Actinidia chinensis planch-sandwiched fruit sugar and preparation method thereof

A technology for kiwi fruit and kiwi fruit, which is applied in the field of kiwi fruit fructose and its preparation, can solve the problems of shortened shelf life, easy erosion of the shell, etc., and achieve the effects of reducing free water, rich in minerals and fresh taste.

Active Publication Date: 2015-07-15
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the fruity paste is liquid, it tends to erode the shell, resulting in a shortened shelf life
At present, there is no s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0029] 1. Preparation of kiwi fruit sandwich fructose shell:

[0030] The shell sugar solution is made of the following raw materials in weight percentage: 15% trehalose, 8% konjac gum, 60% galacto-oligosaccharide syrup, 7% agar, 0.8% jasmine essential oil, and the balance is water. The preparation process is:

[0031] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0032] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0033] (3) Add trehalose to the agar liquid, boil to 120°C, add galacto-oligosaccharide syrup, cook evenly, cool to 70°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0034] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0035] 2. Preparation of...

Embodiment 2

[0042] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0043] 1. Preparation of kiwi fruit sandwich fructose shell:

[0044] The shell sugar solution is made of the following raw materials in weight percentage: 10% trehalose, 6% konjac gum, 55% galacto-oligosaccharide syrup, 5% agar, 0.5% jasmine essential oil, and the balance is water. The preparation process is:

[0045] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0046] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0047] (3) Add trehalose to the agar liquid, boil to 100°C, add galacto-oligosaccharide syrup, cook evenly, cool to 60°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0048] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0049] 2. Preparation of...

Embodiment 3

[0056] A preparation method of kiwi fruit sandwich fructose, comprising the following steps:

[0057] 1. Preparation of kiwi fruit sandwich fructose shell:

[0058] The shell sugar solution is made of the following raw materials in weight percentage: 20% trehalose, 10% konjac gum, 65% galacto-oligosaccharide syrup, 6% agar, 1% jasmine essential oil, and the balance is water. The preparation process is:

[0059] (1) After adding water to konjac gum, heat it in a water bath at 50°C until it melts completely to obtain konjac gum liquid;

[0060] (2) Add the agar to the remaining water, soak it, boil it, stir it until it dissolves completely, and get the agar liquid;

[0061] (3) Add trehalose to the agar solution, boil to 110°C, add galacto-oligosaccharide syrup, cook evenly, cool to 80°C, add the treated konjac gum, heat and stir at 50°C until completely dissolved;

[0062] (4) Add jasmine essential oil to prepare the sugar liquid used as the shell.

[0063] 2. Preparation o...

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Abstract

The invention discloses an actinidia chinensis planch-sandwiched fruit sugar and a preparation method thereof, belonging to the technical field of food processing. The preparation method comprises the following steps: 1) removing the peel of the actinidia chinensis planch, and cutting the actinidia chinensis planch into fruit slices; 2) carrying out ultra high pressure treatment on the actinidia chinensis planch fruit slices, and then, soaking the fruit slices into a penetrating fluid for osmotic treatment; 3) washing the actinidia chinensis planch fruit slices subjected to osmotic treatment, then, carrying out vacuum low-temperature drying, and thus obtaining an actinidia chinensis planch core material; 4) immersing the actinidia chinensis planch core material in sugar liquid, taking out the actinidia chinensis planch core material and spreading the sugar liquid evenly while being hot, then, immersing the actinidia chinensis planch core material in sugar liquid again, taking out, and spreading the sugar liquid evenly, repeating the immersing and spreading operations until forming a shell sugar body in needed specifications, cooling and drying, and thereby obtaining the Actinidia chinensis planch-sandwiched fruit sugar. The method is simple to operate and suitable for large-scale production; the actinidia chinensis planch-sandwiched fruit sugar prepared through the method keeps the appearance color and nutrition quality of the actinidia chinensis planch better, and is fresh and delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kiwi fruit sandwich fructose and a preparation method thereof. Background technique [0002] At present, the common sandwich candy on the market, one is to add dried fruit powder or the pulp of the fleshy fruit and boil together with gelatin to prepare the sandwich material, such as patent No. ZL200910231229.5. Because the sandwich material is boiled, the fresh fruit flavor is seriously lost; another common sandwich candy is added with fruit pulp, such as patent No. ZL200420103400.7, and the eater can taste delicious when biting the sugar body wrapped outside. fruit flavor paste. Since the fruit flavor slurry is liquid, it is easy to corrode the shell, resulting in shortened shelf life. At present, there is no such thing as directly adding the complete fruit and vegetable slices to snack foods as a core material after sterilization and drying. Contents o...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/54
Inventor 许牡丹刘汉成黄萌周丹马可纯曹晴张璐毛跟年
Owner SHAANXI UNIV OF SCI & TECH
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