CN106720875B - Preparation method of preserved cherry with intestine and stomach health care function - Google Patents
Preparation method of preserved cherry with intestine and stomach health care function Download PDFInfo
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- CN106720875B CN106720875B CN201611150481.XA CN201611150481A CN106720875B CN 106720875 B CN106720875 B CN 106720875B CN 201611150481 A CN201611150481 A CN 201611150481A CN 106720875 B CN106720875 B CN 106720875B
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- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 161
- 235000019693 cherries Nutrition 0.000 title claims abstract description 161
- 230000036541 health Effects 0.000 title claims abstract description 10
- 210000000936 intestine Anatomy 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 210000002784 stomach Anatomy 0.000 title claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 72
- 238000000034 method Methods 0.000 claims abstract description 37
- 238000001035 drying Methods 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 32
- 230000008569 process Effects 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 238000012216 screening Methods 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 239000000834 fixative Substances 0.000 claims description 14
- 230000008595 infiltration Effects 0.000 claims description 14
- 238000001764 infiltration Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
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- 229940005550 sodium alginate Drugs 0.000 claims description 11
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 10
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- 230000008901 benefit Effects 0.000 description 4
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- 206010033546 Pallor Diseases 0.000 description 3
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- 235000012424 soybean oil Nutrition 0.000 description 3
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 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 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
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- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
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- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products 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-WSWWMNSNSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 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 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- UJTIFEVFUCJMKZ-UHFFFAOYSA-N benzoic acid;sodium Chemical compound [Na].OC(=O)C1=CC=CC=C1 UJTIFEVFUCJMKZ-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 201000006370 kidney failure Diseases 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000005065 mining Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- GRLPQNLYRHEGIJ-UHFFFAOYSA-J potassium aluminium sulfate Chemical compound [Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GRLPQNLYRHEGIJ-UHFFFAOYSA-J 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229910052716 thallium Inorganic materials 0.000 description 1
- BKVIYDNLLOSFOA-UHFFFAOYSA-N thallium Chemical compound [Tl] BKVIYDNLLOSFOA-UHFFFAOYSA-N 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000020632 vitamin C rich food Nutrition 0.000 description 1
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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of preserved cherry with intestine and stomach health care function, belonging to the field of food science and technology. The invention provides a sugar permeating method for directly carrying out low-temperature soaking sugar permeation in a slow freezing process, provides a new sugar permeating way, can enable cherries to rapidly permeate sugar in a short time, achieves a certain sweetness value, meets the requirement of subsequent drying, simplifies processing steps and reduces production cost, and the low-temperature soaking sugar permeation refers to natural temperature reduction in a unfreezing process.
Description
Technical Field
The invention relates to the field of food science and technology, in particular to a preparation method of preserved cherry with intestine and stomach health care function.
Background
The cherry has bright color, is rich in multiple vitamins, and has high edible and medicinal values. The Chinese herbal compendium records that the cherry has various efficacies of tonifying qi, expelling wind-damp, detoxifying and the like. The latest research finds that the cherry also contains functional pigments such as anthocyanidin, anthocyanin, haematochrome and the like; especially, the iron content of each hundred grams is as high as 6 to 8 milligrams, is positioned at the head of various fruits and is 20 to 30 times higher than that of apples, oranges and pears. Frequent eating of cherries can supplement the demand of iron element in vivo, promote the regeneration of hemoglobin, prevent and treat iron-deficiency anemia, strengthen physique and strengthen brain and improve intelligence. However, the color of the picked cherry becomes dark within a short time, the cherry is easy to decay and deteriorate, the cracked and residual cherry is difficult to treat without losing the nutritional value, and the application value of the cherry is influenced by browning easily in the deep processing process. In addition, cherry seeds contain cyanogenic glycoside, and hydrocyanic acid is generated by hydrolysis, so that toxic symptoms can appear by eating the cherry seeds by mistake. The cherries in China are mainly eaten in fresh food at present, and the cherry used for processing only accounts for about 10 percent.
The definition of preserved fruit is specified in GB14884-2003 "hygienic Standard for preserved fruit": fresh fruits and vegetables are used as raw materials, boiled or soaked by sugar, and food additives can be added as auxiliary raw materials to prepare dry products with non-sticky, non-dry, transparent and no sugar cream precipitation surfaces. The following problems generally exist in the current commercial preserved fruit products: use of food additives or overdose residues over the range; poor environmental sanitation of workshops and overproof microorganisms caused by pollution of production equipment and appliances; the comprehensive utilization rate of cherries is low, and the economic benefit needs to be improved; the color and variety are single, and the process is laggard.
Common additives in preserved cherry fruits include: decolorizing agents (sulfur, sulfurous acid and its salts), preservatives (benzoic acid (sodium) and sorbic acid (potassium)), hardening agents (calcium carbonate, calcium chloride and potassium aluminum sulfate), coloring agents, etc. Chronic poisoning caused by long-term intake of sulfite can cause headache and kidney disorder; the sulfur contains harmful elements such as lead, arsenic, thallium and the like, and can enter food after fumigation; recent studies have shown that sodium benzoate reacts with vitamin C to form benzene (carcinogen), and the use of sodium benzoate in vitamin C-rich foods such as preserved fruits is detrimental. Meanwhile, the traditional processing method has poor original fruit aroma and nutrition retention conditions of the cherries, and has complex process and long consumed time.
Disclosure of Invention
Aiming at the problems, the invention provides a preparation method of preserved cherry with simple and convenient process and intestine and stomach health care function without adding a decolorizing agent, a coloring agent and a harmful preservative. The technical scheme of the invention is as follows:
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core; the weak brine is a 1wt% NaCl aqueous solution;
(2) color protection: fumigating the pretreated cherries for 30-60min by using a color fixative through a low-temperature atomization device, so that the color fixative is uniformly distributed in the cherries; the low-temperature atomization device is conventional equipment in the field, and the low temperature is controlled as follows: 4-20 ℃;
(3) quick-freezing treatment: quick-freezing the cherry subjected to color protection treatment for 4-6 h at-18 ℃;
(4) low-temperature sugar infiltration: putting the quick-frozen cherries into a sugar-permeating solution at the temperature of 25-28 ℃, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s in the sugar-permeating process, and draining for later use after stirring for 8-10 hours; the mass ratio of the cherries to the sugar permeating solution is 1:3, and the sugar permeating solution consists of the following substances: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 40-50wt% of white granulated sugar; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%; keeping the cherries below the liquid level in the sugar permeating process;
(5) drying and shaping: uniformly coating vegetable oil on the surface of the cherry, placing the cherry in a blast drier, drying for 15-24 h at the temperature of 60-75 ℃, and turning for 2-3 times in the midway; meanwhile, the shape is finished until the surface of the cherry is dry, no soup flowing phenomenon exists, and the hardness is moderate; the water on the surface of the preserved fruit can be slowly evaporated by applying the vegetable oil, and the vegetable oil has the following effects: the adhesion and the uneven drying state in the drying process of the preserved fruit are avoided; the vegetable oil can be soybean oil, olive oil, etc.
(6) Cooling;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; and (4) carrying out microbial spot inspection on the cherries until the cherries are qualified.
Further, the color fixative contains 0.5wt% of Vc, 0.5wt% of citric acid and 1wt% of NaCl.
The color fixative added in the invention utilizes the antioxidation function of vitamin C and is combined with 0.5wt% of citric acid and 1wt% of NaCl, so that the oxidation browning of ferrous ions rich in the cherries can be effectively prevented, and the adverse changes of the color and the structure of the cherries in the processes of quick freezing, thawing and storage can be inhibited.
The quick-freezing treatment process is beneficial to the quick penetration of syrup in the cherries under the condition of keeping the original fruit shape and the minimum damage degree of the tissue structure, and the reason is that the quick-freezing treatment causes slight change of the cell wall structure of the cherries, and the space between cells and tissues is increased, so that the sugar penetration speed of sugar is increased; the traditional microwave treatment and the blanching treatment can cause serious damage to cell structures, cause outflow of juice and influence sugar permeability on the contrary, and quick freezing has certain influence on pectin components in the cherries.
Sodium alginate is a natural polysaccharide extracted from seaweed, and is also called sodium alginate. Belongs to hydrophilic polymer, has strong hydration capability, and has the capabilities of concentrating solution, forming gel, forming film and the like. It is used clinically to increase blood volume, maintain blood pressure, discharge cholesterol, inhibit the absorption of radioactive lead, strontium, cadmium, etc. to human body, protect gastrointestinal tract and intestine, reduce weight, lower blood sugar, etc. Is an indispensable dietary fiber for human body, has unique nutrition, can combine with organic matters, reduce cholesterol in serum and liver, inhibit increase of total fat and total fatty acid concentration, and improve digestion and absorption of nutrient substances. It is used in food as stabilizer, thickener, emulsifier, dispersant, gelatinizer, filming agent, etc. The good water retention and gel property of the sodium alginate have positive influence on the quality of the quick-frozen preserved cherries, and the problems of softening, drying shrinkage and juicing of the quick-frozen cherries in the drying process are perfectly solved.
The invention provides a sugar permeating method for directly carrying out low-temperature soaking sugar permeation in a slow freezing process, provides a new sugar permeating way, can enable cherries to rapidly permeate sugar in a short time, achieves a certain sweetness value, meets the requirement of subsequent drying, simplifies processing steps and reduces production cost, and the low-temperature soaking sugar permeation refers to natural temperature reduction in a unfreezing process.
In summary, the invention has the following beneficial effects:
1. a new sugar infiltration method, namely a low-temperature impregnation sugar infiltration method, is provided, so that the process flow is simplified, on one hand, energy is saved, and on the other hand, the sugar infiltration time is shortened;
2. the dietary fiber has the protective effect on the nutrition functionality of the gastrointestinal tract and the abundant nutrients in the cherries, is beneficial to gastrointestinal health care and nutrition supplement, solves the problems of softening, juicing, prolonging time and the like of the product during drying while achieving better nutrition health care effect, and increases the taste and the nutrition functionality of the product;
3. the quick-freezing treatment mode effectively saves the manufacturing cost, simplifies the processing steps and provides a new direction for the storage and deep processing technology of the cherries;
4. the precise operation conditions of the process flows of color protection, quick-freezing pretreatment, low-temperature sugar impregnation and permeation, drying and the like in the process of making the preserved cherry are determined, so that the product can realize industrial production while ensuring nutrition, health and flavor, and has good commercial development prospect;
5. the product of the invention has a certain sugar degree adjusting space, ensures that the solid content of the sugar permeating solution is more than or equal to 50 percent in the sugar permeating process, can also replace a series of functional sugars with gastrointestinal health care and other effects such as stachyose, trehalose, L-arabinose and the like as auxiliary materials to a certain extent, has important significance in the development of low-sugar preserved fruits and functional preserved fruits, and has larger market mining potential.
Detailed Description
The technical solution of the present invention is further described below with reference to specific examples, but the present invention is not limited to the contents of the examples in any way. In the examples, unless otherwise specified, the test methods are conventional methods; unless otherwise specified, the reagents and biomaterials are commercially available.
The texture and the appearance, flavor and nutrition of the food together form four major quality factors of the food. In the experimental process, a British SMSTA. XTplus texture analyzer is selected to perform texture detection on the product with better effect in the embodiment, and indexes such as hardness, elasticity, cohesiveness, chewiness and the like of the sample are mainly referred to, so that each index of the product is described in more detail.
Texture detection related parameters:
p5 cylindrical probe;
a load unit: 5000 g;
and (3) a test mode: TPA texture analysis;
the pretest rate: 1 mm/s;
and (3) testing rate: 0.5 mm/s;
trigger value: 5g of the total weight of the mixture;
return rate: 1 mm/s;
reply waiting time: 5 s;
cycle number: 2 times;
data frequency: 200 point/s.
The following examples relate to color fixative as an aqueous solution containing 0.5wt% Vc, 0.5wt% citric acid, and 1wt% NaCl. The room temperature in the invention is 25-28 ℃.
Example 1
The formula of the sugar-permeating solution in the embodiment is as follows: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide, 40 wt% of white granulated sugar and the balance of water; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%;
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: fumigating the pretreated cherries for 30min by using a color fixative through a low-temperature atomization device;
(3) quick-freezing treatment: quick-freezing the cherry subjected to color protection treatment for 4h at-18 ℃; then the mixture can be transferred into a common constant-temperature quick-freezing chamber for storage;
(4) low-temperature sugar infiltration: putting the quick-frozen cherries into the sugar-permeating solution according to the weight ratio of the cherries to the sugar-permeating solution of 1:3, keeping the cherries at normal temperature, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s for 8 hours, and draining for later use;
(5) drying and shaping: uniformly coating soybean oil on the surface of the cherry, placing the cherry in a blast drier, drying for 15h at 60 ℃, and turning over for 2 times in the midway; meanwhile, the shape is finished until the surface of the cherry is dry, no soup flowing phenomenon exists, and the hardness is moderate;
(6) cooling;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(8) packaging: carrying out vacuum packaging and subsequent packaging on the cherry to obtain a finished product;
the preserved cherry obtained by the steps has the advantages of optimal sensory evaluation, texture and appearance effects, capability of well controlling the occurrence of adverse phenomena such as soup in the processing process, simplified processing steps, simple and convenient operation, small energy consumption and energy and time cost saving. Texture testing was performed and the indices are shown in table 1 below.
TABLE 1
| Detecting items | Hardness (g) | Elasticity | Cohesion property | Chewiness (mJ) |
| Numerical value | 598.49 | 0.79 | 0.54 | 255.41 |
Example 2
The formula of the sugar-permeating solution in the embodiment is as follows: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 50wt% of white granulated sugar; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%;
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: fumigating the pretreated cherries for 30min by using a color fixative through a low-temperature atomization device;
(3) quick-freezing treatment: quick-freezing the cherry subjected to color protection treatment for 4h at-18 ℃; then the mixture can be transferred into a common constant-temperature quick-freezing chamber for storage;
(4) low-temperature sugar infiltration: putting the quick-frozen cherries into the sugar-permeating solution according to the weight ratio of the cherries to the sugar-permeating solution of 1:3, keeping the cherries at normal temperature, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s for 10 hours, and draining for later use;
(5) drying and shaping: uniformly coating soybean oil on the surface of the cherry, placing the cherry in a blast drier, drying for 15h at 75 ℃, and turning over for 2 times in the midway; meanwhile, the shape is finished until the surface of the cherry is dry, no soup flowing phenomenon exists, and the hardness is moderate;
(6) cooling;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(8) packaging: carrying out vacuum packaging and subsequent packaging on the cherry to obtain a finished product;
the preserved cherry obtained by the steps has the advantages of optimal sensory evaluation, texture and appearance effects, capability of well controlling the occurrence of adverse phenomena such as soup in the processing process, simplified processing steps, simple and convenient operation, small energy consumption and energy and time cost saving.
Example 3
The cherry of the embodiment is not subjected to quick-freezing treatment, namely the cherry is subjected to color protection treatment and then is directly subjected to sugar permeation (namely fresh fruit contrast)
The formula of the sugar-permeating solution in the embodiment is as follows: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 40 wt% of white granulated sugar;
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: soaking for 2-3 hours at room temperature to uniformly distribute the color fixative in the cherry;
(3) low-temperature sugar infiltration: putting the quick-frozen cherries into the sugar-permeating solution according to the weight ratio of the cherries to the sugar-permeating solution of 1:3, keeping the cherries at normal temperature, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s for 9 hours, and draining for later use;
(4) drying and shaping: uniformly coating vegetable oil on the surface of the cherry after sugar soaking, drying in a blast drier at 60 ℃ for 20h, turning over for 3 times in the midway, and finishing the shape until the surface of the cherry is dry, no soup flowing phenomenon exists and the hardness is proper;
(5) and (3) cooling: drying the dried cherry and cooling at room temperature;
(6) screening and checking: screening the cooled cherries, and removing the cherries with irregular shapes and colors; performing microbial spot inspection on the cherries until the cherries are qualified;
(7) packaging: and carrying out vacuum packaging and subsequent packaging on the cherries which are qualified by inspection to obtain finished products.
The preserved cherry obtained by the steps is not subjected to quick freezing pretreatment, sugar permeation is slow, the finally prepared preserved cherry has poor hardness and elasticity, and the texture detection result is as shown in the following table 2:
TABLE 2
| Detecting items | Hardness (g) | Elasticity | Cohesion property | Chewiness (mJ) |
| Numerical value | 528 | 0.64 | 0.43 | 192.12 |
Example 4
The cherries of this example used a hardening treatment instead of a quick-freezing treatment
The formula of the sugar-permeating solution in the embodiment is as follows: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 40 wt% of white granulated sugar; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%;
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: soaking for 2h at room temperature to uniformly distribute the color fixative in the cherry;
(3) hardening treatment: adding 0.2 wt% of CaCl into the color-protected cherry2Soaking the solution for 2-3 h; (4) blanching: putting the hardened cherry into boiling water for blanching for 30-60 s, and removing redundant CaCl2Quickly draining water;
(5) low-temperature sugar infiltration: putting the quick-frozen cherries into the sugar-permeating solution according to the weight ratio of 1:3 of the cherries to the sugar-permeating solution, keeping the cherries at normal temperature, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s for 8-10 h, and draining for later use;
(6) drying and shaping: uniformly coating vegetable oil on the surface of the cherry; drying at 75 deg.C for 24h in a forced air drier, turning 3 times midway, and finishing shape until the cherry surface is dry, no soup flowing phenomenon, and moderate hardness;
(7) and (3) cooling: drying the dried cherry and cooling at room temperature;
(8) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(9) packaging: and carrying out vacuum packaging and subsequent packaging on the cherries which are qualified by inspection to obtain finished products.
The appearance of the preserved cherry obtained by the steps meets the standard, and compared with the embodiment 1 or 2, the method has the advantages of complicated steps, introduction of the hardening agent, high energy consumption and long time consumption.
The texture test results are shown in table 3 below:
TABLE 3
| Detecting items | Hardness (g) | Elasticity | Cohesion property | Chewiness (mJ) |
| Numerical value | 673.04 | 0.83 | 0.72 | 335.75 |
Example 5
The cherry of this example was hardened and then subjected to quick freezing and low-temperature sugar infiltration
The formula of the sugar-permeating solution in the embodiment is as follows: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 40 wt% of white granulated sugar; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%;
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection and hardening treatment: preparing a mixture containing 0.5wt% of Vc, 0.5wt% of citric acid, 1wt% of NaCl and 0.2 wt% of CaCl2The aqueous solution is soaked for 3 hours at room temperature, so that the color fixative and the hardening agent are uniformly distributed in the cherries;
(3) quick-freezing treatment: quickly freezing the cherry subjected to color protection treatment for 6h at-18 ℃;
(4) low-temperature sugar infiltration: putting unfrozen cherries into sugar permeating solution, wherein the weight ratio of the cherries to the sugar permeating solution is 1: 3; naturally infiltrating sugar in the normal-temperature unfreezing process, adjusting the stirring speed to be 2r/s, and draining for later use after 10 hours;
(5) drying and shaping: uniformly coating vegetable oil on the surface of the cherry; drying at 75 deg.C for 24h in a forced air drier, turning 3 times midway, and finishing shape until the cherry surface is dry, no soup flowing phenomenon, and moderate hardness;
(6) and (3) cooling: drying the dried cherry and cooling at room temperature;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(8) packaging: and carrying out vacuum packaging and subsequent packaging on the cherries which are qualified by inspection to obtain finished products.
The preserved cherry obtained by the steps is subjected to hardening treatment and quick-freezing pretreatment, so that the problem of product softening is solved to a certain extent, the soup flowing phenomenon in the drying process is not obviously improved, the sensory and texture effects are good, and the hardness and all-aspect index improving effect is not obvious in comparison with the effect of a fresh fruit hardening treatment control group. The fresh cherry preserved fruit prepared by the method can be hardened before quick-freezing treatment, has better elasticity, and achieves better effects on flavor, taste and texture through texture analysis and sensory evaluation.
Example 6
In the embodiment, the sugar permeating solution only contains xylo-oligosaccharide and white granulated sugar and does not contain sodium alginate
(1) Pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: soaking for 3h at room temperature to uniformly distribute the color fixative in the cherry;
(3) quick-freezing treatment: quick-freezing the cherry subjected to color protection treatment for 4-6 h at-18 ℃;
(4) low-temperature sugar infiltration: putting unfrozen cherries into sugar permeating liquid (the sugar permeating liquid is 20 wt% of white granulated sugar and 31 wt% of xylo-oligosaccharide, and the solid content is more than or equal to 50% of sugar permeating solution), wherein the weight ratio of the cherries to the sugar permeating solution is 1: 3; naturally infiltrating sugar in the normal-temperature unfreezing process, adjusting the stirring speed to be 2r/s, and draining for later use after 8-10 h (keeping cherries below the liquid level in the sugar infiltrating process);
(5) drying and shaping: uniformly coating vegetable oil on the surface of the cherry; drying at 75 deg.C for 24h in a forced air drier, turning 3 times midway, and finishing shape until the cherry surface is dry, no soup flowing phenomenon, and moderate hardness;
(6) and (3) cooling: drying the dried cherry and cooling at room temperature;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(8) packaging: and carrying out vacuum packaging and subsequent packaging on the cherries which are qualified by inspection to obtain finished products.
The preserved cherry obtained by the steps is subjected to quick-freezing pretreatment, sugar permeation is fast, but because the sugar permeation solution only contains xylo-oligosaccharide and white granulated sugar, the sugar permeation time is saved, but the phenomena of softening, drying shrinkage and soup flowing in the drying process are serious, the effect is difficult to control, the evaluation index results are poor, and the taste is poor.
Example 7
In this example, the microwave sugar infiltration method is used to replace the low-temperature dipping sugar infiltration (1) pretreatment of the invention: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: soaking for 3h at room temperature to uniformly distribute the color fixative in the cherry;
(3) quick-freezing treatment: quickly freezing the cherry subjected to color protection treatment for 6h at-18 ℃;
(4) sugar permeability by microwave: putting the color-protected cherry into sugar solution with the concentration of 50wt%, and performing microwave treatment for 30min under the condition of 30% power;
(5) drying and shaping: uniformly coating vegetable oil on the surface of the cherry; drying at 75 deg.C for 24h in a forced air drier, turning 3 times midway, and finishing shape until the cherry surface is dry, no soup flowing phenomenon, and moderate hardness;
(6) and (3) cooling: drying the dried cherry and cooling at room temperature;
(7) screening and checking: screening cooled cherries, and removing irregular cherries in shape and color; performing microbial spot inspection on the cherries until the cherries are qualified;
(8) packaging: and carrying out vacuum packaging and subsequent packaging on the cherries which are qualified by inspection to obtain finished products.
The embodiment adopts the traditional microwave sugar permeation method, the sugar permeation of the prepared preserved cherry is fast after quick-freezing pretreatment, but the phenomena of softening, drying shrinkage and soup flowing in the drying process are serious, the effect is difficult to control, and the taste is poor, and the evaluation index results are poor.
Sensory evaluation verifies that the measurement results of the texture parameters are as follows: the hardness of the preserved fruit is 550-650, the elasticity is 0.75-0.85, the cohesiveness is 0.5-0.6, and the chewiness is within the range of 200-300.
TABLE 4 evaluation criteria for preserved cherry
TABLE 5 comparison table of sensory evaluation results of preserved fruits processed in different ways
Claims (1)
1. A preparation method of preserved cherry with intestine and stomach health care function is characterized by comprising the following steps:
(1) pretreatment: screening and grading cherries, and removing rotten parts; cleaning with light salt water, draining, and removing core;
(2) color protection: fumigating the pretreated cherries for 30-60min by using a color fixative through a low-temperature atomization device;
(3) quick-freezing treatment: quickly freezing the raw materials subjected to color protection treatment at-18 ℃ for 4-6 h;
(4) low-temperature sugar infiltration: putting the quick-frozen cherries into a sugar-permeating solution at the temperature of 25-28 ℃, naturally permeating sugar in the unfreezing process, stirring at the speed of 2r/s in the sugar-permeating process, and draining for later use after stirring for 8-10 hours; the mass ratio of the cherries to the sugar permeating solution is 1: 3; the sugar permeating solution consists of the following substances: 0.6wt% of sodium alginate, 10wt% of xylo-oligosaccharide and 40-50wt% of white granulated sugar; the content of solid matters in the sugar permeating solution is more than or equal to 50 wt%;
(5) drying and shaping: uniformly coating vegetable oil on the surface of the cherry, placing the cherry in a blast drier, drying for 15-24 hours at the temperature of 60-75 ℃, and turning for 2-3 times in the midway;
(6) cooling;
(7) screening and inspecting;
the temperature of the low-temperature atomization device is set within the range of 4-20 ℃;
the color fixative contains 0.5wt% Vc, 0.5wt% citric acid and 1wt% NaCl.
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| CN108728325A (en) * | 2018-06-28 | 2018-11-02 | 李兴霞 | A kind of asparagus cherry vinegar |
| JP2021103963A (en) * | 2019-12-26 | 2021-07-26 | 株式会社エルティリゾートやまがた | Manufacturing method of jelly-coated frozen cherries |
| CN112772763A (en) * | 2021-01-28 | 2021-05-11 | 伽师县西域果业有限公司 | Compound Garcinia-containing fresh plum flavored fruit cakes with old Chinese honeydew melons and preparation method of compound Garcinia-containing fresh plum flavored fruit cakes |
| CN113016928A (en) * | 2021-04-28 | 2021-06-25 | 新疆农业科学院农业机械化研究所 | Processing method of preserved prune |
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