CN108030017A - A kind of preparation method of red kiwifruit honey pears sea-buckthorn sandwich - Google Patents
A kind of preparation method of red kiwifruit honey pears sea-buckthorn sandwich Download PDFInfo
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- CN108030017A CN108030017A CN201711384830.9A CN201711384830A CN108030017A CN 108030017 A CN108030017 A CN 108030017A CN 201711384830 A CN201711384830 A CN 201711384830A CN 108030017 A CN108030017 A CN 108030017A
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- buckthorn
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- frozen
- pears
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- 238000005360 mashing Methods 0.000 claims abstract description 20
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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 belongs to technical field of food preparation, is specially a kind of preparation method of red kiwifruit honey pears sea-buckthorn sandwich.The method comprising the steps of 1）0.01% 0.1% D sodium isoascorbates are added into red kiwifruit, sweet pears and sea-buckthorn respectively, are then beaten with homogenizer；2）Red kiwifruit after mashing is poured into mould, is put into quick-frozen in 20 DEG C；Then the sea-buckthorn after mashing is covered in red kiwifruit, placed into quick-frozen in 20 DEG C；The sweet pears after mashing are covered on sea-buckthorn afterwards, place into it is quick-frozen in 20 DEG C, between every layer of fruit plus 0.5% 1% maltodextrin；3）Vacuum freeze-drying to obtain the final product.It is a kind of natural, green product using any artificial synthetic flavorings are not added with this method.Also, this product uses red kiwifruit, sweet pears, sea-buckthorn to improve the nutritive value of product as raw material, this product is had a vast market prospect.
Description
Technical field
The invention belongs to technical field of food preparation, is specially a kind of preparation side of red kiwifruit honey pears sea-buckthorn sandwich
Method.
Background technology
Red kiwifruit is a kind of ancient plant of China, and China is the centre of origin of world's red kiwifruit.Red heart Mi
Monkey peach nutritive value enriches, it is rich in the several mineral materials such as vitamin C and phosphorus, potassium, calcium, magnesium, iron, copper and 18 kinds of amino acid, special
Be not calcium content in trace element be in fruit first of, the calcium in fruit can directly be absorbed by the body, and be that middle-aged and elderly people is good
Calcium tonic；Vitamin C content is high, per 100-420 containing vitamin C milligrams of hectogram fresh fruit meat, is known as " human world celestial being fruit ", is claimed
For " king in fruit ", " king of Victoria C ".Red kiwifruit have effects that it is very much, such as：Pre- anti-cancer；Brighten, light spot, except dark sore, row
Malicious anti-aging；Defatting beauty；Prevent canker sore；Prevent constipation, prevention colon cancer and artery sclerosis；Prevention of depression；
Prevent illness in eye；Strengthen immune function；Eliminate nervous fatigue；Keep fit.
The sweet delicious juice of pears is more, taste and sweet mouthfeel, predominantly glucose, fructose etc., sugar content 7.5%-8%, and nutrition
It is abundant, rich in cellulose, calcium, phosphorus, iron and multivitamin.Sweet pears, which have to wet one's whistle, to promote the production of body fluid, moistens the lung and relieve the cough, nourishing the work(such as stomach
Can, it is most appropriate to winter-spring season fever and there are interior hot patients.Especially to alleviating cough with lung heat, children's wind-heat, dry throat larynx
Bitterly, the disease such as dry feces is more suitable.
Sea buckthorn fruit is full of nutrition, according to surveying and determination in its fruit containing multivitamin, aliphatic acid, trace element, sub- oil element,
The various amino acid of Hippophate flavone, superoxides isoreactivity material and needed by human body.Wherein Vitamin C content is high, every 100 grams
In fruit juice, Vitamin C content can reach 825-1100 milligrams.Sea buckthorn fruit is used as medicine with relieving cough and reducing sputum, stomach strengthening and digestion promoting, Huoxue San "
The effect of stasis of blood.Modern medicine study, sea-buckthorn can reduce cholesterol, and allevating angina pectoris breaking-out, it is athero- hard also to prevent coronary artery
The cardiopathic effect of the property changed.
The content of the invention
The goal of the invention of the present invention is to be directed to above technical problem, there is provided a kind of red kiwifruit honey pears sea-buckthorn sandwich
Preparation method.The product that this method is prepared is a kind of natural, green production due to being not added with any artificial synthetic flavorings
Product.Also, this product uses red kiwifruit, sweet pears, sea-buckthorn to improve the nutritive value of product as raw material, make this product
Have a vast market prospect
To achieve these goals, concrete technical scheme of the invention is：
A kind of preparation method of red kiwifruit honey pears sea-buckthorn sandwich, comprises the following steps：
1) raw material selection
It is consistent that raw material red kiwifruit, sweet pears select maturity with sea-buckthorn, no disease and pests harm, the intact fruit of condition.
2) it is beaten
In terms of red kiwifruit quality, the D-araboascorbic acid sodium of 0.01%-0.1% is added into red kiwifruit, so
It is beaten afterwards with homogenizer；
In terms of sweet pears quality, the D-araboascorbic acid sodium of 0.01%-0.1% is added into sweet pears, then uses high-speed stirred
Machine is beaten；
In terms of sea-buckthorn quality, the D-araboascorbic acid sodium of 0.01%-0.1% is added into sea-buckthorn, then uses high-speed stirred
Machine is beaten.
3) it is quick-frozen
Red kiwifruit after mashing is poured into mould, be put into -20 DEG C carry out for the first time it is quick-frozen, the quick-frozen time is 2-
3h；Then the sea-buckthorn after mashing is covered in red kiwifruit, places into -20 DEG C and carry out second of quick-frozen, quick-frozen time
For 2-3h；The sweet pears after mashing are covered on sea-buckthorn afterwards, places into -20 DEG C and carries out that third time is quick-frozen, and the quick-frozen time is
2-3h.Maltodextrin is added between every layer of fruit.The additive amount of the maltodextrin is starched with red heart macaque, sweet pears are starched and sea-buckthorn
The gross mass meter of slurry, additive amount 0.5-1%.4) it is dried in vacuo
Quick-frozen good product is put into vacuum freeze drier, is dried in vacuo condition：Quick-frozen speed for 1.5-2 DEG C/
min；Vacuum is 0.1-0.2Mpa, and temperature of heating plate is 30-40 DEG C, and each freeze-drying time is 45-55h.After lyophilized to obtain the final product
Product.
The positive effect of the present invention is：
(1), red kiwifruit sweet mouthfeel, after mashing, slurries are a kind of tempting pink, can cause appetite；
Sweet pears taste and sweet mouthfeel, sugar content is high, is a kind of natural sweetener, can replace the use of artificial synthesis edulcorant；Sea-buckthorn mouthful
Sense is extremely sour, its organic acid content is 31.86%-41.52%, is a kind of natural acid, can substitute the tart flavours such as citric acid
The use of agent.Therefore, select red kiwifruit, sweet pears, " sandwich " freeze-drying prods of sea-buckthorn exploitation be it is a be not added with it is any
The healthy food of artificial synthesized flavor enhancement, has a vast market prospect.
(2), it is a kind of natural, green product since this product is not added with any artificial synthetic flavorings.Also, this
Product uses red kiwifruit, sweet pears, sea-buckthorn to improve the nutritive value of product as raw material.Therefore this product has wide
Market prospects.
Brief description of the drawings
Fig. 1 is the preparation technology flow chart of heretofore described red kiwifruit honey pears sea-buckthorn sandwich；
Fig. 2 is the structure diagram of the red kiwifruit honey pears sea-buckthorn sandwich,
Wherein, 1 is red kiwifruit pulp layer；2 be sea-buckthorn pulp layer；3 be sweet pears pulp layer.
Embodiment
In order to which goal of the invention, technical solution and the advantage of the present invention is more clearly understood, with reference to specific embodiment party
The present invention is described in further detail for formula, but the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
% in the application, unless otherwise specified, represents its wt%.
Embodiment 1：
Consistent, the no disease and pests harm with ripe degree, the intact red kiwifruit of condition, sweet pears and sea-buckthorn are raw material.
In terms of red kiwifruit quality, 0.05% D-araboascorbic acid sodium is added into red kiwifruit, then with height
Fast mixer mashing；
In terms of sweet pears quality, 0.05% D-araboascorbic acid sodium is added into sweet pears, is then beaten with homogenizer；
In terms of sea-buckthorn quality, 0.05% D-araboascorbic acid sodium is added into sea-buckthorn, is then beaten with homogenizer.
Sweet pears after mashing are poured into mould (account for mould volume 55%), be put into -20 DEG C carry out for the first time it is quick-frozen,
The quick-frozen time is 2h；Then the sea-buckthorn after mashing is covered in red kiwifruit (account for mould volume 10%), places into -20
Progress is quick-frozen for the second time in DEG C, and the quick-frozen time is 2h；The red kiwifruit after mashing is covered on sea-buckthorn afterwards and (accounts for mold
It is long-pending 35%), place into -20 DEG C and carry out that third time is quick-frozen, and the quick-frozen time is 2h.Malt paste is added between every layer of fruit
Essence, in terms of the gross mass of red heart macaque slurry, sweet pears slurry and sea-buckthorn slurry, the additive amount of maltodextrin is 0.5%.
Quick-frozen good product is put into vacuum freeze drier, is dried in vacuo condition：Quick-frozen speed is 1.5 DEG C/min；
Vacuum is 0.2Mpa, and temperature of heating plate is 30 DEG C, and each freeze-drying time is 45h, up to product after freezing.
Embodiment 2：
Consistent with maturity, no disease and pests harm, the intact red kiwifruit of condition, sweet pears and sea buckthorn fruit are raw material.
In terms of red kiwifruit quality, 0.1% D-araboascorbic acid sodium is added into red kiwifruit, then with a high speed
Mixer is beaten；
In terms of sweet pears quality, 0.1% D-araboascorbic acid sodium is added into sweet pears, is then beaten with homogenizer；
In terms of sea-buckthorn quality, 0.1% D-araboascorbic acid sodium is added into sea-buckthorn, is then beaten with homogenizer.
Sweet pears after mashing are poured into mould (account for mould cumulative volume 65%), is put into -20 DEG C and carries out speed for the first time
Freeze, the quick-frozen time is 3h；Then the sea-buckthorn after mashing is covered in red kiwifruit (account for mould volume 5%), place into-
Progress is quick-frozen for the second time in 20 DEG C, and the quick-frozen time is 3h；The red kiwifruit after mashing is covered on sea-buckthorn afterwards and (accounts for mould
Volume 30%), place into -20 DEG C carry out third time it is quick-frozen, the quick-frozen time is 3h.Malt paste is added between every layer of fruit
Essence, in terms of the gross mass of red heart macaque slurry, sweet pears slurry and sea-buckthorn slurry, the additive amount of maltodextrin is 0.8%.
Quick-frozen good product is put into vacuum freeze drier, is dried in vacuo condition：
Quick-frozen speed is 2 DEG C/min；Vacuum is 0.1Mpa, and temperature of heating plate is 40 DEG C, freeze-drying time 45h.It is lyophilized
Afterwards up to product.
The product sweet and sour taste being prepared using method in embodiment 1 and embodiment 2, crisp texture, stingless excitation.
Since this product uses vacuum freeze drying technology, the nutritional ingredient in sweet pears, sea-buckthorn, red kiwifruit can be kept,
Nutritive loss is reduced, while organic acid content is high in sea-buckthorn, can reduce ascorbic decomposition in remaining fruit, reduces dimension life
The loss of plain C；And since organic acid content is high in sea-buckthorn, if sea-buckthorn slurries are placed in top layer, oral cavity can be stimulated when edible,
Mouthfeel is influenced, therefore sweet pears slurries and red kiwifruit slurries are placed in top layer, it is possible to reduce excitement, assists sweet mouthfeel
Adjust.
Embodiment 3：
Using the parameter and step described in embodiment 1, only change in quick-frozen link, sweet pears additive amount is in a mold
45% (with mould total volume meter), sea-buckthorn additive amount are 25%, and red kiwifruit additive amount is 30%, and other conditions are kept not
Become, the finished product being finally prepared, but its taste of product is extremely sour, there is excitement, it is sour-sweet uncoordinated.
Embodiment 4：
Using the parameter and step described in embodiment 1, in the case where other conditions are constant, only change and be dried in vacuo
In link, quick-frozen speed is 1 DEG C/min；Vacuum is 0.5Mpa, and temperature of heating plate is 20 DEG C, and freeze-drying time 55h, obtains
Finished product, product poor taste, fineless and smooth, mouldability is bad, and the moisture absorption is fast.
Flavor testing experiment：
Randomly select 40 evaluation and test persons to be prepared in embodiment 1-4 product (be respectively product 1, product 2, product 3
With product 4) to be tasted and given a mark, standards of grading are shown in Table 1：
Table 1：
Evaluation and test person gives a mark (being averaged) after foretasting to product 1-4：
1,9.46 points of product, 2,9.51 points of product, 3,3.25 points of product, 4,3.6 points of product.
It is random select 100 (average age 25 years old) persons sponging on an aristocrat flavor carried out respectively to product 1 and product 2 (each 50) comment
Fixed, competition grade is respectively to like, well, generally, poor taste.Selecting result is, more than 90% foretastes personnel to this product
Flavor represent like approving, illustrate that this product has preferable market promotion prospect.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should all be included in the protection scope of the present invention.
Claims (3)
1. a kind of preparation method of red kiwifruit honey pears sea-buckthorn sandwich, it is characterised in that comprise the following steps：
1）In terms of red kiwifruit quality, the D-araboascorbic acid sodium of 0.01%-0.1%, Ran Houyong are added into red kiwifruit
Homogenizer is beaten；
In terms of sweet pears quality, the D-araboascorbic acid sodium of 0.01%-0.1% is added into sweet pears, is then beaten with homogenizer；
In terms of sea-buckthorn quality, the D-araboascorbic acid sodium of 0.01%-0.1% is added into sea-buckthorn, is then beaten with homogenizer；
2）Red kiwifruit after mashing is poured into mould, be put into -20 DEG C carry out for the first time it is quick-frozen, the quick-frozen time is 2-
3h；Then the sea-buckthorn after mashing is covered in red kiwifruit, places into -20 DEG C and carry out second of quick-frozen, quick-frozen time
For 2-3h；The sweet pears after mashing are covered on sea-buckthorn afterwards, places into -20 DEG C and carries out that third time is quick-frozen, and the quick-frozen time is
2-3h；And maltodextrin is added between every layer of fruit；
3）Quick-frozen good product is put into vacuum freeze drier, vacuum drying condition is：Quick-frozen 1.5-2 DEG C of speed/min；
Vacuum 0.1-0.2Mpa, temperature of heating plate are 30-40 DEG C, freeze-drying time 45-55h；After lyophilized to obtain the final product.
2. the preparation method of red kiwifruit honey pears sea-buckthorn sandwich according to claim 1, it is characterised in that：The mashing
Sweet pears afterwards account for the 55%-65% of mould volume, and the sea-buckthorn after mashing accounts for the 5%-15% of mould volume, the red kiwifruit after mashing
The 25%-35% of mould volume is accounted for, mould cumulative volume is 100%.
3. the preparation method of red kiwifruit honey pears sea-buckthorn sandwich according to claim 1, it is characterised in that：The malt
In terms of the gross mass that the additive amount of dextrin is starched by red heart macaque, sweet pears are starched and sea-buckthorn is starched, additive amount 0.5-1%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113911429A (en) * | 2021-08-25 | 2022-01-11 | 伽力森主食企业（无锡）股份有限公司 | Three-layer subpackaging method based on food and application |
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