CN108740267A - A kind of production method of health care preserved fruit - Google Patents
A kind of production method of health care preserved fruit Download PDFInfo
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- CN108740267A CN108740267A CN201810581146.8A CN201810581146A CN108740267A CN 108740267 A CN108740267 A CN 108740267A CN 201810581146 A CN201810581146 A CN 201810581146A CN 108740267 A CN108740267 A CN 108740267A
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- 239000007788 liquid Substances 0.000 claims abstract description 36
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of production methods of health care preserved fruit, include the following steps：Fu-Rong plums are put into the boiling water containing ascorbic acid, blanching, dry；Radix Glycyrrhizae, matrimony vine, Siraitia grosvenorii, arillus longan, after adding boiling to boil, slow boiling endures 1.8-2h, and filtering obtains sweet liquid；Fu-Rong plums are dipped into 6-8h in sweet liquid；Beet red pigment, roselle pigment, plant ash, salt are added in water, obtain red liquid, Fu-Rong plums are dipped into red liquid, vacuum impregnation 6-7h, then are pulled out, drained；Sucrose and L-arabinose add water stirring and dissolving, obtain liquid glucose, and Fu-Rong plums are added in liquid glucose, ooze sugared 4-5h using ultrasonic wave；It pulls Fu-Rong plums out draining sugar liquid, dries, it is cooling.Fu-Rong plums preserved fruit sweet taste level made of the present invention is abundant, unique in taste；L-arabinose can selectively inhibit the invertase of decomposing sucrose, to reduce the absorption of sucrose and the generation of new fats, make preserved fruit in the case where not influencing happy mouthfeel, reduce absorption of human body sucrose, reduce the harm of overfeeding sucrose.
Description
Technical field
The invention belongs to food technology field, a kind of preserved fruit and its production method are concretely related to.
Background technology
Preserved fruit is a kind of snack food for having Chinese tradition characteristic, it is that Ancient Times in China working people is to extend fruit to protect
Fresh fruit, i.e., be soaked in honey, at any time feeding by matter phase and a kind of storage method invented, so gain the name.But in actual processing
In the process, it is process through sugar (honey) stain system using fruit base, melon vegetable and sucrose as primary raw material.
The making of preserved fruit be unable to do without sucrose, and high sugar dipping, preserved fruit sugar content are generally adopted by preserved fruit processing technology
Generally between 65-75%, belong to high sugar food.And sucrose of ingesting is excessive, harm to the human body is larger, can cause diabetes, fertilizer
Fat, hypertension and promote arterial sclerosis, increases the incidence of cardiovascular disease.
Many enterprises reduce white sugar content in order to which low-sugar preserved fruit is made simply, but after reduction white sugar content simply, very
It is easy that preserved fruit drying shrinkage, transparency reduction, color and luster brown stain, shortened shelf life and mouthfeel can be led to problems such as to harden.
Also some enterprises use artificial sweetener such as saccharin sodium, honey element, acesulfame potassium, Aspartame, although reducing
The use of sucrose overcomes some disadvantages of sucrose, but the sweet taste of synthetic sweetener is not pure enough, with taste and metallic taste after hardship
Road, sometimes safety also cannot be guaranteed, and such as saccharin sodium Use out of range, health risk is can to make chromosome abnormality, induce bladder
Cancer.
In addition, it is beautiful in order to pursue color in the processing of preserved fruit, it stimulates appetite, artificial toward contact excess Use overrun
Toner influences health.
Invention content
The present invention provides a kind of production method of health care preserved fruit, and the preserved fruit of production reduces sucrose and absorbs, naturally, has
Healthcare function.
The present invention is achieved through the following technical solutions：
A kind of production method of health care preserved fruit, includes the following steps：
(1) selected maturity 8-9 points of Fu-Rong plums, and clean and drain；
(2) Fu-Rong plums are put into the boiling water containing ascorbic acid, blanching 3-5mi n are drained；
(3) and then in 50-60 DEG C of baking oven 1-1.5h is dried；
(4) Radix Glycyrrhizae 8-12 parts by weight, matrimony vine 5-6 parts by weight, Siraitia grosvenorii 3-5 parts by weight, arillus longan 8-10 parts by weight, add
After 100 parts by weight boilings boiling, slow boiling endures 1.8-2h, and filtering obtains sweet liquid；
(5) Fu-Rong plums are dipped into sweet liquid, temperature is 30-40 DEG C, 6-8h；Fu-Rong plums are pulled out again, are drained；
(6) beet red pigment 1-1.3 parts by weight, roselle pigment 2-2.5 parts by weight, plant ash 1-1.2 parts by weight, salt
0.5-0.7 parts by weight are added in 30 parts by weight water, obtain red liquid, Fu-Rong plums are immersed into red liquid, using Vaccum Permeating
Stain 6-7h, then Fu-Rong plums are pulled out, are drained.
(7) sucrose 30-35 parts by weight and L-arabinose 3-5 parts by weight add 50-60 parts by weight water stirring and dissolvings, obtain sugar
Fu-Rong plums are added in liquid glucose by liquid, ooze sugared 4-5h using ultrasonic wave；
(8) Fu-Rong plums are poured into together together with liquid glucose and carries out cooking 0.5-0.6h in stainless steel jacketed pan；
(9) Fu-Rong plums are pulled out, draining sugar liquid, is dried, it is cooling.
Preferably, the plant ash is by drying corn leafage 5-7 parts by weight, Chinese chestnut bud husk 4-5 parts by weight and peanut shell
1-1.5 parts by weight mix, and by burning, obtain powdered ashes, ashes are ground into 180-200 mesh again.
Preferably, in the step (2), the content of ascorbic acid in water is 0.5-0.8wt%.
Preferably, the step (6), vacuum-impregnated vacuum degree are 0.05-0.06Mp.
Preferably, the step (7), ultrasonic frequency 45-50KHz.
Preferably, the step (9), it is 15-18wt% to dry to be dried in 60-65 DEG C of baking oven to water content.
L-arabinose is as a kind of novel sugar sweetener, because it can selectively inhibit the sucrose of decomposing sucrose
Enzyme, to reduce the absorption of sucrose and the generation of new fats.If the L-arabinose of addition 2% in the sucrose of daily consumption
About 40% sucrose can be then inhibited to absorb, to control the raising of blood glucose.Unabsorbed L-arabinose can in enteron aisle
Degradation generates short chain fatty acids such as succinic acid, propionic acid, lactic acid, reduces the pH value of enteron aisle, acid is provided for the breeding of beneficial bacterium
Property environment, increase the breeding of intestinal beneficial bacterium (especially Bifidobacterium), while reducing harmful intestinal tract bacteria, can more effectively improve
Human body intestinal canal health.L-arabinose also has liver-protecting and alcoholism-relieving, reinforcing skeletal muscle, cleaning blood vessel and other effects.
In the present invention, " xylan (Xylan) " is the non-starch polysaccharide that nature yield is only second to cellulose, main
Sugar unit is xylose, is polymerized by ten or more sugar units, and average molecular weight is more than 10000.(plant cell wall polysaccharides are people
The basic source of class dietary fiber, including cellulose and hemicellulose two large divisions.Hemicellulose using xylan as main component,
Tight ties up the surface of fibril in cellulose, accounts for about the 30% of cell wall dry weight), CAS:9014-63-5.
The indispensable natural dietary fiber that xylan is metabolized as human health, xylan are sent out through enteric microorganism
Ferment, selectivity increase production propionic acid, and propionic acid enters liver regulating lipid metabolism, including inhibits cholesterol biosynthesis, inhibits triglyceride product
It is tired, mitigate adipose tissue inflammation reaction etc., under modern diet mode, taking in enough xylans helps to restore intestinal health
Bacterial community realizes lipid metaboli health.Xylan keeps good macromolecular structure, can be sent to the distalmost end of enteron aisle, performance changes
It is apt to full intestinal microflora, acidification distal gut, increase excrement are aqueous, the health effect of Constipation.
The beneficial effects are mainly as follows following：
(1) Radix Glycyrrhizae, matrimony vine, Siraitia grosvenorii, arillus longan compounding infusion is used to obtain sweet liquid, Fu-Rong plums are impregnated in sweet liquid, are inhaled
Natural sweet taste is received, is then impregnated into liquid glucose again, it is possible to reduce the dosage of sucrose, and make manufactured Fu-Rong plums preserved fruit sweet taste layer
It is secondary abundant, it is unique in taste, and have the function of nourishing the liver moistening lung, qi-restoratives appetizing；
L-arabinose can selectively inhibit the invertase of decomposing sucrose, to reduce absorption and the new fats of sucrose
Generation, make preserved fruit in the case where not influencing happy mouthfeel, reduce absorption of human body sucrose, reduce overfeeding sucrose harm.Match
The logical intestines effect for closing xylan, is further reduced the absorption of sugar, while xylan has health as natural dietary fiber
Benefit.
(2) preserved fruit of the present invention is impregnated using natural red colouring matter (beet red pigment and roselle pigment), makes Fu-Rong plums preserved fruit
With scarlet color and luster, induce one appetite, and safe and healthy, while containing plant ash in maceration extract, and plant ash is by corn leafage, plate
Chestnut bud shell and peanut shell burn, and rich in micronutrient elements such as calcium, magnesium, zinc, and play the protection of haematochrome and hyperchromic work
With the liquid glucose in later stage impregnates, and has further hyperchromic effect to haematochrome.
Specific implementation mode
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that the implementation of the present invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts by weight, percentage are unit of weight, all equipment and raw material
Deng being commercially available or the industry is common.Method in following embodiments is unless otherwise instructed this field
Conventional method.
In embodiment, xylan is produced by Guilin Xian Yuan Bioisystech Co., Ltd.
Embodiment 1
A kind of production method of health care preserved fruit, includes the following steps：
(1) selected maturity 8-9 points of Fu-Rong plums, and clean and drain；
(2) Fu-Rong plums are put into the boiling water containing ascorbic acid (ascorbic acid content 0.5wt%), blanching 3min,
It drains；
(3) and then in 55 DEG C of baking ovens 1.5h is dried；
(4) 10 parts by weight of Radix Glycyrrhizae, 6 parts by weight of matrimony vine, 4 parts by weight of Siraitia grosvenorii, 9 parts by weight of arillus longan, add 100 parts by weight water
After boiling, slow boiling endures 1.8h, and filtering obtains sweet liquid；
(5) Fu-Rong plums are dipped into sweet liquid, temperature is 35 DEG C, 7h；Fu-Rong plums are pulled out again, are drained；
(6) 1.2 parts by weight of beet red pigment, 2 parts by weight of roselle pigment, 1 parts by weight of plant ash, 0.7 parts by weight of salt,
It is added in 20 parts by weight water, obtains red liquid, Fu-Rong plums are dipped into red liquid, using vacuum impregnation 6.5h, vacuum degree
For 0.05Mp.Fu-Rong plums are pulled out again, are drained；
The plant ash is mixed by drying 6 parts by weight of corn leafage, 5 parts by weight of Chinese chestnut bud husk and 1.2 parts by weight of peanut shell
It closes, by burning, obtains powdered ashes, ashes are ground into 180 mesh again.
(7) 4 parts by weight of 35 parts by weight of sucrose and L-arabinose, 3 parts by weight xylan add the water of 55 parts by weight to stir
Uniformly, liquid glucose is obtained, Fu-Rong plums are added in liquid glucose, sugared 5h, ultrasonic frequency 50KHz are oozed using ultrasonic wave；
(8) Fu-Rong plums are pulled out, draining sugar liquid, it is 16wt% to be dried in 65 DEG C of baking ovens to water content, cooling.
Embodiment 2
A kind of production method of health care preserved fruit, includes the following steps：
(1) selected maturity 8-9 points of Fu-Rong plums, and clean and drain；
(2) Fu-Rong plums are put into the boiling water containing ascorbic acid (ascorbic acid content 0.6wt%), blanching 4min,
It drains；
(3) and then in 60 DEG C of baking ovens 1h is dried；
(4) 8 parts by weight of Radix Glycyrrhizae, 5 parts by weight of matrimony vine, 3 parts by weight of Siraitia grosvenorii, 8 parts by weight of arillus longan, add 100 parts by weight water
After boiling, slow boiling endures 2h, and filtering obtains sweet liquid；
(5) Fu-Rong plums are dipped into sweet liquid, temperature is 40 DEG C, 6h；Fu-Rong plums are pulled out again, are drained；
(6) 1.3 parts by weight of beet red pigment, 2.5 parts by weight of roselle pigment, 1.2 parts by weight of plant ash, 0.5 weight of salt
Part is measured, is added in 20 parts by weight water, obtains red liquid, Fu-Rong plums are dipped into red liquid, using vacuum impregnation 7h, vacuum
Degree is 0.06Mp.Fu-Rong plums are pulled out again, are drained；
The plant ash is mixed by drying 5 parts by weight of corn leafage, 5 parts by weight of Chinese chestnut bud husk and 1.5 parts by weight of peanut shell
It closes, by burning, obtains powdered ashes, ashes are ground into 190 mesh again.
(7) 6 parts by weight of 32 parts by weight of sucrose and L-arabinose, 2 parts by weight xylan add the water of 60 parts by weight to stir
Uniformly, liquid glucose is obtained, Fu-Rong plums are added in liquid glucose, sugared 4.5h, ultrasonic frequency 45KHz are oozed using ultrasonic wave；
(8) Fu-Rong plums are pulled out, draining sugar liquid, it is 17wt% to be dried in 65 DEG C of baking ovens to water content, cooling.
Embodiment 3
A kind of production method of health care preserved fruit, includes the following steps：
(1) selected maturity 8-9 points of Fu-Rong plums, and clean and drain；
(2) Fu-Rong plums are put into the boiling water containing ascorbic acid (ascorbic acid content 0.8wt%), blanching 5min,
It drains；
(3) and then in 50 DEG C of baking ovens 1.2h is dried；
(4) 12 parts by weight of Radix Glycyrrhizae, 6 parts by weight of matrimony vine, 5 parts by weight of Siraitia grosvenorii, 10 parts by weight of arillus longan, add 100 parts by weight
After boiling boiling, slow boiling endures 2h, and filtering obtains sweet liquid；
(5) Fu-Rong plums are dipped into sweet liquid, temperature is 30 DEG C, 8h；Fu-Rong plums are pulled out again, are drained；
(6) 1 parts by weight of beet red pigment, 2.3 parts by weight of roselle pigment, 1.1 parts by weight of plant ash, 0.6 weight of salt
Part, it is added in 20 parts by weight water, obtains red liquid, Fu-Rong plums are dipped into red liquid, using vacuum impregnation 6h, vacuum degree
For 0.05Mp.Fu-Rong plums are pulled out again, are drained；
The plant ash is mixed by drying 7 parts by weight of corn leafage, 4 parts by weight of Chinese chestnut bud husk and 1 parts by weight of peanut shell,
By burning, powdered ashes are obtained, ashes are ground into 200 mesh again.
(7) 3 parts by weight of 30 parts by weight of sucrose and L-arabinose add the water stirring and dissolving of 50 parts by weight, obtain liquid glucose, will
Fu-Rong plums are added in liquid glucose, ooze sugared 4h, ultrasonic frequency 50KHz using ultrasonic wave；
(8) Fu-Rong plums are pulled out, draining sugar liquid, it is 18wt% to be dried in 60 DEG C of baking ovens to water content, cooling.
Comparative example 1
The preparation method of 1 preserved fruit of comparative example difference from example 1 is that：Step (6) is：Beet red pigment 1.2
Parts by weight, 2 parts by weight of roselle pigment, 0.7 parts by weight of salt, are added in 20 parts by weight water, obtain red liquid, by Fu-Rong plums
It is dipped into red liquid, using vacuum impregnation 6.5h, vacuum degree 0.05Mp.Fu-Rong plums are pulled out again, are drained；
Comparative example 2
The preparation method of 2 preserved fruit of comparative example difference from example 1 is that：Omit step (6), Fu-Rong plums without
The dipping of red liquid.
Sensory evaluation is carried out to the color and luster of preserved fruit made from embodiment 1, comparative example 1 and comparative example 2.
Preserved fruit made from embodiment 1, uniform color are popular in light；
Preserved fruit made from comparative example 1, red, uniform color, gloss are general；
Preserved fruit made from comparative example 2, sepia, uneven color is even, matt.
It can be seen that preserved fruit of the present invention is impregnated using natural red colouring matter (beet red pigment and roselle pigment), make lotus
Lee's preserved fruit has scarlet color and luster, and induce one appetite, while containing plant ash in maceration extract, rich in micro battalion such as calcium, magnesium, potassium, zinc
Element is supported, and plays protection and the hyperchromic effect of haematochrome.
Although inventor has done more detailed elaboration to technical scheme of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modification is made to above-described embodiment or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are changed or changed to those skilled in the art
Into belonging to the scope of protection of present invention.
Claims (6)
1. a kind of production method of health care preserved fruit, it is characterised in that：Include the following steps：
(1) selected maturity 8-9 points of Fu-Rong plums, and clean and drain；
(2) Fu-Rong plums are put into the boiling water containing ascorbic acid, blanching 3-5min is drained；
(3) and then in 50-60 DEG C of baking oven 1-1.5h is dried；
(4) Radix Glycyrrhizae 8-12 parts by weight, matrimony vine 5-6 parts by weight, Siraitia grosvenorii 3-5 parts by weight, arillus longan 8-10 parts by weight, add 100 weights
After measuring part boiling boiling, slow boiling endures 1.8-2h, and filtering obtains sweet liquid；
(5) Fu-Rong plums are dipped into sweet liquid, temperature is 30-40 DEG C, 6-8h；Fu-Rong plums are pulled out again, are drained；
(6) beet red pigment 1-1.3 parts by weight, roselle pigment 2-2.5 parts by weight, plant ash 1-1.2 parts by weight, salt 0.5-
0.7 parts by weight are added in 30 parts by weight water, obtain red liquid, Fu-Rong plums are immersed into red liquid, using vacuum impregnation 6-
7h, then Fu-Rong plums are pulled out, are drained.
(7) sucrose 30-35 parts by weight and L-arabinose 3-5 parts by weight add 50-60 parts by weight water stirring and dissolvings, obtain liquid glucose,
Fu-Rong plums are added in liquid glucose, sugared 4-5h is oozed using ultrasonic wave；
(8) Fu-Rong plums are poured into together together with liquid glucose and carries out cooking 0.5-0.6h in stainless steel jacketed pan；
(9) Fu-Rong plums are pulled out, draining sugar liquid, is dried, it is cooling.
2. the production method of health care preserved fruit as described in claim 1, it is characterised in that：The plant ash is by drying corn bud
Skin 5-7 parts by weight, Chinese chestnut bud husk 4-5 parts by weight and the mixing of peanut shell 1-1.5 parts by weight obtain powdered ashes by burning,
Ashes are ground into 180-200 mesh again.
3. the production method of health care preserved fruit as claimed in claim 1 or 2, it is characterised in that：In the step (2), Vitamin C
The content of acid in water is 0.5-0.8wt%.
4. the production method of health care preserved fruit as claimed in claim 1 or 2, it is characterised in that：The step (6), vacuum impregnation
Vacuum degree be 0.05-0.06Mp.
5. the production method of health care preserved fruit as claimed in claim 1 or 2, it is characterised in that：The step (7), ultrasonic wave frequency
Rate is 45-50KHz.
6. the production method of health care preserved fruit as claimed in claim 1 or 2, it is characterised in that：The step (9), dry for
It is 15-18wt% to be dried in 60-65 DEG C of baking oven to water content.
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| CN111149909A (en) * | 2020-02-18 | 2020-05-15 | 福建师范大学 | Pollution-free and efficient processing technology of core-containing preserved fruits |
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