CN107889927A - Agar dessert of fruit and preparation method thereof - Google Patents
Agar dessert of fruit and preparation method thereof Download PDFInfo
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- CN107889927A CN107889927A CN201711278602.3A CN201711278602A CN107889927A CN 107889927 A CN107889927 A CN 107889927A CN 201711278602 A CN201711278602 A CN 201711278602A CN 107889927 A CN107889927 A CN 107889927A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 64
- 229920001817 Agar Polymers 0.000 title claims abstract description 52
- 239000008272 agar Substances 0.000 title claims abstract description 52
- 235000021185 dessert Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000011265 semifinished product Substances 0.000 claims abstract description 14
- 235000007983 food acid Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 238000001125 extrusion Methods 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 244000276331 Citrus maxima Species 0.000 claims description 3
- 235000001759 Citrus maxima Nutrition 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000011511 Diospyros Nutrition 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 241000220324 Pyrus Species 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 claims description 3
- 235000021017 pears Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims 2
- 239000010977 jade Substances 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000001035 drying Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 238000009923 sugaring Methods 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000010410 dusting Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008259 solid foam Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses agar dessert of fruit and preparation method thereof, preparation method includes：Step A, fruit muddy is mixed and stirred for albumen, obtains semisolid foam-like material；Step B, agar, water and granulated sugar are well mixed, and it is 75 85% that shrink, which is boiled to dry matter weight content, obtains syrup；Step C, the semisolid foam-like material and the syrup are mixed into 2 5min, then adds food acids and continue to stir 1 3min, obtain semi-finished product；Step D, by the semi-finished product extrusion molding, dry and spray starch, then blow away unnecessary starch, dryness finalization, obtain agar dessert of fruit.The present invention has produced that a kind of structure is fluffy, agar dessert of fruit containing fruit taste, that nutritional ingredient is higher using fruit muddy as primary raw material.The preparation method technique is simple, easy to operate, it is easy to accomplish industrialization.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of agar dessert of fruit and preparation method thereof.
Background technology
Existing dessert is based on bread and cake on the market.Bread, it is using wheat flour as primary raw material, with yeast, chicken
Egg, grease, kernel etc. are auxiliary material, add water to be modulated into dough, through everfermentation, integer, be molded, bake, the process processing such as cool down and
Into.And cake is mainly bakeed by raw materials such as flour, egg and white sugar and formed.As can be seen here, either bread or cake, it is
Using starch as primary raw material, nutritional ingredient is relatively low, and taste is more single, it is impossible to meets modern people's diversified demand.
Therefore, prior art has yet to be improved and developed.
The content of the invention
In view of above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of agar dessert of fruit and its making side
Method, it is intended to solve the problems, such as that existing dessert nutritional ingredient is low, taste is single.
Technical scheme is as follows：
A kind of preparation method of agar dessert of fruit, including：
Step A, fruit muddy is mixed and stirred for albumen, obtains semisolid foam-like material；
Step B, agar, water and granulated sugar are well mixed, and it is 75-85% that shrink, which is boiled to dry matter weight content, obtains syrup；
Step C, the semisolid foam-like material and the syrup are mixed into 2-5min, then adds food acids and continue to stir
1-3min is mixed, obtains semi-finished product；
Step D, by the semi-finished product extrusion molding, dry and spray starch, then blow away unnecessary starch, dryness finalization, obtain fine jade
Fat dessert of fruit.
The preparation method of described agar dessert of fruit, wherein, in the step A, the time of stirring is 5-10min.
The preparation method of described agar dessert of fruit, wherein, in the step B, the temperature boiled of shrinking is 120-
130 DEG C, in the step C, after the syrup is cooled into 75-85 DEG C, then mix with the semisolid foam-like material.
The preparation method of described agar dessert of fruit, wherein, in the step D, the condition dried after extrusion molding is：
Forced air drying 36-48h at 30-35 DEG C, air humidity are no more than 50%.
The preparation method of described agar dessert of fruit, wherein, each parts by weight of raw materials is as follows：
Fruit muddy 25-35 parts；
Agar 0.8-1.2 parts；
Albumen 0.6-1.0 parts；
Food acids 0.8-1.2 parts；
Granulated sugar 45-65 parts；
Starch 0.5-2.0 parts；
Water is the 1.0-10% of above-mentioned raw materials total amount；
Wherein, the fruit muddy 10-32% containing dry.
The preparation method of described agar dessert of fruit, wherein, the fruit muddy is apple butter, mango mud, grape mud, spinach
One or more in trailing plants mud, persimmon mud, plum mud, shaddock mud, kiwi berry mud, "Hami" melon mud, pears mud and peach mud.
The preparation method of described agar dessert of fruit, wherein, the food acids are malic acid, milk acid, citric acid, Portugal
One or more in grape acid and lactic acid.
The preparation method of described agar dessert of fruit, wherein, the starch is one in cornstarch and starch from sweet potato
Kind or two kinds.
As above the agar dessert of fruit that any described preparation method makes, physics and nutritive index are：
Water content≤18%；
Density：250-350 kg /m3；
Every 100 g agar dessert of fruit contains protein：0.7-1.0 g.
Beneficial effect：The invention provides a kind of agar dessert of fruit as described above and preparation method thereof, the present invention with
Fruit muddy is primary raw material, has produced that a kind of structure is fluffy, agar fruit sweet tea containing fruit taste, that nutritional ingredient is higher
Point.The preparation method technique is simple, easy to operate, it is easy to accomplish industrialization.
Embodiment
The invention provides a kind of agar dessert of fruit and preparation method thereof, for make the purpose of the present invention, technical scheme and
Effect is clearer, clear and definite, and the present invention is described in more detail below.It should be appreciated that specific embodiment described herein
Only to explain the present invention, it is not intended to limit the present invention.
The invention provides a kind of preferred embodiment of the preparation method of agar dessert of fruit, including：
Step A, fruit muddy is mixed and stirred for albumen, obtains semisolid foam-like material；
Step B, agar, water and granulated sugar are well mixed, and it is 75-85% that shrink, which is boiled to dry matter weight content, obtains syrup；
Step C, the semisolid foam-like material and the syrup are mixed into 2-5min, then adds food acids and continue to stir
1-3min is mixed, obtains semi-finished product；
Step D, by the semi-finished product extrusion molding, dry and spray starch, then blow away unnecessary starch, dryness finalization, obtain fine jade
Fat dessert of fruit.
The present invention is using fruit muddy as primary raw material, mixing water puree and albumen first（Albumen powder, protein liquid）Make
Semisolid foam-like material, when being mixed using albumen powder and apple butter, albumen powder can draw the moisture of apple butter, so as to swell,
And can be dispersed, protein body is easily formed if directly albumen powder mixed with syrup, can not be scatter, and can not
Swell.Then semisolid foam-like material mix with the advance well-done syrup containing agar, stir, syrup contain apple butter with
The semisolid foam-like material of albumen is fixed up and can be with moulding.Dry, dust and dryness finalization through overmolding again, make
Go out that a kind of structure is fluffy, agar dessert of fruit containing fruit taste, that nutritional ingredient is higher.The preparation method technique is simple,
It is easy to operate, it is easy to accomplish industrialization.
Above-mentioned manufacturing process is specific as follows：
（1）25-35 fruits mud is loaded into mixer, 0.6-1.0 parts dried albumen is added and stirs 5-10min, obtain physics shape
State is similar to the semisolid foam-like material of plasticine, can be easily changed shape.Before semisolid foam-like material is compared to stirring
Initial volume can increase to 3-5 times.Mixing time is too short, and albumen is swollen just not enough fully, and mixing time is long, then the bubble formed
Foam shape can then collapse, can not solid shape, and overlong time oxidation can also increase, and can become drying so as to foam-like material,
Fluffy product can not be formed.Dry matter content is preferably 10-32% in fruit muddy, and dry matter content is too low or too high all unfavorable
In quickly formation semisolid.Wherein, the fruit muddy be apple butter, mango mud, grape mud, pineapple mud, persimmon mud, plum mud,
One or more in shaddock mud, kiwi berry mud, "Hami" melon mud, pears mud and peach mud.The present invention can make various single fruit mouths
Taste or mixed fruit taste, the demand of the people of different taste can be met.
（2）Sugaring slurry.0.8-1.2 part agar is soluble in water, and water is the 1.0-10% of all raw material total amounts, is then added
45-65 part granulated sugar, stirs, and reheating shrink, which is boiled to dry ratio, reaches 75-85%, obtains syrup.Preferably in 120-
130 ° of С, which shrink, to be boiled.
（3）The semisolid foam-like material is mixed with the syrup, stirs 2-5min（It is preferred that 3min）, then add
0.8-1.2 parts food acids continue to stir 1-3min as acidity regulator（It is preferred that 2min）, obtain semi-finished product.If syrup temperature
Degree is higher, after being preferably cooled to 75-85 DEG C, then mixes with the semisolid foam-like material.Wherein, the food acids are apple
One or more in acid, milk acid, citric acid, grape acid and lactic acid.
（4）By the semi-finished product extrusion molding, such as make hemispherical, box-shaped etc..Then dry.Preferable drying bar
Part is：30-35 DEG C of forced air drying 36-48h, air humidity are no more than 50%.0.5-2.0 part starch is sprayed after drying, then is blown away more
Remaining starch obtains the visual effect of frosting, it is therefore an objective to allows product not glue hand, the product after dusting finally is placed in into aeration-drying
Air drying 60-80h shapes in case, that is, obtains agar dessert of fruit.If being made as product to be sold, can be made dusting
Packed after frosting effect, sizing is dried after packaging again.Wherein, the starch is in cornstarch and starch from sweet potato
It is one or two kinds of.
Present invention also offers the agar dessert of fruit made by above-mentioned preparation method, the physics of the agar dessert of fruit
It is with nutritive index：Water content≤18%, density：250-350 kg /m3；Every 100 g agar dessert of fruit contains protein：0.7-
1.0 g.The agar dessert of fruit structure of the present invention is fluffy, multiple tastes, contains abundant fruit nutrition composition and protein
Composition, not only meets the demand of popular diversified taste, and abundant nutriment can be provided for body.
Embodiment 1
（1）By 30 parts（Containing dry 20%）Apple butter loads mixer, adds 0.8 part of dried albumen and stirs 10min, obtains half
Solid foam material.
（2）Sugaring slurry.1.0 parts of agar are dissolved in 7 parts of water, 55 portions of granulated sugar is then added, stirs, be again heated to
125 DEG C of shrinks are boiled to dry ratio and reach 80%, obtain syrup.
（3）After syrup is cooled into 80 DEG C, mixed with the semisolid foam-like material, stir 3min, then add 1.0
Part citric acid continues to stir 2min, obtains semi-finished product as acidity regulator.
（4）The semi-finished product are extruded into hemispherical.Then dry.Drying condition is：32 DEG C of forced air drying 40h, air
Humid control is 35 ± 5%.1.0 parts of cornstarch are sprayed after drying, then blows away unnecessary cornstarch and obtains frosting effect, finally
Packaging, it is placed in air drying 70h in aeration cabinet and shapes, that is, obtain agar apple dessert.
Embodiment 2
（1）By 25 parts（Containing dry 16%）Apple butter loads mixer, adds 0.6 part of dried albumen and stirs 8min, it is solid to obtain half
State foam-like material.
（2）Sugaring slurry.0.8 part of agar is dissolved in 5 parts of water, 45 portions of granulated sugar is then added, stirs, be again heated to
120 DEG C of shrinks are boiled to dry ratio and reach 75%, obtain syrup.
（3）After syrup is cooled into 75 DEG C, mixed with the semisolid foam-like material, stir 5min, then add 0.8
Part citric acid continues to stir 1min, obtains semi-finished product as acidity regulator.
（4）The semi-finished product are extruded into hemispherical.Then dry.Drying condition is：30 DEG C of forced air drying 48h, air
Humid control is 45 ± 5%.0.5 part of cornstarch is sprayed after drying, then blows away unnecessary cornstarch and obtains frosting effect, finally
Packaging, it is placed in air drying 80h in aeration cabinet and shapes, that is, obtain agar apple dessert.
Embodiment 3
（1）By 35 parts（Containing dry 24%）Apple butter loads mixer, adds 1.0 parts of dried albumens and stirs 15min, obtains half
Solid foam material.
（2）Sugaring slurry.1.2 parts of agar are dissolved in 9 parts of water, 65 portions of granulated sugar is then added, stirs, be again heated to
130 DEG C of shrinks are boiled to dry ratio and reach 85%, obtain syrup.
（3）After syrup is cooled into 85 DEG C, mixed with the semisolid foam-like material, stir 2min, then add 1.2
Part citric acid continues to stir 3min, obtains semi-finished product as acidity regulator.
（4）The semi-finished product are extruded into hemispherical.Then dry.Drying condition is：35 DEG C of forced air drying 36h, air
Humid control is 40 ± 5%.2.0 parts of cornstarch are sprayed after drying, then blows away unnecessary cornstarch and obtains frosting effect, finally
Packaging, it is placed in air drying 60h in aeration cabinet and shapes, that is, obtain agar apple dessert.
The agar dessert of fruit of other single fruit tastes or various fruits taste can also be made according to the above method, and
Taste is finely adjusted using different food acids.These preparation methods can predict from above-mentioned manufacturing process, this hair
It is bright to repeat no more.
In summary, the invention provides a kind of agar dessert of fruit and preparation method thereof, the present invention is based on fruit muddy
Raw material is wanted, mixing water puree first makes semisolid foam-like material with albumen, then by semisolid foam-like material and in advance
Well-done syrup mixing, stirring containing agar, then through overmolding, dry, dust and dryness finalization, it is fluffy to have produced a kind of structure
Agar dessert of fruit loose, containing fruit taste, nutritional ingredient is higher.The preparation method technique is simple, easy to operate, is easy to real
Existing industrialization.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can
To be improved or converted according to the above description, all these modifications and variations should all belong to the guarantor of appended claims of the present invention
Protect scope.
Claims (10)
- A kind of 1. preparation method of agar dessert of fruit, it is characterised in that including：Step A, fruit muddy is mixed and stirred for albumen, obtains semisolid foam-like material；Step B, agar, water and granulated sugar are well mixed, and it is 75-85% that shrink, which is boiled to dry matter weight content, obtains syrup；Step C, the semisolid foam-like material and the syrup are mixed and stirred for 2-5min, then add food acids and continue 1-3min is stirred, obtains semi-finished product；Step D, by the semi-finished product extrusion molding, dry and spray starch, then blow away unnecessary starch, dryness finalization, obtain fine jade Fat dessert of fruit.
- 2. according to the preparation method of the agar dessert of fruit described in claim 1, it is characterised in that in the step A, stirring when Between be 5-10min.
- 3. according to the preparation method of the agar dessert of fruit described in claim 1, it is characterised in that in the step B, the shrink The temperature boiled is 120-130 DEG C.
- 4. according to the preparation method of the agar dessert of fruit described in claim 3, it is characterised in that in the step C, by the sugar Starch after being cooled to 75-85 DEG C, then mixed with the semisolid foam-like material.
- 5. according to the preparation method of the agar dessert of fruit described in claim 1, it is characterised in that in the step D, extrusion molding The condition dried afterwards is：Forced air drying 36-48h at 30-35 DEG C, air humidity are no more than 50%.
- 6. according to the preparation method of the agar dessert of fruit described in claim 1, it is characterised in that each parts by weight of raw materials is as follows：Fruit muddy 25-35 parts；Agar 0.8-1.2 parts；Albumen 0.6-1.0 parts；Food acids 0.8-1.2 parts；Granulated sugar 45-65 parts；Starch 0.5-2.0 parts；Water is the 1.0-10% of above-mentioned raw materials total amount；Wherein, the fruit muddy 10-32% containing dry.
- 7. according to the preparation method of the agar dessert of fruit described in claim 6, it is characterised in that the fruit muddy be apple butter, One in mango mud, grape mud, pineapple mud, persimmon mud, plum mud, shaddock mud, kiwi berry mud, "Hami" melon mud, pears mud and peach mud Kind is a variety of.
- 8. according to the preparation method of the agar dessert of fruit described in claim 6, it is characterised in that the food acids be malic acid, One or more in milk acid, citric acid, grape acid and lactic acid.
- 9. according to the preparation method of the agar dessert of fruit described in claim 6, it is characterised in that the starch be cornstarch and One or both of starch from sweet potato.
- 10. the agar dessert of fruit made according to any described preparation methods of claim 1-9, it is characterised in that the fine jade The physics and nutritive index of fat dessert of fruit is：Water content≤18%；Density：250-350 kg /m3；Every 100 g agar dessert of fruit contains protein：0.7-1.0 g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278602.3A CN107889927A (en) | 2017-12-06 | 2017-12-06 | Agar dessert of fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711278602.3A CN107889927A (en) | 2017-12-06 | 2017-12-06 | Agar dessert of fruit and preparation method thereof |
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| CN107889927A true CN107889927A (en) | 2018-04-10 |
Family
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| CN201711278602.3A Pending CN107889927A (en) | 2017-12-06 | 2017-12-06 | Agar dessert of fruit and preparation method thereof |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1596074A (en) * | 2001-10-29 | 2005-03-16 | 马尔斯公司 | Caramel mixture and method for manufacturing thereof |
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