Optimization Of Processing Technology Of Core-injected Jelly White Ripe Jujube

In recent years,the development of functional products and the research of functional ingredients have been the focus of attention in the food field.Jujube,purple potato,and jujube in the white ripe period are rich in various functional substances.Jujube is also the most distinctive product in our province.In this paper,purple sweet potato and jujube are used as raw materials to prepare the functional products of jujube injection in the period of white maturity,and the content of functional substances in the finished product is determined to explore its role,so as to develop jujube injection products with multiple nutrients.The main findings are as follows:1.The product injection core jelly white ripe jujube in this experiment is a functional product made by injecting purple sweet potato jujube jelly into the steamed jujube in the pitted white ripening stage by injection to make the jujube sandwich.2.Based on the single factor test,the raw material formula was further optimized through orthogonal test to obtain the best ingredient amount of core-injection jelly,which were 25% for purple potato juice,35% for jujube juice,and date core the amount of powder added is 4%.Based on the single-factor test,the amount of compound powder,white sugar,and citric acid were used as the inspection factors,and the sensory score,hardness,elasticity,and chewability were used as the response values.The response surface method was used to optimize the process conditions.The best formula is: compound powder 1.2%,white sugar 15%,citric acid 0.16%,the sensory score of the product is 93,the hardness is 5.4N,the elasticity is1.2mm,the chewability is 53.14 m J.The products obtained under this condition have the highest sensory scores,good hardness,elasticity,chewability,good product quality,strong fragrance,complete appearance,bright colors,no bubbles,no cracks,moderate sweetness and delicate taste.3.Through a single factor experiment,explore the effects of different steaming time,steaming times,and drying time on jujube fruit texture,sensory score,and functional components.Use the fuzzy mathematical sensory evaluation model for sensory evaluation to optimize its formula.The results of cross-testing were analyzed to explore the effects of different steaming time,steaming times and drying time on the chewability and sensory score of jujube fruit.The time was 1h,and the polyphenol content of steamed jujube during the white ripening period was 24.158 mg / g,the cyclic adenosine phosphate content was 135.7ug / g,and the flavonoid content was 0.76 mg / g.4.Inject core-injected jelly into steamed coreless white ripe dates,cut the core-injected jelly white ripe dates into samples with an average thickness of 1cm,and analyze and determine product quality.In the finished product of Jujube Jujube,the moisture content is 40.15%,fat 0.9%,protein 4.6%,starch 32.3%,dietary fiber 4.01%,total sugar 18.89%,active ingredient flavonoid content 0.27 g / 100 g,the content of polyphenols is 1.89 g / 100 g,and its hygienic index conforms to the national food safety standard.