Instant jujube power and preparation method thereof

A jujube powder and instant technology, which is applied in jujube processing and food processing fields, can solve the problems of jujube powder clumping, moisture absorption and agglomeration, and achieve the effects of increasing the viscosity of jujube pulp, less loss of nutrients and good stability

Inactive Publication Date: 2013-12-11
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of the above-mentioned technological methods solves the problem of conglomeration when red jujube powder is brewed and the problem of moisture absorption and agglomeration in the storage process, and there is no report on the use of vacuum drying and granulation technology for red dates after beating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The processing method of instant jujube powder comprises the following steps:

[0025] 1) Preparation of jujube pulp: select jujubes that are free from pests and mildew. After cleaning and removing impurities, remove the jujube pits by mechanical or manual poking, then add water 4 times the mass of jujubes, and use a 1.0mm sieve to beat the pulp. Machine beating to remove the larger jujube skin, and then use a high-pressure homogenizer to homogenize twice under the pressure of 30MP, then add 0.1% jujube pulp enzyme, and enzymolyze at 50°C for 4 hours, then enzymolyze After the completion, place in a concentrated vacuum tank, concentrate to a total solid content of 50% under the conditions of a vacuum of 600 Pa and a temperature of 40°C to obtain the solid content of concentrated jujube pulp;

[0026] 2) In terms of mass fraction, take 49% of the concentrated jujube pulp solids, 40% of maltodextrin, 10% of white sugar powder, 0.4% of sodium carboxymethylcellulose and 0.6...

Embodiment 2

[0030] The processing method of instant jujube powder comprises the following steps:

[0031] 1) Preparation of jujube pulp: select jujubes that are free from pests and mildew. After cleaning and removing impurities, remove the jujube pits by mechanical or manual poking, then add water 5 times the mass of jujubes, and use a 1.0mm sieve to beat the pulp. Machine beating to remove the larger jujube skin, and then use a high-pressure homogenizer to homogenize once under the pressure of 40MP, then add 0.2% jujube mass pulp enzyme, and enzymolyze at 55°C for 4h, enzymolysis After the completion, place it in a concentrated vacuum tank, and concentrate it to a total solid content of 60% at a vacuum degree of 500 Pa and a temperature of 40°C to obtain the solid content of concentrated jujube pulp;

[0032] 2) In terms of mass fraction, take 50% of the concentrated jujube pulp solids, 35% of maltodextrin, 14% of white sugar powder, 0.6% of sodium carboxymethylcellulose and 0.4% of sucr...

Embodiment 3

[0036] The processing method of instant jujube powder comprises the following steps:

[0037] 1) Preparation of jujube pulp: select jujubes that are free from pests and mildew. After cleaning and removing impurities, remove the jujube pits by mechanical or manual poking, then add water 6 times the mass of jujubes, and use a 0.5mm sieve to beat the pulp. Machine beating to remove the larger jujube skin, and then use a high-pressure homogenizer to homogenize twice under the pressure of 30MP, then add 0.3% jujube pulp enzyme, and enzymolyze it at 50°C for 3 hours, and enzymolyze it After the completion, put it in a concentrated vacuum tank, and concentrate it to a total solid content of 60% under the conditions of a vacuum of 200 Pa and a temperature of 60°C to obtain the solid content of concentrated jujube pulp;

[0038] 2) In terms of mass fraction, take 45% of concentrated jujube pulp solids, 38.5% of maltodextrin, 15% of white sugar powder, 0.5% of sodium carboxymethylcellul...

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PUM

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Abstract

The invention discloses instant jujube power and a preparation method thereof and belongs to the technical field of processing of foods. The instant jujube power comprises the following components in percentage by weight: 40-50 percent of concentrated jujube slurry solid, 30-40 percent of maltodextrin, 10-20 percent of white sugar power, 0.2-1.0 percent of sodium carboxymethylcellulose and 0.2-1.0 percent of cane sugar tallate, and the instant jujube power is formed by slurry homogenization, drying, crushing and filtering the components. The preparation method adopts vacuum and low-temperature drying, and is short in time, high in expansion ratio, less in the loss of nutritious substances in the instant jujube particles, and better in storage of heat sensitive components particularly Vc; in addition, small particles formed after crushing are not easy to cake and cluster, the instant dissolving performance is good, the instant jujube power can be infused into a thick solution without sediment, and the mouth feeling is spicy and sweet, natural and refreshing.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to the technical field of jujube processing, in particular to an instant jujube powder and a preparation method thereof. Background technique [0002] Jujube is known as woody food in my country. It can not only adjust the staple food, but also a good product for invigorating Qi. It is a rare natural food with the same origin of medicine and food that is loved by people. Jujube has high nutritional and health value, and is the "supplement king" in the fruit, especially the content of functional nutrients such as Vc, flavonoids, saponins, alkaloids and cAMP, and contains various mineral nutrients needed by the human body. It has high nutritional and health value. It can reduce inflammation, relieve cough, lower blood pressure, lower blood fat, increase coronary blood flow, prevent coronary heart disease and angina pectoris, etc. Regular consumption can improve human health. Howeve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/39A23L1/30A23P1/06A23L33/10A23P10/40
Inventor 许牡丹邹继伟史芳毛跟年张璐
Owner SHAANXI UNIV OF SCI & TECH
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