Plum flower shaped jujube crisps and processing technology thereof

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...

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

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