Production method of roxburgh rose fruit cake
A production method and technology of Rosa roxburghii, applied in confectionary, confectionary industry, food science, etc., can solve the problems of unreported and unrecognized products, so as to improve human body function, improve market competitiveness, and eliminate waste from the body effect of things
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[0007] The production method of Rosa roxburghii fruit cake of the present invention, specific embodiment, the raw material formula of Rosa roxburghii fruit cake product: by weight percentage (%):
[0008] Rosa roxburghii fruit pulp 35, wild papaya pulp 15, Rosa japonica fruit pulp 5, glucose 25, white sugar 15, agar 3, citric acid 1.9, isodimensional C sodium 0.01.
[0009] 1. Selection of raw materials to make pulp
[0010] Select prickly pear fruit, wild papaya, golden cherry fruit, remove insects and rotten fruits, and make the above three kinds of fruits into pulp respectively.
[0011] 2. Ingredients: Add to the stainless steel pot according to the proportion of the above formula. Raw materials with a weight of less than 50 grams are measured with a balance, raw materials with a weight of 100-1000 grams are measured with an electronic scale; raw materials with a weight of more than 1000 grams are measured with a platform scale.
[0012] 3. Melting sugar: Add white granul...
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