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Coconut axillary choerospondias fruit cake and production method thereof

A technology of coconut jujube and jujube cake, which is applied in baking, dough processing, baked food, etc., can solve single problems and achieve excellent flavor and taste

Inactive Publication Date: 2016-07-20
江西齐云山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiency of the single taste of the current southern jujube cake, the present invention provides a coconut fruit and southern jujube flavor cake and its preparation method

Method used

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Examples

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Embodiment 1

[0024] The invention relates to a coconut fruit and southern jujube cake with the flavor of coconut fruit and wild jujube and a preparation method thereof.

[0025] The invention relates to coconut jujube cake, which takes coconut fruit as a core layer and is covered with sour jujube cake, and the core layer is a layer of coconut fruit cake sandwiched between two layers of sour cake.

[0026] A method for producing the coconut jujube cake as described above, comprising the making of the coconut fruit cake, the making of the coconut fruit cake and the making of the coconut fruit southern jujube cake.

[0027] Production of South Suanzao Cake: Mix 30% high maltose syrup and 20% white sugar by weight, heat 100 0 C, boiled for 30 minutes to make a mixed sugar solution, then mixed the mixed sugar solution with a weight ratio of 50% of the jujube pulp, and then mixed evenly to obtain a 50% refraction of the jujube jelly; The cake paste is evenly spread in the baking tray with a thi...

Embodiment 2

[0040] The invention relates to a coconut fruit and southern jujube cake with the flavor of coconut fruit and wild jujube and a preparation method thereof.

[0041] The invention relates to coconut jujube cake, which takes coconut fruit as a core layer and is covered with sour jujube cake, and the core layer is a layer of coconut fruit cake sandwiched between two layers of sour cake.

[0042] A method for producing the coconut jujube cake as described above, comprising the making of the coconut fruit cake, the making of the coconut fruit cake and the making of the coconut fruit southern jujube cake.

[0043] The production of southern jujube cake: stir the high maltose syrup 40% by weight and white granulated sugar 35% evenly, heat at 120 0 C, boil for 50 minutes to make a mixed sugar solution, then stir and mix the mixed sugar solution with 25% by weight of the jujube pulp to make a 70% refraction of the jujube jelly; The cake paste is evenly spread in the baking tray, with ...

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Abstract

The present invention relates to a coconut axillary choerospondias fruit cake and a production method thereof. The coconut axillary choerospondias fruit cake is produced by using the coconut as a sandwich layer and wrapping the sandwich layer with the axillary choerospondias fruit cakes; and the sandwich layer is a layer of coconut cake sandwiched between two layers of axillary choerospondias fruit cakes. The production method includes a axillary choerospondias fruit cake production, a coconut cake production and a coconut axillary choerospondias fruit cake production; and the production method includes the following steps: selecting fresh coconut to be pulverized with the addition of water, using a 200-mesh screen mesh to screen the pulverized coconut, evenly stirring 50-60% of coconut milk with 1-2% of carrageenan, 32-35% of high maltose syrup, 5-10% of maltodextrin and 2-3% of white granulated sugar in weight ratios, and heating the mixture to 60-800 DEG C under normal pressure, and stewing the heated mixture for 18-20 minutes to prepare a coconut cake pulp with a diopter of 40-45%; putting the coconut cake pulp on a layer of axillary choerospondias fruit cake, and then covering another layer of axillary choerospondias fruit cake on the coconut cake pulp to make the coconut cake be the sandwich layer of the two layers of the axillary choerospondias fruit cakes. The production method adds coconut aroma and taste while maintaining the traditional flavor of the axillary choerospondias fruit cake so that the coconut axillary choerospondias fruit cake is excellent in flavor and mouthfeel.

Description

technical field [0001] The invention relates to wild fruit processing and a manufacturing method thereof, in particular to a coconut jujube cake and a manufacturing method thereof. Background technique [0002] Sour jujube cake is a green and healthy food processed from fresh fruit of sour jujube. With the improvement of people's living standards, people's demand for various fruit cakes such as sour jujube cake is increasing. South sour jujube cake is rich in Nutrients such as plant flavonoids, natural pectin and organic acids have the functions of beautifying and nourishing the skin, anti-aging, laxative, invigorating the stomach and eliminating food, etc. The unique taste, pure smoothness and flexibility, moderate sweet and sour, are deeply loved by consumers. The traditional southern jujube cake is usually made by mixing and drying southern jujube meat, white sugar, and maltose syrup. But the pure southern jujube cake has a single flavor. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/38
Inventor 刘继延凌华山彭玲芳
Owner 江西齐云山食品有限公司
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