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The processing method of using resistant dextrin to produce bayberry candied fruit

A technology of resistant dextrin and processing method, applied in the application, confectionery industry, food science and other directions, can solve the problems of poor control, small molecular weight, and the promotion effect cannot meet the needs of the process, and achieves uniform texture and complete tissue structure. , Maintain the effect of the original nutritional and health care ingredients

Active Publication Date: 2018-11-30
NINGBO ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the impregnation process of the dextrin raw materials with relatively high molecular weight, the above-mentioned process cannot meet the needs of the process due to the relatively mild conditions; in addition, the literature uses maltitol, which has a small molecular weight. Frozen ripe bayberry, the pulp tissue is soft and easy to infiltrate, so the infiltration process can be completed only with vacuum infiltration
However, bayberry pulp is composed of many juice cells, which are very easy to scatter during the sugar infiltration process. When using the vacuum infiltration process, strong pressure changes should be avoided to cause the tissue to loosen, which is not easy to control

Method used

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  • The processing method of using resistant dextrin to produce bayberry candied fruit
  • The processing method of using resistant dextrin to produce bayberry candied fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dissolve 75 kg of sucrose and 100 kg of resistant dextrin with about 400 liters of pure water, and make up to 500 liters with purified water to form 500 liters of soaking liquid containing 15% of sucrose and 20% of resistant dextrin. In the two-way airtight 1000 liter soaking and soaking equipment, heat up to 50-60°C; add 300 kilograms of desalted small fruit type and medium fruit type (the diameter of fresh red bayberry is 2.0 cm to 2.5 cm) in the soaking soaking equipment. Blank (red bayberry salted blank refers to the red bayberry harvested in the production season with a maturity of about 60-70%, and the raw material preserved with 20% salt), turn off the soaking and infiltration equipment, first evacuate to below 10kPa, maintain 3-5min, and then use Break the vacuum in 1.5 minutes, pressurize to 170-200kPa and maintain for 3-5 minutes, then release the pressure in 1.5 minutes, repeat 2 times. Add 50 kg of resistant dextrin to the tank after the first decompression-...

Embodiment 2

[0024] Greater than 2.5 centimeters for the large-scale salted base of fresh red bayberry, need to operate by the process parameter and the condition of embodiment 1, but process is repeated 3 times, during each decompression-pressurization cycle finishes adding the resistance in tank The dextrin is changed to 25 kg, and the whole process takes about 60 minutes to obtain a semi-finished product of bayberry candied fruit that is uniformly soaked.

[0025] The above-mentioned semi-finished products are dried with hot air at 50-70°C until the water content is about 20%, and then softened after standing at room temperature, and then packed in grades to become finished products. The sensory, physicochemical and microbiological indicators of the finished product are as follows, in line with GB14884-2003 hygienic standard for candied fruit.

[0026] Table 1 The quality indexes of trial-produced low-sugar bayberry samples in two implementation cases

[0027]

[0028]

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Abstract

The invention discloses a processing method for producing glazed waxberries through resistant dextrin. A vacuum pressurization stain permeability technology with decompression speed controlled is adopted for the method, the technical problems that dextrin molecular weight is large, dextrin molecule cannot easily go deep into fruits, and pulp becomes loose easily are solved, and the purpose of producing low-sugar glazed waxberries with the resistant dextrin being main filler is achieved. The product effectively solves the problems that most of dextrin wraps the surfaces of the low-sugar glazed waxberries produced through a conventional method, and the taste and the texture are poor, and is low sugar degree, uniform in texture, pliable and rough in taste and high in quality.

Description

technical field [0001] The invention relates to a processing method of red bayberry preserves. Background technique [0002] Candied fruit is a Chinese specialty food. Traditionally, it mainly relies on the high osmotic pressure generated by the extremely high sugar content to inhibit the growth and reproduction of microorganisms and achieve a stable shelf life of the product. However, in recent years, with the popularization of nutritional knowledge and the improvement of consumers' health awareness, the high sugar characteristics of candied fruit and the resulting impact on human health, such as diabetes caused by high calorie intake, have gradually become consumers' concerns. , the market for conventional candied fruit is shrinking. Therefore, the development of new candied fruit with low sugar content has become a common demand of research developers, producers and consumers. The common method to achieve low sugar content in candied fruit is to replace sucrose with var...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 孙志栋应铁进张方刚林波黄炜萍史婷婷陈惠云黄士文黄康盛
Owner NINGBO ACAD OF AGRI SCI
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