CN103918854A - Fruit particle sugar adopting fruit particles as base material, fruit particle sugar powder, production method of fruit particle sugar and fruit particle sugar powder, and uses of fruit particle sugar and fruit particle sugar powder - Google Patents
Fruit particle sugar adopting fruit particles as base material, fruit particle sugar powder, production method of fruit particle sugar and fruit particle sugar powder, and uses of fruit particle sugar and fruit particle sugar powder Download PDFInfo
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- CN103918854A CN103918854A CN201310010925.XA CN201310010925A CN103918854A CN 103918854 A CN103918854 A CN 103918854A CN 201310010925 A CN201310010925 A CN 201310010925A CN 103918854 A CN103918854 A CN 103918854A
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- sugar
- fruit
- fruit grain
- fruit particle
- powder
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 78
- 235000000346 sugar Nutrition 0.000 title claims abstract description 66
- 239000002245 particle Substances 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 10
- 238000006297 dehydration reaction Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000005453 pelletization Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 244000240602 cacao Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 240000000111 Saccharum officinarum Species 0.000 abstract description 6
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract description 6
- 241000132456 Haplocarpha Species 0.000 abstract description 2
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 28
- 235000011869 dried fruits Nutrition 0.000 description 7
- 230000005089 fruit drop Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 206010020843 Hyperthermia Diseases 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036031 hyperthermia Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a sweetening agent, particularly to a fruit particle sugar adopting fruit particles as a base material, fruit particle sugar powder, a production method of the fruit particle sugar and the fruit particle sugar powder, and uses of the fruit particle sugar and the fruit particle sugar powder, wherein fresh fruit particles are subjected to primary dewatering, sugar liquid spray coating, and secondary dewatering drying to prepare the fruit particle sugar, the fruit particle sugar finished product is crushed into powder, and the powder is subjected to third dewatering drying to prepare the fruit particle sugar powder. According to the present invention, the granulated sugar is prepared from sugar cane juicing, and the sweetening agent contains sugars of one or more than one fruits and all the pulp so as to meet consumption requirements of consumers on the sweetening agent; the fruit nutrition is taken in the daily food so as to easily achieve healthy diet, and the sweetening agent can replace granulated sugar, such that a lot of sugar cane fields in the south can be saved, and the sugar cane fields can be changed into the field for grain growth so as to increase grain yield and solve grain shortage problem; and on the other hand, farmers can further increase fruit yields and increase revenue.
Description
Technical field
The invention belongs to the sweetener in field of food---sugar.
Technical background
The food that has many people's through poor healths can not or can not eat sugar (granulated sugar) more and comprise granulated sugar, yet sugar is the sweetener comprising in the various daily food of people after all, be widely used in staple food and non-staple food, various dish, candy, cake, bread, preserved fruit; On the other hand, the fresh fruit on market is generally still fruit juice, wine, jam, dried fruit, preserved fruit form or sneaks into fruit juice, cake, yoghurt etc. food with fresh fruit particle form.
Summary of the invention
The object of the invention is to overcome technical above-mentioned defect, the fruit drops that provides graininess base-material that a kind of various fresh fruits of directly take beyond beet and sugarcane are natural sweet taste raw material to make, its existing fruit nutrition, has again certain sweet taste.For realizing technical scheme of the present invention, be:
As sweetener, should make these fruit drops goods there is the character again with above freshness date 1 year certain for example half a year easy to use.
The fresh fruit granulate food that the present invention provides " Chinese invention patent 200410046025.1 Fresh Fruit Corn Food And Its Preparation Methods " has been done following improvement, and the first continues to continue to use surface dewatering technique and comprises also and can adopt whole dewatering process; It two is to comprise the high temperature ventilation dewatered drying mode that adopts; It three is to use preferential the employing from the liquid glucose of fruit of liquid glucose to do preservative treatment to a fruit grain surface, is also decreasing in addition aspect the moisture content of finished product, and the moisture content scope of its terminal product fruit grain Icing Sugar, comprises the moisture content that approaches or be equivalent to granulated sugar; The moisture content of fruit grain sugar is equivalent to the moisture content of dried fruit, and can a little more than or a little less than the moisture content of dried fruit, product of the present invention comprises two classes: fruit grain sugar and terminal product fruit grain Icing Sugar thereof, both all comprise nutrition, sugar part and whole pulp of one or more of fruit, are better than granulated sugar sweetener aspect nutrition.Manufacture method of the present invention comprises the steps:
Select, washing, sterilization, peeling stoning, pelletizing, surface dewatering or whole dehydration, infuse or spraying liquid glucose, surface dewatering or whole Dehydration achievement grain sugar for the second time for the first time; The sugared finished powder of fruit grain is broken into powder, does dehydration for the third time and make terminal product fruit grain Icing Sugar, packing.
How to determine fruit grain to cut little of what size? this depends on the requirement of the moisture content of finished product, the moisture content of fruit grain sugar is equivalent to the moisture content of dried fruit, can a little more than or a little less than the moisture content of dried fruit, adopting under hyperthermia drying and whole dewatering process condition, be easy to reach the moisture content a little less than dried fruit, then what the concrete purposes that also will see finished product is, if purposes is to make fruit grain Icing Sugar, preferentially adopts lower than dried fruit moisture content.When fruit grain, cut the little state size to being suitable for dehydration, according to management, require to adopt airing mode to reduce costs; Wait to reach its metabolic state of fruit grain that dehydration requires and fully slow down, just preferably by spraying coating process condition, mutually mix with the concentration higher liquid glucose of trying one's best, then make hot-air dewatering for the second time and dry; The moisture content of fruit grain Icing Sugar, lower than fruit grain sugar, so need to do to dry for the third time after fruit grain Icing Sugar is broken into powder, makes it to reach the moisture content that is equivalent to granulated sugar, has the sufficiently long shelf-life.
Effect
The sugarcane of take is squeezed the juice and makes granulated sugar, rock sugar as raw material, and fruit grain that the present invention makes sugar and fruit grain Icing Sugar comprise a kind of sugar part of and more than one fruit and whole pulp separately, nutrition is abundanter, more can meet the selection requirement of consumer to sweetener, instant, of many uses.
This product is preferential adopts liquid glucose or granulated sugar from fruit to replace other various plant material anticorrisive agents to do preservative treatment to the fresh fruit particle of the volume-diminished after dewatering, liquid glucose can penetrate into fruit intragranular portion equally, and fruit particle inside has the compositions such as pectin, cellulose under drying condition, fruit liquid glucose itself is also comprising certain sugar part and pectin, thereby be conducive to reach fresh-keeping effect in conjunction with one deck overcoat that is formed on fruit grain surface, reach and not only make sweetener, but also reduced cost, simplified technique; Although this product is because adopting hyperthermia drying, and slightly inferior on nutrition is preserved, harmless aspect sweet taste.
For the people that can not eat granulated sugar more, this product is compound with other kind applicable fruit drops part liquid glucose and fruit particle, thereby can collect various fruits nutrition and sugar part, make it can better meet all kinds of consumers' nutrition and health care needs, in a general sense, orchard worker's planting fruit-trees is exactly to produce sugar, southern sugarcane field is replanted to cereal crops, be conducive to increase production more grain, as the new product also not having in the world, its not only at home market have demand, can also export and meet international market needs, obtain economic benefit.
The specific embodiment:
Below in conjunction with instantiation, be further described:
Embodiment mono-: apple granule of the present invention, as optimization, the average grain diameter 4-8 millimeter of dehydration is convenient in employing, it after drying and dewatering, is 2-3 millimeter, with 80 ℃-100 ℃ above hot blasts, carry out dewatered drying (note: also can adopt the dewatering process under vacuum state), with the mixing fructose liquid of certain density Kiwi berry and grape, spray, and then carry out the fruit grain sugar product after surface dewatering and whole taking off.
Embodiment bis-: by the fruit grain sugar of above-mentioned example one, further pulverize and make pulverous Icing Sugar; Hot-air seasoning is fruit grain Icing Sugar (sweetener) again
Embodiment tri-: food is suppressed or be mixed into the product of above-mentioned example one or example two respectively together with coffee, cocoa, tealeaves etc.
Embodiment tetra-: above-mentioned example one or example two products, respectively with the form of independent packaging separately, are just blended into fruit juice as sweetener in use, yoghurt, drinking water, become various beverages.
Embodiment five: the fruit grain sugar of above-mentioned example one is directly edible as leisure food candy.
Embodiment six: using the product of above-mentioned example one or example two as biscuit cake, the fillings of steamed stuffed bun steamed bun etc., dish batching, sweetener flavouring.
Claims (7)
1. a sweetener for the fruit grain sugar that the fresh fruit particle of take is base-material and fruit grain Icing Sugar state,, it is characterized in that this fruit particle is after first dehydration, infuse or spraying liquid glucose, the fruit grain sugar that then dewatered drying is made for the second time; The sugared finished powder of fruit grain is broken into powder, makes the fruit grain Icing Sugar that dewatered drying is made for the third time.
2. fruit grain according to claim 1 sugar and fruit grain Icing Sugar, is characterized in that preferably one or more fruit liquid glucose or fruit mixed sugar liquid of described liquid glucose, comprises granulated sugar.
3. fruit grain sugar according to claim 1 and fruit grain Icing Sugar, is characterized in that the food that described fruit grain sugar and Icing Sugar are suppressed or mixed respectively together with coffee, cocoa, tealeaves etc.
4. fruit grain according to claim 1 sugar and fruit grain Icing Sugar, is characterized in that it,, respectively with the form of independent packaging separately, in use just as sweetening material, is blended into fruit juice, yoghurt, drinking water, becomes various beverages.
5. fruit grain sugar according to claim 1 and fruit grain Icing Sugar, is characterized in that it is directly edible as leisure food candy.
6. fruit grain sugar according to claim 1 and fruit grain Icing Sugar, is characterized in that its fillings as cake, biscuit, steamed bun etc., dish batching, sweetener flavouring.
7. a manufacture method for fruit grain sugar and fruit grain Icing Sugar, is characterized in that it comprises the steps: to select, washing, sterilization, peeling stoning, pelletizing, surface dewatering or whole dehydration, infuse or spraying liquid glucose, surface dewatering or whole Dehydration achievement grain sugar for the second time for the first time; The sugared finished powder of fruit grain is broken into powder, does dehydration for the third time and make terminal product fruit grain Icing Sugar, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310010925.XA CN103918854A (en) | 2013-01-11 | 2013-01-11 | Fruit particle sugar adopting fruit particles as base material, fruit particle sugar powder, production method of fruit particle sugar and fruit particle sugar powder, and uses of fruit particle sugar and fruit particle sugar powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310010925.XA CN103918854A (en) | 2013-01-11 | 2013-01-11 | Fruit particle sugar adopting fruit particles as base material, fruit particle sugar powder, production method of fruit particle sugar and fruit particle sugar powder, and uses of fruit particle sugar and fruit particle sugar powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103918854A true CN103918854A (en) | 2014-07-16 |
Family
ID=51137438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310010925.XA Pending CN103918854A (en) | 2013-01-11 | 2013-01-11 | Fruit particle sugar adopting fruit particles as base material, fruit particle sugar powder, production method of fruit particle sugar and fruit particle sugar powder, and uses of fruit particle sugar and fruit particle sugar powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103918854A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938754A (en) * | 2015-06-16 | 2015-09-30 | 江门丽宫国际食品有限公司 | Orange flesh food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279304A (en) * | 1999-06-11 | 2001-01-10 | Basf公司 | Electrolytic batteries for production of alkali metals |
| CN1633872A (en) * | 2003-12-31 | 2005-07-06 | 刘红亮 | Pulp type candy and its production method |
-
2013
- 2013-01-11 CN CN201310010925.XA patent/CN103918854A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279304A (en) * | 1999-06-11 | 2001-01-10 | Basf公司 | Electrolytic batteries for production of alkali metals |
| CN1633872A (en) * | 2003-12-31 | 2005-07-06 | 刘红亮 | Pulp type candy and its production method |
Non-Patent Citations (1)
| Title |
|---|
| [美]基尔申曼等: "《这样吃不生病》", 31 May 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938754A (en) * | 2015-06-16 | 2015-09-30 | 江门丽宫国际食品有限公司 | Orange flesh food and preparation method thereof |
| CN104938754B (en) * | 2015-06-16 | 2018-03-23 | 江门丽宫国际食品股份有限公司 | A kind of mandarin orange meat product and preparation method thereof |
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