Wild jujube cake and preparation method thereof

Abstract

The invention discloses wild jujube cake. The wild jujube cake is prepared from the following components in parts by weight: 6 to 8 parts of liquid xylitol, 2 to 4 parts of solid xylitol, 30 to 35 parts of wild jujubes, 0.01 to 0.02 part of potassium sorbate, 0.15 part of table salt and 8 to 10 parts of water. A preparation method of wild jujube cake comprises the following steps: 1) peeling and removing kernels of the wild jujubes and pulping for later use; 2) after mixing the liquid xylitol and the solid xylitol, boiling and filtering; mixing filtrate and wild jujube pulp and stirring to obtain fruit pulp; 3) adding potassium sorbate and the table salt into the fruit pulp; after uniformly stirring, shaping; drying until the water content is 16 to 18 percent; dicing and packaging to obtain the wild jujube cake. The wild jujube cake provided by the invention do not have a crystal grain formation phenomenon and also keep an original flavor of the wild jujubes; the content of total sugarof the wild jujube cake is 5 percent or lower and the wild jujube cake is suitable for all people to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to jujube cake and a preparation method thereof. Background technique [0002] Suanzao, also known as mountain jujube, five-eyed fruit, southern jujube, etc., belongs to the large deciduous tree of the Anacardaceae family. Jujube fruit is extremely nutritious, rich in plant flavonoids, vitamin C, pectin, dietary fiber, organic acids, amino acids, calcium, iron, zinc, potassium and other nutrients. "Compendium of Materia Medica" pointed out that jujube is sour in taste, flat in nature, and non-toxic. Chronic ejaculation, sweating and polydipsia embolism. At present, wild jujube cakes on the market are mostly made of southern wild jujube as the main raw material, and are made with auxiliary materials such as white sugar and syrup. The sugar content in the product is relatively high, and the total sugar content is usually between 40% and 80%. However, people in m...

AI Technical Summary

Problems solved by technology

However, people in modern society pay more and more attention to health, especially those with diabetes and obesity should not eat foods with high sugar content, but use other sugars or sweeteners such as oligosaccharides, trehalose, stevioside, etc. instead of white sand The wild jujube cake produced is difficult to meet the low-sugar standard, the total sugar content is ≤5%, and the product texture is hard without a smooth and delicate taste, and the sweetness is not pure enough