CN105166274A - Ultrafine grinded Sanhua plum fruit strip and production method thereof - Google Patents
Ultrafine grinded Sanhua plum fruit strip and production method thereof Download PDFInfo
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- CN105166274A CN105166274A CN201510554017.6A CN201510554017A CN105166274A CN 105166274 A CN105166274 A CN 105166274A CN 201510554017 A CN201510554017 A CN 201510554017A CN 105166274 A CN105166274 A CN 105166274A
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Abstract
The present invention discloses an ultrafine grinded Sanhua plum fruit strip preparation method. The ultrafine grinded Sanhua plum fruit strips are produced from the following components in parts by weight: concentrated Sanhua plum pulp with a solid content of 22-30% 350-450 parts, glucose syrup with a mass percentage of 80% 315-385 parts, starch 85-125 parts, white fungus powder 20-40 parts, carrot powder 20-30 parts, black soybean flour 20-30 parts, maltodextrin 20-30 parts, carrageenan 17-28 parts, and sodium polyacrylate 10-15 parts, honey 10-15 parts, and citric acid 2-5 parts. The fruit strips have the characteristics of being natural in ingredients, low in sugar content, high in nutrition, strong in flavour, etc., overcome the deficiencies of general fruit strips which are high in sugar, low in nutrition, etc., and meet the requirements of people for the improvement of living standards, and the focus on natural and healthy snack foods.
Description
Technical field
The present invention relates to fruit fruit bar processing technique field, be specifically related to a kind of Gentiana triflora fruit bar and production method thereof of ultra-fine grinding.
Background technology
Gentiana triflora is on South China's Japanese plum main breed, and ripe listing is on the occasion of hot season, perishable under natural conditions.Contain the multiple organic acid such as citric acid, lactic acid in Gentiana triflora, as pulverized making beating to Gentiana triflora pulp routine, the acerbity of fresh fruit is not easily esthetically acceptable to the consumers simultaneously.
At present, fruit bar processing traditional manufacturing technique flow process comprises the making beating of raw material, allotment, stand dish scraping blade, and drying and moulding, slitting, crosses machine packaging.But the formula of fruit bar processing often adds a large amount of granulated sugar, and high sugar is not inconsistent with concept of modern health, and a large amount of fruit fruit bar goods raw material is single on the market, based on fruit, thickener, product exist nutrition low wait not enough.
Summary of the invention
The object of the present invention is to provide a kind of production method of Gentiana triflora fruit bar of ultra-fine grinding.
The technical solution used in the present invention is:
A Gentiana triflora fruit bar preparation method for ultra-fine grinding, it comprises the following steps:
1) culture propagation: Gentiana triflora fresh fruit full fruit culture propagation;
2) ultra-fine grinding: after the Gentiana triflora fruit after fermentation is disclosed core coarse crushing, carry out ultra-fine grinding, obtain Gentiana triflora pulp, grinding particle size reaches below 60 orders;
3) vacuum and low temperature concentrate: by step 2) Gentiana triflora pulp carry out vacuum and low temperature concentrate, vacuum is 0.06 ~ 0.08MPa, and temperature is between 60 ~ 75 DEG C, and Vacuum Concentration to soluble solid content is 22 ~ 30%;
4) allocate: carragheen is mixed into formula white fungus, carrot meal, starch, black bean powder, maltodextrin, mixes, then mix with the Gentiana triflora thickened pulp through step 3) process; After aqueous sodium polyacrylate mixes with glucose syrup in advance, then carry out Homogeneous phase mixing with Gentiana triflora compound material, finally add honey and citric acid flavor enhancement;
5) steam: mixture above-mentioned steps obtained first is placed in steamer digestion time 20 ~ 25min, then at 60 ~ 75 DEG C of temperature heated-air drying, more than 20 hours drying time, the rule that is finally divided into be cooled is rectangular, packs and to obtain fruit bar finished product.
Further, the concrete operating item of fermenting in step 1), for yeast is added 4 ~ 7% mass percent edible salt water solution, stirs evenly, yeast and brine quality percentage 0.4 ~ 0.7%, ferment more than 15 hours, flowing water rinsing Lee fruit after fermentation ends, to saliferous mass percent 1 ~ 3%.
Further, above-mentioned Gentiana triflora fruit bar is formulated by each component of following parts by weight: be concentrated into 350 ~ 450 parts, the Gentiana triflora slurry that solid content reaches 22 ~ 30%, mass percent 80% glucose syrup 315 ~ 385 parts, starch 85 ~ 125 parts, 20 ~ 40 parts, white fungus powder, carrot meal 20 ~ 30 parts and black bean powder 20 ~ 30 parts, maltodextrin 20 ~ 30 parts, carragheen 17 ~ 28, aqueous sodium polyacrylate 10 ~ 15 parts, simultaneously containing honey 10 ~ 15 parts, citric acid 2 ~ 5 parts.
Further, the starch described in step 4) is selected from least one in tapioca, potato starch, cornstarch.
Further, the mass percent of above-mentioned aqueous sodium polyacrylate is 0.2%, 25 DEG C of testing conditions viscosity is 2000mPa.s.
Further, above-mentioned white fungus powder, carrot meal, by white fungus, the first heat pump drying temperature 55 DEG C of carrot, are done to biodiversity percentage less than 7% and are crushed to 60 orders again; Black bean powder is first cured by black soya bean and ripely to pulverize again, and grinding particle size reaches below 40 orders.
The invention has the beneficial effects as follows:
1) the present invention is effectively in conjunction with pure natural raw material white fungus, natural gum class carragheen, interpolation phytoprotein, carrotene etc.Make than the tradition fruit bar adding a large amount of sucrose, fruit bar goods more low sugar, nutrition, the health obtained.
2) the present invention removes the taste that the sour and astringent grade of Gentiana triflora is not easily esthetically acceptable to the consumers by fermenting.Carry out ultramicro grinding again, improve the content of damaged fruit cell membrane, and yeast metabolite polysaccharide, contribute to the thick stabilization effect of Gentiana triflora pulp.
3) the inventive method step comprises: formula material pretreatment, comprises screening and the cleaning of Gentiana triflora fresh fruit, culture propagation, ultra-fine grinding, and cryogenic vacuum concentrates, and allotment, steams, drying and moulding, slitting, crosses machine packaging, obtains fruit bar goods.
Detailed description of the invention
A Gentiana triflora fruit bar preparation method for ultra-fine grinding, it comprises the following steps:
1) culture propagation: Gentiana triflora fresh fruit yeast is fermented;
2) ultra-fine grinding: after the Gentiana triflora fruit after fermentation is disclosed core coarse crushing, carry out ultra-fine grinding, obtain Gentiana triflora pulp, grinding particle size reaches below 60 orders;
3) vacuum and low temperature concentrate: by step 2) Gentiana triflora pulp carry out vacuum and low temperature concentrate, vacuum is 0.06 ~ 0.08MPa, and temperature is between 60 ~ 75 DEG C, and Vacuum Concentration to soluble solid content is 22 ~ 30%;
4) allocate: carragheen is mixed into formula white fungus powder, carrot meal, starch, black bean powder, maltodextrin, mixes, then mix with the Gentiana triflora thickened pulp through step 3) process; After aqueous sodium polyacrylate mixes with glucose syrup in advance, then carry out Homogeneous phase mixing with Gentiana triflora compound material, finally add formula honey and citric acid;
5) steam: the mixture that above-mentioned steps obtains is placed in steamer and steams 20 ~ 25min, then under 60 ~ 75 DEG C of conditions more than heated-air drying 20h, to be cooled to be finally cut into desire rule rectangular, pack and obtain Gentiana triflora really bar finished product.
Preferably, the concrete operating item of fermenting in step 1) is: yeast being added concentration is in 4 ~ 7%w/w edible salt water solution, stirs evenly, yeast and brine quality percentage 0.4 ~ 0.7%, ferment more than 15 hours, after fermentation ends, flowing water rinsing Lee fruit, is 1 ~ 3%w/w to Gentiana triflora salt concentration.
Preferably, Gentiana triflora fruit bar is formulated by each component of following parts by weight: be concentrated into 350 ~ 450 parts, the Gentiana triflora slurry that solid content reaches 22 ~ 30%, mass percent 80% glucose syrup 315 ~ 385 parts, starch 85 ~ 125 parts, 20 ~ 40 parts, white fungus powder, carrot meal 20 ~ 30 parts and black bean powder 20 ~ 30 parts, maltodextrin 20 ~ 30 parts, carragheen 17 ~ 28, aqueous sodium polyacrylate 10 ~ 15 parts, simultaneously containing honey 10 ~ 15 parts, citric acid 2 ~ 5 parts.
Preferably, the starch described in step 4) is selected from least one in tapioca, potato starch, cornstarch.
Preferably, the mass percent of above-mentioned aqueous sodium polyacrylate is 0.2%, 25 DEG C of testing conditions viscosity is 2000mPa.s.
Preferably, above-mentioned white fungus powder, carrot meal, by white fungus, the first heat pump drying temperature 55 DEG C of carrot, are done to biodiversity percentage less than 7% and are crushed to 60 orders again; Black bean powder is first cured by black soya bean and ripely to pulverize again, and grinding particle size reaches below 40 orders.
Below in conjunction with specific embodiment, the present invention is further illustrated, but be not limited thereto.
embodiment 1:
1) cleaning of Gentiana triflora fruit and fermentation: choose and really clean without damaged Lee without insect pest, prepare 5% quality than salt (NaCl) solution, Angel Yeast is added in salt solution and stirs, the consumption of yeast is 0.6% of brine quality, saline solution consumption lid crosses Gentiana triflora fruit, fermentation more than 15h, flowing water rinsing Gentiana triflora fruit after fermentation ends is 1% to Lee fruit saliferous mass percent.
2) ultra-fine grinding: the Gentiana triflora fruit after fermentation is first disclosed core coarse crushing again, and then adopt Wuxi He Pu company HOP-L5 research of super-pine crush equipment ultra-fine grinding, fragmentation obtains Gentiana triflora pulp, and its grinding particle size reaches to 60 orders.
3) cryogenic vacuum contracting: by step 2) the Gentiana triflora pulp of gained is at 0.070Mpa, and Vacuum Concentration under 65 DEG C of conditions, obtains Gentiana triflora fruit thickened pulp.
4) allocate: prepare white fungus powder, carrot meal, black bean powder respectively by formula, pulverizer is pulverized, and grinding particle size reaches below 40 orders.Mixing formula white fungus powder, carrot meal, tapioca, black bean powder, maltodextrin, mix, then mix with the Gentiana triflora thickened pulp through step 3) process; Aqueous sodium polyacrylate mixes with glucose syrup, then carries out Homogeneous phase mixing with Gentiana triflora compound material, finally adds honey and citric acid;
The parts by weight of each component are: Gentiana triflora fruit thickened pulp 350 ~ 450 parts, mass percent 80% glucose syrup 315 ~ 385 parts, tapioca 85 ~ 125 parts, 20 ~ 40 parts, white fungus powder, carrot meal 20 ~ 30 parts and black bean powder 20 ~ 30 parts, maltodextrin 20 ~ 30 parts, carragheen 17 ~ 28, aqueous sodium polyacrylate 10 ~ 15 parts, simultaneously containing honey 10 ~ 15 parts, citric acid 2 ~ 5 parts.
5) steam: stand disc thickness is about 5mm, and water proof steams 25min, then under 70 DEG C of conditions heated-air drying more than 22 hours, cutting is packed, and obtains Gentiana triflora fruit bar finished product.
embodiment 2:
1) Gentiana triflora fruit cleaning and fermentation: with example 1.
2) ultra-fine grinding: the Li Guoxian after fermentation discloses core coarse crushing again, then adopt Wuxi He Pu company HOP-L5 research of super-pine crush equipment ultra-fine grinding, fragmentation obtains Lee's pulp, and its grinding particle size reaches to 100 orders.
3) cryogenic vacuum contracting: by step 2) the Gentiana triflora pulp of gained is at 0.080MPa, and Vacuum Concentration process under 60 DEG C of conditions, obtains Gentiana triflora fruit thickened pulp.
4) allocate: prepare white fungus powder, carrot meal, black bean powder respectively by formula, pulverizer is pulverized, and grinding particle size reaches below 40 orders.Mixing formula white fungus, carrot meal, potato starch, black bean powder, maltodextrin, mix, then with through step 2) the Gentiana triflora thickened pulp that processes mixes; Aqueous sodium polyacrylate mixes with glucose syrup, then carries out Homogeneous phase mixing with Gentiana triflora compound material;
5) steam: stand disc thickness is about 4mm, and water proof steams 25min, then under 70 DEG C of conditions more than heated-air drying 20h, cutting is packed, and obtains Gentiana triflora fruit bar goods.
embodiment 3:
1) Gentiana triflora fruit cleaning and fermentation: with example 1.
2) ultra-fine grinding: the Li Guoxian after fermentation discloses core coarse crushing again, then adopt Wuxi He Pu company HOP-L5 research of super-pine crush equipment ultra-fine grinding, fragmentation obtains Lee's pulp, and its powder particle diameter reaches to 60 orders.
3) cryogenic vacuum contracting: by step 2) the Gentiana triflora pulp of gained is at 0.080MPa, and Vacuum Concentration process under 70 DEG C of conditions, obtains Gentiana triflora fruit thickened pulp.
4) allocate: prepare white fungus powder, carrot meal, black bean powder respectively by formula, pulverizer is pulverized, and grinding particle size reaches below 40 orders.Mixing formula white fungus, carrot meal, cornstarch, black bean powder, maltodextrin, mix, then mix with the Gentiana triflora thickened pulp through step 3) process; Aqueous sodium polyacrylate mixes with glucose syrup, then carries out Homogeneous phase mixing with Gentiana triflora compound material, finally adds formula honey and acid in right amount;
5) steam: stand disc thickness is about 3mm, and water proof steams 25min, then under 70 DEG C of conditions more than heated-air drying 20h, cutting is packed, and obtains Gentiana triflora fruit bar goods.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (6)
1. a Gentiana triflora fruit bar preparation method for ultra-fine grinding, is characterized in that: it comprises the following steps:
1) culture propagation: Gentiana triflora fresh fruit full fruit culture propagation;
2) ultra-fine grinding: after the Gentiana triflora fruit after fermentation is disclosed core coarse crushing, carry out ultra-fine grinding, obtain Gentiana triflora pulp, grinding particle size reaches below 60 orders;
3) vacuum and low temperature concentrate: by step 2) Gentiana triflora pulp carry out vacuum and low temperature concentrate, vacuum is 0.06 ~ 0.08MPa, and temperature is between 60 ~ 75 DEG C, and Vacuum Concentration to soluble solid content is 22 ~ 30%;
4) allocate: carragheen is mixed into formula white fungus, carrot meal, starch, black bean powder, maltodextrin, mixes, then mix with the Gentiana triflora thickened pulp through step 3) process; After aqueous sodium polyacrylate mixes with glucose syrup in advance, then carry out Homogeneous phase mixing with Gentiana triflora compound material, finally add honey and citric acid flavor enhancement;
5) steam: mixture above-mentioned steps obtained first is placed in steamer digestion time 20 ~ 25min, then at 60 ~ 75 DEG C of temperature heated-air drying, more than 20 hours drying time, the rule that is finally divided into be cooled is rectangular, packs and to obtain fruit bar finished product.
2. method according to claim 1, it is characterized in that: the concrete operating item of fermenting in step 1) is for add 4 ~ 7% mass percent edible salt water solution by yeast, stir evenly, yeast and brine quality percentage 0.4 ~ 0.7%, ferment more than 15 hours, flowing water rinsing Lee fruit after fermentation ends, to saliferous mass percent 1 ~ 3%.
3. method according to claim 1, it is characterized in that: Gentiana triflora fruit bar is formulated by each component of following parts by weight: be concentrated into 350 ~ 450 parts, the Gentiana triflora slurry that solid content reaches 22 ~ 30%, mass percent 80% glucose syrup 315 ~ 385 parts, starch 85 ~ 125 parts, 20 ~ 40 parts, white fungus powder, carrot meal 20 ~ 30 parts and black bean powder 20 ~ 30 parts, maltodextrin 20 ~ 30 parts, carragheen 17 ~ 28, aqueous sodium polyacrylate 10 ~ 15 parts, simultaneously containing honey 10 ~ 15 parts, citric acid 2 ~ 5 parts.
4. method according to claim 1, is characterized in that: the starch described in step 4) is selected from least one in tapioca, potato starch, cornstarch.
5. the method according to claim 1 or 3, is characterized in that: described Sodium Polyacrylate service property (quality) percentage be 0.2% the aqueous solution in 25 DEG C of testing conditions viscosity be the Sodium Polyacrylate of 2000mPa.s.
6. the method according to claim 1 or 3, is characterized in that: described white fungus powder, carrot meal, by white fungus, the first heat pump drying temperature 55 DEG C of carrot, are done to biodiversity percentage less than 7% and are crushed to 60 orders again; Black bean powder is first cured by black soya bean and ripely to pulverize again, and grinding particle size reaches below 40 orders.
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| CN201510554017.6A CN105166274B (en) | 2015-09-02 | 2015-09-02 | A kind of the Gentiana triflora really bar and its production method of ultra-fine grinding |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105685875A (en) * | 2016-02-04 | 2016-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | Low-fat low-sugar baking fruity stuffing preparation method |
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| CN101744081A (en) * | 2008-12-11 | 2010-06-23 | 王澍贤 | Fruit strips of mint and water melon peels and production method thereof |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN104222460A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Making method of flavored apple strips |
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2015
- 2015-09-02 CN CN201510554017.6A patent/CN105166274B/en active Active
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| CN101744081A (en) * | 2008-12-11 | 2010-06-23 | 王澍贤 | Fruit strips of mint and water melon peels and production method thereof |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN104222460A (en) * | 2013-12-13 | 2014-12-24 | 吴建彬 | Making method of flavored apple strips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685875A (en) * | 2016-02-04 | 2016-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | Low-fat low-sugar baking fruity stuffing preparation method |
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Inventor after: Zhang Yan Inventor after: Wu Jijun Inventor after: Xu Yujuan Inventor after: Wen Jing Inventor after: Li Jun Inventor before: Zhang Yan |
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