Processing Technology And Quality Evaluation Of Black Sesame Cake With Jujube And Walnut

In recent years,the development and research of functional products have become a hot topic in the field of food.Jujube,walnut,black sesame are rich in functional substances,is also a specialty of Shanxi Province.In this paper,jujube,walnut and black sesame were used as raw materials to prepare fruit paste.And the content of functional substances in the finished products was determined to explore its role in order to develop a fruit paste with a variety of nutrients.The main research results are as follows:1.Gelatin and xanthan gum were selected as the compound of the product by comparing the characteristics of various edible gels.By comparing with the gelatin cream purchased in the market,the effects of different proportions of edible complex gelatin on the hardness,elasticity and chewiness of the product were discussed,and the ratio of gelatin and xanthan gum was 74:1.The effects of different quality fractions of jujube,walnut and black sesame on sensory score of the products were discussed.Based on single factor test and orthogonal test,the raw material formula was further optimized,and the addition amounts were obtained to be 30 g,30 g and 40 g.2.On the basis of single factor,the addition amount of complex edible gum,rock sugar powder and maltodextrin were selected as the investigation factors.Sensory score,hardness,elasticity and chewiness were taken as the response values,and the response surface method was used to optimize the process conditions.By optimizing the process,the optimal formula was obtained as follows: 7.4 g of complex edible gum,15.0 g of rock sugar powder,and 10.0 g of maltodextrin.At this time,the sensory score of the product was 92.4,its hardness was 5.8 N,its elasticity was 3.1 mm,and its chewing degree was 8.2 m J.The product made under this condition has the highest sensory score,good quality,strong fragrance,complete appearance,well-balanced interior,moderate sweetness and delicate taste.3.Integrated all the test results of the preparation of the finished product,and carry on the analysis and determination of product quality,measured red jujube fruit walnut black sesame paste in the finished product,moisture content is 31.18%,fat 37.1%,protein 12.6%,dietary fiber is 9.01%,21.89 g/100 g of total sugar,active ingredient flavonoids content is 0.29 g/100 g,polyphenols content is 2.09 g/100 g,its healthindicators meet the national food safety standards.