Axillary choerospondias fruit cake processing method capable of inhibiting non-enzymatic browning
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A technology of southern wild jujube cake and processing method, which is applied in the fields of confectionery industry, confectionary, food science, etc., and can solve the problems of changing the original flavor and color of wild jujube cake, lack of safety, and no jujube cake products. , to achieve the effect of maintaining good flavor, inhibiting browning, and maintaining natural color
Inactive Publication Date: 2014-08-06
NANCHANG UNIV +1
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Abstract
Description
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Problems solved by technology
Sulfite is currently a widely used browning inhibitor, but sulfite treatment will leave a certain amount of sulfide in fruits and vegetables, which is not recognized as safe
The third is to add exogenous substances as coloring agents (such as patent CN 102783548B) to maintain the color of jujube cake products, but this method often changes the original flavor and color of jujube cake
The drum drying technology has the characteristics of high thermal efficiency and high drying rate, and is suitable for paste and viscous materials, but so far there is no precedent for using it in jujube cake products
Method used
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Examples
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Effect test
Embodiment 1
[0017] (1) Select 8-9 mature, green to yellow or light yellow skin, no pests, mildew and deterioration, wash and blanch in hot water at 100°C for 5 minutes, peel the core, Jujube meat is beaten and refined.
[0018] (2) Prepare anti-browning agent compound: dissolve sodium ascorbate, phytic acid, and kojic acid in water at a mass ratio of 1:1:0.5, and prepare an anti-browning agent compound solution with a concentration of 0.25%.
[0019] (3) Boil sugar: put 50L of the anti-browning agent compound solution prepared in step (2) into the pot, then add 100 kg of white sugar, heat to dissolve the sugar, and add the step ( 1) 100 kg of jujube meat after beating and refining, stir evenly.
[0020] (4) Drum drying: The slurry in step (3) flows into the receiving trough of the drum dryer from the high position tank, and the rotating speed is adjusted. The slurry is formed on the wall of the drum by the film cloth device to form a 3-5mm thick coating, and the scraper will reach The m...
Embodiment 2
[0026] (1) Select 8-9 mature, green to yellow or light yellow skin, no pests, mildew and deterioration, wash and blanch in hot water at 100°C for 6 minutes, peel the core, Jujube meat is beaten and refined.
[0027] (2) Prepare anti-browning agent compound: Dissolve sodium ascorbate, phytic acid, and kojic acid in water at a mass ratio of 1:1:0.5, and prepare an anti-browning agent compound solution with a concentration of 0.375%.
[0028] (3) Boil sugar: put 40 L of the anti-browning agent compound solution prepared in step (2) into the pot, then add 80 kg of white sugar, heat to dissolve the sugar, and add the step after the sugar solution is heated to 95°C (1) 80 kg of jujube meat after beating and refining, stir evenly.
[0029] (4) Drum drying: The slurry in step (3) flows into the receiving trough of the drum dryer from the high position tank, and the rotating speed is adjusted. The slurry is formed on the wall of the drum by the film cloth device to form a 3-5mm thick ...
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Abstract
The invention discloses an axillary choerospondias fruit cake processing method capable of inhibiting non-enzymatic browning. The axillary choerospondias fruit cake processing method comprises the following steps: selecting axillary choerospondias fruits which are ripen for about 80-90 percent, cleaning, blanching in hot water of 95-100 DEG C for 3-6 min, removing peels and cores, and pulping and refining axillary choerospondias fruit flesh; dissolving sodium ascorbate, phytic acid and kojic acid in a ratio of 1:1:0.5 in water to prepare into a 0.2-0.5 percent anti-browning agent compound solution; placing the compound solution accounting for 1/2 of weight of the axillary choerospondias fruit flesh in a pot, adding granulated sugar with the same weight as that of the axillary choerospondias fruit flesh, heating to enable the granulated sugar to be melted, and uniformly mixing the melted granulated sugar with the axillary choerospondias fruit flesh after the granulated sugar is heated to reach 95-100 DEG C; drying by adopting a roller dryer, adjusting the rotating speed, forming a coating with a thickness of 3-5 mm on the wall surface of a roller, and scraping a material reaching the drying requirement; and cutting axillary choerospondias fruit cakes into sheets, pasting with rice paper, and vacuum-packaging. The roller dryer adopted in the processing method is combined with a method of adding a novel anti-browning agent to compound and vacuum-packaging, so that the browning of the axillary choerospondias fruit cakes in processing and storing processes can be effectively inhibited, and the natural color and the better flavor of the axillary choerospondias fruit cakes are well kept.
Description
technical field [0001] The invention belongs to the technical field of food processing and relates to a method for processing fruits and vegetables. Background technique [0002] Jujube is a deciduous tree belonging to the family Anacardiaceae. It is mainly distributed in Zhejiang, Jiangxi, Hunan, Hubei and Sichuan provinces in my country, with abundant germplasm resources. Its fruit is rich in vitamin C and polyphenols, and is often used in medicine to treat arrhythmia and angina pectoris with remarkable curative effects. Because it contains multiple organic acids such as citric acid, malic acid and gluconic acid, the fruit tastes sour and bitter, which is difficult to enter. It is often prepared into southern jujube cake in the folk, which is sweet and sour and smooth, and has always been a best-selling product in the market. The production process usually includes steps such as fruit selection, cleaning, blanching, peeling and core removal, beating, boiling sugar, mixin...
Claims
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Application Information
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