CN111972535A - Russian hawthorn cake and preparation method thereof - Google Patents
Russian hawthorn cake and preparation method thereof Download PDFInfo
- Publication number
- CN111972535A CN111972535A CN202010900159.4A CN202010900159A CN111972535A CN 111972535 A CN111972535 A CN 111972535A CN 202010900159 A CN202010900159 A CN 202010900159A CN 111972535 A CN111972535 A CN 111972535A
- Authority
- CN
- China
- Prior art keywords
- russian
- fruits
- hawthorn
- mass
- fresh
- 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
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 118
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 118
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 118
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 118
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 118
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 118
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 118
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 118
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 118
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 118
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 130
- 241001092040 Crataegus Species 0.000 claims abstract description 117
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 75
- 235000011869 dried fruits Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000499 gel Substances 0.000 claims description 28
- 239000012153 distilled water Substances 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 12
- 229920001817 Agar Polymers 0.000 claims description 10
- 239000008272 agar Substances 0.000 claims description 10
- 239000000679 carrageenan Substances 0.000 claims description 10
- 229920001525 carrageenan Polymers 0.000 claims description 10
- 229940113118 carrageenan Drugs 0.000 claims description 10
- 235000010418 carrageenan Nutrition 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 239000003349 gelling agent Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 238000011161 development Methods 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000009472 formulation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 241000218993 Begonia Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001481296 Malus spectabilis Species 0.000 description 1
- 241001528569 Malus toringoides Species 0.000 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 238000001599 direct drying Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000001476 sodium potassium tartrate Substances 0.000 description 1
- 235000011006 sodium potassium tartrate Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
Images
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a russian hawthorn cake and a preparation method thereof, and belongs to the field of foods. The russian hawthorn cake is prepared by taking russian dry fruits, fresh hawthorn fruits, a gel, citric acid and white granulated sugar as raw materials; wherein the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is (1-3) to 1; the mass of the gel is 1-5% of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.05-0.20% of the total mass of the Russian dried fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 45-65% of the total mass of the Russian dry fruits and the fresh hawthorn fruits. The russian hawthorn cake prepared by the invention is attractive in color, red in cake body, good in smoothness, good in tissue state, palatable in sourness and sweetness, good in chewiness, free of peculiar smell, rich in elasticity, moderate in hardness and good in taste, overcomes the problem that the russian fruit is astringent, provides a richer product for the development of the russian fruit, and is beneficial to promoting the development of the medicinal value and the economic value of the russian fruit.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a russian hawthorn cake and a preparation method thereof.
Background
The russian fruits are dry mature fruits of Rosaceae Malus toringoides (Rehd.) Hughes. and Malus spectabilis transitiioria (Batal.) Schneid. In the region of Ganzui, Russian fruits are commonly called Waduo, Renwatto, Baiwa, etc., in Gansu, they are also called Da Bai Shi Zao, Xiao Bai Shi Zao, Yu Zaozi, etc., and there are also other names of Ma Du pear (northern Shaanxi), Ma Du Li, slender begonia, etc. Russian fruit is recorded in "Xinhuizhizhu Bencao" and "Zhonghua Tibetan herbal" and "Tibetan Han Dadictionary", and has effects of invigorating stomach, lowering blood pressure, and treating liver disease, hypertension, diarrhea, eye diseases, and menoxenia. The medical history of Russian fruits in the Tibetan area is long.
However, the russian fruits are astringent, and the development and utilization of the russian fruits in the prior art are less. This severely limits the medicinal and economic value of russian fruits.
Disclosure of Invention
In order to solve the problems, the invention provides a russian hawthorn cake and a preparation method thereof.
The invention provides a russian hawthorn cake which is prepared by taking russian dry fruits, fresh hawthorn fruits, a gel, citric acid and white granulated sugar as raw materials; wherein the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is (1-3) to 1; the mass of the gel is 1-5% of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.05-0.20% of the total mass of the Russian dried fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 45-65% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
Further, the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is (1-2): 1; the mass of the gel is 2 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.05-0.15% of the total mass of the Russian dried fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 50-60% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
Further, the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is 1.5: 1; the mass of the gel is 2 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.15 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 55% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
Further, the gel consists of carrageenan and agar according to the mass ratio of 1 (1.5-3.5);
preferably, the gel consists of carrageenan and agar according to the mass ratio of 1 (1.5-2.5);
more preferably, the gelling agent consists of carrageenan and agar in a mass ratio of 1: 2.5.
Further, the russian dried fruits are prepared into russian fruit extracting solution for preparing the hawthorn cake.
Further, the preparation method of the russian fruit extracting solution comprises the following steps:
taking the Russian dried fruits, pulverizing, and sieving to obtain Russian dried fruit powder; soaking Russian dried fruit powder in distilled water, decocting to obtain decoction, and concentrating the decoction;
preferably, the preparation method of the russian fruit extracting solution comprises the following steps:
taking the Russian dried fruits, pulverizing, and sieving with a 24-mesh sieve to obtain Russian dried fruit powder; taking russian dried fruit powder, adding 8-10 times (v/w) of distilled water, soaking for 30-60 min, decocting for 30-60 min, filtering to obtain a first decoction, adding 6-8 times (v/w) of distilled water, decocting for 10-20 min, filtering to obtain a second decoction, adding 4-6 times (v/w) of distilled water, decocting for 10-20 min, filtering to obtain a third decoction, and combining and concentrating the third decoctions to one tenth of the total amount of the third decoctions to obtain the russian dried fruit powder.
Further, the fresh hawthorn fruit is prepared into hawthorn fruit pulp for preparing hawthorn cakes;
preferably, the preparation method of the hawthorn fruit pulp comprises the following steps:
decocting fresh fructus crataegi with distilled water, pulping, and sieving;
more preferably, the preparation method of the hawthorn fruit pulp comprises the following steps:
removing kernels and stalks of fresh hawthorn fruits, adding 1-1.5 times (v/w) of distilled water, boiling for 2-3 minutes, pulping the water for boiling the hawthorn fruits and the hawthorn fruits, and sieving with a 60-mesh sieve to obtain the hawthorn fruit pulp.
Further, the gel is prepared into a gel solution by the following preparation method: dissolving the gel in 5 times (v/w) of distilled water to obtain the final product;
and/or, the citric acid is prepared into a citric acid solution by the following preparation method: dissolving citric acid in 5 times (v/w) of distilled water;
and/or, the white granulated sugar is prepared into a white granulated sugar solution, and the preparation method comprises the following steps: dissolving white granulated sugar in 5 times (v/w) of distilled water.
The invention also provides a preparation method of the russian hawthorn cake, which comprises the following steps:
(1) preparing Russian dry fruits into Russian fruit extracting solution according to the preparation method, preparing fresh hawthorn fruits into hawthorn fruit pulp according to the preparation method, preparing gel, citric acid and white granulated sugar into solution according to the preparation method, mixing, and decocting to obtain Russian hawthorn cake raw pulp;
(2) cooling and solidifying the Russian hawthorn cake raw pulp to obtain the Russian hawthorn cake.
Further, the air conditioner is provided with a fan,
in the step (1), the boiling is carried out by boiling with soft fire, and then boiling with soft fire for 15 minutes; stirring speed is 60r/min during decoction.
In the present invention, v/w is a volume-to-mass ratio in mL/g.
The russian hawthorn cake prepared by the invention is attractive in color, red in cake body, good in smoothness, good in tissue state, palatable in sourness and sweetness, good in chewiness, free of peculiar smell, rich in elasticity, moderate in hardness and good in taste, overcomes the problem that the russian fruit is astringent, provides a richer product for the development of the russian fruit, and is beneficial to promoting the development of the medicinal value and the economic value of the russian fruit.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Drawings
Fig. 1 is a process flow chart of the preparation process of russian hawthorn cake.
Detailed Description
The raw materials and equipment used in the embodiment of the present invention are known products and obtained by purchasing commercially available products.
Example 1 preparation of Russian hawthorn cake of the invention
The process flow chart of the preparation process of the russian hawthorn cake is shown in figure 1.
1. Raw materials
The Russian hawthorn cake is prepared from Russian dry fruits, fresh hawthorn fruits, a gel (the gel is composed of carrageenan and agar according to a mass ratio of 1: 2.5), citric acid and white granulated sugar. Wherein the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is 1.5: 1; the mass of the gel is 2% of the total mass of the Russian dried fruits and the fresh hawthorn fruits, the mass of the citric acid is 0.15% of the total mass of the Russian dried fruits and the fresh hawthorn fruits, and the mass of the white granulated sugar is 55% of the total mass of the Russian dried fruits and the fresh hawthorn fruits.
2. Preparation method
(1) Preparation of russian fruit extract
And removing impurities from the Russian dry fruits, cleaning, pulverizing, and sieving with a 24-mesh sieve to obtain the Russian dry fruit powder.
Soaking Russian dried fruit powder in 10 times (v/w) of distilled water for 30min, decocting for 30min, and filtering to obtain first decoction; adding 8 times (v/w) of distilled water, decocting for 20min, and filtering to obtain second decoction; adding 6 times (v/w) of distilled water, decocting for 20min, and filtering to obtain the third decoction. And combining and concentrating the three decoction liquids to one tenth of the total amount of the three decoction liquids to finally obtain the Russian fruit extracting solution for later use.
(2) Preparation of hawthorn pulp
Cleaning fresh hawthorn fruits, removing kernels and stalks, adding 1.5 times (v/w) of distilled water, boiling for softening (boiling and then boiling for 2-3 minutes), directly pulping the water for boiling hawthorn fruits and the hawthorn fruits, and sieving by a 60-mesh sieve to obtain hawthorn fruit pulp for later use.
(3) The gel consists of carrageenan and agar according to the mass ratio of 1: 2.5. Adding the gel into 5 times (v/w) of distilled water, stirring at 60 deg.C to obtain gel solution, and keeping the temperature for use.
(4) Dissolving citric acid in 5 times (v/w) of distilled water to obtain citric acid solution for later use.
(5) Dissolving white granulated sugar in 5 times (v/w) of distilled water to obtain a white granulated sugar solution for later use.
(6) Preparation method of russian hawthorn cake
Adding the Russian-color fruit extracting solution, the hawthorn fruit pulp, the gel solution, the citric acid solution and the white granulated sugar solution in the ratio into a boiling pot, boiling with soft fire, and boiling for 15min to obtain the Russian-color hawthorn cake raw pulp. Stirring is needed during decoction, and the stirring speed is about 60 r/min. The stirring speed is not too high, so that a large amount of bubbles are prevented from being generated; the boiling time is not suitable to be too long so as to prevent the product from browning due to the fact that the content of the converted sugar is too high and the product reacts with amino acid to generate dark substances.
And pouring the russian hawthorn cake raw stock into a tray after the boiling is finished, scraping the surface, and cooling and solidifying to obtain the russian hawthorn cake.
Example 2 screening of Russian hawthorn cake formulations of the present invention
The mass ratio of the Russian dry fruits to the fresh hawthorn fruits, the amount of white granulated sugar, the mass ratio of carrageenan to agar in the gel and the amount of citric acid are changed, the rest parameters and the preparation method are completely the same as those in example 1, and the influence of different formulas on the Russian hawthorn cakes is researched. Sensory evaluation criteria (table 1) were used as evaluation indexes.
Table 1 sensory evaluation criteria of Russian hawthorn cakes of the invention
The sensory evaluation results of russian hawthorn cakes with different formulations are shown in table 2.
Table 2 sensory evaluation results of Russian hawthorn cakes of different formulations
The sensory evaluation revealed that: when the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is 1.5:1, the mass of white granulated sugar is 55% of the total mass of the Russian dry fruits and the fresh hawthorn fruits, the mass ratio of carrageenan to agar is 1:2.5, the mass of citric acid is 0.15% of the total mass of the Russian dry fruits and the fresh hawthorn fruits, and the other parameters and the preparation method are completely the same as those in example 1, the obtained Russian hawthorn cake has the highest sensory score, so that the Russian hawthorn cake obtained by the raw material ratio and the preparation method is optimal in color and taste.
Example 3 determination of physicochemical indices of Russian hawthorn cake formulation of the invention
1. Measurement method
The physical and chemical indexes of the russian hawthorn cake prepared in example 1 were measured. The moisture content is measured by direct drying method in GB/T5009.3 national food safety Standard for moisture determination, and the total sugar content is measured by GB/T10782-2006 general guidelines for preserved fruit.
2. Reagent and apparatus
Reagent: copper sulfate, methylene blue, sodium potassium tartrate, potassium ferrocyanide, hydrochloric acid, sodium hydroxide, methyl red indicator and glucose are all analytically pure.
Equipment: constant temperature air-blast drying oven (DHG-9240 Shanghai Lang gan experiment equipment Co., Ltd.), digital display constant temperature water bath (HH-6 Hezhou Aohua instruments Co., Ltd.), dryer, analytical balance (ESJ200-4 Shenyang Longteng electronics Co., Ltd.).
3. Measurement results
The results of the physical and chemical index detection of the russian hawthorn cake are shown in table 3.
Table 3 physical and chemical index detection results of Russian hawthorn cakes
In conclusion, the russian hawthorn cake prepared by the method is attractive in color, red in color, good in smoothness, good in tissue state, palatable in sourness and sweetness, good in chewiness, free of peculiar smell, rich in elasticity, moderate in hardness and good in taste, overcomes the problem that the russian hawthorn fruit is astringent, provides a richer product for the development of the russian hawthorn fruit, and is beneficial to promoting the development of the medicinal value and the economic value of the russian hawthorn fruit.
Claims (10)
1. A russian hawthorn cake is characterized in that: the jelly is prepared from Russian dry fruits, fresh hawthorn fruits, a gel, citric acid and white granulated sugar as raw materials; wherein the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is (1-3) to 1; the mass of the gel is 1-5% of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.05-0.20% of the total mass of the Russian dried fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 45-65% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
2. The russian hawthorn cake of claim 1, wherein: the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is (1-2) to 1; the mass of the gel is 2 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.05-0.15% of the total mass of the Russian dried fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 50-60% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
3. The russian hawthorn cake of claim 2, wherein: the mass ratio of the Russian dry fruits to the fresh hawthorn fruits is 1.5: 1; the mass of the gel is 2 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the citric acid is 0.15 percent of the total mass of the Russian dry fruits and the fresh hawthorn fruits; the mass of the white granulated sugar is 55% of the total mass of the Russian dry fruits and the fresh hawthorn fruits.
4. The russian hawthorn cake according to any one of claims 1 to 3, wherein: the gel consists of carrageenan and agar according to the mass ratio of 1 (1.5-3.5);
preferably, the gel consists of carrageenan and agar according to the mass ratio of 1 (1.5-2.5);
more preferably, the gelling agent consists of carrageenan and agar in a mass ratio of 1: 2.5.
5. The russian hawthorn cake according to any one of claims 1 to 3, wherein: the Russian dried fruits are prepared into Russian fruit extracting solution for preparing hawthorn cakes.
6. The russian hawthorn cake of claim 5, wherein: the preparation method of the Russian fruit extracting solution comprises the following steps:
taking the Russian dried fruits, pulverizing, and sieving to obtain Russian dried fruit powder; soaking Russian dried fruit powder in distilled water, decocting to obtain decoction, and concentrating the decoction;
preferably, the preparation method of the russian fruit extracting solution comprises the following steps:
taking the Russian dried fruits, pulverizing, and sieving with a 24-mesh sieve to obtain Russian dried fruit powder; taking russian dried fruit powder, adding 8-10 times (v/w) of distilled water, soaking for 30-60 min, decocting for 30-60 min, filtering to obtain a first decoction, adding 6-8 times (v/w) of distilled water, decocting for 10-20 min, filtering to obtain a second decoction, adding 4-6 times (v/w) of distilled water, decocting for 10-20 min, filtering to obtain a third decoction, and combining and concentrating the third decoctions to one tenth of the total amount of the third decoctions to obtain the russian dried fruit powder.
7. The russian hawthorn cake according to any one of claims 1 to 3, wherein: the fresh hawthorn fruit is prepared into hawthorn fruit pulp for preparing hawthorn cakes;
preferably, the preparation method of the hawthorn fruit pulp comprises the following steps:
decocting fresh fructus crataegi with distilled water, pulping, and sieving;
more preferably, the preparation method of the hawthorn fruit pulp comprises the following steps:
removing kernels and stalks of fresh hawthorn fruits, adding 1-1.5 times (v/w) of distilled water, boiling for 2-3 minutes, pulping the water for boiling the hawthorn fruits and the hawthorn fruits, and sieving with a 60-mesh sieve to obtain the hawthorn fruit pulp.
8. The russian hawthorn cake according to any one of claims 1 to 3, wherein: the gel is prepared into a gel solution by the following preparation method: dissolving the gel in 5 times (v/w) of distilled water to obtain the final product;
and/or, the citric acid is prepared into a citric acid solution by the following preparation method: dissolving citric acid in 5 times (v/w) of distilled water;
and/or, the white granulated sugar is prepared into a white granulated sugar solution, and the preparation method comprises the following steps: dissolving white granulated sugar in 5 times (v/w) of distilled water.
9. The preparation method of the russian hawthorn cake as claimed in any one of claims 1 to 8, wherein the method comprises the following steps: it comprises the following steps:
(1) preparing Russian dry fruits into Russian fruit extracting solution according to the preparation method of claim 6, preparing fresh hawthorn fruits into hawthorn fruit pulp according to the preparation method of claim 7, preparing a solution from a gel, citric acid and white granulated sugar according to claim 8, mixing, and decocting to obtain Russian hawthorn cake primary pulp;
(2) cooling and solidifying the Russian hawthorn cake raw pulp to obtain the Russian hawthorn cake.
10. The method of claim 9, wherein:
in the step (1), the boiling is carried out by boiling with soft fire, and then boiling with soft fire for 15 minutes; stirring speed is 60r/min during decoction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010900159.4A CN111972535A (en) | 2020-08-31 | 2020-08-31 | Russian hawthorn cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010900159.4A CN111972535A (en) | 2020-08-31 | 2020-08-31 | Russian hawthorn cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111972535A true CN111972535A (en) | 2020-11-24 |
Family
ID=73448137
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010900159.4A Pending CN111972535A (en) | 2020-08-31 | 2020-08-31 | Russian hawthorn cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111972535A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997869A (en) * | 2022-12-26 | 2023-04-25 | 炉霍雪域俄色有限责任公司 | Grinding method of russian fruit primary pulp |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736469A (en) * | 2017-09-19 | 2018-02-27 | 炉霍雪域俄色有限责任公司 | Russia's color haw sheet and preparation method thereof |
| CN108522772A (en) * | 2018-03-26 | 2018-09-14 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of preparation method of haw jelly |
-
2020
- 2020-08-31 CN CN202010900159.4A patent/CN111972535A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736469A (en) * | 2017-09-19 | 2018-02-27 | 炉霍雪域俄色有限责任公司 | Russia's color haw sheet and preparation method thereof |
| CN108522772A (en) * | 2018-03-26 | 2018-09-14 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | A kind of preparation method of haw jelly |
Non-Patent Citations (1)
| Title |
|---|
| 王月囡等: "一种山楂果冻制作的新工艺", 《鞍山师范学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115997869A (en) * | 2022-12-26 | 2023-04-25 | 炉霍雪域俄色有限责任公司 | Grinding method of russian fruit primary pulp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107041519A (en) | A kind of konjaku dried eggs and preparation method thereof | |
| CN106912801A (en) | A kind of dietotherapy slug of slimming and preparation method thereof | |
| CN103704548A (en) | Xylitol and radix puerariae jelly and preparation method thereof | |
| CN111543536A (en) | Rose and hawthorn soft sweets and preparation method thereof | |
| CN106974239A (en) | A kind of matrimony vine jam and preparation method thereof | |
| CN110447740A (en) | Rosa roxburghii Tratt honey tea and preparation method thereof | |
| CN111972535A (en) | Russian hawthorn cake and preparation method thereof | |
| CN113973966A (en) | Sea-buckthorn composite probiotic fruitcake and preparation method thereof | |
| CN109170730A (en) | A kind of preparation method of ginger juice coral jelly | |
| CN112544914A (en) | Preparation method of apple-sweet potato composite crisp chips | |
| CN111567660A (en) | Sambucus williamsii flower flavored soft sweet and preparation method thereof | |
| CN114468106B (en) | Protease M-assisted iso Huang Tongtai-barley grass gel soft sweet and preparation method thereof | |
| KR102323687B1 (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| CN105054011A (en) | Food, health-care product or medical composition, as well as preparation method and application thereof | |
| KR20180045190A (en) | Method for Preparing Fruit Rice Cake Using Germination of Oat and Fruit Rice Cake Prepared by Thereby | |
| KR20220087888A (en) | Black bellflower syrup and method of preparing therefor | |
| CN112293551A (en) | Preserved fruit containing hyaluronic acid and preparation method thereof | |
| CN111000139A (en) | Nutritional noodles | |
| CN113995041B (en) | Noni-containing sweetened roll and preparation method thereof | |
| CN111466476A (en) | Honeysuckle and fingered citron sugar and preparation method thereof | |
| CN109170729A (en) | A kind of ginger juice coral jelly | |
| CN110521751A (en) | A kind of compounding unartificial yeast fermentation high dietary-fiber bread and preparation method thereof | |
| RU2271125C1 (en) | Marmalade for prophylaxis nutrition | |
| CN110037267A (en) | A kind of production method of bulbil hawthorn compound nectar | |
| CN108770979A (en) | A kind of health care shaddock flower cake and its processing method |
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: 20201124 |
|
| RJ01 | Rejection of invention patent application after publication |