The invention provides a low sugar and high dietary fiber food and a preparation method thereof. The food was prepared from jujube residue, a by-product of jujube wine/beverage. The raw material components are as follows: jujube residue powder 0.15-0.3, miscellaneous grain powder 1-5, xylitol 0.1-0.15; the jujube residue powder is prepared by the following steps: the jujube is washed; the jujube juice and jujube residue are separated by adding 3-8 times the weight of drinking water according to the weight of jujube and boiling for 0.5-2.5 hours; The jujube dregs were separated by boiling for 0.5-1.0 hours with drinking water of 1-3 times the weight of the original jujube. The jujube dregs were repeatedly boiled under the second boiling condition. The jujube dregs were pressed, dehydrated, dried, nucleated and crushed to obtain the jujube dregs powder. The food of the invention can not only be used as health food for the general population, but also be very suitable for the \three high\ and obese people to eat. At the same time, the by-product of the jujube wine/beverage production is effectively utilized, and the waste of resources and environmental pollution are avoided.
【技术实现步骤摘要】
一种低糖高膳食纤维食品及其制备的方法
本专利技术涉及低糖高膳食纤维食品,尤其涉及一种红枣制酒/饮料后的副产物――枣渣制备的低糖高膳食纤维食品及其制备方法。
技术介绍
红枣是药食同源的营养果品,具有较高的食用和药用价值。多年来枣农对红枣产品一直是以直接销售鲜枣、成熟干枣、枣片、枣酱、枣泥为主,对其深加工产品相对较少,从而附加值较低,营养成分的科学利用度不高。近年来,为提高红枣附加值、增加枣农收入,以红枣为原料廷伸其产业链,研发了多种饮料、果酒和蒸馏酒等产品。但在红枣制酒、制饮料等产品的过程中产生占枣质量30%以上的枣渣,其主要用于饲料加工或作为废料丢弃,不仅造成资源浪费,还会产生环境污染。因此,寻求一种枣渣综合利用的新途径,有效提高红枣附加值,同时为血压、血糖、血酯“三高”及肥胖人群提供一种低糖、高膳食纤维、可以长期服用的方便食品具有重要的意义。为此,专利CN103719751A公开了一种低还原糖红枣粉制备方法,其方法特点是将红枣浆液发酵脱糖后的酒醅制取低还原糖红枣粉,其还原糖含量比原料枣降低了80%,但由于枣经发酵后用酒醅制得的枣粉,除红枣特征香味受到较大影响外,其枣粉化学组成也发生了大的变化。又如:专利CN103960337A公开了一种红枣酒膳食纤维饼干及其制备方法,其制作不但繁琐,而且脱酯使用大量乙醚,饼干的制备配方中酒是水的0.6-1.2倍,在温度145℃至175℃条件下烘烤,其安全隐患是不言而遇的。专利CN105265547A公开了一种酒醅膳食纤维饼干的制备方法,特点是将发酵后得固体残渣与黄油、糖粉、奶粉、泡打粉、红曲粉和蛋黄以如下配方:面粉约95 ...
【技术保护点】
1.一种低糖高膳食纤维食品,其特征在于,原料组分按质量份数计:红枣渣粉0.15~0.3,杂粮粉1~5,木糖醇0.1~0.15。
【技术特征摘要】
1.一种低糖高膳食纤维食品,其特征在于,原料组分按质量份数计:红枣渣粉0.15~0.3,杂粮粉1~5,木糖醇0.1~0.15。2.如权利要求1所述的一种低糖高膳食纤维食品,其特征在于,所述的红枣渣粉为脱除糖分的经干燥粉碎的红枣渣粉。3.如权利要求1所述的一种低糖高膳食纤维食品,其特征在于,所述的红枣渣粉是通过包括如下步骤的方法制备得到:取红枣洗净;按红枣重量加入3~8倍重量的饮用水,沸煮0.5~2.5小时,将枣汁和枣渣分离;枣渣再按原红枣重量加1~3倍重量的饮用水,沸煮0.5~1.0小时,汁渣分离;枣渣再按第二次沸煮条件重复一次,枣渣压榨脱水、干燥、去核、粉碎即得红枣渣粉。4.如权利要求1所述的一种低糖高膳食纤维食品,其特征在于,所述的杂粮粉是荞麦、燕麦、黄豆、黑豆、红小豆和小米中的一种的或几种混合的熟化后的杂粮粉。5.一种低糖高膳食纤维食品的生产方法,其特征在于,包括如下步骤:(1)将无虫蛀无霉变的红枣用饮用水冲洗干净;(2)按红枣重量加入3~8倍重量的饮用水,沸煮0.5~2.5小时,将枣汁和枣渣分离;枣渣再按原红枣重量加1~3倍重量的饮用水,沸煮0.5~1.0小时,汁渣分离;枣渣再按第二次沸...
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