Choerospondias axillaris cakes rich in dietary fibers and preparation method and application thereof

Abstract

The invention discloses choerospondias axillaris cakes rich in dietary fibers and a preparation method and an application thereof and relates to the technical field of food processing. The choerospondias axillaris cakes are prepared from the following raw materials in parts by weight: 30-50 parts of choerospondias axillaris, 3-7 parts of wheat bran, 5-12 parts of buckwheat, 4-10 parts of quinoa powder, 2-8 parts of amaranth seed powder, 5-8 parts of celery, 1-5 parts of wine, 3-8 parts of common nostoc polysaccharide, 0.1-1 part of grape vinegar, 6-14 parts of sweet potato starch, 0.5-1.5 parts of konjac glucomannan, 10-28 parts of maltitol, 5-15 parts of fructose, 0.02-0.2 part of sorbitol and 0.1-1.5 parts of chitosan oligosaccharide. The choerospondias axillaris cakes have the beneficial effects that blood glucose is not raised by adding a sweetening agent, the choerospondias axillaris cakes are rich in dietary fibers, so that dietary fibers needed by human body are supplemented favorably, and meanwhile, the blood glucose is reduced favorably.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a jujube cake rich in dietary fiber, and a preparation method and application thereof. Background technique [0002] Choerospondias axillaris, also known as Choerospondias axillaris, wild jujube, five-eyed fruit, etc., belongs to the deciduous tree of the genus Choerospondias in the family Anacardiaceae. The fruit is berry and oval. In my country, it is mainly distributed in Jiangxi, Hunan, Guangdong, Guangxi, Zhejiang, Guizhou, Fujian, Hubei and Sichuan and other warm temperate provinces with warm and humid climates, sufficient sunshine, and humid soil conditions. The wild jujube fruit is oval in shape, golden yellow, and can be eaten directly. Its taste is sour and sweet and has extremely high nutritional value. It mainly contains flavonoids, organic acids, sterols, amino acids, sugars, lipids and many inorganic elements. Nutritional ingredients, have the functions of invi...

AI Technical Summary

Problems solved by technology

Although there are many developments and utilizations of southern wild jujube cake products in the market, there are the following problems: First, because southern wild jujube contains a large amount of organic acids, the fruit taste of southern wild jujube is very sour, so it needs to be added in the traditional production of southern wild jujube cake A large amount of sugar or syrup is used to neutralize the sour taste of southern wild jujube, so traditional southern wild jujube cake is not suitable for people who are obese, hyperglycemic, and high blood pressure. The skin of the wild jujube has a strong astringent taste. In the traditional production process of jujube cake, the skin of the wild jujube is usually discarded directly, but the skin of the wild jujube also contains many important nutrients, among which the content of dietary fiber is high, and it contains many Vitamins, tannins, amino acids, organic acids, flavonoids, polyphenols and other ingredients, so the nutrients in jujube skin have not been effectively utilized

[0005] Chinese patent CN102885271B discloses a method for making low-sugar sour jujube cake. The patent uses xylitol, maltitol and erythritol to replace traditional sucrose and maltose syrup in the sour jujube cake. Although this patent does not cause The blood sugar value rises, but it cannot lower the blood sugar, and the price of xylitol is higher

Chinese patent CN103960438A discloses a high dietary fiber jujube cake and its preparation method. The patent uses jujube peel juice, jujube meat, white sugar, etc. as raw materials. Although the patent uses jujube peel, there are still the following problems : the one, added white granulated sugar in this patent and is not suitable for crowds such as obesity, hyperglycemia, hypertension to eat; The 2nd, the dietary fiber content in this patent is not high; For other deep processing, due to the hard and thick skin of the southern jujube, the taste of the southern jujube cake is average

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