CN113383846A - Low-sugar golden-silk candied date and preparation method thereof - Google Patents
Low-sugar golden-silk candied date and preparation method thereof Download PDFInfo
- Publication number
- CN113383846A CN113383846A CN202110712385.4A CN202110712385A CN113383846A CN 113383846 A CN113383846 A CN 113383846A CN 202110712385 A CN202110712385 A CN 202110712385A CN 113383846 A CN113383846 A CN 113383846A
- Authority
- CN
- China
- Prior art keywords
- sugar
- functional
- silk
- golden
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 175
- 238000001035 drying Methods 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims description 29
- 230000008595 infiltration Effects 0.000 claims description 26
- 238000001764 infiltration Methods 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 16
- 238000009210 therapy by ultrasound Methods 0.000 claims description 15
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 9
- 229920001542 oligosaccharide Polymers 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 5
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 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 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920002527 Glycogen Polymers 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 claims description 2
- 229930182830 galactose Natural products 0.000 claims description 2
- 229940096919 glycogen Drugs 0.000 claims description 2
- -1 isomalt oligosaccharide Chemical class 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000010439 isomalt Nutrition 0.000 claims 1
- 239000000905 isomalt Substances 0.000 claims 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims 1
- 235000012094 sugar confectionery Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 16
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000005265 energy consumption Methods 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000011869 dried fruits Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 210000000697 sensory organ Anatomy 0.000 abstract description 3
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 43
- 239000002994 raw material Substances 0.000 description 17
- 238000011156 evaluation Methods 0.000 description 11
- 230000003078 antioxidant effect Effects 0.000 description 10
- 239000011259 mixed solution Substances 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000011161 development Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 5
- 239000002250 absorbent Substances 0.000 description 5
- 230000002745 absorbent Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 230000004044 response Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002604 ultrasonography Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 3
- 238000000540 analysis of variance Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000611 regression analysis Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000015263 low fat diet Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- 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
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a low-sugar golden-silk candied date and a preparation method thereof. The low-sugar golden-silk candied jujube contains functional sugar, the sugar content is less than 24%, and the water content is 12-15%. Has low sugar content and strong fruit taste, and has effects of resisting oxidation and enhancing immunity. Moreover, compared with the traditional golden silk candied date, the golden silk candied date has better chewiness, toughness and elasticity and richer nutrition. The preparation method adopts an ultrasonic-assisted sugar solution permeation process, so that the energy cost for processing can be effectively reduced, the natural characteristics of fruits are protected, the sense organ and the nutrient components of the dried fruits are kept, the permeation time can be obviously shortened, the sugar permeation efficiency is improved, the drying rate of materials is improved, the drying time is shortened, the energy consumption is reduced, and the application value is high.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a low-sugar golden-silk candied date and a preparation method thereof.
Background
The golden-silk candied dates are also called Jing-type candied dates and Beijing-type candied dates, are one of the three candied dates in China, are amber, transparent or semitransparent, and are called golden-silk amber. Golden silk candied dates are one of main deep-processed products of Xinjiang red dates, belong to the category of candied fruits, and can consume a large amount of red date raw materials in the concentrated ripening period of the red dates through the processing of the candied dates, so that the supply and demand contradictions of the red dates are relieved. In recent years, functional low-sugar preserves have attracted more and more attention from consumers as the consumers' awareness of food nutrition and awareness of their health care has increased. According to the research of modern medicine and nutritional dieticians, excessive sugar intake is not beneficial to human health and is easy to cause cardiovascular diseases and obesity. Therefore, the quality and taste of the preserved fruits also pose new challenges, and the research and development of how to obtain functional low-sugar preserved fruits with low sweetness, strong original fruit taste and good functionality becomes a key point.
However, in the related art, the process for preparing functional low-sugar preserves has many problems in practical use, such as low sugar permeation efficiency, long drying time of the preserves, high energy consumption of equipment, poor flavor and texture of the low-sugar preserves, and the like, and therefore, the development of a process for preparing functional low-sugar preserves capable of solving the above problems will greatly promote the development of functional low-sugar preserves.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the low-sugar golden silk candied date and the preparation method thereof are provided, the golden silk candied date has low sugar content, moderate water content and strong fruit flavor, and has the effects of resisting oxidation, enhancing immunity and the like by adding functional sugar. Moreover, compared with the traditional golden silk candied date, the golden silk candied date has better chewiness, toughness and elasticity and richer nutrition.
In a first aspect of the invention, a low-sugar golden-silk candied date is provided, wherein the low-sugar golden-silk candied date contains functional sugar.
According to a first aspect of the invention, in some embodiments of the invention, the low-sugar golden-silk candied dates have an antioxidant effect.
In the invention, the antioxidant activity of the low-sugar golden-silk candied jujubes takes the DPPH clearance rate as an index, and experiments show that the DPPH clearance rate of the low-sugar golden-silk candied jujubes can reach 42.45%, and the low-sugar golden-silk candied jujubes have extremely strong antioxidant activity.
According to a first aspect of the invention, in some embodiments of the invention, the low-sugar golden-silk candied dates have a sugar content of less than 24% and a moisture content of greater than 12%.
The low-sugar golden-silk candied jujube disclosed by the invention is low in sugar content, meets the requirements of modern people on low-sugar and low-fat diet, does not bring excessive physiological and psychological burden after eating, and is moderate in water content, so that more original fruit flavor can be kept, and the storage stability is improved.
In some preferred embodiments of the invention, the low-sugar golden-silk candied jujube has a sugar content of 23.1% or less and a water content of 12-15%.
According to a first aspect of the invention, in some embodiments of the invention, the low-sugar golden-silk candied dates are made of red dates, non-functional sugars, functional sugars.
In some preferred embodiments of the present invention, the mass ratio of the non-functional sugar to the functional sugar is 1 (1-2).
In some more preferred embodiments of the present invention, the non-functional sugar and the functional sugar are present in a mass ratio of 1: 1.
in some preferred embodiments of the present invention, the non-functional sugar is selected from one or a combination of sucrose, glucose, non-functional fructose, non-functional galactose, lactose, non-functional maltose, non-functional starch, non-functional dextrin and glycogen.
In some more preferred embodiments of the invention, the non-functional sugar is white sugar.
In some preferred embodiments of the present invention, the functional sugar is selected from one or a combination of functional oligosaccharides, functional dietary fibers and functional sugar alcohols.
In some more preferred embodiments of the invention, the functional sugar is a functional oligosaccharide.
In some more preferred embodiments of the present invention, the functional sugar is one or a combination of xylo-oligosaccharide, fructo-oligosaccharide, or isomalt-oligosaccharide.
The xylo-oligosaccharide is also called xylo-oligosaccharide, and is a functional polysaccharide formed by combining 2-7 xylose molecules by beta-1, 4 glycosidic bonds. The xylooligosaccharide can activate or promote the immune function of cells and body fluid of the body, is beneficial to preventing the body from being invaded and damaged by pathogenic bacteria microorganisms, and has the effect of building the body.
Fructooligosaccharides are also known as oligofructose or sucrose triose family oligosaccharides. The fructo-oligosaccharide has the double quality of definite health care function and excellent food ingredients. It has the advantages of low calorific value, no dental caries, promoting Bacillus bifidus proliferation, reducing blood sugar, improving serum lipid, and promoting trace element absorption.
The isomaltooligosaccharide is prepared by using syrup which takes oligosaccharide combined by alpha-1, 6 bonds as a main component as a raw material and performing nickel (Ni) catalytic conversion under the conditions of high pressure, high temperature and hydrogenation, and is also called reduced isomaltooligosaccharide. It is a functional sugar alcohol, has the advantages of both functional oligosaccharide and low calorie sugar alcohol sweetener, and has the physiological functions of preventing dental caries, relieving constipation, reducing calorie, reducing weight, etc.
The second aspect of the invention provides a preparation method of low-sugar golden-silk candied dates, which comprises the following steps:
(1) preparing a sugar solution: mixing non-functional sugar and functional sugar, and dissolving in water;
(2) soaking fructus Jujubae in sugar solution, ultrasonic treating, and heating to infiltrate sugar to obtain low sugar golden silk candied fructus Jujubae.
According to the second aspect of the present invention, in some embodiments of the present invention, in the sugar solution, the mixing mass ratio of the non-functional sugar, the functional sugar and the water is 1: 1: (3-4).
In some preferred embodiments of the present invention, in the sugar solution, the mixing mass ratio of the non-functional sugar to the water is 1: 1: 3.
according to the second aspect of the invention, in some embodiments of the invention, the mixing mass ratio of the red dates and the sugar solution in the step (2) is (2.5-3): 1.
in some preferred embodiments of the invention, the mixing mass ratio of the red dates to the sugar solution in the step (2) is 2.5: 1.
according to a second aspect of the present invention, in some embodiments of the present invention, in step (2), the sonication is: the ultrasonic power is 50-200W, and the ultrasonic time is 10-30 min.
The inventor finds that the ultrasonic-assisted sugar solution permeation process has an extremely important influence on fruit and vegetable sugar stain processing, can effectively reduce the processing energy cost, protect the natural characteristics of fruits, keep the sense organ and the nutrient components of dried fruits, and can obviously shorten the permeation time, improve the sugar permeation efficiency, improve the drying rate of materials, shorten the drying time and reduce the energy consumption. The prepared low-sugar golden-silk candied dates are high in nutritional quality, good in texture characteristics and high in market value through ultrasonic assistance.
According to a second aspect of the present invention, in some embodiments of the present invention, in the step (2), the step of heating to impregnate the sugar comprises:
sugar infiltration for the first time: heating at 90-95 ℃ for 5-7 min;
and (3) sugar permeation for the second time: the heating temperature is 55-65 ℃, and the sugar infiltration time is 15-25 min.
According to a second aspect of the invention, in some embodiments of the invention, the preparation method further comprises: drying and shaping after heating and sugar infiltration.
In some preferred embodiments of the present invention, the specific preparation method is:
(1) raw material treatment:
selecting fresh red dates which are the same in size and maturity and are changed from green to white in color as raw materials, cleaning the raw materials with water, uniformly scribing the surfaces of the fresh red dates by about 30 knives with a knife, and putting the fresh red dates into a container filled with sugar solution after scribing is finished. The sugar solution is obtained by mixing white granulated sugar, xylo-oligosaccharide and water in proportion.
(2) Ultrasonic treatment:
and (3) carrying out ultrasonic treatment on the mixed solution of the sugar solution and the fresh red dates.
(3) Heating and sugar permeation:
and after the ultrasonic treatment is finished, heating the mixed solution of the sugar solution and the fresh red dates to perform sugar infiltration treatment, wherein the first heating temperature is 90 ℃, the sugar infiltration time is 5min, then, the heating temperature is adjusted to 60 ℃, the sugar infiltration time is 20min, stirring is continuously performed in the sugar infiltration process, and the stirring speed is 1 r/s.
(4) Drying and shaping:
and after sugar permeation is finished, taking out the red dates from the sugar solution, removing redundant sugar solution by using absorbent paper, drying in a heat pump dryer at 60 ℃ for 3h, then turning to 50 ℃, and continuously drying for 8h to obtain the golden-silk candied dates. Wherein during the drying period, the tray needs to be turned every 3h to ensure that the drying is uniform. After the drying is finished, the golden silk candied dates are shaped, and the candied dates are kneaded and pressed by hands to enable the shapes of the candied dates to be uniform and flat and long round.
In a third aspect of the present invention, there is provided use of the method of the second aspect of the present invention for the preparation of a confectionery product.
By adopting the preparation method disclosed by the invention, the sugar permeation is carried out by utilizing the ultrasonic assistance, the sugar permeation efficiency can be improved, the drying time is shortened, the energy consumption of equipment is reduced, the industrial production cost is reduced, and the preparation method has an important significance for promoting the development of the food processing industry, particularly the functional low-sugar preserves.
The invention has the beneficial effects that:
1. the low-sugar golden silk candied date has low sugar content, moderate water content and strong fruit taste, is added with functional sugar, and has the effects of resisting oxidation, enhancing immunity and the like. Moreover, compared with the traditional golden silk candied date, the golden silk candied date has better chewiness, toughness and elasticity and richer nutrition.
2. The preparation method adopts an ultrasonic-assisted sugar solution permeation process, so that the energy cost for processing can be effectively reduced, the natural characteristics of fruits are protected, the sense organ and the nutrient components of the dried fruits are kept, the permeation time can be obviously shortened, the sugar permeation efficiency is improved, the drying rate of materials is improved, the drying time is shortened, and the energy consumption is reduced; the low-sugar golden-silk candied date prepared by the method has high nutritional quality, good texture characteristics and higher market value.
3. The invention can effectively promote the development of the red date industry, solve the problem of contradiction between supply and demand in the concentrated mature period of red dates, and has important significance for promoting the development of the food processing industry, in particular to the development of functional low-sugar preserves.
Detailed Description
In order to make the objects, technical solutions and technical effects of the present invention more clear, the present invention will be described in further detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The experimental materials and reagents used are, unless otherwise specified, all consumables and reagents which are conventionally available from commercial sources.
Example 1
A low-sugar golden silk candied date containing functional sugar is prepared from the following components in parts by weight:
10 parts of red dates, 5 parts of white granulated sugar, 15 parts of water and 5 parts of xylo-oligosaccharide.
The preparation method comprises the following steps:
(1) raw material treatment:
selecting fresh red dates which are the same in size and maturity and are changed from green to white in color as raw materials, cleaning the raw materials with water, uniformly scribing the surfaces of the fresh red dates by about 30 knives with a knife, and putting the fresh red dates into a container filled with sugar solution after scribing is finished. The sugar solution is prepared by mixing white granulated sugar, xylo-oligosaccharide and water according to the proportion of 1: 1: 3(w/w), wherein the mixing ratio of the sugar solution to the fresh red dates is 2.5: 1 (w/w).
(2) Ultrasonic treatment:
and (3) carrying out ultrasonic treatment on the mixed solution of the sugar solution and the fresh red dates for 10min in an SB-5200-DTN ultrasonic machine at 50W ultrasonic power.
(3) Heating and sugar permeation:
and after the ultrasonic treatment is finished, heating the mixed solution of the sugar solution and the fresh red dates to perform sugar infiltration treatment, wherein the heating temperature is 90 ℃, the sugar infiltration time is 5min, then, the heating temperature is adjusted to 60 ℃, the sugar infiltration time is 20min, stirring is continuously performed in the sugar infiltration process, and the stirring speed is 1 r/s.
(4) Drying and shaping:
and after sugar permeation is finished, taking out the red dates from the sugar solution, removing redundant sugar solution by using absorbent paper, drying in a heat pump dryer at 60 ℃ for 3h, then turning to 50 ℃, and continuously drying for 8h to obtain the golden-silk candied dates. Wherein during the drying period, the tray needs to be turned every 3h to ensure that the drying is uniform. After the drying is finished, the golden silk candied dates are shaped, and the candied dates are kneaded and pressed by hands to enable the shapes of the candied dates to be uniform and flat and long round.
Example 2
A low-sugar golden silk candied date containing functional sugar is prepared from the following components in parts by weight:
10 parts of red dates, 5 parts of white granulated sugar, 15 parts of water and 5 parts of fructo-oligosaccharide.
The preparation method comprises the following steps:
(1) raw material treatment:
selecting fresh red dates which are the same in size and maturity and are changed from green to white in color as raw materials, cleaning the raw materials with water, uniformly scribing the surfaces of the fresh red dates by about 30 knives with a knife, and putting the fresh red dates into a container filled with sugar solution after scribing is finished. The sugar solution is prepared from white granulated sugar, fructo-oligosaccharide and water according to the proportion of 1: 1: 3(w/w), wherein the mixing ratio of the sugar solution to the fresh red dates is 2.5: 1 (w/w).
(2) Ultrasonic treatment:
and (3) carrying out ultrasonic treatment on the mixed solution of the sugar solution and the fresh red dates for 10min in an SB-5200-DTN ultrasonic machine at 50W ultrasonic power.
(3) Heating and sugar permeation:
and after the ultrasonic treatment is finished, heating the mixed solution of the sugar solution and the fresh red dates to perform sugar infiltration treatment, wherein the heating temperature is 90 ℃, the sugar infiltration time is 5min, then, the heating temperature is adjusted to 60 ℃, the sugar infiltration time is 20min, stirring is continuously performed in the sugar infiltration process, and the stirring speed is 1 r/s.
(4) Drying and shaping:
and after sugar permeation is finished, taking out the red dates from the sugar solution, removing redundant sugar solution by using absorbent paper, drying in a heat pump dryer at 60 ℃ for 3h, then turning to 50 ℃, and continuously drying for 8h to obtain the golden-silk candied dates. Wherein during the drying period, the tray needs to be turned every 3h to ensure that the drying is uniform. After the drying is finished, the golden silk candied dates are shaped, and the candied dates are kneaded and pressed by hands to enable the shapes of the candied dates to be uniform and flat and long round.
Example 3
A low-sugar golden silk candied date containing functional sugar is prepared from the following components in parts by weight:
10 parts of red dates, 5 parts of white granulated sugar, 15 parts of water and 5 parts of isomaltooligosaccharide.
The preparation method comprises the following steps:
(1) raw material treatment:
selecting fresh red dates which are the same in size and maturity and are changed from green to white in color as raw materials, cleaning the raw materials with water, uniformly scribing the surfaces of the fresh red dates by about 30 knives with a knife, and putting the fresh red dates into a container filled with sugar solution after scribing is finished. The sugar solution is prepared by mixing white granulated sugar, xylo-oligosaccharide and water according to the proportion of 1: 1: 3(w/w), wherein the mixing ratio of the sugar solution to the fresh red dates is 2.5: 1 (w/w).
(2) Ultrasonic treatment:
and (3) carrying out ultrasonic treatment on the mixed solution of the sugar solution and the fresh red dates for 10min in an SB-5200-DTN ultrasonic machine at 50W ultrasonic power.
(3) Heating and sugar permeation:
and after the ultrasonic treatment is finished, heating the mixed solution of the sugar solution and the fresh red dates to perform sugar infiltration treatment, wherein the heating temperature is 90 ℃, the sugar infiltration time is 5min, then, the heating temperature is adjusted to 60 ℃, the sugar infiltration time is 20min, stirring is continuously performed in the sugar infiltration process, and the stirring speed is 1 r/s.
(4) Drying and shaping:
and after sugar permeation is finished, taking out the red dates from the sugar solution, removing redundant sugar solution by using absorbent paper, drying in a heat pump dryer at 60 ℃ for 3h, then turning to 50 ℃, and continuously drying for 8h to obtain the golden-silk candied dates. Wherein during the drying period, the tray needs to be turned every 3h to ensure that the drying is uniform. After the drying is finished, the golden silk candied dates are shaped, and the candied dates are kneaded and pressed by hands to enable the shapes of the candied dates to be uniform and flat and long round.
Comparative example 1
Taking common golden-silk candied dates without the non-functional sugar prepared by ultrasonic process-assisted sugar permeation as a reference, and carrying out comprehensive evaluation on the golden-silk candied dates.
A common low-sugar golden-silk candied date is prepared from the following components in parts by weight:
10 parts of red dates, 10 parts of white granulated sugar and 15 parts of water.
The preparation method comprises the following steps:
(1) raw material treatment:
selecting fresh red dates which are the same in size and maturity and are changed from green to white in color as raw materials, cleaning the raw materials with water, uniformly scribing the surfaces of the fresh red dates by about 30 knives with a knife, and putting the fresh red dates into a container filled with sugar solution after scribing is finished. The sugar solution is prepared by mixing white granulated sugar and water according to the proportion of 1: 3(w/w), wherein the mixing ratio of the sugar solution to the fresh red dates is 2.5: 1 (w/w).
(2) Standing treatment:
standing the mixed solution of sugar solution and fresh fructus Jujubae for 10 min.
(3) Heating and sugar permeation:
heating the mixed solution of the sugar solution and the fresh red dates at 90 ℃ for 5min, adjusting the heating temperature to 60 ℃ for 20min, and continuously stirring in the sugar permeation process at a stirring speed of 1 r/s.
(4) Drying and shaping:
and after sugar permeation is finished, taking out the red dates from the sugar solution, removing redundant sugar solution by using absorbent paper, drying in a heat pump dryer at 60 ℃ for 3h, then turning to 50 ℃, and continuously drying for 8h to obtain the golden-silk candied dates. Wherein during the drying period, the tray needs to be turned every 3h to ensure that the drying is uniform. After the drying is finished, the golden silk candied dates are shaped, and the candied dates are kneaded and pressed by hands to enable the shapes of the candied dates to be uniform and flat and long round.
Sensory evaluation experiment of low-sugar golden-silk candied date
With respect to the low-sugar golden-silk candied dates containing functional sugar prepared in the above examples 1-3, the influence of different kinds of functional sugar on the taste (chewiness and elasticity) was examined by sensory evaluation experiments.
In the implementation, the detection of chewiness and elasticity is carried out by adopting a texture analyzer, a flat-bottom columnar probe P/50 and a TPA mode are selected, the speed before the detection is 1.00mm/s, the speed during the detection is 1.00mm/s, the speed after the detection is 1.00mm/s, the retention time between two times of compression is 5.00s, the trigger force is 5.00g, and each group of detection is repeated for 10 times.
In this example, the sensory evaluation method was a composite evaluation, in which the number of persons involved in the evaluation was 20, and the flavor (20 points), sweetness (20 points), elasticity (20 points), hardness (20 points), and chewiness (20 points).
The results are shown in Table 1.
TABLE 1 sensory evaluation test results
Compared with the golden silk candied dates prepared by the common process in the comparative example 1, the low-sugar golden silk candied dates prepared by the ultrasonic-assisted sugar permeation process and the functional sugar in the examples 1-3 have better elasticity, chewiness and sensory score, wherein the low-sugar golden silk candied dates in the example 3 (added with isomaltooligosaccharide) have the highest comprehensive evaluation.
Low-sugar golden-silk candied date functional evaluation experiment
With respect to the low-sugar golden-silk candied dates containing functional sugar prepared in the above examples 1-3, the influence of different kinds of functional sugar on the functions and characteristics (sugar content, water content and antioxidant activity) of the golden-silk candied dates was examined through a functional evaluation experiment.
Wherein, the method for detecting the sugar content refers to the method for measuring glucose in GB 5009.8-2016 method for measuring fructose, glucose, sucrose, maltose and lactose in food safety national standard food.
The detection method of the moisture content refers to the determination of moisture in food of national standard for food safety of GB 5009.3-2016.
The detection standard of the antioxidant activity is to determine the clearance rate of 1, 1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radicals, and the specific detection method refers to the method for determining DPPH and ABTS for the antioxidant activity of the polypeptide in GB/T39100-.
The results are shown in Table 2.
Table 2 functional evaluation test results
Compared with the golden silk candied dates prepared by the common process in the comparative example 1, the low-sugar golden silk candied dates prepared by the ultrasonic-assisted sugar permeation process and the functional sugar in the examples 1-3 have lower sugar content and water content and better antioxidant activity, are beneficial to improving storage stability and enhancing health care effect, and the low-sugar golden silk candied dates prepared by the example 3 (added with isomaltooligosaccharide) have the highest antioxidant activity.
Influence of ultrasonic process on low-sugar golden-silk candied dates
Selecting three factors of ultrasonic power, ultrasonic time and sugar penetration temperature by taking the water content and sugar content of low-sugar golden-silk candied dates as indexes, and adopting L9(34) Orthogonal experimental design optimizes the preparation process of the low-sugar golden-silk candied dates.
The specific method comprises the following steps:
the single factor test determines the factors (ultrasonic time, ultrasonic power and sugar penetration temperature) having the most influence on the protease production by fermentation, and uses the golden silk candied date moisture content (Y)1) And sugar content (Y)2) As a response value, Design-Expert 10.0.1 software was used to Design a test combination by the Box-Behnken method, optimize and verify golden-silk candied date preparation conditions, test factors and level settings as shown in Table 3.
TABLE 3L9(34) Factor level meter
The Box-Behnken response surface design and response values are shown in table 4.
TABLE 4 Box-Behnken response surface design and response values
Multiple regression analysis the results of the fitting experiments are shown in table 5.
TABLE 5 regression model ANOVA
Wherein, represents p < 0.01, the difference is very significant; p < 0.05, the difference was significant.
Fitting the test results by multiple regression analysis to obtain the water content (Y)1) And sugar content (Y)2) The quadratic regression models for the objective function are:
Y1＝22.16－2.10×A+0.1×B+0.33×C－1.83×A×B－2.38×A×C－4.08×B×C－0.79×A2×－2.39×B2×+1.71×C2
wherein R is2＝0.8840，R2 Adj＝0.6844。
Y2＝30.66－2.10×A+0.075×B+0.35×C－1.88×A×B－2.43×A×C－4.03×B×C－0.57×A2×－2.37×B2×+1.73×C2
Wherein R is2＝0.8431，R2 Adj＝0.6414。
In this example, the tests total 17 sets, of which 12 are factorial tests and 5 are zero-center tests, for estimating the test error. As can be seen from tables 4 and 5, the water content (Y) was determined by the analysis of variance1) And sugar content (Y)2) All regression equation models of (1) are significant (p < 0.05), the misfit terms of the equation are not significant (p > 0.05), and R is1 2＝0.8840，R1 2 Adj＝0.6844，R2 2＝0.8431，R2 2 AdjAnd (4) 0.6414, which shows that the regression model has good fitting property with an actual value, and the model can be used for analyzing and predicting the moisture content and the sugar content of the ultrasound-assisted sugar-infiltrated golden-silk candied dates. Furthermore, from the analysis of variance of the regression model, it was also found that the term showing the influence of moisture content was A, B × C and the term showing the influence of sugar content was A, B × C, A × C. Therefore, the main and secondary sequence of the influence of all factors on the water content and the sugar content of the low-sugar golden-silk candied dates can be determined as the ultrasonic time (A)>Sugar penetration temperature (C)>Ultrasonic power (B). Further analysis is carried out according to Design-Expert 10.0.1 software, and the optimal ultrasonic-assisted sugar permeability conditions of the low-sugar golden-silk candied dates are as follows: the ultrasonic time is 28min, the ultrasonic power is 200W, the sugar permeability temperature is 94 ℃, and after sugar permeability, the average water content of the low-sugar golden silk candied dates is 15.03 percent, and the sugar content is 23.01 percent.
To further verify the effect of ultrasound-assisted infiltration on the quality of low-sugar golden-silk candied dates, non-sonicated golden-silk candied dates were used as a comparison in this example. The preparation method of the golden silk candied dates without ultrasonic treatment is the same as that of the example 1, except that ultrasonic treatment is not used.
The sugar content, water content, antioxidant activity (DPPH clearance), chewiness, elasticity were measured and sensory-scored in the same manner as in the above examples.
The results are shown in Table 6.
TABLE 6 comparison of ultrasound-assisted and non-ultrasound-assisted sugar-infiltrated golden-silk candied dates
As shown in table 6, while the moisture content and sugar content of the golden-silk candied dates prepared without ultrasonic-assisted sugar infiltration are 25.78% and 49.98%, respectively, the moisture content and sugar content of the low-sugar golden-silk candied dates in example 1 are 12.65% and 23.69%, respectively, the ultrasonic-assisted sugar infiltration process reduces the moisture content and sugar content of the golden-silk candied dates by 50.93% and 52.60%, respectively, which indicates that the ultrasonic-assisted sugar infiltration process is beneficial to promoting the uniformity and diffusion rate of the golden-silk candied dates. Meanwhile, the ultrasound-assisted sugar-infiltrated golden-silk candied dates have better chewiness, elasticity and toughness, are more crystal clear and have the best antioxidant activity.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The low-sugar golden silk candied date is characterized in that the low-sugar golden silk candied date contains functional sugar.
2. The low-sugar golden-silk candied date of claim 1, wherein the low-sugar golden-silk candied date has a sugar content of less than 24% and a water content of more than 12%;
the sugar content of the low-sugar golden-silk candied dates is preferably less than or equal to 23.1%, and the water content is preferably 12-15%.
3. The low-sugar golden-silk candied date of claim 1, wherein the low-sugar golden-silk candied date is made of red dates, non-functional sugar and functional sugar;
wherein the mass ratio of the non-functional sugar to the functional sugar is 1 (1-2).
4. The low-sugar golden-silk candied date of claim 3, wherein the non-functional sugar is selected from one or a combination of sucrose, glucose, non-functional fructose, non-functional galactose, lactose, non-functional maltose, non-functional starch, non-functional dextrin and glycogen;
the functional sugar is selected from one or the combination of functional oligosaccharide, functional dietary fiber and functional sugar alcohol; the functional sugar is preferably one or the combination of xylo-oligosaccharide, fructo-oligosaccharide or isomalt oligosaccharide.
5. A preparation method of low-sugar golden-silk candied dates comprises the following steps:
(1) preparing a sugar solution: mixing non-functional sugar and functional sugar, and dissolving in water;
(2) soaking fructus Jujubae in sugar solution, ultrasonic treating, and heating to infiltrate sugar to obtain low sugar golden silk candied fructus Jujubae.
6. The production method according to claim 5, wherein the sugar solution contains non-functional sugar, functional sugar and water at a mixing mass ratio of 1: 1: (3-4);
in the step (2), the mixing mass ratio of the red dates to the sugar solution is (2.5-3): 1.
7. the production method according to claim 5, wherein in the step (2), the ultrasonic treatment is: the ultrasonic power is 50-200W, and the ultrasonic time is 10-30 min.
8. The method according to claim 5, wherein in the step (2), the step of heating to impregnate sugar comprises:
sugar infiltration for the first time: heating at 90-95 ℃ for 5-7 min;
and (3) sugar permeation for the second time: the heating temperature is 55-65 ℃, and the sugar infiltration time is 15-25 min.
9. The method of manufacturing according to claim 5, further comprising: drying and shaping after heating and sugar infiltration.
10. Use of the preparation method of any one of claims 5 to 9 for preparing a sugar confectionery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110712385.4A CN113383846A (en) | 2021-06-25 | 2021-06-25 | Low-sugar golden-silk candied date and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110712385.4A CN113383846A (en) | 2021-06-25 | 2021-06-25 | Low-sugar golden-silk candied date and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113383846A true CN113383846A (en) | 2021-09-14 |
Family
ID=77623924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110712385.4A Pending CN113383846A (en) | 2021-06-25 | 2021-06-25 | Low-sugar golden-silk candied date and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113383846A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273746A (en) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same |
| CN101297686A (en) * | 2008-06-16 | 2008-11-05 | 滨州三元生物科技有限公司 | Method for producing low-sugar and low-heat value golden thread preserved date |
| CN102232461A (en) * | 2011-08-11 | 2011-11-09 | 灵武市果业开发有限责任公司 | Sulfur-free low-sugar glaced date and processing method thereof |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN107156410A (en) * | 2017-05-02 | 2017-09-15 | 云阳县雄九农业开发有限公司 | Jujube preserved fruit and preparation method thereof |
-
2021
- 2021-06-25 CN CN202110712385.4A patent/CN113383846A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101273746A (en) * | 2008-04-30 | 2008-10-01 | 北京市农林科学院 | Non-sulfur low-sugar Prunus humilis preserved fruits and method for preparing the same |
| CN101297686A (en) * | 2008-06-16 | 2008-11-05 | 滨州三元生物科技有限公司 | Method for producing low-sugar and low-heat value golden thread preserved date |
| CN102232461A (en) * | 2011-08-11 | 2011-11-09 | 灵武市果业开发有限责任公司 | Sulfur-free low-sugar glaced date and processing method thereof |
| CN104886329A (en) * | 2015-06-11 | 2015-09-09 | 山东农业大学 | An ultrasonic sugar infiltration method for candied ginger with low carbohydrates |
| CN107156410A (en) * | 2017-05-02 | 2017-09-15 | 云阳县雄九农业开发有限公司 | Jujube preserved fruit and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115005310A (en) * | 2022-05-11 | 2022-09-06 | 沈阳农业大学 | Preparation method of dried mulberry |
| CN115005310B (en) * | 2022-05-11 | 2023-11-03 | 沈阳农业大学 | Manufacturing method of dried mulberries |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111264756B (en) | Low-GI whole grain rice and application thereof | |
| CN104171921B (en) | Special low albumen noodles of diabetic nephropathy patients undergoing and preparation method thereof | |
| CN111264757A (en) | Preparation method of low GI instant rice | |
| CN105010993B (en) | Low-glycemic face and preparation method thereof | |
| CN113383846A (en) | Low-sugar golden-silk candied date and preparation method thereof | |
| CN104996909A (en) | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles | |
| JP2013034457A (en) | Method of producing rice starch syrup, jam using the rice starch syrup, and method of producing the jam | |
| CN103947713B (en) | A kind of bread containing synanthrin and preparation method thereof | |
| CN102342422B (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| CN111328979B (en) | Instant rice-stuffed glutinous rice cake and preparation method thereof | |
| CN111329041B (en) | Instant glutinous rice cake and preparation method thereof | |
| CN114698778B (en) | Low-sugar-rise instant cereal noodles and preparation method thereof | |
| CN116098264A (en) | Chlamydomonas reinhardtii composition with low glycemic index and high nutrition and application thereof | |
| CN112841511B (en) | Highland barley and rice mixed powder, highland barley instant rice flour and preparation method thereof | |
| CN117502600B (en) | Instant rice flour product composition and preparation method and application thereof | |
| CN116584629B (en) | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof | |
| CN111406885A (en) | Rice-stuffed glutinous rice cake and manufacturing method thereof | |
| KR101293661B1 (en) | Methods for manufacturing unsweetened gruel by using saccharificayion process | |
| CN104629988B (en) | A kind of konjaku rice wine and making method thereof | |
| CN110663881B (en) | Bean dreg bionic hotpot food and preparation method thereof | |
| CN113331397B (en) | Composite natural hydrogel, potato fresh wet vermicelli and preparation method thereof | |
| CN112956628B (en) | Trizanol-based pearl balls, and preparation method and application thereof | |
| CN107307361A (en) | A kind of processing method of blueberry dietary fiber jelly | |
| CN114668121B (en) | Preparation method of Chinese yam gel sausage | |
| CN106614900A (en) | High-activity bitter gourd dietary fiber salty and delicious bread granulated flour capable of tonifying spleen and reinforcing qi and preparation method of flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210914 |
|
| RJ01 | Rejection of invention patent application after publication |