AU2021105212A4

AU2021105212A4 - Loquat fruit candy and preparation method thereof

Info

Publication number: AU2021105212A4
Application number: AU2021105212A
Authority: AU
Inventors: Xuedan CAO; Xiugui Fang; Gaoping Liu; Kai Zhao
Original assignee: Zhejiang Citrus Research Institute
Current assignee: Zhejiang Citrus Research Institute
Priority date: 2021-08-10
Filing date: 2021-08-10
Publication date: 2021-10-07
Anticipated expiration: 2029-08-10

Abstract

The present disclosure relates to loquat fruit candy and a preparation method thereof. The preparation method comprises the following steps of preparing starch with loquat seeds, modifying the loquat starch, using the modified loquat starch as a gelling agent, and combining the gelling agent and loquat juice to prepare the loquat fruit candy. Therefore, the loquat fruit candy has a glittering and translucent appearance and a full-bodied loquat flavor, and also has efficacies of relieving cough and nourishing the lungs. i/l loquat frit Iwashxig ad loqaatiks bmy loqadtseeds shydrolysis aid, sewmw coeaton qttjk usb rid 'ge~ak~im~on mdifcdtia Iowsa .. aspdissokig'o ua comaerizuedjuic e eduicadkq I * I L1~ *modk I 5r&C -, * SG

Description

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* SG LOQUAT FRUIT CANDY AND PREPARATION METHOD THEREOF TECHNICAL FIELD

The present disclosure belongs to food processing technology and particularly relates to a loquat fruit candy and a preparation method thereof.

BACKGROUND

Loquat belongs to the genus eriobotrya in the family of rosaceae and is a famous special fruit in China. The loquat fruit has sweet taste and rich nutrition, contains sugar, protein, fat, mineral elements such as potassium, phosphorus, iron, calcium, etc., and vitamins A, B and C, and especially has the content of carotene ranking top among fruits.

The loquat fruit has efficacies of moistening the lungs, relieving cough and quenching thirst considered by the traditional Chinese medicine. Besides, in addition to be freshly eaten, the loquat fruit can also be prepared into beverages and cans, or brewed into loquat fruit wine, etc.

Loquat seeds mainly contain starch and other substances such as a small amount of protein, fatty acid and the like. The loquat seeds are considered to have efficacies of reducing phlegm and relieving cough, soothing the liver and regulating qi, and treating cough, hernia, edema and the like by the traditional Chinese medicine.

The loquat seeds also contain a certain amount of amygdalin (VB17). The amygdalin is decomposed in human body to generate benzaldehyde and hydrocyanic acid which are toxic to human body, and thus must be removed in the process.

In a traditional loquat processing technology, the comprehensive utilization of the loquat fruits has not been considered, the loquat seeds are abandoned as processing leftovers, and the comprehensive utilization rate thereof is low.

SUMMARY The present disclosure aims to solve the problems in the prior art, realizes organic combined utilization of fruit juice and fruit seeds, and provides a loquat fruit candy and a preparation method thereof. The preparation method comprises the following steps of preparing starch by using loquat seeds, modifying the loquat starch so as to be used as a gelling agent, and combining the gelling agent and loquat juice to prepare the loquat fruit candy. Therefore, the loquat fruit candy has a glittering and translucent appearance and a full-bodied loquat flavor, and also has efficacies of relieving cough and nourishing the lungs. In order to achieve the above objective, the present disclosure provides a loquat fruit candy. The loquat fruit candy includes the following components in parts by mass: 18-25 parts of loquat seed starch, 50-80 parts of water, 2.5-3.5 parts of an organic acid, 0.2-0.5 part of sodium citrate, 0-0.3 part of pectin, 40-60 parts of sugar, 20-80 parts of loquat juice, 0.01-0.02 part of a p-carotene preparation and 0.1-0.2 part of vitamin C. Furthermore, the sugar may be white granulated sugar, fructose, high fructose corn syrup, maltose or a mixture thereof. Furthermore, the organic acid may be citric acid, malic acid, tartaric acid or a mixture thereof. Furthermore, the loquat juice may be original loquat juice or loquat concentrated juice at various concentrated ratios. The present disclosure further provides a method for preparing the loquat fruit candy, specifically including the following steps:

(1) Preparation of loquatjuice

a. washing and beating: washing loquat fruits and beating the loquat fruits by using a beating machine

to obtain loquat fruit slurry and loquat seeds;

b. enzymatic hydrolysis: enzymatic hydrolyzing the loquat fruit slurry obtained in step a by using

100,000 U/g of pectinase based on 0.01%-0.05% of the loquat fruit slurry, maintaining the temperature at

-50°C for 30-45 min, filtrating to remove a residue and obtain original loquat juice, pasteurizing the

original loquatjuice and refrigerating the same for later use; and

c. concentration: concentrating the original loquat juice at various concentration ratios so as to obtain concentrated juices and refrigerating the concentrated juice for later use;

(2) Preparation of loquat seed starch

a. peeling and grinding: peeling brown episperm of loquat seeds and grinding the same through adding

water at a mount of 8-10 times based on the amount of loquat seeds by using a grinder;

b. separation of slurry and residue: filtering to remove coarse residue by using a three-column

centrifuge, so as to obtain loquat starch slurry;

c. removal of amygdalin: precipitating the starch slurry for 4 h, removing supernatant slurry and adding

water at a mount of 8-10 times, repeating the precipitation 3 times so as to eluent the amygdalin sufficiently,

thereby obtaining the wet starch through separation; and

d. drying: drying the wet starch for later use; and

(3) Manufacture of loquat fruit candy

a. starch modification: obtaining 35%-45% of starch milk by using the loquat seed starch obtained in

step (2), heating the starch milk to 55-60°C, adding 3%-5% of an organic acid and keeping the temperature

to be maintained such that the starch is modified for 12-18 h;

b. gelatinization: obtaining 18%-25% of starch milk by using the modified starch, adding a p-carotene preparation, sodium citrate, pectin and vitamin C, evenly stirring and heating so as to gelatinize the modified starch; c. sugar dissolving and juice adding: slowly adding sugar into the gelatinized starch under stired so as to dissolve the sugar sufficiently, adding the loquat juice obtained in step (1), mixing evenly, continuously heating, such that the slurry is concentrated to form a soluble solid matter having 7 0 °Brix or above; d. molding: pouring the concentrated slurry into a forming mold; e. drying: baking the molded fruit candyat 55-65°C for 36-72 h in a baking room, such that the water content of the product is less than or equal to 18%; and f. cutting and shaping: cutting the fruit candy into strips, wrapping the fruit candy with powdered sugar or glutinous rice paper, packaging the wrapped fruit candy and inspecting the quality thereof, thereby obtaining the qualified product as a finished product. Furthermore, the beating machine used in step (1) may be of a scraper-blade type and the concentration may be conducted by using a triple-effect vacuum concentration pot. Furthermore, the centrifuge used in step (2) may be of a three-column type. 1. Loquat seeds are leftovers in loquat processing. Since the loquat seeds are made into starch so as to be used as a main gelling agent of fruit candy, and Loquat juice is added to the fruit candy, comprehensive cross-utilization of loquat resources is realized and resource waste is reduced. 2. The product contains loquat concentrate juice, and thus has a full-bodied loquat flavor, rich nutrition and flexible mouth feel, and health-care functions of moisturizing the lungs, relieving cough and reducing phlegm. 3. An edible organic acid is used to modify loquat starch, such that operation is more convenient and eating is safer.

BRIEF DESCRIPTION OF THE DRAWINGS

The present disclosure will be further described below in conjunction with the accompanying drawings.

FIG. 1 is a process flow chart of the method for preparing the loquat fruit candy of example 1.

DETAILED DESCRIPTION

The present disclosure will be described in further detail with reference to examples, but the present disclosure is not limited thereto.

Example 1

the components of the formulation of loquat fruit candy was as follows: 600 g of water, 200 g of loquat seed starch, 25 g of citric acid, 3 g of sodium citrate, 600 g of white granulated sugar, 400 g of loquat concentrated juice at 65°Brix, 0.1 g of a beta-carotene preparation and 1.5 g of vitamin C.

Preparation steps were as follows:

1. Preparation of loquatjuice

a. washing and beating: mature and healthy loquat fruits were washed and beat by using a beating

machine, the fruit slurry was enzymatically hydrolyzed and separated fruit seeds were used for preparing

starch; wherein the beating machine was a scraper-blade type beating machine.

b. enzymatic hydrolysis: 100,000 U/g of pectinase was added into the loquat fruit slurry at a ratio of

0.05%, the temperature was maintained at 50°C for 30 min, and filtration was conducted to remove a residue;

and

c. concentration: clear loquat juice obtained through filtration after the enzymatic hydrolysis was

concentrated in a triple-effect vacuum concentration pot such that it had 65°Brix and the concentrated juice

was refrigerated for later use; 2. Preparation of loquat seed starch

a. peeling and grinding: brown episperm of the loquat seeds was peeled and ground by using a grinder

with adding 8-10 times of water;

b. separation of slurry and residue: a coarse residue was removed through filteration by using a

three-column centrifuge to obtain loquat starch slurry;

c. removal of amygdalin: the starch slurry was precipitated for 4 h, supernatant slurry was removed,

8-10 times of water was added, precipitation was repeated 3 times such that amygdalin was fully eluted,

thereby the wet starch was obtained through separation; and

d. drying: the wet starch was dried by using a dryer for later use; and 3. Manufacture of loquat fruit candy

a. starch modification: 300 g of water was added into 200 g of the loquat seed starch to obtain 40% of

starch milk, the starch milk was heated to 60°C, 30 g of citric acid was added, and the temperature was

maintained such that the starch was modified for 14 h;

b. gelatinization: 300 g of water was added into the modified starch milk to obtain 25% of starch milk,

0.1 g of a -carotene preparation, 3 g of sodium citrate, and 1.5 g of vitamin C were added, and the materials

were evenly stirred and heated to completely gelatinize the starch;

c. sugar dissolving and juice adding: 600 g of white granulated sugar was slowly added to the

gelatinized starch under stired such that the sugar was dissolved sufficiently, 400 g of the loquat concentrated

juice at 65°Brix was added, the materials were mixed evenly and continuously heated, and the slurry was

concentrated to form a soluble solid matter at 7 0 °Brix; d. molding: the concentrated slurry was poured into a forming mold; e. drying: the formed fruit candy was baked at 65°C for 48 h in a baking room, such that the water content of the product was less than or equal to 18%; and f. cutting and shaping: the fruit candy was cut into strips, the fruit candy was wrapped with powdered sugar or glutinous rice paper, the wrapped fruit candy was packaged and the quality thereof was inspected, thereby the qualified product was obtained as afinished product.

Through the foregoing examples, the general principles, principal features and advantages of the present

disclosure have been shown and described. It will be understood by those skilled in the art that the present

disclosure that the present disclosure is not limited to the examples described above and the above examples

and the context described in the specification are only used for describing the principles of the present

disclosure, but not to limit the scope of the present disclosure in any ways. Various changes and

modifications may be made without departing from the scope of the present disclosure and may fall within

the scope claimed to be protected.

Claims

1. A loquat fruit candy, comprising the following components in parts by mass: 18-25 parts of loquat

seed starch, 50-80 parts of water, 2.5-3.5 parts of an organic acid, 0.2-0.5 part of sodium citrate, 0-0.3 part of pectin, 40-60 parts of sugar, 20-80 parts of loquat juice, 0.01-0.02 part of a -carotene preparation and

0.1-0.2 part of vitamin C.

2. The loquat fruit candy according to claim 1, wherein the sugar is white granulated sugar, fructose,

high fructose corn syrup, maltose or a mixture thereof.

3. The loquat fruit candy according to claim 1, wherein the organic acid is citric acid, malic acid, tartaric

acid or a mixture thereof.

4. The loquat fruit candy according to claim 1, wherein the loquat juice is original loquat juice or loquat

concentrated juice at various concentrated ratios.

5. A method for preparing loquat fruit candy according to any one of claims 1-4, comprising the following steps of preparing starch by using loquat seeds, modifying the loquat starch so as to be used as a

gelling agent, and combining the gelling agent with a loquatjuice to prepare the loquat fruit candy.

6. The preparation method according to claim 5, specifically comprising the following steps: (1) Preparation of loquatjuice

to obtain loquat fruit slurry and loquat seeds;

original loquatjuice and refrigerating the same for later use; and

c. concentration: concentrating the original loquat juice at various concentration ratios so as to obtain

concentrated juices and refrigerating the concentrated juice for later use; (2) Preparation of loquat seed starch

centrifuge, so as to obtain loquat starch slurry;

c. removal of amygdalin: precipitating the starch slurry for 4 h, removing supernatant slurry and adding water at a mount of 8-10 times, repeating the precipitation 3 times so as to eluent the amygdalin sufficiently, thereby obtaining the wet starch through separation; and d. drying: drying the wet starch for later use; and (3) Manufacture of loquat fruit candy a. starch modification: obtaining 35%-45% of starch milk by using the loquat seed starch obtained in step (2), heating the starch milk to 55-60°C, adding 3%-5% of an organic acid and keeping the temperature to be maintained such that the starch is modified for 12-18 h; b. gelatinization: obtaining 18%- 2 5 % of starch milk by using the modified starch, adding a p-carotene preparation, sodium citrate, pectin and vitamin C, evenly stirring and heating so as to gelatinize the modified starch; c. sugar dissolving and juice adding: slowly adding sugar into the gelatinized starch under stired so as to dissolve the sugar sufficiently, adding the loquat juice obtained in step (1), mixing evenly, continuously heating, such that the slurry is concentrated to form a soluble solid matter having 7 0 °Brix or above; d. molding: pouring the concentrated slurry into a forming mold; e. drying: baking the molded fruit candyat 55-65°C for 36-72 h in a baking room, such that the water content of the product is less than or equal to 18%; and f. cutting and shaping: cutting the fruit candy into strips, wrapping the fruit candy with powdered sugar or glutinous rice paper, packaging the wrapped fruit candy and inspecting the quality thereof, thereby obtaining the qualified product as a finished product.

7. The preparation method according to claim 6, the beating machine used in step (1) is a scraper-blade

type beating machine and the concentration is conducted by using a triple-effect vacuum concentration pot.

8. The preparation method according to claim 6, wherein the centrifuge used in step (2) is of a

three-column type.