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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- parts
- vegetables
- fruits
- fruit
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 59
- 235000000346 sugar Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 37
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 33
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 16
- 239000001527 calcium lactate Substances 0.000 claims abstract description 16
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 16
- 239000001103 potassium chloride Substances 0.000 claims abstract description 16
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 235000003132 food thickener Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 13
- 239000011734 sodium Substances 0.000 claims description 13
- 229910052708 sodium Inorganic materials 0.000 claims description 13
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002581 Glucomannan Polymers 0.000 claims description 9
- 229920000161 Locust bean gum Polymers 0.000 claims description 9
- 229940046240 glucomannan Drugs 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000010485 konjac Nutrition 0.000 claims description 9
- 235000010420 locust bean gum Nutrition 0.000 claims description 9
- 239000000711 locust bean gum Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000021022 fresh fruits Nutrition 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000686 essence Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 235000011083 sodium citrates Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- -1 phosphate ester Chemical class 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 238000005498 polishing Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000084 colloidal system Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 13
- 239000001814 pectin Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 150000004965 peroxy acids Chemical class 0.000 description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 description 4
- 240000000171 Crataegus monogyna Species 0.000 description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 4
- 241000287420 Pyrus x nivalis Species 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 3
- 240000001085 Trapa natans Species 0.000 description 3
- 235000014364 Trapa natans Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000013944 peach juice Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000009165 saligot Nutrition 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 2
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000000003 hoof Anatomy 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- 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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