A kind of jujube powder, the jujube powder is a kind of light yellow powder, which has the unique flavor and nutrient components of jujube. The moisture content is less than 5%, the reducing sugar content is 20%-23%, the total sugar content is 29%-31%, the total acid content is 0.10%-0.11%, and the brewing solution is clarified. The invention also discloses a processing method of jujube powder. The jujube powder produced can have the unique flavor and nutritional ingredients of jujube by choosing fully ripe jujube fruit as raw material in the production process. In the process of raw material processing, pectinase was used to extract fruit juice, adding proper amount of food additives into the fruit juice, and high pressure homogenization before spray drying, which made the jujube powder taste delicate and the clarified solution after brewing. The processing method of the jujube powder is simple, the technology is advanced and the operation is easy. The product can be used not only as raw material of food industry, but also as powder beverage for direct marketing. The invention is beneficial to promoting the processing and utilization of jujube resources, producing jujube powder adapted to market demand, and has high economic and social benefits in promoting farmers'income.
【技术实现步骤摘要】
一种枣粉及其加工方法
本专利技术涉及一种枣粉及其加工方法。
技术介绍
红枣营养丰富,具有养气血,补脾健胃,止渴生津,强神壮力等功效,具有很好的保健作用。我国市场上常见的枣加工品以醉枣、蜜枣、枣泥等粗加工品为主,枣粉等精加工品较少,且目前市面上的枣粉是将红枣干燥后直接磨成粉,这种方法制得的枣粉,颗粒大而粗糙,不均匀,影响枣粉的质量,且不适宜冲调。
技术实现思路
本专利技术所要解决的技术问题是针对以红枣为原料生产枣粉过程中的难点问题,提出一种保持红枣特有风味、口感细腻的枣粉,本专利技术所要解决的另一技术问题是提出一种枣粉的加工方法。本专利技术所要解决的技术问题是通过以下的技术方案实现的。本专利技术是一种枣粉,其特点是,所述的枣粉是一种淡黄色粉末,具有红枣特有的风味和营养成分,水分含量≤5%,还原糖含量20%~23%,总糖含量29%~31%,总酸含量0.10%~0.11%,冲泡后为澄清溶液。本专利技术所要解决的另一技术问题是通过以下的技术方案实现的。本专利技术是一种枣粉的加工方法,其特点是:(1)选取充分成熟的红枣原料清洗干净,经烘烤后适度软化、破碎,按料水比为1∶4~1∶5的比例加入软化水,按原料重量的0.5‰的比例加入果胶酶,在45~55℃下保温浸提2h后,用100目滤布过滤得枣汁。(2)在枣汁中加入其可溶性固形物含量60%的麦芽糊精,1%的羧甲基纤维素钠,1%的阿拉伯胶和1%的三聚磷酸钠,将料液温度控制在50℃充分搅拌均匀后,加入到高压均质机均质,控制1级阀压力30MPa,2级阀压力10MPa。(3)利用真空浓缩设备将枣汁可溶性固形物含量浓缩到18%,然后在9 ...
【技术保护点】
1.一种枣粉,其特征在于,所述的枣粉是一种淡黄色的粉末,具有红枣特有的风味和营 养成分,水分含量≤5%,还原糖含量20%~23%,总糖含量29%~31%,总酸含量0.10%~0.11%, 冲泡后为澄清溶液。
【技术特征摘要】
1.一种枣粉,其特征在于,所述的枣粉是一种淡黄色的粉末,具有红枣特有的风味和营养成分,水分含量≤5%,还原糖含量20%~23%,总糖含量29%~31%,总酸含量0.10%~0.11%,冲泡后为澄清溶液。2.根据权利要求1所述的一种枣粉的加工方法,其特征在于,(1)选取充分成熟的红枣原料清洗干净,经烘烤后适度软化、破碎,按料水比为1∶4~1∶5的比例加入软化水,按原料重量的0.5‰的比例加入果胶酶,在45~55℃下保温浸提2h后,用100目滤布过滤得枣汁。3.(2)在...
【专利技术属性】
技术研发人员:李海盛,
申请(专利权)人:山东省乐陵市林丰食品有限公司,
类型:发明
国别省市:山东,37
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