Jujube cheese and preparation process thereof

Abstract

The invention discloses a jujube cheese which is prepared by mixing the following raw materials in parts by weight: 25-35 parts of golden-silk jujube, 25-35 parts of wild jujube, 0.6-1 part of sweetener, 0.15-0.3 part of stabilizer and 10 parts of xylitol. The advantages of the jujube of the invention are as follows: 1. the jujube cheese can kill enzyme in granular cells to prevent browning phenomenon; 2. the jujube cheese does not damage stone cells and pulp in the jujube pulp; 3. the jujube cheese can lead fine pulp particles to be evenly suspended in the jujube pulp to increase mouth feel, thus people can feel the color, aroma and taste of the jujube, and CMC is odorless, tasteless and non-toxic, and has good binding force and diffusivity; and 4. the jujube cheese preserves the nutrition constituents and the flavor of red jujubes and the wild jujubes to the greatest extent, and is a natural, green, healthy and high-nutritive-value beverage.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a jujube cheese and a production process thereof. Background technique: [0002] Both red dates and wild jujubes are rich in nutrients. Jujube is rich in nutrients such as protein, sugar, organic acid, fat, fruit acid, vitamins, minerals and amino acids necessary for human body. Jujube is rich in protein, glucose, fructose, fruit acid, calcium, phosphorus, iron and other nutrients, especially contains a lot of vitamins, known as the king of "VC". The jujube is wild, without the pollution of pesticides and chemical fertilizers. At the same time, it has high medicinal value. It has the effects of appetizing and strengthening the spleen, increasing appetite, promoting metabolism, and softening cerebral blood vessels. At present, people can carry out deep processing to red dates and wild jujubes respectively to make jujube juice and wild jujube juice beverages. However, drinks with red dates a...

AI Technical Summary

Problems solved by technology

At present, people can carry out deep processing on red dates and wild jujubes respectively to make jujube juice and wild jujube juice beverages. However, drinks that use red dates and wild jujubes as the main raw materials have yet to be developed.

And the technology of making jujube juice and wild jujube juice all has following obvious defect at present: 1, jujube juice is very easy to oxidize and produce browning in the processing process, has obvious sediment, affects sensory quality

2. It is difficult to retain the original flavor of jujube. The stone cells and pulp in the jujube meat cannot be preserved in the juice, and people cannot feel the color and fragrance of jujube when drinking