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A kind of processing and manufacturing method of soft-canned instant nutritional jujube paste and jujube paste

A production method and canned technology are applied to the processing and production method of soft canned ready-to-eat nutritional jujube paste and the field of jujube paste, which can solve the problems of low absorption of nutrients flavonoids, inconvenience in eating, etc. Convenience and the effect of increasing dietary fiber content

Active Publication Date: 2019-04-05
JIANGNAN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current cereal paste food is mainly packaged in powder form. Before eating, it needs to be brewed with hot water to let it gradually gelatinize.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of processing and making of soft-canned instant nutritional jujube paste product comprises the following steps:

[0018] (1) Pre-mix 24g of white sugar, 0.2g of maltodextrin, 0.8g of sucrose ester, 0.4g of sodium erythorbate, 0.4g of xanthan gum, 0.6g of sodium carboxymethylcellulose and 0.002g of ferrous sulfate, and add an appropriate amount water, stirring to disperse into a sugar solution;

[0019] (2) Wash 16g of rice, 16g of oats, 12g of millet, 6g of barley, 12g of white glutinous rice, 6g of red beans and 80g of jujube meat, then add them to water three times the mass of the materials, soak at 60°C for 2 hours, and then grind The device circulates for about 1 minute at a rotational speed of 2000r / min to obtain a slurry with an average particle size ranging from 200 to 300 μm;

[0020] (3) Add 14g of corn oil to the slurry, disperse at high speed with a mixer, and add the pre-prepared sugar solution, and continue to stir until uniform;

[0021] (4) Pour ...

Embodiment 2

[0023] A kind of processing and making of soft-canned instant nutritional jujube paste product comprises the following steps:

[0024] (1) Mix 20g of white sugar, 0.4g of maltodextrin, 0.6g of sucrose ester, 0.2g of sodium erythorbate, 0.2g of xanthan gum, 0.2g of sodium carboxymethylcellulose and 0.002g of ferrous sulfate, and add an appropriate amount water, stirring to disperse into a sugar solution;

[0025] (2) Wash 10g of rice, 10g of oats, 10g of millet, 10g of barley, 16g of white glutinous rice, 8g of red beans and 90g of red jujube meat, add to water three times the mass of the materials, soak at 65°C for 3 hours, and then grind The device circulates for about 1min at a speed of 2200r / min to obtain a slurry with an average particle size range of 200-300μm;

[0026] (3) Add 12g of corn oil to the slurry, disperse at high speed with a mixer, and add the pre-prepared sugar solution, and continue to stir until uniform;

[0027] (4) Pour the mixed slurry into a frying p...

Embodiment 3

[0029] A kind of processing and making of soft-canned instant nutritional jujube paste product comprises the following steps:

[0030] (1) Mix 30g of white sugar, 0.6g of maltodextrin, 0.4g of sucrose ester, 0.6g of sodium erythorbate, 0.4g of xanthan gum, 0.4g of sodium carboxymethylcellulose and 0.003g of ferrous sulfate. water, stirring to disperse into a sugar solution;

[0031] (2) Wash 10g of rice, 10g of oats, 14g of millet, 6g of job’s tears, 10g of white glutinous rice, 6g of red beans and 100g of red jujube meat, add to water three times the mass of the materials, soak at 70°C for 3 hours, and then crush The device circulates at a speed of 2400r / min for about 1min to obtain a slurry with an average particle size range of 200-300μm;

[0032](3) Add 10 g of corn oil to the slurry, disperse at high speed with a mixer, and add the pre-prepared sugar solution, and continue to stir until uniform;

[0033] (4) Pour the mixed slurry into a frying pan, add 2g of pre-fried a...

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Abstract

The invention discloses a processing preparation method for a soft canning instant nutritional jujube paste and a jujube paste. The processing preparation method comprises the following steps: preparing a sugar solution; grinding the materials into slurry; adding the corn oil; stir-frying and filling. Most nutritional ingredients of jujube flesh are maintained in the jujube paste provided by the invention during the processing process; the jujube paste has a unique jujube flavor; the added raw materials, such as, rice, oat, millet, coix seeds, white sticky rice, corn oil, white granulated sugar, and the like, can supply sufficient energy to a human body; the content of dietary fibers is increased, so that the jujube paste has the effects of enriching the blood, keeping beauty and promoting digestion; the nutrition health requirement of a human body is met; besides, the jujube paste provided by the invention tastes fine and smooth, is conveniently eaten, can be eaten in both cold and hot states, and is fit for the consumers at different age groups.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for processing and preparing soft canned instant nutritious jujube paste and the jujube paste. Background technique [0002] Jujube contains jujube polysaccharides, protein, fat, crude fiber, vitamin C, trace elements and other substances, as well as a variety of organic acids and 8 kinds of amino acids needed by the human body. Studies have proved that jujube polysaccharides rich in jujube have good antioxidant activity, anti-complement activity and immunological activity, etc., and have the ability to scavenge free radicals and enhance the body's ability to resist lipid peroxidation. Pomelo, benzaldehyde glucoside, and flavonoid-di-glucoside in jujube have inhibitory effects on the central nervous system, and have the effects of calming the nerves, lowering blood pressure, and anticonvulsant. [0003] Flavonoids (Flavonoids) are a large class of compounds that w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/318
Inventor 何志勇孟春雨陈洁曾茂茂秦昉王林祥陶冠军张爽
Owner JIANGNAN UNIV
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