Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of kiwi fruit sandwich fructose and preparation method thereof

A technology of kiwi fruit and kiwi fruit, which is applied in the field of kiwi fruit sandwich fructose and its preparation, which can solve the problems of easy erosion of the shell and shortened shelf life, and achieve the effects of rich minerals, reduced water dissociation, and simple operation

Active Publication Date: 2018-04-17
SHAANXI UNIV OF SCI & TECH
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the fruity paste is liquid, it tends to erode the shell, resulting in a shortened shelf life
At present, there is no similar way to directly add whole fruit and vegetable slices to snack foods as core materials after sterilization and drying.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0029] 1. Preparation of kiwi fruit sandwich fructose shell:

[0030] The shell sugar solution is made of the following raw materials in weight percentage: 15% trehalose, 8% konjac gum, 60% galacto-oligosaccharide syrup, 7% agar, 0.8% jasmine essential oil, and the balance is water. The preparation process is:

[0031] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0032] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0033] (3) Add trehalose to the agar liquid, boil to 120°C, add galacto-oligosaccharide syrup, cook evenly, cool to 70°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0034] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0035] 2. Preparation of...

Embodiment 2

[0042] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0043] 1. Preparation of kiwi fruit sandwich fructose shell:

[0044] The shell sugar solution is made of the following raw materials in weight percentage: 10% trehalose, 6% konjac gum, 55% galacto-oligosaccharide syrup, 5% agar, 0.5% jasmine essential oil, and the balance is water. The preparation process is:

[0045] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0046] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0047] (3) Add trehalose to the agar liquid, boil to 100°C, add galacto-oligosaccharide syrup, cook evenly, cool to 60°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0048] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0049] 2. Preparation of...

Embodiment 3

[0056] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0057] 1. Preparation of kiwi fruit sandwich fructose shell:

[0058] The shell sugar solution is made of the following raw materials in weight percentage: 20% trehalose, 10% konjac gum, 65% galacto-oligosaccharide syrup, 6% agar, 1% jasmine essential oil, and the balance is water. The preparation process is:

[0059] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0060] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0061] (3) Add trehalose to the agar solution, boil to 110°C, add galacto-oligosaccharide syrup, cook evenly, cool to 80°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0062] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0063] 2. Preparation o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a kiwi fruit sandwich fructose and a preparation method thereof, belonging to the technical field of food processing. The method includes: 1) peeling the kiwi fruit and cutting it into slices; 2) subjecting the kiwi fruit slices to ultra-high pressure treatment, and then immersing the kiwi fruit slices in the osmosis solution; 3) cleaning the kiwi fruit slices after the osmosis treatment, and performing vacuum low-temperature Drying treatment to obtain the kiwi fruit core material; 4) immerse the kiwi fruit core material in the sugar solution, take it out and smear it evenly while it is hot, then immerse it in the sugar solution, take it out and smear it evenly, repeat the immersion and smearing operation until the desired specification is formed. After shelling the sugar body, it is cooled and dried to obtain kiwi fruit sandwich fructose. The method is simple to operate and is suitable for scale-up production; the kiwi fruit sandwich fructose prepared by the method better retains the external color and nutritional quality of the kiwi fruit, and is fresh and delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kiwi fruit sandwich fructose and a preparation method thereof. Background technique [0002] At present, the common sandwich candy on the market, one is to add dried fruit powder or the pulp of the fleshy fruit and boil together with gelatin to prepare the sandwich material, such as patent No. ZL200910231229.5. Because the sandwich material is boiled, the fresh fruit flavor is seriously lost; another common sandwich candy is added with fruit pulp, such as patent No. ZL200420103400.7, and the eater can taste delicious when biting the sugar body wrapped outside. fruit flavor paste. Since the fruit flavor slurry is liquid, it is easy to corrode the shell, resulting in shortened shelf life. At present, there is no such thing as directly adding the complete fruit and vegetable slices to snack foods as a core material after sterilization and drying. Contents o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/54
Inventor 许牡丹刘汉成黄萌周丹马可纯曹晴张璐毛跟年
Owner SHAANXI UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com