CN104431248A - Making method of brown sugar-containing candied red dates - Google Patents
Making method of brown sugar-containing candied red dates Download PDFInfo
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- CN104431248A CN104431248A CN201410714846.1A CN201410714846A CN104431248A CN 104431248 A CN104431248 A CN 104431248A CN 201410714846 A CN201410714846 A CN 201410714846A CN 104431248 A CN104431248 A CN 104431248A
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Abstract
The invention relates to a making method of brown sugar-containing candied red dates. The making method comprises the following steps: A) preparing materials: preparing brown sugar, a licorice tincture and fresh red dates, wherein the mixture ratio by weight of the red dates to the brown sugar is 3: 1, and the weight of the natural licorice tincture accounts for 0.5-1.8% of the weight of the red dates; B) candying: dissolving the brown sugar, and then boiling with the red dates in a pot till pulp is completely soaked by a sugar solution; C) sugar soaking: adding the natural licorice tincture into the red dates and the sugar solution while a mixture is hot, fully and uniformly stirring, soaking for 12 hours-2 days, then fishing out, and draining the sugar solution; D) standing the red dates after draining the sugar solution at the temperature of -18 DEG C-10 DEG C for 12-24 hours; and E) baking: putting the red dates after draining the sugar solution into an oven, and baking at the temperature of 50-60 DEG C till the water content of about 30%. The taste of the candied red dates provided by the invention is more fragrant and unique in eating.
Description
Technical field
The present invention relates to fruit process field, especially a kind of preparation method of brown sugar red jujube preserved fruit.
Background technology
Red date, has another name called date.English name: red dates has another name called the ripening fruits jujube (Zizyphus jujuba mill) that (chinese dates) american sage herb (Dried red Jujubes) is Rhamnaceae (Rhamnaceae) zizyphus (Zizyphusmill) plant, through drying in the air, shining or toast drying forming, pericarp is red in aubergine.Red date originates in China, so far the cultivation history of more than 3000 year, is one of distinctive fruit tree of China, becomes new hot-spot for development in China fruit tree.Just be listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), with a long history.The most outstanding feature of date is that vitamin content is very high, has the good reputation of " natural complex ball ", has effect of nourishment for vitality.Red date is temperate crop, strong adaptability.
Date is warm in nature, and taste is sweet, has effect of blood-enrich, strengthening the spleen and stomach, Eradicates wind, increases the serum transaminase for the treatment of anaphylactoid purpura, anaemia, hypertension, acute, chronic hepatitis and liver cirrhosis patient and prevents transfusion reaction etc. all to have desirable effect; Date contains triterpene compound and CAMP, has stronger to press down cancer, anti-allergic effects; Material containing antifatigue effect in jujube, can strengthen the endurance of people; Jujube also has and alleviates toxicant effect to liver damage; Flavone compound in jujube, has calm hypotensive effect.
As the time-honored a kind of fruit of China, red date usually makes preserved fruit as candied date etc., deeply liked by the common people, but it usually carries out sugaring gained with white granulated sugar, and sugariness is often higher, and local flavor and mouthfeel change are not quite.
Summary of the invention
The object of the invention is to overcome above-mentioned existing existing problems, provide a kind of nutritious, the preparation method of the brown sugar red jujube preserved fruit that mouthfeel change is abundant.
The technical solution used in the present invention: a kind of preparation method of brown sugar red jujube preserved fruit, it comprises the steps:
A, to get the raw materials ready: prepare brown sugar, Radix Glycyrrhizae tincture and new fresh date, wherein the weight proportion of red date and brown sugar is 2:1, and the weight of natural Radix Glycyrrhizae tincture is 0.5 ~ 1.8% of red date weight;
B, candy: brown sugar to be added water and dissolves, then boil in pot, until pulp is soaked into completely by liquid glucose with red date one piece;
C, sugaring: in red date and liquid glucose, add natural Radix Glycyrrhizae tincture while hot, stir, flood 12 hours ~ 2 days, then pull draining sugar liquid out;
D, the red date of draining sugar liquid is placed in temperature is place 12-24 hour at the temperature of-18 DEG C ~ 10 DEG C;
E, baking: the red date after freezing is directly put into baking oven, be baked to its water content the temperature of 50-60 degree Celsius and be less than or equal to 30%.
Further: step B candy in, first the brown sugar of 50% is put into pot, add water and dissolve, be made into the liquid glucose that concentration is 35% ~ 65%, then pour red date into, boil with very hot oven, the brown sugar of remaining 50% is divided into three parts, a every 5 ~ 10 minutes inputs, fire can be closed and cool it to room temperature after melting in last a brown sugar input pot.
Further: integer will be carried out to the red date of draining sugar liquid before the baking of step e.
Further: between step D and step e, also have the step of the red date uniform application flavored syrups after freezing.
Further: described flavored syrups is white granulated sugar, water, flavorant, be prepared into containing natural perfume material extract.
Beneficial effect of the present invention:
1. the present invention is intended to red date, and natural Radix Glycyrrhizae is primary raw material, processes, allocates, develops a kind of fast pace life that can meet modern people through science, has catered to the preserved fruit that modern advocates " natural, nutrition, health " psychology.
2. the present invention adopts brown sugar sugaring, and with natural sugarcane local flavor, the Radix Glycyrrhizae tincture added also with certain local flavor, then adds flavored syrups, and flavored syrups can bring preserved fruit abundanter mouthfeel.
Brown sugar red jujube preserved fruit of the present invention, in edible, because the fragrance of uniqueness had in natural Radix Glycyrrhizae tincture mixes with the taste of red date and brown sugar, mouthfeel is the strongly fragrant uniqueness of perfuming more, and there is plurality kinds of health care performance due to Radix Glycyrrhizae and red date, therefore, the brown sugar red jujube preserved fruit made has higher nutritive value and health care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described:
Embodiment 1
A manufacture craft for red jujube preserved fruit, making step is as follows:
A, to get the raw materials ready: choosing fruit shape size is relatively more consistent, free from insect pests and scar wound, the red date that maturity is suitable, by the red jujube fruit that clear water is cleaned; Selection meets the brown sugar that QB/T 4561-2013 standard (the Ministry of Industry and Information Technology announces 2013 No. 71, professional standard put on record bulletin No. 2 (total No. 170) 7 in 2014) specifies; Refraction index (20 DEG C) n20 requires the natural Radix Glycyrrhizae tincture being more than or equal to 1.3500; Flavored syrups is not woods board flavored syrups.Prepare the red date 10000 grams after process, 5000 grams, brown sugar, natural Radix Glycyrrhizae tincture 50 grams.
B, candy: first the brown sugar of 2500 grams to be put into common pot, add water and dissolve, be made into the liquid glucose that mass percent concentration is 35%, then red date is poured into, transferring little fire after boiling with very hot oven to keeps its kettle temperature at 90-100 DEG C, and the brown sugar of remaining 2500 grams is divided into three parts, drops into a every 15 ~ 20 minutes, after last a brown sugar drops into, continue to allow the temperature in pot remain on 90-100 DEG C and continue 30 minutes.
C, sugaring: pour in sugaring container together with liquid glucose by red date, add natural Radix Glycyrrhizae tincture while hot, stir, and floods 12 hours ~ 2 days, then pull out, draining sugar liquid.
D, freezing: the red date of draining sugar liquid being placed in temperature is place 12 hours at the temperature of-18 DEG C ~ 10 DEG C;
E, add flavored syrups: take out freezing after red date, with hairbrush not woods board vanilla flavor syrup is spread upon uniformly freezing after red date surface.
F, integer, baking: the red date brushing flavored syrups is put into drip pan and advance baking oven baking, be baked to water content by the temperature of 50 ~ 60 degrees Celsius and be less than or equal to 30%.
After the sugaring red date of oven dry is cooled to room temperature, through inspection, just can enters external packing operation, finally become product.
Embodiment 2
A preparation method for brown sugar red jujube preserved fruit, making step is as follows:
A, to get the raw materials ready: choosing fruit shape size is relatively more consistent, free from insect pests and scar wound, the red date that maturity is suitable, by the red jujube fruit that clear water is cleaned; Selection meets the brown sugar that QB/T 4561-2013 standard (the Ministry of Industry and Information Technology announces 2013 No. 71, professional standard put on record bulletin No. 2 (total No. 170) 7 in 2014) specifies; Refraction index (20 DEG C) n20 requires the natural Radix Glycyrrhizae tincture being more than or equal to 1.3500; Flavored syrups is not woods board flavored syrups.Prepare the red date 10000 grams after process, 5000 grams, brown sugar, natural Radix Glycyrrhizae tincture 180 grams.
B, candy: first the brown sugar of 2500 grams to be put into common pot, add water and dissolve, be made into the liquid glucose that mass percent concentration is 35%, then red date is poured into, transferring little fire after boiling with very hot oven to keeps its kettle temperature at 90-100 DEG C, and the brown sugar of remaining 2500 grams is divided into three parts, drops into a every 15 ~ 20 minutes, after last a brown sugar drops into, continue to allow the temperature in pot remain on 90-100 DEG C and continue 90 minutes.
C, sugaring: pour in sugaring container together with liquid glucose by red date, add natural Radix Glycyrrhizae tincture while hot, stir, and floods 12 hours ~ 2 days, then pull out, draining sugar liquid.
D, freezing: the red date of draining sugar liquid being placed in temperature is place 24 hours at the temperature of-18 DEG C ~ 10 DEG C;
E, add flavored syrups: take out freezing after red date, with hairbrush not woods board rose flavored syrups is spread upon uniformly freezing after red date surface.
F, integer, baking: the red date brushing flavored syrups is put into drip pan and advance baking oven baking, be baked to water content by the temperature of 50 ~ 60 degrees Celsius and be less than or equal to 30%.
After the sugaring red date of oven dry is cooled to room temperature, through inspection, just can enters external packing operation, finally become product.
Embodiment 3
A preparation method for brown sugar red jujube preserved fruit, making step is as follows:
A, to get the raw materials ready: choosing fruit shape size is relatively more consistent, free from insect pests and scar wound, the red date that maturity is suitable, by the red jujube fruit that clear water is cleaned; Selection meets the brown sugar that QB/T 4561-2013 standard (the Ministry of Industry and Information Technology announces 2013 No. 71, professional standard put on record bulletin No. 2 (total No. 170) 7 in 2014) specifies; Refraction index (20 DEG C) n20 requires the natural Radix Glycyrrhizae tincture being more than or equal to 1.3500; Flavored syrups is not woods board flavored syrups.Prepare the red date 10000 grams after process, 5000 grams, brown sugar, natural Radix Glycyrrhizae tincture 100 grams.
B, candy: first the brown sugar of 2500 grams to be put into common pot, add water and dissolve, be made into the liquid glucose that mass percent concentration is 50%, then red date is poured into, transferring little fire after boiling with very hot oven to keeps its kettle temperature at 90-100 DEG C, and the brown sugar of remaining 2500 grams is divided into three parts, drops into a every 15 ~ 20 minutes, after last a brown sugar drops into, continue to allow the temperature in pot remain on 90-100 DEG C and continue 60 minutes.
C, sugaring: pour in sugaring container together with liquid glucose by red date, add natural Radix Glycyrrhizae tincture while hot, stir, and floods 12 hours ~ 2 days, then pull out, draining sugar liquid.
D, freezing: the red date of draining sugar liquid being placed in temperature is place 18 hours at the temperature of-18 DEG C ~ 10 DEG C;
E, add flavored syrups: take out freezing after red date, with hairbrush not woods board lemon flavor syrup is spread upon uniformly freezing after red date surface.
F, integer, baking: the red date brushing flavored syrups is put into drip pan and advance baking oven baking, be baked to water content by the temperature of 50 ~ 60 degrees Celsius and be less than or equal to 30%.
After the sugaring red date of oven dry is cooled to room temperature, through inspection, just can enters external packing operation, finally become product.
The present invention also done red jujube preserved fruit that conventional white granulated sugar on the market makes as a control group 1, white granulated sugar sugaring honey red date as a control group 2, the trial test mouthfeel official that the brown sugar red jujube preserved fruit made with the present invention has carried out people can test, the present invention have selected 18-60 one full year of life, each 20 people of men and women, totally 40 people, taste embodiment 1, embodiment 2, embodiment 3, contrast 1 and control group 2 respectively with identical people.
The sense organ energy test data of table 1 brown sugar red jujube preserved fruit people
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (5)
1. a preparation method for brown sugar red jujube preserved fruit, is characterized in that: it comprises the steps:
A, to get the raw materials ready: prepare brown sugar, Radix Glycyrrhizae tincture and new fresh date, wherein the weight proportion of red date and brown sugar is 3:1, and the weight of natural Radix Glycyrrhizae tincture is 0.5 ~ 1.8% of red date weight;
B, candy: brown sugar to be added water and dissolves, then boil in pot, until pulp is soaked into completely by liquid glucose with red date one piece;
C, sugaring: in red date and liquid glucose, add natural Radix Glycyrrhizae tincture while hot, stir, flood 12 hours ~ 2 days, then pull draining sugar liquid out;
D, the red date of draining sugar liquid is placed in temperature is place 12-24 hour at the temperature of-18 DEG C ~ 10 DEG C;
E, baking: the red date after freezing is directly put into baking oven, be baked to its water content the temperature of 50-60 degree Celsius and be less than or equal to 30%.
2. the preparation method of brown sugar red jujube preserved fruit according to claim 1, it is characterized in that: step B candy in, first the brown sugar of 50% is put into pot, add water and dissolve, be made into the liquid glucose that concentration is 35% ~ 65%, then pour red date into, boil with very hot oven, the brown sugar of remaining 50% is divided into three parts, a every 5 ~ 10 minutes inputs, can close fire and cool it to room temperature after melting in last a brown sugar input pot.
3. the preparation method of brown sugar red jujube preserved fruit according to claim 1, is characterized in that: will carry out integer to the red date of draining sugar liquid before the baking of step e.
4. the preparation method of brown sugar red jujube preserved fruit according to claim 1, is characterized in that: between step D and step e, also has the step of the red date uniform application flavored syrups after freezing.
5. the preparation method of brown sugar red jujube preserved fruit according to claim 1, is characterized in that: described flavored syrups is white granulated sugar, water, flavorant, be prepared into containing natural perfume material extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410714846.1A CN104431248A (en) | 2014-11-29 | 2014-11-29 | Making method of brown sugar-containing candied red dates |
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| CN201410714846.1A CN104431248A (en) | 2014-11-29 | 2014-11-29 | Making method of brown sugar-containing candied red dates |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685352A (en) * | 2014-11-28 | 2016-06-22 | 广西大学 | A preparing process of a liquorice root-hibiscus sabdariffa preserved fruit |
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| CN101623042A (en) * | 2008-07-08 | 2010-01-13 | 清涧县宏祥有限责任公司 | Processing method of tribute date |
| CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
| CN101715864A (en) * | 2009-11-30 | 2010-06-02 | 王清怀 | Liquorice preserved apple |
| CN102550779A (en) * | 2011-12-29 | 2012-07-11 | 大连创达技术交易市场有限公司 | Preserved fruit and production method thereof |
| CN103918857A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Production method for red date preserves |
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2014
- 2014-11-29 CN CN201410714846.1A patent/CN104431248A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623042A (en) * | 2008-07-08 | 2010-01-13 | 清涧县宏祥有限责任公司 | Processing method of tribute date |
| CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
| CN101715864A (en) * | 2009-11-30 | 2010-06-02 | 王清怀 | Liquorice preserved apple |
| CN102550779A (en) * | 2011-12-29 | 2012-07-11 | 大连创达技术交易市场有限公司 | Preserved fruit and production method thereof |
| CN103918857A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Production method for red date preserves |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685352A (en) * | 2014-11-28 | 2016-06-22 | 广西大学 | A preparing process of a liquorice root-hibiscus sabdariffa preserved fruit |
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