CN106819325A - A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof - Google Patents
A kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof Download PDFInfo
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- CN106819325A CN106819325A CN201710010417.XA CN201710010417A CN106819325A CN 106819325 A CN106819325 A CN 106819325A CN 201710010417 A CN201710010417 A CN 201710010417A CN 106819325 A CN106819325 A CN 106819325A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 73
- 229920002752 Konjac Polymers 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000010485 konjac Nutrition 0.000 title claims abstract description 18
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 42
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 42
- 229940046240 glucomannan Drugs 0.000 claims abstract description 42
- 239000003292 glue Substances 0.000 claims abstract description 35
- 235000010447 xylitol Nutrition 0.000 claims abstract description 27
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 21
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000811 xylitol Substances 0.000 claims abstract description 21
- 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 21
- 229960002675 xylitol Drugs 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 19
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 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 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000012153 distilled water Substances 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 235000013569 fruit product Nutrition 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 2
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 claims 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 125000001931 aliphatic group Chemical group 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 238000003786 synthesis reaction Methods 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 235000008597 Diospyros kaki Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 208000035484 Cellulite Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010049752 Peau d'orange Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
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- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof.A kind of preparation method of konjak portuguese gansu polyose preserved fruit containing no sugar, including fruit pre-processes, prepares xylitol slurries, prepares konjaku glucomannan glue, leaching sugar glue, drying forming excessively.The present invention prepares preserved fruit by edible glue of konjaku glucomannan, retaining that traditional preserved fruit color and luster is good, taste just, it is soft tasty and refreshing the characteristics of while, the features such as possessing that heat specific to konjaku glucomannan is relatively low, have satiety, and can reduce and delay glucose absorption, suppress the synthesis of aliphatic acid, acted on splendid fat reducing weight reducing.The present invention with xylitol as sweetener, the blood sugar by human body will not be increased after human consumption, and with taste it is excellent, preserved fruit heat can be reduced the characteristics of.Using the method for the present invention prepare konjak portuguese gansu polyose preserved fruit containing no sugar, be available for old man, children and with hypertension, hyperglycaemia and need weight-reducing crowd eat.
Description
Technical field
The present invention relates to a kind of preserved fruit and preparation method thereof, specifically related to a kind of konjak portuguese gansu polyose preserved fruit containing no sugar and its making side
Method, belongs to food processing technology field.
Background technology
Existing preserved fruit is main by removing the peel, taking core, syrup boiling, immersion, drying and finishing and packing etc. with fresh fruit
What operation was made, vivid transparent, dry tack free, slightly viscosity, moisture content is below 20%.With the diet of modern society people
The change of custom, increasing people starts to focus on health diet and nutritional balance, therefore develops with konjaku glucomannan
It is the preserved fruit that raw material makes, collects nutrition, health care is delicious in one, meets the demand of modern people.
Konjaku glucomannan（KGM）It is a kind of natural macromolecule soluble dietary fiber, in all dietary fibers
Quality product, heat is relatively low, have satiety, and can reduce the absorption with delay glucose, suppresses the synthesis of aliphatic acid, with splendid
Fat reducing weight reducing is acted on.Konjaku glucomannan additionally aids ecological defaecation, steady blood sugar, reducing blood lipid and anti-cellulite while fat reducing
Liver, safe without toxic side effect, simultaneously as it has retentiveness very high, dilatancy, thickening property, gelation, emulsibility, outstanding
Buoyancy, caking property etc., performance are widely used better than common food glue such as agar, carragheen, gelatin.Therefore, by increasingly
It is applied in functional food.
The patent of invention " anticancer health-care preserved fruit " of Application No. 201410832354.2（Application 2014.12.29）, describe
A kind of preserved fruit for adding all kinds of cancer-resisting substances to make, though the clock preserved fruit has preferable medicinal efficacy and health-care effect, because of institute
Expensive raw material price is selected, production technology is more complicated, and suitable population has limitation, it is impossible to popularize to general marketplace.
A kind of patent of invention " health-care preserved fruit " of Application No. 201410182952.X（Application 2014.04.30）, describe
A kind of delicious health preserved fruit of nutrition, although this preserved fruit is delicious and with healthcare function, wherein with the addition of various food,
Preserved fruit taste in itself is have impact on to a certain extent, and without dietary fiber, it is impossible to received by most people.
《Food industry》The paper of the 04th phase in 2014 " Pericarpium Kaki makes the technical study of low-sugar preserved fruit " teaches utilization
Pericarpium Kaki makes the technique of low-sugar preserved fruit, though the preserved fruit that this technique makes is tasty, the carragheen wherein used may
The absorption of some mineral matters can be influenceed.
The content of the invention
It is an object of the invention to provide a kind of konjak portuguese gansu polyose preserved fruit containing no sugar and preparation method thereof, konjak portuguese gansu polyose is made full use of
The gelation of sugar and the advantages of contribute to ecological defaecation, steady blood sugar, reducing blood lipid and AFL, there is provided a kind of mouthfeel and nutrition
The complete preserved fruit of healthcare function.
The purpose of the present invention is achieved through the following technical solutions.
The preparation method of a kind of konjak portuguese gansu polyose preserved fruit containing no sugar of the invention, it is characterised in that preparation process is as follows：
（1）Fruit is pre-processed：After by fresh fruit cleaning, peeling stoning, 2 ~ 3min of blanching in boiling water is put into, taken out standby；
（2）Prepare xylitol slurries：By mass parts, 20 ~ 30 parts of xylitols are taken, add 70 ~ 80 parts of distilled water, with 50 ~ 70 DEG C,
350r/min 3 ~ 5min of heating stirring, obtain xylitol slurries, standby；
（3）Prepare konjaku glucomannan glue：By mass parts, 2 ~ 8 parts of konjaku glucomannan is taken, add 100 ~ 150 parts of steaming
Distilled water, with 350r/min heating stirrings to boiling, and 3~5min of azeotropic, obtains konjaku glucomannan glue, standby；
（4）Leaching sugar crosses glue：20 ~ 60 parts of the fruit that boiling water treating is crossed is taken, leaching 10 ~ 12h of sugar in xylitol slurries is put into, pulled out, dripped
The liquid glucose of fruit surface is removed, is then placed in crossing 10 ~ 60s of glue in the konjaku glucomannan glue of boiling, obtain preserved fruit semi-finished product, it is standby
With；
（5）Drying forming：By step（4）Preserved fruit semi-finished product dried in 40 ~ 60 DEG C of heat, be not higher than 20% to moisture content, take out, bag
Dress, obtains konjaku glucomannan preserved fruit product.
The konjaku glucomannan, xylitol are solid, are bought by market.
Advantages of the present invention and beneficial effect：
1. the preserved fruit that the present invention is prepared with konjaku glucomannan as edible glue, retaining that traditional preserved fruit color and luster is good, taste just, it is soft
The features such as while tasty and refreshing the characteristics of, possessing that heat specific to konjaku glucomannan is relatively low, have satiety, and can reduce and prolong
The absorption of slow glucose, suppresses the synthesis of aliphatic acid, is acted on splendid fat reducing weight reducing, is available for old man, children and obesity
Crowd eats.
2. the present invention is with xylitol as sweetener, the blood sugar by that will not increase human body after human consumption, and with taste
It is excellent, the characteristics of preserved fruit heat can be reduced, be available for hypertension, hyperglycaemia and weight-reducing personage to eat.
Konjak portuguese gansu polyose preserved fruit containing no sugar of the invention carries out the aspects such as heat, nutritive value, suitable population and enters with traditional preserved fruit
Row contrast, as a result as shown in table 1.
Table 1：The comparative result of konjak portuguese gansu polyose preserved fruit containing no sugar of the invention and traditional preserved fruit
The comparative result of table 1 shows, konjak portuguese gansu polyose preserved fruit containing no sugar advantages of the invention, compared to traditional preserved fruit, Ke Yi
For people provide more low in calories while retaining original local flavor nutrition, more high nutritive value.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1：A kind of preparation method of the preserved fruit containing konjaku glucomannan, comprises the following steps：
（1）Fruit is pre-processed：After by fresh fruit cleaning, peeling stoning, blanching 3min in boiling water is put into, taken out standby；
（2）Prepare xylitol slurries：By mass parts, 30 parts of xylitols are taken, add 80 parts of distilled water, with 60 DEG C, 350r/min adds
Thermal agitation 5min, obtains xylitol slurries, standby；
（3）Prepare konjaku glucomannan glue：By mass parts, 5 parts of konjaku glucomannan is taken, add 120 parts of distilled water, with
350r/min heating stirrings obtain konjaku glucomannan glue to boiling, and azeotropic 5min, standby；
（4）Leaching sugar crosses glue：30 parts of the fruit that boiling water treating is crossed is taken, leaching sugar 10h in xylitol slurries is put into, pulled out, drain fruit
The liquid glucose on surface, is then placed in crossing glue 40s in the konjaku glucomannan glue of boiling, obtains preserved fruit semi-finished product, standby；
（5）Drying forming：By step（4）Preserved fruit semi-finished product in 60 DEG C heat dry, to moisture content be 20%, take out, packaging, obtain magic
Taro Glucomannan preserved fruit product.
Embodiment 2：A kind of preparation method of the preserved fruit containing konjaku glucomannan, comprises the following steps：
（1）Fruit is pre-processed：After by fresh fruit cleaning, peeling stoning, blanching 2min in boiling water is put into, taken out standby；
（2）Prepare xylitol slurries：By mass parts, 20 parts of xylitols are taken, add 70 parts of distilled water, with 70 DEG C, 350r/min adds
Thermal agitation 3min, obtains xylitol slurries, standby；
（3）Prepare konjaku glucomannan glue：By mass parts, 4 parts of konjaku glucomannan is taken, add 100 parts of distilled water, with
350r/min heating stirrings obtain konjaku glucomannan glue to boiling, and azeotropic 3min, standby；
（4）Leaching sugar crosses glue：20 parts of the fruit that boiling water treating is crossed is taken, leaching sugar 10h in xylitol slurries is put into, pulled out, drain fruit
The liquid glucose on surface, is then placed in crossing glue 20s in the konjaku glucomannan glue of boiling, obtains preserved fruit semi-finished product, standby；
（5）Drying forming：By step（4）Preserved fruit semi-finished product in 40 DEG C heat dry, to moisture content be 20%, take out, packaging, obtain magic
Taro Glucomannan preserved fruit product.
Embodiment 2：A kind of preparation method of the preserved fruit containing konjaku glucomannan, comprises the following steps：
（1）Fruit is pre-processed：After by fresh fruit cleaning, peeling stoning, blanching 3min in boiling water is put into, taken out standby；
（2）Prepare xylitol slurries：By mass parts, 25 parts of xylitols are taken, add 75 parts of distilled water, with 50 DEG C, 350r/min adds
Thermal agitation 5min, obtains xylitol slurries, standby；
（3）Prepare konjaku glucomannan glue：By mass parts, 8 parts of konjaku glucomannan is taken, add 150 parts of distilled water, with
350r/min heating stirrings obtain konjaku glucomannan glue to boiling, and azeotropic 5min, standby；
（4）Leaching sugar crosses glue：60 parts of the fruit that boiling water treating is crossed is taken, leaching sugar 12h in xylitol slurries is put into, pulled out, drain fruit
The liquid glucose on surface, is then placed in crossing glue 60s in the konjaku glucomannan glue of boiling, obtains preserved fruit semi-finished product, standby；
（5）Drying forming：By step（4）Preserved fruit semi-finished product in 60 DEG C heat dry, to moisture content be 20%, take out, packaging, obtain magic
Taro Glucomannan preserved fruit product.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (6)
1. a kind of preparation method of konjak portuguese gansu polyose preserved fruit containing no sugar, it is characterised in that preparation process is as follows：
（1）Fruit is pre-processed：After by fresh fruit cleaning, peeling stoning, 2 ~ 3min of blanching in boiling water is put into, taken out standby；
（2）Prepare xylitol slurries：By mass parts, 20 ~ 30 parts of xylitols are taken, add 70 ~ 80 parts of distilled water, with 50 ~ 70 DEG C,
350r/min 3 ~ 5min of heating stirring, obtain xylitol slurries, standby；
（3）Prepare konjaku glucomannan glue：By mass parts, 2 ~ 8 parts of konjaku glucomannan is taken, add 100 ~ 150 parts of steaming
Distilled water, with 350r/min heating stirrings to boiling, and 3~5min of azeotropic, obtains konjaku glucomannan glue, standby；
（4）Leaching sugar crosses glue：20 ~ 60 parts of the fruit that boiling water treating is crossed is taken, leaching 10 ~ 12h of sugar in xylitol slurries is put into, pulled out, dripped
The liquid glucose of fruit surface is removed, is then placed in crossing 10 ~ 60s of glue in the konjaku glucomannan glue of boiling, obtain preserved fruit semi-finished product, it is standby
With；
（5）Drying forming：By step（4）Preserved fruit semi-finished product dried in 40 ~ 60 DEG C of heat, be not higher than 20% to moisture content, take out, bag
Dress, obtains konjaku glucomannan preserved fruit product.
2. a kind of preparation method of konjak portuguese gansu polyose preserved fruit containing no sugar according to claim 1, it is characterised in that the preparation wood
Sugar alcohol slurries：30 parts of xylitols are taken, 80 parts of distilled water are added, with 60 DEG C, 350r/min heating stirring 5min obtain xylitol slurry
Liquid.
3. a kind of preparation method of konjak portuguese gansu polyose preserved fruit containing no sugar according to claim 1, it is characterised in that the preparation evil spirit
Taro Glucomannan glue：5 parts of konjaku glucomannan is taken, 120 parts of distilled water is added, with 350r/min heating stirrings to boiling
Rise, and azeotropic 5min, obtain konjaku glucomannan glue.
4. a kind of preparation method of konjak portuguese gansu polyose preserved fruit containing no sugar according to claim 1, it is characterised in that the leaching sugar mistake
Glue：30 parts of the fruit that boiling water treating is crossed is taken, leaching sugar 10h in xylitol slurries is put into, pulled out, drain the liquid glucose of fruit surface, so
Glue 40s excessively in the konjaku glucomannan glue of boiling is put into afterwards, obtains preserved fruit semi-finished product.
5. the preparation method of a kind of konjak portuguese gansu polyose preserved fruit containing no sugar according to claim 1, it is characterised in that described to be dried into
Type：Preserved fruit semi-finished product are dried in 60 DEG C of heat, is 20% to moisture content, taken out, packaging obtains konjaku glucomannan preserved fruit product.
6. the konjak portuguese gansu polyose preserved fruit containing no sugar that prepared by the either method as described in claim 1-5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101292698A (en) * | 2008-06-06 | 2008-10-29 | 中国热带农业科学院椰子研究所 | Method for preparing coconut inspirator preserved fruit |
| CN106070980A (en) * | 2016-06-17 | 2016-11-09 | 福建农林大学 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
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2017
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| CN101292698A (en) * | 2008-06-06 | 2008-10-29 | 中国热带农业科学院椰子研究所 | Method for preparing coconut inspirator preserved fruit |
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| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
| CN108713706B (en) * | 2018-04-13 | 2022-03-04 | 陕西怡萱农业科技有限公司 | Processing method of dried persimmon |
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