CN108782913A - low sugar candied date and processing method - Google Patents
low sugar candied date and processing method Download PDFInfo
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- CN108782913A CN108782913A CN201810492594.0A CN201810492594A CN108782913A CN 108782913 A CN108782913 A CN 108782913A CN 201810492594 A CN201810492594 A CN 201810492594A CN 108782913 A CN108782913 A CN 108782913A
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- parts
- jujube
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- candied date
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 19
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000007667 floating Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 241001247821 Ziziphus Species 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 108010073771 Soybean Proteins Proteins 0.000 claims description 18
- 230000005684 electric field Effects 0.000 claims description 15
- 239000000499 gel Substances 0.000 claims description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 230000008961 swelling Effects 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 238000007598 dipping method Methods 0.000 claims description 10
- 229940001941 soy protein Drugs 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 8
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000011616 biotin Substances 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 4
- 235000020958 biotin Nutrition 0.000 claims description 4
- 230000008878 coupling Effects 0.000 claims description 4
- 238000010168 coupling process Methods 0.000 claims description 4
- 238000005859 coupling reaction Methods 0.000 claims description 4
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 239000001530 fumaric acid Substances 0.000 claims description 4
- 229940046240 glucomannan Drugs 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- MHJAJDCZWVHCPF-UHFFFAOYSA-L dimagnesium phosphate Chemical compound [Mg+2].OP([O-])([O-])=O MHJAJDCZWVHCPF-UHFFFAOYSA-L 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000029142 excretion Effects 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000003630 growth substance Substances 0.000 claims description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000001788 irregular Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- BDHFUVZGWQCTTF-UHFFFAOYSA-M sulfonate Chemical compound [O-]S(=O)=O BDHFUVZGWQCTTF-UHFFFAOYSA-M 0.000 claims description 3
- 239000004094 surface-active agent Substances 0.000 claims description 3
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 claims description 3
- 239000011746 zinc citrate Substances 0.000 claims description 3
- 229940068475 zinc citrate Drugs 0.000 claims description 3
- 235000006076 zinc citrate Nutrition 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 2
- 150000002304 glucoses Chemical class 0.000 claims description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims 2
- 229910021529 ammonia Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000644 propagated effect Effects 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 239000000243 solution Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 210000000170 cell membrane Anatomy 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 5
- 244000126002 Ziziphus vulgaris Species 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 239000011701 zinc Substances 0.000 description 5
- 229910052725 zinc Inorganic materials 0.000 description 5
- ZKHQWZAMYRWXGA-KQYNXXCUSA-N Adenosine triphosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(=O)OP(O)(=O)OP(O)(O)=O)[C@@H](O)[C@H]1O ZKHQWZAMYRWXGA-KQYNXXCUSA-N 0.000 description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 229960004452 methionine Drugs 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000004051 gastric juice Anatomy 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 239000002923 metal particle Substances 0.000 description 3
- 239000011785 micronutrient Substances 0.000 description 3
- 235000013369 micronutrients Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 2
- 229930195722 L-methionine Natural products 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000004520 electroporation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- -1 life Object element Chemical compound 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of processing method of low sugar candied date, including raw material selects, choose free from insect pests, it is not damaged, it is fissureless fresh dates 100-120 part as raw material；Sterilization；Silk is drawn on stoning, surface；Prepare nutrition floating ball；Ultrasonic all wet, shaping, packaging, sterilization.The low sugar candied date of the present invention is using ultrasonic all wet, when ultrasonic wave is propagated in a liquid, due to the high vibration of liquid particle, small cavity can be generated in liquid internal, these small cavities swell and are closed rapidly, it can make that fierce effect of impact occurs between liquid particle, make all wet time by foreshortening to 10h for 24 hours using cavitation, all wet efficiency is made to improve 58%.
Description
Technical field
The invention belongs to jujube deep process technology field, especially a kind of low sugar candied date and processing method.
Background technology
Under normal circumstances, candied date sugar content 45%-70% is susceptible to sand return, stream since liquid glucose concentration containing white granulated sugar is high
Sugared phenomenon.The metal element contents such as calcium, iron, magnesium, zinc are not high.Candied date sugariness is big, belongs to high sugar content product, and it is slow to ooze sugared speed,
More than general dipping 36h or more, all wet for 24 hours, osmotic efficiency is not high.
By retrieval, finds and the relevant patent document of the application, specific disclosure are as follows：
1, a kind of candied date processing technology (CN 103518929A)：The jujube being baked only is placed on stainless steel case by all wet method
On plate, all wet 24-36h, overlong time, the miscellaneous bacterias such as osmophilic yeast are easy to be grown.
2, a kind of preparation method of candied date (CN 105580958A)：This, which boils sugared method, is added in vain into every 10kg Chinese dates
Enduring is heated after sugared 1-2kg, syrup used is made for white granulated sugar, and single varieties are big with sugar amount.
Technical solution disclosed in above patent document differs greatly with this examination, does not influence novelty and the creation of the application
Property.
Invention content
The purpose that the present invention carries provides that a kind of jujube taste is strong, full of nutrition, mouthfeel in place of overcome the deficiencies in the prior art
Good low sugar candied date and processing method.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of low sugar candied date, steps are as follows
(1) raw material selects
Choose free from insect pests, it is not damaged, it is fissureless fresh dates 100-120 part as raw material；
(2) sterilization
(3) silk is drawn on stoning, surface
(4) nutrition floating ball is prepared
1. the first step：Soybean protein：Starch=1：0.5 is dissolved in water, 6.5U/gSPI enzyme additive amounts, 75 under stirring condition
DEG C pre-heating temperature, after twenty minutes 10-20% starch soybean protein mixed gels obtained；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6.5U/gSPI enzyme additive amounts, under stirring condition
80 DEG C of pre-heating temperatures soy protein gel obtained after 10-20 minutes；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm if there is larger particles need to be crushed；
3. being made containing 5 parts of calcium carbonate, 8 parts of ironic citrate, 6 parts of magnesium monohydrogen phosphate, 4 parts of zinc citrate, 2 parts of biotin, L-
The solution of 1 part of methionine, 50-100 parts of water；
4. by swelling granular be immersed in step 3. made of in particle, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 20 minutes, takes out drying；
5. secondary roller coating：Particle 4. step is dried after is immersed in 15% soy protein gel, dry after stirring,
It forms irregular enwrapped granule and forms nutrition floating ball；
(5) magnetized water is candy, impulse electric field dipping, and jujube is impregnated in liquid glucose；
(6) microwave coupling hot wind interval is toasted
By the jujube after dipping prior to microwave power 260W, microwave baking 15min, interval 5min, interval number is 6-7
Secondary, then air cooking time 5h-6h, 55-65 DEG C of air cooking temperature control the moisture 22% of jujube to bright
It is tack-free, complete baking；
(7) ultrasonic all wet
In 300W, 45 DEG C of progress ultrasound 18min-20min, stopping ultrasound, interval 5min, interval number is 10-12 times,
Stop ultrasound, stands all wet 10h, keep its dry and wet uniform；
(8) shaping, packaging, sterilization
Jujube fruit is pinched into squarely or rectangle, is packed, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time are
The low sugar candied date of sugar content 37% or so is made in 35min.
Moreover, the formula of the thick liquid glucose is：20-25 parts of white granulated sugar, 20-25 parts of white granulated sugar, malt syrup 15-20
Part, 10-15 parts of fructose syrup, 2 parts of citric acid, 1 part of malic acid, 1 part of lactic acid, 1 part of fumaric acid, the mixing of 10-15 parts of nutrition floating ball,
50-100 parts of water.
Moreover, (5) magnetized water is candy, impulse electric field dipping for step, the method that jujube is impregnated in liquid glucose is：By magnetized water：
Jujube=4:1,20% liquid glucose is prepared, magnetized water is boiled, stoning jujube is added, primary sugar is carried out in the thick liquid glucoses of 50-60%
12-15min is boiled to boiling again, is placed in 80-100kV/m electric field strengths, 60-80ms pulse widths, 0.2-10Hz pulse frequencies
Very low frequencies high-voltage pulse under, continue impregnate 8h, then by thick sugar concentration be adjusted to 30-40% carry out it is secondary candy；Again plus
Enter 2-3 parts of 2-3 parts of pectin, konjac glucomannan double-steeping 6h under impulse electric field.
Moreover, step (2) sterilization the step of be：The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air
Cleaning, aqueous cleaning solution are 0.5% hypochloric acid water solution, contain 5% surfactant sodium sulfonate, ozone 1%, to purify dry jujube
The biochemistry such as miscellaneous bacteria, pesticide and the growth regulator on surface residue, insect excretions wash, and then clean 10- with clear water
20min, it is spare.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, nutrition floating ball is added in low sugar candied date of the invention, the nutriment in jujube is enhanced, such as calcium, iron, magnesium, zinc, life
Object element, L-Methionine.Composite sweetener and pectin, konjac glucomannan form the common dipping of crystal crystallization, substitute white granulated sugar, reduce
White sugar content avoids sand return, the sugared phenomenon of stream, play curable type, highlight, moisturizing, antioxidation.Compound acid is added, adjusts
The quality for saving acidity, reducing sugariness, improving food, keeps color and luster, and low sugar candied date is made.
2, the raw material of low sugar candied date of the invention is impregnated using impulse electric field, in the applying pulse electric field action of doses
Under, when the transmembrane voltage that cell membrane both sides are born is more than its dielectric strength, the atriphos (ATP) that is positioned on plasma membrane
Pump will be affected, and cell membrane will appear reversible electroporation, to make cell permeability change, improve pickling efficiency.
3, low sugar candied date of the invention is using ultrasonic all wet, when ultrasonic wave is propagated in a liquid, due to the play of liquid particle
Strong vibration can generate small cavity in liquid internal, these small cavities swell and are closed rapidly, can make to occur suddenly between liquid particle
Strong effect of impact makes all wet time by foreshortening to 10h for 24 hours, all wet efficiency is made to improve 58% using cavitation.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
Low sugar candied date provided by the invention and processing method, impulse electric field dipping candy using magnetized water, microwave coupling heat
The baking of wind interval, ultrasonic all wet so that brown color or glass moor color, and color and luster is almost the same, is translucent, wrinkle it is thin it is shallow uniformly,
Grain is complete, pulp is soft tough flexible, no sand return stream sugar phenomenon, and specific preparation process is as follows：
100-120 parts of fresh dates, 20-25 parts of white granulated sugar, 15-20 parts of malt syrup, 10-15 parts of fructose syrup, citric acid 2
Part, 1 part of malic acid, 1 part of lactic acid, 1 part of fumaric acid, 2-3 parts of pectin, 2-3 parts of konjac glucomannan, 10-15 parts of nutrition floating ball.
(1) raw material selects
Choose free from insect pests, it is not damaged, it is fissureless fresh dates 100-120 part as raw material.
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, and aqueous cleaning solution is 0.5% hypochlorous acid
Aqueous solution contains 5% surfactant sodium sulfonate, ozone 1%, to purify miscellaneous bacteria, pesticide and the growth regulator on dry jujube surface
It is washed Deng biochemical residue, insect excretions, then cleans 10-20min with clear water, it is spare.
(3) it is enucleated, draws silk
The both ends fruit point and carpopodium of jujube are cut off, are 1- in the depth of fruit point or the notch end face center opening of carpopodium, hole
1.2cm。
Silk knife spiral escalation formula is drawn using candied date and draws silk, every jujube designated pattern 8 times, line is no more than jujube away from 1mm, designated pattern depth
The 1/3 of meat, designated pattern is neat, and both ends are all drawn.
(4) nutrition floating ball is prepared
1. the first step：Soybean protein：Starch=1：0.5 is dissolved in water, 6.5U/gSPI enzyme additive amounts, 75 under stirring condition
DEG C pre-heating temperature, after twenty minutes starch soybean protein mixed gel obtained；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6.5U/gSPI enzyme additive amounts, under stirring condition
80 DEG C of pre-heating temperatures soy protein gel obtained after 10-20 minutes；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm, is full of hole inside particle if there is larger particles need to be crushed；
3. being made containing 5 parts of calcium carbonate, 8 parts of ironic citrate, 6 parts of magnesium monohydrogen phosphate, 4 parts of zinc citrate, 2 parts of biotin, L-
The solution of 1 part of methionine, 50-100 parts of water.
4. swelling granular is immersed in 3. particle that step supports, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 20 minutes, takes out drying.
5. secondary roller coating：Particle 4. step is dried after is immersed in 15% soy protein gel, dry after stirring,
Form irregular enwrapped granule, general 1mm or so；
Nutrition floating ball supplements the nutriment in jujube, such as calcium, iron, magnesium, zinc, biotin, L-Methionine.
(5) magnetized water is candy, impulse electric field dipping
Sugar fluid configuration：20-25 parts of white granulated sugar, 20-25 parts of white granulated sugar, 15-20 parts of malt syrup, 10-15 parts of fructose syrup,
2 parts of citric acid, 1 part of malic acid, 1 part of lactic acid, 1 part of fumaric acid, nutrition floating ball 10-15 parts of mixing, 50-100 parts of water, are made viscous
Thick shape liquid glucose.
By magnetized water：Jujube=4:1,20% liquid glucose is prepared, magnetized water is boiled, stoning jujube is added, it is sticky in 50-60%
Shape liquid glucose carries out primary candy 12-15min to boiling again, be placed in 80-100kV/m electric field strengths, 60-80ms pulse widths,
Under the very low frequencies high-voltage pulse of 0.2-10Hz pulse frequencies, continue impregnate 8h, then by thick sugar concentration be adjusted to 30-40% into
Row is secondary candy.2-3 parts of 2-3 parts of pectin, konjac glucomannan double-steeping 6h under impulse electric field are added.
Composite sweetener and pectin, konjac glucomannan form the common dipping of crystal crystallization, substitute white granulated sugar, reduce white granulated sugar
Content avoids sand return, the sugared phenomenon of stream, play curable type, highlight, moisturizing, antioxidation.Be added compound acid, adjust acidity,
The quality for reducing sugariness, improving food keeps color and luster, and low sugar candied date is made.Under the applying pulse electric field action of doses,
When the transmembrane voltage that cell membrane both sides are born is more than its dielectric strength, the atriphos (ATP) being positioned on plasma membrane pumps
It will be affected, cell membrane will appear reversible electroporation, to make cell permeability change, improve pickling efficiency.
(6) microwave coupling hot wind interval is toasted
Prior to microwave power 260W, microwave baking 15min, interval 5min, interval number is 6-7 times, then air cooking
Time 5h-6h, 55-65 DEG C of air cooking temperature, the moisture 22% for controlling jujube is tack-free to bright, completes to dry
It is roasting.
(7) ultrasonic all wet
In 300W, 45 DEG C of progress ultrasound 18min-20min, stop ultrasound, interval 5min, interval number is 10-12 times, is stopped
It is only ultrasonic, all wet 10h is stood, keeps its dry and wet uniform.Candied date is brown and crisp after baking, moisture distribution is uneven, and all wet makes in product
Moisture distribution is uniform.When ultrasonic wave is propagated in a liquid, due to the high vibration of liquid particle, small sky can be generated in liquid internal
Hole, these small cavities are swollen and are closed rapidly, can made that fierce effect of impact occurs between liquid particle, be made using cavitation
The all wet time by foreshortening to 10h for 24 hours, makes all wet efficiency improve 58%.
(8) shaping, packaging, sterilization
Jujube fruit is pinched into squarely or rectangle, is packed, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time are
The low sugar candied date of sugar content 37% or so is made in 35min.Product total plate count≤1000cfu/g, coliform≤30MPN/
100g, mould≤50cfu/g, is not detected pathogenic bacteria.
Main nutrient composition content in jujube
The hydrochloric acid in gastric juice dissolution rate of metal particle
| Metal particle | Hydrochloric acid in gastric juice dissolution rate | Metal particle | Hydrochloric acid in gastric juice dissolution rate |
| Iron | 10.15% | Calcium | 8.23% |
| Zinc | 11.04% | Selenium | 0.44% |
| Magnesium | 10.36% | Potassium | 8.59% |
The content of micronutrient metal element
| Micronutrient metal element | Content | Micronutrient metal element | Content |
| Iron | 87mg/kg | Calcium | 5050mg/kg |
| Zinc | 135mg/kg | Magnesium | 2060mg/kg |
Other data improved
| Project | Increase rate | Content | Project | Increase rate | Content |
| Dietary fiber | 23.3% | 35g/kg | Amino acid | 19.5% | 3.15g/kg |
| Multi-vitamins | 9.85% | 145mg/kg |
Claims (4)
1. a kind of processing method of low sugar candied date, it is characterised in that：Steps are as follows
(1) raw material selects
Choose free from insect pests, it is not damaged, it is fissureless fresh dates 100-120 part as raw material；
(2) sterilization
(3) silk is drawn on stoning, surface
(4) nutrition floating ball is prepared
1. the first step：Soybean protein：Starch=1：0.5 is dissolved in water, and 6.5U/gSPI enzyme additive amounts, lower 75 DEG C of stirring condition is in advance
Heating temperature, after twenty minutes 10-20% starch soybean protein mixed gels obtained；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/gSPI enzyme additive amounts, lower 80 DEG C of stirring condition
Soy protein gel obtained after pre-heating temperature 10-20 minutes；
2. low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.1~0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out swelling granular,
If there is larger particles need to be crushed, the particle of 0.5-1mm is formed；
3. being made containing 5 parts of calcium carbonate, 8 parts of ironic citrate, 6 parts of magnesium monohydrogen phosphate, 4 parts of zinc citrate, 2 parts of biotin, L- egg ammonia
The solution of 1 part of acid, 50-100 parts of water；
4. by swelling granular be immersed in step 3. made of in particle, nutritional ingredient is loaded into swelling granular surface and inside
Reticular structure in, impregnate 20 minutes, take out drying；
5. secondary roller coating：Particle 4. step is dried after is immersed in 15% soy protein gel, dry after stirring, is formed
Irregular enwrapped granule forms nutrition floating ball；
(5) magnetized water is candy, impulse electric field dipping, and jujube is impregnated in liquid glucose；
(6) microwave coupling hot wind interval is toasted
By the jujube after dipping prior to microwave power 260W, microwave baking 15min, interval 5min, interval number is 6-7 times, so
Air cooking time 5h-6h afterwards, 55-65 DEG C of air cooking temperature, the moisture 22% for controlling jujube are not glued to bright
Hand completes baking；
(7) ultrasonic all wet
In 300W, 45 DEG C of progress ultrasound 18min-20min, stop ultrasound, interval 5min, interval number is 10-12 times, is stopped super
Sound stands all wet 10h, keeps its dry and wet uniform；
(8) shaping, packaging, sterilization
Jujube fruit is pinched into squarely or rectangle, is packed, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time are
Low sugar candied date is made in 35min.
2. the processing method of low sugar candied date according to claim 1, it is characterised in that：The formula of the thick liquid glucose
For：20-25 parts of white granulated sugar, 20-25 parts of white granulated sugar, 15-20 parts of malt syrup, 10-15 parts of fructose syrup, 2 parts of citric acid, apple
1 part of acid, 1 part of lactic acid, 1 part of fumaric acid, nutrition floating ball 10-15 parts of mixing, 50-100 parts of water.
3. the processing method of low sugar candied date according to claim 1, it is characterised in that：(5) magnetized water is candy for step, pulse
Electric field impregnates, and the method that jujube is impregnated in liquid glucose is：By magnetized water：Jujube=4:1,20% liquid glucose is prepared, boiling will be magnetized
Stoning jujube is added in boiling, carries out primary candy 12-15min to boiling again in the thick liquid glucoses of 50-60%, is placed in 80-100kV/
M electric field strengths, 60-80ms pulse widths, 0.2-10Hz pulse frequencies very low frequencies high-voltage pulse under, continue impregnate 8h, then will
It is secondary candy that thick sugar concentration is adjusted to 30-40% progress；2-3 parts of pectin, 2-3 parts of konjac glucomannan are added under impulse electric field
Double-steeping 6h.
4. the processing method of low sugar candied date according to claim 1, it is characterised in that：Step (2) sterilization the step of
For：The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, and aqueous cleaning solution is that 0.5% hypochlorous acid is water-soluble
Liquid, contains 5% surfactant sodium sulfonate, and ozone 1% is given birth to miscellaneous bacteria, pesticide and the growth regulator etc. that purify dry jujube surface
Change residue, insect excretions wash, and then clean 10-20min with clear water, spare.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110946201A (en) * | 2019-11-05 | 2020-04-03 | 广东省农业科学院蚕业与农产品加工研究所 | Production process of preserved waxberries |
| CN110959729A (en) * | 2019-11-05 | 2020-04-07 | 广东省农业科学院蚕业与农产品加工研究所 | Pulse type pulp preserved fruit material permeation system |
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| CN110946201A (en) * | 2019-11-05 | 2020-04-03 | 广东省农业科学院蚕业与农产品加工研究所 | Production process of preserved waxberries |
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Application publication date: 20181113 |