CN115005395B - Mango stuffing and preparation method thereof - Google Patents

Mango stuffing and preparation method thereof Download PDF

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Publication number
CN115005395B
CN115005395B CN202210405527.7A CN202210405527A CN115005395B CN 115005395 B CN115005395 B CN 115005395B CN 202210405527 A CN202210405527 A CN 202210405527A CN 115005395 B CN115005395 B CN 115005395B
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mango
pulp
fermentation
parts
stuffing
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CN115005395A (en
Inventor
杜方敏
刘亚深
杜冰
李志成
张�诚
黄少杰
符树勇
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Guangzhou Restaurant Group Fengfengyuan Maoming Food Co ltd
GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO Ltd
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Guangzhou Restaurant Group Fengfengyuan Maoming Food Co ltd
GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO Ltd
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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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/065—Microorganisms
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The application belongs to the technical field of food processing, and particularly relates to mango stuffing and a preparation method thereof. The application provides a preparation method of mango stuffing, which comprises the following steps: step 1, inactivating enzyme of mango pulp to obtain pulp for fermentation; step 2, mixing the pulp for fermentation, water, sugar, ascorbic acid and compound fermentation bacteria for fermentation culture, pulping the obtained pulp after fermentation to obtain pulp homogenate; and step 3, mixing the pulp homogenate, the flaxseed powder and the cinnamon powder, and sterilizing to obtain the mango stuffing. The preparation method of the mango stuffing can effectively solve the technical defects that the stuffing in the existing market is low in nutritive value, easy to deteriorate at normal temperature and short in shelf life.

Description

Mango stuffing and preparation method thereof
Technical Field
The application belongs to the technical field of food processing, and particularly relates to mango stuffing and a preparation method thereof.
Background
The stuffing in the existing market mainly comprises meat, vegetables, cheese sauce, sesame paste, shredded coconut, shredded bean, shredded lotus seed, shredded white gourd and the like, and is mainly used in foods such as bread, cakes, moon cakes and the like, but most stuffing is unbalanced in nutrition collocation, low in nutritive value, easy to deteriorate at normal temperature and short in shelf life.
Disclosure of Invention
In view of the above, the application provides a mango stuffing and a preparation method thereof, and provides a fermented mango stuffing with unique flavor, nutrition and health.
The first aspect of the application provides a preparation method of mango stuffing, comprising the following steps:
step1, inactivating enzyme of mango pulp to obtain pulp for fermentation;
Step 2, mixing the pulp for fermentation, water, sugar, ascorbic acid and compound fermentation bacteria for fermentation culture, pulping the obtained pulp after fermentation to obtain pulp homogenate;
And step 3, mixing the pulp homogenate, the flaxseed powder and the cinnamon powder, and sterilizing to obtain the mango stuffing.
Specifically, mango pulp, water, sugar and ascorbic acid are adopted as fermentation raw materials, so that the mango has high nutritional value, is rich in vitamins, phenolic compounds, sugar, trace elements necessary for human bodies and the like, and has the effects of resisting oxidation, eliminating phlegm, relieving cough, delaying aging and the like. The mango has moderate hardness, and the prepared stuffing has better viscosity, softer and more comfortable taste; the ascorbic acid is adopted for combined fermentation, so that not only can the browning degree be inhibited and the color degree of the mango stuffing be enhanced, but also the viscosity and the texture of the stuffing can be effectively regulated, and the production processes such as stirring, homogenization and the like are facilitated; the application only adopts lactobacillus plantarum and lactobacillus as zymophyte, reduces the use of strains, reduces the production cost and achieves the optimal fermentation effect. The mango stuffing prepared by fermentation has the physiological effects of enhancing immunity, helping digestion and improving intestinal environment, and by fermenting the mango by the composite fermentation bacteria, the flavor and the taste of the mango are effectively improved, the health care effect of the mango can be improved on the basis of the original nutritive value, and the pH of the mango can be reduced by fermenting the lactobacillus plantarum and the lactobacillus, so that the growth and the propagation of harmful microorganisms can be effectively inhibited, and the shelf life of fruits and vegetables can be prolonged. Meanwhile, the flaxseed powder and the cinnamon powder are added into the mango stuffing, so that pleasant aroma can be brought, the aroma of the mangoes is enriched, and the mango stuffing has multiple functions of reducing blood sugar and blood fat, preventing cardiovascular and cerebrovascular diseases and the like.
In another embodiment, step 1 specifically includes: boiling fructus Mangifera Indicae pulp in water, and inactivating enzyme to obtain pulp for fermentation.
Specifically, putting the cut mango pulp into boiling water, and inactivating enzyme in a continuous boiling state for 30-45 min; and after the completion, taking out and cooling to room temperature to obtain pulp for fermentation.
Specifically, step2 specifically includes: putting 12000-15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 24000-45000 parts by weight of water, 300-600 parts by weight of sugar and 10-24 parts by weight of ascorbic acid, and uniformly mixing to obtain a first mixture; then inoculating a composite fermentation broth in the first mixture, comprising: respectively weighing 1-14 parts of lactobacillus plantarum powder and 1-14 parts of bacillus lactis powder, mixing and activating, then adding the mixture into the first mixture, and uniformly mixing to obtain a second mixture; placing the second mixture into a constant temperature incubator for fermentation culture; and finally taking out the fermented mixture, and putting the fermented mixture into a pulping machine for uniformly stirring to obtain pulp homogenate.
Specifically, in the step 1, the mango pulp is fresh mango which is good in color and free of diseases and insect pests, and after the mango pulp is cleaned, peel and kernel are removed, and the mango pulp is cut into block-shaped pulp.
Specifically, the sugar is selected from one or more of white granulated sugar, soft white sugar and glucose.
In another embodiment, the pulp homogenate comprises, in parts by weight:
specifically, the pulp homogenate comprises, in parts by weight:
Specifically, the weight ratio of the pulp for fermentation to the water is 1:2.5.
In another embodiment, the inoculation amount of the composite zymophyte is 0.1% -0.15% of the weight of the mango pulp.
Specifically, the inoculation amount of the compound fermentation bacteria is 0.1% of the weight of the pulp for fermentation.
In another embodiment, the composite zymophyte consists of lactobacillus plantarum powder and bacillus lactis powder;
The lactobacillus plantarum bacterial powder is 1-14 parts by weight, and the bacillus lactis bacterial powder is 1-14 parts by weight.
Specifically, the weight ratio of the lactobacillus plantarum bacterial powder to the lactobacillus plantarum bacterial powder is 1 (7-10).
Specifically, the weight ratio of the lactobacillus plantarum bacterial powder to the lactobacillus plantarum bacterial powder is 1:10.
In another embodiment, the viable count of the Lactobacillus plantarum powder and the Lactobacillus plantarum powder is 10 10 cfu/g.
In another embodiment, the mango stuffing comprises, in parts by weight:
pulp homogenate 120-150 parts;
6-8 parts of flaxseed powder;
7-10 parts of cinnamon powder.
In another embodiment, the mango stuffing comprises, in parts by weight:
pulp homogenate 150 parts;
8 parts of flaxseed powder;
10 parts of cinnamon powder.
In another embodiment, in the step 2, the temperature of the fermentation culture is 24-30 ℃; the fermentation culture time is 5-10 days.
In the specific step 2, the temperature of the fermentation culture is 26-28 ℃; the fermentation culture time is 7-9 days.
In another embodiment, in the step 3, the sterilization is a high-temperature sterilization method, and the high-temperature sterilization method is to sterilize in a water bath with continuous boiling for 30 min-45 min.
In a second aspect, the application provides a mango filling comprising a mango filling prepared by the preparation method.
Specifically, the total acid content of the mango stuffing is greater than 4.3g/kg, the polyphenol content is 7.3mg/g, and the lactic acid and quinic acid contents are respectively greater than 5g/kg and 150mg/kg.
Therefore, the mango stuffing is prepared by mixing and fermenting mango pulp serving as a raw material by using lactobacillus and lactobacillus plantarum, and microorganisms ferment by using nutrient substances in mango, so that organic acid, phenolic substances and other metabolites are generated under the action of various enzymes, and new terpene, ketone and other aroma components are generated, so that the fermented mango has better and richer flavor, weak flower and fruit aroma, weaker original pungent aroma, lactic acid generated by lactobacillus fermentation can be directly absorbed by a human body, and the lactic acid can be secreted by stimulating gastric juice to assist digestion, has the characteristics of positive, rich, lasting and consistent sour aroma, is softer than the taste of the added sour agent, can endow the fermented stuffing with special flavor, reduces the pH of the mango, inhibits growth and propagation of spoilage bacteria, and is more stable in mango quality.
In addition, the content of polyphenol in mango is obviously improved through the fermentation process of lactic acid bacteria, and the produced polyphenol can enhance the cell activity, increase the skin elasticity and has the effects of resisting oxidation and aging; in addition, flaxseed powder capable of reducing cholesterol and improving constipation and cinnamon powder with the effects of aromatic flavor, reducing blood sugar and enhancing an immune system are added, so that the nutritional value of the fermented mango stuffing is further increased;
The mango stuffing prepared by the method has sour and delicious taste and unique flavor, is different from the traditional stuffing, has more stable quality, has the nutritive value of mangoes per se and the nutritive value of polyphenol, organic acid and other various substances generated by lactobacillus fermentation and metabolism, also has the physiological health care effects of linseed powder and cinnamon powder, is convenient to prepare and easy to store, has no pungent smell and aromatic flavor, is easy to accept by consumers, has simple preparation process, and can be processed and produced in a large scale market.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 shows pH values of mango fillings prepared by using different bacterial powders according to an embodiment of the application;
FIG. 2 shows the total acid content of mango fillings prepared with different bacterial powders according to an embodiment of the application;
FIG. 3 shows pH values of mango fillings prepared after fermentation with different feed to liquid ratios according to the embodiment of the application;
FIG. 4 shows the total acid content of mango fillings prepared after fermentation with different feed to liquid ratios according to the embodiment of the application;
FIG. 5 shows the total acid content of mango fillings prepared by adding different sugars for fermentation according to the embodiment of the application;
FIG. 6 shows the shear stress of mango fillings prepared with different amounts of flax seed meal and cinnamon powder according to an embodiment of the application;
FIG. 7 shows the viscosity of mango fillings prepared by adding different amounts of flaxseed meal and cinnamon powder according to an embodiment of the present application;
fig. 8 is a color difference comparison chart of mango fillings prepared by adding different amounts of linseed powder and cinnamon powder according to an embodiment of the application.
Detailed Description
The application provides mango stuffing and a preparation method thereof, which are used for solving the technical defects that the stuffing in the market in the prior art is low in nutritive value, easy to deteriorate at normal temperature and short in shelf life.
The following description of the technical solutions in the embodiments of the present application will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Wherein, the raw materials or reagents used in the following examples are all commercially available or self-made.
Example 1
The embodiment of the application provides mango stuffing, and a preparation method thereof specifically comprises the following steps:
Step 1: selecting materials, namely selecting fresh mangoes which are good in color and free of diseases and insect pests, cleaning, removing pericarps and kernels, and cutting into blocks;
step 2: inactivating enzyme, namely placing the cut mango pulp into boiling water, inactivating enzyme in a continuous boiling state, fishing out the mango pulp after finishing, and cooling the mango pulp to room temperature to obtain pulp for fermentation;
Step 3: mixing, namely placing 15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 37500 parts by weight of water, 300 parts by weight of white granulated sugar and 10 parts by weight of ascorbic acid, and uniformly mixing to obtain a raw material liquid;
step 4: inoculating, namely respectively weighing 7.5 parts of lactobacillus plantarum powder and 7.5 parts of lactobacillus plantarum powder, mixing according to the proportion shown in table 1, activating to obtain compound fermentation bacteria, inoculating the compound fermentation bacteria into the raw material liquid in the step 3, wherein the inoculation amount is 0.1% of the weight ratio of mango pulp, and uniformly mixing;
Step 5: fermenting, namely placing the inoculated and blended mangoes into a constant temperature incubator for fermentation culture, wherein the fermentation temperature is 28 ℃, and fermenting for 7 days;
step 6: pulping the obtained fermented pulp, taking out the fermented pulp, and uniformly beating in a beating machine to obtain pulp homogenate;
step 7: preparing stuffing, namely weighing 6 parts by weight of flaxseed powder and 8 parts by weight of cinnamon powder respectively, and uniformly mixing with pulp homogenate obtained in the step 6 to prepare fermented mango stuffing;
Step 8: and (3) sterilizing, and pasteurizing the fermented mango stuffing to obtain the mango stuffing, wherein the mango stuffing is marked as the example 1.
TABLE 1
Then, the influence of the addition ratios of different strains in examples 1 to 3 and comparative examples 1 to 3 on the acidity of the mango stuffing was determined, and the method comprises the following steps: the pH of the sample was directly measured by a pH meter, and the total acid content (g/kg in terms of malic acid) of the sample was measured by GB/T12456-2008 alkali titration, and the results are shown in FIGS. 1 to 2.
The research results of the influence of the strain adding proportion on the acidity of the mango stuffing are shown in fig. 1-2: the lactobacillus is more favorable for fermenting mango than the lactobacillus plantarum, the fermentation effect of the embodiment is good and the fermentation effect of the comparative example is good, the composite strain of the lactobacillus plantarum and the lactobacillus is more favorable for fermenting in consideration of factors such as comprehensive fermentation results, cost, operation process and the like, and when the lactobacillus plantarum and the lactobacillus plantarum are 1:10, the total acid content in the fermented mango is the highest and is 4.48g/kg.
Example 2
The embodiment of the application provides mango stuffing, and the preparation method is similar to that of the embodiment 1, except that 2.5 parts of lactobacillus plantarum bacterial powder and 12.5 parts of lactobacillus plantarum bacterial powder are added in the step 4 (namely according to the proportion of table 1), and the rest steps and parameters are consistent with those of the embodiment 1, so that the mango stuffing is prepared and marked as the embodiment 2.
Example 3
The embodiment of the application provides mango stuffing, and the preparation method is similar to that of the embodiment 1, except that 1.36 parts of lactobacillus plantarum bacterial powder and 13.64 parts of lactobacillus bacterial powder (namely according to the proportion of table 1) are added in the step 4, and the rest steps and parameters are consistent with those of the embodiment 1, so that the mango stuffing is prepared and marked as the embodiment 3.
Comparative example 1
The application provides mango stuffing, and the preparation method is similar to that of the embodiment 1, except that in the step 4, lactobacillus plantarum powder is not added, only lactobacillus plantarum powder is added for 15 parts, and the rest steps and parameters are consistent with those of the embodiment 1, so that the mango stuffing is prepared and marked as the embodiment 1.
Comparative example 2
The application provides mango stuffing, and the preparation method is similar to that of the embodiment 1, except that lactobacillus plantarum fungus powder is not added in the step 4, only 15 parts of lactobacillus fungus powder is added, and the rest steps and parameters are consistent with those of the embodiment 1, so that the mango stuffing is prepared and marked as the comparison 2.
Comparative example 3
The application provides mango stuffing, and the preparation method is similar to that of the embodiment 1, except that one more probiotic is added in the step 4 to obtain lactobacillus rhamnosus, namely lactobacillus plantarum powder, bacillus lactis powder and lactobacillus rhamnosus are added in the step 4, wherein the lactobacillus plantarum powder is 3.75 parts, the bacillus lactis powder is 7.5 parts, the lactobacillus rhamnosus is 3.75 parts, and the rest steps and parameters are the same as those of the embodiment 1, so that the mango stuffing is prepared and marked as the comparative example 3.
Example 4
The embodiment of the application provides mango stuffing, and a preparation method thereof specifically comprises the following steps:
Step 1: selecting materials, namely selecting fresh mangoes which are good in color and free of diseases and insect pests, cleaning, removing pericarps and kernels, and cutting into blocks;
step 2: inactivating enzyme, namely placing the cut mango pulp into boiling water, inactivating enzyme in a continuous boiling state, fishing out the mango pulp after finishing, and cooling the mango pulp to room temperature to obtain pulp for fermentation;
Step 3: mixing, namely placing 15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 30000 parts by weight of water (shown in table 2), adding 450 parts by weight of white granulated sugar and 10 parts by weight of ascorbic acid, and uniformly mixing to obtain a raw material liquid;
Step 4: inoculating 1.36 parts of lactobacillus plantarum powder and 13.64 parts of lactobacillus plantarum powder respectively, mixing and activating to obtain compound fermentation bacteria, inoculating the compound fermentation bacteria into the raw material liquid in the step 3, wherein the inoculation amount is 0.1% of the weight ratio of the fruit homogenate, and uniformly mixing;
Step 5: fermenting, namely placing the inoculated and blended mangoes into a constant temperature incubator for fermentation culture, wherein the fermentation temperature is 28 ℃, and fermenting for 7 days;
step 6: pulping the obtained fermented pulp, taking out the fermented pulp, and uniformly beating in a beating machine to obtain pulp homogenate;
step 7: preparing stuffing, namely weighing 6 parts by weight of flaxseed powder and 8 parts by weight of cinnamon powder respectively, and uniformly mixing with pulp homogenate obtained in the step 6 to prepare fermented mango stuffing;
Step 8: and (3) sterilizing, and pasteurizing the fermented mango stuffing to obtain the mango stuffing, wherein the mango stuffing is marked as the example 4.
TABLE 2
Specific cases Feed liquid ratio (g/mL)
Example 4 1:2
Example 5 1:2.5
Example 6 1:3
Comparative example 4 1:3.5
Comparative example 5 1:4
Then, the effect of the different fermentation liquor ratios in examples 4 to 6 and comparative examples 4 to 5 on mango acidity was determined, including: the pH of the sample was directly measured by a pH meter, and the total acid content (g/kg in terms of malic acid) of the sample was measured by GB/T12456-2008 alkali titration, and the results are shown in FIGS. 3 to 4.
The results of the study on the effect of the fermentation liquor on mango acidity are shown in fig. 3-4: the size of the feed liquid ratio can influence the amount of nutrient substances and lactic acid bacteria in the fermentation liquid, the total acid content in mango is gradually increased along with the fermentation of the lactic acid bacteria, but the total acid content in the embodiment is obviously larger than the total acid content in the comparative example, and the total acid content generated in the mango with the feed liquid ratio of 2.5 is the largest, so that the optimal feed liquid ratio of 1:2.5 can be obtained.
Example 5
The embodiment of the application provides mango stuffing, the preparation method is similar to that of the embodiment 4, except that 37500 parts of water is added in the step 3 (i.e. 15000 parts of cooled pulp for fermentation is put into a fermentation bottle, 37500 parts of water is added (as shown in table 2), the adding amount of white granulated sugar is 450 parts by weight and 10 parts of ascorbic acid is added), and the rest steps and parameters are the same as those of the embodiment 4, so that the mango stuffing is prepared and marked as the embodiment 5.
Example 6
The embodiment of the application provides mango stuffing, the preparation method is similar to that of the embodiment 4, except that 45000 parts by weight of water is added in the step 3 (i.e. 15000 parts by weight of cooled pulp for fermentation is taken and put into a fermentation bottle, 45000 parts by weight of water is added (as shown in table 2), the adding amount of white granulated sugar is 450 parts by weight, and 10 parts by weight of ascorbic acid), and the rest steps and parameters are the same as those of the embodiment 4, so that the mango stuffing is prepared and marked as the embodiment 6.
Comparative example 4
The comparative example provided mango stuffing, the preparation method being similar to example 4, except that the water added in step 3 was 52500 parts by weight (i.e. 15000 parts by weight of cooled fermented pulp was put into a fermentation bottle, 52500 parts by weight of water was added (as shown in table 2), the white granulated sugar added was 450 parts by weight, and 10 parts by weight of ascorbic acid) and the remaining steps and parameters were the same as example 4, to prepare mango stuffing, labeled comparative example 4.
Comparative example 5
The comparative example provided mango stuffing, the preparation method being similar to example 4, except that 60000 parts by weight of water was added in step 3 (i.e., 15000 parts by weight of cooled fermented pulp was placed in a fermentation bottle, 60000 parts by weight of water was added (as shown in table 2), 450 parts by weight of white granulated sugar was added, and 10 parts by weight of ascorbic acid was added), and the remaining steps and parameters were the same as in example 4, to prepare mango stuffing, labeled comparative example 5.
Example 7
The embodiment of the application provides mango stuffing, and a preparation method thereof specifically comprises the following steps:
Step 1: selecting materials, namely selecting fresh mangoes which are good in color and free of diseases and insect pests, cleaning, removing pericarps and kernels, and cutting into blocks;
step 2: inactivating enzyme, namely placing the cut mango pulp into boiling water, inactivating enzyme in a continuous boiling state, fishing out the mango pulp after finishing, and cooling the mango pulp to room temperature to obtain pulp for fermentation;
step 3: mixing, namely placing 15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 37500 parts by weight of water and 300 parts by weight of white granulated sugar (shown in table 3), and uniformly mixing 10 parts by weight of ascorbic acid to obtain a raw material liquid;
step 4: inoculating, namely respectively weighing 1.36 parts of lactobacillus plantarum powder, 13.64 parts of lactobacillus plantarum powder, mixing and activating to obtain compound fermentation bacteria, inoculating the compound fermentation bacteria into the raw material liquid in the step 3, wherein the inoculation amount is 0.1% of the weight ratio of mango pulp, and uniformly mixing;
Step 5: fermenting, namely placing the inoculated and blended mangoes into a constant temperature incubator for fermentation culture, wherein the fermentation temperature is 28 ℃, and fermenting for 7 days;
step 6: pulping the obtained fermented pulp, taking out the fermented pulp, and uniformly beating in a beating machine to obtain pulp homogenate;
step 7: preparing stuffing, namely weighing 6 parts by weight of flaxseed powder and 8 parts by weight of cinnamon powder respectively, and uniformly mixing with pulp homogenate obtained in the step 6 to prepare fermented mango stuffing;
Step 8: and (3) sterilizing, and pasteurizing the fermented mango stuffing to obtain the mango stuffing, wherein the mango stuffing is marked as the example 7.
Then, the influence of different sugar addition amounts in examples 7 to 9 and comparative examples 6 to 7 on mango acidity was measured, the pH of the samples was directly measured by a pH meter, and the total acid content (g/kg in terms of malic acid) of the samples was measured according to GB/T12456-2008 alkali titration method, and the results are shown in FIG. 3.
The results of the study of the effect of sugar content on mango acidity are shown in fig. 3: sugar is used as a fermentation raw material for normal fermentation and metabolism of lactobacillus, the total acid content in the examples is obviously larger than that in the comparative example 6, and the total acid content in the comparative example 7 is higher, but the flavor of mango is influenced by excessive sugar addition, so that the optimal sugar addition is 3% of the weight of mango pulp in consideration of cost and flavor.
Example 8
The embodiment of the application provides mango stuffing, the preparation method is similar to that of the embodiment 7, except that 450 parts by weight of white granulated sugar is added in the step 3 (namely 15000 parts by weight of cooled pulp for fermentation is put into a fermentation bottle, 37500 parts by weight of water and 450 parts by weight of white granulated sugar (shown in table 3) are added, 10 parts by weight of ascorbic acid is added), and the rest steps and parameters are the same as those of the embodiment 7, so that the mango stuffing is prepared and marked as the embodiment 8.
Example 9
The embodiment of the application provides mango stuffing, and the preparation method is similar to that of the embodiment 7, except that in the step 3, 600 parts by weight of white granulated sugar is added (namely 15000 parts by weight of cooled pulp for fermentation is taken and put into a fermentation bottle, 37500 parts by weight of water and 600 parts by weight of white granulated sugar (shown in table 3) are added, 10 parts by weight of ascorbic acid are added), and the rest steps and parameters are the same as those of the embodiment 7, so that the mango stuffing is prepared and marked as the embodiment 9.
Comparative example 6
The comparative example provided mango stuffing, the preparation method being similar to example 4, except that 150 parts by weight of white granulated sugar was added in step 3 (i.e. 15000 parts by weight of cooled fermented pulp was put into a fermentation bottle, 37500 parts by weight of water, 150 parts by weight of white granulated sugar (as shown in table 3) and 10 parts by weight of ascorbic acid were added), and the remaining steps and parameters were the same as example 4, to prepare mango stuffing, labeled comparative example 6.
Comparative example 7
The comparative example provided mango stuffing, the preparation method being similar to example 4, except that 750 parts by weight of white granulated sugar was added in step 3 (i.e. 15000 parts by weight of cooled fermented pulp was put into a fermentation bottle, 37500 parts by weight of water, 750 parts by weight of white granulated sugar (as shown in table 3) and 10 parts by weight of ascorbic acid were added), and the remaining steps and parameters were the same as example 4, to prepare mango stuffing, labeled comparative example 7.
TABLE 3 Table 3
Specific cases White granulated sugar addition/% (weight ratio of mango pulp)
Example 7 2
Example 8 3
Example 9 4
Comparative example 6 1
Comparative example 7 5
Example 10
The embodiment of the application provides mango stuffing, and a preparation method thereof specifically comprises the following steps:
Step 1: selecting materials, namely selecting fresh mangoes which are good in color and free of diseases and insect pests, cleaning, removing pericarps and kernels, and cutting into blocks;
step 2: inactivating enzyme, namely placing the cut mango pulp into boiling water, inactivating enzyme in a continuous boiling state, fishing out the mango pulp after finishing, and cooling the mango pulp to room temperature to obtain pulp for fermentation;
Step 3: mixing, namely placing 15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 37500 parts by weight of water, 450 parts by weight of white granulated sugar and 15 parts by weight of ascorbic acid (as shown in table 4), and uniformly mixing to obtain a raw material liquid;
step 4: inoculating, namely respectively weighing 1.36 parts of lactobacillus plantarum powder, 13.64 parts of lactobacillus plantarum powder, mixing and activating to obtain compound fermentation bacteria, inoculating the compound fermentation bacteria into the raw material liquid in the step 3, wherein the inoculation amount is 0.1% of the weight ratio of mango pulp, and uniformly mixing;
Step 5: fermenting, namely placing the inoculated and blended mangoes into a constant temperature incubator for fermentation culture, wherein the fermentation temperature is 28 ℃, and fermenting for 7 days;
step 6: pulping the obtained fermented pulp, taking out the fermented pulp, and uniformly beating in a beating machine to obtain pulp homogenate;
step 7: preparing stuffing, namely weighing 6 parts by weight of flaxseed powder and 8 parts by weight of cinnamon powder respectively, and uniformly mixing with pulp homogenate obtained in the step 6 to prepare fermented mango stuffing;
step 8: and (3) sterilizing, and pasteurizing the fermented mango stuffing to obtain the mango stuffing, wherein the mango stuffing is marked as the example 10.
Then, shear stress and viscosity of the samples of example 10 and comparative example 8 were measured by using a rheometer; the color difference of the sample was measured by a color difference meter, and the results are shown in fig. 6, 7 and 8.
The sensory effect of the ascorbic acid on the fermented mango stuffing is shown in fig. 6-7, and it is known that the shear stress of the fermented mango stuffing increases with the increase of the shear rate, the viscosity of the fermented mango stuffing rapidly decreases when the shear rate is between 0 and 1.5s -1, and then the viscosity continues to decrease slowly with the increase of the shear rate, so that the rarefaction of the fluid is beneficial to the production processes of stirring, homogenizing and the like, the release of the flavor of the product is facilitated, and the effect of the stuffing added with the ascorbic acid is better.
The color of the food is an important index for judging the quality of the food. The larger the L value, the brighter the color of the longan juice, the larger the a value, the red-green, the larger the a value, the more red the longan juice color tends to be, the larger the b value, the yellow Lan Zhi of the longan juice, and the larger the value, the more yellow the color. The sensory properties of example 10 and comparative example 8 were determined and the sensory evaluation results of the mango fillings after fermentation are shown in table 5.
According to fig. 8 and the sensory evaluation results, the values of L, a and b of the fermented mango stuffing of example 10 are all greater than those of comparative example 8, which indicates that the ascorbic acid can improve the brightness and the characteristic color of the fermented mango stuffing, and at the same time has a certain oxidation resistance, and can alleviate the problem that the quality of the fermented mango is reduced due to oxidation reaction; in addition, cinnamon powder with fragrance and feeding promoting effect and linseed powder with extremely high nutritive value are added, so that the pungent smell of mango is effectively weakened, the light aromatic smell is added, the nutritive value of mango is improved, and the mango is more beneficial to human health.
TABLE 4 Table 4
Specific cases Ascorbic acid/g Linseed powder/g Cinnamon powder/g
Comparative example 8 0 0 0
Example 10 15 6 8
TABLE 5
Sample of Comparative example 8 Example 10
Color and luster of Is dark yellow and has darker surface color The color is bright, and the stuffing is bright yellow
Flavor of Has pungent smell and poor flavor Has light fragrance
Mouthfeel of the product Soft overall and general chewing feeling Good chewing property
Tissue state Uniformity is generally Tissue structure stabilization
Comparative example 8
The comparative example provided mango stuffing, the preparation method being similar to example 10, except that no ascorbic acid was added in step 3 (i.e. 15000 parts by weight of cooled fermented pulp was placed in a fermentation bottle, 37500 parts by weight of water and 450 parts by weight of white granulated sugar were added (as in table 4)), and the remaining steps and parameters were identical to example 10, resulting in mango stuffing, labeled comparative example 8.
Example 11
The embodiment of the application provides mango stuffing, and a preparation method thereof specifically comprises the following steps:
Step 1: selecting materials, namely selecting fresh mangoes which are good in color and free of diseases and insect pests, cleaning, removing pericarps and kernels, and cutting into blocks;
step 2: inactivating enzyme, namely placing the cut mango pulp into boiling water, inactivating enzyme in a continuous boiling state, fishing out the mango pulp after finishing, and cooling the mango pulp to room temperature to obtain pulp for fermentation;
Step 3: mixing, namely placing 15000 parts by weight of cooled pulp for fermentation into a fermentation bottle, adding 37500 parts by weight of water, 450 parts by weight of white granulated sugar and 10 parts by weight of ascorbic acid, and uniformly mixing;
step 4: inoculating, namely respectively weighing 1.36 parts of lactobacillus plantarum powder, 13.64 parts of lactobacillus plantarum powder, mixing and activating to obtain compound fermentation bacteria, inoculating the compound fermentation bacteria into the raw material liquid in the step 3, wherein the inoculation amount is 0.1% of the weight ratio of mango pulp, and uniformly mixing;
Step 5: fermenting, namely placing the inoculated and prepared mangoes into a constant temperature incubator for fermentation culture, wherein the fermentation temperature is 28 ℃, and fermenting for 7 days (as shown in table 6);
step 6: pulping the obtained fermented pulp, taking out the fermented pulp, and uniformly beating in a beating machine to obtain pulp homogenate;
step 7: preparing stuffing, namely weighing 6 parts by weight of flaxseed powder and 8 parts by weight of cinnamon powder respectively, and uniformly mixing with pulp homogenate obtained in the step 6 to prepare fermented mango stuffing;
step 8: and (3) sterilizing, and pasteurizing the fermented mango stuffing to obtain the mango stuffing, wherein the mango stuffing is marked as the example 11.
The pH of the samples was then measured directly using a pH meter and the effect of total acid content (g/kg as malic acid), flavone, polyphenol, reducing sugar, pH, organic acid content and flavour substances of the samples of example 11 and comparative example 9 were measured according to GB/T12456-2008 alkali titration method.
Flavone content: and (3) taking the concentration of the rutin standard solution as an abscissa and the absorbance as an ordinate to obtain a standard curve equation: y= 1.2808x-0.0024, r 2 =0.9997.
Polyphenol content: and determining the polyphenol content in mango by adopting a Fu Lin Fen method, and obtaining a standard curve equation by taking the concentration of a gallic acid standard solution as an abscissa and the absorbance as an ordinate: y= 35.834x-0.0154, r 2 = 0.9991.
Reducing sugar content: the determination is carried out with reference to GB 5009.7-2016 determination of reducing sugar in food.
Organic acid content: the determination is carried out by referring to the method for determining organic acid in GB 5009.157-2016, chromatographic conditions: amnex HPX-87H chromatographic column; the mobile phase is 0.1% phosphoric acid aqueous solution; the flow rate is 400 mu L/min; column temperature 40 ℃; the wavelength of the ultraviolet detector is 210nm; the manual sample feeding amount is 20 mu L. And respectively carrying out qualitative and quantitative analysis according to the retention time and the peak area, and calculating the content of the substance according to a standard working curve.
Flavour substance determination: volatile components of mango before and after fermentation were determined by gas chromatography-mass spectrometry (GC-MS).
The results of the study of the effect of fermentation on mango flavonoids, polyphenols, reducing sugars, total acids, pH, organic acid content and flavour are shown in table 8, table 9, table 10: the polyphenol content in the examples is obviously greater than that in the comparative examples, the total amount of organic acids in the examples is obviously greater, the increase of lactic acid and quinic acid is the greatest, in addition, the volatile components in the examples are changed, and a small amount of new terpenes, ketones and other substances are generated, so that the mango flavor is better and richer, and the examples show better effects on color, flavor, mouthfeel and tissue morphology than the comparative examples. The results of mango sensory evaluation before and after fermentation are shown in table 7.
TABLE 6
Specific cases Fermentation time/day
Comparative example 9 0
Example 11 7
TABLE 7 sensory evaluation results of mango before and after fermentation
Sample of Comparative example 9 Example 11
Color and luster of The color of mango is dark and the color of mango is dark yellow The color is bright, and the stuffing is bright yellow
Flavor of Has small amount of pungent smell and weak sour taste Has aromatic smell and moderate sour and sweet taste
Mouthfeel of the product Mouthfeel and chewing feeling are general Good chewing property
Tissue state Poor uniformity Tissue structure stabilization
TABLE 8 variation of physicochemical index related to mango fermentation before and after fermentation
Physical and chemical index Comparative example 9 Example 11
Flavone (mg/100 g) 13.54±0.33 13.09±0.33
Polyphenol (mg/g) 1.31±0.02 7.34±1.12
Reducing sugar (g/100 g) 3.72±0.20 1.16±0.04
Total acid (g/kg) 1.02±0.16 5.52±0.42
pH 4.36±0.05 2.68±0.03
TABLE 9 variation of organic acid content before and after mango fermentation
Organic acid species Comparative example 9 Example 11
Malic acid (mg/kg) 38.8 15.3
Lactic acid (mg/kg) 36.8 5442
Alpha-ketoglutaric acid (mg/kg) 3.5 -
Citric acid (mg/kg) 138.7 9.2
Tartaric acid (mg/kg) 8.2 5.6
Quinic acid (mg/kg) 8.0 155.8
Note that: -indicating no detection or less than the detection limit.
TABLE 10 variation of volatile Compounds before and after mango fermentation
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Note that: -indicating no detection or a match <80.
Comparative example 9
The comparative example provided a mango filling, prepared in a similar manner to example 11, except that the fermentation time in step 5 was 0 days (i.e., the fermentation process of step 5 was not performed), and the remaining steps and parameters were identical to example 11, resulting in a mango filling, labeled comparative example 9.
In summary, the embodiment of the application adopts 12000-15000 parts by weight of pulp for fermentation, 24000-40000 parts by weight of water, 300-600 parts by weight of sugar, 10-16 parts by weight of ascorbic acid, 1:7-1:10 of lactobacillus plantarum and lactobacillus plantarum, 0.1% of inoculation amount, the fermentation temperature is 26-28 ℃, the fermentation is carried out for 7-9 days, 6-8 parts by weight of flaxseed powder and 8-10 parts by weight of cinnamon powder, the total acid content of the obtained fermented mango stuffing is greater than 4.3g/kg, the polyphenol content is 7.3mg/g, and the lactic acid and quinic acid content is respectively greater than 5g/kg and 150mg/kg.
The fermented mango stuffing and the preparation method thereof provided by the application have the advantages of rich nutrition value, unique flavor, pleasant color, better rheological property, simplicity in operation, contribution to industrial production, effective solving of the problems of low nutrition value, unstable quality and short shelf life of the mango stuffing, widening of the variety and consumption groups of the fruit stuffing, promotion of the development of mango processing industry, effective filling of the blank of the domestic fermented mango stuffing market, and good development prospect.
The foregoing is merely a preferred embodiment of the present application and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present application, which are intended to be comprehended within the scope of the present application.

Claims (5)

1. A method for preparing mango stuffing, which is characterized by comprising the following steps:
step1, inactivating enzyme of mango pulp to obtain pulp for fermentation;
Step 2, mixing the pulp for fermentation, water, sugar, ascorbic acid and compound fermentation bacteria for fermentation culture, pulping the obtained pulp after fermentation to obtain pulp homogenate;
Step 3, mixing the pulp homogenate, the flaxseed powder and the cinnamon powder, and sterilizing to obtain mango stuffing;
the composite fermentation bacteria consist of lactobacillus plantarum bacteria powder and lactobacillus bacteria powder;
the weight ratio of the lactobacillus plantarum bacterial powder to the lactobacillus plantarum bacterial powder is 1 (7-10);
The pulp homogenate comprises the following components in parts by weight:
12000-15000 parts of pulp for fermentation;
24000-40000 parts of water;
300-600 parts of sugar;
10-24 parts of ascorbic acid;
The inoculation amount of the composite zymophyte is 0.1% -0.15% of the weight of the mango pulp;
The viable count of the lactobacillus plantarum bacterial powder and the lactobacillus plantarum bacterial powder is 10 10 cfu/g;
In the step 2, the temperature of the fermentation culture is 24-30 ℃; the fermentation culture time is 5-10 days.
2. The preparation method according to claim 1, wherein step 1 specifically comprises: boiling fructus Mangifera Indicae pulp in water, and inactivating enzyme to obtain pulp for fermentation.
3. The preparation method according to claim 1, wherein the mango stuffing comprises, in parts by weight:
Pulp homogenate 120-150 parts;
6-8 parts of flaxseed powder;
7-10 parts of cinnamon powder.
4. The method according to claim 1, wherein in the step 3, the sterilization is a high-temperature sterilization method, and the sterilization is performed in a water bath with continuous boiling for 30-45 min.
5. Mango stuffing, which is characterized by comprising the mango stuffing prepared by the preparation method according to any one of claims 1-4.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858229A (en) * 2015-12-14 2017-06-20 湖南斯奇生物制药有限公司 A kind of mango fermented beverage and preparation method thereof
CN109247472A (en) * 2018-07-26 2019-01-22 华南理工大学 A kind of lactobacillus-fermented fruit product and preparation method thereof
CN109287912A (en) * 2018-11-20 2019-02-01 广西壮族自治区农业科学院农产品加工研究所 It is a kind of to improve antioxidative mango lactic acid drink preparation method
CN110897071A (en) * 2018-09-14 2020-03-24 天津科技大学 Fermented mango juice beverage and preparation method thereof
CN113040368A (en) * 2021-05-06 2021-06-29 华南农业大学 Preparation method of fermented orange peel sauce

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858229A (en) * 2015-12-14 2017-06-20 湖南斯奇生物制药有限公司 A kind of mango fermented beverage and preparation method thereof
CN109247472A (en) * 2018-07-26 2019-01-22 华南理工大学 A kind of lactobacillus-fermented fruit product and preparation method thereof
CN110897071A (en) * 2018-09-14 2020-03-24 天津科技大学 Fermented mango juice beverage and preparation method thereof
CN109287912A (en) * 2018-11-20 2019-02-01 广西壮族自治区农业科学院农产品加工研究所 It is a kind of to improve antioxidative mango lactic acid drink preparation method
CN113040368A (en) * 2021-05-06 2021-06-29 华南农业大学 Preparation method of fermented orange peel sauce

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