CN105053762A - Method for preparing red date paste - Google Patents
Method for preparing red date paste Download PDFInfo
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- CN105053762A CN105053762A CN201510525793.3A CN201510525793A CN105053762A CN 105053762 A CN105053762 A CN 105053762A CN 201510525793 A CN201510525793 A CN 201510525793A CN 105053762 A CN105053762 A CN 105053762A
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- Prior art keywords
- red
- red date
- magma
- quality
- bean
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- 238000000034 method Methods 0.000 title abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 28
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 11
- 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 abstract description 8
- 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 abstract description 8
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 7
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims abstract description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000010992 reflux Methods 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims 1
- 238000010792 warming Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 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 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 3
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000021424 Jujube vinegar Nutrition 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020418 red date juice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a method for preparing red date paste. The method comprises the steps of grinding red bean pulp, pulping red dates and carrying out processes of fermenting, cooking, concentrating, filling and the like. The red date paste has a remarkable effect of tonifying qi and nourishing blood and is nutritional and health due to the combination of the red dates and the red beans; double-bacterium fermentation of aroma-producing yeast and rhizopus oryzae is utilized to increase the content of amino acid, vitamins and other nutritional ingredients, so that the red date paste can be digested and absorbed more easily, the bitter taste of red dates can be effectively reduced, and the red date paste is smooth and refreshing; and arabinose and maltose are added in the cooking and concentrating stage, are mixed with flavoring substances which are generated in the fermenting process, and are subjected to reflux cooking at a certain temperature, so that the flavor of the red date paste is remarkably improved, steamed-over flavor can be effectively prevented from being generated, and the red date paste has enough flavor, and has a wide market prospect.
Description
Technical field
The invention belongs to food processing field, particularly the new method prepared of a kind of red date sauce.
Background technology
Along with the development of food industrialization, food towards simple, portable, delicious and natural future development, wherein, jam food gradually admit by consumer.
Red date is the ripening fruits of Rhamnaceae plant, is that a kind of nutrition and health care is worth very high fruit, is rich in the nutritional labelings such as amino acid, carbohydrate, carotenoid and protein.At present, China mainly concentrates on preserved fruit, jujube juice, jujube powder, jujube sheet, jujube vinegar, jujube wine and jujube sauce in red date deep processing, patent CN104642837A discloses a kind of candied date can, with red date slurry for raw material, add citric acid, thickener, maltose achieve industrialization continuous seepage candied date can, but the method cannot realize the innovation of candied date can taste and the lifting of nutritive value, and red date raw material has certain bitter taste, therefore, the sauce of preparation is also by with certain bitter taste, jujube slurry is after Conventional concentration, and boiling is highly seasoned, and local flavor is not good enough.
Nowadays food is towards the future development of natural health, and the product of various " without adding " concept emerges in an endless stream, and therefore, the exploitation of red date jam also faces without the challenge added, local flavor is sufficient, nutrition is good.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of new method of red date sauce of nutrient natural delicious food is provided.
For achieving the above object, the preparation method of the red date sauce of the present invention's design, comprises the following steps:
(1) red bean defibrination: get red bean and clean, dry, adds red bean quality 2-5 pure water making beating doubly, filters to obtain red bean soya-bean milk through 200 orders;
(2) red date making beating: get red date and clean, add the red bean soya-bean milk of red date quality 10-50%, 5-10 times pure water, is heated to 70-85 DEG C and maintains 10-30min, then pull an oar after mixing, obtain red date magma after 200 orders filter;
(3) ferment: by the aroma-producing yeasts, 10 after red date magma quality access 0.01-0.1% activation
5-10
6individual spore/g magma access Rhizopus oryzae, must to ferment magma in 25-30 DEG C of fermentation 12-24h;
(4) boil concentrated: by the quality of fermentation magma with arabinose 2-5%, maltose 2-5%, under 90-95 DEG C of condition, condensing reflux boils 3-6h, terminates backflow, and is concentrated into Brix and reaches more than 60%;
(5) filling: after homogeneous filling in vial red date sauce finished product.
The present invention compared with prior art, has following advantage:
A. red date combines with red bean, and blood-enrich effect is remarkable, and candied date can material nutrient is healthy;
B. utilize the double-bacterium ferment of aroma-producing yeasts and Rhizopus oryzae, not only promote amino acid, vitamins and other nutritious components content, make it absorption more easy to digest, the more important thing is the bitter taste effectively reducing red date, make product more comfortable tasty and refreshing;
C. enriching stage is being boiled, by adding arabinose and maltose, the flavor substance produced with sweat mixes, carry out backflow at a certain temperature to boil, can not only the local flavor of remarkable improving product, and effectively prevent the generation of boiling taste, the red date sauce local flavor foot obtained, has wide market prospects.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
(1) red bean defibrination: get red bean and clean, dry, adds the pure water making beating of red bean quality 2 times, filters to obtain red bean soya-bean milk through 200 orders;
(2) red date making beating: get red date and clean, add the red bean soya-bean milk of red date quality 10%, 5 times of pure water, is heated to 70 DEG C and maintains 30min, then pull an oar after mixing, obtain red date magma after 200 orders filter;
(3) ferment: by the aroma-producing yeasts, 10 after red date magma quality access 0.01-0.1% activation
6individual spore/g magma access Rhizopus oryzae, must to ferment magma in 25 DEG C of fermentation 24h;
(4) boil concentrated: by the quality of fermentation magma with arabinose 2%, maltose 5%, under 90 DEG C of conditions, condensing reflux boils 6h, terminates backflow, and is concentrated into Brix and reaches more than 60%;
(5) filling: after homogeneous filling in vial red date sauce finished product.
Embodiment 2:
(1) red bean defibrination: get red bean and clean, dry, adds the pure water making beating of red bean quality 5 times, filters to obtain red bean soya-bean milk through 200 orders;
(2) red date making beating: get red date and clean, add the red bean soya-bean milk of red date quality 50%, 10 times of pure water, is heated to 85 DEG C and maintains 10min, then pull an oar after mixing, obtain red date magma after 200 orders filter;
(3) ferment: by the aroma-producing yeasts, 10 after red date magma quality access 0.1% activation
5individual spore/g magma access Rhizopus oryzae, must to ferment magma in 30 DEG C of fermentation 12h;
(4) boil concentrated: by the quality of fermentation magma with arabinose 5%, maltose 2%, under 95 DEG C of conditions, condensing reflux boils 3h, terminates backflow, and is concentrated into Brix and reaches more than 60%;
(5) filling: after homogeneous filling in vial red date sauce finished product.
Embodiment 3:
(1) red bean defibrination: get red bean and clean, dry, adds the pure water making beating of red bean quality 4 times, filters to obtain red bean soya-bean milk through 200 orders;
(2) red date making beating: get red date and clean, add the red bean soya-bean milk of red date quality 30%, 80 times of pure water, is heated to 80 DEG C and maintains 20min, then pull an oar after mixing, obtain red date magma after 200 orders filter;
(3) ferment: by the aroma-producing yeasts, 10 after red date magma quality access 0.05% activation
6individual spore/g magma access Rhizopus oryzae, must to ferment magma in 28 DEG C of fermentation 20h;
(4) boil concentrated: by the quality of fermentation magma with arabinose 3%, maltose 4%, under 90 DEG C of conditions, condensing reflux boils 6h, terminates backflow, and is concentrated into Brix and reaches more than 60%;
(5) filling: after homogeneous filling in vial red date sauce finished product.
Claims (1)
1. a preparation method for red date sauce, is characterized in that comprising the following steps:
(1) red bean defibrination: get red bean and clean, dry, adds red bean quality 2-5 pure water making beating doubly, filters to obtain red bean soya-bean milk through 200 orders;
(2) red date making beating: get red date and clean, add the red bean soya-bean milk of red date quality 10-50%, 5-10 times pure water, is heated to 70-85 DEG C and maintains 10-30min, then pull an oar after mixing, obtain red date magma after 200 orders filter;
(3) ferment: by the aroma-producing yeasts, 10 after red date magma quality access 0.01-0.1% activation
5-10
6individual spore/g magma access Rhizopus oryzae, in 25-30 DEG C of fermentation 12-24h, then adds magma quality 0.1% salt, is warming up to 35-50 DEG C and maintains 1-3h, obtain fermentation magma;
(4) boil concentrated: by the quality of fermentation magma with arabinose 2-5%, maltose 2-5%, under 90-95 DEG C of condition, condensing reflux boils 3-6h, terminates backflow, and is concentrated into Brix and reaches more than 60%;
(5) filling: after homogeneous filling in vial red date sauce finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525793.3A CN105053762B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of jujube sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525793.3A CN105053762B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of jujube sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105053762A true CN105053762A (en) | 2015-11-18 |
| CN105053762B CN105053762B (en) | 2018-09-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525793.3A Active CN105053762B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of jujube sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053762B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616866A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Method for preparing cucumber paste |
| CN111096419A (en) * | 2019-12-31 | 2020-05-05 | 安徽春谷食品健康技术研究有限公司 | Preparation method of fermented red bean-sweet osmanthus thick soup |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637287A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic binary mixed fermentation beverage and making method |
| CN101878897A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Technique for processing jujube fruit edible sauce |
| CN101878896A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Processing process of persimmon edible paste |
| CN104432347A (en) * | 2013-09-23 | 2015-03-25 | 黄继翔 | Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria |
-
2015
- 2015-08-25 CN CN201510525793.3A patent/CN105053762B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637287A (en) * | 2009-05-25 | 2010-02-03 | 赵敏 | Probiotic binary mixed fermentation beverage and making method |
| CN101878897A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Technique for processing jujube fruit edible sauce |
| CN101878896A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Processing process of persimmon edible paste |
| CN104432347A (en) * | 2013-09-23 | 2015-03-25 | 黄继翔 | Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616866A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Method for preparing cucumber paste |
| CN111096419A (en) * | 2019-12-31 | 2020-05-05 | 安徽春谷食品健康技术研究有限公司 | Preparation method of fermented red bean-sweet osmanthus thick soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105053762B (en) | 2018-09-28 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190415 Address after: 718000 Zaolinping Village, Zaolinping Town, Suide County, Yulin City, Shaanxi Province Patentee after: Suide Zhiqiang Jujube Industry Co., Ltd. Address before: 246000 No. eight Tsui village, SHENDIAN village, Bai Ze Hu Township, Anqing, Anhui, China. 3 Patentee before: Fang Li |
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| TR01 | Transfer of patent right |