Collard jujube pieces

A technology of kale and jujube fruit, applied in the direction of confectionary, confectionary industry, food preparation, etc.

Inactive Publication Date: 2009-01-28
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of comprehensive utilization of jujube and collard greens, the present invention provides a kind of kale jujube fruit slice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1, a kind of kale jujube slice is made up of 5 parts of red dates, 2 parts of kale, 1.4% agar of red dates and kale gross weight, 0.15% beta-cyclodextrin, 0.035% L-ascorbic acid,

[0049] The processing method is that the dried kale is soaked in 20-degree water for 12 hours until the water content reaches about 70%, then steamed, and then beaten until it becomes a paste. Refined. Red dates are pitted, beaten, passed through a 100-mesh sieve, and the skin of the dates is removed. Stir the paste-like kale, skinless date paste, and melted agar in a blending tank according to the proportion until uniform, and heat to above 85°C, keep it for 15 minutes, and cool to shape.

Embodiment 2

[0050] Embodiment 2, a kind of kale jujube slice is made up of 4 parts of red dates, 1 part of kale, 1.2% agar, 0.20% beta-cyclodextrin, and 0.045% L-ascorbic acid of the total weight of red dates and kale,

[0051] The processing method is as follows: dry kale, soak it in 20°C water for 12 hours until the water content reaches about 70%, then steam it, and beat it until it becomes a paste. In order to prevent the kale from browning, add L-ascorbic acid, β-cyclo dextrin. Red dates are pitted, beaten, passed through a 100-mesh sieve, and the skin of the dates is removed. Stir the paste-like kale, skinless date paste, and melted agar in a blending tank according to the proportion until uniform, and heat to above 85°C, keep it for 15 minutes, and cool to shape.

Embodiment 3

[0052] Embodiment 3, a kind of kale jujube slice is made up of 6 parts of red dates, 3 parts of kale, 1.5% agar, 0.18% beta-cyclodextrin, and 0.040% L-ascorbic acid of the total weight of red dates and kale,

[0053] The processing method is that the dried kale is soaked in 20-degree water for 12 hours until the water content reaches about 70%, then steamed, and then beaten until it becomes a paste. Refined. Red dates are pitted, beaten, passed through a 100-mesh sieve, and the skin of the dates is removed. Stir the paste-like kale, skinless date paste, and melted agar in a blending tank according to the proportion until uniform, and heat to above 85°C, keep it for 15 minutes, and cool to shape.

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PUM

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Abstract

The invention relates to a preserved fruit food, in particular to a collard date fruit flake, which solves the comprehensive utilization problem of the collard and date. The collard date fruit flake is made from 4-6 parts of red date, 1-3 parts of the collard, agar which accounts for 1.2-1.5% of the total weight of the red date and the collard, beta-cyclodextrine which accounts for 0.15-0.20% of the total weight of the red date and the collard, and L-ascorbic acid which accounts for 0.035-0.045% of the total weight of the red date and the collard. The collard date fruit flake has complete appearance, good elasticity and toughness, smooth surface and homogeneous structure; the collard date fruit flake is chocolate brown in terms of color and has glossiness; the collard date fruit flake has moderate sweetness, smoothness and exquisite taste with regard to mouth feeling and flavor; and the collard date fruit flake has red date scent without odor.

Description

technical field [0001] The invention relates to a preserved fruit food, in particular to kale jujube fruit slices. Background technique [0002] Kale (Brassic oleracea var. acephala DC.) is also known as leaf peony, peony dish, cauliflower cabbage, green leafy cabbage, etc. It is native to the Mediterranean coast to Asia Minor, and is now widely cultivated, mainly distributed in temperate regions. Biennial or perennial herbaceous plant, which belongs to the horticultural variety of Brassica oleracea in the genus Brassica, and is the closest plant to the wild species of Brassica oleracea. The plant is tall, with a well-developed root system, shortened stems, and dense leaves. The leaves are thick, obovate, covered with wax powder, deeply wavy and wrinkled, in the shape of bird feathers. Cultivated for one year, the plants form rosette-shaped leaf clusters, and after the low temperature in winter, they will bloom and bear fruit in the following year. The racemes are termin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23G3/48A23L1/0522A23L1/272A23L29/212
Inventor 王向东张秀香于有伟续发武王秀宏
Owner 山西师范大学
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