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Low-calorie walnut and maca candy and production process thereof

A walnut maren sugar and low-calorie technology is applied in the field of low-calorie walnut maren candy and its production technology, which can solve the problems of restricted development, low degree of industrialization and high calorie, and achieve the effects of widening the market, being convenient for transportation, and having beautiful color and luster.

Pending Publication Date: 2022-07-29
新疆乌敦食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most traditional marzipans have high calorie content, low degree of industrialization, short product shelf life, inconvenient packaging and transportation, which limit the development of this kind of ethnic characteristic food.

Method used

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  • Low-calorie walnut and maca candy and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A low-calorie walnut maren candy is prepared from the following raw materials by weight: 68 parts of walnut kernels, 32 parts of other dried fruits such as almonds, almonds, raisins, 0.7 parts of stevia, and 6.3 parts of xylitol, 3 parts of carrageenan, 3 parts of locust bean gum, 0.3 parts of pomegranate peel polyphenol extract.

[0021] The specific preparation method is as follows:

[0022] (1) Select high-quality walnuts and other dried fruits with no black and rotten shells, peel off the shells, weigh the required dried fruits such as walnut kernels, almonds, almonds, raisins, etc. in the above proportions, peel them, wash them, and put them in Oven, drying at 40-45°C for 12 hours;

[0023] (2) Weigh the required stevia, xylitol, carrageenan, locust bean gum, and pomegranate peel polyphenol extracts in proportion, and pour them into a pot;

[0024] (3) Pour the dried dried fruit into the pot, mix with the ingredients in (2), stir fry over low heat until the dried...

Embodiment 2

[0029] A low-calorie walnut maren sugar is prepared from the following raw materials in parts by weight: 70 parts of walnut kernels, 30 parts of other dried fruits such as almonds, almonds, raisins, 0.7 parts of stevia, and 6.3 parts of xylitol, 3 parts of carrageenan, 3 parts of locust bean gum, 0.3 parts of pomegranate peel polyphenol extract.

[0030] The specific preparation method is as follows:

[0031] (1) Select high-quality walnuts and other dried fruits with no black and rotten shells, peel off the shells, weigh the required dried fruits such as walnut kernels, almonds, almonds, raisins, etc. in the above proportions, peel them, wash them, and put them in Oven, dry at 40-45°C for 12 hours. ;

[0032] (2) Weigh the required stevia, xylitol, carrageenan, locust bean gum, and pomegranate peel polyphenol extracts in proportion, and pour them into a pot;

[0033] (3) Pour the dried dried fruit into the pot, mix with the ingredients in (2), stir fry over low heat until ...

Embodiment 3

[0038] Determination of antioxidant activity of a low-calorie walnut marenose:

[0039] Sample solution: take the low-calorie walnut marenose prepared in Example 1 and Example 2 and soak it three times with V (acetone): V (water)=7:3, combine the filtrates, and distill under reduced pressure to obtain a crude extract, which is dispersed to 10% aqueous ethanol, followed by extraction with ethyl acetate, to give an ethyl acetate extract.

[0040] (1) Determination of the ability to scavenge ABTS free radicals:

[0041] Prepare 7 mmol / L 2,2-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt (ABTS) solution and 2.45 mmol / L potassium persulfate solution, two solution volumes Mix at a ratio of 1:1; react in the dark for 12-16 h at room temperature, and prepare a stock solution of ABTS. Dilute with 95% ethanol before use to obtain ABTS free radical working solution with an absorbance value of 0.70±0.02 at 734 nm wavelength, add 100 μL sample solution of equal concentr...

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Abstract

The invention discloses low-calorie walnut and maca candies and a production process thereof, and relates to the technical field of national special foods. The walnut and maca candy is prepared from the following raw materials in parts by weight: 67-72 parts of walnut kernels, 28-33 parts of other dried fruits such as almond kernels, almonds and raisins, 0.7 part of stevia rebaudiana, 6.3 parts of xylitol, 3 parts of carrageenan, 3 parts of locust bean gum, 5 parts of syrup and 0.3 part of pomegranate peel polyphenol extract. The walnut and maca candies are made into finished products according to a conventional maca candy boiling method, then the finished products of the walnut and maca candies are dried through a variable-temperature drying technology, the shelf life is effectively prolonged, and the made walnut and maca candies play the roles of polyphenol, vitamin E and other components, have the anti-oxidation effect and can enhance immunity and delay senescence after being eaten.

Description

technical field [0001] The invention relates to a low-calorie walnut maren candy and a production process thereof, belonging to the technical field of national characteristic foods. Background technique [0002] Maren sugar is a national specialty food of the Uyghur people in Xinjiang. It has a history of a hundred years in Xinjiang. It is deeply loved by people because of its mellow taste and rich nutrition. Traditional maren sugar is made from raw materials such as walnut kernels, corn jelly, raisins, grape jelly, roses, almonds, honey, vegetable oil, etc. It is an authentic pure natural pollution-free food. But traditional marenose is as high as 40-50% sugar and higher in calories. With the improvement of living standards, modern lifestyle diseases such as hyperlipidemia, hypertension, diabetes, and cardiovascular and cerebrovascular diseases have attracted more and more attention. The calorie content of food has become an important concern for many people when buying a...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23L3/3418
CPCA23G3/48A23G3/42A23L3/3418A23V2002/00A23V2250/21A23V2200/02A23V2250/5036A23V2250/507A23V2250/6422
Inventor 比拉力·吐尔洪来海中张君萍刘文君
Owner 新疆乌敦食品有限公司
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