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Preparation method of Cangzhou golden silk jujube powder

The technology of golden jujube and jujube powder is applied in the field of fruit and vegetable processing, which can solve the problems of nutrient loss, heat-sensitive nutrient loss, easy coking of products, etc., and achieve the effects of extending shelf life, strong penetrating power, and maintaining color and nutrition.

Inactive Publication Date: 2013-03-06
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, microwave drying is widely used due to its advantages of rapid drying, high production efficiency, good drying quality, and high energy utilization, but a single microwave drying is easy to cause heat-sensitive nutrient loss, and the product is easy to coke, resulting in nutrient loss

Method used

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  • Preparation method of Cangzhou golden silk jujube powder
  • Preparation method of Cangzhou golden silk jujube powder
  • Preparation method of Cangzhou golden silk jujube powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: Preparation process of jujube powder

[0033] The golden silk jujube dried jujube with full texture, bright red color, free from insects and mildew, was measured to have a moisture content of 3.62% (GB5009.3-2010) and a protein content of 5.31% (GB5009. 5-2010), the vitamin C content is 23.42mg / 100g (GB6195-86), and the total sugar content is 39.51% (colorimetric determination of reducing sugar method).

[0034] Wash the golden jujube three times with clean water at room temperature, and place it on a clean ceramic plate.

[0035] Preheat the blast drying oven, wait for its temperature to stabilize to the set temperature of 65℃ for about half an hour, then place the ceramic plate with golden jujube in the blast drying oven, and pass the surface of golden jujube for 1-2h Be dried.

[0036] After the surface is dried, remove the ceramic plate and close the blast drying oven. When the temperature of Jinsixiaozao drops to room temperature, cut the pieces with clean sta...

Embodiment 2

[0043] Example 2: Determination of the multiple of water added during beating of Jinsixiaozao

[0044] When the water addition ratio is 5 or 6, the concentration of jujube pulp is high, especially after adding the drying aid, the sample is too thick. When the water addition ratio is greater than 7, the sample is too thin and the drying time is prolonged. Therefore, the water addition ratio is 7 for beating.

Embodiment 3

[0045] Example 3: Comparison of the powdering effects of jujube pulp and jujube juice

[0046] After drying the samples made of jujube pulp and jujube juice, it was found that the jujube juice was not only difficult to dry, but also difficult to grind into powder after drying, and the powdering rate was extremely low. Therefore, this study uses jujube pulp to make powder.

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Abstract

The invention relates to a preparation method of Cangzhou golden silk jujube powder. The preparation method comprises the steps of: selecting high-quality golden silk jujubes, cleaning the golden silk jujubes with clean water, and drying surfaces of the golden silk jujubes; slicing the golden silk jujubes, removing kernels of the golden silk jujubes, placing the golden silk jujubes into a container, adding pure water with the mass of 5-7 times of the mass of jujube flesh, and preparing pulp with a beating machine; adding pectinase with the mass of 0.14 percent of the mass of the jujube flesh, heating for 40 min in a water bath kettle with the water temperature of 40 DEG C; performing enzymatic extraction through ultrasonic waves after water bathing enzymolysis; adding drying additives and auxiliary drying additives into jujube pulp after enzymolysis, wherein the mass ratio of the main drying additive maltodextrin and the jujube pulp is 6:4, the auxiliary drying additives consists of mixture of soy isolate protein, beta-cyclodextrin, soluble starch and lecithin, and the amounts of the soy isolate protein, beta-cyclodextrin, soluble starch and lecithin are respectively 2.5 percent, 15 percent, 15 percent and 3 percent of the mass of the jujube flesh; and then making the mixture homogeneous with a homomixer. The homogenized matter is placed in a flat plate with the spreading thickness of 2-6mm, dried by microwaves of the power of 500-700W until the water content of a sample is 0.2, then dried in a blast drying box with the temperature of 100-120 DEG C, and finally pulverized with a mortar or crushed by a crushing machine into powder.

Description

Technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and relates to a preparation method of Cangzhou golden silk jujube powder. Background technique [0002] Cangzhou Jinsixiaozao, also known as Xihe Jujube, belongs to a variety of Chinese jujube with regional characteristics in my country. Because dried dates are connected by golden silk when peeled, the entrance is sweet as honey, and the shape is like beads, so it is called golden silk jujube. Cangzhou Jinsixiaozao is a precious fruit that sells well at home and abroad. Bright red color, thin skin, thick flesh, small nucleus, sweet and delicate flavor, and high nutritional value. The sugar content of Cangzhou Jinsixiaozao is as high as 65%. Each 100 grams of fresh dates contains 300-600 mg of vitamin C, and is also rich in protein, fat, crude fiber, phosphorus, calcium, iron, potassium, sodium, magnesium, chlorine, iodine, niacin, and vitamins A and B 1 And other vitamins. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/09A23L19/00
Inventor 刘娟娟金银哲程裕东樊星
Owner SHANGHAI OCEAN UNIV
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