CN107853572A - A kind of Cranberry parfait and preparation method - Google Patents
A kind of Cranberry parfait and preparation method Download PDFInfo
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- CN107853572A CN107853572A CN201711063424.2A CN201711063424A CN107853572A CN 107853572 A CN107853572 A CN 107853572A CN 201711063424 A CN201711063424 A CN 201711063424A CN 107853572 A CN107853572 A CN 107853572A
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- cranberry
- rice
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of Cranberry parfait and preparation method, its feature includes the component of following parts by weight：Cranberry 100~125, lemongrass 20~25, fig 10~15, cherry 10~15, Rice ＆ peanut milk 350~450, buckwheat 2.5~4.5, konjaku flour 1.2~1.5, protein sugar 1.5~2.5, active dry yeast 0.6~1.The Cranberry parfait that the present invention makes is sour-sweet moderate, and mouthfeel is soft glutinous, nutritious, is consolidated with qi-restoratives, improves a poor appetite, be antitumor, the health-care effect such as anti-aging fat.Simple production process of the present invention, it is suitable for large-scale industrial production, wide market.
Description
Technical field
The present invention relates to a kind of food and its manufacture field, more particularly to a kind of Cranberry parfait and preparation method.
Background technology
Parfait is traditional cuisines in Sichuan, and parfait moistens soft, high resilience because of the micro- Huang of its color and luster, loose alveolation slag, oil and
It is oiliness, fragrant and sweet slightly sour outward appearance and mouthfeel and liked that there are good market prospects by consumer.
Cranberry is also known as cranberry, european cranberry, mossberry, is being commonly called as the red careless tongue subgenus of Ericaceae Vaccinium,
It contains abundant vitamin A, vitamin C, vitamin E, anthocyanidin, hippuric acid, catechin, vaccine element etc., and it is very good to have
Anti-oxidant, antibacterial and Purification Benefits of Purifying modern studies show Cranberry effectively can mitigate or decline heart and arteries it is hard
Change, reduce the incidence of gastric ulcer, the common urethral infection problem of women can be prevented, be anti-aging, avoid senile dementia, beauty treatment
Beauty, maintain skin young healthy.Therefore Cranberry is that one kind can be anti-oxidant, the anti-aging first-class good merchantable brand of going with rice or bread of and can, mesh
Preceding in the market Cranberry occurs in the form of sweets mostly, and raw material purchase is serious by territory restriction, and edible range is narrower.
The content of the invention
The present invention makes up the deficiencies of the prior art, there is provided a kind of Cranberry parfait and preparation method thereof.For Cranberry fruit
Comprehensive utilization provide a kind of new way, overcome that existing Cranberry hair application technology doctor is weary, the low utilization of resources is lacks
Fall into, improve makes Cranberry economic value added to greatest extent.
The Cranberry parfait that the present invention makes is sour-sweet moderate, and mouthfeel is soft glutinous, nutritious, is consolidated with qi-restoratives, promotes food
The health-care effects such as desire, antitumor, anti-aging fat.Simple production process of the present invention, is suitable for large-scale industrial production, before market
Scape is wide.
Technical scheme is as follows:
A kind of Cranberry parfait, its feature include the component of following parts by weight：Cranberry 100~125, lemongrass 20~25, no flower
Fruit 10~15, cherry 10~15, mix Rice ＆ peanut milk 350~450, buckwheat 2.5~4.5, konjaku flour 1.2~1.5, protein sugar 1.5
~2.5, active dry yeast 0.6~1.
The Cranberry parfait, it is characterised in that preparation method is：
(1) preparation of Cranberry Juice Cocktail：After being enucleated after ripe, no disease and pests harm fresh Cranberry is dried with pure water is clean, addition
The mixing of 2~3 times of pure water of Cranberry quality, which is put into beater, to be beaten, and the Cranberry after mashing starched into heating, and the time is 15~
20min, temperature are 55~65 DEG C, are filtered after cooling with three layers of antiseptic gauze, according to 2.5：1 ratio is put into mass fraction
0.08% citric acid, 0.2% sodium ascorbate mixed solution, after soaking 1-1.5 hours, obtain Cranberry Juice Cocktail a；
(2) preparation of lemongrass juice:Fresh lemongrass is cleaned after being squeezed the juice after drying with juice extractor, filtered, obtained with three layers of antiseptic gauze
Lemongrass juice b;
(3) preparation of cherry, fig slurry：It will be squeezed the juice after the peeling stoning of cherry fruit, colloid mill defibrination used after adding fig meat
Obtain mixing pulp c;
(4) ferment：By the formula rate by lemongrass juice b, step (3) institute obtained by Cranberry Juice Cocktail a obtained by step (1), step (2)
Constant temperature fermentation box fermentation is put into after pulp c, mixing Rice ＆ peanut milk, buckwheat, konjaku flour, active dry yeast mixing must be mixed, temperature is
28~30 DEG C, the time is 4~6 hours;
(5) compacting, boiling：After the formula rate protein sugar is well mixed into stirring with crude product obtained by step (4), food is put into
15~28min of boiling is suppressed in product mould, bag is packaged into using conventional vacuum and produces Cranberry parfait.
The preparation of described Rice ＆ peanut milk：
With pure water according to 1 after fresh selected rice is cleaned：The mixing of 0.8 ratio is put into beater mashing, obtains Rice ＆ peanut milk a, chooses
With pure water according to 1 after 3 times of sticky rice washings of rice quality：1.2 ratios mixing immersion 24 hours after, after glutinous rice is taken out with boiling water
According to 1：Boiling 40min after the mixing of 0.8 ratio, obtains glutinous rice b, by Rice ＆ peanut milk a and glutinous rice b input mixer stirrings, obtains mixing Rice ＆ peanut milk.
Specific embodiment
The following specific embodiments are described below, and the present invention is described in further detail:
Embodiment：
(1) preparation of Cranberry Juice Cocktail：After being enucleated after ripe, no disease and pests harm fresh Cranberry is dried with pure water is clean, addition
The 3 times of pure water mixing of Cranberry quality, which are put into beater, to be beaten, and the Cranberry after mashing is starched into heating, time 20min, temperature
Spend for 55 DEG C, filtered after cooling with three layers of antiseptic gauze, according to 2.5：1 ratio be put into mass fraction be 0.08% citric acid,
0.2% sodium ascorbate mixed solution, after soaking 1.5 hours, obtain Cranberry Juice Cocktail a；
(2) preparation of lemongrass juice:Fresh lemongrass is cleaned after being squeezed the juice after drying with juice extractor, filtered, obtained with three layers of antiseptic gauze
Lemongrass juice b;
(3) preparation of cherry, fig slurry：It will be squeezed the juice after the peeling stoning of cherry fruit, colloid mill defibrination used after adding fig meat
Obtain mixing pulp c;
(4) ferment：By 10kg Cranberry Juice Cocktails, 2.5kg lemongrass juice, 2kg mixing pulp c, 40kg mixing Rice ＆ peanut milk, 0.3kg buckwheats,
Constant temperature fermentation box fermentation is put into after 0.12kg konjaku flours, the mixing of 10g active dry yeasts, temperature is 28 DEG C, and the time is 5 hours;
(5) compacting, boiling：After 2kg protein sugars are well mixed into stirring with gained crude product, it is put into food die and suppresses boiling
28min, bag is packaged into using conventional vacuum and produces Cranberry parfait.
Claims (3)
1. a kind of Cranberry parfait, its feature include the component of following parts by weight：Cranberry 100~125, lemongrass 20~25, nothing
Flowers and fruits 10~15, cherry 10~15, mix Rice ＆ peanut milk 350~450, buckwheat 2.5~4.5, konjaku flour 1.2~1.5, protein sugar
1.5~2.5, active dry yeast 0.6~1.
2. according to Cranberry parfait described in claims 1, it is characterised in that preparation method is：
(a) preparation of Cranberry Juice Cocktail：After being enucleated after ripe, no disease and pests harm fresh Cranberry is dried with pure water is clean, addition
The mixing of 2~3 times of pure water of Cranberry quality, which is put into beater, to be beaten, and the Cranberry after mashing starched into heating, and the time is 15~
20min, temperature are 55~65 DEG C, are filtered after cooling with three layers of antiseptic gauze, according to 2.5：1 ratio is put into mass fraction
0.08% citric acid, 0.2% sodium ascorbate mixed solution, after soaking 1-1.5 hours, obtain Cranberry Juice Cocktail a；
(b) preparation of lemongrass juice:Fresh lemongrass is cleaned after being squeezed the juice after drying with juice extractor, filtered, obtained with three layers of antiseptic gauze
Lemongrass juice b;
(c) preparation of cherry, fig slurry：It will be squeezed the juice after the peeling stoning of cherry fruit, colloid mill defibrination used after adding fig meat
Obtain mixing pulp c;
(d) ferment：As described in claim 1 formula rate by lemongrass juice b obtained by Cranberry Juice Cocktail a obtained by step (a), step (b),
Constant temperature fermentation box hair is put into after mixing pulp c, mixing Rice ＆ peanut milk, buckwheat, konjaku flour, active dry yeast mixing obtained by step (c)
Ferment, temperature are 28~30 DEG C, and the time is 4~6 hours;
(e) compacting, boiling：Stirring will be well mixed with crude product obtained by step (d) by formula rate protein sugar as described in claim 1
Afterwards, compacting 15~28min of boiling in food die is put into, bag is packaged into using conventional vacuum and produces Cranberry parfait.
3. the preparation of the Rice ＆ peanut milk described in claim 1：
With pure water according to 1 after fresh selected rice is cleaned：The mixing of 0.8 ratio is put into beater mashing, obtains Rice ＆ peanut milk a, chooses
With pure water according to 1 after 3 times of sticky rice washings of rice quality：1.2 ratios mixing immersion 24 hours after, after glutinous rice is taken out with boiling water
According to 1：Boiling 40min after the mixing of 0.8 ratio, obtains glutinous rice b, by Rice ＆ peanut milk a and glutinous rice b input mixer stirrings, obtains mixing Rice ＆ peanut milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063424.2A CN107853572A (en) | 2017-11-02 | 2017-11-02 | A kind of Cranberry parfait and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063424.2A CN107853572A (en) | 2017-11-02 | 2017-11-02 | A kind of Cranberry parfait and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853572A true CN107853572A (en) | 2018-03-30 |
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ID=61700440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711063424.2A Withdrawn CN107853572A (en) | 2017-11-02 | 2017-11-02 | A kind of Cranberry parfait and preparation method |
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| CN (1) | CN107853572A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712150A (en) * | 2021-08-31 | 2021-11-30 | 重庆佳仙九七食品有限公司 | Cold cake and preparation method thereof |
-
2017
- 2017-11-02 CN CN201711063424.2A patent/CN107853572A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712150A (en) * | 2021-08-31 | 2021-11-30 | 重庆佳仙九七食品有限公司 | Cold cake and preparation method thereof |
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Application publication date: 20180330 |