CN109972444A - A kind of berry fruit paper and preparation method thereof - Google Patents
A kind of berry fruit paper and preparation method thereof Download PDFInfo
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- CN109972444A CN109972444A CN201910292513.7A CN201910292513A CN109972444A CN 109972444 A CN109972444 A CN 109972444A CN 201910292513 A CN201910292513 A CN 201910292513A CN 109972444 A CN109972444 A CN 109972444A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H11/00—Pulp or paper, comprising cellulose or lignocellulose fibres of natural origin only
- D21H11/12—Pulp from non-woody plants or crops, e.g. cotton, flax, straw, bagasse
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- D—TEXTILES; PAPER
- D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
- D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
- D21H27/00—Special paper not otherwise provided for, e.g. made by multi-step processes
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Abstract
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of berry fruit paper.The present invention is using apple pomace as the auxiliary material for replacing binder, concentration berry juice is equipped with after pretreatment, the fruit paper is prepared in formulated, molding, wherein, berry juice is concentrated by berry fruits, such as strawberry, mulberries, Cranberry, blueberry, blackberry, blueberry, raspberry, raspberry, Kiwi berry, any one or any two kinds or more juicings in gooseberry are concentrated.Preparation process of the invention does not need to add any other commodity binder or additive, on the one hand solve the problems, such as that other binders generate unhappy glue taste because dry, on the other hand because product be free of additional additive due to make prepared by fruit paper it is safe and reliable, label cleaning, can more be esthetically acceptable to the consumers.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of berry fruit paper and preparation method thereof.
Background technique
Fruit-vegetable paper is one kind using fruit or vegetables as main material, auxiliary material appropriate is added, through mashing, roller-compaction, drying
Made of a kind of food similar to paper, the original flavor of fruits and vegetables, color can be retained, and moisture content is low, have prolong
The advantages that long shelf life, storage convenient transportation, has become food service industry research as a kind of novel fruits and vegetables deep processed product
One big hot spot.Wherein, auxiliary material used is usually binder, additionally may include the seasoning of some abundant tastes.Fruits and vegetables
The production technology of paper generally comprises the processes such as pretreatment of raw material-mashing-allotment-shaping and drying-finished product packing, in this mistake
Cheng Zhong, adding the auxiliary material based on binder and carrying out allotment is to influence one of molding key factor of fruit-vegetable paper.Due to fruit, vegetable juice
The moisture content of material is generally 90% or more, and colloidal substance content is low, and it is difficult not add the fruits and vegetables slurry that binder is deployed
With molding.Therefore, it is required to realize molding, common binder by addition binder in existing fruit-vegetable paper preparation process
Mainly there are sodium carboxymethylcellulose, sodium alginate, gelatin, starch and pectin etc..The China of Publication No. CN 107080201A is specially
Benefit discloses a kind of preparation method of blueberry fruit paper, by being added in blueberry by sodium alginate, carboxymethyl cellulose, fruit
The auxiliary agent of glue and glycerol composition, is then mixed with beating, drying and moulding obtains blueberry fruit paper.As that studies fruit-vegetable paper gos deep into
And raising of the people to all requirements such as food nutrition, food safety, food sense organs, the nutritional quality of fruits and vegetables paper product,
Edible safety quality is increasingly becoming the emphasis of fruit-vegetable paper research.The nutritive value of fruit-vegetable paper, taste flavor and edible safety are straight
It connects and affects fruit-vegetable paper acceptance and sales situation in the market.
The bioactive ingredients such as anthocyanidin, polyphenol are rich in for the berry of representative with strawberry, blueberry, mulberries etc., are had very high
Nutritive value and economic value.Most of berry fruit water content are high, and fruit is soft, and pericarp is thin, and when extruding is easily damaged, hold
Easily by microorganism disseminate and rot, the storage and circulation to berry bring very big difficulty, therefore, to berry fruits into
Row deep processing is significant.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of method for preparing berry fruit paper, including it is following
Step:
(1) prepare supplementary material: raw material is concentration berry juice, and auxiliary material is apple pomace.
(2) apple pomace pre-processes:
Mashing: it takes apple pomace that water is added to be beaten, obtains apple pulp；
Homogeneous: apple pulp is subjected to homogenization, homogenizing time is 3~5min；
Infusion: by the infusion under slight boiling condition of the apple pulp after homogenization；
Sieving: by the apple pulp sieving removal bulky grain after infusion, it is spare to obtain apple pulp；
(3) it deploys: concentration berry juice being added in above-mentioned apple pulp, mixed serum is obtained；
(4) form: by resulting mixed serum film on filming medium, drying is to get berry fruit paper.
In some preferred embodiments, raw material is by weight percentage 30%~60% in the step (1)
Berry juice is concentrated, the apple pomace that auxiliary material is 30%~60%.
In some preferred embodiments, the concentration berry juice by strawberry, mulberries, Cranberry, blueberry, blackberry, blueberry,
The mixing juicing of raspberry, raspberry, grape, any one or any two kinds or more in Kiwi berry is concentrated.
The concentration of berry juice is carried out referring to techniques known, and in the present invention, the concentration of berry juice is preferred
Using low temperature condensing mode, such as vacuum and low temperature concentration, freeze concentration etc., by being concentrated so that fruit juice soluble solid content
It improves, it is with rich flavor, and low temperature concentration can reduce the destruction to flavonoids bioactive substance in berry juice.
In some preferred embodiments, the raw material further includes lemon juice, and the additive amount of the lemon juice is described
5~8wt% of berry juice is concentrated.
In some preferred embodiments, the raw material further includes concentrated sugarcane juice, the addition of the concentrated sugarcane juice
Amount is 2~4wt% of the concentration berry juice.
Berry fruit is bright-colored, contains a large amount of polyphenols, wherein anthocyanidin be present in it is main in berry
A kind of flavonoid substances.Anthocyanidin exists mostly in the form of anthocyanin in berry fruit, has and protects and improve eyesight, controls
It treats cardiovascular disease, pre- preventing obesity, prevent the functions such as cranial nerve aging, pre- anti-cancer.But anthocyanin is in process very
It is unstable, it is easy degradation.It is a discovery of the invention that when a certain amount of lemonade and/or concentrated sugarcane juice are added in the preparation of fruit paper
Afterwards, the anthocyanin of products obtained therefrom does not add the product of lemonade and/or concentrated sugarcane juice high, it is believed that, lemonade and sugar-cane juice hair
The effect for having waved protection anthocyanin, so that the anthocyanin being rich in berry is stabilized during processing achievement paper.Lemon
Shuifu County contains citric acid and vitamin C, it is believed that they can be with some free group priorities in fruit juice as common antioxidant
React to alleviate destruction of these groups to berry anthocyanin, to play guarantor to the stability of berry anthocyanin
Shield effect, also, lemonade pH is about 2.0~2.5, and anthocyanin is more stable in acid condition (pH 2~4).Sugar-cane juice is rich
Containing glucide, it is believed that glucide can increase the stability of anthocyanin.
In addition, the addition of lemon juice and sugar-cane juice is so that the sugar-acid ratio of gained fruit paper maintains the state for comparing balance,
The original local flavor of berry fruit will not be had an impact.
Preferably, the lemon juice, concentrated sugarcane juice and concentration berry juice are added in apple pulp simultaneously.
In some preferred embodiments, in the step (2) mass ratio of apple pomace and mashing water be 1:(2~
4), beating time is 5~8min.
In some preferred embodiments, the temperature of slightly boiled infusion is 90~95 DEG C in the step (2), the infusion time
For 20~30min.This process is to determine the molding key of fruit-vegetable paper, and the purpose of slightly boiled infusion is to make a large amount of water in apple pomace not
Dissolubility protopectin is converted into pectin, so that apple dreg slurry can play the effect of binder.In this process, apple
The cellulose being rich in slag can be used as skeleton, play a supportive role, and can be used as binder by a large amount of pectin that protopectin is transformed,
Connection function is played, so that fruit juice can be at paper.
In some preferred embodiments, the preferred soluble solid of terminal of slightly boiled infusion contains in the step (2)
Amount reaches 30% or more.
In some preferred embodiments, the obtained mixed serum of the step (3) using high-pressure pulse electric into
Row sterilization treatment, the electric field strength of the high-pressure pulse electric processing are 30~40kV/cm, and the burst length is 100~120 μ s,
Pulse width is 10~40 μ s, and pulse frequency is 500~1000Hz.
Sterilization treatment is carried out using high-pressure pulse electric, Flavonoid substances is on the one hand can protect and is notheated degradation, separately
On the one hand, impulse electric field processing can be passivated the activity of polyphenol oxidase, the enzymatic browning of product be reduced, in addition, impulse electric field
Processing can make permeability of cell membranes change, and increase the exploitation speed of hydrone, to reduce the pressure of drying process.
In some preferred embodiments, the filming medium is glass panel, baking tray or smooth Jie of other surfaces
Matter.
In some preferred embodiments, in the step (4) use vacuum freeze drying, pre-freezing temperature be -40~-
45 DEG C, the pre-freeze time is 1.0~2.0h, and vacuum degree is 85~90Pa, and condenser temperature is -45~-50 DEG C.
Preferably, carrying out sieving processing to the apple pulp after infusion, the purpose of sieving is big removed in apple pulp
Grain, so that prepared fruit-vegetable paper surface is smooth, delicate mouthfeel preferably crosses 20 meshes.
Further, the present invention provides a kind of berry fruit paper, and the berry fruit paper is by including concentration berry juice and apple
The raw material of pomace is prepared.
Preferably, the raw material of the berry fruit paper further includes lemon juice and concentrated sugarcane juice.
In the present invention, fresh, maturation is required as the apple pomace of auxiliary material, without going bad, nothing is rotted, non agricultural chemical residuum.It can
With understanding, fresh apple mashing preparation apple pulp also can be directly used as auxiliary material.Berry such as strawberry etc. is through routine
Cleaning, i.e., thoroughly clean fruit and vegetable surfaces with flowing water, remove silt, microorganism and the remains of pesticide on surface, inspissated juice is made.
The utility model has the advantages that
1, the present invention makes apple pomace be used to prepare berry fruit as binder using apple pomace as auxiliary material by Particular craft
Paper.Preparation process of the invention does not need to add other commodity binders or chemical addition agent, can by auxiliary material of apple pomace
Berry fruit paper is made, on the one hand solves the problems, such as that other binders generate unhappy glue taste because dry, on the other hand because producing
Product make prepared berry fruit paper safe and reliable without additional additive, are suitable for the special populations such as old man, children and eat,
And berry fruit paper label prepared by the present invention cleans, and can more be esthetically acceptable to the consumers.
2, the present invention protects the anthocyanin being rich in berry by addition lemon juice and concentrated sugarcane juice, so that resulting
Fruit paper anthocyanin content is smaller compared to fresh fruit loss, ensure that the nutritive value of product.
3, paper mold thin slice is made in fresh berry by the present invention, has not only been effectively maintained flavor and the nutrition of fruit, simultaneously
Reduce since fruit caused by storing, transporting is rotten, rotten, decreases transportation cost.Further, since being rich in apple pomace
A large amount of active constituents not only increase the added value of fruit, and full so that berry fruit paper nutrition prepared by the present invention is more balanced
Foot serious hopes of the people to snacks.
4, the present invention expands its application range, not only contributes to environmental protection by exploitation apple pomace new application, but also
The added value of apple can be improved, there is important economic significance.
Specific embodiment
Below with reference to embodiment, the content of the present invention will be explained in more detail.It should be appreciated that implementation of the 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 percentage is unit of weight, and all equipment and raw material etc. can be from
Market is bought or the industry is common.If the method that embodiment uses is technology generally in the art without specializing.
The influence of 1 lemon juice of embodiment and concentrated sugarcane juice to blueberries paper anthocyanin content
Select fresh, maturity is moderate, and without rotten, without being made after rotten blueberry cleaning, concentration blueberry juice is stand-by, used
Blueberry is purchased from Hangzhou food market.
The preparation of blueberries paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of concentration blueberry juices of 30kg and 30kg apple pomace.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 4 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 8min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 5min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 20min, and it is 31.0% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, concentration blueberry juice is added in above-mentioned apple pulp, obtains mixed serum；
4, mixed serum is injected in high-voltage pulse electric field processing chamber, setting electric field strength is 30~40kV/cm, when pulse
Between be 100~120 μ s, pulse width be 10~40 μ s, pulse frequency be 500~1000Hz carry out sterilization treatment；
5, the resulting slurries of step 4 are evenly coated on glass panel, take off film through drying with a thickness of 0.3cm, cut, obtain
Blueberries paper.
It is dried using vacuum freeze drying, the step of vacuum freeze drying are as follows:
Freezing stage: material to be dried is put into freeze drier, sets pre-freezing temperature as -40~-45 DEG C, when pre-freeze
Between be 1.0~2.0h；
Sublimation stage: when material pre-freezing temperature reaches -40~-45 DEG C, open vacuum pump make vacuum degree be 85~
90Pa sets condenser temperature as -45~-50 DEG C, dries to fruit paper water content≤8%.
Following processing group is set in experiment, wherein processing group 1 adds the lemon for accounting for concentration blueberry juice weight percent 5%
Juice, processing group 2 add the concentrated sugarcane juice for accounting for concentration blueberry juice weight percent 2%, and the addition of processing group 3 accounts for concentration blueberry juice weight
The lemon juice of percentage 5% and 2% concentrated sugarcane juice are measured, measurement addition lemon juice, concentrated sugarcane juice, lemon juice and concentration are sweet
Sugarcane juice and the storage rate for not adding the anthocyanin content and calculating anthocyanin in fruit paper obtained by above-mentioned substance.Using solvent
Extraction extracts anthocyanin, using anthocyanin content in spectrophotometry measurement different product, calculates anthocyanin storage rate, pattern
Anthocyanin content × 100% in anthocyanin content/concentration blueberry juice in the storage rate of glycosides=fruit paper.
Anthocyanin content in 1 different disposal group blueberries paper of table
It can be seen from the results above that adding a certain amount of lemon juice and/or sugar-cane juice enables to prepared fruit paper
In anthocyanin save preferably, illustrate that lemon juice and sugar-cane juice can protect anthocyanin, reduce anthocyanin fruit it is made of paper it is standby in
Loss.Think to may be that the citric acid and vitamin C in lemon juice and the glucide in sugar-cane juice have played stable pattern
The effect of glycosides, wherein synergistic effect can be played by being used cooperatively lemon juice and sugar-cane juice.It is made through subjective appreciation
Standby fruit paper comfortable acid, blueberry flavor is sufficient, good in taste.
A kind of preparation method of the strawberry fruit paper of embodiment 2
Select fresh, maturity is moderate, stand-by without concentrated strawberry juice is made after rotten strawberry cleaning without rotten.
The preparation of strawberry fruit paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of concentrated strawberry juices of 30kg, 30kg apple pomace, 1.5kg lemon juice and 0.6kg
Concentrated sugarcane juice.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 4 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 8min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 5min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 20min, and it is 31.0% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, concentrated strawberry juice, lemon juice and concentrated sugarcane juice are added in above-mentioned apple pulp, obtain mixed serum；
4, mixed serum is injected in high-voltage pulse electric field processing chamber, setting electric field strength is 30kV/cm, and the burst length is
100 μ s, pulse width are 10 μ s, and pulse frequency is that 500Hz carries out sterilization treatment；
5, the resulting slurries of step 4 are evenly coated on glass panel, with a thickness of 0.3cm, using vacuum freeze drying side
Method drying (- 40 DEG C of pre-freezing temperature, the pre-freeze time is 2.0h, vacuum degree 85Pa, -45 DEG C of condenser temperature), takes off film, cuts, obtain
Strawberry fruit paper.This strawberry fruit paper moisture content is lower than 8%.
A kind of preparation method of the blueberries paper of embodiment 3
Select fresh, maturity is moderate, stand-by without concentration blueberry juice is made after rotten blueberry cleaning without rotten.
The preparation of blueberries paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of concentration blueberry juices of 37kg and 50kg apple pomace.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 2 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 5min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 4min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 25min, and it is 34.2% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, concentration blueberry juice is added in above-mentioned apple pulp, obtains mixed serum；
4, mixed serum is injected in high-voltage pulse electric field processing chamber, setting electric field strength is 35kV/cm, and the burst length is
110 μ s, pulse width are 20 μ s, and pulse frequency is that 600Hz carries out sterilization treatment；
5, the resulting slurries of step 4 are evenly coated on glass panel, with a thickness of 0.4cm, using vacuum freeze drying side
Method drying (- 42 DEG C of pre-freezing temperature, the pre-freeze time is 1.8h, vacuum degree 87Pa, -47 DEG C of condenser temperature), takes off film, cuts, obtain
Blueberries paper.This blueberries paper moisture content is lower than 8%.
A kind of preparation method of the grape fruit paper of embodiment 4
Select fresh, maturity is moderate, stand-by without grape fruitade is made after rotten grape cleaning without rotten.It is used
Grape is purchased from Hangzhou supermarket, and kind is kyoto grape.
The preparation of grape fruit paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 1.5 times of grape fruitades of 60kg, 60kg apple pomace and 10kg depickling decoloration apple
Juice.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 3 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 7min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 5min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 30min, and it is 33.0% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, grape fruitade and depickling decoloration cider are added in above-mentioned apple pulp, obtain mixed serum；
4, mixed serum is injected in high-voltage pulse electric field processing chamber, setting electric field strength is 40kV/cm, and the burst length is
120 μ s, pulse width are 30 μ s, and pulse frequency is that 800Hz carries out sterilization treatment；
5, the resulting slurries of step 4 are evenly coated on glass panel, with a thickness of 0.4cm, using vacuum freeze drying side
Method drying (- 44 DEG C of pre-freezing temperature, the pre-freeze time is 1.5h, vacuum degree 89Pa, -47 DEG C of condenser temperature), takes off film, cuts, obtain
Grape fruit paper.This grape fruit paper moisture content is lower than 8%.
A kind of preparation method of the kiwi fruit paper of embodiment 5
Select fresh, maturity is moderate, without rotten, without concentration kiwi-fruit juice is made after rotten Kiwi berry cleaning, peeling
For use.
The preparation of kiwi fruit paper the following steps are included:
1, supplementary material is prepared:
Supplementary material includes following component: 2 times of concentration kiwi-fruit juices of 40kg and 40kg apple pomace.
2, apple pomace pre-processes:
(1) it is beaten: the drinking water of 4 times of weight being added in apple pomace, is beaten using beater, beater revolving speed
20000rpm, beating time 8min；
(2) homogenization, high-shear homogenizing machine revolving speed homogeneous: are carried out to apple pulp using high-shear homogenizing machine
15000rpm, homogenizing time 5min；
(3) infusion: by the infusion under slight boiling condition of the complete apple pulp of homogeneous, decomposing the protopectin in apple pomace sufficiently,
The infusion time is 20min, and it is 31.0% that soluble solid content is measured after infusion；
(4) be sieved: the apple pulp after infusion crosses 20 meshes, removes bulky grain.
3, concentration kiwi-fruit juice is added in above-mentioned apple pulp, obtains mixed serum；
4, mixed serum is injected in high-voltage pulse electric field processing chamber, setting electric field strength is 35kV/cm, and the burst length is
120 μ s, pulse width are 40 μ s, and pulse frequency is that 1000Hz carries out sterilization treatment；
5, the resulting slurries of step 4 are evenly coated on glass panel, with a thickness of 0.3cm, using vacuum freeze drying side
Method drying (- 45 DEG C of pre-freezing temperature, the pre-freeze time is 1.0h, vacuum degree 90Pa, -50 DEG C of condenser temperature), takes off film, cuts, obtain
Kiwi fruit paper.This kiwi fruit paper moisture content is lower than 8%.
A kind of preparation method of the strawberry fruit paper of comparative example 1
A kind of preparation of strawberry fruit paper the following steps are included:
1, supplementary material is prepared:
Raw material is 1.5 times of concentrated strawberry juices of 30kg, and auxiliary material is sodium carboxymethylcellulose and wheaten starch 1:8 in mass ratio
Manufactured composite adhesive.The additive amount of composite adhesive is the 1% of raw material.
2, water is added in auxiliary material, stirs evenly obtained auxiliary material slurries, the weight of water is 3 times of auxiliary material weight.
3, auxiliary material slurries are added in concentrated strawberry juice, homogenization 4min, cross 20 meshes, obtains mixed serum；
4, the resulting slurries of step 3 are evenly coated on glass panel, with a thickness of 0.4cm, using the method for heated-air drying
It dries (75 DEG C, wind speed 3.0m/s, 1.5h), takes off film, cut, obtain strawberry fruit paper.This strawberry fruit paper moisture content is lower than 8%.
A kind of preparation method of the blueberries paper of comparative example 2
The following steps are included:
1, supplementary material is prepared:
Raw material is 2.0 times of concentration blueberry juices of 50kg, and auxiliary material is made of sodium alginate and wheaten starch 1:6 in mass ratio
Composite adhesive.The additive amount of composite adhesive is the 0.8% of raw material.
2, water is added in auxiliary material, stirs evenly obtained auxiliary material slurries, the weight of water is 2 times of auxiliary material weight.
3, auxiliary material slurries are added in concentration blueberry juice, homogenization 5min crosses 20 meshes, obtains mixed serum；
4, the resulting slurries of step 3 are evenly coated on glass panel, with a thickness of 0.5cm, using the method for heated-air drying
It dries (70 DEG C, wind speed 2.0m/s, 2.0h), takes off film, cut, obtain blueberries paper.This blueberries paper moisture content is lower than 8%.
By the resulting fruit paper of above-described embodiment 2~5 referring to GB/T6195-1986 " water fruits and vegetables Vitamin C content measurement
Method (2,6- dichloroindophenol titration) " Vitamin C content measurement is carried out, referring to GB/T5009.10-2003 " in plant food
Coarse-fibred measurement " carry out content of cellulose measurement, referring to GB/T15402-1994, " water fruits and vegetables and its product sodium, potassium contain
The measurement of amount " potassium content measurement is carried out, content of magnesium is carried out referring to GB/T5009.90-2003 " measurement of iron in food, magnesium, manganese "
Measurement carries out determination of calcium content referring to GB/T5009.92-2016 " measurement of Calcium In Food ", as a result as shown in the table, wherein respectively
The content of nutrient is the content of every 100g substance dry weight.
Several nutritive element content measurement results of table 2
It can be seen from the results above that several main nutrient elements of fruit paper prepared by preparation process of the invention contain
Amount retains preferably close to fresh fruit, especially dietary fiber and content of mineral substances, no greater loss.
Sensory evaluation is carried out to the fruit paper of embodiment 2~5 and comparative example 1~2 according to the sensory evaluation criteria of table 2.By 20
Name have subjective appreciation experience Majors of Food postgraduate form evaluation group, evaluation result remove best result and it is low most divide, take
Average value.And sanitary index is detected referring to the requirement of " GB14884-2016 national food safety standard preserved fruit ", with
And record takes off film percentage of head rice, measures strawberry fruit paper hardness, tensile strength, elongation at break.
3 subjective appreciation standard scale of table
4 sensory evaluation scores of table and sanitary index
The experimental results showed that berry fruit paper of the invention takes off film properties, percentage of head rice, tensile strength, elongation at break etc.
Index difference compared with comparative example 1~2 is unobvious, illustrates to can replace completely using the apple pomace after process of the invention
The binders such as sodium carboxymethylcellulose are implemented as paper effect.In addition, berry fruit paper delicate mouthfeel of the invention, change mouth is good, nothing
Tooth gluing sense and glue sense, mouthfeel are substantially better than comparative example 1~2, also, berry fruit paper good colour of the invention, without obvious brown stain,
And comparative example causes final fruit paper color slightly dark using heated-air drying, the subjective appreciation knot of fruit paper prepared by method of the invention
Fruit is substantially better than comparative example.
As can be seen that berry fruit paper good film-forming property prepared by preparation process of the invention, completely takes off film and is easy, surface is flat
Whole more smooth, uniform color is able to maintain primary colors, the original flavor of fresh fruit, is suitable for various people, can satisfy people to snacks
Requirement.Fruit paper sanitary index of the invention meets national requirements, and the shelf-life was up to 12 months.
It is appreciated that berry fruit paper prepared by method of the present invention can meet difference by control water content
Demand.On the one hand, which can directly eat, by change water content allow its mouthfeel be it is soft glutinous, can also
It is crisp；On the other hand, which can be wrapped in other food outer surfaces, such as package biscuit, energy stick etc., so as to improve
With the mouthfeel for enriching other foods, the supplement of enhanced nutrient.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (10)
1. a kind of preparation method of berry fruit paper, comprising the following steps:
(1) prepare supplementary material: raw material is concentration berry juice, and auxiliary material is apple pomace.
(2) apple pomace pre-processes:
Mashing: it takes apple pomace that water is added to be beaten, obtains apple pulp；
Homogeneous: apple pulp is subjected to homogenization, homogenizing time is 3~5min；
Infusion: by the infusion under slight boiling condition of the apple pulp after homogenization；
Sieving: by the apple pulp sieving removal bulky grain after infusion, it is spare to obtain apple pulp；
(3) it deploys: concentration berry juice being added in above-mentioned apple pulp, mixed serum is obtained；
(4) form: by resulting mixed serum film on filming medium, drying is to get berry fruit paper.
2. the method according to claim 1, wherein raw material is by weight percentage 30 in the step (1)
~60% concentration berry juice, the apple pomace that auxiliary material is 30~60%.
3. according to the method described in claim 2, it is characterized in that, the concentration berry juice by strawberry, mulberries, Cranberry,
The mixing juicing of blueberry, blackberry, blueberry, raspberry, raspberry, grape, Kiwi berry, any one or any two kinds or more in gooseberry
It is concentrated.
4. according to the method described in claim 2, the lemon juice adds it is characterized in that, the raw material further includes lemon juice
Dosage is 5~8wt% of the concentration berry juice.
5. according to the method described in claim 2, the concentration is sweet it is characterized in that, the raw material further includes concentrated sugarcane juice
The additive amount of sugarcane juice is 2~4wt% of the concentration berry juice.
6. the method according to claim 1, wherein apple pomace and the mashing quality of water in the step (2)
Than for 1:(2~4), beating time is 5~8min.
7. the method according to claim 1, wherein the infusion time is 20~30min in the step (2).
8. the method according to claim 1, wherein the step (3) obtained mixed serum uses high pressure
Impulse electric field carries out sterilization treatment, and the electric field strength of high-pressure pulse electric processing is 30~40kV/cm, and the burst length is
100~120 μ s, pulse width are 10~40 μ s, and pulse frequency is 500~1000Hz.
9. the method according to claim 1, wherein using vacuum freeze drying, pre-freeze temperature in the step (4)
Degree is -40~-45 DEG C, and the pre-freeze time is 1.0~2.0h, and vacuum degree is 85~90Pa, and condenser temperature is -45~-50 DEG C.
10. a kind of berry fruit paper, which is characterized in that the berry fruit paper is by including the raw material system that berry juice and apple pomace is concentrated
It is standby to form.
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| CN103844223A (en) * | 2014-03-12 | 2014-06-11 | 浙江大学 | Honey fruit paper and preparation method thereof |
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| CN103844223A (en) * | 2014-03-12 | 2014-06-11 | 浙江大学 | Honey fruit paper and preparation method thereof |
| CN108777974A (en) * | 2016-03-30 | 2018-11-09 | 陶氏环球技术有限责任公司 | The blend of bean dregs and fibre-bearing pectin |
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