CN105495447A - Composite colored variable-taste fruit rolls and preparing method thereof - Google Patents
Composite colored variable-taste fruit rolls and preparing method thereof Download PDFInfo
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses composite colored variable-taste fruit rolls and a preparing method thereof. The composite colored variable-taste fruit rolls are made in the way that defective apples, pineapples and grapes are taken as raw materials, pulping and concentration are conduced, carrageenan, locust bean gum and pectin are added to serve as the composite thickener to generate ready-to-eat apple rolls, pineapple rolls and grape rolls, and finally the three kinds of fruit rolls are spliced. The invention further discloses the preparing method of the composite colored variable-taste fruit rolls. The composite colored variable-taste fruit rolls have three colors and have the thick fragrance of pineapples, the sour and sweet taste of green apples and the taste of grapes at the same time.
Description
Technical field
The present invention relates to a kind of composite fruit volume and preparation method thereof, be specifically related to a kind of composite coloured spoiled fruit volume.
Background technology
China is fruits and vegetables output big country, fruit and vegetable total output is the first in the world, within 2014, China's fruits output will more than 2.1 hundred million tons, but it is annual in the mature period, the shedding caused because of wind, rain, disease, worm and physiological action reaches more than 10%, in gathering, transport, preserve and selling, also occur many inferior, sick fruits, quantity reaches tens million of jin simultaneously.Current, the inferior fruit of China is mainly used to develop fruit juice product, but fruit juice is subject to general conflict in market at home.Fruit volume belongs to drying series products, compares and fruit juice, and fruit rolls up production of being more convenient for, easily preserves, easily sells, and is also the amusement and leisure food in people's daily life, can causes very large reaction, get a good review after listing with fruit in season volume.
At present, China's fruit process rate lower than 10%, compared with 40% ~ 70% of developed country, there is sizable gap, cause China's present stage fresh fruit of vegetables proportion of goods damageds very high, fruity can reach about 30%, and developed country is just less than 7%, the processing of serious restriction China fruit and vegetable food.Domestic variety is single, do not have the fruit of compound taste to roll out so far existing, and import fruit volume price is high, cannot meet popular consumer.Therefore, explore a kind of with inferior fruit for the spoiled fruit volume of colour that raw material is instant, not only make inferior fruit be processed process in time, liquid can make full use of fruit resource and reduce economic loss, makes inexpensive food, meets the living needs of people.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of colored spoiled fruit volume and preparation method thereof.
The technical scheme that the present invention solves the employing of its technical problem is, a kind of composite coloured spoiled fruit volume, respectively with inferior apple, pineapple and grape for raw material, through making beating, concentrated, add carragheen, locust bean gum, pectin be complex thickener be made into can be instant the spoiled fruit volume of colour; Wherein, apple pulp: water is 1: 0.2 ~ 0.4 (preferably 1: 0.2), white sugar: citric acid is 9 ~ 15: 1 (preferably 13: 1), carragheen: locust bean gum: pectin is 4 ~ 6: 2 ~ 4: 4 ~ 6 (preferably 4: 4: 5); Pineapple pulp: water is 1: 0.1 ~ 0.5 (preferably 1: 0.2), white sugar: citric acid is 6 ~ 12: 1 (preferably 10: 1), carragheen: locust bean gum: pectin is 4 ~ 6: 2 ~ 4: 4 ~ 6 (preferably 6: 3: 6); Grape berry: water is 1: 0 ~ 0.3 (preferably 1: 0), sugared lemon acid ratio 8 ~ 11: 1 (preferably 9: 1), carragheen: locust bean gum: pectin is 2 ~ 4: 4 ~ 6: 4 ~ 6 (preferably 3: 6: 6).
The technical scheme that the present invention solves the employing of its technical problem is further, a kind of preparation method of composite coloured spoiled fruit volume, comprises the following steps:
(1) preparation of parchment: respectively by after inferior apple, pineapple and grape cleaning, put into jacketed pan, add water to and flood fruit, thermoplastic 1 ~ 5min, after cooling, peeling, stoning, obtain pulp, pulp and water are proportionally mixed and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating, add the Vc of 0.1 ~ 0.4%, 2 ~ 6 DEG C of refrigerations are for subsequent use;
(2) colloidal sol: complex thickener is mixed and adds water (preferred purified water) stirring and dissolving of 70 ~ 80 DEG C, for subsequent use;
(3) compound allotment: get parchment by proportioning, add white sugar, citric acid blending and mixing, heating is concentrated, and close to adding solvent compound adhesive during striking point, and to be concentrated into pulp be pureed, till having scraping blade phenomenon;
(4) scraping blade and baking: the puree concentrated is toppled in a mold, thickness is 3 ~ 5mm, and uniformity wanted by scraping blade, mould is placed in drying box, baking temperature 50 ~ 70 DEG C, baking time is 190 ~ 260min, be baked to solidification forming, composite coloured spoiled fruit volume.
Product of the present invention presents three kinds of colors, has the taste of dense pineapple fragrance and the sour-sweet sweet green apple of acid and grape simultaneously.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention prepares composite coloured spoiled fruit volume.
Fig. 2 is that the composite coloured spoiled fruit of the present invention is rolled into product design sketch.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is illustrated further.
1, raw material
Table 1-test raw material gathers
| Raw material | Purchasing site | Structural state |
| Apple | The market of farm produce, Alar City | Inferior |
| Grape | The market of farm produce, Alar City | Inferior |
| Pineapple | The market of farm produce, Alar City | Inferior |
2, additive
Table 2-tests additive and gathers
| Title | Specification | Manufacturer |
| Citric acid | Food grade | Henan Tong Yu food additives Co., Ltd |
| White sugar | Food-grade | Tarim University small market |
| Carragheen | Food grade | Taobao shop thousand intelligence food monopolized store |
| Pectin | Food-grade | Henan Tong Yu food additives Co., Ltd |
| Locust bean gum | Food grade | Zhengzhou three good fortune food ingredient on-line shop |
| Ascorbic acid | Food-grade | Taobao shop thousand intelligence food monopolized store |
3, instrument and equipment
Table 3-test apparatus gathers
| Instrument title | Model | Manufacturer |
| Beater | LZ-0.5 | Jingjiang food machinery manufacturing company of China |
| Electronic analytical balance | BSA224S | Sai Duolisi scientific instrument (Beijing) Co., Ltd |
| Electromagnetic oven | RH6101 | Midea Group Co., Ltd. |
| Other stainless steel wares, apparatus | For laboratory conventional instrument |
Embodiment 1: the preparation of composite coloured spoiled fruit volume
1, the preparation of parchment: by select without disease and pest, mechanical wound fruit cleaning after, put into jacketed pan, add water to and flood fruit, thermoplastic 5min, after cooling, manual peeling, stoning, pulp, pulp and water are mixed according to a certain percentage and put into high speed beater and smash and stir evenly to obtain parchment, after making beating, add people Vc to prevent pulp brown stain, 4 DEG C of refrigerations are for subsequent use.
2, colloidal sol: complex thickener and compound adhesive are mixed and adds the pure water stirring and dissolving of 80 DEG C, dissolve good after for subsequent use.
3, allocate: the parchment getting 100g, and add white sugar, citric acid blending and mixing according to experimental design, the concentrated amount of time of heating, adding solvent compound adhesive close to during striking point according to experimental design, and to be concentrated into pulp be pureed, till having scraping blade phenomenon.
4, scraping blade and baking: (mould is long 1 meter to prepare mould, wide 20 centimetres, the rectangle that the aluminium foil of high 20 centimetres is made, (long 1 meter, top, that face of wide 20 centimetres) open-ended, middle aluminium foil (long 20 centimetres, wide 19 centimetres) separate, gap (gap is the thickness of fruit volume: 1 centimetre) is left in bottom, be divided into three grooves, by the puree that three kinds have concentrated, be placed on respectively inside mould, thickness is about 3 ~ 5mm, uniformity wanted by scraping blade, mould is placed in electric heating constant-temperature blowing drying box, baking temperature is 65 DEG C, be baked to fruit volume and substantially become paste, till not flowing, extract aluminium foil, with glass bar by even for the place coating of two kinds of fruit cigarette seams, fruit volume is continued baking, to coagulation forming.
Embodiment 2: the optimization of single fruit fruit volume processing technology
Respectively with apple, grape, pineapple for raw material, carry out by the following method single fruit fruit volume processing technology optimization.
1, the optimization of pulp and water ratio: in the process making parchment, allocates by a certain percentage by pulp and water respectively, and other technique is identical, makes pulp, carries out sensory evaluation, and ratio when investigation pulp mixes with water is on the impact of pulp quality.
2, the optimization of sour-sweet conditioning agent: regulate product sweetness as sweetener with white sugar, regulates product acidity using citric acid as acid.Fixing other factors of experiment, make fruit volume, carry out sensory evaluation, study the proportioning of different sour-sweet conditioning agents to the impact of products taste.
3, the ratio optimization of compound adhesive: test with carragheen, pectin and locust bean gum are as compound adhesive raw material, and fixing other factors of experiment, make fruit volume, carry out sensory evaluation, design L9 (3
3) orthogonal experiment, in table 4, to determine the optimum proportioning of compound adhesive.
Table 4-compound adhesive experimental design factor level
| Factor | Pectin (%) | Carragheen (%) | Locust bean gum (%) |
| Level 1 | 4 | 2 | 4 |
| Level 2 | 5 | 3 | 5 |
| Level 3 | 6 | 4 | 6 |
4, fruit volume optimum formula optimize orthogonal experiment: choose parchment, compound adhesive, acid sugar four factors carry out orthogonal test, in table 5, with determine fruit volume optimum formula.
Table 5-optimum formula Optimum Experiment design factor level
| Factor | Parchment (g) | Compound adhesive (g) | The sugared conditioning agent (g) of acid | Water (g) |
| Level 1 | 100 | 11 | 10 | 10 |
| Level 2 | 200 | 12 | 12 | 20 |
| Level 3 | 300 | 13 | 14 | 30 |
5, the color preservation technology optimization of fruit volume: pour in jacketed pan infusion process at pulp, add the ascorbic acid of different content, after making pulp, places 5d, observes color and luster, investigates ascorbic acid to the impact of pulp color and luster.
6, results and analysis
(1) apple: with 100g apple pulp for raw material, paving that thickness is 4mm, temperature is 50 DEG C, under baking time is the condition of 190min, tests according to following technique, and analysis result.
1. pulp and water ratio are to the qualitative effects of pulp: by carrying out sensory evaluation to the apple of different proportion, consider concentrated fruit pulp time and to pulp color, when local flavor, pulp and water ratio to the experimental result of the qualitative effects of pulp in table 6.
Table 6-pulp and water ratio are to the qualitative effects of pulp
As shown in Table 6, when apple reaches 1:0.2 with water ratio, the fragrance of apple is more outstanding, and vivider being simultaneously convenient to of color concentrates.
2. sour-sweet conditioning agent is on the impact of fruit wiredrawn edge sense: experimental result is in table 7
Table 7-citric acid and white sugar are on the impact of fruit wiredrawn edge sense
As shown in Table 7, when citric acid and white granulated sugar are than during for 1:11, its sour-sweet taste has reached moderate, but under its gelling performance of consideration and dissolving situation, citric acid is that 1:13 is more suitable with white granulated sugar ratio.Therefore, citric acid is determined with white granulated sugar ratio for 1:13 is optimum proportioning.
3. the ratio optimization of compound adhesive: experimental result is in table 8
Table 8-compound adhesive proportioning is on the impact of fruit volume quality
From table 8 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: A>C>B, namely the addition of pectin has the greatest impact to gel effect, locust bean gum takes second place, carragheen time effects is minimum, and best complex glue proportioning is combined as: A
2b
3c
1, namely the addition of pectin is 5.0%, and carragheen addition is 4%, and the addition of locust bean gum is 4%.
4. ascorbic acid is on the impact of fruit volume color and luster: experimental result is in table 9
Table 9-ascorbic acid is on the impact of fruit volume color and luster
As shown in Table 9, the ascorbic acid of low concentration just has significant protective effect to fruit volume pigment, when ascorbic acid addition has stable color-protecting function 0.2% ~ 0.4% time.
5. the orthogonal experiment of fruit volume optimum formula optimization: the results are shown in Table 10
The orthogonal experiment that table 10-fruit volume optimum formula is optimized
From table 10 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: A>B>C>D, namely parchment has the greatest impact to product sensory, compound adhesive glue takes second place, and the addition impact of water is minimum, and optimum formula is combined as: A1B1C3D3, namely the addition of apple pulp is 100g, compound adhesive addition is 11g, and sour sugared conditioning agent addition is 14g, and the addition of water is 30g.
2, grape: with 100g grape berry for raw material, paving that thickness is 5mm, temperature is 50 DEG C, under baking time is the condition of 260min, tests according to following technique, and analysis result.
1. pulp and water ratio are to the qualitative effects of pulp: the water content of grape own is very high, by studying the ratio of different pulp and water, consider concentrated fruit pulp time and to pulp color, when local flavor, pulp and water ratio to the experimental result of the qualitative effects of pulp in table 11.
Table 11-pulp and water ratio are to the qualitative effects of pulp
As shown in Table 11, when grape berry is 0 with water ratio, namely do not need to add water again, the more concentrated and color of the grape produced slurry and fragrance normal.
2. sour-sweet conditioning agent is on the impact of fruit wiredrawn edge sense: experimental result is in table 12
The sour-sweet conditioning agent of table 12-is on the impact of fruit wiredrawn edge sense
According to the study, the conventional glucose in grape fruit and the content of fructose are 15% ~ 25%, and organic acid content is 0.3% ~ 1.5%.As shown in Table 12, in consideration gel effect situation, citric acid is that 1:9 is the most suitable with white sugar ratio.
3. the ratio optimization of compound adhesive: experimental result is in table 13
Table 13-compound adhesive proportioning is on the impact of fruit volume quality
From table 13 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: B > C > A, namely the addition of carragheen has the greatest impact to gel effect, locust bean gum takes second place, pectin impact is minimum, and best complex glue proportioning is combined as: A
3b
2c
3, namely the addition of pectin is 6.0%, and carragheen addition is 3%, and the addition of locust bean gum is 6%.
4. ascorbic acid is on the impact of fruit volume color and luster: containing the more much higher phenol oxidase of activity (PPO) in grape, PPO content is higher, and grape is easier brown stain in process.The present invention adopts blanching treatment and ascorbic acid color stabilizer color protection technology, and blanching makes PPO inactivation, suppresses enzymatic browning; Protecting look is reduce the speed of non-enzymatic browning, be product colour there is not significant change simultaneously can within the shelf-life, obvious fission does not occur, and experimental result is in table 15.
Table 14-ascorbic acid is on the impact of fruit volume color and luster
As shown in Table 14, when the addition of ascorbic acid starts to play color-protecting function 0.2%, 0.3% time.
5. the orthogonal experiment of fruit volume optimum formula optimization: experimental result is in table 5
The orthogonal experiment that table 15-fruit volume optimum formula is optimized
From table 15 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: A > B > C > D, namely the addition of parchment has the greatest impact to product sensory, compound adhesive is taken second place, moisture content impact is minimum, optimum proportioning is combined as: A1B1C3D3, namely grape pulp addition be 100g, compound adhesive addition is 11g, acid sugar additives addition is 14, and the addition of water is 30g.
3, pineapple: with 100g pineapple pulp for raw material, paving that thickness is 4mm, temperature is 50 DEG C, under baking time is the condition of 200min, tests according to following technique, and analysis result.
1. pulp and water ratio are to the qualitative effects of pulp: experimental result is in table 16
Table 16-pulp and water ratio are to the qualitative effects of pulp
As shown in Table 16, the ratio of pineapple and water directly has influence on the length of concentration time and the change of color, when the ratio of pineapple and water is that 1:0.1 heats and concentratedly easily occurs gelatinization, affect mouthfeel and the color of pineapple slurry, the ratio of pineapple pulp and water reaches best sensory evaluation when being 1:0.2, along with the raising concentration time of ratio is also along with raising, high temperature concentrates for a long time simultaneously, causes color to change.Therefore, determine to test optimum pineapple with water than being 1:0.2.
2. sour-sweet conditioning agent is on the impact of fruit wiredrawn edge sense, and experimental result is in table 17
The sour-sweet conditioning agent of table 17-is on the impact of fruit wiredrawn edge sense
As shown in Table 17, sour pol there is no too large impact to the color and luster of composite fruit juice and fragrance, major effect mouthfeel; When pol is less than 1:8, fruit volume sweet taste is lighter, and fruity is not obvious; If pol is excessive, mouthfeel becomes greasy, even covers the exclusive taste of fruit; Therefore, acid sugar is selected than being 1:10 according to test.
3. the ratio optimization of compound adhesive, experimental result table 18
Table 18-compound adhesive proportioning is on the impact of fruit volume quality
From table 18 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: B > A > C, namely the addition of carragheen has the greatest impact to gel effect, pectin takes second place, locust bean gum impact is minimum, and best complex glue proportioning is combined as: A
3b
3c
1, namely the addition of pectin is 6.0%, and carragheen addition is 4%, and the addition of locust bean gum is 4%.
4. ascorbic acid is on the impact of fruit volume color and luster: the pineapple prerequisite used in the present embodiment is with saline treatment mistake, and sodium chloride solution can reduce oxygen in water thus, and has comparatively hyperosmosis, can live by inhibitory enzyme; Enzyme is comparatively responsive to PH, and ascorbic acid can reduce solution pH value, thus inhibitory enzyme is lived.In production, conventional sodium chloride, ascorbic acid etc. replace sulfur dioxide solution to carry out protecting look, protect the color and luster after look for index in the present embodiment with pineapple pulp, with the ascorbic acid of Different adding amount, fruit are rolled up to the experimental result of the impact of color and luster in table 19.
Table 19-ascorbic acid is on the impact of fruit volume color and luster
As shown in Table 19, the ascorbic acid effect of interpolation 0.3% ~ 0.4% is best.
5. the orthogonal experiment of fruit volume optimum formula optimization, experimental result is in table 20
The orthogonal experiment that table 20-fruit volume optimum formula is optimized
From table 20 orthogonal experiments and extreme difference size, the influence degree of each factor to the sensory evaluation of colour spoiled fruit volume is followed successively by: A > D > B > C, namely the addition of parchment has the greatest impact to product sensory, moisture content takes second place, the impact of acid sugared conditioning agent is minimum, optimum proportioning is combined as: A1B3C3D3, namely pineapple pulp addition be 100g, compound adhesive addition is 13g, acid sugar additives addition is 14, and the addition of water is 30g.
(4) composite fruit volume processing technology is determined
1. first apple, grape, these three kinds, pineapple are carried out cleaning and thermoplastic 5min, 4min, 1min respectively, after cooling, manual peeling, stoning, obtain pulp, take 100g pulp respectively subsequently, by pulp with water according to apple pulp: water is 1:0.5, grape: water is 1:0, pineapple: to be 1:0.3 than row mix water puts into high speed beater and smash to stir evenly and obtain pulp, and add the Vc of 0.2%, 0.2%, 0.3% subsequently respectively to prevent pulp brown stain, 4 DEG C of refrigerations are for subsequent use.
2. then prepare respectively and stirring and dissolving according to the compound adhesive ratio optimization result of above-mentioned single fruit fruit volume processing technology, dissolve good rear for subsequent use, simultaneously roll up the process optimization result allotment white sugar of sour-sweet ratio, citric acid to be poured into heating in pulp for subsequent use concentrated according to single fruit fruit, add the compound adhesive of having melted according to processing step nearly during concentrated emphasis, and be concentrated into till pulp becomes pureed.
3. last making at 50 DEG C according to single fruit is really rolled up, the length of baking time is 190min according to apple volume baking time, grape baking time is 260min, pineapple baking time is 200min, first grape puree is laid on drip pan according to time length, after 60min, apple puree, pineapple puree and grape puree are laid on drip pan closely, are baked to terminal.Processing technology is shown in Fig. 1, and finished product effect is shown in Fig. 2.
Embodiment 3: the subjective appreciation of fruit volume
1, subjective appreciation is carried out in the color and luster adopting point system to roll up fruit, fragrance, mouthfeel and local flavor, structural state four aspects.Participated in by counselor and 10 classmates,, temperature suitable, draughty laboratory suitable at light is evaluated, and do not disturb mutually, best result and minimum point is removed after obtaining scoring, finally make even and divide equally and draw subjective appreciation mark, scoring scope is 0 ~ 100 point, and standards of grading are in table 21.
The subjective appreciation standard of the colored spoiled fruit volume of table 21-
2, composite coloured fruit rolls up optimization and the product evaluation of processing technology: configure above-mentioned three kinds of single fruits volumes respectively, combine, obtain composite coloured fruit volume, and carry out sensory evaluation to product by composite condition.
3, the quality and safety of fruit volume is evaluated: for understanding the nutrition of finished product, composition and microbiological indicator, need the Physico-chemical tests this finished product being carried out to a series of system, the project of detection comprises:
(1) total acid: utilize in soda acid alkali and principle, with the acid in alkali-titration test solution, take phenolphthalein as indicator determination titration end-point, calculates the total acid content in food by the consumption of alkali lye, takes sample 5g and is dissolved in 100ml water and heats, dissolve, filter.
(2) total reducing sugar: sample, through except after the impurity such as deproteinize, with hydrochloric acid hydrolysis, generates reduced sugar, then measures by the method for reduced sugar.Computing formula X=(m × 100%)/[W × (50/V1) × (V2/100) × 1000], X is the content of total reducing sugar in sample, m is that 10ml Fehling test solution is equivalent to glucose amount, W is sample quality, V1 is the cumulative volume of sample treatment liquid, and V2 measures total reducing sugar to measure the volume using hydrolyzate.
(3) reduced sugar: by the sampling of composite fruit volume according to GB/T5009.7-2008.
(4) moisture: by the sampling of composite fruit volume according to GB5009.3-2010.
(5) mensuration of total number of bacteria: GB/T4789.2-2010 (the method for plate culture count).
(6) coliform measures: GB/T4789.3-2010 (coliform colony counting method).
4, result
(1) fruit volume product sensory index: bright, has certain brightness and transparency; Surfacing is fine and smooth, quality is pliable and tough; Dense structure, neither too hard, nor too soft, do not stick to one's teeth; Sweet and sour taste, has three kinds of distinctive local flavors of fruit, unique flavor.
(2) detection of fruit volume product physical and chemical index: measurement result is in table 22
The physical and chemical determination of table 22-fruit volume
| Project | Total acid | Total reducing sugar | Reduced sugar | Moisture content |
| Index (100g) | 47.3％ | 59.4％ | 15.3％ | 20.4％ |
(3) microbiological indicator: measurement result is in table 23
The mensuration of table 23-fruit volume microbiological indicator
| Project | Standard value | Measured value |
| Bacterium (cfu/g) | ≤1000 | 57 |
| Coliform (MPN/100g) | ≤30 | 5 |
| Pathogenic bacteria | Must not detect | Do not detect |
As shown in Table 23, the microbial status in product meets state food microbial standard, does not occur that bacterium exceeds standard phenomenon, can safe edible harmless, meets standard GB/T/4884-2003.
Claims (4)
1. a composite coloured spoiled fruit volume, it is characterized in that, respectively with inferior apple, pineapple and grape for raw material, through making beating, concentrate, add carragheen, locust bean gum, pectin be complex thickener make can be instant Apples volume, pineapple sarcocarp volume, uva volume, finally three kinds of fruit volumes are stitched together, obtain composite coloured spoiled fruit volume; Wherein, the mass ratio of supplementary material is apple pulp: water is 1: 0.2 ~ 0.4, white sugar: citric acid is 9 ~ 15: 1, carragheen: locust bean gum: pectin is 4 ~ 6: 2 ~ 4: 4 ~ 6; Pineapple pulp: water is 1: 0.1 ~ 0.5, white sugar: citric acid is 6 ~ 12: 1, carragheen: locust bean gum: pectin is 4 ~ 6: 2 ~ 4: 4 ~ 6; Grape berry: water is 1: 0 ~ 0.3, white sugar: citric acid than 8 ~ 11: 1, carragheen: locust bean gum: pectin is 2 ~ 4: 4 ~ 6: 4 ~ 6.
2. composite coloured spoiled fruit volume according to claim 1, is characterized in that, described apple pulp: water is 1: 0.2, white sugar: citric acid is 13: 1, carragheen: locust bean gum: pectin is 4: 4: 5; Described pineapple pulp: water is 1: 0.2, white sugar: citric acid is 10: 1, carragheen: locust bean gum: pectin is 4: 4: 6; Described grape berry is without fruit meat, white sugar and citric acid than 9: 1, carragheen: locust bean gum: pectin is 3: 6: 6.
3. a preparation method for composite coloured spoiled fruit volume as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
(1) preparation of parchment: respectively by after inferior apple, pineapple and grape cleaning, put into jacketed pan, add water to and flood fruit, thermoplastic 1 ~ 5min, after cooling, peeling, stoning, obtain pulp, pulp and water are proportionally mixed and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating, add the Vc of 0.1 ~ 0.4%, 2 ~ 6 DEG C of refrigerations are for subsequent use;
(2) colloidal sol: complex thickener is mixed and adds the water stirring and dissolving of 70 ~ 80 DEG C, for subsequent use;
(3) compound allotment: get parchment by proportioning, add white sugar, citric acid blending and mixing, heating is concentrated, and close to adding solvent compound adhesive during striking point, and to be concentrated into pulp be pureed, till having scraping blade phenomenon;
(4) scraping blade and baking: the puree concentrated is toppled in a mold, thickness is 3 ~ 5mm, and uniformity wanted by scraping blade, mould is placed in drying box, baking temperature 50 ~ 70 DEG C, baking time is 190 ~ 260min, be baked to solidification forming, composite coloured spoiled fruit volume.
4. the preparation method of composite coloured spoiled fruit volume according to claim 3, it is characterized in that, in step (2), described water is pure water.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN204888647U (en) * | 2015-08-04 | 2015-12-23 | 东营市志达食品机械有限公司 | Marmalade shaping production line |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999507A (en) * | 2010-10-29 | 2011-04-06 | 华南理工大学 | Loquat fruit rolls and production method thereof |
| CN204888647U (en) * | 2015-08-04 | 2015-12-23 | 东营市志达食品机械有限公司 | Marmalade shaping production line |
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| 梁筹芬、黄正福: "《新西兰猕猴桃生产技术资料专辑》", 31 October 1985 * |
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