CN105558922A - Haw, bergamot pear and orange compound fruity fruit rolls and preparation method thereof - Google Patents

Abstract

The invention relates to haw, bergamot pear and orange compound fruity fruit rolls and a preparation method thereof. The haw, bergamot pear and orange compound fruity fruit rolls are prepared by using haws, bergamot pears and oranges, which are defective, as raw materials, and are prepared through the following steps of mashing, concentration, adding carrageenin, locust bean gum and pectin as composite thickening agents, and adding cane sugar, citric acids, ascorbic acids, D- glucose pivalolactone, and beta- cyclodextrin for making ready-to-eat haw fruit rolls, bergamot pear fruit rolls, and orange fruit rolls, and finally, enabling the three kinds of fruit rolls to be spliced so as to obtain the compound fruity fruit rolls. The haw, bergamot pear and orange compound fruity fruit rolls disclosed by the invention integrate novelty, nutrition and delicious taste, are moderate in sour and sweet degrees, delicious, good in flavor and bright in color, and are a ready-to-eat product with good tissue states. The water content of the prepared product is low, the prepared fruit rolls disclosed by the invention are dry, easy to store, and convenient to carry, and present three kinds of color of red, orange and yellow, so that the fruit rolls have the composite taste of the three fruits of the haws, the oranges and the bergamot pears.

Description

A kind of hawthorn bergamot pear orange compound fruity fruit volume and preparation method thereof

Technical field

The present invention relates to a kind of compound fruity fruit volume and preparation method thereof, be specifically related to a kind of hawthorn bergamot pear orange compound fruity fruit volume and preparation method thereof.

Background technology

Xinjiang of China area abounds with hawthorn, bergamot pear, orange fruit, and wherein, hawthorn is famous with spleen benefiting and stimulating the appetite, and bergamot pear has effect of preventing phlegm from forming and stopping coughing, and orange can be regulated the flow of vital energy eliminating dampness.Three kinds of fruit all with good looking appearance, nutritious, fragrance is strong, it is delicious to eat raw and deeply like by broad masses.Along with improving constantly of our people's living standard, the consumption figure of all kinds of fruit also rises thereupon, current, fruit is except marketing fresh, inferior fruit is main mainly with fruit juice production, but China's fruit conventional machining process is outmoded, technology aging, product is dull, kind is single, can not meet the demand that society is growing, be also unfavorable for the raising of fruit economic worth, fruit multiple processing mode imperative; Meanwhile, people are just changed by " quantity consumption " to " quality consumption " the demand of fruits and vegetables, namely require the clean fruit and vegetable food of convenience, nutrition, safety.

At present, fruit volume becomes men and women, old and young, and the welcome collection amusement and leisure of broad masses are convenient to the instant food of one, but single fruity fruit volume cannot meet the requirement of people to fruit volume.Therefore, explore a kind of fruit volume of the colored composite flavor adopting various fruits to be composited, widen fruit kind, there is wide processing prospect.

Summary of the invention

Technical problem to be solved by this invention is, provides a kind of compound fruity fruit volume and preparation method thereof.

The technical scheme that the present invention solves the employing of its technical problem is, a kind of hawthorn bergamot pear orange compound fruity fruit volume, respectively with inferior hawthorn, bergamot pear and orange for raw material, through making beating, concentrate, add carragheen, locust bean gum, pectin is complex thickener, and sucrose, citric acid ascorbic acid, D-Glucose lactone, beta-schardinger dextrin-make can be instant haw berry volume, Pear-fruit volume, orange fruit volume, finally three kinds of fruit volumes are stitched together, obtain compound fruity fruit volume; Wherein, the mass fraction of supplementary material is haw pulp: water is 1: 0.5 ~ 3, and citric acid is 0.02 ~ 0.12g, and sucrose is 4 ~ 18g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; Pear fruit meat: water is 1: 0.05 ~ 0.5, sucrose is 4 ~ 7g, and citric acid is 0.02 ~ 0.12g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; Orange pulp: water is 1: 0.05 ~ 0.5, sucrose is 4 ~ 7g, and citric acid is 0.02 ~ 0.12g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; In fruit volume, the addition of compound adhesive is respectively: carragheen 0.15 ~ 0.5g, locust bean gum 0.05 ~ 0.15g, pectin 0.25 ~ 0.35g.

Further, described haw pulp: water is 1: 0.5, citric acid is 0.06g, and sucrose is 16g, ascorbic acid 0.3%, D-Glucose lactone 0.15%, beta-schardinger dextrin-2.5%; Pear fruit meat: water is 1: 0.05, sucrose is 5g, and citric acid is 0.1g, ascorbic acid 0.5%, D-Glucose lactone 0.3%, beta-schardinger dextrin-2.0%; Orange pulp: water is 1: 0.1, sucrose is 5.5g, and citric acid is 0.12g, ascorbic acid 0.4%, D-Glucose lactone 0.3%, beta-schardinger dextrin-1.5%; In fruit volume, the addition of compound adhesive is respectively: carragheen 0.5g, locust bean gum 0.15g, pectin 0.35g.

The technical scheme that the present invention solves the employing of its technical problem is further, a kind of preparation method of hawthorn bergamot pear orange compound fruity fruit volume, comprises the following steps:

(1) preparation of parchment: after inferior fruit cleaning, put into jacketed pan, add water to and flood fruit, heat soft 10 ~ 20min, after cooling, peeling, stoning, then pulp and water are mixed in proportion and put into high speed beater and smash and stir evenly to obtain parchment, after making beating, add Vc, 2 ~ 6 DEG C of refrigerations are for subsequent use;

(2) colloidal sol: compound adhesive is mixed and adds water (preferred pure water) stirring and dissolving of 90 ~ 100 DEG C, for subsequent use;

(3) compound allotment: get parchment by proportioning, add sucrose, citric acid blending and mixing, the concentrated 3 ~ 6min of heating, 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 1 ~ 3mm, and uniformity wanted by scraping blade, and mould is placed in drying box, baking temperature 50 ~ 70 DEG C, baking time 18 ~ 22h.

The hawthorn bergamot pear orange compound fruity fruit volume of the present invention integrates novelty, nutrition, delicious food, sweet and sour taste, excellent in flavor, and fruit rolls up bright-colored, that structural state is good instant food, and obtained product moisture content is low, in dryness, easily stores, is convenient for carrying.Product of the present invention presents redness, tangerine look, yellow three kinds of colors, hawthorn, orange, bergamot pear three kinds of composite flavors.

Experiment proves, using product population as unit 1, convert, total acidity is 0.378, total reducing sugar 63.24%, and reduced sugar is 19.34%, and moisture is 14.4%.

Accompanying drawing explanation

Fig. 1 is the process chart of compound fruity of the present invention fruit volume.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is illustrated further.

1, material

Table 1-material

Title	Source
		Hawthorn	The commercially available fresh fruit of alura is dried
Orange	The market of farm produce, Alar City
		Bergamot pear	The market of farm produce, Alar City
Sucrose	Xinjiang Hengfeng sugar industry Co., Ltd
		Carragheen	Zibo Deosen Biochemical Ltd.
Locust bean gum	Zibo Deosen Biochemical Ltd.
		Pectin	Zibo Deosen Biochemical Ltd.
Beta-schardinger dextrin-	Wald chemical industry
		Vitamin C	Wald chemical industry
Citric acid	Yong Qing medication chemistry factory of Hefei City

2, testing equipment

Table 2-testing equipment

Instrument	Model	Manufacturer
			Electronic balance	BS2202S	Sai Duolisi scientific instrument (Beijing) Co., Ltd
Refrigerator	LSC-288C	Xingxing Group Co., Ltd. of China
			Homogenizer	GYB60-6S	Shanghai Dong Hua high pressure homogenizer factory 2-->
Electromagnetic oven	C20S05	ZHEJIANG SUPOR CO.,LTD
			Electronic balance	AR2140	Plum Teller-Tuo benefit instrument Shanghai Co., Ltd
Refrigerator	BCD-223GB	Hisense Ronshen (Guangdong) Refrigerator Co., Ltd.
			Hand-held saccharometer	WZ103	Hangzhou instrument plant of Top
Moist heat sterilization pot	YXQ.SG41.280	Shanghai Medical Nuclear Instrument Factory
			Biomicroscope	XS-212-103	WEST GERMAN
Electric-heated thermostatic water bath	DZKW series-D-2	Hong Xing machinery plant of Jiang Sheng Shangyu city
			Hot blast drying box	CS101i type	Chongqing experimental facilities factory
Acidometer	PH211C	Beijing Hana tech Science and Technology Ltd.

Embodiment 1: the preparation of compound fruity fruit volume

(1) 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 20min, after cooling, manual peeling, stoning, pulp and water are mixed according to a certain percentage and puts into high speed beater and smash and stir evenly to obtain parchment, after making beating, add 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 100 DEG C, dissolve good after for subsequent use.

(3) allocate: get a certain amount of parchment, and add sucrose, citric acid blending and mixing according to experimental design, the concentrated 5min 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, the puree concentrated is toppled in a mold, thickness is 1 ~ 3mm, uniformity wanted by scraping blade, mould is placed in electric heating constant-temperature blowing drying box, baking temperature 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, baking time total time is 20h, to coagulation forming.

Embodiment 2: the determination of fruit volume optimised process

1, the determination of pulp and water ratio: in the process making parchment, respectively pulp and water are allocated in 1:0.5,1:1,1:1.5,1:2,1:2.5,1:3 ratio, other technique is identical, fruit volume is made according to table 6, carry out sensory evaluation according to table 1, the ratio investigated when pulp mixes with water rolls up the impact of quality on fruit.

2, the determination of sucrose addition: test and regulate product sweetness with sucrose as sweetener.Fixing other factors of experiment, make fruit volume according to table 6, carry out sensory evaluation according to table 1, study different sucrose addition (4,5,5.5,6,6.5,7g) impact on product quality.

3, the determination of citric acid addition: test and regulate product acidity with citric acid as acid.Fixing other factors of experiment, according to system 7 achievement volume, carry out sensory evaluation according to table 1 (or showing several), study different citric acid addition (0.02,0.04,0.06,0.08,0.10,0.12g) impact on product quality.

4, the determination of compound adhesive proportioning: test with pectin, locust bean gum and carragheen as compound adhesive raw material, fixing other factors of experiment, according to making fruit volume, carry out sensory evaluation according to table 1, design L ₉(3 ³) orthogonal experiment, to determine the optimum proportioning of compound adhesive.

In order to determine the optimum formula of fruit volume, parchment, compound adhesive, sucrose and citric acid four factors of choosing carry out orthogonal test.

4, fruit volume single factor experiment interpretation of result

(1) hawthorn single factor experiment

The ratio of table 3-haw pulp and water rolls up the impact of quality on fruit

Haw pulp: water	1:0.5	1:1	1:1.5	1:2	1:2.5	1:3
							Sensory evaluation score (structural state)	20	15	12	10	10	10

As shown in Table 3: it is the highest that haw pulp and water allocate subjective appreciation score in 1:0.5 ratio

Table 4-sucrose is on the impact of haw berry volume quality

The addition (g) of sucrose	4	8	12	16	17	18
							Sensory evaluation score (mouthfeel)	15	17	18	21	19	18

As shown in Table 4: be optimal proportion when addition is 16g.

Table 5-citric acid is on the impact of haw berry volume quality

The addition (g) of citric acid	0.02	0.04	0.06	0.08	0.10	0.12
							Sensory evaluation score (local flavor)	15	18	21	18	18	17

As shown in Table 5: be optimal proportion during hawthorn interpolation 0.06g citric acid.

(2) orange single factor experiment

The ratio of table 6-orange pulp and water rolls up the impact of quality on fruit

Orange pulp: water	1:0.5	1:0.3	1:0.2	1:0.15	1:0.1	1:0.05
							Sensory evaluation score (structural state)	10	15	17	19	21	17

As shown in Table 6: it is the highest that orange pulp and water allocate subjective appreciation score in 1:0.1 ratio.

Table 7-sucrose is on the impact of orange fruit volume quality

The addition (g) of sucrose	4	5	5.5	6	6.5	7
							Sensory evaluation score (mouthfeel)	18	21	20	18	15	15

As shown in Table 7: be optimal proportion when addition is 5.5g in orange.

Table 8-citric acid is on the impact of orange fruit volume quality

The addition (g) of citric acid	0.02	0.04	0.06	0.08	0.10	0.12
							Sensory evaluation score (local flavor)	15	16	16	18	20	22

As shown in Table 8: be optimal proportion during orange interpolation 0.12g citric acid.

3, bergamot pear single factor experiment

The ratio of table 9-pear fruit meat and water rolls up the impact of quality on fruit

Pear fruit meat: water	1:0.5	1:0.3	1:0.2	1:0.15	1:0.1	1:0.05
							Sensory evaluation score (structural state)	10	15	17	19	20	22

As shown in Table 9: it is the highest that pear fruit meat and water allocate subjective appreciation score in 1:0.05 ratio.

Table 10-sucrose is on the impact of Pear-fruit volume quality

As shown in Table 10: be optimal proportion when addition is 5g in bergamot pear.

Table 11-citric acid is on the impact of Pear-fruit volume quality

The addition (g) of citric acid	0.02	0.04	0.06	0.08	0.10	0.12
							Sensory evaluation score (local flavor)	15	16	16	18	22	20

As shown in Table 11: be optimal proportion during bergamot pear interpolation 0.10g citric acid.

4, fruit volume orthogonal experiments analysis

Table 12-compound adhesive proportioning is on the impact of fruit volume quality

As shown in Table 12, the product factors of impact fruit volume organoleptic feature can be found out from extreme difference R, primary and secondary order is pectin (A) > carragheen (C) > locust bean gum (B) successively, and optimal level is combined as A ₃b ₃c ₂.

The orthogonal experiment that table 13-fruit volume optimum formula is optimized

As shown in Table 13, the product factors of impact fruit volume organoleptic feature can be found out from extreme difference R, primary and secondary order is pectin (A) parchment > (B) compound adhesive > (C) sucrose > (D) citric acid successively, and optimal level is combined as A ₃b ₁c ₃d ₂.

The orthogonal experiment that the comprehensive color stabilizer of table 14-is selected

As shown in Table 14, the product factors of impact fruit volume organoleptic feature can be found out from extreme difference R, primary and secondary order is ascorbic acid (C) D-Glucose lactone (B) > beta-schardinger dextrin-(A) successively, and optimal level is combined as A ₁b ₃c ₃.

Embodiment 3: what fruit was rolled up protects look

1, ascorbic acid is on the impact of fruit volume color and luster: pour in jacketed pan infusion process at pulp, add the ascorbic acid (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of different content, after making fruit volume, place 5d, observe color and luster, evaluate full marks 25 points according to subjective appreciation table and investigate the impact of ascorbic acid on fruit volume color and luster.

2, D-Glucose lactone is on the impact of fruit volume color and luster: pour in jacketed pan infusion process at pulp, add the D-Glucose lactone (0.1%, 0.15%, 0.2%, 0.25%, 0.3%) of different content, after making fruit volume, place 5d, observe color and luster, investigate the impact of D-Glucose lactone on fruit volume color and luster.

3, beta-schardinger dextrin-is on the impact of fruit volume color and luster: pour in jacketed pan infusion process at pulp, add the beta-schardinger dextrin-(0.5%, 1.0%, 1.5%, 2.0%, 2.5%) of different content, after making fruit volume, place 5d, observe color and luster, investigate the impact of beta-schardinger dextrin-on fruit volume color and luster.

4, comprehensive color stabilizer is on the impact of fruit volume color and luster

5, fruit volume single factor experiment interpretation of result

(1) hawthorn single factor experiment

Table 15-ascorbic acid is on the impact of haw berry volume color and luster

Ascorbic acid addition (%)	Contrast	0.1	0.2	0.3	0.4	0.5
							Color and luster	15	16	17	23	18	17

As shown in Table 15, when ascorbic acid addition in hawthorn is 0.3%, color and luster is best.

Table 16-D-gluconolactone is on the impact of haw berry volume color and luster

D-Glucose lactone (%)	Contrast	0.1	0.15	0.2	0.25	0.3
							Color and luster	15	17	21	20	19	19

As shown in Table 16, when in hawthorn, D-Glucose lactone addition is 0.15%, color and luster is best.

Table 17-beta-schardinger dextrin-is on the impact of haw berry volume color and luster

Beta-schardinger dextrin-(%)	Contrast	0.5	1.0	1.5	2.0	2.5
							Color and luster	15	17	19	20	21	17

As shown in Table 17, when beta-schardinger dextrin-addition in hawthorn is 2.0%, color and luster is best.

(2) orange single factor experiment

Table 18-ascorbic acid is on the impact of orange fruit volume color and luster

Ascorbic acid addition (%)	Contrast	0.1	0.2	0.3	0.4	0.5
							Color and luster	15	17	17	19	22	19

As shown in Table 18, when ascorbic acid addition in orange is 0.4%, color and luster is best.

Table 19-D-gluconolactone is on the impact of orange fruit volume color and luster

D-Glucose lactone (%)	Contrast	0.1	0.15	0.2	0.25	0.3
							Color and luster	15	17	18	19	20	21

As shown in Table 19, when in orange, D-Glucose lactone addition is 0.3%, color and luster is best.

Table 20-beta-schardinger dextrin-is on the impact of orange fruit volume color and luster

Beta-schardinger dextrin-(%)	Contrast	0.5	1.0	1.5	2.0	2.5 7 -->
							Color and luster	15	16	19	21	19	18

As shown in Table 20, when beta-schardinger dextrin-addition in orange is 1.5%, color and luster is best.

(3) bergamot pear single factor experiment

Table 21-ascorbic acid is on the impact of Pear-fruit volume color and luster

Ascorbic acid addition (%)	Contrast	0.1	0.2	0.3	0.4	0.5
							Color and luster	15	17	17	19	22	23

As shown in Table 21, when ascorbic acid addition in bergamot pear is 0.5%, color and luster is best.

Table 22-D-gluconolactone is on the impact of Pear-fruit volume color and luster

D-Glucose lactone (%)	Contrast	0.1	0.15	0.2	0.25	0.3
							Color and luster	15	17	18	19	20	21

As shown in Table 22, when in bergamot pear, D-Glucose lactone addition is 0.3%, color and luster is best.

Table 23-beta-schardinger dextrin-is on the impact of Pear-fruit volume color and luster

Beta-schardinger dextrin-(%)	Contrast	0.5	1.0	1.5	2.0	2.5
							Color and luster	15	16	19	21	22	18

As shown in Table 23, when beta-schardinger dextrin-addition in bergamot pear is 2.0%, color and luster is best.

Embodiment 4: the sensory evaluation scores standard of product

1, subjective appreciation is carried out in color and luster, fragrance, mouthfeel, local flavor and structural state four aspects of adopting point system to roll up fruit.Select 10 classmates to mark, finally average as the final score of product, scoring scope is 0 ~ 100 point, and standards of grading are in table 24.

For haw berry volume:

Table 24-haw berry volume sensory evaluation standard

2, fruit volume results of sensory evaluation analysis

Table 25-haw berry volume sense organ evaluating meter

Table 26-orange fruit rolls up sense organ evaluating meter

The sense organ evaluating meter of table 27-Pear-fruit volume

The sense organ evaluating meter of table 28-compound fruity fruit volume

Embodiment 5: the evaluation of fruit volume quality

1, the detection method of fruit volume product physical and chemical index

(1) mensuration of 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, the total acid content in food is calculated by the consumption of alkali lye, take sample 5g to be dissolved in 100ml water and to heat, dissolve, filter.

(2) mensuration of 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) mensuration of reduced sugar: in a heated condition, take methylene blue as indicator, with the sample solution through removing after deproteinize, direct titration is calibrated obtains fehling reagent, in sample, the sodium potassium tartrate tetrahydrate copper complex obtained in reduced sugar and fehling reagent reacts, generate the cuprous precipitation of red oxidization, cuprous oxide obtains ferrocyanide nak response again with reagent, generate soluble compound, when reaching home, methylene blue reduces by reduced sugar little over amount immediately, solution is become colorless by blueness, be terminal, the volume consumed per sample, calculate the content of reduced sugar.

(4) mensuration of moisture: oven method takes 5g sample, put into thermostatic drying chamber and dry 4h, taking-up is weighed, then puts into thermostatic drying chamber oven dry 1h, until constant weight (twice weight difference is no more than 0.002g and is constant weight).

2, the detection method of the microbiological indicator of fruit volume product

Colibacillary mensuration; The mensuration of total plate count;

The mensuration of total number of bacteria: GB/T4789.2-2010 (the method for plate culture count);

Coliform measures: GB/T4789.3-2010 (coliform colony counting method) product shaping.

3, fruit rolls up every physical and chemical index interpretation of result

The mensuration of table 29-fruit volume total acid

Sequence number	Draw sample liquid volume	Sample diluting liquid cumulative volume	NAOH consumes volume	Total acidity
					1	20	100	3.4	0.34
2	20	100	4.2	0.42
					3	20	100	3.7	0.37
4	20	100	4.1	0.41
					5	20	100	3.5	O.35

As shown in Table 29: trying to achieve mean value according to test repetitive measurement, to obtain acidity be 0.378.

The mensuration of table 30-fruit volume moisture

Sequence number	Sample quality	After 4h	After 5h
				1	5.1452	4.4051	4.4050
2	5.1643	4.4236	4.4233
				3	5.2308	4.5033	4.5027
4	5.0322	4.3315	4.3301
				5	5.1132	4.4322	4.4310

As shown in Table 30: average according to repetitive measurement and can obtain moisture for (G2-G1)/w=14.4%

The mensuration of table 31-fruit volume microbiological indicator

Project	Standard value	Measured value
			Bacterium (cfu/g)	≤100	53
Coliform (MPN/100g)	≤6	5
			Pathogenic bacteria	Must not detect	Do not detect

As shown in Table 31, total number of bacteria: 53cfu/g, coliform: 5MPN/100g, pathogenic bacteria do not detect; Cultivate detect by carrying out microorganism to finished product, can find out that the microbial status in product meets state food microbial standard, not occur that bacterium exceeds standard phenomenon, can safe edible harmless, meet standard GB/T/4884-2003.

Total reducing sugar: recording and consuming sample volume is 7.7ml, obtains X=63.24%

Reduced sugar: X=(C × V1 × V)/W × V2 × 1000=19.34%.

Claims (4)

1. a hawthorn bergamot pear orange compound fruity fruit volume, it is characterized in that, respectively with inferior hawthorn, bergamot pear and orange for raw material, through making beating, concentrate, add carragheen, locust bean gum, pectin is complex thickener, and sucrose, citric acid ascorbic acid, D-Glucose lactone, beta-schardinger dextrin-make can be instant haw berry volume, Pear-fruit volume, orange fruit volume, finally three kinds of fruit volumes are stitched together, obtain compound fruity fruit volume; Wherein, the mass fraction of supplementary material is haw pulp: water is 1: 0.5 ~ 3, and citric acid is 0.02 ~ 0.12g, and sucrose is 4 ~ 18g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; Pear fruit meat: water is 1: 0.05 ~ 0.5, sucrose is 4 ~ 7g, and citric acid is 0.02 ~ 0.12g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; Orange pulp: water is 1: 0.05 ~ 0.5, sucrose is 4 ~ 7g, and citric acid is 0.02 ~ 0.12g, ascorbic acid 0.1 ~ 0.5%, D-Glucose lactone 0.1 ~ 0.3%, beta-schardinger dextrin-0.5 ~ 2.5%; In fruit volume, the addition of compound adhesive is respectively: carragheen 0.15 ~ 0.5g, locust bean gum 0.05 ~ 0.15g, pectin 0.25 ~ 0.35g.

2. hawthorn bergamot pear orange compound fruity fruit volume according to claim 1, it is characterized in that, described haw pulp: water is 1: 0.5, citric acid is 0.06g, and sucrose is 16g, ascorbic acid 0.3%, D-Glucose lactone 0.15%, beta-schardinger dextrin-2.5%; Pear fruit meat: water is 1: 0.05, sucrose is 5g, and citric acid is 0.1g, ascorbic acid 0.5%, D-Glucose lactone 0.3%, beta-schardinger dextrin-2.0%; Orange pulp: water is 1: 0.1, sucrose is 5.5g, and citric acid is 0.12g, ascorbic acid 0.4%, D-Glucose lactone 0.3%, beta-schardinger dextrin-1.5%; In fruit volume, the addition of compound adhesive is respectively: carragheen 0.5g, locust bean gum 0.15g, pectin 0.35g.

3. a preparation method for hawthorn bergamot pear orange compound fruity fruit volume as claimed in claim 1 or 2, is characterized in that, comprise the following steps:

(1) preparation of pulp inspissated juice: after inferior fruit cleaning, put into jacketed pan, add water to and flood fruit, heat soft 10 ~ 20min, after cooling, peeling, stoning, then pulp and water are mixed in proportion and put into high speed beater and smash and stir evenly to obtain parchment, after making beating, add Vc, 2 ~ 6 DEG C of refrigerations are for subsequent use;

(2) colloidal sol: compound adhesive is mixed and adds the water stirring and dissolving of 90 ~ 100 DEG C, for subsequent use;

(3) compound allotment: get pulp inspissated juice by proportioning, add sucrose, citric acid blending and mixing, the concentrated 3 ~ 6min of heating, 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 1 ~ 3mm, and uniformity wanted by scraping blade, and mould is placed in drying box, baking temperature 50 ~ 70 DEG C, baking time 18 ~ 22h.

4. the preparation method of hawthorn bergamot pear orange compound fruity fruit volume according to claim 3, it is characterized in that, in step (2), described water is pure water.