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Preparation method for low-reducing sugar red jujube powder

A technology of sugar content and jujube powder, applied in food preparation, bacteria used in food preparation, food extraction, etc., can solve problems affecting product marketing, poor taste, and not easy to dry, and achieve obvious economic and social benefits. The preparation process is simple and easy, and the effect of meeting diverse needs

Inactive Publication Date: 2014-04-16
XINJIANG LOULAN MANOR JUJUBE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, regardless of the process (2) or process (3), there are problems such as high viscosity of the material and difficulty in drying during the drying process. Especially when the spray drying process is used, the wall sticking is serious, and a large amount of auxiliary materials such as starch and dextrin must be added (generally The addition amount is more than 30%), resulting in a decrease in the nutritional value of the product, a weak flavor, and a poor taste, which seriously affects the marketing of the product

Method used

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  • Preparation method for low-reducing sugar red jujube powder

Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] The concrete technological process of the red date powder preparation method with low reducing sugar content provided by the present invention is as follows figure 1 As shown, the purchased raw red dates are stored in the warehouse after classification and inspection, or directly enter the fruit pond, and after cleaning, sorting, precooking, pitting, peeling and beating, etc., they are inoculated with desugar strains under aseptic conditions. Desugar fermentation, at the same time preferably adding compound enzymes for bio-enzyme degradation, can effectively decompose the cellulose and pectin in the slurry to improve the fluidity of the slurry. After the fermentation is completed, the slurry is degummed, filtered, concentrated, and dried. The jujube powder with low reducing sugar content can be obtained; the jujube powder with low reducing sugar content can also be obtained by drying after colloid mill and high-pressure homogenizer superfine pulverization process accordi...

Embodiment 2

[0035] A preparation method of jujube powder with low reducing sugar content, comprising the following steps:

[0036] (1) Pick 100kg of red dates, add 500kg of water, boil for 60min, remove the pits, and beat with a beater;

[0037] (2) After the slurry is cooled to 30°C, inoculate Saccharomyces cerevisiae at 10% of the slurry mass, ferment for 48 hours, inoculate Saccharomyces cerevisiae and add 0.01% of the slurry mass of pectinase and 0.01% of the slurry mass of cellulase for enzymatic hydrolysis;

[0038] (3) After the fermentation is completed, the slurry can directly enter the colloid mill and high-pressure homogenizer ultrafine pulverization process according to the existing process; it can also be preferably added to the distillation process to remove alcohol, and the removed alcohol can be used to prepare other products. After distillation, the fermented mash can be reused According to the existing process, it is processed by a colloid mill and a high-pressure homoge...

Embodiment 3

[0040] A preparation method of jujube powder with low reducing sugar content, comprising the following steps:

[0041] (1) Pick 100kg of red dates, add 500kg of water, boil for 60min, remove the pits, and beat with a beater;

[0042] (2) After the slurry is cooled to 30°C, inoculate Saccharomyces cerevisiae and acetic acid bacteria according to 10% of the slurry mass, and ferment for 72 hours. Add 0.01% pectinase and 0.01% cellulose to the desugar strain at the same time. enzymatic hydrolysis;

[0043] (3) After the fermentation is completed, the fermented mash is superfinely pulverized by a colloid mill and a high-pressure homogenizer according to the existing process, and then 8% dextrin of the quality of the pitted dried dates is added according to the existing process, and the red date powder with low reducing sugar content is obtained by spray drying , the jujube powder prepared by this method has relatively rich cellulose content, so the jujube powder prepared by this met...

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Abstract

The invention belongs to the technical field of red jujube deep processing, and particularly relates to a preparation method for low-reducing sugar red jujube powder. The method comprises the following steps: based on a current process, inoculating desugaring strains for red jujube slurry, and performing fermentation and desugaring to realize the purpose of preparing the low-reducing sugar red jujube powder, wherein the desugaring strains adopts a composition formed by one or more of saccharomycetes, acetic bacteria or lactic acid bacteria at any proportion; the mass of each strain is about 10-15 percent of the slurry. During the desugaring and fermentation process, biological enzyme is preferentially added for enzymolysis. The red jujube powder contains the reducing sugar reduced by 80 percent compared with that in the raw materials of red jujubes, addition quantity of drying additives or auxiliary materials can be reduced to 10 percent due to the lower slurry viscosity. The method provided by the invention is low in cost, high in security, and simple, convenient and feasible in process, and has apparent economic and social benefits.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and in particular relates to a preparation method of jujube powder with low reducing sugar content. Background technique [0002] With the deepening of people's research on the health effects of red dates, more and more consumers have recognized the unique efficacy and functions of red dates, and the market for red dates has expanded rapidly. Jujube powder-related products are popular because of their convenience and comprehensive nutrition. At present, some jujube powder products have been sold in the market. In addition to being directly eaten by consumers as prepared beverages, they are also used as raw materials and auxiliary materials for certain foods and medicines, which greatly improves the nutritional value of these foods. However, red dates are high-sugar products, and the majority of consumers of red dates are middle-aged and elderly people and women. Most consumers no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L2/39A23L1/015A23L2/84A23L19/00A23L5/20
CPCA23L2/39A23L2/84A23L5/25A23L19/01A23V2002/00A23V2400/11A23V2250/5114A23V2300/14A23V2250/762
Inventor 焦中高刘杰超张维华杨洪海张春岭刘慧
Owner XINJIANG LOULAN MANOR JUJUBE IND
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