CN116114846A - Method for producing low-sugar fermented crisp jujube by using whole red jujube - Google Patents
Method for producing low-sugar fermented crisp jujube by using whole red jujube Download PDFInfo
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- 241001247821 Ziziphus Species 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 13
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000014101 wine Nutrition 0.000 claims description 13
- 230000003213 activating effect Effects 0.000 claims description 9
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- 239000000463 material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000001502 supplementing effect Effects 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019990 fruit wine Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002207 metabolite Substances 0.000 abstract description 3
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- 239000008280 blood Substances 0.000 abstract 1
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- 238000000859 sublimation Methods 0.000 abstract 1
- 230000008022 sublimation Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 235000013361 beverage Nutrition 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
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- 235000020418 red date juice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the technical field of food dry fruit manufacturing, in particular to a method for producing low-sugar fermented crisp dates by using whole red dates; cleaning dried jujube, removing pit, adding proper amount of purified water, adding fruit wine saccharomycetes for twice fermentation, filtering and screening to obtain red jujube fermented twice; and (3) putting the red dates into a freeze dryer, quick-freezing to-40 ℃, and then opening a compressor switch and a heating switch to perform freeze drying to obtain the low-sugar fermented crisp dates. According to the invention, 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. The drying process uses freeze drying, and the drying purpose is achieved by sublimation under vacuum condition, so that the basic shape, flavor and activity of other metabolites of the red dates are ensured. The whole process does not need high temperature treatment, the nutritional ingredients and flavor of the red dates have no heat loss, and the low-sugar fermented crisp red dates contain the nutritional ingredients of the red dates and the metabolic products of the yeast, and are also suitable for the old and diabetics.
Description
The application is a divisional application of patent application named as 'a method for producing low-sugar fermented crisp jujube by using whole red jujube', the application date of the original application is 2019, 12, 26 and 201911365935.9.
Technical Field
The invention relates to the technical field of food dry fruit manufacturing, in particular to a method for producing low-sugar fermented crisp dates by using whole red dates.
Background
The red dates have rich nutritional value and medicinal value, and can nourish the body and assist in treating spleen and stomach weakness, dyspepsia, cough due to lung deficiency, anemia and other symptoms. The red dates are rich in nutrition, and according to Niu Linru and other 'analysis of the content and composition of soluble sugar in 7 large-scale red dates' (Shanxi agricultural science), the content of the soluble total sugar in golden-silk jujube is about 80%, wherein the content of reducing sugar is more than 60%, and the content of glucose is 155g/kg and the content of fructose is 192g/kg. Ding Shenghua (quality analysis and evaluation of fruits of different varieties of jujube) (food and machinery), wherein the total free amino acid in golden-silk jujube is 12.1g/kg, and the content of proline is the highest and reaches 9.5g/kg.
At present, the domestic red dates are mainly red date powder, red date juice, beverage and the like except fresh food, porridge cooking and the like, dry red dates are more common in washing-free red dates, stoned red dates, preserved red dates, fried red dates and the like, low-sugar red dates in strict sense are rare, sugar in the red dates is consumed by utilizing saccharomycetes for fermentation, and the purpose of reducing sugar is achieved, and the purpose of manufacturing low-sugar crisp red dates is not reported yet.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a method for producing low-sugar fermented crisp dates by using whole red dates, which is characterized in that the dried dates are cleaned and then stoned, a proper amount of purified water is added, a proper amount of fruit wine saccharomycetes are added for fermentation, the red dates subjected to two times of fermentation are reserved, and a low-sugar fermented crisp date finished product is obtained through freeze drying.
In order to achieve the above object, the present invention provides the following solutions:
a method for producing low sugar fermented crisp jujube by using whole red jujube comprises the following steps:
(1) Raw material preparation: taking dried red dates without mildew and worm damage;
(2) Fermentation preparation: removing core of fructus Jujubae with a core removing machine to ensure the integrity of fructus Jujubae granule, weighing, and adding 2-5 times of purified water; activating saccharomycetes;
(3) Primary fermentation: inoculating activated yeast into the material, uniformly stirring, and performing primary fermentation;
(4) And (3) secondary fermentation: taking out the jujubes in the wine after the fermentation in the first step, adding 3-6 times of purified water, supplementing 0.02% of saccharomycetes, and carrying out secondary fermentation;
(5) Separating: performing solid-liquid separation on the fermented red jujube wine by using a filter screen, and respectively collecting red jujube 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;
packaging the low-sugar fermented crisp dates obtained in the step (6) to obtain low-sugar fermented crisp date finished products;
the water content of the dried red dates in the step (1) is below 10%;
the activating process of the saccharomycetes in the step (2) comprises the following steps: weighing yeast accounting for 0.02-0.06% of the total weight of the materials, adding into 15 times of sterile water, and activating at 28 ℃ for 0.5-1h;
the fermentation temperature of the step (3) is kept at 20-30 ℃ for 5-10 days;
the fermentation temperature is kept at 20-30 ℃ in the step (4), and fermentation is carried out for 1-3 days;
the mesh number of the filtering sieve in the step (5) is 10-30 meshes;
the drying process of the step (6) is as follows: quick-freezing to-40deg.C, opening a compressor switch and a heating switch, and freeze-drying until water content reaches below 10%, and taking out to obtain low-sugar fermented crisp jujube;
the sugar content of the low-sugar fermented crisp jujube finished product is 3.3-3.9%.
Preferably, the second fermentation time of the step (4) is 2 days, and the sugar content in the red dates is 7.9-9.2g/L.
The beneficial effects of the invention are as follows:
the method comprises the steps of cleaning dried dates, removing pits, adding a proper amount of purified water, adding saccharomycetes for fermentation, separating by using a filter screen after twice fermentation, and draining red date water to obtain twice-fermented red dates; and (3) putting the red dates into a freeze dryer, freeze-drying, taking out when the water content is below 10%, and packaging to obtain the low-sugar fermented crisp dates. The sugar in the red dates is consumed to be converted into metabolites such as alcohol and organic acid through saccharomycetes fermentation, so that the sugar content in the red dates is reduced, and the initial sugar content is reduced to about 4% from 80%, so that the low-sugar crisp dates are obtained. Whole jujube is used for fermentation in the whole process, pulping is not needed in the whole process, the integrity of the red jujube can be guaranteed in the whole process, and the whole jujube can be directly screened after fermentation is finished, so that fermented jujube and byproduct jujube wine are obtained, equipment and investment are saved, and the whole jujube is also beneficial to freeze drying operation. The whole course removes yeast and water without any additive, natural ingredients ensure natural nutrition of the red dates, furthest utilize natural ingredients such as sugar in the red dates, and improve the utilization rate of the red dates. The biological fermentation and freeze-drying technology are combined, and the red dates are rich in nutritional ingredients such as amino acids, and also contain metabolites such as organic acids and amino acids generated by fermentation, so that the red dates are also suitable for the elderly and diabetics to eat. The method for producing the low-sugar fermented crisp jujube has the advantages of simple steps, simple and convenient operation, less addition of foreign matters, no high temperature in the whole production process, no heat loss caused by the over high temperature, and strong aroma of the red jujube fruits and the fermented aroma.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Reference herein to "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment may be included in at least one embodiment of the present application. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. Those of skill in the art will explicitly and implicitly appreciate that the embodiments described herein may be combined with other embodiments.
Example 1:
the embodiment relates to a method for producing low-sugar fermented crisp dates by using whole red dates, which comprises the following steps:
(1) Raw material preparation: taking a proper amount of high-quality dried golden silk jujube without mildew and worm damage, wherein the water content is below 10%; after washing with purified water, the surface moisture is dried by a blast drying box;
(2) Fermentation preparation: removing cores of golden silk jujube by using a stoner to ensure the integrity of the red jujube particles, weighing 1kg of stoned red jujube, and adding 3L of purified water; activating saccharomycetes: 1.2g of saccharomycetes are weighed and added into 20mL of sterile water, and activated for 0.5-1h at 28 ℃;
(3) Primary fermentation: inoculating activated yeast into the material, stirring uniformly, and fermenting for 9 days at the fermentation temperature of 20-30 ℃;
(4) And (3) secondary fermentation: taking out the red dates from the wine after the fermentation in the first step, adding 3L of purified water, supplementing 1g of saccharomycetes, and fermenting for 2 days at the fermentation temperature of 20-30 ℃ until the sugar content in the red dates is 9.2g/L;
(5) Separating: performing solid-liquid separation on the fermented red jujube wine by using a filter screen, and respectively collecting red jujube and wine liquid;
(6) And (3) drying: putting the red dates into a freeze dryer, quick-freezing to-40 ℃, then opening a compressor switch and a heating switch, and freeze-drying until the water content is below 10%, and taking out until the sugar content is 3.9% (w/w); and packaging to obtain the low-sugar fermented crisp jujube finished product.
The microzyme in this example is Angel fruit wine microzyme, and the red date is commercially available golden silk jujube; the mesh number of the filtering screen in the step (5) is 10-30 meshes.
Example 2:
(1) Raw material preparation: taking a proper amount of high-quality dried golden silk jujube without mildew and worm damage, wherein the water content is below 10%; after washing with purified water, the surface moisture is dried by a blast drying box;
(2) Fermentation preparation: removing cores of golden silk jujube by using a stoner to ensure the integrity of the red jujube particles, weighing 1kg of stoned red jujube, and adding 5L of purified water; activating saccharomycetes: weighing 2g of saccharomycetes, adding the saccharomycetes into 35mL of sterile water, and activating the saccharomycetes at 28 ℃ for 0.5-1h;
(3) Primary fermentation: inoculating activated yeast into the material, stirring uniformly, and fermenting for 8 days at the fermentation temperature of 20-30 ℃;
(4) And (3) secondary fermentation: taking out the red dates from the wine after the fermentation in the first step, adding 5L of purified water, supplementing 1.4g of saccharomycetes, and fermenting for 2 days at the fermentation temperature of 20-30 ℃ until the sugar content in the red dates is 7.9g/L;
(5) Separating: performing solid-liquid separation on the fermented red jujube wine by using a filter screen, and respectively collecting red jujube and wine liquid;
(6) And (3) drying: putting the red dates into a freeze dryer, quick-freezing to-40 ℃, then opening a compressor switch and a heating switch, and freeze-drying until the water content is below 10%, and taking out until the sugar content is 3.3% (w/w); and packaging to obtain the low-sugar fermented crisp jujube finished product.
The microzyme in this example is Angel fruit wine microzyme, and the red date is commercially available golden silk jujube; the mesh number of the filtering screen in the step (5) is 10-30 meshes.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other.
The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to assist in understanding the methods of the present invention and the core ideas thereof; also, it is within the scope of the present invention to be modified by those of ordinary skill in the art in light of the present teachings. In view of the foregoing, this description should not be construed as limiting the invention.
Claims (2)
1. A method for producing low-sugar fermented crisp jujube by using whole red jujube is characterized in that: comprising the following steps:
(1) Raw material preparation: taking dried red dates without mildew and worm damage;
(2) Fermentation preparation: removing core of fructus Jujubae with a core removing machine to ensure the integrity of fructus Jujubae granule, weighing, and adding 2-5 times of purified water; activating saccharomycetes;
(3) Primary fermentation: inoculating activated yeast into the material, uniformly stirring, and performing primary fermentation;
(4) And (3) secondary fermentation: taking out the jujubes in the wine after the fermentation in the first step, adding 3-6 times of purified water, supplementing 0.02% of saccharomycetes, and carrying out secondary fermentation;
(5) Separating: performing solid-liquid separation on the fermented red jujube wine by using a filter screen, and respectively collecting red jujube 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;
packaging the low-sugar fermented crisp dates obtained in the step (6) to obtain low-sugar fermented crisp date finished products;
the water content of the dried red dates in the step (1) is below 10%;
the activating process of the saccharomycetes in the step (2) comprises the following steps: weighing yeast accounting for 0.02-0.06% of the total weight of the materials, adding into 15 times of sterile water, and activating at 28 ℃ for 0.5-1h;
the fermentation temperature of the step (3) is kept at 20-30 ℃ for 5-10 days;
the fermentation temperature is kept at 20-30 ℃ in the step (4), and fermentation is carried out for 1-3 days;
the mesh number of the filtering sieve in the step (5) is 10-30 meshes;
the drying process of the step (6) is as follows: quick-freezing to-40deg.C, opening a compressor switch and a heating switch, and freeze-drying until water content reaches below 10%, and taking out to obtain low-sugar fermented crisp jujube;
the sugar content of the low-sugar fermented crisp jujube finished product is 3.3-3.9%.
2. The method for producing low sugar fermented crisp date using whole red date according to claim 1, wherein the second fermentation time of the step (4) is 2 days, and the sugar content in the red date is 7.9-9.2g/L.
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| CN201911365935.9A CN111134296A (en) | 2019-12-26 | 2019-12-26 | Method for producing low-sugar fermented crisp dates by using whole red dates |
| CN202310337326.2A CN116114846A (en) | 2019-12-26 | 2019-12-26 | Method for producing low-sugar fermented crisp jujube by using whole red jujube |
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