CN105010704A - Low-sugar composite hawthorn fruit and vegetable cake and making method thereof - Google Patents
Low-sugar composite hawthorn fruit and vegetable cake and making method thereof Download PDFInfo
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- CN105010704A CN105010704A CN201510502835.1A CN201510502835A CN105010704A CN 105010704 A CN105010704 A CN 105010704A CN 201510502835 A CN201510502835 A CN 201510502835A CN 105010704 A CN105010704 A CN 105010704A
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a low-sugar composite hawthorn fruit and vegetable cake and a making method thereof. The composite hawthorn fruit and vegetable cake is made by conducting raw material cleaning, pulping, blending, concentrating, condensation, forming and packaging on fruits, vegetables, white granulated sugar, a gelling agent, a sweetener and a water activity lowering agent, the content of solubility solid matter is 20%-32%, the content of total sugar mass is 35.2%-43.4%, and water activity is 0.53-0.62. According to the low-sugar composite hawthorn fruit and vegetable cake and the making method thereof, the fruits and the vegetables which have similar colors and good processing stability are taken as the raw materials, sugar and acid substances in the raw materials are fully utilized, the additive amount of the sugar is reduced, preservation requirements of products are met by adopting a method for reducing the water activity, pigment and preservative are not added into the made fruit and vegetable cake, product varieties and nutritional components are enriched, requirements of people for pursuing low-sugar and natural diets are met, and the low-sugar composite hawthorn fruit and vegetable cake is suitable for all kinds of people to eat. According to the low-sugar composite hawthorn fruit and vegetable cake and the making method thereof, the technology is simple, the cost is low, the pollution does not exist, and the industrial production is easy.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of low sugar compound hawthorn cake made of fruits and vegetables and preparation method thereof.
Background technology
Cake made of fruits and vegetables is a kind of leisure food made through methods such as pulling an oar, allocate, be concentrated, shaping by fruits and vegetables, wherein common haw jelly is one of Representative Cultivars in China's candied fruit, with haw juice, white sugar and agar etc. for primary raw material is made, smooth in taste is fine and smooth, the sweet micro-acid of taste, have and disappear long-pending, change food therapy value that is stagnant, the row stasis of blood.Haw jelly is produced by traditional handicraft mostly, in order to obtain the keeping quality of good gel state and prolongation product during production, its sugar content is general all up to 65%-75%, it is typical high sugar prod, but high sugar food is unfavorable for that people's is healthy, more and more can not adapt to current food consumers to food " three is low " the i.e. requirement of low sugar, low-heat, low fat, therefore the consumer group is in downward trend year by year, and consumption figure also declines increasingly.The shelf-life of the haw jelly based food of high sugar generally can reach 6 months, and reason is that microbial growth is suppressed under the hyperosmosis of sugar, and also often can add conventional anticorrisive agent in process of production.Low sugar fruit and vegetable product is low due to sugared content, easily ruins, and must assist with measures such as other anticorrosion, preservations, very easily cause the anticorrisive agent of some product or residual sulfur content to exceed standard.
Water activity (Aw) refers to the state that in food, moisture exists, i.e. moisture and food combination degree (free degree), and water activity value is higher, and combination degree is lower; Water activity value is lower, and combination degree is higher.The size of water activity is one of the key factor affecting growth of microorganism, breeding, the safe keeping quality of food and water activity closely bound up, microorganism has self MIN water activity, if the water activity in food is lower than this value, microbial growth will be suppressed to breed.Conventional water activity depressant comprises salt, polyalcohols and organic solution, but application in cake made of fruits and vegetables is also rarely found.
Hawthorn is rich in multivitamin, organic acid, flavonoids and mineral matter etc., have that long-pendingization that disappear is stagnant, convergence only dysentery, the effect such as activate blood circulation and disperse blood clots, and also has the function of significant hemangiectasis and step-down, adjusting blood lipid and cholesterol level.Pectin content in hawthorn is high, is applicable to making haw jelly, but acid content is wherein also higher.Red date is Rhamnaceae jujube ripening fruits, nutritious, containing the several physiological active substances such as red jujube polysaccharide, rutin, vitamin C, saponin, cAMP, cGMP, have and strengthen immunity of organisms, anti-oxidant, invigorating the spleen, reducing blood lipid, tune blood pressure, relax the effects such as artery sclerosis, but sugared content is higher in red date, content more than 20% in fresh jujube, in dry jujube more than 60%.Pumpkin is the plant of Curcurbitaceae, Cucurbita, nutritious, containing abundant cobalt, ranks first, can participate in Cobastab in human body in all kinds of vegetables containing cobalt amount
12synthesis, to preventing and treating diabetes, reduce blood sugar have special curative effect.The main nutrient composition of carrot is carotenoid, also has important medical value, can play pre-anti-cancer, flu, angiocardiopathy, constipation, and the function such as enhance metabolism, always well received.
At present, the relevant patent process such as published compound haw jelly or low sugar haw jelly is not all to the combination of hawthorn, red date, several materials that pumpkin is close with carrot color, mostly be single haw jelly, rare take fruits and vegetables as the low sugar compound fruit and vegetable cake of raw material, but does not also add anticorrisive agent and pigment or by reducing the method that water activity extends the shelf life.Low sugar compound hawthorn cake made of fruits and vegetables achieves the complementation of Different Nutrition composition and the cooperation of local flavor, make full use of the acid in carbohydrate and hawthorn in the raw material such as red date, pumpkin, suitable proportioning, does not need additionally to add pigment, also can reduce sugar addition, have complementary advantages, nutritious.In production process, by reducing the method for water activity, reach the requirement of shelf life of products.
Summary of the invention
The object of the invention is to be to provide a kind of low sugar compound hawthorn cake made of fruits and vegetables and preparation method thereof, the yellow close with color or the red date of redness, hawthorn, carrot and pumpkin are raw material, make full use of the acid in carbohydrate and hawthorn in the raw materials such as red date, suitable proportioning, reduce the addition of sugar, reduce product sugar content.
Product of the present invention does not add pigment and anticorrisive agent, suitably add water activity depressant simultaneously, reduce product moisture activity, both improve the utilization rate of raw material, enriched the kind of fruitcake, also meeting people pursues low sugar, natural dietary requirements simultaneously, is applicable to all kinds of crowd and eats.
The technical scheme that the present invention takes is as follows:
A kind of low sugar compound hawthorn cake made of fruits and vegetables is by hawthorn, red date, pumpkin, carrot, white granulated sugar, gelling agent, sweetener, water activity depressant forms, clean through raw material, making beating, allotment, concentrated, condensation, shaping, pack and make, calculate by quality and 100%, hawthorn slurry mass content is 35% ~ 55%, red date slurry mass content is 10% ~ 35%, crushed pumpkin mass content is 3% ~ 15%, carrot paste mass content is 3% ~ 15%, White Sugar Quality content is 15% ~ 28%, sweetener mass content is 3% ~ 6%, gelling agent mass content is 2% ~ 4%, water activity depressant mass content is 1.5% ~ 3.0%, all the other compositions are water.
After tested, above-mentioned low sugar compound hawthorn cake made of fruits and vegetables, soluble solid mass content 20% ~ 32%, total reducing sugar mass content is 35.2% ~ 43.4%, total acid mass content is 1.5% ~ 2.9%, moisture 25.1% ~ 34.6%, water activity 0.53 ~ 0.62, the vacuum packaging normal temperature lower shelf-life can reach 6 months.
Low sugar compound hawthorn cake made of fruits and vegetables, described gel is agar, and sweetener is xylitol, and water activity depressant is one or more in sodium lactate, glycerine, sodium chloride.
A preparation method for low sugar compound hawthorn cake made of fruits and vegetables, its step is as follows:
(1) pretreatment of raw material: fresh hawthorn, carrot are chosen and select rear cleaning, red date first cleans with semi-automatic stoner stoning again, and pumpkin is first removed the peel and cleaned;
(2) pull an oar: the hawthorn after cleaning is added the clear water of 1 ~ 2 times of quality with in automatic stoning beater, break into hawthorn slurry for subsequent use, red date, carrot and pumpkin are poured in beater respectively, pull an oar after adding the clear water mixing of 1 ~ 2 times of fruits and vegetables quality, obtain red date slurry, carrot paste and crushed pumpkin respectively for subsequent use;
(3) allocate: will the fruit, vegetable juice that obtain in (2) respectively by 35 ~ 55 parts, hawthorn slurry, red date starch 10 ~ 35 parts, carrot paste 3 ~ 15 parts, crushed pumpkin 3 ~ 15 parts, 10 ~ 25 parts, water, mixing is placed in colloid mill and grinds 2 ~ 5min, add the white granulated sugar of slurries quality 15% ~ 28%, obtain slurry mixture;
(4) concentrated: by the slurry mixture of step (3) under 90 ~ 100 DEG C of conditions, stir infusion 15 ~ 35min, then the gelling agent of infusion product quality 2% ~ 4% and the sweetener of 3% ~ 6% is added, stir, add the water activity depressant of infusion product quality 1.5% ~ 3.0% again, continue infusion to soluble solid content 50% ~ 60%;
(5) condensation, shaping: the soft cake after concentrated is poured in stainless steel pallet, and pave, condensation is shaping;
(6) cutting, packaging: the disinfection controlling packing shop, is cut into bulk by the hawthorn cake made of fruits and vegetables after shaping, puts into polybag and vacuumize packaging, thus obtain low sugar compound hawthorn cake made of fruits and vegetables of the present invention.
The present invention compared with prior art has the following advantages:
(1) the present invention selects color close and the metastable hawthorn of process, red date, pumpkin and carrot 4 kinds of fruits and vegetables compositions, not only enrich the nutritional labeling of cake made of fruits and vegetables, and make full use of carbohydrate and acid in raw material, suitable proportion, decrease the addition of sugar.
(2) do not add any pigment and anticorrisive agent in manufacturing process of the present invention, meet the demand that people pursue wholefood.
(3) the present invention with the addition of water activity depressant, reduces water activity, utilizes vacuum packaging simultaneously, reaches the requirement of 6 months shelf-lifves of product.
Detailed description of the invention
Further describe the present invention by following specific embodiment, but be not limited to this, in the scope that can limit in the claims in the present invention, carry out various change.
Embodiment 1: low sugar compound hawthorn cake made of fruits and vegetables
(1) pretreatment of raw material: fresh hawthorn, carrot are chosen and select rear cleaning, red date first cleans with semi-automatic stoner stoning again, and pumpkin is first removed the peel and cleaned;
(2) pull an oar: the hawthorn after cleaning is added the clear water of 1.2 times of quality with in automatic stoning beater, break into hawthorn slurry for subsequent use, red date, carrot and pumpkin are poured in beater respectively, pull an oar after adding the clear water mixing of 1.5 times of fruits and vegetables quality, obtain red date slurry, carrot paste and crushed pumpkin respectively for subsequent use;
(3) allocate: by the fruit, vegetable juice obtained in step (2) respectively by hawthorn starch 55 parts, red date starch 15 parts, carrot paste 5 parts, crushed pumpkin 5 parts, the mixing of 20 parts, water, be placed in colloid mill and grind 4min, add the white granulated sugar of slurries quality 25%, obtain slurry mixture;
(4) concentrated: the slurry mixture of step (3) is stirred infusion 25min under 95 DEG C of conditions, then the gelling agent of infusion product quality 2% and the sweetener of 4% is added, stir, add the water activity depressant of infusion product quality 3% sodium lactate, 2.2% glycerine, 1.5% sodium chloride again, continue infusion to soluble solid content 55%;
(5) condensation, shaping: the soft cake after concentrated is poured in stainless steel pallet, and pave, condensation is shaping;
(6) cutting, packaging: the disinfection controlling packing shop, is cut into bulk by the hawthorn cake made of fruits and vegetables after shaping, puts into polybag and vacuumize packaging, thus obtain low sugar compound hawthorn cake made of fruits and vegetables of the present invention.
By aforesaid operations step gained hawthorn compound fruit and vegetable cake finished product, color and luster is orange red, has natural hawthorn, the local flavor of red date, sour and sweet palatability.Record soluble solid by refractometer method and reach 22%, record total reducing sugar mass content by Phenol-sulphate acid method and reach 38.4%, acid-base neutralization method is adopted to carry out titration determination total acid mass content 2.9%, admeasuring apparatus for measuring moisture content of substance measures water activity 0.62, corneometer records biodiversity content 32%, can preserve 6 months under vacuum packaging normal temperature.
Embodiment 2: low sugar compound hawthorn cake made of fruits and vegetables
(1) pretreatment of raw material: fresh hawthorn, carrot are chosen and select rear cleaning, red date first cleans with semi-automatic stoner stoning again, and pumpkin is first removed the peel and cleaned;
(2) pull an oar: the hawthorn after cleaning is added the clear water of 1.3 times of quality with in automatic stoning beater, break into hawthorn slurry for subsequent use, red date, carrot and pumpkin are poured in beater respectively, pull an oar after adding the clear water mixing of 1.0 times of fruits and vegetables quality, obtain red date slurry, carrot paste and crushed pumpkin respectively for subsequent use;
(3) allocate: by the fruit, vegetable juice obtained in step (2) respectively by hawthorn starch 50 parts, red date starch 20 parts, carrot paste 7 parts, crushed pumpkin 7 parts, the mixing of 16 parts, water, be placed in colloid mill and grind 4min, add the white granulated sugar of slurries quality 28%, obtain slurry mixture;
(4) concentrated: the slurry mixture of step (3) is stirred infusion 30min under 90 DEG C of conditions, then the gelling agent of infusion product quality 3% and the sweetener of 3% is added, stir, add the water activity depressant of infusion product quality 2% sodium lactate, 2.8% glycerine again, continue infusion to soluble solid content 58%;
(5) condensation, shaping: the soft cake after concentrated is poured in stainless steel pallet, and pave, condensation is shaping;
(6) cutting, packaging: the disinfection controlling packing shop, is cut into bulk by the hawthorn cake made of fruits and vegetables after shaping, puts into polybag and vacuumize packaging, thus obtain low sugar compound hawthorn cake made of fruits and vegetables of the present invention.
By aforesaid operations step gained hawthorn compound fruit and vegetable cake finished product, color and luster is orange red, has natural hawthorn, the local flavor of red date, sour and sweet palatability.Record soluble solid by refractometer method and reach 24%, record total reducing sugar mass content by Phenol-sulphate acid method and reach 41.1%, acid-base neutralization method is adopted to carry out titration determination total acid mass content 2.7%, admeasuring apparatus for measuring moisture content of substance measures water activity 0.6, corneometer records biodiversity content 31%, can preserve 6 months under vacuum packaging normal temperature.
Claims (4)
1. a low sugar compound hawthorn cake made of fruits and vegetables, it is characterized in that: a kind of low sugar compound hawthorn cake made of fruits and vegetables is by hawthorn, red date, carrot, white granulated sugar, gelling agent, sweetener, water activity depressant forms, clean through raw material, making beating, allotment, concentrated, condensation, shaping, pack and make, calculate by quality and 100%, hawthorn slurry mass content is 35% ~ 55%, red date slurry mass content is 10% ~ 35%, crushed pumpkin mass content is 3% ~ 15%, carrot paste mass content is 3% ~ 15%, White Sugar Quality content is 15% ~ 28%, sweetener mass content is 3% ~ 6%, gelling agent mass content is 2% ~ 4%, water activity depressant mass content is 1.5% ~ 3.0%, all the other compositions are water.
2. a kind of low sugar compound hawthorn cake made of fruits and vegetables as claimed in claim 1, it is characterized in that: soluble solid mass content 20% ~ 32%, total reducing sugar mass content 35.2% ~ 43.4%, total acid mass content 1.5% ~ 2.9%, moisture 25.1% ~ 34.6%, water activity 0.53 ~ 0.62.
3. a kind of low sugar compound hawthorn cake made of fruits and vegetables as claimed in claim 1, it is characterized in that: gel is agar, sweetener is xylitol, and water activity depressant is one or more in sodium lactate, glycerine, sodium chloride.
4. a preparation method for low sugar compound hawthorn cake made of fruits and vegetables according to claim 1, its step is as follows:
(1) pretreatment of raw material: fresh hawthorn, carrot are chosen and select rear cleaning, red date first cleans with semi-automatic stoner stoning again, and pumpkin is first removed the peel and cleaned;
(2) pull an oar: the hawthorn after cleaning is added the clear water of 1 ~ 2 times of quality with in automatic stoning beater, break into hawthorn slurry for subsequent use, red date, carrot and pumpkin are poured in beater respectively, pull an oar after adding the clear water mixing of 1 ~ 2 times of fruits and vegetables quality, obtain red date slurry, carrot paste and crushed pumpkin respectively for subsequent use;
(3) allocate: by the fruit, vegetable juice that obtains in step (2) respectively by 35 ~ 55 parts, hawthorn slurry, 10 ~ 35 parts, red date slurry, carrot paste 3 ~ 15 parts, crushed pumpkin 3 ~ 15 parts, the mixing of 10 ~ 25 parts, water, be placed in colloid mill grinding 2 ~ 5min, add the white granulated sugar of slurries quality 15% ~ 28%, obtain slurry mixture;
(4) concentrated: the slurry mixture of step (3) is stirred infusion 15 ~ 35min under 90 ~ 100 DEG C of conditions, then the gelling agent of infusion product quality 2% ~ 4% and the sweetener of 3% ~ 6% is added, stir, add the water activity depressant of infusion product quality 1.5% ~ 3.0% again, continue infusion to soluble solid content 50% ~ 60%;
(5) condensation, shaping: the soft cake after concentrated is poured in stainless steel pallet, and pave, condensation is shaping;
(6) cutting, packaging: the disinfection controlling packing shop, is cut into bulk by the hawthorn cake made of fruits and vegetables after shaping, puts into polybag and vacuumize packaging, thus obtain low sugar compound hawthorn cake made of fruits and vegetables of the present invention.
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| CN201510502835.1A CN105010704A (en) | 2015-08-13 | 2015-08-13 | Low-sugar composite hawthorn fruit and vegetable cake and making method thereof |
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| CN201510502835.1A CN105010704A (en) | 2015-08-13 | 2015-08-13 | Low-sugar composite hawthorn fruit and vegetable cake and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463514A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube mud cake slice and its production technology |
| CN109463515A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube walnut paste cake slice and its production technology |
| CN110214915A (en) * | 2019-07-11 | 2019-09-10 | 沈阳市山山伟业食品有限公司 | A kind of preparation process of cool humid zone and the compound fruitcake composition of hawthorn |
| WO2020191620A1 (en) * | 2019-03-26 | 2020-10-01 | Shandong Benzhen Cosmetics Co., Ltd | Personal care compositions and uses thereof |
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| JP3114017B1 (en) * | 1999-09-21 | 2000-12-04 | 大塚薬品工業株式会社 | Analgesic health supplements |
| CN103859318A (en) * | 2014-03-24 | 2014-06-18 | 天津农学院 | Sugar-reduced red jujube haw slices |
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2015
- 2015-08-13 CN CN201510502835.1A patent/CN105010704A/en active Pending
Patent Citations (3)
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| JP3114017B1 (en) * | 1999-09-21 | 2000-12-04 | 大塚薬品工業株式会社 | Analgesic health supplements |
| CN103859318A (en) * | 2014-03-24 | 2014-06-18 | 天津农学院 | Sugar-reduced red jujube haw slices |
| CN104304611A (en) * | 2014-09-29 | 2015-01-28 | 陈国勇 | Health hawthorn cake and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463514A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube mud cake slice and its production technology |
| CN109463515A (en) * | 2018-10-30 | 2019-03-15 | 冯晋 | A kind of Hawthorn red jujube walnut paste cake slice and its production technology |
| WO2020191620A1 (en) * | 2019-03-26 | 2020-10-01 | Shandong Benzhen Cosmetics Co., Ltd | Personal care compositions and uses thereof |
| CN110214915A (en) * | 2019-07-11 | 2019-09-10 | 沈阳市山山伟业食品有限公司 | A kind of preparation process of cool humid zone and the compound fruitcake composition of hawthorn |
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Application publication date: 20151104 |