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36 results about "Rich fruit cake" patented technology
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Warmly spiced traditional Rich Fruit Cake studded with dried fruits and nuts. Layers of brandy and sherry keep it moist and flavorful. Rich Fruit Cake is as much a part of the Christmas season as other traditional symbols like the Christmas tree, poinsettias, and mistletoe.
Production method of roxburgh rose fruit cake
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.
Owner:贵州山珍宝绿色科技开发有限公司
Processing method of blueberry fruit cake
A processing method of a blueberry fruit cake comprises the following steps: (1) making a blueberry pulp; (2) feeding raw materials according to the production formula of the blueberry fruit cake; (3) dissolving pectin: dry mixing pectin and white granulated sugar and dissolving the mixture in hot water at the temperature of more then 80 DEG C, and shearing and dissolving the pectin at a high speed; (4) boiling: uniformly mixing the blueberry pulp and a starch syrup in a jacketed kettle, boiling the mixture to an uniform state, adding the dissolved pectin in step (3) into the mixture, boiling the mixture until the content of the soluble solids is 70-85%, adding an acidity regulator and a flavor, uniformly mixing the mixture, and evening the mixture in a flat pan or directly injecting the mixture into a mold, and directly cooling the mixture without drying, until the fruit cake is shaped; (5) packaging and checking up the blueberry fruit cake. The pectin suitable for the blueberry is used as the gallant, and a delicious taste is endowed with the blueberry fruit cake, and the problem of the prior art that the blueberry fruit cake cannot be produced by the traditional gallant such as agar, is solved. By the cooperation of the formula and technology, the traditional drying technology is changed into a technology without drying, the energy consumption is reduced, and the blueberry fruit cake is easy to store, carry and eat.
Owner:丹东美比食品有限公司
Mulberry fruit cake
InactiveCN102125152ARetain nutrientsSmooth appearanceConfectionerySweetmeatsFruit cakeRich fruit cake
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.
Owner:丽江得一食品有限责任公司
Colorful vegetable-fruit cake
InactiveCN104068088AReduce greasy feelingBright colorDough treatmentBakery productsFruit cakeRich fruit cake
The invention discloses a colorful vegetable-fruit cake and relates to the field of foods. The colorful vegetable-fruit cake comprises, by weight, 150-250g of tomatoes, 150-250g of blueberries, 150-250g of oranges, 150-250g of grapes, 150-250g of mung beans, 45-55g of powdered milk, 55-65ml of salad oil, 15-25g of honey, 75-85g of white granulated sugar, 65-75g of self-raising flour, 150-250g of cream and 3-8 eggs. According to the colorful vegetable-fruit cake, vegetables and fruits are mixed to form the cake, the greasy taste of the cake is reduced, the cake is brightly colorful and has multiple tastes, and meanwhile, the colorful vegetable-fruit cake helps to fill in the market gap.
Owner:代兵兵
Compound ebony and passion fruit cake and preparation method thereof
The invention relates to the technical field of food and processing, in particular to a compound ebony and passion fruit cake and a preparation method thereof. The compound ebony and passion fruit cake is prepared by 20-40% of ebony, 4-10% of passionflower, 15-40% of compound syrup, 0.6 to 2.0% of complex gum, 0.7 to 1.5% of citric acid and 0.03 to 0.07% of sodium citrate. The ebony and passionflower fruit cake produced by the invention contains 20-25% of total sugar, 5-10% of reducing sugar, 3-5% of sucrose, 14-18% of polysaccharide, and 75% of soluble solid content (higher than the national standard of 65%). The total sugar content is lower than that of the commercially available ebony fruit cake, the high maltose syrup is added in the production process, the sweetness is the same as that of sucrose, but the human body absorption capacity is small, therefore the fruit cake is suitable for a wider range of people.
Owner:XIHUA UNIV
Roxburgh rose whole fruit cake and preparation method thereof
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.
Owner:GUIZHOU UNIV
Preparation method of mulberry fruit cake
InactiveCN109645197ALarge specific surface areaHuge porosityConfectionerySweetmeatsFruit cakeRich fruit cake
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.
Owner:SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Microelement fertilizer for cultivating selenium-rich fruits
InactiveCN104261946AGood quality and effectStable contentFertilising methodsLiquid fertilisersDiseasePotassium
The invention relates to microelement fertilizer for cultivating selenium-rich fruits. A nutrient solution is prepared by mixing the following components in parts by weight: 0.03-0.09 part of selenium, 1.5-3.0 parts of nitrogen, 1.3-3.8 parts of potassium, 1.5-4.0 parts of phosphorous, 0.1-0.3 part of Penshibao and 1100 parts of water, and the nutrient solution is sprayed in different periods of a fruit planting and cultivating process, so that fruits are rich in selenium element after the fruits are mature. The microelement fertilizer for cultivating the selenium-rich fruits has the advantages that inorganic selenium is absorbed by the fruits and converted into organic selenium by adopting a non-bioengineering cultivation technique, no toxicity is produced, and crops have strong disease resistance, yield is increased, and quality of the fruits can be improved; and the produced selenium-rich fruit is stable in content and rich in nutrients, so that selenium-rich edible fruits are supplemented and developed, and auxiliary rehabilitation effect can be realized for patients suffering from heart cerebrovascular diseases and hyperlipoidemia after eating the fruits frequently.
Owner:广西博白县琼达农业科技有限公司
Plum slice fruit cake and preparation method thereof
ActiveCN106666026AUnique tasteImprove composite effectConfectionerySweetmeatsFreeze thawingFruit cake
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.
Owner:PUNIG MEIXIANG FOOD CO LTD
Shaddock and hawthorn fruit cakes and preparation method thereof
InactiveCN105747150AReduce intakeHealth care complianceSugar food ingredientsFood ingredient as mouthfeel improving agentCold treatmentRich fruit cake
The invention discloses shaddock and hawthorn fruit cakes. The shaddock and hawthorn fruit cakes are prepared from the following raw materials in parts by weight: fruit materials, white sugar and water at the ratio of 3 to 1 to (2-4), wherein the fruit materials comprise hawthorn fruits and shaddock peels and the weight ratio of the hawthorn fruits to the shaddock peels is (2-9) to 1. The invention further discloses a preparation method of the shaddock and hawthorn fruit cakes. The preparation method comprises the following steps; mixing the hawthorn fruits, the white sugar and the water; raising the temperature and boiling; softening to obtain hawthorn fruit paste; carrying out enzymolysis treatment on the shaddock peels to obtain shaddock peel enzymolysis paste; mixing the hawthorn fruit paste and the shaddock peel enzymolysis paste, and sieving and removing impurities; then adjusting the mixture to be acidic with an acid; and carrying out cold treatment to obtain the shaddock and hawthorn fruit cakes. The preparation method disclosed by the invention is simple and the prepared shaddock and hawthorn fruit cakes have a smooth taste and a high nutritional value, and meet the ideas of pursuing health and nature of modern consumers.
Owner:ZHEJIANG UNIV
Traditional Chinese medicine health-care fruit cake and preparation method thereof
The invention relates to a traditional Chinese medicine health-care fruit cake, and in particular, relates to the traditional Chinese medicine health-care fruit cake and a preparation method thereof.The traditional Chinese medicine health-care fruit cake is mainly composed of the following raw materials: donkey-hide gelatin, hazelnut, hawthorn, jujube, aloe, longan, chestnut, cashew nut, walnut,pine nut, wolfberry, codonopsis pilosula, radix angelica sinensis, prepared rhizome of rehmannia, white paeony root, white atractylodes rhizome, radix rehmanniae recen, black sesame, rock candy, honeyand grape wine. The invention provides the traditional Chinese medicine health-care fruit cake with good safety, good taste, strong efficacy and convenient taking; the formula is novel, fruits, nuts,traditional Chinese medicines and donkey-hide gelatin are organically combined, a new dosage form of donkey-hide gelatin is opened up, the scope of applicable crowd is expanded, and the product is ready to eat, convenient and delicious, and convenient to carry, transport and store; the traditional Chinese medicine health-care fruit cake can improve the body immunity, adjust internal secretion andsupplement nutrition, and is suitable for all people to eat.
Owner:苏婷婷
Rose-flavored seabuckthorn fruit cake and preparation method thereof
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.
Owner:新疆戈壁果香农业开发有限公司
Dietary-fiber-rich farci cake and preparation method thereof
PendingCN107691577AEasy to operateSolve difficult moldingDough treatmentBakery productsDietary fiberRich fruit cake
The invention provides a dietary-fiber-rich farci cake which comprises fillings and a cake blank. The cake blank comprises, by weight, 20-26 parts of fresh eggs, 13-18 parts of salad oil, 25-30 partsof flour, 10-20 parts of flaxseed meal, 12-18 parts of white granulated sugar, 3-7 parts of sugar alcohol, 1-2 parts of cake oil, 1-2 parts of raising agents, 0.3-0.5 part of edible salt, 0.1-0.12 part of essence and 2-4 parts of cake modifying agents. The invention further provides a preparation method of the farci cake. According to the farci cake, the flaxseed meal partly replaces the flour toprepare the cake blank, the flaxseed meal and the cake modifying agents are compounded and used, the thickening stability of the cake modifying agents is enhanced, bonding properties of cake slurry are enhanced, supporting force of the cake slurry is improved, plasticity of the cake blank is improved, and the farci cake solves the problems that forming is difficult, and the fillings easily sink tothe bottom when the farci cake is made.
Owner:GUANGZHOU WELBON BIOLOGICAL TECH
Preparation method of selenium-rich fruit distilled liquor
ActiveCN106995766AReduce contentReduce productionAlcoholic beverage preparationRich fruit cakeLactic acid fermentation
The invention belongs to the methods in the food beverage processing field, and concretely discloses a preparation method of selenium-rich fruit distilled liquor. The preparation method comprises the steps of producing selenium-rich fruits, picking and selecting, squeezing, carrying out temperature controlled fermentation, separating, clarifying, carrying out lactic acid fermentation, finely filtering, distilling for the first time, distilling for the second time, filtering, ageing and filling. According to the preparation method of the selenium-rich fruit distilled liquor provided by the invention, the selenium element content in the fruits are remarkably improved, then high-quality Baijiu is obtained through fermentation and distillation processes, various nutritional ingredients in the fruits and selenium element beneficial for a human body can be maximally retained in the obtained Baijiu, and the functional ingredient selenium element can be quickly and comprehensively absorbed by the human body. The preparation method is suitable for being applied to producing selenium-rich fruit Baijiu and selenium-rich health care wine.
Owner:FRUIT TREE INST OF CHINESE ACAD OF AGRI SCI
Low-sugar dried tangerine peel and blueberry fruit cake and preparation method thereof
InactiveCN110122645AStir wellImprove antioxidant capacityConfectioneryFood preservationFruit cakeAdditive ingredient
The invention relates to the technical field of food preparation, and particularly discloses a low-sugar dried tangerine peel and blueberry fruit cake and a preparation method thereof. The low-sugar dried tangerine peel and blueberry fruit cake comprises, by weight, 18-22 parts of compound ingredients, 22-28 parts of sugar, 2.5-3.5 parts of compound gum, 0.15-0.25 part of citric acid, 0.1-0.3 partof tea polyphenol and 0.1-0.3 part of nisin. The compound ingredients comprise dried tangerine peels and blueberry fruit powder. The compound gum comprises carrageenan and xanthan. The sugar comprises white granulated sugar and oligofructose. The low-sugar dried tangerine peel and blueberry fruit cake has a strong free radical scavenging ability, a low sugar content and good organoleptic quality;the flavor is good, and the dried tangerine peel flavor is combined with the slight blueberry flavor; the toughness is high, and the cake body is compact and uniform; the cake is moderately soft, notsticky, sweet and sour, and nutritious, thereby being a fashionable healthy food.
Owner:ZHONGKAI UNIV OF AGRI & ENG
Processing method of sweet potato and passion fruit cakes
ActiveCN109527473ATo achieve the purpose of removing astringencyIncrease production costNatural extract food ingredientsFruit cakeFlavor
The invention discloses a processing method of sweet potato and passion fruit cakes. The method comprises the following steps: pretreatment of raw materials which are sweet potato and all parts of whole passion fruit, blending of the raw materials and auxiliary materials, and processing of the fruit cakes, wherein the pretreatment of all parts of whole passion fruit includes extraction of a fruitshell juice, separation of a fruit juice, and preparation of powdered fruit seeds; and the pretreatment of the sweet potato is preparation of mashed sweet potato. The processing of the fruit cakes iscompleted by the following steps: taking the passion fruit juice, the fruit shell juice, the mashed sweet potato and white granulated sugar, mixing and boiling the taken materials, adding Canna edulisstarch and the powdered fruit seeds, pouring the obtained mixture into a mold, molding the mixture, baking the mixture, demolding the baked mixture and packaging the demolded baked mixture. The method has the advantages of natural and simple raw and auxiliary materials, and realization of the comprehensive utilization of the whole passion fruit, and the product has the advantages of crystal clearappearance, natural, bright and rich color, richness in the passion fruit flavor and the sweet potato flavor, elastic texture, unique crispness, non-sticking to teeth, and sour and refreshing mouthfeel.
Owner:福建紫老虎食品有限公司
Bayberry enzyme fruit cakes with fruit flesh and processing method thereof
InactiveCN105831663AUnique tasteFull of nutritionFood ingredient as taste affecting agentFood ingredient as flavour affecting agentFruit cakeYeast
The present invention discloses bayberry enzyme fruit cakes with fruit flesh and a processing method thereof. The bayberry enzyme fruit cakes are prepared by mixing, cooking, steaming and cooling of the following raw materials: 80-120 parts of bayberry enzyme stoste, 10-30 parts of maltose, 15-25 parts of grape seed oil, 3-8 parts of gelatin, 10-30 parts of sucrose, 30-50 parts of flour, 80-120 parts of water and 20-40 parts of diced fresh bayberry fruits. The bayberry enzyme stoste is prepared by a first room temperature fermentation of fresh bayberry fruits, yeast, etc., a second room temperature fermentation of residues with water, and a third mixed liquid fermentation and maturation. The diced fresh bayberry fruits are prepared by bayberry fresh fruit color protecting, solidifying, deseeding and dicing. The prepared bayberry enzyme fruit cakes are faint in scent and pure, and delicate in taste, contain diced bayberry fruits, unique in taste, rich in more enzymes and nutrition, and beneficial to human body health. The processing method is a bayberry fruit deep processing technology worthy of promotion and application.
Owner:漳州蓝溪湾科技有限公司
Method for preparing fruit raw vinegar and pectin simultaneously by using pectin-rich fruit as raw material
ActiveCN109337790AAvoid decompositionImprove qualityMicroorganism based processesVinegar preparationRich fruit cakeSugar
The invention discloses a method for preparing fruit raw vinegar and pectin simultaneously by using a pectin-rich fruit as a raw material. The method comprises the following steps: (1) taking the pectin-rich fruit as the raw material, pulping after denucleation and destemming, and adjusting the sugar content of an obtained raw stock to be 120 to 180 g / L to obtain fruit pulp; (2) adding fruit wineyeast into the fruit pulp for alcoholic fermentation to obtain alcohol fermented mash; (3) adding bacillus aceticus into the alcohol fermented mash for acetic fermentation, filtering, and collecting filter liquor to obtain an acetic fermentation solution; (4) carrying out post-fermentation on the acetic fermentation solution at the temperature of 15 to 18 DEG C until ethyl alcohol therein is completely consumed, then preserving the temperature and standing still at 4 to 8 DEG C until a certain amount of gel is generated on the upper layer of feed liquid, filtering, and collecting the filter liquor and filter residue respectively, wherein the filter residue is pectin; and (5) carrying out clarification on the filter liquor, and then collecting supernatant liquid to obtain corresponding fruit raw vinegar. The pectin obtained by the method is high in purity, and methyl alcohol of the obtained raw vinegar is low in content and high in quality.
Owner:GUANGXI INST OF BOTANY THE CHINESE ACAD OF SCI
Fruit cake and making method thereof
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.
Owner:QINGDAO GAOZHESI CLOTHING
Purple sweet potato-flower-fruit cake
InactiveCN105166924ARuddy complexionEnergeticFood ingredient functionsFood preparationFruit cakeRich fruit cake
The invention discloses a purple sweet potato-flower-fruit cake. The purple sweet potato-flower-fruit cake is prepared by the following components in parts by weight: 50-100 parts of flour, 100-200 parts of purple sweet potato, 10-20 parts of peach blossom, 5-10 parts of roses, 1-3 parts of longan, 10-15 parts of red dates, 10-20 parts of lotus seeds, 1-3 parts of Chinese wolfberry fruits and 5-10 parts of water. The purple sweet potato is rich in various nutrient compositions; the peach blossom and the rose have the functions of promoting blood circulation, nourishing blood, dispersing blood stasis and removing speckle; and the Arillus longanae, the red date, the lotus seed and the like have the function of enriching the blood. The purple sweet potato-flower-fruit cake is capable of regulating qi and the blood, promoting blood circulation and dispersing blood stasis, so that the four effects of nourishing blood, removing speckle, brightening the face and beautifying are integrated; thus, the purple sweet potato-flower-fruit cake is capable of making ladies ruddy in complexion, vigorous in spirit and perpetual in youth. The purple sweet potato-flower-fruit cake is a healthcare cake for nourishing blood, promoting blood circulation, dispersing blood stasis and removing speckle and is suitable as daily food for pretty ladies with the demand of beautifying.
Owner:QINGDAO ZHENGNENGLIANG FOOD
Selenium-rich fruit and vegetable fertilizer and preparation method thereof
InactiveCN108178673APromote proliferationEasy to synthesizeCalcareous fertilisersMagnesium fertilisersMagnesium sulfideAmmonium sulfate
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.
Owner:安徽微源生物科技有限公司
Frozen cream hawthorn fruit cake and preparation method thereof
InactiveCN109169789AUnique hawthorn sour tasteImprove qualityBakery productsDough coolingRich fruit cakeSugar
The invention discloses a frozen cream hawthorn fruit cake and a preparation method thereof. The cake includes 30-70% of hawthorn stuffing, 20-50% of wheat flour, 10-20% of butter, 0-10% of white granulated sugar, drinking water, whole milk powder and edible salt. The invention also provides a preparation method of the frozen cream hawthorn fruit cake. The object of the present invention is to provide the frozen cream hawthorn fruit cake which is long in shelf life and suitable for long-distance transportation.
Owner:唯珍(北京)食品科技有限公司
Pine pollen-mixed fruit cake
InactiveCN106262348AIncrease physical strengthImprove digestive systemFood ingredient functionsFruit cakeFragaria
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.
Owner:李兴彪
Dried fruit cake and making method thereof
The invention provides a dried fruit cake and a making method thereof. The dried fruit cake comprises stuffing and wrappers, wherein the stuffing comprises the following components in parts by weight:20-50 parts of dried fruits, 8-20 parts of sorbet and 8-20 parts of winter melon paste; and the wrappers comprise the following components in parts by weight: 100 parts of flour, 5-15 parts of tomatosauce, 20-40 parts of liquid oil and 60-80 parts of white sugar. With a two-section baking manner, the baking temperature is controlled, so that the dried fruit cake can maintain nutrition of fruitsand can be preserved for more than 30 days under the condition that a preservative is not added.
Owner:元谋县大春食品有限责任公司
Selenium-rich fruit-and-vegetable essence slice with liver protecting function
The invention relates to a selenium-rich fruit-and-vegetable essence slice with a liver protecting function. The selenium-rich fruit-and-vegetable essence slice is prepared from the following raw materials by mass: 0.01 to 0.03% of plant selenoprotein, 12 to 16% of silybin extract, 25 to 29% of Radix Astragali extract, 19 to 23% of cucumber extract, 13 to 18% of wolfberry extract and 19 to 24% of selenium-rich green tea extract. Thus, the prepared slice is free of any antiseptic and prepared from extract of purely natural plants, protects the liver, supplements nutrients, lays a foundation for application of the slice in liver protection and daily maintenance, has no side-effect and adverse reaction and is cheap; a preparation method for the slice is simple and easily practicable; and through usage of modern preparation technology and an advanced quality control method, the prepared slice is safe and stable and has controllable quality.
Owner:恩施硒谷科技股份有限公司
A technology for high-yield interplanting of selenium-enriched fruits and vegetables
ActiveCN104686162BIncrease selenium contentEffective absorptionFertilising methodsLeaf crop cultivationRich fruit cakeIntercropping
The invention relates to a selenium-enriched fruit and vegetable high-yield interplanting technology for jointly planting osmunda and loquat in hillside woodland. The technology includes the following steps of hillside woodland transformation with improved soil containing organic selenium, planting osmunda and loquat, pruning and fertilizing loquat, cultivating osmunda seedlings as well as fertilizing, irrigating and cultivating osmunda. By means of the technical scheme of the selenium-enriched fruit and vegetable high-yield interplanting technology, the yield and the quality of osmunda can be improved significantly, the osmunda can be harvested each year after the third year, the yield of the interplanted loquat is high, the loquat and the osmunda are high in selenium content, and the economic efficiency of agriculture is improved.
Owner:蚌埠弘景科技有限公司
A method for improving and planting selenium-enriched vegetables and fruits on sloping land
ActiveCN104705058BIncrease productionImprove qualityCultivating equipmentsSoil-working methodsRich fruit cakeSeedling
The invention relates to a method for improving sloping field and planting selenium-rich vegetables and fruits. The method is used for planting osmunda japonica thumbs in the mountain slope forest land. The method includes the steps that improved soil rich in organic selenium is used for improving the mountain slope forest land, Samut, the osmunda japonica thumbs and fig trees are planted, the Samut and the fig trees are trimmed, osmunda japonica thumb seedlings are cultivated, the osmunda japonica thumbs are fertilized, irrigated and cultivated, and ryegrass seeds are sown. Due to the technical scheme, the yield and the quality of the osmunda japonica thumbs can be remarkably improved, the osmunda japonica thumbs can be picked every year after the osmunda japonica thumbs are planted for three years, the yield of single fig trees is far higher than that of fig trees which are traditionally planted independently in a large scale, and the content of selenium in the osmunda japonica thumbs and figs is high.
Owner:广州火旺火品牌管理有限公司
Drying method of starch-rich fruit and vegetable chips
ActiveCN105767138BFully maintain the appearance qualityRetain nutrientsFruits/vegetable preservation by dehydrationMicrowaveRich fruit cake
Owner:漳州福友食品有限公司
Red date and preserved fruit cake and preparation method thereof
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.
Owner:杨忠秀
Selenium-rich fruit and vegetable effervescent tablet and preparation method thereof
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.
Owner:北京硒哥硒生物科技有限公司
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