CN109170725A - A kind of compound nectar - Google Patents
A kind of compound nectar Download PDFInfo
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- CN109170725A CN109170725A CN201811139969.1A CN201811139969A CN109170725A CN 109170725 A CN109170725 A CN 109170725A CN 201811139969 A CN201811139969 A CN 201811139969A CN 109170725 A CN109170725 A CN 109170725A
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- Prior art keywords
- cherry tomato
- compound nectar
- strawberry
- nectar
- compound
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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
- 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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The present invention provides a kind of compound nectar, and raw material includes strawberry, cherry tomato, and strawberry and cherry tomato mass ratio are 1~5:1；Further include 0.1~0.5% adsorbent, 0.08~0.3% color stabilizer, 0.08~0.3% thickener；It further include cellulase and/or pectase；Compound nectar soluble solid content is less than or equal to 60%, and viscosity is 5~15cm/30s；The preparation method step of compound nectar includes: fruit smashing mashing, cellulase is added and/or pectase carries out enzymatic treatment, adsorbent, ultrasonication, the screen to filtrate is added, vacuum concentration, when the soluble solid content being concentrated into slurries is 35%~40%, color stabilizer and thickener is added, continues to be concentrated, degassing, sterilization, obtain strawberry cherry tomato compound nectar.The present invention provides one kind and does not add sucrose, and full of nutrition, color is good, unique in taste, and gel state is good, the good low sugar compound nectar of stability.
Description
Technical field
The present invention relates to field of food, in particular to a kind of compound nectar.
Background technique
Jam be using fresh fruit as major ingredient, it is concentrated, sterilize, kill enzyme, color protection, protecting the techniques deep processing such as taste and form.Traditional fruit
Sauced work need to add a large amount of sucrose, and during sugar forms gel with pectin in jam, sugar mainly plays dehydration, and sugar content
60% or more need to be reached, cause jam mouthfeel sweet, be unfavorable for health, therefore, prepare low-sugar jam need to solve how to make jam
In good condition, stable problem.Traditional jams manufacturing process is the infusion of high temperature long-time, many active constituents and nutrition in fruit
Ingredient is caused damages with changing or volatilizing in the process.Jam currently on the market is mostly a kind of list of fruit preparation
One jam needs more to develop nutrition, the taste compound nectar abundant of various fruits preparation.
Strawberry nutrition value is abundant, the nutriments such as vitamin rich in, minerals, microelement, anthocyanidin, but
Strawberry Storage period is very short, need to extend storage life through processing, one of approach is exactly to prepare strawberry jam；But it was prepared in strawberry jam
A small amount of sucrose preparation low sugar strawberry jam is added in Cheng Bujia, and strawberry easily occurs brown stain or colour fading, loses strawberry original color, thus
Influence product quality.Cherry tomato is beautiful in colour, sweet and sour taste, full of nutrition, is a kind of Vegetable-type fruit, wherein being rich in tomato red
Element, lycopene are a kind of fat-soluble natural pigments, have strong anti-oxidation, antitumor, anti-cardiovascular disease, anti-aging etc.
Multiple efficacies, but lycopene stability is poor, it is easily affected by many factors in process to degrade；Traditional cherry tomato system
Standby jam process carries out decortication processing not influence mouthfeel and sophistication, and cherry tomato pericarp is full of nutrition, therefore in jam
Preparation process discarding causes to waste.
Summary of the invention
The present invention is during solution prepares low-sugar jam, and high temperature long-time infusion easily causes nutritive loss；Strawberry easily sends out
Raw brown stain or colour fading, lose strawberry original color；Cherry tomato pericarp causes to waste using insufficient；Lycopene in cherry tomato
Stability is poor, problem of easy degradation, provides and a kind of does not add that sucrose, color are good, nutrition is good, special taste low sugar strawberry holy girl
Fruit compound nectar.
The technical scheme is that a kind of compound nectar, compound nectar raw material include strawberry, cherry tomato, strawberry and sage
Female's fruit mass ratio is 1~5:1；Further include with strawberry add cherry tomato quality and compared with, 0.1~0.5% adsorbent, 0.08~
0.3% color stabilizer, 0.08~0.3% thickener；It further include cellulase and/or pectase, cellulose enzyme amount is 30~
Every gram of cherry tomato of 200U unit of activity, pectin enzyme amount are every gram of cherry tomato of 10~50U unit of activity；Compound nectar solubility solid
Object content is less than or equal to 60%, and viscosity is 5~15cm/30s.
Compound nectar prepare the step of include:
Strawberry slurries are made in A strawberry crushing and beating, obtain the first processing strawberry；Holy girl's pulp is made in cherry tomato crushing and beating
Liquid obtains the first processing cherry tomato；
B first handles cherry tomato and cellulase and/or pectase progress enzymatic treatment is added according to the ratio, and absorption is added according to the ratio
Agent is uniformly mixed, obtains second processing cherry tomato；
C first handle strawberry and second processing cherry tomato respectively with ultrasonication 6 that power is 150~250W~
20min mixes to obtain the first pretreatment compound nectar；
D first pre-processes the screen to filtrate that compound nectar passes through 7~40 mesh, and gained filtrate is the second pretreatment composite fruit
Sauce；
E second pre-processes compound nectar, under conditions of 45~65 DEG C, 80~100kPa of vacuum degree, is concentrated in vacuo, concentration
When soluble solid content into slurries is 35~40%, color stabilizer and thickener are added according to the ratio, continues to be concentrated into viscous
Degree is 5~15cm/30s, obtains third pretreatment compound nectar.
F third pre-processes compound nectar degassing, sterilization, obtains compound nectar.
Further, compound nectar raw material further includes the xylitol as sweetener, and xylitol and strawberry add cherry tomato matter
It measures and compares, be 10~20%；Xylitol is added before the vacuum concentration in step E.
Further, the temperature of enzymatic treatment is 40~50 DEG C, and pH value is 4~6, and the time is 1~3h.
Further, adsorbent is cyclodextrin.
Further, the power of ultrasonication is 180~220W, and the time is 10~15min.
Further, thickener includes one or both of pectin, flaxseed gum.
Further, color stabilizer includes one of citric acid, ascorbic acid, phytic acid.
Further, color stabilizer further includes sodium isoascorbate.
Further, it deaerates and deaerates for hot filling, 80~90 DEG C of heating temperature, 10~20min of time.
Further, sterilization uses ultra-high temperature sterilization, and heating temperature is 135-150 DEG C, time 2-10s.
The beneficial effects of the present invention are:
The present invention provides a kind of compound nectar, and raw material includes strawberry, cherry tomato, and strawberry and cherry tomato mass ratio are 1~5:
1；Further include with strawberry add cherry tomato quality and compared with, 0.1~0.5% adsorbent, 0.08~0.3% color stabilizer, 0.08
~0.3% thickener；It further include cellulase and/or pectase, cellulose enzyme amount is every gram of sage of 30~200U unit of activity
Female fruit, pectin enzyme amount are every gram of cherry tomato of 10~50U unit of activity；Compound nectar soluble solid content is less than or equal to
60%, viscosity is 5~15cm/30s.Strawberry nutrition value is abundant, vitamin C rich in, vitamin A, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin, and have it is aid digestion, consolidate gums, fresh breath and moist throat
Effect；Cherry tomato is beautiful in colour, and taste is fresh and sweet, and heat is low, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, mend
Blood blood-nourishing and the effect of improve a poor appetite；Strawberry and cherry tomato are arranged in pairs or groups, complementary in color, fragrance, nutrition and mouthfeel；Traditional jams
A large amount of sucrose are added in manufacturing process, and sugar content reaches 60% or more, and compound nectar provided by the invention does not add sucrose, soluble
Solid content is not more than 60%, is low-sugar jam；Viscosity is 5~15cm/30s, shows compound nectar toughness, gel state
Well.
Further, the preparation step of compound nectar includes that strawberry slurries are made in strawberry crushing and beating, obtains the first processing grass
The certain kind of berries；Cherry tomato slurries are made in cherry tomato crushing and beating, obtain the first processing cherry tomato；Fiber is added in first processing cherry tomato according to the ratio
Plain enzyme and/or pectase carry out enzymatic treatment, and adsorbent is added according to the ratio, obtains second processing cherry tomato；Cherry tomato pericarp is not fragile
It is broken, but containing dietary fiber and lycopene etc. in pericarp, cellulase and pectase can destroy cherry tomato pericarp structure, favorably
It is discharged in pericarp effective component, increases content of cellulose and lycopene content in cherry tomato slurries, so that holy girl's pericarp be made to fill
Divide and utilizes；Lycopene stability is poor in cherry tomato, easily loses in process, adsorbent, adsorbable embedding is added after enzymatic hydrolysis
Wherein lycopene ingredient makes its stabilization.
The preparation step of compound nectar further includes that the first processing strawberry and second processing cherry tomato are respectively with power for 150
6~20min of ultrasonication of~250W mixes to obtain the first pretreatment compound nectar；Ultrasonic wave can make that treated strawberry or
Cavitation occurs for cherry tomato slurries, generates localized hyperthermia, high pressure etc. and reinforces mass transfer, the suction for enhancing and accelerating adsorbent to effective component
It is attached；It is active to play inactive enzyme simultaneously, terminates second processing cherry tomato cellulase and/or pectinase treatment, passivation
The activity of enzyme, inhibits browning in first processing strawberry.
The preparation step of compound nectar further includes that the first pretreatment compound nectar passes through the screen to filtrate of 7~40 mesh, gained
Filtrate is the second pretreatment compound nectar；Second pretreatment compound nectar, at 45~65 DEG C, the condition of 80~100kPa of vacuum degree
Under, color stabilizer and thickener is added when the soluble solid content being concentrated into slurries is 35~40% in vacuum concentration, after
The continuous viscosity that is concentrated into is 5~15cm/30s, obtains third pretreatment compound nectar.The present invention is multiple using the method preparation of vacuum concentration
Jam is closed, 80~100kPa of vacuum degree makes heating temperature be maintained at 45~60 DEG C, it is ensured that on the basis of reduction concentration time
Nutriment loss is reduced to the greatest extent；When soluble solid content is 35~40%, color stabilizer and thickener are added, with
Guarantee that final jam gel state is uniform, stablizes.
The present invention provides one kind and does not add sucrose, and full of nutrition, color is good, unique in taste, and gel state is good, stability
Good compound nectar.
Other features of the invention and corresponding beneficial effect are described in the aft section of specification, and should be managed
Solution, at least partly beneficial effect is apparent from from the record in description of the invention.
Specific embodiment
The present invention is described in further details below by specific embodiment, but it is to limit of the invention that this, which is not,
System, those skilled in the art's basic thought according to the present invention, various modifications may be made and improves, but without departing from this
The basic thought of invention, within the scope of the present invention.
In the description of the present invention, unless otherwise specified, the meaning of term contains with what those skilled in the art were commonly understood by
Justice is identical, but if any difference, is subject to definition of the invention；Unless otherwise specified, test method is conventional method；Such as without spy
Different to illustrate, the raw material and test material used in the present invention is routinely to be commercially available；Unless otherwise specified, of the invention
In percentage (%) be mass percent (quality %).
The present invention provides a kind of compound nectar, and raw material includes strawberry, cherry tomato, and strawberry and cherry tomato mass ratio are 1~5:
1；Further include with strawberry add cherry tomato quality and compared with, 0.1~0.5% adsorbent, 0.08~0.3% color stabilizer, 0.08
~0.3% thickener；It further include cellulase and/or pectase, cellulose enzyme amount is every gram of sage of 30~200U unit of activity
Female fruit, pectin enzyme amount are every gram of cherry tomato of 10~50U unit of activity；Compound nectar soluble solid content is less than or equal to
60%, viscosity is 5~15cm/30s.Strawberry nutrition value is abundant, vitamin C rich in, vitamin A, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin, and have it is aid digestion, consolidate gums, fresh breath and moist throat
Effect；Cherry tomato is beautiful in colour, and taste is fresh and sweet, and heat is low, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, cool blood flat liver, mend
Blood blood-nourishing and the effect of improve a poor appetite；Strawberry and cherry tomato are arranged in pairs or groups, complementary in color, fragrance, nutrition and mouthfeel；Traditional jams
A large amount of sucrose are added in manufacturing process, sugar content reaches 60% or more, and compound nectar provided by the invention does not add sucrose, solvable
Property solid content be not more than 60%, be low-sugar jam；Viscosity is 5~15cm/30s, shows compound nectar toughness, gel
State is good.
Further, compound nectar prepare the step of include:
A selects fresh, mature strawberry and cherry tomato appropriate, not damaged, nothing is rotten, cleans, drains away the water；Strawberry is broken
Strawberry slurries are made in mashing, obtain the first processing strawberry；Cherry tomato slurries are made in cherry tomato crushing and beating, obtain the first processing holy girl
Fruit；
B first handles cherry tomato and cellulase and/or pectase progress enzymatic treatment is added according to the ratio, and absorption is added according to the ratio
Agent is uniformly mixed, obtains second processing cherry tomato；Cherry tomato pericarp is non-breakable, but contains dietary fiber and tomato red in pericarp
Element etc., cellulase and pectase can destroy cherry tomato pericarp structure, are conducive to the release of pericarp effective component, increase holy girl's pulp
Content of cellulose and lycopene content in liquid, so that holy girl's pericarp be made to make full use of；Lycopene stability is poor in cherry tomato,
It is easily lost in process, adsorbent is added after enzymatic hydrolysis, wherein lycopene ingredient makes its stabilization for adsorbable embedding.
C first handle strawberry and second processing cherry tomato respectively with ultrasonication 6 that power is 150~250W~
20min mixes to obtain the first pretreatment compound nectar.Cavitation occurs for ultrasonic wave can make that treated strawberry or cherry tomato slurries, produces
Raw localized hyperthermia, high pressure etc. reinforce mass transfer, the absorption for enhancing and accelerating adsorbent to effective component；It is active that inactive enzyme is played simultaneously
Effect terminates second processing cherry tomato cellulase and/or pectinase treatment, enzymatic activity in passivation the first processing strawberry,
Inhibit browning.
D first pre-processes the screen to filtrate that compound nectar passes through 7~40 mesh, and gained filtrate is the second pretreatment composite fruit
Sauce.After the screen to filtrate, the fruit peel not crushed wherein, seed are removed, is conducive to final jam product and generates good taste and shape
State quality.
E second pre-processes compound nectar, under conditions of 45~65 DEG C, 80~100kPa of vacuum degree, is concentrated in vacuo, concentration
When soluble solid content into slurries is 35~40%, color stabilizer and thickener is added, continue to be concentrated into viscosity be 5~
15cm/30s obtains third pretreatment compound nectar.The present invention prepares compound nectar using the method for vacuum concentration, and vacuum degree 80~
100kPa makes heating temperature be maintained at 45~60 DEG C, it is ensured that has reduced nutrients to the greatest extent on the basis of reduction concentration time
Matter loss；When soluble solid content is 35~40%, color stabilizer and thickener are added, to guarantee final jam gel
State is uniform, stablizes；Thickener used in the present invention is the thickener that can be used for jam product, such as can be carboxymethyl cellulose
Sodium, sodium carboxymethyl starch, starch octenyl succinate anhydride, pectin, Arabic gum, guar gum, carragheen, sodium alginate, Asia
At least one of numb seed glue.
F third pre-processes compound nectar degassing, sterilization, obtains compound nectar.Compound nectar degassing process can reduce preparation
The mixed air of process, thus air impact jam quality, and prevent that oxidation deterioration occurs during storage, vacuum can be used
Degassing, hot filling degassing etc.；Compound nectar sterilization is to prevent that qualitative change caused by microorganism occurs during storage, can be using height
Warm sterilization, appertizing, radiation sterilizing, microwave disinfection etc..
Further, compound nectar raw material further includes the xylitol as sweetener, and xylitol and strawberry add cherry tomato matter
It measures and compares, be 10~20%；Xylitol is added before the vacuum concentration in step E.Xylitol is a kind of natural sweetener, sweet tea
Degree is suitable with sucrose, and xylitol metabolism is not adjusted by insulin, is suitable for diabetes patient；Compound nectar of the present invention does not add sugarcane
Sugar, 10~20% xylitols of addition are adjusted jam sugariness, are conducive to jam mouthfeel；Xylitol property stablize, before concentration plus
Enter not influence jam quality, and sweet taste can be made uniform.
Further, the temperature of enzymatic treatment is 40~50 DEG C, and pH value is 4~6, and the time is 1~3h.Cellulase, pectin
Enzyme effect temperature, pH value are within this range.
Further, adsorbent includes cyclodextrin.Cyclodextrin is the cavity structure of the cone cylinder shape of internal drainage, external hydrophilicity, energy
Enough absorption small molecules form complex compound；Lycopene is liposoluble substance, and poorly water-soluble can be with the hydrophobicity center of cyclodextrin
Stable inclusion compound is formed, keeps it stable in process, cyclodextrin of the present invention can be alpha-cyclodextrin, beta-cyclodextrin, γ-
Cyclodextrin, modified cyclodextrins, preferably beta-cyclodextrin.
Further, ultrasonication power is 180~220W, and the time is 10~20min.Ultrasonication power and when
Between within the above range enzyme deactivation effect it is preferable.
Further, thickener includes one or both of pectin, flaxseed gum.It should be noted that the present invention makees
Refer to that low methoxy pectin, low methoxy pectin are not influenced by sugar, acid for the pectin of thickener, easily formation gel, is suitable for
Low-sugar jam preparation, need to be added 10~40% CaCl of pectin quality simultaneously when in use2；Flaxseed gum is a kind of novel day
Right colloid has very strong stable emulsifying effect.
Further, color stabilizer includes one of citric acid, ascorbic acid, phytic acid.Citric acid, ascorbic acid, phytic acid
Have the function of antioxidant, while can reduce pH value, to inhibit the activity of enzyme in strawberry, and then inhibits enzymatic browning.
Further, color stabilizer further includes sodium isoascorbate.Sodium isoascorbate has the function of antioxidant, with acid
Compounding is conducive to inhibit enzymatic activity in strawberry.
Further, it deaerates and deaerates for hot filling, 80~90 DEG C of heating temperature, 10~20min of time.It is de- using hot filling
Gas, low in cost, simple process is easy to operate.
Further, sterilization uses ultra-high temperature sterilization, and heating temperature is 135~150 DEG C, and the time is 2~10s.Superhigh temperature
Sterilizing can reach sterilization purpose with short time high temperature, but influence that less, the fruit under high-temperature process can be reduced on the quality of food
The physicochemical changes such as nutritive loss, product brown stain, protein coagulating precipitating that sauce may occur, to preferably save food
Quality and flavor.
Compound nectar evaluation and detection
Sensory evaluation and physical and chemical index detection are carried out to gained compound nectar；Sensory evaluation include texture, color, mouthfeel,
Graph model is evaluated by 1 evaluation criterion of table by 30 grading persons, finds out average value；The detection of physical and chemical index soluble solid content
The measuring method measurement of soluble solid content in the method for inspection of reference GB 10786-2006 tinned food；Physical and chemical index
Viscosity is measured using Bostwick consistency meter.
Table 1
It hereinafter will the present invention will be described in detail by embodiment.
Embodiment 1
A strawberry and cherry tomato mass ratio are 3:1, and strawberry crushing and beating is made strawberry slurries, obtains the first processing strawberry；Holy girl
Cherry tomato slurries are made in fruit crushing and beating, obtain the first processing cherry tomato；
B first, which is handled, is added cellulase and pectase progress enzymatic treatment in cherry tomato, the additional amount of cellulase is
Every gram of cherry tomato of 100U unit of activity, the additional amount of pectase are every gram of cherry tomato of 30U unit of activity, and temperature is 45 DEG C, pH value
It is 4, enzyme digestion reaction 2h；Be added with strawberry add cherry tomato quality and compared with 0.2% adsorbent beta-cyclodextrin, be uniformly mixed, obtain
Second processing cherry tomato；
C first handles strawberry and second processing cherry tomato distinguishes ultrasonication, and ultrasonic power 200W handles the time
15min mixes to obtain the first pretreatment compound nectar after processing；
D first pre-processes the screen to filtrate that compound nectar passes through 20 mesh, and gained filtrate is the second pretreatment compound nectar；
E second pre-processes compound nectar, and under the conditions of 50~60 DEG C, 85~95kPa of vacuum degree, vacuum concentration is concentrated into
When soluble solid content in slurries is 38%, be added with strawberry add cherry tomato quality and compared with 0.16% color stabilizer lemon
(while 10~40% CaCl of pectin quality is added in lemon acid and 0.16% thickener pectin2), continue to be concentrated into sticky, obtains
Three pretreatment compound nectars.
F third pretreatment compound nectar is heated to 85 DEG C, stops heat de-airing 20min；90 DEG C are heated to, sealing sterilization
18min obtains strawberry cherry tomato compound nectar.
Embodiment 2
A strawberry and cherry tomato mass ratio are 2:1, and strawberry crushing and beating is made strawberry slurries, obtains the first processing strawberry；Holy girl
Cherry tomato slurries are made in fruit crushing and beating, obtain the first processing cherry tomato；
B first, which is handled, is added cellulase and pectase progress enzymatic treatment in cherry tomato, the additional amount of cellulase is
Every gram of cherry tomato of 150U unit of activity, the additional amount of pectase are every gram of cherry tomato of 10U unit of activity, and temperature is 40 DEG C, pH value
It is 4, enzyme digestion reaction 1h；Be added with strawberry add cherry tomato quality and compared with 0.3% adsorbent beta-cyclodextrin, be uniformly mixed, obtain
Second processing cherry tomato；
C first handles strawberry and second processing cherry tomato distinguishes ultrasonication, and ultrasonic power 150W handles the time
20min mixes to obtain the first pretreatment compound nectar after processing；
D first pre-processes the screen to filtrate that compound nectar passes through 7 mesh, and gained filtrate is the second pretreatment compound nectar；
E second pre-processes compound nectar, and under the conditions of 45~55 DEG C, 80~90kPa of vacuum degree, vacuum concentration is concentrated into
When soluble solid content in slurries is 35%, be added with strawberry add cherry tomato quality and compared with 0.25% color stabilizer
(citric acid including 0.15% and 0.1% sodium isoascorbate) and 0.1% thickener flaxseed gum, continue to be concentrated
It is extremely sticky, obtain third pretreatment compound nectar.
F third pretreatment compound nectar is heated to 80 DEG C, stops heat de-airing 15min；85 DEG C are heated to, sealing sterilization
25min obtains strawberry cherry tomato compound nectar.
Embodiment 3
A strawberry and cherry tomato mass ratio are 1:1, and strawberry crushing and beating is made strawberry slurries, obtains the first processing strawberry；Holy girl
Cherry tomato slurries are made in fruit crushing and beating, obtain the first processing cherry tomato；
B first, which is handled, is added cellulase progress enzymatic treatment in cherry tomato, the additional amount of cellulase is 200U vigor list
The every gram of cherry tomato in position, temperature are 50 DEG C, pH value 6, enzyme digestion reaction 2h；Be added with strawberry add cherry tomato quality and compared with 0.4%
Adsorbent beta-cyclodextrin, be uniformly mixed, obtain second processing cherry tomato；
C first handles strawberry and second processing cherry tomato distinguishes ultrasonication, and the first processing strawberry ultrasonic power is
250W handles time 6min, and second processing cherry tomato ultrasonic power is 150W, handles time 15min, mixed after processing the
One pretreatment compound nectar；
D first pre-processes the screen to filtrate that compound nectar passes through 12 mesh, and gained filtrate is the second pretreatment compound nectar；
E second pre-process compound nectar, be added with strawberry add cherry tomato quality and compared with 10% sweetener xylitol,
55~65 DEG C, under the conditions of 90~100kPa of vacuum degree, vacuum concentration, the soluble solid content being concentrated into slurries is 40%
When, be added with strawberry add cherry tomato quality and compared with 0.08% color stabilizer phytic acid and 0.25% thickener (including
0.18% pectin and 0.07% flaxseed gum, while 10~40% CaCl of pectin quality is added2), continue to be concentrated into
It is sticky, obtain third pretreatment compound nectar.
F third pretreatment compound nectar is heated to 90 DEG C, stops heat de-airing 10min；95 DEG C are heated to, sealing sterilization
15min obtains strawberry cherry tomato compound nectar.
Embodiment 4
A strawberry and cherry tomato mass ratio are 4:1, and strawberry crushing and beating is made strawberry slurries, obtains the first processing strawberry；Holy girl
Cherry tomato slurries are made in fruit crushing and beating, obtain the first processing cherry tomato；
B first, which is handled, is added cellulase and pectase progress enzymatic treatment in cherry tomato, the additional amount of cellulase is 30U
Every gram of cherry tomato of unit of activity, the additional amount of pectase are every gram of cherry tomato of 40U unit of activity, and temperature is 40 DEG C, pH value 5,
Enzyme digestion reaction 3h；Be added with strawberry add cherry tomato quality and compared with 0.5% adsorbent beta-cyclodextrin, be uniformly mixed, obtain second
Handle cherry tomato；
C first handles strawberry and second processing cherry tomato distinguishes ultrasonication, and the first processing strawberry ultrasonic power is
220W handles time 10min, and second processing cherry tomato ultrasonic power is 200W, handles time 10min, mixes after processing
First pretreatment compound nectar；
D first pre-processes the screen to filtrate that compound nectar passes through 30 mesh, and gained filtrate is the second pretreatment compound nectar；
E second pre-process compound nectar, be added with strawberry add cherry tomato quality and compared with 12% sweetener xylitol, it is dense
With embodiment 1, the amount that color stabilizer and thickener is added is respectively contracting condition, with strawberry plus cherry tomato quality and compared with 0.1%
Ascorbic acid and 0.3% flaxseed gum.
F is the same as 1 step F of embodiment.
Embodiment 5
A strawberry and cherry tomato mass ratio are 5:1, and strawberry crushing and beating is made strawberry slurries, obtains the first processing strawberry；Holy girl
Cherry tomato slurries are made in fruit crushing and beating, obtain the first processing cherry tomato；
B first, which is handled, is added pectase progress enzymatic treatment in cherry tomato, the additional amount of pectase is every gram of 50U unit of activity
Cherry tomato, temperature are 45 DEG C, pH value 5, enzyme digestion reaction 3h；Be added with strawberry add cherry tomato quality and compared with 0.1% absorption
Agent beta-cyclodextrin is uniformly mixed, obtains second processing cherry tomato；
C first handles strawberry and second processing cherry tomato distinguishes ultrasonication, and ultrasonic power 180W handles the time
10min mixes to obtain the first pretreatment compound nectar after processing；
D first pre-processes the screen to filtrate that compound nectar passes through 40 mesh, and gained filtrate is the second pretreatment compound nectar；
E second pre-process compound nectar, be added with strawberry add cherry tomato quality and compared with, 20% sweetener xylitol,
With embodiment 1, the amount that color stabilizer and thickener is added is respectively concentration condition, with strawberry plus cherry tomato quality and compared with 0.2%
Phytic acid, 0.1% sodium isoascorbate and 0.1% pectin (while 10~40% CaCl of pectin quality is added2)。
F is the same as 1 step F of embodiment.
Embodiment 6
Preparation method is referring to 1 step of embodiment；Variation be step E be added with strawberry add cherry tomato quality and compared with, 16%
Sweetener xylitol.
Comparative example 1
Preparation method is referring to 6 step of embodiment；Variation is does not have step B, without cellulase and/or pectinase treatment mistake
Journey, and do not add adsorbent.
Comparative example 2
Preparation method is referring to 6 step of embodiment；Variation is no step B and step C, without cellulase and/or pectin
Enzymatic treatment process, does not add adsorbent；There is no ultrasonication process.
Comparative example 3
Preparation method is referring to 6 step of embodiment；Variation is that step E vacuum concentration is changed to atmospheric agitation infusion concentration, concentration
When soluble solid content into slurries is 38%, color stabilizer and thickener is added, continues to be concentrated into sticky.
The embodiment of the present invention and comparative example Analyses Methods for Sensory Evaluation Results such as table 2.
Table 2
| Embodiment/comparative example | Texture | Color | Mouthfeel | Smear | Comprehensive score |
| Embodiment 1 | 29 | 18 | 37 | 8 | 92 |
| Embodiment 2 | 27 | 16 | 35 | 6 | 84 |
| Embodiment 3 | 26 | 17 | 34 | 7 | 84 |
| Embodiment 4 | 28 | 17 | 36 | 8 | 89 |
| Embodiment 5 | 28 | 16 | 35 | 9 | 88 |
| Embodiment 6 | 29 | 18 | 38 | 9 | 94 |
| Comparative example 1 | 25 | 17 | 32 | 7 | 81 |
| Comparative example 2 | 23 | 14 | 32 | 6 | 75 |
| Comparative example 3 | 27 | 13 | 31 | 7 | 78 |
The present invention obtains compound nectar product sensory evaluation total score 84 or more as can be seen from the above table, is all higher than comparative example
Obtain the evaluation of compound nectar product sensory.Wherein embodiment 6 is added to sweetener xylitol, sensory evaluation knot compared to embodiment 1
Fruit is improved, and shows the organoleptic quality of xylitol being added with conducive to compound nectar.Comparative example is on the Process ba- sis of embodiment 6
Change and compound nectar be made, as a result it can be seen that cellulase and/or pectinase treatment cherry tomato slurries, and adds adsorbent,
Jam products'texture and mouthfeel index is set to score higher；Ultrasonication process makes jam products'texture and lustre index score
Height, also, 1,4,5,6 texture of embodiment and lustre index scoring are higher, show ultrasonication power in 180~220W, when
Between 10~20min range effect it is more preferable；Show cellulase and/or pectinase treatment of the present invention, addition adsorbent, at ultrasonic wave
Reason is all conducive to jam product quality.As a result it can also be seen that vacuum concentration is commented compared to infusion concentration process color, mouthfeel index
Divide higher.
Physical and chemical index of embodiment of the present invention testing result such as table 3.
Table 3
| Physical and chemical index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Soluble solid | 53 | 44 | 60 | 50 | 48 | 55 |
| Viscosity | 9.5 | 14.8 | 5 | 10.4 | 11.3 | 7.8 |
The present invention obtains compound nectar soluble solid less than or equal to 60% as can be seen from the above table, and preparation process does not add
Add sucrose, is low-sugar jam；Viscosity is 5~15cm/30s, and compound nectar toughness, gel state are good.
The present invention provides one kind and does not add sucrose, and full of nutrition, color is good, unique in taste, and gel state is good, stability
Good low sugar strawberry cherry tomato compound nectar.
The above content is specific embodiment is combined, further detailed description of the invention, and it cannot be said that this hair
Bright specific implementation is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, it is not taking off
Under the premise of from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to protection of the invention
Range.
Claims (10)
1. a kind of compound nectar, which is characterized in that the compound nectar raw material includes strawberry, cherry tomato, the strawberry with it is described
Cherry tomato mass ratio is 1~5:1；Further include with the strawberry add the cherry tomato quality and compared with, 0.1~0.5% absorption
Agent, 0.08~0.3% color stabilizer, 0.08~0.3% thickener；It further include cellulase and/or pectase, cellulase
Amount is every gram of cherry tomato of 30~200U unit of activity, and pectin enzyme amount is every gram of cherry tomato of 10~50U unit of activity；The composite fruit
Sauce soluble solid content is less than or equal to 60%, and viscosity is 5~15cm/30s；
The compound nectar prepare the step of include:
Strawberry slurries are made in A strawberry crushing and beating, obtain the first processing strawberry；Cherry tomato slurries are made in cherry tomato crushing and beating, obtain
First processing cherry tomato；
The cellulase is added in the first processing cherry tomato according to the ratio described in B and/or pectase carries out enzymatic treatment, is added according to the ratio
The adsorbent is uniformly mixed, obtains second processing cherry tomato；
Described in C first processing strawberry and second processing cherry tomato respectively with power be 150~250W ultrasonication 6~
20min mixes to obtain the first pretreatment compound nectar；
First pretreatment compound nectar described in D passes through the screen to filtrate of 7~40 mesh, and gained filtrate is the second pretreatment composite fruit
Sauce；
Second pretreatment compound nectar described in E is concentrated in vacuo under conditions of 45~65 DEG C, 80~100kPa of vacuum degree, concentration
When soluble solid content into slurries is 35~40%, the color stabilizer and the thickener are added according to the ratio, continues
Being concentrated into viscosity is 5~15cm/30s, obtains third pretreatment compound nectar；
Third described in F pre-processes compound nectar degassing, sterilization, obtains the compound nectar.
2. compound nectar according to claim 1, which is characterized in that the compound nectar raw material further includes as sweetener
Xylitol, the xylitol with the strawberry add the cherry tomato quality and compared with, be 10~20%；The xylitol is in step
It is added before the vacuum concentration in rapid E.
3. compound nectar according to claim 1, which is characterized in that the temperature of the enzymatic treatment is 40~50 DEG C, pH value
It is 4~6, the time is 1~3h.
4. compound nectar according to claim 1, which is characterized in that the adsorbent is cyclodextrin.
5. compound nectar according to claim 1-4, which is characterized in that the power of the ultrasonication is
180~220W, time are 10~15min.
6. compound nectar according to claim 1-4, which is characterized in that the thickener includes pectin, flax
One or both of seed glue.
7. compound nectar according to claim 1-4, which is characterized in that the color stabilizer includes citric acid, resists
One of bad hematic acid, phytic acid.
8. compound nectar according to claim 7, which is characterized in that the color stabilizer further includes sodium isoascorbate.
9. compound nectar according to claim 7, which is characterized in that the degassing is that hot filling deaerates, heating temperature 80
~90 DEG C, 10~20min of time.
10. compound nectar according to claim 7, which is characterized in that the sterilization uses ultra-high temperature sterilization, heating temperature
It is 135~150 DEG C, the time is 2~10s.
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