Wanzai South Sour Jujube Cake [Jiangxi Wanzai Specialty]

What is Wan Zai Nan Suanzao Cake? Authentic Jiangxi Wanzai Specialty: Wanzai South Sour Jujube Cake

Content Summary:Do you want to know what Wanzai South Sour Jujube Cake is? This article is a detailed introduction to the local specialty of Wanzai, Jiangxi Province - Wanzai Nansuan Zao Gao. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wanzai Nansuan Zao Gao. The full text takes about 3 minutes to read, mainly including the basic introduction of Wanzai Nansuan Zao Gao and its nutritional value? What are the product characteristics of Wan Zai Nan Suanzao Cake? The production method of Wan Zai Nan Sour Jujube Cake, etc

Introduction to Wan Zai Nan Suanzao Cake

Nan Suanzao Cake is made from wild Nan Suanzao dates grown on century old Nan Suanzao trees, refined through a special process that combines traditional and modern techniques.

. Millennium brand Nansuanzao cake contains rich nutrients inherent in fresh fruits. It is a pure, natural, nutritious and healthy food without adding any pigments or preservatives

What is the nutritional value of Wan Zai Nan Suanzao cake

South sour jujube cake is made from wild jujube forests certified by the European Union's BCS certification. It uses ultra-low temperature technology to fully retain the inherent components and flavors of South sour jujube, such as pectin, vitamin C, organic acids, amino acids, calcium, iron, zinc, etc. It is a pure natural and healthy food

The entrance is sour and sweet, smooth and flexible, with a unique taste

Method for making Wan Zai Nan Suanzao Cake

1. Collection and control of raw materials for Nan Suanzao

When harvesting Nan Suanzao, it is required that the fruit ripen to over 90%, the skin of the fruit be yellow, and the hardness of the fruit be Microsoft. Fruits that do not meet the maturity requirements should be stacked for ripening

2. Measures to prevent product sanding

Due to the fact that increasing the proportion of converted sugar in sucrose can deepen the color and sweetness of the product, most manufacturers add a large amount of starch syrup in the production of fruit cakes to increase the proportion of reducing sugar and prevent sanding

3. Drying technology of Nansuan jujube cake