CN1843164A - Snow lotus fruit cool cake and its preparation process - Google Patents
Snow lotus fruit cool cake and its preparation process Download PDFInfo
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- CN1843164A CN1843164A CNA2006100108897A CN200610010889A CN1843164A CN 1843164 A CN1843164 A CN 1843164A CN A2006100108897 A CNA2006100108897 A CN A2006100108897A CN 200610010889 A CN200610010889 A CN 200610010889A CN 1843164 A CN1843164 A CN 1843164A
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- snow lotus
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- lotus fruit
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- smallantus sonchifolium
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Abstract
The invention provides a yacon custard, which is a cake prepared from yacon juice, gelling agent, flavoring agent and antistaling agent, wherein the gelling agent being gelatin, carrageenan, xanthan gum and konjaku flour, the flavoring agent being bee honey or sugar, the antistaling agent being potassium sorbate. The invention also discloses the process for preparing the yacon custard, which contains rich fructooligosaccharide and high grade water-soluble cellulose.
Description
Technical field
The present invention relates to a kind of processing technology of Smallantus sonchifolium product, particularly a kind of snow lotus fruit cool cake and preparation technology thereof.
Background technology
Smallantus sonchifolium (Yacon) claim the saussurea involucrata potato again, and formal name used at school is Smallanthus sonchifolius, and composite family belonged to day, plateau, Andean in South America, original producton location, and the root piece is similar to sweet potato outward, and pulp is rich in moisture, and is glittering and translucent, and mouthfeel is the spitting image of the water pears, and juice is how sweet crisp.Smallantus sonchifolium contains more than 20 kind of human body essential amino acid, mineral matter and trace element, and contains a large amount of water-soluble fibres, belongs to low-heat food.The maximum characteristics of Smallantus sonchifolium are to be rich in FOS, claim FOS again.The FOS content of Smallantus sonchifolium is the king who is called as FOS the highest in all plants.Smallantus sonchifolium is particularly suitable for the diabetic and the slimmer is edible, and it has the clearing liver detoxifcation, and is hypotensive, defaecation, and the effect of skin maintenance has obvious effect to control cholesterol and blood sugar.Because the Smallantus sonchifolium water content is too big, be difficult for processing, storage and transportation, Smallantus sonchifolium to be eating raw at present, and edible being subject to seasonal restrictions is inconvenient especially when being used for health care and treatment.The cake made of glutinous rice served cold in summer also claims jelly, coagulates cake, is the gel by various different components preparations, have mouthfeel good, characteristics such as be convenient to eat.
Summary of the invention
The objective of the invention is to propose snow lotus fruit cool cake and preparation technology's thereof technical scheme, this scheme can make with the method for suitability for industrialized production is convenient to the snow lotus fruit cool cake that eats, preserve and transport.
Technical scheme of the present invention is that snow lotus fruit cool cake is characterized in that, the cake with fixed attention that Saussurea involucrate fruit juice adding gelling agent, flavor enhancement, antistaling agent are made.Wherein gelling agent is gelatin, carragheen, xanthans and konjaku powder; Flavor enhancement is honey, sugar; Antistaling agent is a potassium sorbate.The preparation technology of snow lotus fruit cool cake is mainly the bright product cleaning of Smallantus sonchifolium, peeling, stripping and slicing, protects look, defibrination, sterilization, allotment, moulding warehouse-in, it is characterized in that concrete technology is:
(1) clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
(2) with Smallantus sonchifolium stripping and slicing or sheet,
(3) put into color stabilizer and soaked 1-3 hour, take out the back and wash with clear water,
(4) put into the fiberizer defibrination,
(5) the 50-100 order filters,
(6) high-temperature sterilization sterilization is heated to 80-85 ℃, is incubated 15 minutes, cool off stand-by,
(7) preparation snow lotus fruit cool cake,
(8) the raw material water-bath of preparation is dissolved,
(9) the 50-100 order filters
(10) cooling, moulding,
(11) packing, warehouse-in.
Wherein color stabilizer is for containing the 0.1-0.3% vitamin C, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite.
Described preparation snow lotus fruit cool cake is,
(1) decide the sugar content of Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
(2) add gelling agent solution 41-43%, sorbic acid 0.2-0.3% stirs,
(3) the 100-120 order filters.
Gelling agent solution is for containing gelatin 0.3-0.5%, konjaku powder 0.4-0.6%, the aqueous solution of carragheen 0.5-0.7%, and compound method is, gets water purification 40%, heats to 60 ℃, adds gelatin and konjaku powder and soaks 4 hours, fully stirring and dissolving; Get all the other water purification, add carragheen and soaked 4 hours, abundant stirring and dissolving, two kinds of solution mix, and stir, and 100 orders filter, cooling.
Contain a large amount of super oxidizing ferment PPO in the Smallantus sonchifolium oxidation stain very easily takes place in process, the present invention's color stabilizer with special preparation after section soaks, sulphion in the sodium sulfite in the color stabilizer can decompose oxidizing ferment wherein, make that the Smallantus sonchifolium raw material keeps original color in process, nondiscolouring, and keep the Smallantus sonchifolium effective ingredient.The present invention adjusts pol with multitudinous sugar, honey or acesulfame potassium and Abbas's sugar, can satisfy general population or diabetes human needs.Be rich in the effective ingredient of needed by human body such as FOS in the Smallantus sonchifolium, also be rich in the high-quality water-soluble fibre, be made into the health snow lotus fruit cool cake and have the curative effect height, not limited by dosage, mouthfeel is good, is convenient to absorb, and instant can conveniently transport characteristics such as storage.Technology advanced person of the present invention is suitable for suitability for industrialized production, and product quality height, quality are good.Smallantus sonchifolium has not only improved added value of product through processing, has solved also that the saussurea involucrata fruit is edible to be subject to seasonal restrictions, and is not easy to problems such as storage, transportation.
Specific implementation method
The preparation technology of snow lotus fruit cool cake:
(1) clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
It is (2) with Smallantus sonchifolium stripping and slicing or sheet, stand-by,
(3) join color stabilizer, with the 0.1-0.3% vitamin C, the 0.1-0.3% citric acid, the 0.05-0.2% sodium sulfite adds clear water, treats to stir after each raw material dissolves fully, becomes color stabilizer;
(4) Smallantus sonchifolium that cuts is put into color stabilizer and was soaked 1-3 hour, take out the back and wash with clear water,
(5) put into the fiberizer defibrination,
(6) the 50-100 order filters,
(7) high-temperature sterilization sterilization is heated to 80-85 ℃, is incubated 15 minutes, cool off stand-by,
(8) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
(9) join gelling agent solution for containing gelatin 0.3-0.5%, konjaku powder 0.4-0.6%, the aqueous solution of carragheen 0.5-0.7%, compound method is, gets water purification 40%, heats to 60 ℃, adds gelatin and konjaku powder and soaks 4 hours, fully stirring and dissolving; Get all the other water purification, add carragheen and soaked 4 hours, abundant stirring and dissolving, two kinds of solution mix, and stir, and 100 orders filter, cooling.
(10) add gelling agent solution 41-43% in Saussurea involucrate fruit juice, sorbic acid 0.2-0.3% stirs,
(11) the 100-120 order filters,
(12) water-bath dissolving is put into boiling water with the raw material of preparation, and 10-15 minute, treat to be used for the filtration of 0-120 order while hot after all dissolvings,
(13) cooling, moulding,
(14) packing, warehouse-in.
Claims (6)
1, snow lotus fruit cool cake is characterized in that, the cake with fixed attention that Saussurea involucrate fruit juice adding gelling agent, flavor enhancement, antistaling agent are made.
2, snow lotus fruit cool cake as claimed in claim 1 is characterized in that, gelling agent is gelatin, carragheen, xanthans and konjaku powder; Flavor enhancement is honey, sugar; Antistaling agent is a potassium sorbate.
3, the preparation technology of snow lotus fruit cool cake is mainly the bright product cleaning of Smallantus sonchifolium, peeling, stripping and slicing, protects look, defibrination, allotment, can, sterilization, warehouse-in, it is characterized in that concrete technology is:
(1) clean the bright product of Smallantus sonchifolium, peeling, the mildew and rot rotten Smallantus sonchifolium of removal,
(2) with Smallantus sonchifolium stripping and slicing or sheet,
(3) put into color stabilizer and soaked 1-3 hour, take out the back and wash with clear water,
(4) put into the fiberizer defibrination,
(5) the 50-100 order filters,
(6) high-temperature sterilization sterilization is heated to 80-85 ℃, is incubated 15 minutes, cool off stand-by,
(7) preparation snow lotus fruit cool cake,
(8) the raw material water-bath of preparation is dissolved,
(9) the 50-100 order filters
(10) cooling, moulding,
(11) packing, warehouse-in.
4, the preparation technology of snow lotus fruit cool cake as claimed in claim 3 is characterized in that, color stabilizer is for containing the 0.1-0.3% vitamin C, 0.1-0.3% citric acid, the aqueous solution of 0.05-0.2% sodium sulfite.
5, the preparation technology of the described snow lotus fruit cool cake of claim 3 is characterized in that, described preparation snow lotus fruit cool cake is,
(1) sugar content of mensuration Saussurea involucrate fruit juice self, adding multitudinous sugar, honey, acesulfame potassium and Abbas's sugar allotment Saussurea involucrate fruit juice sugar content again is 5-10%,
(2) add gelling agent solution 41-43%, sorbic acid 0.2-0.3% stirs,
(3) the 100-120 order filters.
6, the preparation technology of snow lotus fruit cool cake as claimed in claim 5, it is characterized in that, gelling agent solution is for containing gelatin 0.3-0.5%, konjaku powder 0.4-0.6%, the aqueous solution of carragheen 0.5-0.7%, compound method is, gets water purification 40%, heats to 60 ℃, add gelatin and konjaku powder and soaked 4 hours, fully stirring and dissolving; Get all the other water purification, add carragheen and soaked 4 hours, abundant stirring and dissolving, two kinds of solution mix, and stir, and 100 orders filter, cooling.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100108897A CN1843164A (en) | 2006-05-11 | 2006-05-11 | Snow lotus fruit cool cake and its preparation process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100108897A CN1843164A (en) | 2006-05-11 | 2006-05-11 | Snow lotus fruit cool cake and its preparation process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009077449A1 (en) * | 2007-12-14 | 2009-06-25 | Gelita Ag | Preparation containing gelatin and xanthan or konjac, in particular for producing a coating mass for foods, a food spread, a sauce or a dessert |
| CN102578445A (en) * | 2012-02-19 | 2012-07-18 | 武杰 | Yacon fruitcake and making method thereof |
| CN103262933A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique |
| CN105994926A (en) * | 2016-06-17 | 2016-10-12 | 福建农林大学 | Colorful fruit jello and preparing method thereof |
| CN106617019A (en) * | 2016-08-30 | 2017-05-10 | 湖北胡坪现代农业科技有限公司 | Processing technique of arrowroot flour cold cake |
| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
| CN108850797A (en) * | 2018-06-05 | 2018-11-23 | 贞丰特色原味小吃有限公司 | A kind of red wine cake made of glutinous rice served cold in summer and preparation method thereof |
| CN108902737A (en) * | 2018-07-20 | 2018-11-30 | 长宁县非遗凉糕发展有限公司 | A kind of cake made of glutinous rice served cold in summer and preparation method thereof |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
-
2006
- 2006-05-11 CN CNA2006100108897A patent/CN1843164A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009077449A1 (en) * | 2007-12-14 | 2009-06-25 | Gelita Ag | Preparation containing gelatin and xanthan or konjac, in particular for producing a coating mass for foods, a food spread, a sauce or a dessert |
| CN102578445A (en) * | 2012-02-19 | 2012-07-18 | 武杰 | Yacon fruitcake and making method thereof |
| CN103262933A (en) * | 2013-05-15 | 2013-08-28 | 赵福林 | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique |
| CN103262933B (en) * | 2013-05-15 | 2014-12-10 | 赵福林 | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique |
| CN105994926A (en) * | 2016-06-17 | 2016-10-12 | 福建农林大学 | Colorful fruit jello and preparing method thereof |
| CN106617019A (en) * | 2016-08-30 | 2017-05-10 | 湖北胡坪现代农业科技有限公司 | Processing technique of arrowroot flour cold cake |
| CN107801986A (en) * | 2017-09-28 | 2018-03-16 | 广西民族大学 | A kind of purple potato cake made of glutinous rice served cold in summer formula and preparation method thereof |
| CN108850797A (en) * | 2018-06-05 | 2018-11-23 | 贞丰特色原味小吃有限公司 | A kind of red wine cake made of glutinous rice served cold in summer and preparation method thereof |
| CN108902737A (en) * | 2018-07-20 | 2018-11-30 | 长宁县非遗凉糕发展有限公司 | A kind of cake made of glutinous rice served cold in summer and preparation method thereof |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
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