CN106135888A - Fructus Crataegi, Radix Dauci Sativae are combined cake and preparation method thereof - Google Patents
Fructus Crataegi, Radix Dauci Sativae are combined cake and preparation method thereof Download PDFInfo
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- CN106135888A CN106135888A CN201510164242.9A CN201510164242A CN106135888A CN 106135888 A CN106135888 A CN 106135888A CN 201510164242 A CN201510164242 A CN 201510164242A CN 106135888 A CN106135888 A CN 106135888A
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- China
- Prior art keywords
- dauci sativae
- radix dauci
- fructus crataegi
- carrot
- cake
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Abstract
A kind of haw and carrot is combined cake and preparation method thereof, it is characterised in that weight percentages of components is: Fructus Crataegi 30～55%, Radix Dauci Sativae 10～30%, white sugar 15～45%, xylitol 0～4.5%, xanthan gum 0～0.5%, lipid 0～0.3%；Preparing the selecting and process of raw material, color fixative, infusion, cutting and irradiation sterilization, difference is by carrot plants oil burn, sees that variable color is the most air-cooled, cutting；Another by Fructus Crataegi cleaning, enucleation, color fixative, boiled water blanching；By the mixing of two kinds of raw materials, adding water boil, making beating, slurries filtration 30 mesh obtains juice, and adding mass ratio is that xanthan gum, white sugar carry out infusion, does not stop stirring；Room temperature cooling after infusion, cutting is strip or bulk, through irradiation sterilization technique after packaging, i.e. can get haw and carrot and is combined cake.Product has good chewiness, elasticity, orange red natural, the taste sweet and sour taste of color and luster, improves Radix Dauci Sativae absorbance.
Description
Technical field
The present invention relates to food processing technology field one haw and carrot and be combined cake and preparation method thereof.
Background technology
Along with the continuous quickening of people's rhythm of life, leisure food is gradually come in the life of consumers in general.Mountain
Short, bristly hair or beard cake is common leisure food, for many years, with sweet and sour taste, spleen benefiting and stimulating the appetite, instant extremely people's
Like.Radix Dauci Sativae is Vegetables, and cultivated area is big, cheap.Radix Dauci Sativae contains human body multiple nutrients unit
Element, especially bata-carotene (C40H56) it is one of carotenoid, also it is crocus, it is in nature
The most generally existing also is most stable of natural pigment.Radix Dauci Sativae takes in human body containing substantial amounts of beta-carotene
The product that vitamin A is the safest vitimin supplement A at present can be changed into after digestive organs, improvement is regarded
Power, strengthening skeleton, prophylaxis of cancer, enhancing immunity have remarkable effect, are described as Radix Codonopsis Cardiophyllae.
Although Radix Dauci Sativae is nutritious, cheap.But its mouthfeel is poor, and taste is not good enough, it is difficult to by popular institute
Accept.Because it is fat-soluble compound, eat chewiness raw poor, more affect alimentation.Strengthen Radix Dauci Sativae profound
Processing, to promoting Radix Dauci Sativae industry development, increases farmers' income significant.At present, utilize Fructus Crataegi,
Radix Dauci Sativae is that primary raw material prepares haw and carrot preparation technology being combined cake and products thereof and has no report.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Crataegi, Radix Dauci Sativae is combined cake, nutritious, the leisure of sweet and sour taste
Food, and also its preparation method.
The object of the invention is realized in: a kind of haw and carrot is combined cake, Fructus Crataegi 30～55%, Radix Dauci Sativae
10～30%, white sugar 15～45%, xylitol 0～4.5%, xanthan gum 0.1～0.5%, lipid 0～0.3%, sense
See index: product orange red cake shape, slightly Fructus Crataegi fragrance and Radix Dauci Sativae fragrance, homogeneous, free from admixture, tool
There are good chewiness, good springiness.
Physical and chemical index: perform industry national standard.
Product characteristics: state is semi-solid, detection jelly water content is 1:8 with solid ratio, and product is deep
Red translucent, tangent plane is smooth, tissue exquisiteness.
Described haw and carrot is combined the preparation method of cake: use food processing equipment, it is characterised in that by described
Weight percentages of components is got the raw materials ready, and carrot cleaning, pruning, vegetable oil burn, the moment that feeds intake being seen, variable color i.e. takes
Go out, air-cooled, cutting；Another by Fructus Crataegi cleaning, enucleation, color fixative, boiled water blanching；By two kinds of Fructus Crataegi, Radix Dauci Sativae
Raw material mixes according to the ratio of 5:1～1.5:1, adds 200～250ml water boils or cooks to soft, about 8～10
Minute, making beating, slurries filtration 30 mesh obtains juice, then add in juice mass ratio be 0～the xanthan gum of 0.5%,
White sugar carries out infusion 30-40min, does not stop stirring；After infusion completes, room temperature cools down, and treats cake body gel
After in bulk, it is strip or bulk according to processing or packing instructions cutting, through irradiation sterilization technique after packaging, i.e.
Available haw and carrot is combined cake.
Advantages of the present invention and effect are as follows:
Haw and carrot prepared by present invention process is combined cake, and to maintain Fructus Crataegi and Radix Dauci Sativae etc. to greatest extent former
Expecting intrinsic nutritional labeling, mouthfeel is unique, is a kind of natural food with nutrition and health care effect.Recklessly
Main nutrients in Radix Raphani is beta-carotene (C40H56), is crocus fat-soluble compound, and it exists
In the cell wall of Radix Dauci Sativae, and cell wall is to be made up of cellulose, it is impossible to directly digest, have only by chopping,
The mode such as boil and chew so that it is cell wall crushes, and beta-carotene just can discharge, for real digestion
Absorb.After Radix Dauci Sativae assistant is cooked with edible oil, human body reaches 95% to the absorption efficiency of β mono-carotene,
Eat something rare Radix Dauci Sativae and absorb β mono-carotene only 25%.Radix Dauci Sativae ratio is strengthened by present invention process, and floats through oil,
To improve absorbance.This technique is by the vegetable oil burn of Radix Dauci Sativae entirety, it is to avoid absorb oils and fats too much.Use low
The method of the irradiation sterilization of dosage, safety, quickly, noresidue, sterilizing thorough, it is ensured that food safety.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further details.
Embodiment one:
Raw material one, fresh carrot is cleaned, destemming, palpus, weighs 200 grams, vegetable oil burn, 200～300
DEG C, the moment that feeds intake sees that variable color is i.e. taken out, air-cooled after room temperature, 0.8-1.2 cm thick of cutting into slices；Raw material two, will
Weighing 800 grams after Fructus Crataegi cleaning, card punch enucleation, through enucleation, utilizing concentration is 0.2% aqueous citric acid solution
Carrying out color retention, temperature is 90 DEG C, soaks 10～20 minutes, at a temperature of 95-100 DEG C after blanching 2～5min
It is cooled to room temperature with cold water；By the Fructus Crataegi processed, two kinds of raw material mixing of Radix Dauci Sativae, add 200～250ml
Water boil about 8～10min, making beating, slurries filtration 30 mesh, obtain juice；Adding mass ratio to juice again is 0.5%
Xanthan gum carry out infusion 30-40min, compounding xanthan gum is that xanthan gum is first molten with a little hot water and white sugar
Xie Hou, then infusion does not stop stirring in juice；While adding white sugar 150 grams, add xylitol, always
The 4.5% of amount, or be not added with, can suitably improve the mouthfeel of product, after infusion, detection jelly water content is
No meet and the finished product requirement that solid ratio is 1:8, be exactly after the cumulative water-oil ratio of fruitcake reaches 11% in other words,
Place natural cooling under room temperature, cutting, packaging, more irradiated sterilizing, i.e. obtain haw and carrot and be combined cake.
Embodiment two:
Identical with all method of example 1, distinguishing characteristics is that to add the infusion time of compounding xanthan gum be 50 to juice
Minute.
Embodiment three:
Identical with all method of example 1, distinguishing characteristics is raw material one, and fresh carrot takes 400 grams, section
0.8-1.2 cm thick, boiling water is soft or food steamer steams rotten, 10～15 minutes, takes out water-cooled；Raw material two, by Fructus Crataegi
600 grams are weighed after cleaning, card punch enucleation；Adding white sugar 450 grams, remaining method is identical.
Target level of product quality of the present invention:
Sense index: product orange red cake shape, slightly Fructus Crataegi fragrance and Radix Dauci Sativae fragrance, homogeneous, without miscellaneous
Matter, has good chewiness, good springiness.
Physical and chemical index: meet the battalion that industry national standard, maximum holding Fructus Crataegi and two kinds of raw materials of Radix Dauci Sativae are intrinsic
Forming point, purity >=90%, state is semi-solid.
Product inspection: arsenic (mg/kg)≤0.3
Lead (mg/kg)≤0.8
Coliform (individual/ml)≤2
Total number of molds (individual/ml)≤15
Pathogenic bacterium must not detect.
Shelf-life: individual month of 8-12 under room temperature.
Claims (3)
1. haw and carrot is combined a cake, and raw material is Fructus Crataegi, Radix Dauci Sativae, it is characterised in that composition weight hundred
Proportion by subtraction is: Fructus Crataegi 30～55%, Radix Dauci Sativae 10～30%, white sugar 15～45%, xylitol 0～4.5%, yellow
Virgin rubber 0.1～0.5%, lipid 0～0.3%；
Product sensory trait: semi-solid orange red cake shape, translucent, there are Fructus Crataegi fragrance and Radix Dauci Sativae fragrance, matter
Uniformly, free from admixture, tangent plane is smooth, tissue exquisiteness, has good chewiness, good springiness on ground；
Physical and chemical index: perform industry national standard；Detection jelly water content is 1:8 with solid ratio；
Food test index: arsenic (mg/kg)≤0.3
Lead (mg/kg)≤0.8
Coliform (individual/ml)≤2
Total number of molds (individual/ml)≤15
Pathogenic bacterium must not detect；
Shelf-life: individual month of 8-12 under room temperature.
2. prepare the method that haw and carrot as claimed in claim 1 is combined cake, use food processing equipment,
It is characterized in that getting the raw materials ready by described weight percentages of components, by carrot cleaning, pruning, vegetable oil burn,
200～300 DEG C, feed intake and see that variable color is i.e. taken out, air-cooled after be cut into sheet；Separately by Fructus Crataegi cleaning, enucleation, color fixative,
Boiled water blanching；Fructus Crataegi, two kinds of raw materials of Radix Dauci Sativae are mixed according to the ratio of 5:1～1.5:1, adds 200～250ml
Water boil or cook to soft, about 8～10 minutes, making beating, slurries filtration 30 mesh obtains juice, then adds in juice
Entering mass ratio is 0.1～the xanthan gum of 0.5%, white sugar carry out infusion 30-40 minute, does not stop stirring；Endure
After having boiled, room temperature cools down, and after cake body gel in bulk, is strip or block according to processing or packing instructions cutting
Shape, through irradiation sterilization technique after packaging, i.e. can get haw and carrot and is combined cake.
The method that the most according to claim 2, haw and carrot is combined cake, distinguishing characteristics is Radix Dauci Sativae,
Cutting 0.8-1.2 cm thick, boiling water is soft or food steamer steams rotten, 10～15 minutes, takes out water-cooled；Juice adds multiple
Join xanthan gum, the infusion time of white sugar 15% is 50 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510164242.9A CN106135888A (en) | 2015-04-08 | 2015-04-08 | Fructus Crataegi, Radix Dauci Sativae are combined cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510164242.9A CN106135888A (en) | 2015-04-08 | 2015-04-08 | Fructus Crataegi, Radix Dauci Sativae are combined cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106135888A true CN106135888A (en) | 2016-11-23 |
Family
ID=57336323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510164242.9A Pending CN106135888A (en) | 2015-04-08 | 2015-04-08 | Fructus Crataegi, Radix Dauci Sativae are combined cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875957A (en) * | 2020-07-03 | 2022-01-04 | 天津科技大学 | Preparation method of high-fiber digestion-promoting hawthorn cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180490A (en) * | 1996-10-18 | 1998-05-06 | 苗欣志 | Multi-vitamine haw jelly and manufacture method thereof |
| CN1568756A (en) * | 2004-04-06 | 2005-01-26 | 娄二峰 | Fried carrot products |
| CN104304611A (en) * | 2014-09-29 | 2015-01-28 | 陈国勇 | Health hawthorn cake and preparation method thereof |
-
2015
- 2015-04-08 CN CN201510164242.9A patent/CN106135888A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180490A (en) * | 1996-10-18 | 1998-05-06 | 苗欣志 | Multi-vitamine haw jelly and manufacture method thereof |
| CN1568756A (en) * | 2004-04-06 | 2005-01-26 | 娄二峰 | Fried carrot products |
| CN104304611A (en) * | 2014-09-29 | 2015-01-28 | 陈国勇 | Health hawthorn cake and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875957A (en) * | 2020-07-03 | 2022-01-04 | 天津科技大学 | Preparation method of high-fiber digestion-promoting hawthorn cake |
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Application publication date: 20161123 |