User:Huang Yangyang

酸枣糕

酸枣糕又叫南酸枣糕，是我国南方流传很久的一种传统糕类食品。最令人难忘的，就是它的恰到好处的酸甜味道和柔软韧性的口感。地道的酸枣糕以野生南酸枣为主要原料，通过脱皮、去核、加糖制浆、浓缩、烘干塑形等工序制作而成，里面富含维生素C、氨基酸、微量元素和南酸枣多酚等营养成分。成品色泽呈琥珀色，酸甜适中，质嫩有韧性。酸枣糕的主要产地是江西赣州市崇义县。那里野生南酸枣分布很广，面积达25万多亩，鲜果的维生素C含量特别高，每100克中可达到1200毫克。因此，崇义2004年被命名为“中国南酸枣之乡”。早在1997年齐云山牌南酸枣糕就取得绿色食品认证，2018年“崇义南酸枣糕”也正式获得了国家地理标志产品认证。

原料

野生南酸枣的果实是酸枣糕的主要原料。南酸枣属于漆树科植物，在我国长江以南的福建、江西、湖南、广东、广西等丘陵山区都有分布。每年秋天果实成熟，外形椭圆，果皮金黄色，果肉淡黄色，质地黏稠，含有天然果胶和有机酸。果胶正是成品口感软韧、呈半透明感的原因。丰富的维生素C以及多种有机酸，使它有鲜明的酸味，也有一定的营养价值。单用酸枣果肉的话，酸味较刺激，也不易成型保存。因此传统做法中总会搭配其他辅料，一方面可以平衡风味、调整质地，另一方面也可以起到天然防腐的作用。白糖、冰糖是最常用的甜味来源，可以中和过酸的味道，高浓度的糖还能抑制微生物的生长，延长保质期。甘草含有甘草酸苷，带来一种悠长的甘甜味道，使酸枣糕的甜味层次更丰富。紫苏、桂花、芝麻或薄荷等主要是为了增加香气及口感的变化。

制作流程

传统酸枣糕的制作，是一套比较系统的加工流程，其目的就是将容易腐烂的南酸枣转化为能稳定保存的固态食品。第一步为处理原料，采收成熟度适宜的南酸枣，清洗后蒸煮。蒸煮既可以软化果皮，方便后续的去皮去核，又可以初步杀菌，还可以使果肉中的果胶释放出来。去掉果皮、果核，得到纯净的果肉。之后会有一个自然的发酵过程，把果肉放在干净的容器里短时间发酵，依靠天然酵母、乳酸菌等微生物来产生一些风味物质，使成品香气更丰富。发酵时间不足或过多都会影响味道。发酵完成之后，加入准确称量的白糖、甘草粉等辅料，混合均匀。果浆摊铺在干燥板或食品级垫布上，厚度一般只有几毫米，再进行脱水干燥。传统方法依靠日光晾晒，用太阳能和自然风进行干燥；现在大规模生产一般采用低温循环热风烘干，效率更高、品质更稳定。最后将干燥成型后的糕体从垫布上取下，按要求切成方形、菱形等形状，用糯米纸、塑料薄膜进行独立包装，隔绝空气和水分，以便保存。

特点

一块好的酸枣糕颜色均匀，呈琥珀色或红棕色，半透明有光泽，无杂质。摸起来柔韧、不脆、有弹性，这是由于果胶和糖形成的凝胶结构造成的。吃起来更有层次感，刚入口时有机酸带来明显的酸味刺激，咀嚼之后甜味逐渐释放出来，和酸味融合，形成典型的酸甜平衡。除了好吃之外，它也保留了水果本身所含的营养，比如维生素C、膳食纤维和钾等矿物质。传统饮食观念中酸能生津开胃，甘能和中补益，所以酸枣糕也被视为生津止渴、帮助消化的小食，适合日常食用。

生产

随着食品工业的发展以及市场需求的多样化，酸枣糕的生产与消费也有了新的面貌。家庭作坊与现代工厂并存，大企业已经形成了从原料到成品的完整质控体系。发酵、干燥、配料这些关键环节已经实现了可控化和标准化，保证产品的安全性和风味的稳定性。为了满足不同人群的需求，市场上也出现了一些新品种，如低糖或无蔗糖款、加入丹桂、陈皮、姜汁等风味的品种。作为具有地方特色的一种传统食品，酸枣糕已经成为产区的重要产业之一，对当地的农业、食品加工业有着实实在在的带动作用。

参考文献

[1]李小梅,熊毅红,何靖柳.酸枣糕制作工艺及成型机理研究进展[J].食品工程,2024(04):11-14.

[2]朱建勇,张美霞,王琼.南瓜酸枣糕加工工艺研究[J].安徽农学通报,2019,25(13):137-139.

[3]胡泽敏,黄赣辉,周来发,应剑新.南酸枣糕制作关键技术及设备[J].江西食品工业,2004(04):29-30.

[4]成真.酸枣糕的加工技术[J].农村百事通,1997(04):47.

术语

酸枣糕 Jujube cake

蔗糖 sucrose

自然发酵 natural fermentation

糯米纸 glutinous rice paper

天然果胶 natural pectin

传统中医食疗 traditional Chinese medicinal diet

绿色食品认证  Green Food Certification

问题

1.酸枣糕的原料是什么？

2.做酸枣糕时，为什么要把果肉发酵？

3.中国哪个地方被称为“南酸枣之乡”？

答案

1.主要是野生南酸枣的果实，还会加白糖、甘草等来调味。

2.这样做可以让果肉自然产生更丰富的香味，让酸枣糕吃起来风味更有层次。

3.江西省赣州市的崇义县

Jujube Cake

The sour jujube cake, also known as the southern sour jujube cake, is a kind of traditional pastry that has been passed down in the south of China for a long time. The most unforgettable thing about it is its perfectly balanced sweet and sour taste and soft, resilient texture. The authentic sour jujube cake uses wild southern sour jujubes as the main ingredient, and is made through processes such as peeling, pitting, adding sugar to make pulp, concentrating, drying and shaping. It is rich in nutrients like vitamin C, amino acids, trace elements and southern sour jujube polyphenols. The finished product has an amber color, a moderate balance of sourness and sweetness, and a tender yet resilient texture. The main production area of sour jujube cake is Chongyi County, Ganzhou City, Jiangxi Province. There, wild southern sour jujubes are widely distributed over an area of more than 250,000 mu, and the vitamin C content of the fresh fruit is particularly high, reaching 1200 mg per 100 grams. Therefore, in 2004, Chongyi was named the “Home of Southern Sour Jujubes in China”. As early as 1997, Qi Yun Mountain brand southern sour jujube cake obtained green food certification, and in 2018, “Chongyi Southern Sour Jujube Cake” officially received national geographical indication product certification.

Ingredients

The fruit from wild southern sour jujube is the main component in sour jujube cake. Southern sour jujube belongs to the family Anacardiaceae. The tree is found widely in the hilly areas in south of Yangzi river, e.g., Fujian, Jiangxi, Hunan, Guangdong and Guangxi. Every autumn comes, the fruit will ripen, their form is oval with golden yellow skin and pale yellow flesh. texture is sticky, it contains pectin,organic acid naturally. Pectin is how our product is soft and can be chewed with a semi-translucent appearance. It is sour, this has something to do with it being full of C and all sorts of organic acids, which is why. If you use sour jujube pulp alone, the sourness will be quite sharp, and it’s hard to hold together. Therefore, traditional practice has been to pair it with other ingredients. One aspect of it is to even out the flavor and texture, and another function is that it has a preservative effect. Most of the times, we will use white sugar or rock sugar as a way to neutralize the excess sour taste. Sugar at a high concentration will also inhibit microbial growth, extending the shelf life. Licorice has glycyrrhizin which can make a sweet lasting taste on the cake which will give a sweeter taste on the sour jujube cake. and perilla and osmanthus and sesame and mint and mostly use for fragrance and variety.

Production Process

The production of traditional sour jujube cake is rather systematic processing procedure which intends to transform easily perished southern sour jujubes into solid and preserved food. The first step is dealing with the raw materials: gather fully mature southern sour jujubes, wash them, and put them through steam cooking. It can soften the peel so as to peel and pit, and conduct preliminary sterilization at the same time, release the pectin in the pulp. Remove the peel and pits and then gets pure pulp Then it will undergo a natural fermentation process, place the pulp into a clean container to do a short time fermentation. Some flavor substances are generated by relying on natural yeast, bacteria, etc., and the finished product has an odor. The taste will be affected by both too short and too long fermentation. After fermentation is completed, add accurately weighed white sugar and licorice powder and other auxiliary materials for mixing. It is spread out on a drying board or food-grade mat – only a few millimeters thick, and it is left to dry. Traditional use of sunshine, dry with solar and natural sun. Now the large-scale production uses low temperature circulation hot air drying is more convenient and faster, more stable quality. Then finally remove the dried-shaped cake from mat, cut into square, diamonds and others and wrap separately using rice paper, or plastic films to avoid exposure to air and moisture for storage.

Features

A bowl of delicious sour jujube cake is uniform in color, amber or reddish-brown, translucent and glossy, without any impurities. It feels flexible, yet it’s not brittle and elastic too, this is because of the gel made by pectin, and sugar. The taste experience is more complex, organic acids give off a sour taste when they are first placed in your mouth; after chewing slightly for a bit, sweetness starts to be released and combines with the sourness, and it’s quite a familiar sweet and sour feeling. It’s not only delicious, but you’re preserving those good nutrients in a fruit — vitamin c, those things that are in fruits and vegetables. Fiber, it has lots of potassium. In the past, people believed in foods like sour being able to promote saliva and hunger; sweet able to pacify and nourishing. Therefore, sour jujube cake is a snack good at promoting the saliva production and quelling thirst, and helps digestion, so it can be consumed every day.

Production

With the growth of the food industry and a range of tastes in the marketplace, the production and consumption of sour jujube cake has taken on a new appearance. Family workshops live along with modern factories, and big factories have their own full chain of quality control from raw materials to final goods. Fermentation as well as drying, mixing of ingredients all these important steps have been brought under some kind of control for safety and consistency of taste. To cater to various needs, there are also varieties like low-sugar and sucrose-free appearing on the market, as well as osmanthus-flavored, dried tangerine peel-flavored, ginger juice-flavored, etc. Sour jujube cake is a traditional food with local characteristics, becoming an important industry in the production area, bringing tangible benefits to the local agricultural and food processing industry.

Reference

[1] Li Xiaomei, Xiong Yihong, He Jingliu. Research Progress on Production Technology and Forming Mechanism of Jujube Paste Cake[J]. Food Engineering, 2024(04):11-14. [2] Zhu Jianyong, Zhang Meixia, Wang Qiong. Study on the Processing Technology of Pumpkin Jujube Paste Cake[J]. Anhui Agricultural Science Bulletin, 2019,25(13):137-139. [3] Hu Zemin, Huang Ganhui, Zhou Laifa, Ying Jianxin. Key Technology and Equipment for Producing Southern Jujube Paste Cake[J]. Jiangxi Food Industry, 2004(04):29-30. [4] Cheng Zhen. Processing Technology of Jujube Paste Cake[J]. Rural Know-How, 1997(04):47.

Terms and Expressions

Jujube cake 酸枣糕 Sucrose 蔗糖 Natural fermentation 自然发酵 Glutinous rice paper 糯米纸 Natural pectin 天然果胶 Traditional Chinese medicinal diet 传统中医食疗 Green Food Certification 绿色食品认证  

Questions

1.What are the raw materials of Jujube Cake? 2.Why is the pulp fermented during the making of Jujube Cake? 3.Which place in China is known as the “ hometown of Jujube Cake”?

Answers

1.The main material is the fruit of wild southern source jujube, and white sugar, licorice, etc., are also added for flavoring. 2.This allows the pulp to naturally develop richer aromas, giving the jujube cake a more layered flavor. 3.Chongyi County, Ganzhou City, Jiangxi Province.