CN110897030A - Novel processing method of low-sugar preserved fruit rich in purple sweet potato anthocyanin - Google Patents
Novel processing method of low-sugar preserved fruit rich in purple sweet potato anthocyanin Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel method for processing low-sugar preserved purple sweet potato rich in purple sweet potato anthocyanin, relates to the field of food, and particularly relates to a method for processing low-sugar preserved purple sweet potato, which comprises the following steps: 1) pretreating raw materials; 2) color protection and hardening; 3) boiling with sugar; 4) sugar soaking; 5) drying; 6) packaging and storing; according to the formula and the proportion of the sugar solution used for processing the preserved fruit, the sugar content of the preserved fruit is reduced under the condition of not changing the sweet taste of the preserved fruit, so that the preserved fruit product is more nutritional and healthy, and meets the requirements of modern people on food; the invention also improves the dispersion degree of sugar in the preserved fruit by the ultrasonic dipping process and improves the taste of the preserved fruit product.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to a novel processing method of a low-sugar preserved fruit rich in purple sweet potato anthocyanin.
Background
The preserved fruit is a food made up by using fresh fruit through the main processes of peeling, taking kernel, boiling in sugar water, soaking, drying, finishing and packaging, etc., and is bright and transparent, its surface is dry, and its water content is below 20%. The preserved fruits are various in types, and the famous traditional products comprise preserved apples, preserved tamarinds, preserved apricots, preserved pears, preserved peaches, green plums, hawthorn slices, preserved fruit rolls and the like; however, the sugar content of the traditional preserved fruit is up to more than 60%, and as the living standard of people is improved and the food is diversified, the health concept of the food for consumers becomes mature day by day, and the food with high sugar content is not suitable for the requirements of modern consumers. Therefore, the research of low-sugar preserved fruits is carried out.
The purple sweet potato anthocyanin is a natural anthocyanin extracted from root tuber, stem leaf and leaves of purple sweet potato, belongs to anthocyanin substances, is bright and natural in color, non-toxic and free of special smell, has the functions of resisting mutation, resisting oxidation, relieving liver dysfunction, resisting tumor, resisting high-grade, high-grade and high-grade nutrition, pharmacology and health care, and is an ideal edible natural antioxidant resource.
Disclosure of Invention
The invention aims to provide a novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin is characterized by comprising the following steps:
1) pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing or slitting the purple sweet potatoes to obtain purple sweet potato blocks;
2) color protection and hardening: placing the purple sweet potato pieces in a compound liquid composed of citric acid, calcium chloride and salt, treating for 2.5h at normal temperature, repeatedly rinsing with clear water to remove the surface compound liquid, and draining water for later use;
3) sugar boiling: putting the purple sweet potato blocks processed in the step 2) into prepared sugar solution and boiling the purple sweet potato blocks to be transparent;
4) sugar curing: placing the purple sweet potato blocks cooked with sugar into a sugar soaking device containing sugar solution with the same components as those in the step 3) for soaking for 24 hours, taking out, and draining the sugar solution to obtain the sugar soaked purple sweet potato blocks;
5) drying: putting the sugared purple sweet potato blocks into an oven, and drying until the surfaces of the purple sweet potato blocks are not sticky any more;
6) packaging and storing: and cooling and sterilizing the dried purple sweet potato blocks, packaging by using a sealing bag, and storing in a low-temperature environment.
Further, in the step 2), the concentrations of citric acid, calcium chloride and salt in the compound liquid are 0.2%, 0.5% and 0.6% respectively.
Further, in the step 3) and the step 4), the sugar solution is prepared by mixing xylitol, honey, glucose and water.
Furthermore, each 100 parts by weight of the sugar solution contains 15-20 parts of xylitol, 5-10 parts of honey and 5-10 parts of glucose.
Still further, in the step 3) and the step 4), 30 parts by mass of hawthorn juice is added into the sugar solution.
Still further, in the step 4), the sugaring equipment is an ultrasonic temperature control dipping tank.
Still further, in step 6), the sealed bag is filled with nitrogen
A preserved fruit product processed by the novel processing method of the low-sugar preserved fruit rich in purple sweet potato anthocyanin is provided.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention enables the processed preserved fruit to be more beneficial to the health by replacing the sucrose used in the processing of the preserved fruit with the healthier xylitol.
2. The preserved fruit prepared from the purple sweet potatoes is rich in nutrition and beneficial to body health.
3. The invention improves the dispersion degree of the sugar in the preserved fruit by an ultrasonic dipping method, so that the sugar in the preserved fruit is more uniform and the preserved fruit has better taste.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1
A novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin comprises the following steps:
1) pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing the purple sweet potatoes to obtain purple sweet potato chips;
2) color protection and hardening: placing purple sweet potato slices in a compound solution composed of 0.2% of citric acid, 0.5% of calcium chloride and 0.6% of salt, treating at normal temperature for 2.5h, repeatedly rinsing with clear water to remove the compound solution on the surface, and draining water for later use;
3) sugar boiling: firstly, adding 15 parts by mass of xylitol, 5 parts by mass of honey and 10 parts by mass of glucose into 70 parts by mass of distilled water to prepare a sugar solution, and then putting the purple sweet potato slices processed in the step 2) into the prepared sugar solution to be boiled to be transparent;
4) sugar curing: placing the sweet potato slices subjected to sugar cooking in an ultrasonic temperature control dipping pool containing sugar solution with the same components as the sugar solution in the step 3), dipping for 24 hours, controlling the water temperature at 30 ℃, taking out, and draining the sugar solution to obtain the sweet potato slices subjected to sugar dipping;
5) drying: putting the sugared purple sweet potato slices into a drying oven, wherein the drying temperature is about 60 ℃, and drying until the surfaces of the purple sweet potato slices are not sticky any more;
6) packaging and storing: and cooling and sterilizing the dried purple sweet potato chips, packaging the purple sweet potato chips by using a sealing bag, storing the purple sweet potato chips in a low-temperature environment, and filling nitrogen into the sealing bag.
Example 2
A novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin comprises the following steps:
1) pretreatment of raw materials: selecting smooth purple potatoes without disease spots, washing residues on the surfaces of the purple potatoes with flowing clear water, peeling the purple potatoes, and then cutting the purple potatoes into strips to obtain purple potato strips;
2) color protection and hardening: placing the purple sweet potato strips in a compound liquid consisting of 0.2% of citric acid, 0.5% of calcium chloride and 0.6% of salt, treating for 2.5 hours at normal temperature, repeatedly rinsing with clear water to remove the surface compound liquid, and draining water for later use;
3) sugar boiling: firstly, adding 20 parts by mass of xylitol, 10 parts by mass of honey and 5 parts by mass of glucose into 70 parts by mass of distilled water to prepare a sugar solution, and then putting the purple sweet potato strips processed in the step 2) into the prepared sugar solution to be boiled to be transparent;
4) sugar curing: placing the purple sweet potato strips subjected to sugar boiling in an ultrasonic temperature control dipping pool containing sugar solution with the same components as those in the step 3) for dipping for 24 hours, controlling the water temperature at 30 ℃, then fishing out, and draining the sugar solution to obtain sugar-dipped purple sweet potato strips;
5) drying: putting the sugared purple sweet potato strips into a drying oven, and drying at the drying temperature of about 60 ℃ until the surfaces of the purple sweet potato strips are not sticky any more;
6) packaging and storing: and cooling and sterilizing the dried purple sweet potato chips, packaging the purple sweet potato chips by using a sealing bag, storing the purple sweet potato chips in a low-temperature environment, and filling nitrogen into the sealing bag.
Example 3
A novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin comprises the following steps:
1) pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing the purple sweet potatoes to obtain purple sweet potato chips;
2) color protection and hardening: placing purple sweet potato slices in a compound solution composed of 0.2% of citric acid, 0.5% of calcium chloride and 0.6% of salt, treating at normal temperature for 2.5h, repeatedly rinsing with clear water to remove the compound solution on the surface, and draining water for later use;
3) sugar boiling: firstly, adding 15 parts by mass of xylitol, 5 parts by mass of honey, 10 parts by mass of glucose and 30 parts by mass of hawthorn juice into 70 parts by mass of distilled water to prepare a sugar solution, and then putting the purple sweet potato slices processed in the step 2) into the prepared sugar solution to be boiled to be transparent;
4) sugar curing: placing the sweet potato slices subjected to sugar cooking in an ultrasonic temperature control dipping pool containing sugar solution with the same components as the sugar solution in the step 3), dipping for 24 hours, controlling the water temperature at 30 ℃, taking out, and draining the sugar solution to obtain the sweet potato slices subjected to sugar dipping;
5) drying: putting the sugared purple sweet potato slices into a drying oven, wherein the drying temperature is about 60 ℃, and drying until the surfaces of the purple sweet potato slices are not sticky any more;
6) packaging and storing: and cooling and sterilizing the dried purple sweet potato chips, packaging the purple sweet potato chips by using a sealing bag, storing the purple sweet potato chips in a low-temperature environment, and filling nitrogen into the sealing bag.
Comparative example 1
A preparation method of the existing preserved purple sweet potato is disclosed in Chinese patent CN 103125715A.
Performance testing
The preserved fruits prepared in example 3 and comparative example 1 were tested, and the main testing methods were chewing test and sugar content test.
In the chewing experiment, more than 3 skilled tasters take samples for trial eating, a 5-point method is adopted, the comfort felt by the evaluator when chewing the samples is taken as a main point for inspection, the taste is judged to be good or bad, and the scoring result is quantified according to the scoring standard in the table 1.
TABLE 1 chewing experiment Scoring standards
| Scoring | Sweetness level | Scoring | Sweetness level |
| 5 | Sweet taste | 2 | Slightly weaker |
| 4 | Slightly sweet | 1 | Weak (weak) |
| 3 | Is moderate |
And (3) detecting the sugar content: the total sugar in the food mainly refers to glucose, fructose, pentose, lactose with reducibility and monosaccharide which can be hydrolyzed into reducibility under the measuring condition.
Potassium ferricyanide detection method: the original invert sugar and invert sugar produced after hydrolysis in the potassium ferricyanide detection method sample have reducing property, can reduce potassium ferricyanide in alkaline solution, can calculate the sugar content according to the concentration and check titration amount of potassium ferricyanide.
The data in the table 2 show that the sugar content in the preserved fruit can be effectively reduced by the preserved fruit processing method provided by the invention, and the comparison of the data in the example 3 and the comparative example 1 shows that the sugar content in the preserved fruit can be effectively reduced by the xylitol, and the taste is unchanged; as can be seen from the comparison of example 3 with comparative example 2, the ultrasonic immersion method can improve the mouthfeel of the preserved fruit.
TABLE 2 sugar content test results of examples and comparative examples
| Experimental group | Taste of the product | Sweetness level | Sugar content |
| Example 3 | 5 | 3 | 25% |
| Comparative example | 3 | 4 | 53% |
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (8)
1. A novel processing method of low-sugar preserved fruits rich in purple sweet potato anthocyanin is characterized by comprising the following steps:
pretreatment of raw materials: selecting smooth purple sweet potatoes without disease spots, washing residues on the surfaces of the purple sweet potatoes with flowing clear water, peeling the purple sweet potatoes, and then slicing or slitting the purple sweet potatoes to obtain purple sweet potato blocks;
color protection and hardening: placing the purple sweet potato pieces in a compound liquid composed of citric acid, calcium chloride and salt, treating for 2.5h at normal temperature, repeatedly rinsing with clear water to remove the surface compound liquid, and draining water for later use;
sugar boiling: putting the purple sweet potato blocks processed in the step 2) into prepared sugar solution and boiling the purple sweet potato blocks to be transparent;
sugar curing: placing the purple sweet potato blocks cooked with sugar into a sugar soaking device containing sugar solution with the same components as those in the step 3) for soaking for 24 hours, taking out, and draining the sugar solution to obtain the sugar soaked purple sweet potato blocks;
drying: putting the sugared purple sweet potato blocks into an oven, and drying until the surfaces of the purple sweet potato blocks are not sticky any more;
packaging and storing: and cooling and sterilizing the dried purple sweet potato blocks, packaging by using a sealing bag, and storing in a low-temperature environment.
2. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 1, wherein in the step 2), the concentrations of citric acid, calcium chloride and salt in the compound liquid are 0.2%, 0.5% and 0.6% respectively.
3. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 2, wherein in the step 3) and the step 4), the sugar solution is prepared from xylitol, honey, glucose and water in a ratio.
4. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 3, wherein the sugar solution comprises 15-20 parts by weight of xylitol, 5-10 parts by weight of honey and 5-10 parts by weight of glucose per 100 parts by weight of sugar solution.
5. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in claim 2, wherein 30 parts by mass of hawthorn juice is added into the sugar solution in the steps 3) and 4).
6. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in any one of claims 1 to 5, wherein in the step 4), the sugaring equipment is an ultrasonic temperature control dipping tank.
7. The novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit as claimed in any one of claims 1 to 5, wherein in the step 6), the sealed bag is filled with nitrogen.
8. A preserved fruit product processed by the novel processing method of the purple sweet potato anthocyanin-rich low-sugar preserved fruit of any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811077021.8A CN110897030A (en) | 2018-09-15 | 2018-09-15 | Novel processing method of low-sugar preserved fruit rich in purple sweet potato anthocyanin |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114747646A (en) * | 2022-03-21 | 2022-07-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Purple sweet potato preserved fruit, fermented beverage and co-production preparation method thereof |
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| JP2006055089A (en) * | 2004-08-20 | 2006-03-02 | Mikado Nosan Kk | Method for roasting sugar-soaked product of sweet potato |
| CN101015338A (en) * | 2007-02-08 | 2007-08-15 | 山东省农业科学院作物研究所 | Method for processing purple driedsweet potato by using Jishu No.18 |
| CN105053468A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Making technology of preserved sweet potatoes |
| CN107242490A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of preparation method rich in purple sweet potato anthocyanin food ingredient |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006055089A (en) * | 2004-08-20 | 2006-03-02 | Mikado Nosan Kk | Method for roasting sugar-soaked product of sweet potato |
| CN101015338A (en) * | 2007-02-08 | 2007-08-15 | 山东省农业科学院作物研究所 | Method for processing purple driedsweet potato by using Jishu No.18 |
| CN105053468A (en) * | 2015-08-11 | 2015-11-18 | 卢国孝 | Making technology of preserved sweet potatoes |
| CN107242490A (en) * | 2017-06-15 | 2017-10-13 | 西南大学 | A kind of preparation method rich in purple sweet potato anthocyanin food ingredient |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747646A (en) * | 2022-03-21 | 2022-07-15 | 湖北省农业科学院农产品加工与核农技术研究所 | Purple sweet potato preserved fruit, fermented beverage and co-production preparation method thereof |
| CN114747646B (en) * | 2022-03-21 | 2023-05-12 | 湖北省农业科学院农产品加工与核农技术研究所 | Preserved purple sweet potato, fermented beverage and co-production preparation method thereof |
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