CN110122807B - Black hawthorn and preparation method thereof - Google Patents
Black hawthorn and preparation method thereof Download PDFInfo
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- CN110122807B CN110122807B CN201910564514.2A CN201910564514A CN110122807B CN 110122807 B CN110122807 B CN 110122807B CN 201910564514 A CN201910564514 A CN 201910564514A CN 110122807 B CN110122807 B CN 110122807B
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Classifications
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
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Abstract
The invention discloses a preparation method of black hawthorn, which comprises the following steps: (1) pretreating the hawthorn; (2) blanching the pretreated hawthorn with hot water; (3) adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion; (4) changing the temperature and humidity of the hawthorn soaked in sugar to be gradually blackened, and then drying to obtain the black hawthorn. The invention has strong oxidation resistance after the hawthorn is blackened into the black hawthorn by the synergistic promotion effect of the sucrose hydrolysate preparation, the hot water blanching, the ultrasonic sugar soaking, the blackening, the drying and other parameters, and simultaneously solves the problem that the hawthorn is high in acidity and difficult to taste, and is convenient to store.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to black hawthorn and a preparation method thereof.
Background
The hawthorn is a special fruit and drug in China, has the effects of promoting digestion and waste excretion, promoting vasodilatation to relieve atherosclerosis, resisting oxidation, resisting bacteria, diminishing inflammation, reducing blood pressure, blood fat, blood sugar and the like, and is increasingly popular with consumers. The market of traditional hawthorn processed products (hawthorn cakes, hawthorn slices, hawthorn sheets, hawthorn cans and the like) shrinks year by year; meanwhile, the hawthorn has poor palatability due to high acidity, but the hawthorn is not like fruits and vegetables such as apples and pears which are storable. Therefore, a new hawthorn processing technology is needed.
In recent years, black foods (i.e. fruit and vegetable blackening foods) are more and more concerned by consumers due to the unique health care effect. The blackening of the fruits and vegetables not only can improve the sensory quality of the fruits and vegetables, but also can endow the fruits and vegetables (such as black garlic and black date) with special physiological functionality (such as oxidation resistance, cancer prevention, bacteriostasis, blood fat reduction, thrombus prevention and the like).
At present, no black hawthorn product prepared by the solid black change of hawthorn is produced, so how to effectively control the black change of hawthorn is a problem which needs to be solved at present.
Disclosure of Invention
Aiming at the prior art, the invention aims to provide black hawthorn and a preparation method thereof. The method comprises the steps of adding the hawthorn subjected to blanching by hot water into sucrose hydrolysate for ultrasonic sugar soaking, then gradually curing and blackening by changing the temperature and the humidity, and finally drying to obtain the black hawthorn.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect of the present invention, a method for preparing black hawthorn is provided, which comprises the following steps:
(1) pretreating the hawthorn;
(2) blanching the pretreated hawthorn with hot water;
(3) adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion;
(4) changing the temperature and humidity of the hawthorn soaked in sugar to be gradually blackened, and then drying to obtain the black hawthorn.
Preferably, in the step (1), fresh hawthorn which is fully mature, does not have mildew or rot, dry scars or injuries is screened, cleaned and enucleated.
Preferably, in the step (2), the hot water temperature for blanching with hot water is 90-95 ℃, the treatment time is 30-50 s, and the hawthorn is drained for later use after blanching with hot water. The blanching is different from blanching (enzyme deactivation and color protection) in fruit and vegetable processing, and the blanching mainly plays a role in softening hawthorn tissues and facilitating sugar soaking treatment in the later period.
Preferably, in the step (3), the solid-to-liquid ratio of the hawthorn to the sucrose hydrolysate is 1 g: (1-2) ml. If the sucrose hydrolysate is too little, the sugar soaking is not complete, and the sucrose hydrolysate is too much, the waste of the sugar liquid is caused.
Preferably, in the step (3), the sucrose hydrolysate is prepared by adding citric acid into a sucrose solution for hydrolysis. Citric acid is the main organic acid of hawthorn (the highest content in hawthorn), and citric acid is added for hydrolysis, so that no external acid is introduced.
Preferably, the preparation method of the sucrose hydrolysate comprises the following steps: preparing 25-30% of sucrose, adding citric acid with the mass of 0.08-0.1% of that of the sucrose, and hydrolyzing for 3.5-4.0 h at 75-80 ℃. By adding citric acid for proper hydrolysis, glucose and fructose can be obtained, and the blackening of hawthorn in later stage is accelerated.
Preferably, in the step (3), the ultrasonic sugar soaking has the ultrasonic power of 300-360 w, the temperature of 30-40 ℃ and the sugar soaking time of 36-48 h; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking. The taste of the hawthorn is sour, the sugar content of the hawthorn can be adjusted through sugar soaking treatment, the taste is improved, and the blackening process can be accelerated through the sugar soaking treatment. The ultrasonic sugar soaking can accelerate sugar soaking and make sugar soaking more uniform.
Preferably, in the step (4), the hawthorn soaked in sugar is placed in clean trays and is placed in order, one tray is provided with a layer of hawthorn, and the tray is sent into a constant temperature and humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled to be 90-95 ℃, the relative humidity is controlled to be 90-95%, and the blackening time is 24-36 hours;
in the second stage, the temperature is controlled to be 75-80 ℃, the relative humidity is controlled to be 85% -90%, and the blackening lasts for 6-7 days;
and in the third stage, the temperature is controlled to be 60-65 ℃, the relative humidity is controlled to be 65-70%, and after-ripening is carried out for 2-3 days.
The black hawthorn with uniform color can be obtained by changing the temperature of the hawthorn into black and curing the hawthorn in three stages.
The high temperature in the first stage aims to quickly blacken the hawthorn, and the high humidity aims to control the water loss in the hawthorn.
The second stage reduces the temperature reason, and researches find that under the temperature condition, the obtained black hawthorn presents black brown and is uniform inside and outside, sour, sweet, delicious, chewy, obvious in hawthorn fragrance, soft and not sticky. If the temperature is increased, the black hawthorn product is black brown but uneven, tastes sour, has weak hawthorn fragrance, and is soft, sticky and poor in chewing. If the temperature is too low, the blackening time of the hawthorn is long, the energy consumption is high, and the cost is high.
And in the third stage, the purposes of further cooling and humidity reduction are achieved, the humidity reduction is achieved under the condition of blackening in the second stage, the slow volatilization of moisture is facilitated, the blackening of the hawthorn is more uniform, the product is gradually formed, if the temperature is too high, the blackening of the exterior of the hawthorn is caused to lose water and shrink, the internal moisture is difficult to volatilize, and the product is soft and sticky and has no chewing force. Low temperature, long time, high energy consumption and high cost.
Preferably, in the step (4), the blackened hawthorn is dried in an electric heating air blast drying oven, wherein the drying temperature is 55-60 ℃ until the moisture content of the black hawthorn is 35-42%. After the three stages of blackening, the blackening hawthorn has high water content, poor taste and short shelf life, so that the further drying is needed to improve the taste and the shelf life of the product.
In a second aspect of the invention, black hawthorn obtained by the method is provided.
In a third aspect of the invention, the application of the black hawthorn in preparing black hawthorn jam, black hawthorn wine and black hawthorn vinegar is provided.
The invention has the beneficial effects that:
(1) the method is characterized in that no food additive is added, the hawthorn subjected to hot water blanching is added into sucrose hydrolysate for ultrasonic sugar soaking, then the temperature and the humidity are changed to gradually become black, and finally the black hawthorn is prepared by drying;
if not scalding, can greatly prolong the sugar soaking time, if sucrose does not hydrolyze, can lead to the hawthorn to turn black time extension, and the colour can not become better blackish brown, and the supersound can promote the sugar soaking and guaranteed that the sugar distributes evenly, and above-mentioned these preliminary treatment measures are all in order to accelerate the hawthorn to turn black, promote product quality, reduce energy consumption and cost.
(2) The black hawthorn prepared by the method is brown to black, uniform and consistent in color and luster, elastic in texture, sour, sweet and delicious, and has the special taste and fragrance of hawthorn, the oxidation resistance is remarkably improved, and the black hawthorn is easy to store; the processing of the black hawthorn not only develops a brand-new direction for processing the hawthorn, but also provides good raw materials for producing novel hawthorn food and health-care food, meets the pursuit of health and nutrition of people, and can generate great economic benefit, social benefit and environmental protection benefit.
(3) The method preserves and improves the bioactivity and taste of the hawthorn to the maximum extent, solves the problem that the hawthorn is difficult to be palatable with high acidity, and has the advantages of simple process, low production cost and convenient industrial popularization.
(4) Compared with the hawthorn, the DPPH free radical scavenging capacity (IC50 is 0.21-0.26 mg/ml) of the black hawthorn is improved by 1.9-2.5 times; the ABTS free radical scavenging capacity (IC50 value of 2.10-2.32 mg/ml) is improved by 2.48-3.85 times; the hydroxyl radical scavenging capacity (IC50 is 0.08-0.09 mg/ml) is improved by 1.3-1.6 times; the nitrite scavenging ability (IC50 is 3.23-3.51mg/ml) is improved by 1.9-2.1 times.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
As described in the background section, the problem that hawthorns are difficult to store and have high acidity and are difficult to taste is solved, and the market of the traditional hawthorn processed products shrinks year by year, so that the black hawthorns and the preparation method thereof are particularly required to be developed.
Based on the above, the invention aims to provide the black hawthorn and the preparation method thereof, and the black hawthorn has strong oxidation resistance and not only solves the problem that the high acidity of the hawthorn is difficult to be palatable after the black hawthorn is changed into the black hawthorn through the synergistic promotion effect of the sucrose hydrolysate preparation, the hot water blanching, the ultrasonic sugar soaking, the blackening, the drying and other parameters.
Example 1
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Blanching the pretreated hawthorn with hot water; the hot water temperature of the hot water blanching is 90 ℃, the processing time is 50s, and the hawthorn is drained for standby after the hot water blanching.
(3) Adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion; the solid-liquid ratio of the hawthorn and the sucrose hydrolysate is 1 g: 1 ml; the ultrasonic sugar soaking time is 48h, and the ultrasonic power of the ultrasonic sugar soaking is 300w, the temperature is 40 ℃; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking.
The preparation method of the sucrose hydrolysate comprises the following steps: preparing 25% sucrose, adding 0.08% citric acid, and hydrolyzing at 75 deg.C for 4.0 h.
(4) Putting the sugared hawthorns into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature and constant-humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled at 90 ℃, the relative humidity is controlled at 90%, and the blackening time is 36 h;
in the second stage, the temperature is controlled at 75 ℃, the relative humidity is controlled at 85 percent, and the black color is changed for 7 days;
in the third stage, the temperature is controlled at 60 ℃, the relative humidity is controlled at 65%, and the mixture is aged for 3 days.
And (3) drying the blackened hawthorn in an electric heating air blast drying oven at the drying temperature of 55 ℃ until the moisture content of the black hawthorn is 42%.
Example 2
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Blanching the pretreated hawthorn with hot water; the hot water temperature of the hot water blanching is 95 ℃, the processing time is 30s, and the hawthorn is drained for standby after the hot water blanching.
(3) Adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion; the solid-liquid ratio of the hawthorn and the sucrose hydrolysate is 1 g: 2 ml; the ultrasonic sugar soaking time is 36h, and the ultrasonic power of the ultrasonic sugar soaking is 360w, the temperature is 30 ℃; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking.
The preparation method of the sucrose hydrolysate comprises the following steps: preparing 30% sucrose, adding citric acid 0.1% of sucrose, and hydrolyzing at 80 deg.C for 3.5 h.
(4) Putting the sugared hawthorns into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature and constant-humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled at 95 ℃, the relative humidity is controlled at 95%, and the blackening time is 24 hours;
in the second stage, the temperature is controlled at 80 ℃, the relative humidity is controlled at 90 percent, and the black change is carried out for 6 days;
in the third stage, the temperature is controlled at 65 ℃, the relative humidity is controlled at 70%, and the mixture is aged for 2 days.
And (3) drying the blackened hawthorn in an electric heating air blast drying oven at the drying temperature of 60 ℃ until the moisture content of the black hawthorn is 35%.
Example 3
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Blanching the pretreated hawthorn with hot water; the hot water temperature of the hot water blanching is 92 ℃, the processing time is 40s, and the hawthorn is drained for standby after the hot water blanching.
(3) Adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion; the solid-liquid ratio of the hawthorn and the sucrose hydrolysate is 1 g: 1.5 ml; the ultrasonic sugar soaking time is 43 hours at the ultrasonic power of 330w and the temperature of 35 ℃; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking.
The preparation method of the sucrose hydrolysate comprises the following steps: preparing 28% sucrose, adding citric acid 0.09% of sucrose, and hydrolyzing at 78 deg.C for 3.8 h.
(4) Putting the sugared hawthorns into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature and constant-humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled at 93 ℃, the relative humidity is controlled at 93 percent, and the blackening time is 30 hours;
in the second stage, the temperature is controlled at 78 ℃, the relative humidity is controlled at 88 percent, and the blackening period is 6.5 days;
in the third stage, the temperature is controlled at 62 ℃, the relative humidity is controlled at 68%, and the ripening is carried out for 2.5 days.
And (3) drying the blackened hawthorn in an electric heating air blast drying oven at the drying temperature of 58 ℃ until the moisture content of the black hawthorn is 40%.
Comparative example 1
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Adding the pretreated hawthorn into sucrose hydrolysate, and performing ultrasonic sugar infusion; the solid-liquid ratio of the hawthorn and the sucrose hydrolysate is 1 g: 1.5 ml; the ultrasonic sugar soaking time is 43 hours at the ultrasonic power of 330w and the temperature of 35 ℃; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking.
The preparation method of the sucrose hydrolysate comprises the following steps: preparing 28% sucrose, adding citric acid 0.09% of sucrose, and hydrolyzing at 78 deg.C for 3.8 h.
(3) Putting the sugared hawthorns into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature and constant-humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled at 93 ℃, the relative humidity is controlled at 93 percent, and the blackening time is 30 hours;
in the second stage, the temperature is controlled at 78 ℃, the relative humidity is controlled at 88 percent, and the blackening period is 6.5 days;
in the third stage, the temperature is controlled at 62 ℃, the relative humidity is controlled at 68%, and the ripening is carried out for 2.5 days.
And (3) drying the blackened hawthorn in an electric heating air blast drying oven at the drying temperature of 58 ℃ until the moisture content of the black hawthorn is 40%.
Comparative example 1 compared to example 3, there was no blanching step.
Comparative example 2
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Blanching the pretreated hawthorn with hot water; the hot water temperature of the hot water blanching is 92 ℃, the processing time is 40s, and the hawthorn is drained for standby after the hot water blanching.
(3) Filling the hawthorns blanched by hot water into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature constant-humidity box for blackening, wherein the blackening comprises three stages;
in the first stage, the temperature is controlled at 93 ℃, the relative humidity is controlled at 93 percent, and the blackening time is 30 hours;
in the second stage, the temperature is controlled at 78 ℃, the relative humidity is controlled at 88 percent, and the blackening period is 6.5 days;
in the third stage, the temperature is controlled at 62 ℃, the relative humidity is controlled at 68%, and the ripening is carried out for 2.5 days.
And (3) drying the blackened hawthorn in an electric heating air blast drying oven at the drying temperature of 58 ℃ until the moisture content of the black hawthorn is 40%.
Comparative example 2 compared to example 3, there was no ultrasonic sugar infusion treatment.
Comparative example 3
A preparation method of black hawthorn comprises the following steps:
(1) pretreatment of hawthorn: screening fresh fructus crataegi, cleaning, and removing core.
(2) Blanching the pretreated hawthorn with hot water; the hot water temperature of the hot water blanching is 92 ℃, the processing time is 40s, and the hawthorn is drained for standby after the hot water blanching.
(3) Adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion; the solid-liquid ratio of the hawthorn and the sucrose hydrolysate is 1 g: 1.5 ml; the ultrasonic sugar soaking time is 43 hours at the ultrasonic power of 330w and the temperature of 35 ℃; and (4) leaching sugar liquor for later use after ultrasonic sugar soaking.
The preparation method of the sucrose hydrolysate comprises the following steps: preparing 28% sucrose, adding citric acid 0.09% of sucrose, and hydrolyzing at 78 deg.C for 3.8 h.
(4) Putting the sugared hawthorns into clean trays, putting the hawthorns in order, putting a layer of hawthorns on one tray, and conveying the trays into a constant-temperature constant-humidity box for blackening, wherein the blackening comprises four stages;
in the first stage, the temperature is controlled at 60 ℃, the relative humidity is controlled at 67 percent, and the blackening time is 30 hours;
in the second stage, the temperature is controlled at 75 ℃, the relative humidity is controlled at 60 percent, and the blackening time is 48 hours;
in the third stage, the temperature is controlled at 85 ℃, the relative humidity is controlled at 40 percent, and after-ripening is carried out for 24 hours;
and in the fourth stage, the temperature is controlled at 85 ℃, water is not supplemented for 6 hours of blackening, until the moisture of the hawthorn is evaporated to 20 percent, and the blackening is finished.
Comparative example 3 compared to example 3, the blackening process was changed.
The oxidation resistance of the black hawthorn prepared in each example and each proportion is measured
Determination of nitrite scavenging capacity: adopts a naphthyl ethylenediamine hydrochloride method (Zhang Sound source, Zhuangyuan cup, Luo Al, and the like, the research on the antioxidation and nitrosation inhibition of the extract of the winter snake wild rice [ J ]. the research and development of natural products, 2017,12(29):2081-2086.)
Determination of DPPH radical scavenging Capacity: refer to the method of Kwaw et al (2018). (KWaw E., Ma Y., Tchabo W., Apaliya M.T., Wu M.S., Sackey A.S., Tahir H.E.Effect of lactic bacteria strain on phenolic profile, color attributes and antioxidant activities of lactic-acid-compensated mulbery juice [ J ]. Food Chemistry,2018,250:148-
Determination of ABTS free radical scavenging Capacity: reference is made to the method of Kaprastrob et al (2017) (Kaprastrob R., Kerdchoechuen O., Laohakunj N., Sarkar D., Shety K.Fermentation-based biochemical formation of bioactive phenolics and volatile complex from complex apply by simple selective acid bacteria [ J ]. Process Biochemistry,2017,59:141-149.)
Measurement of hydroxyl radical scavenging ability: see Chen et al (2018). (Chen F., Huang, G.L. extraction and antioxidant activities of cushaw polysaccharide [ J ]. International Journal of Biological Macromolecules 2018,120:1646-1649.)
The results of the measurements are shown in the following table:
as can be seen from the above table, the black hawthorn fruits prepared in examples 1-3 have strong antioxidant capacity and good sense, wherein the antioxidant capacity of example 3 is the best. By comparison, the antioxidant capacity of each proportion is obviously weakened, and the sense is poor.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (7)
1. The preparation method of the black hawthorn is characterized by comprising the following steps:
(1) pretreating the hawthorn;
(2) blanching the pretreated hawthorn with hot water;
(3) adding the hawthorn subjected to blanching by hot water into the sucrose hydrolysate, and carrying out ultrasonic sugar infusion;
(4) changing the temperature and humidity of the hawthorn soaked with sugar to be gradually blackened, and then drying to obtain black hawthorn;
in the step (2), the hot water temperature for blanching with hot water is 90-95 ℃, and the treatment time is 30-50 s;
in the step (3), the solid-to-liquid ratio of the hawthorn to the sucrose hydrolysate is 1 g: (1-2) ml;
in the step (4), the blackening process comprises three stages;
in the first stage, the temperature is controlled to be 90-95 ℃, the relative humidity is controlled to be 90-95%, and the blackening time is 24-36 hours;
in the second stage, the temperature is controlled to be 75-80 ℃, the relative humidity is controlled to be 85% -90%, and blackening is carried out for 6-7 days;
and in the third stage, the temperature is controlled to be 60-65 ℃, the relative humidity is controlled to be 65-70%, and after-ripening is carried out for 2-3 days.
2. The method according to claim 1, wherein in the step (3), the sucrose hydrolysate is prepared by hydrolyzing sucrose solution with citric acid.
3. The preparation method according to claim 2, wherein the preparation method of the sucrose hydrolysate is specifically as follows:
preparing 25-30% of sucrose, adding citric acid with the mass of 0.08-0.1% of that of the sucrose, and hydrolyzing for 3.5-4.0 h at 75-80 ℃.
4. The preparation method according to claim 1, wherein in the step (3), the ultrasonic sugar soaking is performed at the ultrasonic power of 300-360 w, the temperature of 30-40 ℃ and the sugar soaking time of 36-48 h.
5. The preparation method according to claim 1, wherein in the step (4), the drying temperature is 55-60 ℃ until the moisture content of the black hawthorn is 35-42%.
6. Black hawthorn obtainable by the method according to any one of claims 1 to 5.
7. The use of black hawthorn as claimed in claim 6 in the preparation of black hawthorn jam, black hawthorn wine, and black hawthorn vinegar.
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| CN103283916A (en) * | 2013-06-06 | 2013-09-11 | 陕西科技大学 | Processing method of preserved Haihong fruit |
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| CN85106031A (en) * | 1985-08-13 | 1987-03-04 | 高林华 | Non-ammonia process red date pigment |
| RU2249995C1 (en) * | 2003-09-25 | 2005-04-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) | Method for manufacturing tea beverage |
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