CN109793188A - A kind of full fruit navel orange cake of navel orange and its processing method - Google Patents
A kind of full fruit navel orange cake of navel orange and its processing method Download PDFInfo
- Publication number
- CN109793188A CN109793188A CN201910169640.8A CN201910169640A CN109793188A CN 109793188 A CN109793188 A CN 109793188A CN 201910169640 A CN201910169640 A CN 201910169640A CN 109793188 A CN109793188 A CN 109793188A
- Authority
- CN
- China
- Prior art keywords
- parts
- navel orange
- orange
- cake
- navel
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of full fruit navel orange cakes of navel orange, it is calculated by its parts by weight, it forms as follows: 80 parts of navel orange, 4 parts of egg, 10 parts of haw juice, 10 parts of maltose, 12 parts of white granulated sugar, 4 parts of water chestnut starch, 1 part of sodium bicarbonate, 2 parts of salt, 1 part of carragheen, 5 parts of agar, naringinase 1,0.5 part of pinenut, 0.5 part of shelled melon seed, 0.5 part of sweet osmanthus, 0.5 part of sesame；The present invention is using the full fruit of navel orange as raw material, more completely remain the nutritional ingredient of navel orange, utilization especially for orange peel remains its most pharmacological property, and use de- bitter processing, make to be unlikely to influence the mouthfeel of navel orange cake after orange peel is added, the nuts such as pinenut, shelled melon seed, sweet osmanthus, sesame are mixed with, mouthfeel is improved, are worth promoting.
Description
Technical field
It is specifically a kind of using the full fruit of navel orange as the navel orange cake of material the present invention relates to navel orange deep process technology field.
Background technique
Navel orange is the citrus breeding that countries in the world are competitively cultivated.Currently, many high-quality navel oranges are also cultivated in China various regions.Navel orange
It is full of nutrition, contain all kinds of nutritions necessary to human body.Navel orange contains vitamin C and beta carotene, facilitates
Inhibit the formation of carcinogen, moreover it is possible to which softening and protection blood vessel promote blood circulation, and help to reduce cholesterol and blood lipid, drop
The low possibility to suffer from a heart complaint prevents gallbladder disease.
The navel orange of China is that a people from Zhejiang in the U.S. tests successfully in the U.S. earliest.Navel orange is introduced from the U.S. to be only had
Tens years, but gradually have developed into a kind of fruit that cultivated area is wider.With the cultivated area and yield of navel orange
Increase year by year, navel orange industry is the industry for lacking added value because without deep processing and high value-added product, in order to
This problem is solved, emerges the deep processings such as various navel orange deep processed products, such as wine of navel orange, naval orange juice, navel orange cake production therewith
Product.
Disclose that " the present invention relates to fruit field of deep, mention application No. is the Chinese patent of CN201510372825.0
For a kind of navel orange cake and preparation method thereof, which is characterized in that be grouped as by the group of following mass fraction: 25-35 parts of navel orange pulp,
20-30 parts of maltose, 18-22 parts of white granulated sugar, 4-5 parts of water chestnut starch, 0.3-0.4 parts of carragheen, 2-2.5 parts of agar, salt 1.18-
0.22 part, 0.08-0.12 parts of potassium sorbate, 10-15 parts of water, 5-7 parts of starch, 0.05-0.09 parts of pinenut, shelled melon seed 0.05-
0.09 part, 0.2-0.28 parts of sweet osmanthus, 0.05-0.09 parts of sesame.Manufacture craft of the present invention is simple, retains vitamin inside navel orange,
Navel orange cake mouthfeel and the market competitiveness are promoted, and the method not only adapts to the processing of integrated mill's high efficiency production, it is also the same to adapt to
Unsalable navel orange is voluntarily handled in orchard worker, significantly solves the difficult situation of " northern navel orange is expensive, southern nobody wants " "；
Navel orange cake described in such as above-mentioned patent is to use navel orange pulp to be processed as major ingredient, this is because orange
Skin bitter taste is larger, and the product mouthfeel processed is poor.
Summary of the invention
The purpose of the present invention is to provide a kind of orange peels using navel orange and pulp as major ingredient, to the de- hardship of orange peel, mouthfeel
The good full fruit navel orange cake of navel orange, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
80-100 parts of navel orange, 4-5 parts of egg, 10-20 parts of haw juice, 10-20 parts of maltose, 12-18 parts of white granulated sugar, horseshoe
4-5 parts of powder, 1-2 parts of sodium bicarbonate, 2-4 parts of salt, 1-2 parts of carragheen, 5-7 parts of agar, naringinase 1-2,0.5-1 parts of pinenut,
0.5-1 parts of shelled melon seed, 0.5-1 parts of sweet osmanthus, 0.5-1 parts of sesame.
As a further solution of the present invention, the full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
80 parts of navel orange, 4 parts of egg, 10 parts of haw juice, 10 parts of maltose, 12 parts of white granulated sugar, 4 parts of water chestnut starch, sodium bicarbonate 1
Part, 2 parts of salt, 1 part of carragheen, 5 parts of agar, naringinase 1,0.5 part of pinenut, 0.5 part of shelled melon seed, 0.5 part of sweet osmanthus, sesame
0.5 part.
As a further solution of the present invention, the full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
85 parts of navel orange, 4.5 parts of egg, 14 parts of haw juice, 12 parts of maltose, 13 parts of white granulated sugar, 4 parts of water chestnut starch, sodium bicarbonate 1
Part, 2 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.8,0.7 part of pinenut, 0.7 part of shelled melon seed, 0.7 part of sweet osmanthus, sesame
0.7 part of fiber crops.
As a further solution of the present invention, the full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
85 parts of navel orange, 4.5 parts of egg, 12 parts of haw juice, 15 parts of maltose, 13 parts of white granulated sugar, 4.5 parts of water chestnut starch, little Su
Buy 1.5 parts, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1,0.9 part of pinenut, 0.9 part of shelled melon seed, sweet osmanthus 0.9
Part, 0.9 part of sesame.
5. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculated by its parts by weight, composition
It is as follows:
90 parts of navel orange, 4.5 parts of egg, 15 parts of haw juice, 15 parts of maltose, 16 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate
1.5 parts, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.6,0.9 part of pinenut, 0.9 part of shelled melon seed, sweet osmanthus 0.9
Part, 0.9 part of sesame.
The preparation method of the full fruit navel orange cake of navel orange, comprising the following steps:
One, it chooses the navel orange of fresh mature and carries out clear water and impregnate 1-3 hours, then rinse 3-5 times, divide after crossing boiling water 1 time
Separating fruit skin and pulp obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
As a further solution of the present invention, the full fruit navel orange cake of the navel orange is calculated by its parts by weight, and composition is such as
Under:
100 parts of navel orange, 5 parts of egg, 20 parts of haw juice, 20 parts of maltose, 18 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate 2
Part, 4 parts of salt, 2 parts of carragheen, 7 parts of agar, naringinase 2,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame, anti-corrosion
0.5 part of agent.
As a further solution of the present invention, the preservative is potassium sorbate.
The preparation method of the full fruit navel orange cake of navel orange of preservative is added, comprising the following steps:
One, it chooses the navel orange of fresh mature and carries out clear water and impregnate 1-3 hours, then rinse 3-5 times, divide after crossing boiling water 1 time
Separating fruit skin and pulp obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it will be added after carragheen, agar, preservative after being sufficiently stirred and boil in navel orange batter, pour into mold after boiling
It into drying equipment drying forming is navel orange cake, and the attached wafer above and below mould disks in disk；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Compared with prior art, the beneficial effects of the present invention are:
One, the present invention more completely remains the nutritional ingredient of navel orange using the full fruit of navel orange as raw material, especially pair
Its most pharmacological property is remained in the utilization of orange peel, there is the effect of strengthening the spleen and stomach, ventilating, lowering the adverse-rising QI and eliminating phlegm；
Two, orange peel uses de- bitter processing, makes to be unlikely to influence the mouthfeel of navel orange cake after orange peel is added；
Three, the nuts such as pinenut, shelled melon seed, sweet osmanthus, sesame are mixed with, mouthfeel is improved.
Specific embodiment
The technical solution of the patent is explained in further detail With reference to embodiment.
Embodiment one
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
80 parts of navel orange, 4 parts of egg, 10 parts of haw juice, 10 parts of maltose, 12 parts of white granulated sugar, 4 parts of water chestnut starch, sodium bicarbonate 1
Part, 2 parts of salt, 1 part of carragheen, 5 parts of agar, naringinase 1,0.5 part of pinenut, 0.5 part of shelled melon seed, 0.5 part of sweet osmanthus, sesame
0.5 part.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Preferably, the pinenut in step 4, shelled melon seed, sweet osmanthus, sesame are ground into powdery in advance.
Embodiment two
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
85 parts of navel orange, 4.5 parts of egg, 14 parts of haw juice, 12 parts of maltose, 13 parts of white granulated sugar, 4 parts of water chestnut starch, sodium bicarbonate 1
Part, 2 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.8,0.7 part of pinenut, 0.7 part of shelled melon seed, 0.7 part of sweet osmanthus, sesame
0.7 part of fiber crops.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment three
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
85 parts of navel orange, 4.5 parts of egg, 12 parts of haw juice, 15 parts of maltose, 13 parts of white granulated sugar, 4.5 parts of water chestnut starch, little Su
Buy 1.5 parts, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1,0.9 part of pinenut, 0.9 part of shelled melon seed, sweet osmanthus 0.9
Part, 0.9 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Example IV
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
90 parts of navel orange, 4.5 parts of egg, 15 parts of haw juice, 15 parts of maltose, 16 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate
1.5 parts, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.6,0.9 part of pinenut, 0.9 part of shelled melon seed, sweet osmanthus 0.9
Part, 0.9 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment five
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
90 parts of navel orange, 4.5 parts of egg, 17 parts of haw juice, 16 parts of maltose, 15 parts of white granulated sugar, 4 parts of water chestnut starch, sodium bicarbonate 1
Part, 3 parts of salt, 2 parts of carragheen, 6 parts of agar, naringinase 1.8,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment six
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
95 parts of navel orange, 4 parts of egg, 20 parts of haw juice, 20 parts of maltose, 16 parts of white granulated sugar, 4.5 parts of water chestnut starch, sodium bicarbonate
1.8 parts, 3.5 parts of salt, 1.8 parts of carragheen, 6.5 parts of agar, naringinase 1.5,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus,
1 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment seven
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
100 parts of navel orange, 5 parts of egg, 20 parts of haw juice, 20 parts of maltose, 18 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate 2
Part, 3 parts of salt, 2 parts of carragheen, 6 parts of agar, naringinase 2,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment eight
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
100 parts of navel orange, 5 parts of egg, 20 parts of haw juice, 20 parts of maltose, 18 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate 2
Part, 4 parts of salt, 2 parts of carragheen, 7 parts of agar, naringinase 2,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will be boiled after being sufficiently stirred in navel orange batter, it is dry that entering to dry in mould disks is poured into after boiling
Equipment drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Embodiment nine
A kind of full fruit navel orange cake of navel orange is calculated by its parts by weight, is formed as follows:
100 parts of navel orange, 5 parts of egg, 20 parts of haw juice, 20 parts of maltose, 18 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate 2
Part, 4 parts of salt, 2 parts of carragheen, 7 parts of agar, naringinase 2,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame, anti-corrosion
0.5 part of agent.
A kind of processing method of the full fruit navel orange cake of navel orange, comprising the following steps: one, the navel orange of selection fresh mature and progress
Clear water impregnates 1-3 hours, then rinses 3-5 times, and separating pericarp and pulp after crossing boiling water 1 time obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to
60 DEG C, temperature is maintained, it is 4 that citric acid, which is added, and adjusts pH value, then adds naringinase, de- hardship is obtained by filtration after 120min
Navel orange pericarp grain afterwards obtains navel orange fruit peel powder after drying grinding；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, melon
Sub- benevolence, sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it will be added after carragheen, agar, preservative are sufficiently stirred and boil in navel orange batter, pour into mould disks after boiling
In into drying equipment drying forming be navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Preferably, preservative is potassium sorbate.
Experimental result of the invention is as follows:
Using the full fruit navel orange cake of the navel orange of the formula in embodiment one to eight as experimental group 1~8, raw material system is taken by recipe ratio
For at the full fruit navel orange cake of navel orange, sugariness is tested respectively, and result is counted as following table:
Although as can be seen that used the full fruit of navel orange from above-mentioned experimental result, orange cake it is still with higher
Than sugariness, influence of the orange peel bitter principle for product taste is eliminated.
The preferred embodiment of the patent is described in detail above, but this patent is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (9)
1. a kind of full fruit navel orange cake of navel orange, which is characterized in that calculate, form as follows by its parts by weight:
80-100 parts of navel orange, 4-5 parts of egg, 10-20 parts of haw juice, 10-20 parts of maltose, 12-18 parts of white granulated sugar, water chestnut starch 4-
5 parts, 1-2 parts of sodium bicarbonate, 2-4 parts of salt, 1-2 parts of carragheen, 5-7 parts of agar, naringinase 1-2,0.5-1 parts of pinenut, melon seeds
0.5-1 parts of benevolence, 0.5-1 parts of sweet osmanthus, 0.5-1 parts of sesame.
2. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculate, form as follows by its parts by weight:
80 parts of navel orange, 4 parts of egg, 10 parts of haw juice, 10 parts of maltose, 12 parts of white granulated sugar, 4 parts of water chestnut starch, 1 part of sodium bicarbonate, food
2 parts of salt, 1 part of carragheen, 5 parts of agar, naringinase 1,0.5 part of pinenut, 0.5 part of shelled melon seed, 0.5 part of sweet osmanthus, 0.5 part of sesame.
3. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculate, form as follows by its parts by weight:
85 parts of navel orange, 4.5 parts of egg, 14 parts of haw juice, 12 parts of maltose, 13 parts of white granulated sugar, 4 parts of water chestnut starch, 1 part of sodium bicarbonate,
2 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.8,0.7 part of pinenut, 0.7 part of shelled melon seed, 0.7 part of sweet osmanthus, sesame
0.7 part.
4. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculate, form as follows by its parts by weight:
85 parts of navel orange, 4.5 parts of egg, 12 parts of haw juice, 15 parts of maltose, 13 parts of white granulated sugar, 4.5 parts of water chestnut starch, sodium bicarbonate 1.5
Part, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1,0.9 part of pinenut, 0.9 part of shelled melon seed, 0.9 part of sweet osmanthus, sesame
0.9 part.
5. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculate, form as follows by its parts by weight:
90 parts of navel orange, 4.5 parts of egg, 15 parts of haw juice, 15 parts of maltose, 16 parts of white granulated sugar, 5 parts of water chestnut starch, sodium bicarbonate 1.5
Part, 3 parts of salt, 1.5 parts of carragheen, 6 parts of agar, naringinase 1.6,0.9 part of pinenut, 0.9 part of shelled melon seed, 0.9 part of sweet osmanthus, sesame
0.9 part of fiber crops.
6. a kind of preparation method of the full fruit navel orange cake of navel orange as claimed in claims 1-5, which is characterized in that including following step
It is rapid:
One, it chooses the navel orange of fresh mature and carries out clear water and impregnate 1-3 hours, then rinse 3-5 times, separate fruit after crossing boiling water 1 time
Skin and pulp obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to 60
DEG C, temperature is maintained, it is 4 that addition citric acid, which adjusts pH value, naringinase is then added, after de- hardship is obtained by filtration after 120min
Navel orange pericarp grain, drying grinding after obtain navel orange fruit peel powder；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, shelled melon seed,
Sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it addition carragheen, agar will boil, be poured into after boiling in mould disks into drying equipment after being sufficiently stirred in navel orange batter
Drying forming is navel orange cake, and the attached wafer above and below mould disks；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
7. the full fruit navel orange cake of navel orange according to claim 1, which is characterized in that calculate, form as follows by its parts by weight:
100 parts of navel orange, 5 parts of egg, 20 parts of haw juice, 20 parts of maltose, 18 parts of white granulated sugar, 5 parts of water chestnut starch, 2 parts of sodium bicarbonate, food
4 parts of salt, 2 parts of carragheen, 7 parts of agar, naringinase 2,1 part of pinenut, 1 part of shelled melon seed, 1 part of sweet osmanthus, 1 part of sesame, preservative 0.5
Part.
8. the full fruit navel orange cake of navel orange according to claim 7, which is characterized in that the preservative is potassium sorbate.
9. the preparation method of the full fruit navel orange cake of navel orange according to claim 7 or 8, which comprises the following steps:
One, it chooses the navel orange of fresh mature and carries out clear water and impregnate 1-3 hours, then rinse 3-5 times, separate fruit after crossing boiling water 1 time
Skin and pulp obtain navel orange pericarp and navel orange pulp；
Two, it by navel orange peel crushing to 1-2mm, and is mixed with 100 parts of water, is then heated to 100 DEG C, is subsequently cooled to 60
DEG C, temperature is maintained, it is 4 that addition citric acid, which adjusts pH value, naringinase is then added, after de- hardship is obtained by filtration after 120min
Navel orange pericarp grain, drying grinding after obtain navel orange fruit peel powder；
Three, the navel orange pulp after removing the peel is crushed, and grinding obtains naval orange juice；
Four, by navel orange fruit peel powder, egg, haw juice, maltose, white granulated sugar, water chestnut starch, sodium bicarbonate, salt, pinenut, shelled melon seed,
Sweet osmanthus, sesame are mixed evenly after adding water, are tuned into paste, and naval orange juice is then added and is tuned into navel orange batter；
Five, it will be added after carragheen, agar, preservative after being sufficiently stirred and boil in navel orange batter, poured into mould disks after boiling
It is navel orange cake, and the attached wafer above and below mould disks into drying equipment drying forming；
Six, stripping and slicing is separately packed after navel orange cake is cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910169640.8A CN109793188A (en) | 2019-03-07 | 2019-03-07 | A kind of full fruit navel orange cake of navel orange and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910169640.8A CN109793188A (en) | 2019-03-07 | 2019-03-07 | A kind of full fruit navel orange cake of navel orange and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109793188A true CN109793188A (en) | 2019-05-24 |
Family
ID=66562601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910169640.8A Pending CN109793188A (en) | 2019-03-07 | 2019-03-07 | A kind of full fruit navel orange cake of navel orange and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109793188A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9915112D0 (en) * | 1999-06-30 | 1999-09-01 | Phillips Graham N | A chocolate orange cake segment |
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| CN105124091A (en) * | 2015-06-30 | 2015-12-09 | 江西信明坊食品发展有限公司 | Navel-orange cake and preparation method thereof |
| CN105341108A (en) * | 2015-11-28 | 2016-02-24 | 安远县安圣达果业有限公司 | Navel orange cake |
| CN106035530A (en) * | 2016-07-31 | 2016-10-26 | 唐呈 | Selenium enriched citrus sinensis cakes |
| CN106417510A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Navel orange cake |
-
2019
- 2019-03-07 CN CN201910169640.8A patent/CN109793188A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| GB9915112D0 (en) * | 1999-06-30 | 1999-09-01 | Phillips Graham N | A chocolate orange cake segment |
| CN105124091A (en) * | 2015-06-30 | 2015-12-09 | 江西信明坊食品发展有限公司 | Navel-orange cake and preparation method thereof |
| CN105341108A (en) * | 2015-11-28 | 2016-02-24 | 安远县安圣达果业有限公司 | Navel orange cake |
| CN106417510A (en) * | 2016-06-30 | 2017-02-22 | 唐呈 | Navel orange cake |
| CN106035530A (en) * | 2016-07-31 | 2016-10-26 | 唐呈 | Selenium enriched citrus sinensis cakes |
Non-Patent Citations (1)
| Title |
|---|
| 周济铭 等: "《酶制剂生产及应用技术》", 30 September 2014, 重庆大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105602715A (en) | Camellia seed cold pressing oil making process | |
| CN104757639A (en) | Life-nourishing and nutritional avocado and lemon juice | |
| CN107541387A (en) | A kind of Rosa roxburghii fruit wine and production method | |
| CN106690041A (en) | Roxburgh rose noodles and making method thereof | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN107094973A (en) | A kind of Appetizing spleen-tonifying preserved fruit and preparation method thereof | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN108815300A (en) | A kind of preparation method of wolfberry fruit extract | |
| CN107574085A (en) | A kind of full fruit wine of dragon fruit and preparation method thereof | |
| CN103960453A (en) | Preserved jackfruit and processing method thereof | |
| CN109090327B (en) | Method for shortening production cycle of preserved tangerine peels and improving taste by using biological enzyme preparation | |
| CN111134296A (en) | Method for producing low-sugar fermented crisp dates by using whole red dates | |
| CN109793188A (en) | A kind of full fruit navel orange cake of navel orange and its processing method | |
| CN107373008A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice | |
| CN108676682A (en) | A kind of preparation method of passion fruit soaking wine | |
| CN104982837A (en) | Dark plum green bean cake and making method thereof | |
| CN107853572A (en) | A kind of Cranberry parfait and preparation method | |
| CN104472635A (en) | Processing technology of banana nutrition cookies | |
| CN108913491A (en) | A kind of preparation method of honey peach Fragrant fruit wine | |
| CN110731490A (en) | papaya mango low-sugar compound jam and preparation method thereof | |
| CN108913489A (en) | A kind of preparation method of passion fruit allotment wine | |
| CN103897974B (en) | Yam-turtle health-care vinegar and processing method thereof | |
| CN101953424A (en) | Strawberry cake and preparation method thereof | |
| CN108041239A (en) | It is a kind of for multi-functional QQ sugar of children and preparation method thereof | |
| CN107439968A (en) | A kind of sea cucumber colla corii asini cake and preparation method thereof |
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: 20190524 |
|
| RJ01 | Rejection of invention patent application after publication |