Low-sugar golden silk candied date and preparation method thereof

A technique of candied golden jujube and sugar infiltration, which is applied in confectionary, confectionary industry, food ultrasonic treatment, etc., and can solve the problems of low sugar infiltration efficiency, long drying time of candied fruit, high energy consumption of equipment, etc.

Pending Publication Date: 2021-09-14
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the related art, the preparation process of functional low-sugar candied fruit still has many problems in practical application, such as low sugar penetration efficiency, long drying time of candied fruit, high energy consumption ...

Method used

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  • Low-sugar golden silk candied date and preparation method thereof
  • Low-sugar golden silk candied date and preparation method thereof
  • Low-sugar golden silk candied date and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A low-sugar golden candied date containing functional sugar is prepared from the following components in parts by weight:

[0054] 10 parts of red dates, 5 parts of white sugar, 15 parts of water, 5 parts of xylooligosaccharide.

[0055] Its preparation method includes:

[0056] (1) Raw material handling:

[0057] Select fresh jujubes with the same size and maturity and whose color changes from green to white as raw materials, wash them with water, and then use a knife to evenly mark the surface of the fresh jujubes for about 30 knives. After the fresh jujubes are marked, put them into a container with sugar solution middle. The sugar solution is obtained by mixing white granulated sugar, xylooligosaccharide and water at a ratio of 1:1:3 (w / w), and the mixing ratio of the sugar solution and fresh red dates is 2.5:1 (w / w).

[0058] (2) Ultrasonic treatment:

[0059] The mixture of sugar solution and fresh jujube was ultrasonicated in SB-5200-DTN ultrasonic machine wi...

Embodiment 2

[0065] A low-sugar golden candied date containing functional sugar is prepared from the following components in parts by weight:

[0066] 10 parts of red dates, 5 parts of white sugar, 15 parts of water, and 5 parts of fructooligosaccharides.

[0067] Its preparation method includes:

[0068] (1) Raw material handling:

[0069] Select fresh jujubes with the same size and maturity and whose color changes from green to white as raw materials, wash them with water, and then use a knife to evenly mark the surface of the fresh jujubes for about 30 knives. After the fresh jujubes are marked, put them into a container with sugar solution middle. The sugar solution is obtained by mixing white granulated sugar, fructooligosaccharide and water in a ratio of 1:1:3 (w / w), and the mixing ratio of sugar solution and fresh red dates is 2.5:1 (w / w).

[0070] (2) Ultrasonic treatment:

[0071] The mixture of sugar solution and fresh jujube was ultrasonicated in SB-5200-DTN ultrasonic machi...

Embodiment 3

[0077] A low-sugar golden candied date containing functional sugar is prepared from the following components in parts by weight:

[0078] 10 parts of red dates, 5 parts of white sugar, 15 parts of water, 5 parts of isomalt oligosaccharide.

[0079] Its preparation method includes:

[0080] (1) Raw material handling:

[0081] Select fresh jujubes with the same size and maturity and whose color changes from green to white as raw materials, wash them with water, and then use a knife to evenly mark the surface of the fresh jujubes for about 30 knives. After the fresh jujubes are marked, put them into a container with sugar solution middle. The sugar solution is obtained by mixing white granulated sugar, xylooligosaccharide and water at a ratio of 1:1:3 (w / w), and the mixing ratio of the sugar solution and fresh red dates is 2.5:1 (w / w).

[0082] (2) Ultrasonic treatment:

[0083] The mixture of sugar solution and fresh jujube was ultrasonicated in SB-5200-DTN ultrasonic machin...

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Abstract

The invention discloses a low-sugar golden silk candied date and a preparation method thereof. The low-sugar golden silk candied date contains functional sugar, the sugar content is less than 24%, and the moisture content is 12-15%. The low-sugar golden silk candied date is low in sugar content and strong in fruity flavor, and has the effects of resisting oxidation, enhancing immunity and the like. Moreover, compared with the traditional golden silk candied date, the golden silk candied date disclosed by the invention has better chewiness, toughness and elasticity and is richer in nutrition. According to the preparation method disclosed by the invention, an ultrasonic-assisted sugar solution permeation process is adopted, so that the processing energy cost can be effectively reduced, the natural characteristics of fruits are protected, and the sensory and nutritional ingredients of dried fruits are maintained. Moreover, the permeation time can be obviously shortened, the sugar permeation efficiency is improved, the drying rate of the materials is improved, the drying time is shortened, the energy consumption is reduced, and the low-sugar golden silk candied date has high application value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sugar candied jujube and a preparation method thereof. Background technique [0002] Golden silk candied dates, also known as Beijing-style candied dates and northern-style candied dates, are one of the three major candied dates in China. They are amber in color, transparent or translucent, and are known as golden silk amber. Candied golden jujube is one of the main deep-processing products of red dates in Xinjiang. It belongs to the category of candied fruit. Through the processing of candied dates, a large amount of raw materials of red dates can be consumed during the intensive maturity stage of red dates, and the contradiction between supply and demand can be alleviated. In recent years, with the improvement of consumers' food nutrition awareness and self-health awareness, functional low-sugar preserves have attracted more and more attention from consumers. A...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G3/34
CPCA23G3/48A23G3/42A23G3/364A23G3/34A23V2002/00A23V2200/30A23V2200/324A23V2300/48A23V2250/638A23V2250/606A23V2250/628A23V2250/6412
Inventor 田文妮温靖徐玉娟吴继军余元善林羡安可婧彭健李璐
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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