Milk-fruit cake and making method thereof
A technology of fruit puree and fruit, which is applied in the field of food and beverages, can solve the problems of single taste, limited nutritional value, and the inability of traditional fruit cakes to meet the requirements of consumers, and achieve the effect of improved taste, strong fragrance and bright color
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Embodiment 1
[0033] The mango pulp required in this embodiment is prepared by thawing quick-frozen mangoes and then beating them.
[0034] The preparation method of the milk mango cake of the present embodiment, its steps are:
[0035] (1) Glue melting and sugar boiling: mix 50g white granulated sugar with 18g composite gelling agent, add water to dissolve, then add 150g white granulated sugar to boil, then add 300g maltose syrup and boil until the temperature of the syrup reaches 103°C and the sugar content is 65%. Then cool to 75°C to obtain sugar solution;
[0036] (2) Prepare fruit slurry: heat 200g of mango pulp to 55°C to obtain fruit slurry;
[0037] (3) Preparation of milk powder slurry: add 40 g of skimmed milk powder to its weight of 120 g of water, and then heat to 55°C to obtain milk powder slurry;
[0038] (4) Preparation of acid solution: 30g of citric acid, 30g of L-malic acid, 0.3g of sodium citrate are dissolved in water for later use;
[0039] (5) Blending: Add fru...
Embodiment 2
[0045] The strawberry pulp required in this embodiment is prepared by adding water 2-6 times its weight to strawberry powder.
[0046] The preparation method of the milk strawberry fruit cake of the present embodiment, its steps are:
[0047] (1) Glue melting and sugar boiling: mix 65g white granulated sugar with 22g composite gelling agent, add water to dissolve, then add 85g white granulated sugar to boil, then add 400g maltose syrup and cook until the temperature of the syrup reaches 108°C and the sugar content is 50%. Then cool to 80°C to obtain sugar solution;
[0048] (2) Prepare fruit slurry: heat 300g of strawberry pulp to 80°C to obtain fruit slurry;
[0049] (3) Preparation of milk powder slurry: add 90g of skimmed milk powder to its weight of 400g of water, and then heat to 80°C to obtain milk powder slurry;
[0050] (4) Preparation of acid solution: 50g of citric acid, 15g of L-malic acid, 0.2g of sodium citrate were dissolved in water for later use;
[0051] (5...
Embodiment 3
[0057] The required blueberry pulp in this embodiment is the aseptic packaged pulp purchased on the market.
[0058] The preparation method of the milk blueberry fruit cake of the present embodiment, its steps are:
[0059] (1) Gum melting and sugar boiling: mix 80g of white granulated sugar with 15g of composite gelling agent, add water to dissolve, then add 170g of white granulated sugar to boil, then add 350g of malt syrup and cook until the temperature of the syrup reaches 105°C and the sugar content is 80%. Then cool to 90°C to obtain sugar liquid;
[0060] (2) Prepare fruit slurry: heat 400g of blueberry pulp to 68°C to obtain fruit slurry;
[0061] (3) Preparation of milk powder slurry: 150g of yogurt powder was added to its weight of 900g of water, and then heated to 67°C to obtain milk powder slurry;
[0062] (4) Preparation of acid solution: 40g of citric acid, 22g of L-malic acid, 0.4g of sodium citrate are dissolved in water for later use;
[0063] (5) Blending:...
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