CN113100406A - Processing technology of low-sugar wild jujube instant whole powder - Google Patents
Processing technology of low-sugar wild jujube instant whole powder Download PDFInfo
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention relates to the technical field of deep processing of wild jujube, in particular to a processing technology of low-sugar wild jujube instant whole powder. The processing technology of the low-sugar wild jujube instant whole powder is characterized by comprising the following steps of: (1) selecting raw materials: by comparing the nutrient components of the wild jujube at different periods, selecting the whole wild jujube at a period with higher content of flavone, Vc and the like as raw materials, cleaning the raw materials and removing impurities; (2) crushing and pulping: according to the feed liquid 1: 3-1: 10 adding water into a pulping machine for pulping; (3) fermenting, desugarizing and viscosity reducing: adding yeast into the wild jujube pulp for fermentation, desugarizing and reducing viscosity; (4) sterilizing and deslagging: heating to inactivate yeast, stopping fermentation, and filtering to remove residue; (5) concentrating and drying: concentrating fructus Ziziphi Spinosae, adding adjuvants, and spray drying to obtain fructus Ziziphi Spinosae instant powder. The method has simple manufacturing process and high utilization rate of the whole wild jujube, can manufacture the low-sugar wild jujube instant whole powder with fine powder quality, good solubility, strong fluidity and high active ingredients under the condition of less additive amount of auxiliary materials, and can solve the problems of wall sticking and blockage caused by overlarge sugar content of the wild jujube pulp in the spraying process because the sugar content of the wild jujube pulp is greatly reduced by fermentation.
Description
Technical Field
The invention relates to a deep processing method of jujube food, in particular to a processing technology of low-sugar wild jujube instant whole powder.
Background
Wild jujube, a plant of the genus Ziziphus of the family Rhamnaceae, also known as spine, wild jujube, etc. The wild jujube pulp is thin and has sour and mild taste, is a product with homology of medicine and food, and has higher nutritional value and medicinal value. The pulp of fructus Ziziphi Spinosae is rich in vitamins, soluble sugar, organic acid, etc., has antidiarrheal and hemostatic effects, and is mainly used for treating diarrhea, hemorrhage, etc. The semen Ziziphi Spinosae is rich in flavonoids and saponins, has effects of tranquilizing mind, calming heart and arresting sweating, and is mainly used for treating insomnia, dreaminess, and asthenia. In the actual production process, the flesh and the kernel of the wild jujube are mostly used separately in the processing and utilization of the wild jujube in China, so that the richness of the nutritional value of the whole wild jujube is reduced. Spina date seed is often used as a first choice medicine for treating insomnia. The wild jujube pulp is processed into wild jujube tea (a wild jujube tea with sleep-aiding effect, application number: 202010726417.1), wild jujube fruit wine (a preparation method of health-care south wild jujube fruit wine, application number: 201910120402.8), wild jujube beverage (a wild jujube solid beverage and a preparation method thereof, application number: 201510572467.8) and the like.
The problems existing in the current wild jujube deep-processing products are as follows: (1) the wild jujube deep-processing product is single and the processing process is tedious, and in the actual production process, the wild jujube juice is commonly used as the product processed and made by the raw material, so that the utilization rate of the whole wild jujube is low, and the wild jujube deep-processing product is not beneficial to the comprehensive absorption of the nutrition of the wild jujube by the human body. (2) The processing of the spina date seeds needs a plurality of steps, including the processes of harvesting, stacking, removing pulp, airing, mechanically removing shells and the like, the spina date seeds are very easy to be polluted by fungi and aflatoxin in the processing process, so that potential food safety hazards are generated, and the spina date seeds have destructive effects on human bodies and animal livers.
In view of the reasons that the utilization rate of the whole wild jujube is low and the fresh wild jujube is easy to go bad in China, the problem of short shelf life of the wild jujube can be effectively solved by adding water into the whole wild jujube for pulping, leaching, filtering to remove slag, fermenting and desugaring, spraying and drying, and the low-sugar wild jujube instant whole powder is processed and prepared, so that the method is suitable for industrial production, and the processed wild jujube powder can also keep active substances and main nutritional ingredients in the original wild jujube.
A fructus Ziziphi Spinosae fruit powder with antioxidant effect is prepared by hot air drying fructus Ziziphi Spinosae, separating pulp from kernel, pulverizing the separated pulp, and sieving to obtain fructus Ziziphi Spinosae fruit powder (application number: 201910289426.6). The patent has low utilization rate of the whole wild jujube, so that the nutrient components in the wild jujube cannot be utilized, and the comprehensive absorption of the nutrient components of the wild jujube by a human body is influenced; and the product prepared by hot air drying has high temperature and long time, and the raw materials can generate browning phenomenon in the drying process, thereby influencing the nutrition and flavor of the product. A quick-soluble full-nutrient wild jujube powder is prepared from pre-cooked and softened wild jujube through beating, filtering to obtain kernel and dregs, baking to obtain powder, mixing it with pulp, and spray drying. The patent has the following defects: (1) the wild jujube pulp and the nuts are separated and dried, so that the processing technology is more complicated. (2) During the pre-cooking and softening process of the wild jujube, the loss of vitamin substances is easily caused, and finally, the wild jujube powder product hardly contains Vc and other substances. (3) The drying process conditions in the patent are fuzzy, and aiming at the fact that food additives and auxiliary materials such as essence and sweetening agent are not added in the whole process, the wild jujube juice is high in sugar content and viscosity, and spray drying is difficult and wall sticking is serious under the condition that no auxiliary material is added.
Aiming at the defects existing in the processing process of the wild jujube powder, the method is optimized from the aspects of raw material selection, processing method and the like, and the method which is simple, convenient and fast, is suitable for large-scale production and has high nutritive value and low sugar wild jujube instant whole powder is explored and established. 1. The whole wild jujube fruits with higher content of flavone, Vc and the like are selected for direct pulping and filtering, so that the process is simplified, the wild jujube pulp can be obtained in one step, the degradation of vitamin substances is avoided, and the vitamin substances in the wild jujube are effectively preserved; 2. aiming at the reasons of high sugar content and high viscosity of the wild jujube pulp, the wild jujube pulp is fermented to reduce the sugar content and the viscosity of the wild jujube pulp, so that the problem of mass wall sticking caused by high viscosity of the wild jujube pulp in the spraying process is solved, and organic acids and ketone substances are generated in the fermentation process, thereby improving the nutritive value of the final product. The method can obviously improve the quality of the wild jujube powder, reduce the sugar content of the wild jujube powder and effectively improve the yield of the wild jujube powder.
Disclosure of Invention
The invention aims to overcome the defects of the existing wild jujube powder processing technology and provide the low-sugar wild jujube instant whole powder which is simple, convenient and fast, is suitable for large-scale production and has higher nutritional value.
The technical problem to be solved by the invention is realized by the following technical scheme. A processing technology of low-sugar wild jujube instant whole powder comprises the following steps:
(1) selecting raw materials: by comparing the nutrient components of the wild jujube at different periods, selecting the whole wild jujube at a period with higher content of flavone, Vc and the like as raw materials, cleaning the raw materials and removing impurities;
(2) crushing and pulping: according to the feed liquid 1: 3-1: 10 adding water into a pulping machine for pulping;
(3) fermenting, desugarizing and viscosity reducing: adding yeast into the wild jujube pulp for fermentation, desugarizing and reducing viscosity;
(4) sterilizing and deslagging: heating to inactivate yeast, terminating fermentation of fructus Jujubae pulp, and filtering fermented fructus Jujubae pulp to remove residue;
(5) concentrating and drying: concentrating fructus Ziziphi Spinosae, adding adjuvants, and spray drying to obtain fructus Ziziphi Spinosae instant powder.
The wild jujube is fresh in 8-month middle ten days, and because the wild jujube contains substances such as cellulose which are not easy to dissolve, the wild jujube is added with water, pulped, filtered to obtain larger jujube shells, and then fed into a colloid mill for refining again, so that the stability of the product is enhanced, and the phenomenon that a spray head is blocked when the wild jujube enters a spray dryer in the later period is also prevented.
The yeast can be any one of saccharomyces cerevisiae, the adding amount is 400mg/L, the fermentation temperature is 20-30 ℃, and the fermentation period is 3-5 d.
The temperature for terminating the fermentation of the jujube pulp can be any temperature for inactivating the yeast, generally higher than 47 ℃, and the time is more than 15 min.
The concentration of the wild jujube pulp concentrated solution is 10-20%.
The auxiliary materials can be beta-cyclodextrin, maltodextrin, soluble starch and the like, and preferably the auxiliary materials are beta-cyclodextrin, and the addition amount of the beta-cyclodextrin is 2-4%.
The feeding temperature of the spray drying is 30-50 ℃, the air inlet temperature is 130-150 ℃, the air outlet temperature is 70-80 ℃, and the feeding speed is 3-9 ml/min.
After the technical scheme is adopted, the invention has the following beneficial effects.
(1) According to the method, the whole wild jujube fruits with high contents of flavone, Vc and the like (in 8 middle-month ten days) are selected and directly pulped and filtered in the production process, so that the process is simplified, the wild jujube pulp can be obtained in one step, the degradation of vitamins is avoided, and the vitamins in the wild jujube are effectively preserved.
(2) The invention keeps all the nutrition in the spina date seed and the wild jujube pulp and effectively ensures the nutritive value of the wild jujube powder.
(3) In the invention, the saccharomyces cerevisiae is adopted for fermentation in the processing and treatment process of the raw materials to reduce the sugar content in the wild jujube pulp, thereby effectively solving the problem that the wild jujube pulp is largely adhered to the wall due to high sugar content in the spraying process.
(4) The low-sugar wild jujube instant whole powder obtained by the invention has the advantages of increased active ingredients (flavone, total phenol and the like), enhanced oxidation resistance and improved nutritional value.
(5) The low-sugar wild jujube instant whole powder obtained by the invention has low sugar content, can effectively control the caking phenomenon of wild jujube powder, and is suitable for special people suffering from diabetes.
Drawings
FIG. 1 shows the effect of different fermentation times on soluble solids and reducing sugar content of wild jujube pulp.
FIG. 2 shows the effect of different fermentation times on the total flavone content of fermented wild jujube instant whole powder.
FIG. 3 shows the wall-sticking condition of the cyclone separator on the 30-h fermentation spray dryer.
FIG. 4 shows the effect of different drying methods on the nutrient content (reducing sugar, total flavone, fructose, glucose, total phenol, total acid) of the wild jujube instant whole powder.
FIG. 5 shows the effect of different drying methods on the antioxidant capacity of the instant whole wild jujube powder.
FIG. 6 shows the effect of different drying methods on the physical properties (flowability, solubility, bulk density) of the wild jujube instant whole powder.
FIG. 7 is a Scanning Electron Microscope (SEM) photograph of whole wild jujube powder in example 2 (30 h fermentation spray drying).
FIG. 8 is a Scanning Electron Microscope (SEM) photograph of whole wild jujube powder in comparative example 1 (non-fermented spray-dried).
FIG. 9 is a Scanning Electron Microscope (SEM) photograph of whole wild jujube powder in comparative example 2 (hot air drying).
FIG. 10 is a Scanning Electron Microscope (SEM) photograph of whole wild jujube powder in the comparative example (vacuum freeze-dried).
Detailed Description
The test methods used in the following examples are all conventional methods unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The wild jujube used in the following examples is a wild jujube of about 8 months and 20 days, and the main components and water contents of the wild jujube at different periods (7 months and 20 days, 8 months and 20 days, 9 months and 20 days) are shown in table 1 (the components are based on 100g of fresh jujube).
| Date of wild jujube picking | Vitamin C | Flavone | Glucose | Fructose | Sucrose | Water content |
| 7 month and 20 days | 0.67 | 0.31 | 3.70 | 6.25 | 0.07 | 79.45 |
| 8 month and 20 days | 1.02 | 0.45 | 6.05 | 8.71 | 0.17 | 83.69 |
| 9 month and 20 days | 0.82 | 0.40 | 5.80 | 7.37 | 0.32 | 81.94 |
Before or after the autumn comes every year, the wild jujubes are directly eaten fresh or are harvested in the crisp and ripe period when being processed by fresh fruits, and all nutrient components reach higher levels at the moment, so that the product is ensured to have higher nutritional value.
Example 1. And (4) determining the fermentation degree of the wild jujube pulp.
Adding 0.6g of activated Saccharomyces cerevisiae into 2kg of wild jujube pulp, fermenting in a constant temperature incubator at 25 deg.C for 10h, 20h, 30h and 40h, sterilizing, filtering, adding 4% beta-cyclodextrin, and drying in a spray dryer (feeding temperature: 50 deg.C, inlet temperature: 130 deg.C, outlet temperature: 70 deg.C, feeding speed: 4 ml/min) to obtain wild jujube powder.
The content of soluble solid and reducing sugar in the jujube pulp during fermentation is shown in figure 1. The content of soluble solid and reducing sugar in the jujube pulp gradually decreases along with the extension of the fermentation time, and after the fermentation is carried out for 30 hours, the content of the soluble solid and the reducing sugar in the jujube pulp has little change, and the curve change basically tends to be stable; the total flavone content in the wild jujube powder prepared by spraying at different fermentation times is shown in figure 2, the total flavone content in the wild jujube powder gradually increases along with the extension of the fermentation time, the total flavone content of the wild jujube powder prepared by spraying is basically stable after the fermentation is carried out for 30 hours, the jujube pulp is fermented for 30 hours by considering the time and the cost for preparing the product, the total flavone content of the wild jujube powder prepared by spraying reaches the highest, the spraying is easier, and the wall-sticking condition is greatly reduced. The main reason is that the wild jujube mainly contains glucose and fructose, the fermentation of the jujube pulp just consumes the glucose and the fructose in the jujube pulp, the sugar content in the jujube pulp is reduced, the spraying is easy, and the jujube pulp also generates some ketone substances in the fermentation process, so that the total flavone content of the sprayed jujube powder is increased. The wall-sticking situation of the cyclone separator on the 30-hour fermentation spray dryer is shown in fig. 3, and the wall-sticking situation is basically solved under the condition of less additive amount of the auxiliary materials.
Example 2. Preparation of low-sugar wild jujube instant whole powder (recording 30h fermentation spray drying).
And 2, adding activated Angel saccharomyces cerevisiae into the wild jujube pulp according to the proportion of 300mg/L, fermenting for 30h at 25 ℃, desugarizing and reducing the viscosity.
And 3, carrying out water bath on the fermented wild jujube pulp at the temperature of 50 ℃ for 15min to terminate the yeast fermentation.
And 4, filtering the jujube pulp and concentrating the jujube pulp to a soluble solid matter of 15%.
And 5, adding 4% of beta-cyclodextrin into the wild jujube pulp, uniformly stirring, controlling the temperature of feed liquid at 50 ℃, and then feeding the wild jujube pulp into a spray dryer for drying to obtain wild jujube instant whole powder. The inlet temperature of the apparatus was 130 ℃, the outlet temperature was 70 ℃ and the feed rate was 4 ml/min.
Comparative example 1. Spray drying unfermented pulp to obtain whole powder (spray drying).
And 2, concentrating the wild jujube pulp to 15%.
And 3, adding 4% of beta-cyclodextrin into the wild jujube pulp, uniformly stirring, controlling the temperature of the feed liquid at 50 ℃, and then sending the wild jujube pulp into a spray dryer for drying to obtain wild jujube whole powder. The inlet temperature of the apparatus was 130 ℃, the outlet temperature was 70 ℃ and the feed rate was 4 ml/min.
Comparative example 2. Hot air drying to obtain wild jujube instant powder (hot air drying).
And 2, concentrating the wild jujube pulp to 15%.
And 3, putting the wild jujube pulp into a tray, and drying at 95 ℃ for 7h and 65 ℃ for 24 h.
Comparative example 3. Vacuum freeze-drying to obtain wild jujube instant powder (vacuum freeze-drying).
And 2, concentrating the wild jujube pulp to 15%.
And 3, pre-freezing the wild jujube pulp at-35 ℃ for 1h, and then putting the wild jujube pulp into a vacuum chamber of a freeze dryer for drying for 24 h.
The ratio of the nutrient content and antioxidant ability of the instant whole wild jujube powder obtained in example 2 and comparative examples 1-3 is shown in fig. 4-5.
Compared with the wild jujube powder which is not fermented and sprayed, the wild jujube powder which is fermented and sprayed has the advantages that the contents of total flavone, total acid and total phenol are obviously increased, which indicates that the contents of the total flavone, the total acid, the total phenol and the like cannot be reduced by fermentation, and the contents of the total flavone and the total phenol are increased probably because monosaccharide or other molecules connected with the total flavone and the total phenol are damaged, so that flavonoid substances and phenolic substances are dissolved out. The increase of the total acid content is mainly due to the fact that organic acids are accumulated in the yeast during the utilization and decomposition of monosaccharides and disaccharides, so that the total acid content is increased. Similar research is carried out by Jiyujie et al (analysis of components of fermented winter jujube powder and common winter jujube powder and influence of different treatments on cAMP content change in jujube, science and technology in food industry, 2014, 35 vol 123 + 127). The reducing sugar, glucose and fructose contents of the fermented sprayed wild jujube powder are remarkably reduced compared with the unfermented sprayed wild jujube powder, mainly because the yeast consumes the sugar substances during the fermentation process of the jujube pulp, so that the sugar substances are reduced.
Compared with the wild jujube powder obtained by other two different drying modes (hot air drying and vacuum freeze drying), the wild jujube powder obtained by fermentation spraying has the advantages that the contents of total flavone, total acid and total phenol in the wild jujube powder obtained by fermentation spraying are increased to different degrees compared with the contents of the wild jujube powder obtained by other two drying modes, and the contents of reducing sugar, fructose and glucose in the wild jujube powder obtained by fermentation spraying are obviously reduced compared with the contents of the wild jujube powder obtained by other two drying modes. The sensory quality of the wild jujube powder dried by hot air is obviously poorer than that of the other two types, and the wild jujube powder does not have obvious jujube fragrance, while the vacuum freeze drying can well preserve some active ingredients, but the vacuum freeze drying takes long time and consumes a lot of time, and the vacuum freeze dried product is easy to absorb water and agglomerate due to a plurality of pores.
Compared with the wild jujube powder which is not fermented and sprayed, the DPPH free radical removing capacity of the fermented and sprayed wild jujube powder is obviously improved, the difference of the hydroxyl free radical removing capacity is small, and the total phenol content of the two is combined, so that the wild jujube powder which is prepared by the fermented and sprayed technology has stronger oxidation resistance than the wild jujube powder which is prepared by the non-fermented and sprayed technology.
Compared with the wild jujube powder obtained by two other different drying modes (hot air drying and vacuum freeze drying), the wild jujube powder obtained by fermentation spraying has stronger DPPH free radical scavenging capacity and hydroxyl free radical clear capacity than the wild jujube powder obtained by hot air drying, is slightly lower than the wild jujube powder obtained by vacuum freeze drying, but the hydroxyl free radical scavenging capacity of the three types of jujube powder is stronger than that of 4mg/ml Vc.
The physical properties and scanning electron microscope comparison of the instant whole wild jujube powder prepared in example 2 and comparative examples 1-3 are shown in FIGS. 6-10.
Compared with the wild jujube powder which is not fermented and sprayed, the wild jujube powder which is fermented and sprayed has obviously improved fluidity, solubility and bulk density, which shows that the wild jujube powder prepared by the fermented and sprayed has smoother surface, smaller powder particle size and lower void ratio. The wild jujube powder prepared by hot air drying and vacuum freeze drying has poor flowability and solubility because of more surface wrinkles and large particle size.
The wild jujube powder prepared by fermentation spray drying, unfermented spray drying, hot air drying and vacuum freeze drying can be seen under the condition of the same magnification (100 times) of a scanning electron microscope, the wild jujube powder prepared by hot air drying and vacuum freeze drying has large particles, particularly hot air drying, while the wild jujube powder prepared by spray drying has smaller particles, particularly the wild jujube powder prepared by fermentation spray drying has smaller particle diameter. Because the sizes of wild jujube powder particles obtained by different drying modes are different, the magnification times required for seeing the surface smoothness degree of a single particle are different, and the size degree of the jujube powder particles is reflected from the side surface, namely the larger the magnification time is, the smaller the particle size is. When the single jujube powder particle is enlarged, the smooth surface of the wild jujube powder prepared by spray drying can be seen, particularly, the surface of the wild jujube powder prepared by fermentation spray drying is smoother than that of the wild jujube powder prepared by unfermented spray drying, the surface of the wild jujube powder prepared by vacuum freeze drying and hot air drying has deeper gully and is rougher, particularly, the wild jujube powder prepared by vacuum freeze drying has more stable skeleton structure because the materials are pre-frozen by the vacuum freeze drying, and the structure of the materials is basically not changed when the materials are sublimated and dehydrated, so that the powder has a porous structure with more gully.
According to the method, the wild jujube pulp is fermented and then spray-dried to obtain wild jujube whole powder which is fine and smooth in powder quality, good in fluidity, high in solubility and rich in nutritional value.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications and equivalents of the technical solutions of the present invention made by other persons skilled in the art should be covered by the scope of the claims of the present invention without departing from the scope of the technical solutions of the present invention.
Claims (6)
1. A processing technology of low-sugar wild jujube instant whole powder is characterized in that: the method specifically comprises the following steps:
(1) selecting raw materials: by comparing the nutrient components of the wild jujube at different periods, selecting the whole wild jujube at a period with higher content of flavone, Vc and the like as raw materials, cleaning the raw materials and removing impurities;
(2) crushing and pulping: according to the feed liquid 1: 3-1: 10 adding water into a pulping machine for pulping;
(3) fermenting, desugarizing and viscosity reducing: adding yeast into the wild jujube pulp for fermentation, desugarizing and reducing viscosity;
(4) sterilizing and deslagging: heating to inactivate yeast, terminating fermentation of fructus Jujubae pulp, and filtering fermented fructus Jujubae pulp to remove residue;
(5) concentrating and drying: concentrating fructus Ziziphi Spinosae, adding adjuvants, and spray drying to obtain fructus Ziziphi Spinosae instant powder.
2. The processing technology of the low-sugar wild jujube instant whole powder according to claim 1, is characterized in that: in the step (1), fresh wild jujube in 8 middle ten days is selected as a raw material.
3. The processing technology of the low-sugar wild jujube instant whole powder according to claim 1, is characterized in that: in the step (2), as the wild jujube contains substances such as cellulose which are not easy to dissolve, the wild jujube is pulped with water, filtered to obtain jujube shells, and then sent into a colloid mill for refining again, so that the stability of the product is enhanced, and the phenomenon that a spray head is blocked when the wild jujube enters a spray dryer at a later stage is also prevented.
4. The processing technology of the low-sugar wild jujube instant whole powder according to claim 1, is characterized in that: the yeast in the step (3) can be any one of Saccharomyces cerevisiae, the adding amount is 400mg/L, the fermentation temperature is 20-30 ℃, and the fermentation period is 3-5 d.
5. The processing technology of the low-sugar wild jujube instant whole powder according to claim 1, is characterized in that: the temperature for terminating the fermentation of the jujube pulp in the step (4) can be any temperature for inactivating the yeast, generally higher than 47 ℃, and the time is more than 15 min.
6. The processing technology of the low-sugar wild jujube instant whole powder according to claim 1, is characterized in that: in the step (5), the concentration of the wild jujube pulp concentrated solution is 10-20%, the auxiliary materials can be beta-cyclodextrin, maltodextrin, soluble starch and the like, the preferable auxiliary materials are beta-cyclodextrin, the addition amount of the beta-cyclodextrin is 2-4%, the feeding temperature of spray drying is 30-50 ℃, the air inlet temperature is 130-150 ℃, the air outlet temperature is 70-80 ℃, and the feeding speed is 3-9 ml/min.
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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 |
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| CN109259211A (en) * | 2018-09-12 | 2019-01-25 | 北京化工大学 | A kind of preparation method of low sugar red date powder |
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| CN101002611A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Chinese date powder, and its production method |
| CN102599446A (en) * | 2012-04-12 | 2012-07-25 | 天津农学院 | Low-sugar nutritional jujube powder and preparation method thereof |
| CN103719751A (en) * | 2013-12-04 | 2014-04-16 | 新疆楼兰庄园枣业有限公司 | Preparation method for low-reducing sugar red jujube powder |
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