Method for producing low-sugar and low-heat value golden thread preserved date
A technology of golden silk candied dates and a production method, which is applied in confectionery, confectionery industry, food preparation and other directions, can solve problems such as reducing sugar content, and achieve the effects of reducing sugar content, shortening sugar penetration time, and small color change
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[0029] Example 1
[0030] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.
[0031] 2. Blanching: Blanch the jujube fruit after slicing in boiling water at 100°C for 1 minute, remove and drain.
[0032] 3. Sugar boiling and dipping: heat 800 ml of erythritol solution with a mass fraction of 35% to 90 ° C, add the blanched jujube fruit, cook at this temperature for 50 minutes, remove and drain the erythritol alcohol sugar solution, and then put the jujube fruit into 800 ml of sucrose solution preheated to boiling with a mass fraction of 55% for 24 hours, then take out and drain the sugar solution.
[0033] 4. Baking: Remove the dipped jujube fruit and drain the sugar liquid, spread it on a baking tray, put it in a blast oven, and gradually heat it up to 70 °C...
Example Embodiment
[0034] Example 2
[0035] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.
[0036] 2. Blanching: Put the jujube fruit after slicing into boiling water at 100°C and blanching for 0.5 minutes, remove and drain.
[0037] 3. Sugar boiling and dipping: heat the mixed solution of erythritol with a mass fraction of 25% and sucrose with a mass fraction of 25% to 100 ° C, and add the blanched jujube fruit (the volume of the sugar solution is based on the immersion of the jujube fruit) , cook at this temperature for 40 minutes, then transfer the above mixed sugar solution together with the jujube fruit to a dipping container and soak at room temperature for 20 hours, remove and drain the sugar solution.
[0038] 4. Baking: Remove the dipped jujube fruit and drain the...
Example Embodiment
[0039] Example 3
[0040] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then scribble with a wire cutting machine, the cutting depth is about 1.5-2.0mm, the texture is uniform, and each jujube fruit is cut 60 courses.
[0041] 2. Blanching: Blanch the jujube fruit after slicing in boiling water at 100°C for 1 minute, remove and drain.
[0042] 3. Sugar boiling and dipping: add the blanched jujube fruit and 30% erythritol solution to the vacuum pot (the volume of the erythritol solution is based on the immersion of the jujube fruit), and vacuumize to - 0.08Mpa, heated to 60°C, boiled for 40 minutes at this temperature, removed and drained the erythritol sugar solution, and then put the jujube fruit into the sucrose solution preheated to boiling and the mass fraction was 50% for 24 minutes. hours, remove and drain the sugar liquid.
[0043] 4. Baking: Remove the dipped jujube fruit and drain the sug...
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