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Method for making fruit cake with high verjuice content

A production method and technology of sour juice, applied in the direction of confectionery, confectionery industry, food science, etc., can solve problems such as affecting eating, fruit cake sticking to teeth, etc.

Inactive Publication Date: 2011-09-21
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of traditional fruit cake mainly uses gelatin, agar, carrageenan, etc. as coagulants. The isoelectric point of these coagulants is generally above PH4.8, and they are easy to decompose under acidic conditions. Therefore, it is difficult to use gelatin, Agar, carrageenan as coagulant to make fruit cake
In addition, fruit cakes made with gelatin, agar, and carrageenan as coagulants tend to stick to the teeth, affecting eating

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0006] Below in conjunction with embodiment the present invention is described in detail.

[0007] The present invention comprises batching, sol, boiling, pouring molding, drying, packing, and its concrete preparation method is:

[0008] 1. Ingredients: High-acid fruit juice is adjusted to pH 2-4 after ingredients are formulated according to the product formula;

[0009] 2. Sol: Pectin and sugar are mixed evenly in a mass ratio of 1:1-5, then moistened with alcohol, and stirred into 50-80°C water while adding.

[0010] 3. Boiling: add the pectin after the sol to the fruit juice and boil until the sugar content is 50% to 80%.

[0011] 4. Pouring molding: The boiled material is poured at a temperature of 90-120°C, and then molded after cooling.

[0012] 5. Drying: After stripping, send it to the drying room, and dry it at a temperature of 40-70°C until the water content is 10%-30%.

[0013] 6. Packing: Pack the dried fruit cake in time.

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PUM

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Abstract

The invention provides a method for making fruit cake with high verjuice content. The method comprises the steps of: preparing materials, dissolving gel, decocting, casting and forming, drying and packaging. The method is characterized in that a coagulating agent used in the gel dissolving process is fruit gel, the addition amount of the fruit gel is 1-4% of the mass of the fruit cake. The method can be used for making the fruit cake with high verjuice content, and the made fruit cake is crystal-clear and transparent and not sticky to teeth, and has high elasticity and good chewing feeling.

Description

Technical field: [0001] The invention relates to a method for making fruit cake of fruit juice, in particular to a method for making fruit cake of fruit juice with high acid content. Background technique: [0002] Marmalade is a kind of food between jelly and fudge. The fruit cake is smooth in appearance, soft in mouthfeel, sticky and elastic, and is one of people's favorite foods. The production of traditional fruit cake mainly uses gelatin, agar, carrageenan, etc. as coagulants. The isoelectric point of these coagulants is generally above PH4.8, and they are easy to decompose under acidic conditions. Therefore, it is difficult to use gelatin, Agar and carrageenan are used as coagulants to make fruit cakes. In addition, fruit cakes made with gelatin, agar, and carrageenan as coagulants tend to stick to the teeth and affect eating. Invention content: [0003] The object of the present invention is to address the above-mentioned problems, to provide a method for making f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42
Inventor 谭映梅王中泰王灿东
Owner 丽江得一食品有限责任公司
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