CN115777887A - Fruit stick and preparation method thereof - Google Patents
Fruit stick and preparation method thereof Download PDFInfo
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- CN115777887A CN115777887A CN202211656473.8A CN202211656473A CN115777887A CN 115777887 A CN115777887 A CN 115777887A CN 202211656473 A CN202211656473 A CN 202211656473A CN 115777887 A CN115777887 A CN 115777887A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 79
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 79
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 18
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 15
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims description 31
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 18
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 18
- 240000006365 Vitis vinifera Species 0.000 claims description 18
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 239000011268 mixed slurry Substances 0.000 claims description 9
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 235000011869 dried fruits Nutrition 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 239000000205 acacia gum Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 244000215068 Acacia senegal Species 0.000 claims description 4
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 4
- 239000004034 viscosity adjusting agent Substances 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 240000000560 Citrus x paradisi Species 0.000 claims description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 2
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 235000014443 Pyrus communis Nutrition 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims description 2
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- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 4
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 238000012360 testing method Methods 0.000 description 16
- 241001122767 Theaceae Species 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000008410 fruit bars Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 239000010699 lard oil Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019764 Soybean Meal Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
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- 235000021022 fresh fruits Nutrition 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 239000003921 oil Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 239000004455 soybean meal Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The application relates to the technical field of food processing, and particularly discloses a fruit stick and a preparation method thereof. The fruit stick comprises, by weight, 10-35 parts of fruits, 0.3-0.8 part of plant polyphenol, 2-5 parts of viscosity regulators, 3-10 parts of trehalose, 5-10 parts of oligosaccharides and 0.5-2 parts of lard. The preparation method of the fruit stick comprises the steps of fruit drying, material mixing, wrapping, pressing and the like, and is simple to operate and easy to control. The obtained fruit stick has the advantages of long shelf life, good taste, etc., wherein the shelf life is more than 14 months, the taste score is more than 24.3 points, and the full score is 30 points.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a fruit stick and a preparation method thereof.
Background
With the continuous progress of society and the higher pursuit of people for life, products such as fruit sticks and the like gradually appear on the market. The fruit stick is prepared by taking fresh fruits as a main raw material and adding components such as edible pigment, edible essence, sweetening agent and the like, and is popular among people. However, the fruit sticks have short shelf life, generally 2-4 months, and are easy to rot particularly in the process of storage and transportation.
In order to prolong the quality guarantee time of the fruit sticks, freeze-dried fruit powder or dried fruit and the like are selected by people to manufacture the fruit sticks. However, the fruit stick prepared from the fruit freeze-dried powder or the dried fruit has poor taste and low acceptance of people.
Therefore, there is a need for a fruit bar with long shelf life and good taste.
Disclosure of Invention
In order to improve the shelf life of the fruit stick without affecting the mouthfeel of the fruit stick, the application provides a fruit stick and a preparation method thereof.
According to the first aspect, the application provides a fruit stick which comprises, by weight, 10-35 parts of fruits, 0.3-0.8 part of plant polyphenol, 2-5 parts of viscosity regulators, 3-10 parts of trehalose, 5-10 parts of oligosaccharides and 0.5-2 parts of lard.
In one embodiment, the fruit is 20-35 parts, the plant polyphenol is 0.5-0.8 part, the viscosity regulator is 2-5 parts, the trehalose is 5-10 parts, the oligosaccharide is 5-7 parts, and the lard is 0.5-1 part by weight.
In the application, fresh fruits are used as main raw materials to manufacture the fruit sticks, and plant polyphenol, trehalose, oligosaccharide, lard, viscosity regulators and other raw materials are added, so that the quality guarantee time of the fruit sticks can be prolonged to be more than 14 months, the taste of the fruits is guaranteed, and the acceptance degree of people is high.
In the present application, the fruit is selected from apple, pear, hawthorn, orange, blueberry, lemon, jujube, strawberry, peach, pineapple, raspberry, cherry, banana, tomato, grape, mango, grapefruit and blackberry, and the fruit may be selected individually or in combination, and is selected and made according to the product requirement, but not limited to the above-mentioned types of fruits.
Trehalose and oligosaccharide can adjust the sweet taste and the mouthfeel of the fruit bar, and meanwhile, trehalose can form a protective film on the surface of the fruit to block the corrosion of bacteria to the fruit. Lard is added as a lubricant, so that the formability of the fruit stick is ensured, and the fruit stick is complete and smooth in appearance; meanwhile, the lard oil can also form an oil film on the surface of the fruit, so that air and water are isolated from being transferred to the fruit. Under the action of the protective film and the oil film, the quality guarantee time of the fruit stick is prolonged, and the original taste and nutritive value of the fruit are maintained.
Oligosaccharides are mainly classified into two types, one is malto-oligosaccharide and the other is isomalto-oligosaccharide. The application mainly adopts isomaltooligosaccharide, and has antibacterial activity while adjusting the taste, so that the rotten of fruits is reduced, and the quality guarantee time of fruit sticks is prolonged.
In one embodiment, the plant polyphenol is selected from apple polyphenol, grape polyphenol and tea polyphenol.
Plant polyphenols are widely present in plants, mainly in the bark, roots, wood, leaves, fruits of plants. The reserves of the plant polyphenol in the nature are very abundant, so the source of the plant polyphenol is wide and the plant polyphenol is easy to obtain.
The plant polyphenol in the application can be one or more of apple polyphenol, grape polyphenol and tea polyphenol. After the plant polyphenol and the isomaltooligosaccharide are used in a matching way, the plant polyphenol and the isomaltooligosaccharide are coated on the surface of the fruit, so that the propagation of bacteria in the fruit can be inhibited, and the quality guarantee time of the fruit stick is prolonged.
In one embodiment, the plant polyphenol is a combination of apple polyphenol, grape polyphenol and tea polyphenol, and the weight ratio of the apple polyphenol, the grape polyphenol and the tea polyphenol is 1 (0.5-1.5) to 2-6.
Preferably, the weight ratio of the apple polyphenol, the grape polyphenol and the tea polyphenol is 1 (1-1.5) to 2-4.
In one embodiment, the viscosity modifier consists of soy flour, gelatin, and gum arabic.
Preferably, the weight ratio of the soybean powder, the gelatin and the Arabic gum is 1 (0.2-0.5) to (0.8-1.5).
In the present application, gelatin and the gum arabic mainly have a viscosity-regulating effect, and raw materials such as plant polyphenol, trehalose, oligosaccharide and lard can be stably attached to the surface of a fruit, so that the raw materials can fully exert their respective effects.
The soybean powder is ground from soybean and mainly plays a role in filling, adjusting viscosity and mouthfeel. Meanwhile, soybean is rich in nutrients, and besides low in saccharide, it also contains other nutrients, such as fat, calcium, phosphorus, iron and vitamin B 1 Vitamin B 2 And other nutrients essential to human body. In addition, the soybeans contain soybean oligosaccharides, so that the soybean oligosaccharide fruit stick has the characteristics of acid resistance and high temperature resistance, and can improve the capability of fruits in resisting severe environment, thereby prolonging the quality guarantee time of the fruit stick.
In a second aspect, the present application provides a method of making a fruit stick comprising the steps of:
(1) Drying the fruits, wherein after the fruits are dried, the water content in the fruits is 20-30%;
(2) Adding the plant polyphenol, the trehalose, the oligosaccharide, the lard and the viscosity regulator into a container, adding water, and mixing to prepare mixed slurry;
(3) Wrapping the dried fruits by using the mixed pulp to prepare a semi-finished fruit stick product;
(4) And pressing and drying the semi-finished product of the fruit stick to obtain the fruit stick.
By adopting the technical scheme, firstly, the fruits are dried at the temperature of 40-55 ℃ so that the moisture in the dried fruits is within the range of 20-30%; then mixing plant polyphenol, trehalose, oligosaccharide, lard and a viscosity regulator, and adding 20-30 parts of water to prepare mixed slurry.
And (3) placing part of the mixed pulp in a mould, adding part of the dried fruits, then adding the mixed pulp, adding the dried fruits, repeatedly adding, and finally finishing the adding of the mixed pulp to obtain a semi-finished product of the fruit stick. Wherein the mould can be made or selected according to actual needs.
Finally, pressing the semi-finished product of the fruit stick, wherein the pressure in the pressing process is 0.2-0.8MPa; demoulding, and oven drying at 40-55 deg.C for 10-15min to obtain fruit stick.
According to the application, the semi-finished fruit stick is pressed, and air in the semi-finished fruit stick is exhausted, so that the outer layer mixed slurry is more compact, and the porosity is lower; meanwhile, the corrosion of bacteria and air to the internal fruits can be prevented; in addition, the fruit stick prepared by pressing has complete and smooth appearance.
In one embodiment, after drying, the moisture content in the fruit is 25%.
In this application, the fruit is subjected to a drying treatment such that the water content in the fruit is in the range of 20-30%. When the water content in the fruit is lower than 20%, the prepared fruit stick has poor taste; when the water content in the fruit is more than 30%, the prepared fruit stick has short shelf life.
In summary, the present application has the following beneficial effects:
1. the fruit sticks prepared by mutually matching the fruits, the plant polyphenol, the viscosity regulator, the trehalose, the oligosaccharide, the lard oil and other raw materials have longer shelf life which is more than 14 months, better taste and moderate sweetness and hardness;
2. the plant polyphenol is preferably a composition of apple polyphenol, grape polyphenol and tea polyphenol, the weight ratio of the apple polyphenol to the grape polyphenol to the tea polyphenol is 1 (0.5-1.5) to (2-6), the quality guarantee time is longer, and the total number of bacterial colonies is lower; 3. the preparation method of the fruit stick is simple to operate and easy to control, mainly comprises the steps of fruit drying, mixing, wrapping, pressing and the like, can prolong the quality guarantee time of the fruit stick, and enables the fruit stick to be complete and smooth in appearance.
Detailed Description
The present application will be described in further detail with reference to examples and comparative examples.
Raw materials
The starting materials mentioned in the present application are commercially available, unless otherwise specified.
Examples
Example 1
The preparation method of the fruit stick comprises the following steps:
(1) Peeling and removing core of fructus Mali Pumilae, collecting pulp, weighing 20kg of pulp, placing in a drying furnace, setting the temperature in the drying furnace at 50 deg.C, drying for 15min, and measuring the water content in the pulp to be 25.5%;
(2) Taking a container, adding 0.5kg of plant polyphenol, 7kg of oligosaccharide, 5kg of trehalose, 1kg of lard and 3kg of viscosity regulator, mixing, adding 24kg of water, and stirring to obtain mixed slurry;
wherein the plant polyphenol is apple polyphenol;
wherein the oligosaccharide is isomaltooligosaccharide;
wherein the viscosity modifier consists of soybean meal, gelatin and acacia gum, and the weight ratio of the soybean meal, the gelatin and the acacia gum is 1;
(3) Placing part of the mixed slurry in a mold, adding part of the dried pulp into the mold, adding the mixed slurry, continuing adding the pulp, and filling the mold with the mixed slurry in the last layer to completely wrap the pulp by the mixed slurry to obtain a semi-finished product of the fruit stick; wherein the mould is a cuboid with a hollow interior;
(4) Pressing the semi-finished product of the fruit stick under 0.2MPa for 3min, then demoulding, and drying at 50 ℃ to obtain the fruit stick, wherein the water content in the mixed pulp on the outer layer of the fruit stick is below 8%.
Examples 2 to 7, comparative examples 1 to 7
The differences between examples 2 to 7, comparative examples 1 to 7 and example 1 are shown in Table 1.
TABLE 1 parameters for distinguishing examples 2 to 7, comparative examples 1 to 7 from example 1 (unit: kg)
| Group of | Plant polyphenols | Trehalose | Oligosaccharides | Lard oil |
| Example 1 | 0.5 | 7 | 5 | 1 |
| Example 2 | 0.3 | 7 | 5 | 1 |
| Example 3 | 0.8 | 7 | 5 | 1 |
| Example 4 | 0.5 | 3 | 5 | 1 |
| Example 5 | 0.5 | 10 | 5 | 1 |
| Example 6 | 0.5 | 7 | 5 | 1 |
| Example 7 | 0.5 | 7 | 10 | 1 |
| Comparative example 1 | 0 | 7 | 5 | 1 |
| Comparative example 2 | 1 | 7 | 5 | 1 |
| Comparative example 3 | 0.5 | 0 | 5 | 1 |
| Comparative example 4 | 0.5 | 15 | 5 | 1 |
| Comparative example 5 | 0.5 | 7 | 0 | 1 |
| Comparative example 6 | 0.5 | 7 | 15 | 1 |
| Comparative example 7 | 0.5 | 7 | 5 | 0 |
Performance testing tests the fruit sticks prepared in examples 1-7 and comparative examples 1-7 were subjected to performance tests, which included mainly shelf life tests and taste evaluation tests.
Wherein, the quality guarantee time test is used for detecting the total number of bacterial colonies, the content of escherichia coli and the content of mould in different time periods in the fruit stick;
total number of colonies: according to GB/T4789.2-2016 (national food safety Standard for microbiology test) Total colony count determination, the requirement is less than 5.0 × 10 2 CFU/g；
Coliform group bacteria: testing according to a second method of GB/T4789.3-2016 (national food safety Standard food microbiology inspection coliform group count) and requiring less than 10CFU/g;
and (3) mould: testing according to GB/T4789.15-2016 (national food safety Standard for microbiology inspection of mould and Yeast count) of food safety, wherein the requirement is less than 10CFU/g;
the taste evaluation test refers to a taste evaluation table, 50 persons specialized in food research and development are used for blind test, three items of sweetness, appearance structure, taste and the like of the fruit sticks prepared in the examples 1-7 and the comparative examples 1-7 are evaluated, each item is full of 10 points and totally accounts for 30 points, an average value is taken for each item, and the sum of the three average values is the final comprehensive score, and the table 2 is the taste evaluation standard of the fruit sticks.
TABLE 2 taste evaluation criteria for fruit sticks
| Sweetness level | Appearance structure | Taste of the product | Score of |
| Sweet and greasy food | Incomplete and uneven appearance | Is hard to be | 1 to 3 points |
| Slightly sweet | Complete appearance, but unevenness | Is soft | 4 to 6 points |
| Is moderate | Complete appearance, smoothness and no damage | Is moderate | 7 to 10 points |
The total number of colonies, the content of E.coli and the content of mold in the fruit sticks prepared in examples 1 to 7 and comparative examples 1 to 7 are shown in tables 3, 4 and 5, respectively, and the taste evaluation test is shown in Table 6.
TABLE 3 Total number of colonies in fruit bars (unit: CFU/g)
* In Table 3, "-" indicates that no detection was performed.
TABLE 4 Escherichia coli content in fruit bars (unit: CFU/g)
| Group of | 1h | 30d | 3 months old | 8 months old | 14 months old |
| Example 1 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 2 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 3 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 4 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 5 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 6 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Example 7 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Comparative example 1 | ＜10 | 16 | 20 | 32 | 47 |
| Comparative example 2 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Comparative example 3 | ＜10 | 12 | 25 | 34 | 45 |
| Comparative example 4 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Comparative example 5 | ＜10 | 14 | 22 | 36 | 55 |
| Comparative example 6 | ＜10 | ＜10 | ＜10 | ＜10 | ＜10 |
| Comparative example 7 | ＜10 | ＜10 | 15 | 28 | 43 |
TABLE 5 mould content in fruit bars (unit: CFU/g)
TABLE 6 taste evaluation test results (unit: minute)
| Group of | Score of |
| Example 1 | 29.4 |
| Example 2 | 28.5 |
| Example 3 | 29.0 |
| Example 4 | 27.3 |
| Example 5 | 28.8 |
| Example 6 | 24.3 |
| Example 7 | 27.1 |
| Comparative example 1 | 27.3 |
| Comparative example 2 | 12.3 |
| Comparative example 3 | 20.4 |
| Comparative example 4 | 14.3 |
| Comparative example 5 | 19.9 |
| Comparative example 6 | 13.4 |
| Comparative example 7 | 26.4 |
As can be seen by combining examples 1-7 and comparative examples 1-7 with tables 3-6, the fruit bars produced by examples 1-7 have a longer shelf life, a better mouth feel, and a shelf life of up to 14 monthsAbove, at 14 months, the total number of colonies was 3.75X 10 2 The content of the escherichia coli is less than 10CFU/g, the content of the mould is less than 10CFU/g, the taste evaluation is more than 24.3 minutes, and the full score is 30 minutes.
Examples 8 to 12
Examples 8 to 12 differ from example 1 in the selection of plant polyphenols, as shown in table 7.
TABLE 7 differences between examples 8 to 12 and example 1
| Group of | Plant polyphenols | In weight ratio of |
| Example 1 | Apple polyphenol | - |
| Example 8 | Grape polyphenols | - |
| Example 9 | Tea polyphenols | - |
| Example 10 | Apple polyphenol: grape polyphenols: tea polyphenols | 1:1:4 |
| Example 11 | Apple polyphenol: grape polyphenols: tea polyphenols | 1:0.5:2 |
| Example 12 | Apple polyphenol: grape polyphenols: tea polyphenols | 1:1.5:6 |
The fruit sticks prepared in examples 8 to 12 were subjected to shelf life test (14 months) and taste evaluation test, and the specific test results are shown in table 8.
TABLE 8 test results of examples 8 to 12
As can be seen from the combination of examples 1,8-12 and Table 8, the shelf life of the fruit sticks can be more than 14 months when the plant polyphenol is selected from different types. When the plant polyphenol is a composition of apple polyphenol, grape polyphenol and tea polyphenol and is compounded according to the weight ratio of 1 (0.5-1.5) to (2-6), the total number of bacterial colonies in the fruit stick is less at 14 months, and the number of bacterial colonies is 3.16 multiplied by 10 2 CFU/g is below.
It is to be understood that the above embodiments are merely exemplary embodiments adopted to illustrate the principles of the present application, and the present application is not limited thereto. It will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope of the invention, and these changes and modifications are to be considered as within the scope of the invention.
Claims (10)
1. The fruit stick is characterized by comprising, by weight, 10-35 parts of fruits, 0.3-0.8 part of plant polyphenol, 2-5 parts of viscosity regulators, 3-10 parts of trehalose, 5-10 parts of oligosaccharides and 0.5-2 parts of lard.
2. The fruit stick according to claim 1, wherein the fruit is 20-35 parts, the plant polyphenol is 0.5-0.8 part, the viscosity modifier is 2-5 parts, the trehalose is 5-10 parts, the oligosaccharide is 5-7 parts, and the lard is 0.5-1 part by weight.
3. The fruit stick according to claim 1 or 2, wherein the plant polyphenol is selected from apple polyphenol, grape polyphenol and tea polyphenol.
4. The fruit stick of claim 3, wherein the plant polyphenol is a combination of apple polyphenol, grape polyphenol and tea polyphenol, and the weight ratio of the apple polyphenol, the grape polyphenol and the tea polyphenol is 1 (0.5-1.5) to (2-6).
5. The fruit stick of claim 4, wherein the weight ratio of the apple polyphenols, the grape polyphenols and the tea polyphenols is 1 (1-1.5) to 2-4.
6. The fruit stick of claim 1 or 2, wherein the viscosity modifier is comprised of soy flour, gelatin, and gum arabic.
7. The fruit stick of claim 6, wherein the weight ratio of the soy flour, the gelatin, and the gum arabic is 1 (0.2-0.5) to (0.8-1.5).
8. A fruit stick according to claim 1 or claim 2, wherein the fruit is selected from the group consisting of apple, pear, hawthorn, orange, blueberry, lemon, date, strawberry, peach, pineapple, raspberry, cherry, banana, tomato, grape, mango, grapefruit and blackberry.
9. A process for the preparation of a fruit stick according to any one of claims 1 to 8 comprising the steps of:
(1) Drying the fruits to enable the water content in the fruits to be 20-30%;
(2) Adding the plant polyphenol, the trehalose, the oligosaccharide, the lard and the viscosity regulator into a container, adding water, and mixing to prepare mixed slurry;
(3) Wrapping the dried fruits by using the mixed pulp to prepare a semi-finished fruit stick product;
(4) And pressing and drying the semi-finished product of the fruit stick to obtain the fruit stick.
10. The method of claim 9, wherein the fruit has a moisture content of about 25% after drying.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215840A (en) * | 1997-02-03 | 1998-08-18 | Akita Pref Gov | Coated food |
| US20040001910A1 (en) * | 2002-06-28 | 2004-01-01 | Liping Yu | Retaining minor nutrients and methods for manufacture of products |
| CN108419830A (en) * | 2018-02-08 | 2018-08-21 | 合肥百绿盛农业科技有限公司 | A kind of highly effective and safe fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN110897117A (en) * | 2019-11-29 | 2020-03-24 | 广西壮族自治区农业科学院 | Dried banana and preparation method thereof |
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2022
- 2022-12-22 CN CN202211656473.8A patent/CN115777887A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215840A (en) * | 1997-02-03 | 1998-08-18 | Akita Pref Gov | Coated food |
| US20040001910A1 (en) * | 2002-06-28 | 2004-01-01 | Liping Yu | Retaining minor nutrients and methods for manufacture of products |
| CN108419830A (en) * | 2018-02-08 | 2018-08-21 | 合肥百绿盛农业科技有限公司 | A kind of highly effective and safe fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN110897117A (en) * | 2019-11-29 | 2020-03-24 | 广西壮族自治区农业科学院 | Dried banana and preparation method thereof |
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| Title |
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| 邱庆峰;李良;: "葡萄多酚在食品和饲料中的应用", 饲料博览, no. 06, pages 44 - 47 * |
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