CN108902991A - A kind of low sugar high dietary fiber food and its method of preparation - Google Patents
A kind of low sugar high dietary fiber food and its method of preparation Download PDFInfo
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- CN108902991A CN108902991A CN201810570013.0A CN201810570013A CN108902991A CN 108902991 A CN108902991 A CN 108902991A CN 201810570013 A CN201810570013 A CN 201810570013A CN 108902991 A CN108902991 A CN 108902991A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 provides a kind of low sugar high dietary fiber food and preparation method thereof.The food is prepared using the by-product jujube slag after jujube alcoholic/beverage.Its raw material components is according to the mass fraction：Jujube ground-slag 0.15~0.3, coarse cereal powder 1~5, xylitol 0.1~0.15；The jujube ground-slag is to be prepared by a method comprising the following steps to obtain：Jujube is taken to clean；The drinking water of 3~8 times of weight is added by jujube weight, boiling is boiled 0.5~2.5 hour, and jujube juice and jujube slag are separated；Jujube slag is added the drinking water of 1~3 times of weight by former jujube weight again, and boiling is boiled 0.5~1.0 hour, the separation of juice slag；Jujube slag is repeated once by second of boiling condition of boiling again, and jujube slag press dewatering, stoning, crushes up to jujube ground-slag at drying.Food of the present invention not only can be used as the health food of general population, is also very applicable for " three high " and obese people is edible.The present invention efficiently uses the by-product after jujube alcoholic/beverage simultaneously, avoids the wasting of resources and environmental pollution.
Description
Technical field
The present invention relates to the by-products-- after low sugar high dietary fiber food more particularly to a kind of jujube alcoholic/beverage
The low sugar high dietary fiber food and preparation method thereof of jujube slag preparation.
Background technique
Jujube is the nutrition fruit of integration of drinking and medicinal herbs, edible and medical value with higher.Jujube agriculture for many years produces jujube
Product are relatively fewer to its deep processed product always based on direct marketing fresh dates, mature dry jujube, jujube piece, jujube sauce, jujube paste, from
And added value is lower, the scientific utilization degree of nutritional ingredient is not high.In recent years, to improve jujube added value, increasing jujube agriculture income, with
Its industrial chain is stretched in the red date as raw materials court of a feudal ruler, has developed the products such as various beverages, fruit wine and Spirit.But in jujube alcoholic, beverage processed
The jujube slag for accounting for 30% or more jujube quality is generated during equal products, be mainly used for feed processing or is abandoned as waste material, no
Only result in waste of resources, it can also generation environment pollution.Therefore, seek a kind of new way that jujube slag for comprehensive utilizes, effectively improve red
Jujube added value, at the same for blood pressure, blood glucose, blood ester " three high " and obese people provide a kind of low sugar, high dietary-fiber, can be long-term
The instant food taken has great importance.For this purpose, 103719751 A of patent CN discloses a kind of low reduced sugar red date powder
Preparation method, method characteristic are that the fermented grain after jujube slurries to be fermented to desugar produces low reduced sugar red date powder, and reduced sugar contains
Amount reduces 80% than raw material jujube, but as the fermented rear date powder made from fermented grain of jujube, except jujube characteristic chicken flavor is by larger
Outside influencing, big variation is also had occurred in date powder chemical composition.For another example：103960337 A of patent CN discloses a kind of Chinese data wine
Dietary-fiber biscuit and preparation method thereof, makes not only cumbersome, and de- ester uses a large amount of ether, in the preparation formula of biscuit
Wine is 0.6-1.2 times of water, is toasted under the conditions of 145 DEG C to 175 DEG C of temperature, security risk is not sayed and met.Patent CN
105265547 A disclose a kind of preparation method of fermented grain dietary-fiber biscuit, and feature is that solid residue and Huang will be obtained after fermenting
Oil, Icing Sugar, milk powder, baking powder, Hongqu powder (red colouring agent) and yolk are with as following formula：About 95-105 parts of flour, 75-85 parts, 40-50 parts of butter
Icing Sugar, 25-30 portion milk powder, 15-25 parts of jujube fermented grains, 2-3 parts of baking powders, 1-2 parts of Hongqu powder (red colouring agent)s and 28-35 parts of yolk；Blender
Fiber biscuit is made after mixing.The resulting biscuit of the formula is not suitble to modern universal overnutrition crowd and " three high " fertilizer
The foods with high dietary fiber that fat crowd eats.
Summary of the invention
The present invention is in view of the deficiencies of the prior art, it is intended to seek a kind of synthesis for jujube slag remaining after jujube alcoholic, beverage processed
The new way utilized, at the same for " three high " and obese people provide a kind of low sugar, high dietary-fiber, the convenience that can take for a long time
Food.
A kind of low sugar high dietary fiber food provided by the invention, raw material components are according to the mass fraction：Jujube ground-slag 0.15
~0.3, coarse cereal powder 1~5, xylitol 0.1~0.15.
The jujube ground-slag is the jujube ground-slag through drying, crushing for removing sugar.
The jujube ground-slag is to be prepared by a method comprising the following steps to obtain：Jujube is taken to clean；By jujube weight
The drinking water of 3~8 times of weight is added, boiling is boiled 0.5~2.5 hour, and jujube juice and jujube slag are separated；Jujube slag is added by former jujube weight again
The drinking water of 1~3 times of weight, boiling are boiled 0.5~1.0 hour, the separation of juice slag；Jujube slag is repeated once by second of boiling condition of boiling again,
Jujube slag press dewatering, stoning, crushes up to jujube ground-slag at drying；
The coarse cereal powder can be one of buckwheat, oat, soya bean, semen sojae atricolor, red bean, millet or several mixing
Curing after coarse cereal powder.
The preparation method of a kind of low sugar high dietary fiber food provided by the invention, which is characterized in that include the following steps：
(1) free from insect pests is rinsed well without the jujube of mildew with drinking water；
(2) drinking water of 3~8 times of weight is added by jujube weight, boiling is boiled 0.5~2.5 hour, by jujube juice and jujube slag point
From；Jujube slag is added the drinking water of 1~3 times of weight by former jujube weight again, and boiling is boiled 0.5~1.0 hour, the separation of juice slag；Jujube slag is pressed again
Second of boiling condition of boiling is repeated once, the separation of juice slag；Merge jujube juice three times and is used for fermentation wine-making or beverage processed；Jujube slag is spare；
(3) jujube slag is dry under the conditions of 55 DEG C -65 DEG C；
(4) the jujube slag after drying is enucleated, is crushed, crossed -200 mesh of 80 mesh, obtain the jujube ground-slag of sugar-free；
(5) by jujube ground-slag, coarse cereal powder and the xylitol of sugar-free by 0.15~0.3 ︰ of quality, 1~5 ︰ 0.1~0.15 ratio column
It is uniformly mixed and obtains low sugar high dietary fiber powder.
Drinking water described in step (2) can use softened water, deionized water, distilled water or pure water substitution.
Boiling for the first time boils 4~5 times that drinking water additional amount is preferably jujube in step (2), and the time that boils in plain water is preferably 1.0~
1.5 hour；Secondary boiling boils 2 times that drinking water additional amount is preferably jujube, and the time that boils in plain water is preferably 0.5 hour.
Dry mode described in step (3) can be airflow drying or negative pressure drying, and dry degree is aqueous to jujube slag
Amount is less than 10%.
The equipment that use is enucleated described in step (4) is decortication pulverizer；
Coarse cereal powder is the coarse cereal powder after curing in step (5), can be after the coarse cereals kernel fries and crushes to obtain coarse cereal powder,
It is also possible to coarse cereal powder of the coarse cereals flour after frying.
Beneficial effects of the present invention compared with prior art：
1) preparation of low sugar high dietary fiber food of the present invention makes remaining jujube slag after the direct boiling juice alcoholic/beverage of jujube
More scientific and reasonable utilization is obtained.
2) present invention is aided with the obtained low sugar high dietary fiber food of coarse cereal powder, is not only not easy to be absorbed by the body and cause blood glucose
It increases, cholesterol can also be promoted to excrete and prevented, the diseases such as assisting in treating hypertension, atherosclerosis, while can
Promote enterocinesia, makes free movement of the bowels.Therefore the product have prevention and treatment diabetes, treatment constipation, prevention and treatment cardiovascular and cerebrovascular disease and pre- solar heat protection
The effects of property disease；
3) small coarse cereals, which cure and are furnished with xylitol, not only improves mouthfeel, but also instant edible.
The food is not only a good health food for general population, and is also very applicable for " three high " and obesity
Crowd is edible, and blood glucose, blood pressure, blood lipid, which have, after the former eats subtracts no increasing, facilitates lipid-lowering weight-reducing after the latter's food.It is simultaneously red jujube
By-product-- jujube slag after wine/drink seek to it is a kind of it is more scientific, reasonably comprehensively utilize new way, not only avoid resource
Waste and environmental pollution, and simple process and low cost.
Specific embodiment
Technical solution of the present invention is described in further details with reference to embodiments.
Embodiment 1
1kg free from insect pests, the jujube without mildew are rinsed at least three times by rinse bath drinking water, until jujube surface is dry
Until net foreign；Then 4L drinking water is added, is heated to boiling and boils 1.5 hours, filtering separates jujube juice and jujube slag, then to jujube slag
Add drinking water 2L, be heated to boiling and boil 0.5 hour, juice slag separation, jujube slag is repeated once by second of boiling condition of boiling again, the squeezing of jujube slag
Dehydration merges jujube juice as alcoholic/beverage raw material；Dewatered jujube slag uses airflow drying side under the conditions of 55 DEG C -65 DEG C
Formula is dry；By the decortication pulverizer stoning of the jujube slag after drying, then crushes, cross 200 meshes, obtain the jujube ground-slag of sugar-free
0.3kg.Oatmeal 4kg and xylitol 0.1kg after curing are added in jujube ground-slag, stirs evenly, low sugar high dietary fiber is made
Powder.Its glycemic index (GI) is 54.84.
Embodiment 2
Oatmeal replaces with buckwheat powder, remaining is the same as embodiment 1.The glycemic index (GI) of low sugar high dietary fiber powder is
54.72。
Embodiment 3
1kg free from insect pests, the jujube without mildew are rinsed at least three times by rinse bath drinking water, until jujube surface is dry
Until net foreign；Then 5L drinking water is added, is heated to boiling and boils 1 hour, jujube juice and jujube slag are separated, then added to jujube slag by filtering
Water 2L is heated to boiling and boils 0.5 hour, and juice slag separation, jujube slag is repeated once by the condition of boiling in plain water for the second time again, jujube slag press dewatering,
Merge jujube juice as alcoholic/beverage raw material；Dewatered jujube slag is dry under the conditions of 55 DEG C -65 DEG C of negative pressure；After drying
The decortication pulverizer stoning of jujube slag, then crushes, sieves with 100 mesh sieve, obtain the jujube ground-slag 0.295kg of sugar-free.Add in jujube ground-slag
Millet flour 4kg and xylitol 0.1kg after entering curing, stir evenly, and low sugar high dietary fiber powder is made.Its glycemic index
It (GI) is respectively 60.75.
Embodiment 4
Millet flour replaces with red bean powder, and low sugar high dietary fiber jujube red bean powder is made with embodiment 3 in remaining.Its blood glucose
Generating index (GI) is respectively 55.44.
Embodiment 5
Millet flour replaces with coixlacrymajobi powder, and low sugar high dietary fiber jujube jujube coixlacrymajobi powder is made with embodiment 3 in remaining.Its
Glycemic index (GI) is 55.46.
Embodiment 6
Except the oat after coarse cereal powder use curing, red bean, soya bean, each 1kg co-grinding of bitter buckwheat cross the mixed powder of 200 meshes
Instead of, using outside 0.15kg, other conditions are the same as embodiment 1 with xylitol.The blood of gained low sugar high dietary fiber mixing small coarse cereals powder
It is respectively 55.25 that sugar, which generates index (GI),.
Glycemic index (GI) measuring method：
1. the measurement of total starch content：Product is handled according to enzyme hydrolysis method, with glucose as a standard product, using 3,5-
Dinitrosalicylic acid system is measured the reduced sugar in hydrolysate.
2. starch in vitro digestion：It weighs 0.2g sample and is placed in the 50ml centrifuge tube equipped with 3-5 bead, add
After 5ml0.2mol/L sodium acetate buffer (pH5.2) concussion shakes up, it is gelatinized 15min in 95 DEG C of water-bath, takes out cooling
It is put into after to room temperature in 37 DEG C of isothermal vibration water-baths, the 20ml alpha-amylase and sugar that 20ml is preheated through 37 DEG C is added after 10min
Change enzyme mixing enzyme solutions, be placed in 37 DEG C of isothermal vibration water-baths and hydrolyze, hydrolyze different time after (0,30,60,90,120,
150,180min) 2ml reaction solution is taken out, the enzyme deactivation of 4ml dehydrated alcohol is added and terminates reaction.After sample centrifugal treating, using DNS ratio
Color method measurement content of reducing sugar simultaneously calculates percent hydrolysis.
In Starch Hydrolysis rate (%)=sampling time point digestive juice 0.9 X of glucose equivalent X, 100/ total starch content with
Starch Hydrolysis rate is ordinate, using the time as abscissa, draws Starch Hydrolysis curve, which follows First order reaction formula.
It is control, area (AUC under calculated curve with area under glucose curveSample), and area ratio under glucose curve, multiplied by
100 be HI, and then the glycemic index (GI) of sample is obtained by formula GI=39.71+0.549HI.
Claims (10)
1. a kind of low sugar high dietary fiber food, which is characterized in that raw material components are according to the mass fraction：Jujube ground-slag 0.15~
0.3, coarse cereal powder 1~5, xylitol 0.1~0.15.
2. a kind of low sugar high dietary fiber food as described in claim 1, which is characterized in that the jujube ground-slag is removing
The jujube ground-slag through drying and crushing of sugar.
3. a kind of low sugar high dietary fiber food as described in claim 1, which is characterized in that the jujube ground-slag is to pass through
The method included the following steps is prepared：Jujube is taken to clean；The drinking water of 3~8 times of weight is added by jujube weight, boiling is boiled
0.5~2.5 hour, jujube juice and jujube slag are separated；Jujube slag is added the drinking water of 1~3 times of weight by former jujube weight again, and boiling boils 0.5
~1.0 hours, the separation of juice slag；Jujube slag is repeated once by second of boiling condition of boiling again, jujube slag press dewatering, drying, stoning, crushing
Up to jujube ground-slag.
4. a kind of low sugar high dietary fiber food as described in claim 1, which is characterized in that the coarse cereal powder be buckwheat,
Coarse cereal powder after one of oat, soya bean, semen sojae atricolor, red bean and millet or several mixed curings.
5. a kind of production method of low sugar high dietary fiber food, which is characterized in that include the following steps：
(1) free from insect pests is rinsed well without the jujube of mildew with drinking water；
(2) drinking water of 3~8 times of weight is added by jujube weight, boiling is boiled 0.5~2.5 hour, and jujube juice and jujube slag are separated；Jujube
Slag is added the drinking water of 1~3 times of weight by former jujube weight again, and boiling is boiled 0.5~1.0 hour, the separation of juice slag；Jujube slag is pressed second again
The boiling condition of boiling is repeated once, the separation of juice slag；Merge jujube juice three times and is used for fermentation wine-making or beverage processed；Jujube slag is spare；
(3) jujube slag is dry under the conditions of 55 DEG C -65 DEG C；
(4) the jujube slag after drying is enucleated, is crushed, crossed -200 mesh of 80 mesh, obtain the jujube ground-slag of sugar-free；
(5) jujube ground-slag, coarse cereal powder and the xylitol of sugar-free are mixed by 0.15~0.3 ︰ of quality, 1~5 ︰ 0.1~0.15 than column
Uniformly obtain low sugar high dietary fiber food.
6. a kind of preparation method of low sugar high dietary fiber food as claimed in claim 5, which is characterized in that in step (2)
Drinking water softened water, deionized water, distilled water or the pure water substitution.
7. a kind of preparation method of low sugar high dietary fiber food as claimed in claim 5, which is characterized in that in step (2)
4~5 times that drinking water additional amount is jujube are boiled in boiling for the first time, and the time that boils in plain water is 1.0~1.5 hours；Secondary boiling is boiled drinking water and is added
Enter 2 times that amount is jujube, the time that boils in plain water is 0.5 hour.
8. a kind of preparation method of low sugar high dietary fiber food as claimed in claim 5, which is characterized in that in step (3)
The mode of the drying is airflow drying or negative pressure drying, and dry degree to jujube slag water content is less than 10%.
9. a kind of preparation method of low sugar high dietary fiber food as claimed in claim 5, which is characterized in that in step (4)
The equipment that the stoning uses is decortication pulverizer.
10. a kind of preparation method of low sugar high dietary fiber food as claimed in claim 5, which is characterized in that in step (5)
Coarse cereal powder is the coarse cereal powder after curing.
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