Jujube maltose and preparation method thereof

Abstract

The preparation method comprises the following steps: washing red dates with clean water for several times until the washed red dates are clean, putting the washed red dates into the clean water, and heating and boiling the washed red dates until the pulp of the red dates becomes a fluid state; then crushing red date pulp in a fluid state by using a mechanical means to completely separate date peels, date pits and the pulp of the red dates, boiling again, and filtering by using pure cotton canvas in a centrifugal manner so as to accelerate precipitation and improve the precipitation proportion; and dehydrating the red date syrup in a boiling manner until the red date syrup is changed into a syrup-like product, namely the red date syrup. The prepared jujube maltose is in a viscous fluid state, is similar to honey, tastes fragrant, sweet and not greasy, has the taste of red jujubes, and is easy to store for a long time and not prone to deterioration.

Description

Technical Field

[0001] The invention relates to edible sugar and a preparation method thereof, in particular to jujube candy and a preparation method thereof, which is a process for preparing jujube candy using various edible red dates as raw materials, and belongs to the technical field of food production. Background Art

[0002] At present, the two most important sources of sugar in the world are sucrose and honey. The disadvantage of sucrose is that powdered sucrose, such as granulated sugar and cotton sugar, is very easy to harden and is very inconvenient to use. In addition, manufacturers often add additives that are not good for human health to prevent hardening. There are three disadvantages of honey: First, honey contains a variety of proteins, which may be allergens for some sensitive people; second, honey contains hormone substances, such as progesterone and flavonoids, which have estrogen-like functions after human metabolism. Due to the estrogen-like function of honey, many people are not suitable for eating honey, such as children in prepuberty, patients with uterine fibroids, breast hyperplasia and breast cancer, etc. Third, because bees are widely exposed to soil and dust during honey collection, and Clostridium botulinum is widely present in soil and dust, honey may contain Clostridium botulinum spores. The digestive system of human infants (children from one month to one year) is not fully developed, and Clostridium botulinum spores can germinate in the gastrointestinal tract of infants, leading to infant botulism poisoning. Therefore, infants under one year old cannot eat honey. Because of the above reasons, a new type of edible sugar is urgently needed to come out.

[0003] Red dates are sweet and nutritious, but they have important defects in both consumption and storage. The main defects of red dates in consumption are the bad taste of the date skin and date pit and the health risks. Although red dates are delicious, the red date skin is thick and difficult to chew. Many people tend to spit out the date skin and date pit when eating dates. There are also health risks in eating whole red dates. In order to defend against being eaten by animals, red dates have evolved sharp date pits, which have similar functions to the thorns of many plants. It has been reported that some small animals died because their digestive tracts were pierced by date pits when eating red dates. In addition to affecting the taste, the sharp pits of red dates may also pierce the mouth and cause trauma. If the date pit is accidentally swallowed into the digestive tract, it may pierce the digestive tract, causing inflammation or even perforation of the digestive tract. But the most serious danger of the date pit is that if it accidentally enters the throat or trachea, it will cause breathing difficulties, suffocation and even death. There have been many reports of date pits being sucked into the throat or trachea when eating red dates, causing suffocation and emergency hospitalization. After being made into jujube candy, the bad taste of jujube pits and jujube skins can be avoided, and the health risks caused by accidentally eating jujube pits can also be avoided. Fortunately, after the red dates are made into jujube candy, they can still maintain their original flavor.

[0004] Red dates also have defects in storage. The main reason for the difficulty in storing red dates is mildew and insect infestation. Under normal circumstances, red dates are prone to mildew and insect infestation. Under normal circumstances, red dates can rarely be stored for more than two years without losing their quality. Especially in summer, due to the humid environment and the breeding of moths, red dates are prone to mildew and insect infestation. After red dates are made into jujube candy, they can be stored for a long time. Tests on samples show that the main components of jujube candy are fructose, glucose and water. Its composition is similar to honey. It is well known that honey can be stored for years or even decades without corruption. The earliest experimental specimens were stored for more than two years without any change in quality. Analogous to the chemical composition of honey, jujube candy should also be able to be stored for a long time. Like honey and sucrose, jujube candy can also be used as high-quality reserve food and war preparation materials. Summary of the invention

[0005] The technical problem to be solved by the present invention is to provide a jujube candy and a preparation method thereof in view of the deficiencies in the prior art. The jujube candy prepared by the present invention is in a viscous fluid state similar to honey, has a sweet and non-greasy taste and has the flavor of red dates, is easy to store for a long time and is not easy to deteriorate.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] One of the purposes of the present invention is to first provide a method for preparing jujube candy, using red dates and purified water as raw materials, comprising the following steps:

[0008] (1) Cleaning: Use purified water to clean the red dates several times until they are clean;

[0009] (2) Boiling: placing the cleaned red dates in step (1) in pure water, heating to boiling and boiling for 30 to 50 minutes, so that the flesh of the red dates becomes liquid;

[0010] (3) crushing: using mechanical means to crush the liquid red date pulp obtained in step (2) so that the red date skin, the red date pit and the red date pulp are completely separated;

[0011] (4) boiling for the second time: boiling the mixture of the jujube peels, pits and pulp obtained in step (3) for another 5 to 15 minutes;

[0012] (5) Filtration: Filtering the product obtained in step (4) using 10-21 thread count pure cotton canvas to separate the syrup produced by boiling from the jujube peels and pits, and filtering to obtain a filtrate, i.e., jujube syrup;

[0013] (6) Dehydration: The red date syrup produced in step (5) is dehydrated by boiling until the red date syrup becomes a syrupy product, and the red date syrup product is the red date candy.

[0014] In the above technical solution, in step (2), the red dates are various edible red dates, and the mass ratio of the red dates to pure water is 1:(3-4).

[0015] In the above technical solution, in step (2), the boiling time is preferably 40 minutes.

[0016] In the above technical solution, in step (4), the re-boiling time is preferably 10 minutes.

[0017] In the above technical solution, in step (5), the pure cotton canvas is preferably of 10 s.

[0018] In the above technical scheme, in step (5), during the filtration process, it is preferred to use extrusion filtration or centrifugal filtration to promote the precipitation of sugar water and increase the precipitation ratio: when using extrusion filtration, 10-21 inch pure cotton canvas is sewn into a cloth bag shape, and the product obtained in step (4) is placed therein, and the cloth bag is squeezed until no sugar water flows out; when using centrifugal filtration, 10-21 inch pure cotton canvas is sewn into a cloth bag shape, and the product obtained in step (4) is placed therein, and then placed in a centrifugal device for centrifugal treatment, wherein the centrifugal treatment has a rotation speed of 1000-1400r / min and a centrifugal time of 1-2min.

[0019] The second object of the present invention is to provide a jujube candy prepared by the above-mentioned preparation method, wherein the product properties of the jujube candy are: in a viscous fluid state, similar to honey; at room temperature, when a small drop of syrup is dripped, thin and long sugar threads can be pulled out.

[0020] Compared with the existing technology, it has the following characteristics:

[0021] (1) The natural storage of red dates faces many difficulties. For example, long-term storage of red dates may lead to deterioration such as insect infestation and mildew. The processed red dates candy can be used to replace red dates for long-term storage. This product can be stored for a long time under normal conditions (early experimental products have been stored for more than 2 years and the quality remains good).

[0022] (2) This product completely preserves the flavor of red dates. Experiments have shown that the flavor substances of red dates are very stable and will not disappear after being exposed to high temperatures. Therefore, this product can be a raw material choice for adding red date flavor to dishes and processed foods.

[0023] (3) This product extracts the main nutrients from red dates, avoiding the unpleasant taste of the date skin when eating whole red dates, and also avoiding the risk of being stabbed by the date pits or accidentally swallowing the date pits into the esophagus. DETAILED DESCRIPTION

[0024] The specific implementation of the technical solution of the present invention is described in detail below, but the present invention is not limited to the following description:

[0025] The present invention will be described below in conjunction with specific embodiments:

[0026] Embodiment 1:

[0027] A kind of jujube candy is obtained by the following method:

[0028] (1) Cleaning: Use clean water to clean the commercially available Jun jujube twice until it is clean;

[0029] (2) Boiling: placing 1000 g of the red dates cleaned in step (1) in 3000 g of pure water, heating to boiling and boiling for 40 minutes, so that the pulp of the red dates becomes liquid;

[0030] (3) crushing: using homemade iron pliers with flat heads to manually crush the red dates obtained in step (2) in a liquid state but still intact, so that the skin, pits and pulp of the red dates are completely separated;

[0031] (4) boiling for the second time: boiling the mixture of the jujube peels, pits and pulp obtained in step (3) for another 10 minutes;

[0032] (5) Filtration: Use 10-count pure cotton canvas to sew a bag into which the product obtained in step (4) is placed for extrusion filtration to separate the syrup produced by boiling from the jujube peels and pits to obtain a filtrate, repeatedly squeeze to promote the precipitation of syrup and increase the precipitation ratio, until no syrup is precipitated, and then collect the filtrate to obtain red jujube syrup;

[0033] (6) Dehydration: The red date syrup produced in step (5) is dehydrated by boiling until the red date syrup becomes a syrupy product, and the red date syrup product is the red date candy.

[0034] The jujube syrup obtained in this embodiment was sent to Hefei Guangce Product Testing Institute for testing (the test reports are shown in Tables 1, 2 and 3). Its sweetness was 10.9°Bx, viscosity (eta) was 2441mPa.s, and water content was 26.29%. It contained 152.28mg / g fructose, 287.07mg / g sucrose, 12.62mg / g glucose, 10.35mg / g maltose, 0.30mg / g galactose, and 0.21mg / g arabinose.

[0035] Embodiment 2:

[0036] A kind of jujube candy is obtained by the following method:

[0037] (1) Cleaning: Use clean water to clean the commercially available gray dates twice until they are clean;

[0038] (2) Boiling: placing 1000 g of the red dates cleaned in step (1) in 3000 g of pure water, heating to boiling and boiling for 40 minutes, so that the pulp of the red dates becomes liquid;

[0039] (3) crushing: using homemade iron pliers with flat heads to manually crush the red dates obtained in step (2) in a liquid state but still intact, so that the skin, pits and pulp of the red dates are completely separated;

[0040] (4) boiling for the second time: boiling the mixture of the jujube peels, pits and pulp obtained in step (3) for another 10 minutes;

[0041] (5) Filtration: Use 10-count pure cotton canvas to sew a bag into which the product obtained in step (4) is placed for extrusion filtration to separate the syrup produced by boiling from the jujube peels and pits to obtain a filtrate, repeatedly squeeze to promote the precipitation of syrup and increase the precipitation ratio, until no syrup is precipitated, and then collect the filtrate to obtain red jujube syrup;

[0042] (6) Dehydration: The red date syrup produced in step (5) is dehydrated by boiling until the red date syrup becomes a syrupy product, which is red date candy.

[0043] The jujube syrup obtained in this embodiment was sent to Hefei Guangce Product Testing Institute for testing (the test reports are shown in Tables 1, 2 and 3). The sweetness was 8.9°Bx, the viscosity (eta) was 985mPa.s, the water content was 28.15%, and it contained 188.17mg / g fructose, 198.71mg / g sucrose, 17.37mg / g glucose, 3.42mg / g maltose, 0.32mg / g galactose, and 0.17mg / g arabinose.

[0044] Table 1 shows the sweetness of the jujube candies obtained in Examples 1 and 2 of the present invention.

[0045]

[0046]

[0047] Table 2 shows the water content of the jujube candies obtained in Examples 1 and 2 of the present invention.

[0048]

[0049] Table 3 shows the components of the jujube candy obtained in Examples 1 and 2 of the present invention.

[0050]

[0051] It can be seen from the above results that the jujube candy prepared by the present invention is in a viscous fluid state similar to honey, has a sweet and non-greasy taste and has the taste of red dates, and is easy to store for a long time and is not easy to deteriorate.

[0052] The above examples are only for illustrating the technical concept and technical features of the present invention, and cannot be used to limit the protection scope of the present invention. Any equivalent transformation or modification made according to the essence of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing jujube candy, characterized in that: Using red dates and purified water as raw materials, the method comprises the following steps: (1) Cleaning: Use purified water to clean the red dates several times until they are clean; (2) Boiling: placing the cleaned red dates in step (1) in pure water, heating to boiling and boiling for 30 to 50 minutes, so that the flesh of the red dates becomes liquid; (3) crushing: using mechanical means to crush the liquid red date pulp obtained in step (2) so that the red date skin, the red date pit and the red date pulp are completely separated; (4) boiling for the second time: boiling the mixture of the jujube peels, pits and pulp obtained in step (3) for another 5 to 15 minutes; (5) Filtration: Filtering the product obtained in step (4) using 10-21 thread count pure cotton canvas to separate the syrup produced by boiling from the jujube peels and pits, and filtering to obtain a filtrate, i.e., jujube syrup; (6) Dehydration: The filtrate (i.e., red date syrup) produced in step (5) is dehydrated by boiling until the red date syrup is converted into a syrupy product, and the red date syrup product is the red date candy.

2. The preparation method according to claim 1, characterized in that: In step (2), the red dates are various edible red dates, and the mass ratio of the red dates to pure water is 1:(3-4).

3. The preparation method according to claim 1, characterized in that: In step (2), the boiling time is 40 minutes.

4. The preparation method according to claim 1, characterized in that: In step (4), the re-boiling time is 10 minutes.

5. The preparation method according to claim 1, characterized in that: In step (5), the pure cotton canvas has a specification of 10 s.

6. The preparation method according to claim 1, characterized in that: In step (5), during the filtration process, it is preferred to use extrusion filtration or centrifugal filtration to promote the precipitation of sugar water and increase the precipitation ratio: when using extrusion filtration, 10-21 inch pure cotton canvas is sewn into a cloth bag shape, and the product obtained in step (4) is placed therein, and the cloth bag is squeezed until no sugar water flows out; when using centrifugal filtration, 10-21 inch pure cotton canvas is sewn into a cloth bag shape, and the product obtained in step (4) is placed therein, and then placed in a centrifugal device for centrifugal treatment, wherein the centrifugal treatment has a rotation speed of 1000-1400 r / min and a centrifugal time of 1-2 min.

7. A jujube candy obtained by the preparation method according to any one of claims 1 to 6, characterized in that: The product properties of the jujube candy are: in a viscous fluid state, similar to honey; under normal temperature, when a small drop of syrup is dripped, thin and long sugar threads can be pulled out.

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