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Red jujube moon cakes and making technology

A production process and technology of red dates, which are used in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of loss of nutrients, shortened shelf life, high sugar and high fat in moon cakes, etc. Loss, the effect of improving fineness

Inactive Publication Date: 2018-10-02
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mooncake is a kind of traditional food in our country. It is a must-have food for people to celebrate the Mid-Autumn Festival. However, the mooncakes on the market are high in sugar and fat, have a single taste, and generally contain food additives such as flavors and preservatives, which makes people discouraged from mooncakes. , can not meet the needs of people's health care
[0003] Most of the jujube mooncakes sold on the market have a single taste, which cannot meet the needs of different groups of people for jujube mooncakes with different tastes. Some jujube mooncakes with special flavors can easily cause the loss of nutrients during the production process; Add preservatives, make shelf life shorten; Low-sugar jujube mooncakes with high-quality taste are of great significance

Method used

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  • Red jujube moon cakes and making technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of jujube mooncake, the concrete manufacturing process step is as follows:

[0060] (1) prepare red date powder:

[0061] ① After cleaning the red dates, remove the pits, cut into pieces, and place them at a temperature of 100°C and a pressure of 1.2×10 5 Process 40min under the high temperature and high pressure environment of Pa, then red date is carried out enzymolysis, and enzymolysis temperature is 30 ℃, selects the cellulase of 0.15% and the pectinase of 0.25% for use;

[0062] ②Put the red dates treated in step ① into a vacuum low-temperature drying oven with a temperature of 60°C and a vacuum degree of -0.2Mpa to dry for 8 hours, and add 20% of compound drying aids maltodextrin and 15% of β-cyclodextrin ;

[0063] ③Put the red dates dried in step ② into superfine pulverization under the condition of 400W ultrasonic power at -40℃ nitrogen filling for 10min, then add 0.1g of compound antagonist microcrystalline cellulose and 0.1g of tricalcium phosphate, ...

Embodiment 2

[0099] A kind of jujube mooncake, the concrete manufacturing process step is as follows:

[0100] (1) prepare red date powder:

[0101] ① Clean the jujube, remove the core, cut into pieces, and place it at a temperature of 150°C and a pressure of 2.4×10 5 Under the high temperature and high pressure environment of Pa, process 70min, then red date is carried out enzymolysis, and enzymolysis temperature is 45 ℃, selects the cellulase of 0.5% and the pectinase of 0.5% for use;

[0102] ②Put the red dates treated in step ① into a vacuum low-temperature drying oven with a temperature of 70°C and a vacuum degree of -0.2Mpa to dry for 10 hours, and add 30% of compound drying aids maltodextrin and 20% of β-cyclodextrin ;

[0103] ③Put the red dates dried in step ② into ultrafine pulverization at -40℃ for 10 minutes under the condition of ultrasonic power 600W, then add 0.4g of compound antagonist microcrystalline cellulose and 0.4g of tricalcium phosphate, and then pulverize for the...

Embodiment 3

[0139] A kind of jujube mooncake, the concrete manufacturing process step is as follows:

[0140] (1) prepare red date powder:

[0141] ① Clean the jujube, remove the core, cut into pieces, and place it at a temperature of 125°C and a pressure of 1.8×10 5 Process 55min under the high temperature and high pressure environment of Pa, then red date is carried out enzymolysis, and enzymolysis temperature is 40 ℃, selects the cellulase of 0.35% and the pectinase of 0.35% for use;

[0142] ②Put the red dates treated in step ① into a vacuum low-temperature drying oven with a temperature of 65°C and a vacuum degree of -0.2Mpa and dry for 9 hours, and add 25% of compound drying aids maltodextrin and 17% of β-cyclodextrin ;

[0143] ③Put the red dates dried in step ② into superfine pulverization under the condition of ultrasonic power of 500W at -40°C nitrogen filling for 10min, then add 0.3g of compound antagonist microcrystalline cellulose and 0.3g of tricalcium phosphate, and then ...

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Abstract

The invention relates to red jujube moon cakes and a making technology. Metal nutritional supplement agents, metalloid nutritional supplement agents and red jujube essence slow release microspheres are added and mixed with sesame seed residues, peanut residues and melon seed residues, so that the red jujube moon cakes containing composite three-kernel jujube paste are made, and the made red jujubemoon cakes are rich in nutrients and good in mouth feel. Addition of nutrient elements is realized, the content of the nutrient elements is increased, and running off of nutrients in the baking process of the red jujube moon cakes is avoided; and besides, the red jujube essence slow release microspheres are added, so that in the chewing process of the red jujube moon cakes, the mouth feel and thefragrance of red jujube essence are released through pressure generated through chewing, secondary release of the mouth feel and the fragrance during chewing is realized, the taste is regulated, themouth feel is rich, the mouth feel is changeable and people can enjoy endless aftertastes.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pastry making technology, in particular to a jujube mooncake and a making process. Background technique [0002] Mooncake is a kind of traditional food in our country. It is a must-have food for people to celebrate the Mid-Autumn Festival. However, the mooncakes on the market are high in sugar and fat, have a single taste, and generally contain food additives such as flavors and preservatives, which makes people discouraged from mooncakes. , can not meet the needs of people's health care. [0003] Most of the jujube mooncakes sold on the market have a single taste, which cannot meet the needs of different groups of people for jujube mooncakes with different tastes. Some jujube mooncakes with special flavors can easily cause the loss of nutrients during the production process; Add preservatives, make shelf life shorten; The low-sugar jujube mooncake with high-quality taste is of gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/062A21D13/064A21D13/31A21D13/38
CPCA21D13/06A21D13/062A21D13/064A21D13/31A21D13/38
Inventor 李喜宏张苹苹杨维巧张宇峥朱刚商金颖杨莉杰
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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