CN107736474A - A kind of flue fruitcake - Google Patents
A kind of flue fruitcake Download PDFInfo
- Publication number
- CN107736474A CN107736474A CN201711233305.7A CN201711233305A CN107736474A CN 107736474 A CN107736474 A CN 107736474A CN 201711233305 A CN201711233305 A CN 201711233305A CN 107736474 A CN107736474 A CN 107736474A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruitcake
- flue
- dragon fruit
- agar
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Abstract
The invention provides a kind of flue fruitcake, it is made up of the raw material of following parts by weight：20~30 parts of dragon fruit jam, 20~30 parts of starch syrup, 5~8 parts of salt, 34 parts of agar, 15 20 parts of honey, 0.8 1.0 parts of citric acid, 0.1 0.5 parts of malic acid, 0.1 0.2 parts of sodium citrate.The flue fruitcake mouthfeel that the present invention makes is between jelly and soft sweets, and smooth in appearance is transparent, high resilience, delicate mouthfeel, and taste is unique, nutritious, instant.
Description
Technical field
The present invention relates to a kind of food cake, and in particular to a kind of flue fruitcake.
Background technology
Dragon fruit also known as Hylocereus undatus, Green Dragon fruit, sesame fruit, Pitaya fruit etc., it is Cactaceae hylocereus category and seleniereus meja-lantous
Fruit with cultivar, originate in Central America, be one of tropical, semi-tropical famous and high-quality fruit.The southeast such as Vietnam, Thailand are passed to afterwards
Sub- country and Taiwan Province of China, at present the South Subtropical Area of China such as our Hainan, Guangxi, Guangdong, Fujian have plantation.Dragon fruit
With heavy metal poisoning is prevented, anti-oxidant and anti-aging, fat-reducing, reducing blood lipid and avoid constipation, toxin-expelling and face nourishing, skin whitening etc. are protected
Health-care function.Dragon fruit is all to eat fruit raw all the time, and in recent years, the processing of dragon fruit is increasingly taken seriously, with regard to dragon fruit
For the processing of fruit, there are the products such as flue fruit beverage, flue fruit yoghourt, dragon fruit juice, Pitaya wine.And for flue
The processing of fruitcake point is then rarely reported.
The content of the invention
It is an object of the invention to provide a kind of unique, nutritious, the in good taste flue fruitcake of taste.
To achieve the above object, the present invention takes following technical scheme：
A kind of flue fruitcake, is made up of the raw material of following parts by weight：
20~30 parts of dragon fruit jam, 20~30 parts of starch syrup, 5~8 parts of salt, agar 3-4 parts, honey 15-20 parts, lemon
Lemon acid 0.8-1.0 parts, malic acid 0.1-0.5 parts, sodium citrate 0.1-0.2 parts.
The preparation method of flue fruitcake comprises the following steps：
（1）After first dragon fruit is cleaned, dragon fruit pericarp is cut into small pieces with pulp, adds 1-1.5 times of pure water to be placed in agitator
Middle stirring, obtain dragon fruit jam；
（2）By 20~30 parts of dragon fruit jam, 20~30 parts of starch syrup, 5~8 parts of salt, agar 3-4 parts, honey 15-20
Part, citric acid 0.8-1.0 parts, malic acid 0.1-0.5 parts, 95-100 DEG C is heated to after the mixing of sodium citrate 0.1-0.2 parts, is carried out
Infusion, it is stirred while infusion, persistently stirs 15-20min, be completely dissolved to agar；
（3）Infusion is poured into after terminating in fruitcake mould, is cooled and shaped, flue fruitcake is obtained after drying process.
The flue fruitcake mouthfeel that the present invention makes is between jelly and soft sweets, and smooth in appearance is transparent, high resilience, mouthfeel
Exquisiteness, taste is unique, nutritious, instant.
Embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment 1
A kind of flue fruitcake, is made up of the raw material of following parts by weight：
20 parts of dragon fruit jam, 30 parts of starch syrup, 5 parts of salt, 3 parts of agar, 15 parts of honey, 0.8 part of citric acid, malic acid
0.1 part, 0.2 part of sodium citrate.
The preparation method of flue fruitcake comprises the following steps：
（1）After first dragon fruit is cleaned, dragon fruit pericarp is cut into small pieces with pulp, adds 1-1.5 times of pure water to be placed in agitator
Middle stirring, obtain dragon fruit jam.
（2）By 20 parts of dragon fruit jam, 30 parts of starch syrup, 5 parts of salt, 3 parts of agar, 15 parts of honey, citric acid 0.8
Part, 0.1 part of malic acid, 0.2 part of sodium citrate is heated to 95-100 DEG C after mixing, carry out infusion, is stirred while infusion
Mix, persistently stir 15-20min, be completely dissolved to agar.
（3）Infusion is poured into after terminating in fruitcake mould, is cooled and shaped, flue fruitcake is obtained after drying process.
Embodiment 2
A kind of flue fruitcake, is made up of the raw material of following parts by weight：
30 parts of dragon fruit jam, 20 parts of starch syrup, 8 parts of salt, 4 parts of agar, 20 parts of honey, 1.0 parts of citric acid, malic acid
0.5 part, 0.1 part of sodium citrate.
The preparation method of flue fruitcake comprises the following steps：
（1）After first dragon fruit is cleaned, dragon fruit pericarp is cut into small pieces with pulp, adds 1-1.5 times of pure water to be placed in agitator
Middle stirring, obtain dragon fruit jam.
（2）By 30 parts of dragon fruit jam, 20 parts of starch syrup, 8 parts of salt, 4 parts of agar, 20 parts of honey, citric acid 1.0
Part, 0.5 part of malic acid, 0.1 part of sodium citrate is heated to 95-100 DEG C after mixing, carry out infusion, is stirred while infusion
Mix, persistently stir 15-20min, be completely dissolved to agar.
（3）Infusion is poured into after terminating in fruitcake mould, is cooled and shaped, flue fruitcake is obtained after drying process.
Claims (2)
1. a kind of flue fruitcake, it is characterised in that be made up of the raw material of following parts by weight：
20~30 parts of dragon fruit jam, 20~30 parts of starch syrup, 5~8 parts of salt, agar 3-4 parts, honey 15-20 parts, lemon
Sour 0.8-1.0 parts, malic acid 0.1-0.5 parts, sodium citrate 0.1-0.2 parts.
2. flue fruitcake according to claim 1, it is characterised in that preparation method comprises the following steps：
（1）After first dragon fruit is cleaned, dragon fruit pericarp is cut into small pieces with pulp, adds 1-1.5 times of pure water to be placed in agitator
Middle stirring, obtain dragon fruit jam；
（2）By 20~30 parts of dragon fruit jam, 20~30 parts of starch syrup, 5~8 parts of salt, agar 3-4 parts, honey 15-20
Part, citric acid 0.8-1.0 parts, malic acid 0.1-0.5 parts, 95-100 DEG C is heated to after the mixing of sodium citrate 0.1-0.2 parts, is carried out
Infusion, it is stirred while infusion, persistently stirs 15-20min, be completely dissolved to agar；
（3）Infusion is poured into after terminating in fruitcake mould, is cooled and shaped, flue fruitcake is obtained after drying process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711233305.7A CN107736474A (en) | 2017-11-30 | 2017-11-30 | A kind of flue fruitcake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711233305.7A CN107736474A (en) | 2017-11-30 | 2017-11-30 | A kind of flue fruitcake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736474A true CN107736474A (en) | 2018-02-27 |
Family
ID=61239816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711233305.7A Pending CN107736474A (en) | 2017-11-30 | 2017-11-30 | A kind of flue fruitcake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736474A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187931A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for making fruit cake with high verjuice content |
| CN103815109A (en) * | 2014-03-07 | 2014-05-28 | 廖乐隽 | Processing method for papaya fruitcake |
| CN103976210A (en) * | 2014-06-04 | 2014-08-13 | 理想科技集团有限公司 | Fructus phyllanthi fruit pudding and preparation method thereof |
| CN104824325A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Processing method of kiwi fruit whole-pulp fruitcakes |
| CN104957452A (en) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | Shatian pomelo fruitcake and making method thereof |
| CN105767967A (en) * | 2016-03-15 | 2016-07-20 | 四川旅游学院 | Dragon fruit peel cake and preparation method thereof |
-
2017
- 2017-11-30 CN CN201711233305.7A patent/CN107736474A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187931A (en) * | 2011-03-14 | 2011-09-21 | 丽江得一食品有限责任公司 | Method for making fruit cake with high verjuice content |
| CN103815109A (en) * | 2014-03-07 | 2014-05-28 | 廖乐隽 | Processing method for papaya fruitcake |
| CN103976210A (en) * | 2014-06-04 | 2014-08-13 | 理想科技集团有限公司 | Fructus phyllanthi fruit pudding and preparation method thereof |
| CN104824325A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Processing method of kiwi fruit whole-pulp fruitcakes |
| CN104957452A (en) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | Shatian pomelo fruitcake and making method thereof |
| CN105767967A (en) * | 2016-03-15 | 2016-07-20 | 四川旅游学院 | Dragon fruit peel cake and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180227 |