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Red date sauce

A technology of red jujube sauce and red jujube pulp, applied in the field of red jujube sauce, can solve the problems of high production cost, rough taste, short storage period, etc., and achieve the effects of reduced production cost, delicate taste and labor-saving production.

Inactive Publication Date: 2015-05-27
GANSU ZAOSHANGHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jujube sauce is mainly used as sandwich material for cakes, bread, candy and other foods. The traditional production of jujube sauce requires continuous cooking, which is labor-intensive, time-consuming, and has high production costs. It is also not conducive to energy saving, and the taste is rough and the shelf life is short. Stratification and corruption are easy to occur. In order to overcome the above shortcomings of traditional jujube sauce, the present invention provides a kind of jujube sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select 40 kg of jujubes with bright color, purple red, plump fruit shape, uniform size, spinner shape, and no more than 300 fruits per kg, put them into a clear water pool for soaking and cleaning, remove them, then add 70 kg of clear water and heat them under high temperature Cook in a sandwich pot to make the sugar content ≥ 10% out of the pot to obtain jujube juice; filter the jujube juice with a plate-and-frame filter to remove the jujube skin and core, pump the jujube juice out of the filter into a concentration tank to concentrate, and When the sugar content reaches 25-30%, red date syrup is prepared; add 5 kg of white sugar, 0.5 kg of citric acid, and 0.05 kg of thickener to 100 kg of red date syrup with a sugar content of 25-30%, and stir evenly; adopt sterilization temperature: 115-135 ℃ high-temperature instant sterilization to sterilize the jujube pulp; the sterilized jujube pulp is directly input into the photoelectric automatic canning machine for packaging ...

Embodiment 2

[0017] Select 40 kg of jujubes with bright color, purple red, plump fruit shape, uniform size, spinner shape, and no more than 300 fruits per kg, put them into a clear water pool for soaking and cleaning, remove them, then add 70 kg of clear water and heat them under high temperature Cook in a sandwich pot to make the sugar content ≥ 10% out of the pot to obtain jujube juice; filter the jujube juice with a plate-and-frame filter to remove the jujube skin and core, pump the jujube juice out of the filter into a concentration tank to concentrate, and The sugar content reaches 25-30%, and the jujube pulp is obtained. Add 6 kg of white sugar, 0.9 kg of citric acid, and 0.08 kg of thickener to 100 kg of jujube pulp with a sugar content of 25-30%, and stir evenly. The jujube pulp is sterilized by high temperature instantaneous sterilization at 115-135 DEG C; the sterilized jujube pulp is directly input into a photoelectric automatic canning machine for packaging to obtain the jujube...

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Abstract

The invention relates to a sandwich raw material red date sauce used for pastries, breads, candies and other food. The red date sauce is composed of the following components by weight: 100kg of red date pulp with a sugar content of 25-30%, 5-6kg of white sugar, 0.5-0.9kg of citric acid, and 0.05-0.08kg of a thickening agent.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a red date sauce. Background technique [0002] Jujube sauce is mainly used as sandwich material for cakes, bread, candy and other foods. The traditional production of jujube sauce requires continuous cooking, which is labor-intensive, time-consuming, and has high production costs. It is also not conducive to energy saving, and the taste is rough and the shelf life is short. Stratification and corruption are easy to occur. In order to overcome the above shortcomings of traditional jujube sauce, the invention provides a kind of jujube sauce. Contents of the invention [0003] The jujube sauce of the present invention is made up of jujube syrup with a sugar content of 25-30%, white sugar, citric acid and a thickener, and the weight of each component is as follows: jujube syrup with a sugar content of 25-30%: 100 kilograms, white sugar: 5-6 kg, citric acid: 0.5-0.9 kg, thickener: 0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L21/15
Inventor 尹国福
Owner GANSU ZAOSHANGHAO FOOD
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