CN108813451A - Avenge jujube and processing method - Google Patents
Avenge jujube and processing method Download PDFInfo
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- CN108813451A CN108813451A CN201810476830.XA CN201810476830A CN108813451A CN 108813451 A CN108813451 A CN 108813451A CN 201810476830 A CN201810476830 A CN 201810476830A CN 108813451 A CN108813451 A CN 108813451A
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of snow jujubes, including following constituent：Jujube, compound nutritional microcapsules after baking.It includes jujube, compound nutritional microcapsules after baking that the present invention, which avenges jujube, jujube is using jujube as raw material after baking, it toasts and is made through two sections of masking foil package, far infrared intervals, the snow jujube wraps up " snow " powder containing sesame, rock sugar, the snow jujube appearance is snow-white, lining is golden yellow, mouthfeel chewiness, jujube are aromatic strongly fragrant, full of nutrition, the snow jujube also enriches the type of food, greatly meets consumer demand.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of snow jujube and processing method.
Background technique
Currently, with the increasingly raising of people's living standard, requirement of the people for food be also it is higher and higher, increasingly
Diversification, existing food variety are no longer satisfied consumer demand.
By retrieval, following several patent publication us relevant to present patent application are found：
1, a kind of glutinous rice snow jujube and preparation method thereof (CN 105594961A)：This kind of glutinous rice avenges jujube, by base, frying,
Upper sugar-coat is made.The glutinous rice snow jujube base of round billet is put into rapidly in 170 DEG C of -180 DEG C of pots of oil temperature frying 3-5 minutes, until jujube
It is more than base enlarged volume to the three times of blank volume.Frying reduces content of fatty acid height, nutritive value.
2, the manufacture craft (CN104585676A) of a kind of roasted pachyrhizus typical local food：The method will directly be made in baking
The pachyrhizus of pancake shape has been put into enter in drying tunnel and toast, and wraps up without masking foil and being toasted using far infrared, and baking rate is not high.
3, a kind of dried sweet potato processing technology (CN 106213309A)：The sweet potato of well cutting is sent into hot air type drying by the method
Three-stage drying is carried out in equipment, drying time toasts short not as good as two sections of intervals of far infrared.
By comparison, there is essential difference in present patent application and above-mentioned patent publication us.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of snow jujube and processing method, the snow jujube
" snow " powder containing sesame, rock sugar is wrapped up, the snow jujube appearance is snow-white, golden yellow, mouthfeel chewiness, jujube are aromatic strongly fragrant, full of nutrition inside,
The snow jujube also enriches the type of food, greatly meets consumer demand.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of snow jujube, including following constituent：
Jujube, compound nutritional microcapsules after baking.
Moreover, including the constituent of following parts by weight：
Jujube 100-120 parts after baking, 10-20 parts of compound nutritional microcapsules.
Moreover, the preparation step of jujube is as follows after the baking：
(1) raw material selects
Free from insect pests, not damaged, fissureless jujube are chosen as raw material；
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and is cleaned, and aqueous cleaning solution is chloric acid aqueous solution,
The ozone of surfactant sodium sulfonate of the solution containing mass concentration 5%, mass concentration 1%, then cleans 10- with clear water
20min, it is spare；
(3) it is enucleated, removes the peel
Core, fruit point, the carpopodium for removing jujube, in fruit point or the notch end face center opening of carpopodium, the depth in hole is 1-
1.2cm when aperture, makes boring cutter while keeping shaking；
(4) two sections of tinfoil package, far infrared intervals are toasted
After jujube is wrapped up with tinfoil, far infrared being carried out in oven and is intermittently toasted in short-term, 200 DEG C of preheating 10min are adjusted
Down tube is generated heat on section, first segment：1500W-2000W, 65-75 DEG C, 1h, turn over up and down, second segment：1500W-2000W,100-
110 DEG C, 0.5h, turn over up and down；3-4 times repeatedly, the moisture content for controlling jujube is 30% to get jujube after baking.
Moreover, the jujube is the dry jujube of tree shade.
Moreover, the dry jujube of tree shade is to postpone harvesting under conditions of early November late October-, temperature≤- 5 DEG C
Hang the Lingwu Long Jujube of tree.
Moreover, the preparation step of the compound nutritional microcapsules is as follows：
I) metal nutrient is prepared --- double cross-linked hydrogel nutritional granulars：
By soybean protein：The mass ratio of starch is 1：1 weighs soybean protein, starch, and water, soybean protein are dissolved in after mixing
Then final concentration of 5-10wt% adds 7.5U/g soybean protein isolate enzyme, i.e. SPI enzyme, is made after 80 DEG C of stirring 10-20min
Starch soybean protein mixed gel；
Starch soybean protein mixed gel is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-
5min opens valve pressure release, takes out particle, is crushed, and the inside for forming 0.5-1mm is full of the swelling granular in hole；
2-3 parts of zinc gluconates, 1-2 parts of magnesium carbonate, 0.3-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made
At composite solution；
Swelling granular is immersed in above-mentioned composite solution, 10-20min is impregnated, metal nutrient is loaded into extruding
In particle surface and the reticular structure of inside, drying is taken out；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/
After twenty minutes, soy protein gel is made in gSPI enzyme, the lower 75 DEG C of preheatings of stirring condition；
Secondary roller coating：Particle after drying is immersed in soy protein gel, 3-5min is stirred, it is dry, form 60-
The irregular particle of 80um, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars；
Ii nonmetallic nutrient) is prepared --- hydrogel microcapsule nutritional granular：
Using complex hydrogel as core material, sodium alginate is wall material preparation：
3-4 parts of dietary fibers, 1-2 parts of multi-vitamins, 1-2 parts of amino acid are taken, all the components are mixed, are formed uniform
Complex；
It disperses soybean protein in deionized water, stirs 3-5h, be configured to the soybean protein that mass concentration is 5-10%
Solution is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made sufficiently to liquefy；The solution is placed in 75 DEG C -85 DEG C
20-40min is heated in water-bath, is denaturalized soybean protein sufficiently；After being cooled to room temperature, the pH to 7.0 of solution is adjusted, 5- is added
The microbial transglutaminase of 7U/g, i.e. MTGase enzyme, then homogeneous 30s-1min under 8000-8500r/min, after be placed on
At room temperature at soybean protein porous gel；
Complex is added in soybean protein porous gel, gel is made to carry out package load to it, forms complex water
Gel；
Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, the quality of sodium alginate final concentration of 1% will
Solution is transferred in glass bomb, is excluded the air in solution using ultrasonic wave, is connected to instrument, is inhaled with threaded syringe
50-100mL complex hydrogel is taken, instrument is connected to, opens air pump, adjusts inlet pressure until sodium alginate soln can connect
Afterflow goes out, while sample introduction, and 2000-2500V voltage, 620-650Hz frequency make the 250- of wall material and core material by the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, in mass concentration be 1.5%-2.5%CaCl2Solidified in solution, cured stirring
Rate is 50-70%, curing time 30-40min, and filtering repeatedly rinses the raffinate of sample surfaces with deionized water, cold through vacuum
The particle of 60-80um size is made to get nonmetallic nutrient after dry 8-9h is lyophilized --- hydrogel microcapsule nutritional granular；
Iii flavored type slow-release microcapsule) is prepared：
Using sodium alginate/calcium chloride as wall material when preparation, Red jujube flavor is core material, 0.1wt% Tween 80 and/or
0.1wt% monoglyceride is emulsifier：
2wt% sodium alginate aqueous solution is prepared, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving；It is added
The Red jujube flavor of quality final concentration of 0.1%, the Tween 80 of final concentration of 0.1wt% and/or in body in system in system
The monoglyceride of final concentration of 0.1wt% in system carries out ultrasonic homogeneous 15min, oil-in-water emulsion is formed, in 600rpm magnetic agitation
Under, oil-in-water emulsion is expressed into 2wt% calcium chloride solution with syringe, generates calcium alginate gel；It is added dropwise, continues
It after stirring 30min, is cleaned three times, is filtered with deionized water, dry, screening forms the flavored type slow-release microcapsule of 80-100um；
By above-mentioned metal nutrient --- double cross-linked hydrogel nutritional granulars, nonmetallic nutrient --- hydrogel is micro-
Capsule nutritional granular, the mixing of flavored type slow-release microcapsule, are made compound nutritional microcapsules.
Moreover, the step ii) in multi-vitamins be vitamin C, citrin mixture, the amino acid is bad
The mixture of propylhomoserin, tryptophan.
A kind of processing method of snow jujube as described above, steps are as follows：
(1) the preparation of powder is avenged
White sesameseed is dried, blows away impurity, is heated in micro-wave oven, microwave power 500-600W heats 1-3min, issues
Stop when sound, spreads cooling out；Sesame after 110-120 parts of microwaves, 30-50 portions of rock sugar is taken to mix, in the high speed of 24000r/min
It is crushed in Universalpulverizer, crosses 80 meshes, snow powder is made, it is spare；
Hanging, wrap up in powder
Rock sugar, honey, domestic water are taken, is mixed, golden yellow syrup is made in small fire heating, adds the micro- glue of compound nutritional
Capsule mixes to obtain syrup mixture, and jujube after baking is placed in syrup mixture and infiltrates 2-4s, is pulled out, leaches extra syrup,
Rolling 1-4 circle is in snow powder to get snow jujube；
Wherein, the rock sugar：Honey：Domestic water：The mass ratio of compound nutritional microcapsules is 10-30：1-3：20-40：
1-2。
Moreover, (2) moderate snow jujube is also handled the step as follows：
Packaging, sterilization：
Jujube nitrogen-filled packaging will be avenged, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time 15-20min, i.e.,
Jujube finished product must be avenged.
The advantages of present invention obtains and good effect are：
1, present invention snow jujube includes jujube, compound nutritional microcapsules after baking, and jujube is using jujube as raw material, through tin after baking
Two sections of foil paper package, far infrared intervals are toasted and are made, which wraps up " snow " powder containing sesame, rock sugar, the snow jujube appearance
Snow-white, golden yellow, the mouthfeel chewiness of lining, jujube are aromatic strongly fragrant, full of nutrition, which also enriches the type of food, greatly meets
Consumer demand.
2, jujube more preferably (relatively estimates ground, in early November late October-temperature≤- 5 with the dry jujube of tree shade after present invention baking
The Lingwu Long Jujube of extension tree a period of time of harvesting is postponed under conditions of DEG C) it is raw material, the dry jujube of tree shade is postponed harvesting, is passed through when hanging tree
The collective effect of temperature, sunlight, wind, frost etc., by temperature official post jujube, melt ice, organic substance are constantly accumulated repeatedly, jujube
Skin pigment is constantly deposited to royal purple, jujube meat toughness is full, sweet and sour taste, gives off a strong fragrance, and occurs being different from general jujube
Special mouthfeel and fragrance.
3, jujube is wrapped up in production using tinfoil after present invention baking, is heated evenly jujube, is kept moisture, increases mouth
Sense, is not easy burned；Two sections of intervals of far infrared are toasted, and first stage baking temperature is lower, the time is longer, are made jujube dehydration, are killed in advance
Bacterium；Second stage toasts further flavouring, colouring at high temperature；Far infrared has stronger penetration and radiant force, has aobvious
The temperature control effect and resonance effects of work make hydrone generate resonance, make water molecule activation, enhance its intermolecular binding force, with
The form of electromagnetic wave, which is converted into the interior of object by molecule uniform pickup, so that production efficiency is improved using FAR INFRARED HEATING drying
20%, the seedless no skin of jujube, color be golden yellow after baking, aromatic flavour；
Jujube is in production after baking, surface-active of the chloric acid aqueous solution containing mass concentration 5% that when sterilization uses
The ozone of agent sodium sulfonate, mass concentration 1%, with the biochemical residue such as miscellaneous bacteria, pesticide and growth regulator for purifying jujube surface,
Insect excretions are washed.
4, compound nutritional microcapsules of the present invention enhance the metallic elements such as zinc, magnesium, selenium and dietary fiber, multi-vitamins
Nonmetalloids and the Red jujube flavors such as (vitamin C, citrin), amino acid (lysine, tryptophan), compound nutritional microcapsules
In flavored type slow-release microcapsule can slow release jujube fragrance, increase jujube fragrance, the snow jujube package contain sesame, ice
" snow " powder of sugar, so that mellow and full pure white, the improvement appearance of snow jujube epidermis, nutrition and fragrance.
5, the present invention prepares metal nutrient --- when double cross-linked hydrogel nutritional granulars, first prepare the soybean egg of extruding
Crosslinking protein after extruding is dipped into metal nutritional ingredient liquid by plain boiled water gel, and the soybean protein after extruding has
Bigger specific surface area, can the more metal ions of load, realize the efficient supplement of metal ion.
Specific embodiment
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1：
A kind of snow jujube, including following constituent：
Jujube, compound nutritional microcapsules after baking.
The preparation step of jujube is as follows after the baking：
(1) raw material selects
Free from insect pests, not damaged, fissureless jujube are chosen as raw material；
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and is cleaned, and aqueous cleaning solution is chloric acid aqueous solution,
The ozone of surfactant sodium sulfonate of the solution containing mass concentration 5%, mass concentration 1%, then cleans 10- with clear water
20min, it is spare；
(3) it is enucleated, removes the peel
Core, fruit point, the carpopodium for removing jujube, in fruit point or the notch end face center opening of carpopodium, the depth in hole is 1-
1.2cm when aperture, makes boring cutter while keeping shaking；
(4) two sections of tinfoil package, far infrared intervals are toasted
After jujube is wrapped up with tinfoil, far infrared being carried out in oven and is intermittently toasted in short-term, 200 DEG C of preheating 10min are adjusted
Down tube is generated heat on section, first segment：1500W-2000W, 65-75 DEG C, 1h, turn over up and down, second segment：1500W-2000W,100-
110 DEG C, 0.5h, turn over up and down；3-4 times repeatedly, the moisture content for controlling jujube is 30% to get jujube after baking.
The preparation step of the compound nutritional microcapsules is as follows：
I) metal nutrient is prepared --- double cross-linked hydrogel nutritional granulars：
By soybean protein：The mass ratio of starch is 1：1 weighs soybean protein, starch, and water, soybean protein are dissolved in after mixing
Then final concentration of 5-10wt% adds 7.5U/g soybean protein isolate enzyme, i.e. SPI enzyme, is made after 80 DEG C of stirring 10-20min
Starch soybean protein mixed gel；
Starch soybean protein mixed gel is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-
5min opens valve pressure release, takes out particle, is crushed, and the inside for forming 0.5-1mm is full of the swelling granular in hole；
2-3 parts of zinc gluconates, 1-2 parts of magnesium carbonate, 0.3-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made
At composite solution；
Swelling granular is immersed in above-mentioned composite solution, 10-20min is impregnated, metal nutrient is loaded into extruding
In particle surface and the reticular structure of inside, drying is taken out；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/
After twenty minutes, soy protein gel is made in gSPI enzyme, the lower 75 DEG C of preheatings of stirring condition；
Secondary roller coating：Particle after drying is immersed in soy protein gel, 3-5min is stirred, it is dry, form 60-
The irregular particle of 80um, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars；
Ii nonmetallic nutrient) is prepared --- hydrogel microcapsule nutritional granular：
Using complex hydrogel as core material, sodium alginate is wall material preparation：
3-4 parts of dietary fibers, 1-2 parts of multi-vitamins, 1-2 parts of amino acid are taken, all the components are mixed, are formed uniform
Complex；
It disperses soybean protein in deionized water, stirs 3-5h, be configured to the soybean protein that mass concentration is 5-10%
Solution is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made sufficiently to liquefy；The solution is placed in 75 DEG C -85 DEG C
20-40min is heated in water-bath, is denaturalized soybean protein sufficiently；After being cooled to room temperature, the pH to 7.0 of solution is adjusted, 5- is added
The microbial transglutaminase of 7U/g, i.e. MTGase enzyme, then homogeneous 30s-1min under 8000-8500r/min, after be placed on
At room temperature at soybean protein porous gel；
Complex is added in soybean protein porous gel, gel is made to carry out package load to it, forms complex water
Gel；
Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, the quality of sodium alginate final concentration of 1% will
Solution is transferred in glass bomb, is excluded the air in solution using ultrasonic wave, is connected to instrument, is inhaled with threaded syringe
50-100mL complex hydrogel is taken, instrument is connected to, opens air pump, adjusts inlet pressure until sodium alginate soln can connect
Afterflow goes out, while sample introduction, and 2000-2500V voltage, 620-650Hz frequency make the 250- of wall material and core material by the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, in mass concentration be 1.5%-2.5%CaCl2Solidified in solution, cured stirring
Rate is 50-70%, curing time 30-40min, and filtering repeatedly rinses the raffinate of sample surfaces with deionized water, cold through vacuum
The particle of 60-80um size is made to get nonmetallic nutrient after dry 8-9h is lyophilized --- hydrogel microcapsule nutritional granular；
Iii flavored type slow-release microcapsule) is prepared：
Using sodium alginate/calcium chloride as wall material when preparation, Red jujube flavor is core material, 0.1wt% Tween 80 and/or
0.1wt% monoglyceride is emulsifier：
2wt% sodium alginate aqueous solution is prepared, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving；It is added
The Red jujube flavor of quality final concentration of 0.1%, the Tween 80 of final concentration of 0.1wt% and/or in body in system in system
The monoglyceride of final concentration of 0.1wt% in system carries out ultrasonic homogeneous 15min, oil-in-water emulsion is formed, in 600rpm magnetic agitation
Under, oil-in-water emulsion is expressed into 2wt% calcium chloride solution with syringe, generates calcium alginate gel；It is added dropwise, continues
It after stirring 30min, is cleaned three times, is filtered with deionized water, dry, screening forms the flavored type slow-release microcapsule of 80-100um；
By above-mentioned metal nutrient --- double cross-linked hydrogel nutritional granulars, nonmetallic nutrient --- hydrogel is micro-
Capsule nutritional granular, the mixing of flavored type slow-release microcapsule, are made compound nutritional microcapsules.
A kind of processing method of snow jujube as described above, steps are as follows：
(1) the preparation of powder is avenged
White sesameseed is dried, blows away impurity, is heated in micro-wave oven, microwave power 500-600W heats 1-3min, issues
Stop when sound, spreads cooling out；Sesame after 110-120 parts of microwaves, 30-50 portions of rock sugar is taken to mix, in the high speed of 24000r/min
It is crushed in Universalpulverizer, crosses 80 meshes, snow powder is made, it is spare；
Hanging, wrap up in powder
Rock sugar, honey, domestic water are taken, is mixed, golden yellow syrup is made in small fire heating, adds the micro- glue of compound nutritional
Capsule mixes to obtain syrup mixture, and jujube after baking is placed in syrup mixture and infiltrates 2-4s, is pulled out, leaches extra syrup,
Rolling 1-4 circle is in snow powder to get snow jujube；
Wherein, the rock sugar：Honey：Domestic water：The mass ratio of compound nutritional microcapsules is 10-30：1-3：20-40：
1-2。
Embodiment 2：
A kind of snow jujube, the constituent including following parts by weight：
Jujube 100-120 parts after baking, 10-20 parts of compound nutritional microcapsules.
The preparation step of jujube is as follows after the baking：
(1) raw material selects
Free from insect pests, not damaged, fissureless jujube are chosen as raw material；
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and is cleaned, and aqueous cleaning solution is chloric acid aqueous solution,
The ozone of surfactant sodium sulfonate of the solution containing mass concentration 5%, mass concentration 1%, then cleans 10- with clear water
20min, it is spare；
(3) it is enucleated, removes the peel
Core, fruit point, the carpopodium for removing jujube, in fruit point or the notch end face center opening of carpopodium, the depth in hole is 1-
1.2cm when aperture, makes boring cutter while keeping shaking；
(4) two sections of tinfoil package, far infrared intervals are toasted
After jujube is wrapped up with tinfoil, far infrared being carried out in oven and is intermittently toasted in short-term, 200 DEG C of preheating 10min are adjusted
Down tube is generated heat on section, first segment：1500W-2000W, 65-75 DEG C, 1h, turn over up and down, second segment：1500W-2000W,100-
110 DEG C, 0.5h, turn over up and down；3-4 times repeatedly, the moisture content for controlling jujube is 30% to get jujube after baking.
The jujube is the dry jujube of tree shade, and the dry jujube of tree shade is the condition in early November late October-, temperature≤- 5 DEG C
Under, postpone the Lingwu Long Jujube of the extension tree of harvesting.
The preparation step of the compound nutritional microcapsules is as follows：
I) metal nutrient is prepared --- double cross-linked hydrogel nutritional granulars：
By soybean protein：The mass ratio of starch is 1：1 weighs soybean protein, starch, and water, soybean protein are dissolved in after mixing
Then final concentration of 5-10wt% adds 7.5U/g soybean protein isolate enzyme, i.e. SPI enzyme, is made after 80 DEG C of stirring 10-20min
Starch soybean protein mixed gel；
Starch soybean protein mixed gel is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-
5min opens valve pressure release, takes out particle, is crushed, and the inside for forming 0.5-1mm is full of the swelling granular in hole；
2-3 parts of zinc gluconates, 1-2 parts of magnesium carbonate, 0.3-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made
At composite solution；
Swelling granular is immersed in above-mentioned composite solution, 10-20min is impregnated, metal nutrient is loaded into extruding
In particle surface and the reticular structure of inside, drying is taken out；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/
After twenty minutes, soy protein gel is made in gSPI enzyme, the lower 75 DEG C of preheatings of stirring condition；
Secondary roller coating：Particle after drying is immersed in soy protein gel, 3-5min is stirred, it is dry, form 60-
The irregular particle of 80um, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars；
Ii nonmetallic nutrient) is prepared --- hydrogel microcapsule nutritional granular：
Using complex hydrogel as core material, sodium alginate is wall material preparation：
3-4 parts of dietary fibers, 1-2 parts of multi-vitamins, 1-2 parts of amino acid are taken, all the components are mixed, are formed uniform
Complex；
It disperses soybean protein in deionized water, stirs 3-5h, be configured to the soybean protein that mass concentration is 5-10%
Solution is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made sufficiently to liquefy；The solution is placed in 75 DEG C -85 DEG C
20-40min is heated in water-bath, is denaturalized soybean protein sufficiently；After being cooled to room temperature, the pH to 7.0 of solution is adjusted, 5- is added
The microbial transglutaminase of 7U/g, i.e. MTGase enzyme, then homogeneous 30s-1min under 8000-8500r/min, after be placed on
At room temperature at soybean protein porous gel；
Complex is added in soybean protein porous gel, gel is made to carry out package load to it, forms complex water
Gel；
Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, the quality of sodium alginate final concentration of 1% will
Solution is transferred in glass bomb, is excluded the air in solution using ultrasonic wave, is connected to instrument, is inhaled with threaded syringe
50-100mL complex hydrogel is taken, instrument is connected to, opens air pump, adjusts inlet pressure until sodium alginate soln can connect
Afterflow goes out, while sample introduction, and 2000-2500V voltage, 620-650Hz frequency make the 250- of wall material and core material by the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, in mass concentration be 1.5%-2.5%CaCl2Solidified in solution, cured stirring
Rate is 50-70%, curing time 30-40min, and filtering repeatedly rinses the raffinate of sample surfaces with deionized water, cold through vacuum
The particle of 60-80um size is made to get nonmetallic nutrient after dry 8-9h is lyophilized --- hydrogel microcapsule nutritional granular；
Iii flavored type slow-release microcapsule) is prepared：
Using sodium alginate/calcium chloride as wall material when preparation, Red jujube flavor is core material, 0.1wt% Tween 80 and/or
0.1wt% monoglyceride is emulsifier：
2wt% sodium alginate aqueous solution is prepared, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving；It is added
The Red jujube flavor of quality final concentration of 0.1%, the Tween 80 of final concentration of 0.1wt% and/or in body in system in system
The monoglyceride of final concentration of 0.1wt% in system carries out ultrasonic homogeneous 15min, oil-in-water emulsion is formed, in 600rpm magnetic agitation
Under, oil-in-water emulsion is expressed into 2wt% calcium chloride solution with syringe, generates calcium alginate gel；It is added dropwise, continues
It after stirring 30min, is cleaned three times, is filtered with deionized water, dry, screening forms the flavored type slow-release microcapsule of 80-100um；
By above-mentioned metal nutrient --- double cross-linked hydrogel nutritional granulars, nonmetallic nutrient --- hydrogel is micro-
Capsule nutritional granular, the mixing of flavored type slow-release microcapsule, are made compound nutritional microcapsules.
The step ii) in multi-vitamins be vitamin C, citrin mixture, the amino acid be lysine,
The mixture of tryptophan.
A kind of processing method of snow jujube as described above, steps are as follows：
(1) the preparation of powder is avenged
White sesameseed is dried, blows away impurity, is heated in micro-wave oven, microwave power 500-600W heats 1-3min, issues
Stop when sound, spreads cooling out；Sesame after 110-120 parts of microwaves, 30-50 portions of rock sugar is taken to mix, in the high speed of 24000r/min
It is crushed in Universalpulverizer, crosses 80 meshes, snow powder is made, it is spare；
Hanging, wrap up in powder
Rock sugar, honey, domestic water are taken, is mixed, golden yellow syrup is made in small fire heating, adds the micro- glue of compound nutritional
Capsule mixes to obtain syrup mixture, and jujube after baking is placed in syrup mixture and infiltrates 2-4s, is pulled out, leaches extra syrup,
Rolling 1-4 circle is in snow powder to get snow jujube；
Wherein, the rock sugar：Honey：Domestic water：The mass ratio of compound nutritional microcapsules is 10-30：1-3：20-40：
1-2。
(2) moderate snow jujube is also handled the step as follows：
Packaging, sterilization：
Jujube nitrogen-filled packaging will be avenged, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time 15-20min, i.e.,
Jujube finished product must be avenged.Product total plate count≤1000cfu/g, is not detected pathogenic bacteria.
Embodiment 3
A kind of snow jujube, including following constituent：
Jujube, compound nutritional microcapsules after baking.
More preferably, the constituent including following parts by weight：
Jujube 100-120 parts after baking, 10-20 parts of compound nutritional microcapsules.
More preferably, the preparation step of jujube is as follows after the baking：
(1) raw material selects
Free from insect pests, not damaged, fissureless jujube are chosen as raw material；
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and is cleaned, and aqueous cleaning solution is chloric acid aqueous solution,
The ozone of surfactant sodium sulfonate of the solution containing mass concentration 5%, mass concentration 1%, then cleans 10- with clear water
20min, it is spare；
(3) it is enucleated, removes the peel
Core, fruit point, the carpopodium for removing jujube, in fruit point or the notch end face center opening of carpopodium, the depth in hole is 1-
1.2cm when aperture, makes boring cutter while keeping shaking；
(4) two sections of tinfoil package, far infrared intervals are toasted
After jujube is wrapped up with tinfoil, far infrared being carried out in oven and is intermittently toasted in short-term, 200 DEG C of preheating 10min are adjusted
Down tube is generated heat on section, first segment：1500W-2000W, 65-75 DEG C, 1h, turn over up and down, second segment：1500W-2000W,100-
110 DEG C, 0.5h, turn over up and down；3-4 times repeatedly, the moisture content for controlling jujube is 30% to get jujube after baking.
More preferably, the jujube is the dry jujube of tree shade.
More preferably, the dry jujube of the tree shade is to postpone harvesting under conditions of early November late October-, temperature≤- 5 DEG C
Extension tree Lingwu Long Jujube.
More preferably, the preparation step of the compound nutritional microcapsules is as follows：
I) metal nutrient is prepared --- double cross-linked hydrogel nutritional granulars：
By soybean protein：The mass ratio of starch is 1：1 weighs soybean protein, starch, and water, soybean protein are dissolved in after mixing
Then final concentration of 5-10wt% adds 7.5U/g soybean protein isolate enzyme, i.e. SPI enzyme, is made after 80 DEG C of stirring 10-20min
Starch soybean protein mixed gel；
Starch soybean protein mixed gel is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-
5min opens valve pressure release, takes out particle, is crushed, and the inside for forming 0.5-1mm is full of the swelling granular in hole；
2-3 parts of zinc gluconates, 1-2 parts of magnesium carbonate, 0.3-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made
At composite solution；
Swelling granular is immersed in above-mentioned composite solution, 10-20min is impregnated, metal nutrient is loaded into extruding
In particle surface and the reticular structure of inside, drying is taken out；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/
After twenty minutes, soy protein gel is made in gSPI enzyme, the lower 75 DEG C of preheatings of stirring condition；
Secondary roller coating：Particle after drying is immersed in soy protein gel, 3-5min is stirred, it is dry, form 60-
The irregular particle of 80um, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars；
Ii nonmetallic nutrient) is prepared --- hydrogel microcapsule nutritional granular：
Using complex hydrogel as core material, sodium alginate is wall material preparation：
3-4 parts of dietary fibers, 1-2 parts of multi-vitamins, 1-2 parts of amino acid are taken, all the components are mixed, are formed uniform
Complex；
It disperses soybean protein in deionized water, stirs 3-5h, be configured to the soybean protein that mass concentration is 5-10%
Solution is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made sufficiently to liquefy；The solution is placed in 75 DEG C -85 DEG C
20-40min is heated in water-bath, is denaturalized soybean protein sufficiently；After being cooled to room temperature, the pH to 7.0 of solution is adjusted, 5- is added
The microbial transglutaminase of 7U/g, i.e. MTGase enzyme, then homogeneous 30s-1min under 8000-8500r/min, after be placed on
At room temperature at soybean protein porous gel；
Complex is added in soybean protein porous gel, gel is made to carry out package load to it, forms complex water
Gel；
Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, the quality of sodium alginate final concentration of 1% will
Solution is transferred in glass bomb, is excluded the air in solution using ultrasonic wave, is connected to instrument, is inhaled with threaded syringe
50-100mL complex hydrogel is taken, instrument is connected to, opens air pump, adjusts inlet pressure until sodium alginate soln can connect
Afterflow goes out, while sample introduction, and 2000-2500V voltage, 620-650Hz frequency make the 250- of wall material and core material by the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, in mass concentration be 1.5%-2.5%CaCl2Solidified in solution, cured stirring
Rate is 50-70%, curing time 30-40min, and filtering repeatedly rinses the raffinate of sample surfaces with deionized water, cold through vacuum
The particle of 60-80um size is made to get nonmetallic nutrient after dry 8-9h is lyophilized --- hydrogel microcapsule nutritional granular；
Iii flavored type slow-release microcapsule) is prepared：
Using sodium alginate/calcium chloride as wall material when preparation, Red jujube flavor is core material, 0.1wt% Tween 80 and/or
0.1wt% monoglyceride is emulsifier：
2wt% sodium alginate aqueous solution is prepared, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving；It is added
The Red jujube flavor of quality final concentration of 0.1%, the Tween 80 of final concentration of 0.1wt% and/or in body in system in system
The monoglyceride of final concentration of 0.1wt% in system carries out ultrasonic homogeneous 15min, oil-in-water emulsion is formed, in 600rpm magnetic agitation
Under, oil-in-water emulsion is expressed into 2wt% calcium chloride solution with syringe, generates calcium alginate gel；It is added dropwise, continues
It after stirring 30min, is cleaned three times, is filtered with deionized water, dry, screening forms the flavored type slow-release microcapsule of 80-100um；
By above-mentioned metal nutrient --- double cross-linked hydrogel nutritional granulars, nonmetallic nutrient --- hydrogel is micro-
Capsule nutritional granular, the mixing of flavored type slow-release microcapsule, are made compound nutritional microcapsules.
More preferably, the step ii) in multi-vitamins be vitamin C, citrin mixture, the amino acid is
The mixture of lysine, tryptophan.
A kind of processing method of snow jujube as described above, steps are as follows：
(1) the preparation of powder is avenged
White sesameseed is dried, blows away impurity, is heated in micro-wave oven, microwave power 500-600W heats 1-3min, issues
Stop when sound, spreads cooling out；Sesame after 110-120 parts of microwaves, 30-50 portions of rock sugar is taken to mix, in the high speed of 24000r/min
It is crushed in Universalpulverizer, crosses 80 meshes, snow powder is made, it is spare；
Hanging, wrap up in powder
Rock sugar, honey, domestic water are taken, is mixed, golden yellow syrup is made in small fire heating, adds the micro- glue of compound nutritional
Capsule mixes to obtain syrup mixture, and jujube after baking is placed in syrup mixture and infiltrates 2-4s, is pulled out, leaches extra syrup,
Rolling 1-4 circle is in snow powder to get snow jujube；
Wherein, the rock sugar：Honey：Domestic water：The mass ratio of compound nutritional microcapsules is 10-30：1-3：20-40：
1-2。
More preferably, (2) moderate snow jujube is also handled the step as follows：
Packaging, sterilization：
Jujube nitrogen-filled packaging will be avenged, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time 15-20min, i.e.,
Jujube finished product must be avenged.Product total plate count≤1000cfu/g, is not detected pathogenic bacteria.
The coherent detection that the present invention avenges jujube is as follows：
1, metal nutrient --- the gastric acid dissolution rate of double cross-linked hydrogel nutritional granulars is as follows：
| Metal particle | Gastric acid dissolution rate |
| Selenium | 0.34% |
| Zinc | 10.24% |
| Magnesium | 9.48% |
2, the content of micronutrient metal element is as follows：
| Micronutrient metal element | Content |
| Selenium | 255μg/kg |
| Zinc | 155mg/kg |
| Magnesium | 2500mg/kg |
3, the data of other raisings are as follows：
Claims (9)
1. a kind of snow jujube, it is characterised in that：Including following constituent：
Jujube, compound nutritional microcapsules after baking.
2. snow jujube according to claim 1, it is characterised in that：Constituent including following parts by weight：
Jujube 100-120 parts after baking, 10-20 parts of compound nutritional microcapsules.
3. snow jujube according to claim 1 or 2, it is characterised in that：The preparation step of jujube is as follows after the baking：
(1) raw material selects
Free from insect pests, not damaged, fissureless jujube are chosen as raw material；
(2) sterilization
The uniform jujube of quality is chosen, cleaning classification is rolled through pressure-air and cleaned, aqueous cleaning solution is chloric acid aqueous solution, this is molten
The ozone of surfactant sodium sulfonate of the liquid containing mass concentration 5%, mass concentration 1%, then cleans 10-20min with clear water, standby
With；
(3) it is enucleated, removes the peel
Core, fruit point, the carpopodium for removing jujube are 1-1.2cm in the depth of fruit point or the notch end face center opening of carpopodium, hole, open
Kong Shi makes boring cutter while keeping shaking；
(4) two sections of tinfoil package, far infrared intervals are toasted
After jujube is wrapped up with tinfoil, progress far infrared intermittently toasts in short-term in oven, 200 DEG C of preheating 10min, in adjusting
Down tube fever, first segment：1500W-2000W, 65-75 DEG C, 1h, turn over up and down, second segment：1500W-2000W,100-110℃,
0.5h turns over up and down；3-4 times repeatedly, the moisture content for controlling jujube is 30% to get jujube after baking.
4. snow jujube according to claim 1 or 2, it is characterised in that：The jujube is the dry jujube of tree shade.
5. snow jujube according to claim 4, it is characterised in that：The dry jujube of tree shade is in early November late October-, temperature
Under conditions of≤- 5 DEG C of degree, the Lingwu Long Jujube of the extension tree of harvesting is postponed.
6. snow jujube according to claim 1 or 2, it is characterised in that：The preparation step of the compound nutritional microcapsules is as follows：
I) metal nutrient is prepared --- double cross-linked hydrogel nutritional granulars：
By soybean protein：The mass ratio of starch is 1：1 weighs soybean protein, starch, water is dissolved in after mixing, soybean protein is dense eventually
Degree is 5-10wt%, then adds 7.5U/g soybean protein isolate enzyme, i.e. SPI enzyme, starch is made after 80 DEG C of stirring 10-20min
Soybean protein mixed gel；
Starch soybean protein mixed gel is sent into Bulking tank, in 0.1-0.5MPa, 70-90 DEG C, low temperature expanding 3-5min, is beaten
Particle is taken out in valve opening door pressure release, is crushed, and the inside for forming 0.5-1mm is full of the swelling granular in hole；
2-3 parts of zinc gluconates, 1-2 parts of magnesium carbonate, 0.3-0.5 parts of k-selenocarrageenans are placed in 50-100 parts of water, are made multiple
Close solution；
Swelling granular is immersed in above-mentioned composite solution, 10-20min is impregnated, metal nutrient is loaded into swelling granular
In the reticular structure of surface and inside, drying is taken out；
Prepare soy protein gel：Soybean protein is dissolved in water, and the mass concentration of soybean protein is 3-4%, adds 6.5U/g
After twenty minutes, soy protein gel is made in SPI enzyme, the lower 75 DEG C of preheatings of stirring condition；
Secondary roller coating：Particle after drying is immersed in soy protein gel, 3-5min is stirred, it is dry, form 60-80um not
The particle of rule, obtains metal nutrient --- double cross-linked hydrogel nutritional granulars；
Ii nonmetallic nutrient) is prepared --- hydrogel microcapsule nutritional granular：
Using complex hydrogel as core material, sodium alginate is wall material preparation：
3-4 parts of dietary fibers, 1-2 parts of multi-vitamins, 1-2 parts of amino acid are taken, all the components are mixed, are formed uniform compound
Body；
It disperses soybean protein in deionized water, stirs 3-5h, be configured to the soy bean proteinous soln that mass concentration is 5-10%,
It is then placed in 4 DEG C of refrigerator and stands overnight, soybean protein is made sufficiently to liquefy；The solution is placed in 75 DEG C -85 DEG C of water-bath
Middle heating 20-40min, is denaturalized soybean protein sufficiently；After being cooled to room temperature, the pH to 7.0 of solution is adjusted, is added 5-7U/g's
Microbial transglutaminase, i.e. MTGase enzyme, then homogeneous 30s-1min under 8000-8500r/min, rear to place at room temperature
At soybean protein porous gel；
Complex is added in soybean protein porous gel, gel is made to carry out package load to it, forms complex hydrogel；
Sodium alginate is weighed, multiple gradual on a small quantity to be dissolved in distilled water, the quality of sodium alginate final concentration of 1%, by solution
It is transferred in glass bomb, the air in solution is excluded using ultrasonic wave, instrument is connected to, is drawn with threaded syringe
50-100mL complex hydrogel is connected to instrument, opens air pump, adjusts inlet pressure until sodium alginate soln can be continuous
Outflow, while sample introduction, 2000-2500V voltage, 620-650Hz frequency make wall material and core material pass through the 250-300 μ of the higher-order of oscillation
M concentric nozzle forms microcapsules, in the CaCl that mass concentration is 1.5%-2.5%2Solidified in solution, cured stirring speed
Rate is 50-70%, curing time 30-40min, and filtering repeatedly rinses the raffinate of sample surfaces with deionized water, through vacuum refrigeration
The particle of 60-80um size is made after dry 8-9h to get nonmetallic nutrient --- hydrogel microcapsule nutritional granular；
Iii flavored type slow-release microcapsule) is prepared：
Using sodium alginate/calcium chloride as wall material when preparation, Red jujube flavor is core material, and 0.1wt% Tween 80 and/or 0.1wt% are mono-
Sweet ester is emulsifier：
2wt% sodium alginate aqueous solution is prepared, water bath with thermostatic control is heated at 55 DEG C, and magnetic agitation is complete to dissolving；It is added in body
The Red jujube flavor of quality final concentration of 0.1% in system, the Tween 80 of final concentration of 0.1wt% and/or in system in system
The monoglyceride of final concentration of 0.1wt% carries out ultrasonic homogeneous 15min, forms oil-in-water emulsion, under 600rpm magnetic agitation,
Oil-in-water emulsion is expressed into 2wt% calcium chloride solution with syringe, generates calcium alginate gel；It is added dropwise, continues to stir
It after mixing 30min, is cleaned three times, is filtered with deionized water, dry, screening forms the flavored type slow-release microcapsule of 80-100um；
--- the double cross-linked hydrogel nutritional granulars, nonmetallic nutrient --- hydrogel microcapsule by above-mentioned metal nutrient
Nutritional granular, the mixing of flavored type slow-release microcapsule, are made compound nutritional microcapsules.
7. snow jujube according to claim 6, it is characterised in that：The step ii) in multi-vitamins be vitamin C, dimension
The mixture of raw element P, the amino acid are the mixture of lysine, tryptophan.
8. a kind of processing method of snow jujube as described in any one of claim 1 to 7, it is characterised in that：Steps are as follows：
(1) the preparation of powder is avenged
White sesameseed is dried, blows away impurity, is heated in micro-wave oven, microwave power 500-600W heats 1-3min, issues sound
When stop, spreading cooling out；Sesame after 110-120 parts of microwaves, 30-50 portions of rock sugar is taken to mix, it is omnipotent in the high speed of 24000r/min
It is crushed in pulverizer, crosses 80 meshes, snow powder is made, it is spare；
Hanging, wrap up in powder
Rock sugar, honey, domestic water are taken, is mixed, golden yellow syrup is made in small fire heating, adds compound nutritional microcapsules, mixes
It is even to obtain syrup mixture, jujube after baking is placed in syrup mixture and infiltrates 2-4s, is pulled out, extra syrup is leached, is being avenged
1-4 circle is rolled in powder to get snow jujube；
Wherein, the rock sugar：Honey：Domestic water：The mass ratio of compound nutritional microcapsules is 10-30：1-3：20-40：1-2.
9. the processing method of snow jujube according to claim 8, it is characterised in that：The step (2) also located as follows by moderate snow jujube
Reason：
Packaging, sterilization：
Jujube nitrogen-filled packaging will be avenged, then radiation sterilizing, irradiation intensity 5kGy-7kGy, irradiation time is 15-20min to get snow
Jujube finished product.
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| CN102524707A (en) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | Konjac processing process |
| CN103238666A (en) * | 2013-05-22 | 2013-08-14 | 山西天骄生物集团有限公司 | Preparation method of washing-free red dates with enhanced flavor and nutrition |
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