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Low-sugar nutritional jujube powder and preparation method thereof

A technology of jujube powder and nutrition, which is applied in the field of low-sugar and nutritious jujube powder and its processing, can solve the problems of no low-sugar jujube powder research and reports, achieve the effects of low oligosaccharide content, improve nutritional value, and expand the consumption population

Inactive Publication Date: 2012-07-25
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Know from above-mentioned background technology, do not see the research and the report that relate to low-sugar jujube powder at home and abroad so far

Method used

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  • Low-sugar nutritional jujube powder and preparation method thereof
  • Low-sugar nutritional jujube powder and preparation method thereof
  • Low-sugar nutritional jujube powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of low-sugar jujube powder comprises the following steps:

[0022] a. Raw material selection: choose fresh golden silk jujube and commercially available angel yeast;

[0023] b. Raw material processing: select high-quality jujubes without pests and mildew. After cleaning and removing impurities, remove the jujube pits manually or with a pitting machine, and use a beater to crush and beat them into jujube pulp;

[0024] c. Sterilization: sterilize the jujube pulp in a sterilizing pot at 121°C for 15 minutes with damp heat;

[0025] d. Fermentation: add 1% (weight ratio) activated Angel yeast to the jujube pulp sterilized and cooled to 40°C, carry out aerobic fermentation at 35°C for 8 hours, and finish the fermentation;

[0026] e, vacuum drying: spread the fermented jujube pulp into a thin layer, and vacuum dry for 5 hours at a vacuum degree of 300Pa and a temperature of 50°C;

[0027] f, pulverization: first pulverize with a traditional Chinese...

Embodiment 2

[0030] The preparation method of low-sugar jujube powder comprises the following steps:

[0031] a. Raw material selection: choose fresh golden silk jujube and commercially available angel yeast;

[0032] b. Raw material processing: select high-quality jujubes without pests and mildew. After cleaning and removing impurities, remove the jujube pits manually or with a pitting machine, and use a beater to crush and beat them into jujube pulp;

[0033] c. Sterilization: sterilize the jujube pulp in a sterilizing pot at 121°C for 15 minutes with damp heat;

[0034] d. Fermentation: add 1.5% (weight ratio) activated Angel yeast to the jujube pulp sterilized and cooled to 40°C, carry out aerobic fermentation at 35°C for 6h, and finish the fermentation;

[0035] e, vacuum drying: spread the fermented jujube pulp into a thin layer, and vacuum dry for 5 hours at a vacuum degree of 400Pa and a temperature of 60°C;

[0036] f, pulverization: first pulverize with a traditional Chinese me...

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Abstract

The invention relates to low-sugar nutritional jujube powder prepared by taking jujubes as a raw material and a preparation method thereof. The low-sugar nutritional jujube powder is prepared by removing most monosaccharide and oligosaccharide from jujubes according to a yeast fermentation method, and then drying and crushing. The preparation method comprises the following steps of: washing, purifying and de-nucleating fresh golden-silk jujubes, and then preparing into slurry by using a slurry machine; sterilizing at a high temperature, cooling, and then adding the activated yeast so as to perform aerobic fermentation for removing most monosaccharide and oligosaccharide; and vacuum drying, crushing, microwave sterilizing and packaging, thereby obtaining the low-sugar jujube powder. According to the preparation method, the aerogenesis yeast is utilized to consume the monosaccharide and oligosaccharide during a growth metabolic process and remove the most micro-molecular saccharides in the jujube powder, so that the total sugar content is reduced, and the change in the content of polysaccharide and flavone with physiological activity before and after being fermented is small. The preparation method has the advantages that the yeast is utilized to ferment and consume the monosaccharide and oligosaccharide during the growth process, so as to produce the low-sugar nutritional jujube powder; the content of oligosaccharide in the product is low; the product contains flavone and polysaccharide of jujube; the nutritional value is increased; and the range of eating people is widened.

Description

technical field [0001] The invention relates to a low-sugar nutritious jujube powder and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Jujube fruit is rich in nutrition and is a traditional nourishing and health-care product, which has been favored by consumers for a long time. In addition to containing a large amount of sugar, jujube fruit also contains flavonoids, saponins and 19 kinds of amino acids necessary for human body, a large amount of inorganic salts, multivitamins, dietary fiber, etc. It is generally believed that polysaccharides are important biologically active substances in jujube fruits, which can be used as immune enhancers, control cell division and differentiation, have obvious anti-complement activity and promote lymphocyte proliferation, and have anti-cancer, anti-oxidation, anti-aging, etc. Physiologically active, it can be widely used in medicine and functional food. However, the conte...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L1/015A23L19/00A23L5/20A23L33/00
Inventor 张平平刘金福袁亚娜
Owner TIANJIN AGRICULTURE COLLEGE
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