CN102885271A - Manufacturing method of low-sugar choerospondias axillaris cake - Google Patents
Manufacturing method of low-sugar choerospondias axillaris cake Download PDFInfo
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- CN102885271A CN102885271A CN2012104002844A CN201210400284A CN102885271A CN 102885271 A CN102885271 A CN 102885271A CN 2012104002844 A CN2012104002844 A CN 2012104002844A CN 201210400284 A CN201210400284 A CN 201210400284A CN 102885271 A CN102885271 A CN 102885271A
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Abstract
The invention provides a manufacturing method of a low-sugar choerospondias axillaris cake. The method comprises the steps of pulping, scraping, putting the pulp to a disk, drying, splicing, light inspecting, cutting, packaging by wafer and using a packaging machine to package, wherein the pulping is as follows: mixing 60-80% of liquid xylitol, maltitol, erythritol or two of liquid xylitol, maltitol, erythritol according to different proportions with 20-40% of solid xylitol, maltitol or erythritol; and heating, stewing and filtering; uniformly mixing the mixture with choerospondias axillaris, and obtaining pulp, wherein diopter of the liquid xylitol, maltito and erythritol is 60-75%. The manufactured choerospondias axillaris cake solves the problem that the product is easy in crystallizing and condensation, keeps original flavor of the choerospondias axillaris, has total sugar content less than 5%, is suitable for all people including diabetics and obese patients, and has nutrient, delicious and health-care functions.
Description
Technical field
The present invention relates to a kind of food, particularly prescription and the preparation method of the southern wild jujube cake foodstuff of a kind of low sugar.
Background technology
Along with the raising of national life level, people are increasing to the amount of various cakes, and the cake made of fruits and vegetables based food is as a kind of leisure food of green health also more and more welcomed by the people.Such as southern wild jujube cake, a kind of green health leisure food of making take wild southern wild jujube as raw material exactly, this food contains the nutritional labelings such as abundant plant flavone, natural pectin and organic acid, have beautifying face and moistering lotion, delaying senility, relax bowel, the effect such as stomach strengthening and digestion promoting, mouthfeel is unique, pure cunning is pliable and tough, sour-sweet moderate, liked by the consumer.
Traditional southern wild jujube cake adopts monosaccharide and disaccharide, the polysaccharide such as white granulated sugar, malt syrup as sweetener usually, and sugar content is higher in the product, and total sugar content is usually at 40%-80%.The modern society people more and more pay attention to health, particularly diabetes, the obesity patient can not take in the too high food of sugar content.But standard---total sugar content≤5% that is difficult to again reach low sugar with the southern wild jujube cake that the replacement white granulated sugars such as other carbohydrate or sweetener such as compound sugar, trehalose, stevioside and maltose are produced, and the partially hard mouthfeel without soft and smooth exquisiteness of product quality, sweet taste is not pure assorted the flavor.
The glycitols materials such as xylitol, maltitol and antierythrite also are a kind of sweeteners, and sugariness and sucrose are suitable, and is soluble in water, and biological stability is good, good hygroscopicity, and its physical property and chemical property and sucrose etc. are all without larger difference.Replace the glucides such as white granulated sugar, glucose or maltose with the glycitols material, be not that the glycitols material does not contain sugar, but heat is relatively low, this class material can not decomposed by the enzyme of digestion and microorganism, people's digestive system can not be digested and assimilated, simply say to be exactly that sugar alcohol has just passed through in human body, be not utilized, so both obtained the enjoyment of sweet taste after the food that people's table sugar alcohols material is made, and can not cause the heat height to cause that obesity, hyperglycaemia, decayed tooth etc. are to the disadvantageous various phenomenons of health because of having eaten sweet food again.According to the mensuration of national standard to the food total reducing sugar, the detected level of sugar is very low, only has for percent zero point several, does raw material with sugar alcohol and produces southern wild jujube cake, and total reducing sugar can be controlled in below 5 percent, meets Country family's standard to the requirement of low sugar.Sugar alcohol, maltitol and antierythrite can be used for the production of low sugar south wild jujube cake based food fully, to adapt to more consumer demands, also have simultaneously many health cares, and it is edible to be fit to all kinds of crowds.Such as:
1, xylitol, maltitol and antierythrite are the intermediates of human body carbohydate metabolism, lacking in vivo insulin affects in the glycometabolism situation, need not promote by insulin, xylitol, maltitol, antierythrite also can permeate through cell membranes, be absorbed by tissue utilization, promote liver glycogen synthetic, for cytotrophy and energy, and can not cause that blood glucose value raises, eliminate symptom more than three---many foods, many drinks, diuresis behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.
2, xylitol, maltitol and antierythrite can promote liver glycogen synthetic, blood sugar can not rise, the hepatopath is improved liver function and lipotropic effect, to treating B-mode metastatic hepatitis, chronic hepatitis B and cirrhosis obvious curative effects being arranged, is hepatitis concurrent disease patient's desirable ancillary drug.
3, the anti-caries characteristic of xylitol, maltitol and antierythrite effect in all sweeteners is best.At first be that xylitol, maltitol and antierythrite can not be produced cariogenic bacterial fermentation utilization in the oral cavity, suppress the generation of streptococcus growth and acid; Secondly when chewing xylitol, can promote salivary secretion, saliva is many both can wash bacterium in oral cavity, the tooth, also can increase saliva and carious tooth spot place's basic amino acid and ammonia concentration, slow down simultaneously pH value decline in the oral cavity, the acidic materials of injury tooth are neutralized dilution, suppressed the absorption of bacterium at dental surface, thereby reduced the acid etching of tooth, prevented the generation of carious tooth and minimizing dental plaque, consolidated tooth.
4, xylitol, maltitol and antierythrite provide energy for human body; synthetic glycogen; reduce the consumption of the protein in fat and the hepatic tissue; liver is protected and repairs; reduce the generation of harmful ketoboidies in the human body; can not be the worry of getting fat to be widely used in the fields such as food, medicine, light industry because of edible.Xylitol, maltitol and antierythrite are compared with common white granulated sugar, having the low advantage of heat---every gram xylitol only contains 2.4 caloric heats, heat than other most of carbohydrate lacks 40%, thereby xylitol (maltitol, antierythrite) can be applied in the various diet food, as the substitute of high heat white sugar.
Summary of the invention
The object of the invention is to produce the southern wild jujube cake that a kind of low sugar south wild jujube cake replaces the material production of white sand carbohydrate, total sugar content is controlled at below 5%, be suitable for all kinds of crowds, comprise that diabetes patient, adiposis patient eat, and make product have more nutrition, delicious food and health care.
In order to reach above purpose, the preparation method of a kind of low sugar south wild jujube cake that the present invention relates to may further comprise the steps:
(1) liquid xylitol, maltitol or antierythrite slurrying: with the 60-80%(weight ratio) and 20-40%(weight ratio) solid xylitol proportioning heating mix with southern sour jujube fruit flesh after boiling, filtering and stir into pulp, the diopter of liquid xylitol, maltitol and the antierythrite that wherein adopts is 60-75%;
(2) scrape slurry and put dish: pulp is evenly spread upon in the drip pan, and thickness is determined according to product needed;
(3) oven dry: the drip pan frame that will scrape slurry is put into the drying room oven dry;
(4) piece lamp inspection: the product of avulsion oven dry from drip pan, check, reject saturate pulp silk and visible impurity clean;
(5) stripping and slicing: the specification and the shape that are cut into requirement with dicer;
(6) bag wafer: artificial or machinery parcel wafer;
(7) packing machine packing: put on the packing machine carrier chain and seal pillow type packaging.
The sugar alcohol major parts such as the xylitol that existing market is sold, maltitol, antierythrite are the solid sugar alcohol of white crystal, the solid xylitol adds and mixes with southern sour jujube fruit flesh after water is boiled into liquid glucose, the easy sand return crystallization of product, affect products taste and outward appearance, product loses soft lubricated texture, therefore adopts liquid xylitol, maltitol and the antierythrite of diopter 60-75% to replace most of crystal xylitol, maltitol and antierythrite.If all adopt liquid xylitol and southern sour jujube fruit flesh mixed pulp, then the local flavor of wild jujube is covered effect, product fragrance and flavour are affected, the 60-80%(weight ratio) liquid xylitol, maltitol and antierythrite and 20-40%(weight ratio) solid xylitol, maltitol and antierythrite proportioning boil liquid glucose, both can solve the easy crystallization sand return of product problem, kept preferably again the original local flavor of southern wild jujube, the product total reducing sugar can be controlled in below 5%, reach the requirement of low sugar product, reduce 35-75% than traditional product total reducing sugar.
As of the present invention preferred, described step (1) is with the 70%(weight ratio) liquid xylitol and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
As of the present invention preferred, described step (1) is with the 70%(weight ratio) liquid maltitol and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
As of the present invention preferred, described step (1) is with the 70%(weight ratio) liquid antierythrite and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
As of the present invention preferred, described step (1), the diopter of liquid xylitol, maltitol and antierythrite is 65%.
The southern wild jujube cake that the present invention produces, total sugar content is suitable for all kinds of crowds all below 5%, comprises that diabetes patient, adiposis patient eat, and make product have more nutrition, delicious food and health care.
The specific embodiment
Embodiment 1:
The 60%(weight ratio) liquid xylitol and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid xylitol is 60%.
On inspection, the total sugar content of present embodiment is 4.5%.
Embodiment 2:
The 60%(weight ratio) liquid xylitol and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid xylitol is 75%.
On inspection, the total sugar content of present embodiment is 4.3%.
Embodiment 3:
The 80%(weight ratio) liquid xylitol and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid xylitol is 60%.
On inspection, the total sugar content of present embodiment is 4.6%.
Embodiment 4:
The 80%(weight ratio) liquid xylitol and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid xylitol is 75%.
On inspection, the total sugar content of present embodiment is 4.2%.
Embodiment 5:
The 70%(weight ratio) liquid xylitol and 30%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid xylitol is 65%.
On inspection, the total sugar content of present embodiment is 4.3%.
Embodiment 6:
The 60%(weight ratio) liquid maltitol and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid maltitol is 60%.
On inspection, the total sugar content of present embodiment is 4.6%.
Embodiment 7:
The 60%(weight ratio) liquid maltitol and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid maltitol is 75%.
On inspection, the total sugar content of present embodiment is 4.2%.
Embodiment 8:
The 80%(weight ratio) liquid maltitol and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid maltitol is 60%.
On inspection, the total sugar content of present embodiment is 4.3%.
Embodiment 9:
The 80%(weight ratio) liquid maltitol and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid maltitol is 75%.
On inspection, the total sugar content of present embodiment is 4.7%.
Embodiment 10:
The 70%(weight ratio) liquid maltitol and 30%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid maltitol is 65%.
On inspection, the total sugar content of present embodiment is 4.6%.
Embodiment 11:
The 60%(weight ratio) liquid antierythrite and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid antierythrite is 60%.
On inspection, the total sugar content of present embodiment is 4.0%.
Embodiment 12:
The 60%(weight ratio) liquid antierythrite and 40%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid antierythrite is 75%.
On inspection, the total sugar content of present embodiment is 4.2%.
Embodiment 13:
The 80%(weight ratio) liquid antierythrite and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid antierythrite is 60%.
On inspection, the total sugar content of present embodiment is 4.4%.
Embodiment 14:
The 80%(weight ratio) liquid antierythrite and 20%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid antierythrite is 75%.
On inspection, the total sugar content of present embodiment is 3.8%.
Embodiment 15:
The 70%(weight ratio) liquid antierythrite and 30%(weight ratio) the solid xylitol boil liquid glucose, mixes with southern sour jujube fruit flesh after filtering, then scrape to starch and put dish, oven dry, the inspection of piece lamp, stripping and slicing, bag wafer, packing machine and pack.The diopter of liquid antierythrite is 65%.
On inspection, the total sugar content of present embodiment is 4.5%.
The above embodiment has only expressed part embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to claim of the present invention.Should be pointed out that for the person of ordinary skill of the art without departing from the inventive concept of the premise, can also make some changes and improvements, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claim.
Claims (5)
1. the preparation method of a low sugar south wild jujube cake is characterized in that, may further comprise the steps:
(1) liquid xylitol, maltitol or antierythrite slurrying: with the 60-80%(weight ratio) and 20-40%(weight ratio) solid xylitol proportioning heating mix with southern sour jujube fruit flesh after boiling, filtering and stir into pulp, the diopter of the liquid xylitol of employing, maltitol and antierythrite is 60-75%;
(2) scrape slurry and put dish: pulp is evenly spread upon in the drip pan, and thickness is determined according to product needed;
(3) oven dry: the drip pan frame that will scrape slurry is put into the drying room oven dry;
(4) piece lamp inspection: the product of avulsion oven dry from drip pan, check, reject saturate pulp silk and visible impurity clean;
(5) stripping and slicing: the specification and the shape that are cut into requirement with dicer;
(6) bag wafer: artificial or machinery parcel wafer;
(7) packing machine packing: put on the packing machine carrier chain and seal pillow type packaging.
2. the preparation method of a kind of low sugar according to claim 1 south wild jujube cake, it is characterized in that: described step (1) adopts the 70%(weight ratio) liquid xylitol and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
3. the preparation method of a kind of low sugar according to claim 1 south wild jujube cake, it is characterized in that: described step (1) adopts the 70%(weight ratio) liquid maltitol and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
4. the preparation method of a kind of low sugar according to claim 1 south wild jujube cake, it is characterized in that: described step (1) adopts the 70%(weight ratio) liquid antierythrite and 30%(weight ratio) the heating of solid xylitol proportioning boil, filter after and southern sour jujube fruit flesh mix and stir into pulp.
5. the preparation method of a kind of low sugar according to claim 1 south wild jujube cake, it is characterized in that: the diopter of liquid xylitol, maltitol and antierythrite that described step (1) adopts is 65%.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750203A (en) * | 2014-02-11 | 2014-04-30 | 侯鹏 | Pumpkin cake and preparation method thereof |
| CN103749932A (en) * | 2014-01-29 | 2014-04-30 | 周贤龙 | Wild jujube cake and preparation method thereof |
| CN103749930A (en) * | 2014-01-29 | 2014-04-30 | 侯鹏 | Aloe cake and preparation method thereof |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN103918962A (en) * | 2014-03-26 | 2014-07-16 | 范鲜红 | Preparation method of blackcurrant and preserved fruit fruitcake |
| CN104206624A (en) * | 2014-07-23 | 2014-12-17 | 江西齐云山食品有限公司 | Manufacturing technology of choerospondias axillaris cake with kernels |
| CN105054011A (en) * | 2015-07-24 | 2015-11-18 | 四川新荷花川贝母生态药材有限公司 | Food, health-care product or medical composition, as well as preparation method and application thereof |
| CN105166268A (en) * | 2015-08-17 | 2015-12-23 | 江西齐云山食品有限公司 | Fabrication process for crystal-return-type choerospondias axillaris cake |
| CN105767090A (en) * | 2014-12-21 | 2016-07-20 | 江西齐云山食品有限公司 | Coconut axillary choerospondias fruit cake and production method thereof |
| CN107212145A (en) * | 2017-05-24 | 2017-09-29 | 河北林益堂药业有限公司 | A kind of preparation method of Wild jujube volume |
| CN109567090A (en) * | 2018-12-12 | 2019-04-05 | 赣南医学院 | A kind of Spondias axillaris cake and preparation method thereof |
| CN111034960A (en) * | 2019-12-31 | 2020-04-21 | 四川宏野食品有限公司 | Production method of wild jujube cake |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN103749932A (en) * | 2014-01-29 | 2014-04-30 | 周贤龙 | Wild jujube cake and preparation method thereof |
| CN103749930A (en) * | 2014-01-29 | 2014-04-30 | 侯鹏 | Aloe cake and preparation method thereof |
| CN103750203A (en) * | 2014-02-11 | 2014-04-30 | 侯鹏 | Pumpkin cake and preparation method thereof |
| CN103918962A (en) * | 2014-03-26 | 2014-07-16 | 范鲜红 | Preparation method of blackcurrant and preserved fruit fruitcake |
| CN104206624A (en) * | 2014-07-23 | 2014-12-17 | 江西齐云山食品有限公司 | Manufacturing technology of choerospondias axillaris cake with kernels |
| CN105767090A (en) * | 2014-12-21 | 2016-07-20 | 江西齐云山食品有限公司 | Coconut axillary choerospondias fruit cake and production method thereof |
| CN105054011A (en) * | 2015-07-24 | 2015-11-18 | 四川新荷花川贝母生态药材有限公司 | Food, health-care product or medical composition, as well as preparation method and application thereof |
| CN105166268A (en) * | 2015-08-17 | 2015-12-23 | 江西齐云山食品有限公司 | Fabrication process for crystal-return-type choerospondias axillaris cake |
| CN107212145A (en) * | 2017-05-24 | 2017-09-29 | 河北林益堂药业有限公司 | A kind of preparation method of Wild jujube volume |
| CN109567090A (en) * | 2018-12-12 | 2019-04-05 | 赣南医学院 | A kind of Spondias axillaris cake and preparation method thereof |
| CN111034960A (en) * | 2019-12-31 | 2020-04-21 | 四川宏野食品有限公司 | Production method of wild jujube cake |
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