CN107183287A - A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit - Google Patents
A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit Download PDFInfo
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- CN107183287A CN107183287A CN201710330469.5A CN201710330469A CN107183287A CN 107183287 A CN107183287 A CN 107183287A CN 201710330469 A CN201710330469 A CN 201710330469A CN 107183287 A CN107183287 A CN 107183287A
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- 235000021014 blueberries Nutrition 0.000 title claims abstract description 33
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 32
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
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- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
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- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 29
- 239000000047 product Substances 0.000 claims description 18
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- 238000010438 heat treatment Methods 0.000 claims description 9
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
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- 235000021028 berry Nutrition 0.000 description 3
- SHWNNYZBHZIQQV-UHFFFAOYSA-L calcium;disodium;2-[2-[bis(carboxylatomethyl)azaniumyl]ethyl-(carboxylatomethyl)azaniumyl]acetate Chemical compound [Na+].[Na+].[Ca+2].[O-]C(=O)C[NH+](CC([O-])=O)CC[NH+](CC([O-])=O)CC([O-])=O SHWNNYZBHZIQQV-UHFFFAOYSA-L 0.000 description 2
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- 244000235858 Acetobacter xylinum Species 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- -1 Saccharide compound Chemical class 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit, nata de coco bacteria cellulose is made full use of good Native Gel characteristic and not produce the characteristic of heat in itself, use xylitol, the sweeteners such as Sucralose and pectin, CMC, EDTA, the hardening materials such as calcium chloride and citric acid, nata de coco is directly processed into no preserved fruit containing no sugar by the flavoring substances such as blueberry flavor, prepared gel preserved fruit soft taste and high resilience, and heat is not produced not only, also there are whole healthcare functions that dietary fiber has, expand the use scope in food of nata de coco, extend the life cycle of nata de coco, improve added value of product.
Description
Technical field
The invention belongs to technical field of agricultural product process, and in particular to a kind of preparation side of blue berry flavor sugar-free nata de coco preserved fruit
Method.
Background technology
Nata de coco is also known as coconut palm fruit, Natta, high fibrous coconut.Nata de coco belongs to the tunning of microorganism, is to use fresh coconut
The gel bacterial cellulose materials that the water (breast) of fruit is made through acetobacter xylinum fermentation.Coconut palm fruit is fine and smooth and high resilience, and mouthfeel is slided
It is refreshing, it can be allocated with various fruit juice；Various in riotous profusion colors and local flavor can be endowed；Nata de coco gel structure is stable, and retentiveness is strong,
It is acidproof, it is heat-resisting, it will not dissolve under the high temperature conditions, with good processability；There is good plasticity simultaneously, these
All be that many other class meals are fine incomparable, thus be in the world most commercially valuable, classic dietary fiber it
One.As other dietary fibers, nata de coco has obvious physiological regulation function to human body, prevents constipation, an adsorbable huge sum of money
Belong to and enterogastric peristalsis can be promoted, so that detoxication is played in poisonous metal rapid excretion from human body, thus with auxiliary drop
The effects such as low blood fat, improvement human consumption, beauty, fat-reducing.Philippine university research personnel have found that nata de coco has protective effect on cancer risk,
It is often edible to reduce destruction of the carcinogenic substance to chromosome, it is particularly helpful to those contact cigarette, automobile exhaust gases etc. carcinogenic
People's anti-cancer of thing；Heart disease can also be prevented, human immune system is exempted from destruction, there is provided antibacterial lipids.Also have simultaneously
Studies have shown that nata de coco is as a kind of bacteria cellulose, to preventing human body angiocardiopathy from also having positive effect, current nata de coco
Application study in fields such as medicine, biological facial mask, papermaking, new materials achieves certain progress.And blueberry, also known as blue plum, it is
A kind of small berries, particle is small, and fruit is wrapped up in blueness, and by one layer of white fruit powder, and pulp is fine and smooth, sweet and sour palatability, and with perfume
Refreshing pleasant fragrance.Blueberry nutrient value is high, not only rich in the conventional nutrients such as vitamin, protein and mineral matter element, and blue
The nutritive element content of these in the certain kind of berries is mostly higher than other fruit.Above all blueberry also contains extremely abundant flavonoids and many
Saccharide compound, therefore be otherwise known as " fruit queen " and " king of berry ", it is one of big healthy food in universally acknowledged 15.
Since people are used for coconut palm fruit in food, due to being limited by its physics and chemical property, at present to coconut palm
Application of the fruit in food is limited to greatly on the basis of the original gel state of coconut palm fruit, is made into that granule size differs
Grain, through honey system or it is not sweet system be added to jelly, fruit juice, beverage, dairy products, mixed congee, pearl milk tea, ice cream, meat products and
In the varieties of food items such as dish, or through burst punching press be die cut after be made biological facial mask.
The content of the invention
It is an object of the invention to provide a kind of preparation method of simple, feasible blue berry flavor sugar-free nata de coco preserved fruit.
To reach above-mentioned purpose, the technical solution adopted by the present invention is：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into strip, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add nata de coco quality 0.5-1.0 ‰ fruit thereto
Glue, 0.5-1.0 ‰ CMC, 0.1-0.5 ‰ EDTA, 0.5-1.0 ‰ calcium chloride is hardened 3-5 hours at 40-50 DEG C；
3) nata de coco honey system：Nata de coco quality 1-2 ‰ xylitol, 0.15- are sequentially added in nata de coco after curing
Then 0.20 ‰ Sucralose, 0.75-1.0 ‰ citric acid, 0.5-1.0 ‰ potassium sorbate stirs, is heated to
85-90 DEG C of infusion, adds nata de coco quality 0.5-1.5 ‰ natural blueberry essence, stirring when coconut palm fruit surface is micro- dry tack-free
Stop heating after uniform；
4) drying of nata de coco preserved fruit：Microwave drying is used first, is then dried again using vacuum decompression, is made final production
The nata de coco preserved fruit that product moisture controls within 18% and makes the soft high resilience of product obtain blueberry fragrance.
The present invention makes full use of nata de coco bacteria cellulose good Native Gel characteristic and not produce the spy of heat in itself
Property, it is fragrant using the hardening material such as the sweeteners such as xylitol, Sucralose and pectin, CMC, EDTA, calcium chloride and citric acid, blueberry
Nata de coco is directly processed into no preserved fruit containing no sugar, prepared gel preserved fruit soft taste and high resilience by the flavoring substances such as essence,
And the preserved fruit worked it out does not produce heat not only, what weight was most wanted is also to have whole healthcare functions that dietary fiber has,
It is the leisure food of a health-nutrition, is especially suitable for the special populations such as diabetic and eats.Being successfully prepared for the product is same
When have also been enlarged the use scope in food of nata de coco, extend the life cycle of nata de coco, improve added value of product.
The present invention must ensure nata de coco softness and the mouthfeel of high resilience in production process, and this hardening that must just solve nata de coco is asked
Topic, next needs to solve the technical barrier such as dry after nata de coco hardening.The invention is hard using pectin, CMC, EDTA, calcium chloride etc.
Compound matter preparation method solves nata de coco hardening problem, has used EDTA, EDTA to have and metal ion-chelant in hardening material
Effect, dietary fiber and EDTA are merged, and can cooperate with the enhancing body excretion huge sum of money function of dominant.Nata de coco preserved fruit is first adopted when drying
With microwave drying, main is the characteristics of heating inside wet stock, so as to avoid the hair of wet phenomenon in outer Jiao using microwave drying
It is raw, then dried again using vacuum decompression, it is low using the drying means drying temperature, it can at utmost keep material primary characteristic
Advantage, to avoid dietary fiber from easily hardening in the drying process phenomenon, the present invention dries microwave drying and vacuum decompression
Dried with reference to for preserved fruit.
Embodiment
Embodiment 1：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 10cm × 10cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 0.5 ‰ thereto,
0.5 ‰ CMC, 0.1 ‰ EDTA, 0.5 ‰ calcium chloride are hardened 5 hours at 40 DEG C；
3) nata de coco honey system：Sequentially add the xylitol of nata de coco quality 1 ‰ in nata de coco after curing, 0.15 ‰
Then Sucralose, 0.75 ‰ citric acid, 0.5 ‰ potassium sorbate stirs, and is heated to 85 DEG C of infusions, treats coconut palm fruit table
Face adds the natural blueberry essence of nata de coco quality 1 ‰ when micro- dry tack-free, stop heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Embodiment 2：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 10cm × 10cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 0.8 ‰ thereto,
1.0 ‰ CMC, 0.4 ‰ EDTA, 0.7 ‰ calcium chloride are hardened 4 hours at 45 DEG C；
3) nata de coco honey system：The xylitol of nata de coco quality 1.8 ‰, 0.2 ‰ are sequentially added in nata de coco after curing
Sucralose, then 0.8 ‰ citric acid, 0.7 ‰ potassium sorbate stir, be heated to 90 DEG C of infusions, treat coconut palm fruit table
Face adds the natural blueberry essence of nata de coco quality 0.5 ‰ when micro- dry tack-free, stop heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Embodiment 3：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 12cm × 12cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 1.0 ‰ thereto,
0.8 ‰ CMC, 0.2 ‰ EDTA, 0.9 ‰ calcium chloride are hardened 3 hours at 50 DEG C；
3) nata de coco honey system：The xylitol of nata de coco quality 1.5 ‰, 0.18 ‰ are sequentially added in nata de coco after curing
Sucralose, then 1.0 ‰ citric acid, 0.9 ‰ potassium sorbate stir, be heated to 88 DEG C of infusions, treat coconut palm fruit table
Face adds the natural blueberry essence of nata de coco quality 1.5 ‰ when micro- dry tack-free, stop heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Embodiment 4：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 13cm × 13cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 0.6 ‰ thereto,
0.7 ‰ CMC, 0.5 ‰ EDTA, 1.0 ‰ calcium chloride are hardened 3.5 hours at 48 DEG C；
3) nata de coco honey system：Sequentially add the xylitol of nata de coco quality 2 ‰ in nata de coco after curing, 0.16 ‰
Then Sucralose, 0.9 ‰ citric acid, 0.6 ‰ potassium sorbate stirs, and is heated to 86 DEG C of infusions, treats coconut palm fruit surface
The natural blueberry essence of nata de coco quality 0.8 ‰ is added when micro- dry tack-free, stops heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Embodiment 5：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 11cm × 11cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 0.9 ‰ thereto,
0.9 ‰ CMC, 0.3 ‰ EDTA, 0.6 ‰ calcium chloride are hardened 4.5 hours at 42 DEG C；
3) nata de coco honey system：The xylitol of nata de coco quality 1.3 ‰, 0.19 ‰ are sequentially added in nata de coco after curing
Sucralose, then 0.85 ‰ citric acid, 0.8 ‰ potassium sorbate stir, be heated to 89 DEG C of infusions, treat coconut palm fruit
Surface adds the natural blueberry essence of nata de coco quality 1.2 ‰ when micro- dry tack-free, stop heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Embodiment 6：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into 10cm × 10cm × 30cm elongate in shape, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add the pectin of nata de coco quality 0.7 ‰ thereto,
0.6 ‰ CMC, 0.5 ‰ EDTA, 0.8 ‰ calcium chloride are hardened 4 hours at 46 DEG C；
3) nata de coco honey system：The xylitol of nata de coco quality 1.6 ‰, 0.17 ‰ are sequentially added in nata de coco after curing
Sucralose, then 0.95 ‰ citric acid, 1.0 ‰ potassium sorbate stir, be heated to 87 DEG C of infusions, treat coconut palm fruit
Surface adds the natural blueberry essence of nata de coco quality 1.4 ‰ when micro- dry tack-free, stop heating after stirring；
4) drying of nata de coco preserved fruit：Because nata de coco is aqueous more than 90%, with the moisture after thickener cure process not
It is volatile, therefore microwave drying need to be used first, then dried again using vacuum decompression, final product moisture is controlled 18%
Within and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
5) it will disperse to load packaging bag after the nata de coco cooling of drying, the finished product being made has the fragrance of blueberry, soft taste
Flexible, bulk is scattered not to lump, 6 months shelf-lifves.
Claims (1)
1. a kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit, it is characterised in that comprise the following steps：
1) pretreatment of nata de coco：The good nata de coco of rehydration is cut into strip, drained；
2) hardening of nata de coco：Take pretreated nata de coco and add nata de coco quality 0.5-1.0 ‰ pectin thereto,
0.5-1.0 ‰ CMC, 0.1-0.5 ‰ EDTA, 0.5-1.0 ‰ calcium chloride is hardened 3-5 hours at 40-50 DEG C；
3) nata de coco honey system：Nata de coco quality 1-2 ‰ xylitol, 0.15- are sequentially added in nata de coco after curing
Then 0.20 ‰ Sucralose, 0.75-1.0 ‰ citric acid, 0.5-1.0 ‰ potassium sorbate stirs, is heated to
85-90 DEG C of infusion, adds nata de coco quality 0.5-1.5 ‰ natural blueberry essence, stirring when coconut palm fruit surface is micro- dry tack-free
Stop heating after uniform；
4) drying of nata de coco preserved fruit：Microwave drying is used first, is then dried again using vacuum decompression, is made final product water
Sub-control system is within 18% and the soft high resilience of product is obtained the nata de coco preserved fruit of blueberry fragrance.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719560A (en) * | 2018-03-28 | 2018-11-02 | 广西秀美壮乡能源环保有限公司 | A kind of production method of pungent low sugar Gentiana triflora preserved fruit |
| CN114680216A (en) * | 2022-04-08 | 2022-07-01 | 海南博亿生物科技发展有限公司 | Sugar-free coconut fiber preserved fruit and preparation method thereof |
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| CN101273782A (en) * | 2008-05-12 | 2008-10-01 | 钟春燕 | Edible antifreezing fibre fruit and method for preparing the same |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
| CN103283916A (en) * | 2013-06-06 | 2013-09-11 | 陕西科技大学 | Processing method of preserved Haihong fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101273782A (en) * | 2008-05-12 | 2008-10-01 | 钟春燕 | Edible antifreezing fibre fruit and method for preparing the same |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
| CN103283916A (en) * | 2013-06-06 | 2013-09-11 | 陕西科技大学 | Processing method of preserved Haihong fruit |
Cited By (2)
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| CN108719560A (en) * | 2018-03-28 | 2018-11-02 | 广西秀美壮乡能源环保有限公司 | A kind of production method of pungent low sugar Gentiana triflora preserved fruit |
| CN114680216A (en) * | 2022-04-08 | 2022-07-01 | 海南博亿生物科技发展有限公司 | Sugar-free coconut fiber preserved fruit and preparation method thereof |
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