The invention discloses an axillary
choerospondias fruit cake processing method capable of inhibiting non-enzymatic
browning. The axillary
choerospondias fruit cake processing method comprises the following steps: selecting axillary
choerospondias fruits which are ripen for about 80-90 percent, cleaning,
blanching in hot water of 95-100 DEG C for 3-6 min, removing peels and cores, and pulping and refining axillary choerospondias fruit
flesh; dissolving
sodium ascorbate,
phytic acid and
kojic acid in a ratio of 1:1:0.5 in water to prepare into a 0.2-0.5 percent anti-
browning agent compound solution; placing the compound solution accounting for 1 / 2 of weight of the axillary choerospondias fruit
flesh in a pot, adding granulated
sugar with the same weight as that of the axillary choerospondias fruit
flesh, heating to enable the granulated
sugar to be melted, and uniformly mixing the melted granulated
sugar with the axillary choerospondias fruit flesh after the granulated sugar is heated to reach 95-100 DEG C;
drying by adopting a roller dryer, adjusting the rotating speed, forming a
coating with a thickness of 3-5 mm on the wall surface of a roller, and scraping a material reaching the
drying requirement; and
cutting axillary choerospondias fruit cakes into sheets, pasting with rice paper, and vacuum-packaging. The roller dryer adopted in the
processing method is combined with a method of adding a novel anti-
browning agent to compound and vacuum-packaging, so that the browning of the axillary choerospondias fruit cakes in processing and storing processes can be effectively inhibited, and the natural color and the better
flavor of the axillary choerospondias fruit cakes are well kept.