CN107997081A - The processing method that a kind of xylitol preserved fruit freezes - Google Patents
The processing method that a kind of xylitol preserved fruit freezes Download PDFInfo
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- CN107997081A CN107997081A CN201711190086.9A CN201711190086A CN107997081A CN 107997081 A CN107997081 A CN 107997081A CN 201711190086 A CN201711190086 A CN 201711190086A CN 107997081 A CN107997081 A CN 107997081A
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- Prior art keywords
- xylitol
- preserved fruit
- processing method
- freezes
- carragheen
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 23
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 239000000811 xylitol Substances 0.000 title claims abstract description 23
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 23
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 23
- 229960002675 xylitol Drugs 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 18
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 17
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 6
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- 229940046240 glucomannan Drugs 0.000 claims abstract description 6
- 239000000252 konjac Substances 0.000 claims abstract description 6
- 235000010485 konjac Nutrition 0.000 claims abstract description 6
- 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 abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims description 28
- 102000004190 Enzymes Human genes 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 230000003321 amplification Effects 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000000084 colloidal system Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 3
- 239000003349 gelling agent Substances 0.000 abstract description 3
- -1 κ carrageenan oligosaccharides Chemical class 0.000 abstract description 3
- 230000007935 neutral effect Effects 0.000 abstract description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 101710184220 Kappa-carrageenase Proteins 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 description 13
- 239000008274 jelly Substances 0.000 description 13
- 239000000499 gel Substances 0.000 description 9
- 229920001525 carrageenan Polymers 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 150000002482 oligosaccharides Polymers 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention is the processing method frozen on a kind of xylitol preserved fruit, it is characterised in that by cultivating recombinant bacterium BL21 HTa cgkZ, κ carrageenases are extracted；κ carrageenan oligosaccharides are obtained using κ carrageenases hydrolysis carragheen, enhancing gel strength is high, reduces gelling agent dosage.And by the synergistic effect of konjac glucomannan and carragheen, the elastic gel to thermal reversion can be formed under the conditions of neutral meta-acid.
Description
Technical field
The present invention relates to jelly manufacture field, relates generally to the processing method that a kind of xylitol preserved fruit freezes.
Background technology
For jelly as a kind of fast-selling snack food, its is glittering and translucent, lucuriant in design, deep by numerous children and young man
Like.It is mainly process by fruit juice gel, sweetener, thickener, essence etc. through series of processes.Sold on Vehicles Collected from Market
Jelly is mostly high sugar food, and for its sugar content more than 15%, nutritive value and healthcare function are limited.In processing technology and formula,
The factor for influencing jelly texture is very much.There is more serious influence in water absorption rate, ignoring this index can cause on the texture of jelly
There are fatal mass defect for jelly production.Other raw materials and additive, such as compounding the dosage of rubber powder then influences jelly
Texture, while also have a significant impact to the gel strength of product；And xylitol is not only as sweetener can as acidity regulator
The taste of jelly is influenced, and the water absorption rate of product can also be changed, influences appearance texture.Therefore, it is necessary to investigate different add
Add influence of the agent dosage to jelly gel intensity and syneresis rate, and definite xylitol of taking this as a foundation, compound gel jelly is optimal
Formula.Jin Jian exists《Xylitol jelly rheological properties and products thereof are studied》Using kappa-carrageenan, konjac glucomannan compound gel as gelling agent,
Xylitol and sucrose prepare jelly as sweetener.It has studied the rheological property and xylitol of xylitol-compound gel mixed system
Influence to system gelling performance.
Carragheen is the linear polysaccharide containing sulfate extracted from the red algae cell membranes such as Eucheuma, Irish moss and husky dish
General designation, mainly have kappa-carrageenan, ι-carragheen and lambda-carrageenan three types.In recent years, to the depth of oligosaccharide structure and activity
Enter research to find, there is the important physiology such as antiviral, antitumor, anti-oxidant to live for kappa-carrageenin oligose and its some derivatives
Property, and for kappa-carrageenin oligose is compared to carragheen, its molecular weight smaller, dissolubility is good, is more easy to absorb, in biological medicine
Field shows larger Development volue and preferable application prospect.But there is carrageenase low output, enzyme activity it is low and into
The problem of this is high, restricts the development utilization of carrageenase, can not meet that carrageenan oligosaccharide largely produces the needs of preparation, from work
The production of industry metaplasia also has a certain distance.Tian Lin exists《The fermentation optimization of recombinant bacterium BL21-HTa-cgkZ production kappa-carrageenan enzymes and separation
Purifying》It is middle that the recombinant bacterium BL21-HTa-cgkZ for being capable of extracellular expression kappa-carrageenan enzyme is successfully constructed using gene recombination technology
On the basis of, recombinant bacterium BL21-HTa-cgkZ has been carried out fermentating enzyme-producing condition optimization, enzyme isolate and purify and the system of enzyme preparation
The research of standby technique etc..By comparing the Different Preparation of carrageenase enzyme preparation after recombinant bacterium amplification culture, use
Simple thick enzyme extractive technique obtains enzyme preparation, further improves the vigor of enzyme and reduces cost of transportation, is kappa-carrageenan
Provide theoretical foundation.
The content of the invention
The present invention strengthens jelly gel intensity, water absorption rate, by improving κ-card to improve jelly nutritive value and mouthfeel
The vigor of glue enzyme is drawn, promotes the application of kappa-carrageenan, there is provided the processing method that a kind of xylitol preserved fruit freezes.
The processing method that a kind of xylitol preserved fruit freezes, it is characterised in that it is made of following step：
1）, by recombinant bacterium BL21-HTa-cgkZ amplification culture after zymotic fluid, through 4800- in 2-4 DEG C of refrigerated centrifuge
5000r/min is centrifuged 10-12 minutes, removes thalline, its supernatant is K- carrageenase crude enzyme liquids；
2）, to add water to dissolve by heating to concentration carragheen be 20-22%, the citric acid solution for being 0.2-0.23% with concentration adjusts PH
For 5.5-6,28-30 DEG C is cooled to, accesses 2-2.3% step 1 gained K- carrageenase crude enzyme liquids, ferment 2-2.5 in 25-28 DEG C
Hour, boiling water bath enzyme deactivation 10-15 minutes, obtains carragheen enzymolysis liquid；
3）, by step 2 gained carragheen enzymolysis liquid：Konjac glucomannan：Xylitol is with 10：1：The ratio mixing of 6-7 plus distilled water, Bian Jia
It is 20-25g/100mL that plastic mass concentration processed is stirred on side；
4）, by step 3 gains be swollen 20-25 minute, boiling water bath 10-15 minutes, addition 2-2.5% preserved fruit fourths, then at 80-85
DEG C water-bath 20-25 minutes, stirring add 0.05-0.06%CaCL2, sterile filling, cooling and shaping.
It is an advantage of the invention that：
The processing method that a kind of xylitol preserved fruit of the present invention freezes, by cultivating recombinant bacterium BL21-HTa-cgkZ, to kappa-carrageenan
Enzyme is extracted, and obtains to obtain crude enzyme liquid.Kappa-carrageenan enzyme is a kind of polysaccharide hydrolase for acting on kappa-carrageenan, can be broken κ-card
β-the l of glue are drawn, 4 glycosidic bonds obtain kappa-carrageenin oligose, and have the advantages that means are gentle, easy to operate and high specificity.
For kappa-carrageenin oligose is compared to carragheen, its molecular weight smaller, dissolubility is good, is more easy to absorb.Konjac glucomannan has with carragheen
Very strong synergistic effect, both are suitably compounded, the elastic gel to thermal reversion can be formed under the conditions of neutral meta-acid, and have
The features such as required gelling agent dosage is few, gel strength is high, syneresis rate is low.Xylitol utilizes its azymic, can inhibit bacterium life
Long breeding, destroys bacterial plaque and is formed, influence transhipment of the bacterium to sucrose, reduce the acid producing ability of bacterium, it is suppressed that bacterium is in tooth
The absorption on surface, thus have obvious prevention effect to dental caries.Increase preserved fruit enriches mouthfeel, strengthens chewiness.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
The processing method that a kind of xylitol preserved fruit freezes, it is characterised in that it is made of following step：
1）, by recombinant bacterium BL21-HTa-cgkZ amplification culture after zymotic fluid, in 4 DEG C of refrigerated centrifuges through 4800r/min from
The heart 10 minutes, removes thalline, its supernatant is kappa-carrageenan enzyme crude enzyme liquid；
2）, to add carragheen water to dissolve by heating to concentration be 20%, it is 5.5 that the citric acid solution for being 0.2% with concentration, which adjusts PH, cold
But to 28 DEG C, 2% step 1 gained kappa-carrageenan enzyme crude enzyme liquid is accessed, when 25 DEG C of fermentations 2.5 are small, boiling water bath enzyme deactivation 10 minutes,
Obtain carragheen enzymolysis liquid；
3）, by step 2 gained carragheen enzymolysis liquid：Konjac glucomannan：Xylitol is with 10：1：The ratio mixing of 6-7 plus distilled water, Bian Jia
It is 25g/100mL that plastic mass concentration processed is stirred on side；
4）, by step 3 gains be swollen 20 minutes, boiling water bath 10 minutes, add 2.5% preserved fruit fourth, divide then at 85 DEG C of water-baths 20
Clock, stirring add 0.05%CaCL2, sterile filling, cooling and shaping.
Claims (6)
1. the processing method that a kind of xylitol preserved fruit freezes, it is characterised in that it is made of following step：
1）, by the zymotic fluid after recombinant bacterium BL21-HTa-cgkZ amplification cultures, 10-12 point is centrifuged in 2-4 DEG C of refrigerated centrifuge
Clock removes thalline, and it is K- carrageenase crude enzyme liquids to obtain its supernatant；
2）, add water to dissolve by heating the carragheen, it is 5.5-6 that the citric acid solution for being 0.2-0.23% with concentration, which adjusts PH, is cooled to
28-30 DEG C, access volume fraction is 2-2.3% step 1 gained kappa-carrageenan enzyme crude enzyme liquids, is fermented, boiling water bath enzyme deactivation 10-
15 minutes, obtain carragheen enzymolysis liquid；
3）, by step 2 gained carragheen enzymolysis liquid：Konjac glucomannan：Xylitol is with 10：1：The ratio mixing of 6-7 plus distilled water, Bian Jia
Side is stirred, and uniform colloid is made；
4）, by step 3 gains be swollen 20-25 minute, boiling water bath 10-15 minutes, addition 2-2.5% preserved fruit fourths, then at 80-85
DEG C water-bath 20-25 minutes, stirring add 0.05-0.06%CaCL2, sterile filling, cooling and shaping.
2. the processing method that a kind of xylitol preserved fruit according to claim 1 freezes, it is characterised in that step 1 centrifugation rate is
4800-5000r/min。
3. the processing method that a kind of xylitol preserved fruit according to claim 1 freezes, it is characterised in that step 2 carragheen dissolves
Concentration be 20-22%.
4. the processing method that a kind of xylitol preserved fruit according to claim 1 freezes, it is characterised in that step 2 accesses κ-OK a karaoke club
The volume fraction of the thick enzyme of glue enzyme is 2-2.3%.
5. the processing method that a kind of xylitol preserved fruit according to claim 1 freezes, it is characterised in that step 2 fermentation process
For：When the 25-28 DEG C of 2-2.5 that ferments is small.
6. the processing method that a kind of xylitol preserved fruit according to claim 1 freezes, it is characterised in that step 3 glue mass concentration
For 20-25g/100mL.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711190086.9A CN107997081A (en) | 2017-11-24 | 2017-11-24 | The processing method that a kind of xylitol preserved fruit freezes |
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| CN201711190086.9A CN107997081A (en) | 2017-11-24 | 2017-11-24 | The processing method that a kind of xylitol preserved fruit freezes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110999908A (en) * | 2019-11-26 | 2020-04-14 | 山东省海洋生物研究院 | Application of hydroxytyrosol acetate in olive leaves in preparation of bactericide |
| CN112335863A (en) * | 2020-09-17 | 2021-02-09 | 山东华熙海御生物医药有限公司 | Hyaluronic acid jelly and preparation method thereof |
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2017
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|---|---|---|---|---|
| CN105029469A (en) * | 2015-07-24 | 2015-11-11 | 四川大学 | Method for making pigskin collagen jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110999908A (en) * | 2019-11-26 | 2020-04-14 | 山东省海洋生物研究院 | Application of hydroxytyrosol acetate in olive leaves in preparation of bactericide |
| CN112335863A (en) * | 2020-09-17 | 2021-02-09 | 山东华熙海御生物医药有限公司 | Hyaluronic acid jelly and preparation method thereof |
| CN112335863B (en) * | 2020-09-17 | 2023-04-18 | 山东华熙海御生物医药有限公司 | Hyaluronic acid jelly and preparation method thereof |
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