36 results about "Rich fruit cake" patented technology

The invention relates to a production method of roxburgh rose fruit cake which comprises the following raw materials by weight percent: 35 percent of roxburgh rose fruit pulp, 15 percent of wild papaya, 5 percent of cherokee rose fruit pulp, 25 percent of glucose, 15 percent of white granulated sugar, 3 percent of agar, 1.9 percent of citric acid and 0.01 percent of sodium isoascorbate. The fruit pulp is prepared by selecting the raw materials, preparing the materials, dissolving sugar, filtering, decocting at low temperature, cooling and shaping, slicing and arranging on a disk, air flow drying at low temperature, packing and putting into warehouse. The product of the invention has unique flavor and flexible and brittle texture, is sweet, sour, smooth and delicious, improves organism functions, enhances antioxidant capacity, removes waste excretion in an organism, is a special health snack food containing abundant vitamin C and various nutrients, and has better market competitive strength.

The invention provides a mulberry fruit cake which is characterized by being prepared from the following raw materials by weight percent: 20-30% of mulberry juice, 30-50% of white granulated sugar, 1-4% of pectin, 15-35% of starch syrup, 1-3% of citric acid, 0.1-0.3% of sodium citrate and 0.05-0.1% of sodium tripolyphosphate. The mulberry fruit cake is a mulberry food between jelly and soft sweet, is smooth in appearance, fine and smooth in mouth feeling and high in resilience, and effectively maintains the nutrient compositions of mulberry.

The invention discloses a roxburgh rose whole fruit cake and a preparation method thereof. The roxburgh rose whole fruit cake comprises the following components in percentage by mass: 10-30% of roxburgh rose original whole fruit pulp and 70-90% of distilled water, and the total mass percentage is 100%. By the total mass of the roxburgh rose original whole fruit pulp and the distilled water, the roxburgh rose whole fruit cake also comprises 15-30% of carrageenan, 15-30% of maltose and 1-5% of other auxiliary materials. Compared with traditional manufacturing processes, the preparation method ofthe roxburgh rose whole fruit cake of the invention not only effectively improves the utilization rate of the raw materials, reduces the production cost, but also improves the nutritional value and the organoleptic quality of the roxburgh rose fruit cake product.

The invention provides a preparation method of a mulberry fruit cake. The method has the advantages that nutritious substances of anthocyanin and the like in mulberries can be effectively preserved, and the prepared fruit cake has fine mouth feel and delicious taste. The preparation method comprises the steps that S1, fresh and ripe mulberries are selected, washed clean and drained; S2, the drained mulberries are ground into a fruit pulp by using a colloid mill and a homogenizer to allow the granularity of the prepared fruit pulp to be lower than 20 microns; S3, the ground fruit pulp is heatedand boiled for enzyme deactivation, and the ground fruit pulp remains static and is cooled; S4, the fruit pulp after enzyme deactivation is concentrated into a mulberry concentrated pulp; S5, the mulberry concentrated pulp and a sweetening agent are mixed and stirred to produce a semi-finished product fruit pulp, a compound cementitious agent is prepared by dissolving xanthan gum and agar using warm water, the compound cementitious agent is mixed with the semi-finished product fruit pulp, citrin, maltodextrin and potassium sorbate are added to prepare an auxiliary mulberry fruit cake pulp; S6, the auxiliary mulberry fruit cake pulp is cooked, stirring while cooking, after cooking, the auxiliary mulberry fruit cake pulp is poured and spread on the dish, drying at a low temperature after cooling shaping, and the mulberry fruit cake is prepared.

The invention discloses plum slice fruit cake and a preparation method thereof. The fruit cake is prepared from dried and wet plums, white granulated sugar, concentrated green plum juice, concentrated tomato sauce, hydrolyzed vegetable proteins, 3-heptyldihydro-5-methyl-2(3H)-furanone, malt syrup, FS466 modified starch, FS789 modified starch, soybean oil, seasoning powder I and water. According to the preparation method, the FS466 modified starch and FS789 modified starch are combined and used in the plum fruit cake to uniformly gelatinize and adsorb materials, the dried product does not have hard taste and a freeze thawing resisting effect. The plum slices produced by the method is subjected to a defoaming and vacuum drying process, so that the defect of more bubbles of traditional plum slices can be eliminated, the surface and internal tissues of products have uniform structures, and the process of drying and peeling has a lower damage rate.

The invention provides a rose-flavored seabuckthorn fruit cake and a preparation method thereof, and relates to the field of food. The rose-flavored seabuckthorn fruit cake is prepared according to the preparation method comprising the following steps: mixing a gelatinizing agent with water according to a ratio of 3/25 to 1/75, soaking for 2-4 hours to obtain sol water; mixing seabuckthorn fruits and rose with water according to a ratio of 1/1 to 7/15, boiling for 20-40 minutes, and pulping the seabuckthorn fruits and the rose which are boiled for 20-40 minutes to obtain pulp; adding a sweet substance, a sour agent and a food preservative into the pulp, boiling for 5-15 minutes while stirring, then adding the sol water, boiling for 1-5 minutes while stirring to obtain a mixed gel solution, performing hot pouring, cooling, moulding, and baking for 10-15 hours at 63-70 DEG C to obtain the rose-flavored seabuckthorn fruit cake. The rose-flavored seabuckthorn fruit cake keeps lots of nutrients of the seabuckthorn fruits, and is moderate in sourness and sweetness, prominent in flavor, non-sticking to teeth, delicate in taste and moderate in hardness.

The invention discloses a fruit cake and a making method of the fruit cake. The fruit cake comprises the following materials including, by weight, 50-80 parts of wheat flour, 70-100 parts of eggs, 30-50 parts of cream, 20-30 parts of honey, 3-7 parts of raisins, 50-80 parts of apples, 30-40 parts of pears, 30-40 parts of grapefruits and 20-30 parts of pineapples. The fruit cake is sour, sweet and delicious and rich in nutrition and has the functions of beautifying skin and maintaining beauty.

The invention discloses a selenium-rich fruit and vegetable fertilizer and a preparation method thereof. Materials for preparing the selenium-rich fruit and vegetable fertilizer comprise seaweed powder, straw powder, corn flour, urea, rice bran, yeast, spore, magnesium sulfide, zinc sulfate, selenium-rich ores, lime powder and ammonium sulfate. The fruit and vegetable fertilizer can be massively produced through adopting a traditional fruit and vegetable fertilizer production technology, the selected selenium-rich ores make the fruit and vegetable fertilizer rich in selenium, and the seleniumin the fruit and vegetable fertilizer can be absorbed by fertilized fruits and vegetables, so selenium-rich fruits and vegetables are very helpful to human bodies, can promote the proliferation of lymphocytes and the synthesis of antibodies and immunoglobulins, and have significant inhibition and protection effects on colon cancer, skin cancer, liver cancer, breast cancer and other cancers.

The invention relates to a pine pollen-mixed fruit cake. The pine pollen-mixed fruit cake is made from, by weight, 76-80 parts of jam, 19-25 parts of pine pollen, 1-2 parts of a flavoring agent and 1-10 parts of a thickening agent, wherein the jam is a jam mixture made from strawberries, blueberries, grapes and roses, the flavoring agent is one or a mixture of a salty agent, a sweetening agent, a flavor enhancer, a sour agent and a spicy agent; the thickening agent is one or a mixture of agar, starch, carrageenin and konjac gum. The pine pollen-mixed fruit cake can relieve fatigue, enhance the physical strength, improve a digestive system, reduce constipation, improve sleep and improve the memory, a user can be fine and smooth in skin and florid in complexion, and the cake can be said to be prepared for women.

The present invention aims to overcome defects in the prior art and provides a red date and preserved fruit cake with low sweetness, balanced nutrition and unique and natural tastes, and further provides a preparation method of the red date and preserved fruit cake. The red date and preserved fruit cake is characterized by comprising the following raw materials, in parts by mass: ingredients A: white sugar, water, whipping cream, and a proper amount of dried red dates and preserved fruits; and ingredients B: high-gluten flour, low-gluten flour, baking soda, white granulated sugar, butter and eggs. The red date and preserved fruit cake provided by the present invention overcomes disadvantages that the conventional cake is too sweet in taste and has an inharmonious mouthfeel after added with dried red dates and preserved fruits. The red date and preserved fruit cake is integrated with red dates, and therefore has the advantages of unique and delicious tastes and abundant nutriments.

The invention belongs to the technical field of biological medicine and food, and particularly relates to a selenium-rich fruit and vegetable effervescent tablet and a preparation method thereof. Theeffervescent tablet is prepared from, by weight, 10-40 parts of selenium-rich vegetable powder, 10-40 parts of selenium-rich malt flour and 5-20 parts of lily root flour. The research founds that theselenium-rich vegetable powder and the selenium-rich malt flour are taken as the raw materials to prepare the effervescent tablet, the crisp degree of the effervescent tablet does not meet the requirements of the pharmacopeia, it is accidentally found that the crisp degree of the lily root flour meets the requirements of the pharmacopoeia in the research. The effervescent tablet is a novel selenium-rich effervescent tablet obtained by studying the crisp degree on the basis of meeting the other quality requirements of the pharmacopoeia.