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Fig roselle flavor fruitcake and its processing technology

A technology for figs and roselle, which is applied in the confectionery industry, confectionery, food science and other directions, can solve problems such as unacceptability, and achieve the effects of easy drying, outstanding flavor, and improved gelling effect.

Inactive Publication Date: 2007-10-24
纪荣起
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Figs have a faint fishy smell when eaten, which is not easy for people to accept. The fruit cake added with roselle calyx juice has a unique flavor and is easily accepted and loved by people. Among the many fruit cakes, fig and roselle are the main ingredients The fruit cake has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] 1. Preparation of fig pulp:

[0019] Select nine-ripe fresh fruits that are free from disease, mildew, and rot, and remove debris such as branches and leaves. Wash with flowing water to completely remove impurities such as sediment.

[0020] Put the washed fruit into 4% boiling lye for 1min-2min, and keep stirring until the pericarp is detached, then take it out and rinse with water to remove the detached pericarp.

[0021] Wash the peeled fruit with 1% NaHSO 4 Rinse the solution for 15min to 20min to neutralize the residual OH during peeling - ions, and at the same time play a color-protecting role, and then rinse with water to remove the residual liquid to obtain the fig base.

[0022] The rinsed fruit base is poured into boiling water at a ratio of 1:1 and boiled for 10 minutes to inactivate enzymes, destroy the activity of oxidase and pectinase, inhibit enzymatic browning, and soften tissues.

[0023] Add the cooked fruit together with the cooking liquid to a be...

Embodiment 1

[0029] According to the above formula proportions and process steps, the fig and roselle flavor fruit cake raw material components of the present invention are allocated and prepared: 30 kg of fig pulp, 20 kg of roselle calyx extract, 20 kg of sucrose, 1 kg of compound glue, fig pulp, roselle Add the eggplant calyx extract to the boiled mixture of sucrose, water, and compound glue, boil it, stir it into a uniform paste, then cool the boiled slurry, and then place it in a baking tray to make it thicker. 2mm, put it into an electric heating constant temperature drying oven, the temperature is 50 ℃, the drying time is 6h, turn over once, and continue to dry for 3 hours. Use the DSH20-1 multifunctional moisture analyzer to measure the baked product. When the moisture content reaches 13% to 16%, take it out, cut it into pieces, cool it, and vacuum pack it to make a finished product. The resulting fig and roselle flavored fruit cake was rated at 63.

Embodiment 2

[0032] Fig pulp 30kg, roselle calyx extract 25kg, sucrose 25kg, compound glue 2kg, the evaluation score of the obtained fig and roselle flavor fruit cake was 73.

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PUM

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Abstract

The invention relates to a fruitcake and its preparing process, wherein the raw materials include (by weight proportion) Ficus carica pulp 30-45%, rose calyx extract liquid 20-35%, cane sugar 20-35% and composite gum 1-5%.

Description

technical field [0001] The invention relates to a flavored fruit cake and a processing technology thereof, in particular to a fig and roselle flavored fruit cake and a processing technology thereof, belonging to the field of food processing. Background technique [0002] Fig is a perennial deciduous fruit tree of the genus Ficus Moraceae. It is a new type of food and health-care fruit with high nutrition, high medicinal and multi-utilization. Its fruit contains water, protein, oil, minerals, (such as calcium, magnesium, potassium, zinc, etc.) and 17 kinds of free amino acids (including 8 kinds of essential amino acids for human body) and vitamins. The measured fat content is 1%, protein is 3%, iron 53 μg / g, zinc 76 μg / g, and calcium content is as high as 5263 μg / g. At the same time, the roots, stems, leaves, and fruits of figs can be used as medicines, which have the effects of strengthening the stomach and clearing the intestines, reducing swelling and detoxification, trea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 纪荣起
Owner 纪荣起
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