This invention is in the field of food-dry fruit production technology, specifically a method of producing low sugar fermented dates using a whole red date。
Background technology:
The date has a wealth of nutritional and pharmaceutical value, which can supplement the body and assist in the treatment of spleen weakness, indigestion, pulmonary cough and anaemia. Red dates are well nourished, and according to the analysis of soluble sugar content and composition in the seven main types of red dates, such as zulu, shanxi agricultural sciences, the soluble total sugar content is around 80 per cent in golden date, of which the reduction sugar is over 60 per cent, of which the glucose is 155g/kg and the fruit sugar 192g/kg. Ting shinghua et al., quality analysis and evaluation of trees and fruits of different varieties (food and machinery), with a total of 12. 1 g/kg of amino acid in golden silk date, with the highest level of amino acid at 9. 5 g/kg。
At present, in addition to fresh food and porridge, the processing of date depths is mainly in the form of red date powder, red date juice and beverages. Dry dates are mostly in the form of no-go dates, denuclear dates, red date dates, fried dates, etc., and, in the strict sense, low sugar dates are less common. The use of yeast to ferment the sugar in the date is used for the purpose of reducing the sugar, which is not yet reported. To this end, the invention offers a method of producing low sugar fermented fermented dates for the whole of the date, maximizing the use of natural ingredients such as sugar in the date, increasing the utilization of the date, making the steps simple and operational, and the fragrance and fermenting of the date。
Technical realization elements:
The purpose of this invention is to provide a method of producing low sugared fermented dates using the whole red date, cleaning the date and nuclei, adding a proper amount of pure water, adding an appropriate amount of fermentation to the fermentation, preserving the red date after two fermentations, and obtaining low sugared fermented date products through cold drying。
The technological options adopted by this invention to solve its technical problems are:
A method of producing low sugar fermented dates using the entire red date, including:
(1) preparation of raw materials: dry red dates that are non-stereogenic and insecticidal; dry surface moisture when washed with pure water
(2) fermentation preparation: the use of red dates for denuclearization to ensure the integrity of the red date particles, with the term two to five times pure water after removal; the activation of yeast
(iii) first fermentation: vaccinate a living yeast into the material, mix it evenly, and perform the first fermentation
(4) second fermentation: at the end of the first fermentation, the date of the wine fluid is removed and added to 3-6 times pure water, plus 0. 02% (b) yeast, with a second fermentation; the use of yeast to consume sugar from the red date is used to reduce sugar from the red date, which is less than 1 per cent after two fermentation
(5) separation: filtration of fermented red date wines for solid separation and collection of red date and liquor, respectively
(6) drying: cold drying of the red dates collected by step (5) in the freeze dryer, with low sugar fermentation dates
Further, the steps described (6) have been provided with low sugared fermented dates and have been packaged with low fermented dates。
On the preferred basis, the dry date of step (1) contains less than 10% of the water。
On the preferred, step (2) of yeast activation is 0. 02 - 0. 06% yeast, which is called the total mass of the material, added to 15 times the volume of sterile water, at 28°c, with 0. 5 - 1h activation; and spread the yeast in sterile water and adapts more quickly from the cooling environment to the fermentation temperature。
For the preferred, the step (3) above shall be fermented 5-10 days at 20-30°c。
For the preferred, the step (4) in question shall be fermented for 1-3 days at 20-30°c。
On a preferred basis, the steps (5) in question are in the range 10-30。
On the preferred, the drying process of step (6) is to use a refrigerated dryer, to freeze to -40°c, to turn on the compressor switch and heating switch, to freeze drying up, to remove from the water less than 10%, to fertilize fertilized dates, to use frozen dry dates, to dry temperatures below the material ice point, to remove alcohol from the red dates themselves and to protect the vitality of the yeast metabolite under vacuum conditions。
On the preferred basis, the yeast referred to is the wine yeast of ange's company, which uses the red dates for the sale of golden roses。
Technical effects of this invention:
In comparison with existing technologies, a method of producing low sugar fermented dates using the whole date of the red is invented, with dry dates being cleaned and nuclei added to a suitable amount of pure water, and fermented with yeast, with two fermentation periods, with a filter separation, with a leached red date moisture, with two fermented red dates; and red dates being placed in a freeze dryer, which are taken out when the water reaches 10 per cent. Through yeast fermentation, sugar from red dates is consumed into metabolites such as alcohol, organic acid, and sugar from red dates is reduced from 80 per cent to about 4 per cent of the initial sugar content, with low sugar pickles. The whole process is fermented with fermentation, without slurling, which ensures the integrity of the red dates, which, when fermented, can be directly sifted, provided with fermented dates and by-products of red date wine, saves equipment and investment, and the whole date helps freeze dry operations. The whole process of decryption of yeasts and water without any additives, the natural composition of which ensures the natural nourishment of the date, maximizes the use of natural ingredients such as sugar in the date, and increases the utilization of the date. Combining biofermentation with frozen drying techniques, the date is rich in nutrients such as its own amino acids and contains metabolites such as organic acids and amino acids derived from fermentation, which are also suitable for consumption by the elderly and diabetics. The institute offers methods for producing low sugar fermented dates, steps that are simple and simple to operate, few additions to external materials, no heat losses due to excessive temperatures, and fragrance of red dates and fermented fragrance。
Implementation modalities
Example 1:
This example involves a method of producing low sugar fermented dates using the entire red date, including:
(1) preparation of raw materials: the extraction of high-quality dry date with no cartilage and mosaics, containing up to 10 per cent of water; and the drying of surface moisture by wind-drying boxes after washing with pure water
(2) fermentation preparation: use of a kernel to nuclei, to ensure the integrity of the red date particles, to name 1 kg to nuclei, to add 3l pure water; fermentation of yeast: to name 1. 2g yeast, to be added to 20 ml sterile water, to live 0. 5-1h at 28°c
(3) first fermentation: 9 days of fermentation at a fermentation temperature of 20-30°c by vaccinateing a well-activated yeast into the material, evenly mixed
(4) second fermentation: after the first fermentation, the red date in the wine fluid is removed and added to 3l pure water, plus 1 g yeast, fermented for two days at 20-30°c and 9. 2g/l sugar in the date
(5) separation: filtration of fermented red date wines for solid separation and collection of red date and liquor, respectively
(6) drying: the date is placed in the freeze dryer, frozen to -40°c, then turned on the compressor switch and heating switch, frozen and dry, and removed with a sugar content of 3. 9% (w/w) up to 10% of the moisture content; the item is then packed with low sugar fermentation dates。
The yeast described in this implementation example is the wine yeast of ange's company, which uses the red dates for the sale of golden roses; the steps described (5) are in the range of 10-30。
Example 2:
(1) preparation of raw materials: the extraction of high-quality dry date with no cartilage and mosaics, containing up to 10 per cent of water; and the drying of surface moisture by wind-drying boxes after washing with pure water
(2) fermentation preparation: use of the golden date with a denuclearized machine to nuclei to ensure the integrity of the red date granules, with 1 kg to nuclei date and 5l pure water added to the date; and fermentation: 2 g yeast to be added to 35 ml sterile water at 28°c 0. 5-1h
(3) first fermentation: 8 days of fermentation at fermentation temperature of 20-30°c by vaccinateing a well-activated yeast into the material, evenly mixed
(4) second fermentation: after the first stage of fermentation, the red date in the wine fluid is removed and added to 5l pure water, and 1. 4 g yeast is added, fermented for two days at 20-30°c, and the sugar content of the date is 7. 9g/l
(5) separation: filtration of fermented red date wines for solid separation and collection of red date and liquor, respectively
(6) drying: the date is placed in the freeze dryer, frozen to -40°c, then turned on the compressor switch and heating switch, frozen and dry, and taken out with a sugar content of 3. 3% (w/w) up to 10% of the moisture content, and then packaged with a low sugared fermentation date。
The yeast described in this implementation example is the wine yeast of ange's company, which uses the red dates for the sale of golden roses; the steps described (5) are in the range of 10-30。
The above-mentioned specific application is a specific case of the invention, the scope of patent protection for the invention being limited to, but not limited to, the product form and pattern of the specific application described above, and any appropriate change or modification made to it by ordinary technicians who meet the requirements of the invention and in any field of technology to which they belong should fall within the scope of patent protection for the invention。
