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Novel lycium ruthenicum fruitcake and processing method thereof

A processing method and technology of black wolfberry are applied in the field of preparation of new type of black wolfberry fruit cake, which can solve the problems of easy deterioration of pastry products, and achieve the effects of being convenient to carry, prolonging the shelf life and being easy to absorb.

Inactive Publication Date: 2015-05-13
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to add black wolfberry to the traditional pastry, so as to produce a kind of pastry with health care function, and solve the problem that pastry products are easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of processing method of novel black wolfberry fruit cake:

[0022] (1) Make black wolfberry fruit pulp: select the mature black wolfberry with good texture as raw material, remove foreign matter, leaves, stems and other impurities in the raw material, and use a beater to beat the black wolfberry;

[0023] (2) the batching of novel black wolfberry fruit cake is carried out by weight ratio: the feeding intake of making 100 parts of novel black wolfberry fruit cakes is 5-10 parts of black wolfberry fruit pulp, 30-40 parts of starch, 5-6 parts of pectin, 10-15 parts of white sugar, 1-3 parts of sodium citrate and malic acid, 0.1-0.5 parts of spices, 30-40 parts of water;

[0024] (3) Sol: Mix 5-6 parts of pectin with 10-15 parts of white sugar, and dissolve in 30-40 parts of warm water;

[0025] (4) Mixing: Add 5-10 parts of black wolfberry pulp to 30-40 parts of starch, fully mix in the container, and then add the solution obtained in step (3) into the container fo...

Embodiment 2

[0034] A kind of processing method of novel black wolfberry fruit cake:

[0035] (1) make black wolfberry pulp: with embodiment 1;

[0036] (2) the batching of novel black wolfberry fruit cake, carry out by weight ratio: the feeding intake of making 100kg novel black wolfberry fruit cake is, black wolfberry pulp 5kg, starch 30kg, pectin 5kg part, white granulated sugar 10kg part, sodium citrate, Malic acid 1kg, spice 0.1kg, water 30kg;

[0037] (3) Sol: mix 5kg of pectin with 10kg of white granulated sugar, and dissolve in 30kg of warm water;

[0038] (4) Mixing: add 5kg of black wolfberry fruit pulp to the starch of 30kg, fully mix in the container, then, add the solution gained in step (3) into the container and knead the dough;

[0039] (5) Cooking: put the dough obtained in step (4) in a sandwich pot, and cook it. When the moisture in the dough is 70% or 80%, add 1kg of acid regulator, add 0.1kg of spices, mix and pour into the mold. Until it is directly cooled and form...

Embodiment 3

[0047] A kind of processing method of novel black wolfberry fruit cake:

[0048] (1) make black wolfberry pulp: with embodiment 1;

[0049] (2) The batching of new-style black wolfberry fruit cake, carry out by weight ratio: the feeding intake of making 100kg new-style black wolfberry fruit cake is, black wolfberry pulp 10kg, starch 40kg, pectin 6kg, white granulated sugar 15kg, sodium citrate, malic acid 3kg, spices 0.5kg, water 40kg;

[0050] (3) Sol: mix 6kg of pectin with 15kg of white granulated sugar, and dissolve in 40kg of warm water;

[0051] (4) mixing: add 10kg of black wolfberry fruit pulp to the starch of 40kg, fully mix in the container, then, add the solution gained in step (3) into the container and knead the dough;

[0052](5) Cooking: Put the dough obtained in step (4) in a sandwich pot and cook it. When the moisture in the dough is 70% or 80%, add 3kg of acid regulator and 0.5kg of spices. After mixing, pour it into the mold. It is directly cooled and for...

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Abstract

The invention discloses a novel lycium ruthenicum fruitcake and a processing method thereof. The novel lycium ruthenicum fruitcake comprises the following components in parts by weight: 5-10 parts of lycium ruthenicum fruit pulp, 30-40 parts of starch, 5-6 parts of pectin, 10-15 parts of white granulated sugar, 1-3 parts of an acid regulating agent, 0.1-0.5 part of spice and 30-40 parts of water, as well as 0.01-0.05 part of vitamin C which is added during the production process of the lycium ruthenicum fruit pulp so as to prevent the oxidization of effective ingredients during pulping process. The processing method comprises the following steps: (1) producing lycium ruthenicum fruit pulp; (2) preparing the materials; (3) dissolving the pectin; (4) mixing; and (5) cooking. The invention provides a novel eating mode of lycium ruthenicum, the novel lycium ruthenicum fruitcake is portable and nutritional and effective ingredients are easily absorbed, the damage of the effective ingredients during processing is reduced, the shelf life of the novel lycium ruthenicum fruitcake can be effectively prolonged due to addition of vitamin C.

Description

Technical field: [0001] The invention relates to a preparation method of fruit cake, in particular to a preparation method of novel black wolfberry fruit cake. Background technique: [0002] Black wolfberry, belonging to the genus Lycium barbarum of the family Solanaceae, is a thorny shrub with many branches and hard branches, often zigzagging and white. Distributed in Northwest China and Europe and Central Asia. Wild black wolfberry is sweet in taste and flat in nature, rich in protein, fat, sugar, free amino acid, organic acid, mineral, trace element, alkaloid, vitamin C, B1, B2, calcium, magnesium, copper, zinc, manganese, Iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium and other nutrients. According to scientific testing, its calcium, iron, and nicotinic acid contents are 2.3, 4.6, and 16.7 times that of red wolfberry, especially proanthocyanidins (OPC) than blueberries. This is the natural wild fruit with the highest OPC content found so far. It is a...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/03A23L1/0524A23L1/302A23L21/15A23L29/00A23L29/231A23L33/15
CPCA23L3/3544A23V2002/00
Inventor 赵桂芹
Owner ZHEJIANG XIAOERHEI FOOD
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