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Low-sugar haw jelly and preparation method thereof

A technology of hawthorn jelly and hawthorn, which is applied in confectionery, confectionary industry, food science, etc., can solve the problems of poor taste and appearance, and achieve the effect of rich variety, convenient industrial production, and rich nutrition

Pending Publication Date: 2022-06-17
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the existing low-sugar haw jelly has poor taste and appearance, the invention provides a low-sugar haw jelly and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The embodiment of the present invention provides a preparation method of low-sugar hawthorn cake, comprising the following steps:

[0045] Step a, dry and pulverize the hawthorn, pass through a 100-mesh sieve to obtain hawthorn powder; add deionized water with 20 times the mass of hawthorn powder, adjust the pH to 2.5 with 37% concentrated hydrochloric acid, then extract in a water bath at 83°C for 47 minutes, cool to room temperature, Centrifuge at 4000 r / min for 15 min to obtain a high-ester pectin solution; add 2 times the volume of 95% ethanol solution to the high-ester pectin solution. Ester pectin powder;

[0046] Step b, adding the obtained high-ester pectin powder into deionized water with 100 times its mass, adjusting the pH to 5.0 with 37% concentrated hydrochloric acid, then adding a compound enzyme, heating up to 50 ° C for enzymatic hydrolysis for 4.5 h, and placing the enzymatic hydrolysis solution at 100 °C for 4.5 h. Incubate in a ℃ water bath for 5 min...

Embodiment 2

[0052] The embodiment of the present invention provides a preparation method of low-sugar hawthorn cake, comprising the following steps:

[0053] Step a, dry and crush the hawthorn, pass through a 100-mesh sieve to obtain hawthorn powder; add deionized water with 10 times the mass of the hawthorn powder, adjust the pH to 2.2 with 37% concentrated hydrochloric acid, then extract in a water bath at 80°C for 50 minutes, and cool to room temperature, Centrifuge at 4000 r / min for 10 minutes to obtain a high-ester pectin solution; add 1.5 times the volume of 95% ethanol solution to the high-ester pectin solution, after precipitation of pectin, suction filtration, and dry the obtained precipitate with hot air at 40°C for 24 hours to obtain a high-ester pectin solution. Ester pectin powder;

[0054] Step b, add the obtained high-ester pectin powder into deionized water with 150 times its mass, adjust the pH to 4.3 with 37% concentrated hydrochloric acid, then add a compound enzyme, he...

Embodiment 3

[0060] The embodiment of the present invention provides a preparation method of low-sugar hawthorn cake, comprising the following steps:

[0061] Step a, dry and crush the hawthorn, pass through a 100-mesh sieve to obtain hawthorn powder; add deionized water with 30 times the mass of hawthorn powder, adjust the pH to 2.8 with 37% concentrated hydrochloric acid, then extract in a 90°C water bath for 40min, cool to room temperature, Centrifuge at 4000 r / min for 20 min to obtain a high-ester pectin solution; add an equal volume of 95% ethanol solution to the high-ester pectin solution, after the pectin is precipitated, suction filtration, and dry the obtained precipitate with hot air at 60°C for 20 h to obtain a high-ester pectin solution pectin powder;

[0062] In step b, the obtained high-ester pectin powder is added to deionized water with a mass of 130 times, and the pH is adjusted to 5.7 with 37% concentrated hydrochloric acid, then a compound enzyme is added, the temperatur...

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Abstract

The invention relates to the technical field of food processing, and particularly discloses low-sugar haw jelly and a preparation method thereof. The preparation method of the low-sugar haw jelly provided by the invention comprises the following steps: firstly, extracting to obtain high-ester pectin of haws, carrying out enzymolysis on the high-ester pectin by adopting a specific compound enzyme to obtain low-ester pectin with the esterification degree of 30-35%, and then adding cane sugar and calcium chloride into the low-ester pectin to form low-ester pectin gel with excellent properties, so as to obtain the low-sugar haw jelly. And finally, adding the low-ester pectin gel and xylitol into the haw puree to prepare the low-sugar haw jelly. The taste and texture of the haw jelly are effectively improved, the low-sugar haw jelly good in taste and appearance is obtained, the requirements of the market for low-sugar and low-calorie haw jelly are met, and the processing technology is simple, convenient to popularize and wide in market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-sugar hawthorn cake and a preparation method thereof. Background technique [0002] With the continuous progress of the times, people's economic level continues to improve, and people's health concepts are constantly changing. When choosing food, we no longer only look for belly wraps, and pay more attention to health and nutrition while seeking delicious food. In recent years, people are more inclined to choose low-sugar, low-calorie healthy foods. [0003] Hawthorn contains terpenoids and flavonoids and other pharmaceutical ingredients, which have significant vasodilation and antihypertensive effects, and have the functions of enhancing myocardial, anti-arrhythmic, and regulating blood lipid and cholesterol levels. It is becoming more and more popular to make hawthorn into various flavors of food leaves, and hawthorn cake, as a food form that people like to eat ...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48
CPCA23G3/42A23G3/48A23V2002/00A23V2250/5072A23V2250/628A23V2250/1582A23V2250/1578A23V2250/6422Y02A40/90
Inventor 李丹丹付美玲牟德华韩雪任媛媛孙小晶刘爽单丽娟
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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