阅读说明：本技术 一种杨梅果糕及其生产工艺 (Waxberry fruit cake and production process thereof ) 是由 叶春勇 姚周麟 尹智力 于 2021-09-02 设计创作，主要内容包括：本发明公开了一种杨梅果糕及其生产工艺,通过对杨梅果糕中复合胶的合理搭配及使用,利用胶凝剂间的协同增效作用,克服单一胶凝剂的缺陷,最大限度降低食品添加剂的使用量；以及设计系列杨梅果糕的配方,优化工艺条件,制得杨梅果糕酸甜适口,具有一定透明度、韧性、弹性和咬劲,为杨梅深加工提供新方法。其技术方案要点是配方组分按重量份数计包括：白砂糖30-50份,杨梅果汁40-60份,复合胶1.5-2.5份,D-异抗坏血酸钠0.05-0.1份,本发明适用于食品加工技术领域。(The invention discloses a waxberry fruit cake and a production process thereof, wherein the defect of a single gelatinizing agent is overcome by reasonably matching and using a composite glue in the waxberry fruit cake and utilizing the synergistic interaction effect among the gelatinizing agents, and the use amount of a food additive is reduced to the maximum extent; and the formula of the series of waxberry fruit cakes is designed, the process conditions are optimized, and the prepared waxberry fruit cake is palatable in sweetness and sourness, has certain transparency, toughness, elasticity and biting force, and provides a new method for deep processing of waxberries. The technical scheme is characterized in that the formula comprises the following components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate.)

1. A waxberry fruit cake is characterized in that: the formula comprises the following components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate.

2. The waxberry cake according to claim 1, wherein: the composite glue is formed by combining three kinds of glue, namely agar, pectin and gellan gum, wherein the three kinds of glue in the composite glue are calculated according to the weight percentage: 50-70% of agar, 10-30% of pectin and 10-30% of gellan gum, wherein the sum of the weight percentages of the three types of gum is 100%.

3. A process for producing a waxberry fruit cake suitable for the waxberry fruit cake of claim 1, which comprises the following steps: the method comprises the following steps:

firstly, preprocessing: selecting waxberries without rot, diseases and insect pests, removing stems, and removing leaves and other impurities;

secondly, pulping: pulping the selected waxberries in a pulping machine, and filtering the pulp to obtain waxberry juice;

thirdly, sol preparation: uniformly mixing the compound gum and the white granulated sugar, dispersing into a proper amount of water with the temperature of 85-95 ℃, and shearing the sol by using a high-shear mixing emulsifier;

fourthly, blending: fully mixing the dissolved compound gum solution with waxberry juice and D-sodium erythorbate according to a proportion;

fifthly, boiling: continuously stirring in the boiling process, and boiling until the soluble solid is about 60%;

sixthly, entering a mold: pouring the boiled mixed solution into a mould to be cooled while the mixed solution is hot;

seventhly, drying: drying the cooled fruit cake in an air-blast drying oven at 55-65 ℃ for 20-24 hours, and controlling the water content of the final product to be 10% -30%;

eighthly, packaging: cutting the baked fruit cake, and packaging with glutinous rice paper.

4. The production process of the waxberry fruit cake according to claim 1, wherein the production process comprises the following steps: and removing moisture from the slurry obtained by pulping in the step two through membrane separation and concentration.

5. A rose and waxberry fruit cake is characterized in that: comprising the formulation components of claim 1; also comprises 4-6 parts of rose.

6. A jasmine flower and waxberry fruit cake is characterized in that: comprising the formulation components of claim 1; also comprises 1-3 parts of jasmine.

7. A roselle waxberry fruit cake is characterized in that: comprising the formulation components of claim 1; also comprises 0.5 to 1 portion of roselle.

8. The sweet osmanthus and waxberry fruit cake is characterized in that: comprising the formulation components of claim 1; also comprises 0.5 to 1 portion of sweet osmanthus.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a waxberry fruit cake and a production process thereof.

Background

The waxberry is a characteristic fruit in the south of China, and the planting area and the yield of the waxberry in China all account for more than 90% of the global planting area and the global yield of the waxberry. The storage period of the fresh waxberry is very short and the waxberry is easy to rot. At present, the storage life of the waxberry is prolonged mainly by processing the waxberry into dried waxberry, canned waxberry, waxberry juice, waxberry wine and the like, and the problem caused by centralized maturity and difficult storage of the waxberry is solved. The problems of single variety and weak processing capability of waxberry processed products exist, and the market competitiveness is lacked. Therefore, the research on a novel waxberry processing product has important practical significance for meeting the requirements of consumers, increasing the additional value of waxberries, promoting the income increase of farmers and promoting the regional economic development.

The fruit cake is a better way for deeply processing fruits, can keep most of the nutritional quality of the fruits, is a natural nutritional food, and has good market prospect; in recent years, domestic scholars have conducted a lot of researches on the fruit cakes, but the researches on the waxberry fruit cakes are very few, the formulas and the production processes of waxberry series fruit cake products are not reported in documents, and the waxberry series fruit cake products are not circulated in the market.

Disclosure of Invention

The invention aims to provide a waxberry fruit cake and a production process thereof, wherein the defect of a single gelatinizing agent is overcome by reasonably matching and using a composite glue in the waxberry fruit cake and utilizing the synergistic interaction effect among the gelatinizing agents, and the use amount of a food additive is reduced to the maximum extent; and the formula of the waxberry fruit cake series added with rose, jasmine, roselle, sweet osmanthus and the like is designed, so that the taste is enriched, the nutritive value of the waxberry fruit cake is increased, the process conditions are optimized, the prepared waxberry fruit cake has a sour and sweet taste and distinct characteristic, and has certain transparency, toughness, elasticity and biting strength, a new method is provided for deep processing of waxberries, and the additional value of the waxberry industry is increased.

The purpose of the invention is realized as follows: a waxberry fruit cake is characterized in that: the formula comprises the following components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate.

The invention is further configured to: the composite glue is formed by combining three kinds of glue, namely agar, pectin and gellan gum, wherein the three kinds of glue in the composite glue are calculated according to the weight percentage: 50-70% of agar, 10-30% of pectin and 10-30% of gellan gum, wherein the sum of the weight percentages of the three types of gum is 100%.

A production process of waxberry fruit cakes comprises the following steps:

firstly, preprocessing: selecting waxberries without rot, diseases and insect pests, removing stems, and removing leaves and other impurities;

secondly, pulping: pulping the selected waxberries in a pulping machine, and filtering the pulp to obtain waxberry juice;

thirdly, sol preparation: uniformly mixing the compound gum and the white granulated sugar, dispersing into a proper amount of water with the temperature of 85-95 ℃, and shearing the sol by using a high-shear mixing emulsifier;

fourthly, blending: fully mixing the dissolved compound gum solution with waxberry juice and D-sodium erythorbate according to a proportion;

fifthly, boiling: continuously stirring in the boiling process, and boiling until the soluble solid is about 60%;

sixthly, entering a mold: pouring the boiled mixed solution into a mould to be cooled while the mixed solution is hot;

seventhly, drying: drying the cooled fruit cake in an air-blast drying oven at 55-65 ℃ for 20-24 hours, and controlling the water content of the final product to be 10% -30%;

eighthly, packaging: cutting the baked fruit cake, and packaging with glutinous rice paper.

By adopting the technical scheme, the method has the following advantages:

the waxberry cake is rich in mineral substances and various vitamins, has comprehensive and balanced nutritional ingredients, is easy to be absorbed by human body, and is beneficial to human health;

by reasonably matching different gel masses and reasonably utilizing the synergistic interaction between the gelling agents, the defect of a single gelling agent is overcome, and the use amount of the food additive is reduced to the maximum extent; the process conditions are optimized, and the fruitcake prepared by only adding the white granulated sugar and the compound gum has proper sour and sweet taste, certain transparency, toughness, elasticity and biting force;

the waxberry fruit cake has the advantages of delicate taste, pure fragrance, no paste, no tooth sticking, moderate sour and sweet taste, uniform and consistent color and luster, full cake body, good toughness and elasticity, capability of promoting gastrointestinal peristalsis, and effects of promoting digestion, invigorating stomach and helping digestion.

The invention is further configured to: and removing moisture from the slurry obtained by pulping in the step two through membrane separation and concentration.

The red bayberry juice is subjected to membrane separation and concentration to remove water, boiling is basically not needed after blending, the boiling and heating time is shortened, the treatment temperature is low, the nutrient components in the red bayberry juice can be well kept, and the stability of the taste and the color of the red bayberry fruit cake is greatly improved; and the production efficiency is improved, the raw materials are saved, the energy consumption is reduced, and the manufacturing cost of the product is reduced.

The rose and waxberry fruit cake comprises the following formula components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate; also comprises 4-6 parts of rose.

The jasmine flower and waxberry fruit cake comprises the following formula components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate; also comprises 1-3 parts of jasmine.

The formula of the roselle waxberry fruit cake comprises the following components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate; also comprises 0.5 to 1 portion of rose.

The sweet osmanthus and waxberry fruit cake comprises the following formula components in parts by weight: 30-50 parts of white granulated sugar, 40-60 parts of waxberry juice, 1.5-2.5 parts of compound gum and 0.05-0.1 part of D-sodium erythorbate; also comprises 0.5 to 1 portion of sweet osmanthus.

Detailed Description

The invention is further described below in specific examples:

a production process of waxberry fruit cakes comprises the following steps:

firstly, preprocessing: selecting waxberries without rot, diseases and insect pests, removing stems, and removing leaves and other impurities;

secondly, pulping: pulping the selected waxberries in a pulping machine, and filtering the pulp to obtain waxberry juice;

thirdly, sol preparation: uniformly mixing the compound gum and the white granulated sugar, dispersing into a proper amount of water at 90 ℃, and shearing the sol by using a high-shear mixing emulsifier;

fourthly, blending: fully mixing the dissolved compound gum solution with waxberry juice and D-sodium erythorbate according to a proportion;

fifthly, boiling: continuously stirring in the boiling process, and boiling until the soluble solid is about 60%;

sixthly, entering a mold: pouring the boiled mixed solution into a mould to be cooled while the mixed solution is hot;

seventhly, drying: and (3) drying the cooled fruitcake in an air drying oven at the drying temperature of 60 ℃ for 20 hours, and controlling the moisture content of the final product to be 20%.

By adopting the same production process and selecting different proportions of the composite glue, the following embodiments are formed, wherein the waxberry fruit cake comprises the following components in parts by weight: the red bayberry juice is added in 50 parts, the white sugar is added in 50 parts, the total amount of the compound gum is 2 parts, and the D-sodium erythorbate is 0.05 part; the influence of the red bayberry fruit cake on the sensory quality of the red bayberry fruit cake is tested and is detailed in table 1;

TABLE 1 influence of colloid proportion on the quality of waxberry fruit cake

As shown in the table 1, the sensory scores of the waxberry fruit cakes are lower when a single or two kinds of colloids are added; when the three colloids are added together, the sensory score of the waxberry fruit cake is obviously improved.

In example 5, when the ratio of agar to pectin to gellan gum is 3:1:1, the sensory score is highest, and the waxberry fruit cake has the advantages of strong elasticity, moderate hardness, strong biting force and good taste.

Further, selecting three groups of colloid proportions with the best proportioning effect, and further performing a waxberry fruit cake formula orthogonal test;

the influence of 4 factors of the proportion of the composite colloid, the total amount of the colloid, the addition amount of white granulated sugar and the addition amount of the waxberry juice on the invention is tested by a single-factor test, 3 levels are adopted, and L is adopted₉(3⁴) Orthogonal design, namely performing orthogonal optimization test on the product formula by taking sensory score as an index, wherein the levels of orthogonal test factors are shown in a table 2, and the results of the orthogonal test are shown in a table 3.

TABLE 2 orthogonal test factor horizon

TABLE 3 analysis of orthogonal test results

Test No	A	B	C	D	Sensory scoring
						1	1	1	1	1	71
2	1	2	2	2	80
						3	1	3	3	3	67
4	2	1	2	3	83
						5	2	2	3	1	76
6	2	3	1	2	75
						7	3	1	3	2	85
8	3	2	1	3	88
						9	3	3	2	1	76
k1	72.67	79.67	78.00	74.33
						k2	78.00	81.33	79.67	80.00
k3	83.00	72.67	76.00	79.33
						R	10.33	8.66	3.67	5.67

The optimum level from the results of the orthogonal test is combination No. 8, namely A₃B₂C₁D₃Determining the primary and secondary sequence of all factors according to the size of the range R, wherein the ratio of A colloid is more than the total amount of B colloid is more than the addition amount of D waxberry juice is more than the addition amount of C white granulated sugar; the best combination obtained by k value analysis is A₃B₂C₂D₂This combination was not found in 9 trials, so that the best combination from the k-value analysis was tested in 3 replicates with an average product sensory score of 90.

Therefore, the best formula of the waxberry fruit cake is as follows: 50 parts of waxberry juice, 40 parts of white granulated sugar, 1.2 parts of agar, 0.4 part of pectin and 0.4 part of gellan gum; the D-sodium erythorbate is mainly used as an antioxidant, the influence of the addition amount of the D-sodium erythorbate on the taste of the waxberry fruit cake is not large, and the addition amount meets the national standard.

In addition, in order to further increase the nutrient components and product types of the waxberry fruit cake, the formula and the production process of the original waxberry fruit cake can be further improved:

4-6 parts of rose are added in the blending process for producing a rose and waxberry fruit cake;

1-3 parts of jasmine is added in the blending process and is used for producing a jasmine and waxberry fruit cake;

0.5-1 part of roselle is added in the blending process for producing a roselle waxberry fruit cake;

0.5-1 part of osmanthus is added in the blending process for producing the osmanthus and waxberry fruit cake.

The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.