CN111134296A - Method for producing low-sugar fermented crisp dates by using whole red dates - Google Patents
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to the technical field of food dry fruit production, in particular to a method for producing low-sugar fermented crisp dates by using whole red dates; cleaning dried fructus Jujubae, removing core, adding appropriate amount of purified water, adding fruit wine yeast, fermenting twice, filtering, and separating to obtain fructus Jujubae fermented twice; putting the red dates into a freeze dryer, quickly freezing to-40 ℃, then turning on a compressor switch and a heating switch, and carrying out freeze drying to obtain the low-sugar fermented crisp red dates. The sugar substances in the red dates are utilized by the fruit wine yeast, and the whole fermentation process is whole-date fermentation, so that the purpose of reducing blood sugar is achieved. Freeze drying is adopted in the drying process, and the aim of drying is achieved through sublimation under the vacuum condition, so that the basic shape, the flavor and the activity of other metabolites of the red dates are ensured. The whole process does not need a high-temperature process, the nutrient components and flavor of the red dates have no heat loss, and the low-sugar fermented crisp red dates contain the nutrient components of the red dates and the metabolites of yeast, so that the low-sugar fermented crisp red dates are also suitable for the old and diabetic patients to eat.
Description
Technical Field
The invention relates to the technical field of food dry fruit production, in particular to a method for producing low-sugar fermented crisp dates by using whole red dates.
Background
The red date has rich nutritional value and medicinal value, and has the functions of nourishing bodies and assisting in treating diseases such as weakness of spleen and stomach, dyspepsia, cough due to lung deficiency, anemia and the like. The red dates are rich in nutrition, and according to the analysis of the content and the composition of soluble sugar in 7 major red dates (Shanxi agricultural science) such as Niuniu mushroom, the content of soluble total sugar in the golden silk jujube is about 80%, wherein the content of reducing sugar is more than 60%, the content of glucose is 155g/kg, and the content of fructose is 192 g/kg. Dingshenghua and the like, namely quality analysis and evaluation of different jujube fruits (food and machinery), the total free amino acids in the golden-silk jujube are 12.1g/kg, and the proline content is the highest and reaches 9.5 g/kg.
At present, the domestic red dates are not only eaten fresh, cooked porridge and the like, but also are deeply processed mainly by red date powder, red date juice and beverages, the dried red dates are mostly seen in wash-free dates, stoned dates, preserved red dates, fried dates and the like, the strictly low-sugar red dates are rare, the sugar in the red dates is consumed by utilizing yeast fermentation, the purpose of reducing the sugar is achieved, and the report on the production of the low-sugar crisp dates is not available. Therefore, the invention provides a method for producing low-sugar fermented crisp dates from whole red dates, which utilizes natural ingredients such as saccharides in the red dates to the maximum extent, improves the utilization rate of the red dates, has simple steps and simple and convenient operation, and has strong fragrance of red dates and strong fermentation fragrance.
Disclosure of Invention
The invention aims to provide a method for producing low-sugar fermented crisp dates by using whole red dates.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a method for producing low-sugar fermented crisp dates by using whole red dates comprises the following steps:
(1) preparing raw materials: taking dried red dates which are not mildewed or damaged by worms; after the water is washed by pure water, the surface moisture is dried by a blowing type drying box;
(2) preparing for fermentation: removing cores of the red dates by using a core remover, ensuring that red date particles are complete, weighing, and adding 2-5 times of purified water; activating yeast;
(3) and (3) first fermentation: inoculating the activated yeast into the material, uniformly stirring, and performing primary fermentation;
(4) and (3) secondary fermentation: after the first fermentation step is finished, taking out the jujubes in the wine, adding 3-6 times of purified water, supplementing 0.02% of yeast, and performing second fermentation; through fermentation, saccharomycetes are used for consuming carbohydrate in the red dates to achieve the effect of reducing the sugar content in the red dates, and after the two times of fermentation, the sugar content in the red dates is lower than 1%;
(5) separation: performing solid-liquid separation on the fermented red date wine by using a filter sieve, and respectively collecting red date and wine liquid;
(6) and (3) drying: putting the red dates collected in the step (5) into a freeze dryer for freeze drying to obtain low-sugar fermented crisp dates;
further, the low-sugar fermented crisp jujubes obtained in the step (6) are packaged to obtain low-sugar fermented crisp jujube finished products.
Preferably, the water content of the dried red dates in the step (1) is less than 10%.
Preferably, the yeast activation process in step (2) is as follows: weighing yeast 0.02-0.06% of the total weight of the materials, adding into 15 times of sterile water, and activating at 28 deg.C for 0.5-1 h; the yeast is dispersed in sterile water and more quickly adapted from a refrigerated environment to fermentation temperatures.
Preferably, the fermentation temperature in the step (3) is kept at 20-30 ℃ for 5-10 days.
Preferably, the fermentation temperature of the step (4) is kept at 20-30 ℃ for 1-3 days.
Preferably, the mesh number of the filter screen in the step (5) is 10-30 meshes.
Preferably, the drying process of step (6) is as follows: the method comprises the steps of using a freeze dryer to quickly freeze to-40 ℃, then turning on a compressor switch and a heating switch to carry out freeze drying until the water content is below 10%, taking out the low-sugar fermented crisp dates to obtain the low-sugar fermented crisp dates, using freeze drying, wherein the drying temperature is below the freezing point of materials, and carrying out sublimation drying under the vacuum condition, so that alcohol is removed, and the activity of substances of the red dates and yeast metabolites is ensured.
Preferably, the yeast is fruit wine yeast of Angel company, and the fructus Jujubae is golden silk jujube sold in market.
The invention has the technical effects that:
compared with the prior art, the method for producing the low-sugar fermented crisp dates by using the whole red dates comprises the steps of cleaning the dried red dates, removing kernels, adding a proper amount of purified water, adding yeast for fermentation, separating by using a filter sieve after twice fermentation, and draining the water of the red dates to obtain twice fermented red dates; putting the red dates into a freeze dryer, freeze-drying until the water content is below 10%, taking out, and packaging to obtain the low-sugar fermented crisp red dates. Through yeast fermentation, sugar in the consumed red dates is converted into metabolites such as alcohol and organic acid, the sugar content in the red dates is reduced from 80% of the initial sugar content to about 4%, and the low-sugar crisp red dates are obtained. The whole process uses whole jujube fermentation, the fermentation does not need pulping, the integrity of the red jujubes can be ensured in the whole process, the fermented red jujubes and the byproduct red jujube wine can be obtained by directly sieving after the fermentation is finished, the equipment and the investment are saved, and the whole red jujubes are also favorable for freeze drying operation. The natural components ensure the natural nutrition of the red dates without adding any additive except yeast and water in the whole process, the natural components such as saccharides and the like in the red dates are utilized to the maximum extent, and the utilization rate of the red dates is improved. The red date is rich in nutrient components such as amino acid and the like, contains metabolites such as organic acid, amino acid and the like generated by fermentation, and is also suitable for the old and diabetic patients to eat by combining the biological fermentation and the freeze-drying technology. The method for producing the low-sugar fermented crisp jujube provided by the invention has the advantages of simple steps, simple and convenient operation, less addition of foreign substances, no high temperature in the whole production process, no heat loss caused by overhigh temperature, and strong fragrance of the red jujube fruit and the fermented fragrance.
Detailed Description
Example 1:
the method for producing low-sugar fermented crisp dates by using whole red dates comprises the following steps:
(1) preparing raw materials: taking a proper amount of high-quality dried golden silk jujube without mildew or worm damage, wherein the water content is below 10%; after the water is washed by pure water, the surface moisture is dried by a blowing type drying box;
(2) preparing for fermentation: pitting golden-silk jujube with pitting machine to ensure complete granule of fructus Jujubae, weighing 1kg of pitted fructus Jujubae, and adding 3L of purified water; activation of yeast: weighing 1.2g of yeast, adding into 20mL of sterile water, and activating at 28 ℃ for 0.5-1 h;
(3) and (3) first fermentation: inoculating the activated yeast into the material, stirring uniformly, and fermenting for 9 days at a fermentation temperature of 20-30 ℃;
(4) and (3) secondary fermentation: after the first fermentation step is finished, taking out the red dates in the wine, adding 3L of purified water, supplementing 1g of yeast, and fermenting for 2 days at the fermentation temperature of 20-30 ℃, wherein the sugar content in the red dates is 9.2 g/L;
(5) separation: performing solid-liquid separation on the fermented red date wine by using a filter sieve, and respectively collecting red date and wine liquid;
(6) and (3) drying: putting the red dates into a freeze dryer, quickly freezing to-40 ℃, then turning on a compressor switch and a heating switch, and carrying out freeze drying until the water content is below 10%, wherein the sugar content is 3.9% (w/w); and packaging to obtain the low-sugar fermented crisp jujube finished product.
The yeast is fruit wine yeast of Angel company, and the red dates are golden silk jujubes sold in the market; the mesh number of the filter screen in the step (5) is 10-30 meshes.
Example 2:
(1) preparing raw materials: taking a proper amount of high-quality dried golden silk jujube without mildew or worm damage, wherein the water content is below 10%; after the water is washed by pure water, the surface moisture is dried by a blowing type drying box;
(2) preparing for fermentation: pitting golden silk jujube with pitting machine to ensure complete red jujube particles, weighing 1kg of pitted red jujube, and adding 5L of purified water; activation of yeast: weighing 2g of yeast, adding into 35mL of sterile water, and activating at 28 ℃ for 0.5-1 h;
(3) and (3) first fermentation: inoculating the activated yeast into the material, stirring uniformly, and fermenting for 8 days at a fermentation temperature of 20-30 ℃;
(4) and (3) secondary fermentation: after the first fermentation step is finished, taking out the red dates in the wine, adding 5L of purified water, supplementing 1.4g of yeast, and fermenting for 2 days at the fermentation temperature of 20-30 ℃, wherein the sugar content in the red dates is 7.9 g/L;
(5) separation: performing solid-liquid separation on the fermented red date wine by using a filter sieve, and respectively collecting red date and wine liquid;
(6) and (3) drying: putting the red dates into a freeze dryer, quickly freezing to-40 ℃, then turning on a compressor switch and a heating switch, and carrying out freeze drying until the water content is below 10%, wherein the sugar content is 3.3% (w/w); and packaging to obtain the low-sugar fermented crisp jujube finished product.
The yeast is fruit wine yeast of Angel company, and the red dates are golden silk jujubes sold in the market; the mesh number of the filter screen in the step (5) is 10-30 meshes.
The above embodiments are only specific examples of the present invention, and the protection scope of the present invention includes but is not limited to the product forms and styles of the above embodiments, and any suitable changes or modifications made by those skilled in the art according to the claims of the present invention shall fall within the protection scope of the present invention.
Claims (8)
1. A method for producing low-sugar fermented crisp jujubes by using whole red jujubes is characterized by comprising the following steps of: the method comprises the following steps:
(1) preparing raw materials: taking dried red dates which are not mildewed or damaged by worms;
(2) preparing for fermentation: removing cores of the red dates by using a core remover, ensuring that red date particles are complete, weighing, and adding 2-5 times of purified water; activating yeast;
(3) and (3) first fermentation: inoculating the activated yeast into the material, uniformly stirring, and performing primary fermentation;
(4) and (3) secondary fermentation: after the first fermentation step is finished, taking out the jujubes in the wine, adding 3-6 times of purified water, supplementing 0.02% of yeast, and performing second fermentation;
(5) separation: performing solid-liquid separation on the fermented red date wine by using a filter sieve, and respectively collecting red date and wine liquid;
(6) and (3) drying: and (4) putting the red dates collected in the step (5) into a freeze dryer for freeze drying to obtain the low-sugar fermented crisp dates.
2. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: and (5) packaging the low-sugar fermented crisp jujubes obtained in the step (6) to obtain a low-sugar fermented crisp jujube finished product.
3. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: the water content of the dried red dates in the step (1) is below 10%.
4. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: the yeast activation process in the step (2) is as follows: weighing yeast 0.02-0.06% of the total weight of the materials, adding into 15 times of sterile water, and activating at 28 deg.C for 0.5-1 h.
5. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: and (3) fermenting for 5-10 days under the condition that the fermentation temperature is kept at 20-30 ℃.
6. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: and (4) fermenting for 1-3 days under the condition that the fermentation temperature is kept at 20-30 ℃.
7. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: the mesh number of the filter screen in the step (5) is 10-30 meshes.
8. The method for producing low-sugar fermented crispy dates by using whole red dates according to claim 1, wherein the method comprises the following steps: the drying process of the step (6) comprises the following steps: and (3) using a freeze dryer to quickly freeze to-40 ℃, then turning on a compressor switch and a heating switch, and freeze-drying until the water content is below 10% to obtain the low-sugar fermented crisp dates.
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| CN202310337326.2A CN116114846A (en) | 2019-12-26 | 2019-12-26 | Method for producing low-sugar fermented crisp jujube by using whole red jujube |
| CN201911365935.9A CN111134296A (en) | 2019-12-26 | 2019-12-26 | Method for producing low-sugar fermented crisp dates by using whole red dates |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
| CN115644381A (en) * | 2022-09-30 | 2023-01-31 | 新疆农垦科学院 | Sugar-free red date crisp chips and preparation method thereof |
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| CN102599446A (en) * | 2012-04-12 | 2012-07-25 | 天津农学院 | Low-sugar nutritional jujube powder and preparation method thereof |
| CN108651915A (en) * | 2018-05-22 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Low sugar strange taste jujube and processing method |
| CN109971589A (en) * | 2019-03-14 | 2019-07-05 | 山东百枣纲目生物科技有限公司 | A kind of dual-purpose technique of a jujube |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599446A (en) * | 2012-04-12 | 2012-07-25 | 天津农学院 | Low-sugar nutritional jujube powder and preparation method thereof |
| CN108651915A (en) * | 2018-05-22 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Low sugar strange taste jujube and processing method |
| CN109971589A (en) * | 2019-03-14 | 2019-07-05 | 山东百枣纲目生物科技有限公司 | A kind of dual-purpose technique of a jujube |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
| CN114947118B (en) * | 2022-04-14 | 2024-01-16 | 新疆农业大学 | Fermented dried date cheese and preparation method thereof |
| CN115644381A (en) * | 2022-09-30 | 2023-01-31 | 新疆农垦科学院 | Sugar-free red date crisp chips and preparation method thereof |
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| CN116114846A (en) | 2023-05-16 |
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