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Preparation method of pearl plum flavored fruitcake

A pearl and fruit cake technology, which is applied in the field of food processing, can solve the problems of phlegm dampness, pearl plums that easily damage the spleen and stomach, etc., and achieve the effects of reducing phlegm dampness, protecting the spleen and stomach, and improving appetite

Active Publication Date: 2017-06-13
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are also studies that prove that excessive consumption of pearl plums can easily damage the spleen and stomach, and cause phlegm and dampness.
At present, pearl plum is mainly eaten as fresh fruit, and a small amount of processed fruit candied fruit or fruit vinegar is made into fruit cake with pearl plum as the main ingredient. There is no relevant report on the related products that damage the spleen and stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of pearl plum flavor fruit cake, comprising the following steps:

[0027] (1) prepare active starter: take by weight 3 parts of Bifidobacterium longum, 1 part of Trichoderma viride, 2 parts of Aspergillus niger, 5 parts of cellulase, 50 parts of mass fractions are 10% ammonium nitrate solution, Transplant Bifidobacterium longum, Trichoderma viridans, and Aspergillus niger into Chaschl's slant medium, culture at 25°C for 24 hours, and then put the spores of the cultured strains into 50 parts of nitric acid with a mass fraction of 10%. In a triangular flask of ammonium solution, vibrate for 35min at a temperature of 20°C and a shaking speed of 100r / min, and then dilute to a total viable density of about 10 8 cfu / mL bacterial suspension, and cultured at 25°C for 3 hours to obtain active starter.

[0028] (2) Processing of tangerine peel and lotus mist: get tangerine peel and wash, get red lotus mist peeled and whipped into lotus mist juice, by weight ...

Embodiment 2

[0034] A preparation method of pearl plum flavor fruit cake, comprising the following steps:

[0035] (1) prepare active fermentation agent: take by weight 4 parts of Bifidobacterium longum, 1.5 parts of Trichoderma viride, 3 parts of Aspergillus niger, 5.5 parts of cellulase, 55 parts of mass fractions are 8% ammonium nitrate solution, Transplant Bifidobacterium longum, Trichoderma viridans, and Aspergillus niger into the Chase slant medium, cultivate them at 25°C for 24 hours, and then put the spores of the cultured strains into 55 parts of nitric acid with a mass fraction of 8%. In a triangular flask of ammonium solution, vibrate for 30min at a temperature of 25°C and a shaking speed of 120r / min, and then dilute to a total viable density of about 10 9 cfu / mL bacterial suspension, then cultured at 26°C for 4 hours to obtain active starter;

[0036] (2) Processing of tangerine peel and lotus mist: get tangerine peel and wash, get red lotus mist and peel and whip into lotus m...

Embodiment 3

[0042] A preparation method of pearl plum flavor fruit cake, comprising the following steps:

[0043] (1) prepare active starter: take by weight 5 parts of Bifidobacterium longum, 2 parts of Trichoderma viride, 4 parts of Aspergillus niger, 6 parts of cellulase, 60 parts of mass fractions are 5% ammonium nitrate solution, Transplant Bifidobacterium longum, Trichoderma viridans, and Aspergillus niger into Chaschl's slant medium, culture at 26°C for 24 hours, and then put the spores of the cultured strains into 60 parts of nitric acid with a mass fraction of 8%. In a triangular flask of ammonium solution, vibrate for 20min at a temperature of 30°C and a shaking speed of 150r / min, and then dilute to a total viable density of about 10 9 cfu / mL bacterial suspension, then cultivated at 26°C for 5 hours to obtain active starter;

[0044] (2) Processing of tangerine peel and lotus mist: get tangerine peel and wash, get red lotus mist peeled and whipped into lotus mist slurry juice, b...

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Abstract

The invention provides a preparation method of a pearl plum flavored fruitcake and belongs to the technical field of food processing. The method comprises steps as follows: (1) treatment of dried tangerine peels and wax apples: the dried tangerine peels and the wax apples are fermented by an active fermentation agent; (2) preparation of blending juice: the blending juice is used for enabling the fruitcake to be gelatinous; (3) treatment of pearl plum fruits: juice is obtained through treatment of pearl plum fruits, the pearl plum juice is mixed with fermented juice and the blending juice, and a raw fruitcake juice is obtained; (4) vacuum concentration treatment; (5) drying. The pearl plum fruitcake obtained with the method can better reserve the flavor of the pearl plums in the aspect of nutrition and health care value, relieves the limitation that people cannot eat too much in case the spleen and the stomach are easily injured by being compounded with the dried tangerine peels and the wax apples, and has the health-care efficacy of improving appetite, maintaining beauty and keeping young; in the aspect of appearance and taste of the fruitcake, the fruitcake has natural rose red color and palatable sweet and sour taste, tastes fine and has smooth and bright surface and certain transparency, toughness, elasticity and chewiness with the scientific preparation process.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a method for preparing pearl plum-flavored fruit cake. [0003] 【Background technique】 [0004] Pearl plum, the skin is deep purple, the flesh is light yellow to orange, the flesh is crisp and delicate, the quality is good, the flavor is good, the taste is good, and the edible rate is as high as 97.8%. According to the measurement and analysis, the soluble solids in Pearl plum are 13.3% , total sugar 9.3%, low acid content, total acid 0.73%, vitamin 4.17%. Eating pearl plums has the health effects of improving appetite, promoting digestion, diuresis and swelling, beautifying and anti-aging. Because of its good taste and nutrition, it is widely welcomed in the market. However, there are also studies that prove that excessive consumption of pearl plums can easily damage the spleen and stomach and cause phlegm dampness. At present, pearl plum is mainly eaten as fre...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/36
CPCA23G9/36A23G9/42A23V2002/00A23V2200/30
Inventor 李明娟游向荣张雅媛孙健李志春卫萍王颖周葵何雪梅
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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