Ginger juice red jujubes and preparation process thereof

A preparation process and technology of red dates, which are applied in the confectionery industry, confectionery, and the function of food ingredients to achieve the effects of increasing acidity, reducing sweetness, and rich jujube aroma.

Pending Publication Date: 2020-11-03
山东枣花香食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no combination of ginger juice and Xinjiang gray dates to prepare a food that not only has medicinal effects but also has a good taste, so it has broad market prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 500 kilograms of fresh Xinjiang ash jujube to remove the core and wash;

[0022] Take 429 kilograms of fresh hawthorn, remove the core and wash it, put it in 80-100 ℃ water and cook for 10 minutes and remove it;

[0023] Take 300 kilograms of maltitol, 100 kilograms of xylitol, 400 kilograms of maltose and 200 kilograms of single crystal rock sugar to boil a mixed sugar solution;

[0024] Put the boiled hawthorn and the mixed sugar solution into a negative pressure pot and mix, and vacuum-cook at a temperature of 60°C for 3 hours, stop heating and soak for 24 hours naturally, and separate the hawthorn fruit and hawthorn pectin after soaking;

[0025] Take 300 kg of maltitol, 100 kg of xylitol, 400 kg of maltose and 200 kg of single crystal rock sugar again to make a mixed sugar solution, and mix 30% hawthorn pectin with 70% of the mixed sugar solution to obtain 1000 kg of mixed syrup. Put Xinjiang ash jujube and mixed syrup into a negative pressure pot, add 200 kg...

Embodiment 2

[0028] Take 600kg of fresh Xinjiang ash jujube, remove the core and wash;

[0029] Take 429 kilograms of fresh hawthorn, remove the core and wash it, put it in 80-100 ℃ water and cook for 10 minutes and remove it;

[0030] Take 300 kilograms of maltitol, 100 kilograms of xylitol, 400 kilograms of maltose and 200 kilograms of single crystal rock sugar to boil a mixed sugar solution;

[0031] Put the boiled hawthorn and the mixed sugar solution into a negative pressure pot and mix, and vacuum-cook at a temperature of 60°C for 3 hours, stop heating and soak for 24 hours naturally, and separate the hawthorn fruit and hawthorn pectin after soaking;

[0032] Take 300 kg of maltitol, 100 kg of xylitol, 400 kg of maltose and 200 kg of single crystal rock sugar again to make a mixed sugar solution, mix 30% hawthorn pectin with 70% of the mixed sugar solution to obtain 1000 kg of mixed sugar, Put Xinjiang ash jujube and mixed syrup into a negative pressure pot, add 200 kg of fresh ging...

Embodiment 3

[0035] Take 700kg of fresh Xinjiang ash jujube, remove the core and wash;

[0036] Take 429 kilograms of fresh hawthorn, remove the core and wash it, put it in 80-100 ℃ water and cook for 10 minutes and remove it;

[0037] Take 300 kilograms of maltitol, 100 kilograms of xylitol, 400 kilograms of maltose and 200 kilograms of single crystal rock sugar to boil a mixed sugar solution;

[0038] Put the boiled hawthorn and the mixed sugar solution into a negative pressure pot and mix, and vacuum-cook at a temperature of 60°C for 3 hours, stop heating and soak for 24 hours naturally, and separate the hawthorn fruit and hawthorn pectin after soaking;

[0039] Take 300 kg of maltitol, 100 kg of xylitol, 400 kg of maltose and 200 kg of single crystal rock sugar again to make a mixed sugar solution, and mix 30% hawthorn pectin with 70% of the mixed sugar solution to obtain 1000 kg of mixed syrup. Put Xinjiang ash jujube and mixed syrup into a negative pressure pot, add 200 kg of fresh ...

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PUM

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Abstract

The invention relates to ginger juice red jujubes and a preparation process thereof. The ginger juice red jujubes comprise the following components in parts by weight: 500-700 parts of red jujubes, 100-300 parts of fresh ginger juice, 200-500 parts of haws, 200-600 parts of monocrystal rock candy, 600-1000 parts of maltose, 400-800 parts of maltitol, 100-400 parts of xylitol and water. The gingerjuice red jujubes have the beneficial effects that the Xinjiang Huizao, the fresh ginger juice and other natural raw materials are adopted for preparing the ginger juice red jujubes, the ginger juicered jujubes are rich in jujube fragrance, added hawthorn pectin can reduce sweetness and increase acidity, the mouth feel is better, the prepared Xinjiang Huizao is transparent purplish red in color,and the Xinjiang Huizao is leisure foods having the effects of tonifying qi and benefiting blood.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a ginger juice red date and a preparation process thereof. Background technique [0002] Hui jujube is also known as Xinzheng Hui jujube. The fruit is long and obovate, the peel is orange-red, the core is small and the flesh is thick, and it tastes sweeter than ordinary red dates. The origin is Xinzheng, Henan. Regions are distributed. [0003] The gray jujube that is widely loved by consumers in the market is named after the gray color of Ruoqiang jujube before it matures and turns red, so it is also called Ruoqiang gray jujube. The fruit of gray jujube is long and obovate, the peel is bright red, the core is small and the pulp is thick, and the pulp of dried jujube is dense and very elastic. Compared with ordinary red dates, it tastes sweeter. Ash jujube is rich in nutrients, rich in protein, carbohydrates, and 20 kinds of amino acids needed for human growth. It is praised as "v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/48A23G3/42A23G3/364A23V2002/00A23V2200/30A23V2250/21A23V2250/628A23V2250/616A23V2250/6422A23V2250/6416
Inventor 李哲刘洋王晓萌李海华
Owner 山东枣花香食品工业有限公司
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