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A kind of processing method of mangosteen flavor fruit cake

A processing method and technology of mangosteen, which are applied to the forming of food, the function of food ingredients, and the use of food ingredients as taste improvers, etc., can solve the problems of easy loss of nutrients, unacceptable and unfavorable for consumers, and achieve easy digestion and absorption. , bright color, the effect of improving quality

Inactive Publication Date: 2016-03-09
北京田园盛态食品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, when making fruit cake, starch is used as the main raw material, and fruit pulp, sweetener and gelling agent are added. It is made by heating, boiling, molding, and drying. It is not conducive to digestion, and the nutrients are easily lost during storage. The phenomenon of sand return and sugar flow is not easy for consumers to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of mangosteen flavor fruit cake, its steps are:

[0021] 1) Preparation of mangosteen juice: peel and remove the core of mangosteen, add 4 times of water and send it to a juice extractor to squeeze the juice, then pour it into a plate and frame filter to separate the liquid residue, and prepare mangosteen juice for later use;

[0022] 2) Preparation of fruit pulp: mix sweet potatoes and carrots in a ratio of 2:1, cut into pieces, pour into 4% salt water and boil for 4 minutes, pick up, rinse with clean water, and pour into the pot with 8 times of water Boil and stir while cooking until the pulp is soft;

[0023] 3) Deployment and concentration: take 8% honey, 17% mangosteen juice, 55% fruit pulp and 20% maltose syrup by weight of the mangosteen-flavored fruit cake to prepare, adjust to pH 3.2 with 0.15% citric acid, pour Put it into a homogenizer, homogenize twice at 40°C and 23Mpa pressure, and then boil it at 85°C until the soluble solids ...

Embodiment 2

[0026] A kind of processing method of mangosteen flavor fruit cake, its steps are:

[0027] 1) Preparation of mangosteen juice: Peel and remove the core of mangosteen, add 3 times of water and send it to a juice extractor to squeeze the juice, then pour it into a plate and frame filter to separate the liquid residue, and prepare mangosteen juice for later use;

[0028] 2) Preparation of fruit pulp: mix sweet potatoes and carrots in a ratio of 1:1, cut into pieces, pour into 3% salt water and boil for 5 minutes, pick up, rinse with clean water, and then pour into the pot with 5 times of water Boil and stir while cooking until the pulp is soft;

[0029] 3) Deployment and concentration: take 5% honey, 20% mangosteen juice, 50% fruit pulp and 25% maltose syrup by weight of the mangosteen-flavored fruit cake to prepare, adjust to pH 3.4 with 0.1% citric acid, pour Put it into a homogenizer, homogenize at 35°C and 25Mpa pressure, and then boil it at 70°C until the soluble solids ar...

Embodiment 3

[0032] A kind of processing method of mangosteen flavor fruit cake, its steps are:

[0033] 1) Preparation of mangosteen juice: Peel and remove the core of mangosteen, add 5 times of water and send it to a juice extractor to squeeze the juice, then pour it into a plate and frame filter to separate the liquid residue, and prepare mangosteen juice for later use;

[0034] 2) Preparation of fruit pulp: mix sweet potatoes and carrots in a ratio of 3:1, cut into pieces, pour into 5% salt water and boil for 3 minutes, pick up, rinse with clean water, and pour into the pot with 10 times of water Boil and stir while cooking until the pulp is soft;

[0035] 3) Deployment and concentration: take 10% honey, 15% mangosteen juice, 60% fruit pulp and 15% maltose syrup by weight of the mangosteen-flavored fruit cake to prepare, adjust to pH 3.0 with 0.2% citric acid, pour Put it into a homogenizer, homogenize 3 times at 45°C and 20Mpa pressure, and then boil it at 100°C until the soluble sol...

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PUM

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Abstract

The invention discloses a processing method of mangosteen flavored fruitcakes. The processing method comprises the following steps: (1) preparing mangosteen juice, to be specific, juicing mangosteen, and filtering; (2) preparing pulp, to be specific, mixing sweet potatoes and carrots according to a ratio being (1-3): 1, adding water, boiling, and stirring while boiling till flesh is soft and rotten; (3) blending and concentrating, to be specific, weighing 5-10% of honey, 10-20% of mangosteen juice, 50-60% of pulp and 15-25% of malt syrup, homogenizing and boiling till the proportion of soluble solids are 60-70%; (4) shaping and drying, to be specific, taking out the concentrated pulp, putting in a forming die, cooling to obtain shaped cakes, drying and packaging to obtain the mangosteen flavored fruitcakes. The processing method is simple and feasible; the prepared fruitcakes are rich in nutrition, soft and silky in mouth feel and easy to digest and absorb, have unique fresh mangosteen fragrance and have the effects of clearing heat, cooling, tonifying the spleen, benefiting the stomach, maintaining beauty and keeping young and the like and can be stored for a long time without permeated sugar outside and sugar flowing.

Description

technical field [0001] The invention relates to food processing technology, in particular to a processing method of mangosteen-flavored fruit cake. Background technique [0002] Mangosteen, also known as mangosteen and phoenix fruit, belongs to the evergreen tree of Garciniaceae. It is an evergreen fruit that grows in tropical and subtropical regions for many years. It is known as the "Queen of Fruits". Mangosteen is cool in nature, sweet and slightly sour. It has the effects of clearing heat and cooling, invigorating the spleen and promoting body fluid, relieving diarrhea, reducing inflammation and relieving pain, etc. Therefore, eating mangosteen regularly can also have the effect of reducing fire, and can also relieve the body's dryness and heat, making the body more healthy cool. Mangosteen is rich in protein, sugar, lipids and vitamin C. It is mainly used for spleen deficiency diarrhea, thirsty, dry mouth, burns, scalds, eczema, stomatitis; and it has a good nutritiona...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15
CPCA23L19/09A23L21/15A23P30/10A23V2002/00A23V2200/30A23V2200/14A23V2200/318
Inventor 陆滔
Owner 北京田园盛态食品贸易有限公司
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