CN109349570A

CN109349570A - The preparation method of pear syrup and its pear syrup obtained

Info

Publication number: CN109349570A
Application number: CN201811418430.XA
Authority: CN
Inventors: 徐丽琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-11-26
Filing date: 2018-11-26
Publication date: 2019-02-19

Abstract

The invention discloses a kind of preparation method of pear syrup and its pear syrups obtained, are related to lotion preparation technical field.The preparation method of pear syrup is the following steps are included: provide the immature fruit of 90~95d after Rosa roxburghii pollen and full-bloom stage；Pollen is mixed with the mixed powder A for including serrapeptass, soybean lecithin powder and oat fiber powder, high-frequency resonance milling is broken to obtain pollen micro mist；Immature fruit is placed in the soak B including apple enzyme liquid and single glyceryl linolenate overnight, then freeze-drying, low-temperature grinding and low temperature supersonic jet mill obtain fruit micro mist；Pollen micro mist and fruit micro mist are put into Steam by water bath in passion fruit, lemon juice, sweet osmanthus and rock sugar is added, is passed through after nitrogen and carries out high-pressure pulse electric processing and magnetic field processing immediately, obtain mixture E, thickener is added and obtains pear syrup.Pear syrup appearance luster produced by the present invention is good, has fruit natural scents, is lost seldom by its nutriment for a long time, flavor and color are without significant change.

Description

The preparation method of pear syrup and its pear syrup obtained

Technical field

The present invention relates to lotion preparation technical fields, preparation method in particular to a kind of pear syrup and its obtained Pear syrup.

Background technique

There are the nutriments such as vitamin abundant, amino acid in fruit, it has also become the daily indispensable food of people, Fruit is made into jam or lotion, can not only instant edible, and it is edible after can play the role of health care and preventing and treating diseases.

Pears have the function of to promote the production of body fluid, fall fire, yin-nourishing, moistening lung and cough-relieving blood etc., produce by the jam of raw material or lotion class of pears Product are welcome by everybody deeply.Pear syrup product category is various on the market at present, but product quality is irregular, and main cause is such It is not easy to store after product processing, storage time is short；The nutrient composition content being rich in fruit declines with longer storage duration, leads Its effect and nutritive value is caused to lose.

Decline the technology even lost because of long-time storage for how to alleviate lotion effective component and its color, flavor Problem, the prior art are usually taken addition chemical stabilizer, the modes such as sweetener, but its effect is unsatisfactory；And with people Daily life quality raising, addition additive is not more and more by everybody institute's recognition and acceptance in food, while being also difficult to protect The genuineness and appearance luster for demonstrate,proving fruit, reduce mouthfeel and appetite.

It is therefore desired to seek a kind of new preparation method, at least one of above-mentioned technical problem can be alleviated.

In view of this, the present invention is specifically proposed.

Summary of the invention

One of the objects of the present invention is to provide a kind of preparation method of pear syrup, gained pear syrup rich in nutrition content, storages Time is long, is still able to maintain good flavor and color after long time stored, and can maintain higher vitamin and superoxides The nutrition contents such as dismutase.

The second object of the present invention is to provide the pear syrup that a kind of preparation method of above-mentioned pear syrup is prepared, when having long Between store the advantage that nutrition content, flavor and color do not decline.

In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:

In a first aspect, providing a kind of preparation method of pear syrup, comprising the following steps:

(a) provide Rosa roxburghii Tratt full-bloom stage pollen and Rosa roxburghii Tratt full-bloom stage after 90~95d immature fruit；

(b) pollen is uniformly mixed with mixed powder A according to mass ratio 2:0.3~0.8, carries out high-frequency resonance milling and is broken to 0.2~1 μm, obtain pollen micro mist；Mixed powder A includes serrapeptass, soybean lecithin powder and oat fiber powder；

(c) after immature fruit being removed sepal, removal seed and cleaning, slice is placed in soak B overnight, soak B Including apple enzyme liquid and single glyceryl linolenate；Sheet fruit after immersion is freeze-dried, and low-temperature grinding, is obtained The fruit coarse powder of 150~200 mesh；Then fruit coarse powder is subjected to low temperature supersonic jet mill to 0.6~2 μm, obtains fruit Micro mist；

(d) pollen micro mist is mixed with fruit micro mist according to mass ratio 1:3~6, obtains mixed powder C；

(e) passion fruit is provided, by passion fruit upper opening, 3~8g of mixed powder C is added in each passion fruit, it will after mixing Hole is pricked in opening sealing, and 30~60min of Steam by water bath pours out the content in passion fruit after steaming；

(f) lemon juice of 10~15% (m/m), the sweet osmanthus of 2~5% (m/m) are added into the content that step (e) obtains With the rock sugar of 1~5% (m/m), mixture D is obtained；It is passed through into mixture D after nitrogen 5-10min and carries out high-voltage pulse immediately Then mixture D is placed in uniform magnetic field and handles by electric field treatment, obtain mixture E；

(g) mixture E is concentrated, the thickener of 1~2% (m/m) is added thereto, after mixing at 20~50 DEG C 1~2min of infra-red radiation, obtains pear syrup.

Preferably, on the basis of technical solution provided by the invention, in step (b), serrapeptass, soybean lecithin powder and The mass ratio of oat fiber powder is 2~5:0.5~1:1~1.5, preferably 3:0.5:1.

Preferably, on the basis of technical solution provided by the invention, in step (b), high-frequency resonance is milled broken temperature At 20 DEG C hereinafter, preferably 0~20 DEG C；Vibration frequency is 40~50Hz, preferably 45~50Hz；Amplitude in 5mm hereinafter, it is preferred that For 3~5mm；Oscillation intensity is in 45G hereinafter, preferably 35~40G.

Preferably, on the basis of technical solution provided by the invention, in step (c), apple enzyme liquid and single linolenic acid The mass ratio of glyceride is 10~15:2~5, preferably 13:3.

Preferably, on the basis of technical solution provided by the invention, in step (c), the cryogenic temperature of freeze-drying is- 20~0 DEG C, preferably -20~-5 DEG C；The drying temperature of freeze-drying is -5~0 DEG C, and drying time is 2~6h, and vacuum degree is 0.01~0.05Pa；

Preferably, in step (c), the temperature of low-temperature grinding is -5~5 DEG C, preferably -5~0 DEG C.

Preferably, on the basis of technical solution provided by the invention, in step (c), low temperature supersonic jet mill Temperature is -20~5 DEG C, preferably -10~0 DEG C；Pressure is 0.5~1.5Pa, preferably 0.5~1Pa；Supersonic jet speed For 500~1000m/s, preferably 600~800m/s.

Preferably, on the basis of technical solution provided by the invention, in step (f), the temperature of high-pressure pulse electric processing Degree is 30~40 DEG C, and electric field strength is 35~40kV/cm, and pulse frequency is 800~1000Hz, and pulse width is 5~10 μ s；

Preferably, in step (f), magnetic field processing magnetic induction intensity be 400~500mT, processing the time be 30~ 60min。

Preferably, it on the basis of technical solution provided by the invention, in step (g), is concentrated to be concentrated under reduced pressure, is concentrated into Relative density is 1.30~1.50.

Second aspect provides a kind of pear syrup, is prepared using the preparation method of above-mentioned pear syrup.

Preferably, on the basis of technical solution provided by the invention, the ascorbic content > 2000mg/ of pear syrup 100g, soluble sugar content contain in 35~60g/100g, protein content in 3.8~5.2g/100g, superoxide dismutase Amount > 15000U/100g.

Compared with the prior art, the invention has the following beneficial effects:

(1) present invention is with the crude fruit of 90~95d after Rosa roxburghii Tratt full-bloom stage pollen and full-bloom stage actually raw material, material quality Well, contained rich in nutrition content, period of storage are long.Handle pollen when be added a certain proportion of serrapeptass, soybean lecithin powder and Oat fiber powder carries out high-frequency resonance milling and is broken into pollen micro mist, makes vitamin, protein and carbohydrate nutriment in pollen Keep higher retention rate and dissolution rate.Processing crude fruit uses apple enzyme liquid and single glyceryl linolenate to be soaked in real time Bubble effectively softens meristem cell, is conducive to nutriment and sufficiently discharges, and passes through freeze-drying, low-temperature grinding and air-flow crushing Fruit micro mist is obtained, nutritional ingredient can be reduced using micro mist cream and destroy and lose, be conducive to keep original flavor and mouthfeel.It is logical It crosses and pollen micro mist and fruit micro mist is added in passion fruit, merge passion fruit sufficiently with Rosa roxburghii Tratt micro mist, and by the way that lemon is added Juice, sweet osmanthus and rock sugar further promote the nutrition content of pear syrup, flavor and taste, by carrying out high-pressure pulse electric and magnetic The combination processing of field, the oxidizing ferment being passivated in product prevent product rotten, extend its period of storage, promote its taste flavor, protect Demonstrate,prove the nutrition and quality of fruit.Finally to mixture concentration plus thickener, and pear syrup is obtained after infrared sterilization.Pears of the invention The preparation method of cream carries out strict control to each stage of raw material to product, and pear syrup product appearance color obtained is good, has Fruit natural scents, flavor taste is good, and pear syrup period of storage is long, by for a long time its nutriment be lost seldom, flavor and Color is without significant change.

(2) present invention obtain pear syrup product color clarification, color be it is faint yellow or orange-yellow, have fruit natural scents With flavour, free from extraneous odour, the ascorbic content of nutritional ingredient can be more than 2000mg/100g, and superoxide dismutase activity can be more than 15000U/100g, nutriment is lost less than 5% after pear syrup is stored 1 year, and color and flavor are without significant change.

Specific embodiment

Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is The conventional products that can be obtained by commercially available purchase.

According to an aspect of the invention, there is provided a kind of preparation method of pear syrup, comprising the following steps:

For the pear syrup of the disclosure using Rosa roxburghii Tratt as raw material, Rosa roxburghii Tratt is the long-term raw shrub for originating in China, is distributed mainly on southwestern ground The provinces such as Guizhou, Sichuan, the Yunnan in area, nutritive value and medical value are very high, are rich in a variety of nutriments, such as vitamin C, dimension Sheng Su B race and tannic acid, trace elements of selenium, zinc and superoxide dismutase (Superoxide Dismutase, SOD) and Peroxidase etc..

The disclosure makes full use of each section of Rosa roxburghii Tratt, selects its pollen and fruit, and pollen is the pollen of full-bloom stage, in pollen Containing soluble sugar, addition pollen is not only full of nutrition but also can also adjust pear syrup mouthfeel.90~95d after fruit selection full-bloom stage Immature fruit, immature fruit have included Rosa roxburghii Tratt element A, B, roseonine F, long just aristin, casurin, alder element, an ancient type of banner hoisted on a featherdecked mast It saves florigen, new miterwort element, 2,3-O- (S)-hexahydroxy and joins phenyl-diformyl-D-Glucose and catechol etc., it is illustrative to harvest Number of days is, for example, 90d, 91d, 92d, 93d, 94d or 95d after full-bloom stage.Maturity when harvesting will affect pear syrup quality, Nutritional ingredient, flavor and storage time length, select full-bloom stage after 90~95d crude fruit be implemented as raw material production pear syrup The storage time of lotion can be extended, reduce nutrition loss in storage, fruit harvesting is will lead to too early in pear syrup storage Nutritional quality is poor, and fruit harvesting crosses party and accelerates nutrient composition content decline in fruit of Grossularia burejensis Berger.

Pollen

Pollen is uniformly mixed with mixed powder A according to mass ratio 2:0.3~0.8, and mixed powder A includes serrapeptass, soybean phosphorus Cosmetics and oat fiber powder carry out high-frequency resonance milling and are broken to 0.2~1 μm, obtain pollen micro mist.

Broken high-frequency resonance milling is that high-frequency vibration is generated by inertia vibration generator, and excitation sand cylinder is in frequency than close to 1 In the case of generate resonance, realize and the broken wall of pollen crushed.

For the average grain diameter of pollen micro mist at 0.2~1 μm, illustrative is, for example, 0.2 μm, 0.5 μm, 0.8 μm or 1 μm.

The mass ratio of pollen and mixed powder A are illustratively, for example, 2:0.3,2:0.4,2:0.5,2:0.6,2:0.7 or 2: 0.8。

It selects serrapeptass, soybean lecithin powder and oat fiber powder etc. collectively as assisted comminution material when crushing, passes through A certain proportion of assisted comminution material is added to crush altogether, the crush efficiency of pollen, pollen micro mist average grain diameter can be significantly improved Small, vitamin, protein and carbohydrate nutriment retention rate and dissolution rate are high, enhance its bioavilability, improve pears after production The absorption and mouthfeel of cream.

Immature fruit

Immature fruit cleaning, slice are placed in soak B overnight, and soak B includes apple enzyme liquid and single flax Acid glyceride.

It is impregnated jointly by using apple enzyme liquid and single glyceryl linolenate, can effectively soften meristem cell, make The nutriments such as vitamin, SOD during post-production in fruit can sufficiently discharge dissolution, prevent nutrition loss, be fabricated to Storage stability, color and the flavor that product is improved after lotion, greatly improve product quality.

Sheet fruit after immersion is freeze-dried, and low-temperature grinding, obtains the fruit coarse powder of 150~200 mesh；So Fruit coarse powder is subjected to low temperature supersonic jet mill to 0.6~2 μm afterwards, obtains fruit micro mist.

Freeze-drying parameter is not construed as limiting, the progress of this field common process can be used.Low-temperature grinding refers generally at 10 DEG C Crushed below, the average grain diameter of fruit coarse powder in 150~200 mesh, be illustratively, for example, 150 mesh, 160 mesh, 170 mesh, 180 mesh, 190 mesh or 200 mesh.

Low temperature supersonic jet mill refers generally to generally use supersonic gas in 10 DEG C or less progress supersonic jet mills It flows pulverizer to carry out, when air-flow is forced through pulverizing chamber nozzle under the effect of itself high pressure, will generate up to hundreds of meters or even thousand The high-speed flow of rice, material enters supersonic nozzle through the ejector action of negative pressure, and is accelerated to one under action of high-speed airflow Fixed speed, since air current spray nozzle and pulverizing chamber relevant radii are in an acute angle, therefore high pressure draught is made in pulverizing chamber with particle Rotary motion simultaneously forms powerful swirling eddy, makes the behaviors such as the raw impact of Particle Acceleration, hybrid concurrency, collision, crushes the thin of qualification Little particle is shifted onto cyclone separating chamber by air-flow, and thicker particle then continues to be crushed in pulverizing chamber, to reach crushing Purpose.

The average grain diameter of fruit micro mist is illustratively, for example, 0.6 μm, 0.8 μm, 1 μm, 1.2 μm, 1.5 μ at 0.6~2 μm M, 1.8 μm or 2 μm.

The fruit grain size of micropowder obtained using freeze-drying, low-temperature grinding and low temperature supersonic jet mill is small, specific surface Product is big, high surface activity, and soluble sugar total amount increases in the Ultramicro-powder after freeze-drying, low-temperature grinding, air-flow crushing, and protein product Matter is more excellent, other nutrient component damages are little.

Pollen micro mist is mixed with fruit micro mist according to mass ratio 1:3~6, obtains mixed powder C.

The mass ratio of pollen micro mist and fruit micro mist is illustratively, for example, 1:3,1:4,1:5 or 1:6.

Pear syrup is made using the pollen micro mist and fruit micro mist, most of nutriment, battalion in pollen and fruit can be retained It is high to support substance dissolution rate, its bioavailability can be improved, products obtained therefrom nutrition content and quality are high, are conducive to improve lotion Flavor and taste, lotion color is good.

Make lotion

Mixed powder C is added in passion fruit and carries out Steam by water bath, the additional amount of mixed powder C is 3~8g/, illustrative example For example 3g/, 4g/, 5g/, 6g/, 7g/ or 8g/.The time of Steam by water bath illustratively be, for example, 30min, 35min, 40min, 45min, 50min, 55min or 60min.

By the way that Rosa roxburghii Tratt treated pollen micro mist and fruit micro mist to be added in passion fruit, make the juice and seed in passion fruit Grain is sufficiently merged with Rosa roxburghii Tratt micro mist, and passion fruit also has amino acid, protein, microelement, vitamin and SOD enzyme abundant Equal nutriments, can not only improve the flavor and taste of pear syrup product, its nutrition content can be increased further, and enhancing is protected Strong effect.It is less susceptible to be lost nutriment in addition, relatively the processing methods such as beat juice, boil by the way of Steam by water bath.

Content after Steam by water bath is poured out, lemon juice, sweet osmanthus and rock sugar is added, obtains mixture D；

The additional amount of lemon juice is 10~15% (m/m), that is, the quality for the lemon juice being added accounts for the ratio of content gross mass Example, illustratively for example, 10%, 11%, 12%, 13%, 14% or 15%.

The additional amount of sweet osmanthus is 2~5% (m/m), that is, the quality for the sweet osmanthus being added accounts for the ratio of content gross mass, example Property be, for example, 2%, 3%, 4% or 5%.

The additional amount of rock sugar is 1~5% (m/m), that is, the quality for the rock sugar being added accounts for the ratio of content gross mass, example Property be, for example, 1%, 2%, 3%, 4% or 5%.

By the way that lemon juice, sweet osmanthus and rock sugar is added, it can not only further improve mouthfeel, and can further promote nutrients Matter content, especially vitamin content.

It is passed through into mixture D after nitrogen 5-10min and carries out high-pressure pulse electric processing immediately, then set mixture D It is handled in uniform magnetic field, obtains mixture E.

Being passed through the nitrogen time is illustratively, for example, 5min, 6min, 8min or 10min.

Refer in short period after being passed through nitrogen, such as 1min immediately with regard to carrying out high-pressure pulse electric processing.

Impulse electric field (Pulsed Electric Fields, PEF) processing is with higher electric field strength (10-50kV/ Cm), shorter pulse width (0-100 μ s) and higher pulse frequency (0-2000Hz) to liquid, semi-solid food products at Reason.

Magnetic field processing, which refers to, is put into a period of time in uniform magnetic field for treated object.

The combination with magnetic field processing is handled by high-pressure pulse electric, while being passed through nitrogen before electric field treatment and maintaining inertia Environment, not only can be with effective sterilizing, but also can play good passivation to oxidizing ferment, effectively prevent fruit brown stain, and energy The flavor loss for reducing product, makes mouthfeel be more nearly genuineness, guarantees the nutrition and quality of fruit.

Finally mixture E is concentrated, thickener is added thereto, infra-red radiation is carried out after mixing, obtains pear syrup.

The mode of concentration is not construed as limiting, illustrative is, for example, to be concentrated under reduced pressure.

Thickener is not construed as limiting, including but not limited to pectin, xanthan gum, starch, agar, gelatin, seaweed rouge, angle fork Glue, dextrin, methylcellulose, carboxymethyl cellulose, Sodium Polyacrylate, polyethylene glycol oxide, polyvinylpyrrolidone, polyethylene One or more of alcohol, low-molecular polyethylene wax or polyacrylamide.

The additional amount of thickener is 1~2% (m/m), that is, the quality for the thickener being added accounts for the ratio of mixture E quality, Illustrative is, for example, 1%, 1.5%, 1.8% or 2%.

Infrared radiation temperature is illustratively, for example, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C, 45 DEG C or 50 DEG C, infrared spoke The time penetrated illustratively is, for example, 1min, 1.5min or 2min.

Thickener is added after enrichment method, increases product toughness, infra-red radiation further kills bacterium, promotes product product Matter.

Nutriment tends to the natural health care of traditional approach production in process and in storage process It is lost, while the color of extension product and flavor are also difficult to ensure at any time, reduce mouthfeel and appetite.

The present invention makes each of Rosa roxburghii Tratt with the crude fruit of 90~95d after Rosa roxburghii Tratt full-bloom stage pollen and full-bloom stage actually raw material Position is fully utilized, and by selecting the fruit of specific maturity to make pear syrup, can extend its period of storage, material quality It is good, rich in nutrition content contained by raw material.To pollen by the way that a certain proportion of serrapeptass, soybean lecithin powder and common oats fibre is added Powder carries out that high-frequency resonance milling is broken to be made pollen micro mist, make vitamin in pollen, protein and carbohydrate nutriment keep compared with High retention rate and dissolution rate helps to absorb and improve mouthfeel.To immature fruit using apple enzyme liquid and single linolenic acid Glyceride is impregnated, and is effectively softened meristem cell, is conducive to nutriment and sufficiently discharges, and passes through freeze-drying, low temperature powder Broken and air-flow crushing obtains fruit micro mist, reduces nutritional ingredient and destroys and lose, rich in nutrition content, quality in fruit micro mist Height, while being conducive to keep original flavor and mouthfeel.By the way that pollen micro mist and fruit micro mist to be added in passion fruit, make passion fruit It is sufficiently merged with Rosa roxburghii Tratt micro mist, promotes the nutrition content of pear syrup, improve the flavor and taste of pear syrup, and in process not It will cause nutrition loss, lemon juice, sweet osmanthus and rock sugar, which is further added, to be improved mouthfeel, promote nutrition content, to mixed after steaming It closing object and leads to nitrogen and go forward side by side the combination processing of horizontal high voltage pulse electric and magnetic field, the oxidizing ferment being passivated in product prevents product rotten, Extend its period of storage, promote its taste flavor, guarantees the nutrition and quality of fruit.Finally mixture is concentrated, and is added Enter thickener, infrared sterilization obtains pear syrup.Outside by using pear syrup product made from method of disclosure, each technique of strict control It is good to see color, there are fruit natural scents, flavor taste is good, and pear syrup period of storage is long, by its nutrients mass flow for a long time It loses seldom, flavor and color are without significant change.

In one embodiment, in step (b), the mass ratio of serrapeptass, soybean lecithin powder and oat fiber powder is 2 ~5:0.5~1:1~1.5, the illustrative mass fraction of serrapeptass are, for example, 2 parts, 3 parts, 4 parts or 5 parts, and soybean lecithin powder shows The mass fraction of example property is, for example, 0.5 part, 0.6 part, 0.8 part or 1 part, and the illustrative mass fraction of oat fiber powder is, for example, 1 Part, 1.2 parts, 1.4 parts or 1.5 parts.Serrapeptass, soybean lecithin powder and the illustrative mass ratio of oat fiber powder are 3:0.5:1.

By the way that the ratio of serrapeptass, soybean lecithin powder and oat fiber powder three is controlled in a certain range, pollen Obtain better crushing effect, the retention rate and dissolution rate of vitamin therein, protein and carbohydrate nutriment are higher.

In one embodiment, in step (b), high-frequency resonance be milled broken temperature at 20 DEG C hereinafter, preferably 0~20 ℃；Vibration frequency is 40~50Hz, preferably 45~50Hz；Amplitude is in 5mm hereinafter, preferably 3~5mm；Oscillation intensity is in 45G Hereinafter, preferably 35~40G.

High-frequency resonance is milled illustratively for example, 0 DEG C, 5 DEG C, 10 DEG C, 15 DEG C or 20 DEG C of broken temperature；

Vibration frequency is illustratively, for example, 40Hz, 42Hz, 45Hz, 46Hz, 48Hz or 50Hz.

Amplitude is illustratively, for example, 1mm, 2mm, 3mm, 4mm or 5mm.

Oscillation intensity is illustratively, for example, 30G, 32G, 35G, 36G, 38G or 40G.

Be milled broken each technological parameter by preferred high-frequency resonance, can obtain the smaller micro mist of partial size, is promoted and is crushed Efficiency.

In one embodiment, in step (c), the mass ratio of apple enzyme liquid and single glyceryl linolenate is 10~ 15:2~5, the illustrative mass fraction of apple enzyme liquid are, for example, 10 parts, 11 parts, 12 parts, 14 parts or 15 parts, and single linolenic acid is sweet The illustrative mass fraction of grease is, for example, 2 parts, 3 parts, 4 parts or 5 parts.Apple enzyme liquid and single glyceryl linolenate are illustrative Mass ratio is 13:3.

By the mass ratio of control apple enzyme liquid and single glyceryl linolenate, preferably treatment effect, fruit can get The dissolution rate of the nutriments such as interior vitamin, SOD is higher.

In one embodiment, in step (c), the cryogenic temperature of freeze-drying is -20~0 DEG C, preferably -20~-5 ℃；The drying temperature of freeze-drying is -5~0 DEG C, and drying time is 2~6h, and vacuum degree is 0.01~0.05Pa.

The cryogenic temperature of freeze-drying is illustratively, for example, -20 DEG C, -15 DEG C, -10 DEG C, -5 DEG C or 0 DEG C；Drying temperature Illustrative is, for example, -5 DEG C, -4 DEG C, -3 DEG C, -2 DEG C, -1 DEG C or 0 DEG C；Drying time is illustratively, for example, 2h, 3h, 4h, 5h Or 6h；Vacuum degree is illustratively, for example, 0.01Pa, 0.02Pa, 0.03Pa, 0.04Pa or 0.05Pa.

In one embodiment, in step (c), the temperature of low-temperature grinding is -5~5 DEG C, preferably -5~0 DEG C.

The temperature of low-temperature grinding is illustratively, for example, -5 DEG C, -2 DEG C, -1 DEG C, 0 DEG C, 2 DEG C or 5 DEG C.

In one embodiment, in step (c), the temperature of low temperature supersonic jet mill is -20~5 DEG C, preferably - 10~0 DEG C；Pressure is 0.5~1.5Pa, preferably 0.5~1Pa；Supersonic jet speed is 500~1000m/s, preferably 600~800m/s.

The temperature of low temperature supersonic jet mill is illustratively, for example, -20 DEG C, -15 DEG C, -10 DEG C, -5 DEG C, 0 DEG C, 2 DEG C Or 5 DEG C；Pressure is illustratively, for example, 0.5Pa, 0.6Pa, 0.8Pa, 1Pa or 1.5Pa；Supersonic jet speed is illustrative For example, 500m/s, 600m/s, 800m/s or 1000m/s.

By preferred low-temperature grinding temperature, each technological parameter of low temperature supersonic jet mill, better powder can be obtained Broken effect, while effectively nutriment being avoided to destroy.

In one embodiment, in step (f), the temperature of high-pressure pulse electric processing is 30~40 DEG C, electric field strength For 35~40kV/cm, pulse frequency is 800~1000Hz, and pulse width is 5~10 μ s.

High-pressure pulse electric treatment temperature is illustratively, for example, 30 DEG C, 32 DEG C, 35 DEG C, 38 DEG C or 40 DEG C；Electric field strength It is illustratively, for example, 35kV/cm, 36kV/cm, 38kV/cm or 40kV/cm；Pulse frequency illustratively be, for example, 800Hz, 850Hz, 900Hz, 950Hz or 1000Hz；Pulse width is illustratively, for example, 5 μ s, 6 μ s, 8 μ s or 10 μ s.

In one embodiment, in step (f), the magnetic induction intensity of magnetic field processing is 400~500mT, handles the time For 30~60min.

Magnetic induction intensity is the magnetic line of force number passed through on the unit area vertical with magnetic line of force direction, illustrative example For example 400mT, 420mT, 450mT, 480mT or 500mT；Magnetic field handle the time illustratively be, for example, 30min, 40min, 50min or 60min.

Each technological parameter with magnetic field processing is handled by preferred high-pressure pulse electric, blunt enzyme effect is more preferable, obtains pears The flavor and taste of cream are more preferable.

In one embodiment, it in step (g), is concentrated to be concentrated under reduced pressure, being concentrated into relative density is 1.30~1.50.

Relative density refers under identical temperature, pressure condition, the ratio between density and the density of water of substance.Except as otherwise rule Fixed outer, temperature is 20 DEG C.

By the mixture E for being concentrated to get medium density.

According to the second aspect of the invention, a kind of pear syrup is provided, is prepared using the preparation method of above-mentioned pear syrup.

The pear syrup product period of storage being prepared by using the above method is long, and appearance luster is good, is able to maintain original Color, color clarification, color remain faint yellow or orange-yellow for a long time, have fruit natural scents and flavour, flavor taste is good Good, free from extraneous odour, nutriment is lost seldom after storage 1 year, and flavor is without significant change.

Ascorbic content > 2000mg/100g in a kind of illustrative pear syrup product, soluble sugar content 35~ 60g/100g, protein content is in 3.8~5.2g/100g, content > 15000U/100g of superoxide dismutase.

It elaborates combined with specific embodiments below with comparative example to the present invention.

Pollen collection: in the fine day morning in the first tenday period of a month in May, the flower that a bud just ready to burst and just opens of Rosa roxburghii Tratt stalwartness plant is acquired Flower bud takes back interior and wins anther, divides on template, and naturally dry 30h or so, collects the pollen to shed at room temperature, with double Layer plastic film package, 4 DEG C of refrigerations are spare.

Embodiment 1

A kind of preparation method of pear syrup, comprising the following steps:

(1) immature fruit of 90d after pollen and Rosa roxburghii Tratt full-bloom stage is provided；

(2) pollen is uniformly mixed with mixed powder A according to mass ratio 2:0.8, carries out high-frequency resonance milling and is broken to 0.2~1 μ M obtains pollen micro mist；Mixed powder A includes serrapeptass, soybean lecithin powder and the oat fiber powder that mass ratio is 1:2:2；High frequency The temperature that co-vibration mill crushes is 20 DEG C；Vibration frequency is 40Hz；Amplitude is 5mm；Oscillation intensity is 45G；

(3) after immature fruit being removed sepal, removal seed and cleaning, slice is placed in soak B overnight, soak B Including the apple enzyme liquid and single glyceryl linolenate that mass ratio is 5:5；Sheet fruit after immersion is freeze-dried, and Low-temperature grinding obtains the fruit coarse powder of 150~200 mesh；Then by fruit coarse powder carry out low temperature supersonic jet mill to 0.6~ 2 μm, obtain fruit micro mist；The cryogenic temperature of freeze-drying is -5 DEG C；The drying temperature of freeze-drying is -1 DEG C, and drying time is 3h, vacuum degree 0.01Pa；The temperature of low-temperature grinding is 1 DEG C；The temperature of low temperature supersonic jet mill is -5 DEG C；Pressure is 1.5Pa；Supersonic jet speed is 500m/s；

(4) pollen micro mist is mixed with fruit micro mist according to mass ratio 1:3, obtains mixed powder C；

(5) passion fruit is provided, by passion fruit upper opening, mixed powder C 3g is added in each passion fruit, will be opened after mixing Hole is pricked in mouth sealing, and Steam by water bath 40min pours out the content in passion fruit after steaming；

(6) lemon juice of 15% (m/m), the sweet osmanthus and 1% of 2% (m/m) are added into the content that step (e) obtains (m/m) rock sugar, obtains mixture D；It is passed through into mixture D after nitrogen 5min and carries out high-pressure pulse electric processing immediately, so Mixture D is placed in uniform magnetic field afterwards and is handled, mixture E is obtained；The temperature of high-pressure pulse electric processing is 20 DEG C, electric-field strength Degree is 30kV/cm, and pulse frequency 500Hz, pulse width is 3 μ s；The magnetic induction intensity of magnetic field processing is 300mT, when processing Between be 90min；

(7) mixture E is concentrated under reduced pressure into relative density is 1.40, and the pectin of 1% (m/m) is added thereto, and mixing is equal After even at 30 DEG C infra-red radiation 2min, obtain pear syrup.

Embodiment 2

A kind of preparation method of pear syrup, comprising the following steps:

(1) immature fruit of 95d after pollen and Rosa roxburghii Tratt full-bloom stage is provided；

(2) pollen is uniformly mixed with mixed powder A according to mass ratio 2:0.3, carries out high-frequency resonance milling and is broken to 0.5~1 μ M obtains pollen micro mist；Mixed powder A includes serrapeptass, soybean lecithin powder and the oat fiber powder that mass ratio is 2:2:1；High frequency The temperature that co-vibration mill crushes is 15 DEG C；Vibration frequency is 40Hz；Amplitude is 5mm；Oscillation intensity is 40G；

(3) after immature fruit being removed sepal, removal seed and cleaning, slice is placed in soak B overnight, soak B Including the apple enzyme liquid and single glyceryl linolenate that mass ratio is 10:1；Sheet fruit after immersion is freeze-dried, And low-temperature grinding, obtain the fruit coarse powder of 150~200 mesh；Then fruit coarse powder is subjected to low temperature supersonic jet mill to 0.6 ~1 μm, obtain fruit micro mist；The cryogenic temperature of freeze-drying is 0 DEG C；The drying temperature of freeze-drying is 0 DEG C, and drying time is 6h, vacuum degree 0.01Pa；The temperature of low-temperature grinding is 5 DEG C；The temperature of low temperature supersonic jet mill is 5 DEG C；Pressure is 0.5Pa；Supersonic jet speed is 1000m/s；

(4) pollen micro mist is mixed with fruit micro mist according to mass ratio 1:6, obtains mixed powder C；

(5) passion fruit is provided, by passion fruit upper opening, mixed powder C 5g is added in each passion fruit, it will opening after mixing Hole is pricked in sealing, and Steam by water bath 60min pours out the content in passion fruit after steaming；

(6) lemon juice of 12% (m/m), the sweet osmanthus and 2% of 5% (m/m) are added into the content that step (e) obtains (m/m) rock sugar, obtains mixture D；It is passed through into mixture D after nitrogen 10min and carries out high-pressure pulse electric processing immediately, so Mixture D is placed in uniform magnetic field afterwards and is handled, mixture E is obtained；The temperature of high-pressure pulse electric processing is 50 DEG C, electric-field strength Degree is 35kV/cm, and pulse frequency 800Hz, pulse width is 5 μ s；The magnetic induction intensity of magnetic field processing is 500mT, when processing Between be 30min；

(7) mixture E is concentrated under reduced pressure into relative density is 1.30, and the gelatin of 2% (m/m) is added thereto, and mixing is equal After even at 50 DEG C infra-red radiation 1min, obtain pear syrup.

Embodiment 3

A kind of preparation method of pear syrup, comprising the following steps:

(1) immature fruit of 92d after pollen and Rosa roxburghii Tratt full-bloom stage is provided；

(2) pollen is uniformly mixed with mixed powder A according to mass ratio 2:0.5, carries out high-frequency resonance milling and is broken to 0.3~1 μ M obtains pollen micro mist；Mixed powder A includes serrapeptass, soybean lecithin powder and the oat fiber powder that mass ratio is 8:1:1；High frequency The temperature that co-vibration mill crushes is 10 DEG C；Vibration frequency is 45Hz；Amplitude is 5mm；Oscillation intensity is 42G；

(3) after immature fruit being removed sepal, removal seed and cleaning, slice is placed in soak B overnight, soak B Including the apple enzyme liquid and single glyceryl linolenate that mass ratio is 5:1；Sheet fruit after immersion is freeze-dried, and Low-temperature grinding obtains the fruit coarse powder of 150~200 mesh；Then by fruit coarse powder carry out low temperature supersonic jet mill to 1~ 1.5 μm, obtain fruit micro mist；The cryogenic temperature of freeze-drying is -2 DEG C；The drying temperature of freeze-drying is -2 DEG C, drying time For 2h, vacuum degree 0.02Pa；The temperature of low-temperature grinding is 2 DEG C；The temperature of low temperature supersonic jet mill is 2 DEG C；Pressure is 0.5Pa；Supersonic jet speed is 800m/s；

(4) pollen micro mist is mixed with fruit micro mist according to mass ratio 1:5, obtains mixed powder C；

(5) passion fruit is provided, by passion fruit upper opening, mixed powder C 8g is added in each passion fruit, will be opened after mixing Hole is pricked in mouth sealing, and Steam by water bath 30min pours out the content in passion fruit after steaming；

(6) lemon juice of 10% (m/m), the sweet osmanthus and 5% of 3% (m/m) are added into the content that step (e) obtains (m/m) rock sugar, obtains mixture D；It is passed through into mixture D after nitrogen 8min and carries out high-pressure pulse electric processing immediately, so Mixture D is placed in uniform magnetic field afterwards and is handled, mixture E is obtained；The temperature of high-pressure pulse electric processing is 25 DEG C, electric-field strength Degree is 50kV/cm, and pulse frequency 1000Hz, pulse width is 10 μ s；The magnetic induction intensity of magnetic field processing is 400mT, processing Time is 60min；

(7) mixture E is concentrated under reduced pressure into relative density is 1.50, and the carboxymethyl cellulose of 2% (m/m) is added thereto Element, the infra-red radiation 2min at 20 DEG C, obtains pear syrup after mixing.

Embodiment 4-9

Embodiment 4-9 is difference from example 1 is that each component ratio of mixed powder A and soak B is different, specifically such as Shown in table 1.

Table 1

Embodiment 10

The present embodiment the difference from embodiment 1 is that, in step (2), vibration frequency 50Hz, oscillation intensity 40G.

Embodiment 11

The present embodiment the difference from embodiment 1 is that, in step (3), the temperature of low-temperature grinding is -5 DEG C.

Embodiment 12

The present embodiment the difference from embodiment 1 is that, in step (3), the pressure of low temperature supersonic jet mill is 1Pa； Supersonic jet speed is 600m/s.

Embodiment 13

The present embodiment the difference from embodiment 1 is that, in step (6), high-pressure pulse electric processing temperature be 30 DEG C.

Embodiment 14

The present embodiment the difference from embodiment 1 is that, in step (6), high-pressure pulse electric processing electric field strength be 35kV/cm, pulse frequency 800Hz, pulse width are 5 μ s.

Embodiment 15

The present embodiment the difference from embodiment 1 is that, in step (6), magnetic field processing magnetic induction intensity be 400mT, place The reason time is 30min.

Comparative example 1

This comparative example the difference from embodiment 1 is that, pollen is not provided, do not include step (2), step (5) is directly to hundred The fruit micro mist 3g of step (3) processing is added in fragrant fruit.

Comparative example 2

This comparative example the difference from embodiment 1 is that, fruit use full-bloom stage after 85d immature fruit.

Comparative example 3-12

Comparative example 3-12 is difference from example 1 is that mixed powder A and soak B composition is different, specifically such as 2 institute of table Show.

Table 2

Note: comparative example 4-9 keeps mixed powder A total amount constant, and comparative example 11-12 keeps soak B total amount constant.

Comparative example 13

This comparative example the difference from embodiment 1 is that, step (5) replacement are as follows: the solid-liquid content in passion fruit is poured out, Mixed powder C 3g, Steam by water bath 40min after mixing, the content after being steamed are added in the content poured out in each passion fruit.

Comparative example 14

This comparative example the difference from embodiment 1 is that, step (5) replacement are as follows: the solid-liquid content in passion fruit is poured out, Mixed powder C 3g is added in the content poured out in each passion fruit, is boiled after mixing, the content after being boiled.

Comparative example 15

This comparative example the difference from embodiment 1 is that, step (6) do not include be passed through into mixture D nitrogen 5min this Step.

Comparative example 16

This comparative example the difference from embodiment 1 is that, step (6) does not include that magnetic field handles the step.

Comparative example 17

This comparative example the difference from embodiment 1 is that, step (6) does not include that high-pressure pulse electric handles the step.

Comparative example 18

A kind of preparation method of pear syrup, comprising the following steps:

(1) immature fruit of 90d after Rosa roxburghii pollen and Rosa roxburghii Tratt full-bloom stage is provided；

(2) it after immature fruit being removed sepal, removal seed and cleaning, dices, the immature fruit after being diced；

(3) the solid-liquid content in passion fruit is poured out, 1g roxburgh rose flower is added in the content poured out in each passion fruit Powder and 5g dice after immature fruit, infusion after mixing, the content after being boiled.Subsequent step with embodiment 1 (6) and (7)。

The observation of 1 appearance luster of test example

The pear syrup sealing prepared according to the preparation method of embodiment and comparative example is placed in vial, observes pears under room temperature The situation of change of cream appearance luster, the results are shown in Table 3.

Table 3

The evaluation of 2 mouthfeel of test example

Mouthfeel evaluation is carried out to the pear syrup of the preparation method preparation of embodiment and comparative example, each 3 people of pear syrup estimator takes Average value, the results are shown in Table 4.

Mouthfeel evaluation criterion: 8~10 points, like；It 6~7.9 points, prefers；4.0~5.9 points, it can receive；2~3.9 Point, receive reluctantly；0~1.9 point, it can not receive.

The measurement of 3 nutrition content of test example

Vc, superoxide dismutase activity, solubility contained by pear syrup to the preparation method preparation of embodiment and comparative example Sugar and protein content are measured, and the results are shown in Table 4.

Test method: Vc uses 2,6- dichloropheno-lindophenol dyestuff titration measuring；Soluble sugar is surveyed using anthrone colorimetry It is fixed；Protein is measured using Coomassie brilliant blue G250 dye binding method；SOD vigor uses T SOD kit measurement.

Table 4

For pear syrup appearance obtained in faint yellow or orange-yellow, color is clear by the method for the invention it can be seen from table 3- table 4 Clearly, it is visible by naked eyes impurity, there is fruit natural scents and flavour, free from extraneous odour, sweet and sour, mouthfeel are good, contained nutritional ingredient Vc, SOD, soluble protein and sugar matter rich content.Nutriment is lost less than 5% after pear syrup is stored 1 year, and color and flavor are without bright Aobvious variation.

Comparative example 18 is directly obvious with raw materials mixing infusion, the gained pear syrup nutritional ingredient such as Bai Xiangguo using pollen and fruit Deficiency, long time stored rear nutrient loss is serious, appearance luster and mouthfeel decline, it is seen then that by first by pollen and fruit Micro mist is made, nutritional ingredient can be effectively retained, while nutrition, color and mouthfeel being avoided to be lost.

Comparative example 1 does not include pollen, nutrient content decline.Comparative example 2 uses the immature fruit of 85d after full-bloom stage, no Only nutrient content declines, and nutrient content decline is obvious after 1 year.As it can be seen that certain collecting time rises to nutrition loss is reduced Key effect.

Comparative example 3- comparative example 12 does not use mixed powder A and soak B, Huo Zhedan when preparing pollen micro mist and fruit micro mist A kind of ingredient is solely used, nutritive element content declines in lotion obtained and nutrition is easy to run off, it is seen that only use special component Cooperation could obtain the small micro mist of partial size, guarantee nutritional ingredient dissolution rate, and keep nutrition loss.

Comparative example 13 uses direct hybrid mode, obtained pear syrup mouthfeel and nutrition good not as good as embodiment 1, it is seen that using this Invention mode can be such that Bai Xiangguo sufficiently merges with the fragrance of Rosa roxburghii Tratt, and improve flavor keeps nutritional ingredient richer simultaneously.Comparative example 14 by the way of boiling, and nutrient is easy to be lost.

Pear syrup made from comparative example 15-17 is easy brown stain, while poor taste for a long time, it can be seen that by be passed through nitrogen, The combination of high-pressure pulse electric processing and magnetic field processing, is able to ascend the appearance and mouthfeel of lotion.

Further analysis is as it can be seen that each substance matches in embodiment 4-9 preferred mixed powder A and soak B, in obtained lotion Nutrition content and mouthfeel are further promoted, wherein using the mixed powder A of embodiment 6 and the soak B effect of embodiment 9 It is best.

Embodiment 10-12 is higher compared with 1 pear syrup nutrition content of embodiment, it is seen that passes through preferred pollen and fruit micro mist Preparation technology parameter can obtain better crushing effect, avoid nutrition loss.

Color is able to maintain after embodiment 13-15 storage long-time and flavor is constant, and mouthfeel is more preferable, it is seen that by preferred high Impulse electric field processing and magnetic field treatment process parameter are pressed, preferably enzyme effect can be obtained.

To sum up, pear syrup appearance luster produced by the present invention is good, has fruit natural scents, rich in nutrition content, through too long Its nutriment of time is lost seldom, and flavor and color are without significant change.

Although illustrate and describing the present invention with specific embodiment, it will be appreciated that without departing substantially from of the invention Many other change and modification can be made in the case where spirit and scope.It is, therefore, intended that in the following claims Including belonging to all such changes and modifications in the scope of the invention.

Claims

1. a kind of preparation method of pear syrup, which comprises the following steps:

(c) after immature fruit being removed sepal, removal seed and cleaning, slice is placed in soak B overnight, and soak B includes Apple enzyme liquid and single glyceryl linolenate；Sheet fruit after immersion is freeze-dried, and low-temperature grinding, obtains 150 The fruit coarse powder of~200 mesh；Then fruit coarse powder is subjected to low temperature supersonic jet mill to 0.6~2 μm, it is micro- obtains fruit Powder；

(e) passion fruit is provided, by passion fruit upper opening, 3~8g of mixed powder C is added in each passion fruit, it will opening after mixing Hole is pricked in sealing, and 30~60min of Steam by water bath pours out the content in passion fruit after steaming；

(f) lemon juice of 10~15% (m/m), the sweet osmanthus and 1 of 2~5% (m/m) are added into the content that step (e) obtains The rock sugar of~5% (m/m), obtains mixture D；It is passed through into mixture D after nitrogen 5-10min and carries out high-pressure pulse electric immediately Mixture D, is then placed in uniform magnetic field and handles, obtain mixture E by processing；

(g) mixture E is concentrated, the thickener of 1~2% (m/m) is added thereto, it is infrared at 20~50 DEG C after mixing 1~2min is radiated, pear syrup is obtained.

2. the preparation method of pear syrup described in accordance with the claim 1, which is characterized in that in step (b), serrapeptass, soybean phosphorus The mass ratio of cosmetics and oat fiber powder is 2~5:0.5~1:1~1.5, preferably 3:0.5:1.

3. the preparation method of pear syrup described in accordance with the claim 1, which is characterized in that in step (b), high-frequency resonance is milled broken Temperature is at 20 DEG C hereinafter, preferably 0~20 DEG C；Vibration frequency is 40~50Hz, preferably 45~50Hz；Amplitude in 5mm hereinafter, Preferably 3~5mm；Oscillation intensity is in 45G hereinafter, preferably 35~40G.

4. according to the preparation method of the described in any item pear syrups of claim 1-3, which is characterized in that in step (c), apple ferment The mass ratio of liquid and single glyceryl linolenate is 10~15:2~5, preferably 13:3.

5. according to the preparation method of the described in any item pear syrups of claim 1-3, which is characterized in that in step (c), freeze-drying Cryogenic temperature be -20~0 DEG C, preferably -20~-5 DEG C；The drying temperature of freeze-drying is -5~0 DEG C, drying time 2 ~6h, vacuum degree are 0.01~0.05Pa；

6. according to the preparation method of the described in any item pear syrups of claim 1-3, which is characterized in that in step (c), low temperature Supersonic The temperature of fast air-flow crushing is -20~5 DEG C, preferably -10~0 DEG C；Pressure is 0.5~1.5Pa, preferably 0.5~1Pa；It is super Velocity of sound effluxvelocity is 500~1000m/s, preferably 600~800m/s.

7. according to the preparation method of the described in any item pear syrups of claim 1-3, which is characterized in that in step (f), high-voltage pulse The temperature of electric field treatment is 30~40 DEG C, and electric field strength is 35~40kV/cm, and pulse frequency is 800~1000Hz, pulse width For 5~10 μ s；

Preferably, in step (f), the magnetic induction intensity of magnetic field processing is 400~500mT, and the processing time is 30~60min.

8. according to the preparation method of the described in any item pear syrups of claim 1-3, which is characterized in that in step (g), be concentrated to subtract Pressure concentration, being concentrated into relative density is 1.30~1.50.

9. a kind of pear syrup, which is characterized in that be prepared using the preparation method of the described in any item pear syrups of claim 1-8.

10. pear syrup according to claim 9, which is characterized in that the ascorbic content > 2000mg/100g of pear syrup, Soluble sugar content in 35~60g/100g, protein content in 3.8~5.2g/100g, the content of superoxide dismutase > 15000U/100g。