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Choerospondias axillaris cakes and preparation method thereof

A technology of Nan Suan Jujube Cake and Nan Suan Jujube, which is applied in the fields of food science, food preservation, application, etc., can solve the problems of raw material waste of Nan Suan Jujube and low quality of Nan Suan Jujube, and prolong shelf life, reduce pollution and reduce quality. Effect

Inactive Publication Date: 2019-04-05
GANNAN MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of waste of raw materials of wild jujube and low quality of wild jujube in the prior art, and to provide a jujube cake and a preparation method thereof. The cake of wild jujube contains processed jujube peel , can greatly improve the utilization rate of the southern jujube jujube skin without affecting the taste of the southern jujube cake

Method used

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  • Choerospondias axillaris cakes and preparation method thereof
  • Choerospondias axillaris cakes and preparation method thereof

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preparation example Construction

[0038] The second aspect of the present invention provides a kind of preparation method of southern wild jujube cake, wherein, comprise the following steps:

[0039] (1) Raw material processing: select fresh southern wild jujube fruit, remove moldy, rotten, disease and insect damage, and deteriorated fruit, and wash away the dirt on the surface of the jujube fruit;

[0040] (2) Separation of peel and pulp: remove the stone from the fresh fruit of Suanzia jujuba after cleaning, place the fresh fruit after the pitting in water to separate the peel from the pulp;

[0041] (3) Astringent removal treatment: use microwave or ultrasonic to carry out astringent removal treatment on the peel and pulp;

[0042] (4) beating treatment of pulp and pericarp: beating the pulp and pericarp after the astringent treatment is removed respectively;

[0043] (5) Syrup production: add sweetener, starch, water and mix evenly, filter after boiling to obtain thick paste syrup;

[0044] (6) slurry mi...

Embodiment 1

[0078] (1) Raw material processing: select fresh southern wild jujube fruit, remove moldy, rotten, disease and insect damage, and deteriorated fruit, and wash away the dirt on the surface of the jujube fruit;

[0079] (2) Separation of peel and pulp: remove the stone from the fresh fruit of Suanzia jujuba after cleaning, and place the fresh fruit after the pitting in water to separate the peel and pulp, wherein the temperature of the water is 45°C;

[0080] (3) Astringent removal treatment: Microwave is used to remove astringent treatment from pericarp and pulp, the conditions of microwave treatment are: microwave power 30KW, treatment time is 10min;

[0081] (4) beating treatment of pulp and pericarp: beating the pulp and pericarp after the astringent treatment is removed respectively;

[0082] (5) Syrup production: mix 20 parts of sweetener, 80 parts of starch, add 25 parts of water, boil and filter to obtain thick paste syrup, wherein the sweetener consists of 12.25 parts o...

Embodiment 2

[0087] (1) Raw material processing: select fresh southern wild jujube fruit, remove moldy, rotten, disease and insect damage, and deteriorated fruit, and wash away the dirt on the surface of the jujube fruit;

[0088] (2) Separation of peel and pulp: remove the stone from the fresh fruit of Suanzia jujuba after cleaning, place the fresh fruit after the pitting in water to separate the peel and pulp, wherein the temperature of the water is 55°C;

[0089] (3) Astringent removal treatment: Ultrasound is used to remove astringent treatment from pericarp and pulp. The conditions of ultrasonic treatment are: ultrasonic frequency is 25KHz, ultrasonic power is 500W, and ultrasonic time is 25min;

[0090] (4) beating treatment of pulp and pericarp: beating the pulp and pericarp after the astringent treatment is removed respectively;

[0091] (5) Syrup production: mix 10 parts of sweetener, 80 parts of starch, add 110 parts of water, boil and filter to obtain thick paste syrup, wherein ...

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Abstract

The invention relates to the field of foods and discloses choerospondias axillaris cakes and a preparation method thereof. The choerospondias axillaris cakes are prepared from the following components: 100 parts of a choerospondias axillaris material, 10 to 20 parts of a sweetener, 50 to 80 parts of starch and water; the choerospondias axillaris material contains at least 40 parts of choerospondias axillaris peels. The preparation method comprises the following steps: (1) treating raw materials; (2) separating fruit peels from fruit pulp; (3) carrying out astringency removal treatment; (4) carrying out pulping treatment on the fruit pulp and the fruit peels; (5) producing syrup; (6) mixing paste; (7) pouring a mixture into a disc; (8) drying and molding. The choerospondias axillaris cakesdisclosed by the invention contain the treated choerospondias axillaris peels so that the utilization rate of the choerospondias axillaris peels is extremely improved on the basis that the mouthfeel of the choerospondias axillaris cakes is not influenced. The preparation method of the choerospondias axillaris cakes adopts low-temperature treatment so that quality reduction of choerospondias axillaris due to high temperature is reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a southern jujube cake and a preparation method thereof. Background technique [0002] Southern jujube (Choerospondiasaxillaris (Roxb.) Burtt et Hill.), also known as four-eyed fruit, Hualang fruit, and nasal mucus fruit, is a plant of the Anacardiaceae jujube tree. Its fruit is sweet and sour, and can be eaten raw, brewed and processed. [0003] The wild wild jujube is used as the raw material, and the wild wild jujube fruit from the hundred-year-old wild jujube tree in the virgin forest is used. Combined with the traditional and simple processing technology, it fully retains the natural wild flavor and the fragrance of the virgin forest. From sour to sweet, pure, smooth and flexible, with unique flavor and full of wild interest. Southern jujube cake contains rich flavonoids, pectin, vitamin C, organic acids, amino acids, calcium, iron, zinc and other ingredients inherent in fresh fruits. ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/30A23L5/20A23L5/30A23L3/01A23L3/30
CPCA23L3/01A23L3/30A23L5/20A23L5/32A23L5/34A23L19/09A23L29/30A23L29/37
Inventor 刘海黄浩李林福
Owner GANNAN MEDICAL UNIV
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