CN108770981A - Jujube saqima and its manufacture craft - Google Patents
Jujube saqima and its manufacture craft Download PDFInfo
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- CN108770981A CN108770981A CN201810477833.5A CN201810477833A CN108770981A CN 108770981 A CN108770981 A CN 108770981A CN 201810477833 A CN201810477833 A CN 201810477833A CN 108770981 A CN108770981 A CN 108770981A
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- jujube
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- 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
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- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
Abstract
The present invention relates to a kind of jujube saqima, specific fabrication processing is：Egg, Strong flour → beat eggs, powder mixing → pressure surface, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, it is added to the nutrients such as the metals such as zinc gluconate, calcium lactate and vitamin B5, vitamin B6, threonine, tryptophan etc. are nonmetallic in the present invention, improves nutritive element content and avoids the mesotrophic loss of jujube saqima process.This product is added to the sour capsule of increasing simultaneously, and Compound-acid is wrapped in capsule, the secondary release of mouthfeel when realizing chewing.
Description
Technical field
The invention belongs to food processing fields, are related to millet cake processing technology, especially a kind of jujube saqima and its making
Technique.
Background technology
Saqima is initially a kind of sacrifice food of the Manchu, but because of its fragrant and sweet soft mouthfeel, gradually on the market
Prevalence seldom has a health-care efficacy currently, commercially available saqima sugar and fat content are high, and taste crosses sweet tea, unbalanced nutrition, no
Can meet the needs of people are to nutrition and health care.
The most taste of jujube saqima available on the market is single, cannot meet different crowd to different taste jujube sand fine jade
The demand of agate, the jujube saqima of some addition particular tastes, easily causes the loss of nutritional ingredient in the production process；Or
It is not add preservative to increase health so that shortened shelf life；And jujube saqima on the market be mostly high heat,
High protein, high oil, high sugar food have harmful effect to health, and more unsuitable high sugar and diabetic population are edible, exploitation one
Low sugar jujube saqima of the kind with high-quality mouthfeel is of great significance.
By the retrieval to existing patent document, following several patent documents are found：
1, a kind of jujube saqima (105410296 A of Publication No. CN), according to the number of parts by weight, including it is following former
Material：30-40 parts of wheat flour, 5-10 parts of walnut powder, 10-20 parts of glutinous rice flour, 5-10 parts of sweet potato, 10-20 parts of jujube, donkey-hide gelatin 5-10
Part, 5-10 parts of sesame, 10-20 parts of milk, 5-10 parts of honey, 10-20 parts of egg, 4-8 parts of peanut oil, the present invention is fragrant and sweet,
It is full of nutrition, there is blood-enrich effect.
2, a kind of jujube saqima formula (Publication No. CN 106260399A), by egg, flour, grease, water, flower
Raw rice, maltitol and red date pulp particle composition, egg are rich in protein rich in protein, cholesterol, amino acid, flour,
Red date pulp particle contains protein, fat, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium and amino acid
Deng, it can improve the immunity of the human body, improve mouthfeel, the beneficial effects of the invention are as follows：So that saqima is full of nutrition, mouthfeel is more
It is good.
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 and being added to zinc gluconate, lactic acid
The nutrients such as the metals such as calcium and multi-vitamins, amino acid etc. are nonmetallic, effectively increase nutrient avoid it is processed
The mesotrophic loss of journey while the jujube saqima for being added to the secondary release of mouthfeel when increasing sour capsule, realizing chewing.
The present invention solves its technical problem and following technical scheme is taken to realize：
A kind of jujube saqima, specific fabrication processing are：Egg, Strong flour → beat eggs, powder mixing → pressure
Face, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, specific production method step is such as
Under：
(1) it beats eggs：Egg is mixed with part ammonium hydrogen carbonate, 2-5min is stirred in blender high speed, until occurring abundant
Foam；
(2) knead dough：Egg liquid, compound nutritional capsule, high-strength flour and baking powder that step (1) is accomplished fluently slowly are stirred into 5-
10min,
Agglomerating, question handler closes blender when being in smooth even, takes out dough, 35 DEG C, the fermenting case of humidity 80% into
Row provocation 2h；
(3) pressure surface, slitting：Thickness about 1.5mm thickness is adjusted with flour stranding machine, dough is pressed into the dough sheet of 2mm thickness, flour is flutterred
Powder prevents musculus cutaneus viscous glutinous, is then cut into the noodles of 35mm × 4.0mm, is carried out in the fermenting case of 35 DEG C, humidity 80%
Provocation 2h again；
(4) item is fried：160 DEG C of frying temperature removes extra face powder before frying item, fries the change of attention Noodle color during item
Change and oil cauldron bubble, pull noodles out in time；
(5) syrup is boiled：Part granulated sugar, the tanning blistering of domestic water small fire, it is spare at syrup.
(6) it mixes sugared, moulding：Salad oil, fried item are added in marmite, by syrup：Fried item is 1:Syrup is added in 1.8 ratio
It adds dry puffing jujube grain, raisins, blueberry, Semen sesami nigrum, increase sour capsule, mixing stir-frying is put into wood mold coupled after stirring evenly
Bulk, the packaging of 4cm × 3cm × 3cm are cut into middle pressing after cooling.
Moreover, the puffing jujube grain preparation method is as follows：
(1) the extra dry red wine jujube of water content 10%-30% is cut into the particle of 2cm × 2cm sizes, it is quick-frozen under -40 DEG C of low temperature,
Quick-frozen time 8-10min, then will be quick-frozen after jujube grain to be placed on -18 DEG C of cold storage of temperature spare；
(2) by cold storage, treated that 110 DEG C of steam of jujube grain spray, steam pressure 0.1-0.15Mpa, the steam of ejection
In the phytic acid containing 3%-5%, using fluidized bed type continuously spray continue 1-2 minutes；
(3) by step (2) treated jujube grain is put into expanding apparatus, opens solenoid valve, connection steam generator with it is puffing
Tank, the superheated steam heating while puffing tank of steam generator transmission, makes temperature in tank be slowly increased to 102-104 DEG C of swelling temperature, closes
Solenoid valve is closed, intake valve is opened, air compressor and Bulking tank is connected, while being passed through noncondensable gas nitrogen, makes pressure inside the tank
Increase to setting pressure increases to 0.5MPa by 0.1MPa, increases pressure in 20-30min to 0.6MPa, closes intake valve, open
Vacuum pump vacuumizes vacuum tank, and vacuum degree is made in tank to reach -0.08MPa, opens relief valve, connection Bulking tank and true
Slack tank, raw material instantaneous expansion take away large quantity of moisture in Bulking tank, are passed through cooling water into cooling pipe rapidly, will be in Bulking tank
Temperature is down to 90 DEG C, vacuum drying 220-250min of the temperature required when vacuum drying, is assisted during vacuum drying
Ultrasound, ultrasound intensity 600W-800W close gas bleeder valve when material moisture reaches 5% or less dry terminal, stop taking out true
Sky is passed through cooling water and cools the temperature to 25-35 DEG C, opens gas valve, and can opening takes out water content 3-5%'s after restoring normal pressure
Puffing jujube grain, it is spare.
Moreover, the increasing acid capsule preparation method thereof is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 2.5% gelatin solution, be put into clean beaker, adjust
PH to 7.0 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is
5min forms uniform emulsion；
(2) 2.5% pectin solution is prepared, and the carmine pigment of dosage 0.01g/kg is added, is added dropwise to above-mentioned
In emulsion, under the conditions of 50 DEG C, constant temperature stirs 6min, and 1% acetum is then added dropwise, system is made to reach p H values
It is 4.5, promotes gelatin and pectin that complex coacervation reaction occurs；
(3) 7%NaOH solution regulation system p H to 7.5 are used, are added while stirring, after 5min, 5 parts of malic acid, 5 are added
Part citric acid, 5 parts of tartaric acid make system be cooled to 10 DEG C hereinafter, persistently stir 30min, 2mL 0.05- are added with ice water cooling
After the completion of solidification, microcapsules suspension stratification is removed down by 0.1% glucono-δ-lactone, hardening time 30min
Layer clear liquid, is washed for several times with clear water, is filtered, obtain increasing sour capsule.
Moreover, the compound nutritional capsule includes metal nutritional supplement and nonmetallic nutritional supplement, by 10 parts of gold
Belong to nutritional supplement, 10 portions of nonmetallic nutritional supplements are uniformly mixed, formation compound nutritional capsule.
Moreover, the metal nutritional supplement preparation method 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 0.08~0.56Mpa, 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 0.1-1mm, is full of netted sky inside particle
Cave；
(3) 2 parts of zinc gluconates, 2 parts of calcium lactates are placed in 50-80 parts of water, composite solution is made；
(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 nutritional supplement of the formation diameter in 0.05-0.2mm.
Moreover, the nonmetallic nutritional supplement preparation method is as follows：
(1) take 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-3 parts of pectin that all mentioned components are mixed in suitable quantity of water
In, uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, and the amino acid is Soviet Union's ammonia
Acid, 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 3-8% (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 at 5000r/min immediately after
Homogeneous 0.5-1min is carried out to it, 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 3-4% 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 nutritional supplement 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 present invention is using the puffing jujube grain after ultrasonic wave added pressure-difference and puffing so that jujube grain sweet mouthfeel is crisp, nutrition
It loses small.Using the cavitation effect of ultrasonic wave, makes micro- gas core cavitation bubble fast-growth in liquid and collapses, cell wall rupture,
To reduce pressure difference, under the conditions of smaller pressure difference, reach best expansion effect.It is dilute using phytic acid and noncondensable gas nitrogen
Superheated steam is released, during increasing temperature and pressure, effectively avoids superheated steam caused by jujube the problems such as uneven color, brown stain.
2, the present invention adds metal and the nutrients such as nonmetallic in jujube saqima, using metal nutritional supplement
It is added with the form of nonmetallic nutritional supplement, by preparing complex, soybean protein porous gel, forms complex water-setting
Glue, complex hydrogel are core material, and sodium alginate prepares microcapsules for wall material and ultimately forms non-aqueous gel nutritional granular, compound
Microcapsules nutritional granular and is immersed in starch soybean protein mixture puffing particle compound molten by low temperature expanding soybean protein
In liquid, nutritional ingredient is loaded in starch soybean protein mixture puffing particle surface and the reticular structure of inside, is effectively carried
High nutritive element content and avoid the mesotrophic loss of baking process.
3, 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 compound nutritional capsule in product, Combination is good, and nutriment is uniformly dispersed, and carries
High edible mouthfeel and subsequent absorption, fully wrap up nutrients quality in addition, manufactured product can be realized, simultaneously
Also improve the whole embedding rate of nutriment.
4, the sour capsule of increasing is added to during the present invention is in the processing technology of jujube saqima simultaneously, passes through the pre- breast of high speed shear
Acid is wrapped in capsule by change technology, and in the mastication processes to jujube saqima, the pressure generated using chewing will be sour
The mouthfeel of taste is discharged, and the secondary release of mouthfeel when realizing chewing, flavor adjustment enriches mouthfeel so that mouthfeel is jumped, aftertaste
It is infinite, in addition, increase the cyst wall of sour capsule generally has the following condition the reason of rupturing：1) pressure, solution acidity, gas contain
Amount, moisture：Moisture, acid can become switch, for example calculate, after acid reaches to a certain degree, and wall material is corroded thinning, wall material damage
Bad, core material is exposed, improves the utilization ratio to core material；2) saccharomyces acidifaciens, aerogenesis system have yeast can aerogenesis body, yeast survival
Rate improves, dry ferment, and sour-sweet capsule release generates alcohol, can improve the survival rate of yeast, improve fermenting speed；3) in wall material
Face has pressure, outside to have pressure, makes moist under temperature, pressure, changes internal pressure and external pressure is poor, wall material broken wall, discharge dioxy
Change carbon；4) temperature and gas have coupling, temperature to increase, and pressure improves, and rises brokenly.
5, be added in the present invention metals such as zinc gluconate, calcium lactate and vitamin B5, vitamin B6, threonine,
The nonmetallic equal nutrients such as tryptophan, improve nutritive element content and to avoid jujube saqima process mesotrophic
It is lost in.This product is added to the sour capsule of increasing simultaneously, and Compound-acid is wrapped in capsule, the secondary release of mouthfeel when realizing chewing.
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 saqima, specific fabrication processing are：Egg, Strong flour → beat eggs, powder mixing → pressure
Face, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, specific production method step is such as
Under：
(1) it beats eggs：Egg is mixed with part ammonium hydrogen carbonate, 2min is stirred in blender high speed, until there is abundant bubble
Foam；
(2) knead dough：Egg liquid, compound nutritional capsule, high-strength flour and baking powder that step (1) is accomplished fluently slowly are stirred into 5min,
Agglomerating, question handler closes blender when being in smooth even, takes out dough, 35 DEG C, the fermenting case of humidity 80% into
Row provocation 2h；
(3) pressure surface, slitting：Thickness about 1.5mm thickness is adjusted with flour stranding machine, dough is pressed into the dough sheet of 2mm thickness, flour is flutterred
Powder prevents musculus cutaneus viscous glutinous, is then cut into the noodles of 35mm × 4.0mm, is carried out in the fermenting case of 35 DEG C, humidity 80%
Provocation 2h again；
(4) item is fried：160 DEG C of frying temperature removes extra face powder before frying item, fries the change of attention Noodle color during item
Change and oil cauldron bubble, pull noodles out in time；
(5) syrup is boiled：Part granulated sugar, the tanning blistering of domestic water small fire, it is spare at syrup.
(6) it mixes sugared, moulding：Salad oil, fried item are added in marmite, by syrup：Fried item is 1:Syrup is added in 1.8 ratio
It adds dry puffing jujube grain, raisins, blueberry, Semen sesami nigrum, increase sour capsule, mixing stir-frying is put into wood mold coupled after stirring evenly
Bulk, the packaging of 4cm × 3cm × 3cm are cut into middle pressing after cooling.
Moreover, the puffing jujube grain preparation method is as follows：
(1) the extra dry red wine jujube of water content 10% is cut into the particle of 2cm × 2cm sizes, it is quick-frozen under -40 DEG C of low temperature, it is quick-frozen
Time 8min, then will be quick-frozen after jujube grain to be placed on -18 DEG C of cold storage of temperature spare；
(2) by cold storage, treated that 110 DEG C of steam of jujube grain spray, steam pressure 0.1Mpa, contains in the steam of ejection
The phytic acid for having 3% is continuously sprayed using fluidized bed type and continues 1-2 minutes；
(3) by step (2) treated jujube grain is put into expanding apparatus, opens solenoid valve, connection steam generator with it is puffing
Tank, the superheated steam heating while puffing tank of steam generator transmission make temperature in tank be slowly increased to 102 DEG C of swelling temperature, close electricity
Magnet valve opens intake valve, connects air compressor and Bulking tank, while being passed through noncondensable gas nitrogen, pressure inside the tank is made to increase
0.5MPa is increased to by 0.1MPa to setting pressure, increases pressure in 20min to 0.6MPa, closes intake valve, open vacuum pump,
Vacuum tank is vacuumized, so that vacuum degree in tank is reached -0.08MPa, opens relief valve, connects Bulking tank and vacuum tank, it is former
Expect instantaneous expansion, takes away large quantity of moisture in Bulking tank, be passed through cooling water into cooling pipe rapidly, temperature in Bulking tank is down to
90 DEG C, vacuum drying 220min of the temperature required when vacuum drying, assisting ultrasonic during vacuum drying, ultrasound intensity
600W closes gas bleeder valve, stops vacuumizing, be passed through cooling water by temperature when material moisture reaches 5% or less dry terminal
25 DEG C are down to, gas valve is opened, can opening takes out puffing jujube grain of the water content 3% after restoring normal pressure, spare.
Moreover, the increasing acid capsule preparation method thereof is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 2.5% gelatin solution, be put into clean beaker, adjust
PH to 7.0 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is
5min forms uniform emulsion；
(2) 2.5% pectin solution is prepared, and the carmine pigment of dosage 0.01g/kg is added, is added dropwise to above-mentioned
In emulsion, under the conditions of 50 DEG C, constant temperature stirs 6min, and 1% acetum is then added dropwise, system is made to reach p H values
It is 4.5, promotes gelatin and pectin that complex coacervation reaction occurs；
(3) 7%NaOH solution regulation system p H to 7.5 are used, are added while stirring, after 5min, 5 parts of malic acid, 5 are added
Part citric acid, 5 parts of tartaric acid make system be cooled to 10 DEG C hereinafter, persistently stir 30min, 2mL are added with ice water cooling
After the completion of solidification, microcapsules suspension stratification is removed by 0.05% glucono-δ-lactone, hardening time 30min
Subnatant is washed for several times with clear water, is filtered, and obtains increasing sour capsule.
Moreover, the compound nutritional capsule includes metal nutritional supplement and nonmetallic nutritional supplement, by 10 parts of gold
Belong to nutritional supplement, 10 portions of nonmetallic nutritional supplements are uniformly mixed, formation compound nutritional capsule.
Moreover, the metal nutritional supplement preparation method 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 0.1mm, is full of netted hole inside particle if there is larger particles need to be crushed；
(3) 2 parts of zinc gluconates, 2 parts of calcium lactates are placed in 50 parts of water, composite solution is made；
(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 nutritional supplement of the formation diameter in 0.05mm.
Moreover, the nonmetallic nutritional supplement preparation method is as follows：
(1) 2 parts of multi-vitamins, 1 part of amino acid, 1 part of pectin is taken all mentioned components to be mixed in suitable quantity of water, shape
At uniform complex, the multi-vitamins are vitamin B5, vitamin B6, and the amino acid is threonine, color ammonia
Acid；
(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, with
Afterwards, 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 pH to 6.5 for saving solution, is added the MTGase enzymes of 4U/g, carries 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%CaCl2Being cured in solution, cured stir speed (S.S.) is 30-50%,
Hardening 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 8h
The nonmetallic nutritional supplement of a diameter of 0.05mm is made afterwards, it is spare.
Embodiment 2
A kind of jujube saqima, specific fabrication processing are：Egg, Strong flour → beat eggs, powder mixing → pressure
Face, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, specific production method step is such as
Under：
(1) it beats eggs：Egg is mixed with part ammonium hydrogen carbonate, 2min is stirred in blender high speed, until there is abundant bubble
Foam；
(2) knead dough：Egg liquid, compound nutritional capsule, high-strength flour and baking powder that step (1) is accomplished fluently slowly are stirred into 5min,
Agglomerating, question handler closes blender when being in smooth even, takes out dough, 35 DEG C, the fermenting case of humidity 80% into
Row provocation 2h；
(3) pressure surface, slitting：Thickness about 1.5mm thickness is adjusted with flour stranding machine, dough is pressed into the dough sheet of 2mm thickness, flour is flutterred
Powder prevents musculus cutaneus viscous glutinous, is then cut into the noodles of 35mm × 4.0mm, is carried out in the fermenting case of 35 DEG C, humidity 80%
Provocation 2h again；
(4) item is fried：160 DEG C of frying temperature removes extra face powder before frying item, fries the change of attention Noodle color during item
Change and oil cauldron bubble, pull noodles out in time；
(5) syrup is boiled：Part granulated sugar, the tanning blistering of domestic water small fire, it is spare at syrup.
(6) it mixes sugared, moulding：Salad oil, fried item are added in marmite, by syrup：Fried item is 1:Syrup is added in 1.8 ratio
It adds dry puffing jujube grain, raisins, blueberry, Semen sesami nigrum, increase sour capsule, mixing stir-frying is put into wood mold coupled after stirring evenly
Bulk, the packaging of 4cm × 3cm × 3cm are cut into middle pressing after cooling.
Moreover, the puffing jujube grain preparation method is as follows：
(1) the extra dry red wine jujube of water content 30% is cut into the particle of 2cm × 2cm sizes, it is quick-frozen under -40 DEG C of low temperature, it is quick-frozen
Time 10min, then will be quick-frozen after jujube grain to be placed on -18 DEG C of cold storage of temperature spare；
(2) by cold storage, treated that 110 DEG C of steam of jujube grain spray, steam pressure 0.15Mpa, contains in the steam of ejection
The phytic acid for having 5% is continuously sprayed using fluidized bed type and continues 2 minutes；
(3) by step (2) treated jujube grain is put into expanding apparatus, opens solenoid valve, connection steam generator with it is puffing
Tank, the superheated steam heating while puffing tank of steam generator transmission make temperature in tank be slowly increased to 104 DEG C of swelling temperature, close electricity
Magnet valve opens intake valve, connects air compressor and Bulking tank, while being passed through noncondensable gas nitrogen, pressure inside the tank is made to increase
0.5MPa is increased to by 0.1MPa to setting pressure, increases pressure in 30min to 0.6MPa, closes intake valve, open vacuum pump,
Vacuum tank is vacuumized, so that vacuum degree in tank is reached -0.08MPa, opens relief valve, connects Bulking tank and vacuum tank, it is former
Expect instantaneous expansion, takes away large quantity of moisture in Bulking tank, be passed through cooling water into cooling pipe rapidly, temperature in Bulking tank is down to
90 DEG C, vacuum drying 250min of the temperature required when vacuum drying, assisting ultrasonic during vacuum drying, ultrasound intensity
800W closes gas bleeder valve, stops vacuumizing, be passed through cooling water by temperature when material moisture reaches 5% or less dry terminal
35 DEG C are down to, gas valve is opened, can opening takes out puffing jujube grain of the water content 5% after restoring normal pressure, spare.
Moreover, the increasing acid capsule preparation method thereof is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 2.5% gelatin solution, be put into clean beaker, adjust
PH to 7.0 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is
5min forms uniform emulsion；
(2) 2.5% pectin solution is prepared, and the carmine pigment of dosage 0.01g/kg is added, is added dropwise to above-mentioned
In emulsion, under the conditions of 50 DEG C, constant temperature stirs 6min, and 1% acetum is then added dropwise, system is made to reach p H values
It is 4.5, promotes gelatin and pectin that complex coacervation reaction occurs；
(3) 7%NaOH solution regulation system p H to 7.5 are used, are added while stirring, after 5min, 5 parts of malic acid, 5 are added
Part citric acid, 5 parts of tartaric acid make system be cooled to 10 DEG C hereinafter, persistently stir 30min, 2mL 0.1% are added with ice water cooling
After the completion of solidification, by microcapsules suspension stratification, it is clear to remove lower layer by glucono-δ-lactone, hardening time 30min
Liquid is washed for several times with clear water, is filtered, and obtains increasing sour capsule.
Moreover, the compound nutritional capsule includes metal nutritional supplement and nonmetallic nutritional supplement, by 10 parts of gold
Belong to nutritional supplement, 10 portions of nonmetallic nutritional supplements are uniformly mixed, formation compound nutritional capsule.
Moreover, the metal nutritional supplement preparation method 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 twenty minutes；
(2) low temperature expanding：Starch soybean protein mixed gel is sent into puffing can container, air compressor pressurization is reached
To 0.56Mpa, jet chimney is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 10min, opens valve pressure release, takes out swollen
Change particle, if there is larger particles need to be crushed, forms the particle of 1mm, be full of netted hole inside particle；
(3) 2 parts of zinc gluconates, 2 parts of calcium lactates are placed in 80 parts of water, composite solution is made；
(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 nutritional supplement of the formation diameter in 0.2mm.
Moreover, the nonmetallic nutritional supplement preparation method is as follows：
(1) 3 parts of multi-vitamins, 2 parts of amino acid, 3 parts of pectin is taken all mentioned components to be mixed in suitable quantity of water, shape
At uniform complex, the multi-vitamins are vitamin B5, vitamin B6, and the amino acid is threonine, color ammonia
Acid；
(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 8% (w/w), is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made fully to liquefy, with
Afterwards, 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 pH to 7.0 for saving solution, is added the MTGase enzymes of 6U/g, carries 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%CaCl2Being cured in solution, cured stir speed (S.S.) is 30-50%,
Hardening 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 nutritional supplement of a diameter of 0.2mm is made after 10h, it is spare.
Embodiment 3
A kind of jujube saqima, specific fabrication processing are：Egg, Strong flour → beat eggs, powder mixing → pressure
Face, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, specific production method step is such as
Under：
(1) it beats eggs：Egg is mixed with part ammonium hydrogen carbonate, 3min is stirred in blender high speed, until there is abundant bubble
Foam；
(2) knead dough：Egg liquid, compound nutritional capsule, high-strength flour and baking powder that step (1) is accomplished fluently slowly are stirred into 8min,
Agglomerating, question handler closes blender when being in smooth even, takes out dough, 35 DEG C, the fermenting case of humidity 80% into
Row provocation 2h；
(3) pressure surface, slitting：Thickness about 1.5mm thickness is adjusted with flour stranding machine, dough is pressed into the dough sheet of 2mm thickness, flour is flutterred
Powder prevents musculus cutaneus viscous glutinous, is then cut into the noodles of 35mm × 4.0mm, is carried out in the fermenting case of 35 DEG C, humidity 80%
Provocation 2h again；
(4) item is fried：160 DEG C of frying temperature removes extra face powder before frying item, fries the change of attention Noodle color during item
Change and oil cauldron bubble, pull noodles out in time；
(5) syrup is boiled：Part granulated sugar, the tanning blistering of domestic water small fire, it is spare at syrup.
(6) it mixes sugared, moulding：Salad oil, fried item are added in marmite, by syrup：Fried item is 1:Syrup is added in 1.8 ratio
It adds dry puffing jujube grain, raisins, blueberry, Semen sesami nigrum, increase sour capsule, mixing stir-frying is put into wood mold coupled after stirring evenly
Bulk, the packaging of 4cm × 3cm × 3cm are cut into middle pressing after cooling.
Moreover, the puffing jujube grain preparation method is as follows：
(1) the extra dry red wine jujube of water content 20% is cut into the particle of 2cm × 2cm sizes, it is quick-frozen under -40 DEG C of low temperature, it is quick-frozen
Time 9min, then will be quick-frozen after jujube grain to be placed on -18 DEG C of cold storage of temperature spare；
(2) by cold storage, treated that 110 DEG C of steam of jujube grain spray, steam pressure 0.13Mpa, contains in the steam of ejection
The phytic acid for having 4% is continuously sprayed using fluidized bed type and continues 1-2 minutes；
(3) by step (2) treated jujube grain is put into expanding apparatus, opens solenoid valve, connection steam generator with it is puffing
Tank, the superheated steam heating while puffing tank of steam generator transmission make temperature in tank be slowly increased to 103 DEG C of swelling temperature, close electricity
Magnet valve opens intake valve, connects air compressor and Bulking tank, while being passed through noncondensable gas nitrogen, pressure inside the tank is made to increase
0.5MPa is increased to by 0.1MPa to setting pressure, increases pressure in 25min to 0.6MPa, closes intake valve, open vacuum pump,
Vacuum tank is vacuumized, so that vacuum degree in tank is reached -0.08MPa, opens relief valve, connects Bulking tank and vacuum tank, it is former
Expect instantaneous expansion, takes away large quantity of moisture in Bulking tank, be passed through cooling water into cooling pipe rapidly, temperature in Bulking tank is down to
90 DEG C, vacuum drying 230min of the temperature required when vacuum drying, assisting ultrasonic during vacuum drying, ultrasound intensity
700W closes gas bleeder valve, stops vacuumizing, be passed through cooling water by temperature when material moisture reaches 5% or less dry terminal
30 DEG C are down to, gas valve is opened, can opening takes out puffing jujube grain of the water content 4% after restoring normal pressure, spare.
Moreover, the increasing acid capsule preparation method thereof is as follows：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 2.5% gelatin solution, be put into clean beaker, adjust
PH to 7.0 is saved, olive oil is added and is emulsified using high speed shear pre-emulsification machine under 50 DEG C of water bath conditions, the time is
5min forms uniform emulsion；
(2) 2.5% pectin solution is prepared, and the carmine pigment of dosage 0.01g/kg is added, is added dropwise to above-mentioned
In emulsion, under the conditions of 50 DEG C, constant temperature stirs 6min, and 1% acetum is then added dropwise, system is made to reach p H values
It is 4.5, promotes gelatin and pectin that complex coacervation reaction occurs；
(3) 7%NaOH solution regulation system p H to 7.5 are used, are added while stirring, after 5min, 5 parts of malic acid, 5 are added
Part citric acid, 5 parts of tartaric acid make system be cooled to 10 DEG C hereinafter, persistently stir 30min, 2mL are added with ice water cooling
After the completion of solidification, microcapsules suspension stratification is removed by 0.08% glucono-δ-lactone, hardening time 30min
Subnatant is washed for several times with clear water, is filtered, and obtains increasing sour capsule.
Moreover, the compound nutritional capsule includes metal nutritional supplement and nonmetallic nutritional supplement, by 10 parts of gold
Belong to nutritional supplement, 10 portions of nonmetallic nutritional supplements are uniformly mixed, formation compound nutritional capsule.
Moreover, the metal nutritional supplement preparation method 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 15 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 5-10min, opens valve pressure release, takes out
Swelling granular forms the particle of 0.15mm, is full of netted hole inside particle if there is larger particles need to be crushed；
(3) 2 parts of zinc gluconates, 2 parts of calcium lactates are placed in 70 parts of water, composite solution is made；
(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 nutritional supplement of the formation diameter in 0.15mm.
Moreover, the nonmetallic nutritional supplement preparation method is as follows：
(1) take 2.5 parts of multi-vitamins, 1.5 parts of amino acid, 2 parts of pectin that all mentioned components are mixed in suitable quantity of water
In, uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, and the amino acid is Soviet Union's ammonia
Acid, tryptophan；
(2) preparation of soybean protein porous gel：Soyabean protein powder is scattered in deionized water, 3h 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, with
Afterwards, 20min 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 pH to 6.8 for saving solution, is added the MTGase enzymes of 5U/g, carries out homogeneous to it at 5000r/min with homogenizer immediately after
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 2.5%CaCl2Being cured in solution, cured stir speed (S.S.) is 40%, Gu
Change 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 nutritional supplement 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 (6)
1. a kind of jujube saqima, it is characterised in that：Specifically fabrication processing is：Egg, Strong flour → beat eggs, knead dough,
Awake face → pressure surface, slitting → fried item → take the dish out of the pot, cool down → mix sugar, moulding → stripping and slicing → cooling, packaging → product, specific making side
Steps are as follows for method：
(1) it beats eggs：Egg is mixed with part ammonium hydrogen carbonate, 2-5min is stirred in blender high speed, until there is abundant foam；
(2) knead dough：Egg liquid, compound nutritional capsule, high-strength flour and baking powder that step (1) is accomplished fluently slowly are stirred into 5-10min, at
Group, question handler close blender when being in smooth even, take out dough, and provocation 2h is carried out in the fermenting case of 35 DEG C, humidity 80%；
(3) pressure surface, slitting：Thickness about 1.5mm thickness is adjusted with flour stranding machine, dough is pressed into the dough sheet of 2mm thickness, flour is applied powder,
It prevents musculus cutaneus viscous glutinous, is then cut into the noodles of 35mm × 4.0mm, provocation 2h again is carried out in the fermenting case of 35 DEG C, humidity 80%；
(4) item is fried：160 DEG C of frying temperature removes extra face powder before fried item, fry during item the variation for paying attention to Noodle color and
Oil cauldron bubble, pulls noodles out in time；
(5) syrup is boiled：Part granulated sugar, the tanning blistering of domestic water small fire, it is spare at syrup.
(6) it mixes sugared, moulding：Salad oil, fried item are added in marmite, by syrup：Fried item is 1:1.8 ratio is added syrup and adds again
Enter dry puffing jujube grain, raisins, blueberry, Semen sesami nigrum, increase sour capsule, mixing stir-frying is put into wood mold coupled middle pressure after stirring evenly
It is flat, bulk, the packaging of 4cm × 3cm × 3cm are cut into after cooling.
2. a kind of jujube saqima according to claim 1, it is characterised in that：The puffing jujube grain preparation method is such as
Under：
(1) the extra dry red wine jujube of water content 10%-30% is cut into the particle of 2cm × 2cm sizes, it is quick-frozen under -40 DEG C of low temperature, it is quick-frozen
Time 8-10min, then will be quick-frozen after jujube grain to be placed on -18 DEG C of cold storage of temperature spare；
(2) by cold storage, treated that 110 DEG C of steam of jujube grain spray, steam pressure 0.1-0.15Mpa, contains in the steam of ejection
The phytic acid for having 3%-5% is continuously sprayed using fluidized bed type and continues 1-2 minutes；
(3) by step (2) treated jujube grain is put into expanding apparatus, opens solenoid valve connects steam generator and Bulking tank, steams
The superheated steam heating while puffing tank of vapour generator transmission makes temperature in tank be slowly increased to 102-104 DEG C of swelling temperature, closes electromagnetism
Valve opens intake valve, connects air compressor and Bulking tank, while being passed through noncondensable gas nitrogen, pressure inside the tank is made to increase to
Setting pressure increases to 0.5MPa by 0.1MPa, increases pressure in 20-30min to 0.6MPa, closes intake valve, open vacuum
Pump, vacuumizes vacuum tank, so that vacuum degree in tank is reached -0.08MPa, opens relief valve, connects Bulking tank and vacuum tank,
Raw material instantaneous expansion takes away large quantity of moisture in Bulking tank, is passed through cooling water into cooling pipe rapidly, and temperature in Bulking tank is dropped
90 DEG C, vacuum drying 220-250min of the temperature required when to vacuum drying, assisting ultrasonic during vacuum drying surpass
Sound intensity 600W-800W closes gas bleeder valve, stops vacuumizing, be passed through when material moisture reaches 5% or less dry terminal
Cooling water cools the temperature to 25-35 DEG C, opens gas valve, restore can opening after normal pressure take out water content 3-5% puffing jujube
Grain, it is spare.
3. a kind of jujube saqima according to claim 1, it is characterised in that：The increasing acid capsule preparation method thereof is such as
Under：
(1) it weighs gelatin to be dissolved in distilled water, is made into a concentration of 2.5% gelatin solution, be put into clean beaker, adjust pH
To 7.0, olive oil is added and is emulsified using high speed shear pre-emulsification machine, time 5min, shape under 50 DEG C of water bath conditions
At uniform emulsion；
(2) 2.5% pectin solution is prepared, and the carmine pigment of dosage 0.01g/kg is added, is added dropwise to above-mentioned emulsus
In liquid, under the conditions of 50 DEG C, constant temperature stirs 6min, and 1% acetum is then added dropwise, and it is 4.5 so that system is reached pH value,
Promote gelatin and pectin that complex coacervation reaction occurs；
(3) 7%NaOH solution regulation system pH to 7.5 are used, are added while stirring, after 5min, 5 parts of malic acid, 5 portions of lemons are added
Acid, 5 parts of tartaric acid make system be cooled to 10 DEG C hereinafter, persistently stir 30min, 2mL 0.05-0.1% are added with ice water cooling
After the completion of solidification, by microcapsules suspension stratification, it is clear to remove lower layer by glucono-δ-lactone, hardening time 30min
Liquid is washed for several times with clear water, is filtered, and obtains increasing sour capsule.
4. a kind of jujube saqima according to claim 1, it is characterised in that：The compound nutritional capsule includes metal
Nutritional supplement and nonmetallic nutritional supplement mix 10 portions of metal nutritional supplements, 10 portions of nonmetallic nutritional supplements equal
It is even, form compound nutritional capsule.
5. a kind of jujube saqima according to claim 4, it is characterised in that：The metal nutritional supplement preparation side
Method 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 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
0.08~0.56Mpa, 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 0.1-1mm, is full of netted sky inside particle
Cave；
(3) 2 parts of zinc gluconates, 2 parts of calcium lactates are placed in 50-80 parts of water, composite solution is made；
(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 nutritional supplement of the formation diameter in 0.05-0.2mm.
6. a kind of jujube saqima according to claim 4, it is characterised in that：It is prepared by the nonmetallic nutritional supplement
Method is as follows：
(1) take 2-3 parts of multi-vitamins, 1-2 parts of amino acid, 1-3 parts of pectin that all mentioned components are mixed in suitable quantity of water,
Uniform complex is formed, the multi-vitamins are vitamin B5, vitamin B6, and the amino acid is threonine, color
Propylhomoserin；
(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 8% (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 nutritional supplement of a diameter of 0.05-0.2mm is made afterwards, it is spare.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115992120A (en) * | 2023-02-13 | 2023-04-21 | 中山市南方新元食品生物工程有限公司 | Enzyme preparation special for caramel treats and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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