Compound ebony and passion fruit cake and preparation method thereof
A compound type, Passiflora technology, applied in cocoa, confectionery, confectionary industry, etc., can solve the problems of adding too many excipients, affecting the taste, and increasing the cost, so as to avoid the loss of active substances, avoid cooking time, The effect of increasing clarity
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Embodiment 1
[0051] A kind of ebony passionflower compound type fruit cake, is made up of the raw material of following percentage by weight:
[0052] Black plum 20-40%, passion fruit 4-10%, compound syrup 15-40%, compound gum 0.6-2.0%, citric acid 0.7-1.5%, sodium citrate 0.03-0.07%, add water to prepare 100%. Among them, the composite syrup is composed of sucrose and high maltose syrup in a mass ratio of 1:1; the composite gel is composed of carrageenan and konjac fine powder in a mass ratio of 2:3.
[0053] (1) Raw material selection: select ripe ebony plums with an organic acid content greater than 2mg / mL, no disease, and mildew, and select mature, strong fragrance, no disease, and no mildew Passiflora;
[0054] (2) Cleaning, pitting, and pulping: use a fruit pitter to remove the ebony pit and remove the stalk, cut into thin slices of 2-3 cm, cut the fruit in half, dig out the pulp, and centrifuge after enzymatic hydrolysis;
[0055] (3) Fruit pulp production and juice extraction: Boi...
Embodiment 2
[0071] The difference between this example and Example 1 is that the high maltose syrup is replaced by starch syrup containing glucose, maltobiose, maltotriose, etc. such as ordinary maltose syrup and ultra-high maltose syrup.
Embodiment 3
[0073] The difference between the present embodiment and the embodiment 1 is that the boiled syrup, sol, citric acid and sodium citrate are added into the pulp for boiling regardless of the order.
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