CN105475937A - Solid state fermentation black date sauce and preparation method thereof - Google Patents
Solid state fermentation black date sauce and preparation method thereof Download PDFInfo
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- CN105475937A CN105475937A CN201510974712.8A CN201510974712A CN105475937A CN 105475937 A CN105475937 A CN 105475937A CN 201510974712 A CN201510974712 A CN 201510974712A CN 105475937 A CN105475937 A CN 105475937A
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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
Abstract
The invention relates to solid state fermentation black date sauce and a preparation method thereof. The solid state fermentation black date sauce is prepared from the following raw materials in parts by weight: 10 to 15 parts of solid state fermentation black date, 1 to 5 parts of hawthorn, 2 to 15 parts of white granulated sugar and 3 to 5 parts of purified water. According to the preparation method, the black date sauce made by using the low-sucrose solid state fermentation black dates is suitable for being drunk by patients with diabetes or hyperglycemia; meanwhile, the nutritional ingredients such as reducing sugar, polysaccharide, flavones and amino acid in the black dates are high in content, so that the developed solid state fermentation black date sauce has the advantages that the flavor is unique and good, the nutritive value is high, and the calorie is low, and can be directly eaten.
Description
One, technical field
The present invention relates to a kind of solid state fermentation dateplum persimmon jujube sauce and preparation method thereof.
Two, background technology
At present, on market, most of jam product is all the high sugar product using the class nutritive value made of various food additives very low, except obtaining a large amount of sugars, is conducive to healthy composition without any.But the exploitation of solid state fermentation black date sauce not only saves original jam state, a health-oriented products having nutrition and health care and low sucrose concurrently especially, the feature of its low sucrose is particularly suitable for diabetes etc. and avoids sugared crowd and eat.The present invention is with solid state fermentation dateplum persimmon for primary raw material, and both containing abundant nutriment on composition, again containing more health-care components and active component, its index cane sugar content compared with dry jujube reduces by 13%, reaches 0.5-1.0g/100g; Reduced sugar raises close to 4 times, reaches 50-60g/kg; Total acid raises close to 2 times, reaches 10-20g/kg; Though Camp Content reduce but still at more than 115-376ug/mg; Valine, tyrosine content obviously rise; Do not detect in proline extra dry red wine jujube, in dateplum persimmon, content reaches 1.0-2.0g/100g.
Three, summary of the invention
In order to solve the problem, the invention provides a kind of solid state fermentation dateplum persimmon jujube sauce and preparation method thereof.The present invention, on the basis having developed solid state fermentation dateplum persimmon production technology, utilizes the hawthorn of solid state fermentation dateplum persimmon and high pectin content, develops to have to supplement the nutrients more comprehensively, strengthens the solid state fermentation black date sauce of health ability.
An object of the present invention is to provide a kind of solid state fermentation dateplum persimmon jujube sauce, raw material composition comprises by weight: solid state fermentation dateplum persimmon 10-15 part, hawthorn 1-5 part, white granulated sugar 2-15 part, pure water 3-5 part.
Another object of the present invention is to provide a kind of preparation method of solid state fermentation dateplum persimmon jujube sauce, comprises the following steps:
(1) solid state fermentation dateplum persimmon peeling, stoning, making beating;
(2) hawthorn species selecting pectin content higher, the water-bath of 55-80 DEG C is precooked 3-10min.
(3) the hawthorn stoning after precooking, peeling, grind making beating.
(4) add pure water by after solid state fermentation dateplum persimmon slurry, the mixing of hawthorn slurry, the water-bath being placed in 70-80 DEG C constantly stirs, and adds white granulated sugar gradually in whipping process.
(5) white granulated sugar continues after dissolving completely to stir 15-25min again, when mixing sauce is semisolid translucent, stops stirring; By fruit jujube sauce filling and sealing sterilization 15-30min at 121 DEG C-125 DEG C, obtain solid state fermentation black date sauce finished product.
The present invention Gu state Fa Jiao used ?jujube can application reference number be fresh jujube preparation method preparation described in the patent of invention of 2015106942538.Gu state Fa Jiao ?jujube fermentation period be 102-174 hour, a fermentation point four-stage, by the difference of raw material, the corresponding change of sweat.Fresh jujube sweat: first stage temperature 60-70 DEG C, humidity 67%, time 24-48 hour: second stage temperature 75-85 DEG C, humidity 50-60%, time 48-72 hour; Phase III temperature 85-95 DEG C, time 24-48 hour, need moisturizing to keep humidity 40-50% because moisture evaporation is more; Fourth stage under 85 DEG C of conditions no longer moisturizing ferment 6 hours, moisture is evaporated to about 20%, and black change completes.
Step (1), (3) available disintegrating machine of the method for the invention complete, step (2), (4) can be carried out in water-bath, in step (5), sterilization processing is undertaken by jacketed pan, the said equipment is existing product, its structure and occupation mode are well known to those skilled in the art, and do not repeat them here.
Raw material described in the present invention, its effect had separately is as described below with effect.
Solid state fermentation dateplum persimmon is through high temperature height lengthy fermentation by fresh date.Because the pericarp of finished product, pulp present black, so be referred to as solid state fermentation dateplum persimmon.The solid state fermentation dateplum persimmon cane sugar content come through fermentation reduces, and acidity improves, and quality softness is easily chewed, and diabetic or hyperglycaemia colony etc. avoid sugared crowd and eat.In dateplum persimmon, distinctive proline has repair to enamel in addition.Solid state fermentation dateplum persimmon is also containing abundant dietary fiber and the mineral element such as pectin, polysaccharide and vitamin, calcium iron, and can help digest and regulating intestinal canal function, wherein jujube polysaccharide has stronger prevention, auxiliary for treating cancer, effect of develop immunitypty; The mineral matter such as calcium, iron contribute to the growing teenager on peak, the gestational period and climacteric women, old group supplements calcium ferro element, prevention of osteoporosis and anaemia; The fresher jujube of the antioxidant content such as flavones, reduced sugar content greatly improves, and can stop the degeneration of cell, aging, improve cardiovascular and cerebrovascular disease, also can stop the generation of cancer.In sum, solid state fermentation dateplum persimmon has nutrition and health care double action.
Hawthorn: May integration of drinking and medicinal herbs material, has the effects such as reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia is also simultaneously the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, and the disease such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea has good curative effect.Flavone compound Vitexin in hawthorn is the medicine that a kind of antitumaous effect is stronger, and its extract all has certain effect to growth of cancer cells, propagation and infiltration metastasis in suppression body.In hawthorn, pectin content shelter has first of fruit, is the optimum feed stock making jam.
Preparation method provided by the present invention, technique is simple, is easy to operation, effectively can reduce the cost of product and improve the quality of product.
In sum, the invention has the advantages that: utilize the solid state fermentation dateplum persimmon of low sucrose to make black date sauce and be conducive to diabetes patient or hyperglycemic patients is drunk; The nutrient composition contents such as reduced sugar, polysaccharide, flavones and amino acid simultaneously in dateplum persimmon are high, and the solid state fermentation black date sauce developed is had, and unique flavor is excellent, rich in nutritive value the very low advantage of heat, direct-edible.
Four, detailed description of the invention
Come by the following examples to elaborate to implementation of the present invention, these embodiments are only used for implementation of the present invention is described, are not limiting the scope of the invention.
Embodiment 1
1. pulp furnish
The raw material composition preparing solid state fermentation black date sauce is counted by weight: solid state fermentation dateplum persimmon 12 parts, hawthorn 4 parts, white granulated sugar 6 parts, pure water 5 parts.
2. preparation technology
(1) solid state fermentation dateplum persimmon peeling, stoning, making beating.
(2) hawthorn species selecting pectin content higher, cleans, the base of a fruit of deflorating, removes handle, cleans, and the water-bath of putting into 55 DEG C is precooked 10min.
(3) pre-well-done hawthorn stoning, peeling, grind making beating.
(4) by proportioning, solid state fermentation dateplum persimmon slurry, hawthorn slurry are mixed, be placed in the water-bath of 70 DEG C, add pure water, constantly stir, in whipping process, add white granulated sugar gradually.
(5) white granulated sugar continues after dissolving completely to stir 15min again, when mixing sauce is semisolid translucent, stops stirring.
(6) jam jar is cleaned complete, and sterilization 15min at 122 DEG C, carries out filling at 75 DEG C.
(7) black date sauce of filling and sealing sterilization 30min at 121 DEG C, obtains solid state fermentation black date sauce finished product.
Embodiment 2
1. pulp furnish
The raw material composition of preparation black date sauce is counted by weight: solid state fermentation dateplum persimmon 15 parts, hawthorn 5 parts, white granulated sugar 7 parts, pure water 6 parts.
2. preparation technology
(1) solid state fermentation dateplum persimmon peeling, stoning, making beating.
(2) hawthorn species selecting pectin content higher, cleans, the base of a fruit of deflorating, removes handle, cleans, and the water-bath of putting into 70 DEG C is precooked 6min.
(3) pre-well-done hawthorn stoning, peeling, grind making beating.
(4) by proportioning, solid state fermentation dateplum persimmon slurry, hawthorn slurry are mixed, be placed in the water-bath of 75 DEG C, add pure water, constantly stir, in whipping process, add white granulated sugar gradually.
(5) white granulated sugar continues after dissolving completely to stir 20min again, when mixing sauce is semisolid translucent, stops stirring.
(6) jam jar is cleaned complete, and sterilization 13min at 123 DEG C, carries out filling at 80 DEG C.
(7) black date sauce of filling and sealing sterilization 20min at 123 DEG C, obtains solid state fermentation black date sauce finished product.
Embodiment 3
1. pulp furnish
The raw material composition of preparation black date sauce is counted by weight: solid state fermentation dateplum persimmon 10 parts, hawthorn 3 parts, white granulated sugar 4 parts, pure water 4.5 parts.
2. preparation technology
(1) solid state fermentation dateplum persimmon peeling, stoning, making beating.
(2) hawthorn species selecting pectin content higher, cleans, the base of a fruit of deflorating, removes handle, cleans, and the water-bath of putting into 80 DEG C is precooked 3min.
(3) pre-well-done hawthorn stoning, peeling, grind making beating.
(4) by proportioning, solid state fermentation dateplum persimmon slurry, hawthorn slurry are mixed, be placed in the water-bath of 80 DEG C, add pure water, constantly stir, in whipping process, add white granulated sugar gradually.
(5) white granulated sugar continues after dissolving completely to stir 25min again, when mixing sauce is semisolid translucent, stops stirring.
(6) jam jar is cleaned complete, and sterilization 10min at 125 DEG C, carries out filling at 85 DEG C.
(7) black date sauce of filling and sealing sterilization 15min at 125 DEG C, obtains solid state fermentation black date sauce finished product.
Claims (2)
1. a solid state fermentation dateplum persimmon jujube sauce, is characterized in that raw material composition comprises by weight: solid state fermentation dateplum persimmon 10-15 part, hawthorn 1-5 part, white granulated sugar 2-15 part, pure water 3-5 part.
2. a preparation method for solid state fermentation dateplum persimmon jujube sauce, is characterized in that comprising the following steps:
(1) solid state fermentation dateplum persimmon peeling, stoning, making beating;
(2) hawthorn to be precooked 3-10min in the water-bath of 55-80 DEG C;
(3) the hawthorn stoning after precooking, peeling, grind making beating;
(4) add pure water by after solid state fermentation dateplum persimmon slurry, the mixing of hawthorn slurry, the water-bath being placed in 70-80 DEG C constantly stirs, and adds white granulated sugar gradually in whipping process;
(5) white granulated sugar continues after dissolving completely to stir 15-25min again, when mixing sauce is semisolid translucent, stops stirring; By fruit jujube sauce filling and sealing sterilization 15-30min at 121 DEG C-125 DEG C, obtain solid state fermentation black date sauce finished product;
Each raw material composition comprises by weight: solid state fermentation dateplum persimmon 10-15 part, hawthorn 1-5 part, white granulated sugar 2-15 part, pure water 3-5 part.
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| CN201510974712.8A CN105475937A (en) | 2015-12-22 | 2015-12-22 | Solid state fermentation black date sauce and preparation method thereof |
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| CN201510974712.8A CN105475937A (en) | 2015-12-22 | 2015-12-22 | Solid state fermentation black date sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692145A (en) * | 2017-11-02 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of winter jujube jam |
| CN112794928A (en) * | 2021-03-15 | 2021-05-14 | 山东农业大学 | Black date polysaccharide and application thereof |
| CN115736223A (en) * | 2022-11-09 | 2023-03-07 | 山东农业大学 | Black date braised chicken sauce and preparation method thereof |
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| KR20140086329A (en) * | 2012-12-28 | 2014-07-08 | 계명대학교 산학협력단 | Method for Preparing Black Jujube Enriched with Physiological Active Ingredients |
| CN105146247A (en) * | 2015-04-24 | 2015-12-16 | 付建设 | Red jujube and haw jam |
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