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Low-sugar candied radix asparagi and preparation method thereof

A candied fruit, soaking and bleaching technology, applied in the fields of oligosaccharide-containing food ingredients, confectionery, confectionery industry, etc., can solve the lack of new processing technology and level supporting technology, standardization, standardization, precision, and high-quality products. , the comprehensive utilization of resources needs to be improved, etc., to avoid long-term rinsing, shorten the processing cycle, and shorten the drying cycle.

Pending Publication Date: 2021-01-22
四川天益百草生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, my country's candied fruit processing technology has improved in terms of new technology, new equipment, and new products on the basis of maintaining traditional technology, but it is still lacking in new processing technology and level supporting technology. , precision, high-quality products, comprehensive utilization of resources and other aspects still need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A preparation method of low-sugar asparagus preserves, comprising the steps of:

[0049] (1) Radix Asparagus: Choose Luyuan No. 2 Asparagus asparagus (commonly known as asparagus rice) that is about 2 years old, with smooth roots, plump tissue, and no mildew.

[0050] (2) Pretreatment and peeling: immerse the cleaned asparagus in the enzymatic hydrolysis solution at a temperature of 40°C to 50°C, prepare asparagus and enzymolysis solution at a material-to-liquid ratio of 1:3, and add the amount of enzyme preparation It is 0.4%-0.5% of the total amount of the aqueous solution, wherein pectinase: cellulase=1:2, and the enzymolysis time is about 1-2h. After enzymatic hydrolysis, wash the asparagus with clean water, put it into boiling water (steam) for 5-10 minutes, take it out and soak it in clean water quickly, and peel it by drum type mechanically or manually during the cooling process.

[0051] (3) Hardening soaking and bleaching: Because calcium salts have better sol...

Embodiment 2

[0058] A preparation method of low-sugar asparagus preserves, comprising the steps of:

[0059] (1) Radix Asparagus: Choose Luyuan No. 2 Asparagus asparagus (commonly known as asparagus rice) that is about 2 years old, with smooth roots, plump tissue, and no mildew.

[0060] (2) Pretreatment and peeling: immerse the cleaned asparagus in the enzymatic hydrolysis solution at a temperature of 40°C to 50°C, prepare asparagus and enzymolysis solution at a material-to-liquid ratio of 1:3, and add the amount of enzyme preparation It is 0.4%-0.5% of the total amount of the aqueous solution, wherein pectinase: cellulase=1:2, and the enzymolysis time is about 1-2h. After enzymatic hydrolysis, wash asparagus with clean water and drain, place in a freezer below minus 18°C ​​for 1-2 hours, then take it out and put it in boiling water (steam) for 5-8 minutes to blanch, take it out and soak it in clean water quickly , The cooling process is drum-type mechanical peeling or manual peeling.

...

Embodiment 3

[0068] A preparation method of low-sugar asparagus preserves, comprising the steps of:

[0069] (1) Radix Asparagus: Choose Luyuan No. 2 Asparagus asparagus (commonly known as asparagus rice) that is about 2 years old, with smooth roots, plump tissue, and no mildew.

[0070] (2) Pretreatment and peeling: immerse the cleaned asparagus in a 1.2% sodium hydroxide (potassium) solution at a temperature of 60°C to 90°C, and the ratio of material to liquid of asparagus and lye is 1:3 , The processing time is about 9 to 5 minutes, take out the running water, rinse it clean, and then blanched in boiling water for 5 minutes, then take it out, and use drum-type mechanical peeling or manual peeling for finishing.

[0071] (3) Hardening soaking and bleaching: Because calcium salts have better solubility in water, calcium lactate and calcium citrate have no peculiar smell, so the peeled asparagus billet is placed in 0.2% to 0.4% calcium citrate And 0.1% ~ 0.2% calcium lactate mixed aqueous...

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PUM

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Abstract

The invention discloses low-sugar candied radix asparagi and a preparation method thereof. The preparation method comprises the following steps that fresh radix asparagi is taken as a raw material, and cleaning, enzymolysis, freezing, blanching, hardening, color protection, vacuum sugar permeability, vacuum drying and the like are carried out; enzymolysis is carried out on radix asparagi peel by using a small amount of compound enzyme preparation, through short-time freezing treatment, the radix asparagi is taken out for short-time boiling water blanching or steam treatment, then the radix asparagi is taken out, quickly cooled, peeled, hardened and subjected to protecting color, sugar liquid is prepared for vacuum sugar permeability, vacuumizing is carried out first, sucrose proportioningliquid with the concentration of less than or equal to 40% is injected, treating is carried out for 30 minutes at the vacuum degree of 0.07-0.095 MPa and the temperature of 80-90 DEG C, and soaking iscarried out for 4-6h at normal pressure and temperature; and in order to improve the permeation and filling effects of the sugar liquid, a composite filling agent is added, then drying is carried out, so that the low-sugar candied radix asparagi with the sugar content of 36%-40% is finally prepared, the high-sugar characteristic of the original traditional candied radix asparagi is improved, thecolor is smooth, the mouthfeel quality is good, and the character, unique flavor and nutritional ingredients of original radix asparagi are preserved to the maximum extent.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a method for preparing low-sugar tangerine preserves. Background technique [0002] Candied fruit is a popular traditional specialty ready-to-eat product. In recent years, my country's candied fruit processing technology has improved in terms of new technology, new equipment, and new products on the basis of maintaining traditional technology, but it is still lacking in new processing technology and level supporting technology. , precision, high-quality products, comprehensive utilization of resources and other aspects still need to be improved. Aiming at the problems of unqualified hygiene indicators, abuse of food additives, high sugar content, poor taste, and product labels in the candied fruit industry, how to abandon high-sugar foods and pursue low-sugar, nutritious, healthy high-quality candied products has extensive development. prospect. [0003] Asparagus cochinchinensis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/42A23G3/44
CPCA23G3/48A23G3/364A23G3/36A23G3/42A23G3/44A23V2002/00A23V2250/5432A23V2200/048A23V2250/032A23V2250/708A23V2250/628A23V2250/62A23V2250/28A23V2250/6402A23V2250/5062A23V2250/2484A23V2250/61A23V2250/616A23V2250/5086A23V2250/5036A23V2250/642A23V2250/5114A23V2250/5066A23V2250/5026A23V2250/5118A23V2200/02
Inventor 彭凌黄学兵吕向阳唐志康段毅刘丹赵新陈娟
Owner 四川天益百草生物科技有限公司
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