CN101133783B - Novel sapor jujube cake and manufacturing method thereof - Google Patents
Novel sapor jujube cake and manufacturing method thereof Download PDFInfo
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- CN101133783B CN101133783B CN2007101213556A CN200710121355A CN101133783B CN 101133783 B CN101133783 B CN 101133783B CN 2007101213556 A CN2007101213556 A CN 2007101213556A CN 200710121355 A CN200710121355 A CN 200710121355A CN 101133783 B CN101133783 B CN 101133783B
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Abstract
The present invention discloses a new-type jujube cake and its preparation method. The raw material formula of said jujube cake includes 40-60kg of jujube, 10-25kg of xylitol, 10-15kg of white granulated sugar and 2-5kg of citric acid. Said invention also provides the concrete operation steps of its preparation method.
Description
Technical field
The present invention relates to a kind of novel sapor jujube cake and preparation method thereof, belong to food processing technology field.
Background technology
The still not delicious fruit of red date, or tonic medicine have the promoting the circulation of qi that strengthens muscles and bones, enriches blood, nourishing to moisten the effect of face.Red date can " in the tonifying Qi benefit, grow taste, the profit cardiopulmonary be transferred nutrition, delay cloudy blood, and born fluid is pleased color, and logical nine orifices helps 12 warps and hundred medicines." modern medicine study shows that red date has curative effect to anaphylactoid purpura, anaemia, hypertension, acute, chronic hepatitis, cirrhosis, gastroenteric tumor.Red date has and stimulates circulation, delays senility, hemangiectasis, enhancing myocardial contractive power, prevents and treats nutrition health-care functions such as angiocardiopathy, antitumor, antifatigue.
The preparation method technology of tradition jujube cake is backward relatively, prescription is science not also, more is subject to microbial contamination in production link, and the product majority is high sugar product, and have problems such as anticorrisive agent exceeds standard, so traditional product and preparation method thereof requirement of incompatibility modern food safety and health.
Novel sapor jujube cake of the present invention is on the making basis of traditional jujube cake, overcomes the prior art deficiency, raw material is stored, and production equipment, technology, formula for a product is all improved, and a kind of novel sapor jujube cake and preparation method thereof is provided.
Summary of the invention
The object of the invention provides a kind of novel sapor jujube cake and preparation method thereof.
Technical solution of the present invention is summarized as follows:
1. select superior in quality red date, reject the jujube fruit that goes rotten, goes bad, clean up with clear water; Draw silk;
2. the red date of 1. step being drawn behind the silk is put into sulphur house, and sulfur fumigation 2～3h of 0.1%～0.5% with jujube weight treats that exocarp becomes faint yellow getting final product; Dry; Sulphuring can destroy the enzyme system of red date, prevents enzymatic browning, prevents the Vc loss, and can kill attached to the various microorganism cause of disease bacterium on the red date;
3. with step 2. the gained jujube really place the continuous microwave stove to carry out slaking;
4. with step 3. gained jujube fruit remove decortication core with the beater making beating; Note regulating beater hole diameter of sieve (perforated) plate and sieve plate spacing, do not break jujube nuclear, in order to avoid produce peculiar smell; The jujube of not pulling an oar fruit can advance quick freezing repository cold deposit standby;
5. step gained jujube paste is added white sugar, xylitol, citric acid and the allotment of other raw material by prescription, stir, wear into screened stock through colloid mill;
6. with step 5. the deployed jujube of gained slurry squeeze into vacuum concentration pot, be that 40～50 ℃, vacuum are to concentrate while stirring under the condition of 0.085～0.095MPa in temperature; When dropping to 15%～20% left and right sides, water content takes the dish out of the pot;
7. with the 6. gained raw material automatic injection molding machine moulding of packing into of step, the demoulding, vacuum dehydration;
8. with step 7. the jujube cake of gained moulding be transported on the packing machine and pack, and, cool to room temperature more naturally with packaged jujube cake sterilization 10～30min under 60～85 ℃ condition, dry up surface moisture with cold wind after, be finished product.
5. step of the present invention also can add an amount of sweet osmanthus or dried orange peel or black tea or peppermint etc., to make different taste, satisfies different consumer needs.
The present invention fills a prescription (by weight): red date 40～50kg, xylitol 10～20kg, white granulated sugar 15～20kg, citric acid 2～5kg, other raw material (sweet osmanthus 5～8kg, dried orange peel 5～10kg, black tea 3～6kg, peppermint 2～5kg).
Advantage of the present invention and good effect are: production technology adopts draws silk, sulphuring step, can destroy the enzyme system of red date, prevents enzymatic browning, prevents the Vc loss, and can kill attached to the various microorganism cause of disease bacterium on the red date; Raw material processing method of the present invention has replaced the traditional water bath boiling by microwave ripening, helps preventing jujube fruit loss of nutrient substances, the destruction that helps preventing pigment, and shortened the curing time greatly.Artificial smear dehydration is adopted in tradition fruitcake production, manually is cut into shape again, length consuming time and be subject to environmental pollution, and technology of the present invention is used automatic injection molding machine and vacuum drying dewaterer, has fundamentally guaranteed product quality, has greatly improved production efficiency.The application of the above novel technique of the present invention aspect has thoroughly changed the preparation method of traditional backward technology, has guaranteed the high standard requirement of food security, produces from the traditional-handwork workshop to change the mechanization of new and high technology type scale into and produce.
The technology of the present invention does not add any glue, does not add alum, only depends on the contained pectic substance of red date itself promptly plastic; The distinctive color protection technology of the present invention makes in the product processing pigment loss few, need not add any pigment; The present invention is a natural food, the nutrient health health.
Product of the present invention is kermesinus, and is glossy, and the piece type is complete, and the cake body is full, shows smooth exquisiteness, softness and high resilience; The sweet acid of taste is moderate, and jujube is aromatic strongly fragrant, has bite not eke out a living and does not stick to one's teeth.
The specific embodiment
The following examples help those skilled in the art more fully to understand the present invention, but do not limit the present invention in any way.
Embodiment
The present invention fills a prescription (by weight): red date 40～50kg, xylitol 10～20kg, white granulated sugar 15～20kg, citric acid 2～5kg, other raw material (sweet osmanthus 5～8kg, dried orange peel 5～10kg, black tea 3～6kg, peppermint 2～5kg).
Technical scheme is summarized as follows:
1. select superior in quality red date, reject the jujube fruit that goes rotten, goes bad, clean up with clear water; Draw silk;
2. the red date of 1. step being drawn behind the silk is put into sulphur house, and sulfur fumigation 2～3h of 0.1%～0.5% with jujube weight treats that exocarp becomes faint yellow getting final product; Dry;
3. with step 2. the gained jujube really place the continuous microwave stove to carry out slaking;
4. with step 3. gained jujube fruit remove decortication core with the beater making beating; Note regulating beater hole diameter of sieve (perforated) plate and sieve plate spacing, do not break jujube nuclear, in order to avoid produce peculiar smell; The jujube of not pulling an oar fruit can advance quick freezing repository cold deposit standby;
5. step gained jujube paste is added white sugar, xylitol, citric acid and the allotment of other raw material by prescription, stir, wear into screened stock through colloid mill;
6. with step 5. the deployed jujube of gained slurry squeeze into vacuum concentration pot, be that 40～50 ℃, vacuum are to concentrate while stirring under the condition of 0.085～0.095MPa in temperature; When dropping to 15%～20% left and right sides, water content takes the dish out of the pot;
7. with the 6. gained raw material automatic injection molding machine moulding of packing into of step, the demoulding, vacuum dehydration;
8. with step 7. the jujube cake of gained moulding be transported on the packing machine and pack, and, cool to room temperature more naturally with packaged jujube cake sterilization 10～30min under 60～85 ℃ condition, dry up surface moisture with cold wind after, be finished product.
5. step of the present invention also can add an amount of sweet osmanthus or dried orange peel or black tea or peppermint etc., to make different taste, satisfies different consumer needs.
Claims (5)
1. the preparation method of a novel sapor jujube cake is characterized in that, is made by following steps:
1. select superior in quality red date, reject the jujube fruit that goes rotten, goes bad, clean up with clear water; Draw silk;
2. the red date of 1. step being drawn behind the silk is put into sulphur house, sulphuring; Dry;
3. with step 2. the gained jujube place the continuous microwave stove to carry out slaking;
4. with step 3. the gained jujube pull an oar with beater, remove decortication core; Note regulating beater hole diameter of sieve (perforated) plate and sieve plate spacing, do not break jujube nuclear, in order to avoid produce peculiar smell;
5. with step 4. the gained jujube paste add white sugar, xylitol, citric acid allotment by prescription, stir, wear into screened stock through colloid mill;
6. with step 5. the deployed jujube of gained slurry squeeze into vacuum concentration pot, concentrate;
7. with the 6. gained raw material automatic injection molding machine moulding of packing into of step, the demoulding, vacuum dehydration;
8. with step 7. the jujube cake of gained moulding be transported on the packing machine and pack, and, cool to room temperature more naturally with packaged jujube cake sterilization 10～30min under 60～85 ℃ condition, dry up surface moisture with cold wind after, be finished product;
Described prescription is by weight: red date 40～50kg, xylitol 10～20kg, white granulated sugar 15～20kg, citric acid 2～5kg, sweet osmanthus 5～8kg, dried orange peel 5～10kg, black tea 3～6kg, peppermint 2～5kg.
2. the preparation method of a kind of novel sapor jujube cake according to claim 1 is characterized in that, described step 2. sulphuring is meant and sulfur fumigation 2～3h of 0.1%～0.5% with jujube weight treats that exocarp becomes faint yellow getting final product.
3. the preparation method of a kind of novel sapor jujube cake according to claim 1 is characterized in that, described step 3. precook be meant with step 2. the gained jujube place the continuous microwave stove to carry out slaking.
4. the preparation method of a kind of novel sapor jujube cake according to claim 1 is characterized in that, 6. described step concentrates to be meant in temperature being that 40～50 ℃, vacuum are to concentrate while stirring under the condition of 0.085～0.095MPa; When dropping to 15%～20% left and right sides, water content takes the dish out of the pot.
5. a novel sapor jujube cake is characterized in that making by the described method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101213556A CN101133783B (en) | 2007-09-05 | 2007-09-05 | Novel sapor jujube cake and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101213556A CN101133783B (en) | 2007-09-05 | 2007-09-05 | Novel sapor jujube cake and manufacturing method thereof |
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| Publication Number | Publication Date |
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| CN101133783A CN101133783A (en) | 2008-03-05 |
| CN101133783B true CN101133783B (en) | 2010-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101213556A Expired - Fee Related CN101133783B (en) | 2007-09-05 | 2007-09-05 | Novel sapor jujube cake and manufacturing method thereof |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039686A (en) * | 2013-01-04 | 2013-04-17 | 山东大学（威海） | Method for processing fig, hawthorn, red bean and jujube cake |
| CN103493872B (en) * | 2013-10-24 | 2015-07-01 | 合肥市香口福工贸有限公司 | Method for preparing appetizing and summer-heat relieving waxberry cake |
| CN103583775A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method of molasses red dates |
| CN105639524A (en) * | 2016-01-25 | 2016-06-08 | 黄丽 | Choerospondias axillaris fruit cake and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149407A (en) * | 1996-02-13 | 1997-05-14 | 江西省赣南蜜饯厂 | Wild jujube cake series candied fruit and its processing method |
| CN1977620A (en) * | 2005-12-08 | 2007-06-13 | 赵春 | Eight-treasure nutrient steamed sponge cake making method |
-
2007
- 2007-09-05 CN CN2007101213556A patent/CN101133783B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1149407A (en) * | 1996-02-13 | 1997-05-14 | 江西省赣南蜜饯厂 | Wild jujube cake series candied fruit and its processing method |
| CN1977620A (en) * | 2005-12-08 | 2007-06-13 | 赵春 | Eight-treasure nutrient steamed sponge cake making method |
Non-Patent Citations (6)
| Title |
|---|
| 吴信铨 |
| 吴信铨;赵汝证.酸枣糕的制作技术.福建农业1995 2.1995,1995(2),13. * |
| 张路 |
| 张路;李祥.米枣凉糕的制作方法.农村实用科技信息2006 4.2006,2006(4),33. * |
| 李祥.米枣凉糕的制作方法.农村实用科技信息2006 4.2006,2006(4),33. |
| 赵汝证.酸枣糕的制作技术.福建农业1995 2.1995,1995(2),13. |
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| CN101133783A (en) | 2008-03-05 |
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Owner name: SHANXI HANBO FOOD CO., LTD. Free format text: FORMER OWNER: TAIYUAN HANBO FOODS CO., LTD. Effective date: 20120209 |
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Effective date of registration: 20120209 Address after: 030100, Shanxi Province, Yangqu County, Taiyuan Town, Huang Village, Dallas station Patentee after: Shanxi Hanbo Food Co., Ltd. Address before: 030002 No. 38 West Street, Shanxi, Taiyuan Patentee before: Taiyuan Hanbo Foods Co., Ltd. |
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