CN108371225A - Jujube fructose and processing method - Google Patents
Jujube fructose and processing method Download PDFInfo
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- CN108371225A CN108371225A CN201810174801.8A CN201810174801A CN108371225A CN 108371225 A CN108371225 A CN 108371225A CN 201810174801 A CN201810174801 A CN 201810174801A CN 108371225 A CN108371225 A CN 108371225A
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- jujube
- juice
- processing method
- temperature
- granular
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Classifications
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G3/368—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 containing vitamins, antibiotics
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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
- A23G3/42—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
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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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- 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
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Abstract
The present invention relates to a kind of jujube fructose and processing method, including the preparation of (1) Lingwu Long Jujube jujube juice, the preparation of (2) lemon juice, the preparation of (3) longan juice, (4) prepare nutritional granular, (5) allotment, the molding of (6) colloidal sol.Fructose provided by the invention adds a variety of fortification substances such as Fe, Zn, Ca, amino acid, vitamin, and utilize " load particle " technique that candy is made microcapsules, have the function that a kind of " sustained release " so that digested in candy to stomach, to preferably be absorbed by human body.The existing technology of preparing of heme is seldom, and what is prepared mostly is all iron ferroheme, and iron ferroheme is ferric iron, can not be absorbed by the body.
Description
Technical field
The invention belongs to confectionery area, especially a kind of candy made of jujube, especially a kind of jujube xylocarp sugar and
Processing method.
Background technology
Candy is one kind of confection, is referred to a kind of carbohydrate snack as the main component.If fruit or nut group food
" such beef, such Broth ", then referred to as sweet food (such as sugarcoated haws).Asian culture broadly, when chocolate and many chewing gums, can also be considered as sugar
One kind of fruit.In American-European countries, candy is the product for only referring to making of going down using white granulated sugar or maltose.
The shortcomings that existing candy is：1, fructose generally uses gelatin as lapping, and gelatin brittleness is big, toughness is low, institute
Poor with commercially available part soft sweets thermal stability and mechanicalness, product is frangible, not storage tolerance, yielding tacky under high temperature, mouthfeel list
One, some of them are even more that transparency is poor.
2, the nutriments such as Fe, Zn, Ca, which directly add, bitter, puckery, raw meat taste in jujube juice.
3, artificial colloidal sol is slow in raw material pretreatment process, causes colloid network structure uneven, has glue after soft sweets molding
Group and bubble, poor transparency.
4, commercially available health-care sweets health-care effect is small, and nutritional ingredient is relatively low, with single nutrient component, and jujube juice is made in dehydration Lingwu Long Jujube
Afterwards, color is gloomy, and jujube fragrance is light, and VC contents are low.
It is as follows with the relevant patent document disclosure of the application by retrieval：
A kind of dateplum persimmon soft sweets and preparation method thereof (CN103783246A), which disclose a kind of preparation methods, i.e., sharp
The principle that synergistic effect forms heat-convertible gel occurs with carragheen in acid condition with konjaku glucomannan, this method improves
The holding property of heat and mechanicalness of soft candy product, enhances the toughness of product.But carragheen can influence product gel turbidity,
And mouthfeel is single, it is with single nutrient component.
A kind of arrow-leaved oleaster soft sweets and its preparation process (CN103082072), the plural gel which uses are respectively：Fine jade
Fat, carragheen and xanthans, these three glue are heat reversible performance, and the arrow-leaved oleaster soft sweets thermal stability of making is poor, non-refractory,
Not storage tolerance.
A kind of richness melt quality soft sweets and preparation method thereof (CN106858017A), the patent use artificial colloidal sol, more slowly,
Colloid network structure is uneven, has a micelle and bubble after causing soft sweets to be molded, poor transparency, and gel effect is poor；Also, it is added
X-factor be ferric iron, cannot be the mankind all absorb, absorptivity is low.
There is also following common disadvantages for other fructose that above-mentioned patent retrieves together：
1, existing gel can be hardened after supporting product, cannot be mixed very well with other compositions, other are being filled
After ingredient, Combination is poor, the nutritious substance of some places after manufactured product, and the nonnutritive substance of some places, dispersion
Unevenness influences edible mouthfeel and subsequent absorption.
2, when hydrogel wraps up, some metal nutriments are suspended in gel surface, cannot be realized to nutriment
Complete package, on the one hand causes to waste, and on the other hand, exposed metal ion can still be connected to tactile oral cavity or tongue, so
After have bitterness sense, influence eating mouth feel.
3, the metal nutriment addition rate of gel carrier is low, smaller to the ratio of the reduction nutriment of load, when adding
Enter amount increase it is big when, gel is susceptible to the incomplete phenomenon of gel, and whole embedding rate is caused to decline
Invention content
The purpose that the present invention carries provides that a kind of nutrition content is high, edible mouth in place of overcome the deficiencies in the prior art
The jujube xylocarp sugar and processing method felt.
The present invention realizes that the technical solution of purpose is as follows：
A kind of processing method of jujube fructose, includes the following steps
(1) preparation of Lingwu Long Jujube jujube juice
The Lingwu Long Jujube of no disease and pests harm is selected, it is artificial to clean, stem handle is removed, in 120-130 DEG C of baking temperature, baking
Time 2-2.5h, inventory carry out far-infrared baking under conditions of being 0.3-0.4kg/kW, and then placing it in heating temperature is
60 DEG C, vacuum degree is that progress vacuum and low temperature is drying in the vacuum drying chamber of 0.092MPa；It is broken after drying；
It is extracted after broken：According to the weight ratio 1 of Lingwu Long Jujube and water:0.2% enzyme is added when extraction for 7 extracting technology
Vigor is 100,000 u/g cellulases and 0.3% enzyme activity is 50,000 u/g pectases, and 30min is extracted under 65 DEG C of constant temperatures；
(2) preparation of lemon juice
Lemon is with water according to weight ratio 1:3, take squeezing process to obtain lemon juice, and adjust pH value 3 to 4；
(3) preparation of longan juice
Longan is with water according to weight ratio 1:3, take squeezing process to obtain longan juice；
(3) nutritional granular is prepared
Prepare the nutritional granular for including metallic element；
(5) it allocates
The nutritional granular got ready, lemon juice, longan juice and Lingwu Long Jujube jujube juice are mixed evenly, it is standby to form mixed juice
With；
(6) colloidal sol
By rubber powder and white granulated sugar according to weight ratio 1:3 breadings carry out colloidal sol, and constant temperature blender with magnetic force is used when colloidal sol, and
30 minutes are kept the temperature at 75 DEG C, avoids generating micelle and bubble, adds mixed juice after colloidal sol, continue to stir, after mixing
Granulation.
Moreover, the method for preparing the nutritional granular comprising metallic element is as follows：
(1) soybean protein：Starch=1：0.1-1 is dissolved in water, and 7.5U/g SPI enzyme additive amounts, lower 80 DEG C of stirring condition is in advance
Heating temperature, starch soybean protein mixed gel obtained after 10-20 minutes；
(2) soy protein gel is prepared, and soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, lower 80 DEG C of stirring condition
Soy protein gel obtained after pre-heating temperature 10-20 minutes；
(3) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm；
(4) the nutritive solution containing ferro element, calcium constituent, Zn-ef ficiency is made；
By swelling granular be immersed in step (4) made of in nutritive solution, nutritional ingredient is loaded into swelling granular surface
And in internal reticular structure, impregnate 10-20 minutes, takes out drying；
(6) secondary roller coating：Particle (5) step is dried after is immersed in soy protein gel, dry after stirring, is formed
Irregular enwrapped granule, general 0.5-2mm or so.
Moreover, being additionally added B- carrotene, ergocalciferol, Vitamin D3, alpha-tocopherol, L- in step (5) allotment
One of ascorbic acid or mixture.
Moreover, the rubber powder includes one of gelatin, modified corn starch, natural pomelo-pectin powder or at least two mixing
Object.
Moreover, the ingredient of the nutritive solution is：The solution of calcium gluconate, iron gluconate, zinc gluconate.
Moreover, the formula of the nutritive solution is 6.5 parts of calcium lactate, and 3 parts of calcium gluconate, 0.2 part of zinc gluconate,
80-100 parts of water of 0.05-1 parts of iron-dextrin.
Moreover, the nutritional granular：Lemon juice：Longan juice：Lingwu Long Jujube jujube juice：Colloidal sol=1-10:1-5：1-5： 10-
50：30-100.
Moreover, the step (1) in starch soybean protein mixed gel in gellan gum is added, Adding Way is：It adjusts molten
The pH of liquid, until 7.0；Add gellan gum so that the final concentration of 8wt% of soybean protein, the final concentration of 0.2wt% of gellan gum；
Starch soybean protein intercalation gel is made in 90 DEG C of stirred in water bath 20min.
The present invention compared with prior art the advantages of and good effect it is as follows：
1, the prior art studies such soft sweets gelation mechanism mostly, and rare people solves the problems, such as such soft sweets thermal stability,
For the present invention using gelatin, modified corn starch, natural pomelo-pectin powder as matrix, transparency is high, has thermal stability, is at least resistant to
45 DEG C, and be unlikely to deform, it is not tacky.Gelatin elasticity is good；Natural pomelo-pectin can reduce soft sweets hardness, can PhastGel, take off
Mould is good, and transparency is high, convenient for coloring；Modified corn starch has heat irreversible, the above two have invertibity, San Zhexiang again
In conjunction with the thermal instability that can effectively reduce fructose.
2, the present invention is aided with constant temperature blender with magnetic force in colloidal sol, and more artificial colloidal sol is compared with mechanical fast sol, reduced
Micelle and bubble, improve the transparency of product.
3, a variety of fortification substances such as fructose addition Fe, Zn provided by the invention, Ca, amino acid, vitamin, and utilize
Candy is made microcapsules by " load particle " technique, is haved the function that a kind of " sustained release " so that it is digested in candy to stomach, to
Preferably absorbed by human body.The existing technology of preparing of heme is seldom, and what is prepared mostly is all iron ferroheme, and iron is blood red
Element is ferric iron, can not be absorbed by the body.
4, the present invention extracts the heme powder of divalent using ultrasonic wave added tannic acid method from pig blood, and ultrasound can promote
The iron ferroheme of proposition tails off, the more heme of proposition, to be conducive to absorption of human body.It is ferrous made from the method
Ferroheme powder color is scarlet, and iron content is high.In addition, vitamin C is reducing agent, ferric iron back can be made at the ferrous iron easily absorbed,
It can be also complexed into unstable ferrous ascorbate with iron, and iron can be made to be released from other conjugates, to be conducive to
Absorption of the human body to iron.To enable soft sweets e contents to reach 8-10mg/kg (UL (Fe)=50mg).
5, the present invention utilizes infrared baking technology, assigns product jujube burnt odor taste.By vacuum and low temperature dry process and enzyme preparation method phase
In conjunction with remaining the active ingredients such as most of Lingwu Long Jujube VC and soluble solid, VC contents can reach 64.85-
75.56mg/kg (Lingwu Long Jujube VC contents can reach 425-454mg/100g), has effects that blood tonification and beautification.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited successively.
The specific ingredient addition not referred in the present invention is adjustable addition, is more than uniformly GB standard, because
Taste for candy the application varies with each individual, therefore in the case where not violating and being adjusted as defined in national related addition, and ingredient can be according to
Taste needs voluntarily to adjust.
A kind of jujube fructose and processing method, steps are as follows
Formula
Steps are as follows：
One, raw material pre-treatment
(1) preparation of Lingwu Long Jujube jujube juice
The Lingwu Long Jujube of no disease and pests harm is selected, it is artificial to clean, stem handle is removed, in 120-130 DEG C of baking temperature, baking
Time 2-2.5h, inventory carry out far-infrared baking under conditions of being 0.3-0.4kg/kW, assign jujube burnt odor taste, then set
Be 60 DEG C in heating temperature, vacuum degree is that carry out vacuum and low temperature in the vacuum drying chamber of 0.092MPa drying, due in low temperature and
Carried out in the environment of anoxic, browning degree is small, and color and luster is preferable, maintains jujube burnt odor taste, also can effectively preserve VC etc. effectively at
Point.Then the raw material of this technical finesse is crushed, and according to the weight ratio 1 of Lingwu Long Jujube and water again:7 extracting technology, leaching
The enzyme activity that 0.2% is added when carrying is 100,000 u/g cellulases and 0.3% enzyme activity is 50,000 u/g pectases, in 65 DEG C of perseverances
30min is extracted under the conditions of temperature, in order to dissolve out the active ingredients such as soluble solid, VC, the worth Lingwu Long Jujube jujube of the method
Juice, soluble solid content can reach 8.3%-8.7%, and VC contents can reach 64.85-75.56mg/kg, and (Lingwu is long
Jujube VC contents can reach 425-454mg/100g), obtained jujube juice, which is placed in -14 DEG C of refrigerators, to be saved backup.
(2) preparation of lemon juice
Lemon is with water according to weight ratio 1:3, take squeezing process to obtain lemon juice, and adjust pH value 3 to 4.
(3) preparation of longan juice
Longan is with water according to weight ratio 1:3, take squeezing process to obtain longan juice.
(4) preparation of heme
The red blood cell 100ml that acetone extraction is prepared is taken, 1-1.5 times of distilled water for being equal to red blood cell volume is added,
0.2-0.25 times of absolute ethyl alcohol, ultrasonic wave added stir 15-20 minutes, and red blood cell water suction spalling, hemoglobin is just from red blood cell
It separates.0.15-2 times of chloroform is added after haemolysis, ultrasonic wave added is stirred 10 minutes and centrifuged, and it is hemoglobinated heavy to obtain
Starch.The Na for the 0.18-0.2% for being equal to erythrocyte volume is added in above-mentioned sediment2S2O5Solution makes it dissolve, and then adds
3-4 times of acetone for entering to be equal to erythrocyte volume, stirs evenly, and adjusting p H=3.0 makes globin be sufficiently separated with ferroheme,
Ultrasonic wave added stirring extracting 8-10 minutes or more, is then centrifuged for filtering, can obtain the acetone soln of ferroheme.Add 5% in filtrate
(including heme and protoferriheme) is precipitated in acicular crystal in tannic acid, ultrasonic wave added stirring, static filtering, ferroheme,
Suction filtration can obtain heme, be washed 2-3 times with distilled water and absolute ethyl alcohol to it respectively, and heme can be obtained after dry
Powder.
Two, nutritional granular is prepared
Prepare the nutritional granular for including metallic element；The method of particle is as follows：
(1) soybean protein：Starch weight ratio=1：0.1-1 is dissolved in water, 7.5U/g SPI enzyme additive amounts, under stirring condition
80 DEG C of pre-heating temperatures, starch soybean protein mixed gel obtained after 10-20 minutes；The final concentration of 5- of soybean protein
10wt%；
(2) soy protein gel is prepared, and soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, lower 80 DEG C of stirring condition
Soy protein gel obtained after pre-heating temperature 10-20 minutes, final concentration of 10-20wt%；
(3) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached 0.1~
0.5Mpa, jet chimney are passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.5-1mm, is full of hole inside particle if there is larger particles need to be crushed；
(4) nutritive solution is made, and solution of the solution containing calcium lactate, calcium gluconate, iron-dextrin, zinc gluconate is dense
Degree oneself can be adjusted, it is proposed that be formulated as 6.5 parts of calcium lactate, 3 parts of calcium gluconate, 0.2 part of zinc gluconate, iron-dextrin
0.05-1 parts of 80-100 parts of water, can also be added the heme powder of 0.3-0.5,
By swelling granular be immersed in step (4) made of in nutritive solution, nutritional ingredient is loaded into swelling granular surface
And in internal reticular structure, impregnate 10-20 minutes, takes out drying；
(6) secondary roller coating：Particle (5) step is dried after is immersed in soy protein gel, dry after stirring, is formed
Irregular enwrapped granule, general 0.5-2mm or so.
In order to increase load effect, step (1) in starch soybean protein mixed gel in gellan gum, Adding Way is added
For：The pH for adjusting solution, until 7.0；Add gellan gum so that the final concentration of 8wt% of soybean protein, gellan gum it is final concentration of
0.2wt%；Starch soybean protein intercalation gel is made in 90 DEG C of stirred in water bath 20min.
Three, the tolerant preparation of Lingwu Long Jujube nutrient fruit intragranular
(1) mixed juice is allocated
By the nutritional granular got ready, lemon juice, longan juice and jujube juice are mixed evenly, and it is spare to form mixed juice.In order to
Β-carrotene can also be added by having additional nutrients, ergocalciferol, Vitamin D3, alpha-tocopherol, and L- ascorbic acid is added to
It is executed according to GB standard.
(2) colloidal sol
By (one of gelatin, modified corn starch, natural pomelo-pectin powder or mixture) and white granulated sugar according to weight ratio 1:3
Breading is placed in mixed juice, constant temperature blender with magnetic force (mixing speed 95r/min) is used when colloidal sol, and keep the temperature 30 at 75 DEG C
Minute, it avoids generating micelle and bubble, it is spare.
(3) after being mixed well allotment mixed juice and colloidal sol, candy granulation is carried out, happiness may be used in size and color
It is modulated well.
(4) whole grain
It with pelletizing machine whole grain, is incorporated in the clean container of inner lining plastic bag, seals after whole grain.
(5) it packs
Check whether capsule ruptures or have foreign matter, if can not be packed.
The present invention enters metal ion in puffing soybean protein particle, and the soybean protein after puffing has more
Big specific surface area, can load more metal ions the capacity value of 50-60% can be increased according to experiment after puffing.
The method for taking intercalation, when by water and starch, soybean protein can be puffing, then with one layer of protein encapsulation, and ion is sealed up for safekeeping load
In the gap of body, ensure that nutriment will not influence to be fallen off and be lost in because of environment such as temperature.Using the method for intercalation, increase
Add a kind of gel, mutual cover is carried out after two kinds of gels are mixed, formation density is big, the more gels of spatial hole position, then again
It is conscientious puffing, it is puffing after adsorbing metal ions nutriments, adsorbance can be improved, according to actually detected, adsorbance is than single
Gel improves 20% or so.
Claims (8)
1. a kind of processing method of jujube fructose, it is characterised in that：Include the following steps
(1) preparation of Lingwu Long Jujube jujube juice
The Lingwu Long Jujube of no disease and pests harm is selected, it is artificial to clean, stem handle is removed, in 120-130 DEG C of baking temperature, baking time 2-
2.5h, inventory carry out far-infrared baking under conditions of being 0.3-0.4kg/kW, and it is 60 DEG C then to place it in heating temperature, very
Reciprocal of duty cycle is that progress vacuum and low temperature is drying in the vacuum drying chamber of 0.092MPa；It is broken after drying；
It is extracted after broken：According to the weight ratio 1 of Lingwu Long Jujube and water:The enzyme activity of 0.2wt% is added when extraction for 7 extracting technology
Power is 100,000 u/g cellulases and 0.3% enzyme activity is 50,000 u/g pectases, and 30min, mistake are extracted under 65 DEG C of constant temperatures
Filter to obtain Lingwu Long Jujube jujube juice；
(2) preparation of lemon juice
Lemon is with water according to weight ratio 1:3, take squeezing process to obtain lemon juice, and adjust pH value 3 to 4；
(3) preparation of longan juice
Longan is with water according to weight ratio 1:3, take squeezing process to obtain longan juice；
(4) nutritional granular is prepared
Prepare the nutritional granular for including Essential metal elements of human；
(5) it allocates
The nutritional granular got ready, lemon juice, longan juice and Lingwu Long Jujube jujube juice are mixed evenly, it is spare to form mixed juice；
(6) colloidal sol
By rubber powder and white granulated sugar according to weight ratio 1:3 breadings carry out colloidal sol, constant temperature blender with magnetic force are used when colloidal sol, and 75
30 minutes are kept the temperature at DEG C, avoids generating micelle and bubble, adds mixed juice after colloidal sol, continue to stir, pelletize after mixing.
2. Lingwu Long Jujube nutrition fruit according to claim 1 and processing method, it is characterised in that：The nutritional granular
Method is as follows：
(1) soybean protein：Starch=1：0.1-1 is dissolved in water, 7.5U/g SPI enzyme additive amounts, the lower 80 DEG C of preheatings of stirring condition
Temperature, starch soybean protein mixed gel obtained after 10-20 minutes；
(2) soy protein gel is prepared, and soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-add of stirring condition
Soy protein gel obtained after hot temperature 10-20 minutes；
(3) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.1~0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 70~90 DEG C, after keeping 3~5min, opens valve pressure release, takes out swelling granular,
Form the swelling granular of 0.5-1mm；
(4) the nutritive solution containing ferro element, calcium constituent, Zn-ef ficiency is made；
By swelling granular be immersed in step (4) made of in nutritive solution, by nutritional ingredient load to swelling granular surface and
It in internal reticular structure, impregnates 10-20 minutes, takes out drying；
(6) secondary roller coating：Particle (5) step is dried after is immersed in soy protein gel, and dry after stirring, formation is not advised
Enwrapped granule then, general 0.5-2mm or so.
3. the processing method of jujube fructose according to claim 1, it is characterised in that：It is additionally added in step (5) allotment
One of B- carrotene, ergocalciferol, Vitamin D3, alpha-tocopherol, L-AA or at least two mixture.
4. the processing method of jujube fructose according to claim 1, it is characterised in that：The rubber powder includes gelatin, corn
One of converted starch, natural pomelo-pectin powder or at least two mixture.
5. the processing method of jujube fructose according to claim 1, it is characterised in that：The ingredient of the nutritive solution is：
The solution of calcium gluconate, iron gluconate, zinc gluconate.
6. the processing method of jujube fructose according to claim 2, it is characterised in that：The formula of the nutritive solution is breast
6.5 parts of sour calcium, 3 parts of calcium gluconate, 0.2 part of zinc gluconate, 80-100 parts of water of 0.05-1 parts of iron-dextrin.
7. the processing method of jujube fructose according to claim 1, it is characterised in that：The nutritional granular：Lemon juice：Osmanthus
Circle juice：Lingwu Long Jujube jujube juice：Colloidal sol=1-10:1-5：1-5：10-50：30-100.
8. the processing method of jujube fructose according to claim 2, it is characterised in that：The step (1) in starch soybean
Gellan gum is added in albumen mixed gel, Adding Way is：The pH for adjusting solution, until 7.0；Add gellan gum so that soybean egg
White final concentration of 8wt%, the final concentration of 0.2wt% of gellan gum；Starch soybean is made in 90 DEG C of stirred in water bath 20min
Albumen intercalation gel.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511861A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube pulp added with oligosaccharide |
| CN104522781A (en) * | 2014-12-29 | 2015-04-22 | 通化百泉保健食品有限公司 | Ginseng-red date composite health drink and preparation method thereof |
| CN106858017A (en) * | 2017-01-22 | 2017-06-20 | 维乐维健康产业有限公司 | A kind of rich melt quality soft sweets and preparation method thereof |
| CN107683941A (en) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | A kind of temperature tolerance frosted soft sweets and preparation method thereof |
-
2018
- 2018-03-02 CN CN201810174801.8A patent/CN108371225A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511861A (en) * | 2011-12-29 | 2012-06-27 | 山西汉波食品股份有限公司 | Thickened red jujube pulp added with oligosaccharide |
| CN104522781A (en) * | 2014-12-29 | 2015-04-22 | 通化百泉保健食品有限公司 | Ginseng-red date composite health drink and preparation method thereof |
| CN106858017A (en) * | 2017-01-22 | 2017-06-20 | 维乐维健康产业有限公司 | A kind of rich melt quality soft sweets and preparation method thereof |
| CN107683941A (en) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | A kind of temperature tolerance frosted soft sweets and preparation method thereof |
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