CN116406724A - Preparation method of carmine fruit cake - Google Patents
Preparation method of carmine fruit cake Download PDFInfo
- Publication number
- CN116406724A CN116406724A CN202310349910.XA CN202310349910A CN116406724A CN 116406724 A CN116406724 A CN 116406724A CN 202310349910 A CN202310349910 A CN 202310349910A CN 116406724 A CN116406724 A CN 116406724A
- Authority
- CN
- China
- Prior art keywords
- carmine
- pulp
- fruits
- mixing
- preparation
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 73
- 235000012730 carminic acid Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 239000007787 solid Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000003349 gelling agent Substances 0.000 claims abstract description 6
- 239000004902 Softening Agent Substances 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 5
- 229930002877 anthocyanin Natural products 0.000 abstract description 5
- 239000004410 anthocyanin Substances 0.000 abstract description 5
- 150000004636 anthocyanins Chemical class 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015110 jellies Nutrition 0.000 abstract description 2
- 239000008274 jelly Substances 0.000 abstract description 2
- 238000005202 decontamination Methods 0.000 abstract 1
- 230000003588 decontaminative effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002671 adjuvant Substances 0.000 description 4
- 240000008607 Opuntia megacantha Species 0.000 description 3
- 235000002840 Opuntia megacantha Nutrition 0.000 description 3
- 235000006538 Opuntia tuna Nutrition 0.000 description 3
- 239000013543 active substance Substances 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 229920002521 macromolecule Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- BLKPFVWYBFDTPX-UHFFFAOYSA-N 2-(6,6-dimethyl-4-bicyclo[3.1.1]hept-3-enyl)acetaldehyde Chemical compound C1C2C(C)(C)C1CC=C2CC=O BLKPFVWYBFDTPX-UHFFFAOYSA-N 0.000 description 2
- 244000017106 Bixa orellana Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000012665 annatto Nutrition 0.000 description 2
- 239000010362 annatto Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 235000021018 plums Nutrition 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of a carmine fruit cake, and belongs to the technical field of fruit cake preparation. Healthy carmine fruits are selected for cleaning and decontamination. And (3) flashing the carmine fruits until the peel is just broken, adding pectase according to the dosage of 0.4-0.6 g/kg after peeling, carrying out enzymolysis for 20-28 h at room temperature, removing the pits, and further crushing and grinding the pulp to obtain pulp. Weighing auxiliary materials and water according to the following mass percentages; 6-10% of carmine fruits; 20-30% of sugar; 1.5-2.5% of a gelling agent; 0-2% of a softening agent; the balance being water. Mixing the auxiliary materials with water, uniformly mixing the mixture with the prepared carmine pulp, and heating and concentrating until the content of soluble solids in the material is 75-85%. And (3) putting the concentrated material into a mold, cooling, molding, demolding, drying, cooling again and packaging. The preparation method can fully retain the structure and the antioxidant activity of anthocyanin in the carmine fruits, and the finished product of the fruit cake is food between jelly and soft sweets, has smooth appearance, fine and smooth taste and high elasticity, enriches the diversity of processed carmine fruits and increases the added value of the carmine fruit industry.
Description
Technical Field
The invention belongs to the technical field of fruit cake preparation, and particularly relates to a preparation method of a carmine fruit cake.
Background
The nopal fruits are also called mountain plums, and the academic name is thick-stalk thick plums @Padus napaulensis) Commonly known as "ghost's eye fruit", the annatto tree is a deciduous arbor, and most of the annatto trees are wild. Researches show that the carmine fruits contain abundant anthocyanin, polysaccharide, organic acid, vitamin, trace elements such as calcium, phosphorus, iron and the like and other chemical components beneficial to health, and have excellent antioxidant activity. At present, the development and utilization modes of the carmine fruits in the food field mainly comprise modes of directly eating fresh, stewing with rock candy water and the like, the eating mode is single, and deep processing products are lacked. Based on the above, the invention aims to provide a preparation method of the carmine fruit cake, which can keep and exert the health care effect of the carmine fruit as much as possible and improve the economic value of the carmine fruit cake.
Disclosure of Invention
The invention aims to provide a preparation method of a carmine fruit cake.
The purpose of the invention is realized in the following way: the preparation method of the carmine fruit cake comprises the steps of fruit pulp preparation, mixing and concentration and cake forming, and specifically comprises the following steps:
A. preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits until the peel is just broken, peeling, adding pectase according to the dosage of 0.4-0.6 g/kg, carrying out enzymolysis for 20-28 h at room temperature, removing the pits, and further crushing and grinding the pulp to obtain pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
6-10% of carmine fruits; 20-30% of sugar; 1.5-2.5% of a gelling agent; 0-2% of a softening agent; mixing the auxiliary materials with water, uniformly mixing the auxiliary materials with the prepared carmine pulp, and heating and concentrating until the content of soluble solids in the materials is 75-85%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mold, cooling, molding, demolding, drying, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
In the pulp preparation process, the flash evaporation temperature is 90-95 ℃. The addition amount of the pectase is 0.5g/kg; the enzymolysis time is 24 hours.
In the mixing and concentrating process, the sugar is any one of sucrose, xylitol and erythritol. The gelling agent is preferably agar. The softening agent is any one of corn starch, mung bean starch and sweet potato starch. The heating concentration refers to heating at 60-100 ℃ for 3-8 min. The soluble solids content of the material is preferably 80%.
In the cake forming process, the drying temperature is 60-65 ℃.
Compared with the substantial characteristics and outstanding progress of the prior art, the preparation method of the carmine fruit cake provided by the invention has the following steps:
the preparation method adopts the fresh carmine fruits as pulping raw materials, and avoids cell damage and oxidative deterioration of active anthocyanin caused by low-temperature quick freezing and refrigeration. The anthocyanin in the carmine fruits is often combined with polysaccharide macromolecules in the cell walls and exists in a high molecular polymerization state, and the retention rate of the active substances is closely related to the heating mode of the heat source on the carmine fruits, the macromolecular structure and polymerization degree of the active substances. The preparation method adopts a flash evaporation process to peel, and on one hand, the oxidase and hydrolase released during the disintegration of the cell wall of the nopal fruit are rapidly passivated and inactivated, so that more phenolic substances can be reserved, and the formation of ellagic acid can be promoted. On the other hand, the pressure change during flash evaporation treatment can enable the interior of the carmine fruit to form a porous net structure, and the enzymolysis efficiency is improved in an auxiliary way. Coumaric acid, ferulic acid and the like combined with lignin macromolecules in the nopal cell wall through ester bonds and ether bonds are subjected to flash evaporation and concentrated heating treatment, covalent bonds are broken, and then the coumaric acid is separated from the lignin macromolecules, so that the content of antioxidant active substances and derivatives thereof in the fruit cake is obviously increased. In addition, the preparation method of the invention preferably uses agar as a gelling agent, and has higher gel strength and remarkable thickening stability at the same concentration compared with other substances which can form gel as well. The corn starch which is preferably added in the formula can enable the fruit cake to be smooth, tender, fine, soft and glutinous, and the palatability is improved.
In conclusion, the preparation method disclosed by the invention can fully retain the structure and the antioxidant activity of anthocyanin in the carmine fruits, and the finished product of the fruit cake is food between jelly and soft sweets, has smooth appearance, fine and smooth mouthfeel and high elasticity, enriches the diversity of processed carmine fruits and increases the added value of the carmine fruit industry.
Detailed Description
The invention is further described below without limiting the invention in any way, and any alterations or substitutions based on the teachings of the invention are within the scope of the invention.
Example 1
A. Preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits at 92 ℃ until the peel is just broken, peeling, adding pectase according to the dosage of 0.5g/kg, carrying out enzymolysis for 24 hours at room temperature, removing the pits, further crushing pulp, and grinding into pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
10% of carmine fruits; sucrose 30%; agar 1.5%; mixing adjuvants with water, mixing with the above pulp, heating at 100deg.C for 3min, and concentrating until the content of soluble solids in the material is 85%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mould, cooling and forming, demoulding, drying at 60 ℃, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
Example 2
A. Preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits at 95 ℃ until the peel is just broken, peeling, adding pectase according to the dosage of 0.4g/kg, carrying out enzymolysis for 28 hours at room temperature, removing the pits, further crushing pulp, and grinding into pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
8% of carmine fruits; 25% of xylitol; agar 2.5%; 0.5% of mung bean starch; mixing adjuvants with water, mixing with the above pulp, heating at 80deg.C for 6min, and concentrating until the content of soluble solids in the material is 80%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mould, cooling and forming, demoulding, drying at 62 ℃, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
Example 3
A. Preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits at 90 ℃ until the peel is just broken, peeling, adding pectase according to the dosage of 0.6g/kg, carrying out enzymolysis for 20 hours at room temperature, removing the pits, further crushing pulp, and grinding into pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
6% of carmine fruits; erythritol 20%; agar 2%; 2% of sweet potato starch; mixing adjuvants with water, mixing with the above pulp, heating at 60deg.C for 8min, and concentrating until the content of soluble solids in the material is 75%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mold, cooling and molding, demolding, drying at 65 ℃, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
Example 4
A. Preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits at 93 ℃ until the peel is just broken, peeling, adding pectase according to the dosage of 0.5g/kg, carrying out enzymolysis for 24 hours at room temperature, removing the pits, further crushing pulp, and grinding into pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
8% of carmine fruits; 25% of sucrose; agar 2%; 1% of corn starch; mixing adjuvants with water, mixing with the above pulp, heating at 80deg.C for 5min, and concentrating until the content of soluble solids in the material is 80%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mould, cooling and forming, demoulding, drying at 62 ℃, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
Claims (9)
1. The preparation method of the carmine fruit cake is characterized by comprising the steps of fruit pulp preparation, mixing and concentration and cake forming, and specifically comprises the following steps:
A. preparing fruit pulp: selecting healthy carmine fruits for cleaning and decontaminating; flash evaporating the carmine fruits until the peel is just broken, peeling, adding pectase according to the dosage of 0.4-0.6 g/kg, carrying out enzymolysis for 20-28 h at room temperature, removing the pits, and further crushing and grinding the pulp to obtain pulp;
B. mixing and concentrating: weighing auxiliary materials and water according to the following mass percentages;
6-10% of carmine fruits; 20-30% of sugar; 1.5-2.5% of a gelling agent; 0-2% of a softening agent; mixing the auxiliary materials with water, uniformly mixing the auxiliary materials with the prepared carmine pulp, and heating and concentrating until the content of soluble solids in the materials is 75-85%;
c: shaping the fruit cake: and (3) putting the concentrated material into a mold, cooling, molding, demolding, drying, cooling again, and packaging to obtain the finished product of the carmine fruit cake.
2. The method according to claim 1, wherein in the step of preparing the pulp, the flash evaporation temperature is 90-95 ℃.
3. The method according to claim 1, wherein the pectase is added in an amount of 0.5g/kg in the pulp preparation process; the enzymolysis time is 24 hours.
4. The method according to claim 1, wherein in the mixing and concentrating step, the sugar is any one of sucrose, xylitol and erythritol.
5. The method according to claim 1, wherein the gelling agent is agar in the mixing and concentrating steps.
6. The preparation method of claim 1, wherein in the mixing and concentrating steps, the softener is any one of corn starch, mung bean starch and sweet potato starch.
7. The method according to claim 1, wherein the heating and concentrating step is performed at 60 to 100 ℃ for 3 to 8 minutes.
8. The method according to claim 1, wherein the soluble solids content of the material in the mixing and concentrating steps is 80%.
9. The method according to claim 1, wherein the drying temperature is 60-65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310349910.XA CN116406724A (en) | 2023-04-04 | 2023-04-04 | Preparation method of carmine fruit cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310349910.XA CN116406724A (en) | 2023-04-04 | 2023-04-04 | Preparation method of carmine fruit cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116406724A true CN116406724A (en) | 2023-07-11 |
Family
ID=87059155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310349910.XA Pending CN116406724A (en) | 2023-04-04 | 2023-04-04 | Preparation method of carmine fruit cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116406724A (en) |
-
2023
- 2023-04-04 CN CN202310349910.XA patent/CN116406724A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hui et al. | Characterisation of pectins extracted from different parts of Malaysian durian rinds | |
| CN102210434A (en) | Mango powder and preparation method thereof | |
| CN116406724A (en) | Preparation method of carmine fruit cake | |
| RU2555439C1 (en) | Sweet food ice preparation method | |
| CN105559101B (en) | A kind of raspberry decortication process and red raspberry health wine | |
| SU976933A1 (en) | Candied peel production method | |
| KR20010018178A (en) | Method for manufacturing foodstuffs using a Ginsena radix | |
| RU2227542C1 (en) | Method of production of fruit jellies | |
| RU2258422C2 (en) | Method for production of gel jujube | |
| RU2253310C2 (en) | Method for production of gel jujube | |
| RU2272456C2 (en) | Method for production of gel jujube | |
| RU2274097C2 (en) | Method for production of gel jujube | |
| RU2227531C1 (en) | Method of production of fruit jellies | |
| RU2253309C2 (en) | Method for production of gel jujube | |
| RU2260998C2 (en) | Method for production of gel jujube | |
| RU2272455C2 (en) | Method for production of gel jujube | |
| RU2228083C1 (en) | Method of production of fruit jellies | |
| RU2274096C2 (en) | Method for production of gel jujube | |
| RU2228660C1 (en) | Method of production of fruit jellies | |
| RU2253311C2 (en) | Method for production of gel jujube | |
| RU2272454C2 (en) | Method for production of gel jujube | |
| RU2261015C2 (en) | Method for production of gel jujube | |
| RU2273283C2 (en) | Method for production of gel jujube | |
| RU2274124C2 (en) | Method for production of gel jujube | |
| RU2272491C2 (en) | Method for production of gel jujube |
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 |