CN113057302A - Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof - Google Patents

Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof Download PDF

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Publication number
CN113057302A
CN113057302A CN202110420341.4A CN202110420341A CN113057302A CN 113057302 A CN113057302 A CN 113057302A CN 202110420341 A CN202110420341 A CN 202110420341A CN 113057302 A CN113057302 A CN 113057302A
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fruit
parts
water
tonifying
spleen
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孙月娥
陈文欣
王鹤
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Xuzhou University of Technology
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Xuzhou University of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei

Abstract

The invention discloses a spleen-tonifying and stomach-nourishing fruit cake, which belongs to the technical field of food processing and is prepared from the following raw materials in parts by weight: 50-60 parts of fruits, 2-7 parts of pectin, 3-6 parts of edible gelatin, 4-8 parts of stevioside, 2-5 parts of malt syrup, 1-2 parts of organic acid, 0.2-0.4 part of papain, 0.05-0.2 part of lycopene, 0.1-0.4 part of lactobacillus casei and 90-130 parts of water. The fruit cake obtained by the combined action of the components has bright color, delicate mouthfeel, high elasticity, rich nutrient components, simple preparation method and convenient process operation, and is suitable for large-scale production and application.

Description

Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a spleen-tonifying and stomach-nourishing fruit cake and a preparation method thereof.
Background
The fruit cake is popular with consumers because of its sweet and delicious taste, the existing fruit cake is mainly made of fruit, white granulated sugar and common food additives such as chemical preservative, coagulant, thickener and edible pigment, the preparation process mainly depends on the sticky substances in the raw materials to press and stick the fruit cakes together, but the traditional cakes have poor appearance, the prepared fruit cakes have the disadvantages of not compact enough mouthfeel, rough mouthfeel, lack of elasticity and low nutritional value, do not accord with the healthy diet concept and consumption concept of modern people, and along with the continuous improvement of the life of the substances, people can not benefit from the body fluid and taste of food, but continuously explores the nutritive value of the food to human bodies, and the nutritive value of the food directly depends on raw materials, formulas and processing techniques, moreover, only fruit cakes with single color are produced and sold at present, and a color fruit cake does not appear yet.
Therefore, the research and development of a fruit cake with bright color, delicate mouthfeel, high elasticity and rich nutrient components and a preparation method thereof are problems to be solved by technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a spleen-tonifying and stomach-nourishing fruit cake and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the spleen-tonifying and stomach-nourishing fruit cake is prepared from the following raw materials in parts by weight: 50-60 parts of fruits, 2-7 parts of pectin, 3-6 parts of edible gelatin, 4-8 parts of stevioside, 2-5 parts of malt syrup, 1-2 parts of organic acid, 0.2-0.4 part of papain, 0.05-0.2 part of lycopene, 0.1-0.4 part of lactobacillus casei and 90-130 parts of water.
The invention has the beneficial effects that: pectin and edible gelatin are used as coagulants, have strong acid resistance, obvious gelling property and thickening stability, have no sugar permeation process in the processing process of the fruit cake, and can effectively retain the nutritional ingredients of fruits. The invention uses stevioside and maltose syrup to replace white granulated sugar, improves the nutrition of the product, reduces the sugar content, is suitable for diabetics to eat, and can prevent decayed teeth. The papain in the invention can effectively decompose protein, is helpful for promoting the digestion of substances, promotes the digestion together with other components in the invention, and prevents the substances from staying to cause constipation to cause internal fire; when the fruit cake is mixed with papain, the fruit cake can be softened and the taste of the fruit cake can be improved. The lycopene is a natural antioxidant, has good health promotion effect, and can be used for treating inflammation in vivo and eliminating internal fire. The lactobacillus casei complex has good effects of regulating intestinal flora, promoting digestion and removing toxins, and makes the fruit flavor stronger. The fruit cake obtained by the combined action of the components has bright color, delicate mouthfeel, high elasticity and rich nutrient components.
Further, the spleen-tonifying and stomach-nourishing fruit cake is prepared from the following raw materials in parts by weight: 55 parts of fruits, 4 parts of pectin, 5 parts of edible gelatin, 6 parts of stevioside, 3 parts of maltose syrup, 2 parts of organic acid, 0.3 part of papain, 0.1 part of lycopene, 0.3 part of lactobacillus casei and 120 parts of water.
Further, the organic acid is one or a mixture of more of tartaric acid, citric acid, malic acid or gluconic acid.
The beneficial effects of the further technical scheme are that: most of the phenolase has the optimum pH value of 6-7, the pH value after acid treatment is less than 3.0, the phenolase is basically inactivated, and enzymatic browning can be effectively inhibited by adding organic acid.
Further, the fruit is any one of red fruit, green fruit, blue fruit, yellow fruit and pink fruit, the red fruit is one or a mixture of several of strawberry, cherry and dragon fruit, the green fruit is one or a mixture of several of kiwi fruit, carambola and green apple, the blue fruit is blueberry, and the yellow fruit is pineapple and/or mango.
The beneficial effects of the further technical scheme are that: the fruit cake obtained by selecting the fruits as raw materials is bright in color, fine and smooth in taste and rich in nutritional ingredients.
The invention also provides a preparation method of the spleen-tonifying and stomach-nourishing fruit cake, which comprises the following steps:
(1) weighing the raw materials according to the spleen-tonifying and stomach-nourishing fruit cake;
(2) peeling fruits, adding organic acid, decocting the first part of water, directly crushing the fruits to 10-20 mu m by using a cutting type ultrafine crusher, and filtering to obtain a juice filtrate;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and boiling to obtain a sugar colloid solution;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 35-40 ℃, drying for 2-3 hours, heating to 40-45 ℃, drying for 6-7 hours, cooling to 35-40 ℃, continuously drying until the water content reaches 13-16%, taking the obtained product out of the drying room, and cooling to room temperature to obtain the fruit cake.
The invention has the beneficial effects that: the fruit juice beverage is directly pulverized by a cutting type ultrafine pulverizer, particles are micronized, the taste is finer, the loss of functional substances is reduced, the fruit flavor is improved, the preparation method is simple, the process operation is convenient, and the fruit juice beverage is suitable for large-scale production and application.
Further, in the step (2), the mesh number of the filter screen used for filtering is 90-100 meshes.
Further, in the step (2), the boiling temperature is 80-100 ℃, and the boiling time is 30-40 min.
The beneficial effects of the further technical scheme are that: the proper cooking temperature and cooking time can not only avoid destroying the nutrient components of the fruits, but also ensure that the nutrient components and the color in the fruits are fully cooked out, thereby improving the product quality.
Further, the mass ratio of the first part of water to the second part of water to the third part of water is 4-5:1-2: 3-4.
Further, in the step (5), the boiling temperature is 80-100 ℃, and the boiling time is 30-40 min.
The beneficial effects of the further technical scheme are that: according to the technical scheme, the sweetening agents such as the maltesin, the maltose syrup and the like and the swelling colloid can be fully mixed, so that the sweet taste is uniform, and the taste of the fruit cake is enhanced.
The invention also provides a preparation method of the colored fruit cake, which comprises the following steps:
1) respectively preparing mixed liquor II with different colors by using fruits with different colors according to the preparation method of the spleen-tonifying and stomach-nourishing fruit cake;
2) pouring the mixed liquid II with different colors into the same mould, separating the mixed liquid II with different colors in the horizontal direction by the slices prepared by the fruit cake, placing the mixed liquid II in a drying room, controlling the temperature to 35-40 ℃, drying for 2-3 hours, then heating to 40-45 ℃, drying for 6-7 hours, cooling to 35-40 ℃, continuously drying until the water content reaches 13-16%, taking out of the drying room, and cooling to room temperature to obtain the colored fruit cake.
The invention has the beneficial effects that: the technical problem that the existing fruit cakes are single in color and taste is solved, and the obtained colored fruit cakes are various in color, unique in taste and popular with eaters.
Further, the thickness of the sheet is 0.1 to 0.5 cm.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Weighing 50 g of dragon fruit, 2 g of pectin, 3 g of edible gelatin, 4 g of stevioside, 2 g of maltose syrup, 1 g of tartaric acid, 0.2 g of papain, 0.05 g of lycopene, 0.1 g of lactobacillus casei and 90 g of water;
(2) peeling dragon fruit, adding tartaric acid and the first part of water, decocting, filtering, and directly pulverizing to 10 μm with cutting type superfine pulverizer to obtain fruit juice filtrate, wherein the mesh number of the used filter screen is 90 meshes, the decocting temperature is 80 deg.C, and the decocting time is 30 min;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and decocting to obtain sugar colloid liquid, wherein the mass ratio of the first part of water, the second part of water and the third part of water is 4:1:3, the decocting temperature is 80 ℃, and the decocting time is 30 min;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 35 ℃ for drying for 2 hours, then heating to 40 ℃ for drying for 6 hours, cooling to 35 ℃, continuing drying until the water content reaches 13%, taking the obtained product out of the drying room, and cooling to room temperature to obtain the fruit cake.
Example 2
(1) Weighing 55 g of blueberry, 4 g of pectin, 5 g of edible gelatin, 6 g of stevioside, 3 g of maltose syrup, 2 g of malic acid, 0.3 g of papain, 0.1 g of lycopene, 0.3 g of lactobacillus casei and 90-130 g of water;
(2) peeling fructus Myrtilli, adding malic acid and the first part of water, decocting, directly pulverizing to 15 μm with a cutting type ultrafine pulverizer, filtering to obtain fruit juice filtrate, decocting at 90 deg.C for 35min, and sieving with 90 mesh sieve;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and decocting to obtain a sugar colloid solution, wherein the mass ratio of the first part of water, the second part of water and the third part of water is 4:2:3, the decocting temperature is 90 ℃, and the decocting time is 35 min;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 38 ℃, drying the mixed solution II for 2.5 hours, heating the mixed solution II to 43 ℃, drying the mixed solution II for 6.5 hours, cooling the mixed solution II to 35-40 ℃, continuously drying the mixed solution until the water content reaches 15%, taking the dried mixed solution out of the drying room, and cooling the dried mixed solution to room temperature to obtain the fruit cake.
Example 3
(1) Weighing 60 g of mango, 7 g of pectin, 6 g of edible gelatin, 8 g of stevioside, 5 g of maltose syrup, 2 g of citric acid, 0.4 g of papain, 0.2 g of lycopene, 0.4 g of lactobacillus casei and 130 g of water;
(2) peeling fructus Mangifera Indicae, adding citric acid, decocting the first part of water, filtering, and directly pulverizing to 20 μm with cutting type ultrafine pulverizer to obtain fruit juice filtrate, wherein the decocting temperature is 100 deg.C, the decocting time is 40min, and the mesh number of the used filter screen is 100 meshes;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the steviosides, the maltose syrup and the swelling colloid into a jacketed kettle, and decocting to obtain a sugar colloid solution, wherein the mass ratio of the first part of water to the second part of water to the third part of water is 5:2:4, the decocting temperature is 100 ℃, and the decocting time is 40 min;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 40 ℃, drying the mixed solution II for 3 hours, heating the mixed solution II to 45 ℃, drying the mixed solution II for 7 hours, cooling the mixed solution II to 40 ℃, continuously drying the mixed solution until the water content reaches 16 percent, taking the mixed solution out of the drying room, and cooling the dried product to room temperature to obtain the fruit cake.
Example 4
(1) Weighing 60 g of kiwi fruit, 7 g of pectin, 6 g of edible gelatin, 8 g of stevioside, 5 g of maltose syrup, 2 g of gluconic acid, 0.4 g of papain, 0.2 g of lycopene, 0.4 g of lactobacillus casei and 130 g of water;
(2) peeling fructus Actinidiae chinensis, adding gluconic acid and the first part of water, decocting, directly pulverizing to 20 μm with a cutting type ultrafine pulverizer, filtering to obtain juice filtrate, decocting at 90 deg.C for 40min, and sieving with 100 mesh sieve;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and decocting to obtain a sugar colloid solution, wherein the mass ratio of the first part of water, the second part of water and the third part of water is 5:2:4, the decocting temperature is 90 ℃, and the decocting time is 40 min;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 40 ℃, drying the mixed solution II for 3 hours, heating the mixed solution II to 45 ℃, drying the mixed solution II for 7 hours, cooling the mixed solution II to 40 ℃, continuously drying the mixed solution until the water content reaches 16 percent, taking the mixed solution out of the drying room, and cooling the dried product to room temperature to obtain the fruit cake.
Example 5
(1) Weighing 60 g of honey peach, 7 g of pectin, 6 g of edible gelatin, 8 g of stevioside, 5 g of maltose syrup, 2 g of malic acid, 0.4 g of papain, 0.2 g of lycopene, 0.4 g of lactobacillus casei and 130 g of water;
(2) peeling fructus Actinidiae chinensis, adding malic acid and the first part of water, decocting, directly pulverizing to 20 μm with cutting type superfine pulverizer, filtering to obtain fruit juice filtrate, decocting at 90 deg.C for 40min, and sieving with 100 mesh sieve;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and decocting to obtain a sugar colloid solution, wherein the mass ratio of the first part of water, the second part of water and the third part of water is 5:2:4, the decocting temperature is 90 ℃, and the decocting time is 40 min;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 40 ℃, drying the mixed solution II for 3 hours, heating the mixed solution II to 45 ℃, drying the mixed solution II for 7 hours, cooling the mixed solution II to 40 ℃, continuously drying the mixed solution until the water content reaches 16 percent, taking the mixed solution out of the drying room, and cooling the dried product to room temperature to obtain the fruit cake.
Example 6
Pouring the mixed liquids of different colors prepared in the embodiments 1 to 5 into the same mould respectively, separating the mixed liquids of different colors in the horizontal direction by the slice prepared by the fruit cake in the embodiment 1, wherein the thickness of the slice is 0.1cm, placing the slice in a drying room, controlling the temperature at 40 ℃, drying for 3 hours, heating to 45 ℃, drying for 7 hours, cooling to 40 ℃, continuously drying until the water content reaches 16%, taking the slice out of the drying room, and cooling to room temperature to obtain the color fruit cake.
Effect experiment:
implementation product: the fruit cakes obtained in examples 1 to 6.
Comparison products: fruit cakes are sold in the market.
The test method comprises the following steps: randomly extracting 100 crowds prone to generating internal fire for trial eating, wherein the total eating amount is 300g every day, after 5 days of continuous trial eating, scoring the appearance, the taste, the sense of greasy taste and the internal fire generation condition of each sample, wherein the score is 100 points, the score is good, the score is poor, and after each trial eating person scores the score independently, counting and calculating the average score and recording. The results are shown in table 1 below.
TABLE 1 trial result statistics
Figure BDA0003027626790000081
From the results, compared with the fruit cake comparison sample sold in the market, the fruit cake disclosed by the invention has the characteristics of good appearance, good taste, difficulty in generating greasy taste, and good effects of nourishing yin and clearing heat, and is approved by trial-eaten people.
The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The spleen-tonifying and stomach-nourishing fruit cake is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of fruits, 2-7 parts of pectin, 3-6 parts of edible gelatin, 4-8 parts of stevioside, 2-5 parts of malt syrup, 1-2 parts of organic acid, 0.2-0.4 part of papain, 0.05-0.2 part of lycopene, 0.1-0.4 part of lactobacillus casei and 90-130 parts of water.
2. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 55 parts of fruits, 4 parts of pectin, 5 parts of edible gelatin, 6 parts of stevioside, 3 parts of maltose syrup, 2 parts of organic acid, 0.3 part of papain, 0.1 part of lycopene, 0.3 part of lactobacillus casei and 120 parts of water.
3. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 1, wherein the fruit is any one of red fruit, green fruit, blue fruit, yellow fruit and pink fruit, the red fruit is one or a mixture of several of strawberry, cherry and dragon fruit, the green fruit is one or a mixture of several of kiwi fruit, carambola and green apple, the blue fruit is blueberry, the yellow fruit is pineapple and/or mango, and the pink fruit is honey peach.
4. The preparation method of the spleen-tonifying and stomach-nourishing fruit cake is characterized by comprising the following steps:
(1) weighing the raw materials of the spleen-tonifying and stomach-nourishing fruit cake according to any one of claims 1-3;
(2) peeling fruits, adding organic acid, decocting the first part of water, directly crushing the fruits to 10-20 mu m by using a cutting type ultrafine crusher, and filtering to obtain a juice filtrate;
(3) adding papain, lycopene and lactobacillus casei into the juice filtrate, and mixing uniformly to obtain a first mixed solution;
(4) uniformly mixing pectin, edible gelatin and the second part of water to obtain swelling colloid;
(5) putting the third part of water, the maltese glycoside, the maltose syrup and the swelling colloid into a jacketed kettle, and boiling to obtain a sugar colloid solution;
(6) adding the sugar gum solution into the mixed solution I, and uniformly mixing to obtain a mixed solution II;
(7) and (3) casting and molding the mixed solution II, placing the mixed solution II in a drying room, controlling the temperature to be 35-40 ℃, drying for 2-3 hours, heating to 40-45 ℃, drying for 6-7 hours, cooling to 35-40 ℃, continuously drying until the water content reaches 13-16%, taking the obtained product out of the drying room, and cooling to room temperature to obtain the fruit cake.
5. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 4, wherein in the step (2), the boiling temperature is 80-100 ℃, and the boiling time is 30-40 min.
6. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 4, wherein in the step (2), the mesh number of the filter screen used for filtering is 90-100 meshes.
7. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 4, wherein the mass ratio of the first part of water to the second part of water to the third part of water is 4-5:1-2: 3-4.
8. The spleen-tonifying and stomach-nourishing fruit cake as claimed in claim 4, wherein in the step (5), the boiling temperature is 80-100 ℃, and the boiling time is 30-40 min.
9. The preparation method of the colored fruit cake is characterized by comprising the following steps:
1) respectively preparing mixed liquor II with different colors by using fruits with different colors according to the preparation method of the spleen-tonifying and stomach-nourishing fruit cake as claimed in any one of claims 4 to 8;
2) and respectively pouring the mixed liquids of different colors into the same mold, separating the mixed liquids of different colors in the horizontal direction by the slices prepared by the fruit cake, placing the mixed liquids in a drying room, controlling the temperature to 35-40 ℃, drying for 2-3 hours, then heating to 40-45 ℃, drying for 6-7 hours, cooling to 35-40 ℃, continuously drying until the water content reaches 13-16%, taking the obtained product out of the drying room, and cooling to room temperature to obtain the colored fruit cake.
10. The method of claim 9, wherein the sheet has a thickness of 0.1 to 0.5 cm.
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