CN109222002A - 一种酸枣糕及其制备方法 - Google Patents
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 34
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000811 xylitol Substances 0.000 claims abstract description 34
- 235000010447 xylitol Nutrition 0.000 claims abstract description 34
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 34
- 229960002675 xylitol Drugs 0.000 claims abstract description 34
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- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 15
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 14
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 14
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 241001247821 Ziziphus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种酸枣糕，包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、酸枣30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。其制备方法为：1)将酸枣去皮去核，打浆，备用；2)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；3)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16％～18％，切块，包装，即得。本发明的酸枣糕不会出现返砂现象，又较好地保留了酸枣原有的风味，且总糖含量在5％以下，适合各种人群食用。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种酸枣糕及其制备方法。
背景技术
酸枣又名山枣、五眼果、南酸枣等，属漆树科落叶大乔木。酸枣果实营养极为丰富，含有丰富的植物黄酮、维生素C、果胶、膳食纤维、有机酸、氨基酸、钙、铁、锌、钾等营养成分。《本草纲目》指出，酸枣味酸、性平、无毒，治心腹寒热、邪结气聚、四肢酸痛，久食安益五脏、轻身延年，可治烦心不得眠，脐上下痛、血转久泄、虚汗烦渴等症。目前市场上的酸枣糕多以南酸枣为主要原料，配以白糖、糖浆等辅料制作而成，产品中含糖量较高，总糖含量通常在40～80％之间。然而现代社会人们越来越注重健康，特别是糖尿病、肥胖症患者不能摄入含糖量过高的食物，但用其他糖类或甜味剂如低聚糖、海藻糖、甜菊糖等代替白砂生产出来的酸枣糕又难于达到低糖的标准，总糖含量≤5％，且产品质地偏硬无柔滑细腻的口感，甜味不够纯正。
发明内容
本发明要解决的技术问题是提供一种含糖量≤5％的酸枣糕及其制备方法。本发明提供的技术方案是一种酸枣糕，包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、酸枣30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。
上述液体木糖醇的折光度为60～75％。
上述液体木糖醇的折光度为65％。
本发明还提供了上述酸枣糕的制备方法，包括以下步骤：
1)按配方称取各原料；
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16～18％，切块，包装，即得。
本发明采用折光度为60～75％的液体木糖醇替代部分固体木糖醇制成糖液后与酸枣浆混合熬煮，既能避免产品返砂结晶现象，又能较好地保留酸枣原有的风味，产品总糖可控制在5％以下，达到低糖产品的要求，比传统产品总糖减少35～75％，适合各种人群食用，包括糖尿病以及肥胖病人。
具体实施方式
以下具体实施例对本发明作进一步阐述，但不作为对本发明的限定。
实施例1
1)按配方称取各原料：折光度为60％的液体木糖醇6kg、固体木糖醇2kg、酸枣30kg、山梨酸钾0.01kg、食盐0.15kg、水8kg。
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16％，切块，包装，即得。
实施例2
1)按配方称取各原料：折光度为75％的液体木糖醇8kg、固体木糖醇4kg、酸枣35kg、山梨酸钾0.02kg、食盐0.15kg、水10kg。
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为18％，切块，包装，即得。
实施例3
1)按配方称取各原料：折光度为65％的液体木糖醇7kg、固体木糖醇3kg、酸枣32kg、山梨酸钾0.015kg、食盐0.15kg、水9kg。
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为17％，切块，包装，即得。
实施例4
1)按配方称取各原料：折光度为60％的液体木糖醇8kg、固体木糖醇2kg、酸枣35kg、山梨酸钾0.01kg、食盐0.15kg、水10kg。
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16％，切块，包装，即得。
Claims (4)
1.一种酸枣糕，其特征在于：包括以下重量份的组分：液体木糖醇6～8份、固体木糖醇2～4份、酸枣30～35份、山梨酸钾0.01～0.02份、食盐0.15份、水8～10份。
2.根据权利要求1所述的酸枣糕，其特征在于：所述液体木糖醇的折光度为60～75％。
3.根据权利要求2所述的酸枣糕，其特征在于：所述液体木糖醇的折光度为65％。
4.权利要求1～3中任一项所述的酸枣糕的制备方法，其特征在于：包括以下步骤：
1)按配方称取各原料；
2)将酸枣去皮去核，加水打浆，备用；
3)将液体木糖醇和固体木糖醇混合后熬煮，过滤，将滤液与酸枣浆混合搅拌成果浆；
4)往果浆中加入山梨酸钾和食盐，搅拌均匀后定型，烘干至含水量为16～18％，切块，包装，即得。
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Application publication date: 20190118 |