CN103960610A - Functional jujube slices and processing method thereof - Google Patents
Functional jujube slices and processing method thereof Download PDFInfo
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- CN103960610A CN103960610A CN201310612317.6A CN201310612317A CN103960610A CN 103960610 A CN103960610 A CN 103960610A CN 201310612317 A CN201310612317 A CN 201310612317A CN 103960610 A CN103960610 A CN 103960610A
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- jujube
- jujube sheet
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- slices
- red date
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 62
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 11
- 235000013824 polyphenols Nutrition 0.000 claims description 11
- 229960003080 taurine Drugs 0.000 claims description 11
- 229940089161 ginsenoside Drugs 0.000 claims description 9
- 229930182494 ginsenoside Natural products 0.000 claims description 9
- 238000007598 dipping method Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 239000004575 stone Substances 0.000 abstract description 9
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 4
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000011835 investigation Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 238000002803 maceration Methods 0.000 description 8
- 206010013786 Dry skin Diseases 0.000 description 5
- 230000036541 health Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses jujube slices containing functional ingredients and a processing method of the jujube slices. The processing method comprises the steps as follows: red jujubes are subjected to stone removal and cut into uniform slices about 0.4 cm, and the slices are soaked in a sugar solution with certain functional ingredients for a period of time and taken out for drying. According to the invention, unique ingredients of the red jujubes are combined, and the health-care function of the red jujubes is improved by the added functional ingredients, so that the produced jujube slices have the functions of supporting the healthy energy, tonifying spleen, benefiting vital energy, enhancing immunity of the organism and the like; and through investigation of various drying modes, a class of health-card jujube slice products with nutriments and crisp taste are obtained finally.
Description
Technical field
The present invention relates to jujube sheet and processing method thereof containing functional components, belong to food processing technology field.
Background technology
Red date is just listed in one of " five fruits " (peach, Lee, plum, apricot, jujube) since ancient times, with a long history.Traditional Chinese medicine theory thinks, red date has the effects such as qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach, is the good health nutrients of patient such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia and dreamful sleep.The most outstanding feature of date is that vitamin content is high, often eats the patient of date, restorative faster more than 3 times than eating merely vitamin to speed.The CAMP that red date is contained, is the essential composition of human body cell energetic supersession, can strengthen muscular strength, eliminates fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, to preventing and treating disease of cardiovascular system, has good effect; In addition, red date also can Glycerin, beneficial face beauty treatment, and among the people have saying of " solar eclipse three jujubes, at the age of one hundred years old bearing one's age well ".
General ginsenoside is main composition in ginseng, is immersed in red date, not only can strengthen the function of red date tonifying Qi and blood, more makes jujube sheet have antifatigue, strengthens immunity and improves the effects such as physical function.
Taurine is a kind of special amino acid, is the requisite a kind of nutrient of human body, has the marvellous effect of balance health.By the collocation of taurine and red date, retained the local flavor of jujube self, increased again the health-care effects such as brain tonic and intelligence development, protection cardiac muscle of taurine.
Tea Polyphenols is the general name of Polyphenols of Tea, is one of Main Ingredients and Appearance forming tealeaves color, smell and taste, is also in tealeaves, to have the Main Ingredients and Appearance of health care.Tea Polyphenols has very strong non-oxidizability and physiologically active, is the scavenger of human free radical, therefore will in red date, immerse Tea Polyphenols, can strengthen red date and delay senility, the effect of beautifying face and moistering lotion.
Summary of the invention
The present invention is in conjunction with the feature of red date endemic element, by adding ginsenoside, and taurine, the functional components such as Tea Polyphenols enrich and strengthen the health care of red date, and this technique has been investigated multiple drying mode, reduces the loss of nutrition in the former jujube local flavor of reservation.Jujube sheet mouthfeel through this processes is crisp, and entrance silk floss is soft, is a nutritious, has the leisure food of certain health-care effect.
2. the formula of functional jujube sheet, it is characterized in that a kind of jujube sheet, sugar juice and different functional components of adopting processes according to a certain ratio.It is as follows that different functionalities jujube sheet is calculated by weight formula:
(1) ginsenoside jujube sheet:
100 parts of red date slices, 0-20% sugar juice 300-500 part, general ginsenoside 0.1-1 part.
(2) taurine jujube sheet
100 parts of red date slices, 0-20% sugar juice 300-500 part, taurine 0.01-0.35 part.
(3) Tea Polyphenols jujube sheet
100 parts of red date slices, 0-20% sugar juice 300-500 part, Tea Polyphenols 0.1-10 part.
3. functional components jujube sheet and processing method thereof, comprise the steps:
(1) section: will cut into 0.4cm left and right jujube sheet after jujube stoning, should guarantee in cutting process that jujube sheet is even, be beneficial to follow-up dipping and drying process.
(2) dipping: jujube sheet is put into 3-5 and doubly measure the sugar juice that contains functional components, 25-75 ℃ of dipping 2-4 hour.For guaranteeing infuse uniformity, jujube sheet all need be submerged in solution.
(3) dry: the jujube sheet after dipping to be put into 40-50 ℃ of vacuum drying chamber inner drying 6-8 hour, or put into freeze drier inner drying 24-36 hour, or put into the air dry oven inner drying 4-7 hour of 70-80 ℃.(4) sterilization: adopt microwave disinfection 3-5 minute.
4. the present invention will be immersed other functional components in jujube sheet, both retained the original tissue morphology of red date, local flavor and nutritional labeling, has enriched again other health-caring function of jujube sheet.The present invention has selected vacuum freeze drying and vacuum drying, aborning without frying course, both can obtain the crisp product of mouthfeel, has both guaranteed crisp mouthfeel, avoids again taking in too much grease.The present invention has selected forced air drying, and the product jujube obtaining is aromatic strongly fragrant, instant.Advantage of the present invention is that technical process is simple, is easy to operately easy to realize suitability for industrialized production.The jujube sheet mouthfeel of these series of products is crisp, and entrance silk floss is soft, nutritious, and for leisure is gone with rice or bread, the good merchantable brand of tonic, long-term invented food can realize the effect improving the health.
The specific embodiment
Embodiment 1
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 4 times of amounts contain 0.34% ginsenoside and 15% soft white sugar, 50 ℃ flood 2.5 hours, taking-up drains, put into-40 ℃ of refrigerator pre-freezes three hours, then put into freeze drier freezing 24 hours, microwave disinfection 4 minutes
Embodiment 2
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 5 times of amounts contain 0.4% ginsenoside and 15% white granulated sugar, 25 ℃ flood 3.5 hours, and taking-up drains, then puts into 60 ℃ of vacuum drying chamber inner dryings 6 hours, microwave disinfection 4 minutes.
Embodiment 3
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 3 times of amounts contain 0.34% ginsenoside and 15% xylitol, 70 ℃ flood 2 hours, and taking-up drains, then puts into 80 ℃ of air dry oven inner dryings 5 hours, microwave disinfection 4 minutes.
Embodiment 4
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 4 times of amounts contain 0.6% Tea Polyphenols and 15% soft white sugar, 50 ℃ flood 3 hours, taking-up drains, put into-40 ℃ of refrigerator pre-freezes three hours, then put into freeze drier freezing 28 hours, microwave disinfection 4 minutes.
Embodiment 5
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 5 times of amounts contain 0.8% Tea Polyphenols and 10% maltose, 50 ℃ flood 3 hours, and taking-up drains, then puts into 50 ℃ of vacuum drying chamber inner dryings 8 hours, microwave disinfection 4 minutes.
Embodiment 6
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 3 times of amounts contain 0.10% taurine and 15% glucose, 50 ℃ flood 3 hours; taking-up drains; put into-40 ℃ of refrigerator pre-freezes three hours, then put into freeze drier freezing 30 hours, microwave disinfection 4 minutes.
Embodiment 7
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 4 times of amounts contain 0.12% taurine and 10% xylitol, 25 ℃ flood 4 hours, and taking-up drains, then puts into 80 ℃ of air dry oven inner dryings 6 hours, microwave disinfection 4 minutes.
Embodiment 8
To after extracting red date stone, be cut into the even jujube sheet of 0.4cm, and jujube sheet is put into the maceration extract that 5 times of amounts contain 0.15% taurine and 15% maltose, 75 ℃ flood 2 hours, and taking-up drains, then puts into 60 ℃ of air dry oven inner dryings 6 hours, microwave disinfection 4 minutes.
Claims (3)
1. the formula of functional jujube sheet, it is characterized in that a kind of jujube sheet, sugar juice and different functional components of adopting processes according to a certain ratio; It is as follows that different functionalities jujube sheet is calculated by weight formula:
(1) ginsenoside jujube sheet:
100 parts of red date slices, 0-20% sugar juice 300-500 part, general ginsenoside 0.1-1 part;
(2) taurine jujube sheet
100 parts of red date slices, 0-20% sugar juice 300-500 part, taurine 0.01-0.35 part;
(3) Tea Polyphenols jujube sheet
100 parts of red date slices, 0-20% sugar juice 300-500 part, Tea Polyphenols 0.1-10 part.
2. functional components jujube sheet and processing method thereof, is characterized in that such preparation:
(1) section: will cut into 0.4cm left and right jujube sheet after jujube stoning, should guarantee in cutting process that jujube sheet is even, be beneficial to follow-up dipping and drying process;
(2) dipping: jujube sheet is put into 3-5 and doubly measure the sugar juice that contains functional components, 25-75 ℃ of dipping 2-4 hour; For guaranteeing infuse uniformity, need jujube sheet all be submerged in solution;
(3) dry: the jujube sheet after dipping to be put into 40-50 ℃ of vacuum drying chamber inner drying 6-8 hour, or put into freeze drier inner drying 24-36 hour, or put into the air dry oven inner drying 4-7 hour of 70-80 ℃;
(4) sterilization: adopt microwave disinfection 3-5 minute.
3. according to functional jujube sheet and processing method thereof described in right 1 and 2, it is characterized in that: described sugar juice is soft white sugar, white granulated sugar, glucose, maltose or xylitol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612317.6A CN103960610A (en) | 2013-11-28 | 2013-11-28 | Functional jujube slices and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310612317.6A CN103960610A (en) | 2013-11-28 | 2013-11-28 | Functional jujube slices and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103960610A true CN103960610A (en) | 2014-08-06 |
Family
ID=51231017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310612317.6A Pending CN103960610A (en) | 2013-11-28 | 2013-11-28 | Functional jujube slices and processing method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN103960610A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692114A (en) * | 2017-10-19 | 2018-02-16 | 王凤娇 | A kind of processing method of red date slices |
| CN108208282A (en) * | 2017-12-31 | 2018-06-29 | 北京佑众全椒制药有限公司 | A kind of dry jujube piece and preparation method thereof |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN115005400A (en) * | 2022-07-27 | 2022-09-06 | 北京鸿三家科技有限公司 | Production and treatment method of red dates |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362628B (en) * | 2011-09-26 | 2013-05-15 | 陕西科技大学 | Processing method for red date slices containing AD calcium |
-
2013
- 2013-11-28 CN CN201310612317.6A patent/CN103960610A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362628B (en) * | 2011-09-26 | 2013-05-15 | 陕西科技大学 | Processing method for red date slices containing AD calcium |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692114A (en) * | 2017-10-19 | 2018-02-16 | 王凤娇 | A kind of processing method of red date slices |
| CN108208282A (en) * | 2017-12-31 | 2018-06-29 | 北京佑众全椒制药有限公司 | A kind of dry jujube piece and preparation method thereof |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
| CN115005400A (en) * | 2022-07-27 | 2022-09-06 | 北京鸿三家科技有限公司 | Production and treatment method of red dates |
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Application publication date: 20140806 |