CN110946270A - Compound sugar for making dried fruits, dried fruits and preparation method of crispy dried fruits - Google Patents
Compound sugar for making dried fruits, dried fruits and preparation method of crispy dried fruits Download PDFInfo
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- CN110946270A CN110946270A CN201911136933.2A CN201911136933A CN110946270A CN 110946270 A CN110946270 A CN 110946270A CN 201911136933 A CN201911136933 A CN 201911136933A CN 110946270 A CN110946270 A CN 110946270A
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- 235000011869 dried fruits Nutrition 0.000 title claims abstract description 86
- 150000001875 compounds Chemical class 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 229920001353 Dextrin Polymers 0.000 claims abstract description 15
- 239000004375 Dextrin Substances 0.000 claims abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 239000004368 Modified starch Substances 0.000 claims abstract description 15
- 235000019425 dextrin Nutrition 0.000 claims abstract description 15
- 235000019426 modified starch Nutrition 0.000 claims abstract description 15
- 239000004373 Pullulan Substances 0.000 claims abstract description 14
- 229920001218 Pullulan Polymers 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 235000019423 pullulan Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000004386 Erythritol Substances 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019414 erythritol Nutrition 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 13
- 229940009714 erythritol Drugs 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 13
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 13
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
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- 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 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 239000000905 isomalt Substances 0.000 claims abstract description 11
- 235000010439 isomalt Nutrition 0.000 claims abstract description 11
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 4
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- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 9
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
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- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- 241000758791 Juglandaceae Species 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 244000182264 Lucuma nervosa Species 0.000 description 1
- 241000208467 Macadamia Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
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- 241000353135 Psenopsis anomala Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000488908 Torreya Species 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000004438 eyesight Effects 0.000 description 1
- 201000010235 heart cancer Diseases 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000024348 heart neoplasm Diseases 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
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- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 239000005720 sucrose Substances 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
Abstract
The invention relates to the technical field of food, in particular to compound sugar for making dried fruits and a preparation method of crispy dried fruits. The compound sugar provided by the invention comprises the following raw materials in parts by weight: 85-97 parts of erythritol, 1-5 parts of xylitol, 1-5 parts of isomalt and 1-5 parts of maltitol. The preparation method of the crisp dried fruit taking the compound sugar as the raw material comprises the following steps: (1) adding water into sugar, and decocting to obtain sugar solution; (2) adding the dried fruits into the sugar solution, decocting, and stopping heating; (3) adding modified starch or resistant dextrin or pullulan into the sugar solution, stirring uniformly, taking out the dried fruit, and air drying to obtain the crisp dried fruit. The compound sugar provided by the invention is suitable for diabetics to eat, and can reduce the cost; the dried fruit made by the sugar provided by the invention can not absorb moisture and stick to hands even in hot summer, and can better keep the crisp taste of the dried fruit and the original flavor of the dried fruit.
Description
Technical Field
The invention relates to the technical field of food, in particular to compound sugar for making dried fruits, and also relates to dried fruits and crisp dried fruits containing the compound sugar; and a method for preparing the dried fruit or the crisp dried fruit.
Background
Dry fruit, i.e. fruit whose pericarp is ripe and is in a dry state. Most of them are rich in proteins, vitamins, lipids, etc. There are many dry fruits commonly seen in our lives, such as chestnuts, castanea henryi, pili nuts, hazelnuts, cashews, walnuts, melon seeds, pinenuts, almonds, ginkgo nuts, pistachios, pecans, desert fruits, torreya seeds, pumpkin seeds, peanuts, almonds, macadamia nuts, and the like.
The nut has comprehensive and rich nutrition. It can be used for preventing and treating heart disease, cancer, and angiopathy, and also has effects in improving eyesight and nourishing brain. However, most nuts can absorb moisture, stick hands and even go moldy after being placed for a long time, so that the sugar for making the dried fruits is specially developed, the moisture absorption, stick hands and even moldy situations of the dried fruits can be prevented, the nuts can be kept in a crisp state for a long time, and the nuts have unique cool feeling of sugar alcohol.
Therefore, in order to solve the above-mentioned problems, it is necessary to invent a sugar for producing dried fruits, which does not cause moisture absorption, stickiness of hands and mold even when the dried fruits produced from the sugar are left for a long time.
Disclosure of Invention
In view of the drawbacks of the prior art, it is an object of the present invention to provide a sugar for making dried fruit; and provides a preparation method of the crisp and dry nuts containing the sugar, so as to solve the problems of moisture absorption, hand sticking and even mildewing of the nuts which are prepared by the existing common sugar after being placed for a long time.
In order to achieve the above objects or other objects, the present invention solves the above technical problems by the following technical solutions:
a compound sugar for making dried fruits comprises the following raw materials in parts by weight: 85-97 parts of erythritol, 1-5 parts of xylitol, 1-5 parts of isomalt and 1-5 parts of maltitol.
The sugar comprises the following raw materials in parts by weight: 92 parts of erythritol, 3 parts of xylitol, 3 parts of isomalt and 3 parts of maltitol.
The crisp and dry fruits made of the compound sugar are also within the protection scope of the invention.
The preparation method of the crisp dried fruit comprises the following steps:
(1) taking the compound sugar obtained in the step, adding water, and decocting to obtain a sugar solution;
(2) adding the dried fruits into the sugar solution in the step (1) for boiling, and then stopping heating;
(3) and (3) adding modified starch or resistant dextrin or pullulan into the sugar solution in the step (2), uniformly stirring, fishing out the dried fruits, and airing to obtain the crispy dried fruits.
Preferably, in the method for making the crispy dried fruit, the steps are as follows:
(1) taking 0.8-1.2 parts of the compound sugar obtained in the step, adding 0.2-0.6 part of water, and decocting until the temperature is raised to 140-150 ℃ to obtain sugar liquid;
(2) and (3) adding the dried fruits into the sugar solution in the step (1), decocting for 2-5 min, and then stopping heating.
(3) Adding at least one of modified starch, resistant dextrin or pullulan into the sugar solution in the step (2), wherein the weight of the modified starch, the resistant dextrin or the pullulan is 0.5-5% of the total weight of the compound sugar and the dry fruit, uniformly stirring, and fishing out and airing the dry fruit to obtain crisp dry fruit; the above "parts" are parts by weight.
More preferably, the method for producing the crispy dried fruit comprises the following steps:
(1) taking 1 part of the compound sugar obtained in the step, adding 0.4 part of water, and decocting until the temperature is raised to 145 ℃ to obtain sugar liquid;
(2) adding the dried fruits into the sugar solution in the step (1), decocting for 4min, and then stopping heating;
(3) and (3) adding at least one of modified starch, resistant dextrin or pullulan into the sugar solution in the step (2), wherein the weight of the modified starch, the resistant dextrin or the pullulan is 3 percent of the total weight of the compound sugar and the dry fruit, uniformly stirring, fishing out the dry fruit, and airing to obtain the crisp dry fruit.
The sugar for making the dry fruit is prepared by compounding xylitol, erythritol, maltitol and isomaltitol, wherein the erythritol is used as a base of the sugar, and the xylitol, the maltitol and the isomaltitol are used as auxiliary materials, so that the sugar is suitable for being eaten by diabetics (does not cause blood sugar change), can reduce the cost and is suitable for making the dry fruit; the dried fruit made by the sugar provided by the invention can not absorb moisture and stick to hands even in hot summer, and can better keep the crisp taste of the dried fruit and the original flavor of the dried fruit.
Detailed Description
The present invention is further described below by way of specific examples so that those skilled in the art will better understand the present invention.
The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention. It is to be noted that the features in the following embodiments and examples may be combined with each other without conflict.
Erythritol, xylitol, isomalt and maltitol are all sold in the market, and purchasing manufacturers respectively comprise:
xylitol: shandong Futian pharmaceutical Co Ltd
Erythritol: shandong Futian pharmaceutical Co Ltd
Maltitol: shandong Futian pharmaceutical Co Ltd
Isomalt: shandong Lvjian Biotech Ltd
Mannitol: ten thousand bang industries, Inc. of Henan
Lactitol: shandong Lvjian Biotech Ltd
Fructose: bowling Bao biological shares Ltd
Maltotetraose: chengdu Desite Biotechnology Ltd
Soybean oligosaccharide: linyishansong biological products Co., Ltd
Example 1A
The preparation method of the compound sugar for making the dried fruits comprises the following steps:
97g of erythritol, 1g of xylitol, 1g of isomalt and 1g of maltitol are weighed and uniformly mixed to obtain sugar for making dry fruits.
Example 1B
The compound sugar in the embodiment 1A is used for preparing the crisp dried fruit, and the specific steps are as follows:
(1) taking the compound sugar in the embodiment 1A for standby;
(2) adding 20g of water into 100g of the compound sugar in the step (1), decocting, heating to about 145 ℃, putting the peeled dry fruit into the mixture, decocting for 3min, stopping heating, adding modified starch accounting for 2.5% of the total weight of the sugar solution and the dry fruit, stirring uniformly, fishing out the dry fruit, and airing to obtain the crisp dry fruit.
The obtained dried fruit has cool and crisp taste, long shelf life, and no moisture after long-term storage.
Example 2
The method for making the crisp dried fruit comprises the following specific steps:
(1) preparation of compound sugar for making dried fruits: weighing 90g of erythritol, 5g of xylitol, 3g of isomalt and 2g of maltitol, and uniformly mixing for later use;
(2) and (2) adding 20g of water into the dried fruit compound sugar in the step (1) for boiling, when the temperature rises to about 150 ℃, putting the peeled dried fruit into the boiled water for about 3min, stopping heating, adding resistant dextrin accounting for 5 percent of the total weight of the sugar solution and the dried fruit, stirring uniformly, fishing out the dried fruit, and airing to obtain the crisp dried fruit.
Example 3
The method for making the crisp dried fruit comprises the following specific steps:
(1) preparation of sugar for making dried fruit: weighing 85g of erythritol, 5g of xylitol, 5g of isomalt and 5g of maltitol, and uniformly mixing for later use;
(2) and (2) adding 20g of water into the dried fruit compound sugar in the step (1) for boiling, when the temperature rises to about 140 ℃, boiling the peeled dried fruit for 5min, stopping heating, adding pullulan accounting for 0.5 percent of the total weight of the sugar solution and the dried fruit, stirring uniformly, fishing out the dried fruit, and airing to obtain the crisp dried fruit.
Comparative example 1
The method for making the crisp dried fruit comprises the following specific steps:
weighing 100g of sucrose, adding 20g of water, decocting, boiling the peeled dry fruits for about 3min when the temperature is raised to 140-150 ℃, stopping heating, adding resistant dextrin accounting for 5% of the total weight of the sugar solution and the dry fruits, stirring uniformly, and taking out the dry fruits and airing.
The obtained dried fruits of comparative example 1 were subjected to sensory evaluation with the dried fruits of examples, and 98% of the persons in the results considered that the dried fruits of example 1 had better mouthfeel.
Comparative example 2
Comparative example 2 no modified starch treatment was added, and the specific procedure for making crispy dried fruit was as follows:
(1) preparation of sugar for making dried fruit: weighing 97g of erythritol, 1g of xylitol, 1g of isomalt and 1g of maltitol, and uniformly mixing for later use;
(2) and (2) adding 20g of water into the dried fruit compound sugar in the step (1) for boiling, boiling the peeled dried fruit for 4min when the temperature is raised to 145 ℃, stopping heating, stirring uniformly, and fishing out the dried fruit for airing.
The obtained dried fruits of comparative example 2 and the dried fruits of example 1B were subjected to sensory evaluation, and 96% of the results showed that the dried fruits of example 1B had good taste and high sugar content, and the moisture-proof effect was improved.
The sugar used for making the dried fruits in the comparative examples 3 to 8 comprises the following raw materials in parts by weight:
TABLE 1 types and amounts of respective sugar materials in comparative examples 3 to 8
The inventors of the present invention conducted the following experiments to determine the optimum sugar for the sugar used in the examples and comparative examples to produce dried fruits. The dried fruits prepared in the examples and the comparative examples were placed at different temperatures for 7 days as follows:
TABLE 2 comparison of the stickiness of dried fruits made with the sugar of the examples and comparative examples
The dried fruits of the examples and comparative examples were subjected to mold testing, and the results of the tests are shown in Table 3 with reference to GB 4789.15-2016 food safety national Standard food microbiology test for mold and yeast count:
TABLE 3 comparison Table of dried fruit mold produced using the sugars of examples and comparative examples (storage at ambient temperature)
As can be seen from the data in the above tables, the dried fruits made from the sugar of each example of the present invention, whether they are left at a higher temperature, for example, 38 to 39 ℃ for 7 days, or 35 to 36 ℃ for 7 days, or at a lower temperature, for example, 10 ℃ to-9 ℃ for 7 days, or-5 ℃ to-4 ℃ for 7 days, are not sticky, but the dried fruits in the comparative examples are sticky, which indicates that the combination of sugars in the comparative examples still has more or less moisture absorption or sticky phenomena;
and the detection of the mould shows that the mould is not present on the surface of the dried fruit in the invention, but is generated on the surface of the dried fruit in the comparative example. As can be seen from the data in table 3, the dried fruits of the present invention had the number of molds of 0 after 1 month, 3 months, 5 months, 6 months and 8 months of storage under normal temperature conditions (26 ℃); in comparative examples 1 to 11, the growth of mold was significant.
This demonstrates that the present invention addresses the sticky hands and mold phenomena mentioned in the background.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. A compound sugar for making dried fruits is characterized in that: the compound sugar comprises the following raw materials in parts by weight: 85-97 parts of erythritol, 1-5 parts of xylitol, 1-5 parts of isomalt and 1-5 parts of maltitol.
2. The compound sugar for making dried fruits according to claim 1, wherein: the sugar comprises the following raw materials in parts by weight: 92 parts of erythritol, 3 parts of xylitol, 3 parts of isomalt and 3 parts of maltitol.
3. The crisp dried fruit made by the compound sugar of claim 1.
4. A method of making a crispy dry fruit as claimed in claim 3, comprising the steps of:
(1) taking the compound sugar in claim 1, adding water, and decocting to obtain sugar liquid;
(2) adding the dried fruits into the sugar solution in the step (1) for boiling, and then stopping heating;
(3) and (3) adding modified starch or resistant dextrin or pullulan into the sugar solution in the step (2), uniformly stirring, fishing out the dried fruits, and airing to obtain the crispy dried fruits.
5. The method of making a crispy dry fruit according to claim 4, characterized in that:
(1) taking 0.8-1.2 parts of the compound sugar obtained in the claim 1, adding 0.2-0.6 part of water, decocting until the temperature is raised to 140-150 ℃, and obtaining sugar liquid, wherein the parts are parts by weight.
6. The method of making a crispy dry fruit according to claim 4, characterized in that:
(2) and (3) adding the dried fruits into the sugar solution in the step (1), decocting for 2-5 min, and then stopping heating.
7. The method of making a crispy dry fruit according to claim 4, characterized in that:
(3) adding at least one of modified starch, resistant dextrin or pullulan into the sugar solution in the step (2), wherein the weight of the modified starch, the resistant dextrin or the pullulan is 0.5-5% of the total weight of the compound sugar and the dry fruit, uniformly stirring, and fishing out and airing the dry fruit to obtain crisp dry fruit; the above "parts" are parts by weight.
8. The method of making a crispy dry fruit of claim 4 comprising the steps of:
(1) taking 0.8-1.2 parts of compound sugar obtained in claim 1, adding 0.2-0.6 part of water, decocting until the temperature is raised to 140-150 ℃, and obtaining sugar liquid;
(2) adding the dried fruits into the sugar solution in the step (1) to boil for 2-5 min, and then stopping heating;
(3) and (3) adding at least one of modified starch, resistant dextrin or pullulan into the sugar solution in the step (2), wherein the weight of the modified starch, the resistant dextrin or the pullulan is 0.5-5% of the total weight of the compound sugar and the dry fruit, uniformly stirring, fishing out the dry fruit, and airing to obtain the crisp dry fruit.
9. A method of making a crispy dry fruit as claimed in claim 3, comprising the steps of:
(1) taking 1 part of compound sugar in the claim 1, adding 0.4 part of water, decocting until the temperature is raised to 145 ℃ to obtain sugar liquid;
(2) adding the dried fruits into the sugar solution in the step (1), decocting for 4min, and then stopping heating;
(3) and (3) adding at least one of modified starch, resistant dextrin or pullulan into the sugar solution in the step (2), wherein the weight of the modified starch, the resistant dextrin or the pullulan is 3 percent of the total weight of the compound sugar and the dry fruit, uniformly stirring, fishing out the dry fruit, and airing to obtain the crisp dry fruit.
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| CN113768022A (en) * | 2021-08-31 | 2021-12-10 | 山东星光首创生物科技有限公司 | Low-GI (glycemic index) candied date and making method thereof |
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| US4840804A (en) * | 1987-04-14 | 1989-06-20 | Mitsubishi Chemical Industries Limited | Method of dehydrating foods in melted erythritol |
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| CN113768022A (en) * | 2021-08-31 | 2021-12-10 | 山东星光首创生物科技有限公司 | Low-GI (glycemic index) candied date and making method thereof |
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