CN108651571A - A kind of manufacture craft of wild jujube cake - Google Patents
A kind of manufacture craft of wild jujube cake Download PDFInfo
- Publication number
- CN108651571A CN108651571A CN201710199864.4A CN201710199864A CN108651571A CN 108651571 A CN108651571 A CN 108651571A CN 201710199864 A CN201710199864 A CN 201710199864A CN 108651571 A CN108651571 A CN 108651571A
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- CN
- China
- Prior art keywords
- kernel
- wild jujube
- jujube cake
- crisp
- cake
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of manufacture crafts of wild jujube cake, moisture is low, crisp-fried is crisp kernel (shelled peanut, walnut kernel, shelled sesame, happy kernel, cashew nut kernel, almond, polly seed nucleole) is added in the flexible smooth wild jujube cake containing certain moisture, inventive point is technique and technology using food-grade wax (beeswax, Brazil wax etc.) barrier moisture diffusion, control making processing technology of the moisture in wild jujube cake to kernel infiltration transfer, it is ensured that the crisp best mouthfeel of kernel crisp-fried that is added in product and never degenerate.
Description
Technical field
The present invention relates to a kind of manufacture craft of green organic food, especially a kind of manufacture craft of wild jujube cake.
Background technology
Wild jujube cake is a kind of green and healthy food being process using wild jujube fresh fruit, with carrying for national life level
Height, people are increasing to the demand of the various fruitcakes such as wild jujube cake, wild jujube cake contain abundant plant flavone, natural pectin and
The nutritional ingredients such as organic acid have beautifying face and moistering lotion, delaying senility, relax bowel, stomach strengthening and digestion promoting and other effects, unique in taste, pure cunning
It is flexible, sour-sweet moderate, it is loved by consumers.The mixing such as traditional wild jujube cake generally use Zizyphus Spinosa Hu Flesh, white granulated sugar, malt syrup
Stirring, drying form, the sweet tea that oozes in product acid, tender glutinous exquisiteness, smooth in taste, unique flavor and it is popular with consumers.But simple
Wild jujube cake flavor is single.
Invention content
In order to overcome the shortcomings of that the single taste of current wild jujube cake, the present invention provide a kind of kernel wild jujube of more tastes and flavor
The manufacture craft of cake.
The technical solution adopted by the present invention to solve the technical problems is：A kind of manufacture craft of kernel wild jujube cake, including
Following steps：The making of wild jujube cake, the making of kernel and piece packet kernel technique, it is characterised in that：
（1）The manufacture craft of wild jujube cake：It --- scrapes slurry including slurrying and sets disk --- drying --- piece lamp inspection --- stripping and slicing；
(a) slurrying：By water 10%（Weight ratio）, white granulated sugar 50-70%（Weight ratio）, liquid maltose 20-40%（Weight ratio）Mixing
Heating, is brewed into after the hot liquid glucose of diopter 75-88%, filtering to be uniformly mixed with sour jujube fruit flesh and stirs into wild jujube pulp, wherein adopting
The diopter of liquid maltose is 60-84%；
(b) it scrapes slurry and sets disk：Pulp is uniformly applied in baking pan, thickness according to product it needs to be determined that；
(c) it dries：The baking pan frame starched will be scraped and be put into drying chamber drying（50-70 DEG C of temperature, time 18-24 hour）；
(d) piece lamp inspection：The product that avulsion is dried from baking pan checks, saturate pulp silk and visible foreign is rejected dry
Only；
(e) stripping and slicing：The specification and shape of requirement are cut into dicer；
(2) manufacture craft of kernel：
(f) baking of kernel：It will select clean shelled peanut, walnut kernel, shelled sesame, happy kernel, cashew nut kernel, almond, sunflower
Seed benevolence is put into micro-wave oven, is opened barbecue shelves, is baked shelves 1-3 minutes, bakes crisp to kernel crisp-fried, makes its moisture≤2%, can root
Redrying is carried out according to actual conditions；
（g）Packet Lasaxing Oilfield：By at least one of food-grade beeswax or Brazil wax or it is a variety of with container contain heating and melting,
The kernel of qualified by baking is immersed in the wax liquor melted, pick up, disperse, cooling down or kernel is carried out uniformly with watering can splendid attire wax liquor
Sprinkling, kernel surface is wrapped up entirely by wax after cooling, has obstructed the hydrone transfer between kernel and wild jujube cake, kernel surface layer
Wax accounts for the 1-5% of kernel weight；
（3）Piece packet kernel technique：
（h）The wild jujube cake that avulsion is dried from baking pan, accounts for 10-40%, wild jujube cake accounts on the surface of wild jujube according to weight ratio kernel
60-90% uniformly sprinkles the kernel through packet Lasaxing Oilfield, then another piece of wild jujube cake covering of avulsion is compacted up, and kernel is made to be clipped in the middle
Layer；
（i）Cutting packaging：The kernel wild jujube cake that piece is compacted is cut and packed according to packing specification again.
The beneficial effects of the invention are as follows：While the traditional wild jujube cake of holding sour-sweet moderate, flexible fine and smooth mouthfeel, and increase
The fragrance and flavour of the crisp mouthfeel of crisp-fried and various kernels, make the crisp-fried of kernel and the flexible perfect combination of wild jujube cake, wind
Taste and excellent taste, since wild jujube cake foodstuff is when dry, in order to keep best mouthfeel, therefore product remains the water of 13-19%
Point, and kernel is to reach crisp-fried crispy mouthfeel, needs to be baked to moisture≤2% or less and can be only achieved optimum efficiency, kernel
It is added in wild jujube cake, kernel will absorb the moisture in wild jujube cake to product within a short period of time, so that kernel is lost crisp-fried crisp
Mouthfeel, due to containing significant quantities of fat and vegetable protein in kernel, hydrolysis occurs for fat and protein after making moist in kernel
Lead to that food is rancid, product is rotten, this art inventions solves the problems, such as this；
It is further illustrated the present invention with reference to embodiment.
Specific implementation mode
Embodiment one
The embodiment of the present invention is a kind of manufacture craft of kernel wild jujube cake, is included the following steps：The making of wild jujube cake, the system of kernel
Work and piece packet kernel technique, it is characterised in that：
（1）The manufacture craft of wild jujube cake, including：Slurrying --- scrape slurry and set disk --- is dried；
(a) slurrying：Water 10%（Weight ratio）, white granulated sugar 50%（Weight ratio）With liquid malt syrup 40%（Weight ratio）Mixing is endured
Liquid glucose is made（Diopter 83%）, the wherein diopter of malt syrup is 84%, is mixed evenly with sour jujube fruit flesh after filtering；
(b) it scrapes slurry and sets disk：Pulp is uniformly applied in baking pan, thickness according to product it needs to be determined that；
(c) it dries：The baking pan frame starched will be scraped and be put into drying chamber drying（Temperature 50 C, 24 hours time）, wild jujube cake water after testing
Divide 15%；
(2) manufacture craft of kernel：
(f) baking of kernel：1 minute is dried again to perfume (or spice) with micro-wave oven toasts 2 minutes, taking-up is cooling after shelled sesame is cleaned, dried
Loose crisp, moisture is 1.58% after testing；
（g）Packet Lasaxing Oilfield：According to the food-grade beeswax of weight ratio 10%, simultaneously electricity consumption is contained with there is electric heater unit stainless steel watering can
Magnetic stove heat is melted, and will be that 90% shelled sesame for baking shortcake is divided in stainless steel vibratory sieve with beeswax weight ratio, sesame is directed at watering can
Fiber crops sprinkling beeswax liquid, beeswax liquid wraps up sesame seed entirely after cooling, and beeswax dosage accounts for the 3.8% of sesame weight after tested；
（3）Piece packet kernel technique：
（h）The wild jujube cake that avulsion is dried from baking pan, by beeswax package treated shelled sesame（It is 15% with wild jujube cake weight ratio）
It is uniformly sprinkled upon drying qualified water and is divided into 15.0% wild jujube cake surface, then lid last layer wild jujube cake and be compacted, kernel is made to be clipped in the middle
Layer, is made sesame wild jujube cake；
（i）Cutting packaging：The kernel wild jujube cake that piece is compacted is cut and packed according to packing specification again.
Embodiment two
The making of wild jujube cake is identical as embodiment one；
Shelled peanut cleaning is toasted 3 minutes with micro-wave oven after drying, takes out and cooling dry 2 minutes, after testing moisture crisp to crisp-fried again
Content is 1.92%.
It is 10% Brazil wax with shelled peanut weight ratio, with having electric heater unit stainless steel watering can to contain and use electromagnetic oven
Heating and melting is divided crisp shelled peanut is baked with the 90% of Brazil wax weight ratio in stainless steel vibratory sieve, is aligned with watering can
Shelled peanut sprays babassu wax liquor, and babassu wax liquor wraps up shelled peanut entirely after cooling, and Brazil wax dosage accounts for after tested
The 4.9% of sesame weight.
To be that the shelled peanut that 25% Brazil wax package is handled uniformly is sprinkled upon the qualified moisture of drying with wild jujube cake weight ratio
For 14.6% wild jujube cake surface, then lid last layer wild jujube cake, peanut wild jujube cake is made.
Cutting, packaging.
On inspection, peanut wild jujube cake normal temperature storage 12 months made of the present embodiment, the shelled peanut in peanut wild jujube cake is still
Keep crisp-fried crisp, no moisture regain is never degenerated.Moisture is 1.95% to shelled peanut after testing.
Embodiment three
The making of wild jujube cake is identical as embodiment one；
Walnut kernel crushing sieving obtains the uniform walnut kernel of size particles, dries 1 point again with micro-wave oven toasts 3 minutes, taking-up is cooling
Clock is crisp to crisp-fried, and moisture is 1.96% after testing.
To be 15% beeswax with walnut kernel weight ratio, with thering is electric heater unit stainless steel watering can to contain and use electromagnetic oven heating
Melt, will be divided in stainless steel vibratory sieve with the walnut kernel of 85% and the roasting shortcake of beeswax weight ratio, with watering can alignment walnut kernel spray
Beeswax liquid is spilt, beeswax liquid wraps up walnut kernel entirely after cooling, and beeswax dosage accounts for the 3.5% of sesame weight after tested；
It is 15% by the walnut kernel of beeswax package processing and wild jujube cake weight ratio, it is 16.2% to be uniformly sprinkled upon the qualified moisture of drying
Wild jujube cake surface, then lid last layer wild jujube cake, are made walnut wild jujube cake.
Cutting, packaging.
On inspection, walnut wild jujube cake normal temperature storage 12 months made of the present embodiment, the walnut kernel in walnut wild jujube cake is still
Keep crisp-fried crisp, no moisture regain is never degenerated.Moisture is 1.96% to walnut kernel after testing.
Claims (3)
1. a kind of manufacture craft of kernel wild jujube cake, includes the following steps：The making of wild jujube cake, the making of kernel and piece packet fruit
Benevolence technique, it is characterised in that：
（1）The manufacture craft of wild jujube cake：Including slurrying, --- scrape slurry and set disk --- dries；
(a) slurrying：(a) slurrying：By water 10%（Weight ratio）, white granulated sugar 50-70%（Weight ratio）, liquid maltose 20-40%（Weight
Amount ratio）Hybrid Heating, is brewed into after the hot liquid glucose of diopter 75-88%, filtering to be uniformly mixed with sour jujube fruit flesh and stirs into wild jujube fruit
Slurry, wherein the diopter of the liquid maltose used is 60-84%；
(b) it scrapes slurry and sets disk：Pulp is uniformly applied in baking pan, thickness according to product it needs to be determined that；
(c) it dries：The baking pan frame starched will be scraped and be put into drying chamber drying（50-70 DEG C of temperature, time 18-24 hour）；
(d) piece lamp inspection：The product that avulsion is dried from baking pan checks, saturate pulp silk and visible foreign is rejected dry
Only；
(e) stripping and slicing：The specification and shape of requirement are cut into dicer；
(2) manufacture craft of kernel：
(f) baking of kernel：It will select clean shelled peanut, walnut kernel, shelled sesame, happy kernel, cashew nut kernel, almond, sunflower
Seed benevolence is put into micro-wave oven, is opened barbecue shelves, is baked shelves 1-3 minutes, bakes crisp to kernel crisp-fried, makes its moisture≤2%, can root
Redrying is carried out according to actual conditions；
（g）Packet Lasaxing Oilfield：By at least one of food-grade beeswax or Brazil wax or it is a variety of with container contain heating and melting,
The kernel of qualified by baking is immersed in the wax liquor melted, pick up, disperse, cooling down or kernel is carried out uniformly with watering can splendid attire wax liquor
Sprinkling, kernel surface is wrapped up entirely by wax after cooling, has obstructed the hydrone transfer between kernel and wild jujube cake, kernel surface layer
Wax accounts for the 1-5% of kernel weight；
（3）Piece packet kernel technique：
（h）The wild jujube cake that avulsion is dried from baking pan, accounts for 10-40%, wild jujube cake accounts on the surface of wild jujube according to weight ratio kernel
60-90% uniformly sprinkles the kernel through packet Lasaxing Oilfield, then another piece of wild jujube cake covering of avulsion is compacted up, and kernel is made to be clipped in the middle
Layer；
（i）Cutting packaging：The kernel wild jujube cake that piece is compacted is cut and packed according to packing specification again.
2. a kind of manufacture craft of kernel wild jujube cake according to claim 1, it is characterised in that：Food can be used in packet Lasaxing Oilfield
At least one of grade beeswax or Brazil wax are a variety of.
3. a kind of manufacture craft of kernel wild jujube cake according to claim 1, it is characterised in that：Packet Lasaxing Oilfield can be used by
The kernel of qualified by baking immerses the wax liquor melted or contains the method that wax liquor uniformly sprays kernel with watering can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710199864.4A CN108651571A (en) | 2017-03-30 | 2017-03-30 | A kind of manufacture craft of wild jujube cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710199864.4A CN108651571A (en) | 2017-03-30 | 2017-03-30 | A kind of manufacture craft of wild jujube cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651571A true CN108651571A (en) | 2018-10-16 |
Family
ID=63787039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710199864.4A Pending CN108651571A (en) | 2017-03-30 | 2017-03-30 | A kind of manufacture craft of wild jujube cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108651571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403188A (en) * | 2021-09-02 | 2022-04-29 | 广西科技师范学院 | Health-preserving jujube cake and preparation method thereof |
-
2017
- 2017-03-30 CN CN201710199864.4A patent/CN108651571A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403188A (en) * | 2021-09-02 | 2022-04-29 | 广西科技师范学院 | Health-preserving jujube cake and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181016 |
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| WD01 | Invention patent application deemed withdrawn after publication |