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Method for preventing sugar housings of candied haws on stick from softening

A technology of ice-sugar gourd and softening treatment, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of changing the edible quality of ice-sugar haws, loss of nutrition of hawthorn juice, short shelf life, etc., to maintain gel elasticity and water retention, reduce The loss of juice, the effect of reducing dosage

Inactive Publication Date: 2018-05-29
北京红螺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candied haws is a kind of small food that people love very much. The hawthorns of traditional candied haws are all pitted. In recent years, in order to meet the needs of consumers, there have been many products with pitted candied haws. Nutrient loss and short shelf life. The second is to remove the ribbed haws, because the hawthorn pulp is directly in contact with rock sugar, resulting in water migration, which will soften the outer layer of rock sugar coating, and the taste will change from traditional crisp to soft sticky, especially sticky. Tooth, in addition to retaining the acid of candied haws, completely changed the eating quality of candied haws

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a kind of method that prevents candied haws candy shell from softening, comprising the following steps:

[0024] A method for preventing the softening of candied haws shells, comprising the following steps:

[0025] 1) Raw material pretreatment: clean the fresh hawthorn fruit, remove impurities and fruit stems, and keep the fruit shape intact;

[0026] 2) Softening treatment: Put the hawthorn fruit into the compound enzyme system of pectinase and cellulase to soften the hawthorn fruit;

[0027] 3) Breaking and removing the core: break the softened hawthorn fruit, remove the core, and obtain the hawthorn pulp;

[0028] 4) Gelation treatment: gelatinize the hawthorn pulp with pectinesterase and / or polygalacturonase at room temperature;

[0029] 5) Low-temperature inactivation of enzymes: use protease and / or transglutaminase to inactivate other enzyme preparations used in the previous stage at low temperature to obtain the initial product of hawt...

Embodiment 2

[0037] This embodiment is a preferred scheme based on Embodiment 1, and the raw materials used are all the same as in Embodiment 1. The method for preventing the softening of the candied haws sugar shell described in this embodiment includes the following steps:

[0038] 1) Raw material pretreatment: clean the fresh hawthorn fruit, remove impurities and fruit stems, and keep the fruit shape intact;

[0039] 2) Softening treatment: Put the hawthorn fruit into the compound enzyme system of 0.5% pectinase and cellulase to soften the hawthorn fruit;

[0040] The consumption ratio of described pectinase and cellulase is 1:1;

[0041] 3) Breaking and removing the core: break the softened hawthorn fruit, remove the core, and obtain the hawthorn pulp;

[0042] 4) Gelation treatment: at room temperature, use 0.5% pectinesterase and polygalacturonase to perform gelation treatment on hawthorn pulp;

[0043] The consumption ratio of described pectin esterase and polygalacturonase is 2:1...

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PUM

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Abstract

The invention provides a method for preventing sugar housings of candied haws on a stick from softening. The method comprises the following steps of firstly performing primary treatment on kernel-removed haw fruits with a complex enzyme system of pectinase and cellulase, so that a large quantity of pectin esterifying sites are exposed and the dosage of a subsequent gelation enzyme system can be reduced; then, performing gelation treatment on the kernel-removed haw fruits with pectin esterase and / or polygalacturonase, so that plasticity is achieved and the running off of juice in the haws is reduced; besides, deesterifying high-ester pectin, so that the collection sites of metal ions are increased and the integrity of granules is better; and then performing low-temperature inactivation instead of high-temperature inactivation on other enzyme preparations used in the early stage through transglutaminase, so that the cost of the high-temperature inactivation is reduced, the water retention property of the internal kernel-removed haw fruits can be improved to a certain extent, and the softening problem of crystal sugar housings is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preventing the shell of candied haws from softening. Background technique [0002] Candied haws is a kind of small food that people love very much. The hawthorn of traditional candied haws is all pitted. In recent years, in order to meet the needs of consumers, there have been many products with pitted candied haws, but the hawthorn core has been removed. Nutrient loss and short shelf life. The second is to remove the ribbed haws, because the hawthorn pulp is directly in contact with rock sugar, resulting in water migration, which will soften the outer layer of rock sugar coating, and the taste will change from traditional crispy to soft and sticky. Tooth, in addition to retaining the acid of candied haws, completely changed the eating quality of candied haws. Therefore, there is an urgent need to study a candied haws product in which the hawthorn fruit juic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/48A23G3/50
CPCA23G3/008A23G3/0093A23G3/48A23G3/50
Inventor 李效华房刚王兴哲
Owner 北京红螺食品有限公司