CN103652683A - Sugar-reducing process of colla corii asini and jujubes - Google Patents
Sugar-reducing process of colla corii asini and jujubes Download PDFInfo
- Publication number
- CN103652683A CN103652683A CN201210324621.6A CN201210324621A CN103652683A CN 103652683 A CN103652683 A CN 103652683A CN 201210324621 A CN201210324621 A CN 201210324621A CN 103652683 A CN103652683 A CN 103652683A
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- Prior art keywords
- sugar
- jujube
- jujubes
- liquid glucose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a sugar-reducing process of colla corii asini and jujubes. The process comprises the following steps: A, putting 1kg-1.5kg of clear water, 3.5kg-5kg of white granulated sugar, 5kg of the fresh jujubes and 0.1%-5% kg of the colla corii asini into a large iron pot with the diameter of 86.5cm; B, heating and dissolving water and sugar into a sugar solution, mixing the fresh jujubes with the sugar solution, adding the colla corii asini, boiling with high flame, continuously stirring and fishing out upfloated sugar foams, slowly stirring when the jujubes become red and soft, slowly boiling with low flame when the sugar color becomes red from white, and boiling the jujubes for about 50 minutes until the temperature is more than 105 DEG C and the sugar content is 40%; C, pouring the boiled jujubes into a cooling pot together with the sugar solution, standing for about 45 minutes, uniformly permeating the sugar solution into the jujubes, stirring once every 15 minutes, pouring the sugar jujubes into a sugar filtering basket, and filtering out the sugar solution.
Description
Technical field
The present invention relates to health food technology field, specifically a kind of process of donkey-hide gelatin jujube hypoglycemic.
Background technology
In donkey-hide gelatin jujube hypoglycemic process in the past, when falling except sugar, also can make iron loss in jujube half, blood tonification effect is not obvious.
Summary of the invention
For solving above-mentioned existing shortcoming, main purpose of the present invention is to provide a kind of process of donkey-hide gelatin jujube hypoglycemic.
For reaching above-described object, the present invention takes following technical scheme:
A process for donkey-hide gelatin jujube hypoglycemic, is characterized in that, described processing step is:
A: put into clear water 1-1.5kg at the large iron pan of diameter 86.5cm, white granulated sugar 3.5-5kg, fresh jujube 5kg, donkey-hide gelatin 0.1%-5%kg;
B: first water and sugar being added to thermosol is liquid glucose, then pours fresh jujube into, stirs with liquid glucose and adds donkey-hide gelatin, with very hot oven, boil and endure, constantly turn and skim the sugared foam floating, when jujube infusion reddens deliquescing, just slow down and stir, when fried sugar is when turning in vain red, the firepower that goes down, with slowly infusion of slow fire, more than boiling and reaching 105 degree to temperature, till sugar content 40%, boil about 50 minutes of jujube time;
C: together with liquid glucose, pour well-done jujube into cold pot, standing about 45 minutes, liquid glucose is infiltrated in jujube fruit uniformly, and each turn 1 time for 15 minutes, then sugared jujube is poured into elimination liquid glucose in the sugared square-bottomed bamboo basket of filter.
A process for donkey-hide gelatin jujube hypoglycemic, is characterized in that: described rinse dosage can increase and decrease to some extent by dry wet, the maturity of jujube, the time of boiling and firepower.
Adopt as above the present invention of technical scheme, there is following beneficial effect:
When falling except sugar, can effectively prevent the loss of iron in jujube, improve blood tonification effect.
The specific embodiment
Embodiment 1:
A: put into clear water 1kg at the large iron pan of diameter 86.5cm, water consumption can increase and decrease to some extent by dry wet, the maturity of jujube, the time of boiling and firepower, white granulated sugar 3.5kg, fresh jujube 5kg, donkey-hide gelatin 0.1%kg;
B: first water and sugar being added to thermosol is liquid glucose, then pours fresh jujube into, stirs with liquid glucose and adds donkey-hide gelatin, with very hot oven, boil and endure, constantly turn and skim the sugared foam floating, when jujube infusion reddens deliquescing, just slow down and stir, when fried sugar is when turning in vain red, the firepower that goes down, with slowly infusion of slow fire, more than boiling and reaching 105 degree to temperature, till sugar content 40%, boil about 50 minutes of jujube time;
C: together with liquid glucose, pour well-done jujube into cold pot, standing about 45 minutes, liquid glucose is infiltrated in jujube fruit uniformly, and each turn 1 time for 15 minutes, then sugared jujube is poured into elimination liquid glucose in the sugared square-bottomed bamboo basket of filter.
Embodiment 2:
A: put into clear water 1.5kg at the large iron pan of diameter 86.5cm, water consumption can increase and decrease to some extent by dry wet, the maturity of jujube, the time of boiling and firepower, white granulated sugar 5kg, fresh jujube 5kg, donkey-hide gelatin 5%kg;
B: first water and sugar being added to thermosol is liquid glucose, then pours fresh jujube into, stirs with liquid glucose and adds donkey-hide gelatin, with very hot oven, boil and endure, constantly turn and skim the sugared foam floating, when jujube infusion reddens deliquescing, just slow down and stir, when fried sugar is when turning in vain red, the firepower that goes down, with slowly infusion of slow fire, more than boiling and reaching 105 degree to temperature, till sugar content 40%, boil about 50 minutes of jujube time;
C: together with liquid glucose, pour well-done jujube into cold pot, standing about 45 minutes, liquid glucose is infiltrated in jujube fruit uniformly, and each turn 1 time for 15 minutes, then sugared jujube is poured into elimination liquid glucose in the sugared square-bottomed bamboo basket of filter.
Embodiment 3:
A: put into clear water 1.25kg at the large iron pan of diameter 86.5cm, water consumption can increase and decrease to some extent by dry wet, the maturity of jujube, the time of boiling and firepower, white granulated sugar 4.2kg, fresh jujube 5kg, donkey-hide gelatin 2.5%kg;
B: first water and sugar being added to thermosol is liquid glucose, then pours fresh jujube into, stirs with liquid glucose and adds donkey-hide gelatin, with very hot oven, boil and endure, constantly turn and skim the sugared foam floating, when jujube infusion reddens deliquescing, just slow down and stir, when fried sugar is when turning in vain red, the firepower that goes down, with slowly infusion of slow fire, more than boiling and reaching 105 degree to temperature, till sugar content 40%, boil about 50 minutes of jujube time;
C: together with liquid glucose, pour well-done jujube into cold pot, standing about 45 minutes, liquid glucose is infiltrated in jujube fruit uniformly, and each turn 1 time for 15 minutes, then sugared jujube is poured into elimination liquid glucose in the sugared square-bottomed bamboo basket of filter.
Claims (2)
1. a process for donkey-hide gelatin jujube hypoglycemic, is characterized in that, described processing step is:
A: put into clear water 1-1.5kg at the large iron pan of diameter 86.5cm, white granulated sugar 3.5-5kg, fresh jujube 5kg, donkey-hide gelatin 0.1%-5%kg;
B: first water and sugar being added to thermosol is liquid glucose, then pours fresh jujube into, stirs with liquid glucose and adds donkey-hide gelatin, with very hot oven, boil and endure, constantly turn and skim the sugared foam floating, when jujube infusion reddens deliquescing, just slow down and stir, when fried sugar is when turning in vain red, the firepower that goes down, with slowly infusion of slow fire, more than boiling and reaching 105 degree to temperature, till sugar content 40%, boil about 50 minutes of jujube time;
C: together with liquid glucose, pour well-done jujube into cold pot, standing about 45 minutes, liquid glucose is infiltrated in jujube fruit uniformly, and each turn 1 time for 15 minutes, then sugared jujube is poured into elimination liquid glucose in the sugared square-bottomed bamboo basket of filter.
2. the process of a kind of donkey-hide gelatin jujube hypoglycemic according to claim 1, is characterized in that: described rinse dosage can increase and decrease to some extent by dry wet, the maturity of jujube, the time of boiling and firepower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210324621.6A CN103652683A (en) | 2012-09-05 | 2012-09-05 | Sugar-reducing process of colla corii asini and jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210324621.6A CN103652683A (en) | 2012-09-05 | 2012-09-05 | Sugar-reducing process of colla corii asini and jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652683A true CN103652683A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210324621.6A Pending CN103652683A (en) | 2012-09-05 | 2012-09-05 | Sugar-reducing process of colla corii asini and jujubes |
Country Status (1)
| Country | Link |
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| CN (1) | CN103652683A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812957A (en) * | 2022-12-16 | 2023-03-21 | 东阿阿胶保健品有限公司 | Donkey-hide gelatin herbal paste, donkey-hide gelatin jujube and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579250A (en) * | 2003-08-07 | 2005-02-16 | 山东福胶集团有限公司 | Health drink of donkey-hide gelatin and its preparation method |
| CN1792245A (en) * | 2005-09-29 | 2006-06-28 | 徐天全 | Donkey-hide gelatin instant granule with Chinese date taste, and its prepn. method |
| CN101099571A (en) * | 2007-08-03 | 2008-01-09 | 司家勇 | Health-care food for strengthening immunity and its preparing method |
-
2012
- 2012-09-05 CN CN201210324621.6A patent/CN103652683A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1579250A (en) * | 2003-08-07 | 2005-02-16 | 山东福胶集团有限公司 | Health drink of donkey-hide gelatin and its preparation method |
| CN1792245A (en) * | 2005-09-29 | 2006-06-28 | 徐天全 | Donkey-hide gelatin instant granule with Chinese date taste, and its prepn. method |
| CN101099571A (en) * | 2007-08-03 | 2008-01-09 | 司家勇 | Health-care food for strengthening immunity and its preparing method |
Non-Patent Citations (4)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全（下册）》", 28 February 1990, 科学技术文献出版社 * |
| 边用福等: "《新编果脯凉果加工技术大全》", 31 May 2001, 中国农业大学出版社 * |
| 郭焕正: "《灵宝大枣无公害生产技术》", 30 June 2006, 黄河水利出版社 * |
| 郭英等: "《患病时吃什么好——食疗食谱》", 31 January 2003, 吉林科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812957A (en) * | 2022-12-16 | 2023-03-21 | 东阿阿胶保健品有限公司 | Donkey-hide gelatin herbal paste, donkey-hide gelatin jujube and preparation method and application thereof |
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Application publication date: 20140326 |