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Fruit cake stuffing

A fruit cake and filling technology, which is applied in the field of fruit cake fillings, can solve the problems of short shelf life, fruit cake contains a lot of sugar, and is easy to deteriorate, so as to prevent spoilage and prolong the shelf life.

Inactive Publication Date: 2015-01-28
陈禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fruit cakes usually have a sweet taste and are very delicious, but because fruit cakes contain a lot of sugar, they are easy to deteriorate and the fillings are not easy to preserve, so the shelf life is usually very short, resulting in relatively high prices and small output

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The fruit cake filling mainly consists of 10g of vegetable pepper, 5g of green pepper, 10g of milk melon, 1g of cucumber, 5g of asparagus, 100g of apple puree, 10g of peach juice, 0.5g of olive juice, 10g of lime juice, 10g of mangosteen, 10g of black pudding, Prepared with 500g of clear water, 10g of olive oil, 10g of vegetable oil, 10g of cocoa butter and 60g of white sugar.

Embodiment 2

[0010] The fruit cake filling mainly consists of 20g vegetable pepper, 9g green pepper, 15g milk melon, 3g cucumber, 9g asparagus, 220g apple puree, 20g peach juice, 0.6g olive juice, 50g lime juice, 20g mangosteen, 60g black pudding, It is prepared from 900g of water, 20g of olive oil, 25g of vegetable oil, 13g of cocoa butter and 90g of white sugar.

Embodiment 3

[0012] The fruit cake filling mainly consists of 16g ​​vegetable pepper, 6g green pepper, 12g milk melon, 2g cucumber, 6g asparagus, 200g apple puree, 16g peach juice, 0.52g olive juice, 30g lime juice, 16g mangosteen, 50g black pudding, It is prepared from 700g of clear water, 16g of olive oil, 18g of vegetable oil, 12g of cocoa butter and 80g of white sugar.

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PUM

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Abstract

The invention relates to fruit cake stuffing which is mainly prepared from the following components by weight: 10-20g of green bell pepper, 5-9 parts of green pepper, 10-15 parts of papaya, 1-3g of cucumbers, 5-9g of asparagus, 100-220g of apple butter, 10-20g of peach juice, 0.5-0.6g of olive juice, 10-50g of lime juice, 10-20g of mangosteen, 10-60g of black brin, 500-900g of clean water, 10-20g of olive oil, 10-25g of vegetable oil, 10-13g of cocoa butter and 60-90g of white sugar. As a lot of plant components which have relatively good natural preservatives are added into the stuffing, fruit type sweetmeat can be prevented from being decayed and deteriorated, so that the expiration date is prolonged. Moreover, some plant fibers are added into the fruit stuffing, so that the problem that excessively fine and smooth cakes are hardly digested can be solved.

Description

technical field [0001] The invention belongs to the field of food, in particular to fruit cake fillings. Background technique [0002] Fruit cakes usually have a sweet taste and are very delicious. However, because fruit cakes contain a lot of sugar, they are easy to deteriorate and the fillings are not easy to preserve. Therefore, the shelf life is usually very short, resulting in relatively high prices and low output. Contents of the invention [0003] The purpose of the present invention is to provide fruit cake fillings. The filling formula contains natural antiseptic content, which can effectively improve the shelf life of the fillings and is suitable for preservation and mass production. [0004] The fruit cake filling mainly consists of 10-20g of vegetable pepper, 5-9g of green pepper, 10-15g of milk melon, 1-3g of cucumber, 5-9g of asparagus, 100-220g of apple puree, 10-20g of peach juice, 0.5- 0.6g, lime juice 10-50g, mangosteen 10-20g, black pudding 10-60g, clea...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/09A23L3/3472A23L19/00A23L33/22A23V2002/00
Inventor 陈禄
Owner 陈禄
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