阅读说明：本技术 一种不粘连阿胶枣的制备方法及不粘连阿胶枣 (Preparation method of non-sticky donkey-hide gelatin jujube and non-sticky donkey-hide gelatin jujube ) 是由 张超 尤艳 尤恺 贺魏 于 2019-12-06 设计创作，主要内容包括：本发明提供了一种不粘连阿胶枣的制备方法及不粘连阿胶枣,步骤为：金丝小枣的预处理；阿胶的准备；混合；蒸煮；炒制,得阿胶枣。本发明方法独特,工艺流程简单,操作方便,使产品在保留了传统阿胶枣的基本色、形、味基础上,解决了现有技术中阿胶枣容易吸潮和由此产生的彼此粘连的缺陷。(The invention provides a preparation method of non-adhesive donkey-hide gelatin jujube and the non-adhesive donkey-hide gelatin jujube, comprising the following steps: preprocessing golden-silk jujube; preparing donkey-hide gelatin; mixing; steaming and boiling; parching to obtain colla Corii Asini fructus Jujubae. The method is unique, the process flow is simple, the operation is convenient, and the defects that donkey-hide gelatin jujubes are easy to absorb moisture and adhere to each other in the prior art are overcome on the basis that the basic color, shape and taste of the traditional donkey-hide gelatin jujubes are kept.)

1. A preparation method of non-sticky donkey-hide gelatin jujube is characterized by comprising the following steps:

(1) pretreating golden-silk jujube: selecting fresh, plump and uniform-size golden silk jujube without insect as raw material, and removing core for later use;

(2) preparation of donkey-hide gelatin: preparing 100 g of donkey-hide gelatin, soaking the donkey-hide gelatin in 200 g of yellow wine, adding 500 g of white sugar, adding 1-2% of pullulan and 0.1-0.2% of chitosan, soaking for more than 24 hours, and soaking the donkey-hide gelatin to be soft; soaking soft colla Corii Asini, wrapping the mouth of the container with preservative film, and steaming until colla Corii Asini is melted;

(3) mixing: pouring the steamed donkey-hide gelatin into 500 g of denucleated jujube and stirring uniformly;

(4) and (3) cooking: wrapping the mouth part of the container with a preservative film, steaming until the jujube fully absorbs the donkey-hide gelatin, and becoming full;

(5) frying: and (4) putting the steamed donkey-hide gelatin jujube into a pot, and frying the donkey-hide gelatin jujube with slow fire until the donkey-hide gelatin jujube is viscous to obtain the donkey-hide gelatin jujube.

2. The non-sticky donkey-hide gelatin jujube produced by the method of claim 1.

Technical Field

The invention relates to a preparation method of non-sticky donkey-hide gelatin jujube and the non-sticky donkey-hide gelatin jujube, belonging to the technical field of food processing.

Background

The donkey-hide gelatin jujube is refined by taking authentic donkey-hide gelatin and golden silk jujube as raw materials, contains various fructose, vitamins, glucose and trace elements, and is a health-care food suitable for both the old and the young. The donkey-hide gelatin jujube has the effects of tonifying qi and kidney, nourishing and beautifying, enriching blood and replenishing essence and facilitating digestion after being eaten for a long time, and is suitable for people with weak constitution, ischemia, anemia and poor immunity.

The donkey-hide gelatin jujube is generally packaged, and because the donkey-hide gelatin jujube contains a large amount of components such as cane sugar, donkey-hide gelatin and the like which are easy to absorb moisture and adhere to each other, the donkey-hide gelatin jujube is very easy to absorb moisture and adhere to each other in the storage process, so that the use process of a consumer is very inconvenient, the sale of the donkey-hide gelatin jujube and the recognition degree of the consumer are influenced, and the development of the donkey-hide gelatin jujube industry is restricted.

Regarding solving the problem of adhesion of donkey-hide gelatin and jujube, application number cn201110210838.x also provides a production method and a process for preventing adhesion of donkey-hide gelatin and jujube: the method mainly comprises the production of donkey-hide gelatin jujubes and a film coating process, wherein the raw materials of a film coating in the film coating process comprise polyvinyl alcohol, Arabic gum and polyethylene glycol 4000, and the weight ratio of the polyvinyl alcohol to the Arabic gum to the polyethylene glycol 4000 is 1: 0.2: 0.3. But the process is complex, a one-step film coating process is needed, the processing difficulty is increased, and the coating process is difficult to realize uniform coating; in order to increase shelf life, preservatives still need to be added; in addition, polyvinyl alcohol and polyethylene glycol 4000 are chemical products, but the consumers can accept the pure natural products by emphasizing the pure natural food nowadays.

Disclosure of Invention

Aiming at the defects that donkey-hide gelatin jujubes in the prior art are easy to absorb moisture and adhere to each other, the invention provides a preparation method of non-adhesive donkey-hide gelatin jujubes and the non-adhesive donkey-hide gelatin jujubes.

The specific technical scheme is as follows:

a preparation method of non-sticky donkey-hide gelatin jujube comprises the following steps:

(1) pretreating golden-silk jujube: selecting fresh, plump and uniform-size golden silk jujube without insect as raw material, and removing core for later use;

(2) preparation of donkey-hide gelatin: preparing 100 g of donkey-hide gelatin, soaking the donkey-hide gelatin in 200 g of yellow wine, adding 500 g of white sugar, adding 1-2% of pullulan and 0.1-0.2% of chitosan, soaking for more than 24 hours, and soaking the donkey-hide gelatin to be soft; soaking soft colla Corii Asini, wrapping the mouth of the container with preservative film, and steaming until colla Corii Asini is melted;

(3) mixing: pouring the steamed donkey-hide gelatin into 500 g of denucleated jujube and stirring uniformly;

(4) and (3) cooking: wrapping the mouth part of the container with a preservative film, steaming until the jujube fully absorbs the donkey-hide gelatin, and becoming full;

(5) frying: and (4) putting the steamed donkey-hide gelatin jujube into a pot, and frying the donkey-hide gelatin jujube with slow fire until the donkey-hide gelatin jujube is viscous to obtain the donkey-hide gelatin jujube.

The invention also provides the non-sticky donkey-hide gelatin jujube prepared by the preparation method of the non-sticky donkey-hide gelatin jujube.

The invention has one of the following advantages:

(1) solves the defects that donkey-hide gelatin jujubes are easy to absorb moisture and adhere to each other.

(2) The pullulan and food-grade chitosan are used, so that the food-grade chitosan is safe and non-toxic, and meets the food safety requirement.

(3) The pullulan is a colorless, tasteless and odorless high molecular substance, so the flavor of the donkey-hide gelatin jujube cannot be changed by adding the pullulan in the donkey-hide gelatin jujube.

(4) The food-grade chitosan has the bacteriostatic function, and the prepared donkey-hide gelatin jujube does not need to be added with a preservative.

(5) The pullulan and chitosan are directly mixed instead of a film coating process, so that the processing is easy.

Detailed Description

The present invention is further illustrated by the following specific examples, it being understood that the following description is intended to illustrate and not limit the invention.