CN101273782B - Edible antifreezing fibre fruit and method for preparing the same - Google Patents
Edible antifreezing fibre fruit and method for preparing the same Download PDFInfo
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- CN101273782B CN101273782B CN2008101002225A CN200810100222A CN101273782B CN 101273782 B CN101273782 B CN 101273782B CN 2008101002225 A CN2008101002225 A CN 2008101002225A CN 200810100222 A CN200810100222 A CN 200810100222A CN 101273782 B CN101273782 B CN 101273782B
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Abstract
The invention relates to an edible freezeproof fiber fruit and a preparing method thereof; the edible freezeproof fiber fruit is prepared by coco fiber fruit, sugar and composite glue, wherein, the proportion of the coco fiber fruit and the mixture of the sugar and the composite glue is 1:10 to 10:1; the preparing method comprises the following steps that: the coco fiber fruit with no black spot impurities is extruded to remove excessive water, the sugar and the composite glue are stirred evenly, thus obtaining the mixture of the sugar and the composite glue; the coco fiber fruit and the mixture of the sugar and the composite glue are mixed in proportion, pH value is regulated, and the sugar degree is adjusted to lead the coco fiber fruit to be modified so as to obtain a crude product of the edible antifreeze fiber fruit; then the crude product is carried out blending of flavor, packed and sterilized, thus obtaining a finished product of the edible freezeproof fiber fruit; the edible freezeproof fiber fruit provided by the invention gets good taste, good freezeproof and thawing resistance performance by modifying bacterial cellulose gel, and can be used as food base or food additives to be applied widely in foods, with simple preparing technique, low cost and easy operation.
Description
Technical field
The present invention relates to a kind of edible fibers fruit and preparation method thereof, particularly a kind of edible antifreezing fibre fruit and preparation method thereof.
Background technology
Edible fibers really be a kind of be the bacterial cellulose gel that culture medium utilizes bacterial fermentation to obtain with coconut water, be commonly called as " coconut palm fruit " or " Natta ", can be used as foodstuff base material or food additives, be widely used in various food, have the crisp cunning of mouthfeel, characteristic such as chewiness is good is a kind of low-calorie fiber food, have following function: 1, wriggling stomach prevents constipation and prevention colon cancer; 2, reduce serum cholesterol, the heart disease that prevention is caused by coronary sclerosis; 3, regulate diabetes patient's blood sugar level; 4, various harmful substances in can absorber and excreting; 5, increase satiety, have antiobesity action; 6, promote the growth of various profitable strains in the body, suppress harmful bacteria, regulate the bodily fuctions, strengthen immunity.
Because bacterial cellulose gel is made up of microcrystalline cellulose, retentiveness is strong, when the Applications in Food Industry, needs the mouthfeel and the outward appearance that keep good as foodstuff base material or food additives, also needs to present special local flavor sometimes.But, when bacterial cellulose gel is used in food at present, tend to lose its good taste and outward appearance because of the process of food.For example: in the application of frozen food,, thereby lost the mouthfeel of crisp cunning because contained hydrone easily forms ice crystal in the bacterial cellulose gel.
Summary of the invention
The objective of the invention is at existing bacterial cellulose gel in the restriction aspect the various food applications, the restriction of particularly using in frozen food provides a kind of edible antifreezing fibre fruit and preparation method thereof.
Edible antifreezing fibre fruit provided by the present invention is through being prepared from by the fine fruit of coconut palm, sugar and colloid, has good, the freeze proof characteristic of mouthfeel, wherein the ratio of the fine fruit of coconut palm and carbohydrate gum mixture is 1: 10～10: 1 by weight, preferred 1: 2～10: 1, more preferably 8: 1～10: 1, wherein the sugar and the ratio of colloid were any ratio in the carbohydrate gum mixture, in the optional carbohydrate gum mixture by weight percentage sugar be 10～60%, colloid is 0.01～5%, and surplus is a water; The percentage by weight of preferred sugar is 30～50%, and the percentage by weight of compound adhesive is 0.1～5%, and surplus is a water; More preferably Tang percentage by weight is 45%, and the percentage by weight of colloid is 1～5%, and surplus is a water.
The preparation method of edible antifreezing fibre fruit proposed by the invention is to be that raw material is prepared with bacterial cellulose gel (i.e. " coconut palm fine fruit "), comprises following step:
1), the fine fruit of coconut palm sorts.Reject special-shaped fruit, have stain impurity fruit;
2), the fine fruit compression of coconut palm.To clean, compress through sorting the fine fruit of the remaining coconut palm in back, squeeze out excessive moisture;
3), sugar is wetting with low amounts of water, the modulated colloid that makes is evenly admixed sugar, and then adds the low amounts of water dissolving, mixing obtains sugar and colloid admixture, wherein, the percentage by weight of sugar is 10～60%, the percentage by weight of compound adhesive is 0.01～5%;
4) be that 1: 10～10: 1 ratio is mixed by weight with the fine fruit of the coconut palm handled well and carbohydrate gum mixture,, add clear water, regulate pH value 2.0～5.0, adjusting pol is 15～65 degree, stirred 30～120 minutes, temperature remains on 70～121 ℃, and the fine fruit of coconut palm fully absorbs sugar and compound adhesive, make the modification of the fine fruit of coconut palm, obtain the edible antifreezing fibre fruit crude product;
5), blending.According to the taste requirement of food, in fiber fruit crude product, call in essence, make fiber really have good fragrance;
6), packing.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air;
7), sterilization.75～121 ℃ of sterilizations, obtain edible fibers fruit finished product after the cooling.
Wherein steamed bun stuffed with sugar is drawn together monose, disaccharide, in polysaccharide or the sugar alcohol one or more, specifically can be selected from sucrose, glucose, fructose, maltose, maltitol, trehalose, isomaltoketose, D-sorbite, the D-mannitol, shitosan, xylitol, glucan, lactitol, the combination of one or more in antierythrite or the HFCS, the mixed sugar of optional sucrose and HFCS configuration in 4: 0.1 by weight proportion, or select sucrose, the mixed sugar of trehalose and maltose configuration in 4: 0.1: 1 by weight proportion, or select sucrose, maltose, trehalose and isomaltoketose 4: 1: 0.1 by weight proportion: the mixed sugar of 0.5 proportional arrangement.
Colloid is a kind of, two or more the composition in xanthans, carragheen, gelatin, pectin, propolis, melon glue, locust bean gum, algin, collagen, Arabic gum, tragacanth, konjac glucomannan, fish-bone glue, melon bean gum, agar or the carrageenan.Optional pectin and algin are formed compound adhesive in 2: 1 ratio, or select carragheen, Arabic gum and algin to form compound adhesive in 1: 2: 1 ratio, or select propolis, carragheen, Arabic gum and algin in 1: 1: 2: 1 ratio is formed compound adhesive.
The preparation method of edible antifreezing fibre fruit proposed by the invention, also can be earlier the fine fruit of coconut palm to be removed moisture, then fine fruit of coconut palm and sugar are gone into pot simultaneously, adjusting pol is 15～65 degree, regulates the pH value and stirs 30～60 minutes for 2.0～5.0,70～95 ℃, add the capable rehydration embedding of colloid then, stirred 30～60 minutes, temperature remains on 95～121 ℃, adds citric acid based on the fine ratio that really adds 0.01～5 part of citric acid of 100 portions of coconut palms then and obtains edible antifreezing fibre fruit.
Edible antifreezing fibre fruit provided by the present invention obtains good mouthfeel by bacterial cellulose gel is carried out modification, and the good freeze proof or anti-performance of melting,-18 ℃～can not form ice crystal below-32 ℃, can be used as foodstuff base material or food additives can extensive use in food, the particularly application in frozen food such as preparation jam, cold drink product and ice cream, its preparation technology is simple, and is easy to operate.
The specific embodiment
Below in conjunction with non-limiting specific embodiment, further set forth the present invention.Should be appreciated that these embodiment only to be used to the present invention is described and be not used in restriction the scope of protection of present invention.
Embodiment 1
Select the fine fruit of no stain impurity coconut palm chankings, compression squeezes out excessive moisture.White sugar 10kg is wetting with low amounts of water, add the modulated compound adhesive 1kg that makes and evenly admix white sugar, and then add low amounts of water dissolving, mixing.10kg evenly mixes with above-mentioned white sugar compound adhesive mixture with the coconut palm fruit, adds a certain amount of clear water, regulates pH value 3.5, and adjusting pol is 50 degree, stirs 45 minutes, and temperature remains on 95 ℃, makes the coconut palm fruit fiber fully absorb sugar and compound adhesive.In the fiber fruit, call in orange flavor essence, make fiber really have good orange fragrance.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air.100 ℃ of sterilizations down, obtain orange flavor edible fibers fruit finished product after the cooling.
Embodiment 2
Select no stain impurity coconut palm fruit chankings, compression squeezes out excessive moisture.White sugar 15kg is wetting with low amounts of water, add the modulated compound adhesive 1kg that makes and evenly admix white sugar, and then add low amounts of water dissolving, mixing.20kg evenly mixes with above-mentioned white sugar compound adhesive mixture with the coconut palm fruit, adds a certain amount of clear water, regulates pH value 3.2, and adjusting pol is 60 degree, stirs 50 minutes, and temperature remains on 90 ℃, makes the coconut palm fruit fiber fully absorb sugar and compound adhesive.In the fiber fruit, call in strawberry flavor essence, make fiber really have good strawberry aroma.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air.110 ℃ of sterilizations down, obtain strawberry flavor edible fibers fruit finished product after the cooling.
Embodiment 3
Select no stain impurity coconut palm fruit chankings, compression squeezes out excessive moisture.Sucrose and trehalose is wetting with low amounts of water according to the mixed sugar 1.2kg of configuration in 4: 0.1, add the modulated compound adhesive 0.1kg that makes and evenly admix wherein, this compound adhesive is made up of in 2: 1 ratio Arabic gum and algin, and then adds water-soluble separating, mixing.13kg evenly mixes with above-mentioned sugared compound adhesive mixture with the coconut palm fruit, adds a certain amount of clear water, regulates pH value 3.2, and adjusting pol is 60 degree, stirs 50 minutes, and temperature remains on 90 ℃, makes the coconut palm fruit fiber fully absorb sugar and compound adhesive.In the fiber fruit, call in strawberry flavor essence, make fiber really have good strawberry aroma.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air.110 ℃ of sterilizations down, obtain strawberry flavor edible fibers fruit finished product after the cooling.
Embodiment 4
Select no stain impurity coconut palm fruit chankings, compression squeezes out excessive moisture.Sucrose, trehalose and maltose is wetting with low amounts of water by the mixed sugar 12kg of configuration in 4: 0.1: 1, adding the modulated compound adhesive 1kg that makes evenly admixes wherein, this compound adhesive is made up of in 1: 2: 1 ratio carragheen, Arabic gum and algin, and then adds water-soluble separating, mixing.1.3kg evenly mixes with above-mentioned sugared compound adhesive mixture with the coconut palm fruit, adds a certain amount of clear water, regulates pH value 3.2, and adjusting pol is 60 degree, stirs 50 minutes, and temperature remains on 90 ℃, makes the coconut palm fruit fiber fully absorb sugar and compound adhesive.In the fiber fruit, call in strawberry flavor essence, make fiber really have good strawberry aroma.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air.110 ℃ of sterilizations down, obtain strawberry flavor edible fibers fruit finished product after the cooling.
Embodiment 5
Coconut palm is really compressed in flakes, the fine fruit of coconut palm is anhydrated go into pot simultaneously with sugar then earlier, regulate pH value 4.0, adjusting pol is 45 degree, stirs 45 minutes, and temperature remains on 75 ℃, steam pressure is controlled at 0.04Mpa, it is painted to add the pigment rehydration, adds compound adhesive then and carries out embedding, adds citric acid and natrium citricum again, add essence at last, take the dish out of the pot, sterilization is packaged to be finished product.In the fiber fruit, call in strawberry flavor essence, make fiber really have good strawberry aroma.Fiber after the blending is really packed in the packaging bag, and get rid of in the bag and seal behind the air.110 ℃ of sterilizations down, obtain strawberry flavor edible fibers fruit finished product after the cooling.
Claims (4)
1. edible antifreezing fibre fruit is characterized in that: through being prepared from, wherein the ratio of the fine fruit of coconut palm and carbohydrate gum mixture is 1: 10～10: 1 by weight by the fine fruit of coconut palm, sugar and colloid; The ratio of sugar and colloid is any ratio in the carbohydrate gum mixture, and surplus is a water; Described sugar is by the mixed sugar of sucrose, trehalose and maltose 4: 0.1: 1 by weight proportion configuration or by sucrose, maltose, trehalose and isomaltoketose 4: 1: 0.1 by weight proportion: the mixed sugar of 0.5 proportional arrangement; Described colloid is a kind of, two or more the composition in xanthans, carragheen, gelatin, pectin, propolis, melon glue, locust bean gum, algin, collagen, Arabic gum, tragacanth, konjac glucomannan, fish-bone glue, melon bean gum, agar or the carrageenan.
2. edible antifreezing fibre fruit according to claim 1 is characterized in that: sugar is 10～60% by weight percentage in the carbohydrate gum mixture, and colloid is 0.01～5%, and surplus is a water.
3. the preparation method of the described edible antifreezing fibre fruit of claim 1 is characterized in that comprising the following steps:
1), the fine fruit of coconut palm sorts, reject special-shaped fruit, have stain impurity fruit;
2), the fine fruit compression of coconut palm, will the remaining coconut palm in back is fine really be cleaned, compress through sorting, squeeze out excessive moisture;
3), sugar is wetting with low amounts of water, the modulated colloid that makes is evenly admixed sugar, and then adds the low amounts of water dissolving, mixing obtains sugar and colloid admixture, wherein, the percentage by weight of sugar is 10～60%, the percentage by weight of compound adhesive is 0.01～5%;
4) be that 1: 10～10: 1 ratio is mixed by weight with the fine fruit of the coconut palm handled well and carbohydrate gum mixture,, add clear water, regulate pH value 2.0～5.0, adjusting pol is 15～65 degree, stirred 30～120 minutes, temperature remains on 70～121 ℃, and the fine fruit of coconut palm fully absorbs sugar and compound adhesive, make the modification of the fine fruit of coconut palm, obtain the edible antifreezing fibre fruit crude product;
5), blending, according to the taste requirement of food, in fiber fruit crude product, call in essence, make fiber really have good fragrance;
6), packing, the fiber after the blending is really packed in the packaging bag, and gets rid of in the bag and seal behind the air;
7), sterilization, 75～121 ℃ of sterilizations, obtain edible fibers fruit finished product after the cooling.
4. the preparation method of the described edible antifreezing fibre fruit of claim 1, it is characterized in that: the fine fruit of coconut palm is removed moisture, then fine fruit of coconut palm and sugar are gone into pot simultaneously, adjusting pol is 15～65 degree, regulates the pH value and stirs 30～60 minutes for 2.0～5.0,70～95 ℃, add colloid then and carry out the rehydration embedding, stirred 30～60 minutes, temperature remains on 95～121 ℃, adds citric acid based on the fine ratio that really adds 0.01～5 part of citric acid of 100 portions of coconut palms then and obtains edible antifreezing fibre fruit.
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| CN2008101002225A CN101273782B (en) | 2008-05-12 | 2008-05-12 | Edible antifreezing fibre fruit and method for preparing the same |
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| CN2008101002225A CN101273782B (en) | 2008-05-12 | 2008-05-12 | Edible antifreezing fibre fruit and method for preparing the same |
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| CN101273782B true CN101273782B (en) | 2010-04-21 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101711581B (en) * | 2009-11-18 | 2012-05-02 | 海南椰国食品有限公司 | Sianchau nata |
| CN102018010B (en) * | 2010-11-25 | 2012-05-02 | 河南工业大学 | Compound sugar alcohol and application thereof in steamed food made of fermented freezing paste |
| CN102919481B (en) * | 2012-11-15 | 2013-12-04 | 钟春燕 | Candy rich in dietary fiber |
| CN102919640A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Hami melon jam powder |
| CN103583755B (en) * | 2013-11-08 | 2015-07-15 | 海南椰国食品有限公司 | Herbal tea containing nata de coco particles and preparation method of herbal tea |
| CN104855777B (en) * | 2015-05-21 | 2018-01-12 | 陕西师范大学 | The method that flavor Natta sugar is prepared with puckery persimmon |
| CN107183287A (en) * | 2017-05-11 | 2017-09-22 | 陕西农产品加工技术研究院 | A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit |
| CN114680216A (en) * | 2022-04-08 | 2022-07-01 | 海南博亿生物科技发展有限公司 | Sugar-free coconut fiber preserved fruit and preparation method thereof |
Citations (1)
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|---|---|---|---|---|
| CN1393166A (en) * | 2001-06-30 | 2003-01-29 | 海南大学 | Process for preparing microcrystal cellulose of coconut |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1393166A (en) * | 2001-06-30 | 2003-01-29 | 海南大学 | Process for preparing microcrystal cellulose of coconut |
Non-Patent Citations (3)
| Title |
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| 刘秉杰.CMC应用于椰果脆化的研究.广州食品工业科技17 3.2001,17(3),58-59. |
| 刘秉杰.CMC应用于椰果脆化的研究.广州食品工业科技17 3.2001,17(3),58-59. * |
| 王海平，黄秀锦.高纤维椰果的研制.广西轻工业 5.2006,(5),38-39. * |
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Assignee: Hainan Yeguo Foods Co., Ltd. Assignor: Zhong Chunyan Contract record no.: 2010990000536 Denomination of invention: Edible antifreezing fibre fruit and method for preparing the same Granted publication date: 20100421 License type: Common License Open date: 20081001 Record date: 20100722 |
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Effective date of registration: 20110726 Address after: 570000 Hainan city of Haikou province white pond Xiuying District poverty alleviation and Development Zone Co-patentee after: Nanjing Yeguo Food Co.,Ltd. Patentee after: Hainan Yeguo Foods Co., Ltd. Address before: 570000 Hainan city of Haikou province white pond Xiuying District poverty alleviation and Development Zone Patentee before: Hainan Yeguo Foods Co., Ltd. |