CN105166274A - Ultrafine grinded Sanhua plum fruit strip and production method thereof - Google Patents

Abstract

The invention discloses a preparation method of ultrafinely pulverized Sanhua plum fruit strips, which are prepared from the following components in parts by weight: 350-450 parts of Sanhua plum pulp concentrated to a solid content of 22-30% , mass percentage 80% glucose syrup 315~385 parts, starch 85~125 parts, tremella powder 20~40 parts, carrot powder 20~30 parts and black bean powder 20~30 parts, maltodextrin 20~30 parts, carrageenan 17 parts ~28, and 10~15 parts of sodium polyacrylate, 10~15 parts of honey, 2~5 parts of citric acid. The fruit bar product of the present invention has the characteristics of natural ingredients, low sugar, high nutrition, rich flavor, etc., overcomes the shortcomings of general fruit bars such as high sugar and low nutrition, and satisfies the improvement of people's living standards and the concern for natural healthy leisure food.

Description

A kind of superfine pulverized Sanhua plum fruit bar and its production method

technical field

The invention relates to the technical field of fruit bar processing, in particular to an ultrafinely pulverized Sanhua plum fruit bar and a production method thereof.

Background technique

Sanhua plum is one of the main varieties of plum trees in South China. It is mature and listed in the hot season, and it is easy to deteriorate under natural conditions. At the same time, Sanhua plum contains various organic acids such as citric acid and lactic acid. If the pulp of Sanhua plum is routinely crushed and beaten, the sour taste of fresh fruit is not easy to be accepted by consumers.

At present, the traditional production process of fruit bar processing includes raw material beating, blending, spreading and scraping, drying and forming, cutting into bars, and machine packaging. However, a large amount of sugar is often added to the formula of fruit sticks. High sugar content is inconsistent with modern health concepts, and a large number of fruit stick products on the market have single raw materials, mainly fruits and thickeners, and the products have low nutrition and other deficiencies.

Contents of the invention

The object of the present invention is to provide a kind of production method of the superfinely pulverized Sanhua plum fruit bar.

The technical scheme that the present invention takes is:

A preparation method for superfinely pulverized Sanhua plum fruit strips, comprising the following steps:

1) Yeast fermentation: Sanhua plum fresh fruit whole fruit yeast fermentation;

2) Ultra-fine crushing: After the fermented Sanhua plum fruit is poked and coarsely crushed, it is ultra-finely crushed to obtain Sanhua plum pulp, and the crushed particle size is below 60 mesh;

3) Vacuum low-temperature concentration: the Sanhua plum pulp in step 2) is subjected to vacuum low-temperature concentration, the vacuum degree is 0.06-0.08MPa, the temperature is 60-75°C, and the vacuum concentration is until the soluble solid content is 22-30%;

4) Deployment: mix carrageenan into the formula tremella, carrot powder, starch, black bean powder, maltodextrin, mix evenly, and then mix with the concentrated pulp of Sanhua plum treated in step 3); mix the aqueous solution of sodium polyacrylate with glucose syrup in advance Finally, it is evenly mixed with the Sanhua plum compound material, and finally honey and citric acid flavoring agent are added;

5) Steaming: Put the mixture obtained in the above steps in a steamer for 20-25 minutes, then dry it with hot air at a temperature of 60-75°C for more than 20 hours. After cooling, divide it into regular strips and pack it into Fruit bars finished.

Further, the specific operation of the fermentation in step 1) is to add yeast to 4-7% by mass of edible saline solution, stir well, the mass percentage of yeast and brine is 0.4-0.7%, and ferment for more than 15 hours. Fruit, to a salt content of 1-3% by mass.

Further, the above-mentioned Sanhua plum fruit bar is prepared from the following components by weight: 350-450 parts of Sanhua plum syrup concentrated to a solid content of 22-30%, 315-450 parts of 80% glucose syrup by mass 385 parts, 85~125 parts of starch, 20~40 parts of white fungus powder, 20~30 parts of carrot powder, 20~30 parts of black bean powder, 20~30 parts of maltodextrin, 17~28 parts of carrageenan, 10~30 parts of sodium polyacrylate aqueous solution 15 parts, containing 10~15 parts of honey and 2~5 parts of citric acid at the same time.

Further, the starch described in step 4) is selected from at least one of tapioca starch, potato starch and corn starch.

Further, the above-mentioned sodium polyacrylate aqueous solution has a mass percentage of 0.2%, and a viscosity of 2000 mPa.s under the detection condition of 25°C.

Further, the above white fungus powder and carrot powder are dried by heat pump at a temperature of 55° C., dried until the moisture mass percentage is below 7%, and then crushed to 60 mesh; black soybean powder is first baked and then crushed from black beans, and the crushed particle size is below 40 mesh. .

The beneficial effects of the present invention are:

1) The present invention effectively combines pure natural raw materials white fungus, natural gum like carrageenan, added vegetable protein, carotene, etc. Compared with the production of traditional fruit bars with a large amount of sucrose, the obtained fruit bar products are lower in sugar, nutritious and healthy.

2) The present invention removes the sour and astringent flavors of Sanhua plums that are not easily accepted by consumers through fermentation. Then carry out ultrafine pulverization to increase the content of damaged fruit cell wall, and the primary metabolite polysaccharide of yeast contributes to the thickening and stabilizing effect of Sanhua plum fruit pulp.

3) The steps of the method of the present invention include: pretreatment of formula raw materials, including screening and cleaning of Sanhua plum fresh fruit, yeast fermentation, ultra-fine crushing, low-temperature vacuum concentration, blending, steaming, drying and molding, cutting into strips, and packaging by machine to obtain Fruit products.

Detailed ways

A preparation method for superfinely pulverized Sanhua plum fruit strips, comprising the following steps:

1) Yeast fermentation: ferment Sanhua plum fresh fruit with yeast;

2) Ultra-fine crushing: After the fermented Sanhua plum fruit is poked and coarsely crushed, it is ultra-finely crushed to obtain Sanhua plum pulp, and the crushed particle size is below 60 mesh;

3) Vacuum low-temperature concentration: the Sanhua plum pulp in step 2) is subjected to vacuum low-temperature concentration, the vacuum degree is 0.06-0.08MPa, the temperature is 60-75°C, and the vacuum concentration is until the soluble solid content is 22-30%;

4) Deployment: mix carrageenan into white fungus powder, carrot powder, starch, black bean powder, maltodextrin, mix evenly, and then mix with Sanhua plum concentrated slurry treated in step 3); sodium polyacrylate aqueous solution is mixed with glucose syrup in advance After mixing, it is evenly mixed with the Sanhua plum compound, and finally the formula honey and citric acid are added;

5) Steaming: Steam the mixture obtained in the above steps for 20-25 minutes in a steamer, then dry it with hot air at 60-75°C for more than 20 hours, after cooling, cut it into required regular strips, and pack it to get Sanhua Finished Prunes.

Preferably, the specific operation for fermentation in step 1) is: add the yeast into the edible salt solution with a concentration of 4-7% w/w, stir well, the mass percentage of yeast and salt water is 0.4-0.7%, ferment for more than 15 hours, and ferment After the end, rinse the plum fruit with running water until the salt concentration of Sanhua plum is 1-3% w/w.

Preferably, the Sanhua plum fruit bar is prepared from the following components in parts by weight: 350-450 parts of Sanhua plum syrup concentrated to a solid content of 22-30%, 315-385 parts of 80% glucose syrup by mass 85~125 parts of starch, 20~40 parts of white fungus powder, 20~30 parts of carrot powder and 20~30 parts of black bean powder, 20~30 parts of maltodextrin, 17~28 parts of carrageenan, 10~15 parts of sodium polyacrylate aqueous solution It contains 10-15 parts of honey and 2-5 parts of citric acid.

Preferably, the starch described in step 4) is selected from at least one of tapioca starch, potato starch and corn starch.

Preferably, the above-mentioned sodium polyacrylate aqueous solution has a mass percentage of 0.2%, and a viscosity of 2000 mPa.s under the detection condition of 25°C.

Preferably, the above white fungus powder and carrot powder are first heat-pump dried at 55°C from the white fungus and carrot, dried until the moisture mass percentage is below 7%, and then pulverized to 60 mesh; .

The present invention will be further described below in conjunction with specific examples, but is not limited thereto.

Embodiment 1 :

1) Cleaning and fermentation of Sanhua plum fruit: select no pests and no damage to clean the plum fruit, prepare a 5% mass ratio salt (NaCl) solution, add Angel yeast into the brine and stir evenly, the amount of yeast used is 0.6% of the brine quality , the amount of salt solution covers the Sanhua plum fruit, ferment for more than 15 hours, rinse the Sanhua plum fruit with running water after the fermentation is completed, until the salt content of the plum fruit is 1% by mass.

2) Ultra-fine crushing: the fermented Sanhua plum fruit is first poked and then coarsely crushed, and then ultra-finely crushed with the HOP-L5 ultra-fine crushing equipment of Wuxi Hepu Company to obtain Sanhua plum fruit pulp, and the crushed particle size reaches 60 below.

3) Low-temperature vacuum shrinkage: Concentrate the Sanhua plum pulp obtained in step 2) in a vacuum at 0.070Mpa and 65°C to obtain Sanhua plum fruit pulp.

4) Blending: prepare tremella powder, carrot powder, and black bean powder according to the formula, and pulverize them with a pulverizer, and the pulverized particle size is below 40 mesh. Mix formula white fungus powder, carrot powder, tapioca starch, black bean powder, maltodextrin, mix evenly, and then mix with the Sanhua plum concentrated pulp processed in step 3); mix sodium polyacrylate aqueous solution with glucose syrup, and then mix with Sanhua plum Mix the compound evenly, and finally add honey and citric acid;

The parts by weight of each component are: 350-450 parts of Sanhua plum fruit concentrated pulp, 315-385 parts of 80% glucose syrup by mass, 85-125 parts of tapioca starch, 20-40 parts of white fungus powder, 20-30 parts of carrot powder 20-30 parts of black soybean powder, 20-30 parts of maltodextrin, 17-28 parts of carrageenan, 10-15 parts of sodium polyacrylate aqueous solution, 10-15 parts of honey and 2-5 parts of citric acid.

5) Steaming: The thickness of the plate is about 5mm, steamed in water for 25 minutes, and then dried in hot air at 70°C for more than 22 hours, then cut and packaged, and the finished product of Sanhua plum fruit strips is obtained.

Example 2:

1) Cleaning and fermentation of Sanhua plum fruit: Same as Example 1.

2) Ultra-fine crushing: The fermented plum fruit is first poked and then coarsely crushed, and then ultra-finely crushed by the HOP-L5 ultra-fine crushing equipment of Wuxi Hepu Company to obtain plum fruit pulp, and the crushed particle size is below 100 mesh.

3) Low-temperature vacuum shrinkage: the Sanhua plum pulp obtained in step 2) is vacuum-concentrated at 0.080 MPa and 60° C. to obtain Sanhua plum fruit pulp.

4) Blending: prepare tremella powder, carrot powder, and black bean powder according to the formula, and pulverize them with a pulverizer, and the pulverized particle size is below 40 mesh. Mixing formula white fungus, carrot powder, potato starch, black bean powder, maltodextrin, mix evenly, and then mix with the Sanhuali concentrated slurry treated in step 2); mix sodium polyacrylate aqueous solution with glucose syrup, and then compound with Sanhuali mix the materials evenly;

5) Steaming: The thickness of the plate is about 4mm, steamed in water for 25 minutes, and then dried in hot air at 70°C for more than 20 hours, cut and packaged, and the Sanhua plum fruit strip product is obtained.

Example 3:

1) Cleaning and fermentation of Sanhua plum fruit: Same as Example 1.

2) Ultra-fine crushing: The fermented plum fruit is first poked and then coarsely crushed, and then ultra-finely crushed by the HOP-L5 ultra-fine crushing equipment of Wuxi Hepu Company to obtain plum fruit pulp, and the crushed particle size is below 60 mesh.

3) Low-temperature vacuum shrinkage: the Sanhua plum pulp obtained in step 2) is vacuum-concentrated at 0.080 MPa and 70° C. to obtain concentrated Sanhua plum pulp.

4) Blending: prepare tremella powder, carrot powder, and black bean powder according to the formula, and pulverize them with a pulverizer, and the pulverized particle size is below 40 mesh. The mixed formula tremella, carrot powder, cornstarch, black bean powder, maltodextrin, mixed evenly, and then mixed with the concentrated pulp of Sanhua plum treated in step 3); the aqueous solution of sodium polyacrylate was mixed with glucose syrup, and then compounded with Sanhua plum Mix the ingredients evenly, and finally add the formula honey and sour agent in an appropriate amount;

5) Steaming: The thickness of the plate is about 3mm, steamed in water for 25 minutes, and then dried in hot air at 70°C for more than 20 hours, cut and packaged, and the Sanhua plum fruit strip product is obtained.

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (6)

1. a method for preparing superfinely pulverized Sanhua plum fruit strips, characterized in that: it may further comprise the steps: 1) Yeast fermentation: Sanhua plum fresh fruit whole fruit yeast fermentation; 2) Ultra-fine crushing: After the fermented Sanhua plum fruit is poked and coarsely crushed, it is ultra-finely crushed to obtain Sanhua plum pulp, and the crushed particle size is below 60 mesh; 3) Vacuum low-temperature concentration: the Sanhua plum pulp in step 2) is subjected to vacuum low-temperature concentration, the vacuum degree is 0.06-0.08MPa, the temperature is 60-75°C, and the vacuum concentration is until the soluble solid content is 22-30%; 4) Deployment: mix carrageenan into the formula tremella, carrot powder, starch, black bean powder, maltodextrin, mix evenly, and then mix with the concentrated pulp of Sanhua plum treated in step 3); mix the aqueous solution of sodium polyacrylate with glucose syrup in advance Finally, it is evenly mixed with the Sanhua plum compound material, and finally honey and citric acid flavoring agent are added; 5) Steaming: Put the mixture obtained in the above steps in a steamer for 20-25 minutes, then dry it with hot air at a temperature of 60-75°C for more than 20 hours. After cooling, divide it into regular strips and pack it into Fruit bars finished. 2. The method according to claim 1, characterized in that: the specific operation of fermentation in step 1) is to add yeast to 4~7% by mass edible saline solution, stir well, and the mass percentage of yeast and salt water is 0.4~0.7% , ferment for more than 15 hours, rinse the plum fruit with running water after the fermentation, until the salt content is 1-3% by mass. 3. The method according to claim 1, characterized in that: Sanhua plum fruit strips are prepared from the following components in parts by weight: 350-350% of Sanhua plum pulp concentrated to a solid content of 22-30%. 450 parts, mass percentage 80% glucose syrup 315~385 parts, starch 85~125 parts, white fungus powder 20~40 parts, carrot powder 20~30 parts and black bean powder 20~30 parts, maltodextrin 20~30 parts, karaage Glue 17~28, sodium polyacrylate aqueous solution 10~15 parts, honey 10~15 parts, citric acid 2~5 parts. 4. The method according to claim 1, characterized in that: the starch in step 4) is selected from at least one of tapioca starch, potato starch and corn starch. 5. The method according to claim 1 or 3, characterized in that the sodium polyacrylate is sodium polyacrylate with a viscosity of 2000 mPa.s in an aqueous solution with a mass percentage of 0.2% at 25°C under detection conditions. 6. The method according to claim 1 or 3, characterized in that: said white fungus powder and carrot powder are first dried by a heat pump at a temperature of 55°C, dried until the water mass percentage is below 7%, and then crushed to 60 mesh; Black soybean flour is roasted and then pulverized from black soybeans, and the pulverized particle size is below 40 mesh.