Plum flower shaped jujube crisps and processing technology thereof

A processing technology, jujube flower technology, applied in baking, dough processing, baked food, etc., can solve the problems of reducing the nutritional value of jujube flower crisps, threatening consumers' health, affecting consumer health, etc., and improving antioxidant performance , rich taste and extended shelf life

Inactive Publication Date: 2018-06-15
北京春香禾福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, lard is a kind of unsaturated higher fatty acid glycerides, and the oxidation of lard is one of the main reasons for the deterioration of jujube crisps. Oxidation of fats leads to various bad flavors of high-fat foods, and oxidation of fats not only reduces the quality of jujube cakes. The nutritional value of flower crisps, some oxidation products also have toxic and side effects, which pose a great threat to the health of consumers
[0004] At present, the commonly used effective means to prevent oil oxidation and corruption is to add antioxidants, but traditional synthetic antioxidants such as propyl gallate, butylated hydroxyanisole, dibutyl hydroxytoluene, etc., although the antiseptic effect is significant, but if long-term Eating it will accumulate in the human body, resulting in certain toxicity and drug residues, which will affect the health of consumers

Method used

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  • Plum flower shaped jujube crisps and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Pretreatment of rich and strong powder: pass the rich and strong powder through a 70-mesh sieve;

[0040] Extraction of active substances from jujube peels: Take fresh jujubes of uniform size and clean them, separate the jujube peels of the fresh jujubes, and smash the jujube peels for later use; take 12 g of jujube peels and put them in 110 g of a mixed solution of ethanol and ethyl acetate , wherein the volume fraction of the mixed solution of ethanol and ethyl acetate is 95%, and the mass ratio of ethanol to ethyl acetate is 1:2; after 2250W ultrasonic extraction for 22min, centrifugation for 12min at a speed of 5250r / min, take The supernatant was obtained to obtain a mixed solution containing the active substance of jujube peel; then ethanol and ethyl acetate were rotary evaporated under the condition of 37 ° C, and deionized water was added to 55 mL to obtain the active extract of jujube peel;

[0041] Hepi noodles: take 3kg of jujube peel active extract, 12.5kg of...

Embodiment 2

[0049] Pretreatment of rich and strong powder: pass the rich and strong powder through a 60 mesh sieve;

[0050]Extraction of active substances from jujube peels: Take fresh jujubes of uniform size and clean them, separate the jujube peels of the fresh jujubes, and smash the jujube peels for later use; take 14g of jujube peels and put them in 100g of a mixed solution of ethanol and ethyl acetate , wherein the volume fraction of the mixed solution of ethanol and ethyl acetate is 95%, and the mass ratio of ethanol to ethyl acetate is 1:2; after 24min of ultrasonic extraction at 2500W, centrifugation at a rate of 5000r / min for 12min, take The supernatant was obtained to obtain a mixed solution containing the active substance of jujube peel; then ethanol and ethyl acetate were rotary evaporated at 35°C, and deionized water was added to 50 mL to obtain the active extract of jujube peel;

[0051] Hepi noodles: take 2kg of jujube peel active extract, 10kg of lard, and 18kg of water, ...

Embodiment 3

[0058] Pretreatment of rich and strong powder: pass the rich and strong powder through an 80-mesh sieve;

[0059] Extraction of active substances from jujube peels: Clean fresh jujubes of uniform size, separate the jujube peels of the fresh jujubes, smash the jujube peels for later use; take 10 g of jujube peels and put them in 100 g of a mixed solution of ethanol and ethyl acetate , wherein the volume fraction of the mixed solution of ethanol and ethyl acetate is 95%, and the mass ratio of ethanol to ethyl acetate is 1:2; after 20min of ultrasonic extraction at 2500W, centrifugation at a rate of 5500r / min for 14min, take The supernatant is obtained to obtain a mixed solution containing the active substance of jujube peel; then ethanol and ethyl acetate are rotary evaporated under the condition of 39 ° C, and deionized water is added to 50 mL to obtain the active extract of jujube peel;

[0060] Hepi noodles: take 4kg of active extract of jujube peel, 10kg of lard, and 18kg of...

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Abstract

The invention relates to plum flower shaped jujube crisps and a processing technology thereof, belongs to the technical field of food processing, and aims to solve the problem that when an artificially-synthesized antioxidant is used in plum flower shaped jujube crisps, the health of consumers is damaged. The plum flower shaped jujube crisps are made from the following components in parts by weight of 63-82 parts of coating dough, 30-40 parts of bakery shortening and 200-220 parts of jujube paste fillings, wherein the coating dough comprises the following raw materials in parts by weight of 10-15 parts of lard, 18-22 parts of water and 35-45 parts of Fuqiang flour; the bakery shortening comprises the following raw materials in parts by weight of 20-25 parts of Fuqiang flour and 10-15 partsof lard; and jujube peel active extracts are added to the coating dough, the bakery shortening and the jujube paste fillings. According to the plum flower shaped jujube crisps disclosed by the invention, oxidation-resistant components extracted from jujube peel are added to the lard and the jujube paste fillings, so that the processed plum flower shaped jujube crisps are delicious in taste and free from the artificially-synthesized antioxidant, and the quality guarantee period of the plum flower shaped jujube crisps is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a jujube cake and a processing technology thereof. Background technique [0002] Jujube cake is a snack made from ghee, powdered sugar, flour and other ingredients. Jujube flower cake is loved by consumers for its sweet taste, rich jujube aroma and rich nutrition, especially suitable for people with blood deficiency, spleen deficiency and infirm. In the process of making jujube cakes, in order to increase the rich and mellow taste of jujube cakes, the ghee used in the meringue is usually lard. [0003] However, lard is an unsaturated higher fatty acid glyceride, and the oxidation of lard is one of the main reasons for the deterioration of jujube cakes. The nutritional value of flower cakes, and some oxidation products also have toxic and side effects, which pose a great threat to the health of consumers. [0004] At present, the commonly used effective means to prevent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36
CPCA21D2/36A21D13/31A21D13/38
Inventor 张应功张国锋
Owner 北京春香禾福食品有限公司
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