CN111134298A - 一种沙棘复合果糕及其制作方法 - Google Patents
一种沙棘复合果糕及其制作方法 Download PDFInfo
- Publication number
- CN111134298A CN111134298A CN202010044479.4A CN202010044479A CN111134298A CN 111134298 A CN111134298 A CN 111134298A CN 202010044479 A CN202010044479 A CN 202010044479A CN 111134298 A CN111134298 A CN 111134298A
- Authority
- CN
- China
- Prior art keywords
- parts
- fruit
- fruitcake
- namely
- sea
- 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
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 19
- 240000000950 Hippophae rhamnoides Species 0.000 title claims abstract description 15
- 150000001875 compounds Chemical class 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 6
- 244000141359 Malus pumila Species 0.000 claims abstract description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 6
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 6
- 241000219094 Vitaceae Species 0.000 claims abstract description 6
- 235000021016 apples Nutrition 0.000 claims abstract description 6
- 235000021014 blueberries Nutrition 0.000 claims abstract description 6
- 235000021021 grapes Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 39
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000000654 additive Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 241000229143 Hippophae Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种沙棘复合果糕及其制作方法,涉及果糕食品技术领域;所述一种沙棘复合果糕,包括如下重量份组份:沙棘30份、红枣20份、山楂5份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。本发明产品口感好,营养丰富,产品无添加剂,绿色环保;还利于长期贮存。
Description
技术领域
本发明涉及果糕食品技术领域,具体涉及一种沙棘复合果糕及其制作方法。
背景技术
随着食品工业的发展和人民生活水平的提高,人们对休闲食品的消费能力也有了很大提升。果糕是现有休闲食品中的一种蜜饯类食品,受到广泛食用。
现有的果糕口感单一,且加工过程中使用大量色素以及其他添加剂,使得食品口感不好,防腐效果差,不能满足人们对自然绿色食品的需求。
发明内容
本发明的目的是解决上述的不足,提供一种沙棘复合果糕及其制作方法。
为实现上述的目的,本发明的技术解决方案是:一种沙棘复合果糕,包括如下重量份组份:沙棘30份、红枣20份、山楂5份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
进一步的,所述老陈醋为6度以上的山西老陈醋。
本发明还提供了一种沙棘复合果糕的制作方法,包括如下步骤:
步骤1,原料分捡,对水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
本发明利用山西丰富优质的水果资源,用传统先进的生产工艺,科学配方生产出高质量的果糕类制品。发展以水果为原料的食品工业对进一步调整食品工业的产业结构具有积极地促进作用。
本发明的有益技术效果如下:
1、产品口感好,营养丰富,产品无添加剂,绿色环保。
2、弥补解决农村水果类销售难的问题;本产品旅游者携带方便;调节人们的口味。
3、产品添加陈醋,陈醋可以起到美容养颜防腐的功效,充分和水果维生素复合,还利于长期贮存。
4、产品营养,健康,天然。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。给予本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,均属于本发明保护的范围。
实施例1:
一种沙棘复合果糕,包括如下重量份组份:沙棘30份、红枣20份、山楂5份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
具体的,所述老陈醋为6度以上的山西老陈醋。
上述的一种沙棘复合果糕的制作方法,包括如下步骤:
步骤1,原料分捡,对沙棘、红枣、山楂、蓝莓、葡萄、枸杞、苹果的水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
Claims (3)
1.一种沙棘复合果糕,其特征在于,包括如下重量份组份:沙棘30份、红枣20份、山楂5份、蓝莓5份、葡萄5份、枸杞3份、苹果15份、麦芽糖浆13份、老陈醋4份。
2.如权利要求1所述的一种沙棘复合果糕,其特征在于:所述老陈醋为6度以上的山西老陈醋。
3.如权利要求1或2所述的一种沙棘复合果糕的制作方法,其特征在于:包括如下步骤:
步骤1,原料分捡,对沙棘、红枣、山楂、蓝莓、葡萄、枸杞、苹果的水果原材料进行筛选,去掉腐坏不良品;
步骤2,清洗,对水果原料进行清洗;
步骤3,预煮,将清洗后的水果放进容器内进行蒸煮,沸水蒸煮2-3h;
步骤4,打浆,将蒸煮后的水果置于豆浆机中进行破碎磨成浆液;
步骤5,混合搅拌,将打浆后的水果浆液按配比进行混合一起,并按配比加入麦芽糖浆、老陈醋,搅拌混合均匀;
步骤6,刮片,将混合后的水果浆料刮切成片状的块料;
步骤7,烘干,将切片后的放入烘箱中烘干,制成果糕;
步骤8,切片,将烘干的果糕进行切片,每片长3.5厘米,宽3厘米,厚度0.5厘米;
步骤9,切片杀菌,对切片的果糕进行杀菌;
步骤10,包装;对切片后的果糕进行包装,内用糯米纸包裹,外用小包装袋包装,然后将多个小包装成袋,最后装箱储存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010044479.4A CN111134298A (zh) | 2020-01-16 | 2020-01-16 | 一种沙棘复合果糕及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010044479.4A CN111134298A (zh) | 2020-01-16 | 2020-01-16 | 一种沙棘复合果糕及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111134298A true CN111134298A (zh) | 2020-05-12 |
Family
ID=70525296
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010044479.4A Pending CN111134298A (zh) | 2020-01-16 | 2020-01-16 | 一种沙棘复合果糕及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111134298A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113973966A (zh) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | 一种沙棘复合益生果糕及其制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431671A (zh) * | 2013-09-25 | 2015-03-25 | 柳文华 | 一种沙棘红枣糕及其制备方法 |
-
2020
- 2020-01-16 CN CN202010044479.4A patent/CN111134298A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104431671A (zh) * | 2013-09-25 | 2015-03-25 | 柳文华 | 一种沙棘红枣糕及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113973966A (zh) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | 一种沙棘复合益生果糕及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102763823B (zh) | 一种荞麦薯片及其制作方法 | |
CN101543272A (zh) | 方便水果米线 | |
CN103989094A (zh) | 一种纯天然低温烘焙熟的西红柿粉及其制作方法 | |
CN105380239A (zh) | 一种保鲜红薯粉丝的加工制备方法 | |
CN103919062A (zh) | 一种枣片的加工方法 | |
CN111134298A (zh) | 一种沙棘复合果糕及其制作方法 | |
CN111134299A (zh) | 一种山楂复合果糕及其制作方法 | |
CN100521966C (zh) | 一种绿色果蔬营养米 | |
CN103719724B (zh) | 一种营养冬瓜面条及其制作方法 | |
CN102986905A (zh) | 什锦水果豆腐花的生产方法 | |
CN111096435A (zh) | 一种红枣复合果糕及其制作方法 | |
CN111096436A (zh) | 一种猕猴桃复合果糕及其制作方法 | |
CN103960622A (zh) | 一种纯天然低温烘焙熟的土豆粉及其制作方法 | |
CN108634248B (zh) | 一种综合利用食用型木薯的制备方法及其制品和应用 | |
CN104855461A (zh) | 一种方便比萨的制备方法 | |
CN105266019A (zh) | 一种紫薯营养挂面的制作方法 | |
CN104938570A (zh) | 一种方便速食比萨 | |
CN112120143A (zh) | 一种高纯度速溶果粉的制备方法 | |
CN101558776A (zh) | 一种天然多味彩色面粉及其制备方法 | |
CN103932114A (zh) | 一种纯天然低温烘焙熟的胡萝卜粉及其制作方法 | |
CN104170985A (zh) | 一种骨粉补钙牛奶及制备方法 | |
CN111657434A (zh) | 一种速食营养冻干面及其制备方法 | |
KR100328479B1 (ko) | 현미호박죽의 조성물 | |
KR102500302B1 (ko) | 숙면 가공 방법 | |
CN103503959A (zh) | 一种长寿糕的制作方法 |
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 |