CN102599446A - Low-sugar nutritional jujube powder and preparation method thereof - Google Patents
Low-sugar nutritional jujube powder and preparation method thereof Download PDFInfo
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- CN102599446A CN102599446A CN2012101059022A CN201210105902A CN102599446A CN 102599446 A CN102599446 A CN 102599446A CN 2012101059022 A CN2012101059022 A CN 2012101059022A CN 201210105902 A CN201210105902 A CN 201210105902A CN 102599446 A CN102599446 A CN 102599446A
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Abstract
The invention relates to low-sugar nutritional jujube powder prepared by taking jujubes as a raw material and a preparation method thereof. The low-sugar nutritional jujube powder is prepared by removing most monosaccharide and oligosaccharide from jujubes according to a yeast fermentation method, and then drying and crushing. The preparation method comprises the following steps of: washing, purifying and de-nucleating fresh golden-silk jujubes, and then preparing into slurry by using a slurry machine; sterilizing at a high temperature, cooling, and then adding the activated yeast so as to perform aerobic fermentation for removing most monosaccharide and oligosaccharide; and vacuum drying, crushing, microwave sterilizing and packaging, thereby obtaining the low-sugar jujube powder. According to the preparation method, the aerogenesis yeast is utilized to consume the monosaccharide and oligosaccharide during a growth metabolic process and remove the most micro-molecular saccharides in the jujube powder, so that the total sugar content is reduced, and the change in the content of polysaccharide and flavone with physiological activity before and after being fermented is small. The preparation method has the advantages that the yeast is utilized to ferment and consume the monosaccharide and oligosaccharide during the growth process, so as to produce the low-sugar nutritional jujube powder; the content of oligosaccharide in the product is low; the product contains flavone and polysaccharide of jujube; the nutritional value is increased; and the range of eating people is widened.
Description
Technical field
The present invention relates to a kind of low sugar nutrition jujube powder and processing method thereof, belong to food processing technology field.
Background technology
The jujube fruit is nutritious, is traditional tonic good merchantable brand, favored by the consumer.Jujube also contains the amino acid of Flavonoid substances, saponins and 19 kinds of needed by human, a large amount of inorganic salts, multivitamin, dietary fiber etc. really except that containing a large amount of sugar.It is generally acknowledged; Polysaccharide is an important biological material in the jujube fruit; Can be used as immunopotentiating agent, the division and the differentiation of control cell have tangible ACA and promote the lymphopoiesis effect; Have anticancer, anti-oxidant, the anti-ageing physiologically active of waiting for a long time, can be widely used in medicine and functional food.But small molecular sugar content can reach about 40% of fresh weight than higher in the jujube fruit, and especially monose and disaccharide content are higher, have limited edible crowd, especially the diabetes patient, dislike the women of sweet food.
At present; Disclosed jujube powder mainly contains following several kinds of processing methods: a kind of is after utilizing extracting red date stone or peeling; Spray-drying or dry earlier back abrasive dust make behind the defibrination, like the Chinese invention patent of number of patent application 201010199371.9,200910113506.2 and 200410024273.6; Second kind is after super-dry, to obtain the jujube powder with jujube juice, like the Chinese invention patent of number of patent application 200710002971.x; The third is the whole jujube powder that utilizes full jujube (comprising jujube nuclear and jujube kernel) to make, like the Chinese invention patent of number of patent application 200610051640.0.Above-mentioned process is not all handled monose in the jujube and disaccharide etc., so monose and disaccharide content are all higher in the product.
Know from the above-mentioned background technology, do not see that so far research and the report that relates to low sugar jujube powder arranged both at home and abroad.
Summary of the invention
The invention provides a kind of preparation method of low sugar jujube powder, the low sugar jujube powder of being produced has been removed most monose and disaccharide, but polysaccharide, flavones content with effect change very little.
The technical scheme that the present invention adopts is to be raw material with new fresh date, utilizes the aerogenesis yeast fermentation method to remove most monose and disaccharide in the jujube, fermentation back preparation jujube powder.Fresh jujube is added the good yeast aerobic fermentation of activation after through raw material processing, sterilization, cooling after make low sugar jujube powder after drying, pulverizing.The present invention utilizes the aerogenesis yeast in the growth metabolism process, to consume monose and oligosaccharides, removes the most of small molecular sugar class in the jujube powder, thereby reduces total sugar content, finds that through measuring fermentation front and back polysaccharide, flavones content change very little.
Specify technical scheme of the present invention, the concrete operations step is following at present:
A, material choice: select fresh golden jujube and commercially available Angel Yeast for use;
B, raw material are handled: select no insect pest for use, do not have the high-quality date of going rotten, after the cleaning removal of impurities, manual work or stoner remove jujube nuclear, become the jujube slurry with the beater crushing and beating;
C, sterilization: with jujube slurry 121 ℃, 15min moist heat sterilization in autoclave;
D, fermentation: in sterilization is cooled to 40 ℃ jujube slurry, add the good Angel Yeast of 0.5～1.5% (weight ratio) activation, carry out aerobic fermentation 6～10h in 35 ℃, finish fermentation;
E, vacuum drying: the jujube slurry stand straticulation after will fermenting, vacuum drying 3～6h under vacuum 100～500Pa, 40～60 ℃ of conditions of temperature;
F, pulverizing: after pulverizing with medicinal herb grinder earlier, using ultramicro grinding to jujube powder particles size again is 200～300 orders;
G, sterilization, packing: the jujube powder is packed 60～80 ℃ of microwave disinfection temperature, sterilizing time 20～40S through the microwave disinfection final vacuum.In procedure of processing d, the addition of yeast is preferably 1% (weight ratio), and dosage can prolong fermentation time very little, can cause gas production too big too much; Fermentation time preferably is controlled at 8h, the time too weak point can not satisfy the low sugar product requirement, fermentation time oversize can influence the local flavor of product.In procedure of processing e, it is 4h that vacuum drying vacuum is preferably 400Pa, 50 ℃ of temperature, drying time.
The advantage that the present invention has compared with prior art: (1) utilizes in the culture propagation growth course and consumes oligosaccharides, production low sugar jujube powder; (2) oligosaccharide content is low in the product, and flavones and polyoses content variation with physiologically active are less, has improved the nutritive value of product, has enlarged edible crowd.
Description of drawings
The content of main component in Fig. 1 low sugar jujube powder and the common jujube powder
Low sugar jujube powder is exactly the jujube powder of making through the method that the present invention sets forth, and common jujube powder is without procedure of processing c, d, all identical jujube powder that makes of other step.
Protein content determination adopts Kjeldahl; Flavones content is measured and is adopted NaNO
2-AL (NO
3)
3-NaOH complexing light absorption method is contrast with the rutin; Total sugar content is measured the phenolsulfuric acid method that adopts; Content of reducing sugar is measured and is adopted titration; The mensuration of sucrose adopts high performance liquid chromatography, polysaccharide=total reducing sugar-reduced sugar-sucrose.
Fig. 2 low sugar jujube powder preparation technique flow process
The specific embodiment
The preparation method of low sugar jujube powder may further comprise the steps:
A, material choice: select fresh golden jujube and commercially available Angel Yeast for use;
B, raw material are handled: select no insect pest for use, do not have the high-quality date of going rotten, after the cleaning removal of impurities, manual work or stoner remove jujube nuclear, become the jujube slurry with the beater crushing and beating;
C, sterilization: with jujube slurry 121 ℃, 15min moist heat sterilization in autoclave;
D, fermentation: in sterilization is cooled to 40 ℃ jujube slurry, add the good Angel Yeast of 1% (weight ratio) activation, carry out aerobic fermentation 8h in 35 ℃, finish fermentation;
E, vacuum drying: the jujube slurry stand straticulation after will fermenting, vacuum drying 5h under vacuum 300Pa, 50 ℃ of conditions of temperature;
F, pulverizing: after pulverizing with medicinal herb grinder earlier, using ultramicro grinding to jujube powder particles size again is 200 orders;
G, sterilization, packing: the jujube powder is packed 70 ℃ of microwave disinfection temperature, sterilizing time 30S through the microwave disinfection final vacuum.
Embodiment 2
The preparation method of low sugar jujube powder may further comprise the steps:
A, material choice: select fresh golden jujube and commercially available Angel Yeast for use;
B, raw material are handled: select no insect pest for use, do not have the high-quality date of going rotten, after the cleaning removal of impurities, manual work or stoner remove jujube nuclear, become the jujube slurry with the beater crushing and beating;
C, sterilization: with jujube slurry 121 ℃, 15min moist heat sterilization in autoclave;
D, fermentation: in sterilization is cooled to 40 ℃ jujube slurry, add the good Angel Yeast of 1.5% (weight ratio) activation, carry out aerobic fermentation 6h in 35 ℃, finish fermentation;
E, vacuum drying: the jujube slurry stand straticulation after will fermenting, vacuum drying 5h under vacuum 400Pa, 60 ℃ of conditions of temperature;
F, pulverizing: after pulverizing with medicinal herb grinder earlier, using ultramicro grinding to jujube powder particles size again is 300 orders;
G, sterilization, packing: the jujube powder is packed 60 ℃ of microwave disinfection temperature, sterilizing time 40S through the microwave disinfection final vacuum.
Claims (3)
1. low sugar nutrition jujube powder and preparation method thereof is characterized in that, utilizes yeast fermentation method to remove most monose and disaccharide in the jujube, after drying, pulverizing, makes, and concrete preparation process is:
A, material choice: select fresh golden jujube and commercially available Angel Yeast for use;
B, raw material are handled: select no insect pest for use, do not have the high-quality date of going rotten, after the cleaning removal of impurities, manual work or stoner remove jujube nuclear, become the jujube slurry with the beater crushing and beating;
C, sterilization: with jujube slurry 121 ℃, 15min moist heat sterilization in autoclave;
D, fermentation: in sterilization is cooled to 40 ℃ jujube slurry, add the good Angel Yeast of 0.5～1.5% (weight ratio) activation, carry out aerobic fermentation 6～10h in 35 ℃, finish fermentation;
E, vacuum drying: the jujube slurry stand straticulation after will fermenting, vacuum drying 3～6h under vacuum 100～500Pa, 40～60 ℃ of conditions of temperature;
F, pulverizing: after pulverizing with medicinal herb grinder earlier, using ultramicro grinding to jujube powder particles size again is 200～300 orders;
G, sterilization, packing: the jujube powder is packed 60～80 ℃ of microwave disinfection temperature, sterilizing time 20～40S through the microwave disinfection final vacuum.
2. the preparation method of low sugar jujube powder according to claim 1 is characterized in that among the procedure of processing d that the addition of yeast is preferably 1% (weight ratio), and fermentation time is 8h.
3. the preparation method of low sugar jujube powder according to claim 1 is characterized in that among the procedure of processing e, and vacuum drying vacuum is that 400Pa, 50 ℃ of temperature, drying time are 4h.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416692A (en) * | 2013-08-28 | 2013-12-04 | 清涧县宝龙枣业有限责任公司 | Method for using red dates to produce date powder |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN106942664A (en) * | 2017-03-31 | 2017-07-14 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN108085351A (en) * | 2018-01-10 | 2018-05-29 | 天津农学院 | A kind of small jujube fermentation polysaccharides and its preparation method and application |
| CN109222026A (en) * | 2018-10-31 | 2019-01-18 | 宁夏宁杨食品有限公司 | A kind of production method of low sugar pumpkin catsup |
| CN110463942A (en) * | 2019-09-05 | 2019-11-19 | 山西省农业科学院果树研究所 | A kind of red date slices process and apparatus |
| CN111134296A (en) * | 2019-12-26 | 2020-05-12 | 山东省食品发酵工业研究设计院 | Method for producing low-sugar fermented crisp dates by using whole red dates |
| CN113100406A (en) * | 2021-05-25 | 2021-07-13 | 河北农业大学 | Processing technology of low-sugar wild jujube instant whole powder |
| CN114081177A (en) * | 2021-11-12 | 2022-02-25 | 滨州医学院 | Preparation method of winter jujube kernel extract |
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
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2012
- 2012-04-12 CN CN2012101059022A patent/CN102599446A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416692A (en) * | 2013-08-28 | 2013-12-04 | 清涧县宝龙枣业有限责任公司 | Method for using red dates to produce date powder |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
| CN106819986B (en) * | 2017-03-31 | 2019-07-26 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN106942664A (en) * | 2017-03-31 | 2017-07-14 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN106819986A (en) * | 2017-03-31 | 2017-06-13 | 山西省农业科学院农产品加工研究所 | A kind of production method of fresh and crisp jujube piece and date powder |
| CN106942664B (en) * | 2017-03-31 | 2019-07-26 | 山西省农业科学院农产品加工研究所 | A kind of production method of jujube grain |
| CN108085351A (en) * | 2018-01-10 | 2018-05-29 | 天津农学院 | A kind of small jujube fermentation polysaccharides and its preparation method and application |
| CN109222026A (en) * | 2018-10-31 | 2019-01-18 | 宁夏宁杨食品有限公司 | A kind of production method of low sugar pumpkin catsup |
| CN110463942A (en) * | 2019-09-05 | 2019-11-19 | 山西省农业科学院果树研究所 | A kind of red date slices process and apparatus |
| CN111134296A (en) * | 2019-12-26 | 2020-05-12 | 山东省食品发酵工业研究设计院 | Method for producing low-sugar fermented crisp dates by using whole red dates |
| CN113100406A (en) * | 2021-05-25 | 2021-07-13 | 河北农业大学 | Processing technology of low-sugar wild jujube instant whole powder |
| CN114081177A (en) * | 2021-11-12 | 2022-02-25 | 滨州医学院 | Preparation method of winter jujube kernel extract |
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
| CN114947118B (en) * | 2022-04-14 | 2024-01-16 | 新疆农业大学 | Fermented dried date cheese and preparation method thereof |
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Application publication date: 20120725 |