Sweet corn and red date fruit paste and production method thereof

A technology for sweet corn and sweet corn kernels, applied in the fields of application, food preparation, food science, etc., can solve problems such as the blank of sweet corn and red jujube puree, and achieve the effects of attractive flavor, simple processing technology and improving food grade.

Active Publication Date: 2010-10-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Find by existing open technology, at present both at home and abroad to the research of sweet corn red date puree in blank; Most domestic research is limited to on the simple processing technology of pure sweet corn puree and red date puree; Abroad has th

Method used

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  • Sweet corn and red date fruit paste and production method thereof
  • Sweet corn and red date fruit paste and production method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Preparation of sweet corn syrup: thaw 1 kg of quick-frozen sweet corn (purchased from Jiangsu Tomorrow Agriculture and Animal Husbandry Technology Co., Ltd.), add 80% water to the jacketed pot (model: DG10, Zhucheng Shenlong Machinery Factory, Shandong) according to the weight of sweet corn kernels ) and precooked for 12 minutes, added 5 grams of 2% sodium bicarbonate solution and transferred together to a beater for beating, so that the sweet corn kernels were completely broken into sweet corn steep liquor.

[0022] Preparation of jujube juice: Choose 0.2 kg of seedless dry jujubes without rot and no pests and diseases, rinse them repeatedly with clean water, add water 3 times the weight of the dried jujubes and soak for 2 hours to soften the jujubes by absorbing water. Preboil the jujube and the soaking liquid, keep boiling for 10 minutes to fully soften the jujube, and beat it with a beater to obtain jujube pulp with a finer texture. Adjust the pH of jujube pulp to 4...

Embodiment 2

[0025] Preparation of sweet corn syrup: Thaw 0.8 kg of quick-frozen sweet corn kernels, add 60% clear water to the weight of sweet corn kernels and pre-cook for 15 minutes in a jacketed pot, add 4 grams of 2% baking soda solution and transfer them together to a beater (sieve hole) diameter≤1mm), so that the sweet corn kernels are completely broken into sweet corn syrup.

[0026] Preparation of jujube juice: Select 0.15 kg of seedless dry jujubes without rot and no diseases and insect pests, rinse them repeatedly with clean water, add water 4 times the weight of the dried jujubes and soak for 2 hours to soften the jujubes by absorbing water. Preboil the jujube and the soaking liquid, keep boiling for 10 minutes to fully soften the jujube, and beat through a beating machine (the diameter of the sieve hole is less than or equal to 1 mm) to obtain jujube pulp with a finer structure. Adjust the pH of jujube pulp to 4.5, then weigh 7 grams of pectinase and mix it with jujube pulp, a...

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Abstract

The invention discloses sweet corn and red date fruit paste and a production method thereof and belongs to the field of food processing. The sweet corn and red date fruit paste is prepared from 50 to 70 parts of sweet corn steep liquor, 20 to 40 parts of red date juice, 1 to 4 parts of honey, 0.05 to 0.15 part of citric acid, 0.1 to 0.3 part of sodium carboxymethylcellulose, 0.2 to 0.5 part of beta-cyclodextrin and the balance of water. A plurality of nutrient components and bioactive substances rich in the sweet corn and the red date, such as protein, soluble sugar, amino acid, unsaturated fatty acid, vitamins, carotenoid, flavone, mineral elements and the like are fully utilized to process health-care fruit paste. A sweet corn and red date fruit paste product has the advantages of rich nutrient, delicate taste, faint scent taste of the sweet corn, luscious taste of the red date and attractive flavor.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to sweet corn and jujube puree and a production method thereof. Background technique [0002] Sweet corn is a sweet subspecies of corn. The content of glucose, sucrose and fructose in the sweet corn kernels at the stage of milk maturity is 2-8 times that of ordinary corn, and the protein content is more than 13%. It is mainly water-soluble protein, with a crude fat content of 9.9%, which is about 1 times higher than that of ordinary corn. The grain is rich in V B1 , V B2 , V B5 , V B6 , V C , V E , carotene and 18 kinds of amino acids and other nutrients. Research by the German Nutrition and Health Association shows that among all staple foods, corn has the highest nutritional value and health care effect. Jujube is a unique fruit in China. It is rich in nutrition, sweet and sour, and has various medical effects. Every 100 grams of fresh red dates contains 36.5 g...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 宋江峰李大婧刘春泉卓成龙林美娟
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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