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Manufacture technology of fruit wild jujube cake

A production process and technology of sour jujube cake, which is applied in the food field, can solve the problem of single taste and flavor of pure sour jujube cake, and achieve the effect of adding flavor diversity, full of bite force and elasticity, and delicate taste.

Inactive Publication Date: 2019-03-08
福建木樨园营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional wild jujube cake is only made by mixing and drying wild jujube and white sugar. The product is sour and sweet, delicate in taste, tender and smooth, and unique in flavor, so it is very popular among consumers. Few flavors to choose from at the time of purchase

Method used

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  • Manufacture technology of fruit wild jujube cake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation technology of fruit wild jujube cake, it comprises the following steps:

[0015] 1) Preparation of jujube sauce: the following raw materials are used in parts by weight: 55 parts of jujube puree, 30 parts of white sugar, and 5 parts of liquid maltose;

[0016] 2) Preparation of fruit jam: grind the fruit pulp into a puree, mix it with white sugar, and refrigerate it for later use. The ratio of fruit puree to white sugar is 1:1.2;

[0017] 3) Mixing materials: mixing jujube sauce and fruit sauce into fruit jujube sauce, wherein the jujube sauce is 65 parts by weight, and the fruit sauce is 25 parts by weight;

[0018] 4) Sterilization: Put the fruit jujube paste in a sterilization container at 85°C for 15 minutes;

[0019] 5) Drying: Dry the sterilized fruit wild jujube sauce at 70°C for 24 hours to obtain the finished fruit wild jujube cake, and control the moisture content after drying to 15%.

Embodiment 2-5

[0021] Examples 2-5 adopt the same manufacturing process as that of Example 1, and the difference is that the parts by weight, sterilization temperature, sterilization time, drying temperature, and drying time of each step are slightly different. The specific parameters are shown in Table 1.

[0022] Table 1

[0023]

[0024] The fruit jam of the present invention is other fruits except wild jujube, such as olive, kiwi fruit, kumquat, roselle, etc. The formula of the fruit jam is a prior art, and will not be repeated here.

[0025] The present invention limits the fruit jujube paste to be sterilized in a sterilization container at a temperature of 75°C to 85°C for 15 minutes to 30 minutes. If the temperature is too low, the jujube paste will be fermented, and the sterilization time is too short and the temperature is too low to achieve The effect of sterilization, if the time is too long and the temperature is too high, the color of the jam will change and the aroma will b...

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Abstract

The present invention discloses a manufacture technology of a fruit wild jujube cake. The manufacture technology of the fruit wild jujube cake comprises the following steps: 1) wild jujube sauce is prepared; 2) fruit jam is prepared; 3) material mixing is conducted: the wild jujube sauce and fruit jam are mixed evenly to prepare fruit wild jujube sauce, wherein the wild jujube sauce is 65-75 partsby weight and the fruit jam is 25-35 parts by weight; 4) sterilization is conducted: the fruit wild jujube sauce is placed in a sterilization container for sterilization at 75 DEG C-85 DEG C for 15 minutes-30 minutes; and 5) drying is conducted: the sterilized fruit wild jujube sauce is dried at 50 DEG C-70 DEG C for 24 hours-36 hours to obtain the finished product of the fruit wild jujube cake,and after the drying, moisture is controlled at 12%-15%. The prepared fruit wild jujube cake is rich in chewiness and elasticity, and can also maintain original flavors and tastes of the original wildjujubes and different fruits. During effective eating period of the product, nutrients of plant acids, vegetable proteins, etc. in the product do not cause rancidity and deterioration of food due totemperature changes.

Description

technical field [0001] The invention relates to the field of food, in particular to a production process of fruit jujube cake. Background technique [0002] Wild jujube cake is a natural green healthy snack food processed from wild fresh wild jujube. With the improvement of national living standards, people's demand for fruit cake processed with wild jujube as the main raw material is increasing. The jujube contains a lot of protein , betulinic acid, jujube saponin, vitamin C, etc. According to "Compendium of Materia Medica", jujube has the effects of nourishing the liver, calming the heart, calming the nerves, and suppressing sweat; it is used for insomnia, polydipsia, and sweating. The traditional wild jujube cake is only made by mixing and drying wild jujube and white sugar. The product is sour and sweet, delicate in taste, tender and smooth, and unique in flavor, so it is very popular among consumers. There are few flavors to choose from at the time of purchase. Cont...

Claims

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Application Information

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IPC IPC(8): A23L21/12
CPCA23L21/12A23V2002/00A23V2250/616
Inventor 徐良华
Owner 福建木樨园营养食品有限公司
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