CN110393228A - A kind of hill gooseberry's preserved fruit and its preparation process - Google Patents
A kind of hill gooseberry's preserved fruit and its preparation process Download PDFInfo
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- CN110393228A CN110393228A CN201910605831.4A CN201910605831A CN110393228A CN 110393228 A CN110393228 A CN 110393228A CN 201910605831 A CN201910605831 A CN 201910605831A CN 110393228 A CN110393228 A CN 110393228A
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- hill gooseberry
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- preserved fruit
- sugared
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- RSJOBNMOMQFPKQ-UHFFFAOYSA-L copper;2,3-dihydroxybutanedioate Chemical compound [Cu+2].[O-]C(=O)C(O)C(O)C([O-])=O RSJOBNMOMQFPKQ-UHFFFAOYSA-L 0.000 description 1
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- 238000007710 freezing Methods 0.000 description 1
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- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 239000000276 potassium ferrocyanide Substances 0.000 description 1
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- XOGGUFAVLNCTRS-UHFFFAOYSA-N tetrapotassium;iron(2+);hexacyanide Chemical compound [K+].[K+].[K+].[K+].[Fe+2].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-].N#[C-] XOGGUFAVLNCTRS-UHFFFAOYSA-N 0.000 description 1
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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
- 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)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of hill gooseberry's preserved fruit and its preparation processes, the sugar concentration 53% of the technique seeps sugared time 4.3h, seep sugared 53 DEG C of temperature, sensory evaluation scores are 89, total sugar content is 44.53%, total acid content 0.68%, total plate count 14cfu/g, coliform < 30MPNN/mL, pathogenic bacteria are not detected.The preserved fruit color of the method for the present invention preparation is consistent, glossy, quality is moderate, sweet and sour taste, hill gooseberry's fruity are denseer；Chronic enterogastritis, stomachache and in terms of it is with health role.
Description
Technical field
The invention belongs to field of health care food, and in particular to a kind of hill gooseberry's preserved fruit and its preparation process.
Background technique
Hill gooseberry (Rhodomyrus tomentosa), it is peach gold that alias mountain, which is harvested, hilllock is harvested, as pears, black belly, peach uncle (mother's brother) ma
Unique kind in China's natural distributed of ma section Myrtus.Hill gooseberry originates in Southern Asia and the southeast of Perenniporia martius
South China, Taiwan, Philippine, south to Malaysia and Sulawesi are arrived in portion, east.China's main product in Guangdong, Guangxi, Hunan, Guizhou,
The ground such as Yunnan, Fujian, Taiwan.Hill gooseberry's fruit is full of nutrition, contains more than 17 kinds of amino acid, 10 microelement, abundant thick
Albumen, crude fibre carbohydrate, organic acid and multivitamin.Hill gooseberry's fruit have tonify the blood and arrest bleeding, puckery intestines controlling nocturnal emission with astringent drugs, nourishing, miscarriage prevention,
The benefits of improving eyesight, to treatment anaemia, physically weak after being ill, neurasthenia, tinnitus etc. plays a significant role.According to studies at home and abroad show that, peach
Golden ma's fruit also has stronger fungistatic effect, inhibited to Escherichia coli and streptococcus pyogenes etc..Early quilt in ancient times
It coughs for treating phlegm, warms up abdominal distension, lid muscle has good health care and medicinal function.In medicine, health care product and food service industry
It is with a wide range of applications.
Candied fruit is to be made by fruit or vegetables for Raw material processing, is the fruits and vegetables pickled product of a quasi-tradition, is me
Extensive, time-honored a kind of product is spread in state's traditional product to be had unique as local speciality and tourism and leisure food
Flavor and taste, it is deep to be liked by the majority of consumers especially children.Candied fruit was both direct-edible, can also be added to it
It is used as in his food and intersperses or improve flavour of food products.Some preserved fruit also has dietary function, so deep for a long time disappeared by vast
Expense person's likes.Inverted sugar accounts for 50% of total reducing sugar or more in preserved fruit, this easy utilization that is absorbed by the body of sugar.In addition, also rich in rich
The necessary minerals of human bodies and the multivitamins such as rich tartaric acid, protein, fat, calcium, iron, zinc, phosphorus, are that people are enriched
One of main path of nutriment.Preserved fruit also has the function of to keep fit and healthy, improve a poor appetite, enriching yin qi-restoratives etc..It is mentioned for consumer
Except nutrition, deliciousness, convenient food, the approach of agricultural byproducts processing conversion is even more solved.
In succession mature after myrtle fruit tangible the beginning of autumn, fruit has the spy for concentrating sexal maturity, storage period short, fresh-keeping hardly possible
Point, if all with fresh fruit supply market, it will drug on the market for appearance so as to cause fruit rot waste, and consumer can be because of fruit mistake
Consumer is also resulted in while mostly not treasuring to taste in the non-mature period less than hill gooseberry.Hill gooseberry mainly answers at present
For in food processing, hill gooseberry, which is processed into food, to have safety, and pure natural feature meets the consumption reason of present people
It reads.The country is concentrated mainly on the storage of fruit and the development of fruit juice, the exploitation of fruit wine and health drink to the research of hill gooseberry
Exploitation etc..Have not yet to see the relevant report in relation to hill gooseberry's preserved fruit technical study.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of hill gooseberry's preserved fruit and its preparation work
Skill solves the problems in above-mentioned background technique.
The technical solution adopted by the present invention to solve the technical problems is: providing a kind of preparation work of hill gooseberry's preserved fruit
Skill includes the following steps:
1) pretreatment of raw material: selecting nine maturity, and not damaged, nothing is rotted, uniform in size, no disease and pests harm, fresh peach gold
Ma's fruit；The dirt of hill gooseberry's fruit surface is cleaned up；The calyx of fruit is cut off, then it is crosscutting at 1.0~2.0cm ×
The oval sheet of 1.0~2.0cm；
2) leaching sugar: the oval sheet hill gooseberry that step 1) is handled well is put into the liquid glucose that mass concentration is 45~60%
In, 3.5~4h is impregnated at 45~50 DEG C, it is primary every 0.5h stirring；
3) it spreads disk: the soaked myrtle fruit net gain of step 2) is gone out to be placed in the lyophilized plate for completing PE bags；
4) quick-frozen: the hill gooseberry's fruit that will be layered in lyophilized plate is put into quick-frozen 8~12h in -20~-18 DEG C of frozen storehouses；
5) be lyophilized: hill gooseberry's fruit after will be quick-frozen is lyophilized from quick be put into freeze dryer is taken out in frozen storehouse, the freeze-drying
35~60 DEG C of machine baffle temperature, dry 30~70Pa of chamber pressure, 7~9h of drying time, being lyophilized to moisture content is gross mass
3.15 ± 0.07%；
6) it packs: hill gooseberry's preserved fruit after freeze-drying is vacuum-packed with high density polyethylene (HDPE) bag.
In a preferred embodiment of the present invention, the sugar concentration is 53%, dip time 4.3h, seeps sugared temperature
It is 53 DEG C.
In a preferred embodiment of the present invention, the sugar concentration is 52.29%, dip time 4.26h, seeps sugar
Temperature is 52.43 DEG C.
In a preferred embodiment of the present invention, the liquid glucose, which is mixed by white granulated sugar with pure water, to be boiled.
The preparation process is tested through subjective appreciation, response surface experiment optimizes, and is verified by response surface experiments.With
Hill gooseberry's fresh fruit is that test material is commented on the basis of single factor test result with the total sugar content and sense organ of hill gooseberry's preserved fruit
It is divided into index, has studied sugar concentration, soak the sugared time, seep the influences of the factors to hill gooseberry's preserved fruit technique such as sugared temperature, and use
Response phase method optimizes its process conditions.
The present invention also provides a kind of hill gooseberry's preserved fruit of above-mentioned technique preparation, the moisture content of hill gooseberry's preserved fruit is
The 3.15 ± 0.07% of gross mass, total sugar content be gross mass 44.53 ± 0.55%, total acid content be gross mass 0.68 ±
0.037%, total plate count 14cfu/g, coliform < 30MPNN/mL.
The technical program compared with the background art, it has the following advantages:
1. the health product development that the present invention is hill gooseberry opens a kind of new way, innovation realization except fruit wine " Taojinniang " it
Outer health food extends the edible time of hill gooseberry；
2. hill gooseberry's preserved fruit convenient and instant of the invention, maintains the peculiar taste of original hill gooseberry, full grains are saturating
Bright, natural in color is uniform, and hill gooseberry's fruity is dense, and comfortable acid is best in quality；
3. hill gooseberry's preserved fruit of the invention has the function of to keep fit and healthy, improve a poor appetite, enriching yin qi-restoratives etc., especially chronic intestines
Gastritis, stomachache and indigestion etc. have good health-care effect, suitable for there is the crowd of gastric disease.
Detailed description of the invention
Fig. 1 is sugar concentration to hill gooseberry's preserved fruit qualitative effects；
Fig. 2 is to seep the sugared time to hill gooseberry's preserved fruit qualitative effects；
Fig. 3 is to seep sugared temperature to hill gooseberry's preserved fruit qualitative effects；
Fig. 4 seeps sugared time and sugar concentration to the response surface figure and contour map of total sugar content reciprocal effect；
Fig. 5 seeps sugared time and sugar concentration to total sugar content reciprocal effect；
Fig. 6 seeps sugared temperature and seeps the sugared time to total sugar content reciprocal effect；
Fig. 7 seeps sugared time and sugar concentration to sensory evaluation scores reciprocal effect；
Fig. 8 seeps sugared temperature and sugar concentration to sensory evaluation scores reciprocal effect；
Fig. 9 seeps sugared temperature and seeps the sugared time to sensory evaluation scores reciprocal effect；
Wherein, the a- response surface figure of Fig. 5~9, b- contour map；
The a and b of Figure 10 is hill gooseberry's preserved fruit pictorial diagram of technique freeze-drying preparation.
Specific embodiment
Hill gooseberry's fresh fruit in embodiment is purchased in Longyan, drinking water, white granulated sugar, ethyl alcohol (94%-97%), hydroxide
Sodium, 6moL/L hydrochloric acid solution, 106g/l potassium ferrocyanide solution, 1g/L methyl red indicator, nutrient agar, lauryl sulfate
Tryptone (LST), basic copper tartrate solution and glucose standards solution etc. are AR grades.
Instrument and equipment used in the examples includes: electronic balance, changzhou；Electromagnetic oven, Guangzhou beauty；Refrigerator, sea
You；HH-2 number thermostat water bath, Changzhou；DHG-9070A type electricity convection oven, Shanghai；SW-CJ-1FD superclean bench,；Freeze
Dry machine: LG-0.2 type vacuum freeze, Shenyang Aero Space Xinyang Quick Freezing Equip. Manuf. Co., Ltd..
Examples 1 to 5
1) pretreatment of raw material: selecting nine maturity, and not damaged, nothing is rotted, uniform in size, no disease and pests harm, fresh peach gold
Ma's fruit；The dirt of hill gooseberry's fruit surface is cleaned up；The calyx of fruit is cut off, it is then crosscutting at 1.0cm*2.0cm
Oval sheet；
2) leaching sugar: the oval sheet hill gooseberry that step 1) is handled well, be respectively put into mass concentration be 30%, 40%,
50%, in 60%, 70% liquid glucose, 4h is impregnated at 50 DEG C, it is primary every 0.5h stirring；
3) it spreads disk: the soaked myrtle fruit net gain of step 2) is gone out to be placed in the lyophilized plate for completing PE bags；
4) quick-frozen: the hill gooseberry's fruit that will be layered in lyophilized plate is put into quick-frozen 8~12h in -18 DEG C of frozen storehouses；
5) be lyophilized: hill gooseberry's fruit after will be quick-frozen is lyophilized from quick be put into freeze dryer is taken out in frozen storehouse, the freeze-drying
35~60 DEG C of the baffle temperature of machine, dry 30~70Pa of chamber pressure, 7~9h of drying time；
6) it packs: hill gooseberry's preserved fruit after freeze-drying is vacuum-packed with high density polyethylene (HDPE) bag.
Embodiment 6~10
Embodiment 6~10 the difference from embodiment 1 is that: it is 50 DEG C that hill gooseberry's fruit after cutting half, which immerses constant temperature,
In 50% liquid glucose, 2h, 3h, 4h, 5h, 6h are impregnated respectively.
Embodiment 11~15
Embodiment 11~15 the difference from embodiment 1 is that: it is 30 that hill gooseberry's fruit after cutting half, which is soaked respectively into temperature,
DEG C, 40 DEG C, 50 DEG C, 60 DEG C, impregnate 4h in 70 DEG C of 50% liquid glucose.
One, single factor test subjective appreciation is tested
Examples 1 to 5 is influence of the sugar concentration to hill gooseberry's preserved fruit total sugar content and sensory evaluation scores, embodiment 6~10
Influence of the sugared time to hill gooseberry's preserved fruit total sugar content and sensory evaluation scores is seeped, embodiment 11~15 is liquid glucose temperature to myrtle fruit
The influence of dried meat total sugar content and sensory evaluation scores, manufactured hill gooseberry's preserved fruit carry out subjective appreciation, reference by 15 fixed personnel
Standard evaluates sensory evaluation scores in terms of the color of hill gooseberry's preserved fruit, four, and each sensory scores take 15 to be worth for each person, scores
Standard is as shown in table 1.
1 hill gooseberry's preserved fruit sensory evaluation criteria of table
Two, response surface is tested
According to center combination (Box-Betoken) experimental design principle, sugar concentration is chosen, the sugared time is seeped, seeps sugared temperature
For three factors, using sensory evaluation scores, total sugar content as response, the response interview of design Three factors-levels totally 17 testing sites
It tests.Experimental factor and level are shown in Table 2.
2 response surface analysis factor of table and level code table
Three, the detection of physical and chemical index
(1) hill gooseberry's preserved fruit determination of moisture
It is measured according to direct drying method in GB/T5009.3-2010 " determination of moisture in food ".
(2) hill gooseberry's preserved fruit total sugar content measures
It is measured according to GB/T10782-2006 " preserved fruit general rule " Fehlings reagent.
(3) hill gooseberry's preserved fruit total acid content measures
It is measured according to GB/T12456-90 " measuring method of total acid in food " acid-base neutralization method.
(4) hill gooseberry's preserved fruit total number of bacteria assay
According to GB/4789.2-2016 " measurement of national food safety standard food microbiological examination total plate count " plate
Counting method measurement.
(5) hill gooseberry's preserved fruit coliform assay
It is measured according to GB/4789.3-2016 " national food safety standard food microbiological examination enumeration of coliforms ".
(6) hill gooseberry's preserved fruit pathogenic bacteria assay
According to GB/29921-2013 " pathogenic bacteria are limited the quantity in national food safety standard food " measurement.
Four, interpretation of result
1, results of sensory evaluation is analyzed
Its result is as shown in Figures 1 to 3:
As seen from Figure 1, as the increase of sugar concentration, the total sugar content of hill gooseberry's preserved fruit are gradually increased, work as sugar concentration
When reaching 50% or more, the total sugar content of preserved fruit tends towards stability, this may be the infiltration direction due to liquid glucose from high concentration to low dense
Degree diffusion is seeped sugared rate and is increased with it so that sugar concentration difference is bigger；And when sugar concentration is excessively high, the viscosity of liquid glucose is excessive,
It is unfavorable for the uniform displacement of moisture and glycan molecule, so that diffusion rate be made to slow down.It is found in an experiment when sugar concentration is excessively high
(70%), it is excessively glutinous to will lead to product, influences formed product, because sugariness is excessive, masks the fruit flavor of hill gooseberry inherently.From
Fig. 1 can be seen that the increase with sugar concentration, and hill gooseberry's preserved fruit sensory evaluation scores are also in rising trend, and taste is better for preserved fruit
Sweet and sour taste, quality are moderate, fruity is dense, and the product of low sugar concentration is excessively puckery, quality is softer, matt.When sugar concentration exists
When 30~50%, with the raising of sugar concentration, hill gooseberry's preserved fruit sensory evaluation scores are risen rapidly, and in sugar concentration 50%, are reached
Highest.When sugar concentration is 50~60%, with the raising of sugar concentration, hill gooseberry's preserved fruit total sugar content rises at gentle, and
Its sensory evaluation scores is on a declining curve at this time.It can thus be seen that 50% sugar concentration has been able to satisfy the flavor of hill gooseberry's preserved fruit
It is required that meeting health idea, therefore 50% sugar concentration is optimal.
As shown in Figure 2, with the increase for seeping the sugared time, the total sugar content and sensory evaluation scores of preserved fruit are in increased trend, can
It can be the fruit tissue softening due to hill gooseberry, be conducive to the infiltration of liquid glucose molecule, and after the infiltration sugared time being more than 4h, total reducing sugar contains
Although amount increases, may be too long due to dip time, pulp organization is made preserved fruit soft texture by serious destruction, thus
Quality is excessively soft, and color is opaque, and exterior quality and mouthfeel are decreased obviously, and as can be seen from Figure 2 its sensory evaluation scores also shows accordingly
Trend.When seep the sugared time be 4~5h when sensory evaluation scores reach maximum value, reason may be too short (< 4h), the sugar that seeps the sugared time
Not completely into, to keep preserved fruit excessively puckery, mouthfeel is bad in pulp；Sugared overlong time (> 5h) is seeped, sugar immerses excessive and makes fruit
The inclined sweet tea of dried meat, pulp organization seriously destroy, and quality is excessively soft, and mouthfeel is bad.When dip time is 4h and 5h, total sugar content and sense
Score equal difference of official is not significant (P > 0.05), but with seep sugar 3h significant difference (P > 0.05), and infiltration sugar 4h has been able to satisfy mouthfeel
It is required that therefore 4h is to seep sugared time optimal.
From the figure 3, it may be seen that with the raising for seeping sugared temperature, the total sugar content of preserved fruit is obviously increased, but when temperature reaches 50 DEG C
When above, preserved fruit total sugar content increase trend slows down, tend to balance, it may be possible to since temperature raises, improve hydrone and
The temperature difference of the inside and outside infiltration rate of glycan molecule, chankings and liquid glucose is larger, is 30~50 seeping sugared temperature to accelerate to seep sugared speed
DEG C when, as the raising total sugar content for seeping sugared temperature dramatically increases (P > 0.05), when seeping sugared temperature and being higher than 50 DEG C, preserved fruit total reducing sugar
Content tends towards stability, and may be tended to balance due to the sugar content of fruit block with sugar concentration.From figure 3, it can be seen that seeping sugared temperature
At 30~50 DEG C, for sensory evaluation scores in the trend risen, 50 DEG C of whens, reach highest, seep after sugared temperature is higher than 50 DEG C to become in decline again
Gesture, it may be possible to preserved fruit sugar content is lower in sugared 30~50 DEG C of the temperature of infiltration, and mouthfeel is more puckery, and when seeping sugared temperature higher than 50 DEG C, because
Temperature is excessively high, and fruit texture softens, the original fragrance volatilizing of fruit, so that the inclined sweet tea of preserved fruit, mouthfeel are excessively greasy；And temperature height also makes to tie up
Raw element C-structure is destroyed, and nutrient loss makes sensory evaluation scores that decline be presented to influence the mouthfeel and flavor of preserved fruit
Trend.Comprehensively consider, 50 DEG C optimal to seep sugared temperature.
2, response surface experiments interpretation of result
The design of 2.1 response surface experiments
According to experiment of single factor as a result, carrying out significance analysis to each factor, each factor is obtained to hill gooseberry's Preserved produciton
Technique influences size and shows as the sugared temperature of the sugared time > infiltration of sugar concentration > infiltration, and selection sugar concentration, the infiltration sugared time seep sugared temperature three
The horizontal Box-Betoken center combination design of factor three, using the total sugar content of hill gooseberry's preserved fruit and sensory evaluation scores as response,
Experimental design the results are shown in Table 3, and total sugar content regression model variance analysis and significance test are shown in Table 4, sensory evaluation scores regression model
Variance analysis and significance test are shown in Table 4.
3 Box-Betoken central set of table and experimental design and result
Using software Design Expert 8.06 in table 4 data carry out regression fit analysis, finally obtained time
Return model equation are as follows:
Total sugar content Y1=43.67+0.71A+0.68B+0.46C+0.12AB+0.27AC+0.61BC-0.22A2-
0.36B2-0.66C2
Sensory evaluation scores
Y2=90.20-0.25A+0.13B-0.13C-AB-AC-0.75BC-3.73A2-3.98B2-1.47C2
2.2.2 model variance analysis
4 total sugar content regression model variance analysis of table and significance test
Note: * * * indicates that difference is extremely significant (P < 0.001), and * * indicates difference highly significant (P < 0.01), * indicate it is significant (P <
0.05)。
By table 4 and table 5 it is found that two models all have high conspicuousness (P < 0.001), influence of the variable to response
It shows as significant or extremely significant.Quasi- item P > 0.05 is lost, is shown as not significantly, this shows to design a model fits with good
Property, error is little, and the related coefficient of linear equation is respectively R2=0.9747, R2=0.9545 is closer to corrected value, shows
The accuracy and applicability of the model are preferable, therefore the model is suitable for the optimization of hill gooseberry's preserved fruit processing technology.
5 sensory evaluation scores regression equation variance analysis of table and significance test
Note: * * * indicates that difference is extremely significant (P < 0.001), and * * indicates difference highly significant (P < 0.01), * indicate it is significant (P <
0.05)。
2.2.3 response surface analysis
Any one factor in regression model is fixed on a level, so that it may obtain other two Variable Factors pair
The reciprocal effect result of hill gooseberry's preserved fruit total sugar content and sensory evaluation scores.
2.2.3.1 total sugar content response surface analysis
Sugar concentration seeps the sugared time, seeps sugared temperature to reciprocal effect result such as Fig. 4-6 institute of hill gooseberry's preserved fruit total sugar content
Show.
It can be seen from the contour of Fig. 4 when seeping sugared temperature is 50 DEG C, sugared time and sugar concentration reciprocation pair are seeped
The influence of hill gooseberry's preserved fruit total sugar content is not significant.When seeping sugared temperature at 50 DEG C, in the case where sugar concentration is constant, with
The increase of sugared time is seeped, the total sugar content of preserved fruit is in rising trend, and when seeping the sugared time greater than 4.5h, total sugar content variation is unknown
It is aobvious.In seeping influence of the reciprocation of both sugared time and sugar concentration to preserved fruit total sugar content, the sugared time is seeped relative to sugar
The effect of liquid concentration is significant.
It can be seen from Fig. 5 contour when seeping the sugared time is 4h, seeps sugared temperature and sugar concentration and have and certain interact work
With, but reciprocation is not significant.When seeping the sugared time is 4h, sugar concentration is at 40%~55%, with the sugared temperature of infiltration
Increasing, preserved fruit total sugar content constantly increases, and when sugar concentration is 55%~60%, with the increase for seeping sugared temperature, preserved fruit
Sugar content has and slightly reduces；In seeping influence of the reciprocation of both sugared temperature and sugar concentration to preserved fruit total sugar content, sugar
Liquid concentration occupy main aspect for seeping sugared temperature.
It can be seen that by Fig. 6 contour when sugar concentration is fixed on 50%, the sugared temperature of infiltration interacts work with the infiltration sugared time
It is significant with being influenced on hill gooseberry's preserved fruit total sugar content, when seeping the sugared time in 3~4.5h, with the raising for seeping sugared temperature, preserved fruit
Total sugar content is continuously increased, and when seeping the sugared time in 4.5~5h, with the increase for seeping sugared temperature, preserved fruit total sugar content is reduced.
It seeps in influence of the reciprocation of both sugared temperature and infiltration sugared time to hill gooseberry's preserved fruit total sugar content, it is sugared for seeping to seep the sugared time
Main aspect is in for temperature.The infiltration sugared time is properly increased in test, can increase the total sugar content of preserved fruit.
2.2.3.2 sensory evaluation scores response surface analysis
Sugar concentration seeps the sugared time, seeps sugared temperature to reciprocal effect result such as Fig. 7-9 institute of hill gooseberry's preserved fruit sensory evaluation scores
Show.
Present round by Fig. 7 contour map it can be seen that seeping the reciprocation of sugared time and sugar concentration to hill gooseberry's preserved fruit
The influence of sensory evaluation scores is not significant.It is oval by Fig. 8 contour map it can be seen that seep sugared temperature and sugar concentration interacts work
It is significant with the influence to hill gooseberry's preserved fruit sensory evaluation scores, it is 4h seeping the sugared time, when sugar concentration is 40~55%, with infiltration
The sensory evaluation scores of the raising of sugared temperature, preserved fruit constantly increase, and when sugar concentration is 55~60%, with mentioning for the sugared temperature of infiltration
Height, preserved fruit sensory evaluation scores are on a declining curve.The reciprocation of both sugared temperature and sugar concentration is being seeped to hill gooseberry's preserved fruit sense organ
In the influence of scoring, seeps sugared temperature and occupy main aspect for sugar concentration.
Sugared temperature and the reciprocation of infiltration sugar time are seeped to hill gooseberry's preserved fruit sense by oval can be seen that of Fig. 9 contour
The influence of official's scoring is significant, in sugar concentration 50%, when seeping the sugared time in 3.0~4.0h, with the raising for seeping sugared temperature, fruit
The sensory evaluation scores of dried meat are continuously improved, and when seeping the sugared time in 4.0~5.0h, with the raising for seeping sugared temperature, the sense organ of preserved fruit is commented
Divide on a declining curve.In seeping influence of the reciprocation of both sugared time and the sugared temperature of infiltration to hill gooseberry's preserved fruit sensory evaluation scores,
It seeps sugared temperature and is in main aspect for seeping the sugared time.Properly increasing in test the sugared temperature of infiltration can be improved the sense of preserved fruit
Official's scoring.
The determination and verifying of 2.3 hill gooseberry's preserved fruit process conditions
Using hill gooseberry's preserved fruit process conditions of the available optimization of Design-Expert software, i.e. sugar concentration
52.29%, it seeps sugared time 4.26h, seep sugared 52.43 DEG C of temperature, under this optimal conditions, the theoretical expectation values of preserved fruit total sugar content
It is 44.10%, sensory evaluation scores 89.44.In view of the convenience of practical operation, obtained optimum process condition is adjusted are as follows:
Sugar concentration 53% seeps sugared time 4.3h, seeps sugared 53 DEG C of temperature, and carry out verification test in triplicate, In with this condition
Under optimum process condition, the total sugar content average value of products obtained therefrom is 44.53%, and sensory evaluation scores average value is 89, close to theory
Predicted value.It is total to hill gooseberry's preserved fruit that this shows that the model can preferably evaluate the factors such as sugar concentration, infiltration sugared time, the sugared temperature of infiltration
The impact effect of sugared content and sensory evaluation scores.
3 product quality analysis
Hill gooseberry's preserved fruit for being processed under resulting optimum process condition after response surface optimization carry out quality analysis (see
Figure 10).
3.1 organoleptic indicator
Color: the natural colored, glossy, translucent with hill gooseberry；Structural state: full grains, sugar infiltration are equal
Even, soft moderate, free from admixture, without sand return；Flavor: sweet and sour taste, has myrtle fruit fragrance at free from extraneous odour.
3.2 physical and chemical index
Physical and chemical index measured by resulting hill gooseberry's preserved fruit under process conditions after 7 response surface optimization of table
Moisture measured by hill gooseberry's preserved fruit after process optimization is 3.15 ± 0.07%, and total reducing sugar is 44.53 ± 0.55%,
Total acid is 0.68 ± 0.037%.
3.3 sanitary index
Total number of bacteria: 14cfu/g；Coliform: < 30MPNN/mL；Pathogenic bacteria are not detected.Meet national standard.
4 summarize
With myrtle fruit actually raw material, freeze after being optimized using processing process of the response surface to hill gooseberry's preserved fruit
It is drying standby, obtain best processing technology are as follows: sugar concentration 52.29% seeps sugared time 4.26h, seeps sugared 52.43 DEG C of temperature, herein
Under optimal conditions, the theoretical expectation values of preserved fruit total sugar content are 44.10%, sensory evaluation scores 89.44.In view of practical operation
Convenience adjusts obtained optimum process condition are as follows: and sugar concentration 53% seeps sugared time 4.3h, sugared 53 DEG C of the temperature of infiltration, and
Verification test is carried out under this condition, and under optimum process condition, the total sugar content of products obtained therefrom is 44.53%, and sensory evaluation scores are
89, resulting preserved fruit color is consistent, glossy, quality is moderate, sweet and sour taste, hill gooseberry's fruity are denseer.
The above is only the preferred embodiment of the present invention, the range implemented of the present invention that therefore, it cannot be limited according to, i.e., according to
Equivalent changes and modifications made by the invention patent range and description, should still be within the scope of the present invention.
Claims (6)
1. a kind of preparation process of hill gooseberry's preserved fruit, which comprises the steps of:
1) pretreatment of raw material: selecting nine maturity, and not damaged, nothing is rotted, uniform in size, no disease and pests harm, fresh myrtle fruit
It is real；The dirt of hill gooseberry's fruit surface is cleaned up；The calyx of fruit is cut off, it is then crosscutting at 1.0~2.0cm × 1.0
The oval sheet of~2.0cm；
2) leaching sugar: the oval sheet hill gooseberry that step 1) is handled well is put into the liquid glucose that mass concentration is 45~60%, in
3.5~4h is impregnated at 45~50 DEG C, it is primary every 0.5h stirring；
3) it spreads disk: the soaked myrtle fruit net gain of step 2) is gone out to be placed in the lyophilized plate for completing PE bags；
4) quick-frozen: the hill gooseberry's fruit that will be layered in lyophilized plate is put into quick-frozen 8~12h in -20~-18 DEG C of frozen storehouse；
5) be lyophilized: hill gooseberry's fruit after will be quick-frozen is lyophilized from quick be put into freeze dryer is taken out in frozen storehouse, the freeze dryer
35~60 DEG C of baffle temperature, dry 30~70Pa of chamber pressure, 7~9h of drying time, being lyophilized to moisture content is gross mass
3.15 ± 0.07%；
6) it packs: hill gooseberry's preserved fruit after freeze-drying is vacuum-packed with high density polyethylene (HDPE) bag.
2. a kind of preparation process of hill gooseberry's preserved fruit according to claim 1, it is characterised in that: the sugar concentration
It is 53%, dip time 4.3h, seeping sugared temperature is 53 DEG C.
3. a kind of preparation process of hill gooseberry's preserved fruit according to claim 1, it is characterised in that: the sugar concentration
It is 52.29%, dip time 4.26h, seeping sugared temperature is 52.43 DEG C.
4. a kind of preparation process of hill gooseberry's preserved fruit according to claim 1, it is characterised in that: the liquid glucose is by white granulated sugar
It mixes and boils with pure water.
5. a kind of preparation process of hill gooseberry's preserved fruit according to claim 1, it is characterised in that: the preparation process is through feeling
Official evaluates experiment, response surface experiment is optimized, and verified by response surface experiments.
6. a kind of hill gooseberry's preserved fruit prepared by the technique as described in Claims 1 to 5, it is characterised in that: hill gooseberry's preserved fruit
Moisture content is the 3.15 ± 0.07% of gross mass, and total sugar content is the 44.53 ± 0.55% of gross mass, and total acid content is total matter
The 0.68 ± 0.037% of amount, total plate count 14cfu/g, coliform < 30MPNN/mL.
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