CN108112766A - A kind of low sugar red date, haw thorn haw sheet and preparation method thereof - Google Patents
A kind of low sugar red date, haw thorn haw sheet and preparation method thereof Download PDFInfo
- Publication number
- CN108112766A CN108112766A CN201810054508.8A CN201810054508A CN108112766A CN 108112766 A CN108112766 A CN 108112766A CN 201810054508 A CN201810054508 A CN 201810054508A CN 108112766 A CN108112766 A CN 108112766A
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- China
- Prior art keywords
- haw
- jujube
- hawthorn
- preparation
- pulp
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- 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.)
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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
- A23G3/42—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
Abstract
The invention discloses a kind of low sugar red date, haw thorn haw sheets and preparation method thereof, belong to food processing technology field, the haw sheet includes hawthorn slurry, red jujube pulp, sweetener and citric acid, and its preparation method includes the preparation of hawthorn jujube slurry, mixing, stand disk, drying, finished product.For the present invention with hawthorn and red-jujube flavor raw material, the product acid sweet taste prepared is beautiful, combines the fragrance of hawthorn and jujube, and preparation process of the present invention is simple, easily implements；Compared with traditional product, jujube is with the addition of, improves mouthfeel, enhances health-care efficacy, and white granulated sugar is replaced with sugar alcohol moiety, sugar amount and heat are lower, are more suitable for demand of the modern to health.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of low sugar red date, haw thorn haw sheet and its preparation side
Method.
Background technology
Hawthorn, stone fruit contain abundant nutriment, such as flavone compound, amino acid and micro substance
Deng, and with reducing blood lipid, blood pressure lowering, arrhythmia and other effects.The appetite of people can be increased by taking hawthorn, make sleep matter
Quantitative change is good.Hawthorn, which can eat it raw, can also be used as raw material making preserved fruit fruitcake, and still, contained acidic materials are more in hawthorn, meeting
Certain stimulation is caused to tooth and stomach lining, therefore, the weak people of gastrointestinal function should eat with caution.
Jujube has singing the praises of for " kings of all kinds of fruits ", has very big value at edible and medicinal aspect.Containing abundant in jujube
Nutriment, such as cyclic adenosine monophosphate, vitamin C, vitamin A etc..Jujube is sweet in flavor warm-natured, there is tonifying spleen, blood-nourishing, the work(calmed the nerves
Effect, but because its sugar content is high, diabetic should not eat more.China is Chan Zao big countries, and annual output can reach up to more than 300 ten thousand
Ton, visible jujube product is also very abundant on the market.
Haw sheet is a kind of name snack of China, and sour-sweet deliciousness can promote the production of body fluid to quench thirst, help digest, and common people can all make
With.But the haw sheet not only single varieties, but also sugar content is very high that can be bought on the market, not only bad for the strong of consumer
Health, while limit edible crowd.Therefore the main goal in research that a kind of haw sheet of low sugar amount is present healthy diet is developed.
The content of the invention
According to more than the deficiencies in the prior art, the technical problems to be solved by the invention are to propose a kind of low sugar red date, haw thorn
Haw sheet and preparation method thereof, in order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of low sugar red date, haw thorn haw sheet, including following parts by weight ingredient：
Compound pulp 70-140 parts；
14-28 parts of sweetener；
0.1-0.2 parts of citric acid.
Preferably, the low sugar red date, haw thorn haw sheet includes following parts by weight ingredient：
Compound 140 parts of pulp；
28 parts of sweetener；
0.15 part of citric acid.
Preferably, the compound pulp be by mass ratio be 1:The mixture of the red jujube pulp of 2-2.5 and hawthorn slurry.
Preferably, the sweetener be by mass ratio be 10:8-9:The xylitol of 0.3-0.5, maltitol and sucrose
Mixture.
A kind of preparation method of low sugar red date, haw thorn haw sheet, is as follows：
1) preparation of red jujube pulp：Fresh, not go mouldy and damage jujube is picked out, it, will be red after being rinsed well with clear water
Jujube, which is placed in hot water, fully to be softened, and is softened postcooling and is removed jujube core, and stoning jujube meat is first smashed to pieces, then adds jujube meat
The deionized water mashing of 1/5 amount is measured, filtering obtains red jujube pulp；
2) preparation of hawthorn：Hawthorn is rinsed well with clear water, remove Chinese hawthorn seed, FRUCTUS CRATAEGI is placed in hot water boil to
Fully softening, then pulls out and smashs to pieces, and hawthorn is made, and filters hawthorn, the hawthorn after filtering is heated under stirring,
After denser pureed is condensed into after hawthorn, stops heating stirring, obtain hawthorn；
3) preparation of haw sheet：Each component is weighed by formula, is then uniformly mixed red jujube pulp and hawthorn, and is added
Enter sweetener, citric acid and water, high speed dispersion is uniform, obtains mixing pulp, and mixing pulp is poured into mold, is shakeout to 3-8mm
Thickness, then mold is placed in 60-65 DEG C of drying box and 8-10h is dried, cool down, take off skin and obtain finished product.
Preferably, the temperature softened in the preparation process of the red jujube pulp is 50-60 DEG C, time 1-1.5h, hot water
Product is 6-10 times of jujube.
Preferably, the temperature softened in the preparation process of the hawthorn is 70-85 DEG C, time 2-3h, hot water volume
It is 0.2-0.6 times of FRUCTUS CRATAEGI.
Preferably, the rotating speed of the high speed dispersion is 1000-1200r/min..
Compared with prior art, beneficial effects of the present invention：
1. low sugar red date, haw thorn haw sheet prepared by the present invention has preparation process simple, the advantages of easily implementation.
2. the present invention gets up jujube and hawthorn organic assembling, compared with traditional haw sheet, finished product fragrance is more rich, containing sugar
Amount and total acidity are lower, and not only mouthfeel is more preferable, also more healthy, have the market development significance of reality.
Specific embodiment
It below by the description to embodiment, is described in further detail, to help those skilled in the art to this hair
Bright inventive concept, technical solution have more complete, accurate and deep understanding.
Embodiment 1
A kind of low sugar red date, haw thorn haw sheet includes following parts by weight ingredient：
Compound 140 parts of pulp；
28 parts of sweetener；
0.15 part of citric acid.
The preparation method of low sugar red date, haw thorn haw sheet, is as follows：
1) preparation of red jujube pulp：Fresh, not go mouldy and damage jujube is picked out, it, will be red after being rinsed well with clear water
Jujube is placed in jacketed pan, adds in the water of 6 times of jujube amount, is heated to 60 DEG C and is carried out fully softening 1.5h, softening postcooling use is gone
Nuclear device removes jujube core, and stoning jujube meat is put into bruisher and is smashed to pieces, then adds the deionized water of 1/5 amount of jujube meat amount and beaten
Slurry, and jujube is starched and is filtered, obtain red jujube pulp；
2) preparation of hawthorn：Hawthorn with clear water is rinsed well, then Chinese hawthorn seed is removed with seeder, and abandons damage
Bad part, FRUCTUS CRATAEGI is placed in jacketed pan, and adds in the deionized water of 0.5 times of FRUCTUS CRATAEGI, and is heated to 80 DEG C, in hot water
It boils to abundant softening 2.5h, then pulls out and be put into bruisher, hawthorn is made, hawthorn is filtered, by the hawthorn after filtering
It is put into container, is heated with small fire, and keep stirring, after denser pureed is condensed into after hawthorn, stops heating and stir
It mixes；
3) preparation of haw sheet：It is 1 that 140 parts, which are pressed by mass ratio,:2.5 red jujube pulp and hawthorn is uniformly mixed,
And it is 10 to add in 28 parts by mass ratio：9：Sweetener, the 0.15 part of citric acid that 0.5 xylitol, maltitol and sucrose mixes
And water, under rotating speed 1100r/min carry out high speed dispersion it is uniform, obtain mixing pulp, will mixing pulp pour into mold, shakeout to
Then mold is placed in 60 DEG C of drying box and 8h is dried by the thickness of 8mm, mold cooling is taken out after dry, skin is taken off and obtains
Finished product.
After measured, total sugar amount of low sugar red date, haw thorn haw sheet is 17.3%, total sugar amount of commercially available haw sheet be
68.7%.From experimental data, it is apparent that the total sugar content higher of commercially available haw sheet, in low sugar red date, haw thorn haw sheet
In, sucrose is replaced with composite sweetener, sugariness does not subtract, but more healthy.
Comprehensive Assessment：For low sugar red date, haw thorn haw sheet compared with commercially available haw sheet, integrated sensory's evaluation is similar, true
On, low sugar red date, haw thorn haw sheet is more mellow in mouthfeel due to the addition of jujube.
The present invention is exemplarily described above in conjunction with specific embodiment, it is clear that the present invention implements and from upper
State the limitation of mode, if employ the inventive concept and technical scheme of the present invention progress various unsubstantialities improvement or
It is not improved by the present invention design and technical solution directly apply to other occasions, protection scope of the present invention it
It is interior.Protection scope of the present invention should be determined by the scope of protection defined in the claims.
Claims (8)
1. a kind of low sugar red date, haw thorn haw sheet, which is characterized in that including following parts by weight ingredient：
Compound pulp 70-140 parts；
14-28 parts of sweetener；
0.1-0.2 parts of citric acid.
2. low sugar red date, haw thorn haw sheet according to claim 1, which is characterized in that the low sugar red date, haw thorn haw sheet
Including following parts by weight ingredient：
Compound 140 parts of pulp；
28 parts of sweetener；
0.15 part of citric acid.
3. low sugar red date, haw thorn haw sheet according to claim 1, which is characterized in that the compound pulp is by mass ratio
For 1:The mixture of the red jujube pulp of 2-2.5 and hawthorn slurry.
4. low sugar red date, haw thorn haw sheet according to claim 1, which is characterized in that the sweetener is to be by mass ratio
10:8-9:The mixture of the xylitol of 0.3-0.5, maltitol and sucrose.
A kind of 5. preparation method of any low sugar red date, haw thorn haw sheets of claim 1-4, which is characterized in that specific step
It is rapid as follows：
1) preparation of red jujube pulp：Fresh, not go mouldy and damage jujube is picked out, after being rinsed well with clear water, jujube is put
Fully softened in hot water, soften postcooling and remove jujube core, stoning jujube meat is first smashed to pieces, then adds jujube meat amount 1/
The deionized water mashing of 5 amounts, filtering obtain red jujube pulp；
2) preparation of hawthorn：Hawthorn with clear water is rinsed well, Chinese hawthorn seed is removed, FRUCTUS CRATAEGI is placed in hot water and is boiled to abundant
Softening, then pulls out and smashs to pieces, and hawthorn is made, and filters hawthorn, the hawthorn after filtering under stirring is heated, treats mountain
Short, bristly hair or beard mud is condensed into after denser pureed, is stopped heating stirring, is obtained hawthorn；
3) preparation of haw sheet：Each component is weighed by formula, then red jujube pulp and hawthorn are uniformly mixed, and add in sweet tea
Taste agent, citric acid and water, high speed dispersion is uniform, obtains mixing pulp, and mixing pulp is poured into mold, is shakeout to the thickness of 3-8mm
Mold, is then placed in 60-65 DEG C of drying box and 8-10h is dried by degree, cools down, takes off skin and obtain finished product.
6. the preparation method of low sugar red date, haw thorn haw sheet according to claim 5, which is characterized in that the red jujube pulp
The temperature softened in preparation process is 50-60 DEG C, time 1-1.5h, and hot water volume is 6-10 times of jujube.
7. the preparation method of low sugar red date, haw thorn haw sheet according to claim 5, which is characterized in that the hawthorn
The temperature softened in preparation process is 70-85 DEG C, time 2-3h, and hot water volume is 0.2-0.6 times of FRUCTUS CRATAEGI.
8. the preparation method of low sugar red date, haw thorn haw sheet according to claim 5, which is characterized in that the high speed dispersion
Rotating speed be 1000-1200r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810054508.8A CN108112766A (en) | 2018-01-19 | 2018-01-19 | A kind of low sugar red date, haw thorn haw sheet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810054508.8A CN108112766A (en) | 2018-01-19 | 2018-01-19 | A kind of low sugar red date, haw thorn haw sheet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112766A true CN108112766A (en) | 2018-06-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810054508.8A Pending CN108112766A (en) | 2018-01-19 | 2018-01-19 | A kind of low sugar red date, haw thorn haw sheet and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771839A (en) * | 2019-10-30 | 2020-02-11 | 王峰 | Hawthorn cake and preparation method thereof |
| CN115590104A (en) * | 2022-10-27 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of recombinant preserved fruit with accurate sugar control |
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| CN1217151A (en) * | 1998-08-07 | 1999-05-26 | 曾新中 | Noval-flavour sweetmeats-Guodanpi |
| CN1500398A (en) * | 2002-11-15 | 2004-06-02 | 中国农业大学 | Process of haw sheet |
| CN101554199A (en) * | 2008-04-10 | 2009-10-14 | 冯洪新 | Non-sucrose hawkthorn sweeten roll and preparation method thereof |
| CN101803710A (en) * | 2010-04-19 | 2010-08-18 | 姜云天 | Haw product and producing method thereof |
| CN102475185A (en) * | 2010-11-28 | 2012-05-30 | 刘玲 | Preparation formula and preparation method of hawthorn roll |
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| CN104082500A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Processing method for sweetend roll |
| CN104957338A (en) * | 2015-05-28 | 2015-10-07 | 南京泽朗生物科技有限公司 | Intelligence benefiting sweetened roll |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771839A (en) * | 2019-10-30 | 2020-02-11 | 王峰 | Hawthorn cake and preparation method thereof |
| CN115590104A (en) * | 2022-10-27 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of recombinant preserved fruit with accurate sugar control |
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Application publication date: 20180605 |