CN109198514A - A kind of mango fruit filling and preparation method thereof - Google Patents
A kind of mango fruit filling and preparation method thereof Download PDFInfo
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- CN109198514A CN109198514A CN201811291301.9A CN201811291301A CN109198514A CN 109198514 A CN109198514 A CN 109198514A CN 201811291301 A CN201811291301 A CN 201811291301A CN 109198514 A CN109198514 A CN 109198514A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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Abstract
The present invention relates to food processing technology fields, and in particular to a kind of mango fruit filling and preparation method thereof, which includes the following raw material: mango filling, sweetener, white granulated sugar, thickener, acidity regulator, preservative, He Shui.Mango fruit filling of the invention, using mango filling as fruit raw material, the auxiliary materials such as addition sweetener, white granulated sugar, thickener, acidity regulator, preservative and water, obtained mango fruit filling smooth in taste, exquisiteness, color is orange vivid, taste more sweet and sour taste, bitter taste disappear substantially, nutrition more horn of plenty, limit the additive amount of food grade additives, it eats safer, and can extend the shelf life, be conducive to industrialized production.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of mango fruit filling and preparation method thereof.
Background technique
Mango is one of famous tropical fruit (tree), and Mango Fruit contains sugar, protein, crude fibre, and the dimension contained by mango is raw
The precursor carrotene ingredient of plain A is especially high, be it is rare in all fruit, secondly Vitamin C content it is also not low, minerals, egg
White matter, fat, carbohydrate etc. and its main nutrient composition, can fruit juice, jam, can, pickling, sour and hot pickles and mango milk processed
Powder, preserved fruit etc..
Fruit fillings is the increasingly increase recently as people to health demand, tradition using beans as raw material height sugar,
Fillings high in fat has been unable to satisfy the new varieties of the healthy demand of modern consumer and rapid rising, and fruit fillings has natural fruit
Color, fragrance and abundant nutrition, quality is fine and smooth, sparkling and crystal-clear penetrating, smooth palatable, is fashion cake, bread, moon cake for the Mid-autumn Festival, tune
The ideal fillings of fruit is managed, it is deep to be liked having by various regions cake shop, bread mill, fruit conditioning shop, moon cake Chang Deng manufacturing enterprise
Be readily transported, be easy to use, is suitable for four seasons, is full of nutrition, delicious flavour the features such as, wide market.
Existing mango fruit filling, stability is insufficient, the shelf-life is short, apt to deteriorate, bitter taste is easy to influence product mouthfeel, difficulty
The problems such as storage, is unfavorable for the use of product long distance transportation, is unfavorable for industrialized production.
Summary of the invention
In order to overcome shortcoming and defect existing in the prior art, the purpose of the present invention is to provide a kind of mango fruit filling,
Using mango filling as fruit raw material, the auxiliary materials such as addition sweetener, white granulated sugar, thickener, acidity regulator, preservative and water are obtained
Mango fruit filling smooth in taste, exquisiteness, color is orange vivid, and taste more sweet and sour taste, bitter taste disappears substantially, and nutrition is more
It is abundant, the additive amount of food grade additives is limited, eats safer, and can extend the shelf life, be conducive to industrialized production.
Another object of the present invention is to provide a kind of preparation methods of mango fruit filling, and the preparation method is easy to operate, control
System is convenient, and high production efficiency, production cost is low, can be used for being mass produced.
The purpose of the invention is achieved by the following technical solution: a kind of mango fruit filling, the raw material including following parts by weight:
Mango fruit filling of the invention adds sweetener, white granulated sugar, thickener, acidity adjustment using mango filling as fruit raw material
The auxiliary materials such as agent, preservative and water, obtained mango fruit filling smooth in taste, exquisiteness, color is orange vivid, and taste is more sour-sweet can
Mouthful, bitter taste disappears substantially, and nutrition more horn of plenty limits the additive amount of food grade additives, eats safer, and can extend guarantor
The matter phase, be conducive to industrialized production.Wherein, mango filling is used cooperatively with thickener, and the parts by weight for controlling thickener are 2-6 parts,
The viscosity of mango fruit filling can be more improved, provides denseer, fine and smooth mouthfeel for mango fruit filling, and have emulsification, stable work concurrently
With keeping its structure fine and smooth uniformly, mouthfeel is smooth, and appearance is clean and tidy, avoids the insoluble solid rapid subsidence of mango filling；Sweet taste
The additive amount of agent is controlled at 8-12 parts, can mitigate the bitter taste of mango, cooperates acidity regulator and white granulated sugar to use, so that this hair
The taste more sweet and sour taste of bright mango fruit filling；If the additive amount of sweetener is very few, the tart flavour of fruit filling relatively stimulates and is easy hair
It is puckery, mouthfeel is influenced, and the additive amount of sweetener is excessive, then sweet taste weight, masks original flavor；The white granulated sugar of addition promotes people
Absorption of the body to calcium constituent in mango filling improves blood sugar concentration, still, if white granulated sugar addition is excessive, is not only easy to interfere calcium member
The absorption of element, and sweet taste weight, mask original mango flavor, also generate harm to human body.The preservative of addition can extend
The shelf-life of fruit filling prevents mango fruit filling rotten.
Preferably, further include the raw material of following parts by weight:
3-15 parts of defatted soy flour
0.05-0.1 parts of flavoring agent.
Mango fruit filling of the invention increases the battalion of mango fruit filling by joined defatted soy flour and flavoring agent
Support value and flavor.Wherein, the defatted soy flour of addition is water-soluble, has inoxidizability, can prevent with preservative collective effect
Only mango fruit filling brown stain also has the function of hypoglycemic, lipid-loweringing, avoids causing internal blood glucose excessively high using excessive white granulated sugar；
The edible mango fruit filling containing defatted soy flour can delaying cell aging, whitening, supplement protein, improve immunity, prevent artery
Hardening, limits the parts by weight of defatted soy flour at 3-15 part, avoids the excessive astringent taste overrich for leading to defatted soy flour of addition and shadow
Mouthfeel is rung, avoids adding too low and acting on insufficient.The flavoring agent of addition can be improved mango fruit filling fragrance and delicious mouthfeel, increase
Add appetite and abundant nutrition；The parts by weight of flavoring agent are controlled at 0.05-0.1 parts, meet " GB 2760-2014 food safety country
Standard " use standard, avoid it is edible excessively to lead to human body uncomfortable, while covering mango flavor effect mouthfeel.
Preferably, the flavoring agent is by sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium with weight ratio 5-10:
0.5-1:0.5-1 is compounded.
It is compounded using above-mentioned flavoring agent, sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium synergistic effect, fragrance effect
Fruit is obviously than only using the fragrance of sodium glutamate, 5- Sodium guanylate or 5- inosine acid disodium 8-15 times high, therefore flavoring agent is in awns
Additive amount in fruit fruit filling, which only needs 0.05-0.1 parts, can have denseer fragrance, effectively cover mango filling and defatted soy flour
Bitter taste and retain mango flavor.
Preferably, the preparation method of every part of defatted soy flour includes the following steps:
(A1), 10-30 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 110-140 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively carried out
Skin of beancurd, softening and strip plate processing are removed, pretreated soybean is obtained；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 35-40 DEG C is then added and impregnates and stirs
90-120min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time in -15 DEG C to -10 DEG C temperature
Lower freezing processing 15-20min is spent, then is added in the water that temperature is 3-5 DEG C and in 100- into the Soybean Meal that freezing processing is crossed
Then centrifugal treating 15-20min under 150r/min revolving speed filters out for the second time and drains Soybean Meal, then big to what is drained for the second time
Dregs of beans carries out second of cold press degreasing, and the bean dregs obtained after cold press are crushed to get defatted soy flour.
Using defatted soy flour made from above-mentioned preparation method, fat content is lower than 0.5%wt, and protein content is up to
52-56%wt, nutritive value is high, and protein denaturation probability is small, and water soluble protein conservation rate in defatted soy flour is enable to reach
The quality of defatted soy flour has been effectively ensured in 80%-90%, and being added into mango fruit filling can prevent with preservative collective effect
Mango fruit filling brown stain, also has the function of hypoglycemic, lipid-loweringing, avoids causing internal blood glucose excessively high using excessive white granulated sugar；Food
With the mango fruit filling containing defatted soy flour can delaying cell aging, whitening, supplement protein, improve immunity, prevent artery hard
Change.Wherein, in step (A2), soybean is dried under 110-140 DEG C of hot wind first, soybean water content is made to be reduced to 9.5-10%
The water content of wt, soybean are higher, and soybean denaturation origin temp is lower, in addition, receiving skin of beancurd since skin of beancurd dries out suddenly
Contracting, causes soybean skin of beancurd to crack rapidly, then cooling rapidly, is convenient for subsequent removal skin of beancurd, to remove a large amount of crude fibres and a small amount of
Grease；Softening purpose is that the adjustment of moisture and temperature is carried out to oil plant, and material is made to have certain plasticity and elasticity.The mesh of strip plate
Be the cell tissue for destroying soybean, reduce thickness, increase surface area, shorten the distance of grease outflow, be conducive to grease
It extracts, provides advantageous basis for cold press degreasing.In step (A3), avoids temperature excessively high by the way of cold press degreasing, make egg
White matter denaturation, nutritional ingredient retention rate is higher than hot moulding, more safer than lixiviation process.In step (A4), first with warm water be immersed in into
Then row freezing processing carries out cold water soak and centrifugal treating, by the intermittent warming of low temperature, effectively by oil remaining in bean dregs
Rouge condensation, then by secondary immersion and centrifugal treating, so that remaining grease is easier to be squeezed out, meanwhile, low-temperature treatment
The quality of defatted soy flour has been effectively ensured in the denaturation that not will cause soluble protein in soybean, and cold press twice combines other
Processing method makes fat content lower than 0.5%wt, and protein content is up to 52-56%wt, and nutritive value is high, and protein denaturation is several
Rate is small, so that water soluble protein conservation rate in defatted soy flour is reached 80%-90%, the product of defatted soy flour have been effectively ensured
Matter.
Preferably, in the step (A2), the temperature of sofening treatment is 65-75 DEG C, and the softening time is 20-30min；It is described
In step (A3) and step (A4), the treatment temperature of first time cold press degreasing and second of cold press degreasing is 50-60 DEG C, processing
Pressure is 2.5-4.5MPa.
Sofening treatment continues 20-30min at a temperature of 65-75 DEG C, and skin of beancurd falls off substantially from bean cotyledon, and soybean softening is equal
Even, the influence to Nitrogen Solubility Index (NSI value) is smaller.First time cold press degreasing and second of cold press degreasing are at 50-60 DEG C
At a temperature of, handle under 2.5-4.5MPa pressure, avoid temperature excessively high, lead to protein denaturation, and soybean oil-yielding ratio can be improved, seek
Value retention height is supported, flavor and the nutrition of mango fruit filling is improved, avoids taking in fattiness.
Preferably, the sweetener is at least one of glucose syrup, D-sorbite, xylitol and fructose syrup；Institute
Stating thickener is at least one of hydroxypropyl PASELLI EASYGEL, calcium chloride, xanthan gum and guar gum.
It is furthermore preferred that the sweetener is D-sorbite, glucose syrup and xylitol with weight ratio 2.5-3.5:2-3:1 group
At mixture.Glucose has mild moderate sugariness, good anti-crystallization, inoxidizability, thickening power, goodization
Learn stability, if merely using glucose syrup as sweetener, it is excessively sticky, influence mouthfeel, and D-sorbite, glucose syrup and
Xylitol is with weight ratio 2.5-3.5:2-3:1 compounding, and obtained sweetener level is moderate, and glucose syrup is sticky to mango fruit filling
Degree adjusting is moderate, while reducing the additive amount of thickener, and the sugariness and white granulated sugar of xylitol, glucose syrup will be high, but wood
Sugar alcohol plays the role of anti-caries, can prevent saprodontia caused by using white granulated sugar and glucose syrup.The thickener is hydroxypropyl two
The mixture that starch phosphate, xanthan gum and guar gum are formed with weight ratio 3-3.5:0.5:0.5, xanthan gum is to insoluble solid
There is good suspension effect with diglyceride, improve product stability, precipitated rapidly after avoiding mango fruit filling from standing；It is added yellow
It after virgin rubber and guar gum, acts synergistically with the pectin in mango filling, dosage is few but thickening effect is more than being individually added into xanthan gum
Or guar gum will be got well, and can enhance gloss and mouthfeel.
Preferably, the acidity regulator is at least one in citric acid, tartaric acid, malic acid, lactic acid and gluconic acid
Kind；The preservative be sorbic acid, potassium sorbate, calcium sorbate, disodium ethylene diamine tetraacetate and sodium dehydroacetate at least
It is a kind of.
It is furthermore preferred that the acidity regulator is citric acid, there is sour-sweet mellow and full coordination, the salubrious feature of taste can rise
To sweet taste is coordinated, act on product mouthfeel more comfortably.The preservative is sorbic acid and potassium sorbate with weight ratio 1:1-2 group
At mixture, under the mating reaction of sorbic acid and potassium sorbate, mould, saccharomycete and aerobic bacteria can be effectively inhibited
Activity, moreover it is possible to prevent the harmful microbes such as clostridium botulinum, staphylococcus, salmonella from growing and breeding, but to anaerobic bud
The beneficial microbes such as spore bacterium and lactobacillus acidophilus are nearly unavailable, and the effect for restraining development is more stronger than bactericidal effect, to reach
Effectively extend the holding time of food, and keep the flavor of original food, anti-corrosion effect is similar product sodium benzoate
5-10 times, and sorbic acid and potassium sorbate are decomposed into rapidly carbon dioxide and water to be absorbed by the metabolic system of human body,
Internal noresidue, does not influence human health；Cooperation citric acid makes system be adjusted to pH value in 5.5-6.5, makes sorbic acid and sorb
Sour potassium plays maximum antisepsis, avoids pH value is too low flavoring agent is caused to be denaturalized and lose its relish, moreover it is possible to avoid sorbic acid and
The antisepsis of potassium sorbate reduces.
Preferably, the processing method of every portion of mango filling includes the following steps:
(B1), 100-120 portions of mango, 1-2 parts of diglycerides, 0.05-0.1 parts of browning inhibitors, 4-8 are weighed by weight
Part salt and 20-30 parts of water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and awns
Pericarp；
(B3), weighed browning inhibitor, salt and water in step (B1) are added in the mangrove bark obtained to step (B2),
1-2h is stirred, a certain amount of complex enzyme is then added after pulping, squeezing and stirs evenly, digests 1- at a temperature of 38-42 DEG C
2h is squeezed again, and inactivation crosses 60-100 mesh, diglyceride is added into filtrate, stirs evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get
Mango filling.
Using mango filling made from above-mentioned processing method, for the skin and meat isolated using mango as primary raw material, production is outstanding
The various mango filling of fragrance, improves the utilization rate of mangrove bark, and mangrove bark is avoided to abandon waste of resource, and the mangrove bark after discarding is easy
It turns sour smelly, pollutes environment, mango pulp is diced, its original pulp sense is retained.Browning inhibitor, food are added in step (B3)
The water of salt and step (B1), is uniformly dispersed, and prevents mangrove bark brown stain, removes the bitter taste of mangrove bark, step (B3) is using twice
Squeezing processing, the purpose of squeezing is to squeeze mangrove bark tentatively to obtain fiber dispersion, the longer slurry of fibre length for the first time, together
When promote complex enzyme be uniformly dispersed in the slurry, improve enzymolysis efficiency, reduce fiber in cellulose and pectin content, improve
Mangrove bark utilization rate, the product after enzymatic hydrolysis can play a role in mango filling again, improve the mouthfeel of mango fruit filling；Second of squeezing
Purpose be to obtain the slurry that content of cellulose in fiber is lower, fibre length is shorter, be convenient for 60-100 mesh, and removed slurry
The slag charges such as the fiber in material improve the mouthfeel of mango filling.Compared with diglyceride is added before filtering, glycerol two is added into filtrate
Ester avoids diglyceride from remaining in causing to waste on filter residue, reduces the flavor of mango filling.
In addition, the salt additive amount of every portion of the present invention mango filling is at 4-8 parts, and thickener of the invention contains with salt
Its viscosity of the increase of amount is in rising trend, and the combination of mango filling and thickener reduces the dosage of thickener.
Preferably, the browning inhibitor is D-araboascorbic acid sodium, L-cysteine, phytic acid, sodium chloride and calcium chloride
At least one of；The additive amount of the complex enzyme is the 0.05-0.08wt% of mango total amount, the complex enzyme by pectase and
Cellulase is formed by weight 4-7:1.
Wherein, D-araboascorbic acid sodium can form arabo-ascorbic acid in acid condition, and arabo-ascorbic acid has reproducibility,
Coloured adjacent diquinone can be reduced into colourless adjacent diacid, to play the role of Restrain browning；L-cysteine contain amino,
Carboxyl, and contain sulfydryl, stable leuco-compounds can be formed with enzymatic browning intermediate product quinone, thus Restrain browning；Phytic acid
All very stable with very strong sequestering power, and within the scope of very wide pH, it can be with the copper prothetic group huge legendary turtle in polyphenol oxidase
It closes, and there is very strong oxidation resistance, thus Restrain browning；The oxygen that sodium chloride can be reduced to a certain extent in aqueous solution contains
Amount, contacts phenolic substances difficulty with oxygen, and Na+With Cu in polyphenol oxidase2+Competition, so that polyphenol oxidase activity is reduced,
Restrain browning；For calcium chloride to the inhibiting effect of brown stain mainly there are two explaining, one is calcium can be combined into not with amino acid
Soluble compound, to cooperate with SO2Brown stain is controlled, second is that Ca2+It can be with the Cu in polyphenol oxidase2+Competition, to play inhibition
The effect of brown stain.It is furthermore preferred that the browning inhibitor is D-araboascorbic acid sodium, L-cysteine and phytic acid with weight ratio 4-
The mixture of 5:5-7:1-2 composition, preferable to mango latex browning inhibition effect, D-araboascorbic acid sodium cooperates with work with phytic acid
Arabo-ascorbic acid can be formed under phytic acid effect with, D-araboascorbic acid sodium, arabo-ascorbic acid has reproducibility, can will be coloured
Adjacent diquinone is reduced into colourless adjacent diacid, to play the role of Restrain browning.The additive amount of complex enzyme is mango total amount
0.05-0.08wt%, pectase and cellulase act synergistically by weight 4-7:1, promote the degradation of cell wall, in conjunction with step
(B3) operation, the pectin and cellulose degradation rate of mangrove bark can reach 75%-85%, improves the utilization rate of mangrove bark.
Another object of the present invention is achieved through the following technical solutions: the preparation method of above-mentioned mango fruit filling, including such as
Lower step: weighing each raw material by weight, and mango filling is taken to mix with other raw materials, stirs 5-15min, then using at pasteurization
Reason is to get mango fruit filling.
Mango fruit filling of the invention is made using above-mentioned preparation method, and the preparation method is easy to operate, easy to control, production
High-efficient, production cost is low, can be used for being mass produced.Wherein, the purpose for stirring 5-15min is to make mango filling and other raw materials
It is uniformly mixed, auxiliary material is made to play the best use, using pasteurized process, that is, be heated to 82-88 DEG C, heat preservation 15-25min, with
The processing of other high-temperature sterilizations is compared, and pasteurization enables the safer long-term preservation of mango fruit filling, and it is natural to be more able to maintain it
Color, smell and taste.
The beneficial effects of the present invention are: mango fruit filling of the invention, using mango filling as fruit raw material, addition sweetener,
The auxiliary materials such as white granulated sugar, thickener, acidity regulator, preservative and water, obtained mango fruit filling smooth in taste, exquisiteness, color orange
Yellow vivid, taste more sweet and sour taste, bitter taste disappears substantially, and nutrition more horn of plenty limits the additive amount of food grade additives,
It eats safer, and can extend the shelf life, be conducive to industrialized production.
Preparation method of the invention is easy to operate, easy to control, and high production efficiency, production cost is low, can be used for extensive
Production.
Specific embodiment
For the ease of the understanding of those skilled in the art, below with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying refers to not is limitation of the invention.
Embodiment 1
A kind of mango fruit filling, the raw material including following parts by weight:
The mango fruit filling further includes the raw material of following parts by weight:
9 parts of defatted soy flour
0.07 part of flavoring agent.
The flavoring agent is by sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium with weight ratio 8:0.8:0.8 compounding
It forms.
The preparation method of every part of defatted soy flour includes the following steps:
(A1), 20 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 125 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively removed
Skin of beancurd, softening and strip plate processing, obtain pretreated soybean；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 38 DEG C is then added and impregnates and stirs
105min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time at a temperature of -13 DEG C at freezing
18min is managed, then it is in 4 DEG C of water and the centrifugal treating under 120r/min revolving speed that temperature, which is added into the Soybean Meal that freezing processing is crossed,
Then 18min filters out for the second time and drains Soybean Meal, then carries out second of cold press degreasing to the Soybean Meal drained for the second time, cold
The bean dregs obtained after squeezing are crushed to get defatted soy flour.
In the step (A2), the temperature of sofening treatment is 70 DEG C, and the softening time is 25min；The step (A3) and step
Suddenly in (A4), the treatment temperature of first time cold press degreasing and second of cold press degreasing is 55 DEG C, and processing pressure is 3.5MPa.
The sweetener is the mixture that D-sorbite, glucose syrup and xylitol are formed with weight ratio 3:2.5:1；It is described
Thickener is the mixture that hydroxypropyl PASELLI EASYGEL, xanthan gum and guar gum are formed with weight ratio 3.3:0.5:0.5.
The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1.5
Mixture.
The processing method of every portion of mango filling includes the following steps:
(B1), 110 portions of mango, 1.5 parts of diglycerides, 0.08 part of browning inhibitor, 6 portions of salt and 25 are weighed by weight
Part water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and awns
Pericarp；
(B3), weighed browning inhibitor, salt and water in step (B1) are added in the mangrove bark obtained to step (B2),
1.5h is stirred, a certain amount of complex enzyme is then added after pulping, squeezing and stirs evenly, digests 1.5h at a temperature of 40 DEG C,
It squeezes, inactivates again, cross 80 meshes, diglyceride is added into filtrate, stirs evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get
Mango filling.
The browning inhibitor is that D-araboascorbic acid sodium, L-cysteine and phytic acid are formed with weight ratio 4.5:6:1.5
Mixture；The additive amount of the complex enzyme is the 0.06wt% of mango total amount, and the complex enzyme is by pectase and cellulase
It is formed by weight 6:1.
A kind of preparation method of mango fruit filling, includes the following steps: to weigh each raw material by weight, take mango filling with it is other
10min is stirred in raw material mixing, then using pasteurized process to get mango fruit filling.
Embodiment 2
A kind of mango fruit filling, the raw material including following parts by weight:
The mango fruit filling further includes the raw material of following parts by weight:
3 parts of defatted soy flour
0.05 part of flavoring agent.
The flavoring agent is by sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium with weight ratio 5:0.5:0.5 compounding
It forms.
The preparation method of every part of defatted soy flour includes the following steps:
(A1), 10 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 110 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively removed
Skin of beancurd, softening and strip plate processing, obtain pretreated soybean；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 35 DEG C is then added and impregnates and stirs
90min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time at a temperature of -15 DEG C at freezing
15min is managed, then it is in 3 DEG C of water and the centrifugal treating under 100r/min revolving speed that temperature, which is added into the Soybean Meal that freezing processing is crossed,
Then 15min filters out for the second time and drains Soybean Meal, then carries out second of cold press degreasing to the Soybean Meal drained for the second time, cold
The bean dregs obtained after squeezing are crushed to get defatted soy flour.
In the step (A2), the temperature of sofening treatment is 65 DEG C, and the softening time is 20min；The step (A3) and step
Suddenly in (A4), the treatment temperature of first time cold press degreasing and second of cold press degreasing is 50 DEG C, and processing pressure is 2.5MPa.
The sweetener is the mixture that D-sorbite, glucose syrup and xylitol are formed with weight ratio 2.5:2:1；It is described
Thickener is the mixture that hydroxypropyl PASELLI EASYGEL, xanthan gum and guar gum are formed with weight ratio 3:0.5:0.5.
The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1
Mixture.
The processing method of every portion of mango filling includes the following steps:
(B1), 100 portions of mango, 1 part of diglyceride, 0.05 part of browning inhibitor, 4 portions of salt and 20 parts are weighed by weight
Water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and awns
Pericarp；
(B3), weighed browning inhibitor, salt and water in step (B1) are added in the mangrove bark obtained to step (B2),
1h is stirred, a certain amount of complex enzyme is then added after pulping, squeezing and stirs evenly, digests 1h at a temperature of 38 DEG C, again
Squeezing, inactivation cross 60 meshes, diglyceride are added into filtrate, stirs evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get
Mango filling.
The browning inhibitor is that D-araboascorbic acid sodium, L-cysteine and phytic acid are mixed with what weight ratio 4:5:1 was formed
Close object；The additive amount of the complex enzyme is the 0.05wt% of mango total amount, and the complex enzyme is by pectase and cellulase by weight
Amount is formed than 4:1.
A kind of preparation method of mango fruit filling, includes the following steps: to weigh each raw material by weight, take mango filling with it is other
5min is stirred in raw material mixing, then using pasteurized process to get mango fruit filling.
Embodiment 3
A kind of mango fruit filling, the raw material including following parts by weight:
The mango fruit filling further includes the raw material of following parts by weight:
15 parts of defatted soy flour
0.1 part of flavoring agent.
The flavoring agent by sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium with weight ratio 10:1:1 compounding and
At.
The preparation method of every part of defatted soy flour includes the following steps:
(A1), 30 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 140 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively removed
Skin of beancurd, softening and strip plate processing, obtain pretreated soybean；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 40 DEG C is then added and impregnates and stirs
120min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time at a temperature of -10 DEG C at freezing
20min is managed, then it is in 5 DEG C of water and the centrifugal treating under 150r/min revolving speed that temperature, which is added into the Soybean Meal that freezing processing is crossed,
Then 20min filters out for the second time and drains Soybean Meal, then carries out second of cold press degreasing to the Soybean Meal drained for the second time, cold
The bean dregs obtained after squeezing are crushed to get defatted soy flour.
In the step (A2), the temperature of sofening treatment is 75 DEG C, and the softening time is 30min；The step (A3) and step
Suddenly in (A4), the treatment temperature of first time cold press degreasing and second of cold press degreasing is 60 DEG C, and processing pressure is 4.5MPa.
The sweetener is the mixture that D-sorbite, glucose syrup and xylitol are formed with weight ratio 3.5:3:1；It is described
Thickener is the mixture that hydroxypropyl PASELLI EASYGEL, xanthan gum and guar gum are formed with weight ratio 3.5:0.5:0.5.
The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:2
Mixture.
The processing method of every portion of mango filling includes the following steps:
(B1), 120 portions of mango, 2 parts of diglycerides, 0.1 part of browning inhibitor, 8 portions of salt and 30 parts are weighed by weight
Water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and awns
Pericarp；
(B3), weighed browning inhibitor, salt and water in step (B1) are added in the mangrove bark obtained to step (B2),
2h is stirred, a certain amount of complex enzyme is then added after pulping, squeezing and stirs evenly, digests 2h at a temperature of 42 DEG C, again
Squeezing, inactivation, sieves with 100 mesh sieve, diglyceride is added into filtrate, stir evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get
Mango filling.
The browning inhibitor is that D-araboascorbic acid sodium, L-cysteine and phytic acid are mixed with what weight ratio 5:7:2 was formed
Close object；The additive amount of the complex enzyme is the 0.08wt% of mango total amount, and the complex enzyme is by pectase and cellulase by weight
Amount is formed than 7:1.
A kind of preparation method of mango fruit filling, includes the following steps: to weigh each raw material by weight, take mango filling with it is other
15min is stirred in raw material mixing, then using pasteurized process to get mango fruit filling.
Embodiment 4
A kind of mango fruit filling, the raw material including following parts by weight:
The mango fruit filling further includes the raw material of following parts by weight:
15 parts of defatted soy flour
0.1 part of flavoring agent.
The flavoring agent is compounded by sodium glutamate, 5- Sodium guanylate and 5- inosine acid disodium with weight ratio 5:1:1.
The preparation method of every part of defatted soy flour includes the following steps:
(A1), 10 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 120 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively removed
Skin of beancurd, softening and strip plate processing, obtain pretreated soybean；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 38 DEG C is then added and impregnates and stirs
110min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time at a temperature of -10 DEG C at freezing
18min is managed, then it is in 3 DEG C of water and the centrifugal treating under 120r/min revolving speed that temperature, which is added into the Soybean Meal that freezing processing is crossed,
Then 20min filters out for the second time and drains Soybean Meal, then carries out second of cold press degreasing to the Soybean Meal drained for the second time, cold
The bean dregs obtained after squeezing are crushed to get defatted soy flour.
In the step (A2), the temperature of sofening treatment is 70 DEG C, and the softening time is 25min；The step (A3) and step
Suddenly in (A4), the treatment temperature of first time cold press degreasing and second of cold press degreasing is 55 DEG C, and processing pressure is 3MPa.
The sweetener is fructose syrup；The thickener is calcium chloride.
The acidity regulator is that tartaric acid, malic acid, lactic acid and gluconic acid are formed with weight ratio 3:3.5:0.5:0.5
Mixture；The preservative is what calcium sorbate, disodium ethylene diamine tetraacetate and sodium dehydroacetate were formed with weight ratio 2:3:1
Mixture.
The acidity regulator is citric acid；The preservative is that sorbic acid and potassium sorbate are formed with weight ratio 1:1-2
Mixture.
The processing method of every portion of mango filling includes the following steps:
(B1), 110 portions of mango, 1 part of diglyceride, 0.05 part of browning inhibitor, 8 portions of salt and 30 parts are weighed by weight
Water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and awns
Pericarp；
(B3), weighed browning inhibitor, salt and water in step (B1) are added in the mangrove bark obtained to step (B2),
2h is stirred, a certain amount of complex enzyme is then added after pulping, squeezing and stirs evenly, digests 1h at a temperature of 38 DEG C, again
Squeezing, inactivation, sieves with 100 mesh sieve, diglyceride is added into filtrate, stir evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get
Mango filling.
The browning inhibitor is what D-araboascorbic acid sodium, L-cysteine and calcium chloride were formed with weight ratio 4:5:1
Mixture；The additive amount of the complex enzyme is the 0.06wt% of mango total amount, and the complex enzyme is pressed by pectase and cellulase
Weight ratio 6:1 composition.
A kind of preparation method of mango fruit filling, includes the following steps: to weigh each raw material by weight, take mango filling with it is other
12min is stirred in raw material mixing, then using pasteurized process to get mango fruit filling.
Comparative example 1
This comparative example the difference from embodiment 1 is that: the preservative be sodium benzoate.
Comparative example 2
This comparative example the difference from embodiment 1 is that: the thickener be sodium alginate.
Comparative example 3
This comparative example the difference from embodiment 1 is that: the parts by weight of the preservative be 5 parts, the preservative be benzene first
Sour sodium.
Comparative example 4
This comparative example the difference from embodiment 1 is that: the flavoring agent be sodium glutamate.
Comparative example 5
This comparative example the difference from embodiment 1 is that: the browning inhibitor is by thiamine, L-cysteine, anti-bad
Hematic acid is compounded with weight ratio 0.08:0.15:0.35.
Embodiment 6
Mango fruit filling made from Example 1-4 and comparative example 1-4 carries out viscosity, mouthfeel, taste, settlement stability
Property, prevent-browning performance, antiseptic property test.
Wherein, viscosity, mouthfeel, taste, sedimentation stability test are taken from the test of the mango fruit filling after sealing 30 days up for safekeeping；It is viscous
The operating method of consistency testing be take mango fruit filling to sieve with 100 mesh sieve, then using NDJ-79 type rotary viscosimeter at 20 DEG C into
Row test；The operating method of sedimentation stability test is that mango fruit filling is taken to cross 80 meshes, is measured in 50ml and graduated cylinder after shaking up, and is seen
It examines insoluble matter sedimentation and builds up to time consumed by 5ml, unit s；The operating method of prevent-browning performance is to take 100g mango fruit
Filling is placed in atmospheric environment, calculates it and the time of brown stain, unit d occurs；The operating method of antiseptic property test is to take mango
360d is stored after the encapsulation of fruit filling, then is broken a seal, the color and Wen Qiwei of mango fruit filling are observed.
Test result is as follows shown in table 1:
Table 1
By upper table 1 it is found that embodiment 1 is respectively compared with comparative example 1, comparative example 3 and comparative example 5, the face after storing 360d
Color and smell are all variant, and the brown stain time is also variant, illustrate preservative and browning inhibitor that the present embodiment 1 uses
Type and compound proportion obtain remarkable result, and the shelf-life is longer, and why comparative example 3 is able to maintain orange Huang, strong mango perfume,
Be because sodium benzoate preservative additive amount than the application preservative more than 50 times, anti-corrosion effect can just be obviously improved, but
The toxicity of sodium benzoate is also bigger than the application, and has exceeded the use standard of " GB 2760-2014 food additives ", harm
Human health, preservative and its additive amount used in this application are safer；In addition, the prevent-browning inhibitor of the present embodiment 1 with it is right
The type and compounding of ratio 5 are variant, and the prevent-browning inhibitor of the application more can guarantee its prevent-browning effect, to a certain degree
On extend the shelf-life.
Compared with comparative example 2, the absolute viscosity and sedimentation stability of embodiment 1 are higher, illustrate what embodiment 1 used
The allotment of the salt of the compounding and mango filling of thickener achieves significant thickening, stablizing effect, guarantees the mouth of mango fruit filling
It is uniform to feel smooth, mouthfeel, is the effect that existing sodium alginate is not achieved.
Compared with comparative example 4, the mouthfeel and taste of embodiment 1 will be got well, and illustrate the kind that the flavoring agent of the present embodiment 1 uses
Class and compound proportion achieve significant effect, well many than the effect of sodium glutamate flavoring agent is used alone.
Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be realized with other way,
Do not depart under the premise of present inventive concept it is any obviously replace it is within the scope of the present invention.
Claims (10)
1. a kind of mango fruit filling, it is characterised in that: the raw material including following parts by weight:
2. a kind of mango fruit filling according to claim 1, it is characterised in that: further include the raw material of following parts by weight:
3-15 parts of defatted soy flour
0.05-0.1 parts of flavoring agent.
3. a kind of mango fruit filling according to claim 2, it is characterised in that: the flavoring agent is by sodium glutamate, 5- guanosine
Acid disodium and 5- inosine acid disodium are compounded with weight ratio 5-10:0.5-1:0.5-1.
4. a kind of mango fruit filling according to claim 2, it is characterised in that: the preparation method of every part of defatted soy flour
Include the following steps:
(A1), 10-30 portions of soybean are weighed by weight, it is spare；
(A2), soybean is dried under 110-140 DEG C of hot wind, is cooled to room temperature to soybean, then soybean is successively removed
Skin of beancurd, softening and strip plate processing, obtain pretreated soybean；
(A3), it takes pretreated soybean made from step (A2) to carry out first time cold press degreasing, obtains Soybean Meal；
(A4), Soybean Meal made from step (A3) is crushed, the water that temperature is 35-40 DEG C is then added and impregnates and stirs 90-
120min then filters out for the first time and drains Soybean Meal, then by the Soybean Meal drained for the first time in -15 DEG C to -10 DEG C temperature
Lower freezing processing 15-20min, then be added in the water that temperature is 3-5 DEG C and in 100-150r/ into the Soybean Meal that freezing processing is crossed
Centrifugal treating 15-20min under min revolving speed, then filters out for the second time and drains Soybean Meal, then to the Soybean Meal drained for the second time into
Second of cold press degreasing of row, the bean dregs obtained after cold press are crushed to get defatted soy flour.
5. a kind of mango fruit filling according to claim 4, it is characterised in that: in the step (A2), the temperature of sofening treatment
Degree is 65-75 DEG C, and the softening time is 20-30min；In the step (A3) and step (A4), first time cold press degreasing and second
The treatment temperature of secondary cold press degreasing is 50-60 DEG C, and processing pressure is 2.5-4.5MPa.
6. a kind of mango fruit filling according to claim 1, it is characterised in that: the sweetener is glucose syrup, sorbose
At least one of alcohol, xylitol and fructose syrup；The thickener is hydroxypropyl PASELLI EASYGEL, calcium chloride, xanthan gum
At least one of with guar gum.
7. a kind of mango fruit filling according to claim 1, it is characterised in that: the acidity regulator is citric acid, winestone
At least one of acid, malic acid, lactic acid and gluconic acid；The preservative is sorbic acid, potassium sorbate, calcium sorbate, second
At least one of edetate disodium and sodium dehydroacetate.
8. a kind of mango fruit filling according to claim 1, it is characterised in that: the processing method of every portion of mango filling includes
Following steps:
(B1), 100-120 portions of mango, 1-2 parts of diglycerides, 0.05-0.1 parts of browning inhibitors, 4-8 portions of foods are weighed by weight
Salt and 20-30 parts of water, it is spare；
(B2), the mango of step (B1) is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(B3), weighed browning inhibitor, salt and water in step (B1), stirring are added in the mangrove bark obtained to step (B2)
Then 1-2h is added a certain amount of complex enzyme and is stirred evenly after pulping, squeezing, 1-2h is digested at a temperature of 38-42 DEG C, then
Secondary squeezing, inactivation cross 60-100 mesh, diglyceride are added into filtrate, stirs evenly to get mango latex；
(B4), the mango pulp of step (B2) is diced, then be uniformly mixed with mango latex made from step (B3) to get mango
Filling.
9. a kind of mango fruit filling according to claim 8, it is characterised in that: the browning inhibitor is D-araboascorbic acid
At least one of sodium, L-cysteine, phytic acid, sodium chloride and calcium chloride；The additive amount of the complex enzyme is mango total amount
0.05-0.08wt%, the complex enzyme are made of pectase and cellulase by weight 4-7:1.
10. a kind of preparation method of mango fruit filling as described in any one of claims 1-9, it is characterised in that: including as follows
Step: weighing each raw material by weight, and mango filling is taken to mix with other raw materials, stirs 5-15min, then using at pasteurization
Reason is to get mango fruit filling.
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