CN107581537B - Preparation method of fruit cake - Google Patents
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Abstract
The invention provides a fruit cake, and particularly relates to a preparation method of a blueberry fruit cake. The grapefruit seed extract is added in the preparation process, so that the prepared blueberry fruitcake has no astringent taste, and is more resistant to high temperature and better in stability. According to the invention, the grapefruit seed extract accounts for 10-15% of the weight of the blueberry pulp, and can neutralize and adsorb tannin in the blueberry pulp, so that the tannin content in the blueberry pulp is reduced, and the prepared blueberry cake has the advantages of no astringent taste and better mouthfeel. The blueberry fruitcake added with the grapefruit seed extract has better high-temperature resistance and stability, can be stored for a long time at 40 ℃, has no melting and sand-returning phenomenon, can adapt to high-temperature transportation and storage in summer, and has longer shelf life.
Description
Technical Field
The invention relates to a preparation method of food, in particular to a preparation method of a fruitcake.
Background
The processing of the fruit cake can keep most of the nutrition of the fruits, and the natural low-sugar nutritional food which does not contain starch, chemical pigment, essence and other chemical synthetic substances and has high pulp content is formed. At present, various fruit cake products such as blueberry fruit cakes, hawthorn fruit cakes, tomato cakes, red date cakes, kiwi fruit cakes, apple cakes, fig cakes and the like are developed in China.
Blueberry, also known as bilberry, belongs to the genus Vaccinium of the subfamily Vaccinium of the family Ericaceae. The blueberry fruit is oblate, and a layer of white fruit powder is formed after the blueberry fruit is ripe, and the blueberry fruit is dark blue. Because the color and luster of the cherry is attractive, and the cherry is fine and smooth in pulp, extremely small in seeds, rich in nutrition, unique in flavor and palatable in sweetness and sourness, the cherry is known as the king of berries. Blueberry fruits contain various physiologically active components such as anthocyanin and flavone, and the blueberry fruit is a health food with the functions of resynthesis of rhodophyll, cancer resistance, resistance to infection of the urinary system, aging resistance, prevention of thrombus and arteriosclerosis, prevention of heart diseases and the like.
Except for a few of the blueberries used as fresh foods, most of the blueberries are processed into various products, such as blueberry cakes, blueberry beverages and the like. The main problem of the blueberry fruitcake in taste is that the astringent taste is heavy, and the reason of the astringent taste is that after soluble tannin in the blueberry fruitcake enters the oral cavity of a person, protein in saliva of the oral cavity and the soluble tannin without any protection form a complex, so that enzyme and protein are inactivated and precipitated, the saliva loses the lubricating effect on the oral cavity, and then epithelial tissues of the tongue contract, and the person is dry and bitter.
During the production process of the blueberry fruit cake, the astringent taste of the blueberry fruit cake can be improved to a certain extent by adding some flavoring agents. For example, in Chinese patents with application numbers of 201210349777.X and 201410113506.3, flavoring agents such as white granulated sugar and citric acid are added in the preparation process of the blueberry fruit cakes, although the astringent taste of blueberries can be diluted, the astringent taste cannot be completely eliminated, and the prepared blueberry fruit cakes still have the astringent taste.
Disclosure of Invention
The invention aims to provide a method for preparing a fruitcake, and the prepared fruitcake is smooth and fine in taste and sweet and delicious.
The invention also aims to provide the blueberry fruit cake, and the grapefruit seed extract is added in the preparation process, so that the prepared blueberry fruit cake has no astringent taste, is more resistant to high temperature and has better stability.
The technical scheme adopted by the invention is as follows:
a method for preparing fruit cake comprises: comprises the following raw materials:
80-150 parts of fruits, 20-30 parts of maltose, 40-50 parts of white granulated sugar and 6-15 parts of food additives;
the fruit can be blueberry, lemon, grapefruit, tomato, strawberry;
the food additive is carrageenan, citric acid, malic acid and potassium sorbate;
a blueberry fruit cake comprises the following raw materials in parts by weight:
100-120 parts of blueberry, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
a blueberry fruit cake comprises the following preparation methods:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean by using clean water, feeding the washed blueberries into a pulping machine for pulping to enable the blueberry pulp to be uniform and fine, wherein the content of soluble solids of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 10-15% of the weight of the blueberry pulp, uniformly stirring, and standing for 1-3 hours at 6-10 ℃ to obtain pretreated blueberry pulp;
(3) mixing the pretreated blueberry pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid and potassium sorbate, mixing, injecting into a mold, and naturally cooling to form cake body;
(4) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product.
The preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds at the temperature of 150-;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 5-8 times of water, heating to 80-85 deg.C, extracting for 2-3 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
The glutinous rice paper comprises corn starch and cassava starch, which are commercially available products;
the raw materials adopted by the invention are all commercial products.
The percentage of the invention is mass percentage.
The main problem of the blueberry pulp in taste is that the astringent taste is heavy, and the reason for generating the astringent taste is that after soluble tannin in the blueberry pulp enters the oral cavity of a person, protein in saliva of the oral cavity and the soluble tannin without any protection form a complex, so that enzyme and protein are inactivated and precipitated, the saliva loses the lubricating effect on the oral cavity, and then epithelial tissue of the tongue shrinks, and the person is dry and bitter.
According to the invention, the grapefruit seed extract accounts for 10-15% of the weight of the blueberry pulp, and can neutralize and adsorb tannin in the blueberry pulp, so that the tannin content in the blueberry pulp is reduced, and the prepared blueberry cake has the advantages of no astringent taste and better mouthfeel. The blueberry fruitcake added with the grapefruit seed extract has better high-temperature resistance and stability, can be stored for a long time at 40 ℃, has no melting and sand-returning phenomenon, can adapt to high-temperature transportation and storage in summer, and has longer shelf life.
In addition, the inventor finds that in the pulp boiling process, the mixture of the pretreated blueberry pulp and the syrup is uniformly mixed and then heated to 85-90 ℃, kept for 20-30min and then boiled, so that the prepared blueberry fruit cake is smoother, finer and more non-sticky, and has better taste than the blueberry fruit cake products prepared by the prior art.
The invention has the advantages that: compared with the existing blueberry fruit cake products, the blueberry fruit cake provided by the invention has the advantages of more delicate and smooth mouthfeel, no sticky teeth, no astringent taste, good high-temperature stability, more convenience for high-temperature transportation and storage in summer and longer shelf life.
Detailed Description
Example 1: a blueberry fruit cake comprises the following raw materials in parts by weight:
a blueberry fruit cake comprises the following raw materials in parts by weight:
110 parts of blueberries, 8 parts of carrageenan, 45 parts of white granulated sugar, 25 parts of maltose, 1 part of citric acid, 0.8 part of malic acid and 1 part of potassium sorbate;
a blueberry fruit cake comprises the following preparation methods:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean by using clean water, feeding the washed blueberries into a pulping machine for pulping to enable the blueberry pulp to be uniform and fine, wherein the content of soluble solids of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 12% of the weight of the blueberry pulp, uniformly stirring, and standing for 2 hours at 8 ℃ to obtain pretreated blueberry pulp;
(3) uniformly mixing the pretreated blueberry pulp and syrup mixture, heating to 88 ℃, keeping for 25min, boiling, adding citric acid, malic acid and potassium sorbate, uniformly mixing, injecting into a mold, and naturally cooling to form a cake body;
(3) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product.
The preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds for 15min at 160 ℃, cooling to room temperature, adding 6.2% maltose solution 4 times of the total weight of the grapefruit seeds, soaking for 9h, filtering, and removing filtrate to obtain pretreated grapefruit seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 6 times of water, heating to 82 deg.C, extracting for 2 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
Example 2: a blueberry fruit cake comprises the following raw materials in parts by weight:
a blueberry fruit cake comprises the following raw materials in parts by weight:
100 parts of blueberries, 10 parts of carrageenan, 40 parts of white granulated sugar, 30 parts of maltose, 0.5 part of citric acid, 0.5 part of malic acid and 0.5 part of potassium sorbate;
a blueberry fruit cake comprises the following preparation methods:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean by using clean water, feeding the washed blueberries into a pulping machine for pulping to enable the blueberry pulp to be uniform and fine, wherein the content of soluble solids of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 10% of the weight of the blueberry pulp, uniformly stirring, and standing for 1h at 6 ℃ to obtain pretreated blueberry pulp;
(3) uniformly mixing the pretreated blueberry pulp and syrup mixture, heating to 90 ℃, keeping the temperature for 30min, boiling, adding citric acid, malic acid and potassium sorbate, uniformly mixing, injecting into a mold, and naturally cooling to form a cake body;
(4) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product.
The preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds at 180 ℃ for 20min, cooling to room temperature, adding 6.5% maltose solution which is 5 times of the total weight of the grapefruit seeds, soaking for 10h, filtering, and removing filtrate to obtain pretreated grapefruit seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 8 times of water, heating to 85 deg.C, extracting for 3 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
Example 3: a blueberry fruit cake comprises the following raw materials in parts by weight:
a blueberry fruit cake comprises the following raw materials in parts by weight:
120 parts of blueberries, 6 parts of carrageenan, 50 parts of white granulated sugar, 20 parts of maltose, 2 parts of citric acid, 1 part of malic acid and 2 parts of potassium sorbate;
a blueberry fruit cake comprises the following preparation methods:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean by using clean water, feeding the washed blueberries into a pulping machine for pulping to enable the blueberry pulp to be uniform and fine, wherein the content of soluble solids of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 15% of the weight of the blueberry pulp, uniformly stirring, and standing for 3 hours at 10 ℃ to obtain pretreated blueberry pulp;
(3) uniformly mixing the pretreated blueberry pulp and syrup mixture, heating to 85 ℃, keeping the temperature for 20min, boiling, adding citric acid, malic acid and potassium sorbate, uniformly mixing, injecting into a mold, and naturally cooling to form a cake body;
(4) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product.
The preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds at 150 ℃ for 10min, cooling to room temperature, adding a 5.5% maltose solution which is 3 times of the total weight of the grapefruit seeds, soaking for 8h, filtering, and removing filtrate to obtain pretreated grapefruit seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 5 times of water, heating to 80 deg.C, extracting for 2 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
Example 4: the difference from example 1 is that:
the preparation method of the grapefruit seed extract comprises the following steps:
(1) soaking dried pomelo seeds in 6.2% maltose solution 4 times of the total weight of the pomelo seeds for 9h, filtering, and removing filtrate to obtain pretreated pomelo seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 6 times of water, heating to 82 deg.C, extracting for 2 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
The rest is the same as example 1.
Example 5: the difference from example 1 is that:
the preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds for 15min at 160 ℃, and cooling to room temperature to obtain pretreated grapefruit seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 6 times of water, heating to 82 deg.C, extracting for 2 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
The rest is the same as example 1.
Example 6: the difference from example 1 is that:
the preparation method of the pretreated blueberry pulp comprises the steps of removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean with clear water, pulping the blueberries in a pulping machine to enable the blueberry pulp to be uniform and fine, wherein the soluble solid content of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 12% of the weight of the blueberry pulp, uniformly stirring the mixture, and standing the mixture for 2 hours at 12 ℃ to obtain the pretreated blueberry pulp;
the rest is the same as example 1.
Example 7: a strawberry fruit cake comprises the following raw materials in parts by weight:
100-120 parts of strawberry, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
a strawberry fruit cake is prepared by the following steps:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from strawberries, washing the strawberries clean by clear water, and pulping the strawberries in a pulping machine to ensure that the strawberries are uniform and fine;
(3) mixing strawberry pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid and potassium sorbate, mixing, injecting into mold, and naturally cooling to form cake body;
(4) cutting the formed strawberry fruit cake into small pieces with certain specification, wrapping the small pieces with glutinous rice paper, and packaging to obtain the finished product.
Example 8: the lemon fruitcake comprises the following raw materials in parts by weight:
100-120 parts of lemon, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
a lemon fruit cake is prepared by the following steps:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from the lemons, washing the lemons clean with clear water, and pulping the lemons in a pulping machine to ensure that the lemon pulp is uniform and fine;
(3) mixing the lemon pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid and potassium sorbate, mixing, injecting into a mold, and naturally cooling to form cake body;
(4) cutting the formed lemon fruit cake into small pieces with certain specification, wrapping the small pieces with glutinous rice paper, and packaging to obtain the finished product.
Example 9: a grapefruit fruitcake comprises the following raw materials in parts by weight:
100-120 parts of pomelo, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
a pomelo fruit cake is prepared by the following steps:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing impurities, foreign matters, fruit stalks and other inedible parts from the pomelo, washing the pomelo clean with clear water, and pulping the pomelo in a pulping machine to ensure that the pomelo pulp is uniform and fine;
(3) mixing fructus Citri Grandis pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid, and potassium sorbate, mixing, injecting into mold, and naturally cooling to form cake body;
(4) cutting the formed pomelo fruit cake into small pieces with certain specification, wrapping with glutinous rice paper, and packaging to obtain the final product.
Example 10: the tomato fruitcake comprises the following raw materials in parts by weight:
100-120 parts of tomato, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
a tomato fruitcake is prepared by the following steps:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) after impurities, foreign matters, fruit stalks and other inedible parts of the tomatoes are removed, the tomatoes are washed clean by clear water and are sent into a pulping machine for pulping treatment, so that the tomato pulp is uniform and fine;
(3) mixing tomato pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid and potassium sorbate, mixing, injecting into mold, and naturally cooling to form cake body;
(4) cutting the formed tomato fruitcake into small pieces with certain specification, wrapping the small pieces with glutinous rice paper, and packaging to obtain the finished product.
Comparative example 1: chinese patent with application number 201210349777.X discloses a processing method of blueberry fruit cakes, which specifically comprises the following steps:
(1) preparing blueberry pulp: selecting wild or planted blueberry fruits as raw materials, wherein fresh fruits or frozen fruits can be selected; removing impurities such as foreign matters, leaves, stems and the like in the raw materials, and simultaneously removing soft rotten fruits in the Chinese olive and fresh fruits in the raw materials; pulping the blueberry fruits by a pulping machine to ensure that the blueberry pulp is uniform and fine;
(2) feeding materials according to a preparation formula of the blueberry fruit cake: the raw materials for preparing 100 parts of blueberry fruit cake by mass are as follows: 20-40 parts of blueberry pulp with the soluble solid content of 8-12%, 35-50 parts of starch syrup with the soluble solid content of 70-75%, 1.0-4.0 parts of pectin, 30-45 parts of white granulated sugar, 0.1-0.5 part of acidity regulator A, 0.5-2.0 parts of acidity regulator B and spice: 0.1-0.5 part; wherein: the starch syrup is glucose syrup or maltose syrup or high fructose corn syrup or high maltose syrup; the acidity regulator A is potassium citrate, sodium lactate, sodium phosphate or sodium pyrophosphate; the acidity regulator B is tartaric acid, citric acid, malic acid or lactic acid;
(3) sol: dry-mixing 1.0-4.0 parts of pectin and 30-45 parts of white granulated sugar, dissolving with 40 parts of hot water with the temperature of more than 80 ℃, and shearing sol at a high speed;
(4) boiling: uniformly mixing 20-40 parts of blueberry pulp with the soluble solid content of 8-12% and 35-50 parts of starch syrup with the soluble solid content of 70-75% in a jacketed kettle, boiling to a uniform state, adding the sol obtained in the step (3) into the jacketed kettle, boiling until the soluble solid content is 70-85%, adding 0.1-0.5 part of acidity regulator A, 0.5-2.0 parts of acidity regulator B and spice: 0.1-0.5 part, uniformly mixing, pouring into a flat plate, flattening or directly injecting into a mold, directly cooling without drying, and cooling until the cake body is molded;
(5) inner packaging: cutting or not cutting the cooled fruit cake according to the requirements, wrapping glutinous rice paper, filling into a small bag, and sealing to obtain a semi-finished product;
(6) and (4) checking: according to the standard of GB/T10782 general rules for preserved fruit, the semi-finished fruit cakes are sampled and inspected, and the products meeting the standard requirements are qualified products;
(7) and (3) outer packaging: and (5) according to different product specifications, filling the qualified product into an outer packaging bag or a packaging box.
Comparative example 2: chinese patent with application number 201410113506.3 discloses a method for producing blueberry fruit cakes by using blueberry dregs, which specifically comprises the following steps: cutting 20g of frozen blueberry residue in vacuum (-4 ℃, 30-40Kpa), cutting at 10000r/min for 15min, taking out fruit paste, transferring the fruit paste into a sandwich reaction tank, adding 30g of 72-DEG Brix fructose syrup, carrying out ultrasonic treatment at 40 ℃ for 2 hours under the conditions of normal pressure, 28KHz and 600W ultrasonic waves, then adding 1g of pectin solution with the mass fraction of 10%, 1g of carrageenan solution with the mass fraction of 10%, 1g of gelatin solution with the mass fraction of 10%, 4g of agar solution with the mass fraction of 10%, 10g of white granulated sugar, 0.2g of aspartame, 0.1g of trisodium citrate, 0.05g of citric acid and 0.05g of malic acid, continuously heating to 85 ℃, concentrating and sterilizing for 15min, wherein the total solid content is more than 75%, adding 0.1g of calcium gluconate and 0.1g of blueberry essence, immediately turning over the plate, cooling and forming, and then cutting and packaging to obtain the blueberry cake.
Comparative example 3: the difference from example 1 is that:
a blueberry fruit cake comprises the following preparation methods:
(1) mixing carrageenan and white granulated sugar, dissolving with 70 parts by weight of hot water at 85 ℃, and shearing sol at high speed;
(2) uniformly mixing the pretreated blueberry pulp and starch syrup, boiling, adding the sol obtained in the step (1), boiling until the content of soluble solid matters is 70-80%, adding blueberry essence, citric acid and trisodium citrate, uniformly mixing, injecting into a mold, and naturally cooling until cake bodies are formed;
(3) and cutting the formed blueberry fruit cake into small pieces with certain specifications, and packaging to obtain a finished product.
The rest is the same as example 1.
Test example 1: the tannin content in the pretreated blueberry pulp in examples 1-6 was determined, and the tannin removal rate was calculated by the determination method with reference to "study on processing technology of blueberry cloudy juice beverage", by the authors, in full profit, on the basis of a blank control group.
The tannin removal rate (tannin content in blank control group blueberry pulp-tannin content in example pretreated blueberry pulp)/tannin content in blank control group blueberry pulp x 100%.
The preparation method of the blank control group blueberry pulp comprises the steps of removing impurities, foreign matters, fruit stalks and other inedible parts from blueberries, washing the blueberries clean with clear water, and pulping the washed blueberries in a pulping machine to obtain the blueberry pulp with the soluble solid content of 10-12%.
TABLE 1 tannin removal rate of blueberry pulp in each example
| Group of | Tannin removal ratio (%) |
| Blank control group | 0 |
| Example 1 | 88.6 |
| Example 2 | 84.3 |
| Example 3 | 86.2 |
| Example 4 | 3.6 |
| Example 5 | 2.1 |
| Example 6 | 4.8 |
Test example 2: the astringency of the blueberry cakes prepared in examples 1-6 and comparative examples 1-2 was evaluated, the evaluation criteria are shown in table 2, the score is 20, and the evaluation results are shown in table 3.
TABLE 2 evaluation criteria for astringency
| Index (I) | Score (points) |
| Obvious astringent taste | 0-5 |
| The astringent taste is not obvious | 6-10 |
| The astringent taste is very light | 11-15 |
| Has no astringent taste | 16-20 |
Table 3 evaluation results of astringency of blueberry cakes of examples and comparative examples
| Group of | Score (points) |
| Example 1 | 19 |
| Example 2 | 17 |
| Example 3 | 18 |
| Example 4 | 8 |
| Example 5 | 9 |
| Example 6 | 7 |
| Comparative example 1 | 9 |
| Comparative example 2 | 11 |
Test example 3: the blueberry cakes prepared in the examples 1-6 and the comparative examples 1-2 are filled into vacuum sterilization packaging bags, and the vacuum sterilization packaging bags are placed in an environment with the temperature of 38-42 ℃ and the relative humidity of 70-75%, and the product properties are observed after 3 months, and the results are shown in table 4.
TABLE 4 high temperature resistance of blueberry fruit cakes of each example and comparative example
Test example 4: the taste of the blueberry cakes prepared in example 1 and comparative examples 1-3 was evaluated, the evaluation criteria are shown in table 5, the full score is 20, and the evaluation results are shown in table 6.
TABLE 5 taste evaluation criteria
Table 6 evaluation results of taste of blueberry cakes of examples and comparative examples
| Group of | Score (points) |
| Example 1 | 19 |
| Comparative example 1 | 14 |
| Comparative example 2 | 13 |
| Comparative example 3 | 13 |
Claims (2)
1. A blueberry fruit cake is characterized in that: the feed comprises the following raw materials in parts by weight:
100-120 parts of blueberry, 6-10 parts of carrageenan, 40-50 parts of white granulated sugar, 20-30 parts of maltose, 0.5-2 parts of citric acid, 0.5-1 part of malic acid and 0.5-2 parts of potassium sorbate;
the preparation method of the blueberry fruit cake comprises the following steps:
(1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing inedible parts of blueberries, washing the blueberries by using clear water, feeding the washed blueberries into a beater for beating treatment to ensure that the blueberry pulp is uniform and fine, the soluble solid content of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 10-15% of the weight of the blueberry pulp, stirring uniformly, and standing for 1-3 hours at 6-10 ℃ to obtain pretreated blueberry pulp;
(3) mixing the pretreated blueberry pulp and syrup, heating to 85-90 deg.C, maintaining for 20-30min, boiling, adding citric acid, malic acid and potassium sorbate, mixing, injecting into a mold, and naturally cooling to form cake body;
(4) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product;
the preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds at the temperature of 150-;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 5-8 times of water, heating to 80-85 deg.C, extracting for 2-3 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
2. The blueberry cake of claim 1, wherein: the preparation method of the blueberry fruit cake comprises the following steps: (1) mixing carrageenan, white granulated sugar and maltose, adding water with the weight being 3 times of the total weight of the carrageenan, white granulated sugar and maltose, and decocting for 10min at 90 ℃ to obtain a syrup mixture;
(2) removing unedible parts of blueberries, washing the blueberries by using clear water, feeding the washed blueberries into a beater for beating treatment, so that the blueberry pulp is uniform and fine, the soluble solid content of the blueberry pulp is 10-12%, adding a grapefruit seed extract into the blueberry pulp, wherein the dosage of the grapefruit seed extract is 12% of the weight of the blueberry pulp, stirring uniformly, and standing for 2 hours at 8 ℃ to obtain pretreated blueberry pulp;
(3) uniformly mixing the pretreated blueberry pulp and syrup mixture, heating to 88 ℃, keeping for 25min, boiling, adding citric acid, malic acid and potassium sorbate, uniformly mixing, injecting into a mold, and naturally cooling to form a cake body;
(4) cutting the formed blueberry fruit cake into small pieces with certain specifications, wrapping the small pieces with glutinous rice paper, and packaging to obtain a finished product;
the preparation method of the grapefruit seed extract comprises the following steps:
(1) baking the dried grapefruit seeds for 15min at 160 ℃, cooling to room temperature, adding 6.2% maltose solution 4 times of the total weight of the grapefruit seeds, soaking for 9h, filtering, and removing filtrate to obtain pretreated grapefruit seeds;
(2) pulverizing pretreated semen Citri Grandis to 100 mesh, adding 6 times of water, heating to 82 deg.C, extracting for 2 hr, filtering, concentrating the filtrate, and drying to obtain powdered solid.
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| CN101558842A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing deastringent persimmon cake |
| CN102150730A (en) * | 2011-03-24 | 2011-08-17 | 朱博 | Method for processing Nanfeng orange fruitcakes |
| CN102160612A (en) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | Tomato fruit cake and making method thereof |
| EP3178455A1 (en) * | 2014-08-04 | 2017-06-14 | Grupo P.I. Mabe, S.A. de C.V. | Disposable absorbent item comprising an anti-chafing formula based on natural components |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101558842A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing deastringent persimmon cake |
| CN102160612A (en) * | 2011-01-27 | 2011-08-24 | 楚雄源谋仁食品有限公司 | Tomato fruit cake and making method thereof |
| CN102150730A (en) * | 2011-03-24 | 2011-08-17 | 朱博 | Method for processing Nanfeng orange fruitcakes |
| EP3178455A1 (en) * | 2014-08-04 | 2017-06-14 | Grupo P.I. Mabe, S.A. de C.V. | Disposable absorbent item comprising an anti-chafing formula based on natural components |
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