As an all-natural raw material and health food, American almond has been widely used in the food processing field in recent years and has been favored by consumers. Vitamin E contained in American almonds is a powerful antioxidant that helps prevent cell damage to the body; it has an important preventive effect on heart disease and cataracts; it also stimulates the immune system and protects the nervous system. In addition, it is rich in monounsaturated fatty acids (about 70%) and does not contain cholesterol itself, which helps reduce the amount of low-density lipoprotein in the blood, which helps reduce the risk of heart attack. The content of VC, VB1 and VB2 in jujube is very high. Apart from its normal physiological effects, it can also fight free radicals that are active in the body and reduce its damage to the body. At the same time, wild jujube has obvious sedative effect as well as lowering blood fat and enhancing immune function and other pharmacological effects.
The appearance of this product is the natural milky white of California's almonds. It also shows the tiny particles of jujube, with moderate elasticity, sweet and sour refreshing, long-lasting fragrance, and more cool and delicious after refrigerating.
First, the operating points (1) the preparation of almond paste After baking the raw almond powder plus appropriate amount of water, sent to the colloid mill for grinding, that is, almond paste.
(2) Agar-dissolved agar was cut into small pieces and soaked in 20-fold water for 10 hours, then heated and dissolved at 90-95°C.
(3) Preparation of date mud 1 Raw material treatment: Sorting sour jujube, removing dead leaves and other impurities, and removing moldy and decaying fruit. After the sorting is completed, clean the dirt and soil on the surface of the jujube to avoid affecting the quality. Then, it is soaked in warm water of 45° C. to 50° C. for 1 hour to fully absorb water and expand.
2 softening beating: Add 30 to 35 portions of water per 100 parts of jujube, and cook in a pan for 1 hour and stir continuously to fully soften it. Then, it was beaten once with a 0.2-mm hole sizer to remove the date kernels and skin dregs, and then sent to a colloid mill for grinding.
3 Concentration: The above slurry was placed in a vacuum concentrator and concentrated to a paste at a vacuum of 600-700 mm Hg and a temperature of 40-50[deg.] C. to obtain a sour jujube.
(4) Concentration: According to the formula, almond paste, jujube puree and white granulated sugar are weighed and placed in a pan to heat and concentrate. During the process of concentration, stirring is continued. When soluble solids reach 65%, agar solution is added, and sodium benzoate dissolved in a small amount of water is added at the same time, stirred uniformly, and concentrated until the soluble solids reaches 70%. Judgment by the "hanging film method" in the empirical method, that is, picking up a little slurry with bamboo to make it drip under the condition of continuous adhesion.
(5) Sterilization: The pasteurization method is used.
Third, product quality indicators (1) sensory index color: milky, shiny, uniform color.
Tissue morphology: no bubbles on the surface, no missing corners, moderate elasticity and hardness, no gaps on cut surface, slight chewy;
Taste: sweet and palatable, with California apricot, wild jujube's rich aroma, no odor;
Impurities: Not allowed to exist.
(2) Net weight of physical and chemical indicators: 100 grams per net weight. Almonds: 35% to 40%. Moisture: 27% to 32%. Total sugar (in glucose): 30% to 35%. Reducing sugar: 3% to 5%.
(3) Health indicators Heavy metals (mg/kg): Pb ≤ 1; Cu ≤ 5; As ≤ 0.5. The total number of bacteria (pieces/gram): ≤5000. Coliform bacteria (per 10 Dg): ≤ 30. Pathogens: Not to be detected.
IV. Discussion (1) The amount of white sugar in the ingredients has the greatest influence on product quality, followed by agar and finally jujube. The preferred level is 35 for California almonds, 2 for wild jujube, 14 for white granulated sugar, and 1.2 for agar. This results in 35% almond powder, 4.1% wild jujube, 28.5% white sugar, and 2.4% agar.
(2) In the production of California marzipan, the time and temperature of brewing are very important. If the sugar content is not enough when the pan is used, the product is soft and the incision is uneven.
(3) California almonds have more taste and high nutritional value, but due to the high fat content of California almonds, they are susceptible to rancidity during production and storage, resulting in hazel flavor. Therefore, the high temperature operation time is shortened as much as possible, and vacuum packaging is used. .
V. Looking into the unique color, nutrition and flavor of Almond and Almond, it can not only reflect the delicate oily sensation of American Almond, but also does not mask the light sweet flavor of almond due to the rich sourness of wild jujube. With the jujube color and blood function complement each other. This product retains the nutrients of California almonds and wild jujube, has a unique flavor, nutrition, natural and easy to use, and the production process is simple, without special equipment. It is suitable for all ages consumption of alum-like snack foods. At the same time, investors can develop a series of foods, open up new markets, and gain greater commercial profits.
Author: Research Center of Functional Food Engineering, Ministry of Education, School of Food Science, Jiangnan University, China: Rural Technology in China 2005.02
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