CN102090584B - Pure natural apple compound dietary fiber fruit paste - Google Patents
Pure natural apple compound dietary fiber fruit paste Download PDFInfo
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- CN102090584B CN102090584B CN2010105761250A CN201010576125A CN102090584B CN 102090584 B CN102090584 B CN 102090584B CN 2010105761250 A CN2010105761250 A CN 2010105761250A CN 201010576125 A CN201010576125 A CN 201010576125A CN 102090584 B CN102090584 B CN 102090584B
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Abstract
The invention relates to a pure natural apple compound dietary fiber fruit paste which is prepared from the following components in parts by weight: 100 parts of cold broken apple grunt residue, 4-16 parts of apple concentrated juice with soluble solid content of 70%, 2-8 parts of tomato ketchup with the soluble solid content of 30%, 1-2 parts of sesame and 0.01-0.03 part of natural apple essence. The product can be preserved for 16-24 months at normal temperature, thus the retention period of the product is improved by 4-6 times compared with that of the conventional fruit paste dietary fiber; furthermore, the product further contains abundant minerals, polyphenols, lycopene and the like, thereby being an ideal product for supplementing the dietary fiber and anti-aging for middle-aged and aged people; and the pure natural apple compound dietary fiber fruit paste can be taken directly and be used as a smearing agent for breakfast bakery products.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the pure natural apple compound dietary fiber fruit paste that a kind of apple grunt slag is made.
Background technology
China is world's AJC production and big export country, and the AJC annual production is 80～1,000,000 tons, accounts for the whole world 60%～70%.The cold crushing technology of apple is one of major technique of producing the muddy juice of high quality apple and apple irreducibility fruit juice, this technology is before juice extracting, removed compositions such as the influential pericarp of pulp quality, carpopodium, fruit seed, lignin, thereby the generation of enzymatic browning in the reduction pulp, improve colour and the stability of product, reduced the amount of carrying of the Pesticide Residues that processes raw material.Produce about more than the 100 ten thousand tons pomace of the annual discharging of AJC, these pomaces or be abandoned or be used as the very low feed auxiliary material of added value had both wasted resource, can not obtain and should have an economic benefit, and cause environmental pollution.
According to Primary Study, these fruit dreg dietary fiber cellulose contents are high, dietary fiber molecule less, mineral matter is abundant, and contains a certain amount of polyphenol, and pectin content is abundant, retention ability is high, gelling is good, and good health care is arranged, and the generation of the modern rich and honour diseases such as control colon cancer, diabetes, angiocardiopathy and breast cancer is arranged.
Conventional apple puree product is with the apple making beating of peeling, coring or directly with fruit hot digestion (being crushed to the mud shape after the boiling), adds or not sugaring, honey, then suitably is concentrated into soluble solid content and reaches 10%～14% product.Products characteristics is that viscosity is low, and mouthfeel is flat, dietary fiber content is low, only as nutritional supplementation goods of infant crowd etc.
Summary of the invention
Technical problem to be solved by this invention is to overcome the shortcoming of conventional puree product, provides a kind of take the apple grunt slag as primary raw material, integrates nutrition, health care, delicious food, polynary edible pure natural apple compound dietary fiber fruit paste.
Solving the problems of the technologies described above the technical scheme that adopts is to be made by the raw material of following proportion by weight:
100 parts of apple grunt slags
Soluble solid content is 4～16 parts of 70% AJCs
Soluble solid content is 2～8 parts of 30% catsup
1～2 part of sesame
0.01～0.03 part of natural apple essence
Pure natural apple compound dietary fiber fruit paste of the present invention is preferably made by the raw material of following proportion by weight:
100 parts of apple grunt slags
Soluble solid content is 8～12 parts of 70% AJCs
Soluble solid content is 4～8 parts of 30% catsup
1.5～2 parts of sesames
0.01～0.02 part of natural apple essence
Pure natural apple compound dietary fiber fruit paste the best of the present invention is made by the raw material of following proportion by weight:
100 parts of apple grunt slags
Soluble solid content is 8 parts of 70% AJCs
Soluble solid content is 4 parts of 30% catsup
2 parts of sesames
0.01 part of natural apple essence
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is:
1, the cold fragmentation of apple
The apple that takes, join in the feed well of cold disintegrating machine, the vitamin C that adds fruit quality 0.3%～0.5%, adjusting cold disintegrating machine sieve diameter is that 2mm, rotating speed are 1000 rev/mins, the cold crushing and beating of room temperature, isolate apple skin, apple stalk, apple core skin, Apple Seeds, obtain parchment.
2, squeezing parchment
With the conspicuous juice extractor squeezing of cloth parchment, isolate fruit juice, discharge the apple grunt slag.
3, concentrated
According to the proportion by weight of above-mentioned raw materials, apple grunt slag, concentrated apple juice, concentrated tomato juice are mixed, heating is concentrated into soluble solid content and reaches 14%, adds sesame and natural apple essence, fully mixing.
4, packed products
The mixture that obtains in the step 3 is distributed into four while hot revolves in the bottle, 100 ℃ of sterilizations 10～20 minutes are cooled to 40～45 ℃, utilize waste heat to evaporate four globules that revolve bottle surface, label, and obtain the finished product pure natural apple compound dietary fiber fruit paste, and normal temperature is preserved.
The present invention utilizes cold broken apple grunt slag, in conjunction with auxiliary material AJC, catsup, sesame, natural apple essence, the preparation pure natural apple compound dietary fiber fruit paste, overcome the shortcoming that conventional puree product edible way is dull, dietary fiber content is low, integrated nutrition, health care, delicious food, polynary edible.This product normal temperature can be preserved 16～24 months, improve 4～6 times than conventional puree dietary fiber, also contain abundant mineral matter, Polyphenols, lycopene etc., mid-aged population complementary diets fiber and anti-ageing ideal product, direct-edible, also can be used as liniment and the fillings of breakfast baked goods.
The specific embodiment
The present invention is described in more detail below in conjunction with embodiment, but the invention is not restricted to these embodiment.
Embodiment 1
Take the raw materials used apple grunt slag of preparation pure natural apple compound dietary fiber fruit paste of the present invention 1000g as example, other raw materials and consumption thereof are as follows:
Apple grunt slag 1000g
Soluble solid content is 70% AJC 80g
Soluble solid content is 30% catsup 40g
Sesame 20g
Natural apple essence 0.1g
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is:
1, the cold fragmentation of apple
The apple 10kg that takes, join in the feed well of cold disintegrating machine, the vitamin C that adds fruit quality 0.3%～0.5%, adjusting cold disintegrating machine sieve diameter is that 2mm, rotating speed are 1000 rev/mins, the cold crushing and beating of room temperature, isolate apple skin, apple stalk, apple core skin, Apple Seeds, obtain parchment.
2, squeezing parchment
With the conspicuous juice extractor squeezing of cloth parchment, isolate fruit juice, discharge the apple grunt slag.
3, concentrated
According to the quality proportioning of above-mentioned raw materials, apple grunt slag, concentrated apple juice, concentrated tomato juice are mixed, heating is concentrated into soluble solid content and reaches 14%, adds sesame and natural apple essence, fully mixing.
4, packed products
With the mixture that obtains in the step 3 while hot (temperature＞80 ℃) be distributed into 250g four and revolve in the bottle, 100 ℃ of sterilizations 10～20 minutes are cooled to 40～45 ℃, utilize waste heat to evaporate four globules that revolve bottle surface, label, obtain the finished product pure natural apple compound dietary fiber fruit paste, normal temperature is preserved.
Embodiment 2
Take the raw materials used apple grunt slag of preparation pure natural apple compound dietary fiber fruit paste of the present invention 1000g as example, other raw materials and consumption thereof are as follows:
Apple grunt slag 1000g
Soluble solid content is 70% AJC 40g
Soluble solid content is 30% catsup 20g
Sesame 10g
Natural apple essence 0.1g
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is identical with embodiment 1.
Embodiment 3
Take the raw materials used apple grunt slag of preparation pure natural apple compound dietary fiber fruit paste of the present invention 1000g as example, other raw materials and consumption thereof are as follows:
Apple grunt slag 1000g
Soluble solid content is 70% AJC 160g
Soluble solid content is 30% catsup 80g
Sesame 20g
Natural apple essence 0.3g
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is identical with embodiment 1.
Embodiment 4
Take the raw materials used apple grunt slag of preparation pure natural apple compound dietary fiber fruit paste of the present invention 1000g as example, other raw materials and consumption thereof are as follows:
Apple grunt slag 1000g
Soluble solid content is 70% AJC 80g
Soluble solid content is 30% catsup 40g
Sesame 15g
Natural apple essence 0.1g
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is identical with embodiment 1.
Embodiment 5
Take the raw materials used apple grunt slag of preparation pure natural apple compound dietary fiber fruit paste of the present invention 1000g as example, other raw materials and consumption thereof are as follows:
Apple grunt slag 1000g
Soluble solid content is 70% AJC 120g
Soluble solid content is 30% catsup 80g
Sesame 20g
Natural apple essence 0.2g
The preparation method of above-mentioned pure natural apple compound dietary fiber fruit paste is identical with embodiment 1.
In order to determine optimum material proportion of the present invention and process conditions, the inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
Experimental raw: the apple raw material meets the requirement of GB10775-89 appendix A raw material; Sesame is the white sesameseed of sanitation and hygiene, is advisable through roasting its look flavescence; Natural apple essence comes from the essence that concentrated apple juice reclaims, and vitamin C is food-grade.
Laboratory apparatus: cold disintegrating machine (also claiming cold beater), model is DHLJ03, closes machine-building Co., Ltd by the Xi'an ancient cooking vessel and produces; BUCHER (Bu He) juice extractor, model is HXP, Switzerland produces.
1, the catsup addition is on the impact of product color and nutrition
Get 5 parts of 1000g apple grunt slags, add respectively 0,20,40,60, the 80g soluble solid content is 30% catsup, addition of other raw materials and preparation method thereof is identical with embodiment 1.The products obtained therefrom room temperature was placed 24 hours, its organoleptic quality is given a mark, and press GB/T14215 and measure the product content of lycopene.Experimental result sees Table 1.
Table 1 catsup addition is on the impact of product appearance quality
| Catsup addition (g) | Product sensory is estimated | Content of lycopene (mg/100g) | Scoring |
| 0 | Filbert | 0.00 | 78±6 |
| 20 | Light red brown | 0.26±0.03 | 81±5 |
| 40 | Maroon | 0.54±0.04 | 85±4 |
| 60 | Maroon | 0.79±0.09 | 86±7 |
| 80 | Bronzing | 1.02±0.10 | 87±6 |
By as seen from Table 1, not with catsup, it is light brown that product is, and affects exterior quality; After adding soluble solid content and be 30% catsup, the product bronzing is deepened, and when soluble solid content in the 1000g apple grunt slag is that the addition of 30% catsup is 40g when above, sensory evaluation scores changes little; And be the increase of 30% catsup addition along with soluble solid content, the product content of lycopene increases gradually.Take into account product quality and production cost, the soluble solid content that the present invention selects to add in the apple grunt slag of 100 parts of quality 2～8 parts of quality is 30% catsup, and the best is 4 parts.
2, the AJC addition is on the impact of product color and nutrition
Get 5 parts of 1000g apple grunt slags and 40g soluble solid content and be 30% catsup, add respectively 0,40,80,120, the 160g soluble solid content is 70% AJC, addition of other raw materials and preparation method thereof is identical with embodiment 1.The products obtained therefrom room temperature was placed 24 hours, and its organoleptic quality is given a mark, and experimental result sees Table 2.
Table 2 AJC addition is on the impact of product quality
| AJC addition (g) | Sensory evaluation | Scoring |
| 0 | Maroon, flat, the meta-acid of mouthfeel | 72±7 |
| 40 | Maroon, flat, the meta-acid of mouthfeel | 77±8 |
| 80 | Maroon, mouthfeel is light, sour-sweet | 83±5 |
| 120 | Bronzing, mouthfeel is light, sour-sweet | 84±6 |
| 160 | Bronzing, light, the sweet acid of mouthfeel | 86±3 |
By as seen from Table 2, along with the adding of concentrated apple juice, increased the product sense of taste, organoleptic quality improves, and when soluble solid content in the 1000g apple grunt slag is that the addition of 70% AJC is 80g when above, mouthfeel improves.Take into account two factors of product quality and cost, the soluble solid content that the present invention selects to add in the apple grunt slag of 100 parts of quality 4～16 parts of quality is 70% AJC, and the best is 8 parts.
3, the natural apple essence addition is on the impact of product fragrance
Get 6 parts of 1000g apple grunt slags, 40g soluble solid contents and be 30% catsup, 80g soluble solid content and be 70% AJC, 20g sesame, add respectively 0,0.1,0.2,0.3,0.4, the 0.5g natural apple essence, be prepared into pure natural apple compound dietary fiber fruit paste according to the method among the embodiment 1.Its fragrance is carried out sense organ marking, the results are shown in Table 3.
Table 3 natural apple essence addition is on the impact of product fragrance
| AJC addition (g) | Sensory evaluation | Scoring |
| 0 | Mouthfeel is coordinated, without apple fragrance | 79±3 |
| 0.1 | Mouthfeel fragrance is coordinated, and apple fragrance is arranged | 82±3 |
| 0.2 | Mouthfeel fragrance is coordinated, and apple fragrance is arranged | 86±6 |
| 0.3 | Mouthfeel fragrance is coordinated, and apple fragrance is arranged | 87±5 |
| 0.4 | Mouthfeel is coordinated, and more obvious apple fragrance is arranged | 85±2 |
| 0.5 | Mouthfeel is coordinated, and more obvious apple fragrance is arranged | 83±7 |
By as seen from Table 3, when adding natural apple essence 0.1～0.3g in the 1000g apple grunt slag, just give puree apple fragrance, addition is large, not obvious on whole mouthfeel and flavouring essence quality impact, consider product quality and cost, the present invention selects to add 0.01～0.03 part of natural apple essence in the apple grunt slag of 100 parts of quality, and the best is 0.01 part.
In order to verify beneficial effect of the present invention, the inventor has carried out checking (with reference to GB10775-89 " supplementary food for infants apple butter ") to the high gelation apple dietary fiber puree of the embodiment of the invention 1 preparation, and various check situations are as follows:
1, organoleptic detection
Detection method: under natural daylight, observe color, judge local flavor.The results are shown in Table 4.
Table 4 organoleptic detection
2, nutrition and physical and chemical index
Detection method: Vit C contents is according to QB8693.20 " vitamin C assay method 2,6 sodium dichlorophenol indophenolate titrations " method of regulation measures, cane sugar content is measured according to the method for GB5009.8 " cane sugar content assay method in the food " regulation, and soluble solid content is measured with refractometer.Measurement result sees Table 5.
Table 5 nutrition and physical and chemical index
| Project | GB10775-89 | Nutrition of the present invention and physics and chemistry detected value |
| Vitamin C (mg/100g) | ＞30 | 32 |
| Sucrose (%) | ＜5 | 4.8 |
| 20 ℃ of soluble solids (%) | 10～14 | 14 |
3, sanitary index detects
Detection method: the method that arsenic content is pressed GB5009.11 " mensuration of Total Arsenic in Food " regulation detects, the method that lead content is pressed GB5009.12 " total plumbous mensuration in the food " regulation detects, the method that copper content is pressed GB5009.13 " mensuration of total copper in the food " regulation detects, the method that tin content is pressed GB5009.16 " mensuration of total tin in the food " regulation detects, and the method that mercury content is pressed GB5009.17 " mensuration of total mercury in the food " regulation detects.The method that Micro biological Tests is pressed GB4789.26 " check of microbiological test of food hygiene can " regulation detects.Testing result sees Table 6.
Table 6 sanitary index
Conclusion
Pure natural apple compound dietary fiber fruit paste of the present invention detects through sense organ, nutrition and physical and chemical index, sanitary index and microbiological indicator according to national standard, and testing result shows that pure natural apple compound dietary fiber fruit paste of the present invention meets GB10775-89 " supplementary food for infants apple butter " nutrition and physical and chemical index and sanitary index.Edible safety.
Claims (1)
1. pure natural apple compound dietary fiber fruit paste is characterized in that being made by the raw material of following proportion by weight:
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| CN102090584B true CN102090584B (en) | 2013-03-20 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103462124B (en) * | 2013-08-09 | 2015-04-08 | 陕西师范大学 | Apple whey soluble dietary fiber beverage and preparation method thereof |
| CN108308579A (en) * | 2018-02-02 | 2018-07-24 | 吉林省荣发食品集团有限公司 | A kind of production method of high viscosity fillings |
| CN112220008A (en) * | 2020-09-18 | 2021-01-15 | 红米粒(深圳)高胆固醇血症研究与服务中心 | Pure natural blood sugar-reducing infant fruit paste and preparation method thereof |
| CN112385810A (en) * | 2020-11-10 | 2021-02-23 | 红米粒(深圳)高胆固醇血症研究与服务中心 | Pure natural blood sugar-reducing apple and white peach infant fruit paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2092080C1 (en) * | 1995-09-19 | 1997-10-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности | Method for preparing vegetable condiment |
| CN1198661A (en) * | 1996-06-20 | 1998-11-11 | 利库德天然产品工业有限公司 | Industrial processing of tomatoes and lycopene extraction |
| CN1589111A (en) * | 2001-09-19 | 2005-03-02 | 康纳格拉食杂品公司 | System and method for producing concentrated food products with fractionation concentration |
| JP4131071B2 (en) * | 1999-01-11 | 2008-08-13 | ソニー株式会社 | Information signal recording apparatus, recording system, recording medium, and recording method |
| CN101595981A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of lung-nourishing body-building colored fruit and vegetable tea drink and preparation method |
| CN101595926A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of brain healthy colored fruit and vegetable tea drink and preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04131071A (en) * | 1990-09-19 | 1992-05-01 | Kazuaki Yasutome | Pork cutlet sauce emphasizing taste of fruit and method for preparing the same |
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2010
- 2010-12-03 CN CN2010105761250A patent/CN102090584B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2092080C1 (en) * | 1995-09-19 | 1997-10-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности | Method for preparing vegetable condiment |
| CN1198661A (en) * | 1996-06-20 | 1998-11-11 | 利库德天然产品工业有限公司 | Industrial processing of tomatoes and lycopene extraction |
| JP4131071B2 (en) * | 1999-01-11 | 2008-08-13 | ソニー株式会社 | Information signal recording apparatus, recording system, recording medium, and recording method |
| CN1589111A (en) * | 2001-09-19 | 2005-03-02 | 康纳格拉食杂品公司 | System and method for producing concentrated food products with fractionation concentration |
| CN101595981A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of lung-nourishing body-building colored fruit and vegetable tea drink and preparation method |
| CN101595926A (en) * | 2008-06-06 | 2009-12-09 | 刘泳宏 | A kind of brain healthy colored fruit and vegetable tea drink and preparation method |
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