CN106819329A - A kind of sea-buckthorn rose fruitcake and preparation method thereof - Google Patents
A kind of sea-buckthorn rose fruitcake and preparation method thereof Download PDFInfo
- Publication number
- CN106819329A CN106819329A CN201710057684.2A CN201710057684A CN106819329A CN 106819329 A CN106819329 A CN 106819329A CN 201710057684 A CN201710057684 A CN 201710057684A CN 106819329 A CN106819329 A CN 106819329A
- Authority
- CN
- China
- Prior art keywords
- rose
- buckthorn
- sea
- fruitcake
- fructus hippophae
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of sea-buckthorn rose fruitcake and preparation method thereof, is related to field of food.Sea-buckthorn rose fruitcake is obtained by the following method：Gelling agent and water are mixed in 3/25~1/75 ratio, and immersion obtains colloidal sol water in 2~4 hours；Fructus hippophae and rose and water are mixed in 1/1~7/15 ratio, are boiled 20~40 minutes, will be boiled the fructus hippophae of 20~40 minutes, rose and are smashed, and obtain pulp；To addition sweet substance, acid and food preservative in pulp, stirring is boiled 5~15 minutes, is added the stirring of colloidal sol water and is boiled 1~5 minute, is obtained mixed glue solution and is poured while hot, toasted 10~15 hours at a temperature of 63 DEG C~70 DEG C after cooling shaping, obtain sea-buckthorn rose fruitcake.The sea-buckthorn rose fruitcake remains the substantial amounts of nutritional ingredient of fructus hippophae, and sour-sweet degree is moderate, local flavor is protruded, do not stuck to one's teeth, delicate mouthfeel, soft durometer are moderate.
Description
Technical field
The present invention relates to field of food, and more particularly to a kind of sea-buckthorn rose fruitcake and preparation method thereof.
Background technology
Sea buckthorn fruit is nutritious, according to surveying and determination in its fruit containing multivitamin, aliphatic acid, trace element, sub- oil element,
The various amino acid of Hippophate flavone, superoxides isoreactivity material and needed by human body.Wherein Vitamin C content is high, have dimension
The laudatory title of the king of raw element C.Sea-buckthorn has eliminating the phlegm profit lung, nourishing stomach and spleen, the promoting blood circulation and removing blood stasis, pharmacological effect that relaxes bowel, is referred to as
The generation fruit of the world the 3rd.One of sea-buckthorn most worthy is exactly Seabuckthorn Oil, and 206 kinds of activity beneficial to human body are contained in Seabuckthorn Oil
Material, wherein there is 46 kinds of bioactivators, contains substantial amounts of vitamin E, vitamin A, flavones etc..
Rose is eaten raw to do and uses, and contains 300 various chemical components, such as aliphatic acid, oil and fat containing essential oil.Rose contains
There are various trace elements, containing substantial amounts of vitamin A, B, C, also contain ten several amino acids, soluble sugar, alkaloid.
For traditional handicraft, sea buckthorn fruit is widely processed to the products such as fruit wine, jam, preserved fruit, but sea buckthorn fruit
Nutrient component damages it is serious.
The content of the invention
It is an object of the invention to provide a kind of preparation method of sea-buckthorn rose fruitcake, the method can retain substantial amounts of sand
The original nutritional ingredient of spine fruit.
The present invention is solved its technical problem and is realized using following technical scheme.
A kind of preparation method of sea-buckthorn rose fruitcake, comprises the following steps：
Got the raw materials ready based on following parts by weight：
5~50 parts of fructus hippophae；1~10 part of rose；1~2 part of gelling agent；40~70 parts of sweet substance；Acid 0.4~
0.7 part and 0.03~0.06 part of food preservative；
Gelling agent is mixed with water according to 3/25~1/75 part by weight, immersion obtains colloidal sol water in 2~4 hours；
Fructus hippophae and rose are boiled 20~40 minutes with water according to 1/1~7/15 part by weight, will be by boiling 20
The fructus hippophae and rose for obtaining for~40 minutes are smashed, to obtain pulp；
To sweet substance, acid and food preservative is added in pulp, stirring is boiled 5~15 minutes, adds colloidal sol
Water stirring boil 1~5 minute, obtain mixed glue solution, poured while hot, after cooling shaping using 63 DEG C~70 DEG C baking 10~
15 hours, obtain sea-buckthorn rose fruitcake.
Another object of the present invention is to provide a kind of sea-buckthorn rose fruitcake, its preservation for being capable of the longer time is in good taste,
And nutritious, medical value, food therapy value are high.
The beneficial effect of the sea-buckthorn rose fruitcake of the embodiment of the present invention and preparation method thereof is：Sea-buckthorn rose prepared by the present invention
Rare fruitcake, with the addition of gelling agent, sweet substance, acid and food preservative in preparation process, the glue in said components
Solidifying agent is conducive to pulp to be molded, fixed nutritional ingredient, and sweet substance and acid help to adjust products taste.Therefore, sea-buckthorn
While fructus hippophae, rose nutritional ingredient is retained, its sugariness is moderate, local flavor is protruded, do not stuck to one's teeth, delicate mouthfeel for rose fruitcake.
In addition, in the sea-buckthorn rose fruitcake manufacture craft of present invention offer, baking temperature can not be too high, prevents nutrient loss, Jiao
Saccharification, surface sclerderm phenomenon, ensure the evaporation of moisture Fast Persistence again.Therefore, the present invention using coordinate each material composition and its
The baking temperature of consumption and time, can obtain soft durometer and be more suitable for greatly on the basis of fructus hippophae, rose nutritional ingredient is retained
The sea-buckthorn rose fruitcake of many tastes.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.The unreceipted production firm person of raw materials used or instrument, is the conventional product that can be obtained by commercially available purchase
Product.
Sea-buckthorn rose fruitcake of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of sea-buckthorn rose fruitcake provided in an embodiment of the present invention, comprises the following steps：
S1 is got the raw materials ready based on following parts by weight：
5~50 parts of fructus hippophae；1~10 part of rose；1~2 part of gelling agent；40~70 parts of sweet substance；Acid 0.4~
0.7 part and 0.03~0.06 part of food preservative.
Fructus hippophae can select fresh fructus hippophae or the sea-buckthorn dried fruit that has dried, rose can select fresh rose or
Person's dried rose flower.It should be noted that when meter is from fructus hippophae and rose by weight, sea-buckthorn dried fruit and dried rose flower are compared
The parts by weight chosen in fresh fructus hippophae and fresh rose are smaller.For example, 5~7 parts of sea-buckthorn dried fruit, 1~2 part of dried rose flower；
20~50 parts of fresh fructus hippophae, 5~10 parts of fresh rose.
Roseleaf rich in vitamin C, it is warm in nature and, enriching yin beauty treatment, toxin-expelling and face nourishing, can also treat dysmenorrhoea and promoting blood circulation
The stasis of blood, is highly suitable for women and eats.The trace elements such as selenium, copper in rose can promote vitamin C to absorb, therefore rose is added
Substantial amounts of vitamin C in absorption of human body fructus hippophae is more beneficial in fructus hippophae.In addition, the medicinal efficacy collocation fructus hippophae of rose
Medicinal efficacy, medical value, food therapy value are higher.
Gelling agent includes the one kind in carragheen, shitosan, acidified starch, CMS, pectin, agar, xanthans
Or it is various.Carragheen, is also called Eucheuma glue, agar glue, antler glue, carrageenan because carragheen be from Eucheuma,
The hydrophilic colloid being extract in the red algae sea grass such as agar, pelvetia silquosa, its chemical constitution is by galactolipin and dehydration
Calcium, potassium, sodium, the ammonium salt of the polysaccharide sulfuric ester that galactolipin is constituted.Due to the difference of wherein sulfuric ester combining form, can be divided into
K-type (Kappa), I types (Iota), L-type (Lambda).It is widely used in manufacture jelly, ice cream, cake, soft sweets, can, meat system
Product, mixed congee, white fungus bird's nest, custard based food, stir-fried food etc..All of carragheen is all dissolved in hot water, but only K-type and I types
Sodium salt be dissolved in cold water.Therefore, cold water or heat can be carried out to carragheen according to the carragheen species selected in following examples
The immersion of water.Cake that carragheen is made is tasty and refreshing not to stick to one's teeth, transparency is good, elastic height.
Shitosan is the product of the de- N- acetyl group of chitin, it is however generally that, N- acetyl group sloughs more than 55% can be claimed
Be shitosan, in other words, 1% chitosan, this deacetylated crust can be dissolved in 1% acetic acid or 1% hydrochloric acid
Element is referred to as shitosan.Shitosan has good gelatinization results, it may have inoxidizability, also has stabilization work to vitamin C
With, can separately as transparent, the translucent fruitcake rich in ascorbic fruit and vegetable materials, fructose, jellies product gelling agent.
Acidified starch refers to that native starch is processed with inorganic acid below gelatinization point, changes its property and obtains
A class converted starch.Such starch viscosity is low, energy compounding high concentration paste liquid, is suitable for the highly concentrated low viscous food service industry of requirement.
Acidified starch has use cost is low, safe, paste viscosity with relatively low heat, water solubility is strong, bonding force is strong, gelling ability is strong etc.
Feature, the product made as gelling agent does not stick to one's teeth, and conformality is preferable.
CMS it is usually used be its sodium salt, sodium carboxymethyl starch is that a kind of denaturation of use carboxymethyl etherification is formed sediment
Powder, it is tasteless, nontoxic, be difficult to go mouldy, formation colloidal solution soluble in water.Be applied to show in different food thickening,
Various functions such as suspension, emulsification, stabilization, conformal, film forming, expanded, fresh-keeping, acidproof and health care.Food-grade sodium carboxymethyl starch is wide
It is general to be applied to the products such as milk, beverage, frozen food, fast food, cake, syrup.
Pectin, agar, xanthans are also the gelling agent commonly used in food production.It should be noted that due to gelling agent choosing
Select various, therefore, the selection mode between carragheen, shitosan, acidified starch, CMS, pectin, agar, xanthans
It is also various, preferably several selection schemes is only enumerated in the embodiment of the present invention, is not limited to claimed
The scope of the present invention.
Sweet substance includes one or more in maltose, white granulated sugar, sucrose, glucose.
Acid includes one or more in citric acid, malic acid.Citric acid is also known as the acid of Chinese holly edge, chemical name 2- hydroxyls
Propane -1,2,3- tricarboxylic acids.The purposes of citric acid widely, more than the 75% of output is accounted for for food industry, can be as
The acid of food, antioxidant, pH adjusting agent, gelling agent, local flavor promoting agent, in the food such as beverage, jam and cake.
Malic acid has L MALIC ACID, 3 kinds of isomers of D-malic acid and DL-malic acid.Naturally occurring malic acid is all L-type
, almost it is present in all fruits, with most in pomaceous fruit.Belong to the product of fermenting and producing, security due to L MALIC ACID
Can be secure, thus it is general all using L-type in food.L-malic acid is the important composition of fruit juice, is had compared with citric acid
There is big (tart flavour 20%) stronger than citric acid, but taste is soft (having buffer index higher), has peat-reek, does not damage of acidity
Oral cavity and tooth, are conducive to Amino Acid Absorption in metabolism, do not accumulate fat, are the acid condiments of a new generation, by living nature and
Nutrition circle is described as " optimal acid condiment ".
Food preservative includes one or more in potassium sorbate, calcium propionate.Potassium sorbate is unsaturated six carbonic acid；One
As the potassium sorbate sold of in the market is white or pale yellow coloured particles, content 98%~102%, odorless or it is micro- have stink,
It is the easy moisture absorption, oxidizable and become brown, to light, thermally-stabilised.Potassium sorbate is acid preservative, with anti-microbial property higher, suppression
Mycostatic growth and breeding；It is mainly by suppressing the dehydrogenase system in microbial body, and microorganism is suppressed so as to reach
Growth and an antisepsis, have inhibitory action to bacterium, mould, saccharomycete；Its effect weakens with the rising of pH, and pH reaches
Antibacterial when 3 to reach peak, pH still has a bacteriostasis when reaching 6, but most bottom concentration can not bottom in 0.2%.
Calcium propionate is white crystals or white crystalline powder or particle, odorless or micro-strip propionic acid smell.It is used as food addition
The calcium propionate of agent is a water salt, to water and thermally-stabilised, there is hygroscopicity, soluble in water.Calcium propionate is acid type food preservative, in acid
Property under the conditions of, free propionic acid is produced, with antibacterial action.Its bacteriostasis is influenceed by environmental pH, the mould in pH value 5.0
Inhibitory action it is optimal；Bacteriostasis are substantially reduced during pH value 6.0, and minimal inhibitory concentration is 0.01%.(formed sediment in acid medium
Powder, containing protein and lipid phase) in there is stronger suppression to make to all kinds of moulds, gram-Negative bacillus or aerobic bacillus
With, the generation of aflatoxins can also be suppressed, and it is harmless to saccharomycete, to person poultry harmless, have no toxic side effect.Food, brewage,
A kind of new, the safe and efficient food and feed mould inhibitor of feed, Chinese medicine preparation aspects.Calcium propionate and other fat
Can equally be absorbed by people and animals by being metabolized, and calcium necessary to supply people and animals, this advantage is that other preservatives to be compared
's.
S2 mixes gelling agent with water according to 3/25~1/75 part by weight, and immersion obtains colloidal sol water in 2~4 hours.
Suitable gelling agent is selected to be soaked in water to form colloidal sol water, it contributes to the shaping of final fruitcake.It is each in order to combine
The advantage of individual gelling agent, improves fruitcake condensation effect, to keep its preferable profile, it is preferred that mixing gelling agent is can select, profit
Its gelling performance is set to reach complementation with the synergistic function between colloid.
S3 mixes fructus hippophae and rose with water according to 1/1~7/15 part by weight, boils 20~40 minutes, will pass through
Boil the fructus hippophae of 20~40 minutes, rose to smash, to obtain pulp.
During from fresh fructus hippophae and fresh rose, the time of boiling can be suitably reduced, in order to avoid it is lost in nutritional ingredient, it is also possible to
Directly fresh fructus hippophae and fresh rose are smashed and obtain pulp；During from sea-buckthorn dried fruit and dried rose flower, can suitably increase and endure
Time processed, the nutritional ingredient of sea-buckthorn dried fruit and dried rose flower is fully separated out, to be sufficiently mixed with other additives.Boil
Time is unsuitable long, in case rotation stop sugared content is too high, reacts generation dark matter and makes with the amino acid in fructus hippophae
There is brown stain in product.In order that pulp is more fine and smooth, more uniformly spread, it is preferable that smash pulp again by colloid mill.
By the pulp after colloid mill, it can be substantially reduced on particle diameter, increase the sophistication of fruitcake mouthfeel, and the oxygen content in pulp
Also can decline so that guaranteeing the quality for fruitcake is more permanent, fructus hippophae also can fully connect with the nutritional ingredient of rose with other additives
Touch, more retained.
To sweet substance, acid and food preservative is added in pulp, stirring is boiled 5~15 minutes, added molten S4
Glue stirring is boiled 1~5 minute, obtains mixed glue solution, is poured while hot, using 63 DEG C~70 DEG C bakings 10 after cooling shaping
~15 hours, obtain sea-buckthorn rose fruitcake.
Gelling agent in colloidal sol water should not be boiled too long at high temperature, boiled and be easily caused too long gelling agent and decompose, and be made
The gelatinization results for obtaining fruitcake product are deteriorated.Therefore after the colloidal sol water that obtains of gelling agent immersion adds pulp, it is shorter to boil the time,
Be conducive to preserving fructus hippophae, the nutritional ingredient of rose.Baking is the key link of fruitcake production：Temperature should be ensured in drying course
Degree can not be too high, prevents nutrient loss, caramelization, surface sclerderm phenomenon, and the evaporation of moisture Fast Persistence is ensured again.It is actual
Baking process, can also be toasted using constant temperature or alternating temperature.According to the dilute thick situation of mixed sols, from suitably pouring compared with low high
Build temperature to be poured, be conducive to the shaping of fruitcake.Preferably, in the step of pouring, placing temperature is 70 DEG C~90 DEG C.It is more excellent
Selection of land, the step of pour in, placing temperature is 70 DEG C~80 DEG C.
A kind of sea-buckthorn rose fruitcake that the present embodiment is provided, is obtained using the above method.Combining fructus hippophae, rose in itself
Pulp mouthfeel and fruitcake food product environment on the basis of, select rational manufacture craft and each raw material, can more preferably limit guarantor
Stay the original nutritional ingredient of fructus hippophae, rose.
It should be noted that the colloid mill used in the embodiment of the present invention is commercial equipment, it is to be appreciated that colloid mill
Can also be replaced using miscellaneous equipment, brief description is carried out to its structure below.Colloid mill is by stainless steel, semi-stainless steel
Colloid mill is constituted, with compact to design, utility model, good appearance, good seal, stable performance, easy to operate, finishing letter
The features such as single, durable in use, wide adaptation range, productivity effect high, be treatment the optimal process equipment of fine material.Colloid mill
In addition to motor and parts thereof, all parts being in contact with material are all made product of high-strength stainless steel, to closing
The dynamic and static mill of key carries out intensive treatment, therefore, with good rotproofness and wearability, make processed material it is pollution-free,
Health is pure, has been widely used in food industry.
Colloid mill is to drive rotor to make relative high speed with the stator for matching by belt transmission by motor to rotate, wherein
One is rotated at a high speed, and another is static, and material to be machined is pressurizeed by itself weight or external pressure (can be produced by pump) and produced
The downward spiral impulsive force of life, during through gap (gap is adjustable) between stator and rotor by powerful shearing force, frictional force,
The physical actions such as dither, high speed vortex, make material by effectively emulsification, dispersion, homogeneous and crushing, reach material fining powder
Broken and emulsification effect.
Sea-buckthorn rose fruitcake of the invention and preparation method thereof is described in further detail with reference to embodiments.
Embodiment 1
First, got the raw materials ready by following formulation by weight：(selecting can for sea-buckthorn dried fruit 7kg, dried rose flower 1kg, carragheen 1kg
Be dissolved in the carragheen of normal-temperature water), white granulated sugar 10kg, maltose 30kg, citric acid 0.4kg, potassium sorbate 0.03kg.
Carragheen 1kg and water 25kg is mixed into immersion 2 hours, colloidal sol water is obtained, it is standby.By sea-buckthorn dried fruit 7kg, rose
Dry 1kg and water 8kg mixing is boiled 20 minutes, obtains melon meat, then the meat beater of melon is smashed, and obtains pulp.To side in pulp
Stirring side sequentially adds white granulated sugar 10kg, maltose 30kg, citric acid 0.4kg, potassium sorbate 0.03kg, after boiling 15 minutes,
The colloidal sol water got ready is added, is boiled 1 minute, that is, obtain mixed sols.When mixed sols is cooled to 80 DEG C, it is poured into
In model disk, after the completion of shaping to be cooled, you can the demoulding, obtain being molded cake.Shaping cake feeding drying room is toasted, is dried
Room temperature is toasted 15 hours using 63 DEG C of constant temperature, that is, obtain sea-buckthorn rose fruitcake.
Embodiment 2
First, got the raw materials ready by following formulation by weight：Fresh fructus hippophae 20kg, fresh rose 5kg, CMS 2kg,
Acidified starch 1kg, sucrose 50kg, glucose 20kg, malic acid 0.7kg, calcium propionate 0.06kg.
CMS 2kg, acidified starch 1kg and water 225kg are mixed into immersion 4 hours, colloidal sol water is obtained, it is standby.Will
Fresh fructus hippophae 20kg, fresh rose 5kg are smashed with beater, obtain pulp, and gained pulp is further beaten by colloid mill
It is broken, untill can be by 100 mesh sieve.Again to sequentially adding sucrose 50kg, glucose 20kg, apple in pulp while stirring
Sour 0.7kg, calcium propionate 0.06kg, boil 5 minutes, add the colloidal sol water got ready, boil 5 minutes, that is, obtain mixed sols.
When mixed sols is cooled to 90 DEG C, it is poured into model disk, after the completion of shaping to be cooled, you can the demoulding, obtains being molded cake
Point.Shaping cake feeding drying room is toasted, drying room temperature is toasted 13 hours using 68 DEG C of constant temperature, that is, obtain sea-buckthorn fructus rosae
Cake.
Embodiment 3
First, got the raw materials ready by following formulation by weight：Fresh fructus hippophae 50kg, fresh rose 10kg, CMS
1kg, acidified starch 1kg, shitosan 0.5kg, white granulated sugar 10kg, sucrose 30kg, glucose 20kg, malic acid 0.3kg, citric acid
0.3kg, potassium sorbate 0.02kg, calcium propionate 0.03kg.
CMS 1kg, acidified starch 1kg, shitosan 0.5kg and water 50kg are mixed into immersion 3 hours, colloidal sol is obtained
Water, it is standby.By fresh fructus hippophae 50kg, fresh rose 10kg, smashed with beater, obtain pulp, gained pulp is passed through into glue
Body mill is further smashed, untill can be by 150 mesh sieve.Again to sequentially added while stirring in pulp white granulated sugar 10kg,
Sucrose 30kg, glucose 20kg, malic acid 0.3kg, citric acid 0.3kg, potassium sorbate 0.02kg, calcium propionate 0.03kg, boil
10 minutes, the colloidal sol water got ready is added, boiled 3 minutes, that is, obtain mixed sols.When mixed sols is cooled to 80 DEG C, will
It is poured into model disk, after the completion of shaping to be cooled, you can the demoulding, obtains being molded cake.Shaping cake feeding drying room is entered
Row baking, drying room temperature is toasted 10 hours using 70 DEG C of constant temperature, that is, obtain sea-buckthorn rose fruitcake.
Embodiment 4
First, got the raw materials ready by following formulation by weight：Sea-buckthorn dried fruit 5kg, dried rose flower 2kg, carragheen 0.3kg, carboxylic first
Base starch 1kg, acidified starch 0.2kg, shitosan 0.5kg, maltose 10kg, white granulated sugar 10kg, sucrose 10kg, glucose
20kg, malic acid 0.3kg, citric acid 0.3kg, potassium sorbate 0.02kg, calcium propionate 0.03kg.
Carragheen 0.3kg, CMS 1kg, acidified starch 0.2kg, shitosan 0.5kg and water 60kg are mixed and is soaked
3.5 hours, colloidal sol water is obtained, it is standby.Sea-buckthorn dried fruit 5kg, dried rose flower 2kg and water 15kg mixing are boiled 40 minutes, obtain melon
Meat, then the meat beater of melon is smashed, pulp is obtained, gained pulp is further smashed by colloid mill, until 200 can be passed through
Untill mesh sieve.Again to sequentially adding maltose 10kg, white granulated sugar 10kg, sucrose 10kg, glucose in pulp while stirring
20kg, malic acid 0.3kg, citric acid 0.3kg, potassium sorbate 0.02kg, calcium propionate 0.03kg, boil 13 minutes, add standby
Good colloidal sol water, boils 4 minutes, that is, obtain mixed sols.When mixed sols is cooled to 70 DEG C, model disk is poured into
In, after the completion of shaping to be cooled, you can the demoulding, obtain being molded cake.Shaping cake feeding drying room is toasted, drying room temperature
Toasted 14 hours using 65 DEG C of constant temperature, that is, obtain sea-buckthorn rose fruitcake.
The following is the quality evaluation to obtained sea-buckthorn rose fruitcake product in embodiment 1~4：
(1) sensory evaluation
Method：It is random to invite 100 people to carry out foretasting for sea-buckthorn rose fruitcake, take and foretaste the average value of scoring and counted.
Evaluation criterion and result are shown in Tables 1 and 2 respectively.
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
(2) nutritional ingredient evaluation
The measure of nutritional ingredient is carried out to obtained sea-buckthorn rose fruitcake in embodiment 1~4 using conventional method of testing,
For example：The conventionally test means such as dry ashing, wet digesting, chromatographic isolation.In the present invention using dry ashing to embodiment 1~
Every group of the 3 of sample kinds of nutritional ingredient is tested 10 times in 4, takes its average value.Evaluation criterion and result are shown in Table 3 and table 4 respectively.
The nutrient component determining standards of grading of table 3
The nutritional ingredient evaluation result of table 4
From the point of view of by above Analyses Methods for Sensory Evaluation Results and nutritional ingredient evaluation result, sea-buckthorn rose fruitcake obtained in the present embodiment
Comprehensive grading is higher than sea-buckthorn preserved fruit purchased in market.In embodiment 1~4, overall merit it is higher be sea-buckthorn fructus rosae in embodiment 3
Cake, with the addition of 3 kinds of gelling agents in embodiment 3,2 kinds of acids use fresh fructus hippophae and fresh rose, therefore baking temperature
Degree and time, also relative selection was higher and longer.
In sea-buckthorn rose fruitcake manufacture craft provided in an embodiment of the present invention, gelling agent uses the color for causing fruitcake product
Pool and chewability are all more preferable with respect to what is be used alone；The use of acid so that the sour-sweet ratio of product is more suitable for popular taste；Dry
Roasting time and temperature can suitably be increased or decreased according to fresh fructus hippophae, fresh rose or sea-buckthorn dried fruit, dried rose flower；By
The pulp of colloid mill, obtained fruitcake product surface is more smooth, and mouthfeel is more fine and smooth.In the selection and preparation technology of raw material
The selection of conditional parameter, also the nutritional ingredient to sea-buckthorn rose fruitcake have wholesome effect.Using gelling agent, acid, sweet taste
Material and food preservative, with reference to manufacture craft in the temperature and time step such as boil, toast, in particular by compounding
Gelling agent, acid, sweet substance and food preservative, it is more that sea-buckthorn rose fruitcake nutritional ingredient retains.
Sea-buckthorn rose fruitcake prepared by the embodiment of the present invention, with the addition of gelling agent, sweet substance, tart flavour in preparation process
Agent and food preservative, not only extend the shelf-life of fructus hippophae, and retain fructus hippophae, rose nutritional ingredient it is same
When, sea-buckthorn rose fruitcake sour-sweet degree is moderate, local flavor protrudes, do not stick to one's teeth, and the polishing to fructus hippophae, rose pulp causes sea-buckthorn rose
The mouthfeel of fruitcake is more fine and smooth, and surface is more smooth, and the appropriate baking temperature selected through overtesting and time can retain
On the basis of fructus hippophae, rose nutritional ingredient, the sea-buckthorn rose fruitcake that soft durometer is more suitable for masses is obtained.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of preparation method of sea-buckthorn rose fruitcake, it is characterised in that comprise the following steps：
Got the raw materials ready based on following parts by weight：
5~50 parts of fructus hippophae；1~10 part of rose；1~3 part of gelling agent；40~70 parts of sweet substance；0.4~0.7 part of acid
And 0.03~0.06 part of food preservative；
The gelling agent is mixed with water according to 3/25~1/75 part by weight, immersion obtains colloidal sol water in 2~4 hours；
The fructus hippophae and the rose are mixed with water according to 1/1~7/15 part by weight, is boiled 20~40 minutes, will be through
Cross the fructus hippophae for boiling 20~40 minutes, the rose to smash, to obtain pulp；
To the sweet substance, the acid and the food preservative is added in the pulp, stirring boils 5~15 points
Clock, adds the colloidal sol water stirring and boils 1~5 minute, obtains mixed glue solution and is poured while hot, 63 after cooling shaping
DEG C~70 DEG C at a temperature of toast 10~15 hours, obtain the sea-buckthorn rose fruitcake.
2. the preparation method of sea-buckthorn rose fruitcake according to claim 1, it is characterised in that added in the pulp
Before the step of sweet substance, the acid and food preservative, also including the pulp is passed through into colloid mill
Smash.
3. the preparation method of sea-buckthorn rose fruitcake according to claim 1 and 2, it is characterised in that carried out while hot described
In the step of pouring, placing temperature is 70 DEG C~90 DEG C.
4. the preparation method of sea-buckthorn rose fruitcake according to claim 3, it is characterised in that poured while hot described
The step of in, placing temperature be 70 DEG C~80 DEG C.
5. a kind of sea-buckthorn rose fruitcake, it is characterised in that the system of the sea-buckthorn rose fruitcake as described in any one of Claims 1 to 4
Preparation Method is obtained.
6. sea-buckthorn rose fruitcake according to claim 5, it is characterised in that the fructus hippophae includes fresh fructus hippophae or sand
Spine dried fruit, the rose includes fresh rose or dried rose flower.
7. sea-buckthorn rose fruitcake according to claim 5, it is characterised in that the gelling agent include carragheen, shitosan,
One or more in acidified starch, CMS, pectin, agar, xanthans.
8. sea-buckthorn rose fruitcake according to claim 5, it is characterised in that the sweet substance includes maltose, white sand
One or more in sugar, sucrose, glucose.
9. sea-buckthorn rose fruitcake according to claim 5, it is characterised in that the acid includes citric acid, malic acid
In one or more.
10. sea-buckthorn rose fruitcake according to claim 5, it is characterised in that the food preservative include potassium sorbate,
One or more in calcium propionate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710057684.2A CN106819329A (en) | 2017-01-23 | 2017-01-23 | A kind of sea-buckthorn rose fruitcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710057684.2A CN106819329A (en) | 2017-01-23 | 2017-01-23 | A kind of sea-buckthorn rose fruitcake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819329A true CN106819329A (en) | 2017-06-13 |
Family
ID=59121248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710057684.2A Pending CN106819329A (en) | 2017-01-23 | 2017-01-23 | A kind of sea-buckthorn rose fruitcake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819329A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
| CN110839846A (en) * | 2019-12-05 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Kudzuvine root cake and preparation method thereof |
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057627A (en) * | 2007-05-30 | 2007-10-24 | 纪荣起 | Fig roselle flavor fruitcake and its processing technology |
| CN103918961A (en) * | 2014-03-26 | 2014-07-16 | 朱博 | Method for processing sea buckthorn fruit cake |
| CN105053766A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Rose flower fruit cake |
-
2017
- 2017-01-23 CN CN201710057684.2A patent/CN106819329A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057627A (en) * | 2007-05-30 | 2007-10-24 | 纪荣起 | Fig roselle flavor fruitcake and its processing technology |
| CN103918961A (en) * | 2014-03-26 | 2014-07-16 | 朱博 | Method for processing sea buckthorn fruit cake |
| CN105053766A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Rose flower fruit cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991429A (en) * | 2018-07-20 | 2018-12-14 | 内蒙古元都沙棘产品开发有限公司 | A kind of candied sea-buckthorn fruitcake and preparation method thereof |
| CN110839846A (en) * | 2019-12-05 | 2020-02-28 | 江西共青江中食疗科技有限公司 | Kudzuvine root cake and preparation method thereof |
| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223945B (en) | Rose and bramble jam and preparing method thereof | |
| US6759074B2 (en) | Soft candy | |
| CN102613616B (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN108719555B (en) | Blueberry gel sandwich candy and preparation method thereof | |
| CN104921085A (en) | Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof | |
| CN106562376A (en) | Microcapsule chicken essence seasoning and preparation method thereof | |
| CN104719488A (en) | Edible goat milk fruit-vegetable paper and preparation process thereof | |
| WO2023046148A1 (en) | Colorful hawthorn polyphenol low-sugar soft candy and preparation method therefor | |
| CN106819329A (en) | A kind of sea-buckthorn rose fruitcake and preparation method thereof | |
| CN107373542B (en) | Making method of miracle fruit flowing-core magnolia flower-water chestnut jelly | |
| CN106805173A (en) | Blackcurrant rose jam and preparation method thereof | |
| CN107223682A (en) | A kind of mulberry leaf powder cake and preparation method thereof | |
| CN104585458A (en) | Pear soft sweet and preparation method thereof | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| KR101723527B1 (en) | The method for manufacturing sansuyu jellies using fresh corni fructus, and the sansuyu jellies made by the method | |
| JP2005013197A (en) | Juice having pre-biotics effect, capable of being drunk before, in and after meal, and promoting appetite, digestion and absorption of food and enhancing function of excretion | |
| CN113367302A (en) | Low-sugar tremella and snow pear compound jam and preparation method thereof | |
| KR20120055060A (en) | Steamed rice containing extract of medicinal crops and manufacturing thereof | |
| KR20220053932A (en) | Method for producing black garlic caramel and caramel using the same | |
| KR102256307B1 (en) | Manufacturing method of a persimmon bonbon chocolate | |
| CN103652275A (en) | Hami melon soft ice cream powder | |
| RU2734433C1 (en) | Method for production of a non-alcoholic jelly beverage with kvass wort | |
| CN108935705A (en) | A kind of milk tea powder and preparation method thereof | |
| CN115918762B (en) | Cotton candy, snowflake crisp and processing method thereof | |
| CN106342996A (en) | Rose apple cake jelly having fruit wine flavor and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
|
| RJ01 | Rejection of invention patent application after publication |