Method for producing low-sugar and low-heat value golden thread preserved date
A technology of candied golden jujube and production method, which is applied in confectionary, confectionary industry, food preparation, etc., can solve the problems of reducing sugar content, achieve the effects of reducing sugar content, inhibiting the reproduction of oral bacteria, and simplifying the process
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Embodiment 1
[0030] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then use a wire scribing machine to scribble, the scribing depth is about 1.5-2.0mm, the texture is even, and each jujube fruit is slitting 60 lanes.
[0031] 2. Blanching: Put the shredded jujube fruit into boiling water at 100°C for 1 minute, remove and drain.
[0032] 3. Candied and dipped: Heat 800ml of erythritol solution with a mass fraction of 35% to 90°C, add the blanched jujube fruit, then cook at this temperature for 50 minutes, remove and drain the erythritol Alcohol sugar solution, then put jujube fruit into 800ml pre-heated to boiling, immerse in 55% sucrose solution for 24 hours, pull out and drain the sugar solution.
[0033] 4. Baking: Take out the dipped jujube fruit and drain the sugar liquid, spread it on a baking tray, put it in a blast oven, and gradually raise the temperature to 70°C. During the baking process, the temperatur...
Embodiment 2
[0035] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then use a wire scribing machine to scribble, the scribing depth is about 1.5-2.0mm, the texture is even, and each jujube fruit is slitting 60 lanes.
[0036] 2. Blanching: Put the shredded jujube fruit into boiling water at 100°C for 0.5 minutes, remove and drain.
[0037] 3. Sugar cooking 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, add the blanched jujube fruit (the volume of the sugar solution is based on the submerged jujube fruit) , boiled at this temperature for 40 minutes, then the above-mentioned mixed sugar solution and jujube fruit were transferred to the soaking container, soaked at room temperature for 20 hours, pulled out and drained the sugar solution.
[0038] 4. Baking: Take out the soaked jujubes and drain the sugar liquid, spread them on a baking...
Embodiment 3
[0040] 1. Raw material pretreatment: Take 500g of fresh jujube fruit, wash the jujube fruit with clean water, drain the water, and then use a wire scribing machine to scribble, the scribing depth is about 1.5-2.0mm, the texture is even, and each jujube fruit is slitting 60 lanes.
[0041] 2. Blanching: Put the shredded jujube fruit into boiling water at 100°C for 1 minute, remove and drain.
[0042] 3. Candied and soaked: adding the erythritol solution of 30% erythritol solution into the vacuum pot after the blanched jujube fruit and the mass fraction (the volume of the erythritol solution is based on the submerged jujube fruit), vacuumize to - 0.08Mpa, heated to 60°C, boiled at this temperature for 40 minutes, fished out and drained the erythritol sugar solution, and then put the jujube fruit into the sucrose solution heated to boiling in advance and with a mass fraction of 50% for 24 minutes. Hours, remove and drain the sugar solution.
[0043] 4. Baking: Take out the dipp...
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