CN104286345A - Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof - Google Patents
Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof Download PDFInfo
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- CN104286345A CN104286345A CN201410516101.4A CN201410516101A CN104286345A CN 104286345 A CN104286345 A CN 104286345A CN 201410516101 A CN201410516101 A CN 201410516101A CN 104286345 A CN104286345 A CN 104286345A
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Abstract
The invention relates to dried low-sugar and high-activity roxburgh rose fruits. Every 100g of the dried roxburgh rose fruits contain 75g to 90g of roxburgh rose fruits, 10g to 20g of white granulated sugar, 5g to 10g of xylitol, 3g to 5g of sorbitol and 1g to 3g of D-mannitol. The invention further relates to a preparation method of the dried roxburgh rose fruits. Compared with the prior art, the dried roxburgh rose fruits provided by the invention are prepared by replacing part of white granulated sugar with the xylitol, the sorbitol and the D-mannitol; and more importantly, the content of VC and flavones in the dried roxburgh rose fruits is maintained relatively well as three sweetening agents are used together. The prepared dried roxburgh rose fruits have the characteristics of being low in sugar content, bright and yellow in colour and lustre, little in nutrient material loss and fresh and cool in taste. The content of the VC and the flavones in the dried roxburgh rose fruits provided by the invention is obviously higher than that of the VC and the flavones in common dried roxburgh rose fruits.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of low sugar high activity Rosa roxburghii preserved fruit and preparation method thereof.
Background technology
Rich in nutrition content after fruit of Grossularia burejensis Berger maturation, is rich in vitamin C (VC), superoxide dismutase (SOD), flavones and polysaccharide etc.Good reputation that Rosa roxburghii has " king of VC ", and VC can prevent and improve anaemia, have the resistance that removing toxic substances also can strengthen human body.SOD can remove organism the strongest endotoxic super oxide anion free radical.Flavone compound in Rosa roxburghii is one of main active of Rosa roxburghii, has adjusting blood lipid, eliminates oxygen radical, anti-oxidant, antiviral, antitumor, anti-ageing physiologically active of waiting for a long time.Fruit of Grossularia burejensis Berger has antagonism to chronic fluorine poisoning, lead poisoning simultaneously, also has certain decorporation effect to other heavy metals.
The manufacture craft of tradition Rosa roxburghii preserved fruit all adopts the way of high preserved fruit containing no sugar, and high preserved fruit containing no sugar can rely on the hyperosmosis effect of high concentration sugar content, even if also can be preserved for a long time in the situation without any packaging.The sugar content of high preserved fruit containing no sugar maintains 70%-75%, calculate by sucrose, at least can produce the osmotic pressure of 4.610255MPa, exceed the osmotic pressure of microorganism, microorganism in this environment, normal growth and breeding activity is greatly suppressed, and not easily causes ruining of preserved fruit, thus ensures that preserved fruit can preserve considerable time.And along with the development of science and technology, the raising of people's health care consciousness, masses start the diet pursuing low-sugar healthy, the high preserved fruit containing no sugar of tradition deviates from therewith mutually, low-sugar preserved fruit starts to rise in such a situa-tion, low-sugar preserved fruit reduces due to sugar content, causes osmotic pressure to decline, and is easier to cause infecting of microorganism.The sugar content of low-sugar preserved fruit is generally 50% to 65%, and calculate by sucrose, producible osmotic pressure is about 3.54635MPa, the microbial activities of plurality can be suppressed, but be difficult to suppress completely, the microorganism that especially some resistance to penetrating powers are stronger, as yeast and mould etc.Therefore the relatively high preserved fruit containing no sugar of low-sugar preserved fruit just needs better preservation condition, in today that preservation technique is so flourishing, the long-time preservation of low-sugar preserved fruit can be accomplished completely, the now lower sugar of low-sugar preserved fruit, the advantage of better mouthfeel just can fully be embodied, thus the accreditation of winning the market and popular liking.But there is following problem in the low sugar Rosa roxburghii preserved fruit that existing processing method is produced: (1) vitamin C, SOD isoreactivity ingredients from lossing is serious.(2) serious (3) the Rosa roxburghii preserved fruit sugar content of browning is too high.
Summary of the invention
Vitamin C during in order to solve production low sugar Rosa roxburghii preserved fruit in prior art, the problem that SOD isoreactivity ingredients from lossing is serious, browning is serious, the invention reside in and provide a kind of low sugar high activity Rosa roxburghii preserved fruit and preparation method thereof.
Concrete technical scheme of the present invention is as follows:
A kind of low sugar high activity Rosa roxburghii preserved fruit, comprises fruit of Grossularia burejensis Berger 75-90g, white granulated sugar 10-20g, xylitol 5-10g, D-sorbite 3-5g, D-mannital 1-3g in every 100g Rosa roxburghii preserved fruit.
The present invention chooses xylitol, D-sorbite, D-mannital as the auxiliary material of low sugar Rosa roxburghii preserved fruit, due to xylitol soluble in water and dissolve time absorb certain heat, often with a little refrigerant sense after its population, therefore it can improve mouthfeel, effectively reduce the sugar content of Rosa roxburghii preserved fruit, can ensure that again the sugariness of Rosa roxburghii preserved fruit is unaffected simultaneously, the active component in Rosa roxburghii preserved fruit can be kept again.D-sorbite extensively distributes in pears, peach, apple, and content is about 1%-2%.Its sugariness is suitable with glucose, but can give dense sense.Absorbed lentamente in vivo, and blood glucose value does not increase.Itself or reasonable NMF and interfacial agent.Sweet mellow wine no hygroscopicity, fast drying, chemical stability is good, and there is the features such as tasty and refreshing, granulation is good, in food, its water imbibition in sugar and sugar alcohol is minimum, and has tasty and refreshing sweet taste, antiseized for food such as maltose, chewing gum, rice cakes, and the antiseized powder being used as general cake.Also can be used as the sweetener of diabetic by the low heat value such as food, body-building food, low sugar.Though sweet mellow wine can absorb by the stomach and intestine of people, do not accumulate in vivo.After absorbing, a part is in vivo by metabolism, and another part is discharged from urine.
The present invention adopts xylitol, D-sorbite, D-mannital to instead of a part of white granulated sugar, the more important thing is that these three kinds of sweeteners use VC and flavones content in Rosa roxburghii preserved fruit all to retain better jointly.Rosa roxburghii preserved fruit of the present invention, in every 100g Rosa roxburghii preserved fruit, Vitamin C content is higher than 700 mg, and flavones content is higher than 400 mg.
Low sugar high activity Rosa roxburghii preserved fruit of the present invention can adopt existing additive method to be prepared, the following preparation method of preferred employing:
(1) Rosa roxburghii fresh fruit is carried out Feedstock treating, obtain Rosa roxburghii;
(2) with white granulated sugar, D-sorbite, D-mannital and xylitol for raw material prepares liquid glucose;
(3) get the liquid glucose in step (2), add lemon acid for adjusting pH to 4.0-5.0, Rosa roxburghii is put into liquid glucose, took out after 80-90 DEG C of boiling 8-15 minute;
(4) liquid glucose got in step (2) keeps temperature to be 10-20 DEG C, the Rosa roxburghii taken out is put into this liquid glucose flood 0.5-1.5 hour in step (3);
(5) Rosa roxburghii step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains the Rosa roxburghii soaking sugar;
(6) Rosa roxburghii of leaching sugar is carried out baking dehydration 8-10 hour under the condition of 55-60 DEG C, obtain preserved fruit.
The preserved fruit obtained in step (3) is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
The number of times again carrying out in step (5) processing is 2.
In step (2), the mass concentration of liquid glucose is 55-65%.
In liquid glucose, the quality of white sugar accounts for the 28-50% of liquid glucose gross mass, and the quality of xylitol accounts for the 10-30% of liquid glucose gross mass, and the quality of D-sorbite accounts for the 5-10% of liquid glucose gross mass, and the quality of D-mannital accounts for the 3-8% of liquid glucose gross mass.
Aforesaid Rosa roxburghii fresh fruit selects moderate, that pulp the is plump fruit of Grossularia burejensis Berger of maturity to be raw material, selects the Rosa roxburghii be of moderate size through screening.The step of Rosa roxburghii fresh fruit being carried out to Feedstock treating is as follows: reject too small or excessive fruit, then scraped off by prickle, seed is removed in cutting, and the floating ash then cleaning fruit surface and the prickle dropped, namely obtain Rosa roxburghii.
In tradition Rosa roxburghii preserved fruit process, boiling can cause former fruity to reduce repeatedly for a long time, and flavor substance and nutrient component damages too much, affect product special flavour.Rosa roxburghii Preserved produciton of the present invention adopts low temperature or normal temperature short time to process, and prevents flavor substance and nutrient component damages, Rosa roxburghii preserved fruit is had outside the features such as long shelf-life, richness is high, transparency good, color and luster is beautiful, still keeps its former fruity.In conjunction with the consideration after fruit of Grossularia burejensis Berger deburring, its epidermis being had to the factors such as certain destruction, the employing method of colding and heat succeed each other carries out boiling, namely the 10-20 DEG C of liquid glucose putting into same concentrations after 80-90 DEG C of boiling 8-15 minute at once floods 0.5-1.5 hour, ensures sugaring effect while preventing soft rotten, the brown stain of Rosa roxburghii preserved fruit, nutrition leak.
Compared with prior art, the Rosa roxburghii preserved fruit obtained by the present invention has lower sugar content, bright, and in yellow, nutriment loses less, the feature of clean taste, and in Rosa roxburghii preserved fruit, the content of flavones and VC is significantly higher than common Rosa roxburghii preserved fruit.
Detailed description of the invention
Composition measurement standard of the present invention: Vitamin C content measures and adopts DNPH photometry to measure; It is reference material that flavones content measures with rutin, adopts alchlor determination of color; Total sugar content, with reference to " GB/T 10782-2006 preserved fruit general rule ", adopts Fehlings reagent to measure; Weight-loss ratio measures with reference to " GB/T 10782-2006 preserved fruit general rule ".Each mensuration repeats 3 times respectively, then averages.
Below in conjunction with specific embodiment, the present invention is further described.
embodiment 1
A preparation method for low sugar high activity Rosa roxburghii preserved fruit, comprises the steps:
(1) Rosa roxburghii fresh fruit is selected the Rosa roxburghii be of moderate size through screening, remove prickle, seed is removed in cutting, then with the Rosa roxburghii after clean water process;
(2) liquid glucose is prepared with white granulated sugar 90kg, xylitol 30kg, D-sorbite 15kg, D-mannital 10kg, water 100L for raw material;
(3) get the liquid glucose in step (2), about adding lemon acid for adjusting pH to 4.0, Rosa roxburghii is put into liquid glucose, take out after 10 minutes in 85 DEG C of boilings;
(4) liquid glucose got in step (2) keeps temperature to be 10 DEG C, the Rosa roxburghii taken out is put into this liquid glucose dipping 1 hour in step (3);
(5) Rosa roxburghii that step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains soaking sugared Rosa roxburghii after again carrying out process twice;
(6) temperature 60 DEG C, lower temperature 55 DEG C on electric oven is set, by soaking sugared Rosa roxburghii baking dehydration 8 hours, within every 2 hours, stirs once, obtaining preserved fruit; The preserved fruit obtained is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
In above-mentioned preserved fruit, in every 100g Rosa roxburghii preserved fruit, comprise fruit of Grossularia burejensis Berger 78g, white granulated sugar 13g, xylitol 5g, D-sorbite 3g, D-mannital 1g.
embodiment 2
A preparation method for low sugar high activity Rosa roxburghii preserved fruit, comprises the steps:
(1) Rosa roxburghii fresh fruit is selected the Rosa roxburghii be of moderate size through screening, remove prickle, seed is removed in cutting, then with the Rosa roxburghii after clean water process;
(2) liquid glucose is prepared with white granulated sugar 75kg, xylitol 40kg, D-sorbite 20kg, D-mannital 10kg, water 100L for raw material;
(3) get the liquid glucose in step (2), about adding lemon acid for adjusting pH to 4.5, Rosa roxburghii is put into liquid glucose, take out after 15 minutes in 80 DEG C of boilings;
(4) liquid glucose got in step (2) keeps temperature to be 15 DEG C, the Rosa roxburghii taken out is put into this liquid glucose dipping 1.3 hours in step (3);
(5) Rosa roxburghii that step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains soaking sugared Rosa roxburghii after again carrying out process twice;
(6) temperature 60 DEG C, lower temperature 55 DEG C on electric oven is set, by soaking sugared Rosa roxburghii baking dehydration 9 hours, within every 2 hours, stirs once, obtaining preserved fruit; The preserved fruit obtained is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
In above-mentioned preserved fruit, in every 100g Rosa roxburghii preserved fruit, comprise fruit of Grossularia burejensis Berger 77g, white granulated sugar 12g, xylitol 6g, D-sorbite 4g, D-mannital 1g.
embodiment 3
A preparation method for low sugar high activity Rosa roxburghii preserved fruit, comprises the steps:
(1) Rosa roxburghii fresh fruit is selected the Rosa roxburghii be of moderate size through screening, remove prickle, seed is removed in cutting, then with the Rosa roxburghii after clean water process;
(2) liquid glucose is prepared with white granulated sugar 70kg, xylitol 50kg, D-sorbite 15kg, D-mannital 15kg, water 100L for raw material;
(3) get the liquid glucose in step (2), about adding lemon acid for adjusting pH to 5, Rosa roxburghii is put into liquid glucose, take out after 9 minutes in 90 DEG C of boilings;
(4) liquid glucose got in step (2) keeps temperature to be 18 DEG C, the Rosa roxburghii taken out is put into this liquid glucose dipping 0.6 hour in step (3);
(5) Rosa roxburghii that step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains soaking sugared Rosa roxburghii after again carrying out process twice;
(6) temperature 60 DEG C, lower temperature 55 DEG C on electric oven is set, by soaking sugared Rosa roxburghii baking dehydration 8.5 hours, within every 2 hours, stirs once, obtaining preserved fruit; The preserved fruit obtained is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
In above-mentioned preserved fruit, in every 100g Rosa roxburghii preserved fruit, comprise fruit of Grossularia burejensis Berger 78g, white granulated sugar 10g, xylitol 8g, D-sorbite 3g, D-mannital 1g.
comparative example 1
A preparation method for Rosa roxburghii preserved fruit, comprises the steps:
(1) Rosa roxburghii fresh fruit is selected the Rosa roxburghii be of moderate size through screening, remove prickle, seed is removed in cutting, then with the Rosa roxburghii after clean water process;
(2) with white granulated sugar 150kg, water 100L for raw material prepares liquid glucose;
(3) get the liquid glucose in step (2), about adding lemon acid for adjusting pH to 4.0, Rosa roxburghii is put into liquid glucose, take out after 10 minutes in 85 DEG C of boilings;
(4) liquid glucose got in step (2) keeps temperature to be 10 DEG C, the Rosa roxburghii taken out is put into this liquid glucose dipping 1 hour in step (3);
(5) Rosa roxburghii that step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains soaking sugared Rosa roxburghii after again carrying out process twice;
(6) temperature 60 DEG C, lower temperature 55 DEG C on electric oven is set, by soaking sugared Rosa roxburghii baking dehydration 8 hours, within every 2 hours, stirs once, obtaining preserved fruit; The preserved fruit obtained is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
In above-mentioned preserved fruit, in every 100g Rosa roxburghii preserved fruit, comprise fruit of Grossularia burejensis Berger 77g, white granulated sugar 23g.
comparative example 2
A preparation method for Rosa roxburghii preserved fruit, comprises the steps:
(1) Rosa roxburghii fresh fruit is selected the Rosa roxburghii be of moderate size through screening, remove prickle, seed is removed in cutting, then with the Rosa roxburghii after clean water process;
(2) with white granulated sugar 130kg, water 100L for raw material prepares liquid glucose;
(3) get the liquid glucose in step (2), about adding lemon acid for adjusting pH to 4.0, Rosa roxburghii is put into liquid glucose, take out after 10 minutes in 85 DEG C of boilings;
(4) liquid glucose got in step (2) keeps temperature to be 10 DEG C, the Rosa roxburghii taken out is put into this liquid glucose dipping 1 hour in step (3);
(5) Rosa roxburghii that step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains soaking sugared Rosa roxburghii after again carrying out process twice;
(6) temperature 60 DEG C, lower temperature 55 DEG C on electric oven is set, by soaking sugared Rosa roxburghii baking dehydration 8 hours, within every 2 hours, stirs once, obtaining preserved fruit; The preserved fruit obtained is carried out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
In above-mentioned preserved fruit, comprise fruit of Grossularia burejensis Berger 70g in every 100g Rosa roxburghii preserved fruit, white granulated sugar 24 g.
The mode of appearance of each embodiment and comparative example gained Rosa roxburghii preserved fruit and content of material are in table 1.
Claims (7)
1. a low sugar high activity Rosa roxburghii preserved fruit, is characterized in that comprising fruit of Grossularia burejensis Berger 75-90g, white granulated sugar 10-20g, xylitol 5-10g, D-sorbite 3-5g, D-mannital 1-3g in every 100g Rosa roxburghii preserved fruit.
2. low sugar high activity Rosa roxburghii preserved fruit according to claim 1, it is characterized in that in 100g Rosa roxburghii preserved fruit, Vitamin C content is higher than 700 mg, flavones content is higher than 400 mg.
3. the preparation method of the low sugar high activity Rosa roxburghii preserved fruit described in claim 1 or 2, is characterized in that comprising the steps:
(1) Rosa roxburghii fresh fruit is carried out Feedstock treating, obtain Rosa roxburghii;
(2) with white granulated sugar, D-sorbite, D-mannital and xylitol for raw material prepares liquid glucose;
(3) get the liquid glucose in step (2), add lemon acid for adjusting pH to 4.0-5.0, Rosa roxburghii is put into liquid glucose, took out after 80-90 DEG C of boiling 8-15 minute;
(4) liquid glucose got in step (2) keeps temperature to be 10-20 DEG C, the Rosa roxburghii taken out is put into this liquid glucose flood 0.5-1.5 hour in step (3);
(5) Rosa roxburghii step (4) obtained adopts the method for step (3) and step (4) again to process, and obtains the Rosa roxburghii soaking sugar;
(6) Rosa roxburghii of leaching sugar is carried out baking dehydration 8-10 hour under the condition of 55-60 DEG C, obtain preserved fruit.
4. preparation method according to claim 3, is characterized in that the preserved fruit obtained in step (3) to carry out independent packaging or canned, and puts into anti-blushing agent and seal up for safekeeping.
5. preparation method according to claim 3, is characterized in that the number of times again carrying out in step (5) processing is 2.
6. the preparation method according to claim 3 or 4 or 5, is characterized in that the mass concentration of liquid glucose in step (2) is 55-65%.
7. preparation method according to claim 5, it is characterized in that in liquid glucose, the quality of white sugar accounts for the 28-50% of liquid glucose gross mass, the quality of xylitol accounts for the 10-30% of liquid glucose gross mass, the quality of D-sorbite accounts for the 5-10% of liquid glucose gross mass, and the quality of D-mannital accounts for the 3-8% of liquid glucose gross mass.
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| CN104970328A (en) * | 2015-07-29 | 2015-10-14 | 贵州和乐思生态科技开发有限公司 | Rosa roxbunghii fermented dried fruit |
| CN106070960A (en) * | 2016-06-01 | 2016-11-09 | 贵州天赐贵宝食品有限公司 | A kind of Fructus Rosae Normalis is dry and preparation method thereof |
| CN109924335A (en) * | 2019-04-03 | 2019-06-25 | 贵州大学 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
| CN110384170A (en) * | 2019-05-13 | 2019-10-29 | 黔南民族师范学院 | A kind of manufacture craft of purple perilla flavor Rosa roxburghii Tratt preserved fruit |
| CN110754557A (en) * | 2019-11-21 | 2020-02-07 | 广东省农业科学院蚕业与农产品加工研究所 | Processing technology of preserved roxburgh rose fruit |
| CN115553369A (en) * | 2022-10-19 | 2023-01-03 | 承德神栗食品股份有限公司 | Preparation method of roasted hawthorn |
| CN116425897A (en) * | 2023-04-23 | 2023-07-14 | 青岛农业大学 | Rosa roxburghii polysaccharide, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104970328A (en) * | 2015-07-29 | 2015-10-14 | 贵州和乐思生态科技开发有限公司 | Rosa roxbunghii fermented dried fruit |
| CN106070960A (en) * | 2016-06-01 | 2016-11-09 | 贵州天赐贵宝食品有限公司 | A kind of Fructus Rosae Normalis is dry and preparation method thereof |
| CN109924335A (en) * | 2019-04-03 | 2019-06-25 | 贵州大学 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
| CN110384170A (en) * | 2019-05-13 | 2019-10-29 | 黔南民族师范学院 | A kind of manufacture craft of purple perilla flavor Rosa roxburghii Tratt preserved fruit |
| CN110754557A (en) * | 2019-11-21 | 2020-02-07 | 广东省农业科学院蚕业与农产品加工研究所 | Processing technology of preserved roxburgh rose fruit |
| CN115553369A (en) * | 2022-10-19 | 2023-01-03 | 承德神栗食品股份有限公司 | Preparation method of roasted hawthorn |
| CN116425897A (en) * | 2023-04-23 | 2023-07-14 | 青岛农业大学 | Rosa roxburghii polysaccharide, and preparation method and application thereof |
| CN116425897B (en) * | 2023-04-23 | 2024-03-29 | 青岛农业大学 | Rosa roxburghii polysaccharide, and preparation method and application thereof |
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Inventor after: Ying Ruifeng Inventor after: Wu Caie Inventor after: Ji Sujie Inventor after: Cui Yaoyu Inventor after: Hu Yimin Inventor after: Fan Gongjian Inventor after: Li Tingting Inventor before: Ying Ruifeng Inventor before: Ji Sujie Inventor before: Cui Yaoyu Inventor before: Hu Yimin |
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Free format text: CORRECT: INVENTOR; FROM: YING RUIFENG JI SUJIE CUI YAOYU HU YIMIN TO: YING RUIFENG WU CAIE JI SUJIE CUI YAOYU HU YIMIN FAN GONGJIAN LI TINGTING |
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Application publication date: 20150121 |