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Red date shortbread and processing method thereof

A technology of jujube and jujube pulp, which is applied in baking, dough processing, baked food, etc. It can solve the problems of adverse effects on human health, no removal of sour taste, and shortened shelf life, so as to improve the taste and subsequent absorption. Surface area, the effect of increasing the content of nutrient elements

Inactive Publication Date: 2018-10-16
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the red date cakes currently on the market have a single taste, which cannot meet the needs of different groups of people for different tastes of red date cakes. Some red date cakes are added with special flavors, such as hawthorn appetizing red date cakes, which do not remove the unpleasant sour taste in hawthorn; Affect the taste, or do not add preservatives in order to increase health, so that the shelf life is shortened; and most of the red date crisps on the market are high-calorie, high-protein, high-oil, high-sugar foods, which have adverse effects on human health, and are not suitable for high It is of great significance to develop a low-sugar jujube shortbread with high-quality taste

Method used

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  • Red date shortbread and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of red date crisp, the specific processing method steps are as follows:

[0060] (1) Preparation of compound jam: mix and homogenize the hawthorn pulp and red date pulp, add 30 parts of white sugar and 5 parts of white powder after homogenization, stir evenly until thick, add 20 parts of butter, and mix evenly to obtain a compound jam;

[0061] (2) Compound jam compounding: compound the compound jam of step (1), add 10 parts of non-metal hydrogel composite microcapsule nutrient particles, 10 parts of metal nutrient powder, 10 parts of sweet and sour capsules, 0.5 part of antiseptic Sustained-release capsules;

[0062] (3) Preparation of red dates powder: After washing 50 parts of red dates, remove the pits, cut into pieces, and place at a temperature of 100°C and a pressure of 1.2×10 5 Treat for 40 minutes under high temperature and high pressure conditions, add 0.15% cellulase and 0.25% pectinase, carry out enzymatic hydrolysis reaction at 30℃, put the reacted red date...

Embodiment 2

[0100] A kind of red date crisp, the specific processing method steps are as follows:

[0101] (1) Preparation of compound jam: mix and homogenize hawthorn pulp and red date pulp, add 50 parts of white sugar and 10 parts of white powder after homogenization, stir evenly until thick, add 30 parts of butter, and mix evenly to obtain compound jam;

[0102] (2) Compound jam compounding: compound the compound jam of step (1), adding 20 parts of non-metal hydrogel compound microcapsule nutrient particles, 20 parts of metal nutrient powder, 20 parts of sweet and sour capsules, 1.5 parts of antiseptic Sustained-release capsules;

[0103] (3) Preparation of red date powder: After washing 100 parts of red dates, remove the pits, cut into pieces, and place at a temperature of 150°C and a pressure of 2.4×10 5 Treat for 70min under Pa high temperature and high pressure conditions, add 0.5% cellulase, 0.5% pectinase, carry out enzymolysis reaction at 45℃, put the reacted red jujube into the temper...

Embodiment 3

[0141] A kind of red date crisp, the specific processing method steps are as follows:

[0142] (1) Preparation of compound jam: mix and homogenize the hawthorn pulp and red date pulp, add 40 parts of white sugar and 7 parts of white powder after homogenization, mix evenly until thick, add 25 parts of butter, and mix evenly to obtain a compound jam;

[0143] (2) Compound jam compounding: compound the compound jam of step (1), adding 15 parts of non-metal hydrogel compound microcapsule nutrient particles, 15 parts of metal nutrient powder, 15 parts of sweet and sour capsules, 1 part of antiseptic Sustained-release capsules;

[0144] (3) Preparation of jujube powder: After washing 80 parts of jujube, remove the core, cut into pieces, and place at a temperature of 120°C and a pressure of 1.9×10 5 Treat for 55min under Pa high temperature and high pressure conditions, add 0.25% cellulase, 0.35% pectinase, carry out enzymolysis reaction at 40℃, put the reacted red jujube in temperature 65℃...

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Abstract

The invention relates to red date shortbread and a processing method thereof. The processing method includes the following specific steps: (1) preparing composite jam: subjecting hawthorn fruit pulp and red date pulp to mixing and homogenizing; (2) compounding the composite jam: adding 10-20 parts of non-metallic hydrogel compound microcapsule nutrient granules, 10-20 parts of metallic nutrient powder, 10-20 parts of sour and sweet capsules and 0.5-1.5 parts of preservative sustained-release capsules; (3) preparing red date powder; and (4) preparing the red date shortbread. The non-metallic and metallic nutrient substances, the sour and sweet capsules and the preservative sustained-release capsules are added to the composite jam, which can effectively improve nutrient components, remove the sour and bitter taste of hawthorn fruits by using ultrasonic wave cooperated enzymatic hydrolysis technology and make the red date shortbread better in mouthfeel and prolonged in shelf life in an effective and safe manner by using microcapsule technology to release the sour and sweet taste and preservative substances.

Description

Technical field [0001] The invention belongs to the field of food processing, and relates to pastry baking technology, in particular to a red date crisp and a processing method. Background technique [0002] At present, most of the red date crisps sold on the market have a single taste, which cannot meet the needs of different people for different flavors of red date crisps. Some add special flavors of red date crisps, such as hawthorn appetizing red date crisps, without removing the unpleasant sourness in hawthorn; Affect the taste, or do not add preservatives in order to increase health, which shortens the shelf life; and most of the red date crisps on the market are high-calorie, high-protein, high-oil, and high-sugar foods, which have adverse effects on human health and are not suitable for high For people with sugar and diabetes, it is of great significance to develop a low-sugar red date shortbread with high-quality taste. [0003] Through the search of the existing publishe...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D2/36
CPCA21D2/36A21D13/31A21D13/38
Inventor 李喜宏张苹苹杨维巧张宇峥朱刚商金颖杨莉杰
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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