Development Of Jujube Wolfberry Composite Products

Xinjiang is rich in red dates and wolfberries,and both are rich in nutrients and have certain effects.However,there are few red date and wolfberry compound products on the market.As people's pursuit of health food is getting higher and higher,the development of new product types is bound to become a new trend.In this study,Xinjiang red dates and wolfberry were used as raw materials.Through single factor test and response surface analysis optimization,four series of red date wolfberry composite products such as fruit cake,fruit peel,jam and jelly were developed.It is of great significance to promote the deep processing of red dates and wolfberries,and to improve the development and utilization of local specialty agricultural products.The main findings are as follows:(1)Through the research on the formula and process of the red date and wolfberry compound fruit cake,the optimal ratio of the raw materials of the red date and wolfberry compound fruit cake is determined as m(red date juice): m(medlar juice)= 7:10,mixed raw materials 35%,gel The optimal ratio of the agent m(pectin): m(carrageenan): m(agar)= 1:1:1,after response surface regression analysis,the optimal formula is optimized: sucrose added 15%,gel added The amount is 1.6%,the amount of citric acid is 0.2%;the best process conditions are:cooking temperature 95?100 ?,product drying temperature 45 ?,drying for a total of 15 h,the red date and wolfberry compound fruit cake obtained has a reddish brown color,Moderate sour and sweetness,outstanding flavor,good color,toughness,softness and hardness,non-sticky teeth,its physical and chemical indicators are: moisture content 12.13%,total sugar content 39.5%(based on invert sugar),total acid content 0.47%(In citric acid).(2)Through the research on the formula and technology of the red date wolfberry fruit skin,the optimal ratio of the raw materials of red date wolfberry compound fruit skin is determined as m(red date): m(medlar)= 5:1,and the optimal ratio of gelling agent is m(fruit Glue): m(agar):m(carrageenan)= 1:1:2,citric acid added 0.7%,white granulated sugar added 7%,gelatin added1.2%;the best process conditions are: cooking temperature 95-100?,the soluble solid content reaches 48-50% after cooking,the thickness of the tray is 5 mm,the baking temperature is 50?,and the total baking time is 12-13 hours.The physical and chemical indicators of the resulting product are: total sugar content 32%(based on invert sugar),moisture content 17.8%,and total acid content 0.98%(In citric acid).(3)On the basis of single factor,the response surface method was used to optimize the formula of red jujube wolfberry jam,and the optimal formula and process parameters of red jujube wolfberry jam were determined as follows: the optimal ratio of raw materials is m(red jujubepulp): m(Wolfberry pulp)=3:1,the mass fraction of the product formula is: white sugar added23%,citric acid added 0.5%,gel added 1.3%,the optimal ratio of coagulant is m(carrageenan): m(agar)= 3:1.The cooking temperature is 95?100 ?,the physical and chemical indicators of the resulting product are: total sugar content 38%(based on invert sugar),moisture content,41.6%,total acid content: 0.59%(In citric acid).(4)Through single factor screening experiment and response surface analysis,the parameters of the red date and wolfberry compound jelly product were optimized,and the optimal formula of the red date and wolfberry compound jelly was obtained as follows: compound raw material added amount(red date juice: wolfberry juice=1:2)28%,The amount of citric acid added is 0.12%,the amount of white sugar added is 14%,the amount of compounded gum(carrageenan:konjac gum = 2:1)0.8%,under this condition,the resulting product has a smooth appearance,bright color and refreshing taste slip.