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Novel sapor jujube cake and manufacturing method thereof

A production method and technology of jujube cake, which are applied in the field of food processing, can solve the problems of unsuitable food safety and health, backward process technology, excessive preservatives, etc., and achieve the effects of shortening the curing time, ensuring product quality, and preventing the destruction of pigments.

Inactive Publication Date: 2008-03-05
山西汉波食品股份有限公司
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AI Technical Summary

Problems solved by technology

[0003] The production method of traditional date cake is relatively backward in technology, and the formula is not scientific. It is more susceptible to microbial contamination in the production process. Most of the products are high-sugar products, and there are problems such as excessive preservatives. Therefore, traditional products and their production methods are no longer suitable. Modern Food Safety and Health Requirements

Method used

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Embodiment

[0022] Formula of the present invention (by weight): 40~50kg of red dates, 10~20kg of xylitol, 15~20kg of white granulated sugar, 2~5kg of citric acid, other raw materials (5~8kg of sweet-scented osmanthus, 5~10kg of tangerine peel, 3~6kg of black tea , mint 2 ~ 5kg).

[0023] The technical solution is outlined as follows:

[0024] ① Select high-quality jujubes, remove moldy and rotten jujube fruits, and clean them with clean water; shred;

[0025] ②Put the jujube that has been shredded in step ① into a sulfur fumigation chamber, fumigate with 0.1% to 0.5% of the jujube weight sulfur for 2 to 3 hours, and wait until the exocarp turns light yellow; dry;

[0026] 3. Step 2. Gained jujube fruit is placed in a continuous microwave oven to ripen;

[0027] ④ Beat the jujube fruit obtained in step ③ with a beater to remove the skin core; pay attention to adjusting the sieve plate aperture and the distance between the sieve plates of the beater, and do not break the jujube core to a...

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Abstract

The present invention discloses a new-type jujube cake and its preparation method. The raw material formula of said jujube cake includes 40-60kg of jujube, 10-25kg of xylitol, 10-15kg of white granulated sugar and 2-5kg of citric acid. Said invention also provides the concrete operation steps of its preparation method.

Description

technical field [0001] The invention relates to a novel flavor jujube cake and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Jujube is not only a delicious fruit, but also a good nourishing medicine, which has the effects of strengthening muscles and bones, nourishing blood and promoting qi, and nourishing and moisturizing the skin. Jujube can "invigorate qi and benefit the middle, nourish the spleen and stomach, moisten the heart and lungs, regulate nutrition, slow down yin and blood, produce body fluid, delight the color, open the nine orifices, help the twelve meridians, and harmonize a hundred medicines." Purpura, anemia, high blood pressure, acute and chronic hepatitis, liver cirrhosis, and gastrointestinal tumors have curative effects. Jujube has nutritional and health effects such as promoting blood circulation, delaying aging, dilating blood vessels, enhancing myocardial contractility, preventing and...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/29A23L1/212A23L21/10A23L19/00A23L33/00
Inventor 闫奎民马强姚自奇温凯
Owner 山西汉波食品股份有限公司
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