Jujube cheese and preparation process thereof

A production process and a technology for jujube cheese, applied in the field of jujube cheese and its production technology, can solve the problems of browning, difficult to retain the original flavor of jujube, and drinks need to be developed, and achieve good binding force, diffusivity, and gel performance. Superior, stable product shape

Inactive Publication Date: 2010-12-22
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: A kind of jujube cheese, which is made by mixing the following raw materials according to the following weight ratio: 25Kg of jujube, 25Kg of wild jujube, 10Kg of xylitol, 1Kg of sweetener, and 0.15Kg of stabilizer. The production process is carried out according to the following steps: ①Put the golden shredded jujube and wild wild jujube into 62.5Kg hot water at a temperature between 80-85°C for 10 minutes to soften the jujube meat; ②Put the above softened Put the final golden silk jujube meat, wild jujube meat and softened water into a beater with a fineness of 1.5-3mm and beat quickly to make jujube pulp; ③ put the stabilizer and xylitol at 50-60°C After stirring and dissolving, add the water that was added to the blending tank first, stir, and finally add the above-mentioned jujube pulp to a constant volume of 1T; ④UHT sterilization, aseptic filling or Retort sterilization, and cool. ⑤ Shake well after cooling, and the jujube cheese drink is ready.

[00...

Embodiment 2

[0011] Embodiment 2: A kind of jujube cheese, which is prepared by mixing the following raw materials according to the following weight ratio: 35Kg of jujube, 35Kg of wild jujube, 10Kg of xylitol, 0.3Kg of stabilizer, and 0.6kg of sweetener. The preparation of manufacturing process and stabilizer is as embodiment 1.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/212A23L1/29A23L2/52A23L2/62A23L19/00A23L33/00
Inventor 魏印生刘振龙
Owner TIANJIN HENGAN FOOD
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