Choerospondias axillaris cakes rich in dietary fibers and preparation method and application thereof
The technology of Nan Suan Jujube Cake and Dietary Fiber is applied to Nan Suan Jujube Cake rich in dietary fiber and the field of preparation thereof, which can solve the problems of high price of xylitol, incongruity, inability to lower blood sugar, etc., and achieves inhibition of non-enzymatic browning phenomenon , Improve the effect of lowering blood sugar and blood lipids, and contributing to the intake
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Embodiment 1
[0053] Choose plump, ripe, fresh wild jujube and fresh celery, prepare other raw materials, and weigh the raw materials according to the following weights: 30kg wild jujube, 3kg wheat bran, 5kg sweet buckwheat, 4kg quinoa flour, 2kg amaranth seed powder, 5kg celery, Dry red wine 1kg, Pueraria lobata polysaccharide 3kg, grape vinegar 0.1kg, sweet potato starch 6kg, konjac gum 0.5kg, maltitol 10kg, fructose 5kg, sorbitol 0.02kg, chitosan 0.1kg;
[0054] Prepare according to the following method:
[0055] (1) Wash the jujube with clean water, blanch it with hot water at 81°C for 5 minutes, add it to the corer to remove the jujube nucleus, separate the jujube flesh and jujube skin, and use the jujube flesh and jujube skin for later use;
[0056] (2) Put the jujube skins in step (1) into the pulverizer and pulverize to a particle size of 2 to 4mm, add 0.06% of the weight of the jujube skins to the pulverized jujube skins at 45°C, pH4. Enzymatic hydrolysis under 5 conditions for 2h; then ...
Embodiment 2
[0066] Choose plump, ripe, fresh wild jujube and fresh celery, prepare other raw materials, weigh the raw materials according to the following weights: 35kg wild jujube, 4kg wheat bran, 7kg sweet buckwheat, 6kg quinoa powder, 4kg amaranth seed powder, 6kg celery, Dry red wine 2kg, Pueraria lobata polysaccharide 4kg, grape vinegar 0.3kg, sweet potato starch 8kg, konjac gum 0.8kg, maltitol 14kg, fructose 8kg, sorbitol 0.05kg, chitosan 0.5kg;
[0067] The preparation method is the same as in Example 1.
Embodiment 3
[0069] Choose plump, ripe, fresh wild jujube and fresh celery, prepare other raw materials, weigh the raw materials according to the following weights: 40kg wild jujube, 5kg wheat bran, 9kg sweet buckwheat, 7kg quinoa powder, 5kg amaranth seed powder, 7kg celery, Dry red wine 3kg, Pueraria lobata polysaccharide 6kg, grape vinegar 0.5kg, sweet potato starch 10kg, konjac gum 1kg, maltitol 18kg, fructose 10kg, sorbitol 0.1kg, chitosan 0.8kg;
[0070] Prepare according to the following method:
[0071] (1) Wash the wild jujube with clean water, blanch it with hot water at 83°C for 4 minutes, add it to the pitting machine to remove the jujube nucleus, separate the jujube flesh and jujube skin, and use the jujube flesh and jujube skin for later use;
[0072] (2) Put the jujube skins in step (1) into a pulverizer and pulverize to a particle size of 2 to 4 mm. Add 0.1% of the weight of the jujube skins to the pulverized jujube skins at 48°C and pH 5. Enzymatic hydrolysis for 2.5h; then add ...
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