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Method for preparing natural-flavor caramel by using red date processing wastes

A technology of waste and caramel, which is applied in the field of flavored caramel preparation, can solve the problems of waste of active ingredients, waste of jujube pit and jujube skin, and unstudied flavor caramel, and achieve the effect of high-efficiency utilization and natural flavor source

Pending Publication Date: 2017-05-10
上海爱普食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vigorous development of the jujube processing industry has led to a large number of jujube cores and jujube skins being discarded, causing pressure on subsequent solid waste treatment, and also causing a large amount of active ingredients in jujube skins and jujube cores to be wasted
In recent years, some research institutions have begun to use the defective products or jujube skin waste in the processing of jujube to prepare jujube natural essence, jujube polysaccharides and pigments, such as "Technology for preparing red pigment from jujube skin" (CN201310473971.3), " A method for preparing jujube essence and jujube polysaccharide by using defective jujubes” (CN201310359528.3), “Influence of various factors for preparing jujube caramel pigment on color rate”, etc. Preparation of flavored caramel with jujube stone mixture

Method used

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  • Method for preparing natural-flavor caramel by using red date processing wastes
  • Method for preparing natural-flavor caramel by using red date processing wastes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Step 1: Add 300 g of the dried and pulverized jujube dregs mixture into a 5L stainless steel stirring reactor, add 2700 g of water, and adjust the solid content of the system to 10%;

[0026] Step 2: Use 30% NaOH solution to adjust the pH to 5.0, and extract at 90°C for 5 hours. After the extract is filtered through a plate and frame, 2.4 kg of the supernatant is obtained and stored for later use;

[0027] Step 3: take by weighing 2.7kg fructose syrup (fructose content 42%, solid content 70%) in the reactor;

[0028] Step 4: Add 300 g of jujube dregs aqueous extract, and adjust the pH to 4.5;

[0029] Step 5: heat up to 121°C, pressure 0.1MPa, and react for 1 hour to obtain caramel syrup with jujube flavor, which is light brown in color and has no coloring function.

Embodiment 2

[0031] Step 1: get the filtered residue in Example 1, and measure its water content to be 51%;

[0032] Step 2: Weigh 600g of wet filter residue, add 1656g of water to adjust the system to a solid content of 15%, and a pH value of 4.8;

[0033] Step 3: Add pectinase (produced by Shanghai Mazy Company) and cellulase (produced by Denmark Novo Company) mixture (mixing ratio 1:3) with an enzyme addition of 0.3% of the dry material, and enzymatically hydrolyze at 50 ° C for 8 hours;

[0034] Step 4: After the reaction, heat up to 90°C, inactivate the enzyme for 15 minutes, filter and store 1.7kg of the supernatant for later use, and store the filter residue after drying;

[0035] Step 5: Weigh 2.85 kg of fructose syrup (fructose content 42%, solid content 70%) in the reactor, add 150 g of jujube dregs enzymatic hydrolysis solution, and adjust the pH to 4.5;

[0036] Step 6: heat up to 121° C., pressure 0.1 MPa, and react for 1 hour to obtain caramel syrup with jujube flavor. The s...

Embodiment 3

[0038] Step 1: Add 600 g of the dried and pulverized jujube dregs mixture into a 5L stainless steel stirring reactor, add 2400 g of water, and adjust the solid content to 20%;

[0039] Step 2: adjust the pH to 5.0 with 30% NaOH solution, and extract at 90°C for 5 hours;

[0040] Step 3: After the extract is filtered through a plate and frame, 1.7 kg of the supernatant is obtained and stored for later use;

[0041] Step 4: Weigh 2.70kg of glucose solution (70% solid content) in the reactor, and adjust the pH to 3.5;

[0042] Step 5: heat up to 150°C, pressure 0.55MPa, react for 7 hours;

[0043] Step 6: After the system cools down to 100°C, add 450g of jujube dregs extract through the feed port of the reactor;

[0044] Step 7: Keep warm for 1 hour at 121°C and pressure of 0.1MPa to prepare caramel syrup with rich jujube flavor. The color of the syrup is dark brown, and the color value after dilution 1000 times is 0.025, which has a certain coloring function.

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Abstract

The invention provides a method for preparing natural-flavor caramel by using red date processing wastes. The method is characterized by comprising the steps: carrying out pretreatment on date residues; putting the treated raw material in a reactor, meanwhile, adding an aqueous extracting medium into the reactor for aqueous extracting treatment, carrying out filtering so as to obtain an aqueous extract and filter residues, and storing the aqueous extract; carrying out enzymolysis treatment on the filter residue, and carrying out filtering, so as to obtain a date residue enzymolysis solution; adding the date residue extract or enzymolysis solution during the preparation of the caramel, thereby preparing the red-date-flavor caramel. According to the method, the natural red-date-flavor caramel and the red-date-flavor caramel with a coloring function are prepared through using the red date processing wastes, which are rich in source, extracting a concentrate with a red date flavor from the red date processing wastes by an extraction technology and a biological enzymolysis technology and using an advanced caramel production regulating and controlling technology. According to the method, the red date processing wastes are efficiently utilized, the flavor source is natural, and thus, the daily-increasing requirements of market and customers on healthy and natural diet are met.

Description

technical field [0001] The invention relates to a method for preparing flavored caramel, in particular to a method for preparing flavored caramel by reusing waste raw materials. Background technique [0002] Caramel is a seasoning syrup with special caramel aroma and soft sweet taste prepared by heating sugar liquid to cause browning reaction of sugar. It is widely used in baking, dessert, beverage, snack food and other industries. Caramel-added foods such as creme brulee, caramel milk, caramel macchiato, etc. have gradually become the new favorites in the market. As consumers continue to pursue flavor and taste, caramel syrup has been endowed with different flavors, such as red dates flavor, chocolate flavor, hazelnut flavor, etc. In order to make caramel itself have various flavors, adding various flavors and fragrances has become the main means for most manufacturers to give caramel different flavors. With the increasing demand for natural health in the market, it is imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/105
CPCA23V2002/00A23V2250/21
Inventor 何燕青谢文明胡忠南
Owner 上海爱普食品工业有限公司
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