CN108740245A - Jujube sugarcoated haws and production method - Google Patents
Jujube sugarcoated haws and production method Download PDFInfo
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- CN108740245A CN108740245A CN201810449049.3A CN201810449049A CN108740245A CN 108740245 A CN108740245 A CN 108740245A CN 201810449049 A CN201810449049 A CN 201810449049A CN 108740245 A CN108740245 A CN 108740245A
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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
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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
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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
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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
- A23G3/364—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
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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
- A23G3/364—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
- A23G3/44—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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Abstract
The present invention relates to a kind of jujube sugarcoated haws and production method, component and part to be：800-1000 parts of fresh dates；Fresh hawthorn 500-600 parts；300-400 parts of cumquat；300-400 parts of banana；300-400 parts of sweetened bean paste；10~20 parts of metal nutritional granular；10~20 parts of nonmetallic nutritional granular；10~20 parts of Peppermint essential oil spansule；800-1000 parts of white granulated sugar；400-600 parts of maltose；80-100 parts of protein liquid；Carragheen paste：80-100 parts；500~1000 parts of water.Jujube sugarcoated haws of the present invention have the mouthfeel of sweet and sour taste, outside glittering and translucent appearance, moreover it is possible to accomplish not stick to one's teeth after eat, being not easy of storage is sugared, while aromatic flavour, nutritive value are higher.
Description
Technical field
The invention belongs to field of food, are related to sugarcoated haws, especially a kind of jujube sugarcoated haws and production method.
Background technology
Candied haws on a stick is the traditional snack food of China, and the past is the appearance in the market before and after north of china in winter mostly, by
It is all good in its color and luster taste, especially its sour-sweet mouthfeel and liked by everybody.But due to traditional preparation process for sugar-coated haw
The defect of itself so that the sugarcoated haws made are susceptible to following a few class problems.
1, mouthfeel is tacky.Main cause is that the liquid glucose tanning duration and degree of heating of making candied haws on a stick is inadequate, in addition the table of candied haws on a stick
It is tacky that face sugar layer is blocked up, sugar excessively also easily causes mouthfeel.
2, the shelf-life is short, and being susceptible to sugar phenomenon is held after being primarily due to the contact with moisture of sugared cortex and extraneous air
Easily change sugar.
3, the type and negligible amounts of nutrient, is technically not achieved real health-care effect.Main cause is all kinds of
The nutritional need of crowd is variant.
4, mouthfeel unification cannot meet the taste demand of specific crowd.Main cause is traditional sugarcoated haws with sour-sweet
Based on mouthfeel, consumer can be allowed to generate the sense of taste for a long time tired out.
By retrieval, following related patents are found：
1, jujube sugarcoated haws (CN102987046A), production process is similar with hawthorn, fruit sugarcoated haws production process, is
String fruit stirs off, dips in sugar, obtain the difference is that, because jujube core is larger, can be used to go here and there hole after removing, so its bamboo for going here and there used in jujube
Label should be thicker；And jujube is compared with sweet tea, so sugar used answers the less sugar in Sugarcoated haws on a stick.It should be only with jujube instead of mountain
Short, bristly hair or beard, preparation process remain as traditional handicraft, can not solve the above problems.
2, it is not easy to melt candied haws on a stick and its production technology (CN1010995929), (weight ratio) is formed by following proportioning：
Viscous sugar proportioning is white granulated sugar 60% and maltose 30%, or white granulated sugar 70% and maltose 30%, white granulated sugar 50% and maltose
Liquid glucose made of 50%；Candied haws on a stick moisture is controlled 6%.Its main feature is that the candied haws on a stick of production is not easy to melt, extend certain
The shelf life of time, but its serious dehydration so that coarse mouthfeel, lignifying, while epidermis sugar layer is thick, oozes, causes in sugar
Mouthfeel is tacky.
3, a kind of production method of sugarcoated haws (CN102813047), is made by formula as below：Fresh hawthorn 500-
3000g, apple 100-1000g, walnut kernel 100-1000g, orange valve 100-1000g, Chinese yam 100-1000g, lotus rhizome 100-
1000g.Its main feature is that the sugarcoated haws smooth in taste of production is fine and smooth, it is sweet ice-cold palatable, but preparation former material material nutrient is single, gives birth to
The type and content of the sugarcoated haws nutrient of production are less, and hot environment when sugar cook easily leads to nutritional ingredient and is destroyed, and lose,
The nutritional need of various people cannot be met, technically can not achieve complete health-care effect.
4, seedless roxburgh rose sugarcoated haws (CN105876061), using seedless roxburgh rose fruit as main material, the bunchiness of the sugarcoated haws
Mode is various, can the independent bunchiness of seedless roxburgh rose fruit, can also and the fruits such as mountain quarrel, kumquat, longan according to certain ratio
Example mixing bunchiness.Its main feature is that mouthfeel unification, the sour-sweet taste of similar tradition sugarcoated haws cannot meet spy without novelty mouthfeel
Determine the taste demand of crowd.
Invention content
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of nutrition equilibrium delicate mouthfeel shelf-life
Long jujube sugarcoated haws and its processing method, jujube sugarcoated haws provided by the invention choose completely filled fruit, bright fresh dates,
The nutrients such as maize germ oil, multivitamin, a variety of amino acid, protein, dietary fiber, minerals are added simultaneously, are had
Higher nutritive value.
The technical proposal for solving the technical problem of the invention is：
A kind of jujube sugarcoated haws, include the component of following parts by weight：
800-1000 parts of fresh dates
Fresh hawthorn 500-600 parts
300-400 parts of cumquat
300-400 parts of banana
300-400 parts of sweetened bean paste
10~20 parts of metal nutritional granular
10~20 parts of nonmetallic nutritional granular
10~20 parts of Peppermint essential oil spansule
800-1000 parts of white granulated sugar
400-600 parts of maltose
80-100 parts of protein liquid
Carragheen paste：80-100 parts
500~1000 parts of water.
Preparation method includes the following steps：
(1) bright, completely filled fruit and the fresh dates without insect pest and mechanical damage and fresh hawthorn are picked out, then will be selected
Good fresh fruit is cleaned, is drained, is enucleated, and finally by fruit by-18-- 35 DEG C of freeze-drying lyophilizations, is dehydrated to 15%-
30%, it is spare；
(2) sandwich fillings is prepared：By metal nutritional granular, nonmetallic nutritional granular, Peppermint essential oil spansule and sweetened bean paste
Mixing, mixes obtained sandwich fillings, low-temp storage thoroughly；
(3) the sandwich fillings of addition in step (1) treated jujube and hawthorn；
(4) string is worn：The jujube for having added fillings, hawthorn and banana pieces, cumquat are worn into string；
(5) in the fresh fruit surface smear protein liquid for wearing string, protein liquid be soybean protein is dissolved in water it is obtained；
(6) white granulated sugar, maltose are put into pot, add water, stirred while being heated with moderate heat, until liquid glucose in pot
All boiling stops stirring, while moderate heat is adjusted to small fire；With chopsticks dip in a little liquid glucose be put into it is cold in the cold water being ready for
But at sugar, bite with the teeth the sugar, continues small fire heating liquid glucose if sticking to one's teeth, until liquid glucose does not stick to one's teeth, if not gluing
Tooth then closes fire and stops heating；
(7) one layer of liquid glucose is filled on the protein layer in fresh fruit string list face, be put into rapidly the glass plate for being coated with ripe soya-bean oil or
On galvanized iron sheet, it is cooled and shaped；
(8) jujube ice is made in the sugared cortex in the fresh fruit string list face after sizing one layer of carragheen paste laid on, molding
Sugarcoated haws.
Moreover, the preparation method of the metal nutritional granular is：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：0.1-1 is dissolved in water, 7.5U/g SPI enzyme additive amounts, 80 under stirring condition
DEG C pre-heating temperature, starch soybean protein mixed gel obtained after 10-20 minutes；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, stirring condition
Lower 80 DEG C of pre-heating temperatures soy protein gel obtained after 10-20 minutes；
(2) 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；
(3) take 6~10 parts of calcium caseinate, 3~5 parts of calcium malate, 0.1~0.5 part of zinc gluconate that compound nutritional is made
Liquid；
(4) swelling granular is immersed in step (3) composite nutrient-fluid, by nutritional ingredient load to swelling granular surface with
And in internal reticular structure, impregnate 10-20 minutes, takes out drying；
(3) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
At irregular enwrapped granule.
Moreover, the preparation method of the nonmetallic nutritional granular is：
1) take that 10-20 parts of maize germ oil, multivitamin are 1-2 parts total, a variety of amino acid are 1-2 parts total, protein 1~2
Part, 1~3 part of dietary fiber, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to
The soy bean proteinous soln of 5-10%w/w is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；With
Afterwards, 20-40min will be heated in water-bath that the solution is placed under certain temperature, soybean protein is made fully to be denaturalized；It is cooled to room temperature
Afterwards, the MTGase enzymes of 5-7U/g are added in the pH to 7.0 for adjusting solution, immediately after use homogenizer at 8000r/min to its into
Row homogeneous 30s, it is rear to place plastic at room temperature；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package lotus to it
It carries, forms complex hydrogel；
(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 certain amount of sodium alginate is weighed, a concentration of 1-2% is multiple gradual on a small quantity to be dissolved in distilled water
In；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
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 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The 300 μm of concentric nozzles swung form microcapsules, and microcapsules scattering is cured in a concentration of 1.5%-2.5%CaCl2 solution,
Cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Nonmetallic nutritional granular is made after 10h, it is spare.
Moreover, the preparation method of the Peppermint essential oil spansule is：
It weighs 4-10 parts of beta-cyclodextrin and 0.5-1 parts of Peppermint essential oil is added in reaction vessel, add suitable quantity of water, be protected from light, lead to
Nitrogen protection, the ultrasound 40min under 300W power, the crystallisation by cooling in 4 DEG C of refrigerators is freeze-dried to obtain product, spare.
Moreover, the preparation method of the carragheen paste is：Weigh carragheen 80g, 1:3 ratio is mixed with water, molten
Using 90~100r/min of constant temperature blender with magnetic force mixing speed when glue, 30~40 DEG C, 10~20min, then room temperature preservation, standby
With.
The advantages and positive effects of the present invention are：
1, the present invention is dehydrated fruit by deepfreeze seasoning, and moisture controls below 30%.Pass through simultaneously
After food glue-line prevents contact of the sugared cortex with extraneous air, improvementization sugar phenomenon, so that jujube candied haws on a stick has more
The long holding time.Remained under cryogenic conditions in most of Lingwu Long Jujube and hawthorn Vc and soluble solid etc. effectively at
Point.
2, on the basis of the present invention is based on the regulation and control liquid glucose tanning duration and degree of heating, a layer absorbent protein is coated on the surface of fresh fruit
Layer blocks fruit juice infiltration, and one layer of sugared cortex is moistened on protein layer, layer food glue-line is fixed on sugared cortex, is improved
Mouthfeel is tacky.
3, the present invention addition the balanced nutritious particle of microcapsules, including maize germ oil, multivitamin, a variety of amino acid,
The various nutrients such as protein, dietary fiber and minerals microcapsules nutritional granular, including calcium caseinate, calcium malate, Portugal
Grape saccharic acid zinc etc. forms uniform complex as core material, ensures the nutritional need of various people.
4, present invention addition Peppermint essential oil spansule, giving the secondary mouthfeel after chewing improves and discharges, and is formed refrigerant
Irritation mouthfeel.
5, the present invention takes the method for intercalation, and when having water and starch, soybean protein can be puffing, then with protein encapsulation one
Layer, in the gap for ion being sealed up for safekeeping carrier, ensure that nutriment will not influence be fallen off and be lost in because of environment such as temperature.
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 sugarcoated haws, component and part are：900 parts of fresh dates；550 parts of fresh hawthorn；300 parts of cumquat；It is fragrant
300 parts of any of several broadleaf plants；300 parts of sweetened bean paste；10 parts of metal nutritional granular；10 parts of nonmetallic nutritional granular；10 parts of Peppermint essential oil spansule；In vain
900 parts of granulated sugar；500 parts of maltose；90 parts of protein liquid；Carragheen paste：90 parts；800 parts of water.
Preparation method includes the following steps：
(1) bright, completely filled fruit and the fresh dates without insect pest and mechanical damage and fresh hawthorn are picked out, then will be selected
Good fresh fruit is cleaned, is drained, is enucleated, and finally by fruit by -25 DEG C of freeze-drying lyophilizations, is dehydrated to 20%, spare；
(2) sandwich fillings is prepared：By metal nutritional granular, nonmetallic nutritional granular, Peppermint essential oil spansule and sweetened bean paste
Mixing, mixes obtained sandwich fillings, low-temp storage thoroughly；
(3) the sandwich fillings of addition in step (1) treated jujube and hawthorn；
(4) string is worn：The jujube for having added fillings, hawthorn and banana pieces, cumquat are worn into string；
(5) in the fresh fruit surface smear protein liquid for wearing string, protein liquid be soybean protein is dissolved in water it is obtained；
(6) white granulated sugar, maltose are put into pot, add water, stirred while being heated with moderate heat, until liquid glucose in pot
All boiling stops stirring, while moderate heat is adjusted to small fire；With chopsticks dip in a little liquid glucose be put into it is cold in the cold water being ready for
But at sugar, bite with the teeth the sugar, continues small fire heating liquid glucose if sticking to one's teeth, until liquid glucose does not stick to one's teeth, if not gluing
Tooth then closes fire and stops heating；
(7) one layer of liquid glucose is filled on the protein layer in fresh fruit string list face, be put into rapidly the glass plate for being coated with ripe soya-bean oil or
On galvanized iron sheet, it is cooled and shaped；
(8) jujube ice is made in the sugared cortex in the fresh fruit string list face after sizing one layer of carragheen paste laid on, molding
Sugarcoated haws.
The preparation method of the metal nutritional granular is：
(1) gel is prepared：
The first step：Soybean protein：Starch=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, after twenty minutes starch soybean protein mixed gel obtained；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, stirring condition
Lower 80 DEG C of pre-heating temperatures soy protein gel obtained after twenty minutes；
(2) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 5min, opens valve pressure release, takes out swelling granular, forms 0.5-
The particle of 1mm, particle inside are full of hole；
(3) take 8 parts of calcium caseinate, 4 parts of calcium malate, 0.3 part of zinc gluconate that composite nutrient-fluid is made；
(4) swelling granular is immersed in step (3) composite nutrient-fluid, by nutritional ingredient load to swelling granular surface with
And in internal reticular structure, impregnate 20 minutes, takes out drying；
(3) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
At irregular enwrapped granule.
The preparation method of the nonmetallic nutritional granular is：
1) take totally 1.5 parts of 15 parts of maize germ oil, multivitamin, totally 2 parts of a variety of amino acid, 2 parts of protein, diet fine
2 parts of dimension, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 4h is stirred, is configured to
The soy bean proteinous soln of 10%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, adjust
The MTGase enzymes of 6.8U/g are added in the pH to 7.0 of solution, carry out homogeneous to it at 8000r/min with homogenizer immediately after
30s, it is rear to place plastic at room temperature；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package lotus to it
It carries, forms complex hydrogel；
(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 certain amount of sodium alginate is weighed, a concentration of 1-2% is multiple gradual on a small quantity to be dissolved in distilled water
In；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：80mL hydrogels are drawn with threaded syringe, are connected to instrument；
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, adjusting frequency are 700Hz, and wall material and core material is made to pass through 300 μm of the higher-order of oscillation
Concentric nozzle forms microcapsules, and microcapsules are scattered in a concentration of 1.5%-2.5%CaCl2Cured in solution, it is cured to stir
It is 50-70%, hardening time 30min to mix rate；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Nonmetallic nutritional granular is made after 10h, it is spare.
The preparation method of the Peppermint essential oil spansule is：
It weighs 8 parts of beta-cyclodextrin and 0.8 part of Peppermint essential oil is added in reaction vessel, add suitable quantity of water, be protected from light, lead to nitrogen
Protection, the ultrasound 40min under 300W power, the crystallisation by cooling in 4 DEG C of refrigerators is freeze-dried to obtain product, spare.Spansule is mended
Peppermint essential oil is filled, wherein after 5 days, essential oil content becomes 81.2% from initial 100% in core material, by the essential oil of microencapsulation
Only 18.8% is fallen by oxygenolysis；And handled without microencapsulation, it was 33.5% at the 5th day, has lost 66.5%.
The preparation method of the carragheen paste is：Weigh carragheen 80g, 1:3 ratio is mixed with water, and when colloidal sol makes
With 90~100r/min of constant temperature blender with magnetic force mixing speed, 30~40 DEG C, 10~20min, then room temperature preservation, spare.
Embodiment 2
A kind of jujube sugarcoated haws, component and part are：900 parts of fresh dates；550 parts of fresh hawthorn；300 parts of cumquat；It is fragrant
300 parts of any of several broadleaf plants；300 parts of sweetened bean paste；15 parts of metal nutritional granular；15 parts of nonmetallic nutritional granular；15 parts of Peppermint essential oil spansule；In vain
900 parts of granulated sugar；500 parts of maltose；90 parts of protein liquid；Carragheen paste：90 parts；800 parts of water.The preparation method is the same as that of Example 1.
Embodiment 3
A kind of jujube sugarcoated haws, component and part are：900 parts of fresh dates；550 parts of fresh hawthorn；300 parts of cumquat；It is fragrant
300 parts of any of several broadleaf plants；300 parts of sweetened bean paste；20 parts of metal nutritional granular；20 parts of nonmetallic nutritional granular；20 parts of Peppermint essential oil spansule；In vain
900 parts of granulated sugar；500 parts of maltose；90 parts of protein liquid；Carragheen paste：90 parts；800 parts of water.The preparation method is the same as that of Example 1.
Testing result is as follows：
| Content | Calcium | Zinc | Protein | Multi-vitamins | Amino acid | Dietary fiber |
| Embodiment 1 | 0.17mg/g | 0.29mg/g | 4.5mg/g | 0.7mg/g | 3.5mg/g | 15% |
| Embodiment 1 | 0.24mg/g | 0.44mg/g | 6.6mg/g | 1.0mg/g | 5.1mg/g | 21% |
| Embodiment 1 | 0.30mg/g | 0.57mg/g | 8.9mg/g | 1.3mg/g | 6.9mg/g | 29% |
100h is placed in 40 DEG C of environment, by the retention rate for measuring microcapsules.In core material multi-vitamins content by
Initial 100%, becomes 75.2%, is fallen by oxygenolysis by only the 24.8% of microencapsulation；And without microencapsulation
Processing, it is 28.5% in 100h, has lost 71.5%.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to the protection of the present invention
Range.
Claims (6)
1. a kind of jujube sugarcoated haws, include the component of following parts by weight：
800-1000 parts of fresh dates
Fresh hawthorn 500-600 parts
300-400 parts of cumquat
300-400 parts of banana
300-400 parts of sweetened bean paste
10~20 parts of metal nutritional granular
10~20 parts of nonmetallic nutritional granular
10~20 parts of Peppermint essential oil spansule
800-1000 parts of white granulated sugar
400-600 parts of maltose
80-100 parts of protein liquid
Carragheen paste：80-100 parts
500~1000 parts of water.
2. jujube sugarcoated haws according to claim 1, preparation method include the following steps：
(1) bright, completely filled fruit and the fresh dates without insect pest and mechanical damage and fresh hawthorn are picked out, then by select
Fresh fruit is cleaned, is drained, is enucleated, and is finally dehydrated fruit to 15%-30% by-18-- 35 DEG C of freeze-drying lyophilizations,
It is spare；
(2) sandwich fillings is prepared：Metal nutritional granular, nonmetallic nutritional granular, Peppermint essential oil spansule are mixed with sweetened bean paste,
Mix obtained sandwich fillings, low-temp storage thoroughly；
(3) the sandwich fillings of addition in step (1) treated jujube and hawthorn；
(4) string is worn：The jujube for having added fillings, hawthorn and banana pieces, cumquat are worn into string；
(5) in the fresh fruit surface smear protein liquid for wearing string, protein liquid be soybean protein is dissolved in water it is obtained；
(6) white granulated sugar, maltose are put into pot, add water, stirred while being heated with moderate heat, until liquid glucose is whole in pot
Boiling stops stirring, while moderate heat is adjusted to small fire；A little liquid glucose is dipped in chopsticks be put into the cold water being ready for be cooled to
Sugar, bite with the teeth the sugar, continues small fire heating liquid glucose if sticking to one's teeth, until liquid glucose does not stick to one's teeth, if not sticking to one's teeth
It closes fire and stops heating；
(7) one layer of liquid glucose is filled on the protein layer in fresh fruit string list face, is put into the glass plate or galvanized iron for being coated with ripe soya-bean oil rapidly
Pi Shang is cooled and shaped；
(8) jujube rock sugar calabash is made in the sugared cortex in the fresh fruit string list face after sizing one layer of carragheen paste laid on, molding
Reed.
3. jujube sugarcoated haws according to claim 1 or 2, it is characterised in that：The preparation side of the metal nutritional granular
Method is：
(1) gel is prepared：
The first step：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；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6.5U/g SPI enzyme additive amounts, 80 under stirring condition
DEG C pre-heating temperature soy protein gel obtained after 10-20 minutes；
(2) 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,
The particle of 0.5-1mm is formed, is full of hole inside particle；
(3) take 6~10 parts of calcium caseinate, 3~5 parts of calcium malate, 0.1~0.5 part of zinc gluconate that composite nutrient-fluid is made；
(4) swelling granular is immersed in step (3) composite nutrient-fluid, nutritional ingredient is loaded into swelling granular surface and interior
It in the reticular structure in portion, impregnates 10-20 minutes, takes out drying；
(3) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, it is dry after stirring, it is formed not
The enwrapped granule of rule.
4. jujube sugarcoated haws according to claim 1 or 2, it is characterised in that：The preparation of the nonmetallic nutritional granular
Method is：
1) take that 10-20 parts of maize germ oil, multivitamin are 1-2 parts total, a variety of amino acid are 1-2 parts total, 1~2 part of protein, meals
1~3 part of fiber is eaten, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soybean protein porous gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to 5-
The soy bean proteinous soln of 10%w/w is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy；Then,
20-40min 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, adjust
The pH to 7.0 for saving solution, is added the MTGase enzymes of 5-7U/g, is carried out to it at 8000r/min with homogenizer immediately after
Matter 30s, it is rear to place plastic at room temperature；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package load, shape to it
At 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 certain amount of sodium alginate is weighed, a concentration of 1-2% 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 instrument；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
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 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, and microcapsules are scattered in a concentration of 1.5%-2.5%CaCl2Cured in solution, is cured
Stir speed (S.S.) be 50-70%, hardening time 30-50min；
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
Nonmetallic nutritional granular is made afterwards, it is spare.
5. jujube sugarcoated haws according to claim 1 or 2, it is characterised in that：The system of the Peppermint essential oil spansule
Preparation Method is：
It weighs 4-10 parts of beta-cyclodextrin and 0.5-1 parts of Peppermint essential oil is added in reaction vessel, add suitable quantity of water, be protected from light, lead to nitrogen
Protection, the ultrasound 40min under 300W power, the crystallisation by cooling in 4 DEG C of refrigerators is freeze-dried to obtain product, spare.
6. jujube sugarcoated haws according to claim 1 or 2, it is characterised in that：The preparation method of the carragheen paste
For：Weigh carragheen 80g, 1:3 ratio is mixed with water, and 90~100r/ of constant temperature blender with magnetic force mixing speed is used when colloidal sol
Min, 30~40 DEG C, 10~20min, then room temperature preservation, spare.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111149906A (en) * | 2018-11-08 | 2020-05-15 | 内蒙古伊利实业集团股份有限公司 | Sugar-coated haws with prolonged shelf life and preparation method thereof |
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