresh fruit fruitcake |
| 20% red bayberry fresh fruit fourth | Cross meat many, appearance poor, coarse mouthfeel, fruitcake weak flavor |
(note: the weight of red bayberry fresh fruit fourth is pressed the weight ratio of fruitcake raw material mixed liquor and added)
As table 4 can draw, add 10% red bayberry fresh fruit fourth by the weight ratio of fruitcake raw material mixed liquor, the maltose of i.e. 20 parts, 25 parts
Oleum Vitis viniferae, the gelatin of 5 parts, the sucrose of 20 parts, the flour of 50 parts, the fruitcake that the water of 100 parts makes adds the poplar of 100 parts
Prunus mume (sieb.) sieb.et zucc. ferment stock solution, its sarcocarp of fruitcake that the red bayberry fresh fruit fourth of 30 parts is fabricated to is suitable for, and outward appearance is good, delicate mouthfeel, with fresh fruit fruit
The distinctive mouthfeel of cake.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modify, all should belong to the covering scope of the present invention.
Claims (4)
1. the Fructus Myricae rubrae ferment fruitcake of a band sarcocarp, it is characterised in that: described Fructus Myricae rubrae ferment fruitcake is by the raw material of following weight parts
Make: Fructus Myricae rubrae ferment stock solution 80-120 part, maltose 10-30 part, Oleum Vitis viniferae 15-25 part, gelatin 3-8 part, sucrose 10-30
Part, flour 30-50 part, water 80-120 part, red bayberry fresh fruit fourth 20-40 part.
The Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp the most according to claim 1, it is characterised in that: described Fructus Myricae rubrae ferment stock solution
By the red bayberry fresh fruit of 35-45 part, the yeast of 0.09-0.11 part, the sucrose of 13-17 part, the Sal of 0.18-0.22 part and 45-
The water of 55 parts adds water carry out second time normal temperature fermentation and third time mixed liquor fermentation maturation system through normal temperature fermentation for the first time, residue
?.
The Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp the most according to claim 1, it is characterised in that: described red bayberry fresh fruit fourth by
The red bayberry fresh fruit of 80-120 part, the citric acid of 4.2-5.8 part, the sucrose of 16-24 part, the calcium chloride of 0.24-0.36 part and 0.08-
The sodium isoascorbate of 0.12 part soaks, and goes seed to dice and make after color fixative and solid.
The processing method of the Fructus Myricae rubrae ferment fruitcake of a kind of band sarcocarp the most as claimed in claim 1, it is characterised in that: described Fructus Myricae rubrae
The making step of ferment fruitcake is specific as follows:
I) prepared by Fructus Myricae rubrae ferment stock solution:
(1) choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, after cleaning up, mix by the raw material of following weight parts
Uniform: red bayberry fresh fruit 35-45 part, yeast 0.09-0.11 part, sucrose 13-17 part, Sal 0.18-0.22 part, water 45-55 part；
(2) normal temperature fermentation for the first time: the raw material of above-mentioned mix homogeneously is placed on the ferment at constant temperature indoor that temperature is 21-22 DEG C and sends out
Ferment 7-9d；
(3) filter for the first time: will carry out being filtrated to get Fructus Myricae rubrae ferment one not good liquor and sarcocarp through the raw material of normal temperature fermentation for the first time
Residue；
(4) normal temperature fermentation for the second time: be placed on temperature after adding the water mix homogeneously of 30-40 part in the sarcocarp residue of above-mentioned filtration
The ferment at constant temperature indoor fermentation 5-7d that degree is 23-25 DEG C；
(5) second time filters: carry out being filtrated to get Fructus Myricae rubrae ferment by the above-mentioned sarcocarp residue mixed liquor through second time normal temperature fermentation
Two not good liquors；
(6) mixed liquor fermentation for the third time: Fructus Myricae rubrae ferment one not good liquor that step (3) and step (5) are respectively obtained and Fructus Myricae rubrae ferment
Two not good liquors are mixed and heated to after 37-39 DEG C be placed on the ferment at constant temperature indoor fermentation maturation at least 90d that temperature is 36-38 DEG C；
II) prepared by red bayberry fresh fruit fourth:
Choose fresh mature, without disease pest, without the red bayberry fresh fruit of decayed fruit, clean up；
Adjuvant adds: by following weight parts mix homogeneously: the red bayberry fresh fruit of 80-120 part, the citric acid of 4.2-5.8 part, 16-24
The sucrose of part, the calcium chloride of 0.24-0.36 part and the sodium isoascorbate of 0.08-0.12 part；
Color fixative solid: the red bayberry fresh fruit after adding adjuvant soaks 60min and carries out color fixative solid；
(4) seed is gone to dice: soaked red bayberry fresh fruit goes seed and is cut into the fruit fourth of a diameter of 0.5cm；
III) supplementary material mixing: become by the mixed raw material of following weight parts: Fructus Myricae rubrae ferment stock solution 80-120 part, maltose 10-30
Part, Oleum Vitis viniferae 15-25 part, gelatin 3-8 part, sucrose 10-30 part, flour 30-50 part, water 80-120 part, red bayberry fresh fruit fourth 20-
40 parts, mixing the ferment fruitcake homogenate formed containing sarcocarp that gently stirs；
IV) steaming and decocting: pouring the ferment fruitcake homogenate containing sarcocarp after mixing into square iron pan, height is 1cm, and uses steamed
Boil 30min；
V) cooling packing: the fruitcake after steaming and decocting is cooled down molding and cuts into the size of 0.5*1.0*3.0cm and pack.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156721A (en) * | 2018-07-26 | 2019-01-08 | 黔西南州天麒绿色产业开发有限公司 | A kind of rose citrus fermentation cake and preparation method thereof |
| CN111557435A (en) * | 2020-04-17 | 2020-08-21 | 绍兴文理学院元培学院 | Waxberry enzyme and preparation method thereof |
| CN114208931A (en) * | 2021-11-29 | 2022-03-22 | 营口奥雪冷藏储运食品有限公司 | Waxberry enzyme snow mud and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN105146380A (en) * | 2015-08-06 | 2015-12-16 | 朱博 | Dark plum powder and cake for brewing, preparation method thereof and eating method thereof |
-
2016
- 2016-04-05 CN CN201610205010.8A patent/CN105831663A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939073A (en) * | 2015-05-22 | 2015-09-30 | 杜雪梅 | Waxberry ferment stock solution and preparation method thereof |
| CN105146380A (en) * | 2015-08-06 | 2015-12-16 | 朱博 | Dark plum powder and cake for brewing, preparation method thereof and eating method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156721A (en) * | 2018-07-26 | 2019-01-08 | 黔西南州天麒绿色产业开发有限公司 | A kind of rose citrus fermentation cake and preparation method thereof |
| CN111557435A (en) * | 2020-04-17 | 2020-08-21 | 绍兴文理学院元培学院 | Waxberry enzyme and preparation method thereof |
| CN114208931A (en) * | 2021-11-29 | 2022-03-22 | 营口奥雪冷藏储运食品有限公司 | Waxberry enzyme snow mud and preparation method thereof |
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Application publication date: 20160810 |