Manufacturing method of low-sugar choerospondias axillaris cake

Abstract

The invention provides a manufacturing method of a low-sugar choerospondias axillaris cake. The method comprises the steps of pulping, scraping, putting the pulp to a disk, drying, splicing, light inspecting, cutting, packaging by wafer and using a packaging machine to package, wherein the pulping is as follows: mixing 60-80% of liquid xylitol, maltitol, erythritol or two of liquid xylitol, maltitol, erythritol according to different proportions with 20-40% of solid xylitol, maltitol or erythritol; and heating, stewing and filtering; uniformly mixing the mixture with choerospondias axillaris, and obtaining pulp, wherein diopter of the liquid xylitol, maltito and erythritol is 60-75%. The manufactured choerospondias axillaris cake solves the problem that the product is easy in crystallizing and condensation, keeps original flavor of the choerospondias axillaris, has total sugar content less than 5%, is suitable for all people including diabetics and obese patients, and has nutrient, delicious and health-care functions.

Description

technical field [0001] The invention relates to a food, in particular to a formula and a preparation method of a low-sugar jujube cake food. Background technique [0002] Along with the raising of national living standard, people's consumption of various cakes is increasing, and fruit and vegetable cake food is also more and more subject to people's welcome as a kind of green healthy leisure food. For example, southern jujube cake is a green and healthy leisure food made from wild southern jujube. This food is rich in plant flavonoids, natural pectin and organic acids and other nutrients. , invigorating the stomach and eliminating food and other effects, the taste is unique, pure, smooth and flexible, moderately sweet and sour, and is deeply loved by consumers. [0003] The traditional southern jujube cake usually uses white granulated sugar, malt syrup and other monosaccharides, disaccharides, and polysaccharides as sweeteners. The sugar content in the product is relativel...

AI Technical Summary

Problems solved by technology

However, it is difficult to meet the low-sugar standard for South Suanzao Cake produced by using other sugars or sweeteners such as oligosaccharides, trehalose, stevioside, etc. instead of white granulated sugar and maltose - the total sugar content is ≤ 5%, and the product texture is partial Hard without a smooth and delicate taste, the sweetness is not pure and miscellaneous