CN107811236A - A kind of low sugar cake made of fruits and vegetables and preparation method thereof - Google Patents
A kind of low sugar cake made of fruits and vegetables and preparation method thereof Download PDFInfo
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- CN107811236A CN107811236A CN201710946475.3A CN201710946475A CN107811236A CN 107811236 A CN107811236 A CN 107811236A CN 201710946475 A CN201710946475 A CN 201710946475A CN 107811236 A CN107811236 A CN 107811236A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of low sugar cake made of fruits and vegetables and preparation method thereof, and the low sugar cake made of fruits and vegetables is mainly as made by the raw material of following parts by weight：25 50 parts of fruit, vegetable juice, fruit, vegetable juice drain 0 10 parts of thing, 3 20 parts of white granulated sugar, 25 50 parts of water, 0.4 2 parts of food thickening agent, 0.05 0.3 parts of citric acid, 0.05 0.2 parts of sodium citrate, 0.02 0.2 parts of potassium chloride, 0.05 0.1 parts of essence for food, 0.5 2 parts of converted starch, 0.5 1 parts of calcium lactate.It is low sugar cake made of fruits and vegetables unique flavor that the present invention is prepared, in good taste, there is the fiber sense of fruits and vegetables tissue and pulp, colloid is soft, and the excellent uniqueness of mouthfeel has obvious granular sensation；Not only containing abundant dietary fiber, morphologically close to traditional cake made of fruits and vegetables, while sugared content is greatly lowered.The preparation method of the present invention, cost is low, and technique is simple, reduces product nutrient component damages, has wide market prospects.
Description
Technical field
The invention belongs to technical field of food production, more particularly to a kind of low sugar cake made of fruits and vegetables and preparation method thereof.
Background technology
Traditional cake made of fruits and vegetables is answered by raw-food materials such as natural fruit, foodstuff glue, fruit juice, sweetener, acid, essence pigments
With into, rich in the nutrition such as the intrinsic abundant flavones of fruit, pectin, vitamin C, organic acid, amino acid, calcium, iron, zinc into
Point.The particularity of cause and effect glue gel mechanism.Need high sugar, peracid, high pectin content promote pectin gel effect, it is ensured that cake shape mouth
Sense, high sugar is unfavorable for diabetes patient, adiposis patient and mid-aged population, children eat, and peracid causes product to be subjected to colony's drop
Low, nutrition NRV values are excessively uneven, while process has the infusion of long-time high temperature, a high temperature drying, vitamins nutrition into
Divide loss big, reduce the purchase intention for pursuing healthy leisure consumer.Simultaneously traditional cake made of fruits and vegetables drying and technology of the package pair
Hygienic requirements is higher, easy secondary pollution, improves production cost.
The content of the invention
Goal of the invention：The problem of existing for prior art, the present invention provide a kind of low sugar cake made of fruits and vegetables, the cake made of fruits and vegetables, tool
There is the fiber sense of fruits and vegetables tissue, colloid is soft, has the unique taste, sugar content is low, and its sugar content matches with satiety, meets existing people
Health requirements, open up the new model of cake made of fruits and vegetables product, there are wide market prospects.
The present invention also provides the preparation method of low sugar cake made of fruits and vegetables.
Technical scheme：To achieve these goals, a kind of low sugar cake made of fruits and vegetables as described herein, mainly by following parts by weight
Raw material made by：Fruit, vegetable juice 25-50 parts, fruit, vegetable juice drain thing 0-10 parts, white granulated sugar 3-20 parts, water 25-50 parts, food thickening
Agent 0.4-2 parts, citric acid 0.05-0.3 parts, sodium citrate 0.05-0.2 parts, potassium chloride 0.02-0.2 parts, essence for food
0.05-0.1 parts, converted starch 0.5-2 parts, calcium lactate 0.5-1 parts.
Wherein, in the food thickening agent, it is 30-50 parts carragheen, 20-50 parts that the food thickening agent, which includes parts by weight,
Konjac glucomannan, 10-20 parts locust bean gum and 10-80 part sodium alginates.
Preferably, described low sugar cake made of fruits and vegetables is mainly as made by the raw material of following parts by weight：Fruit, vegetable juice 38-39 parts,
Fruit, vegetable juice drains thing 5-6 parts, white granulated sugar 11.5-12 parts, water 35.06-40 parts, carragheen 0.3-0.4 parts, konjac glucomannan 0.2-0.3
Part, locust bean gum 0.1-0.2 parts, citric acid 0.15-0.3 parts, sodium citrate 0.06-0.07 parts, potassium chloride 0.06-0.07 parts；
Essence for food 0.05-0.75 parts, converted starch 1-1.25 parts, calcium lactate 0.75-0.8 parts, sodium alginate 0.1-0.75 parts.
Further, the raw material is 0.2-0.4 part sodium cellulosates also including parts by weight.
Most preferably, described low sugar cake made of fruits and vegetables is mainly as made by the raw material of following parts by weight：38 parts of fruit, vegetable juice, fruits and vegetables
Slurry drains 5 parts of thing, 11.5 parts of white granulated sugar, 0.3 part of carragheen, 0.2 part of konjac glucomannan, 0.2 part of locust bean gum, sodium alginate 0.75
Part, 0.2 part of sodium cellulosate, 0.15 part of citric acid, 0.06 part of sodium citrate, 0.06 part of potassium chloride；35.06 parts of water；Food is fragrant
0.075 part of essence；1 part of converted starch, 0.75 part of calcium lactate.
Wherein, the converted starch includes one kind or several in phosphate ester starch, acetate starch and hydroxypropul starch
Kind.
The fruit, vegetable juice can be that fruit, vegetable juice made of fresh fruit of vegetables can also be the fruit and vegetable product being processed further, such as
With etc. the one or more of the inspissated juices of parts by weight, pulp or Vegetable powder replace.
The thing that drains is crude fibre caused by fruit, vegetable juice processing after fresh fruit of vegetables polishing or the filter after fruit, vegetable juice filtering
Dry.
The preparation method of low sugar cake made of fruits and vegetables of the present invention, comprises the following steps：
(1) pre-treatment：Fresh fruits and vegetables is selected, cleans, drains；Grind and be beaten to obtain fruit, vegetable juice, part fruit, vegetable juice
Filter fruits and vegetables drain thing, remaining fruit juice is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, then converted starch cold water mix is equal
It is even, it is added to the water, stirs and be heated slowly to 85-90 DEG C, constant temperature 5-8 minutes, add fruit, vegetable juice and fruit, vegetable juice drains thing；
(3) allocate：White granulated sugar, citric acid, sodium citrate, potassium chloride, essence for food, calcium lactate is continuously added to be adjusted
Match somebody with somebody, 85-90 DEG C of insulation 3-5 minute, allocated；
(4) fill：Deployed mixing slurry is added in container, sealed；
(5) sterilization drying：The container of sealing is sterilized and dries to obtain finished product again.
If containing sodium cellulosate in raw material, sodium cellulosate is being added in step (3), allocated together.
Wherein, for the container of sealing is immersed into 85-100 DEG C of water, central temperature reaches for step (5) sterilization
81-85 DEG C, kept for more than 3 minutes.
Wherein, the finished product described in the step (5) is low sugar cake made of fruits and vegetables.In the present invention all raw materials be all by it is commercially available can
.
The present invention's provides a kind of low sugar cake made of fruits and vegetables and preparation method thereof, drains thing by fresh fruit vegetable, fruits and vegetables, food increases
The scientific and reasonable compounding and manufacture craft of thick dose of (instant food glue), converted starch, sweetener, acid etc., manufactured cake made of fruits and vegetables,
Fiber sense with fruits and vegetables tissue and pulp, colloid is soft, has the unique taste, sugar content is low.The wherein food thickening agent such as carragheen,
The selection of especially sodium alginate or sodium cellulosate is to ensure the soft critical materials for playing mouthfeel of cake made of fruits and vegetables, fruit, vegetable juice and fruit, vegetable juice
Drain the key factor that the comprehensive function that the proportioning on thing matches with carragheen and modified starch is the fiber mouthfeel for ensureing fruit.
The addition sequence that fresh fruit and vegetable pulping and fruit, vegetable juice and fruit, vegetable juice drain all kinds of raw materials such as thing simultaneously is the critical process for ensureing mouthfeel.
This product uses the seaweeds such as carragheen, sodium alginate extraction glue, and the plant extract glue such as konjaku, locust bean simultaneously
Low content gel characteristic.Gel can be promoted without using high sugared peracid, mouthfeel is allocated, also contain sugar without using xylitol to reduce
Amount；Simply use a small amount of white granulated sugar to can reach excellent mouthfeel, while also avoided all causing cost using xylitol
Too high and mouthfeel is poor, and sugar content reduces amplitude up to more than 65%, meet current consumption compared with high sugared peracid tradition cake made of fruits and vegetables
Person pursues the natural demand of health.
Beneficial effect：Compared with prior art, the invention has the advantages that：
It is low sugar cake made of fruits and vegetables unique flavor that the present invention is prepared, in good taste；Fiber sense with fruits and vegetables tissue and pulp,
Colloid is soft, and excellent uniqueness of mouthfeel has an obvious granular sensation, closer real fruits and vegetables and pulp in mouthfeel；Not only containing abundant
Dietary fiber, morphologically close to traditional cake made of fruits and vegetables, while sugared content is greatly lowered.
The preparation method of the present invention, cost is low, and technique is simple, by pre-packaged rear process for sterilizing, reduces the secondary dirt of product
Contaminate risk；Using high temperature method, packaged semi-finished product are sterilized, reduce product nutrient component damages, are had
There are wide market prospects.
Embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
Apple honey peach purple potato cake
Component：
30 parts of apple pulp, apple pulp drain 5 parts of thing, 5 parts of peach juice, 3 parts of purple sweet potato powder, 11.5 parts of white granulated sugar, carragheen
0.3 part, 0.2 part of konjac glucomannan, 0.2 part of locust bean gum, 0.15 part of citric acid, 0.06 part of sodium citrate, 0.06 part of potassium chloride, water
35.06 parts, 0.075 part of essence for food, 1 part of hydroxypropul starch, 0.75 part of sodium alginate, 0.2 part of sodium cellulosate, calcium lactate
0.75 part.
Preparation method：
(1) pre-treatment：Fresh apple is selected, cleans, drains；Grind and be beaten to obtain fruit, vegetable juice, take a part of fruit, vegetable juice mistake
Filter fruits and vegetables drain thing, then fetch water honey peach juice and purple sweet potato powder it is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, converted starch cold water mix is uniform
, it is added to the water；Stirring 3 minutes, 10 minutes are stood, stirring is heated rapidly to 85-90 DEG C, is heated slowly to 95 DEG C, perseverance
Warm 5-8 minutes；Apple pulp, apple pulp are drained into thing, peach juice and purple sweet potato powder to be incubated to 65 DEG C, the well-done colloid of addition
In；
(3) allocate：Continuously add white granulated sugar, citric acid, sodium citrate, potassium chloride, calcium lactate, essence for food, fiber
Plain sodium is allocated；
(4) fill：Deployed mixing slurry is added in plastic cup with plunger type device for filling, sealed；
(5) sterilization drying：The container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, keeps
Sterilized within more than 3 minutes, then 35-55 DEG C in dryer, hot-air seasoning drying in 5 minutes obtains finished product.
Embodiment 2
Apple holy girl's fruitcake
Component：
20 parts of apple pulp, apple pulp drain 6 parts of thing, 5 parts of holy girl's pulp, 12 parts of white granulated sugar, 0.35 part of carragheen, konjac glucomannan
0.3 part, 0.15 part of locust bean gum, 0.05 part of citric acid, 0.05 part of sodium citrate, 0.02 part of potassium chloride, essence for food 0.05
Part, 0.4 part of acetate starch, 0.1 part of phosphate ester starch, 25 parts of water, 0.1 part of sodium alginate, 0.5 part of calcium lactate.
Preparation method：
(1) pre-treatment：Fresh apple, cherry tomato are selected, cleans, drains；Grind and be beaten to obtain fruit, vegetable juice, take a part of apple
Pulp filter fruits and vegetables drain thing, remaining pulp is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, converted starch cold water mix is uniform
, it is added to the water；Stirring is heated rapidly to 85-90 DEG C, is heated slowly to 95 DEG C, constant temperature 5-8 minutes；By apple pulp, apple
Pulp drains thing, holy girl's pulp is incubated to 65 DEG C, in the well-done colloid of addition；
(3) allocate：Continuously add the compositions such as white granulated sugar, citric acid, sodium citrate, potassium chloride, calcium lactate, essence for food
Allocated；
(4) fill：Deployed mixing slurry is added in plastic cup with plunger type device for filling, sealed；
(5) sterilization drying：The container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, keeps
Sterilized within more than 3 minutes, then 35-55 DEG C in dryer, hot-air seasoning drying in 5 minutes obtains finished product.
Embodiment 3
Hawthorn pyrus nivalis water chestnut cake
Component：
25 parts of hawthorn slurry, 4 parts of pyrus nivalis slurry, 10 parts of water chestnut starch, 3 parts of white granulated sugar, 0.4 part of carragheen, 0.4 part of konjac glucomannan；Thorn
0.1 part of locust bean gum, 0.2 part of citric acid, 0.07 part of sodium citrate, 0.07 part of potassium chloride, 40 parts of water, 0.1 part of essence for food, phosphorus
1.25 parts of acid esters starch, 0.4 part of sodium alginate, 0.4 part of sodium cellulosate, 0.8 part of calcium lactate.In this component because haw products because
Pectin content is high, and pectin can agglomerating aggregation, it is not necessary to adds and drains thing.
Preparation method：
(1) pre-treatment：Fresh hawthorn, pyrus nivalis are selected, is cleaned, is enucleated, drains；Grind and be beaten to obtain fruit, vegetable juice；Horse is taken again
Hoof powder is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, converted starch cold water mix is uniform
, it is added to the water；Stirring 3 minutes, 10 minutes are stood, stirring is heated rapidly to 85-90 DEG C, is heated slowly to 95 DEG C, perseverance
Warm 5-8 minutes；Hawthorn is starched, pyrus nivalis slurry and water chestnut starch are incubated to 65 DEG C, in the well-done colloid of addition；
(3) allocate：Continuously add white granulated sugar, citric acid, sodium citrate, potassium chloride, calcium lactate, essence for food, fiber
Plain sodium is allocated；
(4) fill：Deployed mixing slurry is added in plastic cup with plunger type device for filling, sealed；
(5) sterilization drying：The container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, keeps
Sterilized within more than 3 minutes, 35-55 DEG C in dryer, hot-air seasoning drying in 5 minutes obtains finished product.
Embodiment 4
Chinese grooseberry holy girl's fruitcake
Component：
Unusual 40 parts of pulp, 10 parts of holy girl's pulp, unusual pulp drain 10 parts of thing, 20 parts of white granulated sugar, 0.5 part of carragheen,
0.5 part of konjac glucomannan, 0.1 part of locust bean gum, 0.3 part of citric acid, 0.2 part of sodium citrate, 0.2 part of potassium chloride, 50 parts of water, food are used
0.05 part of essence, 2 parts of phosphate ester starch, 0.8 part of sodium alginate, 1 part of calcium lactate.This prescription pectin content is low, and acidity is relatively low.
Preparation method：
(1) pre-treatment：Fresh Chinese grooseberry and cherry tomato are selected, cleans, drains；Grind and be beaten to obtain fruit, vegetable juice, take one
Point unusual pulp filter fruits and vegetables drain thing, remaining pulp is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, converted starch cold water mix is uniform
, it is added to the water；Stirring is heated rapidly to 85-90 DEG C, is heated slowly to 95 DEG C, constant temperature 5-8 minutes；By unusual pulp,
Unusual pulp drains thing, holy girl's pulp is incubated to 65 DEG C, in the well-done colloid of addition；
(3) allocate：Continuously add white granulated sugar, citric acid, sodium citrate, potassium chloride, calcium lactate, essence for food, fiber
Plain sodium is allocated；
(4) fill：Deployed mixing slurry is added in plastic cup with plunger type device for filling, sealed；
(5) sterilization drying：The container of sealing is immersed into 85-100 DEG C of water, central temperature reaches 81-85 DEG C, keeps
Sterilized within more than 3 minutes, then 35-55 DEG C in dryer, hot-air seasoning drying in 5 minutes obtains finished product.
Test example 1
To the flavor of cake made of fruits and vegetables of the present invention preparation, overall mouthfeel, fiber mouthfeel, particle mouthfeel, outward appearance scoring, and to containing sugar
Amount is tested.
Look for 100 people, including old man, child and adult at random.The production prepared to 1-4 of embodiment of the present invention embodiments
Product carry out flavor, mouthfeel, outward appearance test and appraisal, and carry out test and appraisal statistics, while sugar content is tested, and the results are shown in Table 1.
Point system：
| Do not like very much | Do not like | Well | Like | |
| Score value | Less than 3 points | 3-5 points | 6-7 points | More than 7 points |
In actually testing and assessing, because of evaluation personnel individual difference and psychological application, actual evaluation reaches more than 6.5 points, the production
Product reach relatively good standard, and more than 7 points, the product reaches extraordinary standard.
Wherein, traditional cake made of fruits and vegetables that comparative example 1 is sold by market；
Comparative example 2 is identical with the preparation method of embodiment 1, and difference drains thing not containing fruits and vegetables in component；
Comparative example 3 is identical with the preparation method of embodiment 1, and difference is not containing sodium alginate in component；
Comparative example 4 is identical with the preparation method of embodiment 1, and difference drains thing, sea not containing fruits and vegetables in component
Mosanom.
Cake made of fruits and vegetables flavor prepared by the present invention of table 1, mouthfeel, outward appearance compare
| Sequence number | Flavor | Overall mouthfeel | Fiber grain sense | Outward appearance |
| Embodiment 1 | 7.6 | 7.2 | 7.2 | 7.3 |
| Embodiment 2 | 7.1 | 7 | 7.1 | 7.2 |
| Embodiment 3 | 7.2 | 7.3 | 7.4 | 7.3 |
| Embodiment 4 | 7.2 | 7.3 | 7.3 | 7.3 |
| Comparative example 1 | 4.5 | 4.7 | 7.2 | 6.3 |
| Comparative example 2 | 6.0 | 5.8 | 4.8 | 6.2 |
| Comparative example 3 | 6.3 | 6.0 | 5.8 | 6.8 |
| Comparative example 4 | 5.8 | 4.3 | 4.2 | 6.0 |
As seen from the results in Table 1, the low sugar cake made of fruits and vegetables that prepared by 1-4 of the embodiment of the present invention is in flavor, overall mouthfeel, fiber mouth
Sense, the scoring of particle mouthfeel will be substantially better than comparative example 1-4.Wherein personnel are commented to reflect, traditional fruitcake peracid of comparative example 1,
It is difficult to which a product is eaten up, if tooth is bad, and traditional cake made of fruits and vegetables is sour readily permeable into teeth space, can not have a meal, this
Embodiment products taste, the flavor taste of invention are better than traditional product, and acidity substantially reduces, and mouthfeel is softer, and containing sugar
Amount is also significantly lower than traditional cake made of fruits and vegetables, and sugar content can reduce amplitude up to more than 65%.Embodiment fruits and vegetables compared with comparative example 2 drip
Dry can increase fiber sense, and and can improves flavor.Embodiment sodium alginate or sodium cellulosate compared with comparative example 3 can substantially increase
Add the sense of product fiber grain and flavor.And comparative example 4 drains thing and sodium alginate in mouthfeel, flavor without fruits and vegetables and is averaged clearly demarcated
It is aobvious more worse than other products.
Claims (10)
1. a kind of low sugar cake made of fruits and vegetables, it is characterised in that mainly as made by the raw material of following parts by weight：Fruit, vegetable juice 25-50 parts, fruit
Vegetable slurry drains thing 0-10 parts, white granulated sugar 3-20 parts, water 25-50 parts, food thickening agent 0.4-2 parts, citric acid 0.05-0.3 parts, lemon
Lemon acid sodium 0.05-0.2 parts, potassium chloride 0.02-0.2 parts, essence for food 0.05-0.1 parts, converted starch 0.5-2 parts, calcium lactate
0.5-1 parts.
2. low sugar cake made of fruits and vegetables according to claim 1, it is characterised in that the food thickening agent is 30- comprising parts by weight
50 parts of carragheens, 20-50 parts konjac glucomannan, 10-20 parts locust bean gum and 10-80 part sodium alginates.
3. low sugar cake made of fruits and vegetables according to claim 2, it is characterised in that mainly as made by the raw material of following parts by weight：
Fruit, vegetable juice 38-39 parts, fruit, vegetable juice drain thing 5-6 parts, white granulated sugar 11.5-12 parts, water 35.06-40 parts, carragheen 0.3-0.4 parts,
Konjac glucomannan 0.2-0.3 parts, locust bean gum 0.1-0.2 parts, citric acid 0.15-0.3 parts, sodium citrate 0.06-0.07 parts, potassium chloride
0.06-0.07 parts；Essence for food 0.05-0.075 parts, converted starch 1-1.25 parts, calcium lactate 0.75-0.8 parts, sodium alginate
0.1-0.75 parts.
4. according to any described low sugar cake made of fruits and vegetables of claim 1-3, it is characterised in that the raw material is also including parts by weight
0.2-0.4 part sodium cellulosates.
5. low sugar cake made of fruits and vegetables according to claim 1, it is characterised in that the converted starch includes phosphate ester starch, vinegar
One or more in acid esters starch, hydroxypropul starch.
6. low sugar cake made of fruits and vegetables according to claim 1, it is characterised in that the sodium alginate is G types sodium alginate and M types
The one or two of sodium alginate.
7. low sugar cake made of fruits and vegetables according to claim 1, it is characterised in that the fruit, vegetable juice is fruits and vegetables made of fresh fruit of vegetables
Slurry or the fruit and vegetable product to be processed further：One or more in inspissated juice, pulp or Vegetable powder.
8. low sugar cake made of fruits and vegetables according to claim 1, it is characterised in that the thing that drains is fruits and vegetables after fresh fruit of vegetables polishing
Thing is filtered dry after crude fibre caused by slurry processing or fruit, vegetable juice filtering.
9. a kind of preparation method of 1 any described low sugar cake made of fruits and vegetables of usage right requirement, it is characterised in that including following step
Suddenly：
(1) pre-treatment：Fresh fruits and vegetables is selected, cleans, drains；Grind and be beaten to obtain fruit, vegetable juice, the filtering of part fruit, vegetable juice
Obtain fruits and vegetables and drain thing, remaining fruit juice is standby；
(2) glue is boiled：Food thickening agent is added to the water by Water powdery mixer, then converted starch cold water mix is uniform,
It is added to the water, stirs and be heated to 85-90 DEG C, constant temperature 5-8 minutes, add fruit, vegetable juice and fruit, vegetable juice drains thing；
(3) allocate：White granulated sugar, citric acid, sodium citrate, potassium chloride, essence for food, calcium lactate is continuously added to be allocated,
85-90 DEG C of insulation 3-5 minute is allocated；
(4) fill：Deployed mixing slurry is added in container, sealed；
(5) sterilization drying：The container of sealing is sterilized and dries to obtain finished product again.
10. the preparation method according to right wants 9, it is characterised in that step (5) sterilization is to submerge the container of sealing
To in 85-100 DEG C of water, central temperature reaches 81-85 DEG C, is kept for more than 3 minutes.
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