CN108208794A - A kind of ferment fruit and preparation method thereof - Google Patents
A kind of ferment fruit and preparation method thereof Download PDFInfo
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- CN108208794A CN108208794A CN201711370688.2A CN201711370688A CN108208794A CN 108208794 A CN108208794 A CN 108208794A CN 201711370688 A CN201711370688 A CN 201711370688A CN 108208794 A CN108208794 A CN 108208794A
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- 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
Abstract
The present invention provides a kind of ferment fruit and preparation method thereof, the ferment fruit includes following component：Fermented product, edible colloid and sylvite and/or soluble calcium salt.The present invention passes through special gel technique, food liquid is made into solid-state food, introduce fermented product, and add in edible colloid, sylvite and/or soluble calcium salt, make full use of the specific nutrient factor included in fermented product, it is a kind of product being provided with for body conducive to the nutritional ingredient absorbed and there is certain mouthfeel brittleness and toughness, ferment fruit provided by the present invention is in good taste and does not contain any harmful additive component, as a kind of masticable fermented product, increase the interest of chewing experience during consumer eats to a certain extent, the customer experience of consumer can greatly be promoted.
Description
Technical field
The invention belongs to food processing technology fields more particularly to a kind of ferment fruit and preparation method thereof.
Background technology
With prevailing in mouthfeel additive (such as milk tea pearl, crystal cake, coconut palm fruit) at home catering industry, it is seen that disappear
Expense person, which has the favor of mouthfeel additive, to be added, but traditional mouthfeel additive only focuses on mouthfeel, ignores nutritional ingredient and commercial sterilization
Consider, and mouthfeel is irregular.
Since technology is not reformed, there are more and more consumers and complains case in recent years in traditional mouthfeel additive, such as
Product flatulence, batch products mouthfeel can not standardize, and unitize.The sales volume of end product is caused to glide.
In conclusion current existing mouthfeel additive, ingredient is single, and no nutrition or nutrition can not be absorbed by the body, mouth
Sense is poor, containing a large amount of harmful additives etc., to the great security risk of health care belt of people.
Invention content
To solve the above problems, the present invention provides a kind of ferment fruit, including following component：
Fermented product, edible colloid and sylvite and/or soluble calcium salt.
Preferably, the edible colloid includes carragheen, konjaku powder, konjac glucomannan, gellan gum, sodium alginate, pectin, fine jade
One kind or arbitrary several combinations in fat and gelatin.
Preferably, corrigent is further included.
Preferably, the corrigent includes sucrose and essence.
Preferably, include the component of following parts by weight：
1-50 parts of fermented product；
0.1-3 parts of carragheen；
0.1-3 parts of konjac glucomannan；
0.1-3 parts of konjaku powder
0.1-3 parts of gellan gum；
0.05-4 parts of sodium alginate；
0.05-5 parts of pectin；
0.05-3 parts of agar；
0.05-4 parts of gelatin；
0.005-5 parts of sylvite；
0.005-5 parts of soluble calcium salt；
1-20 parts of sucrose；
0.005-3 parts of essence.
Preferably, include the component of following parts by weight：
1-30 parts of fermented product；
0.1-2 parts of carragheen；
0.1-2 parts of konjac glucomannan；
0.1-2 parts of konjaku powder
0.1-2 parts of gellan gum；
0.1-4 parts of sodium alginate；
0.1-3 parts of pectin；
0.1-3 parts of agar；
0.07-3.5 parts of gelatin；
0.01-4 parts of sylvite；
0.01-5 parts of soluble calcium salt；
3-15 parts of sucrose；
0.01-3 parts of essence.
In addition, to solve the above problems, the invention of this hair also provides a kind of preparation method of ferment fruit, including as follows：
S1 adds in water by preparing in container, after being warming up to 80-90 DEG C, add in edible colloid, obtain colloidal dispersion；
S2 adds in fermented product, sylvite and/or soluble calcium salt into the colloidal dispersion；
S3 after being stirred in preset time, is cooled down to obtain the final product.
Preferably, the preset time is 20-60 minutes.
Preferably, it after the S3, further includes：
S4, product prepared by the S3 carries out mold molding successively, dice, allocate, sterilizing and it is filling to get.
Preferably, it before the S1, further includes：
The container for preparing is cleaned, by acid solution after caustic dip and disinfection, it is spare.
The present invention provides a kind of ferment fruit and preparation method thereof, wherein, the ferment fruit includes fermented product, edible colloid, potassium
Salt and/or soluble calcium salt.Food liquid is made solid-state food, introduces fermentation system by the present invention by special gel technique
Product, and add in edible colloid, sylvite and/or soluble calcium salt, make full use of specific nutrient included in fermented product because
Son is a kind of product being provided with for body conducive to the nutritional ingredient absorbed and have certain mouthfeel brittleness and toughness, this
The there is provided ferment fruit of invention is in good taste and does not contain any harmful additive component, as a kind of masticable fermentation
Product increases the interest of chewing experience during consumer eats to a certain extent, can greatly promote the client of consumer
Experience.
Specific embodiment
Technical scheme of the present invention is described in further detail with reference to the mode of specific embodiment, but not structure
Into any limitation of the invention, the modification of anyone limited number of time made within the scope of the invention as claimed, still in this hair
Within bright right.
The present invention provides a kind of ferment fruit, including following component：
Fermented product, edible colloid and sylvite and/or soluble calcium salt.
Above-mentioned, the component that ferment fruit provided by the present invention includes may include component in following each group：
A:Fermented product, edible colloid, sylvite and soluble calcium salt；
B:Fermented product, edible colloid, soluble calcium salt；
C:Fermented product, edible colloid, sylvite.
Above-mentioned, the fermented product provided in the present invention can include but is not limited to following component：Fermented juice, fermentation
Vegetable juice, compoiste fermented juice, fermented tea, fermented tcm, fermentation are containing " integration of drinking and medicinal herbs " class product, fermentation drinks drink, hair
Ferment plant roots cauline leaf edible position, fermented seasonings etc..
It is to be appreciated that fermented product refers to that people utilize a based food or drug for beneficial microbe processing and manufacturing,
Fermented product has unique flavor, such as Yoghourt, cheese, fermented glutinous rice, pickles, soy sauce, vinegar, fermented soya bean, yellow rice wine, beer, grape wine
Deng.
Fermented product has become important branch in food and medicine industry just in the broadest sense；Every work using microorganism
Fermented product is all can be described as with the food produced.Functional fermented product is mainly with High biotechnology (including fermentation method, enzyme
Method) substance with certain physiological activity produced produces the food that can adjust body physiological function.Fermented product is because eating
There is microorganism participation effect in product process, and then some specific nutrient factors can be formed.Small intestinal mucosa energy is such as provided
The glutamine in source, short chain fatty acids and linoleic acid, arginine for colonic mucosa energy substance etc..
It is to be appreciated that is utilized during fermented process manufacture food most common has saccharomycete, aspergillus and thin
Lactic acid bacteria, acetic acid bacteria, yellow brevibacterium, corynebacteria in bacterium etc..By food made of these microbial actions usually have with
Lower 5 classes：1st, alcoholic beverage, such as Spirit, yellow rice wine, fruit wine, beer；2nd, dairy products such as Yoghourt, cultured butter, koumiss, are done
Junket etc.；3rd, bean product, such as fermented bean curd, fermented soya bean, natto；4th, fermented vegetable, such as pickles, sauerkraut；5th, flavouring, such as vinegar, Huang
Sauce, soy sauce, sweetener (such as asparagus fern sweet taste essence), flavoring agent (such as 5 '-nucleotide) and monosodium glutamate.
In addition, the fermented product that we often eat mainly has fermented grain product, beans fermented product and newborn class fermented product.
Fermented grain product includes sweet fermented flour sauce, rice vinegar, rice wine, grape wine etc., rich in ingredients such as threonines in these food, can prevent
Failure of memory.In addition, the main component of vinegar is a variety of amino acid and minerals, have reduce blood pressure, the effect of blood glucose and cholesterol
Fruit.In addition, also steamed bun, bread, steamed stuffed bun, leavened pancake etc..Beans fermented product includes thick broad-bean sauce, soy sauce, fermented soya bean, fermented bean curd etc..
The soybean of fermentation contains abundant antithrombotic composition, there is the effect of prevention of arterial atherosis, reduce blood pressure.Beans ferments it
Afterwards, vitamin K synthesis can be participated in, prevents the generation of osteoporosis.Newborn class fermented product such as Yoghourt, cheese etc. contain lactic acid bacteria
Ingredients are waited, the growth of enteron aisle spoilage organisms can be inhibited, and body immune system can be stimulated, transfer the active factor of body, effectively
Pre- anti-cancer.
Above-mentioned, fermented tcm is with a kind of or several in preferred beneficial bacteria of intestinal tract flora by natural drug (Chinese medicine) extracting solution
Kind, one plant or several probiotics are as strain, using microecology, bionic method, in a manner that biology is grafted, in body
Digestion decomposable process of the intestinal environment and traditional Chinese medicine ingredients of external mold personification body in human body carries out the effective component of chinese medicine of extraction
Biological conversion by the macromolecular substances of Chinese medicine, becomes small point can directly absorbed by human body intestinal canal by microorganism conversion
Subconstiuent makes Chinese medicine become the quick newtype drug for absorbing, quantifying curative effect.In addition it is also possible to for fermentation crude drug, as without
The raw medicinal herbs of Preparation process, for example, fermentation ginkgo leaf, fermentation Chinese aloe leaf, fermentation Schisandra chinensis, fermentation rhizoma arisaematis.
In the present invention, used fermented product can also include fermented tcm compound product, such as fermentation Radix Angelicae Sinensis four
Inverse soup, fermentation ginger tea with brown sugar, fermentation jichuan decoction, fermentation Yang Yin Zhen Jing ball, fermentation Dihuang Wan etc..The traditional Chinese herbal decoction of fermentation or in
Patent medicine, micro effectively become a common practice contributed in Chinese medicine are adequately absorbed by human body.
In the present invention, ferment integration of drinking and medicinal herbs class product, predominantly fermented for integration of drinking and medicinal herbs class medicinal material prepared by
Into fermented product, mainly can include but is not limited to：Cloves, Chinese anise, sword bean, Talinum crassifolium (ginseng dish), fennel seeds,
It is field thistle, Chinese yam, hawthorn, purslane, zaocys dhumnade, dark plum, pawpaw, fructus cannabis, bitter orange flower, radix polygonati officinalis, Radix Glycyrrhizae, the root of Dahurain angelica, gingko, white flat
Beans, Flos Semen Lablab Album, arillus longan (longan), cassia seed, lily, nutmeg, Chinese cassia tree, emblic, fingered citron, almond (sweet tea, hardship), sand
Spine, oyster, Gorgon fruit, Chinese prickly ash, rde bean, donkey-hide gelatin, the membrane of a chicken's gizzard, malt, kelp, jujube (jujube, wild jujube, dateplum persimmon), Siraitia grosvenorii, Yu Li
Benevolence, honeysuckle, Chinese olive, cordate houttuynia, ginger (ginger, rhizoma zingiberis), hoveniae semoveniae semen, the fruit of Chinese wolfberry, cape jasmine, fructus amomi, the sterculia seed, Poria cocos, citron,
Elscholtiza, peach kernel, mulberry leaf, mulberry fruit, orange, campanulaceae, fructus alpiniae oxyphyllae, lotus leaf, radish seed, lotus seeds, galangal, lophatherum gracile, Fermented Soybean, chrysanthemum
Flower, witloof, SEMEN SINAPIS ALBAE, sealwort, purple perilla, purple perilla seed, pueraria lobata, Semen sesami nigrum, black pepper, the sophora bud, sophora flower, dandelion, honey, Chinese torreya
Son, spina date seed, fresh Rhizoma Imperatae, fresh Rhizoma Phragmitis, pallas pit viper, orange peel, peppermint, coix seed, Longstamen Onion Bulb, raspberry, wrinkled giant hyssop, roselle etc..
Fermented product (is included but not limited to probiotics fermention fruit juice, fermentation vegetable juice, hair by ferment fruit provided by the present invention
Ferment compound fruit and vegetable juice, fermented tea, fermented tcm, fermentation are containing " integration of drinking and medicinal herbs " class product, fermentation containing dairy products or the drink containing breast that ferments
Material) it embodies and by special gel technique, liquid is made into gel particle shape, in stable condition, state can after high-temperature heating
Inverse or irreversible, granularity is intact, flavor-stable, and mouthfeel has certain brittleness and toughness, nutritive value to be lost in less.
In conclusion the present invention provides a kind of ferment fruit and preparation method thereof, wherein, the ferment fruit includes fermented product, food
With colloid, sylvite and/or soluble calcium salt.Food liquid is made solid-state food, is drawn by the present invention by special gel technique
Enter fermented product, and add in edible colloid, sylvite and/or soluble calcium salt, make full use of special included in fermented product
Property trophic factors, be a kind of to be provided with for body conducive to the nutritional ingredient absorbed and with certain mouthfeel brittleness and toughness
Product, ferment fruit provided by the present invention is in good taste and does not contain any harmful additive component, can nozzle as one kind
The fermented product chewed increases the interest of chewing experience during consumer eats, can greatly promote consumption to a certain extent
The customer experience of person.
Preferably, the edible colloid includes carragheen, konjaku powder, konjac glucomannan, gellan gum, sodium alginate, pectin, fine jade
One kind or arbitrary several combinations in fat and gelatin.
It is above-mentioned, it is to be understood that edible glue is also referred to as hydrophilic colloid, the hydrosol, is that can be dissolved or dispersed in water, and
Under certain condition, the hydrophilic radical in molecule, such as carboxyl, hydroxyl, amino and carboxylate radical, aquation can occur with hydrone and make
With the solution or gel that formation is sticky, satiny.Played in food processing thickening, increasing stick, adhesive force, gel-forming power, hardness,
The effects that brittleness, tight ness rating, stable emulsion, suspended body, makes food variously-shaped and hard, soft, crisp, glutinous, thick etc. required for obtaining
Various mouthfeels, therefore also it is commonly referred to as food thickening agent, tackifier, gelling agent, stabilizer, suspending agent, colloid etc..
It is to be appreciated that sodium alginate is the pair extracted from the kelp or sargassum of brown algae after iodine and mannitol
Product, molecule by beta-D-mannuronic acid (β-D-mannuronic, M) and α-L- guluronic acids (α-L-guluronic,
G it) is keyed by (1 → 4), is a kind of natural polysaccharide, there is stability, dissolubility, viscosity needed for pharmaceutical preparation auxiliary material
And safety.Sodium alginate is widely applied in food industry and field of medicaments.
It can glue, gum gellan it is to be appreciated that gellan gum alias is triumphant.Main component is by glucose, glucuronic acid and mouse
Lee's sugar presses 2：1：1 ratio, the linear polysaccharide that four kinds of monosaccharide are made of constitutional repeating unit.In natural high acetyl structure
In with the presence of acetyl group and glycerine acidic group, they are all located on same glucosyl group, and each average repetitive structure has one
A glycerine acidic group, and there are one acetyl group for each two repetitive structure.After with KOH saponification, that is, it is transformed into low acetyl-removed gellan gum.Portugal
It can be neutralized on grape alditol acidic group by potassium, sodium, calcium and magnesium salts.The separately generated a small amount of nitrogen of when containing fermenting and producing.
Preferably, corrigent is further included.
It is to be appreciated that corrigent is meant in drug to improve or shield adverse drug aroma and flavor, make patient
It is difficult to perceive the pharmaceutic adjuvant of the strong bitterness (or other peculiar smell are for example pungent, stimulation etc.) of drug.Corrigent new varieties are continuous
It emerges in large numbers, but the research for being related to Chinese medicine corrigent is more slow, add corrigent in drug without authorization has hair when nonstandard phenomenon
It is raw.
Preferably, the corrigent includes sucrose and essence.
It is to be appreciated that essence refers to that (carrier, pigment, resists solvent by two or more fragrance and certain auxiliary materials
Oxygen agent, preservative, humectant, fumet etc.) spice mixture made by according to certain proportioning and allocating technology.By composition
The effect of fragrance, essence are mainly made of peak odor, type-odor, fixastive, adjuvant, the several parts of diluent.It is waved by fragrance
Implementations and fragrance remaining time are sent out, essence is made of head perfume, body note and bottom note.By flavoring purposes and flavoring object, essence can be general
It is divided into household washing articles for use essence, cosmetics and cosmetic products essence, protective articles and health articles for use essence, edible perfume with including
Multiple types such as essence, wine essence, flavouring essence for tobacco.The dosage form of essence generally can be divided into liquid (including water solubility, oil-soluble, breast
Change type), three kinds of dosage forms of semisolid (pulpous state) and solid-state (powdered, microencapsulated, graininess, bulk etc.).
It is above-mentioned, essence provided by the present invention, predominantly edible-type essence, for example, Fruity type essence, bouquet type composition etc.
Deng.
Above-mentioned, the sucrose in the corrigent added in the present invention can also add other sweeteners, can include but unlimited
In using：Glucose, fructose, sucrose, maltose, starch sugar and lactose etc..
Preferably, include the component of following parts by weight：
1-50 parts of fermented product；
0.1-3 parts of carragheen；
0.1-3 parts of konjac glucomannan；
0.1-3 parts of konjaku powder；
0.1-3 parts of gellan gum；
0.05-4 parts of sodium alginate；
0.05-5 parts of pectin；
0.05-3 parts of agar；
0.05-4 parts of gelatin；
0.005-5 parts of sylvite；
0.005-5 parts of soluble calcium salt；
1-20 parts of sucrose；
0.005-3 parts of essence.
Preferably, include the component of following parts by weight：
1-30 parts of fermented product；
0.1-2 parts of carragheen；
0.1-2 parts of konjac glucomannan；
0.1-2 parts of konjaku powder；
0.1-2 parts of gellan gum；
0.1-4 parts of sodium alginate；
0.1-3 parts of pectin；
0.1-3 parts of agar；
0.07-3.5 parts of gelatin；
0.01-4 parts of sylvite；
0.01-5 parts of soluble calcium salt；
3-15 parts of sucrose；
0.01-3 parts of essence.
It is above-mentioned, in the ingredient of ferment fruit provided by the present invention, preservative and pigment etc. suitable can be added to human body
Healthy and safe edible additive.For example, the parts by weight of the addition of preservative can be 0.01-0.1；The weight of the addition of pigment
It can be 0.0001-0.01 to measure number.
In addition, the invention of this hair also provides a kind of preparation method of ferment fruit, including as follows：
S1 adds in water by preparing in container, after being warming up to 80-90 DEG C, add in edible colloid, obtain colloidal dispersion；
S2 adds in fermented product, sylvite and/or soluble calcium salt into the colloidal dispersion；
S3 after being stirred in preset time, is cooled down to obtain the final product.
It is above-mentioned, container is prepared employed in the present invention, can be the production equipments such as charging tank, fermentation tank, blend tank.
Above-mentioned, the water employed in production process of the invention can be deionized water, can also distilled water or other are clean
The higher water source of cleanliness.
It is above-mentioned, in preparation method provided by the present invention, sucrose can be put into when feeding intake, the inventory of sucrose can be with
A quarter for water is to 1/8th.
It is above-mentioned, after adding in edible colloid, mixing, such as blender, shaking table, three stirrings can be carried out by uniform mixing equipment
Machine, two-dimentional blender, slot mix machine etc., by being sufficiently mixed, colloid are made to be well-dispersed in water, becomes dispersion liquid.
Preferably, the preset time is 20-60 minutes.
Preferably, it after the S3, further includes：
S4, product prepared by the S3 carries out mold molding successively, dice, allocate, sterilizing and it is filling to get.
It is above-mentioned, during ferment fruit is prepared, the viable bacterias class substance such as fermentation lactic acid viable bacteria can be carried out preparing ferment fruit,
After preparation, for viable bacteria can be appropriate removal final sterilization the step of or be changed as adapting to viable bacteria and keep number of viable
Sterilization method sterilizes.
Preferably, it before the S1, further includes：
The container for preparing is cleaned, by acid solution after caustic dip and disinfection, it is spare.
In the present invention, the preparation that following specific method carries out ferment fruit can be used：
1st, CIP cleanings are carried out to blend tank：Wherein, CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, institute's fermented product (is included but not limited into fermented juice, fermentation vegetable juice or compoiste fermented juice or hair
Ferment tea or fermentation contain " integration of drinking and medicinal herbs " class product or fermentation containing dairy products or fermentation milk-contained drink) fermentation completion, it is spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, colloid, water is adds in sucrose
4 times of volume after above-mentioned colloid is uniformly dissolved, add in fermented product, and additive amount >=10% adds or do not add white sugar, fruit
The food additives such as glucose slurry, calcium salt, sylvite, essence, pigment, preservative weigh surely, open blender, after stirring 30 minutes, survey
Soluble solid, after test passes, cooling down, mold are molded, dice, allocating, sterilizing, is filling.
For the ease of understanding the present invention, the technical solution further illustrated the present invention with reference to embodiment.Applicant
Statement, the present invention illustrate the detailed process equipment of the present invention and technological process, but not office of the invention by above-described embodiment
It is limited to above-mentioned detailed process equipment and technological process, that is, does not mean that the present invention has to rely on above-mentioned detailed process equipment and technique
Flow could be implemented.Person of ordinary skill in the field is each to product of the present invention it will be clearly understood that any improvement in the present invention
The equivalence replacement of raw material and the addition of auxiliary element, the selection of concrete mode etc. all fall within protection scope of the present invention and openly
Within the scope of.
The predominant quantity number of ferment fruit in 1 embodiment 1-9 of table
Embodiment 1：
The present invention provides mango ferment fruit, and specific preparation method is as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, the mango juice fermentation that will ferment is spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation mango juice, fixed weight, addition sucrose, fructose syrup, calcium salt,
The food additives such as sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment or
GB2760 allows the food additives used to be kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilizes, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The mango ferment fruit that the present invention makes, better than other mouthfeel additives, specific comparison knot in flavor, mouthfeel, nutrition
Fruit is shown in Table 2.
Embodiment 2：
The present invention provides a kind of Yoghourt ferment fruit, and specific preparation method is as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, fermented yoghourt is fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermented yoghourt, fixed weight, addition or do not add white sugar, fructose syrup,
The food additives such as calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The Yoghourt ferment fruit that the present invention makes, it is specific right better than other mouthfeel additives in color, flavor, mouthfeel, nutrition
Than the results are shown in Table 2.
Embodiment 3：
The present invention provides a kind of tara vine ferment fruit, and specific preparation method is as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, the tara vine fermentation that will ferment is spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation tara vine, fixed weight, addition or do not add white sugar, fruit
The food additives such as glucose slurry, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The tara vine ferment fruit that the present invention makes is better than other mouthfeel additives in color, flavor, mouthfeel, nutrition,
Specific comparing result is shown in Table 2.
Embodiment 4：
Schisandra chinensis ferment fruit provided by the invention, specific preparation method are as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, the Schisandra chinensis fermentation that will ferment is spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation Schisandra chinensis, fixed weight, addition or do not add white sugar, high fructose corn
The food additives such as slurry, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The Schisandra chinensis ferment fruit that the present invention makes is better than other mouthfeel additives, specifically in color, flavor, mouthfeel, nutrition
Comparing result is shown in Table 2.
Embodiment 5：
The present invention provides a kind of hawthorn ferment fruit, and specific preparation method is as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
It 2nd, will be haw fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation haw thorn, additive amount >=15%, and fixed weight is added or do not added
The food additives such as white sugar, fructose syrup, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The hawthorn ferment fruit that the present invention makes, it is specific right better than other mouthfeel additives in color, flavor, mouthfeel, nutrition
Than the results are shown in Table 2.
Embodiment 6：
The present invention provides a kind of tomato ferment fruit, and specific preparation method is as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, Tomato juice is fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation tomato, additive amount >=15%, fixed weight, addition or do not add
Add the food additives such as white sugar, fructose syrup, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The tomato ferment fruit that the present invention makes is better than other mouthfeel additives, specifically in color, flavor, mouthfeel, nutrition
Comparing result is shown in Table 3.
Embodiment 7：
Aloe ferment fruit provided by the invention, specific preparation method are as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, fermented aloe is fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation aloe, additive amount >=15%, fixed weight, addition or do not add
The food additives such as white sugar, fructose syrup, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The aloe ferment fruit that the present invention makes, it is specific right better than other mouthfeel additives in color, flavor, mouthfeel, nutrition
Than the results are shown in Table 3.
Embodiment 8：
Lattice Topology ferment fruit provided by the invention, specific preparation method are as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, Lattice Topology is fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation Lattice Topology liquid, additive amount >=15%, fixed weight, addition or not
Add the food additives such as white sugar, fructose syrup, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The Lattice Topology ferment fruit that the present invention makes is better than other mouthfeel additives, specifically in color, flavor, mouthfeel, nutrition
Comparing result is shown in Table 3.
Embodiment 9：
Sweet potato ferment fruit provided by the invention, specific preparation method are as follows：
1st, CIP cleanings are carried out to blend tank, it is desirable that CIP acid solutions concentration of nitric acid is not less than 1.0%, CIP lye sodium hydroxides
Concentration is not less than 1.5%, then again with 95 DEG C or more of disinfection with hot water 10 minutes, closing valve；
2nd, sweet potato is fermented spare；
3rd, pure water is injected into blend tank, temperature is increased to 80-90 DEG C, adds in sucrose, compounding colloid, water is adds in
4 times of sucrose volume after stabilizer welds uniformly, add in fermentation sweet potato, additive amount >=15%, fixed weight, addition or do not add
The food additives such as white sugar, fructose syrup, calcium salt, sylvite, essence, pigment, preservative；
4th, blender is opened, after stirring 30 minutes, surveying soluble solid is worth range 10-30Brix, pH value 3.0-
4.0, after test passes, cooling down, mold molding, specification of dicing 7mm*7mm*7mm, addition sucrose and fructose syrup allotment,
It is kept for 90-95 DEG C, keeps the temperature 20 minutes and sterilize, is filling.
Wherein, the parts by weight of specific each ingredient addition are shown in Table 1.
The sweet potato ferment fruit made by the present invention, better than other mouthfeel additives, tool in color, flavor, mouthfeel, nutrition
Body comparing result is shown in Table 3.
Product contrast and experiment in embodiment 1-9：
The present invention is prepared for the product of 1-9 in embodiment, respectively mango ferment fruit, Yoghourt ferment by above-mentioned preparation method
Fruit, tara vine ferment fruit, Schisandra chinensis ferment fruit, hawthorn ferment fruit, tomato ferment fruit, aloe ferment fruit, Lattice Topology ferment fruit, sweet potato ferment
Fruit, and pass through 20 professionals and sensory test completion is carried out to product, concrete outcome is shown in Tables 1 and 2.
The present invention is used as one of judging quota by thermal stability, specifically, being tested by the following method：
95 degrees Celsius of heat preservation 30 minutes, intuitive observation state or at 121 degrees Celsius, ultra high temperature short time sterilization is intuitive to observe
State.
Product is prepared in 2 embodiment 1-5 of table to compare with traditional relevant food mouthfeel
Product is prepared in 3 embodiment 6-9 of table to compare with traditional relevant food mouthfeel
This contrast experiment is by 20 professionals to the mango ferment fruit of 1-9, Yoghourt ferment fruit, tara vine in embodiment
The products such as ferment fruit, Schisandra chinensis ferment fruit, hawthorn ferment fruit, tomato ferment fruit, aloe ferment fruit, Lattice Topology ferment fruit, sweet potato ferment fruit carry out mouth
Sensing examination, and compared with existing relevant food, it is summarized as follows：
1st, fermented product, by gel technique, is made edible gel by the present invention in the preparation method of ferment fruit,
Major advantage is as follows：The gel technique used in method, making ferment fruit, ferment fruit is probiotics as mouthfeel additive new in industry
Materializations such as juice and boruga and by special gel technique after fermentation, gel particle shape, state are made by liquid
Stablize, state is reversible or irreversible after high-temperature heating, and granularity is intact, flavor-stable, and nutritive value is lost in less, can be reached
Commercial sterilization, and mouthfeel has certain brittleness and toughness；
2nd, while retaining the genuine and all advantageous effect of fermented product, increase the interest of consumer experience.
As bright spot new in industry and " fruit juice " that can chew, " Yoghourt " that can be chewed.Novel, health concept more human-orientedization, side
Just change, it is easier to by big well-established.It is better than other mouthfeel additives in flavor, mouthfeel, nutrition；
3rd, the ferment fruit product prepared by the present invention, shows excellent on thermal stability, and original shape state does not change after heating
Become, and mouthfeel influence is small, stability is good, has greater advantage compared with existing relevant food.
Claims (10)
1. a kind of ferment fruit, which is characterized in that including following component：
Fermented product, edible colloid and sylvite and/or soluble calcium salt.
2. ferment fruit as described in claim 1, which is characterized in that the edible colloid includes carragheen, konjaku powder, konjaku
One kind or arbitrary several combinations in glue, gellan gum, sodium alginate, pectin, agar and gelatin.
3. ferment fruit as described in claim 1, which is characterized in that further include corrigent.
4. ferment fruit as claimed in claim 3, which is characterized in that the corrigent includes sucrose and essence.
5. ferment fruit as claimed in claim 4, which is characterized in that include the component of following parts by weight：
1-50 parts of fermented product；
0.1-3 parts of carragheen；
0.1-3 parts of konjac glucomannan；
0.1-3 parts of konjaku powder
0.1-3 parts of gellan gum；
0.05-4 parts of sodium alginate；
0.05-5 parts of pectin；
0.05-3 parts of agar；
0.05-4 parts of gelatin；
0.005-5 parts of sylvite；
0.005-5 parts of soluble calcium salt；
1-20 parts of sucrose；
0.005-3 parts of essence.
6. ferment fruit as claimed in claim 4, which is characterized in that include the component of following parts by weight：
1-30 parts of fermented product；
0.1-2 parts of carragheen；
0.1-2 parts of konjac glucomannan；
0.1-2 parts of konjaku powder
0.1-2 parts of gellan gum；
0.1-4 parts of sodium alginate；
0.1-3 parts of pectin；
0.1-3 parts of agar；
0.07-3.5 parts of gelatin；
0.01-4 parts of sylvite；
0.01-5 parts of soluble calcium salt；
3-15 parts of sucrose；
0.01-3 parts of essence.
7. a kind of preparation method of ferment fruit, which is characterized in that including as follows：
S1 adds in water by preparing in container, after being warming up to 80-90 DEG C, add in edible colloid, obtain colloidal dispersion；
S2 adds in fermented product, sylvite and/or soluble calcium salt into the colloidal dispersion；
S3 after being stirred in preset time, is cooled down to obtain the final product.
8. the preparation method of ferment fruit as claimed in claim 7, which is characterized in that the preset time is 20-60 minutes.
9. the preparation method of ferment fruit as claimed in claim 7, which is characterized in that after the S3, further include：
S4, product prepared by the S3 carries out mold molding successively, dice, allocate, sterilizing and it is filling to get.
10. the preparation method of ferment fruit as claimed in claim 7, which is characterized in that before the S1, further include：
The container for preparing is cleaned, by acid solution after caustic dip and disinfection, it is spare.
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| CN116439335A (en) * | 2023-03-27 | 2023-07-18 | 广州浩恩奉仕食品有限公司 | Passion fruit flavored fermented fruits and preparation method thereof |
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