CN111194814A - Wild jujube sandwich soft sweet - Google Patents

Wild jujube sandwich soft sweet Download PDF

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Publication number
CN111194814A
CN111194814A CN201811374946.9A CN201811374946A CN111194814A CN 111194814 A CN111194814 A CN 111194814A CN 201811374946 A CN201811374946 A CN 201811374946A CN 111194814 A CN111194814 A CN 111194814A
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China
Prior art keywords
parts
solution
microcapsules
water
wild jujube
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CN201811374946.9A
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Chinese (zh)
Inventor
乔玉平
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Nanjing Zhenweikang Biotechnology Co Ltd
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Nanjing Zhenweikang Biotechnology Co Ltd
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Priority to CN201811374946.9A priority Critical patent/CN111194814A/en
Publication of CN111194814A publication Critical patent/CN111194814A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/062—Products for covering, coating, finishing, decorating
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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 invention relates to a wild jujube sandwich soft sweet and a processing method thereof, wherein the wild jujube sandwich soft sweet comprises the following components in parts by weight: wherein the cladding material includes: white granulated sugar: 30-50 parts of starch syrup: 50-70 parts of agar: 1-3 parts of nutrient metal microcapsules, 0.3-0.5 part of nutrient metal microcapsules, 0.1-0.2 part of lactic acid microcapsules and a proper amount of water; the core material comprises: white granulated sugar: 10-30 parts of starch syrup: 10-30 parts of pectin: 1-3 parts of wild jujube jam: 30-50 parts of nonmetal microcapsules, 0.1-0.3 part of anticorrosive microcapsules, 0.2-0.5 part of water and a proper amount of water. The invention improves the microstructure of the food, not only changes the texture of the soft sweet and improves the mechanical property of the soft sweet, but also can add more metal mineral nutrient elements into the system. The acid formed by fermenting lactic acid bacteria is used for adjusting the taste of the sandwich soft sweet. The nonmetal microcapsules are used for embedding nonmetal nutrient components, so that the aim of improving the nutrient content is fulfilled.

Description

Wild jujube sandwich soft sweet
The technical field is as follows:
the invention relates to the technical field of edible vinegar processing, and particularly relates to a wild jujube sandwich soft sweet.
Background art:
the invention aims to overcome the defects of the prior art and provides the wild jujube sandwich soft sweet with good taste, rich nutrition and strong antiseptic effect and the processing method thereof.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a wild jujube sandwich soft sweet comprises the following components in parts by weight:
wherein the cladding material includes: white granulated sugar: 30-50 parts of starch syrup: 50-70 parts of agar: 1-3 parts of nutrient metal microcapsules, 0.3-0.5 part of nutrient metal microcapsules, 0.1-0.2 part of lactic acid microcapsules and a proper amount of water;
the core material comprises: white granulated sugar: 10-30 parts of starch syrup: 10-30 parts of pectin: 1-3 parts of wild jujube jam: 30-50 parts of nonmetal microcapsules, 0.1-0.3 part of anticorrosive microcapsules, 0.2-0.5 part of water and a proper amount of water.
Moreover, the preparation method is as follows:
(1) decocting core material
Weighing according to the formula, firstly, fully mixing part of white granulated sugar and pectin, adding a proper amount of water, placing in a pot, heating and melting, then adding starch syrup, and continuously heating to boil the sugar liquid; adding the rest white granulated sugar, adding the wild jujube jam, the nonmetal microcapsules and the anticorrosion microcapsules, continuously boiling until the concentration of the sugar liquid reaches 75-80%, stopping heating, and cooling for later use;
(2) boiling the leather
After weighing the agar according to the formula, firstly soaking the agar in water and heating the agar to 80-85 ℃ for later use, then adding a proper amount of water into the white granulated sugar used in the formula, heating the white granulated sugar in a pot for melting, and filtering the mixture by using a 80-100-mesh screen to remove impurities; pouring the filtered sugar solution into a pot, continuously heating to boil, pouring molten agar, decocting until the temperature of the sugar solution reaches 105 ℃, adding starch syrup, nutritional metal microcapsules and lactic acid microcapsules, stirring uniformly, continuously heating until the sugar concentration reaches 75%, stopping heating, and pouring after the sugar solution is cooled to about 80 ℃;
(3) pouring plate, coagulating and cutting into blocks
The boiled core material and the skin material are matched to be poured into a tray, the upper layer and the lower layer are the skin material, the middle layer is the core material, and the core material is cut into blocks after being condensed into stable gel;
(4) and (6) drying and packaging.
Moreover, the preparation method of the nutrient metal microcapsule comprises the following steps:
(1) preparing a gel:
the first step is as follows: soybean protein: starch 1: dissolving 0.5-1 part of the starch and soybean protein mixed gel in water, adding 7-8U/g of SPI enzyme, heating to 80 ℃ under the stirring condition, and obtaining starch and soybean protein mixed gel after 10 minutes;
the second step is that: preparing soybean protein gel, dissolving soybean protein in water, adding 6-7U/g of SPI enzyme, heating at 80 ℃ under the stirring condition, and preparing the soybean protein gel after 10 minutes;
(2) low-temperature puffing: feeding the mixed gel into a puffing tank container, pressurizing to 0.5Mpa with an air compressor, introducing hot steam into a steam pipeline, puffing at 80 deg.C for 4min, opening a valve to relieve pressure, taking out puffed particles, and crushing if there is larger particles to form 0.5mm particles, wherein the interior of the particles is filled with cavities;
(3) 5-6 parts of calcium lactate, 2-4 parts of calcium gluconate, 0.3-0.5 part of zinc gluconate and 0.04-0.06 part of iron dextran are mixed and dissolved in a proper amount of water to prepare the compound nutrient solution.
(4) And (4) soaking the expanded particles in the composite nutrient solution in the step (3), loading nutrient components into the surface and internal reticular structures of the expanded particles, soaking for 10 minutes, taking out and drying.
(5) Secondary roller coating: and (4) immersing the dried particles in the step (4) in the soybean protein gel, stirring, and drying to form irregular coated particles, namely preparing the nutrient metal microcapsule for later use.
Moreover, the preparation method of the lactic acid microcapsule comprises the following steps:
activating lactobacillus plantarum, inoculating activated strains into an MRS liquid culture medium for anaerobic culture at 35-37 ℃, centrifugally separating lactobacillus in a stationary phase obtained by culture, removing supernatant, collecting thalli, washing with 0.9g/100mL sterile physiological saline, centrifuging again, removing supernatant, collecting bacterial sludge, adding collected bacterial sludge into a sodium alginate solution, uniformly mixing to obtain a mixed solution of the lactobacillus and the sodium alginate, dissolving and diluting the mixed solution into a calcium chloride solution with a certain concentration by using 1% glacial acetic acid, weighing a proper amount of chitosan, adding the chitosan into the calcium chloride solution, adjusting the pH value of the chitosan solution to 5-6, dropwise adding the mixed solution of the lactobacillus, milk powder and the sodium alginate into the chitosan-calcium chloride solution by using an injector for film forming reaction, standing, filtering and collecting microcapsules, washing microspheres by using sterilized physiological saline, the lactic acid sustained-release microcapsule is obtained, wherein the mass ratio of lactic acid bacteria to milk powder is 1:1, the lactic acid bacteria concentration is 1-2 g/100mL, the sodium alginate concentration is 2-3 g/100mL, the chitosan concentration is 0.5-1 g/100mL, and the calcium chloride concentration is 1-3 g/100 mL.
Moreover, the preparation method of the nonmetal microcapsule comprises the following steps:
(1) taking 10-20 parts of walnut oil, 1-2 parts of multivitamins, 1-2 parts of various amino acids, 1-2 parts of protein and 1-3 parts of dietary fiber, and mixing all the components in vegetable oil to form a uniform complex;
(2) preparation of the soy protein gel: dispersing soy protein in deionized water, stirring for 3-5h to prepare a 510% w/w soy protein solution, adding 6.5U/g SPI enzyme, and preheating at 80 ℃ for 10 minutes under the stirring condition to prepare soy protein gel;
(3) adding the complex in the step (1) into the soy protein gel in the step (2) to enable the gel to wrap the soy protein gel to form complex hydrogel;
(4) and (4) preparing the microcapsule by taking the complex hydrogel prepared in the step (3) as a core material and sodium alginate as a wall material, and specifically comprising the following steps:
① preparing solution by dissolving sodium alginate (1-2%) in distilled water gradually for several times;
② air exhausting, transferring the solution into a pressure-resistant glass bottle, removing air in the solution by ultrasonic wave, and connecting to an instrument;
③ sampling, sucking 50-100mL of hydrogel by a screw injector, and connecting to an instrument;
④ adjusting pressure by turning on air pump and adjusting inlet pressure until the sodium alginate solution can continuously flow out and sample introduction is carried out;
⑤ granulating, loading voltage 2000-4000V, adjusting frequency 620-720Hz, making the wall material and the core material form microcapsules through a high-frequency oscillating concentric nozzle with the diameter of 300 μm, scattering the microcapsules in CaCl2 solution with the concentration of 1.5-2.5% for solidification, the stirring rate for solidification is 50-70%, and the solidification time is 30-50 min;
⑥ filtering to obtain sample, rinsing residual liquid on the surface of the sample with deionized water, and vacuum freeze drying for 810 hr to obtain non-metal nutritional granule.
Moreover, the preparation method of the antiseptic microcapsule comprises the following steps: respectively dissolving a certain amount of sodium alginate and calcium chloride in deionized water to prepare a 2% w/v sodium alginate solution and a 2% w/v calcium chloride solution, adding 0.1% w/v lysozyme, 0.1% w/v tween and 0.1% w/v monoglyceride into the sodium alginate solution, ultrasonically homogenizing for 15min to form an oil-in-water emulsion, extruding the emulsion system by using an injector under magnetic stirring, dripping the emulsion system into the calcium chloride solution to immediately generate calcium alginate gel, continuously stirring for 30-40 min, washing for three times by using the deionized water, and airing at room temperature to obtain the antiseptic microcapsule.
Moreover, the preparation method of the wild jujube jam comprises the following steps: selecting fresh, strong-fragrance, after-ripening and softening wild jujube, removing diseases, insects and rotten fruits, washing off silt and dirt on the surface of the fruits by using running water, rapidly crushing the denucleated wild jujube into small pieces by using a crusher, pulping by using a pulping machine, filtering to remove residues, concentrating, and stopping heating and taking out for later use when the soluble solid matters reach a proper value.
The invention has the advantages and positive effects that:
1. according to the invention, the soybean protein hydrogel system is added to improve the microstructure of the food, so that the soft candy texture is changed, the mechanical property of the soft candy is improved, and more metal mineral nutrient elements can be added into the system.
2. According to the invention, the lactic acid microcapsules are added into the skin material, and the taste of the sandwich soft sweet is adjusted by using acid formed by fermentation of lactic acid bacteria. In addition, the lactobacillus has bacteriostatic function and can replace other bacteriostatic agents.
3. The content of nutrient substances of the wild jujube after pulping is reduced, so that the nutrient content of the traditional sandwich soft sweet is lower. The nonmetal microcapsules are used for embedding nonmetal nutrient components, so that the aim of improving the nutrient content is fulfilled.
4. According to the invention, the preservative microcapsule is added into the wild jujube pulp, so that the effect of enhancing the preservative effect is achieved. The flavor of the filled soft candy is not affected by the embedding technology.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept, and these changes and modifications are all within the scope of the present invention.

Claims (7)

1. A wild jujube sandwich soft sweet comprises the following components in parts by weight: wherein the cladding material includes: white granulated sugar: 30-50 parts of starch syrup: 50-70 parts of agar: 1-3 parts of nutrient metal microcapsules, 0.3-0.5 part of nutrient metal microcapsules, 0.1-0.2 part of lactic acid microcapsules and a proper amount of water; the core material comprises: white granulated sugar: 10-30 parts of starch syrup: 10-30 parts of pectin: 1-3 parts of wild jujube jam: 30-50 parts of nonmetal microcapsules, 0.1-0.3 part of anticorrosive microcapsules, 0.2-0.5 part of water and a proper amount of water.
2. The wild jujube filled jelly of claim 1, wherein: the preparation method comprises the following steps:
(1) decocting core materials, respectively weighing according to formula, mixing part of white sugar and pectin, adding appropriate amount of water, heating in a pot to melt, adding starch syrup, and heating to boil the sugar solution; adding the rest white granulated sugar, adding the wild jujube jam, the nonmetal microcapsules and the anticorrosion microcapsules, continuously boiling until the concentration of the sugar liquid is 75-80%, stopping heating, and cooling for later use;
(2) after the leather materials are boiled and weighed according to the formula, firstly, soaking agar in water and heating to 80-85 ℃ for dissolving for later use, then adding a proper amount of water into white granulated sugar used in the formula, heating and dissolving in a pot, and filtering by using a 80-100-mesh screen to remove impurities; pouring the filtered sugar solution into a pot, continuously heating to boil, pouring molten agar, decocting until the temperature of the sugar solution reaches 105 ℃, adding starch syrup, nutritional metal microcapsules and lactic acid microcapsules, stirring uniformly, continuously heating until the sugar concentration reaches 75%, stopping heating, and pouring after the sugar solution is cooled to about 80 ℃;
(3) pouring, coagulating, cutting the decocted core material and the skin material to match the pouring tray, wherein the upper layer and the lower layer are the skin material, the middle layer is the core material, and the core material is cut into blocks after the core material is coagulated into a stable gel;
(4) and (6) drying and packaging.
3. The wild jujube filled jelly of claim 1 or 2, wherein: the preparation method of the nutrient metal microcapsule comprises the following steps:
(1) preparing a gel: the first step is as follows: soybean protein: starch 1: dissolving 0.5-1 part of the starch and soybean protein mixed gel in water, adding 7-8U/g of SPI enzyme, heating to 80 ℃ under the stirring condition, and obtaining starch and soybean protein mixed gel after 10 minutes; the second step is that: preparing soybean protein gel, dissolving soybean protein in water, adding 6-7U/g of SPI enzyme, heating at 80 ℃ under the stirring condition, and preparing the soybean protein gel after 10 minutes;
(2) low-temperature puffing: feeding the mixed gel into a puffing tank container, pressurizing to 0.5Mpa with an air compressor, introducing hot steam into a steam pipeline, puffing at 80 deg.C for 4min, opening a valve to relieve pressure, taking out puffed particles, and crushing if there is larger particles to form 0.5mm particles, wherein the interior of the particles is filled with cavities;
(3) mixing 5-6 parts of calcium lactate, 2-4 parts of calcium gluconate, 0.3-0.5 part of zinc gluconate and 0.04-0.06 part of iron dextran, dissolving in a proper amount of water, and preparing a compound nutrient solution;
(4) soaking the expanded particles in the composite nutrient solution in the step (3), loading nutrient components into the surface and internal reticular structures of the expanded particles, soaking for 10 minutes, taking out and drying;
(5) secondary roller coating: and (4) immersing the dried particles in the step (4) in the soybean protein gel, stirring, and drying to form irregular coated particles, namely preparing the nutrient metal microcapsule for later use.
4. The wild jujube filled jelly of claim 1 or 2, wherein: the preparation method of the lactic acid microcapsule comprises the following steps: activating lactobacillus plantarum, inoculating activated strains into an MRS liquid culture medium for anaerobic culture at 35-37 ℃, centrifugally separating lactobacillus in a stationary phase obtained by culture, removing supernatant, collecting thalli, washing with 0.9g/100mL sterile physiological saline, centrifuging again, removing supernatant, collecting bacterial sludge, adding collected bacterial sludge into a sodium alginate solution, uniformly mixing to obtain a mixed solution of the lactobacillus and the sodium alginate, dissolving and diluting the mixed solution into a calcium chloride solution with a certain concentration by using 1% glacial acetic acid, weighing a proper amount of chitosan, adding the chitosan into the calcium chloride solution, adjusting the pH value of the chitosan solution to 5-6, dropwise adding the mixed solution of the lactobacillus, milk powder and the sodium alginate into the chitosan-calcium chloride solution by using an injector for film forming reaction, standing, filtering and collecting microcapsules, washing microspheres by using sterilized physiological saline, the lactic acid sustained-release microcapsule is obtained, wherein the mass ratio of lactic acid bacteria to milk powder is 1:1, the lactic acid bacteria concentration is 1-2 g/100mL, the sodium alginate concentration is 2-3 g/100mL, the chitosan concentration is 0.5-1 g/100mL, and the calcium chloride concentration is 1-3 g/100 mL.
5. The wild jujube filled jelly of claim 1 or 2, wherein: the preparation method of the nonmetal microcapsule comprises the following steps:
(1) taking 10-20 parts of walnut oil, 1-2 parts of multivitamins, 1-2 parts of various amino acids, 1-2 parts of protein and 1-3 parts of dietary fiber, and mixing all the components in vegetable oil to form a uniform complex;
(2) preparation of the soy protein gel: dispersing soy protein in deionized water, stirring for 3-5h to prepare a soy protein solution with the concentration of 5-10% w/w, adding 6.5U/g of SPI enzyme, and preheating at 80 ℃ for 10 minutes under the stirring condition to prepare soy protein gel;
(3) adding the complex in the step (1) into the soy protein gel in the step (2) to enable the gel to wrap the soy protein gel to form complex hydrogel;
(4) the preparation method comprises the specific steps of ① solution preparation, wherein a certain amount of sodium alginate with the concentration of 1-2% is weighed, the sodium alginate is dissolved in distilled water in a small amount and multiple times, ② air exhaust is carried out, the solution is transferred into a pressure-resistant glass bottle, air in the solution is removed through ultrasonic waves and is connected to an instrument, ③ sampling is carried out, 50-100mL of hydrogel is sucked through a threaded injector and is connected to the instrument, ④ pressure is adjusted, an air pump is opened, inlet pressure is adjusted until the sodium alginate solution can flow out continuously, simultaneous injection is carried out, ⑤ granulation is carried out, voltage of 2000-4000V is loaded, frequency of 620-720Hz is adjusted, microcapsules are formed through a high-frequency oscillating 300 mu m concentric nozzle, the microcapsules are scattered in CaCl2 solution with the concentration of 1.5% -2.5% to be solidified, the stirring rate of solidification is 50-70%, solidification time is 30-50min, ⑥ finished products are obtained through filtration, residual liquid on the surface of the samples is rinsed through deionized water for multiple times, and is prepared into nonmetal nutrition particles after vacuum freeze drying is carried out for 8-10 h.
6. The wild jujube filled jelly of claim 1 or 2, wherein: the preparation method of the antiseptic microcapsule comprises the following steps: respectively dissolving a certain amount of sodium alginate and calcium chloride in deionized water to prepare a 2% w/v sodium alginate solution and a 2% w/v calcium chloride solution, adding 0.1% w/v lysozyme, 0.1% w/v tween and 0.1% w/v monoglyceride into the sodium alginate solution, ultrasonically homogenizing for 15min to form an oil-in-water emulsion, extruding the emulsion system by using an injector under magnetic stirring, dripping the emulsion system into the calcium chloride solution to immediately generate calcium alginate gel, continuously stirring for 30-40 min, washing for three times by using the deionized water, and airing at room temperature to obtain the antiseptic microcapsule.
7. The wild jujube filled jelly of claim 1 or 2, wherein: the preparation method of the wild jujube jam comprises the following steps: selecting fresh, strong-fragrance, after-ripening and softening wild jujube, removing diseases, insects and rotten fruits, washing off silt and dirt on the surface of the fruits by using running water, rapidly crushing the denucleated wild jujube into small pieces by using a crusher, pulping by using a pulping machine, filtering to remove residues, concentrating, and stopping heating and taking out for later use when the soluble solid matters reach a proper value.
CN201811374946.9A 2018-11-19 2018-11-19 Wild jujube sandwich soft sweet Pending CN111194814A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575972A (en) * 2021-07-06 2021-11-02 青岛农业大学 Slowly digestible starch and preparation method and application thereof
CN114847389A (en) * 2022-04-22 2022-08-05 北京农学院 Whole-plant wild jujube kernel gel soft sweets and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575972A (en) * 2021-07-06 2021-11-02 青岛农业大学 Slowly digestible starch and preparation method and application thereof
CN114847389A (en) * 2022-04-22 2022-08-05 北京农学院 Whole-plant wild jujube kernel gel soft sweets and preparation method thereof

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