CN107307171A - The processing technology of carrot tomato composite low-sugar preserved fruit - Google Patents
The processing technology of carrot tomato composite low-sugar preserved fruit Download PDFInfo
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- CN107307171A CN107307171A CN201710557348.4A CN201710557348A CN107307171A CN 107307171 A CN107307171 A CN 107307171A CN 201710557348 A CN201710557348 A CN 201710557348A CN 107307171 A CN107307171 A CN 107307171A
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- carrot
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- preserved fruit
- processing technology
- sugar
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- 238000012545 processing Methods 0.000 title claims abstract description 51
- 239000002131 composite material Substances 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 28
- 244000000626 Daucus carota Species 0.000 title claims abstract description 27
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 27
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 18
- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 238000009923 sugaring Methods 0.000 claims abstract description 31
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- 239000007788 liquid Substances 0.000 claims description 23
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 21
- 229940046240 glucomannan Drugs 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 235000001727 glucose Nutrition 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 150000002304 glucoses Chemical class 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 3
- 238000009413 insulation Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 229930091371 Fructose Natural products 0.000 abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 4
- 229960002737 fructose Drugs 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 description 40
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- 238000001514 detection method Methods 0.000 description 10
- 235000013305 food Nutrition 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
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- 239000011593 sulfur Substances 0.000 description 3
- 229910052717 sulfur Inorganic materials 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
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- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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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
- A23G3/48—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
- 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
Abstract
The invention discloses the processing technology of carrot tomato composite low-sugar preserved fruit, comprise the following steps：(1) Feedstock treating；(2) sugaring；(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 5~10min, is pulled out, and 100 parts of pure water are mixed, and are then placed in beater and are carried out mixing 10~20min of mashing with 200~400r/min speed, obtain slurries；(4) allocate；(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 4~6h of baking is carried out under conditions of 70 DEG C, finished product is made in depanning after sub-sectional cooling processing.Technique solution of the present invention is simple there is provided a set of technique the problem of most of preserved fruit sugar content is too high on the market at present, and utilization rate of raw materials is high, and investment is small, keeps former fruit nutritional ingredient and distinctive local flavor, can give full play to the processing technology of health-care efficacy.
Description
【Technical field】
The invention belongs to the processing technology of food processing field, more particularly to carrot-tomato composite low-sugar preserved fruit.
【Background technology】
Preserved fruit is the distinctive class fruits and vegetables curing food of China, and it is using water fruits and vegetables as raw material, by removing the peel, going
Carry out sugaring or cooking after core with white granulated sugar or honey etc., the process such as drying is made with certain form, it is full, have
Gloss, a class sugar prod of the moisture 20% or so.China's tradition preserved fruit majority is high sugar food, by traditional candy
Processing, the sugar content of high preserved fruit containing no sugar is high, and typically more than 65%, penetration is strong.Long, various virtues during being cooked for product
Studies of The Aromatic Substances loss is serious, and former fruity is poor, and nutrition leak is serious.
In recent years, with people's quality of the life raising and habits and customs change, nutrition, local flavor, health become
The index of food quality.Protruded Gu the problem of conventional sugar preserved fruit shows day：Former fruity is low, pulp poor transparency, lacks former fruit special
Levy；Sugar content is high, crosses sweet tea, is not inconsistent three low requirements of combined foodstuff；Sulfur content is high, is not inconsistent combined foodstuff low-sulfur, without sulphur requirement, have ignored
Today, consumer more valued most asking for nutritive value and food health, and influence people are healthy, are easily caused obesity and the heart
Angiosis, diabetes, coronary heart disease and children's the upper and lower teeth not meeting properly tooth etc. had both kept fruit original flavor and battalion so as to one kind on the basis of low sugar low-sulfur
The favor that the low-sugar preserved fruit of value is more consumed is supported, so that opening up low-sugar preserved fruit turns into the focus of current preserved fruit industry research.And
The present invention arises at the historic moment.
【The content of the invention】
The purpose of the present invention is exactly extension holding time, conveniently in order to give full play to carrot, tomato, Konja health-care effect
Carry and promote, and it is relatively simple there is provided a set of processing technology to solve the problem of most of preserved fruit sugar content is too high on the market at present
Single, utilization rate of raw materials is high, invests small, and the nutritional ingredient and distinctive local flavor, simultaneously of original fruit can be kept in certain degree
The processing technology of composition health-care efficacy can be given full play to.
The present invention is for problem adding there is provided a kind of carrot-tomato composite low-sugar preserved fruit present in existing neutralization technique
Work technique, comprises the following steps：
(1) Feedstock treating：Carrot after blanching, tomato are entered into 1~2h in colour protecting liquid, is then rinsed, drained the water
Part, the raw material after being handled；
(2) sugaring：Count by weight, 0.1~0.9 part is added in 100 parts of mass fractions is 25~45% liquid glucoses
Mass fraction is 0.5% citric acid solution, boils 10min, is incubated 3min, then adds the raw material after processing and carry out sugar
Stain handles 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 5~10min, is pulled out, and
100 parts of pure water are mixed, be then placed in beater with 200~400r/min speed carry out mixing mashing 10~
20min, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 0.4~1.6 part of konjac glucomannan are put into beaker, stirred
Afterwards, it is 45~55%, the slurry after being concentrated to be put into heating on electric furnace and be concentrated into solid content；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
4~6h of baking is carried out under conditions of DEG C, finished product is made in depanning after sub-sectional cooling processing.
In the present invention, as further illustrating, the sub-sectional cooling described in step (5) is processed as first being cooled to 55 from 75 DEG C
DEG C, 10~20min is incubated, is then cooled again to 40 DEG C, 5~10min is incubated, last natural cooling is cooled to room temperature.
In the present invention, as further illustrating, the rate of temperature fall of described sub-sectional cooling processing is 5~10 DEG C/min.
In the present invention, as further illustrating, the colour protecting liquid described in step (1) is prepared by following methods：By weight
Number meter is pure by 0.5~1 part of ascorbic acid, 5~10 parts of citric acids, 8~13 parts of sodium chloride, 5~10 parts of calcium chloride and 1000 parts
After aqueous phase mixing, after stirring, colour protecting liquid is obtained.
In the present invention, as further illustrating, the carrot after blanching described in step (1), in tomato carrot and kind
The weight ratio of eggplant is 1.5~3.5：1.
In the present invention, as further illustrating, the liquid glucose described in step (2) is formed by sucrose solution infusion.
In the present invention, as further illustrating, the water content of the finished product described in step (5) is 10~15%.
The invention has the advantages that：
1. the carrot tomato that the processing technology of carrot of the present invention-tomato composite low-sugar preserved fruit is made is combined low
Preserved fruit containing no sugar, full, flawless, color and luster is scarlet, glossy, soft texture, does not flow sugar within the shelf-life, without sand return, fresh and sweet tasty and refreshing,
And with low sugar, rich in carrot and the characteristics of tomato nutrient composition, and with anticancer, liver-benefiting eye-brightening, sharp diaphragm width intestines, invigorating the spleen
Except infantile malnutrition due to digestive disturbances or intestinalparasites, prevention trick decortication, moreover it is possible to effective to take precautions against and diagnosis and treatment high fat of blood, hyperglycaemia, high cholesterol, obesity, coronary heart disease, subtract
More effects such as fertilizer, beautifying face and moistering lotion, health care, defaecation.The product sugar content that the research technique is produced is less than 40%, meets low
The sugar content requirement of preserved fruit containing no sugar.Meet the natural development trend of food health, be a kind of ecosystem organic food, suitable more people
Group is edible.
2. gradient cooling technique of the present invention can not only can suppress the browning of preserved fruit, moreover it is possible to improve fruit
The activity of superoxide dismutase in the pulp of dried meat, has delayed the decline of Vitamin C content to a certain degree, and then inhibits preserved fruit
The oxidation rate of middle pulp, keeps the outward appearance and mouthfeel of preserved fruit constant for a long time.
【Brief description of the drawings】
Fig. 1 is the flow chart of the processing technology of carrot of the present invention-tomato composite low-sugar preserved fruit.
【Embodiment】
Embodiment 1：
1. early-stage preparations
The preparation of colour protecting liquid：Count by weight, by 0.5 part of ascorbic acid, 5 parts of citric acids, 8 parts of sodium chloride, 5 parts of chlorinations
After calcium and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
In the processing technology that the material of above-mentioned preparation is used for following carrots-tomato composite low-sugar preserved fruit.
2. the processing technology of carrot-tomato composite low-sugar preserved fruit, comprises the following steps：
(1) Feedstock treating：To be 1.5 by weight：Carrot, tomato after 1 blanching enter 1h in colour protecting liquid, then
Rinsed, drain well, the raw material after being handled；
(2) sugaring：Count by weight, in the liquid glucose that 100 parts of mass fractions by sucrose solution infusion are 25%
It is middle to add the citric acid solution that 0.1 part of mass fraction is 0.5%, 10min is boiled, 3min is incubated, then adds after processing
Raw material simultaneously carries out sugaring processing 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 5min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing mashing 10min with 200r/min speed, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 0.4 part of konjac glucomannan are put into beaker, after stirring, put
It is 45%, the slurry after being concentrated that heating, which is concentrated into solid content, on to electric furnace；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
Under conditions of DEG C carry out baking 4h, sub-sectional cooling processing, using rate of temperature fall as 5 DEG C/min under conditions of, elder generation be cooled to from 75 DEG C
55 DEG C, 10min is incubated, is then cooled again to 40 DEG C, be incubated 5min, last natural cooling is cooled to depanning after room temperature, is made aqueous
Measure the finished product for 15%.
Embodiment 2：
1. early-stage preparations
The preparation of colour protecting liquid：Count by weight, by 0.6 part of ascorbic acid, 7 parts of citric acids, 10 parts of sodium chloride, 8 parts of chlorine
After change calcium and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
In the processing technology that the material of above-mentioned preparation is used for following carrots-tomato composite low-sugar preserved fruit.
2. the processing technology of carrot-tomato composite low-sugar preserved fruit, comprises the following steps：
(1) Feedstock treating：To be 2 by weight：Carrot, tomato after 1 blanching enter 1.5h in colour protecting liquid, then
Rinsed, drain well, the raw material after being handled；
(2) sugaring：Count by weight, in the liquid glucose that 100 parts of mass fractions by sucrose solution infusion are 29%
It is middle to add the citric acid solution that 0.4 part of mass fraction is 0.5%, 10min is boiled, 3min is incubated, then adds after processing
Raw material simultaneously carries out sugaring processing 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 7min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing mashing 13min with 250r/min speed, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 0.7 part of konjac glucomannan are put into beaker, after stirring, put
It is 47%, the slurry after being concentrated that heating, which is concentrated into solid content, on to electric furnace；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
Under conditions of DEG C carry out baking 4.5h, sub-sectional cooling processing, using rate of temperature fall as 9 DEG C/min under conditions of, first from 75 DEG C cool down
To 55 DEG C, 17min is incubated, is then cooled again to 40 DEG C, be incubated 6min, last natural cooling is cooled to depanning after room temperature, is made and contains
Water is 11% finished product.
Embodiment 3：
1. early-stage preparations
The preparation of colour protecting liquid：Count by weight, by 0.8 part of ascorbic acid, 7 parts of citric acids, 9 parts of sodium chloride, 6 parts of chlorinations
After calcium and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
In the processing technology that the material of above-mentioned preparation is used for following carrots-tomato composite low-sugar preserved fruit.
2. the processing technology of carrot-tomato composite low-sugar preserved fruit, comprises the following steps：
(1) Feedstock treating：To be 2.5 by weight：Carrot, tomato after 1 blanching enter 1.5h in colour protecting liquid, so
Rinsed afterwards, drain well, the raw material after being handled；
(2) sugaring：Count by weight, in the liquid glucose that 100 parts of mass fractions by sucrose solution infusion are 33%
It is middle to add the citric acid solution that 0.5 part of mass fraction is 0.5%, 10min is boiled, 3min is incubated, then adds after processing
Raw material simultaneously carries out sugaring processing 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 7min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing mashing 15min with 300r/min speed, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 1.2 parts of konjac glucomannans are put into beaker, after stirring, put
It is 52%, the slurry after being concentrated that heating, which is concentrated into solid content, on to electric furnace；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
Under conditions of DEG C carry out baking 5h, sub-sectional cooling processing, using rate of temperature fall as 8 DEG C/min under conditions of, elder generation be cooled to from 75 DEG C
55 DEG C, 16min is incubated, is then cooled again to 40 DEG C, be incubated 8min, last natural cooling is cooled to depanning after room temperature, is made aqueous
Measure the finished product for 12%.
Embodiment 4：
1. early-stage preparations
The preparation of colour protecting liquid：Count by weight, by 0.9 part of ascorbic acid, 6 parts of citric acids, 9 parts of sodium chloride, 7 parts of chlorinations
After calcium and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
In the processing technology that the material of above-mentioned preparation is used for following carrots-tomato composite low-sugar preserved fruit.
2. the processing technology of carrot-tomato composite low-sugar preserved fruit, comprises the following steps：
(1) Feedstock treating：To be 3 by weight：Carrot, tomato after 1 blanching enter 1h, Ran Houjin in colour protecting liquid
Row rinsing, drain well, the raw material after being handled；
(2) sugaring：Count by weight, in the liquid glucose that 100 parts of mass fractions by sucrose solution infusion are 41%
It is middle to add the citric acid solution that 0.6 part of mass fraction is 0.5%, 10min is boiled, 3min is incubated, then adds after processing
Raw material simultaneously carries out sugaring processing 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 9min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing mashing 17min with 350r/min speed, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 1 part of konjac glucomannan are put into beaker, after stirring, are put into
It is 50%, the slurry after being concentrated that heating, which is concentrated into solid content, on electric furnace；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
Under conditions of DEG C carry out baking 5.5h, sub-sectional cooling processing, using rate of temperature fall as 7 DEG C/min under conditions of, first from 75 DEG C cool down
To 55 DEG C, 16min is incubated, is then cooled again to 40 DEG C, be incubated 9min, last natural cooling is cooled to depanning after room temperature, is made and contains
Water is 13% finished product.
Embodiment 5：
1. early-stage preparations
The preparation of colour protecting liquid：Count by weight, by 1 part of ascorbic acid, 10 parts of citric acids, 13 parts of sodium chloride, 10 parts of chlorine
After change calcium and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
In the processing technology that the material of above-mentioned preparation is used for following carrots-tomato composite low-sugar preserved fruit.
2. the processing technology of carrot-tomato composite low-sugar preserved fruit, comprises the following steps：
(1) Feedstock treating：To be 3.5 by weight：Carrot, tomato after 1 blanching enter 2h in colour protecting liquid, then
Rinsed, drain well, the raw material after being handled；
(2) sugaring：Count by weight, in the liquid glucose that 100 parts of mass fractions by sucrose solution infusion are 45%
It is middle to add the citric acid solution that 0.9 part of mass fraction is 0.5%, 10min is boiled, 3min is incubated, then adds after processing
Raw material simultaneously carries out sugaring processing 6h, obtains the raw material after sugaring；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 10min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing mashing 20min with 400r/min speed, obtains slurries；
(4) allocate：Count by weight, 100 parts of slurries and 1.6 parts of konjac glucomannans are put into beaker, after stirring, put
It is 55%, the slurry after being concentrated that heating, which is concentrated into solid content, on to electric furnace；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, 70
Under conditions of DEG C carry out baking 6h, sub-sectional cooling processing, using rate of temperature fall as 10 DEG C/min under conditions of, elder generation be cooled to from 75 DEG C
55 DEG C, 20min is incubated, is then cooled again to 40 DEG C, be incubated 10min, last natural cooling is cooled to depanning after room temperature, is made aqueous
Measure the finished product for 10%.
1. experiment of the raw material proportioning to carrot-tomato composite low-sugar Preserved produciton technogenic influence：
It is 2 by the weight ratio of carrot, tomato：1、2.5：1、3：1 five groups of experiment proportionings, in sugar concentration 35%, 0.5%
Citric acid, the candy time is 10min, and 1.0% konjac glucomannan carries out doing factor preliminary experiment, prepares carrot-tomato composite low-sugar
Preserved fruit, total sugar content detection, moisture detection and subjective appreciation are carried out to resulting product, and subjective appreciation standard is shown in Table 1, in detail
It the results are shown in Table 2.
Table 1：
Table 2：
As shown in Table 2, by test obtain be carrot, tomato optimum weight ratio be 2.5：1, with optimal factor value
On the basis of, so that it is determined that carrot-tomato, which meets low-sugar preserved fruit, produces better suited raw material proportioning.
2. experiment of the sugar concentration to carrot-tomato composite low-sugar Preserved produciton technogenic influence
By sugar concentration be 30%, 35%, 40% carry out experiment of single factor, remaining according to embodiment 1 specific steps system
Standby carrot-tomato meets low-sugar preserved fruit, and total sugar content detection, moisture detection and subjective appreciation, sense are carried out to resulting product
Official's evaluation criteria is shown in Table 1, and detailed results are shown in Table 3.
Table 3：
As shown in Table 3, influence product color and local flavor are mainly derived from sugar concentration, and product sugar content is too high to influence mouth
Sense and health, and too low meeting is tasteless.The optium concentration of the liquid glucose obtained by preliminary experiment is 35%.
3. experimental design of the konjac glucomannan content to carrot-tomato composite low-sugar Preserved produciton technogenic influence
It is 0.7%, 1.0%, 1.3% progress experiment of single factor by konjac glucomannan content, will with a small amount of 50~60 DEG C of warm water
Konjac glucomannan dissolving is mixed well, with 2.5：1 compound pulp, sugar concentration 35%, 0.5% citric acid carries out total reducing sugar to resulting product
Content detection, moisture detection and subjective appreciation, subjective appreciation standard are shown in Table 1, and detailed results are shown in Table 4.
Table 4：
As shown in Table 4：Pectin is difficult to form gel in no high sugared high acid environment, raw material, is unfavorable for the shaping of product,
Formed product can be helped by adding a certain amount of konjac glucomannan, and provide certain pliability.In raw material proportioning, total sugar content, lemon
Under conditions of lemon acid content is certain, 1.3% konjac glucomannan content total sugar content is 31.23%, and moisture is 23.26%, sense organ
Score as 80 points, it is optimal that comprehensive analysis, which chooses 1.3%,.
4. experimental design of the citric acid content to carrot-tomato composite low-sugar Preserved produciton technogenic influence
It is 0.3%, 0.5%, 0.7% progress experiment of single factor by citric acid content, the citric acid of various concentrations is added
10min is boiled into 35% liquid glucose, 5min is incubated.It is 2.5 by carrot and tomato proportioning：1 ratio is put into sugaring in liquid glucose
10min is boiled in 6h, heating, is beaten, plus konjac glucomannan 1.0%, resulting product is carried out total sugar content detection, moisture detection and
Subjective appreciation, subjective appreciation standard is shown in Table 1, and detailed results are shown in Table 5.
Table 5：
As shown in Table 5：By adding citric acid, sucrose moiety acid-hydrolysis method is set to be converted into small molecule under conditions of heating
Glucose and fructose are measured, while reducing product pH value, can be suppressed growth of microorganism, Crystallization in Preserved Fruit is reduced, increases the mouth of preserved fruit
Sense.By adding appropriate citric acid when sugared processed, sucrose moiety acid-hydrolysis method is set to be converted into small-molecular-weight Portugal under conditions of heating
Grape sugar and fructose, adjust sugar-acid ratio, can reduce product moisture activity, suppress growth of microorganism, it is to avoid preserved fruit sand return occurs and showed
As.Under conditions of raw material proportioning, total sugar content, konjac glucomannan content are certain, 0.7% citric acid content is than 0.3% and 0.5%
Citric acid content is more preferable.
5. carrot-tomato composite low-sugar Preserved produciton technique orthogonal experiment
There is interactional effect between each single factor test, so in the manufacturing process of preserved fruit, the optimal list of acquisition
Factor is not necessarily optimal technological parameter in the combination of integrated use, thus will by orthogonal experiment, examine each mutually it
Between role and influence, various influences are excluded, so as to obtain optimal working process parameter.
Based on experiment of single factor result, using L9 (34) orthogonal experiment, with raw material proportioning (A), sugar concentration
(B), konjac glucomannan content (C), citric acid content (D) are empirical factor, carry out orthogonal, carrot-tomato are combined low
Preserved fruit containing no sugar processing technology is optimized, and total sugar content detection, moisture detection and subjective appreciation, sense organ are carried out to resulting product
Evaluation criteria is shown in Table 1, and factor level design is shown in Table 6, and analysis result is shown in Table 7, and orthogonal experiment total sugar content interpretation of result is shown in Table 8,
Orthogonal experiment level content interpretation of result is shown in Table 9, and orthogonal experiment sensory evaluation scores the results are shown in Table 10.
Table 6：
Table 7：
Table 8：
Table 9：
Table 10：
Determinant for B ＞ C ＞ A ＞ D, as liquid glucose from when total sugar content is leading indicator as can be seen from Table 8
Concentration ＞ konjac glucomannan content ＞ raw material proportioning ＞ citric acid contents.Intuitively, optimal sugar content matched combined is：
A1B1C2D2, i.e. raw material proportioning is 2：1, sugar concentration is 30%, and konjac glucomannan content is 1.0%, and citric acid content is 0.5%；
Determinant for B ＞ A ＞ C ＞ D, as liquid glucose from when moisture is leading indicator as can be seen from Table 9
Concentration ＞ raw material proportioning ＞ konjac glucomannan content ＞ citric acid contents.Intuitively, optimal sugar content matched combined is：
A1B1C2D2, i.e. raw material proportioning is 2：1, sugar concentration is 30%, and konjac glucomannan content is 1.0%, and citric acid content is 0.5%；
Determinant for B ＞ C ＞ A ＞ D, as liquid glucose from when moisture is leading indicator as can be seen from Table 10
Concentration ＞ konjac glucomannan content ＞ raw material proportioning ＞ citric acid contents.Intuitively, optimal sugar content matched combined is：
A1B2C3D2, i.e. raw material proportioning is 2：1, sugar concentration is 35%, and konjac glucomannan content is 1.3%；Citric acid content is 0.5%；
Comprehensive analysis understands that the optimal formula of this research is A1B1C2D2.I.e. raw material proportioning is 2：1, sugar concentration is
30%, konjac glucomannan content is 1.0%, and citric acid content is 0.5%；
Above-mentioned excellent formula is to pass through, what theory analysis was obtained, should also further carry out experimental verification.With this to orthogonal experiment
Best of breed carry out three parallel laboratory tests.The processing work of carrot-tomato composite low-sugar preserved fruit is carried out under optimum combination condition
Its total sugar content of skill is 24.12%, and moisture is 18.20%, and sensory evaluation is 88 points, meets the requirement of low-sugar preserved fruit.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (7)
1. the processing technology of carrot-tomato composite low-sugar preserved fruit, it is characterised in that：Comprise the following steps：
(1) Feedstock treating：Carrot after blanching, tomato are entered into 1~2h in colour protecting liquid, then rinsed, drain well,
Raw material after being handled；
(2) sugaring：Count by weight, 0.1~0.9 part of quality is added in 100 parts of mass fractions is 25~45% liquid glucoses
Fraction is 0.5% citric acid solution, boils 10min, is incubated 3min, then adds the raw material after processing and carry out at sugaring
6h is managed, the raw material after sugaring is obtained；
(3) match, be beaten：Count by weight, the raw material after 100 parts of sugarings scald and boils 5~10min, is pulled out, and 100
Part pure water is mixed, and is then placed in beater and is carried out mixing 10~20min of mashing with 200~400r/min speed,
Obtain slurries；
(4) allocate：Count by weight, 100 parts of slurries and 0.4~1.6 part of konjac glucomannan are put into beaker, after stirring,
It is 45~55%, the slurry after being concentrated to be put into heating on electric furnace and be concentrated into solid content；
(5) toast：Slurry after concentration is poured into the container for having smeared edible oil, is put into thermostatic drying chamber, at 70 DEG C
Under the conditions of carry out baking 4~6h, sub-sectional cooling processing after depanning, finished product is made.
2. the processing technology of carrot according to claim 1-tomato composite low-sugar preserved fruit, it is characterised in that：Step (5)
Described sub-sectional cooling is processed as first being cooled to 55 DEG C from 75 DEG C, is incubated 10~20min, then cools again to 40 DEG C, and insulation 5~
10min, last natural cooling is cooled to room temperature.
3. the processing technology of carrot according to claim 2-tomato composite low-sugar preserved fruit, it is characterised in that：Described point
The rate of temperature fall of section cooling treatment is 5~10 DEG C/min.
4. the processing technology of carrot according to claim 1-tomato composite low-sugar preserved fruit, it is characterised in that：Step (1)
Described colour protecting liquid is prepared by following methods：Count by weight, by 0.5~1 part of ascorbic acid, 5~10 parts of citric acids, 8~
After 13 parts of sodium chloride, 5~10 parts of calcium chloride and 1000 parts of pure water are mixed, after stirring, colour protecting liquid is obtained.
5. the processing technology of carrot according to claim 1-tomato composite low-sugar preserved fruit, it is characterised in that：Step (1)
The weight ratio of carrot and tomato is 1.5~3.5 in carrot, tomato after described blanching：1.
6. the processing technology of carrot according to claim 1-tomato composite low-sugar preserved fruit, it is characterised in that：Step (2)
Described liquid glucose is formed by sucrose solution infusion.
7. the processing technology of carrot according to claim 1-tomato composite low-sugar preserved fruit, it is characterised in that：Step (5)
The water content of described finished product is 10~15%.
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