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Method for producing low-sugar and low-heat value golden thread preserved date

A technology of golden silk candied dates and a production method, which is applied in confectionery, confectionery industry, food preparation and other directions, can solve problems such as reducing sugar content, and achieve the effects of reducing sugar content, shortening sugar penetration time, and small color change

Active Publication Date: 2008-11-05
BINZHOU SANYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also have the processing of some low-sugar preserved fruit to just reduce the sugar content of product, do not add other filling agent and sweetener additionally, product final sugar content 40-60% does not wait (as CN1065385; CN1775060; CN1899073; CN1969649 etc. )
But there is no report on the development of low-sugar and low-calorie candied jujube in many methods for preparing preserved fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.

[0031] 2. Blanching: Blanch the jujube fruit after slicing in boiling water at 100°C for 1 minute, remove and drain.

[0032] 3. Sugar boiling and dipping: heat 800 ml of erythritol solution with a mass fraction of 35% to 90 ° C, add the blanched jujube fruit, cook at this temperature for 50 minutes, remove and drain the erythritol alcohol sugar solution, and then put the jujube fruit into 800 ml of sucrose solution preheated to boiling with a mass fraction of 55% for 24 hours, then take out and drain the sugar solution.

[0033] 4. Baking: Remove the dipped jujube fruit and drain the sugar liquid, spread it on a baking tray, put it in a blast oven, and gradually heat it up to 70 °C. During the baking ...

Embodiment 2

[0035] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.

[0036] 2. Blanching: Put the jujube fruit after slicing into boiling water at 100°C and blanching for 0.5 minutes, remove and drain.

[0037] 3. Sugar boiling and dipping: heat the mixed solution of erythritol with a mass fraction of 25% and sucrose with a mass fraction of 25% to 100 ° C, and add the blanched jujube fruit (the volume of the sugar solution is based on the immersion of the jujube fruit) , cook at this temperature for 40 minutes, then transfer the above mixed sugar solution together with the jujube fruit to a dipping container and soak at room temperature for 20 hours, remove and drain the sugar solution.

[0038] 4. Baking: Remove the dipped jujube fruit and drain the sugar liquid, sprea...

Embodiment 3

[0040] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.

[0041] 2. Blanching: Blanch the jujube fruit after slicing in boiling water at 100°C for 1 minute, remove and drain.

[0042] 3. Sugar boiling and dipping: add the blanched jujube fruit and 30% erythritol solution to the vacuum pot (the volume of the erythritol solution is based on the immersion of the jujube fruit), and vacuumize to - 0.08Mpa, heated to 60°C, boiled for 40 minutes at this temperature, removed and drained the erythritol sugar solution, and then put the jujube fruit into the sucrose solution preheated to boiling and the mass fraction was 50% for 24 minutes. hours, remove and drain the sugar liquid.

[0043] 4. Baking: Remove the dipped jujube fruit and drain the sugar liquid, spread it...

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PUM

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Abstract

The invention relates to a manufacturing method for golden thread preserved dates with low carbohydrate and lower calorific value, which comprises the steps of the screening, the cleaning, the filum dividing, the scalding and bleaching, the saccharifying and soakage, the baking and the reshaping of Chinese date fruit and the packaging of finished products; and is characterized in that: ethroglucin is used for replacing part of saccharose in the saccharifying or soakage process for manufacturing the Chinese date fruit. Being determined by tests, the sugar content of the golden thread preserved dates produced by the method of the invention is reduced from 70 percent or so which is originally processed by adopting the traditional technology to 20 to 30 percent, and the original flavor and sweet taste of the golden thread preserved dates are not affected; furthermore, as the permeation pressure of the ethroglucin is high, sugar-permeating time is greatly reduced, process is simplified and cost is reduced; in addition, the ethroglucin does not have the Maillard reaction of reducing sugar, therefore, in the process of saccharigying, the color change of the Chinese dates is small, and the products have light color and luster and better condition.

Description

technical field [0001] The invention relates to a preparation method of golden silk candied dates, in particular to a preparation method of golden silk candied dates with low sugar and low calorie value, and belongs to the technical field of food processing. Background technique [0002] Since ancient times, people have regarded jujube as an important tonic and traditional Chinese medicine. Li Shizhen said in the "Compendium of Materia Medica": Jujube is sweet and warm in nature, can invigorate the middle and replenish qi, nourish blood and promote body fluid. A little, so jujube is also called "the introduction of a hundred medicines". There are even more folk proverbs "eat three jujubes every day, you will never see old age", "five grains and red dates are better than ganoderma lucidum", which highly praises the nutritional and medicinal effects of jujube. Regular consumption of jujube helps to treat diseases such as physical weakness, neurasthenia, disharmony between the...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L1/307A23G3/36A23G3/48A23G3/02A23L19/00A23L33/00A23L33/20
Inventor 赵祥颖田延军刘建军韩延雷张家祥张璐刘春生
Owner BINZHOU SANYUAN BIOLOGICAL TECH
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