CN104886329A - An ultrasonic sugar infiltration method for candied ginger with low carbohydrates - Google Patents

An ultrasonic sugar infiltration method for candied ginger with low carbohydrates Download PDF

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Publication number
CN104886329A
CN104886329A CN201510316956.7A CN201510316956A CN104886329A CN 104886329 A CN104886329 A CN 104886329A CN 201510316956 A CN201510316956 A CN 201510316956A CN 104886329 A CN104886329 A CN 104886329A
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CN
China
Prior art keywords
sugared
ginger
sugar
ultrasonic wave
ultrasonic
Prior art date
Application number
CN201510316956.7A
Other languages
Chinese (zh)
Inventor
唐晓珍
张璐
位雪莲
贾蕾
和瑶璇
贾传玺
Original Assignee
山东农业大学
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Application filed by 山东农业大学 filed Critical 山东农业大学
Priority to CN201510316956.7A priority Critical patent/CN104886329A/en
Publication of CN104886329A publication Critical patent/CN104886329A/en

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Abstract

The present invention relates to an ultrasonic sugar infiltration method for candied ginger with low carbohydrates. The method includes the following steps: taking ginger buds, conducting ultrasonic sugar infiltration method instead of the traditional sugar cooking method on the ginger buds previously treated with peeling, shaping and color protecting with the following ultrasonic sugar infiltration conditions: ratio of candied ginger an sugar infiltration liquid, 1:10-1:20 (W/V); ultrasonic sugar infiltration power, 300-420 W; ultrasonic infiltration sugar temperature, 50-70 DEG C; and ultrasonic sugar infiltration time, 60-100 minutes; and then baking and drying the ginger buds to obtain the candied ginger.

Description

A kind of ultrasonic wave of low sugared ginger dried meat oozes sugared method
(1) technical field
The present invention relates in a kind of low sugared ginger dried meat production process and replace the conventional candy ultrasonic wave oozing sugared technology to ooze sugared new method, belong to light industry, food processing field.
(2) background technology
Preserved fruit is organized as raw material with fruits and vegetables, processes through sugaring.It contains the nutritional labelings such as abundant sugar, tartaric acid, mineral matter, amino acid and multivitamin, very popular.China's tradition preserved fruit belongs to typical high sugar food, and this and current people run counter to " low sugar, low in calories, less salt " three low requirements that food proposes.Therefore develop low-sugar preserved fruit and have wide market prospects.At present, China sugar content about 50% preserved fruit call low-sugar preserved fruit.
Preserved fruit production is a large industry of food industry, and oozing sugar is then the critical process that preserved fruit is produced.The preserved fruit produced traditionally, due to high temperature infusion sugaring, makes many nutritional labeling decomposes or destruction, and former fruits and vegetables histocyte profile is also seriously impaired, have impact on product quality, and labour intensity is large, the production cycle is long, production efficiency is low.In preserved fruit production process, oozing sugared speed is restriction preserved fruit Yield and quality and the key of production cycle.How to put forward hyperosmotic glucose speed, forefathers have done many discussions, as: vacuum sugar infiltration, sharp freezing process, scalding treatment, sulphuring treatment, ethanol postincubation etc.Ultrasonic wave oozes sugar as an emerging technology, shows that penetration power is strong, efficiency is high, the cycle is short, simple to operate, nutritive loss is few, can better keep the distinguishing features such as the original local flavor of fruits and vegetables.For this reason, the ultrasonic wave that the present invention determines low sugared ginger dried meat oozes sugared process conditions, for the practical application of ultrasonic wave in preserved fruit is produced provides theoretical foundation and technical support.
(3) summary of the invention
The object of the invention is in a kind of low sugared ginger dried meat production process of research and development, to replace the conventional candy ultrasonic wave oozing sugared technology to ooze sugared new method
Its method is, first by the peeling of ginger bud, shaping, protect look, be placed in the container containing liquid glucose, be placed in ultrasonic container, adjustment ultrasonic wave oozes sugared condition and is: ginger dried meat oozes that sugared solid-liquid ratio is 1:10 ~ 1:20 (W/V), ultrasonic wave oozes that sugared power is 300 ~ 420W, ultrasonic wave oozes that sugared temperature is 50 ~ 70 DEG C, to ooze the sugar time be 60 ~ 100 minutes to ultrasonic wave, replace traditional candy method to carry out oozing sugar, ooze sugared complete baking and be drying to obtain ginger dried meat finished product.
(4) accompanying drawing explanation
The ultrasonic wave of Fig. 1 low sugared ginger dried meat oozes sugared legal system for technological process.
In Fig. 1,1 is ginger bud, and 2 is peelings, 3 shapings, and 4 is protect look, and 5 ultrasonic waves ooze sugar, and 6 is bakings, and 7 is ginger dried meat finished products.
(5) detailed description of the invention
Get ginger bud (1), through peeling (2), shaping (3), carry out protecting look (4), carry out ultrasonic wave and ooze sugar (5), oozing sugared condition is: ginger dried meat oozes that sugared solid-liquid ratio is 1:10 ~ 1:20 (W/V), ultrasonic wave oozes that sugared power is 300 ~ 420W, ultrasonic wave oozes that sugared temperature is 50 ~ 70 DEG C, to ooze the sugar time be 60 ~ 100 minutes to ultrasonic wave, then carries out baking drying (6), can obtain finished product ginger dried meat (7).
Measure sugared content by alkaline cupric salt method, result shows, within the same time, the sugar content that ginger dried meat ultrasonic wave oozes sugared method can reach 44.7%, oozes sugared method exceed 22.7% than tradition.Because low sugared ginger dried meat sugar content requires about 50%, and ginger dried meat sugar content is higher fuller, and edible quality is also better to eat, so supercritical ultrasonics technology oozes sugar can be satisfied with the demand of low sugared ginger dried meat for sugar, quality completely.Meanwhile, ooze sugar due to supercritical ultrasonics technology and ooze that sugared speed is faster, nutritive loss is less, the ginger dried meat quality obtained is also just better than traditional candy method.
The low sugared ginger dried meat plumpness that obtains of application said method is good, oozes that sugared speed is fast, sugar is evenly distributed, and nutritive loss is little, and the former fruity of low sugared ginger dried meat is dense.Not only mouthfeel is good for the low sugared ginger dried meat of gained, and has certain health-care effect, so low sugared ginger dried meat has very wide market prospects.

Claims (1)

1. in one kind low sugared ginger dried meat production process, replace the conventional candy ultrasonic wave oozing sugared technology to ooze sugared new method, it is characterized in that: get ginger bud, through peeling, shaping, protect look, ultrasonic wave oozes sugared method and replaces traditional candy method to carry out oozing sugar, then baking, drying, can obtain finished product ginger dried meat;
Low sugared ginger dried meat ultrasonic wave oozes sugared condition: ginger dried meat oozes that sugared solid-liquid ratio is 1:10 ~ 1:20 (W/V), ultrasonic wave oozes that sugared power is 300 ~ 420W, ultrasonic wave oozes that sugared temperature is 50 ~ 70 DEG C, to ooze the sugar time be 60 ~ 100 minutes to ultrasonic wave.
CN201510316956.7A 2015-06-11 2015-06-11 An ultrasonic sugar infiltration method for candied ginger with low carbohydrates CN104886329A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510316956.7A CN104886329A (en) 2015-06-11 2015-06-11 An ultrasonic sugar infiltration method for candied ginger with low carbohydrates

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510316956.7A CN104886329A (en) 2015-06-11 2015-06-11 An ultrasonic sugar infiltration method for candied ginger with low carbohydrates

Publications (1)

Publication Number Publication Date
CN104886329A true CN104886329A (en) 2015-09-09

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Application Number Title Priority Date Filing Date
CN201510316956.7A CN104886329A (en) 2015-06-11 2015-06-11 An ultrasonic sugar infiltration method for candied ginger with low carbohydrates

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CN (1) CN104886329A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101192280B1 (en) * 2010-03-09 2012-10-18 강원대학교산학협력단 The preparing method of candy for young children using nano-encapsulated Angelica gigas for enhancing immune activity, and the candy
CN102987520A (en) * 2012-11-28 2013-03-27 山东农业大学 Sulfur-free composite color fixative for preserved ginger
CN103039675A (en) * 2013-01-30 2013-04-17 徐静 Method for producing preserved low-sugar blueberry fruit
CN103609819A (en) * 2013-12-06 2014-03-05 广西壮族自治区农业科学院农产品加工研究所 Low-sugar preserved mango and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101192280B1 (en) * 2010-03-09 2012-10-18 강원대학교산학협력단 The preparing method of candy for young children using nano-encapsulated Angelica gigas for enhancing immune activity, and the candy
CN102987520A (en) * 2012-11-28 2013-03-27 山东农业大学 Sulfur-free composite color fixative for preserved ginger
CN103039675A (en) * 2013-01-30 2013-04-17 徐静 Method for producing preserved low-sugar blueberry fruit
CN103609819A (en) * 2013-12-06 2014-03-05 广西壮族自治区农业科学院农产品加工研究所 Low-sugar preserved mango and preparation method thereof

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Application publication date: 20150909

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