阅读说明：本技术 一种刺梨果糕的加工工艺 (Processing technology of roxburgh rose fruit cake ) 是由 余元善 余洋洋 徐玉娟 吴继军 邹波 程丽娜 于 2019-11-21 设计创作，主要内容包括：本发明属于果糕加工领域,尤其是一种刺梨果糕的加工工艺,针对现有的刺梨果糕的加工工艺中,加工工艺复杂,而且原料利用率低,制得的刺梨果糕中含有的杂质较多,导致质量较差的问题,现提出如下方案,其包括以下步骤：S1：选用新鲜的刺梨,并进行去皮清洗；S2：将清洗后的刺梨放入沸水中浸烫20-25min；S3：将浸烫后的刺梨放入粉碎机中进行粉碎,并对粉碎后的刺梨进行过滤；S4：将过滤后的刺梨放入打浆机中进行打浆,得到刺梨泥,本发明加工工艺简单,能够提高原料利用率,且能够有效去除杂质,能够增强制得的刺梨果糕的质量和口感。(The invention belongs to the field of fruit cake processing, in particular to a processing technology of a roxburgh rose fruit cake, aiming at the problems that the processing technology is complex, the utilization rate of raw materials is low, and the prepared roxburgh rose fruit cake contains more impurities and has poorer quality in the existing processing technology of the roxburgh rose fruit cake, the following scheme is proposed, and comprises the following steps: s1: selecting fresh roxburgh rose, peeling and cleaning; s2: scalding cleaned fructus Rosae Normalis in boiling water for 20-25 min; s3: putting the soaked and scalded roxburgh rose into a grinder for grinding, and filtering the ground roxburgh rose; s4: the filtered roxburgh rose is placed into a pulping machine for pulping to obtain roxburgh rose paste.)

1. The processing technology of the roxburgh rose fruit cake is characterized by comprising the following steps:

s1: selecting fresh roxburgh rose, peeling and cleaning;

s2: scalding cleaned fructus Rosae Normalis in boiling water for 20-25 min;

s3: putting the soaked and scalded roxburgh rose into a grinder for grinding, and filtering the ground roxburgh rose;

s4: pulping the filtered roxburgh rose in a pulping machine to obtain roxburgh rose paste;

s5: preparing white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing;

s6: after mixing, pouring into a baking pan;

s7: putting the baking pan into an oven, and baking for 3-6h at 80-100 ℃;

s8: taking out the baking pan after baking, slicing and packaging to obtain the roxburgh rose fruit cake.

2. The processing technology of the roxburgh rose fruit cake according to claim 1, wherein in S3, the scalded roxburgh rose is put into a pulverizer to be pulverized, a screen mesh with 10 meshes to 20 meshes is selected to filter the pulverized roxburgh rose, and roxburgh rose kernels are filtered out.

3. The processing technology of the roxburgh rose fruit cake according to claim 1, wherein in the step S4, the filtered roxburgh rose is placed into a pulping machine for pulping, and a sieve with 5 meshes to 10 meshes is selected to obtain roxburgh rose paste.

4. The processing technology of the roxburgh rose fruit cake according to claim 1, wherein in the step S5, the following raw materials in parts by weight are prepared: 5-10 parts of white granulated sugar, 6-8 parts of hydrolyzed vegetable protein powder, 3-6 parts of maltose syrup, 2-5 parts of starch, 4-7 parts of soybean oil, 1-3 parts of seasoning powder and 10-15 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

5. The processing technology of the roxburgh rose fruit cake according to claim 4, wherein in the step S5, the following raw materials in parts by weight are prepared: 6-9 parts of white granulated sugar, 7-8 parts of hydrolyzed vegetable protein powder, 4-5 parts of maltose syrup, 3-4 parts of starch, 5-6 parts of soybean oil, 2-3 parts of seasoning powder and 11-14 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

6. The processing technology of the roxburgh rose fruit cake according to claim 5, wherein in the step S5, the following raw materials in parts by weight are prepared: 8 parts of white granulated sugar, 7 parts of hydrolyzed vegetable protein powder, 5 parts of maltose syrup, 4 parts of starch, 5 parts of soybean oil, 2 parts of seasoning powder and 13 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

7. The processing technology of the roxburgh rose fruit cake as claimed in claim 6, wherein in the step S5, the roxburgh rose paste, the white granulated sugar, the hydrolyzed vegetable protein powder, the maltose syrup, the starch, the soybean oil, the seasoning powder and the water are put into a mixer to be mixed, the mixture is stirred at the speed of 50-100r/min, the temperature is raised to 65 ℃ at the speed of 5 ℃/min, and then the stirring is continued for 1-1.3 h.

8. The processing technology of the roxburgh rose fruit cake according to claim 1, wherein in the step S7, the baking pan is placed in an oven and baked for 4-5 hours at 85-95 ℃.

9. The processing technology of the roxburgh rose fruit cake according to claim 8, wherein in the step S7, the baking pan is placed in an oven and baked for 1.5 to 3 hours at the temperature of 80 to 100 ℃, then turned over once, and then continuously baked for 1.5 to 3 hours at the temperature of 80 to 100 ℃.

Technical Field

The invention relates to the technical field of fruit cake processing, in particular to a processing technology of a roxburgh rose fruit cake.

Background

The roxburgh rose is a fruit of perennial deciduous shrub filature flowers in the Rosaceae, also named as the King mountain fruit, the roxburgh rose fruit, the Buddha fruit, the arrowroot pear, the pyrus ussuriensis fruit, the Elaeagnus davidiana, the Achillea sinensis fruit, the Jiugou and the shiny-leaved yellowhorn, is a nourishing and body-building nutritional precious fruit and is a rare fruit.

In the existing processing technology of the roxburgh rose fruit cake, the processing technology is complex, the utilization rate of raw materials is low, and the prepared roxburgh rose fruit cake contains more impurities, so that the quality is poor.

Therefore, we propose a processing technology of the roxburgh rose fruit cake to solve the above problems.

Disclosure of Invention

The processing technology of the roxburgh rose fruit cake provided by the invention solves the problems that the processing technology is complex, the utilization rate of raw materials is low, and the prepared roxburgh rose fruit cake contains more impurities and has poor quality in the existing processing technology of the roxburgh rose fruit cake.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing technology of a roxburgh rose fruit cake comprises the following steps:

s1: selecting fresh roxburgh rose, peeling and cleaning;

s2: scalding cleaned fructus Rosae Normalis in boiling water for 20-25 min;

s3: putting the soaked and scalded roxburgh rose into a grinder for grinding, and filtering the ground roxburgh rose;

s4: pulping the filtered roxburgh rose in a pulping machine to obtain roxburgh rose paste;

s5: preparing white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing;

s6: after mixing, pouring into a baking pan;

s7: putting the baking pan into an oven, and baking for 3-6h at 80-100 ℃;

s8: taking out the baking pan after baking, slicing and packaging to obtain the roxburgh rose fruit cake.

Preferably, in S3, the soaked and scalded roxburgh rose is put into a pulverizer to be pulverized, the pulverized roxburgh rose is filtered by a screen mesh of 10-20 meshes, and the roxburgh rose stone is filtered.

Preferably, in S4, the filtered roxburgh rose is placed into a beater to be beaten, and a sieve of 5-10 meshes is selected to obtain roxburgh rose paste.

Preferably, in the step S5, the following raw materials in parts by weight are prepared: 5-10 parts of white granulated sugar, 6-8 parts of hydrolyzed vegetable protein powder, 3-6 parts of maltose syrup, 2-5 parts of starch, 4-7 parts of soybean oil, 1-3 parts of seasoning powder and 10-15 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

Preferably, in the step S5, the following raw materials in parts by weight are prepared: 6-9 parts of white granulated sugar, 7-8 parts of hydrolyzed vegetable protein powder, 4-5 parts of maltose syrup, 3-4 parts of starch, 5-6 parts of soybean oil, 2-3 parts of seasoning powder and 11-14 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

Preferably, in the step S5, the following raw materials in parts by weight are prepared: 8 parts of white granulated sugar, 7 parts of hydrolyzed vegetable protein powder, 5 parts of maltose syrup, 4 parts of starch, 5 parts of soybean oil, 2 parts of seasoning powder and 13 parts of water; putting the roxburgh rose paste, white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water into a mixer for mixing.

Preferably, in the step S5, the roxburgh rose paste, the white granulated sugar, the hydrolyzed vegetable protein powder, the maltose syrup, the starch, the soybean oil, the seasoning powder and the water are put into a mixer to be mixed, stirred at the speed of 50-100r/min, heated to 65 ℃ at the speed of 5 ℃/min, and then continuously stirred for 1-1.3 h.

Preferably, in the step S7, the baking pan is placed into an oven and baked for 4 to 5 hours at the temperature of 85 to 95 ℃.

Preferably, in the step S7, the baking pan is placed into an oven and baked for 1.5 to 3 hours at the temperature of 80 to 100 ℃, then turned over once, and then continuously baked for 1.5 to 3 hours at the temperature of 80 to 100 ℃.

Compared with the prior art, the invention has the beneficial effects that:

1. the cleaned roxburgh rose is placed in boiling water for scalding, and the roxburgh rose after scalding is placed in a grinder for grinding and filtering and then is pulped, so that the utilization rate of raw materials can be improved, and impurities can be effectively removed;

2. the quality and the taste of the prepared roxburgh rose fruit cake can be enhanced due to the preparation of white granulated sugar, hydrolyzed vegetable protein powder, maltose syrup, starch, soybean oil, seasoning powder and water;

3. the quality and the taste of the prepared roxburgh rose fruit cake can be improved because the roxburgh rose fruit cake is placed into an oven for baking, then turned over once and continuously baked.

The processing technology is simple, the utilization rate of raw materials can be improved, impurities can be effectively removed, and the quality and the taste of the prepared roxburgh rose fruit cake can be enhanced.

Drawings

FIG. 1 is a process flow chart of the processing technology of the roxburgh rose fruit cake provided by the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.