Processing method of donkey-hide gelatin-lingzhi mushroom dates

Abstract

The invention discloses a processing method of donkey-hide gelatin-lingzhi mushroom dates. the donkey-hide gelatin-lingzhi mushroom dates are prepared from the following raw materials in percentage by mass: 65-92% of a main ingredient, i.e., golden-silk jujubes (a kind of Chinese dates) and 8-35% of auxiliary ingredients; and the auxiliary ingredients comprise the following raw materials: white granulated sugar, syrup, red lingzhi mushrooms from the Taishan Mountain, donkey-hide gelatin from Dong'e, xylitol, hawthorn fruits and tribulus terrestris powder. The processing method of the donkey-hide gelatin-lingzhi mushroom dates comprises the following steps: mixing the golden-silk jujubes, the red lingzhi mushrooms from the Taishan Mountain, the white granulated sugar, the donkey-hide gelatin from Dong'e, the xylitol, the hawthorn fruits and the tribulus terrestris powder, and carrying out uniform stirring; soaking the mixture with the syrup so as to carry out low-temperature saccharification, wherein the temperature is controlled at 20-30 DEG C and the time is appropriately 80-150 days; placing the saccharified golden-silk jujubes in a steamer, raising the temperature to 80-120 DEG C, and carrying out steaming; drying the steamed golden-silk jujubes in a drum-type hot-air drying machine so as to carry out dewatering; and finally, lowering the temperature to normal temperature, and soaking the golden-silk jujubes with propolis so as to form coating membrane, so that the donkey-hide gelatin-lingzhi mushroom dates are prepared. The donkey-hide gelatin-lingzhi mushroom dates disclosed by the invention are mellow in date aroma, delicious, sweet and pleasant in taste. The ingredients mutually effect, so that the prepared donkey-hide gelatin-lingzhi mushroom dates are milder in properties, and are very conducive to human absorption. The processing method ensures that the original nutrition of the golden-silk jujubes are prevented from losing; moreover, the characteristics of the propolis, including the antibacterial effect, the anti-inflammatory effect and the broad-spectrum antiviral effect, are utilized so as to prolong shelf lives of the date products as well as improve taste of the date products.

Description

technical field [0001] The invention relates to the technical field of jujube food processing, in particular to a processing method of donkey-hide gelatin ganoderma jujube. Background technique [0002] Jujube can improve human immunity and inhibit cancer cells: pharmacological studies have found that jujube can promote the production of white blood cells, lower serum cholesterol, increase serum albumin, and protect the liver. Substance transformed by normal cells. People who often eat fresh dates seldom suffer from gallstones. This is because the rich vitamin C in fresh dates converts excess cholesterol in the body into bile acids. With less cholesterol, the probability of gallstone formation is also reduced; Contains calcium and iron, which play an important role in the prevention and treatment of osteoporosis and anemia. Middle-aged and elderly people often suffer from osteoporosis during menopause, and adolescents and women who are growing and developing are prone to an...

AI Technical Summary

Problems solved by technology

And single consumption of red dates, the beneficial ingredients in the jujube meat can not be fully utilized and absorbed by the body, its health care function is also relatively single, mouthfeel can not arouse the desire to eat completely