CN114208925A - Mulberry jade jujube and preparation method thereof - Google Patents
Mulberry jade jujube and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of mulberry and jujube, which comprises the steps of cold pressing and juicing mulberries, separating and taking supernatant, and concentrating to obtain a mulberry concentrated solution; adding colla Corii Asini and brown sugar into concentrated solution of Mori fructus, and heating to obtain mixed solution; peeling and removing kernels of the semi-red fresh jujubes, and steaming to obtain cooked jujubes; soaking ripe jujube in the mixed solution at 90-100 ℃, and performing vacuum juice infiltration to obtain soaked jujube fruits; the mulberry and jade fruit food is prepared by drying the jujube, keeping the temperature at constant temperature, reducing the soaking time of the jujube in the mulberry juice, avoiding the softening and rotting of the fruit, increasing the appearance shape of the fruit, and keeping the taste and the nutritional ingredients of the fresh fruit, and is a healthy functional food combining the pharmacological functions of the mulberry and the fresh jujube.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to mulberry and jujube and a preparation method thereof.
Background
The mulberry contains abundant vitamin C, has the effects of resisting aging and whitening skin, and anthocyanin and mulberry polysaccharide in the mulberry can remove free radicals in vivo, so that the effect of relieving skin aging is achieved, and the fresh food effect is better.
The fresh jujube contains rich vitamin C, has higher activity ratio, can effectively play a role of oxidation resistance, can participate in the physiological oxidation reduction in vivo, can effectively prevent melanin from depositing in vivo, improves the immunity of the organism, and can achieve the effect of preventing anemia by invigorating the circulation of blood and enriching the blood.
Donkey-hide gelatin is regarded as the best choice of various supplements from ancient times to the present, and the good effects of donkey-hide gelatin on human are numerous, and donkey-hide gelatin can promote the hematopoietic function of the body, promote blood coagulation and reduce vascular permeability. After being taken, the calcium intake in the body can be increased, and the bone calcium loss, calcium salt outflow, osteoporosis, hyperosteogeny and various fractures caused by calcium deficiency can be effectively improved. The colla Corii Asini has effects of relieving fatigue, resisting anoxia, resisting cold, nourishing brain, delaying aging, and improving male and female fertility.
Brown sugar has the functions of relieving dysmenorrheal, diminishing inflammation and treating anemia, and women often drink brown sugar water during menstrual period, because the brown sugar water can not only supplement energy, but also accelerate blood circulation, warm the body, smooth qi and blood, reduce symptoms such as menstrual abdominal pain and the like; the brown sugar contains acidic substances such as lysine, malic acid, etc., and has killing effect on many fungi, and can be used for treating acute and chronic bronchitis, acute and chronic gastritis, gastric ulcer, duodenal ulcer, etc.; the brown sugar is rich in nutrients, wherein calcium is more than 2 times of white sugar, and iron is more than 1 time of white sugar. Brown sugar is also rich in riboflavin, carotene, nicotinic acid and trace elements, and the nutrient substances are very necessary for women and babies in pregnancy and lactation, and have good effect of treating anemia, especially anemia of lying-in women.
The traditional preserved fruits adopt white sugar as an ingredient, are boiled at high temperature for soaking, have long soaking time, cause the fruits to be too soft and rotten, destroy the delicate flavor of the fruits and reduce the nutritional value.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the mulberry-containing jujube and the preparation method thereof, the mulberry-containing jujube is processed at a low temperature, the taste and the nutritional ingredients of fresh fruits are kept, and the mulberry-containing jujube is a healthy functional food combining the pharmacological functions of mulberries and fresh jujubes.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of mulberry and jujube comprises the following specific steps:
s1 cold-pressing and juicing the mulberries, separating and taking supernate, and concentrating to obtain a mulberry concentrated solution;
s2 adding colla Corii Asini and brown sugar into the concentrated solution of Mori fructus, and heating to obtain mixed solution;
s3 peeling and removing cores of the semi-red fresh jujube, and steaming to obtain cooked jujube;
s4, soaking the ripe jujube in the mixed solution at 90-100 ℃, and performing vacuum juice infiltration to obtain soaked jujube fruits;
s5, drying the jujube fruits, and keeping the temperature at a constant temperature to obtain the mulberry and jade fruits.
Further, the mulberry and jade jujube is prepared from 40-45% of fresh jujube, 30-40% of mulberry concentrated solution, 5-10% of donkey-hide gelatin and 5-15% of brown sugar.
Further, in step S1, a 100 ton cold press is adopted for the pressing; the separation adopts a centrifugal pump; the concentration adopts a triple effect concentrator.
Further, in step S1, the concentration of the mulberry concentrated solution is 65%.
Further, in step S3, peeling and removing the core of the fresh jujube by a temperature difference method, and steaming the fresh jujube at 100 ℃ for 8min-10 min.
Further, in step S4, the vacuum infiltration time is 4h-6h, vacuum is pumped once per hour, and the juice is naturally soaked for 20h-24h after the vacuum infiltration is finished.
Further, in step S5, the drying temperature is 50-55 ℃, and the drying time is 15-18 h.
Further, in step S5, the jujube fruits are kept at the constant temperature of 30 ℃ for 5 hours.
The invention also provides the mulberry and jujube prepared by the preparation method.
Compared with the prior art, the invention has at least the following beneficial effects:
according to the preparation method of the mulberry-jade jujube, provided by the invention, a preservation technology is adopted, the whole process is processed at a low temperature, the mulberry and the fresh jujube are combined, the mulberry juice is extracted by cold pressing, meanwhile, the fresh jujube is soaked by a vacuum infiltration method, the soaking time of the jujube in the mulberry juice is reduced, the fruit is prevented from being soft and rotten, the appearance shape of the fruit is increased, the self-owned taste and the nutritional ingredients of the fresh fruit are maintained, and the mulberry-jade jujube is a healthy functional food combining the pharmacological functions of the mulberry and the fresh jujube.
According to the invention, when the mulberry jade jujube is prepared, the temperature is kept at a constant temperature after the mulberry jade jujube is dried, so that the prepared mulberry jade jujube is ensured to be even in moisture regain, and sand return is avoided.
Detailed Description
The present invention will be further described with reference to the following embodiments.
Example 1
A preparation method of mulberry and jujube comprises the following specific steps:
cold pressing a certain amount of mulberries to obtain juice by using a 100-ton cold press, separating by using a centrifugal pump to obtain supernatant, and concentrating by using a triple-effect concentrator to obtain a mulberry concentrated solution with the concentration of 65%;
taking 35% of mulberry concentrated solution by mass, adding 10% of donkey-hide gelatin and 15% of brown sugar into the concentrated solution, and heating to obtain a mixed solution;
peeling and removing core of half red fresh jujube by temperature difference method, steaming at 100 deg.C for 8min to obtain cooked jujube;
soaking ripe jujube with the mass ratio of 40% in a mixed solution at 90 ℃, performing vacuum juice infiltration for 4 hours, vacuumizing every hour, and naturally soaking for 20 hours after the vacuum juice infiltration is finished to obtain soaked jujube fruits;
and (3) drying the jujube fruits at 50 ℃ for 18h, and keeping the temperature at 30 ℃ for 5h after drying to obtain the mulberry and jade fruits.
Example 2
A preparation method of mulberry and jujube comprises the following specific steps:
cold pressing a certain amount of mulberries to obtain juice by using a 100-ton cold press, separating by using a centrifugal pump to obtain supernatant, and concentrating by using a triple-effect concentrator to obtain a mulberry concentrated solution with the concentration of 60%;
taking 40% of mulberry concentrated solution by mass, adding 5% of donkey-hide gelatin and 10% of brown sugar into the concentrated solution, and heating to obtain a mixed solution;
peeling and removing core of half red fresh jujube by temperature difference method, steaming at 100 deg.C for 9min to obtain cooked jujube;
soaking 45% of cooked jujube in 95 deg.C mixed solution, vacuum percolating for 5 hr, vacuumizing every hour, and naturally soaking for 22 hr to obtain soaked jujube;
drying the jujube fruits at 55 ℃ for 16h, and keeping the temperature at 30 ℃ for 5h after drying to obtain the mulberry and jade fruits.
Example 3
A preparation method of mulberry and jujube comprises the following specific steps:
cold pressing a certain amount of mulberries into juice by using a 100-ton cold press, separating by using a centrifugal pump to obtain supernatant, and concentrating by using a triple-effect concentrator to obtain a mulberries concentrated solution with the concentration of 63%;
taking 40% of mulberry concentrated solution by mass, adding 10% of donkey-hide gelatin and 5% of brown sugar into the concentrated solution, and heating to obtain a mixed solution;
peeling and removing core of half red fresh jujube by temperature difference method, steaming at 100 deg.C for 10min to obtain cooked jujube;
soaking 45% of cooked jujube in 100 deg.C mixed solution, vacuum-percolating for 6 hr, vacuumizing every hour, and naturally soaking for 24 hr to obtain soaked jujube;
drying the jujube fruits at 53 ℃ for 16h, and keeping the temperature at 30 ℃ for 5h after drying to obtain the mulberry and jade fruits.
Example 4
A preparation method of mulberry and jujube comprises the following specific steps:
cold pressing a certain amount of mulberries to obtain juice by using a 100-ton cold press, separating by using a centrifugal pump to obtain supernatant, and concentrating by using a triple-effect concentrator to obtain a mulberry concentrated solution with the concentration of 65%;
taking 30% of mulberry concentrated solution by mass, adding 10% of donkey-hide gelatin and 15% of brown sugar into the concentrated solution, and heating to obtain a mixed solution;
peeling and removing core of half red fresh jujube by temperature difference method, steaming at 100 deg.C for 10min to obtain cooked jujube;
soaking 45% of cooked jujube in 100 deg.C mixed solution, vacuum-percolating for 6 hr, vacuumizing every hour, and naturally soaking for 24 hr to obtain soaked jujube;
drying the jujube fruits at 53 ℃ for 16h, and keeping the temperature at 30 ℃ for 5h after drying to obtain the mulberry and jade fruits.
Example 5
A preparation method of mulberry and jujube comprises the following specific steps:
cold pressing a certain amount of mulberries into juice by using a 100-ton cold press, separating by using a centrifugal pump to obtain supernatant, and concentrating by using a triple-effect concentrator to obtain a mulberries concentrated solution with the concentration of 63%;
taking 38% mulberry concentrated solution by mass, adding 7% donkey-hide gelatin and 12% brown sugar into the concentrated solution, and heating to obtain a mixed solution;
peeling and removing core of half red fresh jujube by temperature difference method, steaming at 100 deg.C for 10min to obtain cooked jujube;
soaking 43% of cooked jujube in 100 deg.C mixed solution, vacuum percolating for 6 hr, vacuumizing every hour, and naturally soaking for 24 hr to obtain soaked jujube;
drying the jujube fruits at 55 ℃ for 18h, and keeping the temperature at 30 ℃ for 5h after drying to obtain the mulberry jade jujube.
Claims (9)
1. The preparation method of the mulberry and jade jujube is characterized by comprising the following specific steps:
s1 cold-pressing and juicing the mulberries, separating and taking supernate, and concentrating to obtain a mulberry concentrated solution;
s2, adding colla corii asini and brown sugar into the concentrated mulberry solution, and then heating to obtain a mixed solution;
s3 peeling and removing cores of the semi-red fresh jujube, and steaming to obtain cooked jujube;
s4, soaking the ripe jujube in the mixed solution at 90-100 ℃, and performing vacuum juice infiltration to obtain soaked jujube fruits;
s5, drying the jujube fruits, and keeping the temperature at a constant temperature to obtain the mulberry and jade fruits.
2. The preparation method of the mulberry-containing jujube as claimed in claim 1, wherein the mulberry-containing jujube is prepared from 40-45% by weight of fresh jujube, 30-40% by weight of mulberry concentrate, 5-10% by weight of donkey-hide gelatin and 5-15% by weight of brown sugar.
3. The preparation method of mulberry-jade jujube as claimed in claim 1, wherein in step S1, the squeezing uses a 100 ton cold press; the separation adopts a centrifugal pump; the concentration adopts a triple effect concentrator.
4. The preparation method of the mulberry-jade jujube as claimed in claim 1, wherein in step S1, the concentration of the mulberry concentrate is 60% -65%.
5. The preparation method of the mulberry-jade jujube as claimed in claim 1, wherein in step S3, the fresh jujube is peeled and denucleated by temperature difference method, and is steamed at 100 ℃ for 8min-10 min.
6. The preparation method of mulberry-jade jujube as claimed in claim 1, wherein in step S4, the vacuum juice infiltration time is 4-6 h, vacuum is pumped every hour, and the mulberry-jade jujube is naturally soaked for 20-24 h after the vacuum juice infiltration is finished.
7. The preparation method of the mulberry-jade jujube as claimed in claim 1, wherein in step S5, the drying temperature is 50-55 ℃ and the drying time is 15-18 h.
8. The preparation method of mulberry-jade jujube as claimed in claim 1, wherein in step S5, the jujube is kept at 30 ℃ for 5 h.
9. The mulberry-containing date produced by the production method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111508870.6A CN114208925A (en) | 2021-12-10 | 2021-12-10 | Mulberry jade jujube and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111508870.6A CN114208925A (en) | 2021-12-10 | 2021-12-10 | Mulberry jade jujube and preparation method thereof |
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| CN114208925A true CN114208925A (en) | 2022-03-22 |
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| CN202111508870.6A Pending CN114208925A (en) | 2021-12-10 | 2021-12-10 | Mulberry jade jujube and preparation method thereof |
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| Country | Link |
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| CN (1) | CN114208925A (en) |
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