CN1261041C - Cake of Chinese wolfberry fruit - Google Patents
Cake of Chinese wolfberry fruit Download PDFInfo
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- CN1261041C CN1261041C CNB031186874A CN03118687A CN1261041C CN 1261041 C CN1261041 C CN 1261041C CN B031186874 A CNB031186874 A CN B031186874A CN 03118687 A CN03118687 A CN 03118687A CN 1261041 C CN1261041 C CN 1261041C
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Abstract
The present invention relates to a fruit cake, particularly to a cake of Chinese wolfberry fruit and a preparing process thereof. The recipe of the present invention comprises gelling agents such as Chinese wolfberry fruit, carrageenin, maltodextrin, soft sweet powder, etc., and the elements of citric acid, dextrose, sucrose, oligosaccharide, etc. The preparing process adopts the following steps that the Chinese wolfberry fruit is conventionally pretreated and sliced; juice is stirred, pulped and filtered for obtaining protoplasm of the Chinese wolfberry fruit; after proper water is added in the sugar, the citric acid, etc. and is dissolved, the sugar, the citric acid, etc. are added in the protoplasm of the Chinese wolfberry fruit and are agitated; the gelling agents are added for fast mixture to mold and obtain a finished product; the Chinese wolfberry fruit has the advantages of sweet and flat taste, cold and no poison. The Chinese wolfberry fruit has the functions of tonifying kidneys, benefiting energy, nourishing livers, improving eyesight, nourishing blood, soothing nerves, promoting fluid production to quench thirsts, and moistening lungs for stopping cough. The present invention uses a modern food processing technique for processing the Chinese wolfberry fruit into the form of a fruit vegetable cake. The present invention reserves high nutrition value of the Chinese wolfberry fruit, and makes the Chinese wolfberry fruit presented in a cake shape in the form of a sweet palatable cake of the Chinese wolfberry fruit or the fruit vegetable cake of the Chinese wolfberry fruit or fondant of the Chinese wolfberry fruit or a fruit jelly cake of the Chinese wolfberry fruit.
Description
Technical field
The present invention relates to a kind of fruitcake and preparation technology thereof, especially a kind of matrimony vine cake and preparation technology thereof, the matrimony vine cake can be with the matrimony vine fruitcake, the matrimony vine cake made of fruits and vegetables, matrimony vine soft sweets or FRUCTUS LYCII parfait form occur.
Background technology
The matrimony vine flavor is sweet and flat, and is cold, nontoxic.Matrimony vine has tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity, and blood-enriching tranquillizing promotes the production of body fluid to quench thirst, the function that moistens the lung and relieve the cough, but the many forms of matrimony vine with Chinese medicine, and Lycium chinense wine, the form of Chinese wolfberry fruit drink occurs, and is actually rare with the matrimony vine that food form occurs.Traditional cake made of fruits and vegetables, how with various fruit, vegetables are raw material, add the starch figuration, and add sweetener such as sugar, its cane sugar content is generally all more than 60%, cane sugar content is many in traditional cake made of fruits and vegetables, and the trend of the lower calorific value that the sucrose caloric value is advocated with modern health food greatly has certain conflict; Add the starch figuration, increased cost.And be that the cake made of fruits and vegetables series products of main composition yet there are no report with matrimony vine.CN1359625 discloses a kind of dried wolfberry fruit, but the consumption of its pectin gelling agent is on the low side, and molding effect is undesirable.
Summary of the invention
The object of the present invention is to provide a kind of is the cake made of fruits and vegetables of main composition with matrimony vine, utilize modern food processing technology, matrimony vine is processed into the form of cake class, both kept the very high nutritive value of matrimony vine, make it again with fragrant and sweet good to eat matrimony vine fruitcake, the matrimony vine cake made of fruits and vegetables, matrimony vine soft sweets or FRUCTUS LYCII parfait form occur.Another object of the present invention also provides corresponding matrimony vine cake preparation technology.
Technical scheme of the present invention is:
A kind of matrimony vine cake, raw material composition and weight proportion are: matrimony vine 20-100 part, gelling agent 1-25 part, sugared 0-100 part, flavouring agent 1-10 part.
The preparation technology of matrimony vine cake gets through the following steps: matrimony vine is cut through the preliminary treatment of routine, stirs the juice making beating, filters and obtains matrimony vine magma; After sugar, flavouring agent add the suitable quantity of water dissolving, add in the matrimony vine magma and stir; Add gelling agent again and stir fast, moulding obtains finished product.
Matrimony vine 20-50 part, gelling agent 1-25 part, sugared 0-80 part, flavouring agent 1-10 part; Gelling agent be in soft sweets powder and the maltodextrin a kind of or several.
Sugar is monose, oligosaccharides, in the polysaccharide a kind of or several.
Monose is glucose, fructose, wood sugar, galactolipin, arabinose, in the mannose a kind of or several; Oligosaccharides is a sucrose, oligomeric maltose, oligomeric trehalose, galactooligosaccharide, corn syrup, a kind of in the HFCS or several; Gelling agent be in soft sweets powder and the maltodextrin a kind of or several; Polysaccharide is a lentinan, Radix Angelicae Sinensis polysaccharide, the panaxan, plantago asiatica linne polyoses, in the aloe polysaccharide a kind of or several.Flavouring agent is a citric acid, tartaric acid, malic acid, glycitols, intense sweetener, in the essence a kind of or several, wherein intense sweetener is a Sucralose, asccharin, dihydrochalcone, stevioside, stevia rebaudianum disaccharide glycosides, glycyrrhizin, Thaumatin, Cyclamate, among the Aspartame a kind of or several.
Compound sugar is a functional oligose.
Wherein functional oligose is a kind of in functional low polyxylose, functional FOS, functional oligoisomaltose, functional soy compound sugar, the functional lactosucrose or several.
Flavouring agent is a citric acid, tartaric acid, malic acid, glycitols, in the essence a kind of or several, first-selected single citric acid 0.6-2 part.
Gelling agent is: in soft sweets powder and the maltodextrin a kind of or several.
Gelling agent is: soft sweets powder 1-3 part, maltodextrin 10-20 part.
Gelling agent also contains carragheen 1-2 part.
Gelling agent also contains gelatin 0.5-2 part.
In more excellent technical scheme, raw material composition and weight proportion are: matrimony vine 20-25 part, and gelling agent 1-10 part, glucose 10-80 part, sucrose 0-25 part, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.
Molding procedure is for watering dish, and stripping and slicing is dried, wherein: after watering dish, cooled off 15 minutes, the vibration moulding dish, the material piece with forming is transferred in the stainless (steel) wire dish then, places drying room, oven dry is 10-20 hour under 50-70 ℃ of condition, packing, quality inspection, and finished product occurs with the form of fruitcake.
Also add other fruit of 20-100 part or vegetables, stir the juice making beating with matrimony vine, molding procedure is for watering dish, stripping and slicing, oven dry, wherein: after watering dish, cooled off 15 minutes, the vibration moulding dish, material piece with forming is transferred in the stainless (steel) wire dish then, places drying room, and oven dry is 10-20 hour under 50-70 ℃ of condition, packing, quality inspection, finished product occurs with the form of cake made of fruits and vegetables.
Gelling agent be in 15-25 part soft sweets powder and the maltodextrin a kind of or several, add carragheen 1-2 part and or gelatin 0.5-2 part, molding procedure soft sweets molding procedure is routinely carried out, finished product occurs with the soft sweets form.Gelling agent be in 15-25 part soft sweets powder and the maltodextrin a kind of or several, also add pectin 10-25 part, molding procedure jelly molding procedure is routinely carried out, finished product occurs with jelly form.
Because Shang Weiyou is the cake made of fruits and vegetables series products of main composition with matrimony vine, so combining various sugar with matrimony vine, we make the matrimony vine cake, to adapt to the consumer of various tastes.The moulding of matrimony vine cake, gelling agent is indispensable.But do not add the starch figuration in the technical scheme of the present invention, saved cost.
Contain more glucide in the cake made of fruits and vegetables series products, but the composition and the proportioning of the glucide of dissimilar its compatibilities of cake made of fruits and vegetables are discrepant, the composition of its gelling agent and proportioning also are discrepant, this is because the fruits and vegetables source is different, the water content of its material, protein, fat, group of fibers Chengdu is variant, this species diversity causes the physics of material, biochemical property index difference, therefore the selected gelling agent formulation ratio of last moulding of fruits and vegetables can preferably come out by the quadrature contrast experiment, for example cooperate and singly select the carragheen effect undesirable, matrimony vine cake difficult forming, poor toughness with matrimony vine.The difference of fruit and vegetable materials also is embodied in the local flavor difference, forms with the preferred carbohydrate of matrimony vine compatibility and can estimate that statistical experiment preferably comes out by a series of puzzled officials.
The present invention has selected glucose in preferred version, add glucose and sucrose, the citric acid compatibility, and local flavor is more outstanding.Add compound sugar and replace a part of sucrose, can reduce the caloric value of matrimony vine cake, under the prerequisite that does not influence local flavor, reduce the high-octane absorption of consumer.Compound sugar is compared common energy with sucrose low, and functional oligose, as functional oligomeric maltose etc. except that energy is low, or the synergistic factor of useful Bifidobacterium in the human body intestinal canal, have physiological function,, can not only get the effect of matrimony vine medicinal health as it is combined with matrimony vine, can also obtain useful physiological function simultaneously, meet the direction of modern food development.
The invention has the advantages that: utilize modern food processing technology, matrimony vine is processed into the form of cake class, changed traditional matrimony vine of nourishing and adopted the form of medicine, wine, beverage, both kept the very high medicinal nutritive value of matrimony vine, made it again to present with fragrant and sweet good to eat cake form.Give matrimony vine more commercial value, the also more convenient consumer of the form of matrimony vine cake is edible.
The specific embodiment
Embodiment 1, a kind of matrimony vine cake, and raw material composition and weight proportion are: matrimony vine 20-100 part, gelling agent 1-25 part, sugared 0-100 part, flavouring agent 1-10 part.
Its corresponding matrimony vine cake preparation technology can get through the following steps: matrimony vine is cut through the preliminary treatment of routine, stirs the juice making beating, filters and obtains matrimony vine magma; After sugar, flavouring agent add the suitable quantity of water dissolving, add in the matrimony vine magma and stir; Add gelling agent again and stir fast, moulding obtains finished product.
Preferred prescription is matrimony vine 20-50 part, gelling agent 1-25 part, sugared 0-80 part, flavouring agent 1-10 part.
Embodiment 2, a kind of matrimony vine cake, gelling agent be in soft sweets powder and the maltodextrin a kind of or several.Sugar is monose, oligosaccharides, in the polysaccharide a kind of or several.
Preferred prescription is: monose is glucose, fructose, wood sugar, galactolipin, arabinose, in the mannose a kind of or several; Oligosaccharides is a sucrose, oligomeric maltose, oligomeric trehalose, galactooligosaccharide, corn syrup, a kind of in the HFCS or several; Gelling agent be in soft sweets powder and the maltodextrin a kind of or several; Polysaccharide is a lentinan, Radix Angelicae Sinensis polysaccharide, the panaxan, plantago asiatica linne polyoses, in the aloe polysaccharide a kind of or several.
All the other are with embodiment 1.
Embodiment 3, a kind of matrimony vine cake, compound sugar is a functional oligose, and wherein functional oligose is a kind of in functional low polyxylose, functional FOS, functional oligoisomaltose, functional soy compound sugar, the functional lactosucrose or several.
Flavouring agent is a citric acid, tartaric acid, malic acid, glycitols, in the essence a kind of or several, first-selected single citric acid 0.6-2 part.
All the other are with embodiment 1.
Embodiment 4, and gelling agent is: soft sweets powder 1-3 part, maltodextrin 10-20 part.All the other are with embodiment 1.
Embodiment 5, and gelling agent also contains carragheen 1-2 part.All the other are with embodiment 4.
Embodiment 6, and gelling agent also contains gelatin 0.5-2 part.All the other are with embodiment 4.
Embodiment 7, a kind of matrimony vine cake, and raw material composition and weight proportion are: matrimony vine 20-25 part, gelling agent 1-10 part, glucose 10-80 part, sucrose 0-25 part, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.Technology is with embodiment 1.
Embodiment 8, a kind of manufacture craft of matrimony vine cake:
Main raw and auxiliary material: matrimony vine; Carragheen, maltodextrin, glucose, sucrose, citric acid, the soft sweets powder, compound sugar etc. are food grade.
Capital equipment: baking oven, juice extractor, thermostat water bath, pallet.
The technological process of production: matrimony vine, select, stir the juice making beating, filter, obtain matrimony vine magma; Maltodextrin, glucose, sucrose, gelling agent, citric acid dissolving back adds, and stirs, and stirs fast, waters dish, stripping and slicing, 50-70 ℃ of oven dry, moulding.Finished product occurs with the form of fruitcake.All the other are with embodiment 1.
Embodiment 9,
Table 1 gelling agent is to the influence of matrimony vine cake moulding
| Sequence number | Matrimony vine (part) | Gelling agent A (part) | Gelling agent B maltodextrin (part) | Glucose (part) | Sucrose (part) | Citric acid (part) | Estimate |
| 1 | 50 | 3.2 carragheen | 40 | 12 | 28 | 3.2 | Can moulding but effect is undesirable, be the jelly shape |
| 2 | 50 | 3.2 carragheen | 40 | 12 | 28 | 1.6 | The same |
| 3 | 50 | 10 soft sweets powder | 0 | 150 | 125 | 1.5 | The energy moulding, toughness one |
| As, | |||||||
| 4 | 15 | 3 soft sweets powder | 10 | 25 | 20 | 0.6 | Moulding, it is still not enough to chew strength |
Conclusion: when gelling agent adopts carragheen separately, more difficult moulding, poor toughness, soft durometer is too soft.When adopting the soft sweets powder to make gelling agent separately, also undesirable, adopt the plural gel agent, cooperative effect is good, easy-formation, toughness is better, and transparency is good, and bright in colour soft, hardness is better.By the contrast experiment, we think gelling agent if adopt the one pack system molding effect imperfect, and compound soft sweets powder, maltodextrin are first-selected, and the two wide material sources, and be cheap.All the other are with embodiment 1.
Embodiment 10,
The influence of other factors of table 2
| Sequence number | Matrimony vine (part) | Soft sweets powder (part) | Maltodextrin (part) | Glucose (part) | Sucrose (part) | Citric acid (part) | Compound sugar (part) | Gelatin (part) | Estimate sense organ score (100 minutes) |
| 5 | 20 | 3 | 0 | 0 | 15 | 0.6 | 30 | 0 | Have and necessarily chew strength, sugariness soft 83 |
| 6 | 20 | 3 | 10 | 10 | 15 | 1.0 | 20 | 0 | The same 73 |
| 7 | 50 | 3 | 20 | 20 | 40 | 2 | 0 | 2 | The soft sweets powder becomes the jelly shape can not moulding 78 very little |
| 8 | 20 | 3 | 10 | 10 | 20 | 1.0 | 0 | 0.5 | Chew strength and increase by 92 |
Conclusion: the influence of maltodextrin and compound sugar is little, and gelatin can increase chews strength.
Product sense assessment method is a hundred-mark system, local flavor (sweet, sour, have no impurity taste etc.) full marks 100, weight 60%; Toughness full marks 100, weight 30%; Color and luster full marks 100, weight 10%, total points is the highest by 100.The rating staff is divided into 20 people, healthy men and women half and half, and the age, product must be divided into the mean value of all scorings between 16-50 year, and three parallel laboratory tests are carried out in every group of experiment.Last the 8th group sense organ score is the highest by 92, and molding effect is outstanding scheme.All the other are with embodiment 1.
According to the 8th group of process conditions products obtained therefrom, kermesinus, translucent, glossy, wide shape is complete, and smooth surface does not have the sugared phenomenon of stream, and tissue is evenly fine and smooth, and the quality softness is flexible, and is sweet greasy agreeable to the taste, aromatic flavour, intrinsic local flavor is outstanding, sanitary index requirement up to specification.
Embodiment 11, select the technology of embodiment 1 for use, adopt the matrimony vine cake of following one group prescription, and raw material composition and weight proportion are:
20 parts of matrimony vines, 1 part of gelling agent, 100 parts of sugar, 1 part of flavouring agent.Finished product occurs with the form of fruitcake.
100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, 10 parts of flavouring agents.
100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, flavouring agent is 1 part of a citric acid, 1 part in tartaric acid, 1 part of Sucralose, 1 part of stevioside.This product occurs with no sugar form, and its sweet taste is by Sucralose, and stevioside provides.Good mouthfeel is arranged equally.Finished product occurs with the form of fruitcake.
100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, flavouring agent is 1 part of a citric acid, 1 part in tartaric acid, 1 part of glycyrrhizin, this product occurs with no sugar form, and its sweet taste is provided by glycyrrhizin.Good mouthfeel is arranged equally.Finished product occurs with the form of fruitcake.
100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, flavouring agent is 1 part of a citric acid, 1 part in tartaric acid, 1 part of Sucralose, 1 part of stevioside, 1 part of dihydrochalcone.This product occurs with no sugar form, and its sweet taste is by Sucralose, stevioside, and dihydrochalcone provides.Good mouthfeel is arranged equally.Finished product occurs with the form of fruitcake.
100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, flavouring agent is 1 part of a citric acid, 1 part in tartaric acid, 1 part of Thaumatin.This product occurs with no sugar form, and its sweet taste is provided by dihydrochalcone.Good mouthfeel is arranged equally.Finished product occurs with the form of fruitcake.
20 parts of apples, 100 parts of matrimony vines, 25 parts of gelling agents, 0 part of sugar, flavouring agent is 1 part of a citric acid, 1 part in tartaric acid, asccharin, stevia rebaudianum disaccharide glycosides, Cyclamate, each 1 part of Aspartame.This product occurs with no sugar form, and its sweet taste is by asccharin, stevia rebaudianum disaccharide glycosides, and Cyclamate, Aspartame provides.Good mouthfeel is arranged equally.Finished product occurs with the form of apple matrimony vine cake made of fruits and vegetables.
100 parts of matrimony vines, 25 parts of gelling agents, 10 parts of sugar, 10 parts of flavouring agents.
80 parts of matrimony vines, 15 parts of gelling agents, 90 parts of sugar, 5 parts of flavouring agents.
50 parts of matrimony vines, 1 part of gelling agent, 80 parts of sugar, 1 part of flavouring agent.
20 parts of matrimony vines, 10 parts of sugar, 10 parts of flavouring agents.Gelling agent be in 25 parts of soft sweets powder and the maltodextrin a kind of or several, also add 10 parts of pectin, molding procedure jelly molding procedure is routinely carried out, finished product occurs with jelly form.
20 parts of matrimony vines, 10 parts of sugar, 10 parts of flavouring agents.Gelling agent be in 15 parts of soft sweets powder and the maltodextrin a kind of or several, also add 25 parts of pectin, molding procedure jelly molding procedure is routinely carried out, finished product occurs with jelly form.
20 parts of matrimony vines, 10 parts of sugar, 10 parts of flavouring agents.Gelling agent be in 20 parts of soft sweets powder and the maltodextrin a kind of or several, also add 18 parts of pectin, molding procedure jelly molding procedure is routinely carried out, finished product occurs with jelly form.
29 parts of matrimony vines, 1 part of gelling agent, 40 parts of sugar, 6 parts of flavouring agents.
20 parts of matrimony vines, 60 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin, 2 parts of molding procedure of interpolation carragheen soft sweets molding procedure are routinely carried out, and finished product occurs with the soft sweets form.
25 parts of matrimony vines, 25 parts of sucrose, 40 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.
30 parts in carrot, 24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional oligomeric maltoses, 2 parts of citric acids, 1 part of malic acid, gelling agent are 3 parts in soft sweets powder, 0.5 part in gelatin.Finished product occurs with the form of carrot matrimony vine cake made of fruits and vegetables.24 parts of matrimony vines, each 15 parts of sucrose and glucose, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of isomaltoses, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are maltodextrin 10-15 part, 1 part in gelatin.
24 parts of matrimony vines, mannose, in the galactolipin 15 parts, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 2 parts in soft sweets powder, 10 parts of maltodextrins, 2 parts in gelatin.
24 parts of matrimony vines, sucrose, glucose, maltose, isomaltose, trehalose, mannose, 15 parts of galactolipins, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional oligomeric maltoses, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, 15 parts of maltodextrins, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional FOSs, 3 parts of lentinans, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, 10 parts of maltodextrins, 1 part in gelatin.
20 parts in carrot, 80 parts of hawthorn, 24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional oligomeric maltoses, 2 parts of Radix Angelicae Sinensis polysaccharides, 1 part of citric acid, gelling agent are 10 parts in soft sweets powder.
24 parts of matrimony vines, 2 parts of trehaloses, 15 parts of sucrose, 60 parts of 11 parts of functional oligomeric maltoses of panaxan, 1 part of citric acid, 0.1 part of vanillic aldehyde, gelling agent are 3 parts in soft sweets powder, 15 parts of maltodextrins, 2 parts in gelatin.
24 parts of matrimony vines, 15 parts of sucrose, 49 parts of functional oligomeric maltoses, 2 parts of Radix Angelicae Sinensis polysaccharides, 3 parts of lentinans, 1 part of citric acid, 0.1 part of jujube tincture, gelling agent are 1 part in soft sweets powder, maltodextrin 10-15 part, 2 parts of carragheens, 0.5 part in gelatin.
24 parts of matrimony vines, respectively 8 parts of functional low polyxylose, functional FOS, functional galactooligosaccharide, functional oligoisomaltose, functional oligomeric maltose, functional soy compound sugar, functional lactosucroses, 1 part of citric acid, 5 parts of kudzuvine root starch, gelling agent is 3 parts in a soft sweets powder, 15 parts of maltodextrins, 0.5 part in gelatin.Also add 20 parts of pectin.Molding procedure jelly molding procedure is routinely carried out, and finished product occurs with jelly form.
24 parts of matrimony vines, 15 parts of sucrose, 40 parts of glucose, 2 parts of malic acid, 10 parts of glucitols, 0.1 part of jujube tincture, gelling agent are 2 parts in soft sweets powder, 20 parts of maltodextrins, 2 parts of carragheens, 0.5 part in gelatin.Also add 25 parts of pectin.Molding procedure jelly molding procedure is routinely carried out, and finished product occurs with jelly form.24 parts of matrimony vines, 15 parts of sucrose, 40 parts of glucose, 2 parts of malic acid, 10 parts of glucitols, 0.1 part of jujube tincture, gelling agent are 2 parts in soft sweets powder, 20 parts of maltodextrins, 2 parts of carragheens, 0.5 part in gelatin.Also add 10 parts of pectin.Molding procedure jelly molding procedure is routinely carried out, and finished product occurs with jelly form.
24 parts of matrimony vines, 15 parts of sucrose, 40 parts of glucose, 2 parts of malic acid, 10 parts of glucitols, 0.1 part of jujube tincture, gelling agent are 2 parts in soft sweets powder, 20 parts of maltodextrins, 2 parts of carragheens, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of lentinans, 40 parts of glucose, 2 parts of malic acid, 10 parts of glucitols, 0.1 part of jujube tincture, gelling agent are 2 parts in soft sweets powder, 20 parts of maltodextrins, 2 parts of carragheens, 0.5 part in gelatin.
24 parts of matrimony vines, 15 parts of Radix Angelicae Sinensis polysaccharides, 40 parts of glucose, 2 parts of malic acid, 10 parts of glucitols, 0.1 part of jujube tincture, gelling agent are 2 parts in soft sweets powder, 20 parts of maltodextrins, 2 parts of carragheens, 0.5 part in gelatin.
20 parts of matrimony vines, 60 parts of panaxans, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin, 2 parts of molding procedure of interpolation carragheen soft sweets molding procedure are routinely carried out, and finished product occurs with the soft sweets form.
20 parts of matrimony vines, 20 parts of plantago asiatica linne polyoses, 30 parts of aloe polysaccharides, 1 part of citric acid, gelling agent are 3 parts in soft sweets powder, maltodextrin 10-15 part, 0.5 part in gelatin, 2 parts of molding procedure of interpolation carragheen soft sweets molding procedure are routinely carried out, and finished product occurs with the soft sweets form.
Embodiment 12
Table 3 gelling agent is to the influence of matrimony vine cake moulding
| Sequence number | Matrimony vine (part) | Gelling agent A (part) | Gelling agent B (part) | Glucose (part) | Sucrose (part) | Citric acid (part) | Estimate |
| 1 | 100 | 0.9 carragheen | 0 | 12 | 28 | 3.2 | Can not moulding, still be liquid |
| 2 | 100 | 1 carragheen | 0 | 12 | 28 | 1.6 | Can moulding but effect is undesirable, be the jelly shape |
| 3 | 100 | 0.5 soft sweets powder | 0.4 maltodextrin | 70 | 25 | 1.5 | Can not moulding, still be liquid |
| 4 | 20 | 25 soft sweets powder | 0 | 25 | 75 | 0.6 | Moulding, it is big to chew strength, effort |
| 5 | 20 | 12 soft sweets powder | 14 gelatin | 25 | 75 | 0.6 | Moulding, it is big, very painstaking to chew strength |
| 6 | 20 | 12 soft sweets powder | 20 gelatin | 25 | 75 | 0.6 | Moulding, hardness is big, and it is big, very painstaking to chew strength, |
| 7 | 20 | 3 soft sweets powder | 10 | 25 | 20 | 0.6 | Moulding, it is still not enough to chew strength |
| 8 | 15 | 3 soft sweets powder | 10 | 25 | 20 | 0.6 | Moulding, it is still not enough to chew strength |
| 9 | 100 | 0.5 soft sweets powder | 0.4 maltodextrin | 0 | 0 | 1.5 | Can not moulding, still be liquid |
All the other are with embodiment 1.Conclusion: when the gelling agent consumption goes beyond the scope, molding effect is influenced, chews strength, and mouthfeel is influenced.Do not have a practicality.
Claims (6)
1, a kind of matrimony vine cake, raw material composition and weight proportion are: matrimony vine 20-50 part, gelling agent 1-25 part, sugared 0-100 part, flavouring agent 1-10 part; Gelling agent be in soft sweets powder and the maltodextrin a kind of or several, it is characterized in that the preliminary treatment of matrimony vine through routine, cut, stir juice making beating, filter and obtain matrimony vine magma; After sugar, flavouring agent added suitable quantity of water dissolving, add in the matrimony vine magma and stir; Add gelling agent again and stir fast, moulding obtains finished product.
2, matrimony vine cake according to claim 1 is characterized in that: sugar is for monose, oligosaccharides, in the polysaccharide a kind of or several.
3, matrimony vine cake according to claim 2 is characterized in that: monose is glucose, fructose, wood sugar, galactolipin, arabinose, in the mannose a kind of or several; Oligosaccharides is a sucrose, oligomeric maltose, oligomeric trehalose, galactooligosaccharide, corn syrup, a kind of in the HFCS or several; Gelling agent be in soft sweets powder and the maltodextrin a kind of or several; Polysaccharide is a lentinan, Radix Angelicae Sinensis polysaccharide, the panaxan, plantago asiatica linne polyoses, in the aloe polysaccharide a kind of or several; Flavouring agent is a citric acid, tartaric acid, malic acid, glycitols, intense sweetener, in the essence a kind of or several, wherein intense sweetener is a Sucralose, asccharin, dihydrochalcone, stevioside, stevia rebaudianum disaccharide glycosides, in the glycyrrhizin a kind of or several.
4, a kind of preparation technology as claim 1,2,3 any described matrimony vine cakes, it is characterized in that: molding procedure is for watering dish, stripping and slicing, oven dry, wherein: after watering dish, cooled off 15 minutes, the vibration moulding dish, the material piece with forming is transferred in the stainless (steel) wire dish then, place drying room, oven dry is 10-20 hour under 50-70 ℃ of condition, packing, quality inspection, and finished product occurs with the form of fruitcake.
5, a kind of preparation technology as claim 1,2,3 any described matrimony vine cakes, it is characterized in that: gelling agent be in 15-25 part soft sweets powder and the maltodextrin a kind of or several, add carragheen 1-2 part and or gelatin 0.5-2 part, molding procedure soft sweets molding procedure is routinely carried out, and finished product occurs with the soft sweets form.
6, a kind of preparation technology as claim 1,2,3 any described matrimony vine cakes, it is characterized in that: gelling agent be in 15-25 part soft sweets powder and the maltodextrin a kind of or several, also add pectin 10-25 part, molding procedure jelly molding procedure is routinely carried out, and finished product occurs with jelly form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031186874A CN1261041C (en) | 2003-02-20 | 2003-02-20 | Cake of Chinese wolfberry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031186874A CN1261041C (en) | 2003-02-20 | 2003-02-20 | Cake of Chinese wolfberry fruit |
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| Publication Number | Publication Date |
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| CN1437879A CN1437879A (en) | 2003-08-27 |
| CN1261041C true CN1261041C (en) | 2006-06-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB031186874A Expired - Fee Related CN1261041C (en) | 2003-02-20 | 2003-02-20 | Cake of Chinese wolfberry fruit |
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| CN (1) | CN1261041C (en) |
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2003
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| CN1437879A (en) | 2003-08-27 |
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