CN105494864A - Red date fruit roll and preparation method thereof - Google Patents
Red date fruit roll and preparation method thereof Download PDFInfo
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- CN105494864A CN105494864A CN201510993728.3A CN201510993728A CN105494864A CN 105494864 A CN105494864 A CN 105494864A CN 201510993728 A CN201510993728 A CN 201510993728A CN 105494864 A CN105494864 A CN 105494864A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000005096 rolling process Methods 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000853 adhesive Substances 0.000 claims description 22
- 230000001070 adhesive effect Effects 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 6
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- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 235000010420 locust bean gum Nutrition 0.000 claims description 3
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- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
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- 235000013305 food Nutrition 0.000 description 13
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- 239000002253 acid Substances 0.000 description 4
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- 239000012029 Fehling's reagent Substances 0.000 description 3
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- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
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- 238000004458 analytical method Methods 0.000 description 2
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- 238000001514 detection method Methods 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229960000907 methylthioninium chloride Drugs 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000008279 sol Substances 0.000 description 2
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- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000001829 Catharanthus roseus Species 0.000 description 1
- NOQGZXFMHARMLW-UHFFFAOYSA-N Daminozide Chemical compound CN(C)NC(=O)CCC(O)=O NOQGZXFMHARMLW-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
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- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- QOGVBXAVOUAJIZ-UHFFFAOYSA-J [Cu+2].O.O.O.O.C(=O)([O-])C(O)C(O)C(=O)[O-].[K+].[Na+].C(=O)([O-])C(O)C(O)C(=O)[O-] Chemical compound [Cu+2].O.O.O.O.C(=O)([O-])C(O)C(O)C(=O)[O-].[K+].[Na+].C(=O)([O-])C(O)C(O)C(=O)[O-] QOGVBXAVOUAJIZ-UHFFFAOYSA-J 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003822 cell turnover Effects 0.000 description 1
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- 238000004737 colorimetric analysis Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- BERDEBHAJNAUOM-UHFFFAOYSA-N copper(I) oxide Inorganic materials [Cu]O[Cu] BERDEBHAJNAUOM-UHFFFAOYSA-N 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- KRFJLUBVMFXRPN-UHFFFAOYSA-N cuprous oxide Chemical compound [O-2].[Cu+].[Cu+] KRFJLUBVMFXRPN-UHFFFAOYSA-N 0.000 description 1
- 229940112669 cuprous oxide Drugs 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
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- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
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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 provides a red date fruit roll and a preparation method thereof. The red date fruit roll is prepared from, by mass, 77.85%-80.8% of date paste, 16.10%-16.35% of white granulated sugar, 3%-5.5% of complex gum and 0.1%-0.3% of citric acid. The invention further provides the preparation method of the red date fruit roll. The red date fruit roll has the advantages of being high in nutritional value, unique in flavor, good in mouthfeel, toughness and appearance and the like, not only the nutritional value of the fruit roll can be increased, but also a new way can be developed for utilization of red dates, and the wide market development prospect is achieved.
Description
Technical field
The present invention relates to a kind of fruit volume and preparation method thereof, be specifically related to a kind of red jujube fruit volume and preparation method thereof.
Background technology
Fruit volume is a kind of leisure food that children is most popular and like, along with improving constantly of people's living standard, recognizes that fruit volume has well health care and tonic effect to human body, makes fruit volume also become men and women, old and young, the welcome food of broad masses.
Red date has another name called date, dry jujube, Chinese date, originate from China, have the plantation history of more than 4,000 year in China, be just listed in since ancient times one of " five fruits " (peach, Lee, plum, apricot, jujube), containing inhibition cancer cell, cancer cell even can be made to the material of normal cell turnover.Red date is rich in calcium and iron, has the effect preventing and treating osteoporosis and anaemia, the vitamin also having content high in red date and amino acid, also has control effect to high blood pressure.Puerpera eats red date, energy nourishing blood and tranquilization, accelerates body and restores; Oldaged physically weak person eats red date, can build up health; Be engaged in mental work and neurastheniac, boil Tang Daicha with red date, can improve a poor appetite.In season in spring and autumn, in red date, add several mulberry leaf decoct Tang Daicha, can cold be prevented; Summer is hot, and red date and lotus leaf are with boiling and can relieving summer heat by sharp gas; Severe cold of winter, red date Tonga fresh ginger brown sugar, warm stomach of can dispeling cold.Visible, red date is one of agricultural product of the most characteristic advantage of important carrier and China of China's traditional dining culture, nutritious and unique, food therapy value is high, along with day by day frequent to deepening continuously of being familiar with of red date product and foreign exchanges of people, the domestic and international consumer group of jujube product will expand further.
At present, the local red date aboundresources in Xinjiang, Xinjiang red dates processing enterprise is most still does based on screening, classification, roars of laughter, the roughing of meticulous packaging, and technology content is lower, and product is single, not yet forms large-scale production.Therefore, explore a kind of intensive processing, give the red jujube fruit of new nutritive value volume, open up the new way that red date uses, there is wide progress space.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of red jujube fruit to roll up and preparation method thereof.
The technical scheme that the present invention solves the employing of its technical problem is, a kind of red jujube fruit volume, be made up of the raw material of following mass fraction, jujube paste material 77.85% ~ 80.8% (preferably 79%), white granulated sugar 16.10% ~ 16.35% (preferably 16.25%), compound adhesive 3% ~ 5.5% (preferably 4.5%), citric acid 0.1 ~ 0.3% (preferably 0.25%).
Further, described compound adhesive is the mixture of carragheen, pectin and locust bean gum.
The technical scheme that the present invention solves the employing of its technical problem is further, a kind of preparation method of red jujube fruit volume, comprises the following steps:
(1) preparation of jujube paste material (agreeing to amendment): after the red date without disease and pest, mechanical wound selected is cleaned, put into jacketed pan, add water to and flood fruit, thermoplastic 10 ~ 20min, after cooling, peeling, stoning, pulp, be that 1:9 mixes and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating by pulp and water according to mass ratio, add the Vc of 0.2 ~ 0.4%, 2 ~ 6 DEG C of refrigerations are for subsequent use;
(2) colloidal sol: compound adhesive is mixed and adds water (preferred pure water) stirring and dissolving of 50 ~ 70 DEG C, for subsequent use;
(3) allocate: get jujube paste material by proportioning, add white granulated sugar, citric acid blending and mixing, the concentrated 5 ~ 10min of heating, close to adding solvent compound adhesive during striking point, and to be concentrated into pulp be pureed;
(4) toast: be poured in stainless steel disc by the puree concentrated, thickness is that 3 ~ 5mm wants uniformity, and drip pan is placed in drying box, baking temperature 40 ~ 60 DEG C, baking time 6 ~ 8h.
The red jujube fruit of the present invention is rolled up to have and is of high nutritive value, unique flavor, the good good toughness of mouthfeel, the features such as outward appearance is good, both can improve the nutritive value of fruit volume, can be again the new road of exploitation of red date, and technique is simple, cost is low, has the wide prospect of marketing.
Accompanying drawing explanation
Fig. 1 is red jujube fruit of the present invention volume processing process figure.
Fig. 2 addition that is water in red jujube fruit volume is on the impact of quality.
Fig. 3 is the impact of white granulated sugar addition on the quality that red jujube fruit is rolled up.
Fig. 4 is the impact of citric acid addition quality in red jujube fruit volume.
Fig. 5 is the impact of compound adhesive addition quality in red jujube fruit volume.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is illustrated further.
1, experimental raw table
Table 1-experimental raw additive
| Title | Specification | Manufacturer |
| Citric acid | Food grade | Henan Tong Yu food additives Co., Ltd |
| White sugar | Food-grade | Tarim University small market |
| Maltodextrin | Food grade | Taobao shop thousand intelligence food monopolized store |
| Pectin | Food-grade | Henan Tong Yu food additives Co., Ltd |
| Locust bean gum | Food grade | Zhengzhou three good fortune food ingredient on-line shop |
| Ascorbic acid | Food-grade | Taobao shop thousand intelligence food monopolized store |
| Red date | Food grade | The market of farm produce, Alar City |
2, instrument and equipment
Table 2-laboratory apparatus and equipment
Embodiment 1: the preparation of red jujube fruit volume
1, the preparation of parchment: after the red date without disease and pest, mechanical wound selected is cleaned, put into jacketed pan, add water to and flood fruit, thermoplastic 20min, after cooling, manual peeling, stoning, pulp, be that 1:9 mixes and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating by pulp and water according to mass ratio, add Vc to prevent pulp brown stain, 4 DEG C of refrigerations are for subsequent use.
2, colloidal sol: complex thickener and compound adhesive are mixed and adds the pure water stirring and dissolving of 60 DEG C, dissolve good after for subsequent use.
3, allocate: get a certain amount of parchment, and add white granulated sugar, citric acid blending and mixing according to experimental design, the concentrated 5min of heating, adding solvent compound adhesive close to during striking point according to experimental design, and to be concentrated into pulp be pureed.
4, toast: be poured in stainless steel disc by the puree concentrated, thickness is about 3 ~ 5mm and wants uniformity, and drip pan is placed in electric heating constant-temperature blowing drying box, baking temperature 50 DEG C, baking time 6 ~ 8h.Wherein, red jujube fruit volume processing process is shown in Fig. 1.
Embodiment 2: single factor experiment
1, the addition of water is on the impact of red jujube fruit volume quality: claim red date 50g to pull an oar according to the basic recipe of red jujube fruit volume, each 6 parts of white granulated sugar 16.25%, citric acid 0.25%, compound adhesive 4.5%, adds water 70g, 75g, 80g, 85g, 90g, 95g respectively and makes red jujube fruit volume and evaluate its sensory evaluation score.
2, white granulated sugar addition is on the impact of red jujube fruit volume quality: claim red date 50g to pull an oar according to the basic recipe of red jujube fruit volume, each 6 parts of water 90g, citric acid 0.25%, compound adhesive 4.5%, adds white granulated sugar 16.10%, 16.15%, 16.20%, 16.25%, 16.30%, 16.35% respectively and makes red jujube fruit volume and evaluate its sensory evaluation score.
3, citric acid addition is on the impact of red jujube fruit volume quality: claim red date 50g to pull an oar according to the basic recipe of red jujube fruit volume, each 6 parts of water 90g, white granulated sugar 16.25%, compound adhesive 4.5%, adds citric acid 0.10%, 0.15%, 0.20%, 0.25%, 0.30% respectively and makes red jujube fruit volume and evaluate its sensory evaluation score.
4, compound adhesive addition is on the impact of red jujube fruit volume quality: claim red date 50g to pull an oar according to the basic recipe of red jujube fruit volume, each 6 parts of water 90g, white granulated sugar 16.25%, citric acid 0.25%, adds compound adhesive 3%, 3.5%, 4%, 4.5%, 5%, 5.5% respectively and makes red jujube fruit volume and evaluate its sensory evaluation score.
5, the experiment of single factor results and analysis of red jujube fruit volume optimum formula
(1) water addition is on the impact of red jujube fruit volume quality: experimental result as shown in Figure 2.
Sensory evaluation is carried out in the time of consideration concentrated fruit pulp and to pulp color by the water adding different proportion, when local flavor, from figure Fig. 2, when red date and water quality are than when being 1:9, the fragrance of red date is more outstanding, and vivider being simultaneously convenient to of color concentrates not easily gelatinization.
(2) white granulated sugar addition is on the impact of the quality that red jujube fruit is rolled up: experimental result as shown in Figure 3.
As shown in Figure 3, the flavor effect roll up red jujube fruit of addition of sugar is larger, and can draw by experiment can be obviously too sweet greasy when addition exceedes, and when addition is 16.25%, the obvious mouthfeel of sweet taste better and forming the best of condensing.
3, the impact of citric acid addition quality in red jujube fruit volume: experimental result as shown in Figure 4.
The acidity adjustment of red jujube fruit volume is according to country's " food additives use sanitary standard " regulation, and in infant food, the maximum addition of citric acid is 3.0 ~ 6.0g/kg.Therefore, this experiment is carried out under the prerequisite being no more than national standard, and as shown in Figure 4, when citric acid addition is 0.25%, the agreeable to the taste coagulability of acidity is good best.
4, the impact of compound adhesive addition quality in red jujube fruit volume: experimental result as shown in Figure 5.
As shown in Figure 5, when compound adhesive ratio is too low, organizes coarse uneven, be not easy to coagulation forming; When ratio is too high, the not good toughness of mouthfeel is crossed and is affected local flavor by force, the most best 4.5% time according to the addition of subjective appreciation determination compound adhesive.
Embodiment 3: orthogonal experiment
1, on the basis of experiment of single factor, select suitable jujube slurry, compound adhesive addition, white granulated sugar addition, citric acid addition four factors to carry out orthogonal test, experimental factor water-glass is in table 3.
Table 3-red jujube fruit volume optimum formula Optimum Experiment design factor level
2, the results and analysis of orthogonal test
By the single factor experiment to every factor, choose the orthogonal test that main factor carries out optimizing red jujube fruit volume auxiliary material addition, by giving a mark to the subjective appreciation of Different factor level, calculation and comparision can be carried out by orthogonal test, thus simply accurately the optimised process of red jujube fruit volume be determined.
The orthogonal experiment that table 4-fruit volume optimum formula is optimized
In table 4, according to the size of extreme difference R, the primary and secondary of carrying out factor is queued up.The relatively size of A, B, C, D tetra-R value in factor in this experiment, can find out B factor, namely compound adhesive is than being most important factor, secondly be A factor, jujube paste and water addition, and C factor, namely the addition of sugar is be also key factor, analyzes as the preference degree of different people to sweet taste is different.The primary-slave relation of four factors is B > A > D > C.According to table and criteria of quality evaluation, the best processing technology of red jujube fruit volume is combined as A
2b
3c
1d
1.
Embodiment 4: subjective appreciation
1, the subjective appreciation standard of red jujube fruit volume: product sensory index judge and evaluation is participated in by counselor and 10 classmates,, temperature suitable, draughty laboratory suitable at light carries out evaluating and not disturbing mutually, best result and minimum point is removed after obtaining scoring, finally make even and divide equally and draw subjective appreciation mark, concrete standards of grading are in table 5.
The subjective appreciation standard of table 5-red jujube fruit volume
2, evaluation result
In table 4, with the contrast on market, color and luster there is difference slightly, but substantially can accept; In smell, jujube aromatic flavour.
Embodiment 5: the detection of fruit volume product physical and chemical index
1, the assay method of fruit volume product composition
(1) mensuration of total acid
Utilizing acid-base neutralization principle, with the acid in alkali-titration test solution, take phenolphthalein as indicator determination titration end-point, calculates the total acid content in food by the consumption of alkali lye, takes sample 5g and is dissolved in 100ml water and heats, dissolve, filter, computing formula:
Total acidity (%)=V × C × K × 5 × 100/W
In formula: C is the substance withdrawl syndrome (mol/l) of standard solution of sodium hydroxide; V is the volume (ml) consuming standard solution of sodium hydroxide; For example weight (g); K is the main sour coefficient that converts, and namely 1mmol NaOH is equivalent to the grams of main acid.
(2) mensuration of total reducing sugar
Sample, through except after the impurity such as deproteinize, with hydrochloric acid hydrolysis, generates reduced sugar, then carries out measure and calculation formula by the method for reduced sugar:
X＝(m×100％)/[W×(50/V1)×(V2/100)×1000]
In formula: X is the content of total reducing sugar in sample, m is that 10ml Fehling test solution is equivalent to glucose amount, and W is sample quality, and V1 is the cumulative volume of sample treatment liquid, and V2 measures total reducing sugar to measure the volume using hydrolyzate.
(3) mensuration of reduced sugar
In a heated condition, take methylene blue as indicator, with the sample solution through removing after deproteinize, direct titration is calibrated obtains fehling reagent, in sample, the sodium potassium tartrate tetrahydrate copper complex obtained in reduced sugar and fehling reagent reacts, generate the cuprous precipitation cuprous oxide of red oxidization and obtain ferrocyanide nak response again with reagent, generate soluble compound, when reaching home, methylene blue reduces by reduced sugar little over amount immediately, and solution is become colorless by blueness, be terminal, the volume consumed per sample, calculates the content of reduced sugar, computing formula:
X＝C×v
1×v/w×v
2×1000ml
In formula: x is the content % of reduced sugar in sample; C is the concentration (mg/mL) of Glucose standards solution; V is sample constant volume (mL); V
1for the quite number of titration 10ml Fehling's reagent consumption of glucose standard liquid; V
2the milliliter number of mean consumption sample during for measuring.
(4) determination of moisture:
Oven method takes 5g sample, and put into thermostatic drying chamber and dry 4h, taking-up is weighed, then puts into thermostatic drying chamber oven dry 1h, until constant weight (twice weight difference is no more than 0.002g and is constant weight), and computing formula:
X＝(M
2-M
I)/W×100％
In formula: X is the content % of moisture in sample; ML is measuring cup g after constant weight; M2 is measuring cup before constant weight; The quality g of w sample.
(5) sucrose-determination:
The GB/T5009.8-2003 mensuration of sucrose " in the food " and the GB/T16286-1996 assay method of sucrose " in the food " enzyme-colorimetric method " sample is through after deproteinize, and sucrose is converted into reduced sugar through hydrochloric acid hydrolysis, then presses reducing sugar test.Before and after hydrolysis, the difference of reduced sugar is cane sugar content, computing formula: sucrose=total reducing sugar-reduced sugar.
2, the detection method of fruit volume product microbiological indicator
The mensuration of total number of bacteria: GB/T4789.2-2010 (the method for plate culture count).
Coliform measures: GB/T4789.3-2010 (coliform colony counting method) product shaping.
3, the testing result of fruit volume product physical and chemical index
(1) composition measurement, in table 6
Table 6-composition measurement result
(2) microbiological indicator, in table 7
Table 7-microbiological indicator measurement result
As shown in Table 7, the microbial status in product meets state food microbial standard, to exceed standard phenomenon without bacterium, can safe edible harmless.
Claims (5)
1. a red jujube fruit volume, is characterized in that, be made up of the raw material of following mass fraction, data pulp 77.85% ~ 80.8%, white granulated sugar 16.10% ~ 16.35%, compound adhesive 3% ~ 5.5%, citric acid 0.1 ~ 0.3%.
2. red jujube fruit volume according to claim 1, is characterized in that, be made up of the raw material of following mass fraction, jujube paste material 79%, white granulated sugar 16.25%, compound adhesive 4.5%, citric acid 0.25%.
3. red jujube fruit volume according to claim 1 and 2, it is characterized in that, described compound adhesive is the mixture of carragheen, pectin and locust bean gum.
4. a preparation method for the red jujube fruit volume as described in one of claims 1 to 3, is characterized in that, comprise the following steps:
(1) preparation of data pulp: after the red date without disease and pest, mechanical wound selected is cleaned, put into jacketed pan, add water to and flood fruit, thermoplastic 10 ~ 20min, after cooling, peeling, stoning, pulp, be that 1:9 mixes and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating by pulp and water according to mass ratio, add the Vc of 0.2 ~ 0.4%, 2 ~ 6 DEG C of refrigerations are for subsequent use;
(2) colloidal sol: compound adhesive is mixed and adds the water stirring and dissolving of 50 ~ 70 DEG C, for subsequent use;
(3) allocate: get data pulp by proportioning, add white granulated sugar, citric acid blending and mixing, the concentrated 5 ~ 10min of heating, close to adding solvent compound adhesive during striking point, and to be concentrated into pulp be pureed;
(4) toast: be poured in stainless steel disc by the puree concentrated, thickness is that 3 ~ 5mm wants uniformity, and drip pan is placed in drying box, baking temperature 40 ~ 60 DEG C, baking time 6 ~ 8h.
5. the preparation method of red jujube fruit volume according to claim 4, it is characterized in that, in step (2), described water is pure water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212145A (en) * | 2017-05-24 | 2017-09-29 | 河北林益堂药业有限公司 | A kind of preparation method of Wild jujube volume |
| CN108740971A (en) * | 2018-05-14 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Green mustard jujube western-style food garnishes and production method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN103844221A (en) * | 2014-03-07 | 2014-06-11 | 新疆冠农果茸集团股份有限公司 | Process of comprehensively utilizing and processing red dates |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN103844221A (en) * | 2014-03-07 | 2014-06-11 | 新疆冠农果茸集团股份有限公司 | Process of comprehensively utilizing and processing red dates |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212145A (en) * | 2017-05-24 | 2017-09-29 | 河北林益堂药业有限公司 | A kind of preparation method of Wild jujube volume |
| CN108740971A (en) * | 2018-05-14 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Green mustard jujube western-style food garnishes and production method |
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