Manufacturing technology of choerospondias axillaris cake with kernels

A kind of south jujube cake, the technology of making technology, applied in the direction of confectionary industry, confectionery, food science, etc., to achieve the effect of soft and delicate taste

Inactive Publication Date: 2014-12-17
江西齐云山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiency of single taste of southern wild jujube cake at present, the present invention provides a kind of manufacturing process of nut southern wild jujube cake with multiple flavors and flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The embodiment of the present invention is a manufacturing process of southern jujube cake with nuts, comprising the following steps: making the southern jujube cake, making nuts and wrapping nuts in blocks, characterized in that:

[0023] (1) The production process of southern jujube cake, including: pulping - scraping and placing on a plate - drying;

[0024] (a) Pulping: water 10% (weight ratio), white sugar 50% (weight ratio) and liquid maltose syrup 40% (weight ratio) are mixed and boiled into sugar liquid (refractive degree 83%), of which maltose syrup The refractive index is 84%. After filtering, mix it with the pulp of wild jujube and stir evenly;

[0025] (b) Scraping and placing on the tray: spread the fruit pulp evenly in the baking tray, and the thickness is determined according to the product requirements;

[0026] (c) Drying: put the scraped baking tray into the drying room for drying (temperature 50°C, time 24 hours), and the water content of the souther...

Embodiment 2

[0034] The making of southern wild jujube cake is identical with embodiment one;

[0035] Peanut kernels are washed and dried, then baked in a microwave oven for 3 minutes, taken out and cooled, and then baked for 2 minutes until they are crispy and crispy. The moisture content is 1.92% after testing.

[0036] The weight ratio of peanut kernels is 10% carnauba wax, and it is filled with a stainless steel watering can with an electric heating device and heated and melted by an induction cooker. The quasi-peanut kernels are sprayed with carnauba wax liquid, and after cooling, the carnauba wax liquid fully wraps the peanut kernels, and the amount of carnauba wax accounts for 4.9% of the weight of sesame seeds through testing.

[0037] Sprinkle the peanut kernels wrapped in carnauba wax with a weight ratio of 25% to the southern wild jujube cake evenly on the surface of the dried wild wild jujube cake with a moisture content of 14.6%, and then cover with a layer of southern wild j...

Embodiment 3

[0041] The making of southern wild jujube cake is identical with embodiment one;

[0042] The walnut kernels are crushed and sieved to obtain evenly sized walnut kernels, baked in a microwave oven for 3 minutes, taken out and cooled, and then baked for 1 minute until they are crispy and crispy, and the moisture content is 1.96% after testing.

[0043] Put the beeswax with a weight ratio of 15% to the walnut kernel, put it in a stainless steel watering can with an electric heating device, heat and melt it with an induction cooker, spread the crispy walnut kernel with a weight ratio of 85% to the beeswax on a stainless steel vibrating screen, and use the watering can to aim at the walnut Spray the beeswax liquid on the kernels, and after cooling, the beeswax liquid will completely wrap the walnut kernels. The amount of beeswax accounts for 3.5% of the weight of sesame seeds after testing;

[0044] The weight ratio of the walnut kernels wrapped in beeswax to the wild jujube cake ...

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PUM

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Abstract

The invention provides a manufacturing technology of choerospondias axillaris cake with kernels. In the method, the kernels, which are low in moisture and are crisp and delicious, including peanuts kernels, walnut kernels, sesame kernels, pistachio nut kernels, cashew kernels, almonds and sunflower seed kernels are added into the choerospondias axillaris cake which contains a certain moisture and is toughness and smooth. A key point of the invention is that a technology in which food-grade wax (such as beewax, carnauba wax and the like) is employed for blocking diffusion of the moisture for controlling the moisture in the choerospondias axillaris cake to not penetrate and transfer to the kernels so that the kernel in the choerospondias axillaris cake has a delicious and crisp mouthfeel and is free from going bad.

Description

technical field [0001] The invention relates to a manufacturing process of green organic food, in particular to a manufacturing process of southern wild jujube cake with nuts. Background technique [0002] Sour jujube cake is a green and healthy food processed from fresh fruit of sour jujube. With the improvement of people's living standards, people's demand for various fruit cakes such as sour jujube cake is increasing. South sour jujube cake is rich in Nutrients such as plant flavonoids, natural pectin and organic acids have the functions of beautifying and nourishing the skin, anti-aging, laxative, invigorating the stomach and eliminating food, etc. The unique taste, pure smoothness and flexibility, moderate sweet and sour, are deeply loved by consumers. The traditional southern jujube cake is usually made by mixing and drying southern jujube meat, white sugar, and maltose syrup. But the pure southern jujube cake has a single flavor. Contents of the invention [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 刘继延凌华山彭玲芳
Owner 江西齐云山食品有限公司
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