Red jujube sweet dumplings and making process

A production process and technology of red dates, applied in the field of food processing, can solve the problems of loss of nutrients, shortened shelf life, adverse effects on human health, etc., and achieve the effect of speeding up the crushing speed and reducing the loss of heat-sensitive substances

Inactive Publication Date: 2018-11-16
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many varieties of Lantern Festival on the market now, but the nutritional value is not high
Most of the jujube Yuanxiao sold on the market has a single taste, which cannot meet the needs of different groups of people for different tastes of red jujube Yuanxiao. Some red jujube Yuanxiao with special flavors can easily cause the loss of nutrients during the production process; Add preservatives, make shelf life shorten; Low-sugar jujube Lantern Festival with high-quality taste is of great significance

Method used

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  • Red jujube sweet dumplings and making process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] A red jujube Lantern Festival, the specific production process steps are as follows:

[0061] (1) prepare red date powder:

[0062] ① After cleaning 50 parts of 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 Treat under the high temperature and high pressure environment of Pa for 40min, then carry out enzymolysis to red dates, the enzymolysis temperature is 30 ℃, select 0.15% cellulase and 0.25% pectinase for use;

[0063] 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 ;

[0064] 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, and...

Embodiment 2

[0102] A red jujube Lantern Festival, the specific production process steps are as follows:

[0103] (1) prepare red date powder:

[0104] ① Wash 100 portions of red dates, remove the pits, cut into pieces, and place them at a temperature of 150°C and a pressure of 2.4×10 5 Treat under high temperature and high pressure environment of Pa for 70min, then carry out enzymolysis to red dates, enzymolysis temperature is 45 ℃, select 0.5% cellulase and 0.5% pectinase for use;

[0105] 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 ;

[0106] 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 sec...

Embodiment 3

[0144] A red jujube Lantern Festival, the specific production process steps are as follows:

[0145] (1) prepare red date powder:

[0146] ① Wash 80 portions of red dates, remove the pits, cut into pieces, and place them at a temperature of 130°C and a pressure of 1.8×10 5 Under the high temperature and high pressure environment of Pa, treat 55min, then carry out enzymolysis to red date, enzymolysis temperature is 38 ℃, select 0.35% cellulase and 0.35% pectinase for use;

[0147] ②Put the jujube processed 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 18% of β-cyclodextrin ;

[0148] 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 pulve...

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Abstract

The invention relates to red jujube sweet dumplings and a making process thereof. The making process comprises the following steps of preparing red jujube powder, preparing walnut residues and walnutoil, performing ultrasonic-supercritical CO2 extraction, preparing puffed apple granules, preparing red jujube mixed sandwich fillers, and preparing red jujube sweet dumplings. Walnuts which are easyto deteriorate are subjected to super critical extraction, the walnut residues and the walnut oil are separately used, and the walnut oil is entrapped, so that the walnuts are not liable to deteriorate. Besides, the red jujubes, the walnuts and the apples are added, so that the red jujube sweet dumplings are nutritive and have fruity flavor mouth feel. A sweet taste pressure sensitive agent and alactic acid controlled release agent are creatively added, so that the mouth feel is improved for the second time; and besides, a layer of red jujube powder is used for roll coating of a coating, andthen a layer of glutinous rice flour is used for rolling coating of the coating, so that the mouth feel is enriched, and people can enjoy endless aftertastes after eating the red jujube sweet dumplings.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pastry processing technology, in particular to a kind of jujube Lantern Festival and its production process. Background technique [0002] Lantern Festival is a traditional food in China. It is not only a must-have product during festivals, but also a delicacy in people's daily life. There are many varieties of Lantern Festival on the market now, but their nutritional value is not high. Most of the jujube Yuanxiao sold on the market has a single taste, which cannot meet the needs of different groups of people for different tastes of red jujube Yuanxiao. Some red jujube Yuanxiao with special flavors can easily cause the loss of nutrients during the production process; Add preservatives, make shelf life shorten; Low-sugar jujube Lantern Festival with high-quality taste is of great significance. [0003] Through the search of the existing published patent documents, the following pub...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L25/00A23L27/30C11B1/10
CPCA23L7/10A23L19/01A23L25/30A23L27/30C11B1/104C11B1/106
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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