CN107647358A - A kind of southern jujube cake and its production technology - Google Patents
A kind of southern jujube cake and its production technology Download PDFInfo
- Publication number
- CN107647358A CN107647358A CN201711101065.5A CN201711101065A CN107647358A CN 107647358 A CN107647358 A CN 107647358A CN 201711101065 A CN201711101065 A CN 201711101065A CN 107647358 A CN107647358 A CN 107647358A
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- China
- Prior art keywords
- jujube
- parts
- cake
- southern
- cornstarch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of southern jujube cake and its production technology, including 10 20 parts of walnut kernel, 23 parts of maltose, 35 parts of white granulated sugar, 10 15 parts of heart jujube, 50 70 parts of cornstarch, including following production stage, to the walnut kernel bought, maltose, white granulated sugar, heart jujube, cornstarch and auxiliary material carry out an acceptance inspection by raw material acceptance criteria, and ask for effective quality to supplier, hygienic examining report, indices reach standard requesting party and are subjected in report, otherwise reject, by walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch presses 10 20 parts of walnut kernel, 23 parts of maltose, 35 parts of white granulated sugar, 10 15 parts of heart jujube, the ratio that 50 70 parts of cornstarch carries out dispensing.The present invention can control southern jujube cake raw material and specification production procedure, reduce production and the growth of the Central-South jujube cake bacterium of packaging process, realize safety in production, improve the product quality of southern jujube cake.
Description
Technical field
The present invention relates to southern jujube cake to process technical field, more particularly to a kind of southern jujube cake and its production technology.
Background technology
Jujube cake, it is one of Han nationality's cake in " "Ching and Han" Royal Dynasty Feast ", original is the hired cake in Qing Dynasty imperial palace, is had " cake of imperial palace first "
Laudatory title, primary raw material has jujube, honey, brown sugar, flour, and its is savory remote, entrance silk sweet tea, containing vitamin C, protein, calcium,
The nutritional ingredients such as iron, more foods not only can also protect liver, increase muscular strength, beauty treatment health care with tonifying spleen and stomach, nourishing generate fluid.
With demand increase of the market to jujube cake, the continuous expanding production of jujube cake, but the storage of jujube cake is more difficult, therefore jujube
Cake is gradually changed from cake to candy, and the sale of jujube cake is changed into large-scale business from traditional retail supplies more than the planned quota goods, therefore to jujube cake
Quality requirement also more and more higher, existing jujube cake production technology need to be subject to specification and improvement.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of southern jujube cake and its production technology.
A kind of southern jujube cake proposed by the present invention and its production technology, including walnut kernel 10-20 parts, maltose 2-3 parts, white sand
Sugared 3-5 parts, heart jujube 10-15 parts, cornstarch 50-70 parts, including following production stage：
S1 raw materials are checked and accepted：Walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch and the auxiliary material bought are connect by raw material
Receive criterion to carry out an acceptance inspection, and effective quality, hygienic examining report are asked for supplier, indices reach standard requirement in report
It can receive, otherwise reject；
S2 dispensings：By walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch by walnut kernel 10-20 parts, maltose 2-
3 parts, white granulated sugar 3-5 parts, heart jujube 10-15 parts, cornstarch 50-70 parts ratio carry out dispensing, then heart jujube is stirred into
Jujube paste is standby；
S3 infusions：The maltose prepared, white granulated sugar and cornstarch dispensing are mixed, continuously boiled at ambient pressure to temperature
Jujube paste and walnut kernel are added after 105 DEG C ± 5 DEG C of degree and is mixed evenly, then is boiled to 108 DEG C ± 5 DEG C of temperature, forms material
The brown of stable homogeneous, obtains cake；
S4 is molded：The weight disengaging that well-done cake fixed by every disk will be endured to weigh, load the candy of specification as needed
In particular manufacturing craft, and flattened by forming machine；
S5 is cooled down and cutting：Southern jujube cake after pressing is cooled to normal temperature in candy particular manufacturing craft, forms southern jujube cake sugar,
Then southern jujube cake sugar is subjected to shaping cutting；
S6 is packed and coding：The cake after cutting is packed using packaging bag, using automatic code spraying, to packaging bag
Carry out the date of manufacture and coding sprays.
Preferably, heart jujube is stirred into 10-15 minutes, a diameter of 20-40 of heart jujube jujube paste particle in S2 blending processes
Mesh.
Preferably, the S3 infusions process maltose, white granulated sugar and cornstarch infusion 30-60min, jujube paste and core are added
Continue infusion 20-30min after peach kernel.
Preferably, need to cover at the top of the aerial sugar particular manufacturing craft of exposure in the S5 coolings and cutting process
Preservative film, avoid in bacterium intrusion sugar, the width of sugar cutting is 1.5-2.5 centimetres, and length is 4-5 centimetres, and thickness is
1.5-2 centimetre.
Preferably, need to carry out disinfection to packaging bag in the S6 packaging process, packaging bag is shone by ultraviolet light
Penetrate, ultraviolet light irradiation time is 60-120min, can be packed after the abundant sterilizing of bag to be packaged.
Preferably, packaging bag is sealed by after southern jujube cake sugar is contained in packaging bag after cutting in the S6 packaging process, and
Be put in storage.
Beneficial effects of the present invention are：The present invention can control southern jujube cake raw material and specification production procedure, reduce production and
The growth of the Central-South jujube cake bacterium of packaging process, safety in production is realized, improve the product quality of southern jujube cake.
Brief description of the drawings
Fig. 1 is a kind of southern jujube cake proposed by the present invention and its flowage structure schematic diagram of production technology.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.
Reference picture 1, a kind of southern jujube cake and its production technology, including walnut kernel 10-20 parts, maltose 2-3 parts, white granulated sugar 3-
5 parts, heart jujube 10-15 parts, cornstarch 50-70 parts, including following production stage：
S1 raw materials are checked and accepted：Walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch and the auxiliary material bought are connect by raw material
Receive criterion to carry out an acceptance inspection, and effective quality, hygienic examining report are asked for supplier, indices reach standard requirement in report
It can receive, otherwise reject；
S2 dispensings：By walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch by walnut kernel 10-20 parts, maltose 2-
3 parts, white granulated sugar 3-5 parts, heart jujube 10-15 parts, cornstarch 50-70 parts ratio carry out dispensing, then heart jujube is stirred into
Jujube paste is standby；
S3 infusions：The maltose prepared, white granulated sugar and cornstarch dispensing are mixed, continuously boiled at ambient pressure to temperature
Jujube paste and walnut kernel are added after 105 DEG C ± 5 DEG C of degree and is mixed evenly, then is boiled to 108 DEG C ± 5 DEG C of temperature, forms material
The brown of stable homogeneous, obtains cake；
S4 is molded：The weight disengaging that well-done cake fixed by every disk will be endured to weigh, load the candy of specification as needed
In particular manufacturing craft, and flattened by forming machine；
S5 is cooled down and cutting：Southern jujube cake after pressing is cooled to normal temperature in candy particular manufacturing craft, forms southern jujube cake sugar,
Then southern jujube cake sugar is subjected to shaping cutting；
S6 is packed and coding：The cake after cutting is packed using packaging bag, using automatic code spraying, to packaging bag
Carry out the date of manufacture and coding sprays.
In the present invention, heart jujube is stirred into 10-15 minutes, a diameter of 20- of heart jujube jujube paste particle in S2 blending processes
40 mesh；
S3 infusion processes maltose, white granulated sugar and cornstarch infusion 30-60min, continue after adding jujube paste and walnut kernel
Infusion 20-30min；
S5 is cooled down and is needed, by covering preservative film at the top of the aerial sugar particular manufacturing craft of exposure, to avoid in cutting process
In bacterium intrusion sugar, the width of sugar cutting is 1.5-2.5 centimetres, and length is 4-5 centimetres, and thickness is 1.5-2 centimetres；
Need to carry out disinfection to packaging bag in S6 packaging process, packaging bag is irradiated by ultraviolet light, ultraviolet light shines
It is 60-120min to penetrate the time, can be packed after the abundant sterilizing of bag to be packaged；
By after southern jujube cake sugar is contained in packaging bag after cutting in S6 packaging process, packaging bag is sealed, and be put in storage.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of southern jujube cake and its production technology, including walnut kernel 10-20 parts, maltose 2-3 parts, white granulated sugar 3-5 parts, heart jujube
10-15 parts, cornstarch 50-70 parts, it is characterised in that including following production stage：
S1 raw materials are checked and accepted：Standard is received by raw material to walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch and the auxiliary material bought
Then carry out an acceptance inspection, and effective quality, hygienic examining report asked for supplier, in report indices reach standard requesting party can
Receive, otherwise reject；
S2 dispensings：By walnut kernel, maltose, white granulated sugar, heart jujube, cornstarch by walnut kernel 10-20 parts, maltose 2-3 parts,
White granulated sugar 3-5 parts, heart jujube 10-15 parts, the ratio of cornstarch 50-70 parts carry out dispensing, and heart jujube then is stirred into jujube paste
It is standby；
S3 infusions：The maltose prepared, white granulated sugar and cornstarch dispensing are mixed, continuously boiled at ambient pressure to temperature
Jujube paste and walnut kernel are added after 105 DEG C ± 5 DEG C and is mixed evenly, then is boiled to 108 DEG C ± 5 DEG C of temperature, material is formed
One stable brown, obtains cake；
S4 is molded：The weight disengaging that well-done cake fixed by every disk will be endured to weigh, the candy for loading specification as needed is special
In mould, and flattened by forming machine；
S5 is cooled down and cutting：Southern jujube cake after pressing is cooled to normal temperature in candy particular manufacturing craft, forms southern jujube cake sugar, then
Southern jujube cake sugar is subjected to shaping cutting；
S6 is packed and coding：The cake after cutting is packed using packaging bag, using automatic code spraying, packaging bag carried out
Date of manufacture and coding spray.
2. a kind of southern jujube cake according to claim 1 and its production technology, it is characterised in that will in the S2 blending processes
Heart jujube stirs 10-15 minutes, a diameter of 20-40 mesh of heart jujube jujube paste particle.
3. a kind of southern jujube cake according to claim 1 and its production technology, it is characterised in that the S3 infusions process malt
Sugar, white granulated sugar and cornstarch infusion 30-60min, continue infusion 20-30min after adding jujube paste and walnut kernel.
4. a kind of southern jujube cake according to claim 1 and its production technology, it is characterised in that the S5 is cooled down and cut through
Need, by covering preservative film at the top of the aerial sugar particular manufacturing craft of exposure, to avoid in bacterium intrusion sugar, sugar is cut in journey
The width cut is 1.5-2.5 centimetres, and length is 4-5 centimetres, and thickness is 1.5-2 centimetres.
5. a kind of southern jujube cake according to claim 1 and its production technology, it is characterised in that needed in the S6 packaging process
Packaging bag is carried out disinfection, packaging bag is irradiated by ultraviolet light, ultraviolet light irradiation time is 60-120min, waits to wrap
It can be packed after packing abundant sterilizing.
6. a kind of southern jujube cake according to claim 1 and its production technology, it is characterised in that will in the S6 packaging process
After southern jujube cake sugar is contained in packaging bag after cutting, packaging bag is sealed, and be put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711101065.5A CN107647358A (en) | 2017-11-10 | 2017-11-10 | A kind of southern jujube cake and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711101065.5A CN107647358A (en) | 2017-11-10 | 2017-11-10 | A kind of southern jujube cake and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647358A true CN107647358A (en) | 2018-02-02 |
Family
ID=61121035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711101065.5A Pending CN107647358A (en) | 2017-11-10 | 2017-11-10 | A kind of southern jujube cake and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647358A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511768A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Rose jujube walnut cake and its processing method |
| CN109511767A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Desk-top walnut and date cake and its processing method |
Citations (5)
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|---|---|---|---|---|
| CN102396635A (en) * | 2011-11-28 | 2012-04-04 | 成都盛尔嘉科技有限公司 | Preparation method of candy |
| CN102461704A (en) * | 2010-11-19 | 2012-05-23 | 张青凤 | Candy processing technology |
| KR20150078622A (en) * | 2013-12-31 | 2015-07-08 | 슬로푸드영농조합법인 | Plum candy manufacturing method |
| CN104996704A (en) * | 2015-08-13 | 2015-10-28 | 江苏绿科生物技术有限公司 | Preparation method of health-preservation sweets |
| CN105028870A (en) * | 2015-08-13 | 2015-11-11 | 江苏绿科生物技术有限公司 | Healthcare candy |
-
2017
- 2017-11-10 CN CN201711101065.5A patent/CN107647358A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461704A (en) * | 2010-11-19 | 2012-05-23 | 张青凤 | Candy processing technology |
| CN102396635A (en) * | 2011-11-28 | 2012-04-04 | 成都盛尔嘉科技有限公司 | Preparation method of candy |
| KR20150078622A (en) * | 2013-12-31 | 2015-07-08 | 슬로푸드영농조합법인 | Plum candy manufacturing method |
| CN104996704A (en) * | 2015-08-13 | 2015-10-28 | 江苏绿科生物技术有限公司 | Preparation method of health-preservation sweets |
| CN105028870A (en) * | 2015-08-13 | 2015-11-11 | 江苏绿科生物技术有限公司 | Healthcare candy |
Non-Patent Citations (2)
| Title |
|---|
| 大爱电视台: "《健康美味素糕点》", 31 August 2012, 中国纺织出版社 * |
| 张忠 等: "《健康相关产品生产卫生指南》", 31 December 2003, 中国标准出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511768A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Rose jujube walnut cake and its processing method |
| CN109511767A (en) * | 2019-01-22 | 2019-03-26 | 云南摩尔农庄生物科技开发有限公司 | Desk-top walnut and date cake and its processing method |
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Application publication date: 20180202 |