CN115836691A - Non-sweet and non-preservative fruitcake and making method thereof - Google Patents
Non-sweet and non-preservative fruitcake and making method thereof Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a non-sweet and non-preservative fruit cake which is prepared from the following raw materials in parts by mass: 100 portions of fruit juice, 25 to 40 portions of honey, 2.5 to 4.0 portions of sodium citrate, 1.0 to 1.5 portions of DL-malic acid, 1.5 to 2.0 portions of citric acid, 80 to 100 portions of white granulated sugar, 40 to 60 portions of seaweed syrup, 6 to 10 portions of pectin, 16 to 18 portions of mixed emulsion of houttuynia cordata and camellia oil and 200 to 300 portions of water. The invention also discloses a preparation method of the fruit cake, which comprises the following steps: taking juice, fermenting, concentrating, filtering, boiling with sugar, preparing mixed emulsion of herba Houttuyniae and oleum Camelliae Japonicae, molding, baking, and packaging. The invention adopts the steps of adjusting the salt of the fruit juice to carry out natural lactic acid fermentation at room temperature, using pectin to replace carrageenan as a coagulant and using seaweed syrup to replace part of cane sugar, thereby obtaining a product which is not sweet and greasy, has the original fruit flavor, has good Q elasticity and is stable in forming; meanwhile, the method of mixing the houttuynia cordata and the camellia oil into the emulsion, forming, packaging and sterilizing by white spirit atomization is adopted, so that the quality guarantee period of the product is prolonged, and the quality guarantee period of the product can reach one year without adding preservatives.
Description
Technical Field
The invention relates to the field of fruit cake production, in particular to a non-sweet and preservative-free fruit cake.
Background
The processing of the fruit cake can keep most of the nutrition of the fruits, and form a nutritional food which does not contain starch, any chemical pigment, essence and any other chemical synthetic substances and has high pulp content. Meanwhile, the fruitcake has sour and sweet taste, strong fruity flavor and convenient eating, and is deeply loved by the consumers. In the existing making process of the fruit cakes, a large amount of carrageenan is usually added for better solidification and forming, so that the prepared fruit cakes are high in viscosity and easy to stick teeth, and the carrageenan is unstable to form and poor in Q elasticity under the condition that fruit raw materials are relatively acidic; in order to prolong the shelf life, a large amount of preservatives are added in the existing fruitcake process, so that the process does not meet the health consumption requirements of modern people; to achieve a longer shelf life, the processing process uses a large amount of sucrose, which results in a product that is too sweet and greasy.
Disclosure of Invention
Aiming at the technical problems, through a large number of experimental researches in the long-term making process of the fruit cakes, the inventor provides the fruit cakes which are not sweet and greasy and are not added with preservatives and the making method thereof.
The technical problem solved by the invention can be realized by adopting the following technical scheme:
a fruitcake without sweetness and preservatives is prepared from the following raw materials in parts by mass: 100 portions of fruit juice, 25 to 40 portions of honey, 2.5 to 4.0 portions of sodium citrate, 1.0 to 1.5 portions of DL-malic acid, 1.5 to 2.0 portions of citric acid, 80 to 100 portions of white granulated sugar, 40 to 60 portions of seaweed syrup, 6 to 10 portions of pectin, 16 to 18 portions of mixed emulsion of heartleaf houttuynia herb and camellia oil and 200 to 300 portions of water.
A method for making a non-sweet and preservative-free fruit cake comprises the following steps:
step one, juice extraction: cleaning fruits, squeezing, filtering, and measuring juice according to formula;
step two, fermentation: adjusting the salt of the fruit juice obtained in the first step to the salinity of 3-4.5%, and naturally fermenting for 22-24 h at normal temperature; sterilizing the fermented fruit juice in hot water at 95-100 ℃ for 8-10 min in a water bath to finally obtain the fermented fruit juice;
step three, concentration: boiling the fermented juice in the step two, keeping the micro-boiling state at 103-105 ℃, and concentrating for 10min to be viscous;
step four, filtering: filtering the thick juice obtained in the third step, and removing fruit residues;
step five, sugar boiling: firstly, adding water into the seaweed syrup and boiling; then, uniformly stirring the white granulated sugar and the pectin, adding the white granulated sugar and the pectin into the boiling liquid, and decocting until the sugar degree is between 72 and 78; finally, honey is added to prepare a sugar solution liquid at the temperature of 105-108 ℃;
step six, preparing a mixed emulsion of the houttuynia cordata and the camellia oil: cleaning fresh herba Houttuyniae, air drying, squeezing, and filtering to obtain herba Houttuyniae juice; mixing camellia oil and garlic bulbs 8-10% of the weight of the camellia oil, frying, cooling, filtering to remove garlic bulb residues, mixing the fried camellia oil and houttuynia cordata juice 1-1.5 times of the weight of the fried camellia oil, adding citric acid fatty acid glyceride 4-5% of the total weight of the fried camellia oil and the houttuynia cordata juice, and fully stirring to obtain a mixed emulsion of the houttuynia cordata and the camellia oil;
step seven, forming: adding the mixed emulsion of the houttuynia cordata and the camellia oil obtained in the sixth step into the concentrated fermented fruit juice filtered in the fourth step according to the formula dosage, stirring, adding the high-temperature sugar liquid prepared in the fifth step, uniformly mixing, and pouring into a mold for molding;
step eight, baking: baking for 18-22 hours by using steam thermal circulation wind at 50 ℃ to obtain a formed fruitcake;
step nine, packaging: and atomizing and sterilizing the fruit cakes baked in the step seven by using high-alcohol-content white spirit with the alcohol content of 52 degrees for 15-30 s, and then carrying out aseptic packaging.
Preferably, in the step two, a small amount of pure milk powder is added while the salt of the fruit juice is adjusted, wherein the pure milk powder accounts for 5-8% of the weight of the fruit juice.
Preferably, the concentration to a viscous state in the third step is to measure the content of soluble solids by using a portable sugar measuring instrument, and the concentration is 25 to 30 degrees.
Preferably, the mesh number of the filter screen for filtering in the step four is 80 meshes.
Preferably, the atomization of the high-degree white spirit in the step eight is carried out by using a high-pressure atomizer, wherein the pressure is 2.0-3.5 MPa, the flow rate is 40-60L/min, and the power is 7.5W.
The invention has the beneficial effects that:
1. the mixed emulsion of the houttuynia cordata and the camellia oil can sterilize and preserve, so that the shelf life of the prepared fruit cake can be prolonged to 1 year without using preservatives. The camellia oil is fried by garlic to remove the fishy smell of the camellia oil, the garlic residue is filtered out and then mixed with the houttuynia cordata juice, and the fishy smell of the houttuynia cordata juice can be effectively removed by means of covering the fishy smell of the houttuynia cordata juice by the fragrance of the fried camellia oil.
2. The camellia oil and the houttuynia cordata juice are not mutually melted due to oil and water, and the citric acid fatty acid glyceride is adopted as the emulsifier and is matched with a proper dosage, so that the camellia oil and the houttuynia cordata juice are fully mixed on the premise of keeping proper cost.
3. Before lactic acid fermentation, the fruit juice is subjected to salt adjustment, so that the growth of other mixed bacteria can be inhibited, the growth of lactic acid can be ensured, and the fruit juice is sterilized in water bath after fermentation so as to prolong the shelf life of the fruit juice. After the fruit juice is mixed with salt, the fruit juice is subjected to natural lactic acid fermentation at room temperature, a large amount of lactic acid and other products of the lactic acid fermentation can be generated, the prepared fruit cake is not sweet and greasy, and the shelf life of the product can be prolonged due to the generation of the lactic acid.
4. The pectin replaces the carrageenan, so that the conditions of unstable forming and poor Q elasticity of the carrageenan can be avoided under the conditions that fruit raw materials are relatively acidic and acid is generated due to lactic acid fermentation, and the prepared product is stable in forming and good in Q elasticity.
5. The seaweed syrup is used for replacing part of sucrose, so that the problem that the product is too sweet and greasy due to the fact that a large amount of sucrose is used for obtaining a longer shelf life can be avoided, and the product has the original fruit flavor.
6. The form of forming before packaging is adopted, so that secondary pollution in the forming and slitting process after baking is avoided, and the shelf life is greatly prolonged.
7. After the white spirit is atomized and sterilized, the pollution on the surface of the product can be effectively avoided, and the quality guarantee period is ensured to reach 1 year.
8. The process steps are inseparable and mutually cooperated, and are integral processes which are all absent, only under the process condition of the invention, namely juice is taken firstly, then fermentation, concentration, filtration, sugar boiling, preparation, forming, baking and packaging of the mixed emulsion of the houttuynia cordata and the camellia oil are carried out, the processes are mutually cooperated, the characteristics of the raw materials are well balanced, and the finally prepared fruit cake is not sweet and greasy, has the original fruit flavor, good Q elasticity and stable forming; meanwhile, the method of mixing the houttuynia cordata and the camellia oil into the emulsion, forming, packaging and sterilizing by white spirit atomization is adopted, so that the quality guarantee period of the product is prolonged, and the quality guarantee period of the product can reach one year without adding preservatives.
Detailed Description
For better understanding of the present invention, the present invention is further described in detail with reference to the following examples, but those skilled in the art will appreciate that the following examples are not intended to limit the scope of the present invention, and that any changes and modifications based on the present invention are within the scope of the present invention.
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The fruit cake is prepared from the following raw materials in parts by mass: 100 portions of fruit juice, 25 to 40 portions of honey, 2.5 to 4.0 portions of sodium citrate, 1.0 to 1.5 portions of DL-malic acid, 1.5 to 2.0 portions of citric acid, 80 to 100 portions of white granulated sugar, 40 to 60 portions of seaweed syrup, 6 to 10 portions of pectin, 16 to 18 portions of mixed emulsion of houttuynia cordata and camellia oil and 200 to 300 portions of water.
Taking blueberry fruit cakes as an example, the making method of the fruit cake comprises the following steps:
step one, juice extraction: selecting fresh blueberries, cleaning, and blanching in water at 90-95 ℃ for 2-4 min to achieve the purpose of enzyme inactivation and color protection; squeezing fructus Myrtilli to obtain fructus Myrtilli juice, and grinding the fructus Myrtilli juice in a colloid mill; 100 kg of ground blueberry pulp is taken for standby.
Step two, fermentation: adjusting the salt of the blueberry pulp obtained in the first step to 3.0-4.5% of salinity, and simultaneously adding 5-8 kg of pure milk powder; then naturally fermenting for 22-24 h at normal temperature; sterilizing the fermented fruit juice in hot water at 95-100 ℃ for 8-10 min in a water bath to finally obtain the fermented fruit juice;
before lactic acid fermentation, the fruit juice is subjected to salt adjustment, so that the growth of other mixed bacteria can be inhibited, the growth of lactic acid can be ensured, and the fruit juice is sterilized in water bath after fermentation so as to prolong the shelf life of the fruit juice; after the salt is adjusted, the natural lactic acid fermentation is carried out at room temperature, a large amount of lactic acid and other products of the lactic acid fermentation can be generated, the prepared fruit cake is not sweet and greasy, and the shelf life of the product can be prolonged due to the generation of the lactic acid. The addition of a proper amount of milk powder can promote fermentation and increase flavor.
Step three, concentration: and (4) boiling the fermented fruit juice in the step two, keeping the micro-boiling state at 103-105 ℃, and concentrating for 10min to be viscous. The content of soluble solid is measured by a portable sugar measuring instrument at 25-30 ℃.
Step four, filtering: and (4) filtering the fruit pulp concentrated in the step three by using a 80-mesh filter screen to remove fruit residues.
Step five, sugar boiling: preparing sugar liquor by taking 80-100 kg of white granulated sugar, 40-60 kg of seaweed syrup, 200-300 kg of water, 25-40 kg of honey and 6-10 kg of pectin, and preparing the sugar liquor by 3 steps, (1) adding water into the seaweed syrup and boiling; (2) uniformly stirring the white granulated sugar and the pectin, and adding the white granulated sugar and the pectin into the boiling liquid to boil until the sugar degree is 72-78; (3) adding honey to prepare sugar solution with the temperature of 105-108 ℃.
The trehalose and the sucrose have the functions of generating sweet taste and obtaining a certain product quality guarantee period in the product processing, the trehalose has moderate sweetness which is only 45 percent of that of the sucrose, and the price is 1 time of that of the sucrose; the trehalose can be used in food and beverage together with sucrose to improve the flavor and taste of food and make it not sweet. In the processing of the fruit cake, a proper amount of seaweed syrup is used for replacing part of cane sugar, so that the problem that the product is too sweet and greasy due to the fact that a large amount of cane sugar is used for obtaining a longer shelf life can be avoided, and meanwhile, the product has the original fruit flavor. The effect of algal syrup on the sensory quality of the product is shown in table 1.
TABLE 1 Effect of different algal syrup amounts on the sensory quality of the product
Note: the dosage of the seaweed syrup and the sucrose is calculated by processing 100 kg of fruit juice; sucrose was used in an empirical amount of 140 kg when trehalose was not used.
As can be seen from Table 1, when the total amount of the added sugar agents (the seaweed syrup and the sucrose) is controlled to be 140 kg, the sensory quality of the product is gradually excellent along with the increase of the dosage of the seaweed syrup and the reduction of the dosage of the sucrose, and when the dosage of the seaweed syrup is 40-70 kg and the dosage of the sucrose is 100-70 kg, the fruitcake is not sweet and greasy and has good flavor of the original fruit. Considering the economic cost of processing comprehensively, the usage amount of the seaweed syrup is 40-60 kg, and the usage amount of the sucrose is 100-80 kg.
The carrageenan is commonly used as a coagulant in the traditional fruit cake production, but because the carrageenan is not acid-resistant and has unstable property in fruit juice of a relatively acid variety, the elasticity of a fruit cake product is influenced and the fruit cake product is not easy to form when the fruit cake product is serious, so that the invention uses relatively acid-resistant pectin as the coagulant aiming at the actual situation that the acid content of new raw material varieties such as passion fruit, lemon and the like is high, and ensures that the formed fruit cake is stable in forming and good in Q elasticity.
The effect of different pectin amounts on the sensory quality of the product is shown in table 2.
TABLE 2 Effect of different pectin amounts on the sensory quality of the products
Note: the pectin amount is based on 100 kg of juice processed.
As can be seen from table 2: with the increase of the pectin consumption, the fruit cake is easy to form, the appearance of the product is neat, and the Q elasticity is enhanced. When the pectin consumption is 6-10 kg, the fruit cake has normal forming, regular appearance and good Q elasticity. Therefore, the pectin dosage is more suitable to be 6-10 kg.
Step six: preparing a mixed emulsion (16-18 kg) of houttuynia cordata and camellia oil: cleaning fresh herba Houttuyniae, air drying, squeezing, and filtering to obtain herba Houttuyniae juice; taking garlic bulbs 8-10% of the weight of the camellia oil, peeling, cutting into rice grains, placing the garlic bulbs in the camellia oil, heating with strong fire until the garlic bulbs slightly boil, frying with slow fire until the garlic bulbs are slightly yellow, cooling, filtering to remove garlic bulb residues, mixing the fried camellia oil with houttuynia cordata juice 1-1.5 times the weight of the fried camellia oil, adding citric acid fatty acid glyceride accounting for 4-5% of the total weight of the fried camellia oil and the houttuynia cordata juice, and fully stirring to obtain the mixed emulsion of the houttuynia cordata and the camellia oil;
the houttuynia cordata and the camellia oil both have the sterilization and anti-corrosion effects, and the houttuynia cordata and the camellia oil can prolong the shelf life of products when being used in fruit cake processing. The camellia oil is fried by garlic to remove the fishy smell of the camellia oil, the garlic residue is filtered out and then mixed with the houttuynia cordata juice, and the fishy smell of the houttuynia cordata juice is covered by the fragrance of the fried camellia oil. Meanwhile, because the camellia oil and the houttuynia cordata juice are not mutually melted, the citric acid fatty glyceride is adopted as the emulsifier in the invention, and the camellia oil and the houttuynia cordata juice are fully mixed. The experiment on the proper proportion of the components of the cordate houttuynia and camellia oil mixed emulsion is as follows:
TABLE 3 influence of different garlic dosages on the flavor of fried camellia oil
| Garlic amount (%) | Camellia oil flavor after frying |
| 6 | Camellia oil with strong fishy smellShowing and not being accepted; the garlic flavor is not obvious and acceptable |
| 7 | The camellia oil has unobvious and acceptable fishy smell; the garlic flavor is not obvious and acceptable |
| 8 | The camellia oil has no fishy smell and is acceptable; the garlic flavor is slightly obvious and acceptable |
| 9 | The camellia oil has no fishy smell and is acceptable; the garlic flavor is not obvious and acceptable |
| 10 | The camellia oil has no fishy smell and is acceptable; the garlic flavor is slightly obvious and acceptable |
| 11 | The camellia oil has no fishy smell and obvious garlic smell and is not accepted |
Note: calculated by the weight percentage of the camellia oil and the garlic.
As can be seen from Table 3, with the increase of the amount of garlic, the fishy smell of the fried camellia oil is gradually reduced, and the garlic smell is gradually increased; when the using amount of the garlic reaches 8-10%, the flavor of the fried camellia oil reaches a relatively ideal state, so that the proper using amount of the garlic is selected to be 8-10%.
TABLE 4 influence of Camellia oil after frying at different dosages on the flavor of houttuynia cordata Thunb juice
Note: the weight percentages of the fried camellia oil and the fried houttuynia cordata juice are calculated.
As can be seen from Table 4, with the increase of the consumption of the fried camellia oil, the aroma of the fried camellia oil is gradually enhanced, and the fishy smell of the houttuynia cordata juice is gradually reduced; when the usage amount of the fried camellia oil reaches 40-50%, the mixed flavor of the fried camellia oil and the fried camellia oil reaches a relatively ideal state, so that the proper usage amount of the fried camellia oil is 40-50%.
TABLE 5 Effect of different amounts of citric acid fatty acid glycerides on emulsification
Note: the weight percentage of the mixed liquid of the fried camellia oil and the houttuynia cordata juice and the citric acid fatty glyceride is calculated.
As can be seen from Table 5, with the increase of the amount of the citric acid fatty acid glyceride, the melting condition of the mixed liquid of the fried camellia oil and the fried houttuynia cordata juice is gradually improved, but excessive amount of the mixed liquid causes the formation of foam, thereby affecting the appearance of the product; when the dosage of the citric acid fatty acid glyceride reaches 4-5%, the emulsifying effect is optimal, so that the proper dosage of the citric acid fatty acid glyceride is 4-5%.
In conclusion, the following formula is obtained by summarizing the experiment of the proper proportion of each component of the houttuynia cordata and camellia oil mixed emulsion:
the camellia oil comprises garlic bulbs =100 (8-10) (weight percentage)
Frying camellia oil: (camellia oil + houttuynia cordata juice after frying) = (40-50): 100 (weight percent)
The fried mixed liquid of the camellia oil and the houttuynia cordata juice contains (4-5) citric acid fatty glyceride =100 (weight percentage)
TABLE 6 Effect of different amounts of mixed emulsion of herba Houttuyniae and Camellia oil on the shelf life of the product
Note: the dosage of the mixed emulsion of the houttuynia cordata and the camellia oil is calculated by processing 100 kilograms of raw fruit juice; the execution standard of the product quality is GB/T10782 Tong Guozuo.
As can be seen from Table 6, the quality guarantee condition of the product is gradually improved within 12 months with the increase of the dosage of the mixed emulsion of the houttuynia cordata and the camellia oil, but the flavor of the product is greasy and has the flavor of juice when the dosage is excessive; when the dosage of the mixed emulsion of the houttuynia cordata and the camellia oil reaches 16-18 kg, the quality guarantee effect is optimal, and the quality guarantee period is 12 months, so that the proper dosage of the mixed emulsion of the houttuynia cordata and the camellia oil is 16-18 kg.
Step seven, forming: adding the mixed emulsion of the houttuynia cordata and the camellia oil obtained in the sixth step into the concentrated fermented fruit juice filtered in the fourth step according to the formula dosage, stirring, adding the high-temperature sugar liquid prepared in the fifth step, uniformly mixing, and pouring into a mold for molding;
step eight, baking, namely baking for 18 to 22 hours by using steam thermal circulation wind at the temperature of 50 ℃ until the formed fruitcake is obtained;
the traditional process is baking and then cutting and forming, so that secondary pollution is easy to occur in the subsequent cutting process, and the quality guarantee period is shortened.
Ninth, packaging: and (4) atomizing and sterilizing the fruit cakes baked in the step eight for 15-30 s by using high-degree white spirit with the alcohol content of not less than 52 degrees, and then carrying out aseptic packaging. The atomization is carried out by a high-pressure atomizer, the pressure of the high-pressure atomizer is 2.0-3.5 MPa, the flow rate is 40-60L/min, and the power is 7.5W.
In conclusion, the process steps in the invention are inseparable and mutually cooperated, and are integral processes which are not available, only under the process conditions of the invention, namely juice is taken firstly, then fermentation, concentration, filtration, sugar boiling, preparation, forming, baking, packaging and the like of the mixed emulsion of the houttuynia cordata and the camellia oil are carried out, and the processes are mutually cooperated, so that the characteristics of the raw materials are well balanced, and the finally prepared fruit cake is not sweet and greasy, has the original fruit flavor, good Q elasticity and stable forming; meanwhile, the method of mixing the houttuynia cordata and the camellia oil into the emulsion, forming, packaging and sterilizing by white spirit atomization is adopted, so that the quality guarantee period of the product is prolonged, and the quality guarantee period of the product can reach one year without adding preservatives.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the technical scope of the present invention, so that any minor modifications, equivalent changes and modifications made to the above embodiment according to the technical spirit of the present invention still belong to the protection scope of the present invention.
Claims (6)
1. A fruit cake without sweetness and preservatives is characterized in that: the fruitcake is prepared from the following raw materials in parts by mass: 100 portions of fruit juice, 25 to 40 portions of honey, 2.5 to 4.0 portions of sodium citrate, 1.0 to 1.5 portions of DL-malic acid, 1.5 to 2.0 portions of citric acid, 80 to 100 portions of white granulated sugar, 40 to 60 portions of seaweed syrup, 6 to 10 portions of pectin, 16 to 18 portions of mixed emulsion of houttuynia cordata and camellia oil and 200 to 300 portions of water.
2. A method of making the non-sweet, preservative free fruit cake of claim 1, comprising the steps of:
step one, juice extraction: cleaning fruits, squeezing, filtering, and weighing fruit juice according to the formula;
step two, fermentation: adjusting the salt of the fruit juice obtained in the first step to a salinity of 3-4.5%, and naturally fermenting at normal temperature for 22-24 h; sterilizing the fermented fruit juice in hot water at 95-100 ℃ for 8-10 min in a water bath to finally obtain the fermented fruit juice;
step three, concentration: boiling the fermented juice in the second step, keeping the micro-boiling state at 103-105 ℃, and concentrating for 10min to be viscous;
step four, filtering: filtering the viscous fruit juice obtained in the third step and removing fruit residues;
step five, sugar boiling: firstly, adding water into the seaweed syrup and boiling; then the white granulated sugar and the pectin are stirred evenly and added into the boiling liquid to be boiled until the sugar degree is between 72 and 78; finally, adding honey to prepare sugar liquid at 105-108 ℃;
step six, preparing the mixed emulsion of the houttuynia cordata and the camellia oil: cleaning fresh herba Houttuyniae, air drying, squeezing, and filtering to obtain herba Houttuyniae juice; mixing camellia oil and garlic bulbs 8-10% of the weight of the camellia oil, frying, cooling, filtering to remove garlic bulb residues, mixing the fried camellia oil and houttuynia cordata juice 1-1.5 times of the weight of the fried camellia oil, adding citric acid fatty acid glyceride 4-5% of the total weight of the fried camellia oil and the houttuynia cordata juice, and fully stirring to obtain a mixed emulsion of the houttuynia cordata and the camellia oil;
step seven, forming: adding the mixed emulsion of the houttuynia cordata and the camellia oil obtained in the sixth step into the concentrated fermented fruit juice filtered in the fourth step according to the formula dosage, stirring, adding the high-temperature sugar liquid obtained in the fifth step, uniformly mixing, and pouring into a mold for molding;
step eight, baking: baking for 18-22 hours by using steam thermal circulation wind at 50 ℃ to obtain a formed fruitcake;
ninth, packaging: and (4) atomizing and sterilizing the fruit cakes baked in the step eight for 15-30 s by using high-degree white spirit with the alcohol content of 52 degrees, and then carrying out aseptic packaging.
3. A non-sweet, non-preserved fruit cake according to claim 1 wherein: in the step, a small amount of pure milk powder is added while the two pairs of fruit juice are mixed with salt, wherein the weight of the pure milk powder is 5-8% of that of the fruit juice.
4. A non-sweet, preservative-free fruit cake according to claim 1, wherein: the concentration to be sticky in the third step refers to measuring the content of soluble solid matters by a portable sugar measuring instrument at 25-30 ℃.
5. A non-sweet, preservative-free fruit cake according to claim 1, wherein: and the mesh number of the filter screen for filtering in the fourth step is 80 meshes.
6. A non-sweet, preservative-free fruit cake according to claim 1, wherein: and (3) atomizing the white spirit with the height of eight in the step by using a high-pressure atomizer, wherein the pressure is 2.0-3.5 MPa, the flow is 40-60L/min, and the power is 7.5W.
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