CN102232460B - A set of red beet preserved fruits, candies and dried fruits - Google Patents
A set of red beet preserved fruits, candies and dried fruits Download PDFInfo
- Publication number
- CN102232460B CN102232460B CN201110221614A CN201110221614A CN102232460B CN 102232460 B CN102232460 B CN 102232460B CN 201110221614 A CN201110221614 A CN 201110221614A CN 201110221614 A CN201110221614 A CN 201110221614A CN 102232460 B CN102232460 B CN 102232460B
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- Prior art keywords
- red beet
- sugar
- preparation
- preserved fruit
- beet
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- 235000021537 Beetroot Nutrition 0.000 title claims abstract description 71
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 35
- 235000011869 dried fruits Nutrition 0.000 title abstract description 8
- 235000009508 confectionery Nutrition 0.000 title abstract 6
- 235000000346 sugar Nutrition 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 39
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 26
- 229960003237 betaine Drugs 0.000 claims description 14
- 239000001814 pectin Substances 0.000 claims description 14
- 235000010987 pectin Nutrition 0.000 claims description 14
- 229920001277 pectin Polymers 0.000 claims description 14
- 238000013036 cure process Methods 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000007921 spray Substances 0.000 claims description 13
- 108010053775 Nisin Proteins 0.000 claims description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 11
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 11
- 239000004309 nisin Substances 0.000 claims description 11
- 235000010297 nisin Nutrition 0.000 claims description 11
- 239000000811 xylitol Substances 0.000 claims description 11
- 235000010447 xylitol Nutrition 0.000 claims description 11
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 11
- 229960002675 xylitol Drugs 0.000 claims description 11
- 108010080032 Pediocins Proteins 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229940037003 alum Drugs 0.000 claims description 9
- 230000008595 infiltration Effects 0.000 claims description 9
- 238000001764 infiltration Methods 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 6
- RKLXDNHNLPUQRB-TVJUEJKUSA-N chembl564271 Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]2C(C)SC[C@H](N[C@@H](CC(N)=O)C(=O)NC(=O)[C@@H](NC2=O)CSC1C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NC(=C)C(=O)N[C@@H](CCCCN)C(O)=O)NC(=O)[C@H]1NC(=O)C(=C\C)/NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]2NC(=O)CNC(=O)[C@@H]3CCCN3C(=O)[C@@H](NC(=O)[C@H]3N[C@@H](CC(C)C)C(=O)NC(=O)C(=C)NC(=O)CC[C@H](NC(=O)[C@H](NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC=4C5=CC=CC=C5NC=4)CSC3)C(O)=O)C(C)SC2)C(C)C)C(C)SC1)C1=CC=CC=C1 RKLXDNHNLPUQRB-TVJUEJKUSA-N 0.000 claims description 5
- 108010082567 subtilin Proteins 0.000 claims description 5
- JXRVKYBCWUJJBP-UHFFFAOYSA-L calcium;hydrogen sulfate Chemical compound [Ca+2].OS([O-])(=O)=O.OS([O-])(=O)=O JXRVKYBCWUJJBP-UHFFFAOYSA-L 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- LVGQIQHJMRUCRM-UHFFFAOYSA-L calcium bisulfite Chemical compound [Ca+2].OS([O-])=O.OS([O-])=O LVGQIQHJMRUCRM-UHFFFAOYSA-L 0.000 claims description 3
- 235000010260 calcium hydrogen sulphite Nutrition 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000009923 sugaring Methods 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021167 banquet Nutrition 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Abstract
The invention provides a set of red beet preserved fruits, candies and dried fruits. The set of the red beet preserved fruits, candies and dried fruits comprise the following six products: red beet total-sugar preserved fruits, red beet low-sugar preserved fruits, red beet sugar-free preserved fruits, red beet total-sugar candies, red beet low-sugar candies and red beet sugar-free candies. According to the present invention, a batch of new varieties is provided for the future red beet food industry so as to meet requirements of different consumers.
Description
The application is that application number is 200710093119.8, the date of application be December 12 in 2007 day, be called: the dividing an application of the application for a patent for invention of " red beet line products and preservation technique thereof that probiotics fermention is produced ", the full text of above-mentioned application is quoted for the application.
Technical field
The invention belongs to health food processing technique field, particularly relating to red beet and betaine is major ingredient, the health-care series foodstuff of production and processing.
Background technology
Red beet is a centuries American-European countries health food in vogue, is Russia's imperial palace state banquet dish and astronaut's space food.West industrial processes product has 4 kinds, and China is blank always.The Chinese that get into 21 century rouse oneself to catch up, and have in the past few years invented tens kinds of red beet processed foods.The present invention is wherein a part of.
Summary of the invention
The objective of the invention is provides nourishing healthy colourful red beet food for the Chinese that give the comprehensive well-to-do level of entering, thereby creates an emerging Chinese red beet food industry system.
One group of red beet candied fruit dried fruit, the preparation raw material is: by weight,
Fresh red beet 100;
Betaine 0.005～0.015;
Nisin 0～0.0006;
Pediocin 0～0.0006;
Subtilin 0～0.0006;
Sucrose 0～50;
Xylitol 0～50;
Honey element 0～2;
Calcium chloride 0～0.1;
Alum 0～1;
Calcium bisulfite 0～3;
Citric acid 0～0.2;
Salt 0～6;
Icing Sugar 0～4;
1.5% pectin solution;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, drying, spray pectin film, dry;
Between red beet preserved fruit, preserved fruit and the dried fruit finished product except that prescription little variant, just operation is variant: like preserved fruit is that sugaring is not dried; Dried fruit is to dry not sugaring; Preserved fruit is not only sugaring but also oven dry.Full sugar, few sugar and three kinds of finished products of sugar-free are respectively arranged again in red hesperidium dried meat, the candied product.Product has: the full preserved fruit containing no sugar of red beet, red beet low-sugar preserved fruit, red beet do not have 6 kinds of preserved fruit containing no sugars, the full molasses candied fruit of red beet, red beet low sugar preserved fruit, red beet sugar-free preserved fruit.
Red beet candied fruit dried fruit provided by the invention increases a collection of new varieties for following red beet food industry, to satisfy different fans' needs.
The specific embodiment
Embodiment 1:
The full preserved fruit containing no sugar of a kind of red beet, the preparation raw material is: by weight, fresh red beet 100; Betaine 0.005; Nisin 0.0006; Sucrose 50; Honey element 2; Alum 1; Calcium bisulfite 1.3; Citric acid 0.2; Salt 6; 1.5% pectin solution is an amount of;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, drying, spray pectin film, dry the full preserved fruit containing no sugar of red beet.
Embodiment 2:
A kind of red beet low-sugar preserved fruit, the preparation raw material is: by weight, fresh red beet 100; Betaine 0.005; Pediocin 0.0006; Subtilin 0.0006; Sucrose 25; Xylitol 25; Honey element 1; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 6; 1.5% pectin solution is an amount of;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, drying, spray pectin film, dry red beet low-sugar preserved fruit.
Embodiment 3:
A kind of red beet does not have preserved fruit containing no sugar, and the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Pediocin 0.0003; Xylitol 50; Honey element 2; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 3; 1.5% pectin solution;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, and vacuum is oozed sweetener and lactein, drying, spray pectin film, dry red beet does not have preserved fruit containing no sugar.
Embodiment 4:
The full molasses of a kind of red beet are given a farewell dinner, and the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Pediocin 0.0006; Sucrose 50; Xylitol 5; Calcium bisulfate 3; Citric acid 0.2; Salt 6; Icing Sugar 4;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, spray Icing Sugar, packing, finished product.
Embodiment 5:
A kind of red beet low sugar preserved fruit, the preparation raw material is: by weight, fresh red beet 100; Betaine 0.005; Nisin 0.0006; Subtilin 0.0006; Sucrose 25; Xylitol 25; Honey element 1; Calcium bisulfate 3; Citric acid 0.2; Salt 3; Icing Sugar 2;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, and vacuum is oozed sweetener and lactein, and sugar soaks, spray Icing Sugar, packing, finished product.
Embodiment 6:
A kind of red beet sugar-free preserved fruit, the preparation raw material is: by weight, fresh red beet 100; Betaine 0.015; Nisin 0.0003; Pediocin .0006; Xylitol 50; Honey element 2; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 3; Icing Sugar 4;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, spray Icing Sugar, packing, finished product.
Claims (6)
1. full preserved fruit containing no sugar of red beet is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Sucrose 50; Honey element 2; Alum 1; Calcium bisulfite 1.3; Citric acid 0.2; Salt 6; 1.5% pectin solution is an amount of;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, drying, spray pectin film, dry the full preserved fruit containing no sugar of red beet.
2. red beet low-sugar preserved fruit is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Pediocin 0.0006; Subtilin 0.0006; Sucrose 25; Xylitol 25; Honey element 1; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 6; 1.5% pectin solution is an amount of;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, drying, spray pectin film, dry red beet low-sugar preserved fruit.
3. a red beet does not have preserved fruit containing no sugar, it is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Pediocin 0.0003; Xylitol 50; Honey element 2; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 3; 1.5% pectin solution;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, and vacuum is oozed sweetener and lactein, drying, spray pectin film, dry red beet does not have preserved fruit containing no sugar.
4. the full molasses of red beet are given a farewell dinner, and it is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Pediocin 0.0006; Sucrose 50; Xylitol 5; Calcium bisulfate 3; Citric acid 0.2; Salt 6; Icing Sugar 4;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, sugar soaks, spray Icing Sugar, packing, finished product.
5. red beet low sugar preserved fruit is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.005; Nisin 0.0006; Subtilin 0.0006; Sucrose 25; Xylitol 25; Honey element 1; Calcium bisulfate 3; Citric acid 0.2; Salt 3; Icing Sugar 2;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, and vacuum is oozed sweetener and lactein, and sugar soaks, spray Icing Sugar, packing, finished product.
6. red beet sugar-free preserved fruit is characterized in that: the preparation raw material is: by weight, and fresh red beet 100; Betaine 0.015; Nisin 0.0003; Pediocin 0.0006; Xylitol 50; Honey element 2; Calcium chloride 0.1; Alum 1; Citric acid 0.2; Salt 3; Icing Sugar 4;
The preparation method is: red beet peeling cutting, and cure process, rinsing drains, vacuum sugar infiltration and lactein, spray Icing Sugar, packing, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110221614A CN102232460B (en) | 2007-12-12 | 2007-12-12 | A set of red beet preserved fruits, candies and dried fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110221614A CN102232460B (en) | 2007-12-12 | 2007-12-12 | A set of red beet preserved fruits, candies and dried fruits |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100931198A Division CN101455312B (en) | 2007-12-12 | 2007-12-12 | Red beet series products produced by probiotics fermentation and fresh-keeping technique thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102232460A CN102232460A (en) | 2011-11-09 |
| CN102232460B true CN102232460B (en) | 2012-10-03 |
Family
ID=44883925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110221614A Expired - Fee Related CN102232460B (en) | 2007-12-12 | 2007-12-12 | A set of red beet preserved fruits, candies and dried fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102232460B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630796A (en) * | 2012-05-10 | 2012-08-15 | 陈鹏 | Technology for processing glace fruit through biological method |
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1768585A (en) * | 2004-11-02 | 2006-05-10 | 章传华 | Dehydrated red beet and convenient beet soup seasoning combined therewith |
-
2007
- 2007-12-12 CN CN201110221614A patent/CN102232460B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1768585A (en) * | 2004-11-02 | 2006-05-10 | 章传华 | Dehydrated red beet and convenient beet soup seasoning combined therewith |
Non-Patent Citations (2)
| Title |
|---|
| 程大友，等.红甜菜的营养和功能.《中国甜菜糖业》.2006,(第1期),50，52. * |
| 过利敏,等.红甜菜低糖果酱的研制.《新疆农业科学(增刊)》.2005,第42卷(第1期),115-118. * |
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| Publication number | Publication date |
|---|---|
| CN102232460A (en) | 2011-11-09 |
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