Wild jujube cake and preparation method thereof

A technology of wild jujube cake and south wild jujube, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of the sour jujube cake having a single taste and the color is easy to turn dark brown, and achieves changing taste and single nutritional structure, and is easy to operate Effect

Active Publication Date: 2012-11-21
GUANGDONG JIABAO GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of this, the object of the present invention aims at the defects that the existing wild jujube cake has a single taste and the color is easy to turn dark brown, and provides a kind of fruit flavor that not only has the fruit flavor of southern wild jujube but also has a strong yogurt flavor, and the product color should not turn dark brown. Sour jujube cake and its preparation method

Method used

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  • Wild jujube cake and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Select fresh, ripe, non-rotten and disease-free fresh fruit of southern wild jujube, remove impurities such as branches and leaves, wash the fresh fruit with running water, add an appropriate amount of water to a sandwich cooking pot, boil it, and then add about 50% boiling water of southern jujube. The wild jujube, blanched for about 15 minutes, until the flesh and core of the wild jujube are separated, then remove and drain the surface water. The blanched jujube is peeled and cored, and the jujube meat is sent to a beater to make a uniform pulp.

[0027] Take another sandwich pot and add 11kg water, 31kg white sugar, 15kg maltose syrup, 0.15kg salt and 0.18kg fructooligosaccharide, stir while heating until the sugar and salt dissolve completely, let it stand for 3-5min, put it in the mixer Add 34kg fruit pulp, pour the pre-dissolved mixed sugar solution into the blender, add 20g of completely dissolved potassium sorbate, and stir for about 20 minutes until it is compl...

Embodiment 2

[0030] Select fresh, ripe, non-rotten and disease-free fresh fruit of southern wild jujube, remove impurities such as branches and leaves, wash the fresh fruit with running water, add an appropriate amount of water to a sandwich cooking pot, boil it, and then add about 50% boiling water of southern jujube. The wild jujube, blanched for about 15 minutes, until the flesh and core of the wild jujube are separated, then remove and drain the surface water. The blanched jujube is peeled and cored, and the jujube meat is sent to a beater to make a uniform pulp.

[0031] Take another jacketed pot and add 10kg of water, 34kg of white sugar, 16kg of maltose syrup, 0.15kg of salt and 0.18kg of fructooligosaccharide, and stir while heating until the sugar and salt are completely dissolved. Add 36kg of fruit pulp, pour the pre-dissolved mixed sugar solution into the blender, add 20g of completely dissolved potassium sorbate, and stir for about 20 minutes until it is completely mixed and un...

Embodiment 3

[0034]Select fresh, ripe, non-rotten and disease-free fresh fruit of southern wild jujube, remove impurities such as branches and leaves, wash the fresh fruit with running water, add an appropriate amount of water to a sandwich cooking pot, boil it, and then add about 50% boiling water of southern jujube. The wild jujube, blanched for about 15 minutes, until the flesh and core of the wild jujube are separated, then remove and drain the surface water. The blanched jujube is peeled and cored, and the jujube meat is sent to a beater to make a uniform pulp.

[0035] Take another jacketed pot and add 11kg of water, 32kg of white sugar, 15kg of maltose syrup, 0.15kg of salt and 0.18kg of fructooligosaccharide, and stir while heating until the sugar and salt are completely dissolved. Add 35kg of fruit pulp, pour the pre-dissolved mixed sugar solution into the blender, add 20g of completely dissolved potassium sorbate, and stir for about 20 minutes until it is completely mixed. Put t...

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Abstract

The invention relates to the field of the food, and discloses a wild jujube cake and a preparation method thereof. The wild jujube cake disclosed by the invention is prepared from choerospondias axillaris, white sugar, malt syrup, high-concentration Kefir fermentation stock solution SH-C-201, fructo-oligose, edible salt, potassium sorbate and water, wherein the flavor of the choerospondias axillaris and the flavor of the high-concentration Kefir fermentation stock solution are combined to enable the wild jujube cake to have thick yoghourt taste and also keep the due fruit aroma of the wild jujube, and the current situation that the traditional wild jujube cake product has a single taste and nutrition structure is changed. Meanwhile, the prepared wild jujube cake product represents beige and maize yellow, and the product is still beige after being put for half year, thereby solving the problem that the product appearance and the shelf life are affected. The preparation method for the wild jujube cake, which is disclosed by the invention, is convenient to operate and is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food, in particular to a jujube cake and a preparation method thereof. Background technique [0002] The jujube cake is refined from natural wild jujube, which is preserved by fruit, peeled and pitted, added with sucrose, concentrated in a copper pot, dried naturally, and refined. Suanzao cake contains rich vitamins, amino acids, trace elements and other nutrients inherent in fresh fruit. It is transparent in color, looks like amber, sweet and sour, tender and delicate, unique in taste and rich in nutrition. It is a pure natural nutritional health food. [0003] Ganzhou in the south of Jiangxi is known as "the hometown of Chinese jujube cake", and its refined Qiyunshan jujube cake is one of Jiangxi's special products. Suanzao Cake is made from wild Suanzaza jujube as the main raw material, sucrose and maltose as supplementary materials, using modern advanced production technology, and making full use of the natura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 杨婉如杨婉媛许秋升林培生郭少惠陈美洪吴幼纯许淑芬
Owner GUANGDONG JIABAO GRP CO LTD
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