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Solid state fermentation black date sauce and preparation method thereof

A technology of solid-state fermentation and black date jujube sauce, which is applied in the functions of food ingredients, food science, and applications, can solve the problems of low nutritional value, and achieve the effect of simple process, unique and excellent flavor, and easy operation

Inactive Publication Date: 2016-04-13
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most jam products on the market are high-sugar products with low nutritional value made of various food additives. Apart from obtaining a large amount of sugar, there are no ingredients that are beneficial to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Raw material ratio

[0021] The composition of raw materials for preparing solid-state fermented black date sauce is as follows: 12 parts of solid-state fermented black dates, 4 parts of hawthorn, 6 parts of white sugar, and 5 parts of purified water.

[0022] 2. Preparation process

[0023] (1) Solid-state fermented black dates are peeled, pitted and beaten.

[0024] (2) Choose a hawthorn variety with high pectin content, wash, remove flower stalks, remove stalks, wash, and put them in a water bath at 55°C for 10 minutes.

[0025] (3) The pre-cooked hawthorn is pitted, peeled, ground and beaten.

[0026] (4) Mix the solid-state fermented black date pulp and hawthorn pulp according to the proportion, put them in a water bath at 70°C, add pure water, stir continuously, and gradually add white sugar during the stirring process.

[0027] (5) Continue to stir for 15 minutes after the white sugar is completely dissolved. When the mixed sauce is semi-solid and transluce...

Embodiment 2

[0031] 1. Raw material ratio

[0032] The composition of raw materials for preparing the black date sauce is calculated by weight: 15 parts of solid-state fermented black dates, 5 parts of hawthorn, 7 parts of white sugar and 6 parts of purified water.

[0033] 2. Preparation process

[0034] (1) Solid-state fermented black dates are peeled, pitted and beaten.

[0035] (2) Choose a hawthorn variety with high pectin content, wash, remove flower stalks, remove stalks, wash, and put them in a water bath at 70°C for pre-boiling for 6 minutes.

[0036] (3) The pre-cooked hawthorn is pitted, peeled, ground and beaten.

[0037] (4) Mix solid-state fermented jujube pulp and hawthorn pulp according to the proportion, put them in a water bath at 75°C, add pure water, stir continuously, and gradually add white sugar during the stirring process.

[0038] (5) Continue to stir for 20 minutes after the white sugar is completely dissolved. When the mixed sauce is semi-solid and translucent...

Embodiment 3

[0042] 1. Raw material ratio

[0043] The raw materials for preparing the black date paste are as follows: 10 parts of solid-state fermented black dates, 3 parts of hawthorn, 4 parts of white sugar and 4.5 parts of purified water.

[0044] 2. Preparation process

[0045] (1) Solid-state fermented black dates are peeled, pitted and beaten.

[0046] (2) Choose a hawthorn variety with high pectin content, wash, remove flower stalks, remove stalks, wash, and put them in a water bath at 80°C for 3 minutes.

[0047] (3) The pre-cooked hawthorn is pitted, peeled, ground and beaten.

[0048] (4) Mix solid-state fermented jujube pulp and hawthorn pulp according to the proportion, put them in a water bath at 80°C, add pure water, stir continuously, and gradually add white sugar during the stirring process.

[0049] (5) Continue to stir for 25 minutes after the white sugar is completely dissolved, and stop stirring when the mixed sauce is in a semi-solid and translucent state.

[005...

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PUM

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Abstract

The invention relates to solid state fermentation black date sauce and a preparation method thereof. The solid state fermentation black date sauce is prepared from the following raw materials in parts by weight: 10 to 15 parts of solid state fermentation black date, 1 to 5 parts of hawthorn, 2 to 15 parts of white granulated sugar and 3 to 5 parts of purified water. According to the preparation method, the black date sauce made by using the low-sucrose solid state fermentation black dates is suitable for being drunk by patients with diabetes or hyperglycemia; meanwhile, the nutritional ingredients such as reducing sugar, polysaccharide, flavones and amino acid in the black dates are high in content, so that the developed solid state fermentation black date sauce has the advantages that the flavor is unique and good, the nutritive value is high, and the calorie is low, and can be directly eaten.

Description

1. Technical field [0001] The invention relates to a solid-state fermented black jujube sauce and a preparation method thereof. 2. Background technology [0002] At present, most jam products on the market are a kind of high-sugar products with low nutritional value made of various food additives. Apart from obtaining a large amount of sugar, there are no ingredients that are beneficial to health. However, the development of solid-state fermented black date jam not only preserves the original state of jam, but also is a healthy product with both nutrition and health care and low sucrose. Its low sucrose feature is especially suitable for people who avoid sugar such as diabetes. The present invention uses solid-state fermented black jujube as the main raw material, which not only contains rich nutrients, but also contains more health-care ingredients and active ingredients. Compared with dried jujube, the sucrose content is reduced by 13%, reaching 0.5-1.0g / 100g; Reducing su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 张仁堂乔旭光谷端银高琳王帅刘凤鸣丁超
Owner SHANDONG AGRICULTURAL UNIVERSITY