CN108651847A - Jujube rice stick and processing method - Google Patents

Jujube rice stick and processing method Download PDF

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Publication number
CN108651847A
CN108651847A CN201810477847.7A CN201810477847A CN108651847A CN 108651847 A CN108651847 A CN 108651847A CN 201810477847 A CN201810477847 A CN 201810477847A CN 108651847 A CN108651847 A CN 108651847A
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China
Prior art keywords
jujube
parts
water
powder
soybean protein
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CN201810477847.7A
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Inventor
李喜宏
张苹苹
杨维巧
张宇峥
朱刚
商金颖
杨莉杰
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Zhong Xi (tianjin) Jujube Industry Technical Engineering Center
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Priority to CN201810477847.7A priority Critical patent/CN108651847A/en
Publication of CN108651847A publication Critical patent/CN108651847A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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

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  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
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Abstract

The present invention relates to a kind of jujube rice stick, process steps include：It prepares red date powder, prepare red jujube polysaccharide, the preparation of rice stick, the present invention adds red date powder, soyabean protein powder, acetate starch on the basis of traditional rice stick, keep its mouthfeel more rich, adding metal, nonmetallic nutrient powder and red jujube polysaccharide simultaneously keeps its nutrition more rich, and jujube rice stick both with mouthfeel, nutrition is made eventually by extrusion.

Description

Jujube rice stick and processing method
Technical field
The invention belongs to food processing fields, are related to millet cake processing technology, especially a kind of jujube rice stick and processing method.
Background technology
Rice stick is a kind of leisure dilated food, and small volume and less weight is easy to carry about with one, and can quickly supplement energy.Currently on the market The rice stick of sale, which is mostly that corn flour is puffing, to be formed, and most taste is single, cannot meet different crowd demand, some add special mouth The rice stick of taste, easily causes the loss of nutritional ingredient in the production process, and nutritional ingredient is few, influences the expansion of consumer market.
By the retrieval to existing patent document, following discloses patent document is found：
1, the puffing stick (Publication No. CN107950896A) of a kind of instant type Gorgon fruit glutinous rice, characterized in that using gorgon euryale seed powder, Glutinous rice flour, corn flour, potato starch, milk powder, white granulated sugar, salt, vegetable oil make, and the puffing stick of Gorgon fruit glutinous rice of the present invention relies on Starchy material is convenient for puffing advantage, and using rich amyloid Gorgon fruit, glutinous rice, corn and potato starch, milk powder, white is added Granulated sugar, salt and plant oil component, that is, have additional nutrients and flavor adjustment, puffing stick do not add any harmful substance, peace Quan Xinggao, full of nutrition, brain healthy, crisp and delicious are conducive to digesting and assimilating for human body, are that nourishing suitable for people of all ages is good Product；Gorgon fruit dilated food of the present invention is easy to carry, storage is convenient, and opening is instant, is that the good leisure rich in nutritional ingredient is eaten Product.
By comparison, technical solution disclosed above with the present invention there are larger difference, and it is provided by the present invention Technical solution and the technique effect reached are superior to above-mentioned each patent document.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide one kind to add on the basis of traditional rice stick Red date powder, soyabean protein powder, acetate starch keep its mouthfeel more rich, while it is more to add metal, nonmetallic nutrient powder and jujube Sugar keeps its nutrition more rich, and jujube rice stick both with mouthfeel, nutrition is made eventually by extrusion.
The present invention solves its technical problem and following technical scheme is taken to realize：
A kind of jujube rice stick, process steps are as follows：
(1) red date powder is prepared：
1. after 100-200 portions of jujubes are cleaned, stoning, stripping and slicing is placed in 100-150 DEG C of temperature, pressure 1.2 × 105-2.4 ×10540-70min is handled under Pa high-temperature and high-pressure conditions, then digests jujube, selects 0.15%-0.5% celluloses Enzyme, 0.25%-0.5% pectases, hydrolysis temperature are 30-45 DEG C；
2. by step, 1. treated that jujube is put into that temperature is 60-70 DEG C, and vacuum degree is the vacuum dehydrating at lower temperature of -0.2Mpa 8-10h is dried in case, and compound drying aid maltodextrin 20-30%, beta-cyclodextrin 15-20% is added, to shorten drying time, Reduce cost；
3. by the jujube of drying, add after -40 DEG C of nitrogen charging ultramicro grinding 10min are carried out under the conditions of ultrasonic power 400-600W Enter to compound 0.1-0.4 parts of antagonist microcrystalline cellulose, 0.1-0.4 parts of tricalcium phosphate, then crushing, time are for the second time for progress 10min crosses 200 mesh sieve；
4. adding date powder quality improver-endo-xylanase 0.01%-0.03%, Arabic gum 0.35-1.5%, mix It closes uniformly, red date powder is made, it is spare；
(2) red jujube polysaccharide is prepared：
The first step, it is equal with high speed after cooling in 60-65 DEG C of heated-air drying 5h-10h after stripping and slicing in the jujube through over cleaning Even pulverizer crushes, rotating speed 500r/min-600r/min, time 8min-10min, and 50 mesh sieve is crossed after grinds, spare；
Second step, magnetic field-Subcritical Water Extraction red jujube polysaccharide：Solid-liquid ratio 1 is added in the red date powder handled through the first step:15 Distilled water, be put into the pressure-resistant glass reactor for 18MPa-22MPa, 2.0L-2.5L that magnetic rotor has been added, reach 125 At DEG C -130 DEG C, it is put into the magnetic field intensity in oil bath pan with 0.1T-0.15T, under the mixing speed of 1200r/min-1500r/min 20min-30min is reacted, is cooled to room temperature, reaction mixture is used into vacuum of the Buchner funnel by 0.02MPa-0.04MPa Decompression filters, and water-insoluble and jujube juice are detached；
Third walks, and by water-insoluble, i.e. jujube slag carries out heated-air drying 4h-5h in 60-65 DEG C, high-speed uniform is used after cooling Pulverizer crushes, rotating speed 400r/min-500r/min, time 8min-10min, and 50 mesh sieve is crossed after grinds, spare；
The jujube juice of separation is concentrated into 150mL- by the 4th step in a rotary evaporator in 50 DEG C of -60 DEG C of water bath conditions 200mL is added the absolute ethyl alcohol of jujube juice 3-4 times of volume of concentrate, rear natural sedimentation is sufficiently stirred, in 4 DEG C of refrigerator overnights It preserves, keeps Thick many candies precipitation complete.Precipitation and alcohol soluble substance supernatant are completely separated with vacuum filtration, obtain jujube Thick many candies. Alcohol soluble substance supernatant is recycled into ethyl alcohol using rotary evaporator at 50 DEG C -60 DEG C, concentrated supernatant is obtained, is put into 105 DEG C of bakings Dry 3h-4h obtains red jujube polysaccharide to constant weight in case, spare；
(2) prepared by rice stick
1. by 100-200 parts of red date powders, 100-150 parts of rice meals, 10-50 parts of glutinous rice flours, 10-30 parts of acetate starch, 4-5 parts of 10-20 parts of metal nutrient powders, 10-20 parts of nonmetallic nutrient powders and red jujube polysaccharide are uniformly mixed, and suitable quantity of water is added to adjust Material moisture is to 10-15%；
2. 1. material that step obtains is placed in double helix exrusion bulking machine, screw speed 150-200r/min, squeeze It is 155-185 DEG C to press swelling temperature；
3. product is cut after the completion of extrusion, length about 5-8cm, you can obtain jujube rice stick.
Moreover, the metal nutrition powder, preparation method thereof is as follows：
(1) soybean protein：Starch=1.5：1 is dissolved in water, adds 7.5U/g SPI enzymes, under 55 DEG C of pre-heating temperatures, stirs Starch soybean protein mixed gel obtained after mixing 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached To 0.08~0.46Mpa, jet chimney is passed through hot steam, and swelling temperature is 60~80 DEG C, after keeping 5-10min, opens valve Swelling granular is taken out in pressure release, if there is larger particles need to be crushed, forms the particle of 0.5-1.5mm, is full of inside particle netted Hole；
(3) 2-3 parts of ferrous sulfate, 1-2 parts of zinc lactates, 2-3 parts of calcium citrate malates are placed in 50-80 parts of water, are made At composite solution；
(4) swelling granular that step (2) obtains is immersed in the composite solution of step (3), nutritional ingredient is loaded to The netted hole of swelling granular surface and inside impregnates 10-20 minutes, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in starch soybean protein mixed gel, after stirring, It is dry, metal nutrient powder of the formation diameter in 0.05-2mm.
Moreover, the nonmetallic nutrition powder, preparation method thereof is as follows：
(1) 2-5 parts of multi-vitamins, 1-3 parts of amino acid, 2-3 parts of carboxymethyl celluloses is taken to mix all mentioned components In suitable quantity of water, uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, vitamin C, described Amino acid be threonine, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 1-4h is stirred, is prepared At the soy bean proteinous soln of 3-5% (w/w), then it is placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, Then, 10-30min will be heated in water-bath that the solution is placed under certain temperature, so that soybean protein is fully denaturalized, is cooled to room temperature Afterwards, the MTGase enzymes of 4-6U/g are added in the pH to 6.5-7.0 for adjusting solution, use homogenizer right at 5000r/min immediately after It carries out homogeneous 0.5-1min, rear to place plastic at room temperature；
(3) complex of step (1) is added in the soybean protein porous gel of step (2), gel is made to carry out it Load is wrapped up, complex hydrogel is formed；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically Steps are as follows：
1. the configuration of solution：A concentration of 3-4% sodium alginates are weighed, it is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to and makes Grain machine；
3. sampling：80-120mL hydrogels are drawn with threaded syringe, are connected to comminutor.
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into Sample；
5. being granulated：On-load voltage 3000V adjusts frequency, wall material and core material is made to pass through concentric 200 μm of nozzles of the higher-order of oscillation Microcapsules are formed, microcapsules are scattered in a concentration of 2%-3%CaCl2Cured in solution, cured stir speed (S.S.) is 30- 50%, hardening time 30-40min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8- The nonmetallic nutrient powder of a diameter of 0.05-0.2mm is made after 10h, it is spare.
The advantages and positive effects of the present invention are：
1, the processing innovation of red date powder cooperates with crushing technology, jujube using secondary interval low temperature-ultrasonic vibration in the present invention Compounding anticaking agent microcrystalline cellulose 0.1-0.5g, phosphorus is added after carrying out -40 DEG C of nitrogen charging ultramicro grinding 10min under ultrasound condition in powder Sour tricalcium 0.1-0.5g, then carries out crushing for second.Secondary interval low temperature-ultrasonic vibration collaboration crushing technology can accelerate powder Broken speed reduces the loss of heat-sensitive materials, reduces caking, and improve the micromeritis features such as date powder fineness, mobility.
2, the present invention extracts red jujube polysaccharide, extracts technology using jujube-magnetic field-subcritical water, can effectively drop blood Sugared reducing blood lipid improves the health-care efficacy of bright pink jujube rice stick, retains the nutritional ingredient of polysaccharide in jujube to greatest extent.
3, the present invention adds metal and the nutrients such as nonmetallic in the process of jujube rice stick, is sought using metal The form addition for supporting powder and nonmetallic dietary powder forms complex water by preparing complex, soybean protein porous gel Gel, complex hydrogel are core material, and sodium alginate prepares microcapsules for wall material and ultimately forms non-aqueous gel nutritional granular, multiple Closing microcapsules nutritional granular and is immersed in starch soybean protein mixture puffing particle compound by low temperature expanding soybean protein In solution, nutritional ingredient is loaded in starch soybean protein mixture puffing particle surface and the reticular structure of inside, effectively It improves nutritive element content and avoids the mesotrophic loss of baking process.
4, nonmetallic and metal nutriment of the invention enters in puffing soybean protein particle, after puffing Soybean protein has the specific surface area of bigger, can load is more nonmetallic and metal nutriments, according to experiment, after puffing The capacity value of 50-60% can be increased, and add hydrogel nutritional granular and composite micro-capsule nutritional granular, Combination in product Good, nutriment is uniformly dispersed, and improves edible mouthfeel and subsequent absorption, in addition, manufactured product can be realized to battalion It fully wraps up with supporting substance, while also improving the whole embedding rate of nutriment.
5, the present invention adds red date powder, soyabean protein powder, acetate starch on the basis of traditional rice stick, makes its mouthfeel more It is abundant, while adding metal, nonmetallic nutrient powder and red jujube polysaccharide keeps its nutrition more rich, and mouth is made eventually by extrusion Jujube rice stick both with sense, nutrition.
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 with this.
Embodiment 1
A kind of jujube rice stick, process steps are as follows：
(1) red date powder is prepared：
1. after 100 portions of jujubes are cleaned, stoning, stripping and slicing is placed in 100 DEG C of temperature, pressure 1.2 × 105Pa high temperature and pressure items 40min is handled under part, then digests jujube, selects 0.15% cellulase, 0.25% pectase, hydrolysis temperature 30 ℃；
2. by step, 1. treated that jujube is put into that temperature is 60 DEG C, and vacuum degree is the vacuum dehydrating at lower temperature case of -0.2Mpa Middle drying 8h, and compound drying aid maltodextrin 20% is added, beta-cyclodextrin 15% reduces cost to shorten drying time；
3. by the jujube of drying, it is added again after -40 DEG C of nitrogen charging ultramicro grinding 10min are carried out under the conditions of ultrasonic power 400W It with 0.1 part of antagonist microcrystalline cellulose, 0.1 part of tricalcium phosphate, then carries out crushing for second, time 10min crosses 200 mesh Sieve；
4. adding date powder quality improver-endo-xylanase 0.01%, Arabic gum 0.35%, it is uniformly mixed, is made Red date powder, it is spare；
(2) red jujube polysaccharide is prepared：
The first step, in 60 DEG C of heated-air drying 5h after stripping and slicing, high-speed uniform pulverizer is used after cooling in the jujube through over cleaning It crushes, rotating speed 500r/min, time 8min, 50 mesh sieve is crossed after grinds, it is spare；
Second step, magnetic field-Subcritical Water Extraction red jujube polysaccharide：Solid-liquid ratio 1 is added in the red date powder handled through the first step:15 Distilled water, be put into the pressure-resistant glass reactor for 18MPa, 2.0L that magnetic rotor has been added, when reaching 125 DEG C, be put into oil To react 20min under the magnetic field intensity of 0.1T, the mixing speed of 1200r/min in bath, it is cooled to room temperature, by reaction mixture It is filtered by the vacuum decompression of 0.02MPa using Buchner funnel, water-insoluble and jujube juice is detached；
Third walks, and by water-insoluble, i.e. jujube slag carries out heated-air drying 4h in 60 DEG C, high-speed uniform pulverizer is used after cooling It crushes, rotating speed 400r/min, time 8min, 50 mesh sieve is crossed after grinds, it is spare；
The jujube juice of separation is concentrated into 150mL in 50 DEG C of water bath conditions, jujube is added by the 4th step in a rotary evaporator The absolute ethyl alcohol of 3 times of volumes of juice concentrate, is sufficiently stirred rear natural sedimentation, is preserved in 4 DEG C of refrigerator overnights, Thick many candies is made to precipitate Completely.Precipitation and alcohol soluble substance supernatant are completely separated with vacuum filtration, obtain jujube Thick many candies.By alcohol soluble substance supernatant in 50 Ethyl alcohol is recycled using rotary evaporator at DEG C, obtains concentrated supernatant, dry 3h is put into 105 DEG C of baking ovens to constant weight, obtains red Jujube polysaccharide, it is spare；
(2) prepared by rice stick
1. by 100 parts of red date powders, 100 parts of rice meals, 10 parts of glutinous rice flours, 10 parts of acetate starch, 10 parts of metal nutrient powders, 4 parts of 10 parts of nonmetallic nutrient powders and red jujube polysaccharide are uniformly mixed, and suitable quantity of water is added to adjust material moisture to 10%；
2. 1. material that step obtains is placed in double helix exrusion bulking machine, screw speed 150r/min, squeeze swollen It is 155 DEG C to change temperature；
3. product is cut after the completion of extrusion, length about 5cm, you can obtain jujube rice stick.
Moreover, the metal nutrition powder, preparation method thereof is as follows：
(1) soybean protein：Starch=1.5：1 is dissolved in water, adds 7.5U/g SPI enzymes, under 55 DEG C of pre-heating temperatures, stirs Mix starch soybean protein mixed gel obtained after ten minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached To 0.08Mpa, jet chimney is passed through hot steam, and swelling temperature is 60 DEG C, after keeping 5min, opens valve pressure release, takes out puffing Particle forms the particle of 0.5mm, is full of netted hole inside particle if there is larger particles need to be crushed；
(3) 2 parts of ferrous sulfate, 1 part of zinc lactate, 2 parts of calcium citrate malates are placed in 50 parts of water, are made compound molten Liquid；
(4) swelling granular that step (2) obtains is immersed in the composite solution of step (3), nutritional ingredient is loaded to The netted hole of swelling granular surface and inside impregnates 10 minutes, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in starch soybean protein mixed gel, after stirring, It is dry, metal nutrient powder of the formation diameter in 0.05mm.
Moreover, the nonmetallic nutrition powder, preparation method thereof is as follows：
(1) 2 parts of multi-vitamins, 1 part of amino acid, 2 parts of carboxymethyl celluloses is taken to be mixed in all mentioned components in right amount In water, uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, vitamin C, the amino Acid is threonine, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 1h is stirred, is configured to The soy bean proteinous soln of 3% (w/w), is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, then, 10min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized, after being cooled to room temperature, adjusted The MTGase enzymes of 4U/g are added in the pH to 6.5 of solution, carry out homogeneous to it at 5000r/min with homogenizer immediately after 0.5min, it is rear to place plastic at room temperature；
(3) complex of step (1) is added in the soybean protein porous gel of step (2), gel is made to carry out it Load is wrapped up, complex hydrogel is formed；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically Steps are as follows：
1. the configuration of solution：A concentration of 3% sodium alginate is weighed, it is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to and makes Grain machine；
3. sampling：80mL hydrogels are drawn with threaded syringe, are connected to comminutor.
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into Sample；
5. being granulated：On-load voltage 3000V adjusts frequency, wall material and core material is made to pass through concentric 200 μm of nozzles of the higher-order of oscillation Microcapsules are formed, microcapsules are scattered in a concentration of 2%CaCl2Cured in solution, cured stir speed (S.S.) is 30%, solidification Time 30min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8- The nonmetallic nutrient powder of a diameter of 0.05mm is made after 10h, it is spare.
Embodiment 2
A kind of jujube rice stick, process steps are as follows：
(1) red date powder is prepared：
1. after 200 portions of jujubes are cleaned, stoning, stripping and slicing is placed in 150 DEG C of temperature, pressure 2.4 × 105Pa high temperature and pressure items 70min is handled under part, then digests jujube, selects 0.5% cellulase, 0.5% pectase, hydrolysis temperature 45 ℃；
2. by step, 1. treated that jujube is put into that temperature is 70 DEG C, and vacuum degree is the vacuum dehydrating at lower temperature case of -0.2Mpa Middle drying 10h, and compound drying aid maltodextrin 30% is added, beta-cyclodextrin 20% reduces cost to shorten drying time；
3. by the jujube of drying, it is added again after -40 DEG C of nitrogen charging ultramicro grinding 10min are carried out under the conditions of ultrasonic power 600W It with 0.4 part of antagonist microcrystalline cellulose, 0.4 part of tricalcium phosphate, then carries out crushing for second, time 10min crosses 200 mesh Sieve；
4. adding date powder quality improver-endo-xylanase 0.03%, Arabic gum 1.5%, it is uniformly mixed, is made red Date powder, it is spare；
(2) red jujube polysaccharide is prepared：
The first step, in 65 DEG C of heated-air drying 10h after stripping and slicing, is crushed after cooling with high-speed uniform in the jujube through over cleaning Machine crushes, rotating speed 600r/min, time 10min, and 50 mesh sieve is crossed after grinds, spare；
Second step, magnetic field-Subcritical Water Extraction red jujube polysaccharide：Solid-liquid ratio 1 is added in the red date powder handled through the first step:15 Distilled water, be put into the pressure-resistant glass reactor for 22MPa, 2.5L that magnetic rotor has been added, when reaching 130 DEG C, be put into oil It to react 30min under the magnetic field intensity of 0.15T, the mixing speed of 1500r/min in bath, is cooled to room temperature, reaction is mixed Object is filtered using Buchner funnel by the vacuum decompression of 0.04MPa, and water-insoluble and jujube juice are detached；
Third walks, and by water-insoluble, i.e. jujube slag carries out heated-air drying 5h in 65 DEG C, high-speed uniform pulverizer is used after cooling It crushes, rotating speed 500r/min, time 10min, 50 mesh sieve is crossed after grinds, it is spare；
The jujube juice of separation is concentrated into 200mL in 60 DEG C of water bath conditions, jujube is added by the 4th step in a rotary evaporator The absolute ethyl alcohol of 4 times of volumes of juice concentrate, is sufficiently stirred rear natural sedimentation, is preserved in 4 DEG C of refrigerator overnights, Thick many candies is made to precipitate Completely.Precipitation and alcohol soluble substance supernatant are completely separated with vacuum filtration, obtain jujube Thick many candies.By alcohol soluble substance supernatant in 60 Ethyl alcohol is recycled using rotary evaporator at DEG C, obtains concentrated supernatant, dry 4h is put into 105 DEG C of baking ovens to constant weight, obtains red Jujube polysaccharide, it is spare；
(2) prepared by rice stick
1. by 200 parts of red date powders, 150 parts of rice meals, 50 parts of glutinous rice flours, 30 parts of acetate starch, 20 parts of metal nutrient powders, 5 parts of 20 parts of nonmetallic nutrient powders and red jujube polysaccharide are uniformly mixed, and suitable quantity of water is added to adjust material moisture to 15%；
2. 1. material that step obtains is placed in double helix exrusion bulking machine, screw speed 200r/min, squeeze swollen It is 185 DEG C to change temperature；
3. product is cut after the completion of extrusion, length about 8cm, you can obtain jujube rice stick.
Moreover, the metal nutrition powder, preparation method thereof is as follows：
(1) soybean protein：Starch=1.5：1 is dissolved in water, adds 7.5U/g SPI enzymes, under 55 DEG C of pre-heating temperatures, stirs Starch soybean protein mixed gel obtained after mixing 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached To 0.46Mpa, jet chimney is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 10min, opens valve pressure release, takes out puffing Particle forms the particle of 1.5mm, is full of netted hole inside particle if there is larger particles need to be crushed；
(3) 3 parts of ferrous sulfate, 2 parts of zinc lactates, 3 parts of calcium citrate malates are placed in 80 parts of water, are made compound molten Liquid；
(4) swelling granular that step (2) obtains is immersed in the composite solution of step (3), nutritional ingredient is loaded to The netted hole of swelling granular surface and inside impregnates 20 minutes, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in starch soybean protein mixed gel, after stirring, It is dry, metal nutrient powder of the formation diameter in 2mm.
Moreover, the nonmetallic nutrition powder, preparation method thereof is as follows：
(1) 5 parts of multi-vitamins, 3 parts of amino acid, 3 parts of carboxymethyl celluloses is taken to be mixed in all mentioned components in right amount In water, uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, vitamin C, the amino Acid is threonine, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 4h is stirred, is configured to The soy bean proteinous soln of 5% (w/w), is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, then, 30min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized, after being cooled to room temperature, adjusted The MTGase enzymes of 6U/g are added in the pH to 7.0 of solution, carry out homogeneous to it at 5000r/min with homogenizer immediately after 1min, it is rear to place plastic at room temperature；
(3) complex of step (1) is added in the soybean protein porous gel of step (2), gel is made to carry out it Load is wrapped up, complex hydrogel is formed；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically Steps are as follows：
1. the configuration of solution：A concentration of 4% sodium alginate is weighed, it is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to and makes Grain machine；
3. sampling：120mL hydrogels are drawn with threaded syringe, are connected to comminutor.
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into Sample；
5. being granulated：On-load voltage 3000V adjusts frequency, wall material and core material is made to pass through concentric 200 μm of nozzles of the higher-order of oscillation Microcapsules are formed, microcapsules are scattered in a concentration of 3%CaCl2Cured in solution, cured stir speed (S.S.) is 50%, solidification Time 40min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying The nonmetallic nutrient powder of a diameter of 0.015mm is made after 10h, it is spare.
Embodiment 3
A kind of jujube rice stick, process steps are as follows：
(1) red date powder is prepared：
1. after 150 portions of jujubes are cleaned, stoning, stripping and slicing is placed in 125 DEG C of temperature, pressure 1.8 × 105Pa high temperature and pressure items 65min is handled under part, then digests jujube, selects 0.35% cellulase, 0.35% pectase, hydrolysis temperature 35 ℃；
2. by step, 1. treated that jujube is put into that temperature is 65 DEG C, and vacuum degree is the vacuum dehydrating at lower temperature case of -0.2Mpa Middle drying 9h, and compound drying aid maltodextrin 25% is added, beta-cyclodextrin 18% reduces cost to shorten drying time；
3. by the jujube of drying, it is added again after -40 DEG C of nitrogen charging ultramicro grinding 10min are carried out under the conditions of ultrasonic power 500W It with 0.3 part of antagonist microcrystalline cellulose, 0.3 part of tricalcium phosphate, then carries out crushing for second, time 10min crosses 200 mesh Sieve；
4. adding date powder quality improver-endo-xylanase 0.02%, Arabic gum 0.85%, it is uniformly mixed, is made Red date powder, it is spare；
(2) red jujube polysaccharide is prepared：
The first step, in 63 DEG C of heated-air drying 8h after stripping and slicing, high-speed uniform pulverizer is used after cooling in the jujube through over cleaning It crushes, rotating speed 550r/min, time 9min, 50 mesh sieve is crossed after grinds, it is spare；
Second step, magnetic field-Subcritical Water Extraction red jujube polysaccharide：Solid-liquid ratio 1 is added in the red date powder handled through the first step:15 Distilled water, be put into the pressure-resistant glass reactor for 20MPa, 2.3L that magnetic rotor has been added, when reaching 128 DEG C, be put into oil It to react 25min under the magnetic field intensity of 0.13T, the mixing speed of 13500r/min in bath, is cooled to room temperature, reaction is mixed Object is filtered using Buchner funnel by the vacuum decompression of 0.03MPa, and water-insoluble and jujube juice are detached；
Third walks, and by water-insoluble, i.e. jujube slag carries out heated-air drying 4.5h in 63 DEG C, crushed with high-speed uniform after cooling Machine crushes, rotating speed 450r/min, time 9min, and 50 mesh sieve is crossed after grinds, spare；
The jujube juice of separation is concentrated into 180mL in 55 DEG C of water bath conditions, jujube is added by the 4th step in a rotary evaporator The absolute ethyl alcohol of 3.5 times of volumes of juice concentrate, is sufficiently stirred rear natural sedimentation, is preserved in 4 DEG C of refrigerator overnights, keeps Thick many candies heavy It forms sediment complete.Precipitation and alcohol soluble substance supernatant are completely separated with vacuum filtration, obtain jujube Thick many candies.By alcohol soluble substance supernatant in Ethyl alcohol is recycled using rotary evaporator at 55 DEG C, obtains concentrated supernatant, dry 3.5h is put into 105 DEG C of baking ovens to constant weight, obtains It is spare to red jujube polysaccharide；
(2) prepared by rice stick
1. by 150 parts of red date powders, 120 parts of rice meals, 40 parts of glutinous rice flours, 20 parts of acetate starch, 15 parts of metal nutrient powders, 4.5 parts of 15 parts of nonmetallic nutrient powders and red jujube polysaccharide are uniformly mixed, and suitable quantity of water is added to adjust material moisture to 13%；
2. 1. material that step obtains is placed in double helix exrusion bulking machine, screw speed 180r/min, squeeze swollen It is 170 DEG C to change temperature；
3. product is cut after the completion of extrusion, length about 6cm, you can obtain jujube rice stick.
Moreover, the metal nutrition powder, preparation method thereof is as follows：
(1) soybean protein：Starch=1.5：1 is dissolved in water, adds 7.5U/g SPI enzymes, under 55 DEG C of pre-heating temperatures, stirs Starch soybean protein mixed gel obtained after mixing 10-20 minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached To 0.35Mpa, jet chimney is passed through hot steam, and swelling temperature is 70 DEG C, after keeping 8min, opens valve pressure release, takes out puffing Particle forms the particle of 1.2mm, is full of netted hole inside particle if there is larger particles need to be crushed；
(3) 2.5 parts of ferrous sulfate, 1.5 parts of zinc lactates, 2.5 parts of calcium citrate malates are placed in 70 parts of water, are made multiple Close solution；
(4) swelling granular that step (2) obtains is immersed in the composite solution of step (3), nutritional ingredient is loaded to The netted hole of swelling granular surface and inside impregnates 15 minutes, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in starch soybean protein mixed gel, after stirring, It is dry, metal nutrient powder of the formation diameter in 0.1mm.
Moreover, the nonmetallic nutrition powder, preparation method thereof is as follows：
(1) 3 parts of multi-vitamins, 2 parts of amino acid, 2.5 parts of carboxymethyl celluloses is taken to be mixed in all mentioned components suitable It measures in water, forms uniform complex, the multi-vitamins are vitamin B5, vitamin B6, vitamin C, the ammonia Base acid is threonine, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 1-4h is stirred, is prepared At the soy bean proteinous soln of 3-5% (w/w), then it is placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, Then, 15min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized, after being cooled to room temperature, The pH to 6.8 for adjusting solution, is added the MTGase enzymes of 5U/g, is carried out to it at 5000r/min with homogenizer immediately after Matter 0.8min, it is rear to place plastic at room temperature；
(3) complex of step (1) is added in the soybean protein porous gel of step (2), gel is made to carry out it Load is wrapped up, complex hydrogel is formed；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically Steps are as follows：
1. the configuration of solution：A concentration of 3.5% sodium alginate is weighed, it is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to and makes Grain machine；
3. sampling：100mL hydrogels are drawn with threaded syringe, are connected to comminutor.
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into Sample；
5. being granulated：On-load voltage 3000V adjusts frequency, wall material and core material is made to pass through concentric 200 μm of nozzles of the higher-order of oscillation Microcapsules are formed, microcapsules are scattered in a concentration of 2%-3%CaCl2Being cured in solution, cured stir speed (S.S.) is 40%, Hardening time 35min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 9h The nonmetallic nutrient powder of a diameter of 0.15mm is made afterwards, it is spare.
The content of each substance is as follows in finished product after measured：
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that：Not Be detached from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible, therefore, this The range of invention is not limited to embodiment disclosure of that.

Claims (3)

1. a kind of jujube rice stick, it is characterised in that：Process steps are as follows：
(1) red date powder is prepared：
1. after 100-200 portions of jujubes are cleaned, stoning, stripping and slicing is placed in 100-150 DEG C of temperature, pressure 1.2 × 105-2.4× 10540-70min is handled under Pa high-temperature and high-pressure conditions, then digests jujube, selects 0.15%-0.5% cellulases, 0.25%-0.5% pectases, hydrolysis temperature are 30-45 DEG C；
2. by step, 1. treated that jujube is put into that temperature is 60-70 DEG C, and vacuum degree is in the vacuum dehydrating at lower temperature case of -0.2Mpa 8-10h is dried, and compound drying aid maltodextrin 20-30%, beta-cyclodextrin 15-20% is added, to shorten drying time, is reduced Cost；
3. by the jujube of drying, it is added again after -40 DEG C of nitrogen charging ultramicro grinding 10min are carried out under the conditions of ultrasonic power 400-600W It with 0.1-0.4 parts of antagonist microcrystalline cellulose, 0.1-0.4 parts of tricalcium phosphate, then carries out crushing for second, time 10min, Cross 200 mesh sieve；
4. adding date powder quality improver-endo-xylanase 0.01%-0.03%, Arabic gum 0.35-1.5%, mixing is equal It is even, red date powder is made, it is spare；
(2) red jujube polysaccharide is prepared：
The first step, in 60-65 DEG C of heated-air drying 5h-10h after stripping and slicing, high-speed uniform powder is used after cooling in the jujube through over cleaning Broken machine crushes, rotating speed 500r/min-600r/min, time 8min-10min, and 50 mesh sieve is crossed after grinds, spare；
Second step, magnetic field-Subcritical Water Extraction red jujube polysaccharide：Solid-liquid ratio 1 is added in the red date powder handled through the first step:15 steaming Distilled water is put into the pressure-resistant glass reactor for 18MPa-22MPa, 2.0L-2.5L that magnetic rotor has been added, reach 125 DEG C- At 130 DEG C, it is put into the magnetic field intensity in oil bath pan with 0.1T-0.15T, anti-under the mixing speed of 1200r/min-1500r/min 20min-30min is answered, is cooled to room temperature, reaction mixture is subtracted using Buchner funnel by the vacuum of 0.02MPa-0.04MPa Pressure filters, and water-insoluble and jujube juice are detached；
Third walks, and by water-insoluble, i.e. jujube slag carries out heated-air drying 4h-5h in 60-65 DEG C, crushed with high-speed uniform after cooling Machine crushes, rotating speed 400r/min-500r/min, time 8min-10min, and 50 mesh sieve is crossed after grinds, spare；
The jujube juice of separation is concentrated into 150mL-200mL by the 4th step in a rotary evaporator in 50 DEG C of -60 DEG C of water bath conditions, The absolute ethyl alcohol of jujube juice 3-4 times of volume of concentrate is added, is sufficiently stirred rear natural sedimentation, preserves, makes in 4 DEG C of refrigerator overnights Thick many candies precipitation is complete.Precipitation and alcohol soluble substance supernatant are completely separated with vacuum filtration, obtain jujube Thick many candies.By alcohol soluble substance Supernatant recycles ethyl alcohol at 50 DEG C -60 DEG C using rotary evaporator, obtains concentrated supernatant, is put into 105 DEG C of baking ovens dry 3h-4h obtains red jujube polysaccharide to constant weight, spare；
(2) prepared by rice stick
1. by 100-200 parts of red date powders, 100-150 parts of rice meals, 10-50 parts of glutinous rice flours, 10-30 parts of acetate starch, 10-20 4-5 parts of part metal nutrient powder, 10-20 parts of nonmetallic nutrient powders and red jujube polysaccharide are uniformly mixed, and suitable quantity of water is added to adjust material Water content is to 10-15%；
2. 1. material that step obtains is placed in double helix exrusion bulking machine, screw speed 150-200r/min, squeeze swollen It is 155-185 DEG C to change temperature；
3. product is cut after the completion of extrusion, length about 5-8cm, you can obtain jujube rice stick.
2. a kind of jujube rice stick according to claim 1, it is characterised in that：The metal nutrition powder, preparation method thereof is such as Under：
(1) soybean protein：Starch=1.5：1 is dissolved in water, adds 7.5U/g SPI enzymes, under 55 DEG C of pre-heating temperatures, stirs 10- Starch soybean protein mixed gel obtained after twenty minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached 0.08~0.46Mpa, jet chimney are passed through hot steam, and swelling temperature is 60~80 DEG C, after keeping 5-10min, open valve and let out Pressure takes out swelling granular, if there is larger particles need to be crushed, forms the particle of 0.5-1.5mm, is full of netted sky inside particle Cave；
(3) 2-3 parts of ferrous sulfate, 1-2 parts of zinc lactates, 2-3 parts of calcium citrate malates are placed in 50-80 parts of water, are made multiple Close solution；
(4) swelling granular that step (2) obtains is immersed in the composite solution of step (3), nutritional ingredient is loaded to puffing The netted hole of particle surface and inside impregnates 10-20 minutes, takes out drying；
(5) secondary roller coating：Particle of the step (4) after dry is immersed in starch soybean protein mixed gel, after stirring, is done It is dry, metal nutrient powder of the formation diameter in 0.05-2mm.
3. a kind of jujube rice stick according to claim 1, it is characterised in that：The nonmetallic nutrition powder, preparation method thereof is such as Under：
(1) 2-5 parts of multi-vitamins, 1-3 parts of amino acid, 2-3 parts of carboxymethyl celluloses is taken to be mixed in all mentioned components suitable It measures in water, forms uniform complex, the multi-vitamins are vitamin B5, vitamin B6, vitamin C, the ammonia Base acid is threonine, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 1-4h is stirred, is configured to 3- The soy bean proteinous soln of 5% (w/w), is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, then, 10-30min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized, after being cooled to room temperature, adjusted Save solution pH to 6.5-7.0, the MTGase enzymes of 4-6U/g are added, immediately after use homogenizer at 5000r/min to its into Row homogeneous 0.5-1min, it is rear to place plastic at room temperature；
(3) complex of step (1) is added in the soybean protein porous gel of step (2), gel is made to wrap up it Load forms complex hydrogel；
(4) for the complex hydrogel prepared with step (3) for core material, sodium alginate is that wall material prepares microcapsules, specific steps It is as follows：
1. the configuration of solution：A concentration of 3-4% sodium alginates are weighed, it is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to granulation Machine；
3. sampling：80-120mL hydrogels are drawn with threaded syringe, are connected to comminutor.
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while sample introduction；
5. being granulated：On-load voltage 3000V adjusts frequency, concentric 200 μm of nozzles that wall material and core material pass through the higher-order of oscillation is made to be formed Microcapsules, microcapsules are scattered in a concentration of 2%-3%CaCl2Being cured in solution, cured stir speed (S.S.) is 30-50%, Hardening time 30-40min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-10h The nonmetallic nutrient powder of a diameter of 0.05-0.2mm is made afterwards, it is spare.
CN201810477847.7A 2018-05-18 2018-05-18 Jujube rice stick and processing method Withdrawn CN108651847A (en)

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CN112075603A (en) * 2020-09-25 2020-12-15 新疆天辰智慧信息科技有限公司 Red date superfine powder and preparation method thereof
CN113208029A (en) * 2021-05-27 2021-08-06 上海应用技术大学 Method for preparing red date powder by vacuum drying

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CN102079792A (en) * 2010-12-09 2011-06-01 江南大学 Gold thread jujube acidic polysaccharide extraction and structural characterization
CN103783121A (en) * 2014-03-04 2014-05-14 刘少伟 Puffed grain energy bar

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CN102079792A (en) * 2010-12-09 2011-06-01 江南大学 Gold thread jujube acidic polysaccharide extraction and structural characterization
CN103783121A (en) * 2014-03-04 2014-05-14 刘少伟 Puffed grain energy bar

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Publication number Priority date Publication date Assignee Title
CN112075603A (en) * 2020-09-25 2020-12-15 新疆天辰智慧信息科技有限公司 Red date superfine powder and preparation method thereof
CN113208029A (en) * 2021-05-27 2021-08-06 上海应用技术大学 Method for preparing red date powder by vacuum drying

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