CN102894297A - Wild jujube shortcake and its processing method - Google Patents
Wild jujube shortcake and its processing method Download PDFInfo
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- CN102894297A CN102894297A CN2011102098513A CN201110209851A CN102894297A CN 102894297 A CN102894297 A CN 102894297A CN 2011102098513 A CN2011102098513 A CN 2011102098513A CN 201110209851 A CN201110209851 A CN 201110209851A CN 102894297 A CN102894297 A CN 102894297A
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- powder
- wild jujube
- jujube
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention provides a wild jujube shortcake and its processing method. The wild jujube shortcake comprises 5 parts of wild jujube powder, 2 parts of white sugar, 15 parts of red date powder and 1 part of an almond paste. The wild jujube shortcake is obtained through a unique processing technology comprising a step of milling the wild jujube and a step of mixing with the red date powder, the almond paste and the like, and has the characteristics of pure taste, instant dissolving in the mouth, and abundant nutrition.
Description
Technical field
The present invention relates to a kind of wild jujube shortcake and processing method thereof, belong to the Food Engineering Development field.
Background technology
Wild jujube is a kind of wild fruit, every 100g edible part protein content reaches 4.5%, fatty 1%-2.6%, pectin 4-6%, in addition, carbohydrate 74.8%, heat 1363KJ, crude fibre 0.2%, calcium 270mg, phosphorus 59mg, iron 3.8mg also contains 18 seed amino acids of vitamin B1, B2 and needed by human.
Although wild jujube has good economic worth, at present not yet fully development and use.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of wild jujube shortcake and processing method thereof are provided.
Wild jujube of the present invention is crisp, comprises following composition: 5 parts in wild jujube powder, 2 parts of white sugar, 15 parts of red date powders, 1 part of apricot kernel butter.
The processing method of wild jujube shortcake of the present invention comprises the following steps:
1) selects materials: select the purplish red dry acid jujube of color and luster, clean for subsequent use;
2) drying: the wild jujube of cleaning is entered in the drying room to dehydrate, and temperature is 60 degrees centigrade, and time 12h treats till the abundant drying of Zizyphus Spinosa Hu Flesh;
3) powder process: the wild jujube after the oven dry is ground into 80 purpose wild jujube powder after must cooling off in Universalpulverizer;
4) transfer powder: red date powder, wild jujube powder, powdered sugar are added mixer, stir, then apricot kernel butter is suitably diluted, spray into mixer with sprayer, during spraying, spray while stirring, make the moisture absorption of jujube powder even;
5) die: the wild jujube powder is modulated to holding agglomerating, and not loose be good, with can be at wood mold coupled middle adding jujube powder, the above flattens the gently demoulding and is shaped;
6) dehydration: the jujube powder of shaping is crisp, can put into stainless steel disc, low temperature dewatering in drying room, and temperature is 50-55 degree centigrade, and is to be dried to water content 7%, can go out the drying room cooling packing.
Wild jujube of the present invention is crisp, adopts unique processing technology, with the wild jujube abrasive dust, is aided with red date powder, apricot kernel butter etc. again, has pure taste, and entrance is instant, nutritious characteristics.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail.
Embodiment 1
The wild jujube of present embodiment is crisp, comprises following composition: wild jujube powder 5kg, white sugar 2kg, red date powder 15kg, apricot kernel butter 1kg.
The processing method of wild jujube shortcake of the present invention comprises the following steps:
1) selects materials: select the purplish red dry acid jujube of color and luster, clean for subsequent use;
2) drying: the wild jujube of cleaning is entered in the drying room to dehydrate, and temperature is 60 degrees centigrade, and time 12h treats till the abundant drying of Zizyphus Spinosa Hu Flesh;
3) powder process: the wild jujube after the oven dry is ground into 80 purpose wild jujube powder after must cooling off in Universalpulverizer;
4) transfer powder: red date powder, wild jujube powder, powdered sugar are added mixer, stir, then apricot kernel butter is suitably diluted, spray into mixer with sprayer, during spraying, spray while stirring, make the moisture absorption of jujube powder even;
5) die: the wild jujube powder is modulated to holding agglomerating, and not loose be good, with can be at wood mold coupled middle adding jujube powder, the above flattens the gently demoulding and is shaped;
6) dehydration: the jujube powder of shaping is crisp, can put into stainless steel disc, low temperature dewatering in drying room, and temperature is 50-55 degree centigrade, and is to be dried to water content 7%, can go out the drying room cooling packing.
The crisp shape of the wild jujube that processes is complete, and surface smoothing is organized loosely, and color and luster is reddish brown, and taste is crisp, and entrance is instant, and sour and sweet palatability has the natural flavor of various batchings.
Claims (2)
1. a wild jujube shortcake is characterized in that, comprises following composition: 5 parts in wild jujube powder, 2 parts of white sugar, 15 parts of red date powders, 1 part of apricot kernel butter.
2. the processing method of a wild jujube shortcake is characterized in that, comprises the following steps:
1) selects materials: select the purplish red dry acid jujube of color and luster, clean for subsequent use;
2) drying: the wild jujube of cleaning is entered in the drying room to dehydrate, and temperature is 60 degrees centigrade, and time 12h treats till the abundant drying of Zizyphus Spinosa Hu Flesh;
3) powder process: the wild jujube after the oven dry is ground into 80 purpose wild jujube powder after must cooling off in Universalpulverizer;
4) transfer powder: red date powder, wild jujube powder, powdered sugar are added mixer, stir, then apricot kernel butter is suitably diluted, spray into mixer with sprayer, during spraying, spray while stirring, make the moisture absorption of jujube powder even;
5) die: the wild jujube powder is modulated to holding agglomerating, and not loose be good, with can be at wood mold coupled middle adding jujube powder, the above flattens the gently demoulding and is shaped;
6) dehydration: the jujube powder of shaping is crisp, can put into stainless steel disc, low temperature dewatering in drying room, and temperature is 50-55 degree centigrade, and is to be dried to water content 7%, can go out the drying room cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102098513A CN102894297A (en) | 2011-07-26 | 2011-07-26 | Wild jujube shortcake and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102098513A CN102894297A (en) | 2011-07-26 | 2011-07-26 | Wild jujube shortcake and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894297A true CN102894297A (en) | 2013-01-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102098513A Pending CN102894297A (en) | 2011-07-26 | 2011-07-26 | Wild jujube shortcake and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894297A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351299A (en) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | Blood-replenishing and calcium-replenishing cake and preparation method thereof |
| RU2597748C1 (en) * | 2015-09-21 | 2016-09-20 | Федеральное государственное бюджнтное научное учреждение "Научно-исследовательский ветеринарный институт Нечернозёмной зоны Российской Федерации"(ФГБНУ "НИВИ НЗ России") | Method of increasing resistance of calves to mixed viral-bacterial respiratory infections |
-
2011
- 2011-07-26 CN CN2011102098513A patent/CN102894297A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351299A (en) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | Blood-replenishing and calcium-replenishing cake and preparation method thereof |
| RU2597748C1 (en) * | 2015-09-21 | 2016-09-20 | Федеральное государственное бюджнтное научное учреждение "Научно-исследовательский ветеринарный институт Нечернозёмной зоны Российской Федерации"(ФГБНУ "НИВИ НЗ России") | Method of increasing resistance of calves to mixed viral-bacterial respiratory infections |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |