CN106509315A - Sugar-alcohol Chinese date fruit slices and preparation method thereof - Google Patents
Sugar-alcohol Chinese date fruit slices and preparation method thereof Download PDFInfo
- Publication number
- CN106509315A CN106509315A CN201610966222.8A CN201610966222A CN106509315A CN 106509315 A CN106509315 A CN 106509315A CN 201610966222 A CN201610966222 A CN 201610966222A CN 106509315 A CN106509315 A CN 106509315A
- Authority
- CN
- China
- Prior art keywords
- fructus jujubae
- parts
- sugar alcohol
- sugar
- piece
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000005846 sugar alcohols Chemical class 0.000 title claims abstract description 70
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title abstract 8
- 244000126002 Ziziphus vulgaris Species 0.000 title abstract 8
- 235000008529 Ziziphus vulgaris Nutrition 0.000 title abstract 8
- 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 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000811 xylitol Substances 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 17
- 229960002675 xylitol Drugs 0.000 claims abstract description 17
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- 235000010449 maltitol Nutrition 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 12
- 229940035436 maltitol Drugs 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims description 21
- 239000011521 glass Substances 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 14
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 claims description 13
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- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 claims description 13
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- 238000000034 method Methods 0.000 claims description 7
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- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 abstract 1
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- 229930189775 mogroside Natural products 0.000 abstract 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 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 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- 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 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
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- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229960004793 sucrose Drugs 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
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- 239000005720 sucrose Substances 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229940112822 chewing gum Drugs 0.000 description 3
- 235000015218 chewing gum Nutrition 0.000 description 3
- 238000004587 chromatography analysis Methods 0.000 description 3
- 230000037123 dental health Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- OQUFOZNPBIIJTN-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;sodium Chemical compound [Na].OC(=O)CC(O)(C(O)=O)CC(O)=O OQUFOZNPBIIJTN-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
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- 235000019204 saccharin Nutrition 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
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- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
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- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- SYHGEUNFJIGTRX-UHFFFAOYSA-N methylenedioxypyrovalerone Chemical compound C=1C=C2OCOC2=CC=1C(=O)C(CCC)N1CCCC1 SYHGEUNFJIGTRX-UHFFFAOYSA-N 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
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- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
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- 239000000600 sorbitol Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 230000003867 tiredness Effects 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/38—Sucrose-free products
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses sugar-alcohol Chinese date fruit slices and a preparation method thereof, and belongs to the technical field of food processing. The sugar-alcohol Chinese date fruit slices are prepared from the following raw materials in parts by weight: 45-50 parts of Chinese date fruit paste, 150-200 parts of water, 27-55 parts of liquid maltitol, 6-20 parts of isomaltitol, 3-10 parts of xylitol, 2-2.5 parts of pectin, 0.5-0.8 part of citric acid, 0.15-0.2 part of sodium citrate, and 0.020-0.025 part of mogroside. The sugar-alcohol Chinese date fruit slices prepared by the preparation method are rich in nutrition, and have health-care functions. Being eaten, the sugar-alcohol Chinese date fruit slices have refreshing, fine and smooth taste on the tongue, and are non-sticky to the teeth, free of sticky and greasy feel, and free of bad bitter aftertaste; moreover, no toothache is caused by excessive eating of the sugar-alcohol Chinese date fruit slices. In addition, no sour feeling caused by utilization of the common carbohydrates by the microorganisms is produced in the mouth after eating of the sugar-alcohol Chinese date fruit slices.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of sugar alcohol Fructus Jujubae piece and preparation method thereof.
Background technology
Fructus Jujubae is just listed in one of " five fruits " (Fructus Persicae, Lee, prunus mume (sieb.) sieb.et zucc., Fructus Pruni, Fructus Jujubae) since ancient times, with a long history.Chinese medicine theory
Think, there is Fructus Jujubae tonify deficiency benefit health, nourishing blood to tranquillize the mind, invigorating the spleen and regulating the stomach etc. to act on, and be weakness of the spleen and stomach, insufficiency of vital energy and blood, lassitude, mistake
The good health nutrient of the patients such as dormancy dreaminess.The characteristics of Fructus Jujubae is most prominent is that vitamin content is high, and Jing often eats the patient of Fructus Jujubae,
Restorative speed is faster more than 3 times than eating merely vitamin.Cyclic adenosine monophosphate contained by Fructus Jujubae, is human body cell energy generation
The required composition thanked, can muscle strength reinforcing, allaying tiredness, expansion of blood vessels, increase myocardial contraction, improve myocardial nutrition, to anti-
Control cardiovascular system diseases play the role of it is good；In addition, Fructus Jujubae can also Glycerin, beneficial face beauty is among the people to have " a solar eclipse three
It is Fructus Jujubae, at the age of one hundred years old to bear one's age well " say.
Sugar alcohol, has certain sugariness and heat, can be used as sugar substitute, energy 1：1 ground replaces sugar, produces similar
Confection, cake and beverage, it is adaptable to which diabeticss and the old and the children are edible.This and high sweetener (saccharin, cyclamate, Ah
This Ba Tian etc.) different, such as 300～500 times of saccharin sugariness, 200 times of aspartame sugariness.These high sweeteners add to food
Work is mainly to provide sweet taste, does not provide heat and nutrition.Because sugar alcohol have calorific value it is low, will not dental caries, will not be to diabetes patient
The features such as causing uncomfortable, stable in properties, at home and abroad quickly grows in the market of sugarfree foods.Sugar alcohol mainly includes：Erythrose
Alcohol, xylitol, Sorbitol, maltose alcohol, hydroxyl isomaltulose etc..Xylitol, white crystals or crystalline powder, taste are sweet, pole
It is soluble in water, it is slightly soluble in ethanol and methanol, calorific value 16.72kJ/g is dissolved in water heat absorption, and institute can produce pleased in solid form in mouth
Fast refrigerant sense.Xylitol sugariness and hygroscopicity are similar to multitudinous sugar, be absorbed by the body and have no side effect after entrance, of many uses, state
The demand in inside and outside market increasingly increases, and xylitol metabolism in vivo is unrelated with insulin, therefore is applied to diabeticss food
The production of product.Maltose alcohol is a kind of disaccharidase alcohol by obtained by the hydrogenated reduction of maltose, and its sugariness is equivalent to sucrose
90%, calorific value for sucrose 1/10,2.1 kilocalories of heats of per gram of offer, are a kind of functional sweeteners low in calories.It and xylose
Alcohol is similar to, and with non-dental caries, hygroscopicity, hardly possible is not raised blood glucose value, urine sugar value by fermentable, does not stimulate insulin point
The excellent Physiological Properties such as secrete.Maltose alcohol is widely used in food, chemical industry, health product and cosmetic industry, with xylose
Alcohol is compared, and is easy to get with raw material, the low advantage of cost.
Hydroxyl isomaltulose is the product of replacing sugar of excellent performance, it with natural sucrose as raw material, using biotechnology convert and
Make, it is a kind of white, lenticular, the material of agent of low hygroscopicity, with natural sweet taste that is gentle, pure, moistening.From physiology
Angle sees, it has good non-cariogenicity, and low-calorie, affects minimum to blood glucose fluctuation, be adapted to diabeticss and
Avoid sugared personage to eat.
At present, the report of correlation Fructus Jujubae piece is had in prior art, for example：The patent No.：CN201210254721.6 is disclosed
A kind of Fructus Jujubae piece, it adds other dispensings, the cleaning of Jing backpulsings, steaming and decocting, concentration, drying to form mainly with red date as raw materials, but should
Use sucrose and maltose syrup in patent in a large number, promote fat and blood glucose rise, reduce the health care of product.It is Chinese special
Sharp CN201110369416.7 discloses a kind of red date piece processing method, comprises the following steps：1. sorting；2. clean；3. steam
Boil；4. it is beaten；5. boil concentration；6. sabot scraping blade；7. hot-air seasoning；8. peel, section, but for Fructus Jujubae piece, specifically processing is matched somebody with somebody
Side is not discussed in detail.Chinese patent CN201310078601.X provides a kind of concrete grammar of the processing of Fructus Jujubae piece, but is
Using Fructus Jujubae as raw material.And sugar alcohol is used to into also not having relevant report in Fructus Jujubae piece.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of preparation side of sugar alcohol Fructus Jujubae piece
Method, ensure that the sugariness of Fructus Jujubae piece, reduce the sugar content of Fructus Jujubae piece, and with health role, overcome present in prior art
Defect.
To achieve these goals or other purposes, the present invention is achieved by the following technical solutions：A kind of sugar alcohol
Fructus Jujubae piece, the sugar alcohol Fructus Jujubae piece include following raw material and its parts by weight：Fructus Jujubae 45-50 parts, water 150-200 parts, liquid maltose
Alcohol 27-55 parts, hydroxyl isomaltulose 6-20 parts, xylitol 3-10 parts, pectin 2-2.5 parts, citric acid 0.5-0.8 parts, citric acid
Sodium 0.15-0.2 parts, Momordia grosvenori aglycone 0.020-0.025 parts.
Further, the Fructus Jujubae water content is 70%-80%, by thinking that well your company limited provides.
Further, the hydromining deionized water.
Further, the solid content of the liquid maltitol is 75%-80%, by the limited public affairs of Shandong Feitian Pharmaceutical
Department provides, and with non-dental caries, hygroscopicity, hardly possible is not raised blood glucose value, urine sugar value by fermentable, does not stimulate insulin point
The excellent Physiological Properties such as secrete.
Further, the hydroxyl isomaltulose is purchased from BENEQ companies of Germany.
The xylitol is provided by Shandong Futian Medicine Industry Co., Ltd., and xylitol will not be sent out because of heating in food processing
Raw " Mei Lade " browning reaction, and have the physiological functions such as anti-caries, low heat value, is not acted on by yeast and antibacterial, not mould
Become, the storage life of food can be extended.
Further, the pectin is food grade additives, it is preferable that using solidifying pectin in high fat.The citric acid and
Sodium citrate is food grade additives, and the amount for being adopted meets the usage amount standard of food additive.
Further, the Momordia grosvenori aglycone adopts 100 times of sweet Momordia grosvenori aglycones, 100 times equivalent to sweetness of cane sugar of its sugariness.
Momordia grosvenori aglycone is Fructus Momordicae extract, with special aroma, play clearing away summer-heat, preventing phlegm from forming and stopping coughing, removing heat from blood relax bone, lung heat clearing intestine moistening and
The effects such as promoting the production of body fluid to quench thirst, promote health functionses.
Present invention also offers a kind of method for preparing above-mentioned sugar alcohol Fructus Jujubae piece, concretely comprises the following steps：
(1) Fructus Jujubae dilution：Fructus Jujubae in raw material components is mixed with water, citric acid and sodium citrate is subsequently adding, is adjusted
PH to 3-5；
(2) concentrate：The mixture that step (1) is obtained is boiled at 90-110 DEG C, and is stirred continuously when boiling,
When boiling boiling, pectin, liquid maltitol, hydroxyl isomaltulose, xylitol, Momordia grosvenori aglycone raw material are sequentially added in order,
And continue heated and stirred and boil, stop heated and stirred after boiling end, obtain final product concentrated fruit pulp；
(3) scraping blade：One layer of edible vegetable oil of brush, mould is put on a glass on a glass, then by step
(2) obtained in, concentrated fruit pulp is poured in mould, is struck off with scraper plate, makes the blank of sugar alcohol Fructus Jujubae piece, sends into baking oven；
(4) dry：Oven temperature is controlled at 50 DEG C～70 DEG C, drying time is 7-24h；
(5) vexed：Sugar alcohol Fructus Jujubae piece laminated multi-layer after step (4) is dried together, deposit by sealing；
(6) cut into slices：Sugar alcohol Fructus Jujubae piece obtained in step (5) is cut into slices.
Preferably, in step (1), Fructus Jujubae and the weight ratio of water are 1：(3-4).
Citric acid and sodium citrate is added to adjust pH to 3-5 in step (1), reason is that pectin is more steady in acid condition
It is fixed, rear plastic is boiled, if pH value is higher, the easy degeneration of pectin is difficult plastic；Secondly pH can also increase sugar alcohol Fructus Jujubae in 3-5
The tart flavour mouthfeel of piece.
Preferably, at the end of boiling in step (2), the soluble solid content of concentrated fruit pulp is 35%-40%, is beneficial to
The drying forming in later stage.
Preferably, in step (3), the purpose of one layer of edible vegetable oil of brush is to prevent concentrated fruit pulp from sticking on a glass
On glass plate, wherein glass plate is used for Fructus Jujubae piece later stage molding below mould.That what is poured in mould in step (3) is dense
The amount of contracting pulp meets：After being struck off with scraper plate, the blank thickness of sugar alcohol Fructus Jujubae piece is 5mm～6mm.
Preferably, total times of step (4) the drying time 7-27h for drying course, wherein, dry to sugar alcohol Fructus Jujubae piece
When not completely dry, i.e., when drying time is 3.5-12h, sugar alcohol Fructus Jujubae piece is taken off from glass plate, is placed on ventilative screen cloth, is put into
Continue drying in baking oven, until drying terminates.After wherein drying terminates, the sugar alcohol Fructus Jujubae piece water content for obtaining is 30%-35%.
Preferably, by sugar alcohol Fructus Jujubae piece laminated multi-layer in step (5), and installed with plastic bag, sealing storage 24h makes sugar alcohol
Inside and outside Fructus Jujubae piece, uniform moisture is consistent, increases the pliability of product.Sealing storage 24h in step (5).
Section specification can be cut as desired in step (6), it is preferable that specification is：A length of 10-20mm, a width of 50-
60mm。
Fructus Jujubae and different sugar alcohol compoundings are processed into Fructus Jujubae piece by sugar alcohol Fructus Jujubae piece provided by the present invention, can make Fructus Jujubae and work(
Energy sugar alcohol carries out perfect adaptation, reduces sugared content, can guarantee that sugariness again, effectively prevents dental caries, it is to avoid blood glucose rise after eating；And
And the addition of Momordia grosvenori aglycone can play clearing away summer-heat, preventing phlegm from forming and stopping coughing, removing heat from blood relax bone, lung heat clearing intestine moistening and promoting the production of body fluid to quench thirst the effects such as,
Promote health functionses.Sugar alcohol Fructus Jujubae piece prepared by the present invention is nutritious, with health-care effect.When edible, entrance is clearly suitable
It is sliding, glutinous tooth, no sticky sense, without bad rear bitterness, and edible excessive tooth will not produce pain, will not in eating deutostoma
General saccharide is produced by microorganism using the sour smelly sense for bringing.
Specific embodiment
Embodiments of the present invention are illustrated below by way of particular specific embodiment, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages and effect of the present invention easily.The present invention can also pass through in addition different concrete
Embodiment is carried out or applies, and the every details in this specification can also be based on different viewpoints and application, without the back of the body
Various modifications and changes are carried out under the spirit of the present invention.It should be noted that, in the case where not conflicting, following examples and reality
Apply the feature in example to be mutually combined.
Embodiment 1
A kind of sugar alcohol Fructus Jujubae piece, its raw material components is：Fructus Jujubae (water content is 80%) 45kg, water 150kg, liquid maltitol
(solid content 75%) 50kg, hydroxyl isomaltulose 6kg, xylitol 5kg, pectin 2kg, citric acid 500g, sodium citrate
150g, 100 times of sweet Momordia grosvenori aglycone 20g.
Preparation method is：(1) Fructus Jujubae dilution：Fructus Jujubae in raw material components is mixed with water, citric acid and lemon is subsequently adding
Lemon acid sodium, pH is 3；
(2) concentrate：The mixture that step (1) is obtained is boiled at 100 DEG C, and is stirred continuously when boiling and is prevented
It is burned, when boiling boiling, sequentially adds pectin, liquid maltitol, hydroxyl isomaltulose, xylitol, Momordia grosvenori aglycone in order
Raw material, and continue heated and stirred and boil, until the soluble solid content of solution is up to 35%, after boiling end, stop heating
Stirring, obtains final product concentrated fruit pulp；
(3) scraping blade：One layer of edible vegetable oil of brush, mould is put on a glass on a glass, then by step
(2) obtained in, concentrated fruit pulp is poured in mould, is struck off with scraper plate, is made the blank of the sugar alcohol Fructus Jujubae piece that thickness is 5mm, is sent into
Baking oven；
(4) dry：Baking oven is controlled at 50 DEG C, when drying 8h, sugar alcohol Fructus Jujubae piece is taken off from glass plate, ventilative screen cloth is placed on
On, continue to dry 8h, obtain sugar alcohol Fructus Jujubae piece water content about 30%；
(5) vexed：Sugar alcohol Fructus Jujubae piece laminated multi-layer after step (4) is dried together, is installed with plastic bag, sealing storage
24h；
(6) cut into slices：Sugar alcohol Fructus Jujubae piece obtained in step (5) is cut into slices on request, chewing gum size, specification (long × wide) is cut into
For 10mm × 60mm.
The sugar content of sugar alcohol Fructus Jujubae piece is measured with reference to chromatography and standard glucose titrimetry, as a result shows the present invention
Obtained sugar alcohol Fructus Jujubae piece sugar content is 18.7%, and common commercially available Fructus Jujubae piece sugar content is about 60%, and sugar alcohol Fructus Jujubae piece sugar content is obvious
It is relatively low, it is more healthy.
Consumer sensory's product evaluation result：Sugar alcohol Fructus Jujubae piece entrance is clearly smooth, does not stick tooth, no sticky sense, after bad
Bitterness, and for the edible tooth of the consumer for having dental health problems will not produce the brought pain of common commercially available Fructus Jujubae piece, food
It is decomposed by the microorganisms using the sour smelly sense for bringing with saccharide will not be produced in a period of time deutostoma.
Embodiment 2
A kind of sugar alcohol Fructus Jujubae piece, its raw material components is：Fructus Jujubae (water content is 70%) 48kg, water 180kg, liquid maltitol
(solid content 80%) 27kg, hydroxyl isomaltulose 15kg, xylitol 3kg, pectin 2.4kg, citric acid 528g, sodium citrate
174g, 100 times of sweet Momordia grosvenori aglycone 21g.
Preparation method is：(1) Fructus Jujubae dilution：Fructus Jujubae in raw material components is mixed with water, citric acid and lemon is subsequently adding
Lemon acid sodium, pH is 4；
(2) concentrate：The mixture that step (1) is obtained is boiled at 100 DEG C, and is stirred continuously when boiling and is prevented
It is burned, when boiling boiling, sequentially adds pectin, liquid maltitol, hydroxyl isomaltulose, xylitol, Momordia grosvenori aglycone in order
Raw material, and continue heated and stirred and boil, until the soluble solid content of solution is up to 40%, after boiling end, stop heating
Stirring, obtains final product concentrated fruit pulp；
(3) scraping blade：One layer of edible vegetable oil of brush, mould is put on a glass on a glass, then by step
(2) obtained in, concentrated fruit pulp is poured in mould, is struck off with scraper plate, is made the blank of the sugar alcohol Fructus Jujubae piece that thickness is 6mm, is sent into
Baking oven；
(4) dry：Baking oven is controlled at 70 DEG C, when drying 3h, sugar alcohol Fructus Jujubae piece is taken off from glass plate, ventilative screen cloth is placed on
On, continue to dry 4h, obtain sugar alcohol Fructus Jujubae piece water content about 33%；
(5) vexed：Sugar alcohol Fructus Jujubae piece laminated multi-layer after step (4) is dried together, is installed with plastic bag, sealing storage
24h；
(6) cut into slices：Sugar alcohol Fructus Jujubae piece obtained in step (5) is cut into slices on request, chewing gum size, specification (long × wide) is cut into
For 10mm × 60mm.
The sugar content of sugar alcohol Fructus Jujubae piece is measured with reference to chromatography and standard glucose titrimetry, as a result shows the present invention
Obtained sugar alcohol Fructus Jujubae piece sugar content is 13.6%, and common commercially available Fructus Jujubae piece sugar content is about 60%, and sugar alcohol Fructus Jujubae piece sugar content is obvious
It is relatively low, it is more healthy.
Consumer sensory's product evaluation result：Sugar alcohol Fructus Jujubae piece entrance is clearly smooth, does not stick tooth, no sticky sense, after bad
Bitterness, and for the edible tooth of the consumer for having dental health problems will not produce the brought pain of common commercially available Fructus Jujubae piece, food
It is decomposed by the microorganisms using the sour smelly sense for bringing with saccharide will not be produced in a period of time deutostoma.
Embodiment 3
A kind of sugar alcohol Fructus Jujubae piece, its raw material components is：Fructus Jujubae (water content is 75%) 50kg, water 200kg, liquid maltitol
(solid content 76%) 55kg, hydroxyl isomaltulose 20kg, xylitol 10kg, pectin 2.5kg, citric acid 800g, citric acid
Sodium 200g, 100 times of sweet Momordia grosvenori aglycone 25g.
Preparation method is：(1) Fructus Jujubae dilution：Fructus Jujubae in raw material components is mixed with water, citric acid and lemon is subsequently adding
Lemon acid sodium, pH is 5；
(2) concentrate：The mixture that step (1) is obtained is boiled at 100 DEG C, and is stirred continuously when boiling and is prevented
It is burned, when boiling boiling, sequentially adds pectin, liquid maltitol, hydroxyl isomaltulose, xylitol, Momordia grosvenori aglycone in order
Raw material, and continue heated and stirred and boil, until the soluble solid content of solution is up to 37%, after boiling end, stop heating
Stirring, obtains final product concentrated fruit pulp；
(3) scraping blade：One layer of edible vegetable oil of brush, mould is put on a glass on a glass, then by step
(2) obtained in, concentrated fruit pulp is poured in mould, is struck off with scraper plate, is made the blank of the sugar alcohol Fructus Jujubae piece that thickness is 5mm, is sent into
Baking oven；
(4) dry：Baking oven is controlled at 60 DEG C, when drying 12h, sugar alcohol Fructus Jujubae piece is taken off from glass plate, ventilative screen cloth is placed on
On, continue to dry 12h, obtain sugar alcohol Fructus Jujubae piece water content about 35%；
(5) vexed：Sugar alcohol Fructus Jujubae piece laminated multi-layer after step (4) is dried together, is installed with plastic bag, sealing storage
24h；
(6) cut into slices：Sugar alcohol Fructus Jujubae piece obtained in step (5) is cut into slices on request, chewing gum size, specification (long × wide) is cut into
For 10mm × 60mm.
The sugar content of sugar alcohol Fructus Jujubae piece is measured with reference to chromatography and standard glucose titrimetry, as a result shows the present invention
Obtained sugar alcohol Fructus Jujubae piece sugar content is 16.4%, and common commercially available Fructus Jujubae piece sugar content is about 60%, and sugar alcohol Fructus Jujubae piece sugar content is obvious
It is relatively low, it is more healthy.
Consumer sensory's product evaluation result：Sugar alcohol Fructus Jujubae piece entrance is clearly smooth, does not stick tooth, no sticky sense, after bad
Bitterness, and for the edible tooth of the consumer for having dental health problems will not produce the brought pain of common commercially available Fructus Jujubae piece, food
It is decomposed by the microorganisms using the sour smelly sense for bringing with saccharide will not be produced in a period of time deutostoma.
The principle and its effect of above-described embodiment only illustrative present invention, it is of the invention not for limiting.It is any ripe
The personage for knowing this technology all can carry out modifications and changes to above-described embodiment under the spirit and the scope without prejudice to the present invention.Cause
This, those of ordinary skill in the art is complete with institute under technological thought without departing from disclosed spirit such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (8)
1. a kind of sugar alcohol Fructus Jujubae piece, it is characterised in that：The sugar alcohol Fructus Jujubae piece includes following raw material and its parts by weight：Fructus Jujubae 45-50
Part, water 150-200 parts, liquid maltitol 27-55 parts, hydroxyl isomaltulose 6-20 parts, xylitol 3-10 parts, pectin 2-2.5
Part, citric acid 0.5-0.8 parts, sodium citrate 0.15-0.2 parts, Momordia grosvenori aglycone 0.020-0.025 parts.
2. sugar alcohol Fructus Jujubae piece as claimed in claim 1, it is characterised in that the Fructus Jujubae water content is 70%-80%.
3. sugar alcohol Fructus Jujubae piece as claimed in claim 1, it is characterised in that the solid content of the liquid maltitol is
75%-80%.
4. a kind of method for preparing the sugar alcohol Fructus Jujubae piece as described in any one of claims 1 to 3, it is characterised in that concretely comprise the following steps：
(1) Fructus Jujubae dilution：Fructus Jujubae in raw material components is mixed with water, citric acid and sodium citrate is subsequently adding, adjust pH to
3-5；
(2) concentrate：The mixture that step (1) is obtained is boiled at 90-110 DEG C, and is stirred continuously when boiling, boiled
During boiling, pectin, liquid maltitol, hydroxyl isomaltulose, xylitol, Momordia grosvenori aglycone raw material are sequentially added in order, and after
Continuous heated and stirred is boiled, and stops heated and stirred, obtain final product concentrated fruit pulp after boiling end；
(3) scraping blade：One layer of edible vegetable oil of brush, mould is put on a glass on a glass, then makes step (2)
The concentrated fruit pulp for obtaining is poured in mould, is struck off with scraper plate, makes the blank of sugar alcohol Fructus Jujubae piece, sends into baking oven；
(4) dry：Oven temperature is controlled at 50 DEG C～70 DEG C, drying time is 7-24h；
(5) vexed：Sugar alcohol Fructus Jujubae piece laminated multi-layer after step (4) is dried together, deposit by sealing；
(6) cut into slices：Sugar alcohol Fructus Jujubae piece obtained in step (5) is cut into slices.
5. method as claimed in claim 4, it is characterised in that the solubility of concentrated fruit pulp is solid at the end of boiling in step (2)
Shape thing content is 35%-40%.
6. method as claimed in claim 4, it is characterised in that the amount of the concentrated fruit pulp added in step (3) meets：Use scraper plate
After striking off, blank thickness is 5mm～6mm.
7. method as claimed in claim 4, it is characterised in that after step (4) drying terminates, the sugar alcohol Fructus Jujubae piece water content for obtaining
For 30%-35%.
8. method as claimed in claim 4, it is characterised in that section specification is in step (6)：A length of 10-20mm, it is a width of
50-60mm。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610966222.8A CN106509315A (en) | 2016-10-28 | 2016-10-28 | Sugar-alcohol Chinese date fruit slices and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272045A (en) * | 2018-02-08 | 2018-07-13 | 大连民族大学 | A kind of natural Chinese medicinal herb tranquilizing the mind jujube piece and preparation method thereof |
| CN108936421A (en) * | 2017-05-26 | 2018-12-07 | 安徽兆晨农业科技发展有限公司 | A kind of preparation method of jujube piece full of nutrition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669666A (en) * | 2011-11-30 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Chinese date slices and production method thereof |
| CN103504095A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Low-sugar candy |
| CN103919062A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Processing method for jujube sheets |
-
2016
- 2016-10-28 CN CN201610966222.8A patent/CN106509315A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669666A (en) * | 2011-11-30 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Chinese date slices and production method thereof |
| CN103504095A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Low-sugar candy |
| CN103919062A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Processing method for jujube sheets |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936421A (en) * | 2017-05-26 | 2018-12-07 | 安徽兆晨农业科技发展有限公司 | A kind of preparation method of jujube piece full of nutrition |
| CN108272045A (en) * | 2018-02-08 | 2018-07-13 | 大连民族大学 | A kind of natural Chinese medicinal herb tranquilizing the mind jujube piece and preparation method thereof |
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Application publication date: 20170322 |
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